New Opening | Sarovar Hotels signs new hotel in Tadoba, Maharashtra

The 35-room property is scheduled to open near the Tadoba Andhari Tiger Reserve some time in 2023.

Sarovar Hotels & Resorts’ announced the signing of a new property in Tadoba, Maharashtra. A place well-known for its wildlife sanctuary and enthralling tiger sightings. The property is being built by Avani Resorts LLP, according to Rajesh Ranjan, Vice- President, Development, Sarovar Hotels & Resorts who was present at the signing along with K. Rama Reddy of the owning company.

Sarovar Hotels & Resorts currently operates 96 hotels in India and abroad. Sarovar Portico is nestled close to Tadoba Andhari Tiger Reserve. An ideal getaway to explore wildlife and nature. Upon completion in 2023, the hotel will offer 35 well-appointed rooms offering a natural ambiance alongside modern comforts. The hotel will have an exciting all-day diner and an inviting swimming pool.

Tadoba wildlife sanctuary enjoys the beauty of dense forests, Tadoba Lake, large grasslands, and a sprawling valley. It’s also home to the highest number of tigers in central India-the major attraction for tourists.

Commenting on the development, Anil Madhok, Executive Chairman, Sarovar Hotels & Resorts, said, “We are extremely delighted to expand our portfolio in the destination which is known for its rich wildlife history, culture and untamed beauty. We’re confident that on opening, Sarovar Portico will offer a unique experience to guests visiting Tadoba and will become a preferred hotel of choice for travelers visiting from different parts of India”.

Source

Appointment | JW Marriott Mumbai Juhu Appoints The Dynamic Rohit Chadha As Chef De Cuisine At Dashanzi

JW MARRIOTT MUMBAI JUHU APPOINTS THE DYNAMIC ROHIT CHADHA AS CHEF DE CUISINE AT DASHANZI 

Bringing new experiences and tastes to a destination much sought after for its modern Asian flavors. 

Mumbai, India, August, 2021 – JW Marriott Mumbai Juhu is pleased to announce the appointment of Chef Rohit Chadha as the new Chef de Cuisine at Dashanzi, the award-winning progressive, modern Asian restaurant at the luxurious urban resort property. 

The young, dynamic chef is all set to elevate the dining experience at Dashanzi with a new thoughtfully curated food menu that celebrates the rich flavors of the Orient. Chef Rohit comes with a rich experience spanning over a decade that has empowered him with immense knowledge and a deep understanding of the finer nuances of Asian cuisine. The spirited Chef has worked alongside 3-time Michelin Star Chef Allen Passard, which could be counted amongst his most memorable learning experiences. He has also worked closely with industry stalwart Chef Hemant Oberoi and also curated sit-down dinners for the French and Belgium consulates in the past. 

In 2019, Chef Rohit was amongst the Top 10 leading Chefs in the country selected for the “Himalayan Raw and Fine Journey” contest hosted by a leading travel magazine, to visit Japan. 

Driven by his passion for culinary innovation and commitment to excellence, Chef Rohit Chadha is excited to be helming the kitchen at Dashanzi and looks forward to presenting a stellar line up of Asian delicacies which spell ‘art on a plate’, true to the restaurant’s philosophy. The dishes include Smoked Sichuan Spiced Lamb Chops, Poached Chicken Dumpling, Chicken and Quail Egg Suimai, Steamed Chilean Sea Bass Sizzled Ginger Soy, Crispy Taro with Silken Tofu and more.

About JW Marriott Hotels & Resorts 

JW Marriott is part of Marriott International’s luxury portfolio of brands and consists of beautiful properties and distinctive resort locations around the world. Inspired by the principles of mindfulness, JW Marriott is a haven designed to allow guests to focus on feeling whole – present in mind, nourished in body, and revitalized in spirit – through programs and offerings that encourage them to come together and experience every moment to the fullest. Today there are more than 100 JW Marriott hotels in over 30 countries and territories worldwide that cater to sophisticated, mindful travelers who come seeking experiences that help them be fully present, foster meaningful connections and feed the soul. Visit JW Marriott online, and on Instagram and Facebook. JW Marriott is proud to participate in Marriott Bonvoy, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit MarriottBonvoy.marriott.com. 

About Marriott International, Inc 

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

Ingredient Ideology | The Prawns on a Platter By: Dr. Kaviraj Khialani- Celebrity Master Chef.

PRAWNS ON A PLATTER

Prawns are a common name for small aquatic crustaceans with an exoskeleton and ten legs. The term "Prawn” is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry.

One of my favorite ingredients to work within my kitchen with a melange of tastes and flavors attached and adapted with this incredible ingredient which is not only easy to use and cook but also can be helpful in creating wonders on the plates for our food connoisseurs and seafood lovers.

 Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and these days the terms are almost interchangeable.

 Prawns are found in calmer waters where the prawns can nest in the water plants to lay their eggs. Like the shrimp, the prawn does tend to prefer the warmer waters in the tropics. The prawn feeds by filtering nutritious particles out of the water flowing around the prawn, and the prawn is therefore often found on rocks or close to the sea floor. Prawns can live for two to three years.

 They mature at about six to eight months of age, and spawning occurs in offshore waters. King prawns tend to spawn throughout the year while tiger prawns mainly spawn during spring and summer. A single prawn can spawn more than once in any one year. The female releases hundreds of thousands of eggs.

Prawns are omnivores and essentially scavengers. Some are planktivory’s and vegetarians. Prawns eat plant material, decaying organic matter, micro-organisms, small shellfish and worms. King prawns are sensitive to light so they bury themselves during the day and feed actively at night. Tiger prawns tend to be active day and night. The type of food varies according to the developmental stage and species of the prawn.

Prawn-based dishes are very common in Indian cuisine particularly since most people in India prefer to eat seafood and vegetables instead of meat. Now, it would be interesting to know what health benefits one can get from eating prawns. I like to combine prawns with a number of cuisines and methods of cooking since they turn out equally good in varied ways from Indian to Indonesian & from Spanish to Singaporean flavors!

HERE ARE SOME HEALTH BENEFITS OF PRAWNS:

• Prawns are a rich source of selenium which prevents growth of cancer cells.

• Prawns are rich in Vitamin-E and hence assist in maintaining health of skin, bones and teeth.

• Prawns are rich in Zinc levels which help us boost our immunity levels and they also include all the nine amino acids as well.

• Prawns are rich in Vitamin-B-12 therefore help in maintaining good cardiovascular health as well.

• Prawns are a rich source of omega-3 fatty acids, and also aids in the manufacture of red blood cells in our body.

• Prawns are helpful in maintaining normal nerve functions, and they are also rich in high-quality protein.

• Prawns have anti-inflammatory properties and also assist in maintaining normal blood pressure.

• Prawns are also comparatively low in calories as compared to most meats hence also help us maintain our body weight and keeping calories in control.

