New Opening | Centara Mirage Beach Resort Dubai to open in October 2021

Centara Mirage Beach Resort Dubai to open in October 2021

Thailand’s Centara Hotels & Resorts is opening a property in Dubai. Centara Mirage Beach Resort Dubai will open at Deira Islands in October 2021.

The beachfront family resort is a joint venture with Nakheel. Centara sees the move as a stepping stone onto further expansion in the Middle East.  

It is the third Centara Mirage property in the world, following openings in Thailand and Vietnam. 

The hotel is inspired by mythical Thai and Arabian adventures and has 607 guest rooms and suites, each with a balcony.

The resort has a water park with lazy river, beachfront swimming pool, the Mirage Family Lounge for club level guests, dedicated kids’ spa, an outdoor playground, and three kids’ clubs. 

There will be nine F&B options, including a rooftop shisha lounge and a beach club, as well as a fitness centre, water sports facilities, and prayer rooms. 

The Centara Grand Mirage Beach Resort Pattaya opened in 2009 and has since become Thailand’s number one family destination hotel.

NEWS | Wat-a-Burger to touch 100 outlets by the end of current fiscal

Currently, the company is registering 50,000 orders every month and expects to recover 100 percent and see additional sales to touch a mark of one lakh orders per month by next year.

With 63 outlets currently, homegrown burger company Wat-a-Burger plans to touch a mark of 100 outlets by the end of the fiscal. The company’s target is to tighten the grip in Maharashtra and Karnataka.

Currently, the company is registering 50,000 orders every month and expect to recover 100 percent and see additional sales to touch a mark of one lakh orders per month by next year.

“Currently, the primary challenge is the broken supply chain as most of the manufacturing units were disturbed during the lockdown. Hence, the turnaround time got pushed by a week for the orders at the manufacturing units. We are trying to streamline the same,” Farman Beig, Co-founder & CEO, Wat-a-Burger said.

Beig informed that after the second wave, the company is still signing at least two franchisees monthly. “Pre covid we were serving 80,000 orders on an average, per month. Currently, we have recovered to 50,000 orders per month. We are recovering,” he added.

Commenting on how prepared Wat-a-Burger is for the anticipatory third wave, Beig said “We have been following all the safety measures within the outlets. We had issued SOPs after the first wave itself, which we are still following anticipating the third wave. However, we all will have to move in accordance with the government guidelines. If there appears a scope of maneuvering through the difficult situation, we will close the dine-in option first. Nevertheless, the majority of the business is still being catered through online delivery options, we will focus on that only in case the situation becomes difficult. The idea is to mitigate any chances of infection spread.”

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Appointment | Park Hyatt Abu Dhabi brings in new director of F&B

Driss Bajtit brings more than 14 years of experience to the hotel

Park Hyatt Abu Dhabi Hotels and Villas has appointed Driss Bajtit as director of food and beverage. He will handle the operations of six F&B outlets at the Saadiyat Island hotel.

Bajtit brings more than 14 years of experience across international markets in Spain, China, Morocco, and the UAE. He will be responsible for identifying new business opportunities and streamlining resources to maximize performance and quality standards. He is also expected to focus on creating new F&B concepts.

Bajtit said: “I am thrilled to join the team at Park Hyatt Abu Dhabi Hotel & Villas. As we look towards the high season, I will ensure smooth operations at all the outlets in this world-renowned property.

“Moreover, guests will be delighted to witness the new and bespoke F&B concepts that will roll out across the resort soon.”

The majority of Bajtit’s experience has been in Abu Dhabi but one of his earliest positions was in Beijing, China. He started out as an F&B management trainee for Ritz-Carlton, later joining Mandarin Oriental in Sanya City.

He moved to Abu Dhabi in 2014, working as the assistant F&B venues manager for The St. Regis Saadiyat Island Resort.

His most recent role was with Abu Dhabi National Hotels as an operations manager for Venetian Village, later promoted to multi-property director of F&B.

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Marriott International | JW Marriott Charlotte Debuts in North Carolina

Charlotte’s Newest Hotel is Set to Redefine Luxury Hospitality with Stunning Design, Exceptional Service and a Holistic Approach to Well-being

JW Marriott, part of Marriott International, makes its debut today in North Carolina with the opening of JW Marriott Charlotte, located in the bustling Southern city’s dynamic Uptown neighborhood. The 381-room luxury hotel, including 34 custom suites, offers discerning guests an urban retreat with inspired surroundings in which to relax and be present.

“With the opening of JW Marriott Charlotte, we will make sure every detail is taken care of, so our guests can focus on themselves during their stay,” said Bruce Rohr, Global Brand Leader, JW Marriott. “With thoughtful details throughout the property, holistic programming, and an array of wellness offerings, guests will be encouraged to experience every moment to the fullest.”

Inspired Culinary Creations
JW Marriott Charlotte embraces the brand’s focus on authentic dining experiences that are gratifying and refined with three new concepts for guests and locals alike:

• Dean’s Italian Steakhouse – A classic American steakhouse with Italian expression set in a modern, rustic open space. Dean’s features a show kitchen where guests can watch American Wagyu beef and other prime cuts - as well as authentic homemade pasta dishes - being prepared.

