New Opening | Raffles Udaipur set to bring Raffles’ legendary hospitality experience to the romantic city of Udaipur

Raffles Udaipur set to bring Raffles’ legendary hospitality experience to the romantic city of Udaipur

August 2021 – Raffles Udaipur, India’s first Raffles hotel, opens on August 2, 2021 offering a fresh perspective on the city of Udaipur and the region of Rajasthan from a 21-acre private island set in the middle of the serene Udai Sagar lake.

Away from the hustle and bustle of the city, the expansive property is reminiscent of a magnificent country estate, with beautifully manicured, ornamental gardens and panoramic views of the surrounding hills, a tranquil lake and a 400-year-old temple. Arrival is via a scenic 20-minute drive from the airport, followed by a calming boat ride tailed by migratory birds, as a natural spectacle unfolds before the eyes of visiting guests.

The hotel itself is an architectural marvel of 101 luxurious rooms, suites and signature suites that elegantly interweaves western cultural references with Rajasthan’s royal heritage and elements of Mughal architecture. Guestrooms have uninterrupted lake views, private gardens, balconies, plunge pools and an east-west design aesthetic with murals, handcrafted furniture and other crafts by local artisans.

Under culinary director Prasad Metrani, Raffles Udaipur is a culinary aficionado’s paradise with fresh, new flavours to relish every day. At Sawai Kitchen, the Indian speciality restaurant, guests can expect to be graciously served the lost recipes from the region’s royal households, reinvented for modern tastes. Harvest, set to open in October, offers an interactive farm-to-table dining experience with produce foraged from the estate farm, spotlighting the region’s food traditions; while culinary enthusiasts can enjoy a co-cooking experience at Rasoi, the cookery school. The Raffles Patisserie offers freshly baked bread, classic French desserts, signature Raffles pastries and more. Mindfully crafted alfresco dining experiences, framed by the picturesque hills that surround the lake, draw inspiration from the five elements: earth, fire, water, air and space. 

For a sophisticated and discreet experience, guests can linger over intimate conversations or take a book to read at The Writers Bar while indulging in bespoke artisanal and classic cocktails and a champagne & caviar menu. In contrast, the iconic Long Bar, a hallmark of the Raffles brand designed with European wood and leather, with engravings by local artisans, is a perfect place to socialise. It offers fine Indian spirits, single malts, local brews from across Rajasthan and the signature Udaipur Sling – the Singapore classic remade with fresh produce from the island and homemade syrups. 

The Raffles Spa, a space full of natural light with an embroidered canopy to encourage a sense of nurturing, offers a private escape, with authentic treatments and personalised programmes that prioritise both emotional and physical well-being. The fitness centre is well-equipped for an invigorating work-out and the swimming pool invites guests to take a languorous dip while enjoying a beautiful sunset. 

Raffles Udaipur, as with every Raffles hotel around the world, reflects the cultural and natural heritage and mood of its location and offers unforgettable experiences, from a celestial cruise under the moon, to guided farm tours, astronomy, yoga and meditation. Raffles’ legendary service is delivered by private butlers and thoughtfully tailored to individual travellers’ needs.

“Whether you are looking for a rare place of extraordinary discovery or a romantic getaway with captivating sunsets, Raffles Udaipur is the ideal choice,” said Abhishek Sharma, General Manager. “With breath-taking views of the lake from every room, the chance for long, leisurely, romantic walks around our magnificent gardens, and experiences like star gazing and full moon rituals, we are a sanctuary for travellers on a quest for peace and rejuvenation.”  

Guests can also choose this island location as a memorable setting for special events and celebrations. The Grand Ballroom of 9,000 sq ft, including pre-function area, multiple outdoor gathering areas and an on-site temple, is set to make landmark moments simply unforgettable. 

Speaking about the opening, Puneet Dhawan, ‎Senior Vice President of Operations - India & South Asia, Accor, said, “India is a strategic market with long-term growth potential for Accor and it’s an exciting time for us as we present the iconic Raffles brand to the ‘Venice of the East’. The rich cultural heritage, the regal past, and the grand architecture that gives the city its splendour all contribute to the Raffles Udaipur experience. Discerning travellers will now be able to experience the bespoke and immersive hospitality that is quintessentially Raffles. We look forward to warmly welcoming our guests and allowing them to discover what we have created, a confluence of Raffles’ global ethos and local Indian sensitivities.” 

Guests can plan their first stay at Raffles Udaipur with an exclusive Royal Escape featuring Raffles high tea, morning yoga with the in-house master and sunset cocktail hour. Visitors are encouraged to breathe in the enchanting views of the Udai Sagar Lake and discover the lush green landscapes with the in-house naturalist during their stay. Enjoy culinary sensations at breakfast, lunch and dinner. The experience comes with the opportunity to upgrade to the next category of room subject to availability, with a relaxed late check-out time of 16:00 hours. The inaugural package ‘A Royal Escape’ is attractively priced at INR 45,000 plus taxes per night and is valid only for stays between August 2 and September 30, 2021. 

This  opening offer can be booked by emailing udaipur@raffles.com, calling +91 294 2779000, or alternately b

New Opening of 2021 | #1 Atlantis, The Royal, opening in second half of the year 2021

The long-awaited Atlantis, The Royal will debut next door to Atlantis The Palm, creating a hospitality and entertainment destination spanning roughly 63 hectares. It will boast 795 rooms and suites, keep cool at more than 90 swimming pools – including an infinity pool 90m in length and soaring almost 96m above The Palm – and dine at outposts by some of the world’s most acclaimed chefs, including Heston Blumenthal and José Andrés.

Cruise News | Princess Cruises Successfully Completes First Voyage Following Extended Pause in Operations

Majestic Princess Returns to Seattle After First Alaska Sailing

SANTA CLARITA, Calif., Aug. 1, 2021 /PRNewswire/ -- Majestic Princess returned to Seattle today, concluding its sailing to Alaska and marking the first successful United States voyage for Princess Cruises following the extended pause in operations. The ship became the line's first ship to return to service, kicking off the partial season of Alaska sailings departing through September 26, 2021. The round-trip, seven-day cruise visited Glacier Bay National Park, Juneau, Skagway and Ketchikan.

