Appointments | Fairfield By Marriott Goa Anjuna appoints Vinayak Prabhavalkar as Director of Sales

Fairfield By Marriott Goa Anjuna appoints Vinayak Prabhavalkar as Director of Sales

Fairfield By Marriott Goa Anjuna has announced the appointment of Vinayak Prabhavalkar as ‘Director of Sales’ effective 1st August 2021.

He has been a flag bearer for Optimizing Revenue and increasing the Market share. In his new position as Director of Sales, will see him taking on a further leadership role, leading a team as well as strategically assisting the marketing roadmap for Fairfield by Marriott Goa Anjuna

Prabhavalkar brings over rich 15+ years of experience with international hotel chains like IHG, Wyndham worldwide, Premier Inn, IHG UK. He started his career in Front Office and assumed various roles eventually joining the Marriott Family in 2018 as “Associate Director of Sales” at Fairfield by Marriott Goa Anjuna.

He has been instrumental in taking the sales team over the threshold to achieve new heights of success in his previous role. He is certain that his skills and experience, when linked with the vision of the esteem organization, will serve to create dramatic and profitable results.

NEWS | Indian cloud kitchen startup Rebel Foods valued at $1.4 billion in $175 million fundraise

Indian cloud kitchen startup Rebel Foods valued at $1.4 billion in $175 million fundraise

Rebel Foods, which operates a large network of dark kitchens in nearly a dozen markets, is the latest Indian startup to attain unicorn status.

The 10-year-old Indian startup said on Thursday it has raised $175 million in its Series F financing round that valued it at $1.4 billion, up from about $800 million last year. Qatar Investment Authority, sovereign wealth fund of the State of Qatar, led the financing round with participation from existing investors Coatue and Evolvence. Rebel Foods also counts Sequoia Capital India and Goldman Sachs among its investors.

Rebel Foods is the third Indian startup to become a unicorn this week, and 31st to become a unicorn this year as scores of high-profile investors including Tiger Global, SoftBank, Sequoia and Temasek aggressively double down on their bets to back young firms in the world’s second-largest internet market. (And many more are beginning to explore India. A16z made its first investment in an Indian startup this week.)

Rebel Foods operates the world’s largest number of what it calls “internet restaurants” in 10 countries including the United Arab Emirates, Indonesia and Malaysia. Over 45 brands, many of which Rebel Foods owns and also several from partner firms such as Wendy’s and Mad Over Donuts, prepare food exclusively for delivery rather than serving dine-in or takeaway customers. The startup says it operates over 4,000 of these internet restaurants.

The idea behind dark kitchens — also known as ghost or cloud kitchens — is to make food serving operations more economical. Setting up and operating a restaurant is expensive as they are also, after all, pieces of real estate. Setting up cloud kitchens allows partner restaurants and brands to move away from pricey retail locations and also streamlines the business by focusing on just producing food.

“The big disruption that the cloud kitchen model brought about is that you don’t have to put up five real estates [locations] to run five different restaurants,” said Jaydeep Barman, founder, and chief executive of Rebel Foods, in a virtual conference earlier this year. As carmakers produce dozens of models from one factory, “using technology, supply chain, and workflows, you can actually have one kitchen for five restaurants,” he explained.

Many investors say that the cloud kitchen model is also crucial for food delivery firms, restaurants and brands to reach a larger market. In many developing markets including India, the ticket size for a lunch or dinner order is $3 to $5, which makes the existing business models unviable for firms to turn a profit.

This would explain why both Swiggy and Zomato — the two top food delivery firms in India — have made several efforts to explore setting up their own cloud kitchens.

Swiggy, for instance, announced in late 2019 that it had invested in more than a million square feet of real estate space across 14 cities in the country to help restaurant partners of all sizes expand to more locations both within their city and across new cities through cloud kitchens. The firm, which invested over $25 million into its cloud kitchen business, significantly scaled it down last year after the pandemic hit. Like Swiggy, Zomato has also struggled to make inroads with its cloud kitchen efforts.

But the model is here to stay — and investors are buying. “Working in Rebel’s favor is the loss of investor interest in single-brand entities given that these brands don’t have the ability to drive profitable unit economics from just operating one brand. Scaling a single brand across cities requires capital investments far higher than for brands that are part of a larger portfolio, where fixed costs are controlled,” reported Indian news and analysis publication CapTable, which also scooped the fundraise talks last week.

Why have big firms struggled to make inroads with cloud kitchen? TechCrunch spoke with Ravi Golani, the chief strategy officer at Rebel Foods, who said a challenge that he sees with the cloud kitchen model is that there are several different strategies at play and they are yielding different results.

“We are combining the best of both worlds — digital and physical — to understand how to expand a particular brand, to make unit economics work, and to ensure adequate supply chain and leveraging technology. It’s a different ball game altogether,” he said, adding that some of the other firms have only succeeded in achieving some of these. Rebel Foods works with food delivery firms as its delivery distributing partners.

“If you think about cloud kitchens generally, you would imagine five or more different booths in a kitchen. They have their own staff, production material and delivery tie-ups. In our kitchens, what we have done is organize the entire layout by workflows rather than restaurants,” he said.

The startup said it plans to deploy the fresh funds to expand its international footprint and also explore acquisition opportunities. It’s also eyeing becoming a public company within two years, said Piyush Kakkad, the startup’s chief financial officer. Rebel Foods’ current annual run rate is $150 million.

Ingredient Ideology | Bengal Gram: A Benevolent & Befitting Choice to Make By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Bengal Gram: A Benevolent & Befitting Choice to Make

Chana dal is also known as Bengal gram or split chickpeas. These lentils have a sweet and nutty taste. Chana dal comes from black chickpeas (Kala chana). They are split and the outer husk is removed. These lentils are also powdered to give besan or gram flour. Chana dal derives from black chickpeas which are split with the outer covering removed. The resulting lentils are a bright golden hue and are common among various Indian dal recipes. 

The term dal refers to "pulses" such as lentils, beans, and peas. “Chana” is chickpeas, and “dal” is split lentils, peas, or chickpeas. Therefore, chana dal is split chickpeas in soup or curry form! For this dish, chickpeas are split and polished, resulting in a different texture and feel than whole chickpeas.

People quite often ask is chana dal the same as gram dal? Chana dal is also known as split chickpeas or Bengal gram. It derives from black chickpeas which are split with the outer covering removed. The resulting lentils are a bright golden hue and are common among various Indian dal recipes. 

The term dal refers to "pulses" such as lentils, beans, and peas. Bengal gram seeds are small and dark and have a rough coat. It is majorly cultivated in India, Pakistan, Bangladesh, Iran, and Mexico.
In the Indian vegetarian culinary scenario, Bengal gram is a major ingredient. It is essentially used in making curries. In southern India, unripe grams are picked and consumed as snacks and the leaves are added in the making of salads

Chana dal is rich in B-complex vitamins that play an important role in glucose metabolism and are vital for your body to remain active and energetic. It is also essential for the heart as it is rich in antioxidants and reduces inflammation keeping the organ healthy. 

