Event | The Grand Onam Sadhya is curated by Chef M. Prasad.

Grand Hyatt Kochi Bolgatty offers Grand Onam Sadhya & It is curated by Chef M. Prasad.

With more than 30 traditional vegetarian dishes and delicious payasam, Grand Hyatt Kochi Bolgatty is offering Grand Onam Sadhya takeaway curated by Chef M. Prasad.

The takeaway is perfect for small and large groups of friends and families, to savor the sadhya at home. Given that the safety and wellbeing of guests are a top priority, the feast is hygienically packed in eco-friendly packaging.

The highlight of the season is the signature payasam hamper with 4 varieties of classic payasams. Starting from Atham until Thiruvonam, August 11- 21 2021, this dessert delight will be available for takeaways and gifting. Call +91 7593 880 505/ 0484 266 1299 for placing orders.

Eclat Insights | Customer /Guest Experience

If you have ever tracked a food delivery order or your cab on an app, you have been changed for life. The next time anything is sent to you, you expect that you will be able to track it. A courier? Yes, you say, I should be able to click a link and see exactly where it is.

This leads to interesting expectations from guests/customers. Even if no one in your industry is doing it, because it is something that the guest has experienced, she knows that it is possible. It is real, she has already seen it. She is now irritated when she calls the In-Room Dining or Room Service in a hotel to check where her order is. 'Why can't they put it on an app?' she complains to her partner, then to her circle and maybe to everyone she meets.

She does not care if that is "not done" in the hotel industry, nor does she think that for something like this a tracking app may not be required. "We deliver all our meals in time, ma’am" I can hear the manager saying, "Yes, but can't I see it happening?" exclaims the guest.

From the hotel's point of view or worse, the manager's point of view, why can’t the guest just sit back and relax. "We told her it will take 25 minutes. Can't she wait?" he laments. From the GPOV or Guest Point Of View, she now has formed a mini-habit, something she does naturally when she orders food at home. She looks at the estimated time and may decide to use that time to make a call or run a bath or meditate. The alert/notification gives her timely updates. She can get ready to receive the order.

That does not happen at the hotel. Sometimes the order comes faster, and it is a direct knock on the door. No alert whatsoever!

This is just one of the many things that have changed for our guests. The last best experience that your guest has anywhere becomes the minimum expectation for the experiences they want with you.

Brief about writer

Prabhjot

Bedi

is an Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

New Opening | Lords Hotels and Resorts opens its second hotel in Jammu at Birpur

Lords Hotels and Resorts opens its second hotel in Jammu at BirpurFour A Lords Resort at Birpur will be the second hotel in Jammu for the brand.

Lords Hotels and Resorts announced the opening of its second hotel in Jammu with Four A Lords Resort at Birpur.

Four A Lords Resort sprawls over 12 acres of land, featuring stunning rooms with private balconies, infinity pool, state-of-the-art gymnasium, rejuvenating SPA, life-size chess, entertaining snooker, one of its kind 9D theatre to mention a few.

The resort also offers a peerless dining experience to its guests with its all-day dining restaurant Chai Roti and, Underpin Lounge, where one can unwind after a hard day’s work with a game of bowling along with a selection of international cuisine and beverage. With over 24000 sq. ft of covered event space, the resort offers two intimate venues each equipped with new-age technology and flexible seating, making it an ideal place to host business meets or social events.

Speaking about the launch of the hotel Pushpendra Bansal, COO – Lords Hotels and Resorts commented “It’s a proud moment for us to launch the second hotel in Jammu taking the brand portfolio up to 41 hotels across India and overseas. The resort is designed to deliver a vibrant and a contemporary experience with its True Value service”.

The promoters of Four A Lords Resort jointly commented “We are certain that Lords group’s unmatched experience will establish us as one of the most sought after resorts in the city.

Brand | Nourish Organics Launches Variety Bar Pack

One of its Kind Assorted Health Bars Pack for your convenience 

July 27th, 2021: Nourish Organics a homegrown clean label, sustainable, organic food-focused brand launches the all-new Variety Bar Pack. This new addition to the healthy bar category is one of its kind and part of Nourish Organics' aim at making healthy eating easier for the urban population through sustainable, honest food with the opportunity to try all their bar variants at the price of just one. 

The Variety Bar Pack contains an assortment of six power-packed nutrient health bars that are plant-based, use organic ingredients and offer a combination of health benefits through superfoods and real fruit. The Variety Bar pack includes Amla Bar, Apple Oats Bar, Vanilla Nut Bar, Lime Chia Bar, Choco Oats Bar & Banana Oats Bar. 

Nourish Organics is constantly innovating to bring out newer products to meet the health needs and taste buds of the consumers. The Variety Bar Pack will be great for a quick and easy breakfast on the move, a pre-workout snack and it will also be a handy snack for those who need a healthy pick-me-up! And a convenient treat for one at any time of day!

