Women-run food brand Naario raises pre-seed funding from a group of women angel investors & entrepreneurs

Women-run food brand Naario raises pre-seed funding from a group of women angel investors & entrepreneurs

The group of Angel Investors also include Sairee Chahal of Sheroes, Harshita Singh of Times Prime, Ankit Mehrotra of Dineout, amongst others

New Delhi, December 8th,2021 In its bid to build scale and a diverse pan-India presence, women-led and run organic food brand Naario has raised an undisclosed sum in pre-seed funding from a group of angel investors led by women entrepreneurs.

Started by a young and dynamic Anamika Pandey, 24, Naario is India’s first women-led and run food product brand that offers organic cereals, condiments, and beverages. An engineering graduate from NIT Warangal and a Booth School of Business and BigBasket Alum, Anamika started Naario in January 2021 out of her hometown, Gorakhpur, in eastern Uttar Pradesh, over a cup of tea with her mom.

Some of the notable members of the group of Angel Investors included Sairee Chahal of Sheroes, Harshita Singh of Times Prime, Ankit Mehrotra of Dineout, amongst others. The pre-seed funding will help Naario invest in brand building, develop tech-based solutions to scale operations and expand distribution channels as it chases growth in a highly fragmented D2C market.

Commenting on the pre-seed funding, Anamika, Founder and CEO, said: “Naario is a brand built for women whose passion for cooking goes unrecognized. It was built with the mission to touch the lives of millions of women who have talent but no resources to realize their dreams. Ever since the launch, Naario has grown fast and this round of funding will help us to move rapidly in a highly competitive market,” explains Anamika Pandey, Founder and CEO, Naari

Commenting on the investment, Sairee, said: “Our strategic investment in Naario is in line with our endeavour to create a wide and diverse ecosystem of women entrepreneurs, who are working towards supporting women’s and their aspirations. In a short period, Anamika and her team have built something truly commendable.”

Within a few months of launch, Naario has expanded its product range from four to seven and its reach from Gorakhpur, a small city in Eastern UP, to more than 10 states across the country. The current product portfolio includes everyday favourites like 9-in-1 flour mix, South Indian Filter Coffee decoction, All Rounder Garam Masala, Lucknowi Masala, Classic Muesli, Jaggery powder with Chai Masala, South Indian Filter Coffee decoction and Rose Sherbet to name a few.

Naario combines the essence of two words- Naari and Opportunity - happens to be one of India's first women led and run food brands. Naario is democratising good food while building a community of women who are more than ready to tie their creative talents to their identity. Naario, as a brand, comes in at a time when health has become an average Indian’s prerogative and women have realised that they need their own identity and financial freedom.

Appointment | JW Marriott Mumbai Juhu appointed Sandeep Kirjat as Director of Loss Prevention

JW MARRIOTT MUMBAI JUHU APPOINTS SANDEEP KIRJAT AS THE  DIRECTOR OF LOSS PREVENTION 

The flagship property of JW Marriott Hotels in India welcomes the new Director of Loss Prevention who possesses over 20 years of experience in the hospitality industry 

Mumbai, December, 2021- JW Marriott Mumbai Juhu, the luxury hotel in Mumbai is pleased to  announce the appointment of Sandeep Kirjat as the new Director of Loss Prevention, effective as  of December, 2021. Sandeep will play a pivotal role in leading the Loss Prevention and Security  operations at the iconic flagship property.  

A dedicated professional, Sandeep comes with an experience of over 20 years in Loss Prevention, having previously worked with prestigious hotels such as Le Meridien Mumbai, JW Marriott  Pune, Crown Plaza Noida and Renaissance Hotel Mumbai Convention Centre. His most recent  assignment was with The Four Seasons Mumbai as Director of Security & Hygiene Officer. His  core expertise lie in managing security, protection of property assets and looking after all the  control checks, accident and fire prevention and safety among other things.  

At JW Marriott Mumbai Juhu he will be responsible in leading his team to further enhance the  procedures under Loss Prevention, ensuring standard operating procedures are complied with,  looking after the safety of fellow associates and guests and offering an elevated experience for  all. 

Sandeep in his leisure time loves to read, travel and ride his Royal Enfield bike over short trips.

About JW Marriott Hotels & Resorts  

JW Marriott is part of Marriott International’s luxury portfolio of brands and consists of beautiful  properties and distinctive resort locations around the world. Inspired by the principles of  mindfulness, JW Marriott is a haven designed to allow guests to focus on feeling whole – present  in mind, nourished in body, and revitalized in spirit – through programs and offerings that  encourage them to come together and experience every moment to the fullest. Today there are  more than 100 JW Marriott hotels in over 30 countries and territories worldwide that cater to  sophisticated, mindful travelers who come seeking experiences that help them be fully present,  foster meaningful connections and feed the soul. Visit JW Marriott  online,andon Instagram and Facebook. JW Marriott is proud to participate in Marriott Bonvoy,  the global travel program from Marriott International. The program offers members an  extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and  unparalleled benefits including free nights and Elite status recognition. To enroll for free or for  more information about the program, visit MarriottBonvoy.marriott.com. 