Another query I often come across is, can one eat chana dal at night? “In general, it is best to consume dal during daytime as whatever we eat at night should be light and easily digestible. For example, moong dal is light and easily digestible, thus, it is completely okay to have it at night.

Chana dal is a widely grown lentil in India. It is an important pulse crop of the country. its vegetable or dal, besan (flour), crushed of a whole gram, boiled or parched, roasted or cooked, salted, unsalted, or sweetened, both green foliage and grain, are the forms in which it is consumed by the people.

Chana dal is cooked in a variety of ways with onions, spices, tamarind, or garlic and is also used for binding kebabs and koftas. They are cooked with jaggery and ground to paste and used as stuffing’s in Maharashtrian pancakes called “Puran Poli”. In Kerala, a dish called “Chana Dal Payasam” is made during festivals. This consists of chana dal cooked with jaggery, coconut, cashew nuts, raisins, and clarified butter (ghee).

Let us check out a few health benefits of Bengal Gram or Chana Dal:

• Bengal gram helps in weight loss management.

• Bengal gram is beneficial since it is a good source of energy.

• Bengal gram is ideal for diabetics who wish to relist its flavor.

• Bengal gram helps lower our cholesterol levels in the body.

• Bengal gram is a good source of proteins and minerals.

• Bengal gram promotes a healthy heart and prevents anemia.

• Bengal gram is good for our skin, bones, and teeth.

• Bengal gram strengthens immunity and the digestive system too.

Here are a few of my favorite ways with Bengal gram or Chana dal:

Recipe-1] CHANA DAL KA PULAO

Ingredients:

Chana dal/ Bengal gram- 1 cup, soaked for 30 mins in water.

Basmati rice- 1 and a half cup, cleaned, washed, soaked for 15 mins

Oil-2 tsp

Ghee-2 tsp

Bay leaf-2 no

Peppercorns- 3-4 no

Green cardamom- 2-3 no

Cloves- 2-3 no

Onion- 1 small sliced

Green chilies- 2-3 chopped

Ginger-1 tsp chopped

Garlic- 1 tsp chopped

Tomatoes- 2 small chopped

Salt to taste

Turmeric powder-1/4 tsp

Cumin powder- ¼ tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Kasuri methi- 1 tsp

Water- as required

Fried cashews and raisins- 2-3 tbsp.

Coriander leaves- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients as needed for the recipe.

2. Heat oil and ghee in a pan, add in the whole spices and ginger-garlic, chilies, onions- saute for 2-3 mins.

3. Add in the tomatoes and salt, all powdered spices, the drained dal, and rice, mix well.

4. Add in double the quantity of water and bring to a boil, cover and simmer for 20-25 mins until well done.

5. Serve hot garnished with fried onions, nuts, coriander leaves, and enjoy it with a bowl of raita, some papad and pickle.

[as a variation I also like adding cubes of fried potatoes tossed in our basic Indian home spices into the pulao and mix it, give it a dum for a few mins and serve hot] 

RECIPE- 2] CHANA DAL KABABAS

Ingredients

Chana dal- 1 cup soaked for 30 mins, boiled with a little salt, turmeric powder, and water, ideally pressure cook for 4-6 whistles and remove.

Boiled mashed potato- 1 cup

Oil-2 tsp + for frying

Ghee-2 tsp

Ghee-2 tsp

Hing-1/4 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt to taste

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/2 tsp

Mint leaves- 2 tbsp. chopped

Coriander leaves- 2 tbsp. chopped

Amchur powder-1/2 tsp

Chaat masala-1/2 tsp

Maida/ corn flour/ breadcrumbs- for binding/coating as needed

To serve with: tomato sauce/ green chutney/ dips/mayo-based dipping sauces etc.

Method:

1. Pre-prep all the ingredients as per the recipe.

2. Heat oil and ghee in a pan add in the hing, cumin, green chilies, ginger-garlic paste, onions and saute for a couple of mins.

3. Add in the boiled, cooked, and drained chana dal, salt, and all the powdered spices and give it a nice mix.

4. Cook the dal mixture for 2-3 mins on a medium flame, add in the mint, coriander leaves, mashed potatoes and remove from the flame.

5. Allow the mixture to cool for a few mins, add in bread crumbs and start shaping it into rounds, ovals as desired for the kababs.

6. There is an option of stuffing them with cheese and dry fruits as well for a tastier version.

7. Chill the prepared and shaped kababs for 30 mins, then dip into a batter of maida- water and then final coat of bread crumbs- immerse them into medium hot oil fry the kababs to a nice golden color, remove, drain off excess oil and serve hot with choice of sauces/dips.

Recipe-3] CABBAGE AND CHANA DAL DELIGHT

Ingredients:

Oil-2 tsp 

Ghee-2 tsp

Dry red chilies- 2-3 slit

Green chilies-1 tsp chopped

Hing-1/4 tsp

Curry leaves -8-10 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Ginger-1 tsp shredded

Onion-1 small sliced

White cabbage- 200 gms, shredded

Boiled chana dal- 1 cup

Salt to taste

Turmeric powder-1/2 tsp

Cumin Powder-1/2 tsp

Coriander powder-2 tsp

Garam masala powder-1/4 tsp

Lime juice- 2 tsp

Coriander leaves- 2 tbsp. chopped

Roasted crushed peanuts-2-3 tbsp.

Method:

1. Pre-prep all the ingredients for the cabbage and chana dal subzi.

2. Heat oil and ghee in a kadai and add in the chilies, hing, ginger, cumin, mustard, onions and saute them for a few seconds.

3. Add in the shredded white cabbage, salt, and all powdered spices and mix well. Cover and simmer for 10-12 mins.

4. Add in the boiled chana dal, garam masala powder, a little fresh grated coconut can be added as well for taste. Cook for another 6- 8 mins.

5. Finally check for seasonings, add fresh coriander leaves, lime juice, and peanuts, and mix well. Serve hot with phulkas, rotis, a bowl of curd.

Recipe- 4] CHANA DAL AUR LAUKI KA MEL

Ingredients:

Oil- 2 tsp

Ghee-2 tsp

Hing- ¼ tsp

Shahi jeera- ½ tsp

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped

Onions- 1 cup chopped

Tomatoes- ½ cup chopped

Salt to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Kasuri methi-1 tsp

Red chili powder-1/2 tsp

Water as needed

Chana dal- 1 cup soaked for 30 mins

Dudhi/ Lauki- 300 gms, peeled and cut into cubes

Fresh coriander leaves- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the chana dal and Lauki recipe.

2. Heat oil and ghee in a pan, add in the ingredients for the tadka one by one and allow to crackle and splutter.

3. Add in the onions, saute them to a light pink color, add in the tomatoes, salt, and all powdered spices and bhuna for few mins.

4. Add in the soaked and drained chana dal and Lauki pieces and saute for 2-3 mins, add in Kasuri methi.

5. Now it’s time to add the liquid content/ water to the pan and mix it well. Bring it to a boil and simmer/ pressure cook until well done and cooked.

