NEWS | Decrease in Covid-19 cases is the new key to revive and evolve business: TAAI President

According to the aviation regulator Directorate General of Civil Aviation (DGCA), domestic airlines flew 8.99 million passengers last month, as against 5.27 million in October 2020. The number of passengers who flew on domestic carriers in October 2021 increased by more than 70 per cent over the corresponding figures during the same period last year.

Commenting on the development, Jyoti Mayal, President, Travel Agents Association of India (TAAI) expressed her gratitude to the Union Civil Aviation Minister, Jyotiraditya Scindia and the DGCA for working tirelessly in the direction and allowing airlines to operate services at full capacity from last month.

TAAI has been linked with various airlines, travel agents and tour operators at the grass root level for making travel hassle free keeping in mind all the safety measures and guidelines released by the Government of India and various state governments for providing an easy passage for intra-state travel.

Welcoming this news and congratulating the authorities, the TAAI President said “Our association has always been an active participant and such good passenger statistics will work as a morale booster for the travel trade. For several months, air carriers operated under various restrictions which refrained people from travelling thus not doing any good to the business post Covid. Now with the services operating at full capacity there is a huge hike in travellers which is a good sign.”

She further added, “Reversing an order which came into effect in April this year, during the second wave of the Covid pandemic, meals can now be allowed on flights with a journey time of less than two hours. This will further enhance the travel experience.

NEWS | Emirates plans to issue IPO, prepares for recovery in 2022

The Dubai-based airline Emirates may become a publicly-traded company. Sir Tim Clark, President, Emirates at the Dubai Airshow 2021, said that that it could happen as the city-state tries to boost its local financial market while promising that its fleet of iconic double-decker jumbo jets would soon fly the skies again. This comes after Dudai announced plans to list its state-owned electricity company and other government-backed firms to raise liquidity and expand the local Dubai Financial Market so it can compete with bigger counterparts in the region.

Following the news that Dubai-based airline Emirates could be included in plans to issue initial public offerings (IPOs) on the city’s stock market, Neha Bhatia, Construction & Infrastructure Editor at GlobalData’s MEED, said that Emirates appears to be on the path to recovery, and the airline’s potential listing could further buoy optimism around its post-pandemic growth prospects. “Emirates’ listing – should it proceed – could restore confidence in the airline’s financial position and reiterate its reputation as Dubai’s most valuable asset. However, the company’s significance to the local economy has already been established over the past two years. The contributions could pay dividends as the airline looks to secure post-pandemic growth,” she said.

Net losses of Emirates in April to September narrowed to AED5.7 billion from AED14.1 billion in the first half of 2020-21. The half-year loss in 2020 was Emirates’ first in more than 30 years, and, after having largely weathered the global financial crisis of 2008-10 and the oil price crash of 2014-16, the airline laid off around 30,585 staff in 2020-21.

Emirates received a capital injection worth over AED11 billion from the Investment Corporation of Dubai – the city’s sovereign wealth fund and its ultimate owner – to sustain its operations in the 2020-21 financial year. It was a pivotal development for Emirates, which has historically provided a dividend to the wealth fund. The wealth fund injected a further AED2.5 billion in Emirates during the first half of 2021-22.

NEWS| Sayaji Hotels enters into strategic partnership with majority stake in Intellistay Hotels

With this move, Sayaji Group of Hotels will now operate 2,772 rooms across 41 operational hotels with a series of new hotel launches in the pipeline.

Hospitality brand Sayaji Hotels on Tuesday announced a strategic partnership with a majority stake in integrated asset-light hotel management company Intellistay Hotels that will add 27 hotels to its current collection of 14 properties. The partnership will add 27 hotels in 15 cities to Sayaji Hotels' current collection of 14 properties with its existing brands 'Sayaji Hotels', 'Effotel by Sayaji' and 'Enrise by Sayaji', the company said in a statement.

"We are delighted to welcome Intellistay Hotels with its portfolio of highly successful brands to the Sayaji Hotel family.

"This strategic alliance gives us a significant presence in key leisure and metro markets where Intellistay Hotels has already established its footprints," Sayaji Hotels Managing Director Raoof Dhanani said.

Currently, Intellistay Hotels operates 1,350 rooms and plans to add 1,000 rooms with 20 hotels across the country by the second half of 2022.

With this move, Sayaji Group of Hotels will now operate 2,772 rooms across 41 operational hotels with a series of new hotel launches in the pipeline.

"We will leverage our shared expertise to enhance our market share, expand our product portfolio and provide best-in-class offerings for the guests.

"We believe this partnership will create new avenues for growth and reinforce Sayaji Group of Hotels as one of the fastest-growing hotel chains in the country," Sayaji Hotels Vice-President (Operations and People) Rakshit Sharma said.

EVENT | Hyatt Place Gurgaon Welcomes the Season of Christmas with Cake Mixing Ceremony

Hyatt Place Gurgaon Welcomes the Season of Christmas with Cake Mixing Ceremony

The countdown to Christmas has begun! It’s that magical time of the year when cake mixing celebration is something that everyone looks forward to. Hyatt Place Gurgaon celebrated its Cake Mixing ceremony and ushered into the joy of Christmas thus marking the onset of this festive season.

Christmas is no fun without the traditional Christmas cake.  The timeless tradition of cake mixing is definitely setting the mood for the festivity letting people enjoy the simple pleasure of the Christmas season. The celebration at Hyatt Place Gurgaon was hosted to create everlasting special memories among everyone. The ceremony held this year was an intimate affair while maintaining the highest levels of hygiene and safety. It was led by the hotel’s Head Chef, Rick Kundu along with the team who took part in the merriment with great excitement, mixing traditions and cultures. Select liquor and red wine were poured over delightful dried fruits, nuts and spices to soak and were married well to give the Christmas plum cakes their characteristic taste and mesmerizing aroma. 

