TAAI appeals to Maharashtra Govt to synchronise new covidprotocols with Central Govt

TAAI appeals to Maharashtra Govt to synchronise new covidprotocols with Central Govt

Travel Agents Association of India(TAAI) in its communication to Shri Aditya Thackeray, Minister of Tourism, Govt of Maharashtra has appealed to synchronise the new covid protocols, for Domestic and International Travellers, coming to Maharashtra, in line with the directive of the Central Government.

Domestic Travel:

As per the new guidelines and directions issued for Maharashtra by the the Chief Secretary on 30th November’21, it has been made mandatory for all travellers to carry a RT-PCR test report 48 hours prior to departure, before entering Maharashtra, irrespective of being dually vaccinated.

Due to this we shall be facing a huge challenge since travellers will cancel their bookings to Maharashtra, where we were seeing gradual revival of business and enhancement to the economy of the state. Refunds from airlines, hotels, etc, shall also become a huge burden and further aggrevate huge losses to the trade and overall economy, stated Smt Jyoti Mayal, President of TAAI.

The travel trade and economy has taken a big hit in the past 2 years and during this revival stage when the numbers are well curtailed and controlled, it is our humble appeal to maintain Uniform Regulations set by the Central Government, she stated.

International Travel:

Jay Bhatia, Vice President of TAAI states that, as per the new guidelines and directions issued for Maharashtra by the the Chief Secretary on 30th November’21, it has been made mandatory for all arriving from At Risk Countries (as per GOI list) to undertake institutional quarantine for 7 days.

Due to the said directive, travellers have panicked and are planning re-routing through other states and cities out of Maharashtra and shall stay for a day obtain RT-PCR and then arrive into Maharashtra.

This shall create a huge challenge to monitor as well for the Government. The purpose to check, monitor and adhere shall get totally defeated, he added.

Hence by permitting them to arrive into Maharashtra and follow universal protocols across the country shall not only enable but also assist the government in appropriately monitoring the situation, stated Bhati

Further, the list of Instiutional quarantine accommodations is not yet released by the state, citywise and travellers arriving from tomorrow night, 3rd December’21 shall be stuck at the airports.

We have appealed in this regard that the State of Maharashtra, vide the Chief Secretary, Shri Debashish Chaktrabory,Dr Pradeep Kumar Vyas Additional Chief Secretary- Dept of Health, as well as Smt Valsa Nair Singh, Principal Secretary Tourism of Maharashtra Govt,  in the interest of its citizens safety as well as the economy, immediately consider our request to follow standard universal protocols in sync with the Central Government for International as well as Domestic travellers arriving into the state, stated the TAAI communication.

Suryadatta Group of Institutes of Hotel Management ink pact with Eclat Hospitality to ensure global careers for students.

From Left to Right

Mr.Atul Deshpande , Mr.Ulhas Chaudhari, Mr.Vikas Mehra, Ms.Anuradha Khot

Suryadatta Group of Institutes of Hotel Management ink pact with Eclat Hospitality to ensure global careers for students.

Pune: Suryadatta Group of Institutes of Hotel Management inked a memorandum of understanding (MoU) with Eclat Hospitality for training and placement opportunities for its students.

The MoU was signed by, Mr. Vikas Mehra, Director of International placement, Eclat Hospitality and Ulhas Chaudhari Principal in Incharge of Suryadatta Institutes of hotel management said that this will help students remain in sync with the ever-changing

From Left to right

Mr. Atul Deshpande TPO Suryadatta Group of Institutes of Hotel Management

Mr. Ulhas Chaudhari Principal Incharge Suryadatta Group of Institutes of Hotel Management

Mr. Vikas Mehra Director of International Placements Eclat hospitality

Ms. Anuradha Khot Senior Advisor - Institutional Tie-ups Eclat hospitality

Appointment | Hyatt Regency Pune Hotel & Residences appoints Karan Thakur as Executive Chef

He moves from Hyatt Regency Chandigarh, in the same capacity, to enhance the culinary experience at the Pune hotel

Hyatt Regency Pune Hotel & Residences has appointed Karan Thakur as Executive Chef. He moves from Hyatt Regency Chandigarh, in the same capacity, to enhance the culinary experience at the Pune hotel.

Thakur started his hospitality journey with the Marriott Hotels, under the HOT program at JW Marriott, Renaissance and MEA in Mumbai soon after he completed his Culinary Arts in 2005 from IHM, Aurangabad. His passion for good food and creating experiential events was evident throughout his career in brands like The Ritz Carlton and The Address Hotels + Resorts as well as Westin, Sheraton, Le Méridien and Four Points.

Thakur has worked in key Indian cities like Mumbai, Gurgaon, Ahmedabad and Chandigarh, in addition to international markets like Dubai, Doha, and Urumqi (China). Known for his drive and a keen eye-for-details, he will focus on strengthening the food strategies of the hotel, while overseeing the launch of various contemporary F&B concepts.

In his spare time, Thakur enjoys discovering new trails as an exploring motorbike rider and traveling.

Visit Maldives | Atmosphere Hotels announces two new ‘Oblu’ resorts in Maldives

Atmosphere Hotels announces two new ‘Oblu’ resorts in Maldives

The Maldives-based resort chain, Atmosphere Hotels & Resorts, aspires to attract all segments of travellers by adding two new resorts — the Oblu Select Lobigili and Oblu Xperience Ailafushi — to their ‘Colours of Oblu Collection’ portfolio in the first quarter of 2022.

While the Oblu Select Lobigili is scheduled to open in the last week of February, 2022, Ailafushi will be up and running exactly a month after.