6. While some people completely mash up the dal and Lauki at the end of the cooking process you have an option to leave it just like that too. You can also give it a tadka of red chilies and garlic before serving hot garnished with coriander leaves.

Recipe- 5] CHANA DAL PARATHAS

Ingredients:

For the paratha dough:

Whole-wheat flour/atta- 1 cup

Maida-1/2 cup

Salt to taste

Oil-1 tsp

Chopped coriander leaves-2 tsp

For the chana dal filling/stuffing:

Boiled chana dal- 1 cup

Green chilies-1 tsp chopped

Ginger-1 tsp chopped

Onion-1 small chopped

Salt to taste

Garam masala powder-1/4 tsp

Amchur powder-1/2 tsp

Coriander powder-2 tsp chopped

Cheese-2-3 tbsp. grated

Oil/ ghee – to cook the parathas.

To serve with: curd/ raita/ pickle/ papad.

Method:

1. Prepare a firm dough for the parathas, cover them with a damp duster/muslin cloth for around 20 mins.

2. Soak the chana dal for around 30 mins, drain and put it to boil with fresh water, salt and turmeric a tsp of ghee and cook it until just done, drain and keep aside.

3.In a mixing bowl, combine together the cooked dal along with all the other ingredients, seasonings, spices and mix well.

4. Divide the rested dough into 4- 6 portions and equally divide the chana dal filling as well.

5.Roll out the dough one by one and stuff the parathas and shape them well into a ½ inch thick paratha.

6.Heat up a tava/ non-stick pan and cook the chana dal parathas on both sides to a nice golden color, smear the parathas with oil/ghee and serve hot with curd, papad, pickle.

Recipe-6] CHANA DAL KA MEETHA

Ingredients:

Chana dal- 1 cup, soaked in water for 30 mins, par boiled

Sabudana/ sago- ½ cup soaked for 20 mins.

Ghee- 2-3 tsp

Green cardamom- 2-3 no

Sugar -1/2 cup

Jaggery- ½ cup

Date puree-1/2 cup can also be used for less sugar

Milk-500- 600 ml

Coconut milk-1 cup thick

Cashew paste-2 tsp

Raisins- 2-3 tsp 

Almonds- 2-3 tsp sliced

Saffron-3-4 strands

White chocolate- ½ cup grated

Motichoor ladoo- 2-3 no crumbled

Method:

1. Prepare all the ingredients for the chana dal ka meetha.

2. Warm up the milk and add in the green cardamom, sago, and parboiled chana dal and simmer for 20-25 mins.

3. Once the dal and sabudana have cooked up well in the milk, add jaggery and mix, simmer for 3-4 mins, cashew paste, saffron strands, add coconut milk and simmer for 4-5 mins, finally add the white chocolate and mix.

4. Check for sweetness and adjust accordingly, the texture of the sweet should be like custard by now. Allow to cool.

5. To assemble the sweet dish, using a glass dish/bowl spread the prepared mixture at the base, sprinkle crumbled motichoor ladoo along with a few nuts, and repeat the layer.

6. Finally garnish the top with nuts and allow to chill for 1-2 hours, serve the pudding/sweet dish chilled with a little dark chocolate sauce drizzle.

Dr.Kaviraj Khialani

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.

Appointment | Vijay Kumar Tharavath join as Director of Rooms at Novotel Hyderabad Convention Centre

"Mr.Vijay Kumar Tharavath appointed as Director of Rooms, Novotel Hyderabad Convention Centre"

Hyderabad October :Novotel Hyderabad Convention Centre announced the appointment of Mr Vijay Kumar Tharavath as Director of Rooms for the hotel. Vijay will be responsible for the overall functioning of the rooms division and will spearhead various functions like front office, housekeeping, security, reservations and recreational areas. He will work closely with the leadership team at the property to enhance guest experience and drive loyalty program benefits for customers.

Prior to joining Novotel Hyderabad Convention Centre Vijay was associated with Novotel Hyderabad Airport and a few prominent hotels like Hyatt Regency Ahmedabad, Hyatt Hyderabad Gachibowli, Diani Reef Beach Resort and Spa Mombasa, Kenya, Courtyard Marriott Chennai etc.

Speaking on the appointment Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre said “We are extremely delighted to have Vijay with us as Director of Rooms and we are confident that with his experience he will maintain high quality standards at the property and also raise the bar of expectations for our guests by providing them with newer and evolved experiences.”

Appointment | Radisson Blu Hotel & Spa, Nashik appoints Ms. Laltlanpari Varte as Director of Spa & Wellness

Radisson Blu Hotel & Spa, Nashik appoints Ms. Laltlanpari Varte as Director of Spa & Wellness 

October 2021: Radisson Blu Hotel & Spa, Nashik announces the appointment of Ms. Laltlanpari Varte as the Director of Spa & Wellness.

As the Director of Spa & Wellness, she will implement hand-crafted signature spa and recreational experiences at the hotel’s exquisite spa, salon and fitness center which also houses an internationally acclaimed ASB squash court. Her expertise in spa, salon and wellness functions coupled with a deep insight into personal fitness and natural living principles, gives her an edge in luxury wellness programs and experiences. 

An industry specialist with extensive experience of over 13 years in luxury spa operations, Ms. Varte has worked with several reputable hospitality groups across India including the Trident Hotels, Taj Hotels, Hyatt Hotels and Conrad Hotels & Resorts. 

Specializing in Ayurveda therapies, beauty treatments and cosmetology, Ms. Varte will focus on establishing the spa and wellness center at Radisson Blu Hotel & Spa, Nashik as a leading luxury spa destination, offering specially curated signature therapies that harmonize ancient philosophies and modern science.  Ms. Varte will ensure that only the best, natural, and premium ingredients are used to cleanse, tone, and refresh the body and mind for complete rejuvenation.  

Speaking of her new appointment, Ms. Laltlanpari Varte - Director of Spa & Wellness, Radisson Blu Hotel & Spa, Nashik said, “I’m very excited to join the Radisson Blu Hotel & Spa, Nashik family and I look forward to the opening of our world-class luxurious ‘ATMAN – The Spa’ in Nashik - which is known to be a very spiritual destination and the perfect location to relax and find inner peace. My focus here will be to include authentic spa rituals, treatments and amenities with indigenous roots and cultural significance”. 

Ms. Varte holds a bachelor’s degree in Economics from Mizoram University post which she went on to pursue a Diploma in Beauty & Spa Management, Ayurveda Spa Therapy, and a Diploma in Beauty Culture & Hair Dressing. Furthermore, she is also a certified cosmetologist from the Polytechnic Institution of Aizawl, Mizoram. 

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. 

Appointment | Sharin Joseph appointed as Director of Sales & Marketing at Courtyard and Fairfield by Marriott Bengaluru Outer Ring Road

Sharin Joseph who was recently appointed as the Director of Sales & Marketing at the dual-branded hotel, Courtyard and Fairfield by Marriott Bengaluru Outer Ring Road (ORR), comes with over 13+ years of experience with International hotel chains like Marriott International, Hyatt, Wyndham. His last assignment was at Fairfield by Marriott Bengaluru Rajajinagar as Director of Sales where he successfully repositioned the hotel.

