New Opening | Standard International CEO, Amar Lalvani, Discusses the Outlook for Hospitality and Introduces the newest Standard hotels slated to open in 2021 and 2022

The Standard will open its highly anticipated Asia flagship, The Standard, Bangkok Mahanakhon along with two seaside retreats, The Standard, Hua Hin and The Standard, Ibiza

New York, NY, September 2021– Amar Lalvani, CEO of Standard International (parent company of the Standard Hotels), presents the case for optimism in the hospitality business amidst the ongoing challenges resulting from Covid-19, along with his company’s navigation of the crisis and continued global growth. 

The latest additions to the company’s growing portfolio, The Standard, Hua Hin, The Standard’s first resort in Thailand, will open on December 1st, 2021, followed by The Standard, Bangkok Mahanakhon, the brand’s highly anticipated Asia flagship, which will open in 2022. The Standard is also excited to announce The Standard, Ibiza, also slated to open in 2022. These three new properties will kick off a series of 10 additional landmark projects in highly coveted markets around the world, including: Singapore, Melbourne, Lisbon, Dublin, Brussels and Las Vegas.

“We are incredibly proud to announce the openings of The Standard, Hua Hin, which is set for December, our incredible Asia flagship, The Standard, Bangkok Mahanakhon, which will open next year, as well as our second property in Europe, The Standard, Ibiza” said Standard International CEO, Amar Lalvani. “This has been a time of unprecedented crisis for the hospitality industry, and the millions of people around the world who work in the sector. Amidst such challenges, we are incredibly grateful that we continue to be able to delight our guests, serve our communities and create new opportunities for our team members by building landmark hotels around the world.” 

The Standard, Hua Hin, The Standard’s first hotel in Thailand, will open on December 1, 2021. With 178 guest rooms and 21 pool villas with beachfront access, The Standard, Hua Hin will be a timeless destination for the Thai creative set and The Standard’s global network of loyal clientele. A beloved getaway dating back to 1911, Hua Hin emerged as a destination when the construction of the railroad that connects Bangkok with the South first arrived at the pristine little beach town. By the mid-1920s, it became the chosen holiday retreat for the nobility. With time, the sleepy fishing village has transformed into a popular seaside destination without losing its old-world charm. Today, Hua Hin is a favorite weekend escape for residents of Bangkok who have been waiting for exactly what The Standard promises to offer: a stylish and vibrant beachfront resort. One that respects Hua Hin’s understated Thai elegance and appreciation of the history and local setting and combines it with a global sensibility and a bit of fun. 

The Standard, Bangkok Mahankhon will be the Asia flagship for the Standard brand. Opening in 2022, the hotel is already a landmark, housed in the King Power Mahanakhon Building, a 78-story mixed-use building that is one of the tallest in Thailand. Centrally located in the CBD between Sathorn and Silom, the hotel will reflect the dynamic energy of the Thai capital. With 155 rooms, a penthouse, a terrace pool, fitness center, meeting rooms, and a dynamic variety of food, drink and nightlife venues, from The Parlor to the Tea Room and renowned Standard Grill, as well as Thailand’s first outpost of the acclaimed Mott 32 restaurant. The property is designed by Spanish artist-designer Jaime Hayon’s Hayon Studio, in collaboration with The Standard’s award-winning in-house design team, this breath-taking new addition to the Standard portfolio will sit proudly alongside the brand’s award-winning vibrant US and European urban flagships, The Standard, High Line, and Standard, London and in perfect counterpoint to our waterside retreats The Standard, Maldives, The Standard, Miami, and the forthcoming The Standard, Hua Hin and The Standard, Ibiza.

Learn more about our upcoming expansion into Bangkok and Hua Hin, and plan your visit to The Standard, Hua Hin now, with a special opening offer.  Stay tuned for a special offer for The Standard, Bangkok Mahanakhon via https://www.standardhotels.com/bangkok/properties/bangkok.

About Standard International (The Standard Hotels):

Created in 1999, The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-standard-ness. With 7 hotels in New York, Los Angeles, Miami, most recently London and the Maldives, and the upcoming The Standard, Hua Hin, and the Asia flagship, The Standard, Bangkok Mahanakhon slated to open in early 2022, the goal of every Standard project—be it a hotel, a rooftop discothèque, or a magazine—is to defy conventions, up the aesthetic stakes, and deliver an experience that can only be had at The Standard. The Standard’s irreverent and playful sensibility, combined with careful consideration of design, detail, and service, has established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. Sansiri PLC, Thailand’s leading real estate developer made its first investment into Standard International in late November 2017, which increased over time, making Sansiri PLC the majority stakeholder. www.standardhotels.com @thestandard

Visit Maldives | GM Forum ‘21 - Keynotes and Panel Discussions

GM Forum 2021 will feature three keynote speeches, two presentations and three panels’ discussions.

The first keynote will be given by Dr Abdulla Mausoom, Maldives Minister of Tourism, followed by a keynote from the general manager of Sheraton Maldives Fullmoon Resort & Spa, Emilio Fortini, and chairman, Marriott Business Council. The third feature will be done by Najib Khan, CEO of Ooredoo Maldives. 

The two presentations for GM Forum 2021 are ‘Training Needs Analysis of the Tourism Sector, by portrayal of Meery Project, Ministry of Higher Education, Maldives, and ‘Information driven Storytelling,’ by IDeaS Revenue Solutions (Singapore). 

For this year’s Forum, the panel discussions featured will be; ‘Trends in Destination Marketing,’ featuring Thoyyib Waheed, MD, MMPRC / Visit Maldives and Abdulla Ghiyas, Chair, PATA Maldives, and moderated by Sharaz Hafiz, deputy director, digital marketing and social media; Pulse Hotels & Resorts ‘Connectivity in the New Normal’, featuring Mohamed Mihad, MD, Island Aviation Services Limited and Ahmed Maumoon, deputy CEO, Manta Air, and moderated by Ibrahim Saleem Bandhu. The third panelwill be looking at ‘Human Resource Challenges’ which will feature representatives from the Maldives National University and Maldives Institute of Technology (MIT), and will be moderated by Vaibhav Garg, director for talent and culture, Mövenpick Resort Kuredhivaru Maldives.

GM Forum ‘21 will be at Paradise Island Resort scheduled for 23rd September. General managers and corporate hoteliers representing hospitality brands and properties operating in the Maldives are entitled for free delegates passes.

If you are a GM or a corporate hotelier wishing to attend, please register here. 

Appointment | Rahul Korgaokar appointed as General Manager,Hilton Garden Inn

Hilton Garden Inn, Lucknow, has appointed Rahul Korgaokar as General Manager. With 18 years of experience in the hospitality industry, Korgaokar has worked with Oberoi Hotels and Resorts, Mövenpick Hotels & Resorts and Marriott International. He has also done an entrepreneurial stint, running a chain of bars and restaurants in Bangalore.

An alumnus of the Institute of Hotel Management, Aurangabad (Taj Group) and the Oberoi Centre of Learning and Development, he served as the General Manager of Aurika Hotels & Resorts, the luxury brand of Lemon Tree Hotels, before joining Hilton. Having climbed the ladder through the F&B route, Korgaokar has been a part of a number of pre-opening projects for both hotels and restaurants.

