Ingredient Ideology | AS SOBER AS SEMOLINA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Semolina also called Rava or Sooji in local terms is a coarse flour made from Durum wheat, a hard variety of wheat when ground into a flour it is called as semolina & it has been used across the world in bread, pasta, porridge, cutlets and more.

To me it is always helpful in my kitchen since it makes life easy in many ways due to its easy to find place into various recipes and different forms and somehow it just blends in so well that many of my guests didn’t even realise that it was a part of some recipes. Some of my all-time favorites have been sooji ladoo, sooji ka cheela, rava paniyarams & baked semolina and coconut pudding.

It is usually yellow in color when made from the durum variety and when made from softer wheat types the color is a little whitish. Its shade is darker and more golden in color than all purpose flour with a mild earthy aroma and it available all through the year.

Semolina has found its way in a number of ways, forms and delicacies in global cuisines and is also easy to work with when it comes to mix-n-match fundamentals and fusion cooking as well. 

Health Benefits of Semolina:

• Semolina is a good source power pack vitamin.

• Helps support our metabolism

• Assists in building the immune system of our body.

• It is rich in minerals which help in bone maintenance.

• Semolina flour helps maintain nervous system.

• Due to its potassium content it helps kidney functioning.

• Semolina has been known to digest slowly in our system thus it makes us feel full for a longer duration of time.

• It is a quick and nourishing source of energy in our foods, prevents overeating.

• Semolina is an iron rich ingredient and should be consumed, it is also an immunity boosting ingredient.

• Semolina used wisely also assists in weight management.

• It has also been found supporting heart health and controls blood sugar levels in our body.

Usage of Semolina in Kitchen and Bakery:

• Semolina has played a multi-faceted role in our kitchen and bakery in many ways over the years and can be well adapted into savoury and sweets as well.

• One of the most common preparation we know is upma a popular breakfast dish we make with semolina in India. It is simple and easy, ready in minutes and can be variated with a lot of ingredients like adding veggies and nuts/seeds of your choice to make it more interesting.

• Semolina has been used in covering most of our Indian recipes to form a preventive coating and also a crust forming agent in dishes like tikkis and cutlets, fish fry etc.

• Commonly also found used in sooji ki kheer/ sooji phirni by cooking it in milk with a few sweetening agents, nuts etc served as a dessert. 

• While Italians have been found making gnocchi a homemade fresh pasta using semolina serving it with a nice sauce like pesto, marinara or the famous Arabiata.

• I tried making gnocchi with our upma concept and served it with a nice cheesy pesto chutney with a tempering of curry leaves and bohri red chilies!

• The south indian kitchens all-time favourite is the rava idli, rava dosa, rava uttappams, appams and many more to add to, not to forget the sooji ka sheera famous all over.

• For some of my continental dishes specially baked varieties I often use corn, spinach, mushrooms as the body of the dish plus semolina in place of refined flour and I prefer using olive oil as compared to butter hence reducing a considerable amount of calories and yet coming out tasty with a dash of irrestible cheese!

• Semolina cooked with soy keema in a mildly spiced indian masala turned out yum when I stuffed it into a multi-grain dough and made a paratha from it and served it with a tempered yoghurt-mayo schezuan raita- fusion it is!

• A semolina pudding with chocolate and nuts can also be served with a topping of assorted fresh fruits and cream.

• I also tried a sooji ka sheera with coconut and chocolate and set it in small moulds, upturned them and served them with a topping of flamed brandy with raisins and brown sugar along with a dash of praline for the crunch.

Here are a couple of recipes with the Sober Semolina for all to try!

Recipe-1] SNACK TIME SEMOLINA BITES

Ingredients

Semolina- 1/2 cup. lightly dry roasted.

Warm/hot water-1 cup

Oil- 1 tbsp. for cooking & little for shallow frying.

Cumin seeds- ½ tsp

Ginger-garlic-green chili paste- 1 tsp mix.

Boiled mashed corn- ½ cup

Boiled mashed potato-1/2 cup

Salt and pepper- to taste

Mixed herbs- ½ tsp

Chili flakes- 1 tsp

Grated cheese-2 tbsp.

To coat with semolina/breadcrumbs/oat meal flour etc.

To serve with – green coriander chutney/ ketchup/ pesto-mayo sauce, dips of your choice.

Method:

1. Prepare all the ingredients for the recipe.

2. In a pan, heat some oil add in the cumin and ginger, garlic, chili paste- if you wish you can use freshly chopped as well.

3. Saute for a few seconds, add in the corn, seasonings and herbs, chili flakes.

4. Mix well on a low flame, add in the roasted semolina and mix well, add in 1 cup hot water and continue mixing it, simmer and cook for 4 to 5 mins.

5. Turn off the flame, add in the mashed potatoes, add fresh coriander, mint if desired.

6. Cool the mixture, apply oil on the fingers, divide the mixture into equal portions, shape each of them into round tikkis, stuff with little cheese and seal well.

7. Coat and shallow/deep fry as desired to a golden shade, serve hot as a snack/ also try using it as koftas, burger patties etc.

Recipe-2] CHICKEN SEMOLINA SHORBA

Ingredients

Semolina- ½ cup

Oil- 1 tbsp.

Garlic- 1 tsp chopped

Onion- ½ chopped

Tomato puree- 1 cup, fresh

Veg stock/water – 2 to 3 cups

Salt and pepper to taste

Fresh basil leaves- 4 to 5 nos.

Chili flakes-1/2 tsp

Mix veggies- carrots/beans/peas/capsicum/sweet corn- ½ cup mix- cut into small pieces and blanched.

Boneless chicken boiled-1/2 cup shredded

Grated cheese- 1 tbsp. optional

Method:

1. Prepare all the ingredients for the soup.

2. Heat oil in a saucepan, add in the garlic, onions and saute for 10 seconds, add in the semolina and roast it for a few seconds until the color gets a little dense then tomato puree, salt, pepper, herbs and chili flakes.

3. Add in the veggies of your choice, add stock or water.

4. Bring to a boil, simmer the soup for 10 -15 mins.

5. Serve hot garnished with fresh basil/ grated cheese. Serve with bread/ garlic bread etc.

Recipe-3] SIMPLE SEMOLINA SWEET

Ingredients

Semolina -1 cup, lightly roasted

Oil-1 tsp

Ghee/butter-2 tsp

Green cardamom seeds- ¼ tsp

Brown sugar-2 tsp

White grain sugar-1/2 cup

Almonds-2 tsp, sliced

Raisins-2 tsp chopped

Cashews-2 tsp sliced

Saffron milk solution- 2-3 tsp

Milk- 750 ml

Orange segments- ½ cup

Chickoo-1/2 cup peeled & cubed

Banana-1 ripe, sliced

Honey-2-3 tbsp.