Introducing the new properties under the new Colours of Oblu Collection portfolio to the trade in Delhi, Stephane Laguette, chief commercial officer of Atmosphere Hotels, said that with these two new resorts, they will be able to cater to all kinds of travellers from markets such as India, especially those who like to travel with families.

“Before this, we were not much focused on the family market. These new resorts, especially the Oblu Xperience Ailafushi, is an entry-level affordable luxury resort targeted at just that,” Laguette said in an interaction with ET HospitalityWorld.

The Oblu Xperience Ailafushi is a four-star all-inclusive resort with 268 villas under four different categories, and these include Ocean View rooms, Ocean View Family Rooms, Beach Villas, and Water Villas.

Both the resorts are located close to the Velana International Airport, and adjacent to each other, giving opportunities for guests to use some of the premium facilities at Lobigili, while staying at the Ailafushi.

Oblu Select Lobigili is a five-star ‘adults only’ resort with 68 premium villas under the categories of SunNest Beach Pool Villa and SunNest Water Villa and Nest Water Villa. The highlight of the Lobigili resort is its underwater restaurant, ONLY BLU.

“South Asia in general and India, in particular, are major target markets for us,” said Laguette, adding that the Indian market contributed around 30 percent of the guests for Atmosphere properties in the Maldives during Covid-19.

“We expect big traction from the Indian market for our Ailafushi resort, because of its family-orientation,” he said.

Atmosphere Hotels, which has strengthened its sales and marketing efforts in India in the last couple of years, has also set up a development team for South Asia under-seasoned hotelier, Souvagya Mohapatra as the managing director.

“We are exploring opportunities across the region for new hotels, and are hopeful of some breakthrough announcements in the first quarter of next year in India,” Mohapatra said.

The other resorts in the Colours of Oblu Collection include the Oblu Select Sangli and Oblu Nature Helengeli.

Want to work in the Maldives

Dr. Kaviraj Khialani was invited as Guest of Honor- Industry Expert at ICOHOST 2021- International Conference on Hospitality and Tourism- GNA University, Punjab.

Looking at the welcome back and some of the safe to move trends in the Hospitality and Tourism business and the way forward approach to create a synchronised formulae towards achieving success and stability one of the recent initiatives taken include the ICO-HOST 2021, international conference held on 27th November 2021 at the GNA University campus. Among many noted dignitaries and well known academicians from around the world the event also saw a good number of students from hospitality and tourism management course who chose to be a part of the full day highly informative and valuable seminar.

The use of technology in hospitality industry and its pros- cons along with its functional aspects, guest satisfaction grid rate, adaptability and accessibility aspects etc were a few of the many points spoken and discussed during the sessions. Dr. Kaviraj Khialani highlighted the need of the hour of being mentally and physically strong to start with and to work on the sync with technology which surely can be beneficial for hospitality professionals but not to overlook the importance and merits of basic know how and foundation knowledge of our technical subjects and departments. His deliberation included the thought process to be clear, the mind set to be positive and the balance factor which makes it easy for us to accept, adapt and acknowledge the use of technology in a highly effective manner which can help us see happy guests coming back to our hotels and restaurants more often.

“It is important to have the correct combination of clarity of mind with a synchronised approach towards building a better professional delivery and professional approach on a day to day basis in order to offer quality service with the highest possible standards of safety and well- being to our valued and esteemed guests who will always keep in mind the experience they went through while visiting or during the course of their stay at our hotels” – Chef Kaviraj also concluded by saying that the students looking forward to graduating in the near future have a very good scope and varied openings to choose from in various verticals in the hospitality industry and with an open mind and zeal to perform it would be a great professional journey for all. The grand event saw its end with a special felicitation ceremony in which Chef Kaviraj was presented and awarded a memento and certificate of appreciation by the vice- chancellor, dean and head of department at GNA University.

Overall the one-day international conference was a great success and it shared a lot of important facts and created awareness among the attendees as well on various aspects attached to the world of hospitality.

New Opening | The Fern Hotels & Resorts opens their 19th hotel in Maharashtra with the opening of E-Square The Fern-An Ecotel Hotel, Pune

The Fern Hotels & Resorts opens their 19th hotel in Maharashtra with the opening of E-Square The Fern-An Ecotel Hotel, Pune

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain announced the opening of E-Square The Fern - An Ecotel Hotel in Pune. This is the 19th operational property in the state of Maharashtra. Overall it takes the tally to 84 hotels managed by the company in India, Nepal and Seychelles.

Expressing his pleasure on the new development, Suhail Kannampilly, CEO of The Fern Hotels & Resorts said, "the city of Pune has embraced the Fern brand very well. This is the third hotel we will be managing in Pune. We have already been successfully operating Amanora The Fern as well as The Fern Residency, MIDC. Moreover, it further strengthens our position as the largest hospitality player in the state.”

E-Square The Fern, Pune is a 55 room upscale hotel offering a multi cuisine restaurant, a pan Asian restaurant, a rooftop swimming pool, gym, spa and state-of-the-art banquet facilities. The hotel is conveniently located with easy access to major sightseeing attractions.

Guests can appreciate various in-room facilities such as high-speed Wi-Fi internet, LED television, complimentary bottled drinking water, tea & coffee facility, digital in-room safe, eco-friendly room lighting & bathroom amenities. The guest can also relax at the rooftop swimming pool and spa and can work-out at the well-equipped gym.

Other facilities in the hotel include non-smoking rooms, access for specially abled, complimentary buffet breakfast, multi cuisine restaurant, speciality restaurant, spacious banquet and meeting rooms and business centre facilities.

DINING: The hotel provides a variety of dining options.

Fountain House is a contemporary multi cuisine restaurant which serves delectable food from across the globe.