About Marriott International, Inc 

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of roughly 7,900 properties under 30 leading brands spanning 138 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

Eclat Insights | How To Put The SODOTO Method To Fabulous Use In Hotels & Service Industries

SODOTO is See One, Do One, Teach One.

In 1890, William Stewart Halsted became the first Chief of Surgery at Johns Hopkins Hospital who transformed surgical education by creating the residency program. Halsted’s model of “see one, do one, teach one” is based on acquiring increasing amounts of responsibility that culminated in near-independence.

Why is it relevant to Hospitality & Service Industries?

• For a very long time, apprentice programs were the only way skill was taught. A novice would join a Master's practice and spend years learning by watching, doing, relearning and redoing. The cycle repeated till a skill was learnt to the level expected by the Master or the apprentice giving up.

• The hospitality & Service Industries have an element of skill in almost every task. We also have the added complexity of creating the service in the presence of the customer/guest. This is known as Inseparability, a service attribute.

• Add to this tasks that require multiple levels of inputs from multiple people. Catering a banquet for example would involve a lot of people putting together their talents to create a unifying experience for the guest. One element that does not reach the desired level puts the entire effort in jeopardy.

• Attrition. Our industries see a lot of attrition and hence we need to keep training new talent.

• Brand Standards. While almost all hotels have similar processes, the details could be completely different. New joinees, not only need to learn your brand standards, they need to unlearn old habits.

Actionable Insights - SODOTO ver 2.0 (some ideas on maxing each part of the equation)

See One.

• There were no multimedia in those days, today it exists and the tech is getting cheaper and easier every day.

• Capture the skill on video, make an interactive learning app, have the apprentice/students/newbies go over this as many times as required. Let them make a note of questions.

• Then when they do see one, performed live, they will take in that much more. They will focus on the nuance.

Do One.

• We suggest a name change to this part. 'Do One Perfectly' (or at least to the minimum standards agreed upon).

• We also suggest that this happen in pairs. One person does, the other watches (see more than one), corrects and repeats till both are happy with the results. A typical suggestion here is to have a mentor do the watching. That might be a good idea in the start for a while, then let go.

• Again, use tech. Let them record their version of 'perfect' and this can be assessed by the mentor/skill specialist.

• We also submit that the 'do one' part needs a heavy dose of deliberate practice.

Teach One.

• Each One must teach. That is the core of this. It may not necessarily be taught to another newbie. It can be each of the learners, teaching the other learners, but teaching is the key.

• It is only when we need to teach, that we clarify the entire process and articulate the task and action taken.

• Once again, record the teaching, and use the best as learning material for the next batch.

• Most hotels may have a departmental trainer and currently, this might fall under their purview. We feel the DT must help others teach.

Real-World Example

Let's take the room cleaning process as an example.

• Step 1 - Break down the process into smaller parts. In this case: Bed Making, Bathroom Cleaning, Rest Of The Room.

• Step 2 - Have your DT/Mentor/Senior make a video detailing the process. If you can create a simple text file, as a handout, that would be great. You can also transcribe the audio of the video to create this. Share this with all your learners.

• Step 3 - Have a live session - real world or online. This is the SEE ONE. Let the learners know there will be a test. This makes the learner pay a little more attention.

• Step 4 - Let the learner's pair up and DO the process. Let them observe each other and give feedback.

• Step 5 - Let them teach their partner first. Once you are sure they know what they are doing and teaching, let them teach the next batch of new joinees.

I have 2 things I would like you to think about:

1. Which skill would you like everyone in your company, hotel, department to get better at?

2. Which skill if you had been made to teach early in your career, would have created 10X gains?

If you like this and want to implement it, we would be the 'remote' mentors for you. Let's try it out for one process and take it from there? I am on p.bedi@eclathospitality.com and one process is on the house.

Appointment | Rahul Khandelwal appointed as Director of Sales and Marketing,Bengaluru Marriott Whitefield

Bengaluru Marriott Whitefield Hotel has announced the appointment of Rahul Khandelwal, as their new Director of Sales and Marketing. Rahul is no stranger to the hospitality industry.  He is an industry veteran, with a rich and diverse sales experience spanning 17 years which covers five major markets working with acclaimed hotel chains like ITC and Taj. Prior to joining Bengaluru Marriott Whitefield Hotel, Rahul headed the sales and marketing at the Vivanta Bengaluru Whitefield.

In his current role at the Bengaluru Marriott Hotel Whitefield, Rahul will be focusing not only on the business recovery of the hotel post the pandemic but would also work towards the reinforcement of the brand and its core ethos. He will also strive to create new and sustainable business streams for the hotel.

A 2004 Hotel Management Graduate from W.G.S.H.A Manipal, Rahul in his leisure time loves gardening and spending time with his family and adopted pets. Apart from this Rahul is very active in rescue and adoption of stray dogs. 