Amla Bar 

These delicious amla bars are an antioxidant powerhouse, thanks to the star ingredient - amla! Packed with vitamin C, this tart-dried fruit is combined with raisins, cashews, and almonds into a sweet and healthy treat. Filled with body-boosting goodness, these bars are great whenever you need a healthy pick-me-up!

Apple Oats Bar

Our Apple Oats bar evokes a fresh-baked apple pie, with delicious dried apples and warm notes of cinnamon. Whole oats are blended with dried fruits and nuts to make these bars hearty as well as healthy - full of fiber, protein, and antioxidants. They’re great for a quick and easy breakfast on the move!

Vanilla Nut Bar

Lightly sweet Vanilla Nuts bars are the perfect afternoon pick-me-up! Almonds, puffed brown rice, raisins, and dates give these bars an ever so slightly chewy texture. A dusting of vanilla powder adds delicious flavor. Try them with a spread of your favorite nut butter for a perfect anytime snack!

Lime Chia Bar

Our Lime Chia bar is sweet, tangy, and full of health-boosting goodness! Plump dates are blended with dried coconut, cashews, and a squeeze of lemon juice into deliciously moist bars. A dash of chia seeds adds wonderfully nourishing omega 3’s. Enjoy these anytime you want an indulgent (but healthy) treat!

Choco Oats Bar

Our wholesome Choco Oat bars are an amazingly healthy snack! With a delicious combination of juicy dates, whole oats, and crunchy sunflower seeds & almonds, these bars are a perfect mix of chewy, crunchy, and sweet. Cacao nibs add a touch of a chocolatey indulgence - enjoy them as a treat, any time of day!

Banana Oats Bar

Our Banana Oat bars are packed with goodness! Featuring a toothsome blend of oats, bananas, dates, and buckwheat - naturally sweetened with honey - these bars are filled with amazing plant fiber and nourishing antioxidants. Pop one in your bag for a convenient snack on the go!

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 flavor. Each variant is made with locally sourced 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. 

To place your order visit https://www.nourishorganics.in

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+fibre 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 flavor. 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. 

About Seema Jindal

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.

Appointment | Meliá Hotels in Koh Samui and Chiang Mai Welcome Senior Recruits

BANGKOK, Thailand (July , 2021) – Thailand’s first two Meliá Hotels International properties have appointed two directors who bring more than five decades of hospitality experience to the table.

Thai nationals Wuttipong Tanteraponchai and Vipasiri Napawongdee have been named cluster director of sales and marketing and cluster director of marketing communications respectively for both Meliá Koh Samui and Meliá Chiang Mai.

Meliá Koh Samui, which opened in January 2020 on the shore of Koh Samui’s Choeng Mon Beach, and Meliá Chiang Mai, slated to debut in the fourth quarter of 2021 in the Kingdom’s mountainous north, are part of a nationwide roll-out of properties by the prominent Spanish hotel group in partnership with Thailand’s leading integrated lifestyle real estate group Asset World Corporation.

Wuttipong most recently worked as director of sales and marketing at The Sukhothai Bangkok, leading a team of sales and marketing communication professionals to help successfully manage the hotel’s transition to a hybrid Alternative State Quarantine (ASQ) hotel in the wake of COVID-19. Beforehand, he worked at The Okura Prestige Bangkok for more than seven years, firstly in the role of director of sales for two years before being promoted to director of sales and marketing. He has also been cluster director of sales at Pan Pacific Hotels Group Singapore, director of sales (corporate & MICE) at The Bangkok Marriott Resort & Spa, director of sales The Westin Grande Sukhumvit Hotel, Bangkok.

Vipasiri’s appointment follows an eight-year stint as director of marketing communications at The Okura Prestige Bangkok, where she implemented impressive communications efforts and organised an array of charitable initiatives. Previously, she was director of marketing communications at Anantara Bangkok Riverside Resort & Spa and InterContinental Samui Baan Taling Ngam Resort and director of PR and marketing communications at InVision Hospitality.

Wuttipong embarked on his hospitality career early 1991 as a tour coordinator at The Royal Cliff Beach Resort, steadily rising up the ranks as a guest service agent at The Mansion Kempinski Bangkok and The Royal Orchid Sheraton & Towers before becoming the assistant manager in the front office at The Embassy Suite Windsor Palace’s front office. He then progressed to senior sales management positions with The Novotel Bangkok on Siam Square, The Bangkok Marriott Resort & Spa and The Oriental Bangkok.

Vipasiri started her career in hospitality communications as a PR coordinator for the Royal Garden Resorts Group in Thailand before becoming a PR executive at Chiva-Som International Health Resort and the PR manager at JW Marriott Bangkok.

Meliá Koh Samui’s host of facilities include 159 rooms, 41 suites including “boat suites” made from refurbished merchant vessels, two restaurants, a swim-up bar, a lagoon pool, a two-level infinity pool, an executive lounge, spa, fitness centre, ballroom and conference facilities and, for families, a kid’s club, outdoor playground and mini water park.

With 260 rooms, Meliá Chiang Mai will soon cut the ribbon on a host of amenities including a 360-degree rooftop bar – the highest in the city – featuring two bars connected by a glass bridge, as well as an executive lounge, two restaurants, a pool bar and lobby bar, spa, gymnasium, ballroom and other function venues, kid’s club and more. 