Here are a few of my all-time favorite recipes with Prawns:

Recipe-1] CHEESY PRAWN LUMPIA ROLLS

Ingredients:

• For the covering:

• Lumpia/ thin spring roll wrappers- 10-12 pieces

• For the filling:

• Prawns- 6-8 no, coarsely minced.

• Eggs-1-2 no

• Salt and pepper to taste

• Lime juice-2 tsp

• Garlic-1 tsp chopped

• Soy sauce- 2 tsp

• White vinegar-1 tsp

• Sugar-1/4 tsp

• Grated cheese-2 tbsp.

• Spring onions- 2-3 chopped

• Assorted veggies for color: shredded carrots/capsicums/cabbage

• Spring onion greens-2 tbsp. chopped

• Oil- 2 tsp + as needed to fry

• Dips/ sauces/ tabasco/ chili vinegar/ ketchup- to serve alongside.

Method:

1. Prepare all the ingredients for the Prawn lumpia as referred to in Filipino cuisine- simply termed as spring rolls.

2. Heat oil in a pan, add in the garlic, spring onions, and saute for a couple of minutes, add in the prawns, and saute for 2-3 mins.

3. Add in salt and pepper to taste, also add in the veggies of your choice as desired for contrast in color, and cook for 2 mins.

4. Now break in 2 eggs and scramble them and cook for 2-3 mins, add spring onion greens finally and mix, add chili vinegar, lime juice, and sugar and stir well. Cool and add some grated cheese into it for a varied taste.

5. Arrange the readymade lumpia wrappers and place a little of the prawn mixture in the center towards one side and apply little corn starch or flour and water mixture to help seal the rolls, turn in the sides and roll over, coat with a little dry flour and keep chilled, deep fry in medium hot oil until nicely golden browned and crisp, remove and serve hot with an assortment of dips and sauces of your choice.

Recipe-2] ASIAN STYLE SPICY PRAWN FRY

Ingredients:

Prawns- medium sized- 15-18 pieces, cleaned, washed.

For the marination:

Oil-2 tsp

Lime juice-2 tsp

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Mix well and keep aside for 20 mins.

For the masala paste and cooking:

Oil-3-4 tbsp.

Onions-2 medium sized, sliced

Shallots- 4-5 sliced

Garlic-1 tsp

Ginger-1 tsp

Red chilies-3-4 no soaked in warm water.

Curry leaves-10-12

Salt to taste

Cinnamon, cloves, black peppercorns- 2 tsp mix.

Water-1/2 cup

Jaggery-1-2 tsp

Tamarind pulp-2-3 tsp

Coriander leaves- 2 tbsp. chopped

Method:

1. Marinate the prawns and keep in the refrigerator covered for 15-20 mins.

2. Meanwhile prepare the paste combine together the onions, ginger, garlic, red chilies, all whole spices, little salt, 2 tsp oil, ¼ cup water and grind to a coarsely smooth paste.

3. Heat 2-3 tbsp. oil or ghee in a pan add in a few sliced shallots/ madras onions and curry leaves and saute for 2-3 mins. Add in the prepared paste and cook on a medium flame for 2 minutes.

4. Add in the marinated prawns and saute well, add ¼ cup water and allow to cook for 4-5 mins, add in little grated jaggery and tamarind pulp as well, adjust salt to taste and add fresh coriander leaves and continue cooking for 3-4 mins more and serve hot as a snack / side dish.

Recipe-3] SPICED PRAWN SESAME TOASTS

Ingredients:

White/brown bread slices- 4-6 no, crusts removed and cut 1 x 4 

For the prawn mixture:

Prawns- 8-10 no cleaned, washed and roughly cut

Salt and pepper to taste

Green chilies- 1 tsp chopped 

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp

Lime juice-2 tsp

Garam masala powder-1/4 tsp

Egg-1/2 no yolk

Maida- 1 tsp

White and black sesame seeds- 2-3 tsp mix

Oil to fry

To serve with: peanut butter-mayo, schezuan chutney, tomato chili dip.

Method:

1. Prepare all the ingredients for this yummy snack, trim the sides of the bread slices and cut them into triangles/ squares as desired.

2. Using a food processor, combine together the prawns along with the other ingredients and make a nice coarsely smooth paste.

3. Remove the prawn mixture and keep covered in the refrigerator for 20 mins.

4. Wet fingers and hands a little and pick a little portion of the chilled prawn mixture and place and press lightly on the pieces of bread,use little water/ wet hand pressure to let it sit well.

5. Sprinkle a mix of the black and white sesame seeds on the prawn toasts and using wet fingers stick them all over.

6. Deep fry the prawn toasts in medium hot oil until nice and golden in color for around 4-6 mins, and remove on a kitchen paper, drain excess oil and serve hot with assorted dips/ sauces.

Recipe-4] THAI STYLE COCONUT PRAWN CURRY

Ingredients:

Prawns- 10-12 medium sized, cleaned, washed.

For the curry:

Oil-2 tsp

Lemon grass- 3-4 pieces

Galangal/ thai ginger- 1 tsp sliced

Thai chilies- 3-4 no

Kafir lime leaves- 3-4 no

Fresh basil leaves- 4-6 no

Red/yellow/green capsicums- ½ cup strips

Prawn stock/ veg stock- 2 cups

Coconut milk- 1 cup thick

Thai green/ red/ yellow curry paste- 2 -3 tsp

Salt to taste 

Sugar-1/4 tsp

Corn starch-2 tsp solution just in case to thicken

Garnish- fresh basil leaves, coconut cream.

Method:

1. Prepare all the ingredients for the thai style coconut prawn curry.

2. Heat oil in a pan add in all the thai flavouring ingredients and saute for 20 seconds, add in the curry paste and saute, add little stock to prevent burning.

3. Add in the prawns and saute them for a couple of minutes, add in little stock just to cover the prawns and a little salt to taste and simmer for 6-8 mins.

4. Now add in the thick coconut milk, pinch of sugar and mix well, simmer for another 4-5 mins, add in the assorted colorful capsicums and adjust texture with corn starch if needed or else serve hot garnished with fresh basil, coconut cream and serve it with steamed jasmine rice.

Recipe- 5] STIR FRIED PRAWNS WITH TOSSED RICE

Ingredients:

Prawns- 12-15 medium sized, cleaned, washed.

For the marination:

Oil- 2 tsp

Salt and pepper to taste

Lime juice- 2 tsp

White wine- 2 tbsp. Optional

Mustard paste-1/2 tsp

Honey-2 tsp

Mixed herbs-1/2 tsp

For the stir fry:

Oil-1 tsp

Shredded ginger-1 tsp

Sliced garlic-1 tsp

Green chilies-2 tsp sliced

Onions/ shallots- 2- 3 tbsp. sliced

Assorted capsicums-1/2 cup cubed, optional.

Salt and black pepper to taste

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Stock/ water- ½ cup

Tomato ketchup- 2 tsp

White vinegar-1 tsp

Corn starch solution-2-3 tsp to thicken.

Spring onion greens-2 tbsp. chopped for garnish.