His new position will see Sharin taking on a further leadership role, leading a team as well as strategically assisting the marketing roadmap for both properties. An ardent and dynamic hotelier, he strives to achieve business success through a creative and dedicated approach in tandem with the team.

When not at work, Sharin enjoys adventurous cycle rides, playing badminton and jamming with his friends over the weekend.

Award | Minor Hotels Sweeps Another Big Win With 38 Accolades In 2021 Condé Nast Traveler Readers’ Choice Awards

Minor Hotels, the parent company behind the Anantara, Avani, Tivoli, NH Collection, and Elewana hotel brands, is pleased to announce a total of 38 accolades awarded to its properties worldwide in 2021 Condé Nast Traveler US and UK Readers’ Choice Awards. The trove of prestigious accolades is a resounding vote of confidence in the group’s ability to lead the sector as it emerges from months of disrupted travel.

Leading these great results, two resorts have been named in the overall Top 50 Resorts globally, placing these properties among the most inspirational, trusted and loved hotels in the world. Naladhu Private Island Maldives, the exclusive luxury island resort was voted #4, closely followed by Anantara Chiang Mai Resort in Northern Thailand as #8. Furthermore, two hotels were included in the Top 50 Hotels globally, Souq Waqif Boutique Hotels by Tivoli in Doha as #13 and The Marker Hotel in Dublin ranked #46.

Continuing the top rankings of the world’s most prestigious hotels, the uber-exclusive Naladhu Private Island Maldives was also voted #1 among Top 30 Resorts in the Indian Ocean for the fourth time in five years, while fans of Anantara Chiang Mai Resort helped the serene riverside property retain its #1 ranking in the Top 20 Resorts in Thailand.

Award | Naladhu Private Island Maldives Named #1 Top Resort in Indian Ocean & #4 Best Resort in the World

Naladhu Private Island is excited to share that it has once again been named the #1 Top Resort in the Indian Ocean in the annual Condé Nast Traveler Readers’ Choice Awards. In addition Naladhu has been named #4 in the Best Resorts in the World.

The annual Readers’ Choice Awards are the longest-running and most prestigious recognition of excellence in the travel industry. For the 2021 vote, the readers were asked to draw on their happiest travel moments, spotlighting the places that made those magical moments possible, in a show of support for the travel industry.

Located on the edge of a pristine lagoon in the South Malé Atoll, Naladhu will reopen on November 1st after a complete renovation, revealing an impressive new look and feel, with the public areas and accommodation being redesigned and the resort’s top suite, the Two Bedroom Pool Residence, reopening with its own 20 metre private beach.

The new product will further support the amazing service and experience that the Naladhu team has delivered over recent years, with the resort being internationally recognised as #1 in the Indian Ocean for four of the last five years and two years in a row being named in the top five of the Best Resorts in the World.

Appointment | Le Meridien Hyderabad appoints Umesh Kumar Yadav as Housekeeping Manager

Le Meridien Hyderabad has announced the appointment of Umesh Kumar Yadav as Housekeeping Manager.

Before joining Le Meridien Hyderabad, Umesh Kumar was the Executive housekeeper at Ramada by Wyndham Khajuraho, Madhya Pradesh.

In his new role, Umesh will lead the Housekeeping Department. A graduate of IHM Punjab, with his 12 years of commitment in the hospitality industry, he has showcased successful stints with national and international hospitality brands such as the Radisson, Marriott & Accor.

Commenting on his appointment, Yadav, Housekeeping Manager, Le Meridien Hyderabad said, “I am both delighted and proud to be presented with the opportunity to join Le Meridien Hyderabad as Housekeeping Manager. I look forward to driving the Housekeeping team to achieve the organizational objectives and growing them towards productivity”.

To positively impact and achieve the overall hotel goals and guest satisfaction, Umesh will work closely with the leadership team of the hotel. His focus will be to position the hotel as a leading hospitality brand in the premium lifestyle and keeping in mind the dynamic conditions.

Umesh is a team player and is passionate about cricket, travel to explore new places and music.

New Launch | VLCC | Minor Hotels to Launch Media-Spa Wellness Facility in Partnership with VLCC at Avani+ Hua Hin in January 2022

Minor Hotels to Launch Media-Spa Wellness Facility in Partnership with VLCC at Avani+ Hua Hin in January 2022

Minor Hotels is delighted to announce the launch of the Medi-Spa Wellness Facility in Partnership with VLCC at Avani+ Hua Hin Resort in early 2022.

Minor Hotels has partnered with India’s leading wellness & beauty services and products brand, VLCC to pioneer the concept of wellness in its truest form. Minor’s first partnership with VLCC, the therapeutic and wellness center is set to launch in January 2022 at Avani Spa in the upscale Avani+ Hua Hin Resort.

As Thailand prepares to fully reopen its borders to vaccinated international guests, the opening coincides with heightened demand for wellness travel to Thailand. VLCC Wellness will offer programs that combine traditional techniques with modern medical diagnostic treatments along with tailored exercise and nutrition regimens to deliver all-encompassing results. Guests will be able to immerse themselves in a holistic retreat, enjoying head-to-toe aesthetic and medical treatments during 3 to 21-night residential packages.

Appointment | Neil Palmer New COO named at Six Senses

Six Senses has named Neil Palmer as its new chief operating officer. Palmer brings 37 years of experience to the role, including a 25-year stint with Starwood Hotels where he became SVP of operations in the Asia Pacific.

Specialising in pre-openings and pipeline growth during this time, his new role will demand a similar set of skills. He’s being brought in to move the brand’s operations forwards, and closer towards wellness and sustainability.

“With his boundless experience, energy and integrity, Neil is an exciting new protagonist in the Six Senses story as we continue to unite our vision of hospitality and reconnection in our places and spaces,” said CEO Neil Jacobs.

“I am thrilled to be part of this amazing hotel company and global hospitality and wellness brand. I have observed with admiration the development of Six Senses over the past few years. I believe there remains massive opportunity in the industry space where Six Senses already plays a leading role. There is truly no better brand positioned to lead the way forward,” added Palmer.

New opening | Guggenheim Abu Dhabi set to open by 2025

The Guggenheim Abu Dhabi is on track to open by 2025, authorities in the emirate have confirmed. Facing numerous delays over the years, the museum was first announced in 2006.

Joining a collection of Solomon R. Guggenheim Foundation museums, including arguably the most famous in Manhattan, the Abu Dhabi museum has been designed by Frank Gehry. When it opens, it will present a range of global modern and contemporary art pieces, with a specific focus on West Asia, North Africa and South Asia.

Gehry commented: “It is truly thrilling to see this project enter into this new phase. I am immensely proud to work closely with our partners, DCT Abu Dhabi and the Solomon R. Guggenheim Foundation, to create a home for their ground-breaking cultural program. I hope that this building is embraced by the people of the UAE and that this work will endure as a landmark for the country for many years to come.”