On this, Head Chef, Rick Kundu says, “When it comes to Christmas, it seems incomplete without the signature plum cakes, mulled wines and traditional cookie. Cinnamon is one of my favorite spices to play with if we talk about cakes and Christmas cakes are just a perfect marriage of robust aromas and delicate palate. Come, let’s have a toast to life while we prepare to welcome 2022 “

ABOUT HYATT PLACE GURGAON UDYOG VIHAR

Hyatt Place Gurgaon, one of the finest business hotels in Gurgaon (Gurugram). Located just 20 minutes away from the International airport and in close proximity to Ambience Mall, Cyber City, Unitech Infospace, Infotech Center and DLF Cyber Park 2, the hotel is a place where conveniences, uncomplicated service and flexible spaces help guests move seamlessly from work to play. The hotel is ideal for both the business and leisure traveler. The hotel offers convenient access to Gurgaon’s most famous sites and attractions, ideal places to experience a perfect blend of India’s art, culture and heritage in the form of cinematic and theatrical musicals, all under one roof.

NEWS | Top celebrity chefs joins OneRare, the world’s first Food metaverse

Arnold Poernomo, Saransh Goila, & Jaimie Van Heije

Top celebrity chefs joins OneRare, the world’s first Food metaverse

New Delhi,November, 2021- OneRare, the first-ever project to build a metaverse for food, gaming, and NFTs on the blockchain ecosystem have announced their collaboration with top celebrity Chefs Arnold Poernomo, Saransh Goila & Jaimie Van Heije. 

With this collaboration, OneRare’s revolutionary concept of the world’s first Food Metaverse on the blockchain has caught the eye of foodies around the world. OneRare will be tokenizing the Chefs’ signature dishes as NFTs, and players will be able to claim these special artworks by collecting ingredients and playing the game. 

Supreet Raju, Co-founder, OneRare said on the collaboration "We are very excited to collaborate with the best forces in the Food & Beverage industry celebrity Chef Arnold Poernomo, Chef Saransh Goila, and Chef Jaimie Van Heije.  We would like to expand the idea of Foodverse with the help of these pioneers and celebrate their culinary journey as NFTs in the foodverse at a Global scale.

With the rapidly growing reach of the blockchain, the Chefs will get to interact with international audiences for the first time and introduce them to exciting culinary concepts from their part of the world. 

With the recent successful fundraise of $2M from notable angels & the biggest funds in crypto, OneRare is now ready to grow their Foodverse. OneRare’s engaging gameplay brings the global F&B industry onto the blockchain for the first time, and keeping in mind the global appeal of Food, the project is striving to partner with top chefs from various countries to celebrate culinary delights from every corner of the world.

Speaking about the collaboration- Chef Arnold Poernomo said, “The success to my passion for the food industry & is now making his way to the blockchain to explore the new realms of Food. “Food brings people together. Combined with metaverse and Onerare, the possibilities are endless and for sure delicious”. 

Sharing his thoughts on the collaboration, Chef Saransh Golia said, “From being a chef in my home kitchen to teaching and creating recipes virtually I've learned that food really has no boundaries. Super excited to explore this new chapter of food in the metaverse by OneRare. The fact that you can create your favourite recipes in the metaverse and own dish NFTs is fascinating for me. I'm really looking forward to showcasing my favourite dishes on OneRare, and hoping to make the metaverse a delicious space. 

Sharing his thoughts, Chef Jaimie Van Heije said, “I love to create the best dishes out of nearly nothing. “I’m very in love with the idea of OneRare, like there is a connection in my restaurant with the food and the client. There is also a connection between crypto, the food, and the beverage sector. I truly love the idea and I can’t wait to play!”

Distant from the regular noise with a completely different dimension, OneRare is penetrating the blockchain metaverse and it is poised to be a major milestone in this sphere. The project is leveraging the increasing number of GameFi buffs and a growing community of food lovers spread across various parts of the globe to redefine the concept of an existing virtual realm.

With OneRare, the blockchain metaverse will cater to global audiences as food mavens will have an opportunity to come into the Foodverse and monetize it while exploring it to the fullest. Foodies can farm for ingredients, trade them at the Farmer’s Market, or head to the Kitchen to claim Dishes. The Foodverse also features a Playground where users can use their NFTs to battle in mini-games.

NEW LAUNCH | Cocoberry soon to announce FMCG products, to open 200 outlets

10 outlets are already in line and will be opened soon, covering Srinagar, Dimapur, Nagaland, Kolkata, and Faridabad.

The frozen yoghurt chain Cocoberry is expanding into the FMCG sector. The products are right now in stealth mode and will be launched in Q3 2022. The company wants to expand to 200 outlets in India, mostly company-owned. The company is expanding after a decade of operations in Delhi NCR while having a very strong and retained customer base. There are 10 outlets that are already in line and will be opened soon, covering Srinagar, Dimapur, Nagaland, Kolkata, and Faridabad. Launched in 2009, Cocoberry specialises in frozen fresh yoghurts and also offers beverages, sandwiches, and more.

“An acquired taste strategy is adopted and the outlet is opened to its customers. Once they begin to flow, a basic market activation and a successful launch are undertaken. Month on month, growth is recorded,” Laksh Yadav, CEO, Cocoberry India commented.

Yadav informed that the brand is showing better response in tier 2 cities as well. “If I compare to Delhi NCR, Mumbai, Bengaluru, for a brand that resides in South Delhi and in a niche area of Delhi, Gurgaon, or Noida, we have been further working in Srinagar, Kanpur, and Jamshedpur, and right now we are opening in Dimapur and Kolkata as well” he added. The company is working with a lot of tier 2 cities, and they are showing a good response.

India's frozen dessert market is projected to grow at a CAGR of over 19 percent by 2023, on the back of rising GDP per capita and growing demand from expanding middle-class population.