The Wok Toss, a pan-Asian Oriental restaurant serves the best of Far East cuisines

LOCATION: The hotel is 12 km from Pune Airport, 4.5 km Pune Railway Station and 2 km from Shivaji Nagar Bus Stand.

ADDRESS:

132/A, University Road, Premnagar, Ganeshkhind, Shivaji Nagar

Pune 411 016, Maharashtra

T: 020 6604 4100

Appointment | The Westin Chennai Velachery Elevates Venkat Bhuvaneswaran As Director Of Sales-Marketing

THE WESTIN CHENNAI VELACHERY ELEVATES VENKAT BHUVANESWARAN

AS DIRECTOR OF SALES & MARKETING

Venkat has over 20 years of experience in the hospitality industry. He started his career in Food & Beverage operations with the Park group of hotels.  It was in Bangalore when this journey commenced in 2001 and later moved to Chennai as part of the pre-opening team.

The journey then shifted to Hyderabad in 2006 when he joined the Pre-opening team of Accor group at Novotel Hyderabad Convention Centre in Food & Beverage.  After which he moved to Catering & Event sales at Hyderabad International Convention Centre (HICC) in 2008. This further enabled him to gain exposure in handling international conventions, conferences, and many multi-faceted events at HICC for 03 years.

In 2011, he moved to Hilton Chennai as part of the opening team to lead the Catering sales department and contributed to the success of the property in establishing the event venue in the city, where he was much appreciated for the hotel’s overall revenue growth.

Adding another feather to his career hat, Venkat was quickly absorbed at The Westin Chennai Velachery in 2014 where he joined as Account Director in Corporate Sales and was elevated as Director of Sales in 2018. His contribution towards the success of the hotel has been recognized and has been elevated as Director of Sales & Marketing.

Appointment | Ms. Avani Dedhia appointed as the Associate Director- Marcom & PR, South Asia & Middle East for Absolute Hotel Services India

Ms. Avani Dedhia appointed as the Associate Director- Marcom & PR, South Asia & Middle East for Absolute Hotel Services India

A postgraduate in Marketing & Business Management, Avani has over 13 years of experience in hospitality, luxury, lifestyle, branding, media, publishing, communications, advertising, marketing and public relations.

Both a leader and a team player, has been able to think creatively even within an organizational structure. Avani has a natural flair for networking, brand building, managing short-term launches and long-term brand management. A quick-thinking resource, who can turn a challenging situation into a brand opportunity, she has managed strong professional networks in the press and digital media companies, among social media influencers, marketing circles and opinion makers in India. Her forte is Marketing, PR, Brand Promotions, Events & Associations.

“Avani has a well-rounded and strong Marketing and Communication background. We are confident of utilizing her skills in strengthening our network in the business. Her role will include managing Marcom & PR activities for the group for all our brands.” said Mr. Shalil Suvarna, VP – Operations & Pre-Opening of Absolute Hotel Services India.

Cake Mixing ceremony heralds Xmas season at DoubleTree Suites by Hilton Bangalore

Cake Mixing ceremony heralds Xmas season at DoubleTree Suites by Hilton Bangalore

With exactly a month to go for Christmas and New Year, DoubleTree Suites by Hilton Bangalore ushered in good tidings and happiness with the traditional cake mixing ceremony.

The fanfare witnessed guests, hotel staff, and teachers from prominent hospitality institutes get together to combine all the ingredients- massive varieties of candied fruits, assorted nuts, mixed spices, fruit peels all soaked in rum, wine and other alcoholic beverages. The day of the event was rung in under the watchful eyes of newly appointed Executive Chef Ajith Cheruvattath and Pastry Chef Kaushik Mitra.

“The heady mix of exotic ingredients will now be allowed to rest for at least a month. The more the ingredients get soaked in good quantity of spirits, the better the taste. We will combine flour with this mixture for the dough, to be baked to perfection for some finest Christmas Cakes, Carrot Cakes, Dundee Cakes, Stollen breads and other festive indulgences..richer, yummier and blissful in taste,” Chef Ajith said.

“Last year, we hosted one-of-a-kind virtual cake mixing ceremony with the digital mavericks of Bengaluru. However, this time we celebrated in an even bigger way with our in-house guests, Chefs as well as team members. Through this fruit soaking ceremony, we also invited educators from reputed institutes to express our appreciation for adapting, engaging, planning, and most importantly showing compassion to students when they needed it the most. It was truly ecstatic to watch them participate in the mixing, thereby, celebrating the onset of festive season”, said hotel’s General Manager Subhabrata Roy.

A takeaway counter for traditional delicacies along with Christmas Hampers will be available to guests closer to the festival. “As we usher in the season of joy and festivities, we have plans to ring in Christmas and New Year in style. The cake mixing ceremony is just the beginning of the celebrations,” Subhabrata Roy added.

TAAI and Expo 2020 Dubai tie-up turns out to be a great success, Delhi roadshow was a big hit: TAAI

TAAI and Expo 2020 Dubai tie-up turns out to be a great success, Delhi roadshow was a big hit: TAAI

The Travel Agents Association of India (TAAI) and Expo 2020 Dubai team organised a presentation for its members in Delhi to inform and educate members on the mega-trade show. The event was led by Anoop Kanuga, Managing Committee Member & Chairman of the Tourism Services Council, association’s Northern region and Charson Advisory, who is the official sales & marketing representative for Expo 2020 Dubai in India. Present on the occasion were members of TAAI along with National President, Jyoti Mayal at the Delhi Roadshow on November 25, which turned out to be a huge success. Earlier, the association had also organised a successful roadshow in Mumbai.