On his appointment, Rahul said, “I am very delighted to join Bengaluru Marriott Hotel Whitefield, a brand I have always admired for excellence and luxury.  My role as the Director of Sales and Marketing offers boundless opportunities and I am very excited to witness the structural change in the industry and the upbeat in market sentiment as the hospitality industry slowly bounces back. Also, I am really looking forward to working with such a dynamic and hardworking team that is striving to bring to life the outstanding experiences and spirit of the Marriott brand to our guests.”

Appointment | Chef Rohit Joshi appointed as the Executive Chef at Bengaluru Marriott Hotel Whitefield

Chef Rohit Joshi recently took over as the Executive Chef at Bengaluru Marriott Hotel Whitefield. With 15+ years of rich experience in the field of food and beverage, Chef Rohit has been perfecting and excelling in the culinary field since 2006. He completed his graduation from Metropolitan Institute of Hotel Management & Catering Technology, Pune. 

He will lead the culinary team and will be responsible for pricing, cost planning, budget analysis and the curation of innovative menus across all the four restaurants at the Bengaluru Marriott Whitefield Hotel. 

In his previous roles, he was associated with other Marriott properties like JW Marriott Sahar and JW Marriott Juhu. Prior to this he has been associated with brands like Fairmont Bab Al Bahr, Abu Dhabi, UAE and Grand Hyatt Mumbai. 

With his extensive knowledge of the hospitality industry and global culinary experience of luxury hotels and restaurants, Executive Chef, Rohit Joshi is a great asset to Bengaluru Marriott Whitefield Hotel. He plans to introduce a range of new fares with local flavors and fresh ingredients to create a brilliant dining experience for guests. 

CII and ITC Hotels Join Hands with EHL Group to Offer Swiss Professional Diploma in Hospitality

CII and ITC Hotels Join Hands with EHL Group to Offer
Swiss Professional Diploma in Hospitality

• The 18-month Professional Diploma program, VET by EHL, is a product of the renowned EHL Group of Switzerland

• The Program will be delivered at four ITC Hotels across the country,by the best of industry experts as faculty at the luxury properties

• Students who have finished schooling can enroll in the program. There is assured job placement after successful completion

• 50 students to be trained at ITC Sonar and ITC Royal Bengal (Kolkata)

KOLKATA / December , 2021: In a significant initiative for skill development in Indian hospitality undertaken by industry body CII, an 18-month Vocational Education &Training (VET) Professional Diploma program by the Ecole hôtelière de Lausanne(EHL) Education Group of Switzerland will be delivered at four ITC Hotels across the country.

A total of 200 students who have passed 12th standard in school will be enrolled in the first batch across four luxury properties including ITC Maurya (New Delhi), ITC Sonar and ITC Royal Bengal (Kolkata), ITC Maratha (Mumbai) and ITC Grand Chola (Chennai). Fifty students will be taught at each hotel. CII has assured 100% placement to students upon successful completion of the ‘VET by EHL’ Professional Diploma program that is recognized by all major hospitality chains worldwide.

Said Sougata Roy Choudhury, Executive Director, CII: “At CII, we intend to address the need of the Indian hospitality industry for skilled, globally benchmarked talent. Hence this partnership with the127-year-old EHL Group, which is ranked as the No. 1 hospitality and leisure management school in the world. We also wanted to partner with stalwarts of Indian hospitality to impart training to the students, and ITC Hotels was the natural choice. India not only has a sizable youth population conversant with English, but also exponentially growing accommodation offerings across tourist destinations in the country.”

He added:“The current demand-supply gap of trained workforce in the Indian hospitality sector is at a shortfall of about 80%. Hospitality employers find the workforce being supplied below the industry's high expectations. There is a definite need in India for globally recognized vocational training that can create a pool of talented hospitality professionals. The VET by EHL program will bridge the skills gap and strengthen India's position as the global hospitality workforce supplier of choice. It will train the youth to world-class standards for careers in hospitality, including hotels, airlines, cruise lines, catering and travel industry, not only in India but around the world. This is a unique training model in partnership with the industry, delivered at industry premises and facilitated by industry experts, to prepare the youth for quality employment within the industry. Nothing like this exists in India currently.”

The VET by EHL program, including training, will be delivered at ITC Hotels by the best of industry experts as faculty. Said Nilesh Mitra, Vice President, Talent Management, ITC Hotels: “We have an excellent faculty for this program. At ITC Hotels, we consistently upgrade the training skill set and integrate new learnings to the modules. Our faculty at each ITC Hotel has been trained and certified by EHL and CII. They bring with them immense experience and knowledge. Moreover, students will be able to learn through interactions with guests in real work settings at ITC Hotels. The programme will enable us to strengthen our talent pipeline as we continue to expand our presence in the country. We intend to add more hotels to this programme in 2022.”