“Guggenheim Abu Dhabi fosters a deeper understanding of how different art perspectives have shaped the interconnected histories and cultures of our time. With both Emirati and regional experts playing a key role in the development of the museum’s collection and programmes, Guggenheim Abu Dhabi will provide a first-of-its-kind platform for artists from the UAE and the Gulf,” said The Department of Culture and Tourism – Abu Dhabi (DCT Abu Dhabi) in a statement.

H.E. Mohamed Khalifa Al Mubarak, Chairman of DCT Abu Dhabi, continued: “Guggenheim Abu Dhabi advances Abu Dhabi’s position as a dynamic centre for arts and culture. The region’s pre-eminent museum of global modern and contemporary art, Guggenheim Abu Dhabi will present an equitable platform for art from all over the world. The museum will also play a civic role through its mission to spark wider interest in global modern and contemporary art, fostering diversity and inclusion in a meaningful cultural exchange.

“As we move forward with our plans, it is crucial to recognise the impact of this museum in realising our vision for the Emirate’s culture and creative industries. Investing in these industries is pivotal to the economic development of our Emirate, and to our contribution to the global art world. Guggenheim Abu Dhabi, along with other cultural institutions such as Louvre Abu Dhabi and Zayed National Museum, will undoubtedly contribute significantly to a thriving creative scene.”

Appointment | Khalidiya Palace Rayhaan by Rotana names director of leisure

Khalidiya Palace Rayhaan by Rotana has appointed Athanasios “Thanos” Tsaparas as its director of leisure. Tsaparas will oversee all the leisure facilities and operations at the property.

He will handle operations of the recreation spaces, sports areas, kids club, spa, and live entertainment. He will also handle his leisure team to elevate customer service within the division.

Khalidiya Palace Rayhaan by Rotana said in a statement: “A self-motivated and progress-driven individual with an extensive international background in luxury resorts, Athanasios is happy to join and lead this unique city retreat destination, the Beach Club at Khalidiya Palace Rayhaan by Rotana featuring one of the capital’s largest swimming pools, a 200-meter private beach, an extensive Bodylines Fitness & Wellness Club, children facilities, tennis and squash courts and much more.”

Tsaparas’ journey to Khalidiya Palace Rayhaan by Rotana

From Greece, Tsaparas path to hospitality is much different than others. While he started out as a personal trainer with Blue Lagoon Resort in Greece, he later went on to serve as a lance corporal for the military in Cyprus.

He then worked in Japan for six months as a ski instructor before going to Canada to hold a similar position at the Alpine Ski Adventure Camp Whistler Blackcomb. Following a string of ski instructor and fitness trainer roles in England and Switzerland, he moved to Dubai to work with One&Only Royal Mirage.

He stayed in the emirate for two years on its recreation management team before moving to Crete as a regional recreation manager with Grecotel Hotels.

Appointments | Swapnil Chandawale is the new Executive Chef at Hyatt Pune, Kalyani Nagar

He will spearhead complete restaurant operations, kitchen management, and banquet event operations, ensuring high-quality services to achieve customer delight.

The Hyatt Pune, Kalyani Nagar has appointed Swapnil Chandawale as the new Executive Chef. He will spearhead complete restaurant operations, kitchen management and banquet event operations, ensuring high-quality services to achieve customer delight.

Chandawale is a graduate of Pune’s Bharti Vidyapeeth Institute of Hotel Management and had started his career in the F&B  service department. However, his passion for learning and budding curiosity made him shift to the culinary department and since then he has garnered experience across the culinary sector.

His culinary path led him to various countries with the best of exposures and experiences including a stint with Royal Caribbean Cruise and as Sous Chef at the Waterman Pub & Resort in England. Chandawale credits his traveling for substantially influencing his culinary skills, allowing him to create flavor combinations that impart unique qualities to dishes.

"I believe a chef should be like a harmonica, it is considered to be different and symbolizes ephemeral lifestyle that allows for an open and carefree mind,” he stated.

Appointments | Hilton Garden Inn Lucknow appoints Rahul Korgaokar as their General Manager

Prior to joining Hilton, he was the General Manager of Aurika Hotels & Resorts, the luxury brand of Lemon Tree Hotels

Rahul Korgaokar, who has taken over as the General Manager, Hilton Garden Inn Lucknow brings with him over 18 years of rounded experience in the hospitality industry.

Prior to joining Hilton, he was the General Manager of Aurika Hotels & Resorts, the luxury brand of Lemon Tree Hotels.

Earlier Rahul 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.

Rahul is an alumnus of the Institute of Hotel Management, Aurangabad (Taj Group), and the Oberoi Centre of Learning and Development. Having climbed the ladder through the F&B route, Rahul has been a part of a number of pre-opening projects for both hotels & restaurants, including in his most recent role with Aurika.

Rahul is married and both he and his wife are extremely fond of dogs, and they have 2 of their own. Other than that, Rahul is an avid reader, traveler, and a self-proclaimed gourmand. He balances his love for food with his affinity for fitness. Rahul has mastered a number of languages which include French and German, in addition to Hindi, Marathi, and English.

NEWS | Doha restaurant to welcome lauded Mexican chef

Chef Auilles Chavez will post up at Vertigo within Banyan Tree Doha

Mexican chef Anquiles Chavez is flying over to Qatar for a guest appearance at Vertigo – Banyan Tree Doha at La Cigale Mushaireb’s latest restaurant.

Though the panoramic restaurant is centered on Pan-Asian cuisine, chef Chavez will be in the kitchen from October 5 to 9 injecting some of his own cultural influences into the menu.

Starters include guacamole as well as tuna tartare, while the main dishes feature the flauta de Borrego, a lamb stew, the hamour en mole, a catch cooked with a green mole sauce, and the signature wagyu slow-cooked short rib. For dessert, the chocolate Jango will be the star with chili chocolate mousse, raspberry jelly, and caramel glaze.

Chavez will conduct two live cooking masterclasses, on the sixth and seventh of the month. Those interested will be able to join the class for QAR300 per person.

Aurelio Giraudo, cluster general manager, Banyan Tree Doha at La Cigale Mushaireb, commented on the event: “We are extremely excited about the imminent visit of Chef Chavez. We are committed to delivering on our promise to bring unique activations through our brands and restaurants in Doha, and we are certain that this event will bring our guests in Qatar a sensational experience never to be had before.”

Appointments | The Retreat Palm Dubai MGallery shakes up culinary team

The Retreat Palm Dubai MGallery shakes up culinary team Nrupen Pottavatri is executive chef and Mouin Al Najjad is sous chef of Bait Al Nakhla

Chef Nrupen Pottavatri

has been with The Retreat Palm Dubai since November 2017, starting out as sous chef. He was promoted to the role of executive sous chef after eight months, and was eventually named as executive chef. In his role, he will continue to head the culinary team of the hotel’s four dining venues namely Vibe all-day dining restaurant, the Arabic dining outlet Bait Al Nakhla, Chapters Café, and Ripples Juice Bar. He is also in-charge of Rayya Nutri, a part of Rayya Wellness brand.