In addition to visiting signature ports, glaciers and attractions, guests on board Majestic Princess this summer will enjoy authentic Alaska-themed activities offered throughout the award-winning "North to Alaska" program that brings together local personalities, culture and Alaska seafood to immerse guests in the history and traditions of The Last Frontier. Signature specialty dining, Movies Under the Stars, production shows and Discovery@SEA programs are also available—from original musicals, magic shows, feature films, top comedians and original game shows, guests will be entertained while onboard Majestic Princess.

"Welcome back to Princess, is what I said to our guests while I was cruising with them onboard Majestic Princess for our first Return to Alaska cruise," said Jan Swartz, Princess Cruises president. "From the very beginning, Alaska has been at the core of Princess Cruises and has really helped shaped the very essence of who we are today. While visiting ports of call, I personally expressed my gratitude to our port partners and elected officials who were instrumental in our return and joined me in warmly welcoming guests to their picturesque communities."

This fall, Princess Cruises will begin sailing from Los Angeles, San Francisco, and Ft. Lauderdale. Starting between September 25 and November 28, 2021, cruises onboard eight Princess MedallionClass™ ships will once again take guests to the Caribbean, Panama Canal, Mexico, Hawaii, and the California Coast.

Princess cruises sailings through 2021 are available for guests who have received their final dose of an approved COVID-19 vaccine at least 14 days prior to the beginning of the cruise and have proof of vaccination. Crew vaccinations will be in accordance with CDC guidelines.

Princess MedallionClass Vacation
A significant part of the guest services experience includes the cruise line's effortless and personalized Princess MedallionClass vacation.

Majestic Princess offers TrulyTouchless™ experiences with more ways to support physical distancing and personalization that simplifies the guest experience and delivers next-level service supporting new health protocols. 

The cruise line's award-winning OceanMedallion wearable device replaces the traditional cruise card and pairs with embedded IoT ("Internet of things") - driven innovative technology to significantly expand touch-free options and personalization on board Majestic Princess. The cruise line just announced CrewCallTM service on demand is available on stateroom TVs as well as the MedallionClass app and leverages the innovative OceanMedallion wearable to guide a crew member to a guest's exact location to be of service to the guest. Additional features include:

• Touchless embarkation and disembarkation

• Keyless stateroom entry

• Completely contactless commerce

• Simplified safety training

• On-demand food, beverages and retail items delivered anywhere on board

• Guest service requests via mobile device chat

• Location-based gaming and wagering

• Entertainment content via smart devices

Majestic Princess offers the best Wi-Fi at sea, MedallionNet™, so guests can stay connected to the things and people they love and share vacation memories with ease. MedallionNet offers unprecedented connectivity that's fast, unlimited, reliable, and affordable with an access point in every stateroom, so guests can stream favorite movies, shows, games and music; connect to favorite social media sites; and video chat from anywhere on the ship. 

Cruise with Confidence

As of now and subject to change as CDC guidance, medical, and public health guidance evolves, the line's Cruise Health program provides steps to enhance public health. Please check regularly, as there will be updated as new procedures are finalized and existing protocols may evolve.

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Appointment | Gaurav Sekhri appointed as Hotel Manager of The Westin Pushkar Resort & Spa

Gaurav Sekhri appointed as Hotel Manager of The Westin Pushkar Resort & Spa 

National, 3: The Westin Pushkar Resort & Spa has announced the joining of Gaurav Sekhri as the new Hotel Manager. Gaurav is an acclaimed personality who has taken up the responsibilities of the overall hotel operations and has ensured to meet the standard of the Westin brand. Having extensive work experience spanning more than 17 years in the hospitality industry across national and international hotels,  Gaurav is not just a dynamic leader but rather an industry visionary with his roots in the traditional scapes of hospitality.
In his role, he will be actively enmeshed in curating an exponential experience of wellness and luxury for the guests, thereby proving his mettle in an array of spheres pertaining to hotel operations, strategic planning, cost and efficiency management, and customer satisfaction, in alignment with the Westin vision of the hotel being the preferred destination and haven for wellness and luxury.

Commenting on his appointment, Gaurav Sekhri, Hotel Manager, said, “I am honored to take up my responsibility as a hotel manager of The Westin Pushkar Resort & Spa. Westin as a brand has been renowned for amalgamating the ethos of luxury hospitality with the traditional and cultural scapes of the destination. At the same time, it is the team that has taken the hotel to the zenith of such service. So I am absolutely enthralled to work with such a splendid team to reach newer heights of recognition and services. ”

Before joining The Westin Pushkar Resort and Spa, Gaurav was working as the General Manager in the Corporate Office of MGM Muthu Hotels in Europe. He started his successful career with Hilton London Hyde Park in 2006 and worked his way through the industry ladder with grit and mirth by working with Hilton London Green Park and Hilton Cobham, England, Hilton Mumbai International Airport, and Hilton Jaipur. 

He is a graduate of Bachelor of Commerce from College of Commerce and Economics, India. Later, he specialized in Hotel and Tourism Management by doing a diploma from the Isle of Man in the United Kingdom. He has been recognized for his efforts and talent with prestigious accolades such as Food and Beverage Manager of the Year- 2013 by Hilton Hotels- UK and Ireland.

BRAND | KFC’s India Sahyog supports 100 small food businesses in Bangalore

KFC’s India Sahyog supports 100 small food businesses in Bangalore The Program aims to help the restaurant industry in business revival by 2022

KFC India announced the launch of the Bengaluru edition of its India Sahyog program. Hugely impacted by the ongoing Covid-19 pandemic and the repeated lockdowns thereon, small restaurants and local food joints are the worst hit, as they struggle to continue operations. With an aim to handhold such businesses and help them overcome the impact of the pandemic, KFC India launched their India Sahyog program, in association with the Food Safety and Standards Authority of India (FSSAI) and National Restaurant Association of India (NRAI). The brand announced the launch of the Bengaluru edition with a pledge to support 100 small restaurants and local eateries in the city. The program overall aims to support 500 restaurants across the country by 2022, starting with Bengaluru, Delhi, and Hyderabad.