NEWS | Holiday Inn Jaipur City Centre celebrated its 7 Years of True Hospitality

Jaipur, September 2021: Holiday Inn Jaipur City Centre celebrated its 7 Years of True Hospitality displaying exemplary services and renowned reputation. The hotel commemorated its exceptional  SEVEN-year presence in the city on September 10, 2021, with the IHG Hotels and Resorts – South  West Asia’s Senior Leadership Team, Mr. Vishvapreet Singh Cheema, Director of Operations – SWA;  Mr. Vinay Jaiswal, Director of Human Resources – SWA; Mr. Nalin Mandiratta, Area General  Manager – SWA & General Manager – Crowne Plaza Jaipur; Mr. Pawan Jain, Area Director Finance  – SWA & Director Finance & Business Support, Crowne Plaza Jaipur and Mr. Sheril Beotra, Area  Director Human Resources – SWA & Director Human Resources, Crowne Plaza Jaipur along with the  General Manager, Mr. Pankaj Gupta – Holiday Inn Jaipur City Centre. 

“Holiday Inn Jaipur City Centre marked its presence in Jaipur’s hospitality business with the official opening on September 1, 2014. The hotel has been a preferred destination for business as well as leisure travelers; making it an ideal backdrop for guests to conduct business or to sit back and relax.  The hotel’s award-winning restaurants are among the city’s favorites that offer specialty dinings such as the Pan - Asian cuisine at Chao – The Chinese Bistro and Indian Fusion and Continental with artisanal cocktails at Roadhouse Bar & Grill and lastly, an International and Rajasthani Buffet spread at Monarch  – All Day Dining. Over the years, the hotel has been recognized by Times Food and Nightlife,  Booking.com, TripAdvisor and received numerous distinguished accolades. We are thankful to our loyal patrons and travelers for their enormous support. We look forward to extending our “True  Hospitality” for all valued guests and ensure them a memorable anniversary month,” says, Mr. Pankaj  Gupta, General Manager, Holiday Inn Jaipur City Centre. 

To make this anniversary an occasion to remember and to give guests and the team members even more reasons to celebrate this milestone, the hotel created a 7 Ft. Long Cake with chocolates and exotic fresh fruits to top it all. A grand welcome for the team was organized with a Rajasthani Folk  Dance performance followed by felicitation of the leadership team with a local ‘Paghadi’ (Turban) and  sweet delicacies. The décor was laid out in the lobby for cake cutting ceremony with the Senior  Leadership and Hotel’s team. An elegant yet contemporary Hi-Tea with a thoughtfully crafted menu presenting healthy treats using superfood ingredients, microgreens, berries, and contemporary  Rajasthani fusion food to set the tone for the celebration for our guests and the IHG Leadership team. 

The hotel’s celebration was also about Giving Back and Giving Thanks to society. As part of the IHG  initiative of “Giving For Good”, the celebration was coupled with an extensive Plantation Drive along with the launch of our Organic farm and Recognition of our key performers and team members that have been a part of our hotel for over 7 years now. The Senior Leadership was also present for the graduating ceremony of our I – Grad team member who completed his Internship under the umbrella of IHG Academy. 

The day culminated with an elaborate and sumptuous feast for the team members along with the  Leadership Team and the team bid fond farewell to guests with personalized memorabilia.

Appointment | Radisson Blu Hotel & Spa, Nashik appoints Mr. Siddharth Joshi as Director of Sales & Marketing

Radisson Blu Hotel & Spa, Nashik appoints Mr. Siddharth Joshi as Director of Sales & Marketing

September 2021: Radisson Blu Hotel & Spa, Nashik is pleased to announce the appointment of Mr. Siddharth Joshi as Director of Sales & Marketing. 

In his new role Siddharth will lead the sales, marketing, and events teams, charged with optimizing revenue opportunities, and continue to develop the Radisson Hotel Groups’ iconic ‘Radisson Blu’ brand in an emerging destination – Nashik, Maharashtra. 

With a degree in Hotel Management & Catering Technology, his 19 years of experience includes successful stints with large national and international hospitality brands such as the Goa Marriott Resort, JW Marriott Hotel Dubai, UAE, Hyatt Regency Pune, and The Leela Palace Bangalore.

Commenting on his appointment, Mr. Siddharth Joshi, Director - Sales & Marketing, Radisson Blu Hotel & Spa, Nashik said, “I am both delighted and proud to be presented with the opportunity to join Radisson Blu Hotel & Spa, Nashik as Director of Sales & Marketing. Touted as one of most anticipated premium leisure, wellness and wedding destinations in Western India, our hotel is all set to offer a fresh exciting concept complete with specially curated experiences against the backdrop of unparalleled views and untouched scenery. I look forward to driving the sales and marketing team to achieve the organizational objectives and growing the business towards productivity”. 

Siddharth will work closely with the leadership team of the hotel to positively impact the overall hotel goals and guest satisfaction. His focus will be to position the hotel as a market leader in the luxury lifestyle segment keeping in mind the evolving market conditions. 

Siddharth is a team player and is passionate about cricket, travel and music.

About Radisson Blu Hotel & Spa, Nashik

A relaxing oasis perched amidst a panoramic location, Radisson Blu Hotel & Spa, Nashik is nestled at the foothills of the two-millennia old Pandav caves in Nashik.  This modern 5-star urban sanctuary features 224 elegant guest rooms and suites, world-class restaurants, versatile event spaces spanning over 51,000 sq. ft., ideal for large conferences, celebrations, and destination weddings. Redefining luxury in the ‘Wine Capital of India’, the hotel also features premium wellness and fitness facilities, including ATMAN- The Spa, a hair and beauty salon, an exclusive bridal lounge, an outdoor swimming pool, and an internationally acclaimed ASB squash court, against the backdrop of untouched scenery and lush green landscapes. 

An idyllic setting for luxury lifestyle getaway, the hotel is located just off the Mumbai Nashik highway. It's a 30-minute drive from Nashik airport and at a drivable distance from Mumbai and Pune. For more information, please visit: https://www.radissonhotels.com/en-us/hotels/radisson-blu-spa-nashik

NEWS | Nirvana’s Signature Resorts sells over 100 units in six months

one of India’s leading holiday home development companies, Nirvana Realty, in the past six months has shown a notable improvement in their weekend homes sales with over 100 units from their phase-1 section being sold.

The company claims that these homes are 50 percent EMI-free and can offer up to 90 percent more income from rentals than city homes, which can be of great benefit to the homeowners.

The resorts in Khopoli and Wada, located at easily accessible distances from Mumbai, are themed gated-communities, beautifully designed with several amenities such as swimming pools with underwater speakers, musical gardens and so on.

Since the real estate market is currently in a favorable state for home buyers, it is a good time for buyers to invest. Moreover, the strategically located projects earn customers a rental income of up to 10 percent per annum as compared to 2 percent per annum in the city homes.

“We are overwhelmed by the response,” said Nirvana Realty’s CEO, Punit Agarwal. “We have over 250 units that are already booked. Also, Nirvana has ready-to-move units as well as those under construction. We strive to be the trendsetters in the sector of aspirational home townships, conceptualizing and creating such living spaces and communities that redefine the concept of a life that harmonizes luxury with nature. And it is a great feeling seeing this roll into action,” he added.

An important highlight attracting buyers this season is that these holiday homes come with the advantage of a rental management team that assists the customers to manage their property’s rental income and also provides maintenance and housekeeping services without any additional expense.

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Award | Lily Beach Defends Title of Best Luxury All-Inclusive Resort in the Maldives by Luxury Lifestyle Awards 2021

Lily Beach Defends Title of Best Luxury All-Inclusive Resort in the Maldives by Luxury Lifestyle Awards 2021

Lily Beach Resort & Spa has been crowned yet again by Luxury Lifestyle Awards in 2021 in the category of ‘The Best Luxury All-Inclusive Resorts in the Maldives’. The award recognises Lily Beach’s excellent all-inclusive Platinum Plan, its unrivalled friendly service culture, and the property’s overall experience offering something for everyone, whether it be for families or for couples.

