Appointment | Yasin Shaikh joins Radisson Resort & Spa Lonavala as Director of Revenue

Radisson Resort & Spa Lonavala announced that Yasin Shaikh will head its revenue division as Director. He has over 10 years of experience and is equipped with specialized skills in quality hospitality service, strategic planning, business intelligence, analytic and maximizing revenue.

Prior to joining Radisson, Shaikh was associated with properties including Ramada Powai Hotel and Convention Centre Mumbai, Movenpick and Fariyas. In his new role, he will be instrumental in driving revenue strategies for the resort.

Kamat Hotels (India) bestowed with Maharashtra State Best Employer Brand Award 2021

Kamat Hotels (India) bestowed with Maharashtra State Best Employer Brand Award 2021

Kamat Hotels (India) Ltd. has been conferred with Maharashtra state best employer brand award 2021. The award was hosted by the reputed Employer Branding Institute World HRD Congress and Stars of the Industry Group. KHIL received the award in regards to the covid challenges faced by one of the most worst affected industries and the critical teamwork by the staff to take care of covid patients, foreign returning Indian guests and staff well-being challenges alike.

Intensely researched by Dr. R. L. Bhatia, Founder of World CSR Day, and chaired and headed by Dr. Indira Parikh Ex-Dean of Indian Institute of Management, Ahmedabad this award recognizes organizations that have used marketing communications effectively in attracting talent, retaining talent, developing talent, and in the retention policy.

The award was received by Varun Sahani, Vice President Operations, Kamat Hotels who said "What makes Kamats A great place to work is its our people cultures that has been imbibed over the last 75 years of our existence by the Late Shri Venkatesh Kamath and now by Dr Vithal Kamat. We invest in one's capability so that they can make the most of their career whether as part of us or when they branch outwards. Creating entrepreneur-thinking while keeping to our warm Indian Traditional Hospitality. During the lockdown, we rolled out various initiatives for our employees to protect them and their families. Connect with the people, Trust - Team Building, Appreciation, Expressing gratitude to employees boosts morale and help them endure difficult times.

Kamat Hotels (India) Ltd. (KHIL) is a leading Indian Hospitality player in India owning the Brand Orchid know to be Asia’s pioneering chain of environmentally sensitive hotels and resort and starting Asia’s First 5 Star Ecotel, The Orchid – Mumbai. Spread across multi states they also own a Heritage Collection of Fort JadhavGadh, Pune, Mahodadhi Palace, Puri and Lotus Eco Resorts.

Indian government puts a brake on scheduled international flights

The directorate-general of civil aviation (DGCA) in a notification announced the government’s decision.

With the new Coronavirus variant disrupting the world yet again, the Government of India has withdrawn its decision to allow scheduled international flights into India from December 15.

The aviation regulator, directorate-general of civil aviation (DGCA) in a notification on December 1, 2021, announced that the government has decided to postpone its earlier decision (released on November 26, 2021) to open the Indian skies for international scheduled flights with conditions.

“In view of the evolving global scenario with the emergence of new variants of concern, the situation is being watched closely in consultation with all stakeholders and an appropriate decision indicating the effective date of resumption of scheduled commercial international passenger services shall be notified in due course,” DGCA informed.

The Prime Minister himself had voiced his concern on the new variant Omicron, and asked the agencies to review the decision to start the international scheduled flights a couple of days back.

Various countries of the world including Israel, Japan, Australia, among others, have already imposed similar restrictions on international flights as a precautionary measure.

The health ministry has already issued strict vigilance, testing and monitoring of international passengers at airports. Meanwhile, the presence of the new variant has been reported in new geographies, including Saudi Arabia.

FHRAI joins hands in Siliguri hotel owner’s case against OYO in Supreme Court

This will enable the federation to represent many other aggrieved budget hotel owners with their cases

The Federation of Hotel & Restaurant Associations of India (FHRAI) has been allowed to join the party in the appeal of the Siliguri Hotelier, Mona Agrawalla’s in the apex court against OYO, the budget hotel aggregator. This will help the federation to represent the cause of many aggrieved budget hotel owners in the case.

According to a press statement issued by the federation, based on the civil appeal filed by FHRAI under Section 62 of the IBC, challenging the final order dated July 07, 2021 passed by the NCLAT, the Supreme Court has allowed its plea to be tagged along with the appeal of Mona Agrawalla of Dabriwal Enterprises of Siliguri against OYO. The case will come up for hearing next on December 15, 2021.

This development comes after the NCLAT vide its July 7 order had allowed the withdrawal of application filed by an operational creditor, Rakesh Yadav on his reaching a settlement with OYO. The federation in its plea to the SC had stated the withdrawal application was accepted by the NCLAT without taking into account the 110 other operational creditors with dues of over INR 225 crore.

“The latest development has offered several hoteliers especially, those operating in the budget and mid-market segment a ray of hope of recovering the dues owed by OYO. Aggrieved by the NCLAT’s impugned order, several members approached FHRAI to file a civil appeal against the order and to also be impleaded in the appeal matter of Agrawalla. Many hoteliers including our members are facing hardships due to COVID19 and have scarce resources to file individual and costly litigations in the SC on their own. These hoteliers just can’t leave their businesses to go to Delhi especially, during pandemics and hence FHRAI filed a civil appeal challenging the judgment passed by the NCLAT. The SC has allowed our association to be tagged along with the Siliguri-based hotelier’s appeal. This is a big breakthrough,” says Gurbaxish Singh Kohli, vice-president, FHRAI.

The FHRAI was also an intervenor in the NCLAT and represented around 50 members with claims of approx. INR 100 crores..

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.