Choco-chips-2-3 tsp

Method:

1. Prepare all the ingredients for the sweet semolina recipe.

2. Using a thick bottomed pan, saute the fine semolina with green cardamom seeds in a little oil, butter/ghee for a few minutes, add in the brown and white grain sugar as per taste, add in boiled milk and give it a nice mix.

3. Reduce the flame and cover and simmer, allow to cook on a low flame for 8-10 mins, adjust the texture adding more milk if needed, add in the nuts and mix well.

4. In a separate pan, stew the fruits of your choice, add in honey and fruits, a stick of cinnamon if desired for taste, also choose between using rum or brandy to flavor the fruits, apples, pears, berries etc can also be used.

5. To assemble the sweet, grease small individual moulds/ baba moulds with a little butter, spoon in a little of the warm semolina mixture half way up and continue with a few stewed fruits in the center along with few chocolate chip and again top it up with the semolina mixture all the way up.

6. Refrigerate the sweet for couple of hours and de-mould it and serve with a topping sauce of your choice like a kiwi crush, or a berry compote etc.

Recipe-4] DATE AND NUT SEMOLINA & WHEAT SWEET

Ingredients

Semolina-1/2 cup

Whole-wheat flour-1/2 cup

Ghee-3 tsp

Oil-1 tsp

White grain sugar-3/4 cup

Brown sugar-2 tsp

Milk- 400 ml

Hot water-250 ml

Green cardamom powder-1/2 tsp

Almonds-1 tbsp. chopped

Raisins-2 tsp chopped

Cashews-2 tbsp. chopped

Banana-1 ripe, mashed

Dates- 4-6 no chopped/ puree

Choco chips-2-3 tsp/chocolate sauce-2 -3 tsp

Method:

1. Heat oil along with ghee/butter in a pan add in the semolina and whole wheat flour and green cardamom powder and saute on a low flame for 4-5 mins.

2. Add in the sugar both white and brown and mix, add in hot water first followed by warm milk a little at a time, also add in the mashed banana and dates.

3. Cook the mixture on a low flame for 3-5 mins, mix well, add more milk if needed, check for sweetness add in the assorted nuts and mix well.

4. Cover and simmer for another 3-4 mins and then dish out and serve this dessert warm. We can also add more flavor into this recipe by adding fresh fruits into it by layering it in dessert cups.

Recipe-5] SAVOURY SEMOLINA VEGGIE DELIGHT

Ingredients

Semolina- 1 cup, fine and lightly roasted.

Oil-1 tsp

Ghee/butter-2 tsp

Curry leaves- 6-8 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Green chilies-1 tsp chopped

Red chilies-1 slit

Ginger-1 tsp chopped

Onion-1 small chopped

Tomato-1 small chopped

Salt to taste

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Assorted veggies- carrots/ beans/ peas and cauliflower slightly blanched/boiled- ½ cup

Lime juice-2 tsp

Coriander leaves- 2 tbsp. chopped

Flax seeds/ melon seeds/ chia seeds-2 tsp

Roasted crushed peanuts- 2-3 tsp

Method:

1. Pre-prep all the ingredients for the savory semolina recipe.

2. Heat oil, butter/ghee in a pan add in the ingredients for the tempering starting from curry leaves, to mustard, cumin seeds, green chilies, ginger, onions and saute them for 1-2 mins.

3. Add in the tomatoes, salt, all powdered spices to taste and mix well, add in the roasted semolina and bhunao/saute for a couple of minutes.

4. Add a double quantity of warm water into the mixture and cover, simmer and cook for 6-8 mins. Add in the nuts, seeds of your choice, cook for 2-3 mins.

5. Finally add in the lime juice, peanuts, coriander leaves and serve hot.

Recipe-6] FRUITY SEMOLINA PUDDING

Ingredients:

Semolina- 1 cup, fine- lightly roasted

Oil-1 tsp

Ghee/butter-2 tsp

Cinnamon stick -1-inch piece

Soy milk- 250 ml

Warm water-150 ml

Almond paste-2 tsp

Raisins-2 tsp chopped

Sweet yogurt-1 cup

Lychee pulp/ custard apple pulp-1/2 cup

Pistachios-2-3 tsp chopped

Rose water-2-3 tsp

Condensed milk-2-3 tbsp.

Method:

1. Prepare all the ingredients for the pudding.

2. Heat up the oil, ghee/butter in a thick bottomed pan and lightly roast the semolina in it for a couple of minutes with a piece of cinnamon.

3. Reduce the flame further and add in sugar to taste and little condensed milk, mix and add warm water first and then little soy milk and mix, cover and simmer for 10-12 mins.

4. Add in the nuts and mix well. Cook for another 3-4 mins and turn off the flame, cool slightly.

5. Mix in the sweetened yogurt with a little lychee pulp or custard apple pulp and chill.

6. To assemble the dessert, use tall dessert cups or glasses and place a little of the prepared semolina pudding at the base, top with the fruity yogurt and garnish with pistachios and other nuts, chill the dessert for 1-2 hours and serve.

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 | Maldivian govt to sign contract for India-funded Greater Male Connectivity Project today

A contract for the construction of the largest-ever infrastructure project funded by India in the Maldives will be signed on Thursday.
The contract will be inked between the archipelagic nation's government and Maharashtra-based construction and engineering company Afcons infrastructure.
The Greater Male Connectivity Project (GMCP) will be the largest-ever infrastructure project in the Maldives, funded under the Indian Grant and Line of Credit.
Indian High Commissioner to the Maldives, Sunjay Sudhir, said that the GMCP is not only the biggest project India is doing in the Maldives but also the biggest infrastructure project in the Maldives overall.
"The Greater Male Connectivity Project is concrete proof that India is a robust development partner of the Maldives in addition to being the First Responder in times of any emergency in the Maldives. This iconic project will give a major boost to the Maldivian economy," he said.
India and Maldives signed the GMCP agreement in 2020.
The project aims to revitalize the Maldivian economy through a $400 million Line of Credit (LOC) and $100 million grant linking its capital Male with Gulhifalhu Port and Thilafushi industrial zone along with a regular cargo ferry service between the two countries to boost trade and commerce.

This project will be an infrastructural complement to the Gulhifalhu commercial port project which is being done under an Indian LoC of USD 800 million.
Since the current Male port has already reached its maximum physical capacity, the Maldives Government has decided to shift the Male port to Gulhifalhu island. This has given rise to the need to consider the development of link bridges to the three industrial islands for seamless connectivity, as per sources.