• Caroline’s Oyster Bar – A fanciful take on coastal seafood celebrating the neighborhood charm and fresh flavors of the North Carolina coast. The scene is set by a 360-degree centerpiece bar and an 8-seat Carolina-style raw oyster bar.

• Aura Rooftop – Hidden atop the fifth floor, this lush botanical paradise includes a bar and pool serving up magnetic vibes and a regal tone. When night falls, the building’s mirror-like exterior reflects the city back onto itself, creating a powerful aura, softened by lush greenery, similar to English gardens and conservatories. The menu features botanical craft cocktails, boutique wines, and small bites.

“We couldn’t be more proud to introduce the JW Marriott brand to the Carolinas,” said David Malmberg, General Manager, JW Marriott Charlotte. “With its seamless integration into the bustling Uptown neighborhood, modern design, well-being amenities, and inspired culinary concepts, JW Marriott Charlotte brings excellence and legacy to life to another new city.”

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Visit Maldives | THE GUEST HOUSE CULTURE IN MALDIVES

Crystal clear seas, powdery white sand and indulgence beyond measure are three things that come to mind whenever the Maldives is mentioned. Whilst the country is famous for its unique beauty and extravagant resorts, it is not solely dedicated to the wealthy tourist – it offers various accommodation options catering to a diverse range of preferences. These facilities are broadly categorized into four types: resorts, hotels, guesthouses and liveaboards.

Ever since the relaxation of tourism rules which were restricting all tourism to resorts on uninhabited islands, the guesthouse industry has boomed in Maldives. Since then, many guesthouses have been developed in inhabited islands, with the greater Male’ region being the main hub.

The styles of guesthouses range from budget to boutique to bed and breakfast inns and more. The amenities, service and luxury vary from that of resorts, but guests have access to similar types of activities that resorts offer. Opportunities for excursions to nearby islands and sandbanks, watersports, snorkeling, and diving are available. Most islands with guesthouses also have watersports and diving centers.

By staying at a guesthouse, tourists will have the prospect of experiencing the rich culture of the country like a true local: make new friends, discover the history of the island by visiting accessible historical hotspots or even partake in day-to-day activities. For the budget traveler, the backpacker or the knowledge-seeker, the stay will surely reap benefits to last a lifetime.

The biggest difference one may notice is that while resorts adhere to the one-island-one-resort concept, guest houses do not. This means that tourists must bear in mind to be respectful of the local community, its customs, and traditions. As Maldives is a Muslim country, women are expected to dress more modestly on the islands than in resorts. The consumption of alcohol and pork, while not forbidden for tourists, is also usually frowned upon, but this is offset by the many other wonderful opportunities. islands have to offer. Witness kids as they play in their own imaginative worlds, play a game of football in the evening, hang out on the beaches while sipping on a cup of tea and eating hedhikaa (short eats), or simply join in the chit-chat amongst the locals.

For the year 2021, marketing activities and campaigns carried out by Visit Maldives will have a significant focus on promotion of local tourism and guesthouses. The government is working to open the country to cultural tourism as a key part of its economic diversification plans, and an emphasis will be given on promoting local tourism, culture, and heritage of Maldives.

Want to Work In Maldives

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NEWS | 700 Delhi guesthouses, hotels told to shut over borewell use

DPCC in its notice has asked the guesthouses to take corrective measures within 15 days, failing which would result in disconnection of electricity and water, along with the cancellation of licence.

over 700 guesthouses and small hotels in Paharganj and Karol Bagh have been issued closure notices by Delhi Pollution Control Committee (DPCC) for illegal extraction of groundwater using borewells.

DPCC in its notice has asked the guesthouses to take corrective measures within 15 days, failing which would result in disconnection of electricity and water, along with the cancellation of licence.

“According to Central Ground Water Authority (CGWA), Paharganj in New Delhi has been declared as an overexploited area, and illegal extraction of groundwater by the hotels/guesthouses without having any valid NOC from CGWA are thereby violating the provisions of the Environment (Protection) Act, 1986,” said one such notice issued by DPCC to a guesthouse in Paharganj, a copy of which is with TOI.

Guesthouse owners, however, said borewell water was being used only for bathing purposes, with no commercial activities, kitchens or laundries functioning at any of these smaller units. “The need to use borewells arose as the Delhi Jal Board water only comes for around four hours each day – two in the morning and two in the afternoon. A number of hotels and guesthouses took permission from CGWA to use borewells prior to 2014, but what will the new ones do that came up after 2014?” asked Sourabh Chhabra, secretary, Paharganj Guesthouse Owner’s Association, adding that until Monday, at least 700 notices had been issued in the area.