Luxury Lifestyle Awards is designed to reward the travel industry elite for excellence in a number of categories. The annual awards programme aims to connect people with the best of luxury. They evaluate more than 10,000 goods and services in 400 categories from 60 countries to give travellers a list of the best of the best in the world.

Lily Beach Resort & Spa is a winner of multiple international awards and recognitions. These accolades are a testament to the resort’s continued commitment to providing an excellent 5-star service to guests. Likewise, this is an encouragement for the Lily Beach team to keep delivering an outstanding experience.

“On behalf of the whole team at Lily Beach Resort & Spa, we would like to wholeheartedly thank our guests for choosing us for their stay in the Maldives and for being fans of our Platinum Plan,” says the resort’s Group Director of Sales & Marketing, Mr. Desislav Gospodinov. 

Located on a private island of Huvahendhoo in South Ari Atoll, Lily Beach Resort & Spa is recognised as a leading 5-star All-Inclusive resort in the Maldives and in the world. The resort features its own unique and elevated concept of unpretentious luxury with its generous all-inclusive plan. The plan includes far more than the traditional package of cocktails, premium brands, champagne, and international culinary delights. It adds value with its complementary activities such as one group yoga session with a Yoga Expert, and up to three excursions, which can be selected from fun options such as sunset cruise, fishing trip, and coral garden snorkelling.

Good Food and Enjoyable Activities are the main pillars of the resort. In terms of dining, Lily Beach continues to reinvent culinary offerings to stay abreast of trends in dining experiences, beverages, and presentations – especially with its renowned buffet restaurant: Lily Maa. Rejuvenating therapies are offered at the resort’s picturesque over-water spa pavilions at Tamara Spa and a bevvy of recreation activities are available at the resort to be active after all that dining. These experiences include weight training and cardio at the gym or having a leisurely game of football or tennis. Additionally, the resort also provides snorkelling equipment and has a beautiful house reef and nearby access to more than 50 awesome dive sites just a stone’s throw away from the resort’s vicinity. All these experiences and more await at the at Lily Beach Resort & Spa, only a short 25-minute seaplane journey from Velana International Airport.

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Appointment | Hardip Marwah joins Andaz Delhi as General Manager

Hardip Marwah joins Andaz Delhi as General Manager

Andaz Delhi appointed Hardip Marwah as their new General Manager. He is a seasoned professional in the hospitality industry with experience of over two decades. His leadership skills, experience with diverse brands, and evolving understanding of the industry will help him focus on reimagining the experiences which Andaz Delhi offers.

“Having worked across countries and with both the Grand Hyatt and Hyatt Regency brands, it is most exciting to now lead and guide the Andaz brand’s cornerstone hotel in India, Andaz Delhi. I hope to be able to harness my understanding and expertise of working in the hospitality industry across India and UAE and take this hotel and brand to new heights,” said Hardip Marwah, General Manager, Andaz Delhi.

Marwah holds a Bachelor's degree in Commerce from Mumbai University and an Advanced Diploma in Hotel Management from the Blue Mountains International Hotel Management School, Australia. He began his career with Leela Kempinski in Mumbai and commenced his journey with Hyatt Hotels Corporation in 2005 in various key roles. He was previously the General Manager at Hyatt Regency Mumbai.

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Ingredient Ideology | The Celery Connect By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Celery Connect

Celery is a low-calorie vegetable with a high water content that contains a sizable dose of fiber, along with some vitamins and minerals. It's a convenient on-the-go snack as well as a vegetable that can be incorporated into cooked dishes, stir-fries, and salads.it has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking. Celery seed is also used as a spice and its extracts have been used in herbal medicine. 

The first cultivation is thought to have happened in the Mediterranean region, where the natural habitats were salty and wet, or marshy soils near the coast where celery grew in plant communities. North of the Alps, wild celery is found only in the foothill zone on soils with some salt content. It prefers moist or wet, nutrient rich, muddy soils. It is a marshland plant that comes from the same family as carrots and parsley. It has long, firm, pale green fibrous stalks and grows in bunches of approximately eight to 10. The stalks taper into leaves at the top. Although most people discard the leaves, they are also edible. Celery has a mild, earthy, slightly peppery taste.

 The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and, after one or two thinning’s and transplanting’s, they are, on attaining a height of 15–20 cm (6–8 in), planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems Unlike some vegetables, celery retains most of its nutrients even if it is steamed.

 A study published in 2011 in the journal LWT – Food and Science Technology compared celery that had been steamed, boiled and blanched and found that, after 10 minutes of steaming, the vegetable still maintained 83% to 99% of its antioxidants, compared with uncooked celery. On the other hand, boiling and blanching led to a 38% to 41% loss in antioxidants. Celery is rich in compounds called phytonutrients, which are produced by plants and may have antioxidant and anti-inflammatory properties. (Antioxidants are substances that help prevent cell damage, according to the National Institutes of Health; and ant-inflammatory compounds are those that fight inflammation in the body.)  

Celery was first grown as a winter and early spring vegetable. It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. By the 19th century, the season for celery in England had been extended, to last from the beginning of September to late in April. 

Celery is eaten around the world as a vegetable. In North America the crisp petiole (leaf stalk) is used. In Europe the hypocotyl is used as a root vegetable. The leaves are strongly flavoured and are used less often, either as flavorings in soups and stews or as a dried herb. Celery, onions, and carrots make up the French Mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups, such as chicken noodle soup. 

Celery leaves are frequently used in cooking to add a mild spicy flavor to foods, similar to, but milder than black pepper. Celery leaves are suitable dried as a sprinkled on seasoning for use with baked, fried or roasted fish, meats and as part of a blend of fresh seasonings suitable for use in soups and stews. They may also be eaten raw, mixed into a salad or as a garnish.

The seeds can be ground and mixed with salt, to produce celery salt. Celery salt can be made from an extract of the roots or using dried leaves. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavor of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Similarly, combinations of celery powder and salt are used to flavor & preserve cured pork and other processed meats as alternative to industrial curing salt. The naturally occurring nitrites in celery work synergistically with the added salt to cure food. 

Here are a few health benefits of Celery:

Celery is a low-calorie vegetable that may have powerful anti-inflammatory properties. It can be used to lower cholesterol levels and arthritis pain, quicken weight loss, protect against oxidative damage, and reduce high blood pressure. Including celery stalks in your diet might promote your overall health as it is rich in vitamin C.

Good for immunity system: Rich in vitamin A and C as well as antioxidants, celery may greatly boost the immune system and make it more active and efficient. Eating this vitamin C rich vegetable regularly can help reduce your risk of catching a common cold, as well as protect you against a variety of other diseases.

Helps reduce blood pressure: Celery contains organic chemical compounds called phthalides. These compounds may help lower the level of stress hormones in your blood. It also contains potassium, which is a vasodilator and can be helpful in reducing blood pressure. When blood pressure is reduced, it puts less stress on the entire cardiovascular system and reduces the chances of developing complications or suffering from a heart attack or stroke.

Has anti-inflammatory properties: Experimental studies show that celery can potentially help reduce inflammation in the body. A 2019 study suggested that celery leaves may affect cytokines, which are immune system messenger molecules responsible for anti-inflammatory effects in the body. This is because the leaves may have high levels of bioactive compounds. Researchers concluded that it can be a potential ingredient for the treatment and prevention of inflammatory diseases. 

