NEWS | Charcoal Eats raises Rs 1 cr from revenue financing major GetVantage

Food tech start-up Charcoal Eats has raised Rs 1 crore growth capital from revenue-based financing major GetVantage. The funding will be used to fuel expansion through new product launches and marketing in the coming months.

The revenue-based funding comes a few months after the Rs 16 crore equity funding round, which was witnessed in November last year. The round was led by Lokmat Investments and saw participation from other investors, including business leaders from the financial and FMCG sectors.

CharcoalEats FoodTech Pvt Ltd is a tech-enabled, direct-to-consumer venture that started operations in 2015 with 'Delivery-only' outlets with just 6 SKUs. Currently, it operates 32 outlets across three cities, with over 70 SKUs, serving over 45,000 orders - over 60,000 consumers - a month. It is present on leading food platforms, including Zomato and Swiggy.

GetVantage, meanwhile, has made over 150 investments in over 75+ digital-first brands across sectors while supporting many 'Made in India' brands like Charcoal Eats. The revenue-based financing major is aiming to fund more than 250 brands in the next 12 months. Mumbai-based GetVantage makes data-driven investments that range from Rs 20 lakh to Rs 2 crore to boost growth for digital brands.

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News | startup Bigspoon raises Rs 15 Cr in pre-Series A round

Bigspoon is a cloud kitchen startup with a focus on Tier-II destinations, and will this funding for growth initiatives.

On the funding received, Kapil Mathrani, CEO and Co-founder, Bigspoon said, “Our mission is to democratise fresh-prep food across Tier-II and III markets of India from its cloud kitchen platform, and minimise the delta between fine-dine and delivered-food experience.”

According to the CEO, Bigspoon caters to over 50,000 dinners every month. The startup has created a full-stack solution for cloud kitchens, with its own brands, Brand-as-a-Service, and Kitchen-as-a-Service verticals.

Vishal Pereira, MD, CreedCap Asia said, “Our partnership with Bigspoon is led by our mutual belief in Bigspoon’s Tier-II/III thesis. India-II is a 300-city market, and highly under-penetrated, which they have successfully focussed on and cracked. Secondly, the virtual food-court is a future-looking concept, capturing all food-ordering use cases.”

According to Bigspoon, the food tech market in India was valued at Rs 289.36 billion in 2019 and is expected to reach Rs 1,868.19 billion by 2025, expanding at a compound annual growth rate (CAGR) of over 39 percent during the 2021-2025 period.

Neelesh Bhatnagar, MD – NB VC, said, “We are excited to partner with Bigspoon, who are transforming the cloud kitchen landscape in Tier-II and III cities, with fresh-pier food and tech-led disruption in the F&B space. Our expertise in the Food-tech sector and their focus on a full-stack solution has great synergy.”

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Reopening | Naladhu Private Island Maldives to Relaunch in November Following Complete Renovation

Naladhu Private Island is due to relaunch in November with an impressive new look and feel, following a complete renovation during a six-month closure. The resort is undergoing a total redesign with the public areas and accommodation being renovated and the resort’s top suite, the Two Bedroom Pool Residence, reopening with its own 20 metre private beach. Located on the edge of a pristine lagoon in the South Malé Atoll, Naladhu Private Island is 30 minutes by luxury speedboat from Velana International Airport in Malé.

Home to just 20 ‘Houses’, Naladhu offers the ultimate in privacy and seclusion for the most discerning guests. The resort is being redesigned by New York based designer Yuji Yamazaki, with new sleeker furniture throughout and a lighter colour palette creating a modern colonial South East Asian style.  Yamazaki has focussed on maximising the number of spots around the houses where guests can have a moment of pause, ranging from ocean-side seating for breakfast to pre-dinner cocktails on the chaise longue overlooking the pool. The restaurant, bar, wine cellar and gym are among the public areas receiving a complete new look.   

The resort’s two categories of Houses, each with 300 sqm of living space, are surrounded by tropical vegetation and invite a total immersion in nature. The Beach House with Pool has direct access to the white sands and lagoon, whilst the Ocean House with Pool and Private Beach Cabana has a large terrace with panoramic ocean view, in addition to its own dedicated cabana, where guests can relax on their oversized day bed and enjoy drinks, snacks or lunch served by their butler, to be known as a Kuwaanu. Each House will be named after an indigenous Maldivian flower or plant that can be found on the island, with each chosen flora growing alongside in the House’s garden. 

The guest experience at Naladhu will be completely bespoke. The Kuwaanu, deriving from storyteller in Dhivehi the Maldivian language, will be at guests’ disposal 24 hours a day, both as their guide and to provide services ranging from unpacking or serving early morning coffee to organising a private island picnic.  The resort will also introduce some new experiences, including a snorkelling tour with the in-house marine biologist to see some of the 2,000 species of tropical fish and sea mammals and to understand more about the coral conservation programme. 

The jewel in the resort’s crown is the 600 sqm Two Bedroom Pool Residence. Sleeping up to six guests, this vast space guarantees both privacy and quality time with loved ones. The Residence benefits from both sunrise and sunset views, with its pool and large deck facing the ocean, along with loungers, al fresco dining area and a swing, and its new private beach offering direct access to the lagoon. 

The resort will be expanding its no-menu dine anywhere concept, enabling guests to choose their favourite dishes and dining spots round the clock - whether it’s in The Living Room with views over the lagoon, a Champagne floating breakfast in the pool or moonlight midnight snacks on the beach.  Led by new Peruvian Chef de Cuisine, Patricio Basombrio Cedano, the resort’s culinary team is experienced in cuisines from around the globe ranging from Arabic to Italian, French to Sri Lankan or Japanese to Indonesian.   

As part of the sustainability programme, Naladhu has started working with Parley Air to reduce marine plastic pollution and recycle plastic waste, plus all single use plastic has been banned on the island. Educating guests about the Maldives’ ecosystem and locale will also be a high priority when the resort reopens, including guided walks of the island to learn about the flora and fauna and private sessions with the marine biologist focused on the ocean and coral. In addition, the resort’s furniture from pre-renovation has been donated to the Maldives’ only hospital for mental health. 