For the tossed rice:

Cooked white/brown rice- 2 cups

Butter-2 tsp

Salt and pepper to taste

Chopped spring onions/ shallots-2 tbsp.

Greens to garnish.

Method:

1.Marinate the prawns and keep covered and refrigerated for 20 mins.

2. To stir fry, heat oil in a wok / pan and saute the onions, ginger, garlic, chilies for 30 seconds, add in the prawns and saute on a high flame for 1 minute, reduce the flame add in the seasonings, sauces to taste and little stock and cook for 6-8 mins.

3. Add a little corn starch solution to thicken up a little and cook for another minute or two, add in the greens to garnish and turn off the flame.

4. Toss the cooked rice in butter and onions add seasonings to taste and mix well, cook for 2 mins and serve hot with the prawns.

Recipe- 6] DUMDAAR PRAWN MASALA PULAO

Ingredients:

Prawns- 10-12 no, medium sized, cleaned and washed.

Basmati rice- 2 cups cooked.

Oil-2 tsp

Ghee-2 tsp

Jeera-1/2 tsp

Onions-2-3 medium sized, sliced

Tomatoes-2 small chopped/puree

Salt to taste

Coriander powder-1 tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Fried potato cubes-1/2 cup

Kasuri methi-1 tsp

Coriander and mint leaves- 2tbsp. chopped

Lime juice-2 tsp add and serve hot.

For the masala paste:

Shallots or madras onions- 6-8 or sliced onion- 1 med sized

Ginger-2 tsp 

Garlic-2 tsp

Green chilies-2 tsp

Red chilies-2-3 no

Cloves- 4-5 no

Cinnamon stick- 2-inch piece

Green cardamom-3-4 no

Desiccated coconut- ¼ cup

Water-1/4 cup

 Method:

1. Prepare all the ingredients for the masala prawns pulao.

2. Wash the cleaned prawns, apply little salt, oil, turmeric and red chili powder and keep covered in the fridge for 20 mins.

3. Prepare the masala paste in a mixer-grinder to a nice coarsely smooth texture and heat oil and ghee, add jeera, sliced onions saute until pink and add in the masala paste and tomatoes and cook for 8-10 mins.

4. Add salt, kasuri methi and prawns and saute well for 2-3 minutes add in the cooked rice, fried potato cubes, coriander and mint leaves and toss it well, cover and give dum for 10-15 mins and then serve hot with a splash of lime juice and kachumber on the side with some fried papad and pickle.

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.

New Opening of 2021 | #4, Mövenpick Resort Al Marjan Island opening in second half of the year 2021

Mövenpick Resort Al Marjan Island

Mövenpick Resort Al Marjan Island is set to welcome its first guests in September 2021. Joining an existing collection of hotels on Al Marjan Island that includes DoubleTree by Hilton and Rixos Bab Al Bahr, the hotel is set in landscaped gardens with its own beach. It will add 418 hotel keys to RAK, all with direct sea views, with guests able to choose from large-sized family rooms, suites or 28 beachfront chalets with private pools and gardens.

National Day Handloom Day | Destinations to add to your bucket list for homegrown handlooms

This National Handloom Day, here are some destinations to add to your bucket list for homegrown handlooms 

7th August 2015 was declared as National Handloom Day with an aim to generate awareness around the importance of the handloom industry in India. Being celebrated in its 7th year, this day also focuses on the contribution of handloom to the socio-economic development of the country and increase the income of the weavers. From Madhya Pradesh’s Maheshwari handloom to Karnataka’s Ilkal fabric, Booking.com, the leading travel brand, has curated a list of destinations for fabric, fashion, and handloom loyalists to visit and shop the most exquisite fabrics as and when it’s safe to do so. 

1.   Maheshwar (Madhya Pradesh) for Maheshwari handloom 

Home to India’s richest handloom fabric traditions, Maheshwar is a small town in the city of Khargone district in Madhya Pradesh. The history of the fabric dates back to the 18th century when its intricate design became a huge hit amongst the royal circle. This fine handloom today not only represents Indian handlooms at an international market but also promotes the craftsmanship of Indian laborers. Travelers visiting Maheshwar must definitely get their hands on colorful Maheshwari sarees. While in Maheshwar, travellers can also visit the Ahilya Fort situated on the banks of Narmada, Holkar fort and the famous Rajwada. 

2. Ilkal (Karnataka) for Ilkal handloom

Located in the Bagalkot district of Karnataka, Ilkal is an ancient weaving center famous for its Ilkah handloom. Travellers visiting Ilkal will be fascinated with the detailing of the saree which is made with a technique called Tope Teni, where the pallu is weaved with the body of the saree. Ilkal saree also takes its name from the town of Ilkal and the distinctive feature of Ilkal sarees is the use of a form of embroidery called Kasuti. The designs used in Kasuti reflect traditional patterns like palanquins, elephants, and lotuses which are embroidered onto Ilkal sarees. After trying on Ilkal sarees, travellers can also explore the city of Ilkal by visiting Banashankari Temple, Badami Cave temple, Lad Khan temple, and Durga Temple.

3.  Sualkuchi (Assam) for Golden Muga Silk 

Situated on the northern banks of the Brahmaputra, Sualkuchi is famous for its centuries-old heritage of weaving. Other than the picturesque tea gardens, the beautiful monasteries, and delicious local food, travelers should visit the village of Sualkuchi and shop the lovely Muga silk. This rare form of quintessential fabric has gained popularity and has been worn by women for centuries. The gorgeous fabric is known for its extreme durability and natural yellowish-golden tint. Legends have it that it was once only reserved for the ladies of the royal family. In fact, it is often compared to being as expensive as buying gold. 

4.                   Bishnupur (West Bengal) for Baluchari sarees 

The word ‘Baluchari’ means sandy river bank, signifying the origins of the handloom to a small village called Baluchar situated on the banks of the river Bhagirathi. The handloom is known for its depictions of mythological scenes on the pallu of the saree. Located in West Bengal, Bishnupur is a small town that is currently the only place where one can find authentic Baluchari sarees. When it is safe to travel, one can visit Bishnupur to add Baluchari saree to their collection. Bishnupur is also home to temples, heritage sites and museums which can make your trip a memorable one.

5.  Patan (Gujarat) for Patola saree

Patola, a double ikat woven saree, translates into ‘Queen of Silk’ and is one of the finest silk sarees produced in Patan, known to be a capital of Gujarat in medieval times. The history of the Patola sarees date back to the 12th century, where it is said that the handloom craft was introduced by the salvi caste who are believed to migrate to Gujarat with the intention of acquiring the patronage of the Solanki Rajputs, who used to dress in patola silk themselves on special occasions. The patola saree is quite an expensive handloom due to the nature of its technique, and is today manufactured only by a handful of weavers in Patan. Patan has an old world charm, where travellers can find beautiful attractions like Jain temple, Hemachandracharya Gyan Mandir, Khan Sarovar, Rani ki Vav and Sahastrilanga Talav.