Helpful in reducing cholesterol levels: A research study published also suggests that the levers of fiber found in celery may help reduce artery-clogging cholesterol (called LDL or bad cholesterol) The phthalides in these vegetables also may help stimulate the secretion of bile juices, which work to reduce cholesterol levels. Less cholesterol means less plaque on the artery walls and a general improvement in heart health. The fiber that is found in it also can work to scrape the cholesterol out of the bloodstream and eliminate it from the body with regular bowel movements, further boosting cardiovascular health.

Here are a few Culinary Uses of Celery:

• Though we haven’t seen celery being used much in the indian cuisine and recipes yet, there is a scope and possibility of including it in a varied way and adding a touch of spice to it which can benefit us and also give us variety in our daily foods.

• Celery added to the kachumber concept with cucumber, onion, tomato, chilies, coriander, lime, roasted crushed peanuts would be one of the good ways to start adding it in.

• A tempered celery and sesame seed raita, spiced up with a little roasted crushed cumin and a dash of mint and chaat masala is also one of the ways to add it on the side with a meal.

• Celery in the form of a subzi with cabbage/ carrots/ white radish and a tempering of mustard seeds, curry leaves, dried red chilies did like a foogath or a poriyal concept with a little fresh coconut and coriander can be one of the tasty ways too.

• Blending it into juice, soups, adding it to baked dishes, stir-fried concepts, adding it into Chinese soups, gravies, fried rice, noodles, pot rice, futchi rice concepts, spring rolls, wontons are quite popular.

Here are a few of my favorite recipes with celery:

Recipe-1] CELERY ALMOND SOUP

Ingredients

Celery- 4-5 stalks, washed, cleaned and roughly cut.

Potatoes- 2 med sized, peeled and cubed

Oil-1 tsp

Butter-1 tsp

Garlic- 2-3 cloves, chopped

Onion-1 small chopped

Bay leaf-1 no

Peppercorns- 3-4 no

Salt and pepper to taste

Water/ veg stock- 2-3 cups

Almond paste-2 tsp

Sliced almonds-2 tsp

Parsley-2 tsp chopped

Fresh cream-2-3 tsp

Flax seeds/ pumpkin seeds- 2 tsp

Method:

1. Prepare all the ingredients for the celery and almond soup.

2. Heat oil and butter in a pan, add in the bay leaf, peppercorns, garlic, onions and saute for 1 min.

3. Add in the celery, potato cubes, salt and pepper to taste, add in the water/stock and bring to a boil, simmer for 20-25 mins.

4. Cool the soup, remove the bay leaf, and churn the soup to a well-blended puree and bring it back to a boil. Adjust the texture by adding a little stock.

5. Now add in the almond paste, fresh cream and mix well and check for seasonings.

6. Serve the soup hot garnished with some more almonds, toasted nuts, parsley/cream.

Recipe-2] CELERY PEPPER FRIED RICE

Ingredients

Boiled rice- 2 cups- white/brown

Oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Onion-1 small chopped

Celery-1/2 cup stalks- cut into small pieces.

Salt and pepper to taste

Red chili sauce-1 tsp

Schezuan sauce/chutney- 2-3 tsp

Soy sauce-1 tsp

Red Capsicum-1/2 cut into small cubes

Yellow capsicum-1/2 cut into small cubes

Green capsicum-1/2 cut into small cubes

Chicken- boiled/cubed/shredded-1 cup or assorted veggies.

Spring onion greens-1/2 cup chopped

Method:

1. Prepare all the ingredients for the fried rice recipe.

2. Heat oil in a pan add in the ginger, garlic, onions, celery and saute for 2 mins.

3. Add in the capsicums/ assorted veggies/ chicken/ scrambled eggs etc and saute for 1 minute, add in the rice, all seasonings, sauces as per taste and mix well.

4. Cover and cook for 3-4 mins on a medium flame, toss well and mix up all ingredients in the pan.

5. Serve hot garnished with spring onion greens.

Recipe-3] STIR FRIED CELERY WITH CHICKEN

Ingredients:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Onion-1 small chopped

Celery- 3-4 stalks- cut into strips

Star anise -2 no

Peppercorns-2-3 no

Red chilies-1-2 slit

Green chiles-1-2 slit

Red/ green/yellow capsicums-1/2 cup shreds

Boneless chicken- 1 cup cut into strips

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-1 tsp

Green chili sauce-1 tsp

Honey-1 tsp

Water chestnuts-3-4 no sliced

Water/veg stock -1/2 cup

Corn starch solution-2-3 tsp to thicken

Roasted crushed peanuts-2-3 tbsp.

Spring onion greens- 2-3 tbsp.

Method:

1. Prepare all the ingredients for the stir fry recipe.

2. Heat oil and butter in a pan add in the star anise, pepper, ginger, garlic, onions, chilies and saute them all for couple of minutes.

3. Add in the chicken pieces and saute them, add in seasonings to taste, little stock/water and allow the chicken to cook for 6-8 mins.

4. Now add in the assorted capsicums, water chestnuts, celery and other veggies if any and cook for 2-3 mins.

5. Add in the corn starch solution and thicken a little to get it all together, adjust seasonings/sauces as per taste, mix well and serve hot garnished with greens.

Recipe-4] CELERY & BEAN FRIED RICE

Ingredients:

Boiled rice-2 cups, white or brown

Oil-2 tsp

Butter-1 tsp

Celery-2-3 stalks, cut into small pieces

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small sliced

Bay leaf-1-2 no

Cinnamon stick-1-inch piece

Salt and pepper to taste

Boiled beans- 1 cup- kidney beans/ black beans/ baked beans etc can also be used in this recipe.

Water-1/2 cup

Parsley-2 tsp chopped

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

For the base of the rice:

Oil-2 tsp 

Ginger-garlic-1 tsp chopped

Spring onion-2 sliced

Green chilies-2 slit

Salt and pepper to taste

Boneless chicken shredded-1 cup

Soya sauce-2 tsp

Red chili sauce-2 tsp

Mushrooms-1/2 cup sliced

Boiled sweet corn-1/2 cup

Corn starch -2-3 tsp to thicken 

Cheese- 2-3 tsp grated

Method:

1. Prepare all the ingredients for the base of the recipe and the fried rice

2. Heat oil and saute the ginger, garlic, chilies, onions and saute for 1 minute, add in the chicken shreds and saute for 1-2 mins, add in the seasonings, mushrooms, corn water/stock and sauces and mix well.

3. Reduce flame and cook for 6-8 mins and then add corn starch solution to thicken it all up.

4. Place this mixture at the base of your serving dish or bowls. Now toss the rice and add it over this and serve.

5. To prepare the fried rice, heat oil and butter in a pan add in the spices, ginger, garlic, chilies, onions and saute for 2 mins.

6. Add in the beans and celery and saute, add seasonings, herbs, chili flakes, sauces to taste and add in the cooked rice and saute it all well for 3-4 mins, cook for 4-5 mins and then place this over the chicken and mushroom mixture and top it up. Garnish with greens and serve hot.

Recipe- 5] ASIAN CELERY STIR FRY

Ingredients:

Oil-2 tsp

Butter-1 tsp

Red chilies-1-2 slit

Green chilies-1-2 slit

Spring onions- 4-5 no sliced

Celery- 3-4 stalks cut into small pieces

Chicken sausages- 2-3 no sliced

Salt and pepper to taste

Carrot-1 cup strips

French beans- 4-5 sliced

Red capsicum-1/2 no strips

Soy sauce- 2 tsp

Red chili sauce-2 tsp

Peanut butter-2 tsp

Water/stock-1 cup

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Honey-1 tsp

Corn starch solution- 2-3 tsp to thicken

Parsley-2 tsp chopped

Assorted nuts-2-3 tsp sliced

Assorted seeds-2 tsp toasted and added

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the celery stir fry dish.