While choosing locations, Yadav stated that with a vision for each outlet to perform for a longer time, the company purposely give up on the mall location because of the management changes, the rental changes etc. “I would say the first thing we look for is a good high street in a good residential area, and that is how we get good retention. For example, I would prefer GK1 market over Saket mall,” he added.

For each outlet to reach its break-even point it takes roughly around 18 to 24 months, rentals being the major factor. “For a franchise to break even, since our capex is quite low compared to the other brands, I have to compare them with any other brand. That is the only way a franchise would understand,” he commented.

NEWS | Accor re-hires one-third of 1,500 employees laid off during Covid in India

Accor re-hires one-third of 1,500 employees laid off during Covid in India

Thanks to a strong recovery following the deadly second wave, French hospitality major Accor Group says it has started re-employing staffers laid off during the pandemic. Based on the bounce-back rate the group, which currently has 55 properties in India, now is banking on October-December 2022 being back at the level of the same period in pre-pandemic 2019. Since international travel still has some restrictions, the bounce back is almost entirely on domestic travelers in the form of holidays, staycations and workations.

"We have 6,000 employees in India. During Covid and either no or very low revenues, unfortunately, 25% of them had to be laid off. We created a fund for employees from the amount that was to be paid as a dividend to shareholders just before the pandemic struck. The recovery following the second wave has been much stronger than anticipated and we have started re-employing the laid-off workforce in India," Marc Descrozaille, Accor's COO for India, Middle East and Africa, told TOI Tuesday.

So far about one-third of those laid back have been invited to join back. Some of those who got this call declined the offer as they had started doing something else during the pandemic, he said.

"While occupancy is looking up, average room rates (ARR) are lagging behind. People are now spending more on hotel stays on other things like food and beverage or upgrading their chosen hotel/room. A large number of guests are these days driving for breaks. Saving on airfares allows them to spend more on hotel stays (not rates which are still low but other amenities)," Descrozaille said.

The ongoing wedding season is bringing some more respite for hotels. "Since there are restrictions on the size of gatherings (200 in Delhi for instance), people are spending more (per guest) due to that," he said.

With pandemic fatigue setting in, hotels have to remind guests to adhere to Covid protocol. Guests walk into restaurants with masks on and a few drinks later the masks are off. Hotels then politely remind them to do so sending masks on a tray as a reminder.

While footfalls are up, revenue overall is still nowhere close to pre-pandemic levels. "We will end the calendar year 2022 at half of CY 2019 levels," Descrozaille said.

Accor has big growth plans for India and it plans to add 20 more hotels to its current portfolio of 55 properties over the next five years. The additions will include its top of the line Raffles in Jaipur and a Fairmont in Mumbai, apart from 6 Novotels and 4 Ibis.

NEWS | Another big tick on the list as Singapore & India reaches agreement on commercial flights: TAAI

Another big tick on the list as Singapore & India reaches agreement on commercial flights: TAAI

Commenting on the proposed resumption of flights between India and Singapore from November 29 under the Vaccinated Travel Lane (VTL), Jyoti Mayal, President, Travel Agents Association of India (TAAI) extended her warm wishes and gratitude to the Civil Aviation Authority of Singapore (CAAS) and India’s Ministry of Civil Aviation on the resumption of scheduled commercial flights between the two countries.

Singapore’s VTL with India will start with six designated flights daily from Chennai, Delhi, and Mumbai. Applications for vaccinated travel passes for short-term and long-term pass holders from India will start from November 29. ‘’Taking such a step-in time of Covid prevalence is indeed a bold move which will not only strengthen the relations between the two countries but will also work as a revival of tourism sector’. I strongly feel that more commercial flights are needed to revive inbound tourism to India,” she further quoted.

Airlines can also operate non-VTL flights between the two countries, although passengers on non-VTL flights will be subjected to the prevailing public health requirements. “We at TAAI have been in constant dialogue with the Ministry of Civil Aviation, Government of India. The opening of the skies for international commercial passenger routes highlighting our concerns on ease of doing business,” commented Jay Bhatia, Vice President, TAAI.

Taking positive efforts, TAAI Southern Region in association with the Singapore Tourism Board (STB) organised a travel webinar earlier this year in July which witnessed a large participation. “Such productive decisions are always welcomed by tourism sector and travel associations as the good part of the economy is dependent on travel and tourism. Economy everywhere needs a good revival especially after Covid trauma,” Bettaiah Lokesh, Hon Secretary General, TAAI.

“Travel agents continue to be acknowledged as one-stop solutions for customers, guiding and professionally managing all aspects of domestic and/or international travel which now includes complying with Covid requirements of departing and arriving at destinations,” said Shreeram Patel, Hon Treasurer, TAAI as he also extended his thanks to the authorities of both the countries.

Visit Maldives | Conrad Maldives Rangali Island Announces Grand Relaunch in February 2022 Following Multi-Million-Dollar Refurbishment

The first international resort brand to arrive in the Maldives and soon to complete 25 years, Conrad Maldives Rangali Island readies to introduce its next chapter filled newly designed accommodation and experiences with massive multi-million-dollar refurbishment. The relaunch will officially happen in February 2022.  

Renowned for delivering authentic barefoot luxury and leading the way as the ‘Island of Firsts’, the twin-island property is home to the world’s first undersea restaurant Ithaa, first underwater bedroom set within the two-level residence The MURAKA, and first twin-island resort experience in the Maldives, amongst others. 

According to Carla Puverel, General Manager, Conrad Maldives Rangali Island, guests can expect “newly-designed water villas, refreshed restaurants, new experiences, brand new Teens Club and various other exciting additions. As the ‘Island of Firsts’ we pride ourselves on remaining innovative and offering a level of personalized service unique to our resort.” 