Brand | Domino's Campaign for Vaccination

NEWS | Burgerama Expands its Exquisite Menu

Since its inception, the brand has added to its menu whilst creating new ways for customers to customize their orders.

Burgerama is the first brand to recreate the quintessential, crave-worthy cheeseburger experience in India It is the creation of 3 friends- Kabir Bose, Vivek Prakash and Viraaj Badhwar and was born out of a combined love for good authentic food, music and travel.

In early 2018 the trio surrendered their accelerating corporate careers and decided to use their 20 year old friendship as a foundation to create a burger experience focusing on quality, simplicity, customizability and pure deliciousness. Their reason for doing this was simple; they were tired of waiting for their next trip abroad to get their hands on one of those delicious, juicy, crave-worthy cheeseburgers- so they set out to create their own!

They spent the initial months honing their skills by watching hundreds of youtube videos, reading numerous cookbooks and studying food websites. Their single minded focus was to recreate the perfect burger experience they had grown up craving. By combining the skills they had gained over the years in operations, business expansion, people management and financial planning along with their passion for great food, they launched the first Burgerama outlet in October 2018.

Over the past 3 years the brand has been constantly growing, pandemic and lockdowns notwithstanding. The brand has cemented itself into the hearts of it’s consumers and boasts an incredibly loyal customer base. Burgerama has created a niche for itself in the market and has become synonymous with authenticity. The brand has recently opened it’s fifth outlet in Noida and is gearing up for the next phase of expansion across the region and beyond.

From the patties being freshly grilled, to the way the burgers are carefully assembled; the main focus is to deliver true international flavours that hit the spot every single time. The fast-casual, made-for-delivery burger concept serves easy-to-eat, highly customizable comfort food in eco-friendly, biodegradable packaging.

Through its journey, the brand has steadily added new menu offerings for their customers to choose from, as well as streamlined its online ordering process giving customers the freedom to pair their favourite burgers with half portions of any side!

Since its inception, the brand has added to its menu whilst creating new ways for customers to customize their orders. Burgerama has recently brought back a signature burger on popular demand, their BBQ honey glazed pulled pork burger called: OINK OINK. In addition they recently launched Hot Wings that have been heralded as the best in the city by a growing number of fans.

Videos Lesson | Awesome Bartender Skill

DESIGN | Taj Mahal, New Delhi's venerated business club, The Chambers returns in a new avatar

New features include Rayasina, a 60-seater restaurant; seven meeting rooms, of which one is designed by the renowned Italian luxury brand, Stefano Ricci; The Chambers Lounge, a sophisticated bar; and a cigar lounge.

The iconic Taj Mahal, New Delhi unveiled the re-imagined and re-designed avatar of The Chambers, India’s first and most revered business club. The Chambers enjoys illustrious patronage since its inception over four decades ago.

The new Chambers at Taj Mahal, New Delhi offers classic elegance in a contemporary setting in the capital’s landmark location with stunning views of the city’s skyline. With the recent launch of The Chambers Global Membership, members can enjoy enhanced privileges and benefits.

Satyajeet Krishnan, Area Director – New Delhi and General Manager, Taj Mahal, New Delhi, said, “The Chambers is for a community of members, who are accomplished, acclaimed achievers. The renovated Chambers with elegant and stylish spaces and a world-class restaurant offering modern gourmet cuisine will give members access to an uber-luxury private and exclusive club at the city’s most distinguished address. Taj Mahal, New Delhi has been on a transformational journey for the past 18 months and with the new Machan, Emperor’s Lounge, tastefully done rooms, and now The Chambers, we look forward to welcoming guests to the next chapter of the hotel’s illustrious history.”

The Chambers provides members a haven to conduct business or simply unwind. New features include Rayasina, a 60-seater restaurant; seven meeting rooms, of which one is designed by the renowned Italian luxury brand, Stefano Ricci; The Chambers Lounge, a sophisticated bar; and a cigar lounge.

Rayasina and The Chambers Lounge offer Indian and international cuisine, rich in flavors and exquisite in its presentation. The menu features several world classics with a modern twist and specially-crafted set menus for power breakfasts or a light, relaxed meal. Cheese and wine pairings, dark chocolate and almond boards, and a wide range of beverages are some of the added touches to the unparalleled experience at The Chambers. The service, as always, is warm, discreet yet highly personalized.

The Chambers, today, has a presence across seven marquee Taj hotels in six cities including Dubai, and will soon have its presence in London and Bengaluru.

Source

NEWS | As cases drop, Goa hotels reopen, occupancy to pick up in Aug

The Travel and Tourism Association of Goa (TTAG) said occupancy will rise only after the government makes it clear that tourists are welcome to the sunshine

Although Goa’s Covid-19 positivity rate has fallen below five per cent, the state’s hospitality industry is yet to get respite. Occupancy in the few hotels that have reopened so far — after the government permitted entry to fully vaccinated business travellers without a Covid-negative report — ranges between seven and 12 per cent only.

