Cruise News | Holland America Line Announces Spring 2022 Return-to-Service

The ships will join Eurodam, Koningsdam, Nieuw Amsterdam, Nieuw Statendam, Rotterdam and Zuiderdam, which have returned to service or are slated to restart cruising by December 2021. Volendam and Zaandam will return in May 2022.

"We've been working intensely to get all of our ships back into service, and to have final restart dates that will complete the fleet is rewarding for everyone who has put their all into making this happen," said Gus Antorcha, president of Holland America Line. "Our progressive rollout plan allows us to be back in full service over the next several months, and we look forward to welcoming guests on all 11 ships cruising in different regions around the world."

Noordam Plans Return to Service in Japan
Holland America Line is working with Japanese authorities to begin cruising for Noordam next spring in Japan with four sailings scheduled.

When Noordam sets sail in March, the ship plans to offer three 14-day cruises that deeply explore Japan. Sailing roundtrip from Yokohama (Tokyo), Japan, the ship makes several calls around the exotic country and with a one- or two-day visit on each itinerary to South Korea, Taiwan or Russia. The 14-day journeys can be combined to form 28-day Collectors' Voyages.

In April, Noordam will cross the Pacific Ocean and sail a season in Alaska with cruises between Vancouver, British Columbia, Canada, and Whittier, Alaska.

Oosterdam Returns to the Mediterranean
Guests eager to visit the Med next year can embark Oosterdam beginning with the May 1 departure. The ship will sail the season in the region, cruising between Civitavecchia (Rome) and Venice, Italy; and Barcelona, Spain, and Venice; or roundtrip from Venice on seven- and 12-day itineraries. Oosterdam will explore ports in Italy, Greece, Turkey, Montenegro, Croatia, Albania, France, Malta and Israel.

Following a transatlantic crossing in November 2022, the ship will transit the Panama Canal and take a southerly route to offer a series of South America and Antarctica expeditions ranging from 14 to 22 days between Buenos Aires, Argentina, and San Antonio (Santiago), Chile.

Westerdam Sets Sail for Alaska
When Westerdam returns on May 8, the ship will embark on a season of seven-day Alaska cruises roundtrip from Seattle, Washington. Come September, the ship will cross the Pacific Ocean and begin a season in the Far East offering a variety of 14-day itineraries from Singapore; Hong Kong, China; and Yokohama (Tokyo).

Guests on January to May 2022 Cruises Will Move to 2023
With these restart dates for Noordam, Oosterdam and Westerdam, cruises in Asia, Australia and New Zealand, and South America and Antarctica from January 2022 through the return-to-service departures will be cancelled.

Guests on Westerdam's cancelled transatlantic crossing departing April 18, 2022, will be moved to a comparable crossing on Nieuw Statendam departing April 17.

Guests on Noordam's affected Asia departures in 2022 will be moved to the same itinerary in 2023 aboard Westerdam; guests on Oosterdam's cancelled Australia and New Zealand voyages will be moved to the same itinerary in 2023 aboard Noordam; and guests on Westerdam's cancelled South America and Antarctica Voyages will be moved to the same itinerary aboard Oosterdam in 2023. Guests also may choose to receive a 100% refund of monies paid to Holland America Line.

The above options are not applicable to guests booked on a charter sailing. Other booking and cancellation conditions and policies may apply if the cruise was not booked through Holland America Line. 

For more information about Holland America Line, consult a travel advisor, call 1-877-SAIL HAL (877-724-5425) or visit hollandamerica.com.

Find Holland America Line on Twitter, Facebook and the Holland America Blog.  Access all social media outlets via the home page at hollandamerica.com.

About Holland America Line [a division of Carnival Corporation and plc (NYSE:  CCL and CUK)]
Holland America Line has been exploring the world since 1873 and was the first cruise line to offer adventures to Alaska and the Yukon nearly 75 years ago. Its fleet of premium ships visits nearly 400 ports in 114 countries around the world, offering an ideal mid-sized ship experience. A third Pinnacle-class ship, Rotterdam, joined the fleet in July 2021.

The leader in premium cruising, Holland America Line's ships feature innovative initiatives and a diverse range of enriching experiences focused on destination exploration and personalized travel. The best live music at sea fills each evening at Music Walk, and dining venues feature exclusive selections from Holland America Line's esteemed Culinary Council of world-famous chefs.

In light of COVID-19, Holland America Line is currently enhancing health and safety protocols and how they may impact future cruises. Our actual offerings may vary from what is displayed or described in marketing materials. Review our current Cruise Updates, Health & Safety Protocols and CDC Travel Advisories.

New Opening | Dubai’s Jumeirah Group announces first resort in Maldives

Dubai Holding’s Jumeirah Group will make its debut into the Maldives next month. The luxury hotel operator will open its all-villa property in the island nation on October 1.

The property will be within the North Male Atoll, putting it close to the Male Airport via seaplane or speedboat. Designed by Singaporean design studio Miaja, the resort’s 67 villas will have a contemporary feel that shows off modern Mediterranean chic.

Villas are spread across one-, two- and three-bedroom configurations, all of which boast views of the Indian Ocean. Villas start at 171 sqm, having their own infinity pools, roof-top terraces, and dedicated dining areas. Three-bed villas also have their own gyms.

A shimmering F&B line-up

The resort will have two signature restaurants: Shimmers and Kayto. Shimmers is a successful Mediterranean concept first launched in Jumeirah Mina A’Salam; while Kayto is a Japanese-Peruvian restaurant within Jumeirah Al Naseem.

Shimmers will feature chef Roberto Rispoli’s cuisine set against a backdrop of sunrises and ocean views. There will also be a DJ and live entertainment Kayto, meanwhile, will have an open kitchen.

Other facilities include a spa complete with six overwater treatment rooms, kids pay areas, and a wide range of water sports and beach sports such as volleyball and tennis. As a five-star resort, the property will also have a team of butlers.

José Silva, CEO of Jumeirah Group, said: “The Maldives is a much-loved getaway for travelers from around the world and Jumeirah Maldives is a destination that delivers on our brand promise of Stay Different.

“The resort offers unparalleled hospitality with a genuine flair that exceeds guest expectations while pushing the limits of design, culinary and service expertise. A truly breath-taking addition to the brand’s portfolio, Jumeirah Group’s new home in the Maldives guarantees an immaculate guest experience right from the very moment they set foot in our new contemporary resort.”

Source

Want to Work in Maldives

NEWS | Indonesia added to Abu Dhabi Green List

There are more than 50 countries that do not require quarantine upon arrival in the UAE capital

Less than a week after adding 22 countries to its Green List for travel, Abu Dhabi authorities have announced another revision.

The new Green List now includes Indonesia, with more than 50 countries now offering quarantine-free arrival into the UAE capital.