2. Heat oil and butter in a pan, saute the chilies, onions, and garlic for a couple of minutes.

3. Add in the chicken sausage pieces and saute for 2-3 mins. Add in seasonings, herbs, chili flakes, honey, sauces, little water and allow the chicken to cook for 6- 8 mins.

4. Add in the carrot and capsicums, peanut butter and adjust it with a little water, cook for 3-4 mins.

5. Now add in a little corn starch solution and thicken up the mixture to a semi-dry/ medium gravy texture, add in nuts and seeds, mix well and garnish with parsley/ spring onions and mix. Serve hot. 

Recipe- 6] CELERY AVOCADO TUNA SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves-1 cup

For the body of the salad:

Celery-2-3 stalks cut into slices

Avocado-1 ripe, peeled, stoned, cut into cubes

Tuna fish-1 cup, drained from the tin.

For the dressing of the salad:

Mayonnaise sauce-1/2 cup

Salt and pepper to taste

Lime juice-2 tsp

Assorted herbs-2-3 tsp fresh

Mustard paste-1/2 tsp

For the garnish of the salad:

Assorted nuts/seeds-2-3 tsp

Micro-greens-2-3 tsp

Fresh herbs-2 tsp

Cherry tomatoes-3-4 cut

Method:

1. Prepare all the ingredients for the salad as listed. We can also use tofu, grilled paneer or grilled veggies, boiled/roast chicken, etc in this salad.

3. In a salad plate, arrange the assorted cleaned, washed, chilled, and crispy lettuce leaves as the base.

4. In a mixing bowl combine together the ingredients for the dressing and mix well.

5. Now add the body of the salad into the dressing and toss it well, check for taste and adjust it accordingly.

6. Dish out the chilled salad onto the serving salad plate and garnish it, serve cold.

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.

Appointment | Kabir Suri takes over as the New President of NRAI

Anurag Katriar joins Hari Bhartia, Riyaaz Amlani & Rahul Singh on the Board of Trustees of NRAI

Kabir Suri, Co-Founder & Director, Azure Hospitality, took over as the new President of the National Restaurant Association of India at its 39th Annual General Meeting held online yesterday. The appointment was made unanimously after Anurag Katriar, Executive Director and CEO of Indigo Hospitality’s two-year term came to an end.

Suri has been part of the industry for over a quarter of a century. He has been pivotal in the growth and success of one of the fastest growing hospitality companies, with ever so popular brands under its wing such as Mamagato, Dhaba by Claridges, Sly Granny, Foxtrot Speedy Chow, Rollmaal, Mamapaati and Celeste Food Services. He holds a degree in Economics and Business Management from Wheaton College, Massachusetts, USA. His professional career began from commercial real estate finance in North Fork Bank in New York followed by Argent Fund Management in London as an analyst. His role required him to assist in providing investment strategies and in-depth research focusing on the hospitality segment. Kabir’s personal interests in the hospitality segment led him to the hospitality sector where he spent 3 years with international award-winning restaurants Zuma and Roka. Initially involved with operations, he then shifted to business development, spearheading global expansion and brand development.

Suri has been associated with NRAI since 2017 and was appointed as the Vice President in 2019. He has been very instrumental in handling and resolving pressing issues of the industry.

Expressing gratitude to the Managing Committee, Suri said, “I would like to thank the Managing Committee Members in bestowing the trust in me to carry forward the 39 years legacy of our Association. I will strive to lead the Indian Restaurant Industry into a new era of prosperity, participation and positive perception which advances and safeguards the entrepreneurial spirit. Our collective passion and shared spirit of hospitality will enhance the quality of life that we serve.”

He further said, “I would like to congratulate and thank Anurag for his incredible leadership over last two most critical years. I would personally like to assure him of my relentless quest in accomplishing the tasks at hand to make our industry vibrant and proud.”

While signing off from duties, Anurag said, “I am honoured to have led NRAI over last two years, a period which was very tumultuous and extremely difficult. However, thanks to the collective efforts of everyone, we were able to fight out the adversities pretty well. At NRAI, it is about responsibility by rotation and I am happy that the baton has now passed into the able hands of Kabir. I am sure he will navigate the Association in its journey ahead very competently. He is young, intelligent and also possesses the experience of being an Office Bearer over last couple of years.”

Anurag Katriar completed his scheduled two-year term as the President of NRAI this September. He now joins Mr Hari Bhartia, Mr Riyaaz Amlani and Mr Rahul Singh on the Board of Trustees of NRAI.

Going with the policy of Responsibility by Rotation, the National Restaurant Association of India in its 39th Annual General Meeting (AGM) yesterday announced a significant reshuffle to its Managing Committee with almost 20% of the Managing Committee Members retiring and making way for fresh faces such as Abhimanyu Maheshwari (MD, Zing Restaurants Pvt Ltd), Akshay Anand (Director, Ayesha Hospitality Pvt Ltd), Avantika Sinha (Director, Tasteshop Pvt. Ltd.), Dinesh Arora (Director, MT Hospitality Pvt Ltd), Karyna Bajaj (Executive Director, KA Hospitality Pvt Ltd), Pankil Shah (Director, Neighbourhood Hospitality Pvt Ltd), Shaaz Mehmood (Partner, Olive Bar & Kitchen Pvt Ltd – Hyderabad) & Yash Bhanage (Director, Hunger Inc Hospitality Pvt Ltd).

Anurag Katriar, Past President and Trustee, NRAI, while announcing the new appointments said, “Restaurant Industry stalwarts have come together to promote and strengthen the Indian Food Services Sector. I am extremely thankful to each one of them for agreeing to contribute their valuable time, expertise and efforts for bringing ease of doing business to our beloved industry.”

Other Members of the Managing Committee who continue to serve another term include AD Singh (Managing Director, Olive Bar & Kitchen Pvt Ltd); Aditya Ladsaria (Co-Founder & Director, ALP Retail Pvt Ltd (Chai Break), Kolkata Chapter Head; Amit Roy (Partner, Shilton Hospitality); Kabir Advani (Managing Partner, Berco’s Restaurant); Chef Manu Chandra; Nitin Saluja (Founder, Chaayos); Pranav Rungta (Director, Mint Hospitality Pvt Ltd), Mumbai Chapter Head; Priyank Sukhija (Chairman, First Fiddle Hospitality), Delhi Chapter Head; Rachel Goenka (Founder & CEO, The Chocolate Spoon Company); Rohit Aggarwal (Director, Lite Bite Foods Pvt Ltd); Sandeep Anand Goyle (Director, Essex Farms (P) Ltd.); Sharad Batra (MD, Batra Brothers (Cafe Delhi Heights); Thomas Fenn (Partner, Mahabelly); Varun Tuli (Managing Director, Yum Yum Cha); Zorawar Kalra (Founder & Managing Director, Massive Restaurants Pvt Ltd), apart from the Office Bearers who anyways serve on the Managing Committee.