The Travel and Tourism Association of Goa (TTAG) said occupancy will rise only after the government makes it clear that tourists are welcome to the sunshine state. “Unless a positive message goes around, we will not see a steady flow of tourists. We may see some footfalls in August as there are a few public holidays, but there won’t be a heavy rush,” TTAG president Nilesh Shah, said.

He said the industry is hoping that all travellers be allowed entry on the basis of their vaccination certificates and suggested that those who are not vaccinated be asked to travel with a Covid-negative report or get tested on arrival.

In the previous tourist season, Goa witnessed a steady flow of domestic travellers from October and an exponential rise in December-January. The numbers started falling in March when the deadly second wave of the pandemic began raging across the country.

Shah said that while more starred hotels will begin functioning by mid-August, the smaller hotels will not until there is a clear signal of normalcy returning.

“Even when the season had picked up in November-December last year, not all hotels were operational. Only around 1,400 had resumed business,” he said.

Smaller hotels mushroomed during the decade as the charter tourist inflow swelled. With a break on the arrival of international tourists, these hotels have no takers.

The industry is hoping that the government of India will allow international tourists probably by September-October.

Source

News | NRAI in Maha seeks relaxation in operating hours for industry to survive

With present guidelines shutting restaurants at 4 pm and not allowing them to open on weekends, restaurateurs say they have been reduced to mere lunch canteens making it impossible to survive.

National Restaurant Association of India (NRAI) has requested Maharashtra CM Uddhav Thackeray to consider relaxing restaurant operation hours in the wake of a constant decrease in Covid-19 numbers in the state.

Restaurateur and NRAI president, Anurag Katriar took to social media to request a positive roadmap for reopening of the beleaguered food and beverage sector of the state and termed present restrictions in Mumbai and across the state of Maharashtra as among the strictest across the country.

"It is absolutely imperative for our survival that these restrictions are relaxed. 50 percent capacity utilization is fine but restricted hours don't make much sense," Katriar had posted.

Present guidelines state shutting of restaurants at 4 pm and do not allow them to open on weekends.

Restaurateurs say they have been reduced to mere lunch canteens making it impossible for them to survive.

A restaurateur said the majority of sales used to happen during dinner hours. He said reopening for mere 4 hours a day does not make business sense for most and as a result majority of outlets are closed.

Reacting to Katriar's post, Vibhu Sharma, an F&B professional said longer operational hours would mean more people can dine through the day and be at safe distance all the time.

Some restaurateurs lamented there seem to be no restrictions on crowded local markets while restaurants that ensured social distance and hygiene protocols were being deprived of business.

With the state government expected to announce new guidelines this week, Katriar hoped restaurant timings will be relaxed while the majority of restaurateurs requested they should be allowed to stay open till at least 11 pm.

Source

The Employee Experience

We loved this from Four Seasons. Enjoy!

If there is anything you do for your employees, do write in to editor@hospemag.me and we would love to feature it.

NEWS | India gets its 39th UNESCO World Heritage Site

India gets its 39th UNESCO World Heritage Site The 13th century Rudreshwara Temple in Warangal, Telangana is the latest addition to the list.

UNESCO continues to add old and historic monuments to its heritage list. The addition does not just mean better maintenance of the edifice but also more tourist flow to the destination. Travelers from the world over make a beeline to visit the heritage sites, thereby putting even some very remote locations on the tourist map. A quaint temple from the grand Kakatiya era is the latest to enter this prestigious listing.

The Rudreswara Temple also known as The Ramappa Temple, after its architect, is located in Mulugu district, Warangal, Telangana. This engineering marvel was built in the 13th century and is the 39th ancient monument in India to get the UNESCO World Heritage inscription.

The temple’s presiding deity is RamalingeswaraSwamy and was commissioned by Recherla, a general of Kakatiya king Ganapati Deva. The temple complexes of Kakatiyas have a distinct style, technology, and decoration exhibiting the influence of the Kakatiyan sculptor. The Ramappa Temple is a manifestation of this and often stands as a testimonial to the Kakatiyan creative genius. The temple stands on a 6 feet high star-shaped platform with walls, pillars, and ceilings adorned with intricate carvings that attest to the unique skill of the Kakatiyan sculptors.

Expressing happiness over the achievement, Prime Minister Modi said, "Excellent! Congratulations to everyone, especially the people of Telangana. The iconic Ramappa Temple showcases the outstanding craftsmanship of the great Kakatiya dynasty. I would urge you all to visit this majestic Temple complex and get a first-hand experience of its grandness."

Source

NEWS | Hyatt Regency Dharamshala Resort and Fortis Hospital Kangra helps flood victims of the region

Hyatt Regency Dharamshala Resort and Fortis Hospital Kangra helps flood victims of the region Hyatt Regency Dharamshala Resort, under their CSR initiative Shanti Seva, distributed dry rations and other grocery items to support the meals for these children.