Conrad Maldives Rangali will offer elevated guests experiences through the enhanced brand-new spaces including Majaa Explorers Hub, Furaavaru Teens Club, adults only gym and the luxurious water villas of Rangali Island. Inspired itineraries offer unique experiences to guests like swimming with whale sharks and manta rays, turtle safari, sunset dolphin cruises and coral planting in the house reef with the marine biologist. 

With the upgraded experiences, the twin-island resort ensures that it continues to offer authentic barefoot luxury that guests have long enjoyed since the resort landed in the shores of the Maldives. 

want to work in maldives

NEWS | EaseMyTrip makes 2nd acquisition, buys Spree Hospitality

Online travel platform EaseMyTrip continues to aggressively expand its hotel and holiday businesses by acquiring Spree Hospitality. This is EaseMyTrip’s second acquisition where Spree Hospitality will add a new revenue vertical for the company and enable it to scale up its hotel and holiday portfolios rapidly.

Additionally, customers will be offered exclusive deals and offers on Spree Hospitality while doing bookings from EaseMyTrip, EMT said in a statement. EaseMyTrip’s expertise and data on the evolving travel market will enable Spree Hospitality to efficiently choose new property locations and offer dynamic pricing options, the statement added.

Earlier this month, EaseMyTrip, which announced its listing on the stock market in India earlier this year, acquired B2B travel platform Traviate for an undisclosed sum.

Spree was founded in 2011 by Keshav Baljee, who has more than 15 years of hospitality experience and is also co-promoter of Royal Orchid Hotels (a publicly listed company with a market cap of Rs 252 crore). It has a diversified portfolio across hospitality verticals such as hotels, corporate guest homes and residential clubs. 

The company is debt-free, cash-rich, and follows an asset-light model, which claims to have enabled it to record profitability even during the pandemic. Spree Hospitality has an established footprint of 1220 operational keys across hotels in Bengaluru, Mumbai, Pune, Chennai, Goa, Hyderabad, Kochi, Manali, Amritsar, Dehradun, Coimbatore and Delhi, amongst others.

Prashant Pitti, Co-founder, EaseMyTrip said, 

“There is a synergy between EaseMyTrip and Spree Hospitality where we leverage the asset-light model to build a lean and efficient infrastructure. With this acquisition, we believe that EaseMyTrip is well-positioned to unlock the market potential of a recovering hospitality sector and quickly scale up the business to meet the evolving needs of the modern traveller.”

“We will enable Spree to expand to 200 properties in the next five years becoming one of the biggest names in the Indian hospitality sector,” Prashant added.

During the pandemic, Spree Hospitality had signed 18 new hotels and hired over 250 additional employees to support the expansion. With a team that comes with several decades of hospitality experience, Spree is poised to revolutionise the Indian landscape through its brand of hospitality.

NEWS | Apeejay Surrendra Park Hotels collaborates with Laxmi Nivasam Developers They will develop Zone Connect Yadagirigutta, an upscale hotel at the pilgrimage destination in Telangana

Laxmi Nivasam Developers and Apeejay Surrendra Park Hotels Limited have announced their collaboration for developing Zone Connect Yadagirigutta, an upscale hotel at the pilgrimage destination in Telangana, 60 km from Hyderabad.

Zone Connect Yadagirigutta is being developed by Laxmi Nivasam Developers, a Hyderabad-based real estate company. It will be developed in phases and will feature 400 suites, Café C, an all-day dining restaurant, a speciality restaurant, 10000 sq. ft. of banqueting space, and a host of leisure activities for all age groups.

Apeejay Surrendra Park Hotels Limited will be managing the property and the first phase with 150 rooms is expected to be operational in 2022. Speaking on the occasion of signing at THE Park Hyderabad, Rajendra Prasad, Chairman, Laxmi Nivasam Developers said, “Chief Minister K. Chandrashekar Rao has a special focus on the development of the destination and has been very supportive in guiding and creating world-class facilities for the devotees. We are excited to take this vision forward by developing this property. We are happy to partner with Apeejay Surrendra Park Hotels Limited which has experience of over 50 years in developing and managing hotels in the country, to manage Zone Connect Yadagirigutta. We are looking forward to taking this relationship to other religious destinations across the country.”

Commenting on the signing,  Vikas Ahluwalia, General Manager and National Head, Zone by The Park Hotels stated, “We are delighted to expand our presence in the state of Telangana and the religious tourism sector, and extremely excited to partner with Laxmi Nivasam Developers. We are thrilled to bring to the city our social-catalyst brand Zone Connect. Zone Connect is conceived as the nucleus of all things social for modern corporate travelers. It is the social catalyst that connects you to the city and to all things urban and modern. We are looking forward to bringing Zone hospitality to the divine destination of Yadagirigutta."

Appointment | Th8 Palm appoints three leaders to its team

Th8 Palm appoints three new leaders to its team following its opening in November 2021. The property, part of sbe, a portfolio of hotels managed by Accor, is now open on Dubai’s Palm Jumeirah.

The hotel has brought in Grant Budde as resort manager, Margarita Vaanmonde as executive head chef and Keegan Payne as F&B manager.

Grant Budde has been in the industry for over a decade, the majority of which has been spent in Dubai. Coming from an F&B background, he joined Jumeirah Group in 2009 as an outlet manager, moving up to beverage manager two years later.

He then worked at Kama Resorts as operations manager before returning to Jumeirah.

Budde then moved to Sofitel Dubai Downtown as assistant director of F&B, later moving to Lapita with Marriott as a director of F&B.His most recent role before Th8 was at the QE2 hotel moored in Dubai’s Mina Port.

The8 Palm appoints Margarita Vaamonde

The hotel’s signature F&B offering includes Envy, coffee shop EllaMia and more.

Vaamonde will lead culinary operations at these venues, leveraging her previous experience with the likes of MasterChef, the TV Experience and Catch LA and Dubai.