The entire travel trade industry and representatives of airlines including Emirates and Etihad (who made their presentation) alongside Vistara, and IndiGo representatives also attended the event. Flydubai was there as well, whose representatives shared their views about the opportunity with Expo 2020 Dubai, which can be encashed with the re-start of tourism.

Speaking on the occasion, Mayal congratulated everyone for making the event in Delhi a big hit and requested the entire travel trade & consumers to visit the Expo 2020 Dubai to have an eye opening experience and understand how the world envisages the future. “Last month, TAAI also organised a virtual session on Expo 2020 Dubai for its members. Vice president Jay Bhatia, Hon Secretary General, Bettiah Lokesh and Anoop Kanuga, Managing Committee Member & Chairman of the Tourism Services Council had attended the webinars and briefed members about the benefits of the partnership. This is our moment the travel business stakeholders to reap the benefits for ourselves and cater for the needs of our customers in the best way possible. This is the time to encash this golden opportunity,” she said.

Acknowledging the efforts and the presentation given by Carl Vaz, Chairman & CEO, Charson Advisory Services on Expo 2020 Dubai, Kanuga commented, “This is the turning point for the tourism sector and the re-opening of tourism at such a healthy pace will definitely add to the revival and restructuring of it.”

“The Dubai Expo 2020 is expected to attract over a million Indian visitors in the span of six months, from October 2021 till March 2022,” anticipated Vaz talking about the event. On the occasion, Neeraj Malhotra, Chairman, TAAI Northern Region informed, “TAAI and Charson Advisory have tied up to promote Expo 2020 across its member, travel and tourism companies through continuous presentations, roadshows, and webinars.

--

Dr. Himanshu Talwar

Executive Director, TAAI

Appointment | Vipul Bhosle appointed as Front Office Manager at Sheraton Hyderabad Hotel

He has previously worked with properties including Della Luxury Resort Lonavala, Grand Hyatt Mumbai, Hyatt Regency Mumbai, and Park Hyatt Goa Resort & Spa

Vipul Bhosle has been appointed as the Front Office Manager at Sheraton Hyderabad Hotel. A result-driven professional, he has over 11 years of experience in hospitality, spearheading front office management.

Having previously worked across a range of prominent hospitality brands, such as Della Luxury Resort Lonavala, Grand Hyatt Mumbai, Hyatt Regency Mumbai, and Park Hyatt Goa Resort & Spa; Bhosle is self-motivated and skilled at multitasking in a fast-paced environment.

At Sheraton Hyderabad, he will be responsible for overseeing of the front office operations, quality services in guest satisfaction while ensuring service standards for business excellence.
Bhosle places a great emphasis on training associates on the job and harnessing their talents. He keenly looks forward to his new role, utilizing his expertise to elevate the property’s renowned reputation to greater heights.

At a personal level, he is passionate about traveling to new places.

Appointment | Ananya Banerjee is the Marketing and Communications Manager of JW Marriott Bengaluru

Banerjee has previously been associated with brands such as Hyatt and IHG and worked on various accounts and brands

JW Marriott Bengaluru has appointed Ananya Banerjee as the Marketing and Communications Manager. She possesses over eight-plus years of experience where she will be spearheading marketing, public relations, digital and social media activities for the hotel.

Banerjee has previously been associated with brands such as Hyatt and IHG and worked on various accounts and brands while working with PR firms such as PR Pundit and Value 360 Communications. In her previous stint, Ananya has a proven track record of increasing social media engagement, conceptualizing and executing IPL marketing, developing marketing campaigns for the new menus, new chefs, and restaurant launches.

In her new role as the Marketing and Communications Manager at JW Marriott Bengaluru, Banerjee will be responsible for elevating and sustaining the hotel’s brand positioning, creating invigorating marketing campaigns aligned with hotel key goals, drive additional revenue through tactical campaigns.

On her appointment, she said, “I am quite excited to be a part of Marriott hotels and the luxuriously warm, JW Marriott Bengaluru where I look forward to forming meaningful connections with the team members as well as guests.”

Appointment | Grand Hyatt Mumbai appoints chef Gianfranco Tuttolani for Celini

The Grand Hyatt Mumbai Hotel and Residences has brought Gianfranco Tuttolani on board. Hailing from the provincial capital of Chieti, the chef will take the helm at the Italian dining restaurant, Cellini.

Tuttolani is a graduate of G Marchitelli Culinary College, Villa Santa Maria, Italy. The province was once also known for its rich heritage, famous cathedrals, and museums.

With over two decades of experience, Tuttolani aims to bring the flavors of the Abruzzi province to the world through his masterful culinary expertise. Throughout his career, he has been awarded multiple accolades, also earning a Merit Diploma for a recipe released by F.I.C. (Italian Chef Federation) and A.C.V.S. (Villa Santa Maria Chef Association).

He has also been an ambassador on various fronts, from being one in 2011 for traditional cuisine of Abruzzi to the ambassador of Pentole Agnelli professional cookware in 2015. Not only has the chef excelled on a professional front, but has also represented Italy, and Italian cuisine at the 5th Italian Cuisine in the World Forum in Greece.

In his last assignment, Tuttolani was the Italian chef at Hyatt Regency Chandigarh, where he won the title of “Chef of the Year” (while) his restaurant was awarded with the “Best Italian Fine Dining restaurant in the city” accolade at the Times Food and Nightlife Awards 2019.

As he took charge of Celini in Mumbai, he said, “It will be exciting to implement my skills and knowledge, and bring to the people of Mumbai, authentic and traditional flavours from my home country-Italy.”

Appointment | Mohammad Hai joins JW Marriott Mussoorie as its pastry chef

With an experience of more than 14 years, Hai has worked with leading hotel brands in different parts of the world.