Naladhu Private Island will be renewing its focus on wellness with a new dedicated spa treatment area including a double treatment room with a bathing and changing area. A Naturopath and Nutritional Therapist will also be resident on the island. Guests will be offered the opportunity to focus on their nutrition to help overcome stress, sleep issues and unhealthy eating patterns as well as their digestion, immunity, weight management, hormones, skin and blood sugar balance.   

Want to work in the Maldives

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NEWS | Reliance Hotel Group Aquires Two Premier Hotels in the Pittsburgh Area: Doubletree by Hilton Monroeville and Doubletree by Hilton Green Tree

Reliance Hotel Group announced the addition of the Doubletree by Hilton Pittsburgh Monroeville and Doubletree by Hilton Pittsburgh Green Tree to its collection of U.S. properties. The two prestigious properties become the companies first hotels in the Pittsburgh market. Reliance Hotel Group is thrilled to partner and elevate both properties along with the hotel’s ownership group FCI Investments. Nick Agostinelli, President RHG “Growing and developing properties along with the support of powerful ownership groups like FCI is our objective. We pride ourselves in bringing the vision of our experienced team to each property and inspiring every employee to excel.

Conveniently situated in the historic Borough of Green Tree and just 4 miles from downtown Pittsburgh the Doubletree by Hilton Pittsburgh-Green Tree features 460 guestrooms and 28 meeting rooms totaling 40,586 square feet of meeting space. The largest meeting room, the Green Tree Ballroom, is 9420 square feet accommodating 800 attendees.

Located 12 miles from downtown Pittsburgh and 30 from Pittsburgh International Airport the Doubletree by Hilton Pittsburgh-Monroeville features 191 guestrooms and 10 meeting rooms totaling 20,000 square feet of flexible meeting space. The largest meeting room, the Confluence Ballroom, is 5355 square feet accommodating 600 attendees.

Guests of both hotels enjoy the comforts of a full-service hotel including a full-service dining options, flexible meeting space, pool, hot tub and complimentary parking. 

Ownership plans for property improvements at both locations that include a revitalization of guest rooms, function space, food and beverage outlets and public areas.

Reliance Hotel Group founded in 2015 is an independent management company with properties across the US. Headquartered in Phoenix, AZ the team has operated full-service hotels across the country including Hilton, Marriott, IHG, Hyatt, Wyndham hotels and various independent hotels and resorts. With 150 years of combined hotel management experience, Reliance Hotel Group is committed to excellence in service resulting in maximized profitability and asset value for our clients.   

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Appointment | Bassim Ouachani Named General Manager for the Motto by Hilton New York City Chelsea

Motto by Hilton New York City Chelsea announces the appointments of Bassim Ouachani as General Manager and Ryan Cortese as Director of Sales and Marketing for the hotel slated to open this fall. Located in New York’s iconic Chelsea neighborhood, Motto Chelsea will feature 374 rooms, including a variety of flexible accommodation options, a vibrant signature restaurant, expansive fitness center and more.

Bassim Ouachani, General Manager, with two decades of experience in hospitality, will oversee all day-to-day operations at Motto Chelsea working to ensure profitability, efficiency and overall guest experience. Prior to joining the Motto team, Ouachani served as General Manager for Arlo Soho, a 325-room property in New York City. Ouachani has also held leadership positions with brands including Sofitel Luxury Hotels and Highgate Hotels. Ouachani earned an associate degree in Hospitality Management from LaGuardia College and has continued his hospitality education at New York University.

Ryan Cortese, Director of Sales & Marketing, brings more than 11 years of industry experience to Motto Chelsea’s executive team. Since graduating from the University of Scranton with a degree in Communications, Cortese has held various positions with Interstate Hotel & Resorts and Concord Hospitality Enterprises. Most recently, Cortese served as Complex Director of Sales with multiple NYC properties. In his new role, Cortese will lead all sales and marketing strategies for the property, which boasts 3,000 square feet of multi-purpose event space for meetings and social gatherings.

Motto by Hilton New York Chelsea is located at 113 West 24th Street New York, NY 10001

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Appointment | Kimberly Manna Named Senior Vice President of Retail and Licensing for Hard Rock International

Hard Rock announces the appointment of Kimberly Manna as Senior Vice President of Retail and Licensing. In her new role, Manna will draw on more than three decades of experience in the retail industry, including work with companies such as Panama Jack, Sony Pictures Entertainment and Warner Brothers, to drive brand exposure and customer reach through engaging partnerships and various licensing opportunities. Manna will report directly to Jim Allen, Chairman of Hard Rock International.

In her most recent role as Chief Executive Officer at Panama Jack, Manna oversaw resort development as well as global wholesale, retail distribution, brand strategy and extension. During her time with Sony Pictures Entertainment, Manna assisted with the development of the brand's franchise properties such as Ghostbusters, I Dream of Jeannie, Men in Black, Godzilla, Jumanji, Jeopardy and Wheel of Fortune.

Kimberly's wealth of experience in brand strategy in the retail and licensing spaces will be a great asset to Hard Rock International as we continue to grow our retail footprint and expand our brand reach across the globe," said Jim Allen, Chairman of Hard Rock International.

"It is an honor to work with one of the world's most globally recognized brands," said Kimberly Manna, Senior Vice President of Retail and Licensing for Hard Rock International. "I look forward to bringing new and exciting collaborations to Hard Rock's international fan base."

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Ingredient Ideology | BABYCORN- BRINGING IT ON By: Dr. Kaviraj Khialani- Celebrity Master Chef.

 BABYCORN- BRINGING IT ON !

Babycorn one of that cute and delicate looking variety of veggies we have been looking at and trying to include in our recipes in a number of ways for a while now is a cereal grain taken from corn harvested early while the stalks are still small and immature. It typically is eaten whole, cob included, in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes. Used extensively in Asian and oriental cooking, baby corn has been touted as one of the healthiest veggies you can add to your stir-fries and salads. 