International Beer Day | Interesting Facts about Beers

• Beer’s core ingredients are Grains, Hops, Yeast, and water.

• The earliest evidence of beer brewing came from Ancient Egypt.

• The Czech Republic consumed 2,033 million liters of beer in 2018.

• China is the world’s biggest beer producer with over 47 million kiloliters per year.

• The U.S. ranks second in beer production at over 23 million kiloliters of beer per year.

• Ale and lager are the two major types of beers.

• Lager is a type of beer that is produced at low temperatures.

• On the other hand, Ale is a type of beer that is produced from the warm fermentation method.

• Beer is part of the world’s culture and it comes with traditions such as beer festivals.

• The oldest archaeological evidence of fermentation is 13,000 years old.

Trends | Conrad Bengaluru offers travel leisure options within the city for travelers

The Great Small Breaks staycation offers complimentary stays and meals for children aged below 12, among other experiences

As the unlock unfolds and families are eager for short –distance getaways, Conrad Bengaluru has come out with the perfect option. Under the umbrella of Hilton’s campaign “Great Small Breaks”, a one of a one-of-a-kind staycation offer, tailor-made for families and young guests, Conrad Bengaluru has launched their version of leisure travel within the city for leisure travelers, especially families.

This initiative by the property promises to enhance the Conrad experience for families, especially their young ones with complimentary stays, personalized surprises, interactive games and a whole host of fun activities.

“As the Garden city, unlocks to its residents, we took this opportunity to gift our little ones an experience of boundless joy and happiness in a safe abode. Under our brand initiative of Great Small Breaks, we connected the hearts of millions in the city for an inspiring weekend getaways. With this initiative, we have touched the aspects of capturing the entire journey of a Little Guest – from a Disney land experiential welcome, to an elevated Check in, Room stay, kids menu, kids zone activities and much more to delight them. As we are returning back to travel, we are here to imbued and spread the warmth of Hilton Hospitality across the globe”, said Srijan Vadhera, General Manager, Conrad Bengaluru.

The experience begins straight from the guest’s doorstep with a customized, fairy-tale like pickup service. The property cars are decorated with balloons, filled with chocolates along with games to keep the young ones occupied while on their way to the property. On arrival, the guests are greeted with a larger than life Mickey Mouse and a tray filled with lollypops, marshmallows and chocolate dip, as a welcome treat. With a special check -in counter with an elevated step for the young ones, they are asked to fill in their preferences for cupcakes, chocolates or cookies.

New Opening of 2021 | #3 The Dubai Edition, opening in second half of the year 2021

Launching by the end of 2021, the Dubai EDITION will be the UAE’s second EDITION property, following on from the successful arrival of the Abu Dhabi EDITION in the capital’s Al Bateen Marina at the end of 2018. In Dubai, the luxury lifestyle hotel will be located opposite The Dubai Mall. The hotel will feature 275 guestrooms and suites and will cater to the leisure traveller with a number of restaurants and bars, a pool, spa and fitness centre. With business travellers in mind, the hotel will also feature events spaces including meeting rooms and a flexible ballroom.

Marriott International | St. Regis Hotels and Resorts Makes Glamorous Debut in China’s Coastal City of Qingdao

The St. Regis Qingdao Introduces Iconic Butler Service, Celebrated Rituals, and Exquisite Dining to the Region’s Modern Luminaries

St. Regis Hotels and Resorts, part of Marriott International's portfolio of 30 extraordinary brands, today announced the debut of The St. Regis Qingdao. The highly anticipated opening marks the first Marriott International luxury brand hotel in the northeastern Shandong region. Strategically located in the landmark Haitian Center in the heart of historic Qingdao, the hotel is set to delight the city’s luminaries and tastemakers with its elegant design, refined craftsmanship and time-honored signature rituals.

"We are very excited to expand our luxury footprint to one of the most beautiful coastal cities in the region with the debut of the iconic St. Regis brand, bringing bespoke experiences curated for the most discerning travelers," said Henry Lee, President, Greater China, Marriott International. "The opening of The St. Regis Qingdao ushers in a new benchmark of luxury hospitality in this dynamic city and underscores our commitment to continuously grow in Eastern China."

Occupying the 58th to 78th floors of the 369-meter-tall Haitian Center, The St. Regis Qingdao is the tallest hotel in the region, enthralling guests with panoramic vistas of the Yellow Sea and picturesque coastal scenes. Within an hour’s drive from Qingdao Liuting International Airport, the hotel is adjacent to scenic Fushan Bay, the venue for the sailing competitions during the Beijing Olympics, and with views of iconic local landmarks such as Badaguan Cultural Architecture Centre and Qingdao International Sailing Centre.

Drawing inspiration from the brand’s rich heritage, the renowned Singapore-based interior design firm, LTW Designworks, subtly infused local Qingdao influences with St. Regis’ avant-garde aesthetic. This includes a crystal chandelier inspired by a legendary dress of golden thorns that Caroline Astor, mother of St. Regis founder John Jacob Astor IV and doyenne of New York high society in the Gilded Age, wore to one of her famed Midnight Suppers. A brilliantly lit grand staircase offers the perfect venue for the celebrated St. Regis tradition of sabering a bottle of champagne to mark the transition from day to night. The backdrop of the grand staircase is a 74-meter-high atrium art wall that reflects the delicate traces left on the beach by the ebb and flow of the Yellow Sea.

NEWS | Owners of restaurants, bars and hotels across Maharashtra to hold silent protest march on August 10

The owners of restaurants, bars and hotels across Maharashtra have decided to hold a silent protest march on August 10 as a last resort if the state does not restore their operation timings to their original, at least 10 pm.

The owners of restaurants, bars and hotels across Maharashtra have decided to hold a silent protest march on August 10 as a last resort if the state does not restore their operation timings to their original, at least 10 pm.

The resolution came in at the joint meeting of all the hotel associations and their apex bodies in the state. The hospitality industry has already expressed grave disappointment over alleged discrimination by the authorities in not allowing hotels to operate beyond 4 pm even as all other outlets can now function till 10 pm.

They have contended that in settings as diverse as roadside eateries and aircraft cabins, people were being allowed to remove masks for longer periods while eating. They said there was no evidence of restaurants causing more Covid-19 spread than other businesses. In fact, they also see a larger conspiracy to promote food delivery aggregators.

"The number of shops in the city of Mumbai would be at least 10 times more than the number of restaurants. We fail to understand how curtailing the timings of a restaurant while not curtailing any other business activities can be justified for the purposes of prevention or mitigation of the pandemic. In fact, the public interface at other outlets is far more than in restaurants. Also, there is no scientific data to point out that restaurant business jeopardises public health and is thus required to be restricted continuously," HRAWI senior vice president Pradeep Shetty had stated in letters sent to the municipal commissioner as well as chief secretary

AHAR president Shivanand Shetty said initially they will hold a press conference to address the media on discrimination and the state of the industry besides spreading awareness through social media before resorting to the protest march.