Hyatt Regency Dharamshala Resort, managed by Shanti Hospitality Management Services, and Fortis Kangra together launched an initiative to help flood victims in Dharamshala, Himachal Pradesh, India by providing dry ration, groceries, and medical facilities. Parts of the Dharamshala region, have been hardest hit by catastrophic flooding due to heavy rains, and reports reveal that many have lost their homes in this disaster.

The 1st activity was done at Tong-Len Charitable School in Kangra, where around 120 children have been placed who have been directly affected by the flash floods.

Fortis Hospital Kangra set up a medical camp with a general check-up for all children by the pediatricians and distributed the medicines.

Hyatt Regency Dharamshala Resort, under their CSR initiative Shanti Seva, distributed dry rations and other grocery items to support the meals for these children.

“We feel heartened that during these unprecedented times, we can stand in solidarity and provide some aid to the people in need”, said a spokesperson from Hyatt Regency Dharamshala Resort.

Source

NEWS | Sanjeev Kapoor backed Tinychef acquires Zelish

This acquisition is projected to help Tinychef achieve MoM growth of 70 percent

Bahubali Shete, Asha Shete, and Sanjeev Kapoor’s voice-first culinary AI platform Tinychef are all set to acquire Zelish (the team and its assets) for an undisclosed amount. A Techstars accelerator and Bosch and Siemens Home Appliances backed company, Zelish was founded two years ago by Rakesh Edavalath, Saakshi Jain, and Arpit Joseph.

By acquiring Zelish, Tinychef will also gain access to the app’s 125,000 users and 35 percent of whom are monthly active users. Zelish currently has a user retention rate of 40 percent and grocery shopping pilots have seen nearly 50,000 users/month add ingredients to shopping lists across the app/partner channels. Going forward this acquisition is projected to help Tinychef achieve MoM growth of 70 percent.

Speaking on the acquisition Zelish, co-founder, Saakshi Jain said. “We’re really excited about this acquisition as it will help us take the Zelish experience into the world of voice-assisted cooking. With Tinychef in the picture, users can look forward to a completely hands-free experience. We are looking forward to the Zelish app spreading across the Indian sub-continent and growing its presence globally in the North American market as well.”

Rakesh Edavalath, co-founder of Zelish added, "We are thrilled to expand the vision of our tech-first platform Zelish to become a voice-guided assistant thanks to Tinychef. Most people who manage the kitchen complain that there is a constant back and forth between operating their phones and managing the said tasks.People will soon be able to relish the Zelish experience on voice assistants like Alexa instead of going back and forth on recipe videos. ”

To put things into perspective nearly 4 million recipes were requested and over 1.7 million meals have been cooked using the Tinychef skill on Alexa in India alone and over half a million recipes were made using Zelish last year. Meanwhile, Tinychef already has over a million users and over 100,000 active monthly users in India and within a month of its launch, it has garnered over 25,000 users in North America with the bulk of the user base belonging to the US and Canadian markets.

Zelish offers Tinychef a powerful app with an engaged user base. Similarly, this alliance also gives Zelish a chance to integrate with Tinychef’s voice-assisted, Alexa-enabled, hands-free cooking. Tinychef now aids everything from automatic meal planning to 1-click grocery shopping, voice-guided cooking and the use of connected Appliances.

People will now be able to discover recipes, plan their meals, shop for products and indulge in voice-guided cooking all from one platform. Voice search queries in India are growing at 270 percent and over 82 percent of smartphone users are already using voice search on a regular basis. Excited about this acquisition Tinychef Co-Founder, Bahubali Shete said, “As a pioneer in voice-first solutions on smart speakers for consumers in the kitchen, adding smartphones was the natural next step for us so that we become truly a ‘device agnostic’ smart kitchen assistant. ‘I am super excited to bring Zelish into Tinychef’, would be an understatement given the potential of the combined solution, team and partnerships that we bring together. I am really bullish that we will make Tinychef as the default kitchen assistant for every kitchen around the world.”

"I have always tried to impact kitchens in India and across the world with simple and healthier recipes and tips that households appreciate. I am looking forward to seeing kitchens across the world get even simpler with these two wonderful brands combining into something even more powerful,” Sanjeev Kapoor, Co-Founder Tinychef added.

Source

Ingredient Ideology | THE CURD CULTURE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE CURD CULTURE



While the story of curd being known to us goes back in history, according to a popular legend, while traveling across a desert, some Turks kept milk in a goatskin bag and slung it across the back of a camel. The desert sun and the bacteria in the bag had enabled the preparation of curd, also known as yogurt. Curd and yogurt: the two terms have often been considered to be synonymous. Curd or dahi is a dairy product that is made by curdling milk with edible acidic substances like lemon juice, vinegar, and even curd itself. Curd is a great probiotic that contains good beneficial bacteria known to promote gut activity, soothe the inflamed digestive system, and heals an upset stomach.

Curd has somehow been a chosen ingredient by a number of international cuisines and its adaptability and versatile nature have helped it gain a lot of popularity when it comes to Indian marination, gravies, lassi or chaas, shrikhand, or even layered desserts where can use hung curd as well.