Speaking of the band playing its part and extending a helping hand, Samir Menon, Managing Director, KFC India, said, “KFC’s India Sahyog program takes forward the brand’s global commitment to lend entrepreneurial support to small food business owners. As a leading QSR brand growing not only in India but also with India, we view it as our responsibility to empower local businesses that form an integral part of the restaurant industry in India. Since the launch of the program, we have worked towards addressing key concerns faced by the industry as food safety & hygiene, profitability, enhancing food delivery operations & customer experience. Our aim is to extend these training and learnings to 500 local food businesses across the country thereby providing an impetus to the growth of the restaurant industry in India.”

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NEWS | Goa bars to be open till 11pm, RT-PCR certificate must for visitors from Kerala

Goa bars to be open till 11 pm, RT-PCR certificate must be for visitors from Kerala The state government, in its revised curfew order, has allowed bars and restaurants to operate till 11pm at 50% capacity. The state has also made in mandatory for those entering the state from Kerala to produce a negative Covid RT-PCR report.

The state government, in its revised curfew order, has allowed bars and restaurants to operate till 11 pm at 50% capacity. The state has also made it mandatory for those entering the state from Kerala to produce a negative Covid RT-PCR report.

Till now, persons were allowed to enter Goa on producing any kind of Covid-negative report, including from a rapid antigen test.

“For those carrying a Covid negative report (only RT-PCR test will be accepted in case of a person coming from Kerala) for a test done a maximum of 72 hours prior to entering in Goa,” the order states.

What remains closed in the revised curfew are casinos, auditoriums, river cruises, spa and massage parlors, cinema halls and multiplexes, educational and coaching institutions for students (except for examinations of students and holding competitive examinations with approval of the government).

Source

NEWS | Navneet Kalra’s registration certificate to run 2 restaurants cancelled, police tell Delhi HC

The registration certificate to run restaurants ‘Khan Chacha’ and ‘Town Hall’ in Khan Market has been cancelled, Delhi Police told the Delhi High Court.

Delhi Police on Friday informed Delhi High Court that the registration certificate to run restaurants ‘Khan Chacha’ and ‘Town Hall’ in upscale Khan Market of businessman Navneet Kalra has been canceled. Kalra is accused of an oxygen concentrator black marketing case.

The court was hearing Kalra’s petition challenging a show-cause notice and order suspending the registration certificate to run the restaurants following his alleged involvement in the case.

Justice Rekha Palli said it will be open to the businessman to assail the cancellation order in accordance with the law, after the police submitted that a decision has been taken by its licensing wing, after giving Kalra an opportunity to be heard.

The court also clarified that it has not expressed any opinion on the claims made in his plea. Kalra had challenged the May 11 order-cum-show-cause notice issued by the joint commissioner of police (licensing) and the subsequent suspension of the registration certificate to run the two eateries in Khan Market. He submitted that the registration certificate was canceled by the authorities by an order dated July 23 and nothing survived in the petition.

In its report filed in court, police said a show-cause notice had been issued to Kalra to explain why his premises were used to store oxygen concentrators. In response, he claimed that the running of the restaurant was his source of livelihood and since premises was lying unused and compelled by financial liabilities he stored the concentrators in good faith and as an act of service to the needy. However, the explanation was not found satisfactory, police said and the licenses were canceled.

The businessman had contended that the suspension was illegal and contrary to the provisions of the Delhi Eating Houses Registration Regulations as it did not confer power of suspension at the stage of issuance of a show-cause notice.

Kalra, who was arrested by Delhi Police in a case of alleged black marketing of oxygen concentrators during the second wave of Covid-19, said that there was no provision to suspend registration certificates merely on the grounds of registration of an FIR.

“The order of suspension is also bad as the recovery of oxygen concentrators made from the restaurant premises is no ground nor is it given as a ground for suspension of license. The order of suspension adversely affects the business, reputation, and livelihood of all employees working in the restaurant,” the plea said.

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Maldives News | TTM Maldives 2021 to be Held in Late November

TTM Maldives 2021 has been announced to be held from November 28 to 30, 2021. 

The 5th edition of TTM Maldives will be held as a hybrid event this year, enabling both in-person meetings and virtual meetings. The event will showcase over 150 properties and over 200 travel trade professionals from 30 different markets will attend the 5th edition of TTM Maldives. 

The exhibitors will get access to the invitation-only TTM Travel Summit, to be held on November 28. The registered exhibitors of TTM will also get a lot of added benefits including the usage of “Connect” software to pre-arrange meetings online prior to the event. Furthermore, they will also receive an invitation to the official TTM Awards and Closing Gala Event to be held on the final night. 

According to the organizers of TTM Maldives 2021, the event will strictly adhere to all Health Protection Agency’s stringent guidelines. To ensure everyone’s health and safety during these challenging times, Medtech Maldives will be overseeing COVID-19 testing for all attendees who participate in the event this time. 

TTM Maldives is the largest international travel trade show event in the Maldives which has been carried out for the past 4 years. Last year, however, due to the pandemic, TTM Maldives 2020 took place virtually from November 24 to 26 with over 500 industry partners via “TTM Connect”, the online travel trade portal of Maldives. 

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Ingredient Ideology | THE TEMPTING TUNA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

One of the most loved fish varieties around the world known for its delicate texture and sharp flavor, tuna fish is one of those choicest varieties to add to our menus once in a while to relish the uniqueness and treat our palate and taste buds. Be it a tuna potato salad, a burger, filling for a sandwich, baked dish or cutlets, tuna somehow has ever since impressed the seafood lovers!

Tuna fish is elongated, robust, sleek, and streamlined fishes; they have a rounded body that tapers to a slender tail base and a forked or crescent-shaped tail. In color, tunas are generally dark above and silvery below, often with an iridescent shine. They have a conspicuous keel on either side of the tail base; a row of small finlets behind dorsal and anal fins, and a corselet of enlarged scales in the shoulder region. Another notable feature is a well-developed network of blood vessels below the skin that acts as a temperature-regulating device associated with long-term, slow swimming.

Their delicious taste, global availability, and healthy components make it an ideal replacement for red meat or for those who like to add some healthy variety to their diets. Japan is the highest consumer of fresh tuna, while the US is the highest consumer of canned tuna. Other common species of tuna are Bluefin, albacore, and big eye. Japan, Indonesia, and the Philippines are the top tuna catchers. The taste of tuna fish makes it perfect for eating as a tuna steak, in “burger” form, as a spread with mayonnaise on crackers or bread, in tuna salad, or any number of other varieties. It is versatile, delicious, inexpensive, and very good for us.