Travellers will be required to present a negative PCR Covid-19 test valid for a maximum of 48 hours before departure and undergo a PCR test upon arrival at Abu Dhabi International Airport. Vaccinated passengers from the updated green list will take another PCR test on day six (day of arrival counts as day one). Unvaccinated travellers arriving from green list countries will also take a PCR test on days six and nine.

NEWS | Uttarakhand:Bad weather gets hotel industry down

Similar concerns were echoed by those in the tourism industry in places like Munsyari, Uttarkashi, Kausani, Khirsu and Lansdowne.

Owners of several hotels, homestays and trekking agencies in Uttarakhand, who were already reeling under heavy economic losses due to the Covid-19 pandemic, say that bad weather conditions, frequent landslides and panic among people due to such occurrences over the last few weeks, have dealt a body blow to the tourism sector in Uttarakhand, leading to many tourism ventures being on the verge of closure.

Speaking to TOI, Pramod Kumar, a hotel owner in Mukteshwar near Nainital, said that tourist numbers in hill stations were “very good till the first week of August but since then, numerous landslides in and around Nainital have scared away people.” “We have only seen cancellations since the past few weeks. The situation was expected to improve this week but now, schools in Delhi-NCR have opened up and not many families are willing to travel,” Kumar said.

Munesh Bhatt, owner of a homestay in Joshimath in the Garhwal hills, who organises treks to the Valley of Flowers and other spots, alleged that for several weeks now, he has not received a single query from tourists. “Monsoons are anyway lean season for us but people do come to visit the Valley of Flowers in August since it is the blooming period for most of the flowers. However, visuals of landslides on Char Dham Yatra routes have scared tourists and even we tell them not to travel if there is forecast of rain,” he added.

Source

News | Covid-19 test must for hotel, restaurant staffers in Mangaluru

The Mangaluru City Corporation (MCC) has made tests for Covid-19 mandatory for all staff in hotels and restaurants in the city.

The Mangaluru City Corporation (MCC) has made tests for Covid-19 mandatory for all staff in hotels and restaurants in the city.

MCC commissioner Akshy Sridhar said a decision to make RT-PCR tests mandatory for staffers in hotels and restaurants was taken following a surge in Covid-19 cases across the city.

“It will be mandatory for the staff of hotels and restaurants in MCC limits to undergo Coivd-19 test. For public convenience, all the Urban Public Healthcare Centers have been conducting Covid tests in the evening. The general public, including staff of hotels and restaurants are hereby requested to make optimum use of the Covid testing facilities,” the commissioner said.

Visit Maldives | 140,000 Arrivals in August – Most Number of Arrivals Recorded in a Month of 2021

Maldives Welcomes Over 140,000 Arrivals in August – Most Number of Arrivals Recorded in a Month of 2021

According to August 2021 statistics published by the Maldives Immigration, the country has recorded 143,599 tourist arrivals for the month, which surpasses the number of tourists recorded in the same month of 2019 and 2020. The Maldives further recorded the greatest number of tourists in August out of the past months in 2021.   

Maintaining its first rank as a top market to the Maldives, 54,094 tourists from India visited the country in August. In the second place, Russia recorded 17,069 arrivals. Germany stands in third place followed by the US, Ukraine in the top 5 markets to the Maldives.  

With direct flight connectivity between Russia and Maldives through Aeroflot and ease of travel guidelines to the Maldives, the Russian market plays a significant role in achieving pre-pandemic arrival figures, says the Visit Maldives team.  

Tourism-related authorities in the Maldives along with industry stakeholders currently aim to make Maldives’ tourism sector one of the first to emerge as fully vaccinated, building guest confidence in the safe haven.   

Source

Want to Work in the Maldives

NEWS | Andaman & Nicobar Islands' Tourism & Hospitality industry requests to increase the flight frequency at Port Blair

Prior to the pandemic, Andaman & Nicobar Islands had twenty-two operational flights per day which now has been restricted to less than four flights a day

India's apex Hospitality Association - Federation of Hotel & Restaurant Associations of India (FHRAI) has submitted a representation to the Additional Secretary (UT), Ministry of Home Affairs - Shri Govind Mohan requesting removal of the restriction imposed on the number of incoming flights at Port Blair to allow at least ten flights a day. Tourism is the backbone of the Islands’ economy and has come to a complete standstill since the lockdown was imposed earlier last year due to the COVID19 pandemic. Prior to the pandemic, Andaman & Nicobar Islands had twenty-two operational flights per day which now has been restricted to less than four flights a day. Airfares have skyrocketed, tickets cancellations are through the roof and the islanders are boxed in.

“The travel and tourism industry in the UT of Andaman & Nicobar are facing massive hardships due to the restriction of flights to the Island. There has been no tourism activity since the last eighteen months and the economy of the UT is in dire straits. Limiting flights is disrupting not just the industry but life on the island. Ironically, no such restriction applies on flights anywhere else across India. To recover from the damage is going to require a massive amount of effort and time and removing the current restriction on the number of incoming flights to allow at least ten flights a day will be a good start. This will still be less than 50 percent of flights in operation at Port Blair compared to the pre-pandemic levels,” says Mr Gurbaxish Singh Kohli, Vice President, FHRAI.

The FHRAI has pointed out that between October 2021 and March 2022 flight movement on Port Blair will be restricted to before 2pm only on account of re-carpeting of the runway. This would mean that Port Blair Airport will not be able to operate at full capacity even during the peak tourist season.

Source

New Launch | Oakwood Premier Prestige Bangalore launches the first-ever mobile bar in India

Oakwood Premier Mobile Bar redefines the traditional hotel club lounge concept and sets a new benchmark for bespoke guest experiences.

This September, India is set to witness the launch of a unique concept, the first ever Oakwood Premier Mobile Bar.

A first of its kind, the Oakwood Premier Mobile Bar redefines the traditional hotel club lounge concept and sets a new benchmark for bespoke guest experiences. Unveiled across all Oakwood Premier-branded luxury serviced residences, the Oakwood Premier Mobile Bar has been launched in select cities across Asia Pacific like Tokyo, Singapore, Jakarta and Hangzhou just to name a few. Bangalore will be the first city in India chosen to introduce the concept.

Designed as an ultra-luxe offer, the mobile bar will serve up popular handcrafted cocktails, house pours and a menu of signature canapés available on rotation. This on-request service will be available every evening at an hourly price of INR 2,500 in rooms for guests to enjoy their beverages and nibbles in the safety of their personal sanctuary with friends.

This idea was seeded with the thought of providing guests with the offerings of a club lounge in the safety of their rooms and apartments. A bartender will be available to make on-demand, bespoke cocktails for guests as they enjoy the mobile bar experience.

Speaking on the launch of the Oakwood Premier Mobile Bar at Oakwood Premier Prestige Bangalore, General Manager Mr. Wajeed Bagwan said, “We are very excited to roll out the mobile bar as an option to our current and future guests. Many young couples are booking rooms together for a weekend getaway and we know they would welcome a proposition like this. This gives them the chance to enjoy their dine-out experience in a private sanctuary helmed by a personal bartender.”