He added: “This program provides students from West Bengal a splendid opportunity to skill and reskill themselves with an international curriculum closer to home and contribute to the immense hospitality and tourism potential of the state. This Swiss Professional Diploma programme will place them on par, if not above, with students from leading hospitality schools, with benefits ofOn-the-Job training.”

Said Aman Aditya Sachdev, Director & Regional Head at EHL Advisory Services for South Asia, Middle East & Myanmar: “The VET by EHL program is based on principles of the world-renowned Swiss Competency Framework. It has been developed over a two-year period by EHL subject matter experts and faculty members,with global industry feedback.The objective is to prepare the youth for frontline job roles in hospitality at global standards. Students of the program in India will be at a significant advantage with future employers, in global mobility and in career progression. They will acquire knowledge and competencies required by the industry at par with international programs.”

Added Praveen Roy, Associate Director and Regional Head of VET by EHL for South Asia, Middle East & Myanmar: “India has always been a high priority country for the EHL Education Group due to several factors like the demographic dividend, the pro-hospitality mindset of the youth, the current size and projected growth of the hospitality industry resulting in high levels of demand for a qualified workforce, India’s unique position in the global supply of skilled manpower for the hospitality industry, and the quality of the current skilling programs available to the Indian youth.”

About the Program

The VET by EHL Professional Diplomas is spread over 18 months, divided into three levels of learning - Foundation, Intermediate and Advanced. The Program will offer learning in three distinct streams: ‘Culinary’, ‘Food & Beverage Service’ & ‘Rooms’ that follow VET by EHL’s world-renowned quality-assurance standards. Each certificate level builds skills on top of the previous and culminates into a Professional Diploma.

Students will get online access to the world-class global Learning Management System developed by EHL. They will be assessed on both theoretical knowledge on the Swiss Learning Management System as well as on practical skills acquired during training. On completion, the students will become a part of the prestigious VET by EHL Global Alumni Network. Furthermore, they are also offered an option to enrol for and pursue a UGC recognized degree.

The students are assured of 100% placement after successful completion of the programme. Backed by the international diploma, being job ready in 18 months and with real-life learning experience at luxury hotels of ITC, they will be sought after by all 5-star hotels in the country and abroad. 

The total fee for the program is Rs 300,000 (plus taxes).

Student must have cleared 12th standard from a recognized board in India with minimum 50% marks in English.

For more details about the program: 

Call: 8700554435

Email: admissions@ciiskills.in

Website: www.ciiih.com

About CII 

Confederation of Indian Industry (CII) works to create and sustain an environment conducive to the development of India, partnering industry, Government and civil society through advisory and consultative processes. CII works closely with the top 86 hospitality member organizations. 

About ITC Hotels

ITC's Hotel Group is India's leading luxury hotel chain with more than 100

hotels in over 70 destinations in India. Embodying ‘Responsible Luxury’ as its guiding premise, ITC’s hotel group operates under six distinct brands; ‘ITC Hotel’ at the Luxury end, ‘Welcomhotel’ in the 5-star segment, ‘Fortune’ in the mid-market to upscale segment and ‘WelcomHeritage’ in the heritage leisure segment. Brand Mementos in the Luxury segment and brand Storii in the premium segment are the latest addition to the ITC Hotels portfolio. Learning from the experts at ITC Hotels will provide the best experience to students. ITC Hotels have become synonymous with Indian hospitality, which ensures top-notch quality of education.

About Ecole hôtelière de Lausanne (EHL

EHL is the world's leading hospitality university that has pioneered the methods of Swiss hospitality education for over 125 years. The VET programs used a balance learning approach that combines hands-on courses with blended learning courses to develop operational skills for the industry and transferable skills for future growth and learning. 

Anantara Golden Triangle Elephant Camp & Resort Launches New Family Jungle Bubble Lodge

Anantara Golden Triangle Elephant Camp & Resort Launches New Family Jungle Bubble Lodge

Anantara Golden Triangle Elephant Camp & Resort in Northern Thailand introduced a once-in-a-lifetime opportunity for travellers to spend the night observing majestic elephants in their natural habitat while staying in unique transparent Jungle Bubbles. Now the luxury resort is giving families and small groups of friends the inimitable opportunity to revel in this bucket list experience together, from the comfort of a brand-new two-bedroom Jungle Bubble Lodge.

Located in a lush jungle on the banks of the Ruak River, the Jungle Bubble Lodge accommodates up to four guests in 150 square metres of indoors and outdoors living space and is perched on a raised wooden deck offering uninterrupted views of rescued elephants and stargazing at night.

At a glance:

• Guests at Anantara Golden Triangle Elephant Camp & Resort can purchase the Jungle Bubble Lodge experience as an optional activity and spend the night from dusk till dawn, returning to the hotel in the morning.

• The fully climate-controlled Jungle Bubble Lodge consists of two bedrooms under a transparent roof, each with a king bed and an enclosed nontransparent en-suite shower and vanity; and a living room under a transparent roof with comfortable lounge furnishings, a minibar, and tea and coffee making facilities. Outside an 80 square meters wooden deck offers ample space for quality family and elephant viewing times with separate al fresco lounging and dining areas and plunge pool.