He has more than 15 years of culinary experience gained in UAE and India. Before joining The Retreat Palm Dubai, he was the sous chef at Movenpick Hotel Bur Dubai. He also previously worked at Filini at Radisson Blu Yas Island, and at Segreto at Madinat Jumeirah.

Chef Mouin Al Najjad

meanwhile is the new sous chef at Bait Al Nakhla, the hotel’s recently-opened Arabic dining venue. Specialising in Arabic cuisine, Najjad will lead Bait Al Nakhla’s kitchen team and ensure authentic Middle Eastern flair and flavours in every dish. 

Prior to this role at The Retreat Palm Dubai, he was the Arabic chef at Lapita Hotel at Dubai Parks and Resorts. He also worked as a chef de partie at Al Iwan Restaurant at Burj Al Arab, and as sous chef at Bonnington Hotel JLT and Tamani Hotel Marina.

Samir Arora, cluster general manager, expressed his confidence on the culinary team: “We congratulate Chef Nrupen on his promotion, and welcome Chef Mouin to The Retreat Palm Dubai family. Chef Nrupen has been instrumental in developing the hotel’s healthy culinary offers over the past four years, especially in spearheading the launch of Rayya Nutri. Moreover, we have received exceptional feedback on Bait Al Nakhla’s authentic Middle Eastern dishes, thanks to Chef Mouin. We are indeed fortunate to have such skillful chefs at the helm of kitchen operations as we know that their talents will continue to impress and excite our guests’ taste buds.”

Hyatt News | Hyatt Centric Brand Debuts in UK with Cambridge Opening

Hyatt Centric Brand Debuts in UK with Cambridge Opening

The 150-guestroom hotel offers share-worthy rooftop views, four modern drinking and dining outlets and easy access to the heart of Cambridge

CHICAGO, (October 4, 2021): Hyatt Hotels Corporation (NYSE: H) announced today the opening of Hyatt Centric Cambridge. The milestone opening marks the debut of the Hyatt Centric brand in the country and the 10th Hyatt hotel in the UK, showcasing Hyatt’s strength and continued growth in the region. Situated just outside the center of Cambridge, renowned for its leafy parks, magnificent architecture, picturesque River Cam and stunning historic center, the 150-guestroom hotel provides the perfect launchpad for adventurous travelers to explore the buzzing city.

Located within the new sustainable neighbourhood of Eddington developed by the University of Cambridge, two miles northwest from the city’s historic heart, guests can explore the quaint cobbled streets or enjoy an afternoon punting on the River Cam, passing by stunning University colleges. The biggest and most well-known museum of Cambridge, the Fitzwilliam Museum, is only a short drive away. Wandering the museum, travelers will discover artworks by Monet, Picasso, Rubens, and Rembrandt. Guests will be offered an opportunity to have the true Cambdridge experience, connected to the heart of the action, with electric bicycles available to rent.

Set around a central courtyard, the hotel’s modern, inviting architecture and interiors, designed by Stirling Prize-winning architects dRMM, with interiors by globally renowned design studio AvroKO, reflect the destination’s storied history. The social lobby features floor-to-ceiling windows flooding the space with bright, natural light, and modern furnishings with natural, wood finishes. A carefully curated selection of artworks nod to the scientific history of Cambridge, adding vibrant flashes of color to the communal spaces.

“We are thrilled to open the doors of Hyatt Centric Cambridge. Cambridge is one of the most iconic cities in the UK thanks to its magnificent architecture, university buildings and historic center. The hotel’s location allows curious guests to make the most of what the destination has to offer,” said Martin Newbould, General Manager, Hyatt Centric Cambridge. “We are excited for our guests to enjoy the hotel’s array of facilities including our distinct bar, restaurant and coffee shop, which offer savvy travelers shareworthy experiences.” 

Guestrooms

The 150 chic guestrooms mix understated grandeur with art deco touches. Warming mustard velvets mix with bold, calming blues, all complemented by rich walnut wood touches. 57 guestrooms offer a stunning courtyard view, 30 of which are deluxe rooms offering an even more spacious stay. Rooms include a selection of thoughtful amenities, featuring a flat screen television with Bluetooth capabilities, an alarm clock radio with Bluetooth pairing, Bee Kind bath amenities, cozy bathrobes and more.

Food and Beverage

Four distinguished dining options offer a diverse mix of international cuisine, using local produce from established Cambridge brands. Guests can kick-start their morning at KOTA’s coffee shop, with artisan baked goods, third-wave coffee from Saint Espresso roasted on site, as well as revitalizing juices and smoothies.  

KOTA restaurant will focus on the Finnish concept of charcoal cooking and community dining; catering for guests and locals throughout the day with fresh, bright brunches leading into light daytime dining, and a chargrilled evening menu complemented by botanical cocktails.

The Dutch offers classic cocktails with a twist, serving lip-smacking flavor combinations inspired by exotic drinks from all corners of the globe. Guests can indulge in delicious light bites and sharing platters including cured meats, British cheeses and antipasti.

The seasonal roof terrace is the perfect spot for a sundown and provides unparalleled views to match. Created by the team of mixologists, guests can sip on imaginative, botanical cocktails which mix aromatics, fresh infusions and shrubs. The menu also includes a selection of refreshing craft beers all from local breweries, as well as nibbles and small bites.

Meeting and Event Space

Travelers can make the most of the comfortable co-working area, which offers free Wi-Fi and all the hotel’s amenities on hand. Two adaptable meeting rooms, spanning 44sqm and 24sqm, boast large windows and high-spec audio visual equipment for meetings, conferences and events for up to 30 people.

The seasonal roof terrace will also cater for larger events, hosting up to 150 guests for drinks receptions, presentations, networking and many other social gatherings.

The hotel also includes a fitness center offering state-of-the-art equipment and free weights, so guests can maintain their healthy lifestyle whilst on the road.

For more information or to make a reservation, please visit hyattcentriccambridge.com

Guided by its purpose of care, Hyatt’s multi-layered Global Care & Cleanliness Commitment further enhances its operational guidance and resources around colleague and guest safety and peace of mind. More information on Hyatt’s commitment can be found here: hyatt.com/care-and-cleanliness.

The term “Hyatt” is used in this release for convenience to refer to Hyatt Hotels Corporation and / or one or more of its affiliates.

Ingredient Ideology | Baked Bean Bonanza By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Baked Bean Bonanza

A delicacy par excellence, versatile & variable!

Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Baked beans are a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked but usually stewed in the sauce. Canned baked beans are not baked, but are cooked through a steam process.

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively. Did you know Brits eat beans for breakfast? We do and this is because England is known for its Full English Breakfast (picture below) consisting of sunny-side up eggs, English back bacon, cooked tomato slices, black pudding (sausage), mushrooms and fried bread. Baked bean originated in the U.S.