New Launch | ARAMNESS- The Birth of a New Indian Safari Experience

The Birth of a New Indian Safari Experience

Situated on the fringe of the Sasan Gir National Park, where the last remaining Asiatic lions in the world coexist with the semi-nomadic Maldhari tribe, Aramness Gir, a new style safari lodge, is set to open in October 2021. 

Owner Jimmy Patel’s passion for the wilderness, dedication to conservation and love for Gujarat has come together to create an experience entrenched in local culture, designed with authenticity and luxury in equal measure providing a wildlife experience that rewrites the script.

Located within the 18 square kilometre area that skirts the National Park, Aramness Gir sits within a rarely undeveloped natural paradise in a protected teak forest. This forest is home to abundant bird and animal species freely roaming between the park and the lodge.

Aramness is the culmination of collaborative design between internationally renowned Fox Browne Creative and Nicholas Plewman Architects to create a truly unique and immersive experience in the Indian wilderness. The lodge design takes its inspiration from the characteristic local village, Haripur, with its central cobbled streets fringed with courtyard homes (kothis). Natural forest and meadow gardens have been revived on the property wherever possible and are experienced in and around the kothis and guest areas, merging the natural habitat of the area with the built environment and paying homage to the original use of the land as farmland.

Each of the 18 sensitively appointed private village-style kothis take their cue from the charmingly informal arrangement of the local Gujarati village homes, whose buildings develop spontaneously with time. True to the name (Aramness – peaceful village), the understated yet utterly luxurious interiors have been designed to instill deep comfort and tranquility and have been constructed using the many natural materials and craft techniques native to Gujarat and India.

The lodge houses 15 standalone single bedroom kothis and 3 standalone double bedroom kothis with a shared dining space. Each kothi is a spacious double storey building that draws on the honesty of materials, and the sophistication of simplicity. All kothis have a cool shaded courtyard and upper deck veranda that overlooks waterways and beyond to the dense forest. To accentuate the bespoke elements, each kothi boasts of a private pool inspired by the characteristic Indian step wells. The thoughtfully curated experiences at Aramness will be delivered by butlers assigned to each kothi.

Throughout the lodge, the interiors draw on the honesty of materials, and the sophistication of simplicity, culturally relevant design and local craftsmanship. Everything that makes up the design inventory has been sourced or made in Gujarat. From the pattern on the large sandstone and steel Jali screens (which is a replica of the perforations of the dried leaf of a sal tree) to the striking wall of Kutchi lipan plasterwork with its intricate inlaid mirrors handcrafted by local artisans. The vintage applique scatter cushions and hand-beaten brass tables add to the detailed layering.

At Aramness, the rich culinary repertoire is a wholesome experience that gets to the heart of Gujarati cuisine. The food menu has been expertly crafted to not just include traditional flavours of Gujarati vegetarian delicacies but also lends a unique opportunity to pique the palate with the most authentic Gujarati non vegetarian fare, inspired by the tastes of the regions that encircle the lodge. 

Guests can enjoy meals anywhere, anytime in multiple, intimate indoor and outdoor dining areas from courtyards to roof terraces and organic gardens. Village Dinner will offer a village-style sit-down dinner, amidst the mango orchard serving traditional Gujarati Kathiyawadi Thali. Jungle Barbeque will provide a wild dining experience, where guests can indulge in a live cooking experience under the stars. Lit by lanterns, Haveli Dining Hall will serve an explosion of flavors with the authentic Gujarati Thali, taking guests on a cultural trail of the region. Garden Pavillion will set the perfect backdrop for a magical dining experience by the organic garden, bringing to life the unique concept of farm-to-fork. Pool House is well equipped with bar facilities and simply the perfect place to sip a cup of coffee and experience true serenity.

Elevating the experience, Aramness will soon introduce Fly Safari, a private charter airline service operating from key cities in India. Luxuriate in an unrivaled journey with best-in-class facilities and an adventure of a lifetime. 

Guests staying at Aramness Gir have several choices of how they wish to spend their day: Game drives into the park to view the Asiatic lion with an Aramness naturalist, jungle walks in the teak forest, visiting a Maldhari family in their home, sampling delicious Gujarati food, relaxing in the spa, engaging kids with inspiring activities at Aramness Playscape or, even better, doing as little as possible whilst soaking up the natural beauty of the park. In the words of Mr. Patel, “There is a unique relationship between man and wildlife in Gujarat that does not exist anywhere else in India, nor in the rest of the world. At Aramness Gir, we will not only be supporting the Asiatic lions but also delivering an exceptionally crafted, luxury experience.”

ABOUT ARAMNESS GIR

Aramness Gir, is a new 18 roomed, village-style luxury safari lodge, that borders Sasan Gir National Park, where the last remaining Asiatic lions in the world coexist with the semi-nomadic Maldhari tribe. It is designed with authenticity and luxury in equal measure, providing a wildlife experience that rewrites the script. 

As the first boutique lodge of its kind in the region owner, Jimmy Patel is setting the bar high with his Gujarati-inspired, design-led aesthetic, his dedication to conservation and a commitment to delivering world class gracious hospitality. 

www.aramness.com

Ingredient Ideology The Sensational Sausage By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Sensational Sausage

The concept of sausage is quite an old one and goes back to historic times in our culinary heritage where this term Sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as a product it is usually cylindrical and encased in a skin or a casing. Sausages have also been said to have probably been first been invented as a means of preserving blood, offal, and small scraps of meat in convenient edible containers, the stomachs, and intestines of the slaughtered animals.

While it is also said that the word “Sausage” was first used in English in the mid-15th century, spelled “sawsyge”. This word came from Old North French saussiche (Modern French saucisse)”. The French word came from Latin salsica (sausage), from salsicus (seasoned with salt). The earliest known reference to sausage dates to Greece in the eighth or ninth century BC. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans and most likely with the various tribes occupying the larger part of Europe.

While sausages may have begun in frugality, they had already evolved into delicacies worthy of a gourmet’s attentions. Pork is the meat most commonly used to produce sausages. Hot dog or frankfurter, frank, or wien is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun. Pork and beef are the traditional meats used in hot dogs. 

Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry, and while the sausage is also defined as a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices, and other flavorings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.

Though we also relate to forcemeats in association with sausage making with a variety of components and formulae which form a part of their composition have been helping create and prepare varied types of sausages around the world over the years which have been used in a number of ways in our culinary repertoire.

A Few Culinary Uses of Sausages:

While there are loads of sausages around the world for us to enjoy and relish in various recipes/ cooking styles and combinations, some of the most commonly used options with sausages are as below:

1. Sausages have been popular on a Breakfast table: A variety of sausages are used for breakfast be it English breakfast, American or the contemporary to the new world cuisine varieties, sausages are able to find their right place in grilled forms, saute, and cooked up on a hot griddle and dished out with eggs, baked beans etc. from hot dogs to frankfurters and the long list of international sausage varietals there have been a number of them being used. Some of the famous ones have included black pudding sausage and Scottish varieties being served for morning munchies.