Ashwini Arora, general secretary of the association and another guesthouse owner in Paharganj, said sewer charges of Rs 2,000 for extraction purposes were already being paid by guesthouses, as was stated on Delhi Jal Board (DJB) website, however, they were still being targeted by the authorities. “Community borewells have been created by DJB nearby, but guesthouses that are doing no commercial activity are now being penalised. The industry has already suffered a lot,” Arora said.

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Appointment | Santosh Kumar Choudhary joins as Executive Chef at Hyatt Regency Dharamshala Resort

Santosh Kumar Choudhary joins as Executive Chef at Hyatt Regency Dharamshala Resort

Hyatt Regency Dharamshala Resort, managed by Shanti Hospitality Management Services, recently announced the joining of Santosh Kumar Choudhary as the Executive Chef. He joins the company with experience of more than 20 years and is all set to elevate the resorts existing reputation as one of the key mountain destinations. Passionate about regional cuisines, Santosh works to source ingredients from local, sustainable producers. A hands-on team member, he is a believer in modern management techniques and encourages practices to improve efficiency.

He started his career as a Trainee Chef in the year 2000 with Clarks Avadh, Lucknow. He then joined Radisson Hotel in Varanasi as a Commis Chef in 2002. In 2003, he got an opportunity to join Fairmont Dubai and relocated to UAE. He has also been part of Chedi Muscat, Sultanate of Oman and Yas Links Abu Dhabi. He relocated to India in 2012 and joined the team at Vivanta by Taj, Madikeri in Karnataka as a Sous Chef.

His first assignment as Executive Chef was in 2014, with the Royal Orchid Golden Suites, Pune and then he joined the pre-opening team of Radisson Lucknow for a short tenure. His last assignment was with Taj Theog Resort & Spa in Shimla, as Executive Chef, where he was instrumental in setting up the entire culinary operations.

“I am thrilled to take on this role with Hyatt Hotels Corporation with their only mountain resort property in India. It is a privilege to be joining the exceptionally talented team at Hyatt Regency Dharamshala Resort and the prestigious Shanti Hospitality Group, particularly as it will give me the chance to work closely with locally supplied ingrdients, showcasing the abundance of fine, seasonal produce available in this beautiful location. I’m extremely excited to expand upon this experience at this scenic location with Hyatt Regency Dharamshala Resort," says Santosh.

Chowdhury holds a 3-year Diploma in Hotel Management from IHM Bhopal & a bachelor’s degree in Tourism Studies from IGNOU, New Delhi. Born and raised in Samastipur, Bihar, he is an extrovert at heart, fond of adventures, loves listening to music, exploring new technology advancements, and enjoys nature walks.

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Appointment | Abdeali Zoomkawala is the new Head of F&B Operations & Events at Oakwood Premier Prestige Bangalore

Abdeali Zoomkawala is the new Head of F&B Operations & Events at Oakwood Premier Prestige Bangalore

With more than 18 years of rich professional experience in the luxury hospitality sector, Abdeali will bring his wealth of experience and innate skills, to manage restaurant operations and events.

Abdeali started his professional career with The Taj Mahal Palace & Tower, Mumbai and subsequently worked with Trident Mumbai, The Leela Palace Bangalore, The Ritz Carlton Bangalore and Trident Hyderabad. His most recent association was with The Leela Ambience Convention Hotel Delhi as Head of Catering Sales.

He will be responsible for the operation of Oakwood's comprehensive F&B outlets - Ozaa (rooftop poolside restaurant specialising in Mediterranean grills), Soul City (a fine dining restaurant specialising in Pan Asian cuisine) and Le Bistro (a European casual dining restaurant).

Commenting on the appointment, Wajeed Bagwan, General Manager, Oakwood Premier Prestige Bangalore said, "We are delighted to have Abdeali Zoomkawala lead our F& B team and look forward to having a very long and fruitful association. With his extensive knowledge of diverse market segments, we are confident Abdeali will bring in unique insights and help increase profitability.”

New Opening of 2021 | #10 Zulal Wellness Resort, opening in second half of the year 2021

A 90-minute drive north of Doha is the soon-to-open Zulal Wellness Resort, perched on its own private stretch of Arabian coastline over the Gulf. An entirely new concept by Thailand-born wellness brand Chiva-Som, it’s self-described as a pioneering destination in the Middle East, promising an immersive health and lifestyle reset in the surroundings of one of the largest wellness resorts in the region.

New Opening of 2021 | #9 Raffles Al Areen Palace, opening in second half of the year 2021

The debut Raffles hotel in Bahrain is a monumental transformation of the current Al Areen Palace and Spa by Accor into Raffles Al Areen Palace. A collection of 78 pool villas set the five-star standard for guests checking in. Providing a holistic sanctuary for guests, it will also boast one of the largest spa and wellness centers in the region.

Appointment | The Westin Chennai Velachery announces elevation of Biju Philiph

The Westin Chennai Velachery announces elevation of Biju Philiph

Biju Philiph, Executive Sous Chef at The Westin Chennai Velachery has been elevated as the Executive Chef at The Westin Chennai Velachery. He has been leading the culinary operations of award-winning dining venues at the hotel such as the all-day dining restaurant, Seasonal Tastes, MKC-Madras Kitchen Company, Sunset Grill, Willows along Banquet venues and Marriott Bonvoy on Wheels.