Babycorn are just regular corns that are picked before maturing. In terms of the nutritive profile too, baby corn and corns very very slightly. In fact, for those trying to lose weight baby corn may just prove to be a better bet, because of its relatively lesser starch content. Baby corns have found a popular fan following in the west too. It is one of the most imported vegetables across the world. 

Here are some essential benefits of Babycorn we need to be aware of in order to use it more effectively in our recipes and diets:

Rich Source of Folate: Folic acid is said to play an important role in preventing neural-tube birth defects in the fetus. Pregnant women may want to add baby corn in their pregnancy diet for healthy nutrition. From weight loss to healthy vision, baby corn is a storehouse of health benefits. Don't let its mini size deceive you into believing otherwise. 

Good for Eye Health: Yellow baby corn, much like the matured corn has a decent amount of carotenoids. Carotenoids support eye health and lower the risk of cataracts. Baby corns are rich in Vitamin A which helps to aid eye health. We can take care of our eyes by eating healthy foods that are a good source of vitamin A. Baby corns consist of carotenoids which are a type of pigment found in plants and algae which gives it a yellow.

Stimulates Digestion Baby corn is packed with both soluble and insoluble fibers. Fibers help stimulate healthy digestion. A healthy digestive system may also help in healthy and effective weight loss. Baby corn has 0% fat and is a rich source of Vitamins A and C whereas sweet corn has 1.2 grams of fat and also is rich in vitamins A, B, and E, thiamine, niacin, pantothenic acid and folate.

Nutrient-Dense Baby corn is an extremely nutrient-dense veggie. In addition to essential fibers and proteins, baby corns are packed with vital antioxidants too. It is said that just half-cup serving meets 4 percent of the daily body requirement of vitamin A and iron, and 2 percent of the daily requirement of vitamin C.

Adding Babycorn into our routine cooking and daily recipes:

A little thinking and experiment usually go a long way and as they say sky is the limit! for me Babycorn has been one of the most commonly used veggie options as an add on and blend it in type variant in combination with various cuisines and cooking styles:

1. Babycorn in soups, salads, stir-fries: choice of ingredients, freshness and crunch to bite into, Babycorn is one good ingredient to add to that bowl of soup be it an indian shorba or a cream of tomato soup, a minestrone from Italy or a chowder from America, it turns up well. For salads I like to blanch them a little and refresh with chilled water, marinate them in a nice spicy, tangy, pungent combination and lightly grill them or pan fry them and add them to salads. For a stir fry recipe baby corn is always a welcome and with mushrooms, broccoli, asparagus, zucchini and others it adds a nice balance to the dish.

2. Babycorn in baked dishes, rice and stews: referring this to a multi-cuisine approach in our kitchens Babycorn into a baked version with a little white sauce, some blanched spinach, assorted non-veg options like boiled/roasted chicken or sausages, salami, bacon etc with a little spread of grated cheese, baked and served hot is simply irresistible. Adding to fried rice with eggs, prawns, chicken, mushrooms etc, with a touch of spice soya, schezuan just makes it complete in all respects and offers a good level of satisfaction on the plate. Into stews and gravies be it coconut-based or the regular onion tomato- brown onion masala etc Babycorn turns out good enough in a number of variations with capsicums, potatoes, sweet potatoes, and many more veggies.

3. Getting Creative with Babycorn: from snacks like pakodas, bhajiyas, toasts, wraps and rolls, samosas, spring rolls, cutlets and tikki concepts, Babycorn can be adapted into all these recipes by working on its form and developing its flavor in a number of ways.  For instance, a Babycorn skewer marinated with indo- Indonesian spices and sauces, grilled like a satay concept and served with an achari peanut butter sauce! Marinated roasted Babycorn stuffed in mini eggplant cups layered with chicken mince and olives topped with cheesy Makhni sauce, baked and served with til wala garlic bread is simply scrumptious!

Here are a few easy to make recipes using Babycorn:

Recipe-1] BABYCORN KI PESHGI

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Potato-1-2 small, peeled, and cubed.

Oil-2 tsp

Ghee-1 tsp

Jeera-1/2 tsp

Ginger-garlic paste-1 tsp

Onion paste-1 cup

Bay leaf-1 no

Peppercorns-2-3 no

Green cardamom-2 no

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Kasuri methi-1 tsp

Cashew paste-2 tsp

Curd-2-3 tbsp. thick and beaten up

Coriander leaves-2 tbsp. chopped

Water as needed

Method:

1. Prepare all the ingredients for the Babycorn recipe.

2. Heat oil and ghee in a pan, add in the bay leaf, peppercorns, cardamom, cumin seeds and saute for few seconds, add in ginger- garlic paste, onion paste and cook for 3-4 mins.

3. Continue cooking the onion paste mixture for around 5-7 mins, add little water to prevent sticking at the base. Add in the tomato puree, salt and all powdered spices, kasuri methi, cashew paste and mix well.

4. Cook the masala on a medium flame for 2-3 mins, add in the potato cubes and Babycorn pieces and little water and simmer for 8-10 mins or until just cooked to the bite.

5. Add in fresh cream and coriander leaves and cook for another 2 mins, serve hot garnished with ginger juliennes, fried red chili etc. serve this recipe with a plain kulcha, missi roti, pudina paratha etc.

Recipe-2] BABYCORN LEMON FRIED RICE

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Oil-2 tsp 

Butter/ghee-1 tsp

Hing- ¼ tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 4-5 no

Slit green chilies-2 no

Ginger-1 tsp chopped

Onions/ shallots- 2-3 tbsp. cut/ sliced

Boiled white/ brown rice -1 and a half cup

Salt to taste

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Sunflower seeds/ flax seeds/ pumpkin seeds- 2 tsp

Turmeric powder-1/2 tsp

Grated coconut-1/4 cup

Lime juice-2-3 tsp

Method:

1. Prepare all the ingredients for the Babycorn lemon fried rice.

2. Heat oil and ghee in a pan add in the ingredients for the tempering from hing to mustard seeds, cumin seeds, curry leaves, red chili, green chilies, ginger, and saute for a few seconds.