• Guests spending the night in the Jungle Bubble Lodge can participate in unique optional elephant experiences, including waking up in the early morning mist and joining the elephants on their morning walk through the jungle to the banks of the Ruak River, where the frolics and fun of a river bath demonstrate just how cheeky these graceful animals can be.

Malaysia bans entry of travellers from 8 countries amid Omicron scar

Malaysia has imposed travel restrictions on travellers from eight countries in a bid to stop the new Omicron variant from spreading to the country, Health Minister Khairy Jamaluddin said on Wednesday.

The countries affected are South Africa, Botswana, Eswatini, Lesotho, Mozambique, Namibia, Zimbabwe, and Malawi, with non-citizens from these countries being barred from entering Malaysia, he told a press conference. The restriction will also apply to migrant workers as well as international students from the affected countries.

The Minister also said the list would be updated regularly and countries added or removed as needed. He said that while Malaysian citizens, permanent residents and long-term passholders were not barred, they would be required to undergo a 14-day quarantine on arrival, Xinhua news agency reported. Khairy also said plans to introduce vaccinated travel lanes with countries afflicted with Omicron would be put on hold.

The Omicron variant was first reported to the World Health Organisation (WHO) by South Africa last week. So far, several European countries as well as countries and regions including Australia, Canada, Israel and China's Hong Kong have confirmed infections of the variant.

Appointment | Chef Dane Fernandes Appointed As The Executive Chef At JW Marriott Mumbai Sahar

Chef Dane Fernandes Appointed As The Executive Chef At  JW Marriott Mumbai Sahar

Mumbai, December 2021: JW Marriott Mumbai Sahar is pleased to announce the appointment of Chef Dane Fernandes as the hotel’s Executive Chef. Chef Fernandes is passionate about honing his techniques and skills while being a service-driven chef who utilizes his experience and expertise to promote operational excellence. In his role at the hotel, he will be responsible for the overall culinary operations.

Chef Fernandes graduated with a degree in Tourism and Hotel Management from Madurai Kamraj University, and is armed with a Diploma in Chef Management from the Academy of Culinary Education (ACE) in Goa.

The spirited Chef spent a year as the Chef de Cuisine of Banquets and Events where he oversaw kitchen operations in commercial and private kitchens in 2017 before moving into his role as the Executive Chef at The St. Regis Mumbai . His portfolio also includes training at some of the country’s top hotel chains – The Oberoi and The Hilton Towers, Mumbai; The Grand Hyatt Hotel, Mumbai; and Cidade de Goa, Goa.

He is proficient in culinary art, menu development, event planning and catering. His versatility combined with leadership skills and the ability to remain calm in a chaotic environment ensures he has all the makings for success.

At JW Marriott Mumbai Sahar he will be responsible for curating culinary experiences, overseeing food quality, sourcing fresh and local ingredients, supervising chefs and continuing to concentrate on creating high guest satisfaction through indigenous menu curation and personalisation among other tasks.

On a personal front chef is a proud father of a 3.5 year old son and loves collecting colorful magnets. He is also a fitness freak and enjoys playing football in his spare time.

 About JW Marriott Mumbai Sahar

JW Marriott Mumbai Sahar offers effortless elegance and sophistication. Just a short drive from Mumbai's international and domestic airports, the luxury hotel makes for an ideal destination for business and stay. Our 5-star hotel accommodation features 588 spacious rooms with pillow top beds, marble bathrooms and high-speed Wi-Fi, as well as generous work desks and 24-hour room service. Our Hotel’s dining options reflect the city’s rich culture and culinary tradition. Romano’s, JW Café, JW Lounge and JW Baking Co. showcase the gastronomic prowess of the talent we have at JW Sahar.  Our 29,837 sq.ft. of indoor conventional and meeting spaces are a blend of beauty, authentic hospitality and world-class audio visual services. Spa By JW, the first of its kind in Asia Pacific, extends its host of therapies so one can experience holistic wellness. Visit us online onwww.jw mumbai.com. For social media updates, follow us onFacebook,Instagram andTwitter on @JWSahar. For more information, follow us onLinkedIn,YouTube,Google Plus. 

Appointment | ITC Kohenur, Hyderabad appointed Shaariq Akhtar as the General Manager

ITC Hotels has appointed Shaariq Akhtar as the General Manager of ITC Kohenur, Hyderabad.

An alumnus of the prestigious ITC Hotel Management Institute and part of the WelcomLegionnaire Programme, Shaariq has over 16 years of hospitality experience. He has worked at ITC Windsor, Bengaluru and at the iconic ITC Grand Chola, Chennai where he served for a decade in various roles. He made award-winning contributions to the hotel's grand opening, launch and establishment of various food and beverage brands, ensuring consistent scale-up of business and superior quality guest experience. 