Source

Appointment | Abhishek Kukreti takes over as Executive Chef at Hilton Jaipur

Aims to combine his passion and strategic thinking with 360 degree approach towards internal and external stakeholders

Hilton Jaipur has appointed Abhishek Kukreti has head chef of the hotel. Armed with a culinary expertise of 17 years in the hospitality field, Chef Kukreti specialises in Western cuisine. As a result of his travelling and absorbing the cuisines of different places, he has picked up a lot of cooking techniques, ingredients from each and every place that he has worked and brought about some element of his own creativity to that cuisine. 

“I’m extremely delighted to be a part of Hilton Worldwide and foresee a sharp learning curve in my career graph. I look forward to making positive and creative contributions, combining my passion and strategic thinking with a 360 degree approach towards internal and external stakeholders,” says Chef Kukreti.

Born and raised in Kotdwara, Uttarakhand, Chef Kukreti has a degree in Hotel Management from IHM Bangalore. Whilst gaining theoretical and technical knowledge, Abhishek has also been hands on, hence making him very versatile in his trade. Since then, his career has taken him to hotels and restaurants from Middle East, Europe and the United States to back home to his native - India. During his career as a Chef, he has worked with renowned brands like Starwood, IHG, Hilton, Marriott, Hyatt, Carnival Corporation and also has been part of pre-opening hotels across the globe.

New Opening | Radisson opens a new resort and spa in India

Radisson Hotel Group announced, the opening of Radisson Resort & Spa Lonavala, located a 15- minute drive from both Lonavala and Khandala railway stations. A drivable getaway with convenient air, rail and road connectivity from Mumbai and Pune, the hill destination offers tourist attractions such as Rajmachi Point, Lonavala Lake, Duke’s Nose and Karla Caves. The resort is spread over a 14,100 sqm hillside property in Lonavala, offering sweeping views of the majestic Sahyadri range and one of the largest venues for hosting off-site meetings and large weddings.

Radisson Hotel Group managing director and vice president, operations, South Asia Zubin Saxena said: “Radisson Resort & Spa Lonavala is a key opening for us in 2021. The resort’s perfect location and MICE facilities make it an attractive venue for guests looking to host destination weddings, large corporate or social functions.

The opening provides further momentum to our strategic expansion plans in West India where we are already present in cities like Mumbai, Pune, Alibaug, Karjat, Nagpur and will add Nashik to the list by the end of the year.” The 103-room Radisson Resort & Spa Lonavala is easily accessible by road or rail for guests travelling from Mumbai, Pune and Khandala. The resort offers easy access to tourist attractions such as Bushi Dam, Narayani Dham Temple, Lonavala Lake and the celebrity wax museum. The property, developed by Monarch Hospitality, named Alok Kaul as the general manager

Marriott International | Wanderlust Meets Purposeful Travel with a Voice

Marriott Bonvoy Partners with The Washington Post Creative Group to Identify a New Generation of Travel Storytellers

After more than a year of staying at home, travelers had time to think about how to do a lot of things better — and travel is no exception. The Washington Post Creative Group and Marriott Bonvoy, Marriott International’s award-winning travel program and marketplace, today announced the launch of an uplifting new search for underrepresented storytellers who will embark on ‘Regenerative Travel’ trips. Tapping into the latest insights of consumers wanting to leave a place better than they found it, three selected writers will explore a regenerative travel trend that benefits local communities, economies and the environment, in addition to the traveler’s personal wellbeing.

“As we continue to reignite the spirit of travel, we are excited to collaborate with a like-minded brand to invite these storytellers to join the conversation and lead the way of making the world a better place than we found it,” said Brian Povinelli, Senior Vice President, Brand, Loyalty, and Portfolio Marketing, Marriott International. “With thousands of destinations to explore, experiences to discover, and people to meet, Marriott Bonvoy is an immersive and inclusive travel platform, helping expand individuals’ worlds and minds, in ways big and small.”

Povinelli added, “Regenerative travel isn’t just a buzz phrase, but a whole new way of traveling. The ethos of this opportunity is around WP Creative Group and Marriott Bonvoy’s shared belief that the regeneration of travel calls for a new generation of travel storytellers. For those who want to rethink what travel stories we tell and how we tell them, these two powerhouse brands are empowering the next generation of travelers with new tools for compelling, authentic narratives.”

“The Washington Post Creative Group is uniquely positioned to elevate these voices, with a mission to present inclusive, accessible travel coverage to the more than 73 million readers nationwide who come to our site each month,” said Scott Weisenthal, head of The Washington Post Creative Group. “We’re delighted to further this commitment by amplifying underrepresented voices in the travel space and by giving them access to our best-in-class storytelling technologies. We’re even more delighted to do it with Marriott Bonvoy, a brand that shares our purpose-led values.”

Three travelers will be selected and work under the guidance of a dedicated content editor and seasoned journalist. Marriott Bonvoy will enable the travel journey, while the Washington Post Creative Group will provide access to immersive technologies and a team of talented videographers, producers and interactive designers who will help them tell their stories. The chosen storytellers will also be featured in “TripTok,” a special takeover of The Washington Post’s Webby award-winning TikTok channel that reaches nearly one million followers.

NEWS | Sri Lanka reopens borders after a long-anticipated wait

Sri Lanka has officially reopened its doors to India with a clear travel safety protocol and no minimum stay period. Fully vaccinated international tourists can move freely around the country after an on-arrival test.

As the ease in restrictions globally pave way for a strong comeback of international travel, Sri Lanka has taken a big step ahead in reopening its borders for India. The pioneer of luxury experiential travel in the destination and part of the family-owned Dilmah Tea Company, Resplendent Ceylon welcomes this move by launching specially curated packages for Indian travellers that offer an inimitable selection of ‘Tea, Sea and Safari’ journeys.

As the sole member of Relais & Chateaux in Sri Lanka, Resplendent Ceylon has been globally renowned for its benchmark hospitality and consists of three distinctive, boutique luxury resorts in the destination: Ceylon Tea Trails, Cape Weligama and Wild Coast Tented Lodge. Across its portfolio, the hospitality group has been curating bespoke experiences that showcase the finest in immersive luxury travel, along with a consistent commitment towards contributing to local communities and the environment.

“We’re confident this positive step by Sri Lanka Tourism will facilitate seamless travel between our neighbouring countries in the coming months. India is an important market for us and Resplendent Ceylon is delighted to invite discerning Indian travellers once again to experience meticulously tailored ‘Tea, Sea and Safari’ journeys combined with benchmark luxury hospitality across our resorts.”, said Malik Fernando, Managing Director, Resplendent Ceylon.

The latest Sri Lankan Tourism health protocol for Indian travellers shares detailed information on the travel safety guidelines approved by government authorities. These have been designed to ensure maximum safety for travellers and local communities. Only fully vaccinated Indians who have completed the recommended vaccine doses will be considered (after 2 weeks from their final vaccination), with no minimum stay period requirements. Further enhancing travel opportunities between both countries, the national carrier SriLankan Airlines is soon expected to increase connectivity and flight frequencies from Indian cities to its hub in Colombo.