2. Sausages are good to go in Soups, Salads, Stir-fries: Sausages are ideal to be used in a number of gourmet delicacies add them to your favorite choice of soup with veggies ideally with potatoes and some herbs, have them in the form of a broth with veggies in a well-flavored stock. Add sausages to your salad bowls, grill them, pan fry them, use the smoked varieties as well to add that special punch into a salad with a nice tart dressing to compliment it. Sausage stir-fries in combination with veggies, pulses, legume options, greens, beans, root veggies, etc also turn out to be good for brunch options.

3. Sausages in Baked & Roast dishes: Lace them in combination with choicest veggies and complimenting options in a creamy white sauce with cheese and set it into a baking dish, layer it with a twist of taste flavors, with pasta, noodles, rice, bread, and potatoes, etc. it turns out to be a yummy delight the moment it is browned at the top and has a nice crusty cheesy look. It has also been observed that sausages have also been a part of roast preparations be it a poultry roast like stuffed roast chicken with a stuffing of bread, herbs and sausages, or be it a roast turkey as well. A variety of sausages have been adding their delectable and robust flavor into roast preparations as well.

4. Sausages in bakery products: Baking variety of goodies with sausages is a great thing to do, talking of the varieties of pastry options, puff pastry, flaky pastry, shortcrust pastry, filo pastry, etc somehow they are all able to adapt themselves well with sausages in the form of fillings and stuffing since a long time now. Some of the all-time favorites include quiche, tarts, tartlets, filo-wrapped sausages, bread dough wrapped sausage delights, stuffing for a croissant, sausage and cheese puffs etc.

5. Sausages in Fusion recipes: one of the recent trends we have witnessed includes mix-n-match combination recipes with a little of this and a little of that dishing out a delicacy to excite the senses and treat the palate. Indian twist to sausages by tempering them, adding them to a curry, cooking them in a saute or stir fry format, simmering them into a desi coconut stew, adding them to a pulao, stuffing it into a samosa, wrapping it into a Kathi roll and more! besides when we talk of fusion we can also mix two of more cuisines as well for instance an Indo-Chinese sausage Tava pulao, an Indo- Mexican sausage peri-peri tortilla wrap, an Indo –Spanish sausage tapas platter with varied flavors. Today we also have a choice of vegan sausages as well to work with and they are simply awesome to try and include in our diets, recipes, and menus.

6. Sausages in Sandwiches, Pancakes Rolls and Wraps: while we relate crepes to be the original french variety of pancakes, they are thin and delicate which can be wrapped up with a variety of fillings using eggs and sausages, Akoori and the scrambled versions have also found their way all the way with sausages in pan rolls for brunches, savory sausage pancakes topped with an array of delectable toppings/sauces to go along from a live counter during festive occasions/ Sunday brunches etc. rolls, wraps and hot dog bread, subs have also been one of those options where sausages have been found popularly across the western part of the world. While in India we talk about our famous kathi rolls, Frankie’s etc having a sausage incorporated in them too would be a nice way to enjoy them for a change with a touch of spice and dash of robust flavors.

Here are a few of my favorite easy to dish out Recipes with Chicken Sausages:

Recipe-1] COCONUT CURRIED SAUSAGES

Ingredients:

Sausages- 250 gms, cut 1 x 3

Carrot-1 small cubed/sliced- blanched

Potato cubes-1 cup fried.

Oil- 2 tsp

Butter-1 tsp

Bay leaf- 1-2 no

Peppercorns- 3-4 no

Curry leaves- 4-5 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies-1 tsp chopped

Onions-1 cup chopped

Tomatoes-2-3 small puree

Salt to taste

Red chili paste-2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Garam masala powder-1/4 tsp

Coconut milk- 2 cups thick

Water-1/2 cup

Cashew paste-1 tsp

Coriander leaves-2 tbsp. chopped

Method:

1. Prepare all the ingredients for the coconut curried sausages.

2. Heat oil and butter in a pan add in the curry leaves, ginger, garlic, onions, green chilies, and saute for 2-3 mins.

3. Add in the tomato puree, red chili paste, salt, and all powdered spices and saute for 2-3 mins.

4. Add in little water and let the gravy cook for 5- 7 mins, add in the coconut milk and cashew paste, and simmer for 3-4 mins.

5. Finally add in the sausages and fried potatoes and allow them to simmer in the gravy for 5-7 mins, add coriander and serve hot.

Recipe-2] SAUSAGE AND SPINACH DUET

Ingredients:

Sausages- 250 gms, cut 1 x 3

Spinach leaves- 1 bunch, cleaned and blanched

Sweet potato- 1 cup, cubed and boiled.

Oil-2 tsp

Butter- 1 tsp

Cinnamon stick- 1-inch piece

Cloves- 3-4 no

Dry red chilies-1-2 no slit

Green chilies-1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomato- 1 small chopped

Salt to taste

Black pepper powder to taste

Cumin seeds-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Method:

1. Prepare all the ingredients for the sausage and spinach duet.

2. Heat oil and butter in a pan add in the cinnamon stick and cloves.

3. Add in the ginger-garlic paste, red chilies, green chilies, onion and cumin seeds, saute for 1-2 mins.

4. Now add in the tomato, salt, and all powdered spices, herbs, chili flakes and little water and cook for 2-3 mins.

5. Add in the sausages, spinach and potatoes and cover, simmer for 3-5 mins and serve hot.

Recipe-3] SAUSAGE SANDWICH FIESTA

Ingredients:

Sausages- 4-6 no, cut 1 x 2 lengthwise

Hot dog rolls/ bread- 3- 4 no

Butter-2 tsp to spread on the bread

Oil- 2 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Mustard paste-1 tsp

Red chili sauce-1 tsp

Tomato ketchup-2-3 tsp

Chopped parsley-2 tsp

To add on into the sandwich roll:

Mustard mayonnaise-2-3 tsp

Cheese slices-2-3 no

Sliced onions- 2-4 slices

Coleslaw- ¼ cup

Tomato-1 sliced

Cucumber-1/2 sliced

Gherkins- 2-3 slices

Method:

1. Prepare all the ingredients for the sausage sandwich recipe.

2. Slit open the hot dog rolls and warm them on a non-stick pan/ griddle apply little butter and keep aside.

3. Heat oil in a pan add in the garlic, onions and saute it for 2 mins, add in the sausages and stir fry them on a high flame for 1 min.

4. Add in the mustard paste and all other sauces and coat them well on the sausages, cook for a minute and turn off the flame, add chopped parsley.

5. Place the saucy coated sausages in between the slit rolls and add more spreads/ sauces etc as needed and also place slices of assorted veggies, gherkins etc as listed to add more color, texture, crunch and freshness to the sandwich. Serve hot.