Biju Philiph has played an instrumental role in driving culinary operations at the hotel, where he launched MKC-Madras Kitchen Company restaurant as he worked on the menu engineering, food styling etc with his abled team. He re-opened the Sunset Grill with new menu and 12 feet long Charcoal Grill as a USP of the restaurant. 

Chef Biju embarked on his culinary journey at Grand Hyatt Mumbai in 2007 as Commi and then moved to Grand Hyatt Goa in 2014 as Chef de Cuisine. He is certified in kitchen hygiene and safety, managing food cost, departmental P&L, training of new associates, has managed large scale outdoor catering events, received 100% compliance for Marriott International’s Brand Standard Audit for 2019 and 2020.

Chef Biju hails from Madhya Pradesh and has Completed B.Sc in Hospitality and Hotel Administration from Institute of Hotel Management and Catering Technology, Thiruvananthapuram, Kerala.

When he is not working in the kitchen, he enjoys cycling, reading, playing outdoor sports and photography.

Ingredient Ideology | THE EXCITING EDAMAME By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE EXCITING EDAMAME

Edamame is a soybean that is young and green when picked. Because of this, edamame is soft and edible, not hard and dry like the mature soybeans used to make soy milk and tofu. The word edamame is Japanese for "Beans on a Branch." It is most often found in East Asian cuisine and sold both in the pod and hulled. Although the pod itself is not edible, it adds flavor, making edamame in the pod an ideal snack. The hulled version is great for adding to rice dishes and salads. Edamame is inexpensive, with the cost of hulled being slightly higher.

Edamame served in the pod is a popular appetizer at most Japanese food restaurants. It is a good choice for vegetarians, vegans, or anyone wanting to eat healthy, particularly since it is packed with low-fat soy protein. Edamame is sold both fresh and frozen, it can be served as an appetizer or snack and eaten straight from the pod, or the shelled soybeans can be incorporated into a recipe. When eating edamame still in the pod, the beans can be squeezed out of the pod directly into your mouth. The pods are usually salted, which adds to the flavor and experience of eating edamame. Edamame can be eaten hot or cold.

Edamame can be cooked in several ways, including boiling, steaming, microwaving, and pan-frying. To boil, add fresh, in-shell edamame to a pot of boiling, salted water and cook for 5 to 6 minutes until the beans are tender. Boil frozen edamame for 1 to 2 minutes. Drain and rinse the pods with cold water, if desire, to steam edamame, place an inch of water in a pot and bring to a boil. Place the edamame in a steaming basket, steam tray, or colander above the boiling water. Cover the pot and steam for 5 to 10 minutes for fresh edamame and 3 to 8 minutes for frozen edamame, until tender. Rinse to cool down, if desired.

My exposure to edamame beans has been a pleasant one and I have tried using it in Indian recipes as well with a touch of spice and dash of herbs as well when it comes to continental fusion as well and my experiments turned out to be positive in various ways from including edamame in Chaats, desi salad forms, in a shorba, desi mix of paprika and rustic roasted peanut flavored edamame mashed potatoes, fusion baked dishes with Indo-Chinese style eggplant and edamame bake with achari tofu and cheese sauce, edamame birishta pulao served with Tadkewala anari raita with curry leaf dust was yum too!

Although edamame is the same soybean that makes tofu, it has more taste than the bland bean curd. It is faintly reminiscent of peas and is buttery with a hint of sweetness and nuttiness. The texture is firmer than a pea, however soft, but with a bite. Frozen edamame is more readily available than fresh. Although most often sold in the pod, frozen edamame is also offered hulled. Bags of frozen shelled and unshelled edamame can be found in grocery stores in the freezer section. Though edamame is yet to get popular with us in our daily recipes and menus to a great extent, we need to create awareness and share ideas on how to use these beneficial & nutri-rich ingredients to avail maximum benefits from its qualities.

Here are a few Health Benefits of Edamame:

1. Edamame helps lower cholesterol levels, and assists in maintaining bone density.

2. Edamame is heart healthy food and also aids in weight loss.

3. Edamame aids in improving the digestive system and also reduces risk of cardio vascular diseases.

4. Edamame is a great immunity boosting ingredient and assists in healthy liver functioning.

5. Edamame is a great source of folate, it also helps in production of red blood cells in our body and allows us to access energy in foods.

6. Edamame is not only a good source of plant-based protein but also has a good content of manganese as well which helps the brain and nerve functioning well and also plays a role in the metabolism in our body.

Here are a few easy to adapt to recipes using Edamame Beans:

Recipe-1] CHICKEN EDAMAME COMBO

Ingredients:

Edamame beans-1 cup boiled

Chicken legs- 2 no

For the marination of the chicken legs:

Oil-2 tsp

Salt and pepper to taste

Red chili sauce- 1 tsp

Soya sauce- 2 tsp

Tomato ketchup-2 tsp

Honey-1 tsp

Apply on the chicken legs and keep aside for 30 mins.