In his previous assignment as the Resident Manager for ITC Grand Chola in Chennai,

Shariq was known for his commitment towards his guests and his team, his passion for quality hospitality, his aptitude for pioneering food and beverage concepts and his zeal for ensuring consistent talent development. 

In his time off from work, Shaariq enjoys reading, trekking, and traveling, and is an avid follower of football and music. 

Acclaimed Landscape Firm Reveals Its Designs on Hyatt Regency Koh Samui

A pool zone where a series of pools cascade down from the main pool on the upper deck of the resort is a key feature at the property

Acclaimed Landscape Firm Reveals Its Designs on Hyatt Regency Koh Samui

Wannaporn Pui Phornprapha of P Landscape hails “special” experience at new resort

KOH SAMUI, Thailand (November 16, 2021) — One of Thailand’s most revered landscape architects, Wannaporn Pui Phornprapha, has declared her work at the new Hyatt Regency Koh Samui as one of her most “special” achievements.

Wannaporn, the managing director of Bangkok-based firm P Landscape (PLA), has steered numerous award-winning projects during her illustrious career. Under her lead, the landscape and design studio boasts a client portfolio that includes well-known developments including 137 Pillars House in Chiang Mai and the Museum of Contemporary Art Bangkok.

Therefore, her ringing endorsement of the Hyatt Regency Koh Samui speaks volumes about her satisfaction at another job well done.

“Everything from the beginning was special,” she said. “The passion everyone poured into this project. I can’t say enough about how proud we are about Hyatt Regency Koh Samui.”

A collaboration between three of Thailand’s biggest hotel design names — Office of Bangkok Architecture, August Design and P Landscape — the 140-room property occupies eight acres of private coastline in the far northeast corner of the paradise island. The beauty of Koh Samui is legendary. And the resort’s appeal leverages the visual appeal of the coastal landscape, a forest of protected trees and the proximity of the ocean.

Indeed, Wannaporn says that the dazzling scenery at the property was the first thing that struck her when she was enlisted by resort owner Ithichai Poolvaraluck to be a member of his design dream team.

“Our vision for Hyatt Regency Koh Samui started to come together after the initial site visit by a PLA team led by our design director Sutisa Patanapanich,” she said. “It really is a joint effort between us, the architecture team, the interior team and Khun Ithichai to convey this beautiful scenery into a unique experience that blends seamlessly with the guests’ lifestyle.”

Deploying a design-forward philosophy, the property, which is located in North Chaweng — and is less than ten minutes from the island’s international airport— bills itself as a “vacation gallery” due to its array of visual highlights.

These include a showpiece lobby, the longest lobby arrival point in Koh Samui, where numerous skylights allow for natural illumination by the sun and the moon. Other standout features span plush accommodations that showcase terrific ocean views to one of the largest pool zones on the island, where a series of pools cascade down from the main pool on the upper deck of the resort.

The latter feature is a particular source of pride for Wannaporn who singles it out as one of her favourite aspects of the resort.

“We are especially excited about the pool area,” she said. “Each terrace accommodates diverse types of guests and lifestyles. The top layer serves families with a kid's pool adjacent to the main pool. The bottom layer near the beach is more colourful and reflects the party vibe at Sesun (the resort’s beach bar).

“The swirling of dark and light colour tiles mimics the gleaming effects of the waves reflecting off sunlight and the gradual change in tones resonates with the ever-changing colour of the ocean throughout the day.”

Sympathy with the existing nature of Koh Samui is a cornerstone of the landscape design at Hyatt Regency Koh Samui. Indeed, the resort incorporates around 80 native Yang Na trees (Dipterocarpus alatus) that were once used by sailors and fishermen as navigational landmarks. Wannaporn believes that such harmony with its surroundings bodes well for the resort.  

“It is crucial to acknowledge that landscape and nature are not static, they are seasonal, temporal and dynamic,” she said. “Preservation of local trees gives this project a unique aesthetic that endures. At PLA we believe there  is nothing more sustainable than protecting the beauty that is meant to be there.”

A pool zone where a series of pools cascade down from the main pool on the upper deck of the resort is a key feature at the property

P Landscape design director Sutisa Patanapanich played a leading role in bringing the landscape vision at the resort to life

Wannaporn Pui Phornprapha has declared her work at the new Hyatt Regency Koh Samui as one of her most “special” achievements

The Thinnai Organic Farm Hotel wins the the sustainability award 2021

The Thinnai Organic Farm Hotel Small and Medium Enterprise category from the Sustainable Supply Chains initiative at “Sustainability Awards 2021” held during the ‘Top German Brands in Sri Lanka’ event organized by Delegation of German Industry and Commerce in Sri Lanka - AHK Sri Lanka

The award winners were selected after evaluating the participants of the Sustainable Supply Chains and Sustainable Tourism Initiatives. The evaluation criteria included

1. Holistic approach to sustainability

2. Visionary leadership

3. Innovative capability and

4. Resistance to external factors (ie. Pandemic) when implementing sustainability practices.

“Our industry was hit very hard in 2020. Financial commitments for social engagement were not possible, therefore, we challenged ourselves differently”, Said Janitha C. Madawala, The Cluster General Manager, The Thinnai Group of Hotels

Appointment | The Westin Pune appoints Mr. Aashish Kumar Arora as Director of Sales

The Westin Pune appoints Mr. Aashish Kumar Arora as Director of Sales

 Pune, December 2021: The Westin Pune is pleased to announce the appointment of Mr. Aashish Kumar Arora as Director of Sales, who will be responsible for the hotel's commercial growth, brand reputation, and devising initiatives to boost the hotel's positioning.