Recipe- 4] SAUSAGE MEXICANA 

Ingredients:

Sausages- 250 gms, cut 1 x 3

Oil-1 tsp

Butter- 1 tsp

Star anise- 1-2 no

Garlic- 1 tsp chopped 

Onion-1 small chopped

Refried beans/ kidney beans- 1 cup boiled

Green capsicum- ½ no chopped

Jalapeno peppers- 2-3 tsp sliced

Salt and pepper to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red/ yellow capsicums-1/2 cup shredded

Water/stock-1/2 cup

Tomato puree- ½ cup

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Boneless chicken cubes- 1 cup or paneer cubes/tofu- 1 cup

Parsley/coriander/ basil leaves- 2 -3 tsp

Method:

1. Prepare all the ingredients for the sausage Mexicana recipe.

2. Heat oil and butter in a pan add in the star anise, garlic, onion and saute for 1-2 mins, add in the tomato puree, salt, pepper, herbs, spices or use Mexican peri-peri spice powder to taste and saute for 1-2 mins, add little water and simmer for 2-3 mins.

3. Add in the chicken cubes, allow to cook for 5-7 mins, add in the kidney beans, tofu or paneer at this stage if being used in case of veg- do not mix with non-veg in the same recipe.

4. Add in the sausages and all the other sauces, seasonings and mix well, simmer for 3-6 mins, add in the colorful capsicums and mix well. Also add in the jalapenos, fresh herbs/ grated cheese/ sour cream on top as desired before serving.

5. Serve this recipe along with Mexican fried rice/ french bread / herbed garlic rolls etc.

Recipe- 5] STIR-FRIED SAUSAGES

Ingredients:

Sausages- 250 gms, cut 1 x 3

Oil-2 tsp

Butter-1 tsp

Peppercorns- 3-4 no

Slit green chilies-2-3 no

Spring onions- 1 cup sliced

Red capsicum-1/2 no shredded

Green capsicum-1/2 no shredded

Yellow capsicum-1/2 no shredded

Celery-1 stalk cut

Salt and pepper to taste

Soy sauce- 2-3 tsp

Red chili sauce- 2 tsp

Green chili sauce-2 tsp

Honey-2 tsp

White vinegar-2 tsp

Sugar-1 pinch

Schezuan sauce/hot garlic sauce-2 tsp

Water-1/2 cup

Corn starch solution-2-3 tsp

Assorted greens for garnish-1/4 cup or spring onions- chopped.

Method:

1. Prepare all the ingredients for the stir fried sausages.

2. Heat oil and butter in a pan add in the peppercorns, slit green chilies, sliced spring onions and saute for 2 mins.

3. Add in the sausages and capsicums, salt, pinch of sugar and pepper to taste, stir fry them on a high flame for 1-2 min.

4. Add in the sauces to taste as listed/ as per choice and mix, add little water and allow to cook for 3-4 mins.

5. Finally add in some corn starch solution and thicken it up a little to coat the sausages in the pan.

6. Serve hot garnished with assorted greens/ spring onion greens.

Recipe- 6] SAUSAGE PEPPER TARTS

Ingredients

Sausages- 250 gms, cut into small pieces

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 3-4 chopped

Celery-1 stalk chopped

Assorted capsicums-1/2 cup fine chopped

White sauce-1/2 cup

Cheese-2-3 tbsp. grated

Ready to use Tart shells- 10-15 no

Peanut butter-2 tsp

Water-2-3 tbsp.

Mixed herbs-1/2 tsp

Capsico sauce- 1 tsp

Parsley-1 tbsp. chopped

Olives- 3-4 sliced

Method:

1. Assemble all the ingredients for the sausage tarts.

2. Heat oil and butter in a pan and saute the garlic, shallots, celery for a minute, add in the capsicums and sausages, and stir for 1 min.

3. Add in the salt, pepper, herbs, peanut butter, and little water and mix it all up, cook for 2-3 mins.

4. Once the sausages are nicely coated with the mixture lastly add in the Capsico sauce, a little white sauce for a creamy texture.

5. Fill the tart shells with this sausage mixture and top with olives, grated cheese and bake in the oven for 2-3 mins and serve hot as a snack.

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 | Goa govt nod for CM to chair tourism board

The tourism minister meanwhile, will serve as the vice-chairperson.

The government has accepted a proposal by the Travel and Tourism Association of Goa (TTAG) to have the chief minister head the tourism board instead of the tourism minister. A notification pertaining to the constitution of the board is likely to be issued shortly, a government official said.

The tourism minister meanwhile, will serve as the vice-chairperson.

TTAG had earlier opposed the Goa Tourism Policy 2020 proposition to name the tourism minister as the chairperson of the board. It has been conveyed to the government that naming the chief minister of the state as chairperson would help obtain speedy approvals for bigger projects requiring authorization from departments that are not in the domain of the tourism minister.

Constitution of the tourism board will be crucial for the implementation of the tourism master plan, a vision document that’s aimed at the development of the state’s tourism sector.

An official said that once the board is constituted, it will take crucial decisions regarding marketing and promotions as well as choosing projects for the hospitality sector, with the tourism master plan serving as the basis.

The master plan has broadly outlined that the destination has to diversify its interests by presenting cultural, heritage, eco-tourism, nature, coastal and other attractions, and not merely focus on coastal tourism.

The official said that while another side of Goa is being presented to tourists, efforts are piecemeal. Promoting nature, eco-tourism, for instance, will not progress full steam unless a proper ecosystem is created, he said. “The concept of homestays is yet to be established here. If facilities are made available, I’m sure tourists will grab the opportunity to explore the villages.”

Appointment | Madhav Sehgal appointed as the General Manager of The Leela Palace Bengaluru

The Leela Palaces, Hotels and Resorts, announced the appointment of Madhav Sehgal as the General Manager of The Leela Palace Bengaluru. In his role, Madhav will lead the operations of The Leela Palace Bengaluru, and work towards strengthening its leadership positioning within this highly competitive luxury market.

Madhav is an accomplished hotelier and brings with him over two decades of diverse hospitality experience having worked across markets like India, UAE, and Canada. His multi property operational experience, leadership skills and comprehensive understanding of the business are distinguishing facets of his career. With innovative and proactive strategic planning and strong interpersonal and people skills, he is focused on ensuring stellar standards of guest service which are synonymous to The Leela brand are benchmarked and maintained.

Prior to joining The Leela, Madhav was the General Manager at Andaz Delhi and Hyatt Delhi Residences. His previous assignments include The Taj Mahal Hotel, New Delhi, The Imperial Hotel New Delhi, Renaissance and Marriott Hotels in Canada, Fairmont Abu Dhabi and Hyatt Hotels in Delhi, Bangalore, and Chennai amongst others. Through his career journey, Madhav has established, and pioneered trend setting standalone F&B venues and positioned these with strong independent brand identities.