Additional ingredients:

Oil-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp cut into strips

Spring onions-3-4 sliced

Carrots- ½ cup cubes

White cabbage/purple cabbage- ¼ cup cut

Broccoli /cauliflower-1/2 cup florets blanched

French beans-1/2 cup blanched

Fresh basil leaves- 8-10 no

Soya sauce-2 tsp

Red chili -2 tsp

Water/stock-1/2 cup

Corn starch solution-2-3 tsp

Roasted crushed peanuts-2-3 tsp

Peanut butter-1-2 tsp

Lime juice-2 tsp add and serve.

Method:

1. Prepare the edamame beans and keep aside. Marinate the chicken legs and cook them in a pan or roast in the oven until well cooked. Pull out the cooked chicken flesh and keep aside for the recipe.

2. Heat oil and butter in a pan/wok and saute the ginger, garlic, spring onions for a few seconds, add in the assorted veggies of your choice into the pan and add all seasonings, herbs, sauces, peanut butter etc and mix well.

3. Add in little water/stock as desired just to cover the mix in the pan and allow to cook on a low to medium flame for 6-8 mins, add in the pulled cooked chicken pieces, edamame beans, mix and add in the corn starch solution to thicken up the mixture.

4. Check for seasonings and texture of the dish and adjust accordingly, serve hot garnished with peanuts, fresh basil leaves and greens and add a splash of lime juice and serve.

Recipe-2] EASY EDAMAME TOSSED SALAD

Ingredients

Edamame beans-1 cup boiled/blanched to the bite

Olive oil-2 tsp

Garlic-1 tsp

Shallots/ madras onions- 10-12 peeled, cut 1x2

Green cucumber-1 no cut into small cubes

Red capsicum-1 no, cut into small cubes

Salt and pepper to taste

Fresh herbs-2-3 tsp parsley, basil, etc

For non-veg variations:

Boiled cubes of eggs- 1-2 eggs

Boiled cubes of boneless chicken

Sliced chicken sausages

Tuna fish- tinned/canned-2 3 tbsp.

For more veggies:

Use sliced blanched Babycorn

Saute assorted mushrooms

Zucchini green/yellow- ½ no cut into cubes

Water chestnuts-1/2 cup sliced

For the dressing:

Olive oil-2 -3 tsp

Honey-2-3 tsp

Lime juice-2-3 tsp

Pink salt/ rock salt/ sea salt to taste

Crushed black pepper to taste

Chili flakes-1/2 tsp

Chaat masala-1/2 tsp

Roasted cumin powder-1/4 tsp

White sesame seeds-2 tsp toasted

Mustard paste-1 tsp

Assorted lettuce leaves-1 cup for the base of the salad.

Method:

1. prepare all the ingredients for the edamame easy-to-toss salad.

2. arrange the crispy assorted lettuce leaves in a salad bowl/plate.

3. in a mixing bowl combine together the ingredients for the dressing and give it all a nice mix.

4. add assorted nuts like sliced almonds/walnuts/ pinenuts as well if desired and a few chopped dates too would do well.

5. Just before serving add the ingredients into the dressing including the veg/non-veg as per the list along with the cooked edamame beans and give the salad a nice toss.

6. Arrange the salad on a bed of lettuce and garnish with fresh herbs, sesame seeds, micro-greens, etc and serve immediately.

Recipe-3] EDAMAME CASHEW FRIED RICE

Ingredients:

Edamame beans-1 cup boiled/blanched to the bite

Boiled white/brown rice- 2 cups

Oil- 2 tsp

Garlic-1 tsp chopped

Ginger- 1 tsp shredded

Green chilies-2-3 slit

Red chilies-1-2 slit/shredded

Spring onions-2-3 sliced

Cashews-1/2 cup fried

Carrots-1/2 shredded

French beans-1/4 cup cut thinly

Red/green capsicum-1/4 cup shreds

Water chestnuts-2-3 sliced

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-1-2 tsp

Green chili sauce-1-2 tsp

Honey-1 tsp/ pinch of sugar

White vinegar-1 tsp

Spring onion greens-2-3 tbsp. chopped

For more variations: non-veg

Use boiled shredded chicken, roast sliced meat, medium sized prawns, poached or grilled fish could be served along as well.

Method:

1. Prepare all the ingredients for the fried rice recipe and keep ready.

2. Heat oil in a wok/ pan saute the ginger, garlic, onions, chilies for a few seconds, add in the assorted veggies, edamame beans and saute for a couple of minutes.

3.Add in the sauces and seasonings, vinegar, a pinch of sugar to taste and add your choice of non-veg ingredients as well as desired and mix well.

4. If using eggs, we can double fry and shred them/ or use scrambled eggs as well for more taste, color, flavour.

5. Now add in the cooked rice and fried cashews and stir it well with the other ingredients and cook for 2-3 mins.

6. Check for seasonings adjust as per taste and serve hot garnished with spring onion greens etc and serve hot with gravy or main course of your choice.