Appointment | Balagi Singh appointed as General Manager, ibis Jaipur Civil Lines

Balagi started with Accor as Asst Manager Housekeeping at Novotel Hyderabad Airport and his last role was of the Hotel Manager of Novotel Chennai Sipcot

ibis - a smart economy brand from the Accor stable announced the appointment of Balagi Singh as General Manager of ibis Jaipur Civil Lines. In his new role, Balagi will head the hotel’s overall management and operations. His appointment reflects on ibis’ belief in strong leadership and recognising each person’s value, enabling the group to grow and innovate in the service of its customers.

Commenting on Balagi Singh’s appointment, Sylvain Laroche, Director of Operations, ibis & ibis Styles, India said, “It gives me immense pride in announcing the appointment of Balagi Singh as the General Manager of ibis Jaipur Civil Lines. In his association with Accor for more than 13 years, Balagi has demonstrated immense leadership skills and creative thinking for the hotel group. I am certain he will bring the same commitment with his new role, looking over day-to-day operations and management of ibis Jaipur Civil Lines. A warm welcome and heartiest congratulations to Singh on this new role.”

Commenting on his appointment, Balagi Singh, General Manager of ibis Jaipur Civil Lines said, “I am delighted to have been given this new role and thankful to the management for their belief in me. My association with Accor for more than a decade has been gratifying. I am confident that with the exceptional team at ibis Jaipur Civil Lines and our joint commitment towards ibis hospitality, we will take ibis to greater heights.”

With over 18 years of experience in the hospitality sector, Balagi Singh has been a part of the Accor family for 13+ years, performing varied roles across a range of hotels and geographies. Balagi started with Accor as Asst Manager Housekeeping at Novotel Hyderabad Airport and his last role was of the Hotel Manager of Novotel Chennai Sipcot.

Appointment | Kerten Hospitality announces strategic COO appointment Commercially-savvy leader, Wafik Youssef will rollout upcoming openings & grow footprint

Kerten Hospitality announces strategic COO appointment

Commercially-savvy leader, Wafik Youssef will rollout upcoming openings & grow footprint

DUBAI, UAE, August 2021: Kerten Hospitality, a mixed-use and lifestyle operator, announces the strategic appointment of hospitality industry expert Wafik Youssef as its Chief Operating Officer. Wafik, a seasoned leader with a proven track record of growth with global hotel players, and a career spanning across 3 continents over two decades will further contribute to Kerten Hospitality’s footprint expansion and multiple project openings rolling out 2021 onwards.  

Wafik will be responsible for all operational properties and upcoming mixed-use project openings across the Middle East, Egypt, Georgia, Jordan, Kuwait and the Kingdom of Saudi Arabia driving the Group’s global vision for growth and expansion. He will be based in the Group’s corporate office in Dubai. 

Marloes Knippenberg, CEO of Kerten Hospitality said, ”Wafik brings a breadth of knowledge from global organisations, regional expertise and the knack to nurture teams that deliver success and innovation and further aspire to become the industry disrupters and out-of-the-box thinkers. We are glad to have a commercially-savvy leader who believes that our employee-centric culture can create sustainable global operations, unique guest journeys, and ultimately deliver value to our owners and industry stakeholders.”  

Wafik Youssef, COO of Kerten Hospitality said, “The Kerten Hospitality philosophy aligns perfectly with my personal approach: to take pride in evolving and proactively elevating hospitality norms, to lay emphasis on community build rather than just operation of properties - hotels, Residences, Offices, Food and Beverage and everything else that Hospitality touches. This is what has inspired me to join this entrepreneurial team and contribute to the evolution of our industry through the prism of flexibility and lifestyle. The pioneering vision of the Group combined with the efforts of a driven team, I trully believe will help us create home-like guest experiences and further ride and conquer the emergent industry trends.”

During his career, Wafik has played important roles in various hotel groups including Emirates Palace, Kempinski Hotels and Rotana in the Middle East, Africa and Europe. His last role was as a Vice President of Operations for Kempinski Hotels in the Middle East and Africa region where he was managing almost 20 properties after having led the MEA Region operations function for the Group. He is well versed in hotel management, capacity building, pre-opening of hotels, value creation and capacity build across many functions in MENA. 

New Opening | ITC Hotels Launch Welcomhotel Katra ‘Brand Welcomhotel forays in the heart of Katra’

ITC Hotels Launch Welcomhotel Katra 

‘Brand Welcomhotel forays in the heart of Katra’

‘A spirited holiday destination popular for its scenic beauty and adventure sports’

 New Delhi, August 2021: One of India’s most popular and fast-paced hospitality brands, ‘Welcomhotel’ launched its latest outpost in Katra. Welcomhotel Katra has 83 well-appointed guest rooms, a swimming pool, an array of sublime activities on-site to keep one joyfully engaged. 

Welcomhotel Katra offers a quintessential ITC Hotels culinary experience with signature dishes on offer. The WelcomCafe serves the best of gourmet flavors in international and regional vegetarian cuisine is one of a kind in its offerings and the finest in Katra. The traditional WelcomSthalika brings the best of this region’s vegetarian cuisine on a platter. The ingredients are sourced from the local farming community of the neighborhood and are fresh & seasonal. The WelcomSthalika represents regional fare from the Jammu region, and is prepared in Sattvik style bringing out the flavors predominant in Katra and adjoining areas. Some of these local preparations are Jammu Rajma, Ambal, Shingare ki Kadhi, Mewe ka kofta, and Tumba ajwain aloo. 

The curated menu uses locally grown ingredients like Jammu Rajma, walnuts, almonds, badi masala, tumba ajwain, shahi zeera, saunf, sonth and more in traditional style.  These Local Love meals will take guests on the expedition to the tastes of this rich temple cuisine recreating exclusive meal experiences.

One can discover holistic Ayurveda experiences and therapies for an overall reboot of the body and mind at the soon to open Kaya Kalp Spa. The hotel also offers an ideal space both outdoor and indoor, for events, weddings and celebrations with a seamless banquet space of 2750 sqft.

Just 45 kilometres away from the Jammu airport, Welcomhotel Katra is an idyllic destination nestled in the lush green valleys and panoramic views. Amidst the pine trees, breathtakingly beautiful landscape, the hotel stands tall like a crown jewel of Katra city. The hotel is dotted with miniature hand paintings created by budding artists from the region. 

Already, the finest property in the city, Welcomhotel Katra brings joy to travelers seeking a fulfilling destination experience. With spiritual tourism on a constant surge, this new addition to the city of Katra makes for a welcome change to the city’s inventory. While the mere mention of Katra brings to fore images of the holy shrine of Mata Vaishno Devi, there is much more to this high point destination.