NEWS | Kerala hotels and resorts can now operate in ‘bio-bubble’

The State Disaster Management Authority announced the move in an effort to release some of the stress in Kerala’s crucial hospitality and tourism industries

The Kerala State Disaster Management Authority has allowed hotels and resorts in the state to function in a ‘bio-bubble’ from August 5, 2021. Covid restrictions on events, parties, conferences, would continue. Weddings and funerals can take place with a maximum of 20 people, it added.

The move among the severe restrictions on trade and industry in the state comes as a huge relief with the latest communique also stating that accommodation facilities like hotels, resorts, would be allowed to operate in a bio-bubble model in all areas on all days of the week. While allowing it to function on all days under the ‘bio-bubble’ model, the guidelines strictly mandate such establishments to display the status of vaccination of employees and the number of customers permitted at a time.

Such establishments were only allowed persons who have taken at least one dose of the Covid-19 vaccine before two weeks or who are in possession of the RT-PCR negative certificate taken 72 hours before or who are in possession of the Covid-19 positive results more than a month old shall be allowed inside as workers as well as visitors.

The restrictions on indoor dining in restaurants would continue to remain suspended. However, dining would now be allowed in open areas, parking lots, with six feet distancing. Restaurants are now allowed to serve food online till 9.30 pm.

The Test Positivity Rate in Kerala was above 10 percent and half of the total Covid-19 positive cases in the country currently are reported from the state.

Insights of working in International Star properties | Vinjamuri Sriram Dutt sharing his experience of working in Marriott Downtown Abu Dhabi (Preopening)

Marriott Downtown Abu Dhabi Preopening (a journey to cherish).

As a hotelier by profession, one of the best experiences I would recommend is to be part of a pre-opening team of the new hotel property to the upcoming hoteliers and students. When I got to know that Marriott is coming with a new property in Abu Dhabi in UAE, I knew I had to be part of the most momentous hospitality project in the town of an international brand. I was so glad to have my application accepted with multiple rounds of interviews, just three months before the soft opening. I’ll share my experiences with you about opening the hotel and teamwork, so if you’re interested in how to open a hotel – keep reading

The service and the glamour and glitter don’t happen in one fine day without effort it happens with teamwork and with a team of preopening with all efforts and dedication.

Want to know how to open a hotel? Work in a hotel before it’s open

I was employee number 118 when I arrived at the pre-opening office. The Rooms Division team was only made up of nine people across six departments – Guest Relations, Executive Club, Housekeeping, Laundry, Concierge, and Front Office. There was a lot to do, including understanding the brand culture, reading the core standards and Standard Operating Procedures, core brand values, and local information.

[quote]Despite the uncertainties, I enjoyed the pre-opening experience very much as it allowed me to develop new skills. [quote]

In addition, the housekeeping team was the biggest which I was part of it. The whole team was warm and welcoming and people were from different parts of the world with beautiful experiences and exposure and varieties of cultural backgrounds and ethnicity and it was so diverse that so much was going on and to learn but ultimately everyone belonged to the same brand and came under one umbrella. 

Few Chapters I will un reveal:

• It’s not for the faint-hearted. There was so much uncertainty leading up to the opening. When I first interviewed in the month of January, I was told that the hotel was opened on 1 April. When I joined in February, the project had been delayed until May. Throughout those months we had to prepare for the unexpected, and the final opening date was only confirmed three weeks beforehand.

• Which came first – the chicken or the egg? When a new employee joins a hotel that has been running for a few years, it’s about learning the pre-existing processes and going with the flow. For a new hotel, there are so many processes that simply aren’t in place yet – for example, registration cards, menus, interiors, color combination, lightings, placement of amenities, and so on and so forth.

• Meeting the Legend ARNE SORENSON: That beautiful and awe moment when I met none other the Late Mr. Arne Sorenson October 13, 1958 – February 15, 2021) was an American hotel executive who served as the president and chief executive officer of Marriott International. It was a fan moment and a great achievement as he was so humble and amazing who was visiting the hotel and city for the pre-opening and other inspections.

• Build great relationships across departments while you’re still in the same office. I found this crucial, as the team grew very quickly over just a few months and it became increasingly difficult to recognize everyone but was fun as you make friends all over the other departments. These inter-departmental relationships were so important to ensure that we had continuous feedback in preparation for the opening. And also, to help each other and motivate.

• Enjoy the weekends and the fun while you can. It was so refreshing to have weekends off, as someone who has worked in operations for a while. Being at accommodation and cooking and meeting friends from all the departments also meant spending this precious time with passion.

• Be proud of your achievement. It’s not an easy feat to open a 25-floor building with 315 rooms and an Apartments side with 64 apartments on 5 floors. At the time of joining, we’re six weeks on from the soft opening, and we still haven’t fully opened, as we continue to sleep test and finish the remaining floors and facilities. It’s all been worth it though, as we’re not fully booked for the fifth consecutive weekend across our rooms and restaurants!

Combination of Hotel and Apartments. I was fortunate to work for Marriott Downtown Abu Dhabi as it was a 2-building next to each other, one is Marriott Hotel, and next to it is Marriott Apartments. I had an amazing experience working in both the buildings and was an experience which I always cherish it gave me an understanding of the service difference between apartments and hotels by a 5-star international brand.

• Enjoying the teamwork.

Despite the uncertainties, I enjoyed the pre-opening experience very much as it allowed me to develop new skills. In particular, I was able to implement various initiatives, including helping the other departments, be part of training, cross-training, develop professional skills.

• Some expert advice for hospitality students how wants to join a preopening open hotel

We may be just six weeks’ young, and are still facing various basic issues, but a very respected senior leader gave us this perspective: for an opening hotel, it usually takes six months for the operations to stabilize and another two to three years for the property to mature. Opening a hotel is like looking after a newborn child – it’s about being patient and adapting to the feedback provided, so you can find your feet over time.

Appointment | The Thinnai Appoints Janitha C. Madawala as New General Manager

The Thinnai Welcomes New General Manager

The Thinnai Group of Hotels is pleased to announce the appointment of Janitha C. Madawala to the role of cluster general manager. Janitha is an accomplished hotelier and brings more than 15 years of hospitality experience with him with a strong Food & Beverage background, having set up award-winning operations at various domestic and international hotel brands.

His multi property operational experience, leadership skills and comprehensive understanding of the business are distinguishing facets of his career. His skills in managing operations for business hotels, resorts, branded F&B retail concepts, airlines, and cruise lines, with emphasis on Food & Beverage, fiscal management, sales and new product development plus the exposure gained with guests of differing nationalities, holds him in good stead to lead our uniquely appointed hospitality venues, forward. Janitha began his career with Hilton Colombo as an intern in all four major departments as a part of his hotel school Training and honed his skills in leadership positions further in Various luxury Domestic & International brands in South Asia, Middle East & USA.

Born and raised in Sri Lanka, Janitha is particularly focused on guest experience, believing that "luxury service should happen without guests knowing where it comes from".