A new pastry chef has joined the ranks at JW Marriott Mussoorie Walnut Grove & Spa. Mohammad Hai brings with him over 14 years of experience in pastry making and baking, among other culinary departments.

Hai’s experience has taken him around the world, from Dubai at Atlantis The Palm to Renaissance in Kuala Lumpur, from Park Hyatt in Abu Dhabi to the Hyatt Regency in Makkah, Saudi Arabia. He’s held reputed positions at The Zuri White Sands, and Grand Hyatt Goa, and the Hilton Embassy Golf Link in Bengaluru.

His most recent endeavor was at The Meridian Club Relais & Châteaux, a private island resort located in the Turks and Caicos Islands.

Inspired by his grandfather’s dedication, hard work, and love for cooking, Hai made it his passion to follow the same path. His main goal is to make every interaction an experience to remember. He’s done it all - from revamping menus to planning fun activities around baking to cracking interesting concepts for tea lounges and so much more. His philosophy hinges on transforming customer feedback into an opportunity to impress even beyond expectations.

Whether it is French pastry or 3D wedding cakes or tempering chocolate, he learns something new with every creation.

Ingredient Ideology | Twist Of Taste From MexicoBy : Dr. Kaviraj Khialani- Celebrity Master Chef.

Twist Of Taste From Mexico

Colorful & Vibrant mexican delicacies to Indulge into.

The flavors of Mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos, and tacos! this cuisine has so much to offer that it gets difficult to pick and choose between the options. Mexican ingredients are easily available from assorted fresh vegetables to cornmeal, tortillas, jalapenos, peppers, and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too including chicken, eggs, fish and seafood, red meat as well in some recipes. 

The methods of cooking in this cuisine are easy to follow and also don’t really call for any unusual equipment as well. Pots and pans, griddles and hot plates, fryers, and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes there is a lot more which we can think of as well when it comes to fusion with Mexican recipes.

Here are a few simple recipes from Mexico with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] MEXI- BEAN VEGGIE SOUP

Ingredients:

Oil/ olive oil-1 tbsp.

Garlic- 1 tsp chopped

Onion-1 small chopped

Red chilies-1-2 slit

Carrot-1 small peeled and cubed

Potato- 1 small peeled and cubed

Kidney beans/ rajma-1/2 cup boiled.

Green capsicum-1/2 no cubed.

Sweet corn-1/4 cup boiled.

Tomato puree-1/2 cup

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White vinegar-1 tsp

Sugar-1 pinch

Veg stock/ water- 3-4 cups

Black/green olives/ jalapeno peppers- 2-3 tsp sliced

Avocado-1 ripe, peeled and cubed for garnish.

Parsley/coriander leaves- 2 tsp chopped.

Method:

1. Assemble all the ingredients for the Mexican style bean veggie soup.

2. Heat oil in a pan add in the garlic and onions saute for 1 min add in the vegetables, boiled beans, corn, capsicum, and tomato puree saute for 2 mins.

3. Add in the salt, pepper, herbs, chili flakes and mix well. Add in the water/veg stock and bring to a boil, simmer for 15-20 mins.

4. Check for seasonings and texture and adjust accordingly, add in the white vinegar, pinch of sugar and parsley or coriander, and mix.  Portion the soup in a soup bowl and top with avocado and fresh herbs, olives, jalapenos, etc, and serve hot.

Recipe-2] MEXICAN CORN AND AVOCADO SALAD

Ingredients

For the base of the salad:

Assorted iceberg lettuce/ purple- white cabbage-1 cup

For the body of the salad:

Sweet corn-1 cup boiled

Avocado-1 ripe, peeled and cubed

Onion-1 med sized sliced

Tomato-1 med sized cubed

Assorted capsicums-1/2 cup cubed

Sprouts-1/2 cup.

Cucumber- 1 no cubed.

For the dressing:

Olive oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice-2 -3 tbsp.

Chopped parsley-2 tsp

Chopped mint-2 tsp

Chopped green chilies-1 tsp

Flax seeds/ sunflower seeds- 2 tsp

Honey-1 tbsp.

Dates-2-3 chopped.

Sliced almonds/cashews-4-5 no

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Assorted fresh herbs/ seeds/ nuts/ pomegranate seeds/ olives etc

Method:

1. Assemble all the ingredients for the salad recipe as listed.

2. Arrange the base of the salad or assorted greens in the serving bowl or on the salad plates.

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

4. Just before serving the salad combine the ingredients of the body and dressing together and give it a nice toss.

5. Portion out the salad on the base and garnish appropriately and serve.

Recipe-3] SPICY CHICKEN SALSA TACOS

Ingredients

Taco shells- 10-12 no

For the base in the taco shells:

White/purple cabbage-1 cup shredded

Lime juice-2 tsp

Salt and pepper to taste

Chopped mint/coriander leaves-2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2 tsp

Mix and chill for 20 mins.

For the chicken mixture:

Oil-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken shredded-1 cup boneless boiled.

Salt, pepper, chili flakes to taste

Tomato ketchup-2-3 tsp

Red chili sauce-2 tsp

White vinegar-1 tsp

Chopped coriander leaves-2 tsp.

For the salsa mixture:

Tomatoes-1 cup chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

Method:

1. Assemble ingredients for the various components of the recipe.

2. Prepare the salsa and base mixture for the tacos and chill.

3. Heat oil saute the garlic, chilies, onions and add in the boiled chicken pieces/shreds and saute on a high flame for 1 min, add tomato sauce, chili sauce, vinegar and cook for few mins, remove and keep aside.

4. Finally just before serving place the base of cabbage in the taco shells top with the prepared cooled chicken filling and top with the tangy tasty salsa and garnish as desired and serve immediately.