Katra city is located in the foothills of Trikuta Mountains in Reasi district. It has been a preferred place for devotees for decades for its proximity to the holy shrine of Mata Vaishno Devi has pilgrims visiting all year round. Katra is the base camp for aficionados not just going to Mata Vishnu Devi, the sanctum sanctorum but also nearby places of tourist attraction. 

Welcomhotel Katra is the base camp for those wanting to partake of the region’s picturesque attractions, including Patnitop. For the thrill seekers and nature lovers, Patnitop is just 85 kilometres drive away and the route to the hill station is truly poetic with the beautifully lined with pine and cedar trees. 

The Patnitop hill station is the only hill station where snowfall can be seen in the winters in Jammu and hence even the locals and guests from Katra come here during the winters. 

River rafting features high on the itinerary of Katra guests. The thrill of rafting in the white waters of Chenab is an unmissable experience. Katra has one of the best rafting stretches in the world with its fifteen-kilometer-long stretch bordered by lush green surroundings. Adventure lovers throng this place for water sports activities and the mesmerizing beauty.  

Speaking on the launch, Mr. Anil Chadha, COO, ITC Hotels said, “Brand Welcomhotel continues on its expansion spree offering guests the most beautiful destination properties like Welcomhotel Katra- popular for its scenic beauty and spiritual air. Katra truly offers the best of enriching experiences, for both pilgrimage and leisure. The globally acknowledged DNV platinum certified ‘WeAssure’ health and hygiene protocol at our hotels enables travelers to enjoy their holiday with complete peace of mind. “

Welcomhotel Katra is a destination that offers a gleeful experience to the discerning traveller who are in search of some rest and rejuvenation. Should one wish to pick a memorabilia or a local produce, one can shop in Katra for dried apples, home-grown organic products, Kashmiri chilies, woollen garments, leather jackets and hand painted miniature paintings in the colourful and bustling local markets.

About WelcomHotel  www.itchotels.com/welcomhotel

WelcomHotel is a collection of premium hotels designed for those who demand more and seek bespoke experiences to make the most out of their stay, optimizing their travel intent. With an endeavour to provide immersive and enriching experiences, the brand is reflective of the warmth of Indian culture while upholding the benchmark service standards that ITC Hotels is known for. From curated journeys that enhance leisure trips, to those that help maximize the efficiency of business stays, at WelcomHotel, every effort is made to add value to the new-age traveller. Present in locations ranging from hills to beaches, and deserts to cities, the hotels skilfully blend together local aesthetics and modern day comforts along with ITC Hotels' renowned culinary expertise. At the heart of everything at WelcomHotel, lies the thought of ‘enrichment’. And it is this vision that helps enrich the lives of the guests, the community, and our hotel associates through integrated efforts and holistic initiatives. ITC Hotels manages and owns many hotels under the Welcomhotel brand including Welcomhotel Tavleen Chail, Welcomhotel Shimla(Himachal Pradesh), Welcomhotel Sheraton New Delhi, Welcomhotel  The Savoy (Mussoorie), Welcomhotel Jodhpur, Welcomhotel Fort & Dunes, Khimsar, Welcomhotel Devee Grand Bay (Visakhapatnam), Welcomhotel Kences Palm Beach (Mammalapuram), Welcomhotel Coimbatore, Welcomhotel Pine n Peak (Pahalgam), Welcomhotel Amritsar, and Welcomhotel Bay Island,Port Blair.

About ITC Hotels  www.itchotels.in

With the enduring Namaste as the symbol of its brand experience, ITC Hotels is one of India’s leading luxury hotel chains offering comprehensive hospitality solutions through more than 100 hotels in over 70 destinations in the country. Embodying ‘Responsible Luxury’ as its guiding premise, ITC’s hotels integrates India’s fine tradition of hospitality with globally benchmarked services to reflect the culture and ethos of each destination, through a collection of hotels. The brand features opulent accommodations, state-of-the-art business facilities, renowned signature cuisine and award-winning wellness experiences. ITC’s hotel group operates under four distinct brands; ‘ITC Hotel’ at the Luxury end, ‘Welcomhotel’ in the 5-star segment, ‘Fortune’ in the mid-market to upscale segment and ‘WelcomHeritage’ in the heritage leisure segment. Each ITC luxury hotel is certified with a *LEED® Platinum rating for its endeavours towards green building, using processes that are environmentally responsible and resource-efficient. *LEED® - Leadership in Energy and Environmental Design.

Appointment | Mr.T Shiju Nair promoted as "Executive Assistant Manager" in MAYFAIR Tea Resort Siliguri.

Mr.T Shiju Nair Deputy general Manager - F&B Service, Mayfair Lake Resort, Raipur is now transferred and posted as "Executive Assistant Manager" at Mayfair Tea Resort, Siliguri.

He brings in around 20 years of expertise where he has worked with various prestigious organizations in India and the Middle east.

He started his career as a Barman in the year 2000 with Sheraton. He then joined The Leela as an Am-F&B in 2004. In 2008, he got an opportunity to join The Ritz Carlton Muscat and relocated to Oman.

His first assignment as Deputy General Manager was in 2019, with the Mayfair Hotels & Resort Raipur and Providing Hospitality Owners more profit, with my experience & Hybrid concepts & solutions

Appointment | Vichin Sehgal appointed as Vice President of Rajasthali Resort & Spa

Vichin Sehgal was appointed as Vice President of Rajasthali Resort & Spa 

Jaipur, August 25, 2021: Vichin Sehgal has recently joined Rajasthali Resort & Spa as the Vice President. A prominent personality known for his leadership skills, Vichin will be responsible for the overall hotel operations. Having extensive work experience spanning more than 20 years in the tourism and hospitality industry, he is an industry expert who is known for setting new benchmarks with each career move and redefines the hotel. 

In his current role, he will be actively involved in curating an exceptional experience in alignment with the brand vision. His repertoire over the years has been an exquisite exemplification of the varied roles that he has donned in his career that has consequently helped him to hone his skills in terms of revenue and innovative management, pre-opening administrations, yield management and customer relationship. 

Commenting on his appointment, Vichin Sehgal, Vice President, said, “I am thrilled to take up my responsibility as a Vice President of Rajasthali Resort & Spa. The brand echoes the ethos of royalty amalgamated with the essence of the rich heritage and culture of Rajasthan. I’m looking forward to uplifting the standard of the service one top-notch with the support of my spectacular team.”

Before joining Rajasthali Resort and Spa, Vichin was working as the General Manager of Hospitality and Strategy with V Club for over six years. He started his successful career with Radisson Hotels as a Sales Manager in 2001. He worked his way up by associating with Vodafone India office as the coveted Head of HNI, Accor Asia Pacific Office as the Head of International Sales and Marketing, as the General Manager Units for Development and Expansion for Golden Tulip Hotels and Suites. 