He said: “I am delighted to be taking the reins at this landmark property which further establishes this boutique hotel’s footmark. As resort manager, I intend to lead by example, and guide the team to position the hotel’s authentic and unconventional ways, assemble the best team possible and empower them to use their talents.”

Ingredient Ideology | The Cheesecake MedleyBy: Dr. Kaviraj Khialani- Celebrity Master Chef.

Delicious- Delectable -Dynamic

While the concept of cheesecake goes a long back in time and history when it is said that the romans spread the tradition of making cheesecake from Greece to all across Europe and ever since New York created some of the world’s best variety recipes in cheesecakes it has gained popularity all across the globe being a favorite pick – n – choice for food lovers and connoisseurs.

The traditional greek cheesecake used ricotta cheese and these cheesecakes were sweetened with honey and while some used flour blended with the cheese and then baked and some used a crusty base for the cheesecake. Most Americans have grown up eating the crunchy crushed cookie or digestive biscuits or crackers being powdered and set with butter at the base of a well flavoured cheese mixture which would chill and set on the base and come out wonderfully perfect when sliced.

While technically speaking cheesecakes are a version of pies and not cakes since the base structure is usually unleavened. Most baked variety of cheesecakes use a custard base for the fillings comprising of milk, sugar, eggs, salt, vanilla and other flavorings in addition to the cheese. A small amount of flour, corn starch, arrowroot and potato starch can be found in some cheesecake recipes as well to help stabilise the mixture.

While the varieties remain numerous and versatile with the concept of cheesecakes from eggless, with egg, baked, no –bake, set and chilled, vegan and wow some keto cheesecakes and more, there is something in store for each one of us!

Here are a few simple and easy recipes to try and enjoy with Cheesecakes!

Recipe-1] FRUITY MELANGE CHEESECAKE

Ingredients:

For the Fruity mixture

Mango pulp/ Strawberry pulp-2 cups

Sugar-1/2 cup

For the base with biscuits:

Digestive biscuits/crackers- 8-10 no

Melted butter-1/4 cup

For the cheesecake:

Cream cheese-130 gms

Condensed milk- 130 ml

Vanilla essence- ½ tsp

Fresh cream- 50 ml

Mango pulp-2-3 tbsp.

For the topping:

Fruit pulp- ¼ cup of your choice

Corn flour-1 tbsp.

Water-2 tbsp.

Sugar-2 tbsp.

Method:

1. For the fruity mixture- prepare a smooth pulp from the mangoes.

2. Cook the mango puree and sugar on a low flame until it starts to bubble, remove and cool it down completely.

3. For the biscuit base, grind the biscuits in a food processor and add melted butter and churn it well to a smooth texture.

4.Place the crumb and butter mixture into a tin for the cheesecake and using a spoon press it down well on all sides, and chill the mould for 30-45 mins.

5. Pre-heat the oven to 150 degrees Celsius. in a bowl combine the cream cheese, condensed milk, vanilla essence and mango puree and blend it well to a smooth texture add in the cream and blend again.

6.Pour the above mixture on the biscuit base in the tin and cover the base of the tin with aluminium foil, place it in a little water bath in the baking tray and place the tin for baking in the oven 25-35 mins until the surface is firm to touch and the texture is a little wobbly.

7.Remove and cool and cover it with a cling wrap and refrigerate the cheesecake for 10-12 hours. For the final topping, in a pan combine mango puree with corn flour water and sugar and stir well cook on a medium flame until it leaves the sides of the pan, cool completely. Fill into a piping bag with a nozzle and gently de-mould the chilled cheesecake and start decorating with the prepared fruity topping, pipe or cover it well and allow to chill for another 2-3 hours and slice and serve garnished with fresh mango & mint leaves.

Recipe-2] NEW ERA NEW YORK CHEESECAKE

Ingredients

For the cheesecake crust:

 Powdered digestive biscuits/crackers-1 cup

Melted butter-1/2 cup

Brown sugar/grain sugar-2 -3 tbsp.

For the cheesecake filling:

 Full cream, whipping variety-2 cups

 Cream cheese, mild salted is fine-2 cups

 Vanilla essence-1 and a half tsp

Sugar- ¾th cup

Yogurt/curd-1/2 cup thick 

Method:

1. To prepare the crust, in a mixing bowl combine together the powdered crackers, melted butter and sugar and mix them well, place the mixture at the bottom of a cheesecake tin and press it well to settle, chill for 1 hour.

2.In a separate mixing bowl, combine and beat up together the cream cheese, yogurt, vanilla essence until nice and fluffy, separately whip up the full fat cream in another bowl, now fold it into the cream cheese mix and blend.

3. Pour the above mixture onto the chilled crust as prepared and spread it evenly all across the tin, allow to set and chill for 3-4 hours, remove, de-mould it and cut into wedges and top up with the berry sauce or toppings and serve.

Recipe-3] VEGAN COFFEE CHEESECAKE

Ingredients

To prepare the crust/base:

Cashews/almonds/walnuts-3/4th cup

Dates-1 cup, chopped

Raw cocoa- 2 tbsp.

Vegan coconut oil- 2 tbsp. melted

For the filling for the cheesecake:

Raw cocoa-1 tbsp.

Vegan coconut oil- ½ cup

Dates-1/2 cup chopped

Raisins-2 tbsp. chopped

Lime juice-2 tbsp.

Cashews-1 and a half cup, soaked for 2-3 hours

Coconut milk-1/2 cup

Coffee powder-2 tsp.

Warm water-1/2 cup

Method:

1. To prepare the base for the cheesecake, using a food processor combine together the nuts, dates, coconut oil and cocoa and blend it to a smooth texture, assemble it at the bottom of a removable cheesecake tin and press it well, chill the base for 30 mins.