3. Add in the sliced/chopped onions/ shallots and saute them until lightly pink, add in the grated coconut, salt and all the powdered spices, Babycorn pieces and mix well. Add a few spoons of water to prevent burning and to allow the Babycorn to get a little tender.

4. Now add in the cooked rice of your choice, seeds as desired for a crunch and give it a nice toss and cover, simmer and cook for 8-10 mins, add a splash of fresh lime juice, mix and serve hot garnished with fresh coriander/ fried curry leaves/ mint or assorted nuts.

Recipe- 3] BABYCORN SNACK TIME

Ingredients

Babycorn- 150 gms cut into pieces

For the marination:

Oil-2 tsp

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

Mustard paste-1/4 tsp

To add to the marination:

Egg -1/2 no if desired

Maida-2-3 tsp

Cornflour-2-3 tsp

Oil to deep fry.

Additional ingredients to stir fry:

Oil- 2 tsp

Slit red chilies-1-2 no

Slit green chilies-1-2 no

Sliced spring onions-2-3 no

Ginger-garlic-2 tsp chopped mix

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

Salt and pepper to taste

Water/stock-1 cup

Soy sauce-1 tsp

Red chili sauce-1 tsp

Schezuan sauce-2-3 tsp

White vinegar-1 tsp

Corn starch solution-2-3 tsp to thicken up

Spring onion greens-2 -3 tsp chopped

Roasted/ fried/ boiled peanuts-2 -3 tbsp.

Method:

1. Pre-prep all the ingredients for this recipe and keep it ready.

2. Apply marination on the Babycorn and keep refrigerated for 20 mins, remove add egg if desired or else just maida and cornflour and few drops of water to coat the pieces well.

3. Deep fry the batter coated Babycorn pieces in medium hot oil for 3-4 mins, remove onto a kitchen paper and drain off the excess oil.

4. To stir fry the recipe further, heat oil in a pan add in the chilies, onions and saute them for a few seconds, add in the capsicums, salt, pepper, the sauces, water/stock and bring to a boil.

5. Add in the corn starch solution and bring to a boil, as the gravy starts thickening up simmer the flame, add in the fried Babycorn pieces and allow to cook in the sauce for 1-2 mins.

6. Turn off the flame add in the peanuts, spring onion greens for garnish and serve hot as a snack.

Recipe-4] DESI BABYCORN PEPPER FRY

Ingredients:

Babycorn-150 gms, cut into long slices

Oil-2 tsp

Ghee/butter-1 tsp

Red capsicum-1/2 no cubed

Green capsicum-1/2 no cubed

Garlic-1 tsp sliced

Onion-1 small chopped

Ginger-1 tsp shredded

Tomato ketchup-2-3 tsp

Water/stock-1 cup as needed

Salt and pepper to taste

Lime juice-2 tsp

Coriander/parsley/spring onion greens-2-3 tsp chopped

For the masala paste:

Dry red chilies-2-3 no

Coriander seeds-1 tsp

Cumin seeds-1/2 tsp

Peppercorns- 4-5 no

White sesame seeds-1 tsp

Dry roast all above for 2-3 mins, Using 3-4 tbsp. water grind to a paste.

Method:

1. Pre-prep all the ingredients for the Babycorn recipe.

2. Heat oil and butter/ghee in a pan and add in the ginger, garlic, onions and saute them for a couple of mins, add in the prepared masala paste, little water to prevent burning and saute the mixture for a minute.

3. Reduce the flame add in salt and all the powdered spices to taste and little water/stock to cook the masala well for 3-4 mins. Now add in the sliced Babycorn pieces, tomato sauce mix and cover, simmer and cook for 8-12 mins.

4. Add in the capsicums and mix, cover and simmer for another 2-3 mins and add fresh coriander and a little lime juice, mix and serve hot, this recipe can also be having add ons like sweet potato cubes, mushrooms, beans or even boiled pulses, moong etc as well to add more variety, taste, flavor and crunch.

Recipe-5] BABYCORN COCONAKA SOUP

Ingredients:

Babycorn-150 gms, cut into smaller pieces

Oil-1 tsp

Butter-1/2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp strips

Green chilies- 1-2 slit

Red chilies-1 slit

Onion-1/2 chopped

Thai curry paste- green/red- 2 tsp

Fresh basil leaves- 3-4 no

Water-2-3 cups

Salt to taste

Pinch of sugar

Assorted veggies to go along- carrots/beans/ capsicums/ mushrooms/ zucchini/ broccoli etc, cut and blanch the tough ones.

Assorted non-veg: boiled/ cooked chicken pieces, sliced sausages, salami, bacon, pieces of roast meat etc can also be added.

Corn starch solution-2-3 tsp to thicken up a little

Coconut milk-1 cup thick

Boiled noodles-1 cup

Spring onion greens-2-3 tsp. chopped for garnish

Lime juice-1-2 tsp add and serve

Roasted crushed peanuts-2-3 tsp.

Method:

1. Pre-prep all the ingredients for the Babycorn soup with noodles and coconut milk.

2. Heat oil and butter in a pan, saute the ginger, garlic, chilies, onions for a few seconds, add in the thai curry paste of your choice, add in little water, Babycorn pieces along with other tough veggies if any to allow cooking for few mins, if blanched can be added later as well.

3. Add in salt to taste, coconut milk, simmer for 3-4 mins, add in the noodles, fresh basil leaves, pinch of sugar and bring to a boil add little corn starch solution to thicken a little after having adjusted the texture for a soup.

4. Finally add lime juice, roasted crushed peanuts, greens for garnish and serve the soup piping hot.

Recipe-6] BABYCORN MUSHROOM MASALA

Ingredients:

Babycorn-150 gms, cut into small pieces.