An alumnus of IIHM Lucknow in hotel management, he is a man of many talents and avid interests. He is an ardent traveler and is keenly interested in exploring the different international cultures and cuisines. He enjoys the distinct aspects of travel and is also a part of some renowned groups with like-minded people who enjoy riding and travelling.

For more details please contact- 

Ritika Vaswani | 7838698095 | ritika.vaswani@khyathi.co

PROMOTIONS | Mercure Hyderabad KCP brings you the “Lunch Thali” with flavours of local cuisine

 Mercure Hyderabad KCP brings you the “Lunch Thali” with flavours of local cuisine

August 2021, Hyderabad: Mercure Hyderabad KCP launched a sumptuous lunch Thali designed to showcase the flavours of local cuisine, to pamper your taste buds with some mouth-watering delicacies.

This grand lunch Thali is designed to provide an amalgamation of local tastes. You can enjoy both non-vegetarian and vegetarian food at very pocket-friendly prices. You just pay INR 400 plus taxes for vegetarian Thali and INR 450 plus taxes for non-vegetarian. So take some break from your busy schedule and enjoy the authentic regional flavour.

Food is something that can bind us all together and as said food tastes much better when shared with our friends and family. So be there with your near and dear ones and enjoy some lip-smacking dishes. You can avail this luscious lunch Thali at Mercure Hyderabad KCP.  

Speaking on the occasion, Mr. Soumitra Pahari, General Manager, Mercure Hyderabad KCP said “We at Mercure Hyderabad KCP have always looked into new and innovative ways to serve our esteemed guests. We have designed this Thali in such a way that you can have a delicious gastronomical delight in one plate that ensures a complete square meal. The portion size is just apt for everyone. Be it a corporate lunch or family celebration, the Thali can be the best option to grab a quick lunch and we strongly believe this would create the right memories and experiences for all of our guests.”

About Mercure Hyderabad KCP -

Mercure is a rare midscale brand that combines the strength of an international network with genuine and local hospitality experiences. The brand’s unwavering commitment to quality ensures a consistent and reliable standard of service at every Mercure around the world, while the design of each hotel reflects the distinct character and culture of its location. Going beyond the ordinary for business and leisure travellers, Mercure team members are known for their passion, enthusiasm and warmth, sharing their knowledge of the local scene, providing insider tips and entertaining guests with tales of history and local folklore. Mercure hotels are conveniently located in city centres, by the sea or in the mountains, with more than 810 hotels in 60+ countries. Mercure is part of Accor, a world-leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries.

mercure.com | all.accor.com | group.accor.com

Spotlight | Caravans by Carvaa Travelers for a perfect Monsoon Getaway

Caravans by Carvaa Travelers for a perfect Monsoon Getaway
This monsoon season, caravans will be the most preferred and convenient choice of commute to avoid the shackles of mundane traveling while safety being the key priority. Caravans by Carvaa Travelers for a comfortable road trip experience within the country at an affordable price. 

Their caravans are fully equipped with all the essentials that might come in handy while one is on the roads such as a well-stocked Kitchenette, utensils, drinking water and water for other purposes, washroom, camping tents, a portable music speaker, pillows and quilts, among other things. Currently, they have two caravans operating namely, 'Fine' and ‘Rare’ that can accommodate a number of 5 and 3 people respectively.
The Caravans bookings and transfers are not limited to only Delhi/NCR or nearby locations. These can be sent outside of India at a nominal additional charge. The charges include 50% of the van’s per day rental till it reaches the location along with fuel charges and state/toll taxes.

What: Carvaa Travelers

Price: Fine- Rs 6,000 per day (inclusive of the driver and GST)

       Rare costs Rs 5,500 per day (inclusive of the driver and GST)

Connect- @carvaa.india on Instagram

PROMOTIONS | Lg Smart Tvs For Cruise Staterooms And Crew Cabins Bring Custom Controls, Advanced Hospitality Services

LINCOLNSHIRE, Ill., Aug., 2021 – LG Business Solutions USA has introduced a line of smart TVs specifically designed for cruise staterooms and crew cabins to deliver a superb viewing experience with customizable hospitality and entertainment interfaces for cruise ship operators. 

With models available in 43-, 32-, 28- 24- and 22-inch class sizes, the voice-controlled and Wi-Fi connected TVs allow cruise lines to offer a variety of services and entertainment options in any size cabin. These Pro:Centric® Smart TVs also offer specialized service menus, allowing ship operators to create custom branded digital experiences.

As cruise operators begin to welcome back their valued guests, our Cruise TVs will allow them to deliver a catered, carefree digital environment where guests can easily navigate digital video programming and ship-related information,” said Mike Kosla, vice president of hospitality at LG Business Solutions USA. “Our cruise TV line will benefit both cruise operators and passengers with increased functionality, simplified operation and a thoroughly enhanced guest experience, just in time for a return to the seas.

The Pro:Centric software provides a number of critical features for cruise ship environments, including support for 39 languages, one-click service tools, webOS 4.5 smart TV features, remote system management and easy-to-use templates and pages for custom on-screen interfaces to provide information and services to guests. The TV line also allows cruise operators to enable wireless streaming of music and video content from passengers’ mobile devices and laptops through Smart Share, Screen Share and Bluetooth Sound Sync technologies.

The 43-inch class 4K UHD cruise ship smart TV (model 43UT782V2) displays images four times sharper than HDTV and upscales content to take advantage of the TV’s 8 million pixels. Crisp audio is provided through two 10W stereo speakers, and mounting is available via a standard 200x200 VESA compatible wall mount, sold separately. This model features a thin profile with minimal cabinet thickness — for easy placement in any cabin or stateroom. The TV’s 60-pin connector on the back accommodates an external, full commercial-grade access point module. The connector also can be used for other current and future add-on modules, helping to future-proof this TV.

The 32-inch class and 28-inch class Pro: Centric Smart TVs for cruise ships (models 32LT662VBUC and 28LT662VBUB) feature compatibility with standard 200x200 and 100x100 VESA wall mounts, respectively, and both have dual 5W stereo speakers. Both LT662V models offer LG’s latest version of Quick Menu, which provides an editable welcome message, date/time and a menu bar of frequently used tools. 

The 24-inch class Pro:Centric cruise ship smart TV (model 24LT660VBUA) is compatible with a standard 75x75 VESA wall mount and also has dual 5W stereo speakers. It also features a standard desktop mount. The 22-inch Pro:Centric cruise ship smart TV (model 22LS660V) features 1,920x1,080 resolution and 250 nits of brightness. It’s also compatible with 75x75 VESA wall mounts.