His recent assignment was with the Carnival Cruise Line in the USA as a Food & Beverage Director in which he oversaw all the culinary and dining services while managing all beverage operations including revenue activities, product innovation and services on - board eight ships.

Janitha is a Graduate of Sri Lanka Institute of Tourism and Hotel Management, where he majored in international hospitality management, specializing in food and beverages. Furthermore, Janitha is qualified in CFBE by AHLEI in USA & holds a diploma in Logistics, Materials, and Supply Chain Management from International Council of specialized certification (ICOSOC). He is a member of Institute of Hospitality in the UK, a fellow member of Ceylon Hotel School Graduates Association (MCHSGA) in Sri Lanka, and a senior member of Emirates Culinary Guild in UAE.

Award | The Brasserie restaurant at Hilton Mumbai International Airport Wins 2021 Tripadvisor Travellers’ Choice Award

The Brasserie restaurant at Hilton Mumbai International Airport Wins 2021 Tripadvisor Travellers’ Choice Award 

Great diner reviews earn The Brasserie restaurant a place amongst
the top 10% of restaurants worldwide

Mumbai, Maharashtra – , 2021 – Hilton Mumbai International Airport announced today that it’s multi-cuisine restaurant ‘The Brasserie’ has been recognized as a 2021 Travellers’ Choice award winner for the Restaurant Category. 

This achievement celebrates businesses that consistently deliver fantastic experiences to travellers and diners around the globe, having earned great traveller reviews on Tripadvisor over the last 12 months. As challenging as the past year has been, The Brasserie by Hilton Mumbai International airport stood out by continuously delighting travellers and diners alike.

“Our team is elated as The Brasserie restaurant has been awarded second year in-a-row the TripAdvisor Travellers’ Choice Award, which is purely on the merit of user reviews. In this particularly challenging year, we stood out by providing great service and experiences to your guests. All credit goes to the wonderful team working always to serve the heartfelt hospitality to our guests and upholding Hilton CleanStay protocols to make our diners feel comfortable. We are truly honored that The Brasserie has been given this prestigious honor by Tripadvisor. We look forward to continued love and support.” said Mr. Brijesh Singh, F&B Manager, Hilton Mumbai International airport.

“Congratulations to all the winners of the 2021 Travellers’ Choice Awards,” said Kanika Soni, Chief Commercial Officer at Tripadvisor. “I know the past year has been extremely challenging for tourism businesses. What has impressed me is how businesses adapted to these challenges, implementing new cleanliness measures, adding social distancing guidelines, and utilizing technology to prioritize guest safety. The Travellers’ Choice Awards highlight the places that are consistently excellent - delivering quality experiences time and time again even while navigating changing customer expectations and new ways of working. Based on a full year of reviews from customers, this award speaks to the great service and experience you provided guests in the midst of a pandemic.”

To see diner reviews and popular dishes, activities, features and amenities of The Brasserie by Hilton Mumbai International Airport visit https://www.tripadvisor.in/Restaurant_Review-g304554-d6158439-Reviews-The_Brasserie-Mumbai_Maharashtra.html

Hilton Mumbai International Airport is located on Sahar Airport Rd, Ashok Nagar, Andheri East, Mumbai, Maharashtra 400099. You can reach out to us. For room reservations: reservations.mumbai@hilton.com, for business inquiries: business.mumbai@hilton.com, and for dining reservations: dining.mumbai@hilton.com; or call us on +91 22 2838 0000/ 6199 0000.

About Hilton Mumbai International Airport

Hilton Mumbai International Airport offers a unique blend of colonial-era influences and contemporary design, at one of the most convenient locations near the airport. The upscale, 171-room hotel is just a five-minute drive from the international airport, a 15-minute drive from the domestic airport, and a 5-minute from International within easy access of the commercial, shopping, and entertainment centers. Designed as an elegant 19th-century colonial summer palace, the hotel offers the latest technology and best-in-class modern amenities. Dining options encompass three restaurants, a lobby lounge, and a garden bar.

The Hilton Mumbai International Airport hotel is equipped with 4,847 square feet of function space; a 2,420 square feet ballroom and 2 grand halls. The function facilities provide flexible seating arrangements, large pre-function areas and the latest in audio-visual technology, making it ideal for corporate events, social functions and weddings. The hotel also offers business travelers a business center with 4 meeting rooms, all with wireless internet access. For the after-work hours, the hotel offers an outdoor pool and a fitness center. 

About Hilton

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 18 world-class brands comprising more than 6,400 properties and more than one million rooms, in 119 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed more than 3 billion guests in its more than 100-year history, earned a top spot on the 2020 World’s Best Workplaces list, and was named the 2020 Global Industry Leader on the Dow Jones Sustainability Indices. In 2020, Hilton CleanStay was introduced, bringing an industry-defining standard of cleanliness and disinfection to hotels worldwide. Through the award-winning guest loyalty program Hilton Honors, the more than 112 million members who book directly with Hilton can earn Points for hotel stays and experiences money can’t buy, plus enjoy instant benefits, including contactless check-in with room selection, Digital Key, and Connected Room. Visit newsroom.hilton.com for more information, and connect with Hilton on Facebook, Twitter, LinkedIn, Instagram, and YouTube.

About Hilton Hotels & Resorts

Hilton Hotels & Resorts has set the benchmark for hospitality around the world, providing new product innovations and services to meet guests' evolving needs. With more than 575 hotels across six continents, Hilton Hotels & Resorts properties are located in the world’s most sought-after destinations for guests who know that where they stay matters. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits. Begin your journey at www.hiltonhotels.com, and learn more by visiting newsroom.hilton.com/hhr and following Hilton Hotels & Resorts on Facebook, Twitter, and Instagram.

About Tripadvisor

Tripadvisor, the world's largest travel platform*, helps hundreds of millions of travelers each month** make every trip their best trip. Travelers across the globe use the Tripadvisor site and app to browse more than 878 million reviews and opinions of 8.8 million accommodations, restaurants, experiences, airlines and cruises. Whether planning or on a trip, travelers turn to Tripadvisor to compare low prices on hotels, flights and cruises, book popular tours and attractions, as well as reserve tables at great restaurants. Tripadvisor, the ultimate travel companion, is available in 49 markets and 28 languages.

The subsidiaries of Tripadvisor, Inc. (NASDAQ: TRIP), own and operate a portfolio of travel media brands and businesses, operating under various websites and apps, including the following websites:

 www.bokun.io, www.cruisecritic.com, www.flipkey.com, www.thefork.com (including www.lafourchette.com, www.eltenedor.com, www.bookatable.co.uk, and www.delinski.com), www.helloreco.com, www.holidaylettings.co.uk, www.housetrip.com, www.jetsetter.com, www.niumba.com, www.seatguru.com, www.singleplatform.com, www.vacationhomerentals.com, and www.viator.com.