New Collaboration | Vivaah at Novotel collaborates with Indian Matchmaker Sima Taparia

Vivaah at Novotel collaborates with Indian Matchmaker Sima Taparia

AT AN EXCLUSIVE RENDEZVOUS FOR ITS ALL MEMBERS THE EVENT CONJURED A DIALOGUE ON THE MODERN ART OF MATCHMAKING, VIRTUAL WEDDINGS IN THE CONTEXT OF INDIA, AND NAVIGATING THROUGH THE PANDEMIC  

Hyderabad 11th September :Weddings are joyful occasions, which mark the beginning of a new chapter, an occasion filled with memories that will be carried for the rest of one's life. However, due to the post - pandemic new normal witnessed by everyone, social gathering and wedding celebrations have witnessed an overhaul. Indian weddings are known for elaborate celebrations and lavish feasts, that have now been minimized as an aftermath of the pandemic to hybrid celebrations. Ms. Sima Taparia the Indian Matchmaker joined Ms. Kerrie Hannaford, Vice President Commercial, Accor India & South Asia to discuss some of this new trend and how the millennial audience is meeting, dating, and making the decision to get married in the New Normal.

Sima Taparia mingled with ALL- Accor Live Limitless members, as well as prominent Telangana & Andhra Pradesh wedding planners and brides -to- be in an intimate evening. Discussions revolved around the importance of matchmaking, the forthcoming wedding season, and selecting the ideal setting for a once-in-a-lifetime occasion. The Guests enjoyed a delectable spread of gourmet delicacies and were left spellbound with the enchanting setup and lovely ambiance.

Sima Taparia said , “It's interesting to see how people across the world have adapted to the effects of the pandemic on weddings, India is no different. Having worked with numerous families over the past year and a half, we have had to work around multiple solutions to ensure everyone's interests and priorities are taken care of. 'Vivaah at Novotel' is a great example of how the new normal weddings can still be as fun, making sure all-important guests are catered to, with the same experience even when they are not able to attend in person."

Kerrie Hannaford, VP, Commercial, Accor India and South Asia said, We are very excited to have Sima Aunty join us at Novotel Hyderabad Convention Centre, speaking to our loyalty members about her experience managing weddings during the pandemic. Having spoken to thousands of millennials, their parents, and their families, Sima is in a unique position and understands the dynamics of marriages across the world. When we launched 'Vivaah at Novotel' last year, we knew it was the solution people were looking for, that fits perfectly with requirements of our reality today. The response so far has been phenomenal and insights from Sima have helped our guests make some critical decisions when it comes to planning weddings as well."

The new normal has witnessed a complete transition towards contact-less food services and micro wedding ceremonies while keeping in mind the present norms of socially distanced gatherings. Keeping up with the need today, we developed ‘Vivaah at Novotel’, a modern-day concept focused on virtual weddings. With ‘Vivaah at Novotel’ our aim is to bring the couple’s dear ones closer to them on their wedding day through a web telecast of the wedding to their relatives and friends present in different cities. The extended family gets a chance to share every moment of the wedding with their loved ones in real-time - the joy of togetherness, the singing, and dancing during the baraat, several rituals, multiple ceremonies, even from miles apart. Two very interesting additions to this concept are ‘Dawaat by Novotel’ and ‘Shagun by Novotel’ for food and gift hampers respectively, which are the two integral parts of any Indian wedding.

Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre, said “We are extremely delighted to host the most renowned Indian matchmaker Sima Taparia.  The event provided an excellent opportunity to understand and discuss the present-day matchmaking and wedding requirements while looking for intelligent solutions. We are overwhelmed by the positive response we have received for this wonderful evening. With 'Vivaah at Novotel', we have been able to adopt to the new normal by offering Hybrid models to ensure guests can continue to have their dream weddings. We offer the perfect location for wedding celebrations providing multifunctional spaces that allow the most improbable dreams of brides and grooms come true with a personalized flavour added to the mix.”

The property offers a unique opportunity to celebrate this time-honoured sacred relation and ensure that guests indulge in the company of their loved ones and their hearts are charged with magical and memorable moments. The team and staff ensure that one’s vision for their dream day becomes a reality by helping the family through the planning process at every step of the way to ensure their day is exactly the way they envisioned it.  The venue offers the best solutions for a dream wedding right from conception to realization.   

New Opening | Sterling Holiday Resorts expands into 5 new destinations

The company will continue to expand using an asset-light model of taking up resorts on management contracts.

Sterling Holiday Resorts Limited announced expansion into five new destinations located in different regions in the country. This is in line with the brand’s aggressive strategy to double its room inventory to 5,000 by the year 2025. With the addition of these new resorts, Sterling’s inventory will move to 2,400 rooms in 38 destinations.

The hospitality company is opening resorts at Alleppey in Kerala; Gir in Gujarat; Kalimpong in West Bengal; Madurai and Tiruvannamalai in Tamilnadu. The resort in Alleppey has 58 rooms and suites spread across 14 acres. The unique resort in Gir is spread across 7 acres and is within a mango orchard. Sterling’s Kalimpong resort will be its second offering in West Bengal after Darjeeling.

“Our new locations along with our existing network is aimed at meeting the multiple holiday needs of the Indian customer – from leisure holidays in the hills, beaches, waterfronts and jungles to quick-breaks in drive-to destinations, to visiting heritage locations and pilgrimage destinations,” Ramesh Ramanathan, CMD, Sterling Holiday Resorts said.

In the recent past, Sterling Holiday Resorts reported their Q1 FY22 results with gross revenue of 4,159 lakhs, which is a 129 percent y-o-y growth over the same quarter last year. The revenue reported from resorts rose to INR 1,438 lakhs in Q1 FY22 from 632 lakhs in Q1 FY21, while the revenue reported from memberships rose to 2,721 lakhs in Q1 FY22 from 1,182 lakhs in Q1 FY21.

Sterling aims to continue its aggressive expansion plans and come up with more resorts across the country. It will continue to expand using an asset-light model of taking up resorts on Management Contract.
Source

NEWS | Bill Gates' investment firm to take control of Four Seasons in $2.21 bln deal

Bill Gates' Cascade Investment LLC is taking control of Four Seasons Hotels and Resorts by buying about half of Saudi Arabian Prince Alwaleed bin Talal's stake for $2.21 billion, the hotel operator said on Wednesday.

Cascade will acquire half of the billionaire prince's stake in Four Seasons, raising its ownership to 71.3% and valuing the hotel chain at $10 billion on an enterprise basis.

Prince Alwaleed, through investment vehicle Kingdom Holding Co (4280.SE), will continue to own the remaining stake, Four Seasons said in a statement.

While the prince owns stakes in many companies such as Citigroup Inc (C.N) and ride-hailing firm Lyft Inc (LYFT.O), his investment firm has been selling its stakes in hotels over the last 10 years

Appointment | Radisson Blu Hotel & Spa, Nashik Appoints Julien Lloyd As Hotel Manager

After an outstanding career trajectory with over two decades of experience in the hospitality industry, Julien joins Radisson Blu Hotel & Spa, Nashik as Hotel Manager. 

Hailed for his business acumen, people-oriented management style and attention to detail, Julien holds a remarkable track record of successfully opening and transforming several luxury hotels and concept driven restaurants in India. From his very first stint as an apprentice with the Taj Group of Hotels to propelling the operations of Asia’s biggest and India’s most iconic nightclub - Fire N’ Ice, he had garnered a strong foothold in the hospitality industry at a very young age and concurrently became extremely prominent in the social circuit of Mumbai. 

Since then and throughout his career Julien has occupied senior roles in award-winning hotels such as JW Marriott Juhu, Mumbai and Grand Hyatt Mumbai where he played a vital role in launching two of its exceptionally popular and iconic restaurants - Celini and the China House, both being game changers in India’s ever flourishing food and beverage scene. He has also been part of the pre-opening team at Hyatt Regency Ahmedabad, and at Park Hyatt Chennai – a luxury brand of the Hyatt Hotels & Resorts, he was privileged to receive the Condé Nast Traveller award for The Flying Elephant, one of India’s most theatrical and eclectic food and beverage spaces.