Recipe-4] EDAMAME TOFU MUSHROOM TRIO

Ingredients:

Edamame beans-1 cup boiled/blanched to the bite

Tofu-1 cup cut into large cubes, use firm or extra firm variety

Fresh button mushrooms-1 cup, sliced

Olive oil-2 tsp

Butter-1/2 tsp

Garlic cloves- 3-4 no sliced

Ginger-1 tsp shredded

Onion-1 small, chopped

Red/ yellow/green capsicum-1/2 cup shredded

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Water/stock-1/2 cup

Corn starch-2-3 tsp to thicken

Soya sauce-2 tsp

Peanut butter-1-2 tsp

Schezuan sauce-1-2 tsp

Honey-1 tsp

Assorted herbs/greens to garnish.

For non-veg variations: use chicken liver marinate and cook it first, also we can use luncheon meat, sausages, salami etc in the similar recipe. We can also use lobster, prawns and shrimps too in a similar recipe with a twist to the usual.

Method:

1. Prepare all the ingredients for the trio combination recipe.

2. Marinate the tofu cubes with a little oil, salt, pepper, mixed herbs, garam masala power or a little all spice powder, lime juice, honey and keep aside for 10 mins, grill it and keep aside.

3. To prepare the recipe further, heat oil and butter, saute the garlic, onions for a few seconds, add in the assorted veggies and give them a nice saute over a high flame for a couple of minutes.

4.Add in little water/stock, sauces, peanut butter seasonings to taste and add in cooked edamame beans as well, mix and simmer for 3-5 mins.

5. Add in the corn starch solution and slightly thicken it all up and check for taste, add the tofu towards the end and mix lightly and serve it hot garnished with assorted seeds/ nuts and garnish it.

Recipe-5] EDAMAME ALMOND CREAM SOUP

Ingredients

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Bay leaf-1 no

Peppercorns-2-3 no

Onion-1/2 chopped

Celery-1 stalk chopped

Edamame beans-1 cup

Almonds-1/4 cup soaked and peeled, paste.

Fresh cream-1 tbsp.

Water/veg stock- 2-3 cups

Salt and pepper to taste

Fresh herbs- to taste like basil, parsley, mint

Chili flakes-1/2 tsp

Sweet potato-1 med sized, peeled and cubed

To serve with: toasted/fried garlic herbed croutons

Method:

1. Prepare all the ingredients for the edamame almond cream soup.

2. Heat oil and butter in a pan saute the bay leaf, peppercorns, garlic, onions for a minute, add in the sweet potato, edamame beans, seasonings, herbs, chili flakes and saute for 2 mins.

3. Add in the stock/ water and bring to a boil, simmer for 12-15 mins until well cooked, cool, puree and strain the mixture.

4. Bring it back to a boil, adjust texture of the soup with little stock/water and check for seasonings, add in the almond paste and cream and blend it well, simmer for 3-5 mins.

5. Serve hot garnished with slivered almonds, dash of fresh cream, fresh herbs/ micro-greens etc and serve along with bread croutons.

Recipe-6] HERBED EDAMAME PEA DIP

Ingredients:

Edamame beans-1 cup boiled

Chickpeas-1/4 cup boiled

Garlic-1 tsp chopped

Olive oil-2 tbsp.

Lime juice-1-2 tbsp.

Salt and pepper to taste

Mint leaves- 8-10

Coriander leaves- 2 tbsp. chopped

Roasted crushed cumin- ¼ tsp

Dates-2-3 chopped

Chilled water-2 -3 tbsp.

Tahini paste/ white sesame seed paste-2-3 tsp

Peanuts-2-3 tbsp. roasted

Mayonnaise-2-3 tsp

To serve with: assorted toasted or crusty breads/ crackers/ vegetable sticks/ fried snacks/ french fries etc.

Method:

1. Assemble all the ingredients for the dip, pre-prep as needed.

2. Using a jar of a mixer grinder or food processor, combine together the edamame and the chickpeas together with all other ingredients and churn the mixture to a nice coarsely smooth textured dip.

3. Use chilled water/ olive oil to adjust the texture as needed. Taste the flavor for herbs use basil/ thyme as well as an option.

4. Use toasted pine nuts or walnuts for a better nutty flavor. The dates used in the recipe add a nice bite and also nutritive value.

5. Remove the prepared dip and add a little mayonnaise or whipped hung curd into the mixture for more taste and texture, place it in the fridge until being used. Before serving the dip, garnish it with some toasted sliced nuts, seeds like flax seeds, melon seeds etc for a crunch, serve chilled.

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 | Maharahstra Govermaent Allow restaurants to stay open till 10 pm

The Government of Maharashtra has allowed restaurants to stay open for business till 10 pm on all days with a 50 percent cap on capacity, it was announced on August 11, 2021.

ETHospitalityWorld spoke with Anurag Katriar, the President of the National Restaurants Association of India about this news, something that the entire F&B community in the state had been agitating for, especially after markets were allowed to open till 10 pm last week.