Recipe-4] MUSHROOM & COTTAGE CHEESE CHIMICHANGAS

Ingredients:

For the wrapper:

Readymade tortilla rotis- 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of chimichangas:

Oil-2 tsp + as needed for cooking/ frying.

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms- 8-10 no

Paneer-1 cup grated

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce- 2 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

To serve with: salsa sauce as listed in the above recipe for tacos.

Method:

1. Prepare the wrappers for the chimichangas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the grated cottage cheese or paneer and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. If we are using a fresh dough to make chimichangas we use a maida water thick paste to seal the edges if using readymade wrappers, we can just roll them up.

6. Using a non-stick tava or a griddle pan we can cook the chimichangas using little oil to a nice golden brown color but in case of using a freshly made dough concept we can deep fry the sealed chimichangas as well to a nice crusty color and remove, drain excess oil, cut and serve or top with salsa sauce, cheese sauce or sour cream and enjoy.

Recipe-5] TEX- MEX RICE WITH CHICKEN

Ingredients

For the rice mixture:

Oil-1 tsp

Butter-1 tsp

Bay leaf- 2 no

Pepper corns- 4-5 no

Sliced onions-1 no

Garlic- ginger-1 tsp chopped

Slit green and red chilies- 2-3 each

Boiled white/brown rice- 1 and a half cup cooked.

Salt and pepper to taste

Chili flakes-1/2 tsp 

Mixed herbs-1/2 tsp

Saffron- 8-10 strands soaked in ½ cup milk

Parsley/mint/coriander-2 tbsp. chopped

For the chicken mixture at the base of the pot:

Oil-2 tsp

Butter-2 tsp

Chicken drumsticks/ thighs- 500 gms or 4-5 pieces.

Salt and pepper to taste

Garlic- ginger-chili paste-1 tsp mix

Onion-1 small chopped

Tomato puree-1 cup

White wine- 2-3 tbsp.

Cooked beans- rajma/chickpeas etc-1/2 cup,

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

Chili flakes, herbs to taste or use mexican peri peri spice powder-1 tsp

Water/stock-1 cup just to cook up the chicken

To assemble:

Sliced jalapenos/ black olives/ green olives- 2-3 tsp sliced

Cheese- 3-4 tbsp.

To serve alongside-a bowl of crispy nacho chips.

Method:

1. Assemble all ingredients as listed to fix the one pot meal.

2. Heat oil and butter and add in the ingredients one by one and saute onions, add tomato puree, salt, spices and chicken pieces, wine, cooked or boiled beans and saute for 2 mins, add water or stock and allow to cook 12-15 mins.

3. Heat oil and butter in another pan and saute the spices, garlic, ginger, onions, chilies and add in the rice and saffron solution, salt and pepper to taste and simmer or cook in steam for 4-6 mins.

4. Layer the rice over the chicken but in between add cheese, olives, jalapenos, herbs, coriander and then the rice. Close the pot with a tight fitting lid and cook on a low flame for 10-12 mins in steam. Open and serve hot.

Recipe-6] DESI CHOCOLATE EMPANADAS

Ingredients:

For the wrappers:

Maida-1/2 cup

Salt-1 pinch

Powdered sugar-1 tsp

Oil- 1 tsp

Baking powder-1/4 tsp

Vanilla essence-1/2 tsp

Warm water- as needed.

For the stuffing:

Brownies- ½ cup crumbled

Desi pedha-2-3 no crumbled.

Assorted chopped nuts-2 tsp

Chocolate chips-2-3 tsp

Chocolate sauce-2 tsp

Oil to fry

To top and serve with:

Powdered sugar/ chocolate sauce and serve with a scoop of vanilla ice cream/ also try serving them with some chilled rabdi.

Method:

1. Prepare the dough for the empanada wrappers and cover with a damp kitchen cloth and keep aside to rest for 12- 15 mins.

2 In a mixing bowl combine together the ingredients for the stuffing and mix them all well, add a little rum or brandy for flavor.

3. Roll out the dough into a thin chapati, using a glass cutter or a cookie cutter cut out the round discs and apply little maida water thick paste on the edges.

4. Place the prepared chocolate stuffing on one side and carefully close it like a half-moon shape, seal the edges with a fork, and deep fry in medium hot oil for 3-5 mins until nicely golden browned, remove and drain excess oil and serve hot garnished appropriately.

Brief About Writer

TAAI congratulates ICC for successfully organising Annual Session & AGM, joins interactive session with Jyotiraditya Scindia

TAAI President Jyoti Mayal had a fruitful interactive discussion with the Union Aviation Minister virtually where he was very positive on collaborations and working together with travel trade to support the industry.

The Indian Chamber of Commerce (ICC) organised its Annual Session and AGM virtually where they invited the Union Civil Aviation Minister, Jyotiraditya Scindia as Chief Guest to interact with members and industry stakeholders on Bharat@75. Jyoti Mayal, President, Travel Agents Association of India (TAAI) also joined the session and held a fruitful discussion with the Minister where he showed positive intent on growth-oriented collaborations and working together with travel trade and tour operators to support the industry.

Mayal, who is also the Chairperson of the Travel and Hospitality Skill Council (THSC) and Member of the ICC Aviation & Tourism Steering Committee on the occasion congratulated ICC for successfully organising Annual Session & AGM and said that she is very pleased hearing Scindia’s positive and futuristic youth approach and feels excited to have him as the Union Minister of Civil Aviation. “I would like your intervention and consideration for the Ministry of Civil Aviation (MoCA) to think beyond airlines and also towards our 3,000 plus memberships, mainly comprising of IATA agents. We sometimes feel as orphans by not having anyone we could work in collaboration with & bear the brunt of no ease of business, no consideration of policies, no collaborative understandings, no one to share our pleasure and pain specially when airlines default and take away our & the consumers hard earned tax paid income.