 Navy beans are called haricot beans in England and also go by names such as Boston beans and white pea beans. Baked beans on toast is often served for breakfast as a part of a fry up (the British term for a Cooked English Breakfast). More to the point, can tinned white beans swimming in a vivid tomato sauce justifiably be called a superfood? “But baked beans provide protein, fibre and micronutrients including thiamine, copper and manganese, so they are a nutritious food.

Let us look at a few culinary applications of Baked Beans:

Baked beans are a good source of fiber, thiamine, copper, phosphorus and lycopene which overall rates it quite well in terms of beneficial offerings. 

Some of the ways in which baked beans have been used are well known to us the idea is how to make it more creative and interesting to apply a creative mind to the concept and make it more acceptable.

1. Baked Bean Cheelas with sour cream dip and tossed green salad is a good way to enjoy a brunch with added flavors of curry leaves, cumin seeds, coriander, green chilies.

2. Baked Bean Ragda Pattice has been one of my early time favorites and the fusion of giving it a rustic tadka with garlic, onions, chilies and a dash of rock salt, placed on the chaat plate topped with schezuan tamarind chutney is just awesome.

3. Baked Bean Pan Rolls, this one calls for a mix-n-match approach in which we temper the beans with herbs, chili flakes, ginger, olives and parsley and then roll them in between ragi pancakes/dosas and top it with a pepper salsa, cheese and bake.

4. Baked Bean Stuffed Mexican Kofta Curry, this one is a must try as well. A sweet potato outer covering flavoured with fennel and cumin, the inside softy filling with puree of baked beans cooked with mava and desi masalas, shaped into koftas, deep fried, steeped in a peri-peri mexi makhani sauce.

5. Baked Bean Ravioli Al Fresco, a square shaped fresh home-made pasta with a cheesy baked bean stuffing, boiled/ fried and served with assortment of dipping sauces flavoured with white wine, gherkins, olive oil, fresh basil and parmesan shavings.

6. Baked Bean & Olive Pao Bhaji, one that will call for a second helping or even more on your plate. A typical desi pao bhaji concept involving the beans, cauliflower, peas, potatoes, capsicums, cooked in butter and oil, tempered with the pao bhaji spices, tomato puree, coriander leaves and served with splash of lime, pickled onions and olives, and a nice jalapeno cheese masala pao.

Let us check out a few Easy & Tempting Recipes with Baked Beans:

Recipe-1] Baked Bean Wraps

Ingredients:

For the Wraps:

Maida-1 cup

Oil-2 tsp

Salt-1 pinch

Water-as needed to make a firm dough

Rest for 20 mins, divide into 5-6 portions, prepare thin chapattis and cook them on both sides.

For the spread options on the wraps:
mayonnaise-1/4 cup

Schezuan chutney- 2-3 tsp

Green chutney mayo-2-3 tsp

Hung curd spread with mint and cucumber

For the filing of the wraps:

Baked beans in tomato sauce -1 cup

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Boiled chicken- cubes/shreds-1/2 cup

Grated cheese-1/4 cup

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Kasuri methi-1 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-2-3 tsp

Coriander-1 tsp chopped

Lettuce leaves-1 cup

Sliced olives/ gherkins/ cherry tomatoes as needed

Method:

1. Prepare all the ingredients, assemble them as required for the recipe.

2. Prepare the wraps, cook them on a tava and keep them aside.

3. Heat oil and butter in a pan saute the garlic, onions, chilies, add in the canned beans, seasonings, herbs, chili flakes, etc and cook for 2-3 mins, add in the ketchup, spices, and coriander leaves and mix well, switch off the flame, cool aside.

4. Re-heat the prepared wraps on a tava, apply a little oil/butter, and remove, place the lettuce leaves, prepared to fill, add in the assorted veggies/olives, gherkins, cheese, etc, and give it a nice roll-up.

5. Place in a tray and bake it if desired for a few mins with a topping of white sauce and cheese, serve hot. 

Recipe-2] DESI BAKED BEAN CASSEROLE

Ingredients

Oil-2 tsp

Butter-1 tsp

Cumin seeds- ½ tsp

Hing-1/4 tsp

Dried red chilies- 1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomatoes-1-2 small chopped

Salt to taste

Baked beans in tomato sauce- 1 cup 

Chicken sausages-2-3 sliced

Baby potatoes- 4-6 no cut 1 x2 boiled

Red chili powder-1/4 tsp

Coriander powder- 1 tsp

Turmeric powder-1/4 tsp

Tomato puree-1/2 cup

Cashew paste-1-2 tsp

Peanut butter-1-2 tsp

Water-1/2 cup

Coriander -2 -3 tbsp. chopped

Method:

1. Prepare all the ingredients for the baked bean recipe.

2. Heat oil and butter in a pan saute the spices for tempering, add in the ginger-garlic paste, onions, tomatoes to saute for a minute.

3. Add in the boiled baby potatoes, sausages, salt, and all masalas and mix well. Add in cashew paste, peanut butter, and a little water, cover and simmer it, Cook for 2-3 mins, garnish with coriander leaves.

4. Serve this delicacy with toasts, pitta bread, lavash, focaccia bread, etc.

Recipe- 3] INDO WESTERN BAKED BEAN BAKED DISH

Ingredients:

oil- 2 tsp

butter-1 tsp

garlic-1 tsp chopped

green chilies-1 tsp chopped

onion-1 small chopped

salt to taste

crushed black pepper to taste

baked beans in tomato sauce- 2 cups

boiled macaroni pasta-1 and a half cup

chili flakes-1/4 tsp

mixed herbs-1/4 tsp

tomato ketchup-2-3 tsp

green capsicum-1/2 cup chopped

red chili sauce-2-3 tsp

white sauce- 1 and a half cup

grated cheese-1/2 cup

assorted cold cuts- salami/ ham/ sausages/ bacon- 1 cup cut

can also use canned tuna fish -1 cup

add ons into the baking dish- black and green olives, fresh herbs.

Add ons into the baking dish- broccoli, zucchini, mushrooms.

Method:

1. Assemble all the ingredients for the baked bean baked dish.

2. Heat oil in a pan saute the ingredients starting with garlic, chilies, onions, add in the green capsicum, assorted meats/cold cuts, veggies of your choice.

3. Add in the seasonings, herbs, chili flakes, sauces, little water and cook for 2 mins. Add in the beans and macaroni pasta and mix well.

4. Simmer the mixture for 3-4 mins, add in the white sauce and little cheese and toss well.

5. Place the mixture into a greased baking dish/tray and top with more cheese, olives, etc and place it for baking around 20-25 mins and 160 degrees celsius and serve hot with garlic bread.

Recipe- 4] SPICED BAKED BEANS WITH SAUSAGES

Ingredients:

Oil- 1 tsp

Butter-1 tsp

Spring onions- 3-4 sliced

Ginger-1 tsp chopped

Red chilies- 1-2 slit

Lemon grass- 3-4 pieces

Celery-1 stalk cut into small pieces

Fresh basil leaves- 3-4 no

Shallots- 5- 8 no peeled and cut 1 x 2

Boiled chicken cubes-1 cup

Chicken sausages- 1 cup sliced

Water chestnuts- 4-5 sliced

Salt and pepper to taste

Water/stock- 1 cup

Soy sauce- 2-3 tsp

Peanut butter-2-3 tsp

Red chili sauce-1 tsp

Raisins- 2-3 tsp

Corn starch solution-2-3 tsp

Greens to garnish as required

Method:

1. Prepare all the ingredients for the recipe and keep it ready.

2. Heat oil and butter in a pan and saute the ginger, red chilies, lemongrass, spring onions, basil leaves, shallots, cook for a couple of minutes.