Here are a few health benefits of TUNA FISH:

• Immunity-Boosting Ingredient: Tuna fish consists of good amounts of vitamin C, zinc, and manganese, all of which are considered antioxidants in nature. Antioxidants are one of the body’s defense mechanisms against free radicals, the harmful by-products of cellular metabolism that can cause cancer and other chronic diseases. However, the real champion of tuna’s immune system-boosting potential is selenium. 

• Heart-Healthy Food: Tuna fish has a significant impact on heart health.  Tuna fish consists of a good amount of omega-3 fatty acids which helps to reduce coronary heart disease and also reduce omega-6 fatty acids and cholesterol in the arteries and blood vessels. Additionally, it often replaces foods with high saturated fat content, further lowering the risk of heart diseases of various types.

• Energy Support System: B complex of vitamins has been associated with a wide range of health aspects, but as a whole, they are mainly involved in improving the metabolism and increasing the effectiveness of our organ systems, while also protecting the skin and increasing energy. By consuming tuna fish frequently, you can guarantee that you are active, energetic, and healthy.

• Tuna For Kidney Health: Potassium minerals present in Tuna helps with the fluid balance and regular functioning of the kidneys. Kidney cancer is one of the most frequent cancer types in the world, and it develops from the inadequate functioning of organs. Including tuna fish in your diet is one of the best options to fight kidney disease.

• Tuna Benefits Eye Health: Macular degeneration which causes vision to deteriorate is the main cause of blindness in people over the age of 50. The omega-3 fatty acid present in tuna prevents the occurrence of this condition. Tuna also protects individuals from dry eye syndrome which is a significant ocular complaint.

Here are a few of my all-time favorite delicacies with TUNA:

Recipe-1] TUNA POTATO SALAD WITH HERBED MAYONNAISE

Ingredients

For the base of the salad:

• Assorted lettuce leaves- iceberg, Lollorosso, cos, etc

For the body of the salad:

• Tuna fish- 140gms, canned, drain it well before using.

• Potato- 2 med-sized, boiled, peeled, cubed.

• Eggs-2 no, boiled, cut into wedges.

• Shallots- 2-3 no chopped

• Celery-1 stalk, cut finely

• Boiled macaroni pasta-1/2 cup

• For the dressing of the salad:

• Mayonnaise-3/4th cup

• Mustard paste-1/2 tsp

• Capsico/ tabasco-1/2 tsp

• Salt and pepper to taste

• Mixed herbs-1/2 tsp or fresh herbs-2 tsp

• Lime juice-1 tsp

• For the garnish of the salad:

• Micro-greens/ herbs- for garnish

• Olives- black or green- 3-4, sliced.

Method:

1. Prepare all the ingredients for the tuna potato salad recipe.

2. In a mixing bowl combine together the ingredients for the dressing, mix well and chill for 20 mins.

3. In a salad toss bowl, combine together the body of the salad with the tuna fish and add in the dressing, using a spoon and fork lightly toss the salad.

4. Arrange the base of the salad on the serving plates, salad bowls, etc, and portion out the chilled salad and garnish with greens/boiled egg wedges, olives, etc.

Recipe-2] CHEESY TUNA CUTLETS

Ingredients:

For the cutlet mixture:

• Tuna fish- 150 gms, canned, drain well before use.

• Potatoes- 2-3 med sized, boiled, peeled, and grated.

• Salt and pepper to taste

• Green chilies- 1 tsp chopped

• Onion-2 tbsp. chopped

• Parsley- 1 tsp chopped

• Mustard paste-1/2 tsp

• Mixed herbs-1/2 tsp

• Chili flakes-1/2 tsp

• Bread crumbs-1/2 cup

• Maida/corn flour-1/4 cup for binding, coating

• Oil-to fry the cutlets

• Egg-1 no

For the dip to go along:

• Mayonnaise-1/2 cup

• Capsico/ tabasco sauce-1/2 tsp

• Garlic-1 tsp chopped

• Capsicum-1/4 chopped

• Parsley-1 tsp chopped

• Salt and pepper to taste

• Tomato ketchup-2 tsp

• White vinegar-1/2 tsp

• Raisins-1 tsp chopped

Method:

1. Prepare all the ingredients for the recipe and keep it ready.

2. In a mixing bowl combine together the grated potatoes with seasonings, and tuna fish, and binding agents and mix well.

3. Shape up the mixture into a firm mixture and divide into 8-10 portions and apply little oil on the fingers and shape them into round cutlets and chill for 20 mins.

3.Dip them into beaten egg then maida, again egg, and then breadcrumbs, or use a thick batter of maida and water and then breadcrumbs.

4.Deep fry/ shallow fry the tuna cutlets to a nice golden color and serve hot with some fresh green tossed salad and the chilled dip as prepared.

Recipe-3] TUNA PEAS TOSSED SALAD

Ingredients:

For the base of the salad:

• Crunchy assorted lettuce leaves- 1 cup.

For the body of the salad:

• Tuna fish- 1 cup, canned, drained well

• Chickpeas- 1 cup boiled

• Cucumber- 1 no sliced

• Cherry tomatoes- 4- 5 cut 1x2

• Spring onions- 2-3 no sliced

• Olives- 3-4 no, black and green

• For the dressing of the salad:

• Olive oil-3-4 tbsp.

• Lime juice-2 tsp

• White vinegar-2 tsp

• Honey-2 tsp

• Mixed herbs-1/2 tsp

• Chili flakes-1/2 tsp

• Parsley/ spring onion greens-2 -3 tsp chopped

For the garnish of the salad:

Assorted greens/ micro-greens- 2 -3 tsp

Method:

1. Pre-prep all the ingredients for the tuna salad recipe.

2. In a mixing bowl combine together the ingredients for the dressing and give it a nice mix, keep it chilled until being used.

3. Arrange the base of the salad leaves on the serving plate or salad bowls.

4. Toss together the body of the salad including tuna fish and other ingredients with the chilled dressing and portion it onto the base on the plates.