In addition to the wide variety of interface options and connectivity solutions, all five cruise ship TV models include the Pro:Idiom digital rights management system designed to provide access to high-value content while helping to deter video piracy. LG’s conformal coating on critical circuits is designed to help protect the TVs from extreme low or high temperatures, dust, humidity and salty air in the harsh marine environment. 

For cruise ship applications requiring larger TV sizes, LG also offers a complete line of hospitality smart TVs ranging from 49- to 75-inches diagonal. These LG US770H series models, with built-in hotel TV features, may be used in luxury suites and other hospitality applications from bow to stern. 

Complementing the stateroom TVs are LG’s award-winning large-format direct-view LED (DVLED) displays. LG’s DVLED “Ultimate Business Displays” are available in sizes from 81 inches up to 49 feet diagonal for indoor spaces and from 19 to 48 feet diagonal for bright, outdoor areas. The 16:9 aspect ratio screens are available with 2K, 4K and 8K resolutions, while dual2K and dual4K configurations offer a breathtaking 32:9 UltraWide aspect ratio. LG also manufactures a wide range of alternative digital signage options for public spaces. The LG line-up ranges from 22-inch to 98-inch with commercial large format digital signage, indoor/outdoor signage, touch screens, stretch displays, videowalls and more.

For more information on LG’s commercial display portfolio, please visit www.lgsolutions.com. For high-res images, click here. 

PROMOTIONS | Experience More When You Pay For Your Luxuriating Stay at JW Marriott Mumbai Sahar this August

You Stay, We Pay

Experience More When You Pay For Your Luxuriating Stay at JW Marriott Mumbai Sahar this August 

You Stay, We Pay

Experience More When You Pay For Your Luxuriating Stay at JW Marriott Mumbai Sahar this August 

Mumbai, August 2021: This August, JW Marriott Mumbai Sahar, the city’s leading luxury business hotel, has crafted an exclusive staycation experience where a guest pays for his stay and receives 100 % of the booking amount as hotel credit. 

You Stay, We Pay is a unique staycation experience available across multiple room categories starting at INR 9,000 plus taxes, where a guest will receive a redeemable credit amount of the same value. The hotel credit can be redeemed against global dining options at our multi-cuisine restaurant, meal experiences via In-Room Dining, signature treatments at our award-winning 

Spa By JW and much more – The Experiences are Limitless.

For those looking to spend quality time with their loved ones, the exclusive offer allows you to savor mindful moments with a multitude of offerings, all under one roof. Families and couples can check in for a luxurious stay to unwind and rediscover moments of togetherness, allowing guests to experience a multitude of offerings. With the need to unwind and replenish the mind, the stay offer is all about providing multiple experiences in the safe confines of our luxuriating accommodation. So all you need to do is, Check-in!

The well-being of patrons has always been of paramount importance. Taking this practice a notch higher, the hotel is providing a heightened sense of safety and hygiene through a branded program devised by Marriott International – “Commitment to Clean”. The program covers a guest’s journey from arrival to departure ensuring safety at every stage. A dedicated cleanliness champion along with supervisors across all departments are appointed to ensure clinical level of cleanliness and hygiene across all 222 touch points in the hotel. Mandatory body temperature checks, contact-less check ins and payment options, regular disinfecting of frequent touch points, maintaining social distancing and providing menus, guest service directories etc digitally by displaying a QR code on the television screen are some key highlights of the Commitment to Clean program.

A Snapshot of You Stay We Pay Stay Offer

• Offer valid up till 30th September, 2021

• A guest will pay INR 9000* for 1 night stay and will receive redeemable credit of INR 9000.

• The guest can redeem these credits against Food and Beverage, Spa, Mini Bar and much more

• For more details , visit https://bit.ly/3jFYJwX or call 022 6882 8888

Terms & Conditions:

• The rate includes room only

• Credit to be used within the same stay

• Credit is of no cash value and is non-transferrable

• Cannot be redeemed against accommodation

• Certain hotel facilities will require prior appointment

• Extra person charge applicable

• Offer bookable and valid up till 31st August, 2021

About JW Marriott Mumbai Sahar

JW Marriott Mumbai Sahar offers effortless elegance and sophistication. Located 1 km away from the ChhatrapatiShivaji International Airport Mumbai, the luxury hotel makes for an ideal destination for business and stay. With 588 spacious rooms, including 39 suites, the property offers authentic cuisine crafted with passion, care and local flavors. The property offers indoor and outdoor convention space, 11 well-appointed meeting rooms with state-of-the-art conferencing facilities. Spa by JW, the first of its kind in Asia Pacific, extends its host of therapies so one can experience holistic wellness. Visit us online onwww.jwmumbai.com. For social media updates, follow us onFacebook,Instagram andTwitter on @JWSahar. For more information, follow us onLinkedIn,YouTube,Google Plus. 

About Marriott International

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



NEWS | Diggi Palace to up its F&B game

As a heritage hotel that has forever taken pride in promoting the culture and literature of the state, Diggi Palace has become synonymous with some of the most celebrated festivals across the city. Being the flagship brand for partnering with the Jaipur Literature Fest, the hotel has carved a niche for itself amidst Jaipur and even nationally and internationally. However, it is to be regarded that Diggi Palace has been an active collaborator with varied organizations from diverse verticals to endorse, partner, and host some of the most unique and celebrated festivals in the Pink City.

Not just the Jaipur Literature Fest, but the palace has been hosting the SAARC Sufi festival held in Jaipur for the last four years. “We have also been the proud partners for the Heritage Fashion Week of Rajasthan for the past three years among other events. Over the years, the Jaipur Literature Fest has come to garner massive media attention, thus propelling it into becoming one of the most celebrated events of Diggi Palace. However, the heritage hotel has over the years collaborated and shall continue to do so with events that are as much unique, celebrated, and diverse as the JLF festivals,” Rudra Diggi, Owner, Hotel Diggi Palace commented.

Diggi informed us that the revival of tourism is happening steadily. At the beginning of the pandemic, the hospitality industry was greatly influenced and affected by international travel limitations. But now we are witnessing a surge in the national tourism sector. “We have had an influx of national tourists who are keen to experience and rediscover the city and the regality of Rajasthan in the absence of international travel opportunities, with weekend escapades from the city bustle in the lap of heritage and timeless hospitality at Diggi Palace,” he said.

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New Opening | Ramada by Wyndham announces opening in Sonipat

The proposed hotel will be located on National Highway 44, connecting Delhi to the North India states of Punjab, Himachal Pradesh and Jammu and Kashmir.

M/S Monika Associates Private Limited, a real estate and hotel development company based out of Delhi announced the signing of a franchise agreement with Wyndham Hotels & Resorts for new hotel development in Sonipat, Haryana under the Ramada by Wyndham brand.