Mushrooms- 6-8 no cut into quarters

Oil-2 tsp

Ghee-1 tsp

For the masala paste:

Garlic-5-6 cloves

Ginger- 2 tsp chopped

Red chilies-2 no

Green chilies-2 no

Onion-2 med sized

Tomato-2 med sized

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Ajwain-1/4 tsp

Peppercorns-4-5 no

Water-1/4 cup to grind

Additional ingredients:

Curd-1/4 cup thick and beaten

Almond paste-1 tsp

Fresh cream-2 tsp

Water as needed for the masala

Salt to taste

Garam masala powder-1/4 tsp

Lime juice-1-2 tsp add and serve

Ginger-1 tsp strips for garnish

Coriander leaves- 2 tsp chopped.

Method:

1. Prepare all ingredients as needed for the recipe.

2. Using 2 tsp oil saute all the ingredients for the masala paste and keep aside, cool down and then grind to a paste using little water.

3. Heat oil and butter/ghee in a pan add in the prepared masala paste and cook for 2-3 mins add in little water, simmer.

4. Now add in the Babycorn, mushrooms and almond paste, curd and mix well, simmer for 12-15 mins until it all gets cooked and gravy gets a nice texture.

5. Add in fresh cream and coriander, mix well and cook for another 2 mins, add in lime juice, serve hot garnished with fried red chili/ strips of ginger. This goes well with hot phulkas, chapattis, naan, pudina laccha paratha etc and a bowl of raita on the side.

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.

Event | The Decadent Weekend Market Dinner at Monarch, Holiday Inn Jaipur City Centre Indulge, It’s Weekend!

The Decadent Weekend Market Dinner at Monarch, Holiday Inn Jaipur City Centre Indulge, It’s Weekend! 

August 20, 2021 – Holiday Inn Jaipur City Centre has announced the return of the decadent Weekend Market Dinner at Monarch – All Day Dining, the hotel’s award-winning restaurant, with a host of new elements. There is no better time for a leisurely buffet dinner than the weekend. And that’s just what Holiday Inn Jaipur City Centre has in store for its patrons. 

The hotel has revived The Weekend Market Dinner in a new avatar. Starting this month, you have the option to have unlimited dishes from an exhaustive buffet spread with a selection of soups, salads, appetizers, mocktails, chaats, Indian, Oriental, and International main courses, Signature Rajasthani Counter, Interactive Live Station, delectable desserts, Kids Counter and much more…. 

Weekend Market Dinner at Monarch is a destination in itself. Kick-start your weekends with a delectable and exquisite dinner. Guests have a plethora of choices to indulge in. The delectable spread is set to include all-time favorites street food such as Papri chaats, Golgappe, Tikki chole along with a number of palatable new additions. With highlights including masterfully presented live cooking stations serving an assortment of carefully curated dishes, from freshly grilled Kebabs from the tandoor to Mexican & Asian stations and an elaborated buffet spread and not the miss the Kids Counter which offers mini burgers, muffins, smileys, cup-cakes and a lot more specially curated for the little ones. 

Building on the culinary journey, the delectable desserts counter is not to be missed where guests can choose from the assortment of exquisite confectionary. Diners with a sweet tooth can indulge in the endless variety of sweet wonders, including Ghevar Bar, Balushahi, Mawa Kachori, Tiramisu, Tres Leche, to name just a few. 

‘Located in the heart of the Pink City, the restaurant is a great destination for a pleasant and fabulous weekend with friends and family, relishing a plethora of dishes and sipping refreshing coolers with not a worry in the world and nowhere to rush to. It is a great antidote to a tiring week” says Pankaj Gupta, General Manager 

In an attempt to embrace the extravagance of a hotel buffet, we invite all the buffet lovers to delight their taste buds with freshly prepared food, and from the Live interactive kitchen and a delectable spread from starters to salads and main course to desserts all can be enjoyed in one place. Executive Chef, Mihir Kane says, Holiday Inn Jaipur City Centre says that we always wanted to revive the concept of Buffet Market Dinners. The whole idea is having everyone out together for dining and experiencing exquisite meals, in the ambiance of a five-star hotel.

Experience an evening of grandeur at Holiday Inn Jaipur City Centre. 

Venue: Monarch, Holiday Inn Jaipur City Centre 

Date: Every Friday, Saturday & Sunday 

Price: INR 1199 + Taxes  

Time: 7:30 P.M to 11:00 P.M 

Event | Celebrate Onam with the special brunch hosted by Novotel Hyderabad Convention Centre

Celebrate Onam with the special brunch hosted by Novotel Hyderabad Convention Centre

August 2021 Hyderabad:  Novotel Hyderabad Convention Centre is organising an Onam Special Brunch on 22nd August 2021 at Food Exchange.  The hotel will be celebrating the harvest festival by showcasing scintillating flavours of Kerala cuisine served in a special buffet .The place will be adorned with flowers along with traditional Pookolam (rangoli made of flowers).

The traditional Onam Sadya (feast) has a variety of 20 dishes which includes special dishes like Pink Palada Pradhaman and Chukku Vellam. The Brunch will be hosted at Food Exchange (indoors and alfresco), where one can enjoy the true flavour of the foods cooked with handpicked organic ingredients. Apart from traditional cuisine the buffet will include Asian, Indian, Western delicacies along with Teppanyaki Ice Cream live counter and a unique Egg Station along with chat counters.

According to Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, “We are delighted to celebrate Onam festivities at Novotel Hyderabad Convention Centre.  At the specially curated buffet one can taste all the different varieties of Onam delicacies which are especially made in traditional format. We are taking utmost care and will be strictly adhering to all the government-provided norms and regulations. Novotel Hyderabad Convention Centre is an ALL SAFE labelled property, which represents the highest standards of cleanliness and safety for both our guests and staff developed with and vetted by Bureau Veritas. At NHCC we are committed to the wellbeing of our communities and will continue to support such initiatives in the future.” 