5. Garnish the salad appropriately as desired using a variety of colors from herbs/olives to gherkins/ jalapenos etc.

Recipe-4] TUNA PASTA TOMATO TRIO

Ingredients:

• Tuna fish- 1 cup, canned, drained well before being used

• Penne/ choice of pasta- 1 cup boiled

• Olive oil-2 tsp

• Garlic-1 tsp

• Onion-1 small chopped

• Green chili-1 tsp chopped

• Tomato-1 no de-seeded and chopped

• Potatoes-1/2 cup boiled, cubed.

• Capsicum- red-1/2 no, cut into cubes

• Salt and pepper to taste

• Lime juice-2 tsp

• Vinegar-1 tsp

• Parsley-2 tsp chopped

• Gherkins/ olives/ jalapenos-1-2 tbsp. sliced

• Roasted crushed peanuts-1-2 tbsp.

• Tomato ketchup-2 tsp

• Micro-greens/ herbs/ nuts and seeds- for garnish.

Method:

1. Prepare all the ingredients for the warm tossed salad.

2. Heat oil adds garlic, onions, chilies, add in the capsicums and toss well.

3. Add in pasta, tomato, potato cubes, salt, pepper, herbs, chili flakes, and all the liquids, toss well. Cook for 2 mins, turn off the flame.

4. Add a dash of lime towards the end and garnish with colorful ingredients from cherry tomatoes, black olives, to flax seeds, micro-herbs, and greens, peanuts, serve this salad warm!

Recipe-5] TUNA BALLS IN CREAMY TOMATO SAUCE

Ingredients:

For the tuna ball mixture:

• tuna fish-1 cup, canned, drained well before using

• oil-2 tsp

• ginger-garlic paste-1 tsp

• salt and pepper to taste

• mixed herbs-1/2 tsp

• chili flakes-1/2 tsp

• boiled mashed potato-1 cup

• grated cheese-2 tbsp.

• breadcrumbs-1/2 cup

• maida/cornflour-1/4 cup

• egg-1 no

• oil to fry

• for the creamy tomato sauce:

• olive oil-1 tbsp.

• garlic- 1 tsp chopped

• onion-1 small chopped

• tomato puree-1 cup

• water-1/4 cup

• salt and pepper to taste

• fresh basil leaves- 4-5 no

• sugar-1 pinch

• fresh cream-2-3 tbsp.

• cream cheese-2 tsp

• parsley-2 tsp chopped

• sliced olives- 2-3 tsp.

• white wine-2 tbsp. opt

method:

1. To prepare the tuna ball mixture, heat oil in a pan saute the ginger-garlic paste, add in the mashed potatoes, all seasonings, herbs, and mix well, add in the tuna fish, cheese mix well and turn off the flame. Cool slightly add in little egg, the breadcrumbs, maida, and shape into small lemon-sized balls and chill for 30 mins.

2. Prepare a thick batter of maida and water and dip the tuna balls in it followed by coating with bread crumbs and deep fry, remove and keep aside.

3. To prepare the sauce, heat oil and add in the garlic, onions and saute them for a few minutes, add in tomato puree, seasonings, and herbs, add a little water and cook for 2-3 mins, add white wine and cook for another minute, now add in the olives, full-fat cream and slowly blend it in also add in the cream cheese and mix.

4. Just before serving add the fried tuna balls into the creamy tomato sauce and cook for a minute, remove and serve hot garnished with greens/her

Recipe-6] TUNA VEGGIE BUNS

Ingredients:

For the burger buns:

• Burger bread/buns- 4-5 no sliced open

• Butter-2 -3 tsp to apply inside the buns.

• Sliced onions-1/4 cup

• Sliced tomatoes-1/2 cups

• Sliced cucumber-1/2 cup

• Assorted lettuce leaves-1 cup

• Salt and pepper to season them.

For the tuna mixture:

• Tuna fish- 1 cup, canned, drained well before use.

• Mayonnaise-1/2 cup

• Spring onion-2-3 no chopped

• Green chili-1 tsp chopped

• Salt and pepper to taste

• Mustard paste-1/2 tsp

• Chopped dill leaves- 2 tsp

• Lime juice-2 tsp

• Cream cheese-2 tsp

• Sliced olives- 2-3 tsp

• Gherkins-1-2 tsp sliced.
  
  
  

Method:

1. Pre-prep all the components of the yummy tuna buns.

2. Lightly toast or warm the burger bread and spread a little butter inside, place a few assorted salad leaves.

3. Arrange the assorted sliced veggies inside the bun.

4. In a mixing bowl combine together the tuna fish with the other ingredients, mix well and place a few spoons of it on the sliced veggies and close the buns, secure with a toothpick if desired.

5. Serve them warm or chilled it tastes equally good, serve it with chips, pickled olives, gherkins, or some mashed potatoes/ a tossed green salad.

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.

NEWS | Accor Group’s Revpar down by 60% versus H1 2019

Accor Group’s consolidated first-half revenue (H1 2021) totalled €824 million, down 10 percent as reported and down 6 percent like-for-like versus first-half 2020 (H1 2020), i.e., 53 percent compared with first-half 2019 (H1 2019).

RevPAR fell by 60 percent versus H1 2019. This decline masks very mixed situations by country. Certain regions experienced a remarkable improvement from the first quarter of the year, while others continued to be hard-hit by government restrictions linked to the Covid-19 health crisis.

Changes in the scope of consolidation (acquisitions and disposals) had a negative impact of €(19) million, largely due to the disposal of Mövenpick leased hotels in early March 2020.
Currency effects had a negative impact of €(16) million, mainly due to the US dollar (+10 percent) and the Brazilian real (+21 percent).

During the first half, Accor opened 121 hotels, representing 15,000 rooms, i.e., net system growth of +1.9 percent over the twelve-month period. The pace of the gross opening was subdued as the hotel owners are cautiously monitoring the activity rebound. The Group expects a net system growth in the low range between 3 percent and 4 percent.

At end-June 2021, the Group had a portfolio of 762,000 rooms (5,199 hotels) and a stable pipeline of 211,000 rooms (1,203 hotels). As of July 26, 2021, 93 percent of Group hotels were open, i.e., more than 4,800 units.