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. Here curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. Curd is made by bacterial fermentation of milk. In this process lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis and a few more.

A favorite of many of us in a number of ways from having a bowl full of it or into a raita form, cooking it up in a kadhi concept preparing sweet dishes, etc.

Here are a few popular Health Benefits of Curd:

• Curd is rich in proteins and also essential minerals like calcium that help keep our bones strong.

• Curd possesses good bacteria called pro-biotics which are great to consume since it helps indigestion.

• Curd is a great immunity booster and also good to consume on a weight loss program.

• Curd is heart-healthy, good for our hair and skin too.

• Curd also helps in preventing allergies and infections.

• Curd is beneficial in lowering levels of plaque

• Curd helps to lower hypertension and also prevents cardiovascular diseases.

Do try out these simple and tasty recipes using CURD:

Recipe-1] RAINBOW SALAD WITH INDIANA DRESSING:

Ingredients:

• The base of the salad:

• Iceberg/ assorted lettuce leaves- 1 cup

• For the body of the salad:

• White cabbage-1/4 cup shredded

• Purple cabbage-1/4 cup shredded

• Tomatoes-1 no cut into cubes

• Onion 1 small sliced

• Broccoli- 1 cup florets, blanched

• Carrots-1 small cut into cubes and boil.

• Sprouts- ½ cup

• For the dressing:

• Curd- 1 cup beaten

• Crushed cumin power

• Lime juice-2 tsp

• Salt and pepper to taste

• Honey-1 tsp

• Flax seeds- 2 tsp

• Dates-2-3 chopped

• Almonds/cashews-2 tsp sliced

• Chaat masala-1/4 tsp

• Mint leaves- 8-10

• For the garnish of the salad:

• Paprika powder/ chaat masala/ mint/ parsley/ micro-greens, olives.

Method:

1. Prepare all the ingredients for the salad recipe.

2. On a serving plate arrange the cleaned lettuce leaves as a base.

3. As a part of dressing combine all ingredients with the beaten curd and keep it ready.

4. Arrange all the ingredients of the body of the salad ready to use.

5.Just before serving combine the body and dressing together and give them a nice toss, adjust as needed, drizzle a little dressing on it for proper mixing.

6. Portion out the salad onto the bowl of lettuce leaves, garnish and serve immediately.

Chefs variation: in the case of non-veg we can use boiled chicken cubes, sliced chicken sausages, or even grilled chicken/ lamb/ mutton pieces can be used. Seafood like prawns can also be added. Also for veg, we can try adding fruits like plums, peaches as well to this salad.

Recipe-2] CHICKPEA- CUCUMBER & CURD DELIGHT

Ingredients

For the curd mixture:

• Curd-1 and a half cup beaten

• Roasted crushed cumin- ½ tsp

• Rock salt/ sea salt- ¼ tsp

• Fresh basil leaves- 4-5 no

For the relish mix:

• Cucumber-1 no cut into small cubes

• Chickpeas- boiled chana-1/2 cup

• Amla/ indian gooseberry- 2 no, boiled and cut into cubes

• Dates-2-3 chopped

• Mint leaves- 4-5 no

• Crushed black pepper-1/2 tsp

• Melon seeds/ chia seeds- 1 tsp

Method:

1. Prepare all the ingredients for the relish mixture.

2. In a mixing bowl combine together the relish mix ingredients and keep aside for 10-12 mins.

3. Separately combine together beaten curd and all the other mix-in ingredients and stir well.

4. Combine the relish and curd mixture and check for taste and adjust, allow to chill for 20 mins and then serve alongside a main course/ meal with parathas, etc or can be served with nachos or crackers as well as a dip.

Recipe-3] ADRAKI DAHI WALA MURGH 

[CHICKEN IN GINGER – CURD BASED GRAVY]

Ingredients:

• Chicken- 750 gms curry cuts with bones.

• For veg- use paneer/ extra firm tofu.

• For the marination:

• Oil-2 tsp

• Ginger paste-1 tsp

• Green chilies-1 tsp chopped

• Salt to taste

• Crushed black pepper-1/2 tsp

• Lime juice- 2 tsp

• Curd- 1 cup beaten thick.

For the gravy:

• Oil-1 tsp

• Ghee-2 tsp

• Boiled onion paste- 1 cup

• Ginger-garlic paste-1 tsp mix

• Black cardamom- 2 no

• Bay leaf- 2 no

• Water/ chicken stock-1 cup

• Salt to taste

• Kasuri methi-1 tsp

• Garam masala powder-1/2 tsp

• Cashew/ almond paste-2 tsp

• Fresh cream-2 tbsp.

• Rose water-2 tsp

• Ginger juliennes and blanched almonds for garnish.

Method:

1. Prepare all the ingredients for the adraki dahi wala murgh.

2. Marinate the chicken pieces and keep aside for 30-45 mins in the fridge.

3. Prepare the gravy heat oil and ghee in a pan add in the whole spices and onion paste and cook until light brown, add little water as needed, add in the chilies and ginger-garlic paste and saute well.