“After the Cabinet meeting today, where the Health Minister announced the extension of business hours till 10 pm for restaurants, we are awaiting the official GR (Government Regulation),” Katriar said adding that earlier in the day, cabinet minister and Guardian minister for Mumbai, Aslam Shaikh had spoken to him on the phone and assured that the timings would be extended.

Malls have also been allowed to stay open till 10 pm but only for people who were double vaccinated, from news which Katriar had received.

Restaurateurs across the state are breathing a sigh of relief. “This is definitely a great step forward, but there is a lot more to be done. The government should now announce the roadmap for further normalisation. Based on whatever criteria on which they will be decided—it cannot be left to the whims and fancies of individuals. Because now it's not only about extension of timing, it's also about when do you improve the capacity utilisation. I'm not saying do it today, but let's come up with a roadmap that when cases come down to a certain levels or hospitalisation comes down to this level, things will be reexamined. That way, we all know what to expect and we don't have to go through what we have gone through the last one week,” he said.

NEWS | 60 percent of travellers will travel within their own countries: Expedia Trend Report

The global vaccination drive has had the most positive impact on searches on the travel website in the second quarter of 2021.

News surrounding the expansion of vaccination by Pfizer in May led to a spike in global travel search by a massive 10 percent in 2021—this and other trends were highlighted in the Trend Report for the second quarter of 2021 by Expedia. The company attributes this consumer trend to broadening global vaccine distribution, growing green list countries, and easing of international travel restrictions by countries.

While the traveler’s preference continues to move around domestic and short-haul globally, the report revealed the pace of growth for international travel searches outpacing the growth for domestic travel searches in the second quarter of the year.

The report cited some positive trends in travel searches during the second quarter which Expedia felt would set the trend for travel revival in the coming months. The search volume in 11 of the 13 weeks in the quarter remained positive. This is in sharp contrast to the largely fluctuating trends in the first quarter of the year.

Insights from the Expedia Group Traveler Value Index indicate that 60 percent of consumers would travel within their home country and 27 percent internationally during the next 12 months. While 4 in 10 consumers want more frequent, shorter trips; 28 percent want fewer, longer trips; and more than 30 percent want a combination of shorter and longer trips.

Source

New Opening | Amintiri opens its first flagship cake store in Bangalore

Amintiri, an online cake store, the first of its kind in India has now opened its first flagship store in Bengaluru’s Museum Street. Priyanka Bhojwani, the co-founder of Amintiri spoke to ET Hospitality World about the journey from the online to the live store..

Amintiri was the first online, social cake store in India. They started operations 2 years ago as an online platform that delivered cakes in Bangalore and cake loaves to Mumbai, Hyderabad, Chennai, Delhi, and Pune. This venture is the brainchild of Suraj Madhnani, a passionate foodie who decided to put his passion for food and entrepreneurial zeal combined with his love for feeding people into an online cake business, and Priyanka Bhojwani who began her tryst with business at 19 with Flaunt, a clothing line.

Speaking about the small beginnings they had, Priyanka Bhojwani says, “Suraj wanted to enter the restaurant space with specialty cakes, and we thought it was better to test the waters with an exclusive online store that caters to the Bangalore market. We decided not to tie up with any of the online delivery stores because we wanted our products to be delivered in a particular style. We would like to call ourselves an affordable luxury cake store because as decadent as our cakes are, they are easy on your pockets.”

This is a crowded market segment with many home bakers and bakeries offering cakes, but our cakes are professionally crafted, made with premium ingredients and packaged extremely well so we stood a better chance amidst the crowd. Also, since food needs to appeal to the senses of sight, feel and taste, initially we sent out samplers to many people to give them a glimpse of our cakes. With time this along with great word of mouth reviews, our business steadily grew,” reminisces Bhojwani.

“After two years of being an exclusive online store, we finally decided to be a little more daring and went for our first anchor store in Bangalore. This gave us a chance to display our offerings as smaller pastries that were single servings, along with this the freshly brewed coffees, cold chocolate, freshly made pasta etc. have gotten a tremendous response, our regular online shoppers are happy to see the brand presence in a store format. Our price points are what gets people’s attention to begin with, we offer cakes beginning from just INR 860. Our motto is, if there is a cause for celebration we are there and if there isn’t we can speak one,” adds Bhojwani.

New Opening | New Holiday Inn opens in Candolim, Goa

IHG® Hotels & Resorts, one of the world’s leading hotel companies, announced the grand opening of Holiday Inn Goa Candolim. Located in one of the most buzzing streets of North Goa, the hotel is just a few meters away from the pristine beaches, forts and other tourist attractions, creating a perfect setting for leisure and business stays.

Holiday Inn Goa Candolim features 106 spacious, stylish, modern rooms, all with an attached balcony, overlooking the scenic green landscapes of Sinquerim. The fully air-conditioned rooms are soundproof to allow for a great night’s sleep and are fitted with a smart TV plus tea and coffee facilities. All rooms include a dedicated work area with a desk and multiple device connection options is perfect for those who want to get some work done in their room. The hotel offers free Wi-Fi and features an array of food offerings around the clock to ensure that all guests feel welcomed at any time of day or night.