Appointment | Sofitel Dubai The Palm names new DOSM

Yeliz Hisman joins from Movenpick Hotels and Resorts in Dubai

Sofitel Dubai The Palm has brought in Yeliz Hisman as director of sales and marketing. Hisman is the latest in a string of high-level appointments at the five-star resort.

She will be responsible for managing the overall marketing and sales programmes, comprising annual budgets, revenue and distribution management for the property.

Having been in the industry for 17 years, Hisman is well-versed in managing business relationships with partners, process structuring and allocating budgets.

NEWS | Ministry of Tourism Signs MOUs with MakeMyTrip and Ibibo to strengthen hospitality and tourism industry

Ministry of Tourism has already signed MoUs with Easy my Trip, Clear trip and Yatra.com

Ministry of Tourism in its ongoing efforts to strengthen the Hospitality & Tourism Industry especially in the times of the pandemic, has signed the Memorandum of Understanding (MoU) with MakeMyTrip (India) Private Limited and Ibibo Group Private Limited on 17.08.2021. Ministry of Tourism has already signed MoUs with Easy my Trip, Clear trip and Yatra.com.

The primary objective of this MoU is to provide an extensive visibility to accommodation units, which have self-certified themselves on SAATHI (System for Assessment, Awareness & Training for the Hospitality Industry) on the OTA platform. The MoU also outlines both parties to encourage Units to register on NIDHI and thereby on SAATHI and encourage local tourism Industry with appropriate safeguards for curbing spread of COVID-19. The idea is also to gather more information on accommodation units in order to gain actionable insights & designing evidence based & targeted policy measures and to promote safe, honourable and sustainable tourism.

The event was organized under the arrangement between Ministry of Tourism and Quality Council of India (QCI) for implementing measures for strengthening the Indian Hospitality & Tourism Industry.

The signing MoU was done in the presence of Shri Rakesh Kumar Verma, Joint Secretary, Ministry of Tourism, Shri Sanjay Singh, Deputy Director General (H&R), Ministry of Tourism, Dr. A Raj, Senior Director, QCI, Shri Mohit Singh, Deputy Director, QCI, Dr. Mahavir Prasad Tiwari, Deputy Director, QCI, Shri. Abhishek Logani, Chief Business Officer-Hotels, MakeMyTrip (India) Private Limited & Ibibo Group Private Limited and Shri. Venkatesh Ramakrishna, SVP – Corporate Affairs, MakeMyTrip (India) Private Limited & Ibibo Group Private Limited.

The Ministry of Tourism and MakeMyTrip (India) Private Limited & Ibibo Group Private Limited will endeavour to take necessary steps to encourage and promote strategic and technical co-operation in the Indian hospitality & tourism sector for overall benefit in the identified areas through the MoU. It is expected, that, in the future more OTAs will come forward for signing such MOUs in order to strengthen the Hospitality & Tourism Industry of India.

NEWS | At less than 45%, home deliveries drop as Puneites return to eating out

With restaurants having either been shut or facing strict restrictions for dining during the pandemic, many people had shifted to ordering food home. Home delivery of food had skyrocketed in the last one-and-a-half years, with awhopping 80 percent of income for restaurants coming from delivery orders.

However, with restaurants reopening for dining in, and the extension in deadlines that followed, there’s been a sudden drop in-home deliveries. The city’s food delivery services have have seen orders go down to below 45 percent as people return to dine at their favorite restaurants.

Dining out > Ordering in
Highlighting the reason behind this drop, Saksham Kathuria, the owner of Tales & Spirits bistro chain, says, “People are tired of sitting at home and ordering food. They want to experience live music, good service, and hot food. And for restaurateurs, it is good to see people dining in after a long time.”

Seconding the thought, Ashutosh Joshi of Unicorn House, Kalyaninagar, says, “There’s been a 40 percent dip in online orders over the last couple of weeks. People are looking to step out and socialize, all the while following safety protocols. The relaxation in norms has given them that freedom. Ordering in was a good option when dine-in was restricted. But now, people want to enjoy good food and a good ambiance. Naturally, there’s been a decline in home deliveries.”

Worrying times for delivery agents?
The sudden drop in orders is a cause of concern for delivery agents. They fear if this continues, they may face financial challenges. Santosh Hedao, a delivery agent, says, “I was delivering 30 orders in a day when the restrictions were in place in the city. Today, I only have 5 to 8 orders, 10 if it’s a lucky day. A drop in orders can mean that delivery agents like us may have to bear the brunt of it financially.” Another delivery agent, Nilesh Pitambar Kadam, shares, “Until about a week ago, I used to deliver about 20 parcels in a day. Now, the orders coming on the app have been reduced to only 8-9. It is concerning.”

Mc Donalds | Sustainable food packaging for the brand from recyclable or compostable materials

McDonald's says nearly all its paper packaging from sustainable fiberMany restaurant chains are working to reduce environmental harm from packaging, including using more recyclable or compostable materials and letting customers reuse cups or bowls.

NEW YORK: McDonald's Corp said on Thursday it has nearly achieved its goal of sourcing all of its paper food packaging in restaurants from the recycled or sustainable fiber. The Chicago-based global burger chain said in its annual sustainability report that in 2020 99.6% of the paper bags, food wrappers, napkins, cup carriers and other fiber-based materials it used to package meals for customers came from recycled or certified sustainable fiber sources, up from 92% in 2019.

Many restaurant chains are working to reduce environmental harm from packaging, including using more recyclable or compostable materials and letting customers reuse cups or bowls.

An Adweek-Harris Poll survey of U.S. adults in April about single-use fast-food packaging found that 62% of respondents said they would think more highly of a brand that switched to recyclable packaging, and 81% were concerned about litter and pollution from fast-food restaurants.

Because McDonald's has more than 39,000 restaurants globally, small changes can ripple into other companies and industries.