A dynamic team leader, Mr. Aashish, in his current role, will be focusing not only on the business recovery of the hotel post the pandemic, but would also work towards the reinforcement of the brand and its core ethos. He will also be working to create a new and sustainable business stream for the hotel.

Mr. Aashish comes with a rich experience, spanning over a decade, where he excelled in hospitality, business development, strategic management and knowledge of various market segments. Proud to have grown within the Marriott Group, from being a team member to managing a team, he has his foundations firmly rooted.

In each of his prior responsibilities, he has made significant contributions to the brand that have resulted in him achieving senior positions at the company, which he well deserves. Throughout, he has been a dynamic, result-oriented, loyal, and seasoned professional to his organization.

Mr. Aashish also has extensive expertise in sales in the hospitality industry. He commenced his hotel career with IHHR Hospitality as a Sales Executive in 2011, and has since moved on to work with Hyatt Hotels, Starwood, and now The Marriott, in the Unit and National Sales verticals. Prior to this, he worked in Sales for CitiFinancial Home Loans, and after a year, he moved on to pursue his post-graduate studies in the United Kingdom.

In addition, his drive to over achieve targets and sincere dedication to his role, has earned him an internal recognition within his current organization as “Leader in the Making 2019”,  awarded during his tenure in The National Sales at Marriott National Sales Organization. Mr. Aashish will thus lead the dynamic team of Proactive sales to continue the legacy of being the preferred destination, with the Upcoming New Banquet venues at The Westin Pune.

Hailing from the IT Hub of Maharashtra, Pune, Mr. Aashish Kumar Arora,  secured his Masters in Business Administration (MBA), from Heriot-Watt University, UK, and started his professional career a decade ago. He loves spending time with his family & friends, reading, and streaming new series on OTT platforms while he is not working.

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

Commenting on his appointment, Mr. Aashish Kumar Arora, Director of Sales at The Westin, Pune said, “I am delighted and honored to be presented the position of Director of Sales at The Westin Pune. Our hotel is scheduled to provide a unique & exciting concept replete with specifically tailored experiences against the backdrop of spectacular vistas and pristine landscape, making it one of the most anticipated premium leisure, wellness, and wedding destinations in Pune. I look forward to driving the Sales team in achieving organizational goals and expanding the firm revenues”.

About The Westin, Pune:

The Westin Pune Koregaon Park is a 5-star haven of wellness and renewal. Experience effortless relaxation in tastefully designed hotel rooms and suites with signature comforts, sleek marble bathrooms and inspiring views. Thrill your senses at five on-site dining options, including a chic bar and nightclub. Refresh in the sparkling waters of our outdoor pool, and exhilarate your body in our well-equipped fitness centre with cardio equipment and free weights. After a full day of work, shopping or sightseeing, invigorate your mind and body with massage, beauty and wellness therapies at our Heavenly Spa by Westin. Replenish your well-being at The Westin Pune Koregaon Park.

Booking.com showcases six properties across India with the first-of-its-kind Travel Sustainable Badge

Sustainable stays for your next eco-friendly trip

Booking.com showcases six properties across India with the first-of-its-kind Travel Sustainable Badge

As many travellers gear up to begin exploring the world again, there are clear indications that the pandemic may have influenced our collective commitment to do so in a more mindful way. According to a recent survey on sustainability, 98%* of Indian travelers stated that they want to stay in a sustainable accommodation in the upcoming year and 88%* of Indian travelers indicated that they would be more likely to choose a specific accommodation if they knew it was implementing sustainable practices.

Keeping this in mind, Booking.com who recently launched their inaugural Travel Sustainable badge - a credible, globally relevant sustainability measure that will provide highly coveted information to travelers all over the world looking to make more sustainable travel choices, has curated a list of six local properties across various destinations in India who have taken various measures towards sustainablity for travelers that want to experience an unforgettable sustainable travel this coming winter.

Club Mahindra White Meadows Manali

In the midst of nature and culture, stands the beautiful White Meadows Manali Resort where the beauty of the outdoors is beautifully matched by the luxury indoors. The resort also takes many measures to maintain sustainability and offer guests a sustainable stay. Single-use plastic is not used for any of its amenity offerings. Food prepared at the resort is locally sourced. The property also uses 100% renewable electricity throughout its premises. As a preferred option among families, the property also invites local guides and businesses for hosting tours around Manali and provides guests with information on local ecosystems, heritage and culture. And in case guests wish to explore the destination on their own, the property also offers bicycles on rent.