2. To get together the filling for the cheesecake, using the blender jar prepare a paste of the dates and little warm water and then add in the drained cashews and cocoa and oil, coconut oil and blend it all well, remove into a bowl and add in the lime juice and instant coffee and mix well.

3. Transfer the prepared mixture into the chilled base tin and spread it evenly using a spatula. Continue to chill the cheesecake for 2-3 hours, remove and de-mould carefully, dip a knife in hot water and neatly slice up the cheesecake and serve with a hot cuppa coffee!

Recipe-4] THE CHOCOLATE LOVERS CHEESECAKE

Ingredients

For the crust for the cheesecake:

Chocolate cookies/crackers/biscuits- 200 gms

Almonds/walnuts-2 tbsp. chopped.

Butter- 120 ml, melted

For the chocolate cheese filling:

Powdered sugar-1/2 cup

Whipping/full fat cream- 220 ml

Dark chocolate- 250 gms, melted.

Vanilla essence-1 tsp

Cream cheese- 350 gms

For decorating the cheesecake:

Ganache topping with cream and chocolate combination can be used.

Assorted shavings/chocolate garnishes/fresh fruits etc as desired to decorate.

Method:

1. To start with this delicious cheesecake recipe let us first start with the base crust for the same by using a food processor the chocolate cookies/crackers into crumbs along with the nuts and melted butter and getting it all together.

2. Prepare a loose bottomed cheesecake tin or mould and set the prepared base mixture and spread it evenly and press it using a spatula or spoon, allow to set and chill in the fridge for 1 hour.

3. Now to continue with the filling, in a mixing bowl beat up cream cheese, vanilla essence, powdered sugar and add in the melted chocolate and using a spatula mix it all well, separately whip up the fresh cream to soft peak texture and fold it into the cheese and chocolate mixture.

4. Pour this mixture into the prepared chilled cheesecake base tin and spread it evenly all over and allow to chill and set for 2- 3 hours and then remove, carefully demould, decorate with whipped cream, ganache topping, cherries, mint etc and serve.

Brief about Writer: Chef Kaviraj Khialani

Appointments | Sheraton Grand Pune and Le Méridien Mahabaleshwar appoints Deepa Chandiramani as Senior Cluster Marketing and Communication Manager

Deepa will oversee the marketing, public relations and social media for both the hotels

Marriott International has announced the appointment of Deepa Chandiramani as the new Senior Cluster Marketing and Communication Manager of Sheraton Grand Pune and Le Méridien Mahabaleshwar Resort & Spa. She brings with her over 9 years of experience in the hospitality industry.

Backed with a degree in Business Administration from Chennai, Deepa will oversee the marketing, public relations and social media for both the hotels. Deepa is looking forward to establishing the positioning of the two properties through new and innovative strategies.

Deepa began her career at Courtyard by Marriott, Chennai in the year 2012. During her 5-year tenure apart from managing the hotel’s marketing communications, she was a key task force member at Jaisalmer Marriott Resort & Spa, JW Marriott Mumbai Sahar, Courtyard by Marriott Bilaspur and Courtyard by Marriott Raipur. She then went on to join Conrad Pune is 2017 and Novotel Pune Nagar Road in 2019.

Deepa is extremely passionate about fitness and yoga. She also loves to cook and experiment with food. She is a hotelier by profession and a salad-tosser at heart. She enjoys traveling and exploring new places.

NEWS | FHRAI appeals PM Modi to provide immediate relief to the industry from the abnormal increase in the cost of LPG

India’s apex Hospitality Association - Federation of Hotel & Restaurant Associations of India (FHRAI) has submitted a representation requesting the Hon’ble Prime Minister – Shri Narendra Modi to provide immediate relief to the Hospitality industry from the abnormal increase in the cost of Liquid Petroleum Gas (LPG). The Association has requested that the tax rate charged on LPG supplied to standalone restaurants be reduced from the current 18 per cent to 5 per cent. It has stated that since standalone restaurants are not allowed to claim ITC, this move will help reduce the cost burden on restaurants.

The latest price hike is the second highest increase in LPG since January 1, 2014, when the 19-kg cylinder became costlier by Rs.353.50 (in Delhi). Restaurants, especially standalone, do not have any more headroom left to absorb such a steep increase in input costs. FHRAI has stated that LPG being one of the most essential commodities in the restaurant industry, the steep price increase will sound the death knell for hundreds of small restaurants from all parts of the country.

“The unprecedented increase in the cost of diesel has drastically raised the logistic tariff which in turn has led to an abnormal hike in the prices of grains, pulses, edible oil and other essentials raw materials. There has been an exponential increase in the cost of raw materials used in restaurants since the lockdown period. This cost escalation of roughly over 30 per cent is severely affecting restaurants that are trying to resume operations and stay afloat after a turbulent twenty months of lockdown and closures. Add to this, the steep hike in the LPG cylinders. Under these challenging circumstances, the sector is constrained to increase the cost of food items on the menu which will directly affect the working lower and middle class population that have to eat out. We request the Government to reduce the tax rate on LPG at least for standalone restaurants from the present 18 per cent to 5 per cent. Since standalone restaurants cannot claim ITC, this move will help reduce the cost burden on the restaurants which in turn will ensure that it does not burn a hole in the consumer’s pockets,” says  Gurbaxish Singh Kohli, Vice President, FHRAI.

Amongst all the sectors, the hospitality sector in the country has taken the biggest hit due to the pandemic. Business came to a complete standstill after the lockdown came into effect. Since then, 30 per cent of hotels and restaurants in the country have shut down permanently due to financial losses. Close to 20 per cent of hotels and restaurants still haven’t opened fully and the remaining 50 per cent are running in losses with revenues below 50 per cent of the pre-COVID19 levels.