“Since May, we have seen a clear recovery. Positive signs including the ramp-up of vaccine roll out and the progressive reopening of borders will continue throughout the summer.
In the first half of the year, Accor significantly improved its operating performance. Furthermore, we continued to efficiently and cautiously manage our liquidity and investments. We are therefore prepared for the rebound with a solid balance sheet and an increasingly agile and efficient organizational structure. It is still too early to fully define the outlook for the end of the year, but we are confident in our ability to capture recovery in all geographies and to put into place a reinvented vision of travel,” Sébastien Bazin, Chairman and Chief Executive Officer of Accor, said.

Novotel Hyderabad | Novotel Hyderabad Airport showcases lip-smacking Monsoon recipes

Hyderabad: 30th July 2021: Monsoon is incomplete without a plate full of crunchy finger foods, snacks, and munchies. The season not only brings cheer and joy after hot summer days but also elevates our cravings for our favorite delicacies. With this thought in mind, the Chefs at Novotel Hyderabad Airport showcased the special Monsoon snack Mukka Jonna Chat (Corn Chat), Kodi Korralu Bhaji (Chicken wings Bhaji) to help people satisfy their taste buds. Both the recipes are easy to cook and tastes heavenly especially in this season.

Chef Varun MB, Executive Chef, Novotel Hyderabad Airport said, “Monsoon season is a perfect time to settle one's cravings of fiery food to keep your body warm. With this lovely weather in Hyderabad, it is tough to resist the spellbinding aromas of deep-fried treats and other food cravings. We at Novotel Hyderabad Airport also promote healthy snacking as healthy foods can certainly be relishing if you cook them in interesting ways and consume them. Come and enjoy the season of pitter-patter and sizzling hot food at Novotel Hyderabad Airport.

NEWS | Restaurants may stay open till 8pm

Mumbai: Restaurants may stay open till 8pm, but no airconditioning in large halls

Timings will be extended from 4pm to 8pm and dining-in at bars and restaurants allowed for longer hours at 50 percent capacity. Non-essential shops, as well as restaurants, may be allowed to stay open till 4 pm on Saturday. Sunday restrictions will continue, says State health minister Rajesh Tope.

Health minister Rajesh Tope said shop timings will be extended from 4 pm to 8 pm and dining-in at bars and restaurants allowed for longer hours at 50 percent capacity. Non-essential shops, as well as restaurants, may be allowed to stay open till 4pm on Saturday. Sunday restrictions will continue. The guest limit for social and cultural events will also be increased.

“It has also been agreed to allow malls, theatres to open at 50% capacity. The state will also be insisting that shop owners ensure their staffers are fully vaccinated. The government will also discourage the use of AC (air-conditioning) where large groups of people have been allowed like wedding halls. It is better for establishments to open their windows and allow for better circulation,” said Tope.

However, there is no consensus within the government on allowing the general public to use local trains. A decision is likely after a meeting with railway officials. “Checking of passengers will require huge manpower. Concerns were also raised regarding the rise in cases in Kerala and so it was decided to push train travel back for some more weeks,” said Tope. “Several discussions were held before finalising restrictions. We are closely monitoring any surge related to a third wave and preparing for it but economic relief had to be extended to the business community,” said Tope.

As per the Covid update, the weekly positivity of the state was 3.8% and the weekly growth rate as on June 27 was 0.11 percent. However, some districts like Satara are at 8 percent weekly positivity and a growth rate of 0.44 percent, the highest in the state.

“Some of the districts where relaxations will not be given are still a cause of concern for us. If required, restrictions may be further tightened in those districts,” said Tope.

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Mahindra Holidays & Resorts Q1 PAT rises 13% yoy

Sales rose 11.15 percent to INR 196.74 crore in the quarter ended June 2021 as against INR 177.01 crore during the previous quarter ended June 2020.

Net profit of Mahindra Holidays & Resorts India rose 13.12 percent to INR 30.26 crore in the quarter ended June 2021 as against INR 26.75 crore during the previous quarter ended June 2020. Sales rose 11.15 percent to INR 196.74 crore in the quarter ended June 2021 as against INR 177.01 crore during the previous quarter ended June 2020.

Additionally, new members added in this quarter stand at 1,062 with a cumulative member base of 2,55,160. Resort operational occupancy was 51 percent in Q1 FY22. The current total inventory consists of 4,198 rooms.

Commenting on the results, Kavinder Singh, Managing Director, and Chief Executive Officer, Mahindra Holidays & Resorts India Ltd. said, "Despite the extremely adverse situation caused by the second wave of the pandemic, we have delivered a strong performance during the quarter. Our Profit after Tax has grown by 13.1 percent YoY and 22.8 percent QoQ. Our business model is unique & resilient and we have seen a recovery in member additions as the second wave began to recede from mid-June onwards. Our assurance of 'SafeStay' at resorts has enabled quick recovery in occupancy levels. We are confident of the revival in leisure travel in the coming quarters."

Commenting on European operations, he added, "Covid-19 related local restrictions impacted the operations at our European subsidiary, Holiday Club Resorts' (HCR), with significant closures of our spa hotels. With the easing of restrictions starting June and the summer holiday season beginning mid-June, local travel in Finland has seen a revival and is evident from the improved summer holiday bookings at our resorts. We expect domestic leisure travel to continue to grow leading to improved performance of HCR in the coming quarters."

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Marriott International | Residence Inn by Marriott Debuts in Colombia, Offering Upscale Living in the Heart of Bogotá

The New Longer Stay Property Features 131 Suites in the City Center, Inspiring Connectivity with the Comforts of Home

Residence Inn by Marriott, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands, announced today the opening of its newest property, Residence Inn by Marriott Bogotá. Marking Residence Inn’s debut in Colombia, the hotel is located at Calle 90 # 16-30, just a few steps from 93rd Street Park and in the middle of the most vibrant and cosmopolitan area in the Colombian capital.

Operated by oxoHotel — a company specialized in the conceptualization, development, and operation of multi-brand and multi-segment accommodations — the new Residence Inn by Marriott Bogotá welcomes business and leisure travelers with upscale design and architecture that enhances the guest experience with open spaces to relax and live without constraints.

Residence Inn by Marriott Bogotá provides direct access to Chicó Market (Mercado del Chicó), an innovative gastronomic complex with more than 30 gastronomic offerings, located adjacent to the hotel, as well as to Bodytech Calle 90, one of the best medical sports clubs in Colombia.