McDonald's has set a larger goal for all of its customer packagings to come from renewable, recycled, or certified sources by 2025. Currently, 80% of its packaging comes from such sources. It is also using paper straws and wooden cutlery in multiple markets, it said, and is exploring fiber lids and reusable cups.

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New Opening | a brand new ibis in Mumbai, the second largest in India

Anant Leekha, the general manager of ibis Navi Mumbai and the soon to launch ibis Mumbai Vikhroli. sharing what he could about his new charge as well as ibis Navi Mumbai which he will continue to helm.

“Currently I'm handling ibis Navi Mumbai, which is a 196 room hotel that opened in 2012. I have been given the responsibility to pre-open Ibis Mumbai Vikhroli—which will be our 20th ibis in India and feature 249 rooms and four meeting rooms as well, along with of course a Spice It restaurant,” said Leekha, who has experience of working in large ibis properties, the soon to be launched Vikhroli hotel is second in size only to the massive Delhi Aerocity hotel where he has worked as deputy general manager.

“The hotel is situated on Lal Bahadur Shastri Marg, which has a lot of corporate business. The likes of Godrej, Amazon and Cipla are all near the hotel. Vikhroli has no other branded hotel currently—you need to travel to Powai to the Renaissance which is in a higher category,” he said adding that the ibis property will cater not only to the Vikhroli market, but also business from Powai for their segment.

The corporates which the sales team have started to interact with have all shown positive response, of course, all depending on the pandemic situation and corporate travel returning, he said. Turning to his other charge, the ibis Navi Mumbai, we asked Leekha what the hotel did during that little glimmer of business which occurred starting September 2020 till the deadly second wave hit.

“We had a lot of initiatives during that period. One was— Wedding at Ibis, which was the key focus for us during those few months. And it got traction—Navi Mumbai was never a hotel that was catering to weddings, but because of our initiative, we started getting weddings up to 50-75 pax. We also came up with a concept of pet-friendly hotels and a lot of staycation customers actually started getting their pets. And now the momentum is slowly picking up for other ibis hotels as well,” he said. The hotel also provided accommodation for a team of doctors and nurses as well.

Finally, turning back to the subject of the new launch, which happens soon, Leekha said that the leadership team was on board, and he was working on filling level 2 positions.

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Appointment | Elias El Bahri gets DOSM job at Shangri-La Jeddah

Elias El Bahri is the new director of sales and marketing at Shangri-La Jeddah. It will be the first Shangri-La in the Kingdom when it opens later this year.

El Bahri will lead the sales and marketing departments, focusing on building relationships and collaborating with key partners. He hopes to raise the profile of the destination in line with the country’s Vision 2030.

Elias El Bahri’s experience

El Bahri’s new role marks a return to the hotel group, having acted as senior events manager for Shangri-La Qaryat Al Beri Abu Dhabi in 2007. He held that role for two years, moving up to assistant director of events management for the group. He then moved to Crowne Plaza and Staybridge Suites Abu Dhabi Yas Island. After five years he became DOSM of Holiday Inn Abu Dhabi, later moving to Saudi Arabia as DOSM for Crowne Plaza Riyadh Al Waha.

EVENTS | Expo 2020 Dubai to be “most impactful event ever” for hotels

Expo 2020 Dubai is being touted as the “world’s largest and most impactful event to ever take place in the Middle East, Africa and South Asia region,” especially for the emirate’s hotel, travel and tourism sectors.

That is according to state news agency WAM which has reinforced the additional business hotels will enjoy throughout the six-month mega event. “With Expo 2020’s theme of ‘Connecting Minds, Creating the Future’, as well as one or more of its sub-themes of Opportunity, Mobility and Sustainability, Dubai will welcome visitors from every corner of the globe to join the making of a new world, as it brings together the planet in one place to reimagine tomorrow,” said the report by WAM.

Wego, which specialises in travel services and online reservations stated that various countries are awaiting the start of Expo 2020 Dubai. The company revealed that it witnessed, through its website, about 533,000 searches during July, on flights and hotels for the period in which this event will be held.

This indicates the increasing demand that Dubai is witnessing, and the rapid recovery of the business tourism sector, noting that in light of the preparations for Expo 2020 Dubai, hotels have begun to allocate packages and extended stay offers specifically for visitors to the exhibition, the company stated.

Notable Dubai hotels

WAM noted that of the 715 hotels in Dubai as of May 2021, 134 fall into the five-star categories. It also noted hotels such as the Burj Al Arab Jumeirah, SLS Dubai Hotel, JW Marriott Marquis Dubai and others as icons of Dubai thanks to their soaring heights.

During April this year, as Expo was six months away, Hotelier Middle East published a special report around how hoteliers have been readying for the ‘World’s Greatest Show.’

“Expo is perhaps the greatest opportunity we have in 2021 to show the world that the importance and impact of large-scale events has not diminished after the pandemic, so all of us within the industry need to do all we can to rally round and make it as successful as possible – I for one cannot wait for the challenge,” said Stijn Bastiaens, VP, commercial director, Middle East, Africa & Turkey, knows this feeling better than most.

Expo 2020 Dubai runs from October 1, 2021 until March 31, 2022.

Appointment | New executive chef at The Ritz-Carlton, Riyadh

James Norman has worked in the industry for almost three decades

The Ritz-Carlton, Riyadh has appointed James Norman as its new executive chef.

Norman has around 28 years of experience in the international hospitality industry and joins from The St. Regis Doha.

His new employers say he is known for specializing in international cuisines and has experience in training and developing staff for new properties around the world, as well as being an expert in Middle Eastern cuisines thanks to his time in the region.

He said: “I am excited to join The Ritz-Carlton hotel company family and take on the role of executive chef. With the outstanding group of ladies and gentlemen at the hotel, we will be able to further build on its current success and transform it into the preferred culinary destination in Riyadh.

“This is an exciting time to be part of the rising culinary scene in the Kingdom of Saudi Arabia. With a population that is well-travelled and has vast knowledge of various world cuisines, I look forward to being able to share some of my international experience with our guests.”