“The debilitating impact of the pandemic has dealt a colossal economic blow to businesses along with millions of job losses in the hospitality sector. The ripple effects of the two successive waves of the pandemic have destroyed the entire hospitality eco-system in the country and even today, when all other sectors in the country are being allowed to function normally, the hospitality sector faces several restrictions in operations. This situation has become more severe due to the steep hike in the LPG cylinders, making hospitality a most unviable business in the country. We, therefore, request the Government for its support on this very serious issue impacting millions in the foodservice industry in the country,” concludes Kohli.

NEWS | ITC Hotels signs 297 keys Mementos property in Shimla

Mementos Shimla sprawls over an area of 10 acres with a total of 297 keys including 40 Villas of four bedrooms each.

Expanding its footprint in the picturesque state of Himachal Pradesh, ITC Hotels has now signed Mementos Shimla.

Mementos Shimla sprawls over an area of 10 acres with a total of 297 keys including 40 Villas of four bedrooms each. The 200 sq. mt. luxurious villas offer a marvelous view of the valley and are ideally suited to house large family and friends’ staycations.

Widely applauded for their versatile Food & Beverage repertoire, ITC Hotels bring the flavours of their cuisine legacy to Mementos Shimla. The food and beverage options at the property include an all-day dining multi-cuisine restaurant, a bar and a specialty rooftop restaurant.

Anil Chadha, Chief Executive-ITC Hotels stated “Himachal Pradesh is one of the key hill destinations that witnessed huge footfalls post pandemic. This state has unsurmountable beauty and is truly everyone’s favourite. From ‘white Christmas’ to green glory, our latest luxury outpost Mementos Shimla brings you the best of all seasons. With demand mainly stemming from road trips to nearby destinations, Shimla is poised to receive high influx of domestic tourism and destination weddings.”

Pankaj Gupta, Owner, Mementos Shimla stated "We are building one of the largest hotels in the hills, in the heart of Shimla and so we had to choose a partner that has the ability and experience in managing large luxury hotels. We are delighted to get ITC Hotels on board with their Mementos brand and are extremely confident that this alliance will deliver an outstanding luxury experience to guests".

Bringing nature’s splendor closer to guests, the hotel offers a great view of the mountains. Uniquely located, Mementos Shimla truly exemplifies the local lush offering all rooms a beautiful view of the rich green forests. Soak in the sunshine, plan a trek or a mountain picnic-each experience promises to be a wonderful memory. The enchanting beauty and serenity of the surroundings create beautiful scenic stories.

Already a much sought-after New Year destination, Shimla is being seen as a preferred ‘all time celebration destination’ , Mementos Shimla displays a massive 7500 sq. ft. pillar less banquet space to cater to the rising demand for destination weddings in the hills. Mementos Shimla is equipped with a state of the art fitness centre overlooking an all-weather swimming pool and spa. Be it business, leisure or bleisure, Mementos Shimla is your home away from home.

Mementos Shimla is situated in the heart of the city and is just a 30-minute drive from the Shimla Airport and 10 minutes’ drive from the Shimla railway station. The famous Shimla Mall Road is just a 15-minute drive from the hotel.

EVENT | Crowne Plaza New Delhi Okhla hosted the timeliness traditional of Cake Mixing Ceremony

Crowne Plaza New Delhi Okhla hosted the timeliness traditional of Cake Mixing Ceremony

Pradipt Sinha, Director of Food and Beverage kick started the spectacular show by narrating fables and history around the Cake Mixing ceremony. He informed that the activity marks the arrival of harvest season and onset of Christmas festivities.

“In olden times, a lot of dry fruits and nuts were harvested during the autumn season and were used in the preparation of traditional Christmas fruit cakes. They used to store the mix for the coming year with a hope of another fulfilling and abundant year. Later, this ceremony became a family affair where everyone got together and soaked the harvested fruits in wine or rum which are further dried and stored.” he shared.

Now it was time for the most awaited moment of evening – The Cake Mixing ceremony. Amidst the refreshing autumn breeze, the poolside was decked with twinkling lights and shining props, ushering the spirit of festivities. However, the star of the show was the mesmerizing assortment of dry fruits such as cashews, prunes, pistachios, almonds, figs, apricots, raisins, nuts, black current etc. in a boat shaped cauldron.

The hotel patrons and team members rolled on their sleeves and wore the aprons to participate in a hearty

mixing of the dry fruits with spices and spirits. The live music, varieties of Christmas bakes, Sangrias and Mulled Wine added to the charm of the ceremony. Post the ceremony, the mixture was put into airtight container so that it soaks up the spirits and spices.

The same mix would be used by the Chefs to bake array

of goodies such as Plum Pudding, Plum Cake Dandee cake, Mince pie, Christollen, Christmas cookies which will be available at French Heart - patisserie of the hotel. Guests will also have option to customize delectable Christmas hampers for gifting and indulgence.

Shuvendu Banerjee, General Manager, Crowne Plaza New Delhi Okhla said, “Although the cake mixing ceremony is a warm-up to the festive holiday season, it

has far more significant in the current times. The underlying essence of the ceremony is also a reminder of the cross-cultural impact of celebrations. The festivities come wrapped with hopes and revival for a happier tomorrow.”

The event also marked the announcement of the ‘Grills by the Pool’ experience at the hotel with the invitees being the first ones to taste the new menu. With the nip in the air, the ‘grilled-to perfection’ dishes paired with invigorating cocktails made for the perfect after-party.

Appointments | Mondrian Doha appoints new commercial director Peter Haber

Mondrian Doha in Qatar has brought in a new commercial director. Peter Haber has been with the luxury lifestyle property for four years, first joining as director of sales.

He will be responsible for working to increase footfall and revenues across all aspects of Mondrian Doha. He will also work on forging relevant strategies across pricing, marketing, and public relations for Mondrian Doha. 

In his new role, he looks to increase the hotel’s market share, pushing it into markets such as Saudi, UAE, Bahrain, Australia and the USA. His renewed focus comes as the country’s hospitality sector looks to capitalise on the landmark FIFA World Cup Qatar 2022.