“We are very pleased to introduce the Residence Inn by Marriott brand for the first time in Colombia,” said Diane Mayer, Vice President & Global Brand Manager of Classic Select Brands, Marriott International. "We’ve seen increased demand for longer stay brands that offer modern amenities, open room layouts, and sophisticated design to spread out, recharge, and maintain a healthy balance while on the road, whether for business or for fun. Travelers can make the most of their stay by choosing the Residence Inn by Marriott Bogotá."

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Visit Maldives | Discover Maldives Enviroment

The Maldives has one of the most delicate environments anywhere on the planet. Coral reefs are the foundation of the islands. They offer protection to the tiny islands as their natural defense system, and the country’s economy depends heavily on the health of its reefs and ecosystems.

Several conservation efforts are underway to protect the valuable marine environment of Maldives. While several marine species and birds are protected by law, protected areas have been designated to ensure the conservation of specific ecosystems and the rich biodiversity of the country. This includes designated nature reserves in islands of various atolls to protect wetlands and mangroves and the protection of marine areas and the designation of biosphere reserves that covers coral reefs, islands, seagrass beds, and mangroves.

Several resorts too conduct their own programs. While some programs conducted by resorts focus on the protection and rehabilitation of sea turtles, others are engaged in cutting-edge research on the regeneration of coral reefs. Several community education programs are also conducted by resorts for school children and the community at large. Non-governmental organizations also play an important role through their voluntary programs and conduct regular beach and reef clean-up programs.

Visitors to the Maldives are advised to carry back their own non-biodegradable waste and to take care not to stand on, touch, or remove coral structures while snorkeling or diving.

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Brand | Prasuma Momos to expand to 140 cities by Mar 2022

Over the next five years, the ready-to-eat momo brand is eying revenues to the tune of INR 350 to 400 crore.

Prasuma Momos is gearing up to expand its presence to 140 cities by March 2022 and then to 200 cities by the end of next year. Their signature momos are currently available across 2,500 stores and the company plans to increase it to 25,000 stores in the next two years.

Prasuma Momos has witnessed incremental growth in sales on a month-on-month basis backed by its diversification into new geographies and the launch of newer product variants. The company is further planning to strengthen its product portfolio with the launch of new variants of veg and non-veg Momos.

“We are set to launch three new Momos next month including Cheesy Spicy Veg, Mutton, and Desi Chicken. Each of our variants can be traced back to a cherished family recipe or a cherished memory. For instance, our new Desi Mutton Momos are based on recipes from the tranquil hills of India, bursting with spicy mustard oil and more,” Lisa Suwal, CGO (Chief Growth Officer) of Prasuma said

The company works in a B2B model and only receives orders from distributors and modern retail chains/ecom platforms. The products are present across 40 cities and can be availed at Meatigo.com. Prasuma has also partnered with several companies including Nature’s Basket, Walmart, and Bigbasket among others. “Currently, our products are present across 40 cities but a major chunk of our business comes from the top 12 metro cities such as Delhi, Mumbai, Kolkata, and Bangalore,” Suwal informed.

The sudden boom in the popularity of Prasuma Momos can be attributed to the lockdown. According to Suwal, the lockdown has reshaped consumer behavior, encouraging individuals to try new flavors and adopt different food items. It has also shifted the focus towards health and safety. Consumers are more cautious than ever before about the quality of food they eat, the process that goes into making it, and the ingredients used to make it, she feels.

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New Launch | Lo! Foods forays into Diabetic Food Market

The products are affordably priced and are available for consumers on Lo! Foods website and on e-commerce platforms.

Lo! Foods, a Bengaluru-based FMCG startup that offers a range of Low-Carb and Keto friendly packaged products announced its entry into the diabetic food market with the launch of a range of diabetic-friendly Low-Carb, and Sugar-free food products. The products are affordably priced and are available for consumers on Lo! Foods website and on e-commerce platforms.

The new range has been designed keeping in mind the nutritional requirements of diabetics. Curated by Lo! Foods’ in-house nutritionist Vibhuti Jain, the products are Low-Carb, sugar-free, Maida free and is 50% lower in glycemic index. The products have been tested using Continuous Glucose Monitor (CGM) and Blood sugar meters. Recommended by dietitians, the new product range offers a tasty yet healthy alternative to manage diabetes better. In addition to the new diabetic-friendly products, Lo! Foods have an existing range of sugar-free chocolates.

As per a 2019 report by International Diabetes Federation, India is home to 77 million diabetics. Considered as the diabetes capital of the world, the report indicates that over the next 25 years, India will have close to 134 million diabetics. There has been an alarming increase in the prevalence of diabetes in India. One of the reasons behind this modern epidemic is the change in our lifestyles and food habits. Lack of physical activity and a diet rich in carbohydrates and sugar are some of the reasons behind the increase in the prevalence of the disease. A healthy diet followed by regular exercise can help curb the risk of developing diabetes. One of the ways to impact the health of millions is by creating a range of everyday food products that Indians are used to eating, but low-carb, healthier, and just as tasty. This was the genesis behind Lo! Food diabetic range.

Commenting on the new launch, Sudarshan Gangrade, Founder, Lo! Foods, said “The demand for diabetic-friendly consumables has seen a sharp increase in the last few years on account of growing awareness about managing diabetes and the rising prevalence of the disease. However, the current diabetic-friendly food alternatives available in the market are not the most ideal substitutes for a healthier diabetes diet. At Lo! Foods, we have created a range of products that are 50% lower in GI with a direct impact on the day-to-day health of diabetics. We have also ensured that our products are high on taste which makes it easier for them to transition to a healthier diet. In addition to diabetics, we also plan to target consumers in the pre-diabetic stage and empower them to make the right food choices.”

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NEWS | Unlocked Bengaluru plays safe; opts for staycations at city venues over trips outside

This time around, those looking for breaks are choosing staycations instead.

The second wave of the COVID pandemic might be subsiding and the phased unlocking is on, but people don't seem to be as adventurous in Bengaluru, as yet. The enormity and the repercussions of the second wave have made people a little more cautious. While travel seemed to be big on the bucket list in the last phase of unlocking, this time around, those looking for breaks are choosing staycations instead.