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NEWS | Lords Hotels and Resorts upgrades its personalisation initiatives

Lords Hotels and Resorts, a leading player in mid-market hotel segment create memorable guest experiences by enhancing its personalisation initiatives.

Lords Hotels and Resorts have introduced initiatives to pamper its guests, these include complimentary Room upgrade, Early check-in and Late check out (subject to availability), complementary and extended breakfast hours, Chef curated Dining Experience. Hotel staff are trained to ensure guest stay is safe and comfortable while maintaining social distancing.

Vikas Suri Senior Associate Vice President – Operations,Lords Hotels and Resorts commented “In this post-pandemic world, we can’t miss the opportunity to delight our returning guests. At the end of the day, personalized experiences are all about “thoughtful” gestures, these include outreach emails, following up once the guest is at the property and delivering our promise to delight all our guests. We have also introduced a lot of new technology to reassure our guest of both care and commitment.”

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Marriott International | Continues Growth in Turkey with 10 Anticipated Openings by the End of 2022

Company expects to expand footprint in the country across its portfolio of renowned brands

Marriott International, Inc. (NASDAQ: MAR) announced plans to expand its portfolio in Turkey with the expected opening of 10 properties by the end of 2022. With the anticipated openings, the company’s portfolio in Turkey is expected to encompass 43 properties with over 7,000 rooms across eight markets by the end of 2022. Reinforcing its long-term focus on the market, the company also announced two recent deal signings under the Four Points by Sheraton brand.

“Marriott International has a strong history of successful operations in the Turkish market,” said Begüm Kaya, Director of Development, Turkey at Marriott International. “With our captivating portfolio of brands, world-class distribution platform and all-encompassing travel program, Marriott Bonvoy, we appreciate the confidence our owners and franchisees have with us in this exciting market.”

Strong Continued Growth for Select Accommodations Across the Country
Marriott International continues to see growth in its select portfolio across brands such as Four Points by Sheraton and Residence Inn by Marriott. Four Points by Sheraton builds upon its momentum in the Turkish market with the Four Points by Sheraton Istanbul Kagithane expected to open this year and the Four Points by Sheraton Elazig projected to open in 2022.

To meet the demand for longer-stay accommodations in the country, the company is expected to debut its extended stay brand, Residence Inn by Marriott, with the anticipated opening of Residence Inn by Marriott Istanbul Atasehir later this year. The brand is ideal for guests seeking the comforts of home with modern, flexible suites with full kitchens and separate living and sleeping areas, providing the perfect solution for travelers mixing business and leisure travel.

Owner Desire for Marriott’s Premium Brands
The company’s renowned premium brands also remain a strong driver of growth in the Turkish market. Following the recent opening of Orientbank Hotel Istanbul, Autograph Collection, two new Autograph Collection hotels are planned to open in Istanbul – The Burdock, Autograph Collection in 2021 and Orient Occident Hotel, Autograph Collection in 2022. Providing independent hoteliers the opportunity to leverage the company’s powerful distribution, sales and loyalty platform while maintaining their independent spirit, Autograph Collection hotels celebrate individuality while benefiting from the power of Marriott International’s scale.

Delta Hotels by Marriott, which provides guests with exactly what they need for a seamless travel experience, made its debut in the country in 2019 with the opening of Delta Hotels by Marriott Istanbul Halic. The brand is slated to open Delta Hotels by Marriott Istanbul Levent by the end of 2021.

Sheraton Hotels & Resorts, which is currently undergoing a much-anticipated design transformation, remains a popular brand in Turkey. Following the recent openings of Sheraton Istanbul City Center and Sheraton Istanbul Levent, the brand is anticipated to open Sheraton Istanbul Esenyurt next year. Drawing on its roots as a community hub for locals and guests, the new Sheraton experience provides services and design that enable socialization, productivity, and personalization. Marriott Hotels, the company’s flagship brand, continues to further grow its portfolio in Turkey with the recent opening of Izmir Marriott Hotel.

Doha hotel payroll higher than anywhere else in Middle East

Payroll per available room (LPAR) in Doha hotels is currently higher than anywhere else in the Middle East.

As explained by STR: “LPAR is used to calculate hotel labour costs on a per-available-room basis to produce a clear picture of how much a hotel spends in labour expenses across all rooms available in any given time period.”

Doha hotels for H1 2021 had an LPAR of US$53, down 23 per cent from 2019’s US$68. Gives the Qatari capital the highest LPAR, with Jeddah next at US$50, a 22 per cent decrease against H1 2019. Abu Dhabi had US$38; Bahrain had US$45; Cairo had US$24; Dubai had US$39; Kuwait City had US$40; Muscat had US$46 and Riyadh had US$48.

HotStats, the firm that reported the results explained: “Labour, a hotel’s largest cost, was first to be stomped out, either through layoff or furlough. The result was that most global regions saw payroll costs drop precipitously in April 2020, a short time after the World Health Organization declared the coronavirus a pandemic.

“A year later, payroll costs are inching back up, closer to pre-pandemic levels as hotels reopen and demand increases. The challenge for operators will be their handling of a scarcity of qualified labour and the cost to secure it.”

Looking at another KPI, Doha is predicted to boast higher occupancy rates this year than both Dubai and Riyadh – long two of the busiest tourist hubs in the region. The city is forecast 70 per cent FY occupancies compared to 69 per cent on Palm Jumeirah in Dubai. Colliers International’s August 2021 MENA Hotel Forecast expects a 16 per cent YOY improvement for Doha’s hotel occupancies.

“As we move through 2021, we begin to observe several markets build on recovery began in Q4 2020. Ongoing monitoring of the Covid-19 pandemic by government entities and other key touristic stakeholders has informed how markets open and close. While travel restrictions are easing, controlled and consistent growth is key to recovering, and in the future, improving on the hospitality performance in the key markets,” said Colliers. 

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