4. Add in the salt, Kasuri methi, garam masala powder and add in the chicken pieces and bhunao for 2-3 mins on a medium flame, add in the cashew and curd mixture and little water, simmer, cover, and cook in dum for 20-25 mins.

5. Finally check for texture and taste, adjust accordingly as desired, add in the rose water and mix, serve hot garnished with ginger juliennes and blanched almonds.

Recipe-4] TEMPERED TRIVIA CURD RICE

Ingredients:

• Basmati/kolam white rice/brown rice - 1 cup boiled, cooled.

• Curd- 2 cups beaten thick

• Salt to taste

• Oil-1 tsp

• Ghee-1 tsp

• Hing-1 pinch

• Mustard seeds-1/2 tsp

• Cumin seeds-1/2 tsp

• Dried red chilies-1 no slit

• Green chili-1 no slit

• Chana dal-1 tsp

• Milk-1/4 cup

• Roasted crushed peanuts- 2 tbsp.

• Assorted seeds-2 tsp- flax, sunflower, pumpkin, melon seeds.

• Mint and coriander leaves- 2 tbsp. mix

Method:

1. Prepare all the ingredients for the tempered curd rice recipe.

2. In a mixing bowl combine together the cooked white/brown rice and add the beaten curd and milk and mix it all well and keep refrigerated for 20 mins.

3. To prepare the tempering heat oil and ghee in a tadka pan and add in the ingredients one by one and allow them to splutter and crackle and after about 15 seconds add this tempering to the bowl of curd and rice mixture and give it a nice mix. I prefer to add a few nuts and seeds as well to the curd rice to add more value to it from roasted crushed peanuts to toasted nuts and seeds like flax seeds, pumpkin seeds, sunflower seeds, etc.

Recipe- 5] DAHI PAKODE WALI KADHI

[FRITTERS STEEPED IN TEMPERED CURD BASED CURRY]

Ingredients:

For the pakode/ fritter mix:

• Besan-1 cup

• Salt to taste and soda bi carb one pinch

• Red chili powder-1/2 tsp

• Jeera powder-1/4 tsp

• Ajwain-1/2 tsp

• Sliced onions-1 med sized

• Coriander-1 tbsp. chopped

• Green chilies-1 tsp chopped

• Little water to make the mixture

• Oil-1 tsp

• Oil to deep fry the fritters

• For the kadhi mix/ curry:

• Curd- 1 and a half cup beaten.

• Besan-1 and a half tbsp.

• Salt to taste

• Turmeric powder-1/2 tsp

• Red chili powder-1/4 tsp

• Water as required

• Kasuri methi-1 tsp

• Ginger- 1 tsp chopped

• Oil/ ghee- 2 tsp for the tempering

• Hing-1 pinch

• Curry leaves- 8-10 no

• Slit red and green chilies-1-2 

• Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Coriander leaves to garnish- 2 tbsp. chopped

Method:

1. Prepare the ingredients for both the segments of the kadhi pakoda recipe.

2. In a mixing bowl combine together the ingredients for the pakoda and mix well to a dropping texture and drop small portions into medium hot oil in a kadai and deep fry them to a nice golden color and keep aside.

3. In a bowl combine together the curd, besan, two cups of water, salt, turmeric powder, red chili powder and beat it all together, rest for 20 mins.

4. Heat oil/ghee and give the tempering with the ingredients and allow to splutter and crackle for a few seconds, add in the curd and besan mixture, kasuri methi and stir it well, simmer and cook for 12-15 mins.

5. Check for taste and adjust salt and texture as desired, add the fried pakode just before serving and garnish with coriander leaves and serve with steamed rice or jeera rice.

Recipe-6] BOWL OF ESSENTIAL NUTRIENTS 

Ingredients

• Sweet corn-1/2 cup boiled

• Green peas-1/2 cup boiled

• Tomato- 1 cut into wedges

• Apple-1 no cut into cubes, sprinkle 2 tsp lime juice.

• Onion-1 no sliced

• Cucumber-1 no cubed

• Potato -1 boiled cubed

• Red/green/yellow capsicum-1/2 no cubed

For the dressing mix:

• Curd-1 cup beaten

• Salt and pepper to taste

• Cooked Amla pulp-2 tsp

• Crushed jeera-1/2 tsp

• Mint leaves- 4-5 no

• Cream cheese- 1 tsp

• Cashew powder-2 tsp

Method:

1. Prepare all the ingredients for the healthy bowl of goodness.

2. In a mixing bowl combine all the colorful ingredients and arrange them for the salad, chill for 20 mins.

3. In another bowl combine together the mixture for the curd-based dressing and chill for 15 mins.

4. Just before serving drizzle the dressing over the serving salad bowls and garnish with nuts, seeds, micro-greens, and fresh herbs, etc as desired.

For non-veg options: use boiled cubed eggs, boiled or grilled chicken cubes, chicken sausages, ham, salami etc can also be used as an option.