Madhav’s academic qualifications include a 3-year Diploma in Hotel Management, a Bachelor of Arts in Tourism Studies and a Post Graduate Diploma in Hotel Management Systems from Niagara College, Niagara Falls, Canada.

Commenting on the appointment, Anuraag Bhatnagar, Chief Operating Officer, The Leela Palaces, Hotels and Resorts said, “It is a pleasure to have Madhav onboard to lead this iconic property. We are confident that with his vast hospitality experience, passion and commitment to the industry and a deep understanding of the evolving needs of today’s discerning traveller, Madhav will spearhead the hotel as it continues to evolve and strengthen its positioning as one of the most desirable hotels in the world.”

Cruise News | Carnival Cruise Line Announces Next Round Of Restart Plans

Carnival Cruise Line Announces Next Round Of Restart Plans

Protocols for Vaccinations, Testing & Masks to Remain in Place Through End of Year

MIAMI, Sept. 2, 2021 /PRNewswire/ -- With eight of its ships already in guest operations, and more restarting in September and October, Carnival Cruise Line today announced the next round of details about additional ship restarts for November 2021 and beyond.

• Carnival Valor will follow Carnival Glory in New Orleans with four- and five-night sailings starting on Nov. 1;

• Carnival Legend will restart Nov. 14 out of Baltimore, replacing Carnival Pride, which restarts guest operations from Baltimore Sept. 12 and then moves its homeport to Tampa following a Panama Canal repositioning cruise;

• Carnival Radiance will have a new maiden voyage date of Dec. 13 out of Long Beach (rescheduled from Nov. 5 due to a revised dry dock transformation plan);

• Carnival Pride's new service from Tampa is scheduled to start on Nov. 14;

• Carnival Conquest's restart from Miami on Oct. 8 has been rescheduled to Dec. 13;

• Carnival Sensation's Oct. 21 restart from Mobile has been moved to Jan. 2022.

"We are very pleased with the progress of our restart which will grow to 15 ships sailing from seven U.S. homeports by mid-November," said Christine Duffy, president of Carnival Cruise Line.  "We are making slight adjustments to our timeline to take into account supply chain realities and ensure that our destination and shore excursion offerings can meet the strong demand we are seeing from our guests. Our teams, ship, and shore, are prepared to continue delivering on our great guest experience and manage all health and safety protocols."

Carnival is also advising guests booked in November and December that it will continue to meet the U.S. Centers for Disease Control & Prevention's (CDC) standard of vaccinated cruises and that guests will need to present proof of both vaccination and a negative COVID-19 test at check-in (with a small number of capacity-restricted exemptions granted for children under 12 and other guests who cannot be vaccinated).  Carnival is working to set up mobile pre-cruise rapid testing sites at all of its homeports as a backup alternative for vaccinated guests who aren't able to make arrangements (details forthcoming).  In addition, guests will be asked to wear masks in most indoor venues of the ship where people congregate.  Full details are available at the Have Fun. Be Safe. page on Carnival.com.

With the extension of Carnival Sensation's restart, five ships operating out of U.S. homeports will be moved to 2022:  Carnival Liberty (Port Canaveral), Carnival Sunshine (Charleston), Carnival Paradise (Tampa); Carnival Ecstasy (Jacksonville), and Carnival Sensation (Mobile).

Separate from its U.S. operations, Carnival has canceled four additional sailings for both Carnival Spirit and Carnival Splendor out of Australia.  Cruises on both ships are now canceled up to and including Dec. 16, 2021.

About Carnival Cruise Line
Carnival Cruise Line is proud to be known as America's Cruise Line with a total of 24 ships, sailing from 14 U.S. homeports and employing more than 40,000 team members from 120 nationalities.  The line resumed cruise operations July 3, 2021, while its newest and most innovative ship, Mardi Gras, featuring the first roller coaster at sea and the first in the Americas and is powered by eco-friendly Liquefied Natural Gas (LNG) debuted from Port Canaveral, Fla., July 31, 2021.  As part of its 50th Birthday festivities, Carnival Celebration, sister ship to Mardi Gras, is scheduled to debut in late 2022 from PortMiami, along with an as-yet-unnamed ship slated to enter service in 2023.

Source

Le Méridien Hotels & Resorts Lands in the Maldives with Signature Glamourous European Spirit

The Paris-born Brand Brings a Touch of Nostalgia to the Famed Archipelago, Inviting Guests to Linger Longer and Savour the Good Life

Le Méridien Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands, along with Singaporean developer Chiu Teng Enterprises today announce the opening of Le Méridien Maldives Resort & Spa, marking the Paris-born brand’s debut in one of the world’s most captivating destinations. Located on Thilamaafushi, the southern pocket of Lhaviyani Atoll, the 141-villa resort celebrates the fabric of the Maldives, its people, nature and art, channeling its energy to uncover the charm of the destination through Le Méridien’s distinctive European-chic lens.

“With a nostalgic nod to the glamour of the French Riviera in the 1960s, Le Méridien inspires travellers to explore the world in style, savour the good life and enjoy experiences that offer something more than meets the eye,” said Jason Nuell, Senior Vice President, Premium Brands, Marriott International. “We are delighted to bring Le Méridien to this internationally desired destination, the perfect place for guests to step out of their daily routine and into a glamorous getaway where wandering sans agenda and lingering longer are encouraged.”

Spanning nine hectares, Thilamaafushi is defined as “island surrounded by vast lagoon” in Dhivehi, the local parlance of the Maldives. The natural island is an eco-conscious haven abundant with indigenous flora and fauna, enveloped by a shimmering lagoon and coral reefs bursting with vibrant marine life, including pods of Manta Rays and turtles. Guests can easily access the resort by a 35-minute seaplane journey north of Velana (MLE) International Airport, Malé.

“We look forward to welcoming guests to unlock the sights, sounds and aromas of the destination, showcasing matchless hospitality and enriching experiences that bring to life the Maldives through Le Méridien’s distinct European-lens,” said Nilesh Singh, General Manager, Le Méridien Maldives Resort & Spa. “Along with Le Méridien’s focus on timeless midcentury design and signature brand programmes, guests are invited to savour the moment and delight in the discovery of everything the resort has to offer.”

NEWS | Bahrain red list removes India and Pakistan

Arrivals still need PCR tests on arrival and on the fifth and tenth days

The Civil Aviation Affairs has updated Bahrain's Red List countries, in line with directives issued by the Government Executive Committee in response to recommendations made by the National Taskforce for Combatting the Coronavirus (COVID-19).

The latest update includes the addition of the Republic of Bosnia and Herzegovina, the Republic of Slovenia, the Federal Democratic Republic of Ethiopia, the Republic of Costa Rica, and the Republic of Ecuador to the Red List, effective Friday, 3 September 2021.

The Republic of Pakistan, the Republic of India, the Republic of Panama, and the Dominican Republic have been removed from the Red List.