The culinary experts at the hotel have put together a special menu at the Viva lounge & Bar, the all-day dining restaurant and the mixologist at the Atrium bar has created a range of handcrafted cocktails. The guests can also indulge with their favourite drink at the Shell Pool Bar while taking a dip in the swimming pool. The concierge team at the hotel curates customised experiences for guests to explore the tiny emerald state. The hotel also offers a 24-hour fitness centre and a business workspace.

The hotel is an ideal place for intimate weddings, social gatherings and conferences. Coral, the pillar less banquet hall at Holiday Inn Goa Candolim spans over 2,000 sq ft and 12.8ft clear ceiling height which can be converted into two separate venues. The outdoor lawn venue alongside the pool offers a perfect setting for exquisite events in the heart of the bustling Candolim.

Globally synonymous with offering guests an ideal setting to enable connections, Holiday Inn Goa Candolim features spaces to connect and unwind with friends and family. Its popular Kids Stay & Eat Free program welcomes families and ensures that our little guests are always well looked after.

Mr. Surajit Chatterjee, General Manager, Holiday Inn Goa Candolim said: “We are delighted to bring Holiday Inn to North Goa. Every aspect of the hotel from room decor, services and facilities to restaurant and bar offerings is strategically designed to provide guests with the unmatched comfort and hospitality that comes with staying at Holiday Inn. When visiting any IHG hotel, guests can be reassured that cleanliness is top of mind throughout each step of their stay. I am looking forward to present a world class experience for our guests.”

IHG Rewards members will receive exclusive member rates, earn points for future stays and save more when they book direct at ihg.com.

Holiday Inn Goa Candolim and IHG Way of Clean

As part of the IHG family, Holiday Inn Goa Candolim will comply with IHG’s Way of Clean industry-leading standards, including the new IHG Clean Promise. IHG’s global Clean Promise was announced in May as part of an overhaul of IHG Way of Clean to introduce heightened cleanliness standards to protect guests in the wake of COVID. Using new, science-led protocols and service measures, partnering with industry leading experts Cleveland Clinic, Ecolab and Diversey, and launching a global IHG Clean Promise, these strengthened measures will give guests greater confidence and hotel teams the protection needed.

Products | Celebrate Raksha Bandhan with The Lodhi’s Exquisite Gift Hampers

Celebrate your cherished bond with your sibling with exclusive hampers from the bakery at The Lodhi, New Delhi.Especially curated for this occasion, these hampers bring together a choice of carefully selected assortments, including gourmet specials, handmade fruit compote, artisanal chocolates, gluten-free treats, and lots more.

Add a special touch to your festivities with a range of traditional Indian mithai crafted by the hotel's Master Chefs. The hampers can also be customized on request. Wrap up a boxful of love for your sibling to show them how much you care.

New Opening | Minor Hotels Announces Upcoming Debut in Bahrain

Minor Hotels is pleased to announce its strategic entrance into Bahrain with the upcoming debut of its Avani and Tivoli brands.

Scheduled to open in 2024, Avani Bilaj Al Jazayer Bahrain Resort and Tivoli Bilaj Al Jazayer Bahrain Resort will be part of Bilaj Al Jazayer, a new waterfront leisure mixed-use masterplan owned by Edamah, the real estate arm of Bahrain’s sovereign wealth fund, Mumtalakat.

Bilaj Al Jazayer is located on the south-west coast of Bahrain and encompasses 1.3 million square metres of land with a three-kilometre beachfront. The new development will offer resorts, residential villas and apartments, food and beverage outlets, retail, offices and entertainment.

The new Tivoli and Avani hotels, each with 110 keys, will be located along the main boulevard of Bilaj Al Jazayer on the waterfront and will offer a selection of guest rooms and suites, multiple food and beverage outlets, swimming pools, leisure facilities including gyms, spa and wellness, plus meeting space. In addition, the hotels will share a beach club within the Bilaj Al Jazayer development.

Minor Hotels currently has 29 hotels and resorts in operation and in the pipeline in the Middle East region across its Anantara, Avani, Tivoli and Oaks brands, with the pipeline including the upcoming launch of two new brands to the region – NH Collection and NH Hotels.

New Opening of 2021 | #8 Nobu Hotel in Riyadh , Opening in second half of the year 2021

First announced in 2012, the hotly anticipated opening of Nobu Hotel in Riyadh has been pushed back several times, but is now set for this year. The luxury lifestyle hotel, the brainchild of actor Robert De Niro and chef Nobu Matsuhisa, is a modern, design-led property within 23 story, glass-panelled skyscraper touted as the first five-star luxury boutique hotel in the kingdom. Inside, Nobu Hotel Riyadh will feature 119 stylish guestrooms and suites, a spa, a state-of-the-art fitness facility, executive club lounge. The Kingdom’s very first Nobu restaurant is already welcoming guests.