A creative, friendly, and passionate hospitality professional, Julien now joins Radisson Blu Hotel & Spa, Nashik as the Hotel Manager, bringing his vision for progressive F&B concepts and cultivating a culture of genuine care and sincere service to cement the hotel’s position as a premium destination for leisure, business, and social guests. 

Commenting on his appointment, Julien Lloyd, said, “It’s a privilege for me to be a part of a premium lifestyle hotel which is truly a reflection of passion, forward-thinking and poised intentionality. The laser sharp precision in the detailing and execution of progressive concepts, story lines, as well as design elements makes it truly worthy of being called a hand-crafted hotel. 

I am blessed and humbled to be part of such a diverse and high calibre team. I look forward to a successful tenure under the leadership of our General Manager, Mr Gopinath Gopalan. With a focused commitment to enhancing all our stakeholders and community experiences, I will undertake responsibilities for the operational, experiential and commercial performance of the hotel.”

About Radisson Blu Hotel & Spa, Nashik

A relaxing oasis perched amidst a panoramic location, Radisson Blu Hotel & Spa, Nashik is nestled at the foothills of the two-millennia old Pandav caves in Nashik.  This modern 5-star urban sanctuary features 224 elegant guest rooms and suites, world-class restaurants, versatile event spaces spanning over 51,000 sq. ft., ideal for large conferences, celebrations, and destination weddings. Redefining luxury in the ‘Wine Capital of India’, the hotel also features premium wellness and fitness facilities, including ATMAN- The Spa, a hair and beauty salon, an exclusive bridal lounge, an outdoor swimming pool, and an internationally acclaimed ASB squash, against the backdrop of untouched scenery and lush green landscapes. 

Anantara Hotels | Koh Samui’s Fishermen’s Village Debuts “A.Shore” Beach Bar the Island’s Newest Hot Spot

With the re-opening of Koh Samui to international tourism there is a new place for families and friends on the island to kick back with a drink, trade stories and enjoy the islands natural beauty. A.Shore Beach Bar is a haven where the islands trendsetters can find refuge and relax with a glass of a refreshing beverage and a plate of simple, wholesome food.

Putting a 21st century spin on the idea of a tropical paradise, the rustic looking bar is peppered with Instagram-friendly spots, the furniture and furnishings are made from reclaimed wood, including a boat that before getting a new lease on life as a glamourous beach sofa was a hard-working fishing vessel. Set on a whitewashed deck, swings, beanbags and beach beds create an inviting display against the shimmering backdrop of Bophut’s stunning white sand beach.

New Opening | Anantara Mai Khao Phuket Villas Announces Chic New Omakase Dining Concept

Anantara Mai Khao Phuket Villas is excited to announce a new addition to its world-class F&B offerings: a stylishly minimalist Omakase restaurant called Tree House.

Perched in the resort’s heritage Banyan Tree, Tree House is set to become Phuket’s most exclusive Omakase restaurant. Honoring the true meaning of Omakase, "I leave it up to you", Sushi consiuers can interact with the Omakase trained chefs who choose the very best in seasonal ingredients, with seafood sourced fresh directly from Japan.

The dining journey consists of a premium chef’s-choice set menu where guests can pair courses - sushi, grilled dishes, desserts and delicacies - with a curated list of sake, alongside Japanese-inspired cocktails. A special vegetarian Omakase menu is also available on request.

Gastronomy is only part of the experience at Tree House, guests will be surrounded by a traditional Japanese interior designed décor that includes a stunning centerpiece of Wagasa lighting. The view out offers 360-degrees of the resort’s lush Bill Bensley–designed gardens. Within steps of Mai Khao beach, enjoying cooling ocean breezes, Tree House truly is one of Phuket’s most unique and spectacular seaside settings.

Appointment | Gopinath Gopalan appointed as General Manager of Radisson Blu Hotel & Spa, Nashik

Gopinath Gopalan appointed as General Manager of Radisson Blu Hotel & Spa, Nashik 

September 2021: Radisson Blu Hotel & Spa, Nashik is extremely delighted to announce the appointment of Gopinath Gopalan as the General Manager. 

Gopinath has spent over two decades of his illustrious hospitality career in achieving iconic milestones for several esteemed marques, he has been responsible for overseeing multiple pre-opening hotels, repositioning of luxury brands, and played pivotal leadership roles in iconic luxury hotels such as Park Hyatt Goa, Grand Hyatt Mumbai, The Leela Palace Bangalore, and Oberoi Hotels & Resorts in Mumbai, Udaipur, and New Delhi. 

Being a veteran and a passionate leader in pre-openings and luxury hospitality, his proficiency and meticulous operational techniques will play a significant role in establishing Radisson Blu Hotel & Spa, Nashik as one of the most sought-after lifestyle-led leisure destinations in Western India. 

As General Manager, Gopinath with his intuitive insights, underpinned by his strong compassion for each colleague and guest, will oversee the strategic and financial performance of the property and is committed to providing the highest quality of genuine hospitality to each guest, while driving engagement and interest within the local and international markets. He had successfully opened and positioned the Hyatt Regency Ahmedabad, which was also recognised as the ‘Favourite New Business Hotel in India’ by Condé Nast Traveller Reader’s Choice Award in 2016 and was among ‘Condé Nast Traveller’s Hot List’ of top eight hotels in India in 2016. 

Mr. Gopinath Gopalan - General Manager, Radisson Blu Hotel & Spa, Nashik said, “It’s an honour for me to be leading the way as we begin to look positively towards the future, especially from this unprecedented time in history, with much humility and excitement. R&P Hospitalities LLP in partnership with Radisson Hotel Group has created a spectacular design-forward luxury hotel, with meticulous detailing and progressive concepts, which is seamlessly set in an ambience of understated contemporary sophistication. Together with a seasoned and passionate team on board and an outstanding product, we anticipate a successful launch of the flagship hotel in Nashik. Our thoughtfully curated ‘Album of Experiences’ will strike a chord with discerning leisure travellers as well as local loyalists in establishing Nashik as more than just the wine capital of India.” 

About Radisson Blu Hotel & Spa, Nashik 

A relaxing oasis perched amidst a panoramic location, Radisson Blu Hotel & Spa, Nashik is nestled at the foothills of the two-millennia old Pandav caves in Nashik. This modern 5-star urban sanctuary features 224 elegant guest rooms and suites, world-class restaurants, versatile event spaces spanning over 51,000 sq. ft., ideal for large conferences, celebrations, and destination weddings. Redefining luxury in the ‘Wine Capital of India’, the hotel also features premium wellness and fitness facilities, including ATMAN- The Spa, a hair and beauty salon, an exclusive bridal lounge, an outdoor swimming pool, and an internationally acclaimed ASB squash, against the backdrop of untouched scenery and lush green landscapes. 

An idyllic setting for luxury lifestyle getaway, the hotel is located just off the Mumbai Nashik highway. It's a 30-minute drive from Nashik airport and at a drivable distance from Mumbai and Pune. For more information, please visit: https://www.radissonhotels.com/en-us/hotels/radisson-blu-spa-nashik

NEWS | Leisure Demand Continues to Drive Hyatt's Brand Growth in Europe

Hyatt’s diverse brand portfolio reflects sustained growth, fueled largely by its independent collection and lifestyle brands

CHICAGO (September 7, 2021) – Hyatt Hotels Corporation (NYSE: H) today announced that a Hyatt affiliate has entered into six new management and franchise agreements for hotels in Europe across The Unbound Collection by Hyatt, JdV by Hyatt, Hyatt Centric, and Hyatt Regency brands, further emphasizing a growing desire from travelers, World of Hyatt members, and owners for hotels that offer unique, differentiated experiences and foster genuine connections with people and cultures.