Pre-arrival PCR tests are no longer required for those entering the Kingdom of Bahrain from non-Red List countries whose vaccination certificates are recognised.

All passengers arriving in the Kingdom of Bahrain will still have to take PCR tests on arrival and on the fifth and tenth days after their stay.

Passengers from Red List countries, including those who have transited through Red List countries in the preceding 14 days, are prohibited from entry, except for citizens or residents of the Kingdom of Bahrain.

All other travel procedures for arrivals from non-Red List countries remain in place. Additionally, all other travel procedures for citizens and residents arriving in the Kingdom of Bahrain from Red List countries remain in place, including presenting a valid PCR test, done no more than 48 hours before boarding to the Kingdom of Bahrain.

Red List countries:

• Democratic Socialist Republic of Sri Lanka

• Republic of Tunisia

• Georgia

• Republic of Bosnia and Herzegovina

• Republic of Slovenia

• Federal Democratic Republic of Ethiopia

• Republic of Costa Rica

• People's Republic of Bangladesh

• Republic of Indonesia

• Republic of the Philippines

• Federal Democratic Republic of Nepal

• Republic of the Union of Myanmar

• Islamic Republic of Iran

• Republic of Iraq

• The Federation of Malaysia

• Socialist Republic of Vietnam

• State of Mongolia

• Republic of South Africa

• Republic of Uganda

• Republic of Zimbabwe

• Republic of Namibia

• Republic of Mozambique

• Republic of Malawi

• Ukraine

• United Mexican States

Red list countries are modified based on an assessment made by the National Medical Taskforce for Combatting the Coronavirus (COVID-19) and is periodically reviewed in line with international developments.

Source

Appointment | Dr Manoj Kutteri appointed as the First Medical Director and Chief Executive Officer of Atmantan Wellness Centre

As the Medical Director and CEO, he will play an active role in the planning and executing short and long-term strategies, along with further building Atmantan's research team.

Dr Manoj Kutteri has been appointed as the first-ever Medical Director and the Chief Executive Officer of Atmantan Wellness Centre, the luxury wellness destination from August 2021; he was previously the Wellness Director here.

As the Medical Director and CEO, he will play an active role in the planning and executing short and long-term strategies, along with further building Atmantan's research team. Dr Manoj, a Ph. D (Health Sciences & Nutrition), MBA, M.Sc. (Psychology), BNYS (Bachelors in Naturopathy & Yoga Science), B.Sc. (Physics), PGDCP (Counselling Psychology), Fellowship, Indian Acupuncture Association, heads the research team in collaboration with Scientists and Doctors in herbal and alternative medicine. He will be integral to business development, wellness concept development and strategic planning for Atmantan, along with the Founders.

With over 25 years of experience, Dr Manoj brings medical focus, adaptability and a completely new level of intelligence quotient to the wellness at Atmantan. He has pioneered the introduction of traditional sciences and alternative medicine and has also introduced many advanced and unique wellness concepts within the wellness industry over these years. Dr Manoj will continue to enhance the brand promise of Atmantan, which delivers authentic and transformative wellness!

“Dr Manoj Kutteri, is one of the founding team members of Atmantan Wellness Centre and has been with us since 2015. He has been involved in wellness operations here, and is an exceptionally gifted individual; he is someone who while being a wellness champion also understands human needs and desires, and makes wellness possible for everyone in a language they understands. We are extremely proud to have Dr Manoj at the helm.

We look forward to taking Atmantan to its next phase of growth including research-driven medical-tourism, telehealth and nutraceutical venture, and prescribed meal services, all of which will enable us to create many more wellness touch-points for our guests,” said Founders, Nikhil Kapur & Sharmilee Kapur

On being appointed, Dr Manoj said, “I am truly honoured to take on this new role as the Medical Director and Chief Executive Officer of Atmantan Wellness Centre. I especially look forward to escalating our wellness synergies in this new normal. My exceptional team together with the Founders, Nikhil & Sharmilee Kapur, will make sure that all our guests accomplish transformational and result-oriented wellness, as they ride the new wave of conscious living!”

NEWS | RARE India adds 18 new hotels to its portfolio

With these additions, RARE India now has 86 hospitality and destination brands across 18 states in the Indian subcontinent

RARE India, a community of some of the finest conscious luxury boutique hotels, palace stays, wildlife lodges, homestays and retreats in India and the subcontinent, has added 18 new hotels.

Seven of the latest entrants to the RARE India Community are based in North & West India, five in South & Western Ghats while six hotels are situated in the North Hills, Terai, East India and the Himalayas. With these additions, RARE India now has 86 hospitality and destination brands across 18 states in the Indian subcontinent, all of which offer experiential stays and immersions that place a great emphasis on community engagement and strive to preserve and protect the planet.

The new hotels and experiences in the RARE India Community include:

• North & West: Khem Villas in Ranthambhore (Rajasthan); Premkunj in Udaipur (Rajasthan); Dera Amer near Jaipur (Rajasthan); Killa Bhawan in Jaisalmer (Rajasthan); Mihir Garh near Jodhpur (Rajasthan); Rohet Garh near Jodhpur (Rajasthan); The Rohet House in Jodhpur (Rajasthan)

• South & Western Ghats: Gratitude Heritage, Kariappa House and Grand Hotel D'Europe in Puducherry; Dhole's Den in Bandipur (Karnataka); Cabo Serai in Cabo de Rama (Goa)

• North Hills, Terai, East & Himalayas: Karan Mahal in Srinagar (Jammu & Kashmir); The Apricot Tree Hotel in Nurla (Ladakh); Atali Ganga in Rishikesh (Uttarakhand); The Mandala House in Devprayag (Uttarakhand); Neeralaya in Manali (Himachal Pradesh); Ging Tea House in Darjeeling (West Bengal)

About these new members of the RARE India Community, Shoba Mohan, Founder, RARE India, said, “We worked away through the pandemic lockdowns, creating value and awareness for the RARE India Community hoping that when the world opens up for travel, our community of hotels, carefully chosen for their experiences and attitude towards sustainable luxury and community engagement, will be known globally and will be on the travel-list of Indian travellers discovering their own country and the subcontinent. This not only meant stepping up our marketing strategy to improve sales but also create better distribution of our hotels and experiences so that more and more travellers discovered the Community in many different ways.”

The RARE India Community consists of small, private, concept hotels that offer compelling stories in unique locations, have a sharp focus on ‘conscious travel’ and offer transformational experiences that create value for the community and preserve the pristine quality of the destination. These hotels are at destinations tucked away and off busy highways, with impactful visual stories of people and the place, impart knowledge and urge participation through expert-led immersions. RARE India hand-picks hotels after personally discovering them and vetting them for quality of service, concept and authenticity as well as their commitment towards preservation and conservation of the environment, destination, heritage, local traditions, culture and community engagement.

All RARE hotels are curated destination experiences for travellers to experience, participate and create combined value. The new hotels in the Community will offer travellers interesting hotel choices with the RARE ethos embedded in their design and operations in many more locations.