The proposed hotel will be located on National Highway 44, connecting Delhi to the North India states of Punjab, Himachal Pradesh and Jammu and Kashmir. The location of this new property will offer guests great accessibility and connectivity.

Sonipat is a city and a municipal council in the state of Haryana, India. It comes under the National Capital Region and is around 44 kilometres from Delhi and 214 km from Chandigarh. Sonipat is a major industrial area with one of the largest bicycle-manufacturing centres in the country. It is a hub to the top educational institutions in the country including Ashoka University, O.P Jindal Global University, B.R Ambedkar National Law University. Sonipat is also famous for its monsoon time sweet dish Ghevar, which has its roots of origin here.

The hotel, scheduled to open by July 2024, will have a modern façade and will feature 101 contemporary rooms including six suites, a lobby lounge, an all-day dining restaurant and bar, meeting and event spaces, a business centre, refreshing wellness areas and an outdoor swimming pool.

“We are pleased to franchise our existing hotel with Wyndham Hotels & Resorts under their popular Ramada by Wyndham brand and become part of its rapidly expanding hotel portfolio in India and particularly in the state of Haryana. We are working closely with Wyndham to build the hotel to high international standards and look forward to welcoming the guests to our hotel.” said Krishan Kumar Wadhwa & Vikram Wadhwa, Director, M/s Monika Associates.

Business | Curefoods raises $13M from Iron Pillar, Nordstar, and Binny Bansal

Ankit Nagori

Curefoods has been acquiring and incubating multiple cloud kitchen brands in the last few months. The fresh influx of funds will be used to acquire many more digital food brands across geographies.

Curefoods, the spin off food tech brand founded by Ankit Nagori in 2020, which operates brands like Eatfit, Yumlane, Aligarh House Biryani, and Masalabox, has raised $13 million funding led by Iron Pillar, Nordstar, and Binny Bansal. Leading angels Adil Allana, Rashmi Kwatra, Lydia Jett, and Kunal Shah also participated in the round, according to a statement.

The company has been acquiring and incubating multiple cloud kitchen brands in the last few months. The fresh influx of funds will be used to acquire many more digital food brands across geographies. Moreover, Curefoods will look to expand its cloud kitchen footprint across multiple cities and build backend technology to manage its multi-brand, multi-city kitchens footprint.

With this fundraise, the total funding raised by the company is at $20 million between Seed and Series A. Curefoods is also looking to close a $10 million debt raise in the coming weeks. According to Ankit, the team now wants to expand from four cities to eight cities in South India in 12 months, and they want to acquire five more brands in the next 12 months.

In a conversation with YourStory, Ankit said, "The pandemic has transformed the way people eat and order food online. Some people did it for convenience and some people for entertainment. This made us believe that there is no one-size-fits-all. While we have been successful with Eatfit with a certain kind of audience at a certain time, we couldn't cater for entertainment of group order. We wanted to have a multi-brand approach that catered to different needs of the audiences."

He added that there are few Indian cloud-kitchen brands that are in the top 10 ordering choices of the consumer across the country, and the regional brands are part of the top 10 brands regionally. "This means the local regional brands haven't had velocity to reach a national level. So we thought to onboard local well-known cloud kitchen brands, which are digital brands, with Curefoods.

News | Weekend curfew in Karnataka districts cripples tourism industry

These districts have some of the most popular tourist destinations in the state, but local administrations have stifled businesses with micro-level restrictions.

It has been a rough 18 months for the multicrore tourism industry in Karnataka, with the pandemic wreaking havoc on the sector. And, just when economic revival appeared on the anvil, the state government has imposed weekend curfew in districts that adjoin Kerala and Maharashtra. These districts have some of the most popular tourist destinations in the state, but local administrations have stifled businesses with micro-level restrictions.

Officials suggest curbs in eight districts — Kodagu, Mysuru, Dakshina Kannada, Belagavi, Vijayapura, Bidar, Chikkamagaluru, and Kalaburagi — has resulted in a loss of about 35% revenue for government tourism agencies while leaving 85% of private operators and tourism-dependent resorts and travel agents out of business.

The industry directly or indirectly employs over 30 lakh people, and stakeholders have cried foul over the government’s ‘unscientific’ restrictions. They say while the inflow of foreign tourists and even those from other states has virtually dried up, those within the state – people from Bengaluru especially – are reluctant to travel because of weekend and night curfew.

Take the case of Girish Mattennvar. An entrepreneur, who set up two homestays in Chikkamagaluru and Belagavi before the pandemic struck, Mattennvar is today struggling to stay afloat.

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News | Tech-savvy tourism system can be a strong base for revival: Jyoti Mayal

Jyoti Mayal

Sharing her views on the relevance of tour operators and travel agents, Jyoti Mayal, President, TAAI said digital transition and move to a tech-savvy tourism system can be a strong base to revive the sector and eventually the travel agents’ business.

The TAAI President addressing a webinar organized jointly by Uttar Pradesh Tourism, Federation of Indian Chambers of Commerce & Industry (FICCI) and Manyawar Kanshiram Institute of Tourism Management (MKITM) said that travel agents will have much more relevance in the post-Covid-era.

“Travel agents apart from their regular service will be monitoring the health and hygiene of its clients. Safety will take over everything and commitment towards the wellbeing of travelers will be the priority of the agents. We at TAAI have been putting our best efforts to educate, train and equip agents to handle post-pandemic traffic,” she said.

Mayal also said that the tourism industry is a very resilient sector. “There is a need to reinvent, restructure and reboot ourselves. Travel agents are looking at creating niche markets and I believe the focus on sustainable; rural and adventure tourism will be important. Promoting domestic products is the biggest sustainable model in the current times. We would need to move forward, travel agents will always be needed to navigate this strange new world of airlines, hotels, rental cars, and logistics but in a different format,” she said.

According to the TAAI President, the Indian travel trade needs a digital transition and should move to a tech-savvy tourism system which can be a strong base to revive the tourism sector and eventually the travel agents’ business. She said, “We need to tell travel agents to adopt relevant aspects beyond digitization, most importantly is positioning themselves as a specialist consultant. New advancements such as marketing on social media, skilling yourself and your employees, data analysis to know what your business is going to be in the future, form strategic alliances and most importantly, cash protection because, without liquidity, travel agents cannot sustain.”

Mayal further stated, “Coordinated actions across governments at all levels, private sector and the associations is very necessary to reignite the potential of the tourism sector. Industry status is very important to be able to become more effective, standardized, and Atma nirbhar. It is exactly what we at TAAI are doing – advocating for relevant policies and educating the travel business fraternity. We are continuously working to handhold our members, motivate them and see that they survive.”

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