Today’s announcement builds on Hyatt’s growth strategy to significantly expand its brand portfolio in Europe by the end of 2023 – the six new executed agreements are expected to increase Hyatt’s brand presence in France, Germany, Italy, Spain, and Switzerland. This is in addition to the recently announced planned acquisition of Apple Leisure Group (ALG), which is expected to expand Hyatt’s European brand footprint by 60 percent.

“The newly executed agreements highlight the positive strides we are making towards our growth strategy in Europe, and the new projects sit alongside a strong pipeline of Hyatt-branded hotels scheduled to open over the coming years,” said Felicity Black-Roberts, Hyatt’s vice president development, Europe. “Confidence in the hospitality sector remains high among investors, and we are delighted to collaborate with leading owners and operators who recognize the value and profitability of Hyatt’s entire brand portfolio, with an emphasis on Hyatt’s independent collections, including The Unbound Collection by Hyatt and JdV by Hyatt brands, and lifestyle brands, including Hyatt Centric. With these new deals, we are asserting our expertise in leisure destinations, reinforcing that Hyatt’s brands continue to resonate and cater to leisure travelers.”

Newly executed deals include:

The Unbound Collection by Hyatt

The Unbound Collection by Hyatt hotel in Crans-Montana, Switzerland

The luxurious boutique hotel Rhodania in the Swiss Alps is expected to join The Unbound Collection by Hyatt in 2023. The 41-room hotel is currently located right on the third tee of the famous Severiano Ballesteros golf course, approximately 4,900 feet (1,500 meters) above sea level in one of the most prestigious and well-established year-round mountain destinations in Switzerland. The region is also well known for its wealth of sporting options, including skiing, mountain biking, hiking and golfing; one of the most renowned golf tournaments played on European soil takes place in Crans-Montana each year. The hotel is expected to deliver on the brand’s mission of providing experiences that inspire unforgettable memories for guests seeking elevated yet unscripted service when they travel. Inside the hotel, the rooms and suites will be characterized by their elegant and luxurious décor. The hotel’s food and beverage outlets will offer high-quality local products and regional cuisine at both the main restaurant and the Swiss Chalet, creating unique dining experiences for worldly, independent-minded guests.

New Opening | Hyatt Regency Phnom Penh Cambodia Set to Open for Tourism in November

Hyatt Regency Phnom Penh readies to welcome vaccinated visitors in Q4 2021

PHNOM PENH, Cambodia (Sep. 6, 2021) – With Phnom Penh on track to become the most vaccinated city in Southeast Asia, moves are afoot within Cambodia’s tourism industry to work towards a possible reopening of borders for fully vaccinated international travelers by November this year.

The Cambodian tourism ministry recently announced that fully vaccinated international tourists with proof of their inoculation could be allowed into Cambodia as soon as November 2021. To make travel more convenient, Cambodia is also considering lessening or the full removal of the 14-day quarantine policy for fully vaccinated tourists, barring certification showing a negative COVID test 72-hours before travel and another negative COVID test upon arrival at Phnom Penh International Airport.

Cambodia is currently the second most vaccinated country in Southeast Asia after Singapore: the Kingdom has already inoculated over 60% of its 16.5 million people, while over 95% of its residents in the capital Phnom Penh (2.1 million) are already fully vaccinated. The country anticipates it will reach herd immunity with 75 percent of its population double vaccinated by the end of September this year. The Cambodian government has also recently started vaccinating children over the age of 12 starting in August.

In April 2020, Cambodia closed its borders to tourists in a bid to control the spread of COVID-19. Last year, the country recorded zero deaths and less than 400 cases, mostly imported and caught at the border. However, in February this year coronavirus started spreading countrywide, triggering a strict two-month nationwide lockdown. Cambodia emerged from lockdown in June and efforts have been underway since to vaccinate the population through the country’s mass inoculation efforts.

“We’ve been very fortunate in Cambodia to have access to vaccines and I’m pleased to report that 99 percent of our hotel staff are already double vaccinated,” said Herman Kemp, general manager of Hyatt Regency Phnom Penh, which opened in the Cambodian capital in January. “That together with our stringent hygiene measures, makes me confident that we will be prepared for international visitors once travel resumes.”

Kemp added that Cambodia’s successful reopening will be dependent on a fast inoculation rollout and consumer confidence. “If Cambodia continues on the current vaccination trajectory, we will most likely become the first country in Southeast Asia to open to tourists,” he said. “When that happens, I’m looking forward to welcoming international guests to our beautiful property and showing them all that this amazing city has to offer.”

About Hyatt Regency Phnom Penh

Hyatt Regency Phnom Penh officially opened in January 2021, marking the first Hyatt hotel in the Cambodian capital. Located in the heart of Phnom Penh’s cultural and business district of Doun Penh, the 247-room property is a 30-minute drive from the airport and within walking distance to the Royal Palace, National Museum and the riverside.

Designed by Singapore-based SCDA Architects, the hotel’s centerpiece is a beautifully restored French heritage villa, known as the Colonial House, which serves as the entrance and lobby. Meanwhile, the interiors of the hotel reflect Cambodia’s unique history, seamlessly blending Khmer architectural accents, French colonial influences, and specially-commissioned artworks by contemporary Cambodian artist, FONKi.

The hotel offers five dining venues including The Attic, an old world speakeasy-style bar that sits tucked away in the eaves of the Colonial House, a stunning indoor/outdoor open-plan dining concept called FiveFive Rooftop Restaurant & Bar, where diners can enjoy Instagram-worthy views of the city skyline alongside sustainable seafood and lively DJ performances, an early 20th century metro-themed bar, Metropole Underground, as well as an all-day dining restaurant, Market Café Restaurant & Lounge, serving breakfast and high tea.

Facilities at Hyatt Regency Phnom Penh include a lush outdoor infinity pool, a 24-hour fitness centre, 1,400 square meters of meeting and event space, including the Regency Ballroom. The hotel also has a world-class spa, Jivapita Spa, offering a range of bespoke body and facial treatments. Guests staying on the hotel’s Club floors have access to the Regency Club Lounge, which includes daily breakfast, evening canapés and drinks, as well as a private terrace.

New Opening | Anantara Expands its Luxury Portfolio with the Announcement of Anantara Ubud Bali Resort

the latest addition to the Anantara brand on the popular Indonesian island of Bali - Anantara Ubud Bali Resort.

Scheduled to open in mid-2022, guests can choose from 85 beautifully appointed guest rooms and one and two-bedroom pool villas. For those who would like to stay longer, they have the opportunity to own their own slice of paradise with a choice of 15 Anantara residences. Ubud, is well-known as the center of Balinese culture and home to many of the region’s artisans. Its rainforest and terraced rice fields, dotted with Hindu temples, are amongst Bali’s most iconic and spectacular sceneries.

In keeping with the jungle surroundings, locally sourced organic produce will be served directly from farm to table. Nutritionally healthy menus will also be on offer to increase energy levels before a day spent exploring the island. For those leaning towards less strenuous pursuits, visiting wellness practitioners will offer a range of holistic Balinese treatments that encompass the spiritual surroundings and offering total rejuvenation.