Under its partnership with these hotels, RARE India will audit, endorse, advocate, create awareness and brand merit for the Community by taking the story of the destination, hotel and the owners to a diverse market segment and promoters.

RARE India will help build the hotel and experience brands by spotlighting their attitude and attributes to travellers as well as travel designers to help them ‘explore destinations and hotel differently’.

New Launch | The Chambers launches its new outpost in London

With this addition, The Chambers is now present at eight destinations across the globe

The Chambers, India’s first exclusive business club, announced the launch of its new outpost in London. Taj The Chambers, located at the iconic Taj 51 Buckingham Gate Suites and Residences, is a stone’s throw from Buckingham Palace.

The unveiling event saw the who’s who of the London corporate and social world come together over an elegant soiree. Ravi Shastri, former international cricketer and current coach of the Indian Cricket team, launched his book, Stargazing: The Players in My Life, in the presence of the Indian cricket team. With this addition, The Chambers is now present at eight destinations across the globe.

Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL said, “The Chambers offers an exclusive address for a select community of accomplished acclaimed achievers. With its launch at Taj 51 Buckingham Gate, London, we are excited to offer members access to an uber-luxury private and élite club in one of the city’s distinguished locations. Chambers members can now get access to its facilities at some of the world’s most important business hubs like London, Dubai and soon to open in New York. Members can look forward to experiencing Tajness and its familiar stamp of warm hospitality when travelling to these destinations.”

Designed by Conran & Partners, Taj The Chambers, London is a beautifully crafted private members club. It provides members a haven to conduct business at an exclusive office space, or simply relax and unwind in the company of select few. It features a sophisticated bar; individual work pods; a smart private dining space, which also transforms into a meeting room; and a lounge that offers Indian and international cuisine, rich in flavours and exquisite in presentation.

The Chambers Global Membership offers members a lifetime access with its accompanying benefits and privileges. Members enjoy unrestricted access to the business centre and club lounge across all Taj, SeleQtions and Vivanta hotels worldwide. From lifetime membership, best room prices and upgrades to complimentary breakfast, curated events and exclusive experiences, members can enjoy an unparalleled experience at The Chambers.

The Chambers, has presence across eight landmark Taj hotels including six in India, one in Dubai and now in London. It will soon be expanding to Bengaluru in India and New York.

NEW Opening | Fortune Hotels expands its footprint in Punjab with the signing of a new hotel

Set to be a ‘Fortune Park’ the new hotel would be the first branded first-class, full-service hotel of the city and will aim to cater to a mix of leisure, business and social clientele

Fortune Hotels, a member of ITC’s hotel group has inked an operating agreement for a hotel in Hoshiarpur, Punjab. With this signing the premier hotel chain strengthens its footprint in the State.

Announcing the signing, Samir MC, Managing Director, Fortune Park Hotels Limited, said: “We are pleased to announce our entry into Hoshiarpur and thank the promoters for their trust in us. This hotel enhances our portfolio mix. Our quality offerings along with the ITC’s Hotel Group legacy behind us, will give the city dwellers a premium address to host their celebrations and memorable events.”

Set to be a ‘Fortune Park’ the new hotel would be the first branded first-class, full-service hotel of the city and will aim to cater to a mix of leisure, business and social clientele alike.

Together with 57-rooms and suites, a restful spa, swimming pool, multiple food & beverage offerings and over 20,000 sq. ft. of banquet venues and extensive lawns, this regal property is located on NH3 just 6 km from Hoshiarpur town.

Poised to open later this year, the elegant hotel doubles up as a convenient getaway for the city residents to relax and rejuvenate over weekends. Its strategic location also makes it a great stopover for pilgrims enroute to religious places like Mata Chintpurni temple, one of the prime ‘Shakti Peethas’ in India.

Appointment | Meliá Chiang Mai Appoints Seasoned Professionals to Lead Food and Beverage Team

CHIANG MAI, Thailand (August 2021) – Meliá Chiang Mai has welcomed an executive chef and director of food and beverage who bring more than four decades of combined experience to the new urban hotel slated to open in December this year.

Thai national Suksant Chutinthratip (Billy) and Filipino national Jay Tadifa Abiang have been named executive chef and director of F&B respectively, taking charge of the F&B team set to place the hotel on Chiang Mai’s culinary map with two restaurants that pay homage to Spain’s famed gastronomy.

Equipped with 27 years of hospitality experience, Chutinthratip comes to the hotel’s pre-opening team after working as the executive chef at Hotel Nikko Bangkok, Rayong Marriott Resort & Spa, and Courtyard by Marriott Bangkok. He was also an executive sous chef for SkyCity Auckland Entertainment, managing VIP and gaming restaurants, as well as Renaissance Ratchaprasong Bangkok Hotel.

Nine of Abiang’s 16 years in the hospitality industry have been in hotel management with Meliá Hotels International. Prior to his appointment at Meliá Chiang Mai, he was the executive assistant manager at The Reed Hotel Managed by Meliá, and the F&B manager at Meliá Ba Vi Mountain Retreat in Vietnam. He also worked at Meliá Hanoi as an assistant F&B manager as well as a banquet manager and bar manager.

Beginning his hospitality career in 1994 as a cook helper at The Ambassador Hotel and Convention Centre Bangkok’s Le Bistro, award-winning Chutinthratip climbed the career ladder at various properties including Sheraton Grande Sukhumvit, a Luxury Collection Hotel Bangkok, The Peninsula Bangkok, Lotus One in Dubai, Raffles Singapore, The Athenee Hotel, a Luxury Collection Hotel Bangkok, and Le Meridien Bangkok.

After completing a Bachelor of Science with a double major in tourism management and hotel and restaurant management at Baguio City in the Philippines, Abiang started his career as a bartender at Hanoi’s Press Club. He has also been a restaurant supervisor and manager at My Way Café and Lounge in Hanoi and an operations manager in Au Lac Do Brazil Restaurant in Ho Chi Minh City.

“With Billy’s wealth of experience at an impressive list of luxury hotels, working in many a pre-opening team, and Jay’s rich knowledge of the Meliá brand and its Mediterranean food concept, we are well positioned to launch Meliá Chiang Mai's dining landscape during these unprecedented times,” said the hotel’s general manager Edward E. Snoeks.

Comprising a 22-floor tower fronted by an adjoining seven-floor podium building, Meliá Chiang Mai will unveil a host of facilities including two restaurants, two bars, two lounges, a YHI Spa with seven treatment rooms, a fully-equipped fitness centre, swimming pool, ballroom and four other meeting spaces.

Signature restaurant Mai Restaurant & Bar on the 21st floor will specialize in contemporary Northern Thai dishes with Mediterranean influences, with chefs preparing each dish à la minute from an open kitchen. All-day-dining restaurant Laan Na Kitchen will offer authentic Mediterranean cuisine in a vibrant marketplace setting.

-EN