Amitabh Rai, general manager, The Ritz-Carlton, Bangalore, shares, "We have seen a surge in staycations with families looking to rejuvenate with a getaway that entails enjoying a set of personalized dining and spa experiences including engagement activities for kids in an environment they can trust to maintain the highest standards of hygiene protocols." This seems to be the biggest criterion for families who are venturing out. Sachin Maheshwary, general manager, Grand Mercure Bengaluru at Gopalan Mall, says, ""There has been a paradigm shift in terms of the requirements of the guests post the lockdown. City breaks have been a quick escape for guests who have not been able to travel for a long time, leading to a higher interest in spending time within the hotel than exploring the city. The main criterion while choosing a staycation is proximity and hygiene."

Apart from families, individuals are choosing staycations for celebrating special occasions like birthdays, families or other important days. Solo getaways to these city hotels also seem to be big on the priority list. Actress Meghana Gaonkar is one such. "I am someone who loves to travel, but did not get the chance to, because of the pandemic. With so much negativity and stress around, I needed a break, so I checked myself into a city hotel to experience luxury, eat good food and just get time to reset. It was for one night, but it was worth it," she shares.

There are some people in the city who seem to have found this as a quick periodic leisure activity to ensure they get a break. Communications professional Ashwini Jaisim says that she has had a few staycations through the course of the pandemic, be it solo, with family, or with friends. "It is a simple way to recharge. I chose one-night breaks and they have been good ways to beat the stress, especially since we have not been able to travel as we did earlier. Choosing a place that you trust with safety is the biggest priority right now," she adds.

Amitabh, too, shares how there have been returning guests who enjoy the staycation experience and that hotels also are giving a range of staycation packages to lure them. To this Sachin adds, "We have also seen a lot of demand for curated experiences. In terms of dining, in-room and private dining experiences are highly sought after, be it breakfast in bed or a candlelight dinner on your private terrace."

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NEWS | Hospitality Industry Pleads For Right To Earn Livelihood

HRAWI Pleads To Govt. For Lifting Restrictions Save Livelihood, Save Live

Mumbai, July 28: The Hotel and Restaurant Association of Western India (HRAWI) has expressed anguish against the unfair and unjustified imposition of restrictions on hotels and restaurants in the State. The Association has cited the unfortunate death of a Virar-based hotelier who committed suicide a few days ago, due to loss of livelihood. The hotelier was being hounded by debtors and with no means or source of income to pay off the same, was coerced into taking his own life. This is just one incident in a string of incidences where owners of Hospitality establishments succumbed to mental stress caused by financial losses. HRAWI has voiced out that hotel and restaurants owners are being pushed to the edge by restricting their right to livelihoods. The Association has pleaded that they either be allowed to run their businesses as usual or if not, at least be offered reliefs and waivers by the Government to unburden them from statutory financial obligations.

“It is extremely upsetting to know that a hotelier decided to end his life because of financial issues. And unfortunately, this is not an isolated incidence. Over the last year and a half, other similar incidences have occurred and the underlying reason has been the same. Financial loss caused by the lockdown and the continued restrictions has taken away the right of earning a livelihood. The industry is going through a very tough phase with no respite in sight. Hotels and restaurants owners are grappling with several issues including loss of business, payment of salaries, maintenance of the property, and the additional burden of rent, license fees, taxes, statutory fees, utility bills. This is leading to indescribable mental stress and is forcing entrepreneurs to take drastic steps. No person should be put in a position where they feel that ending their life is the solution to their woes. It is high time the Government wakes and takes this issue seriously,” says Mr. Sherry Bhatia, President, HRAWI.

HRAWI has requested for revision in timings and protocols to operate restaurants without restrictions in cities and districts with very low COVID19 cases. It has requested that restaurants falling under level 2 or 1 be allowed to operate as per the timings permitted under respective licenses. The HRAWI has asked that restaurants are allowed to operate through the week between 7 am and 12:30 am including Saturdays and Sundays.

“We have made several attempts to explain the plight of the industry to the Government and its authorities. Over the last fifteen months, we have knocked on all the doors and made several representations offering all possible recommendations to the Government. Unfortunately, not much has come through. The series of incidences involving hoteliers and restaurateurs ending their lives over business should act as a warning bell for the Government. The industry should be offered financial relief in terms of license fees and other statutory obligations for the losses suffered since the beginning of the pandemic. Also, restaurants should now be allowed to remain open daily from 7 am to 12:30 am including weekends. There is no reason why we aren’t being allowed to, at present. The Government needs to instil confidence amongst business owners and offer hope by allowing them to earn their livelihoods and to those who depend on them for their livelihoods,” concludes Mr. Pradeep Shetty, Sr. Vice President, HRAWI.

About Hotel & Restaurant Association Western India (HRAWI)

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

EVENTS | Hyatt Loves Local hosts Cook Off at Hyatt Regency Amritsar

The chefs were challenged with the concept of using local Amritsari ingredients in their master dishes, with the winning dish set to be displayed as the August Month’s Special at Punjab Province restaurant

Following the philosophy of Hyatt Loves Local , a program at Hyatt hotels around the world - introduced to uplift and encourage collaboration with small businesses, a cook-off competition for Hyatt Regency Amritsar’s chefs was organized on July, 26th 2021 at the Regency Ballroom.  6 chefs participated and competed against each other.

The chefs were challenged with the concept of using local Amritsari ingredients in their master dishes, with the winning dish set to be displayed as the August Month’s Special at Punjab Province restaurant highlighting the Chef’s work as well as the perfect use of the local ingredients.

The prime objective of the competition was to promote and increase the use of the local ingredients and create a unique dish with their sense of creativity and innovation. The event was judged by Chef Jyoti Arora – Master chef India Finalist, Colonel Mandeep and by Kamaljit Singh – General Manager of Hyatt Regency Amritsar.

Keeping in mind the current situation, all the chefs, judges, and the audience were following the social norms of using Masks, Gloves, Hand sanitizer and maintaining Social Distancing at the event.

The results were based on Taste, Originality of the recipe, Use of local ingredients as well as by Presentation. Chef Vishwajeet emerged as the winner for the event and the other chef contestants displayed a stellar show through the cook off!