Hyatt Regency Koh Samui GM Pulido Anticipates Bright Future For Island

Hyatt Regency Koh Samui GM Pulido Anticipates Bright Future For Island

KOH SAMUI, Thailand (August 4, 2021) — WITH stints at high profile resorts in the Caribbean, the Middle East, China, South Korea and his native Mexico in his locker, Adrian Pulido can draw upon extensive experience in the global tourism industry.

Therefore, it counts for something when the general manager of the recently opened Hyatt Regency Koh Samui predicts a spectacular revival for Koh Samui, Thailand’s legendary paradise island.

Like other tourism destinations in Thailand, Koh Samui has been badly impacted by the global pandemic.

Things, though, are beginning to look up for the destination. The unveiling in early July of the Hyatt Regency Koh Samui — a design-forward luxury property on the north-eastern tip of the island — was a landmark debut on the island.

Ongoing plans to reopen Samui to international visitors, meanwhile, over the coming months are another positive indicator for the future.

Pulido, who makes his debut as a GM at the resort following spells in senior management with Banyan Tree, JW Marriot and, most recently, Park Hyatt, is among those convinced that it’s merely a matter of time before Koh Samui reassumes its position as one of the star attractions for tourism in Southeast Asia.

“Koh Samui is a very special destination,” he said. “It has been one of Asia’s most popular islands for decades now, yet it has never lost any of its charm. Visitors will find incredible beauty, fantastic food and outstanding hospitality. It’s all waiting here for them like it always has been.”

Pulido is equally bullish about the prospect of his resort being in the vanguard of this revival thanks to its broad appeal and myriad selling points.

A collaboration between three of Thailand’s biggest hotel design names — Office of Bangkok Architecture, August Design and PLandscaping — the 140-room property occupies eight acres of private coastline in the far northeast corner of the paradise island.

Deploying a design-forward philosophy, the property, which is located in North Chaweng — and is less than ten minutes from the island’s international airport— bills itself as a “vacation gallery” due to its array of visual highlights.

These include a showpiece lobby — the longest lobby arrival point in Koh Samui — plush accommodations that showcase terrific ocean views and one of the largest pool zones on the island.

“The pandemic has been a challenging time for Koh Samui as it has been for the entire tourism industry in Thailand,” he added. “That’s why we are so delighted to debut with such a special resort.

“It (the resort) embraces the island’s native beauty and its traditions through elements of vernacular architecture and careful incorporation of existing natural features. At the same time, we look towards the future thanks to contemporary design, state-of-the-art facilities and daring cuisine.

“This island has a central role in how Thailand fares following the pandemic, and it’s an honour to be leading the way as we begin to look positively towards the future.”

New Opening of 2021 | #2 Raffles Resort The Palm, opening in second half of the year 2021

Raffles bringing a second luxury resort to Dubai later this year, rebranding the former Emerald Palace Kempinski into an ultra-luxury Raffles resort. There will be eight restaurants and bars, while those familiar with the Raffles brand will welcome the arrival of the brand’s signature Raffles Patisserie, Writer’s Lounge and butler service. There will be 389 keys, with guest rooms starting from 65 square metres and each coming with a balcony or terrace with sea views.

Source

NEWS | New data from Booking.com reveals domestic and international travel preferences of Indian travellers

New data from Booking.com reveals domestic and international travel preferences of Indian travellers 

INDIA, August 2021: With a bank of accrued vacation days and restrictions finally starting to ease in India and other parts of the world, it’s no wonder travellers are looking to escape their lockdown surroundings. Travellers are looking for an escape from their normal lives and others are looking forward to some time away with family and friends after being apart for so long. Booking.com, the digital travel leader connecting travellers with the widest choice of unique places to stay, today shared a list of the top searched domestic and international destinations on Booking.com by Indian travellers in the month of August 2021. 

Indicating an intent to travel, the USA, Russia and Maldives are among the top 3 most searched international destinations for August 2021 as Indians hope for ease in international travel restrictions. Closer to home, in addition to metro cities, travellers are looking forward to enjoying nature and escaping to the outdoors -  searching for leisurely destinations like Lonavala and Leh which are amongst the topmost searched domestic destinations by Indian travellers in August 2021.

Decoding destination preferences by Indian travellers for international travel: 

With hopes for ease in international travel restrictions, especially for fully vaccinated travellers, Indians have shown interest in travelling to international destinations. For travellers who are open to flying and cross borders again, the USA, Russia, Maldives, Switzerland and Qatar are amongst the top 5 most searched destinations by Indian outbound travellers.

Top searched international destinations by Indian travellers in the month of August 2021*:

1.       USA

2.       Russia

3.       Maldives

4.       Switzerland

5.       Qatar

6.       Canada

7.       UK

8.       Mexico

9.       Armenia

10.   France

Domestic travel preferences by Indian travellers

Domestic travel continues to remain prevalent with many Indian travellers looking forward to exploring their own country and choosing destinations closer to home. Booking.com data backs this, with earlier research revealing 52% of Indian travellers are looking forward to exploring their home country this year. Metro cities such as New Delhi, Mumbai and Bengaluru continue to be the top searched destinations for August 2021. Closer-to-home and leisurely destinations such as Lonavala, Jaipur and Leh are also some of the top searched destinations in August 2021 by Indian travellers.

Top searched domestic destinations by Indian travellers in the month of August 2021*:

1.       New Delhi

2.       Mumbai

3.       Lonavala

4.       Bengaluru

5.       Chennai

6.       Kolkata

7.       Jaipur

8.       Hyderabad 

9.       Leh

10.   Udaipur

Accommodation Types 

While hotels continue to be the top searched accommodation by Indian travellers travelling domestically, travellers are also looking to stay in alternative accommodations like guest houses, villas and apartments considering the renewed emphasis on privacy, sufficient space and personal control over cleanliness and hygiene.

Top 5 accommodation types searched by Indian travellers travelling within India in the month of August 2021*:

1.       Hotel

2.       Resort

3.       Guest House

4.       Villa

5.       Apartment

Health and safety continues to be a key traveller priority

Cleanliness continues to be top of mind for travellers with more guests searching for transparency around cleaning measures at the property. Since the beginning of the pandemic, Booking.com has witnessed a dramatic uptick in the use of specific words used by guests when they ask questions about a property. For example, the use of the words “clean” and “hygiene” have both increased by over 60%. In addition to cleanliness, Booking.com has witnessed an increase in travellers booking stays with flexible cancellation policies due to the uncertain environment. 

To provide travellers with transparency in health and hygiene at an accommodation, Booking.com introduced the health and safety measures feature on its platform last year that allows accommodation partners to select the different health & safety measures they are taking in areas such as hygiene, sanitization, social distancing and food safety amongst others. Booking.com offers a Flexible-1 Day policy allowing travellers to cancel for free up till one day before check-in as well as one-date change to travellers who book a non-refundable rate.