She further requested the travel trade associations to the Minister and MoCA’s advisory board or task force. “As we are the catalyst of growth for aviation and as travel agents are the ones who fill the bellies and the seats of the aircrafts and are also a strong link to develop tourism and avenue to employ people in this huge value chain of the industry. We are the ones who will be able to create a robust aviation & tourism industry according to the vision of our Honourable Prime Minister.

During her interaction, Mayal asked the Minister to discuss the opportunities to work together in detail. “Jyotiraditya Scindia ji, can we expect ease of business and opportunity to discuss this further with you on priority to build an Atmanirbhar industry and a robust ecosystem of growth for everyone,” she commented.

Four Seasons Hotel Riyadh At Kingdom Center

Four Seasons Hotel Riyadh at Kingdom Centre Unveils Newly Renovated Royal Suites

If there was any doubt that Four Seasons Hotel Riyadh at Kingdom Centre is the high point for hospitality in the Saudi Arabian capital, one look at the luxury and design of its newly reimagined Royal Suites will only re-emphasize the Hotel's commitment to offering an incomparable hospitality experience. Taking the towering Hotel's guest experience to new heights, the two spacious suites located on the 44th and 46th floors are palaces in the sky. Fashioned by renowned hospitality design firm Hirsch Bedner Associates as part of an overall renovation of the 276-room address, each Royal Suite plays out with indulgent comforts, lavish appointments, contemporary interpretations of historical motifs, and locally-produced artworks to create welcoming spaces for family travelers, and groups of friends, high above the heart of the city.

The Royal Suites can be styled as a one or two-bedroom suite via connection to an additional room. On the 44th floor, the Royal Suite pays tribute to the local oasis of Riyadh - which translates to "garden" from Arabic - with a palette of soft green and turquoise hues, while on the 44th floor the Royal Suite draws from Saudi heritage with deep red colour tones. The designs of each incorporate historic tribal patterns on walls, sliding bathroom doors, carpeting, and various other elements.

Each Royal Suite is laid out for spaciousness and comfort, stretching 240 square metres (2,595 square feet) and looking out onto panoramic views of the city. The primary bedroom houses a king-size bed with an extensively padded headboard, marble-topped bedside tables, tufted-and-stitched leather upholstered love seat and more. Soothing illumination from lamps and natural sunlight give the space a warm and inviting glow.

A full bathroom just off the primary bedroom is arrayed in beige marble, with dual vanities, mirror TVs, separate shower, and an extended tub for a blissful submission.

Walls throughout each Royal Suite are sculpted with veneer and leather insets that can only be described as luxurious, and screens of alabaster and metal separate each room. They include a living room with comfortable sofas, tufted-and-stitched upholstered chairs, a pair of contemporary coffee tables split down the middle, and a 75-inch Smart TV with Ultra HD display and Chromecast functionality.

There is a dining room with seating for 10 people; a slender kitchen fully equipped for whipping up everything from tasty snacks to full meals; and a private gym with exceptional views, a wall-mounted TV with three cardio options, including an elliptical trainer, as well as dumbbell free weights. There is also a welcoming foyer adjoining a powder room for the convenience of visitors, a handsome study with work desk and modern technologies, and two walk-in closets to hold everything guests bring along for their stay.

Each Royal Suite is also a feast for the eyes and the senses with carefully curated artworks from emerging local artists including handmade sculptures, installations, and wall hangings styled in the spirit of Saudi Arabian heritage. As throughout the property, the artworks added during the renovation were created in partnership with Alwaleed Philanthropies foundation, chaired by His Royal Highness Prince Alwaleed bin Talal Al Saud, which is focused on empowering and celebrating the craftsmanship of local artisans in the Kingdom.

WeddingWire India data predicts that the top three metros- Delhi, Mumbai, and Bangalore continue to be the hub for weddings!

WeddingWire India, the Indian subsidiary of The Knot Worldwide, a leading online marketplace for couples and wedding professionals, released insightful statistics on how the wedding season is  back in the new normal with a surge of 57% in November 2021 as compared to the previous year. With the increased pace of vaccination and state governments relaxing rules for gatherings, the floodgates for weddings have opened up this season.

The data highlights that Delhi NCR followed by Mumbai, Bangalore, Lucknow, Jaipur has the most demand for wedding planners and wedding venues in the Q4 season. Further highlighting that big-fat weddings are back in demand is the fact that hotels & banquet halls have become the most requested service by the users and there is a drastic decrease in the number of people interested in having a home or virtual weddings. This trend has seen a growth trajectory starting July 2021. Destination weddings are also witnessing a huge uptick with every 10 out of 100 guests enquiring about destination weddings with Jaipur, Udaipur, Mussoorie, and Lonavala being the top choices. 

As per the platform, while October had the maximum traffic, November has the maximum number of registered users getting married. Industry estimates by CAIT reveal similar trends that around 2.5 million weddings will take place in November & December. In fact, the first Maha-Saya i.e. 21st November had 8000 weddings in one single day in Delhi itself.

The people who postponed their weddings in Q2 and Q3 are now finally tying knots at the end of this year and in the following year.  Therefore, as per current queries for 2022, the top 3 destinations with the highest demand are Delhi, Mumbai, and Bangalore. Data also revealed, with this change in trend and keeping safety as a priority, more and more couples are adopting WedTech platforms for planning their wedding and there is a surge of 27% registered users on the WWI app in November 2021 in comparison to Nov 2020.