3. Add in the baked beans, chicken cubes, sausages, and any other veggies of your choice as well, and add little water/stock as desired for gravy.

4. Also add in the seasonings, sauces, and peanut butter and blend it all well into the recipe, simmer for 3-4 mins.

5. Add in the water chestnuts, a little corn starch slurry to thicken it up a little, and add raisins and greens, serve it hot on a bed of sticky rice/ steamed jasmine rice/ egg fried rice.

Recipe-5] TADKEWALA BAKED BEAN PULAO

Ingredients:

Oil-2 tsp

Butter-2 tsp

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Slit green chilies- 2-3 no

Slit red chilies-2-3 no

Sliced onions- 1 small

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Tomatoes-1/2 cup chopped

Red chili sauce- 2 tsp

Soya sauce-1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1/2 cup grated

White sauce/cream-1/2 cup

Sliced black/ green olives- 4-5 no

Baked beans in tomato sauce- 1 cup

Cooked white /brown rice- 1 and a half cup

Additional veggies/non-veg ingredients may be added as well.

Assorted fresh herbs/micro-greens for garnish

Method:

1. Assemble all the ingredients for the tadka rice and bean combo.

2. Heat oil and butter in a pan, saute the curry leaves, cumin, ginger, garlic, chilies, onions for a minute. Add in the tomatoes, salt, pepper, herbs, chili flakes, sauces, I also prefer to add colorful capsicum dices here at this stage for a crunch in the rice.

3. Add in the baked beans, rice and toss it up well, cook for 3-4 mins.

4. Now add in the white sauce/ cream and cheese, olives and mix well, cook for another 2-3 mins and serve hot.

Recipe- 6] TEMPERED BAKED BEANS ON TOAST

Ingredients:

Oil-1 tsp

Butter-1 tsp

Onions-1 small chopped

Green chilies-1 tsp chopped

Garlic- 1 tsp chopped

Celery-1 stalk chopped

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

Baked beans in tomato sauce- 1 cup

Red chili sauce-1-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Chaat masala-1/4 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-1-2 tsp

To spread on the bread:

Cream cheese/ peanut butter/ pesto mayo

Choice of bread/ base:

White bread/ brown bread/ french bread slices- 6- 8 no

Method:

1. Pre-prep all the ingredients for the beans on toast recipe.

2. Toast the cutout pieces of bread/sliced french bread etc for a few mins and keep aside.

3. To prepare the baked bean topping heat oil and butter in a pan, saute the onions, chilies, garlic, celery in a pan for a minute. 

4. Add in the capsicums, salt, pepper, herbs, chili flakes, spices, a little water, and sauces and mix well. Cook for 2 mins.

5. Add in the beans, and simmer them for 2-3 mins, adjust the seasonings and taste, should be moist but not watery.

6. Just before serving the toasts, apply the spread on the base toasts and spoon over the baked bean mixture, add more grated cheese on top if desired, or serve a cheese sauce/ dip at the side. Gratinate/ bake the toasts in the oven/salamander for 2-4 mins and remove. Serve hot as a snack/ appetizer.

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 | Carnival Corporation Names Company Veteran Sture Myrmell to Lead Carnival UK; Appoints Global Tourism Leader Marguerite Fitzgerald to Lead Carnival Australia

MIAMI, Sept. 28, 2021 /PRNewswire/ -- Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), the world's largest cruise company, today announced two appointments within its global leadership team, naming industry veterans to lead operations for Carnival UK and Carnival Australia.

Effective Oct. 18, Sture Myrmell, currently president of P&O Cruises Australia and president of Carnival Australia, will begin his new role as president of Carnival UK, the UK's largest cruise operator, overseeing the Cunard and P&O Cruises UK cruise line brands. Myrmell, who will be based in Southampton, England, will also serve temporarily as president of Cunard during the recruitment for that position. He will report directly to Josh Weinstein, chief operations officer for Carnival Corporation, who also has responsibility for Carnival UK.

Effective Jan. 10, 2022, Marguerite Fitzgerald, most recently serving as the lead for Boston Consulting Group's (BCG) global lodging and leisure practice, as well as its global strategy business, will assume Myrmell's prior position serving a dual role as president of P&O Cruises Australia and Carnival Australia. Fitzgerald, a global travel and tourism veteran bringing deep expertise in all aspects of cruise operations to Carnival Corporation, will be based in Sydney and report directly to Jan Swartz, group president, Holland America Group.

"Sture is a two-decade-plus veteran at our company, so we look forward to him bringing his deep experience, excellent leadership skills and proven track record of success to a new leadership opportunity," said Weinstein. "He will play a crucial role in our success in the UK, and we look forward to his contributions as we deliver to our guests the best vacation experiences in the world."

With over 20 years of experience with Carnival Corporation, Myrmell has served in multiple positions across the Princess Cruises, Cunard, Seabourn and P&O Australia brands. In his new role with Carnival UK, Myrmell replaces Simon Palethorpe, who will be leaving the company at the end of November after six years for a new opportunity.

"Simon has been a true asset for the company these past years, and we wish him the best with this new opportunity," said Weinstein. "He successfully revitalized the Cunard brand and then ably stepped into the role of president of Carnival UK for the past 15 months, leading both P&O Cruises and Cunard back into guest operations this summer with the Carnival UK executive team."

Australian-born Fitzgerald brings two decades of strategy and operational experience in retail and leisure travel to her dual-role position with Carnival Australia, replacing Myrmell.

Fitzgerald has worked across global geographies developing international strategies for travel and tourism companies, including over 10 years working with cruise lines – including several Carnival Corporation brands – in virtually every area of operations, from commercial to hotel to maritime. Prior to her time at BCG, Fitzgerald served for several years in the Australian power industry.

"Marguerite is a trusted global authority in the travel and tourism industry with extensive expertise in the worldwide cruise passenger market, including direct experience working in the Australian and New Zealand region," said Swartz. "With the insight she brings from consulting with some of the world's most well-known travel and tourism companies, including several of our brands, she is uniquely qualified to make a strong contribution to Carnival Australia's continued success. We are delighted to welcome her to the team."

About Carnival Corporation & plc 
Carnival Corporation & plc is one of the world's largest leisure travel companies with a portfolio of nine of the world's leading cruise lines sailing to all seven continents. With operations in North America, Australia, Europe and Asia, its portfolio features Carnival Cruise Line, Princess Cruises, Holland America Line, Seabourn, P&O Cruises (Australia), Costa Cruises, AIDA Cruises, P&O Cruises (UK) and Cunard.