Commenting on the Indian travel sentiment, Ritu Mehrotra, Regional Manager, South Asia at Booking.com said, “With more and more Indians getting vaccinated and travel restrictions being lifted in phases, we are starting to see pent-up demand for travel. Travel trends that emerged during the pandemic such as closer-to-home destinations, staycations and road-trips still remain popular, but at the same time we are also seeing travel intent gradually resume for international travel. And as a leader in travel, Booking.com will continue to make it easier for people to experience the world in a safe manner - we will be there for our customers offering the widest accommodation choice at great value so travellers can enjoy all of the unforgettable experiences this world has to offer, when the time is right and it is safe to do so. ”

Methodology

*The data scientists at Booking.com looked at the most searched domestic and international destinations and accommodation types by Indian travellers in August 2021. 

**Destinations stated are as per current top searches and are subject to change as the travel environment changes

About Booking.com: 

Part of Booking Holdings Inc. (NASDAQ: BKNG), Booking.com’s mission is to make it easier for everyone to experience the world whenever it’s safe to do so again. By investing in the technology that helps take the friction out of travel, Booking.com seamlessly connects millions of travellers with memorable experiences, a range of transportation options and incredible places to stay - from homes to hotels and much more. As one of the world’s largest travel marketplaces for both established brands and entrepreneurs of all sizes, Booking.com enables properties all over the world to reach a global audience and grow their businesses. Booking.com is available in 44 languages and offers more than 28.4 million total reported accommodation listings, including more than 6.6 million listings of homes, apartments and other unique places to stay. No matter where you want to go or what you want to do, Booking.com makes it easy and backs it all up with 24/7 customer support.

Follow us on Twitter and Instagram, like us on Facebook, and for the latest news, data and insights, please visit our Indian media room.

NEWS | Vasai Taluka Hotel Association To Organize Silent Protest Against Govt.’s Decision On Continued Curbs

Vasai Taluka Hotel Association To Organize Silent Protest Against Govt.’s Decision On Continued Curbs

Mumbai, Aug 03: The Vasai Taluka Hotel Association (VTHA) with the support of the Hotel and Restaurant Association of Western India (HRAWI) has organized a silent protest against the Government’s decision on continued restrictions on restaurant timings in the district. Tomorrow at 11 am, over 200 hotelier and restaurateurs from the region will join their last-ditch survival protest to express their desperation and helplessness against the continued lockdown. The long-distance protest will commence at Tungar Phata, Vasai and culminate at Collector’s office – Palghar. The Association will submit its plea to the Collector demanding the easing of restrictions for the hotel and restaurant industry. The two Associations have also cited the unfortunate death of a Virar-based hotelier who committed suicide last month due to loss of livelihood because of the Government’s neglect towards the Hospitality industry.

“The industry is at the brink of collapse and the Government is doing nothing to save it. We are not being allowed to operate our businesses but are expected to pay the Government its taxes and other statutory levies without fail. We are organizing this protest to bring to the attention of the authorities the deteriorating condition of our industry. We want the Government to relax the restrictions for us to be able to support our employees and families. We also want the Government to provide us with financial reliefs which so many other States have done to save their Hospitality industry. One of our own recently succumbed to the financial and mental stress caused by the devastation to his business. Debts collectors are at our doorsteps every day and we don’t know how to repay them when we don’t even know when we can go back to re-opening our business,” says Mr. Nagraj Shetty, Secretary, VTHA.

HRAWI has stated that imposition on restaurants’ operation timings is unfair. It has pleaded that restaurants either be allowed to run businesses as usual or if not, at least be offered reliefs and waivers by the Government to unburden them from statutory financial obligations.

“There is no reason for imposing restrictions on restaurant timings and if it is going to continue with the restrictions then the least the Government needs to do is waive the statutory charges for restaurants. A restaurant’s business is in the evenings and hence operating till 4 pm is meaningless. We are being singled out and left to hang dry. The Government needs to lift the restrictions immediately or we will continue to hold similar protests across the State at local levels. It is very disappointing that the Government is not interacting with us, there is no communication. We need a clear roadmap about what is to be expected from the Government for us to accordingly make informed decisions for our businesses,” concludes Mr. Sherry Bhatia, 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 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 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.

NEWS | Hyatt Reports Second-Quarter 2021 Results

Mark S. Hoplamazian, president and chief executive officer of Hyatt Hotels Corporation, said, "Second quarter results improved significantly as travel demand rebounded sharply in certain markets. While leisure travel continues to lead the recovery, we are very encouraged by continued improvements in business transient and group. Accelerating RevPAR growth expanded our operating leverage and as a result we generated positive Adjusted EBITDA and operating cash flow in the quarter."

Second quarter of 2021 highlights are as follows:

• Net losses decreased compared to the second quarter of 2020 to a $9 million net loss.

• Adjusted EBITDA increased compared to the second quarter of 2020, to $55 million.

• Comparable system-wide RevPAR increased to $72.47 in the second quarter of 2021, and decreased 49.8% compared to the second quarter 2019 on a reported basis.

• Comparable owned and leased hotels RevPAR increased to $86.66 in the second quarter of 2021 and decreased 53.4% compared to the second quarter 2019 on a reported basis.

• Net rooms growth of 7.1%.

• As of June 30, 2021, the Company had cash, cash equivalents and short-term investments of $1,737 million.

Mr. Hoplamazian continued, "While the recovery is likely to remain uneven over the coming months, we remain confident in continued momentum in RevPAR growth given positive forward-looking indicators in our business. Furthermore, the strength of our brands continues to yield industry-leading net rooms growth. We opened 100 properties over the last twelve months and maintain a strong pipeline representing over 40% of our existing rooms."

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Marriott International Reports Second Quarter 2021 Results

• Second quarter 2021 comparable systemwide constant dollar RevPAR increased 262.6 percent worldwide, 274.6 percent in the U.S. & Canada, and 223.2 percent in international markets, compared to the 2020 second quarter;

• Second quarter 2021 comparable systemwide constant dollar RevPAR declined 43.8 percent worldwide, 39.5 percent in the U.S. & Canada, and 55.6 percent in international markets, compared to the 2019 second quarter;

• Second quarter reported diluted EPS totaled $1.28, compared to reported diluted loss per share of $0.72 in the year-ago quarter. Second quarter adjusted diluted EPS totaled $0.79, compared to second quarter 2020 adjusted diluted loss per share of $0.57;

• Second quarter reported net income totaled $422 million, compared to reported net loss of $234 million in the year-ago quarter. Second quarter adjusted net income totaled $260 million, compared to second quarter 2020 adjusted net loss of $184 million;

• Adjusted EBITDA totaled $558 million in the 2021 second quarter, compared to second quarter 2020 adjusted EBITDA of $61 million;

• The company added nearly 25,000 rooms globally during the second quarter, including roughly 13,000 rooms in international markets and a total of approximately 5,300 conversion rooms. Gross rooms growth was 6.1 percent for the twelve months ended June 30, 2021;

• At quarter end, Marriott’s worldwide development pipeline totaled 2,750 properties and nearly 478,000 rooms, including roughly 19,000 rooms approved, but not yet subject to signed contracts. More than 212,000 rooms in the pipeline were under construction as of the end of the 2021 second quarter.