Talking about the snowball trend and growth, Anam Zubair, Associate Director of Marketing - WeddingWire India, a part of The Knot Worldwide, said “After almost one and a half years of significant fluctuations owing to the pandemic, there’s a steady growth in the wedding market. Therefore, it’s safe to say that the wedding industry has officially made a comeback. We are certain that this increase in demand will continue to grow and will further lead to the recovery of the industry.”

“The good news is the situation seems to be gradually getting in control and we can witness a good number of demand on saaya dates. It is quite challenging at the moment to find a decent venue anywhere in the country for auspicious dates such as November 21 and November 28. We were pre-booked for November and December, and we already have several queries for January and February as well. Our hotels across Goa, Udaipur, Jaipur, and Lonawala are seeing an uptick in numbers.” added Varun Chhibber, Complex General Manager, The Leela Ambience Gurugram Hotel & Residences, and The Leela Ambience Convention Hotel, a Venue Partner of WeddingWire India.

About WeddingWire India

WeddingWire India, launched in mid-2017, is one of the fastest-growing and trusted wedding technology platforms in India connecting engaged couples with local wedding professionals. The virtual marketplace gives couples in India access to any and every wedding service provider and online planning tool they can think of. It is the one-stop destination for all wedding planning requirements with a robust vendor directory covering over 60,000 vendors across categories such as venues, photography, hair and makeup, catering, music, etc. From vendor management, checklist, website creation, budget allocation, guest list creation, community ideas, and inspiration, millions of couples search, compare, and connect with required wedding services from WeddingWire India’s vast directory of vendors. It is dedicated to building innovative tools and resources and is present across apps, websites, and mobile web as the online marketplace of venues and wedding professionals that simplify and inspire the wedding planning process that is unique to its customers. WeddingWire India helps clients plan their dream weddings across 28 states and 8 union territories.

Weddingwire.in is the Indian subsidiary of The Knot Worldwide, the world’s largest global wedding technology platform with over four decades of expertise in the wedding industry which is present in 15 countries and has been helping people in celebrating their life’s biggest milestones.

10 Spectacular New Hotels and Attractions Set To Open Before The FIFA World Cup Qatar 2022

Qatar Tourism reveals exiting projects set for completion before FIFA World Cup Qatar 2022 FIFA World Cup Qatar 2022™ to take place from 21 November to 18 December 2022

Qatar Tourism reveals 10 spectacular new hotels and attractions set to open before the tournament kicks off. 

Qatar Tourism previously revealed there are over 100 hotels and hotel apartments in the country’s construction pipeline. More than 40 are scheduled to be opened over the next 12 months, as Qatar gears up to welcome more than one million fans across the duration of the tournament.

To meet demand Qatar is looking to utilize every available accommodation option. Innovative choices for fans in 2022 will include camping in the desert and staying onboard a temporarily moored cruise liner with stunning views of Doha’s cityscape skyline. Qatar will have up to 130,000 available rooms for the one million-plus fans expected over the course of the 28-day tournament.

Chief Operating Officer of Qatar Tourism, Berthold Trenkel, said: “Football fans will have an exceptional variety of accommodation options to choose from. We want travellers to discover the best of Qatari and Middle Eastern hospitality and have an unforgettable experience that will make them want to return. As well as watching the football, we encourage all fans to investigate Qatar’s variety of attractions, from sampling the local cuisine to exploring our iconic museums, from exhilarating dune bashing to re

Want to Work in Qatar

Meliá Phuket Mai Khao Announces Magdalena Martorell as General Manager

Meliá Phuket Mai Khao Announces Magdalena Martorell as General Manager

PHUKET, Thailand  – Magdalena Martorell, a seasoned professional with two decades of hospitality experience in Europe and Asia has taken charge of the new Meliá Phuket Mai Khao, a 30-suite and 70-villa resort due to open in December.

The Spanish-born general manager comes to Meliá Phuket Mai Khao after successfully opening Meliá Shanghai Parkside in China and SOL by Meliá Phu Quoc in Vietnam.

Martorell has worked with Meliá Hotels International for the entirety of her hospitality career, beginning 20 years ago when she was selected to join the leading Spanish hotel group’s internal development program.

She steadily rose through the ranks, working as the operations manager at Tryp Rey Pelayo at Gijón in the north of Spain before becoming the resident manager at Meliá Barcelona. She then became the general manager at Tryp Barcelona Aeropuerto before moving to Asia in 2012 to be the hotel manager at Meliá Bali & The Garden Villas.

At its debut in December, Meliá Phuket Mai Khao will unveil a host of facilities including Mediterranean-inspired accommodations, four dining outlets, a five-treatment-room spa, three swimming pools, a fully-equipped fitness center, kids’ club, ballroom and two multi-function rooms. Of the 70 villas with private plunge pools, 15 “wellness villas” feature an open-air Vitamin C shower, ultrasonic essential oil diffuser, GermGuardian air purifier, fit ball, yoga mat and more.

“Magdalena has grown with our hotel group to become an exceptional general manager and her rich experience and vast knowledge of our brand place her in excellent stead to launch Meliá Phuket Mai Khao,” said Ignacio Martin, Area Managing Director South East Asia of Meliá Hotels International. 

“As Thailand reopens to the world and embarks on a new chapter, my team and I are excited about Meliá Phuket Mai Khao’s debut and what it brings to this beautiful island, including a prime focus on our guests’ inner wellbeing amid a restorative atmosphere and terrific Asian and Mediterranean gastronomy,” Martorell added.

For more information about Meliá Phuket Mai Khao, visit www.melia.com, call +66 76 563 550 or email info@meliaphuketmaikhao.com