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 F

Spotlight | Swabhimani announces the launch of its marketplace website

New Delhi, Delhi: Swabhimani today announced the launch of its marketplace website in Gurgaon, a new way of Ordering In. 

Swabhimani is empowering each stakeholder with the power of choice of choosing how to deliver tasty foods to their loyal base of foodies. Without any contracts and only an online registrations format, the Merchants can choose any form to market and deliver, with each month being a new way of doing business with prior information.

“It is our sole purpose with swabhimani to empower each one with a choice of doing business of food delivery with easy to use and operate UI technology as a website”- says Abhilash Menon, Founder, and CEO at Swabhimani. 

It’s like saying “he’s got the whole world in his hands”- by Alan Livingston

Features and benefits of Swabhimani include.

• Swabhimani has the flexibility of choice to have one month on commission another on fixed slab pays or the Subscription model.

• No app required with Web app capabilities and Mobile responsive site

• Many hooks to gain customers like; refer and earn, loyalty, rewards, cash back, gift cards, and more.

• Delivery performed by certified and trusted Dunzo Partners.

Swabhimani will be available starting 15th August 2021 in 7 cities across India. For more information on registering, visit https://admin.swabhimani.co or call on +91-9999816992

1. Know about us

2. Our Values

3. Founder Profile

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

Novotel Hyderabad Convention Centre celebrates Bonalu with a special brunch

Hyderabad: July 2021:  Bonalu Festival is a popular festival that venerates Mahakali, the Hindu goddess of time and death, but more eminently about feast and food plays are presented as an honour to the goddess. To admire and adore this sprightly Bonalu Festival Novotel Hyderabad Convention Centre is celebrating with a Special Brunch on Sunday's 25th July & 1st August 2021. It is a regional festival majorly celebrated in Hyderabad and Secunderabad NHCC will be celebrating with traditional marigold décor and lively colourful uniforms for the staff and handed down from age to age special performance of potharaju. During Bonalu Festival, we want to highlight the scintillating flavours of Hyderabad and Telangana cuisine dishes served in clay pots. The buffet will be styled with marigold garlands. Apart from traditional cuisine, we have added Asian, Indian, Western, Ice Cream Teppanyaki live stations and a unique Egg Station with a wide variety of selections along with chat counters.

According to Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, “As we all have stepped into a ‘New Normal’ of living. We are delighted to celebrate Bonalu with Telanganites and would cherish to celebrate many more in the coming future. We are taking utmost care and will be strictly adhering to all the government-provided norms and regulations. Novotel Hyderabad Convention Centre is an ALL SAFE labelled property, which represents the highest standards of cleanliness and safety for both our guests and staff developed with and vetted by Bureau Veritas, a world leader in hygiene and cleanliness inspection. At NHCC we are committed to the wellbeing of our communities and will continue to support such initiatives in the future.” 

About Novotel-

Novotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centres. Novotel, which has over 530 locations in more than 60 countries is part of Accor, a world leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries.

Appointment | Deepak Booneady Named Vice President, Commercial at Sun Siyam Resorts

Deepak Booneady, who first joined Sun Siyam Resorts as the Group Director of Business Development, has been named Vice President, Commercial. In a press release issued by Sun Siyam Resorts, Deepak is credited with contributing to significant business growth for the company through his fresh ideas and novel thinking.

“We are successful because of great team members. I have an incredibly passionate and innovative team that is leading the brand, locally and internationally. They are empowered and inspired to be a leader in their field,” said Deepak.

Deepak has over twenty years of experience in the luxury travel industry. His last post before joining the group was with Mauritius-based hospitality group LUX* Resorts and Hotels as Regional Director of Sales and Marketing overseeing product promotion and sales growth.

Sun Siyam’s laid-back luxury resorts, within the idyllic natural surroundings of the Maldives and Sri Lanka, present extraordinary experiences and sanctuaries for the free-spirited while transporting guests into a realm of paradise.

Sun Siyam Resorts’ fifth property, Siyam World, in Noonu Atoll, Maldives, will be Deepak’s first pre-opening with Sun Siyam Resorts and the team has bold plans for introducing a revolutionary product with never seen before experiences with a twist of Maldivian culture – from the country’s biggest floating water park, to a peerless WOW! The 24-hour premium all-inclusive concept that offers a tantalizing selection of health, fitness, and wellness activities, excursions, water sports, kids and teens activities, and way more excitement around every corner. Siyam World, Maldives will officially open on 28th October 2021.

Source

Award | Anantara Chiang Mai’s Service 1921 Restaurant won Wine Spectator Magazine’s 2021 Award of Excellence

Raise a Glass to Anantara Chiang Mai’s
Service 1921 Restaurant for Winning Wine Spectator Magazine’s 2021 Award of Excellence

The 2021 Wine Spectator Awards has recognized Anantara Chiang Mai Resort’s Service 1921 Restaurant and Bar’s diversity and sophistication of their cellar collection by winning the 2021 Award of Excellence.

These prestigious awards acknowledge the best destinations from around the world for wine aficionados and self-confessed oenophiles seeking an elevated wine experience.