It is estimated that the FIFA World Cup Qatar 2022 could add US$20 billion to the national economy, according to officials within the country. That’s equivalent to around 11 percent of Qatar’s GDP for 2019.

On the hospitality side of tourism, the World Cup presents a golden opportunity to welcome international guests and potentially enjoy 28 days of full occupancy. Over the course of a month, more than 1.5 million people are expected to fly into Qatar for the winter event, close to the tourism figures for all of 2019.

Pushing Mondrian Doha’s vision

Vasileios Oikonomopoulos, Mondrian Doha GM, added: “I would like to congratulate Peter on his outstanding performance. I believe he will be a great addition to our commercial team, and I look forward to having him thrive at the property and make further achievements.”

Mikel Ibrahim, regional vice president of sales and marketing, said: “Peter has been part of our Mondrian Doha family for four years, and we are delighted to witness his efforts being acknowledged and rewarded. We are looking forward to his exceptional contribution to achieving Mondrian Doha’s vision in Qatar and beyond”.

Haber added: “I am thrilled to continue on this incredible journey with Mondrian Doha, and to carry on with the success story which started four years back. I look forward to start working relentlessly on enhancing the hotel’s positioning, as well as reaching out to new markets across the globe”.

NEWS | Marriott Bonvoy introduces Marriott Bonvoy Moments platform

The platform gives members the chance to use Marriott Bonvoy points earned from travel and everyday activities such as hotel stays at Marriott’s extraordinary hotel brands

Football fans have something to celebrate as exclusive NFL Moments go live on the Marriott Bonvoy Moments platform. These money-can’t-buy packages allow members of Marriott Bonvoy’s award-winning travel program to use their points to access incredible experiences at Super Bowl LVI in Los Angeles.

The Marriott Bonvoy Moments platform gives members the chance to use Marriott Bonvoy points earned from travel and everyday activities such as hotel stays at Marriott’s 30 extraordinary hotel brands, co-brand credit card purchases, ride-sharing, or food delivery, to gain VIP access to bucket list experiences all over the globe. Members may redeem their points for either fixed-price experiences or use them to bid on packages through auctions.

The platform will offer multiple exclusive Super Bowl LVI experiences that will give members an unforgettable way to enjoy the biggest weekend in football. This includes the chance to meet NFL Legends, gain field access at Super Bowl LVI and attend Super Bowl LVI in style in the Courtyard by Marriott stadium suite. 

“Our members are passionate football fans excited to take their passion for the game back on the road this NFL season and for the return of in-person football experiences. We’re thrilled to be able to offer these once-in-a-lifetime Marriott Bonvoy Moments at the Super Bowl once again through our longtime partnership with the NFL, giving our members the chance to use their points to make unforgettable memories with friends, family, and new connections,” said David Flueck, Senior Vice President, Marriott Bonvoy.

NEWS | FHRAI appeals PM Modi to provide immediate relief to the industry from the abnormal increase in the cost of LPG

India’s apex Hospitality Association - Federation of Hotel & Restaurant Associations of India (FHRAI) has submitted a representation requesting the Hon’ble Prime Minister – Shri Narendra Modi to provide immediate relief to the Hospitality industry from the abnormal increase in the cost of Liquid Petroleum Gas (LPG). The Association has requested that the tax rate charged on LPG supplied to standalone restaurants be reduced from the current 18 per cent to 5 per cent. It has stated that since standalone restaurants are not allowed to claim ITC, this move will help reduce the cost burden on restaurants.

The latest price hike is the second highest increase in LPG since January 1, 2014, when the 19-kg cylinder became costlier by Rs.353.50 (in Delhi). Restaurants, especially standalone, do not have any more headroom left to absorb such a steep increase in input costs. FHRAI has stated that LPG being one of the most essential commodities in the restaurant industry, the steep price increase will sound the death knell for hundreds of small restaurants from all parts of the country.

“The unprecedented increase in the cost of diesel has drastically raised the logistic tariff which in turn has led to an abnormal hike in the prices of grains, pulses, edible oil and other essentials raw materials. There has been an exponential increase in the cost of raw materials used in restaurants since the lockdown period. This cost escalation of roughly over 30 per cent is severely affecting restaurants that are trying to resume operations and stay afloat after a turbulent twenty months of lockdown and closures. Add to this, the steep hike in the LPG cylinders. Under these challenging circumstances, the sector is constrained to increase the cost of food items on the menu which will directly affect the working lower and middle class population that have to eat out. We request the Government to reduce the tax rate on LPG at least for standalone restaurants from the present 18 per cent to 5 per cent. Since standalone restaurants cannot claim ITC, this move will help reduce the cost burden on the restaurants which in turn will ensure that it does not burn a hole in the consumer’s pockets,” says  Gurbaxish Singh Kohli, Vice President, FHRAI.

Amongst all the sectors, the hospitality sector in the country has taken the biggest hit due to the pandemic. Business came to a complete standstill after the lockdown came into effect. Since then, 30 per cent of hotels and restaurants in the country have shut down permanently due to financial losses. Close to 20 per cent of hotels and restaurants still haven’t opened fully and the remaining 50 per cent are running in losses with revenues below 50 per cent of the pre-COVID19 levels.

“The debilitating impact of the pandemic has dealt a colossal economic blow to businesses along with millions of job losses in the hospitality sector. The ripple effects of the two successive waves of the pandemic have destroyed the entire hospitality eco-system in the country and even today, when all other sectors in the country are being allowed to function normally, the hospitality sector faces several restrictions in operations. This situation has become more severe due to the steep hike in the LPG cylinders, making hospitality a most unviable business in the country. We, therefore, request the Government for its support on this very serious issue impacting millions in the foodservice industry in the country,” concludes Kohli.