The Taj Mahal Tower, Mumbai

Built in 1973, the iconic The Taj Mahal Tower Mumbai stands majestically across from the Gateway of India, overlooking the Arabian Sea. The Tower stands in harmonious contrast to The Taj Mahal Palace with its arched balconies and newly refurbished rooms. And despite the hotel known for its opulence, the hotel invests a percentage of revenue back into community sustainability projects, a big tick for the 68% of Indian travellers who want the money that they spend when traveling to go back to the local community. A unique feat of the hotel is that all of its windows are double-glazed, which provide great insulation for the rooms. This accommodation has green spaces including  gardens and rooftop gardens on the property and also saves a lot of water through water efficient showers and toilets.
                   

Namahstay ECO Hostel & CoWorking & Art Community Space, Arambol

At Namahstay ECO hostel offers travelers a very community focused sentiment. The hostel has an arts and crafts gallery where guests can explore their artistic side. They also host local artists for music shows, paintings and making crafts out of recyclables. Apart from a very welcoming staff, the hostel is big on community engagement and activity. Being 2kms away from Querim beach, it is adorned with many potted plants in reused glass bottles and has a garden where guests can plant trees to mark their stay. Eco-savvy travellers will be pleased to know that most food served at the onsite restaurant is locally sourced. The hostel also offsets a portion of its carbon footprint, perfect for an indulgent, responsible getaway.

APKA ECOvillage, Trichur

For those looking for a sustainable stay that is totally off grid, APKA ECOvillage is a hidden gem in the city of Trichur in Kerala. This Farmstay’s tents have been designed to provide the most relaxing, inspiring and comfortable experience possible, empowering guests to truly commune with nature. Going above and beyond the usual expectations for an eco-stay, as 74% of Indian travellers want to have authentic experiences that are representative of the local culture when they travel, the retreat also offers a platform for local artists to display their talents and has a host of tours and activities on offer that are organised by guides and businesses in the region. 

Jai Mahal Palace, Jaipur

Sustainable travel never felt as good as when you travel to a site of historical significance which still brings in modern practices of sustainability. The Jai Mahal Palace in Jaipur is one such gem which provides luxury, but also ensures sustainability. The 81% of Indian travellers who are keen to reduce water usage can also fully relax knowing that the Palace has adopted conservation measures at the property, including using water-efficient toilets and showers, as well as offering guests the option to opt-out of daily room cleaning.

TRIBE AQUA a nature retreat, Neergah

Designed to preserve and celebrate its surroundings, Tribe Aqua is a unique nature retreat that lives up to its name. Located above Neergah waterfall, this retreat provides guests with a stunning showcase of the region's culture, and it doesn’t end at the landscapes. With 91% of Indian travellers believing increasing cultural understanding and preservation of cultural heritage is crucial, this retreat provides guests with information regarding local ecosystems, heritage and culture, as well as visitor etiquette

With a mission to make it easier for everyone to experience the world, and in turn, make it easier for everyone to find sustainable travel options more easily, Booking.com has launched its inaugural Travel Sustainable badge. The goal of the new badge is to provide travellers with a transparent, consistent and easy-to-understand way to identify a wider range of more sustainable stays, no matter where they want to travel. travellers should keep an eye out for the green leaf icon on certified Travel Sustainable property pages or check out Booking.com’s sustainability section for more information on the program.

Ingredient Ideology | Feta To Feast On By : Dr. Kaviraj Khialani- Celebrity Master Chef.

Feta To Feast On 

Feta is a Greek brined curd white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is a crumbly aged cheese, with small or no holes, a compact touch, few cuts, and no skin. Feta is commonly produced in blocks, and has a slightly grainy texture in comparison to other cheeses. Its flavor is tangy and salty, ranging from mild to sharp. The color is snow white on the inside and on the surface.

Feta is a brined, white cheese with a soft and creamy texture. Compared to other cheeses, it's low in calories and fat. It also contains a high amount of B vitamins, phosphorus and calcium, which can benefit bone health. Additionally, feta contains beneficial bacteria and fatty acids. While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

The Greek word feta comes from the Italian fetta 'slice', which in turn is derived from the Latin 'morsel, piece'. The word feta became widespread as a name for the cheese only in the 19th century, probably referring to the cheese being cut to pack it in barrels. Traditional Greek feta cheese is made from sheep or goat milk. Feta cheese has few calories than any other cheese, so it a good choice for weight loss. 28 grams of feta cheese contains 75 calories. However, feta cheese is high in sodium, so it is advised to drink plenty of water if you have it. It was originally produced using sheep's milk, although now most commercial makers of feta use cow's milk. Feta is stored and cultured in whey brine, thus giving the cheese its distinctive salty taste.

 If you find the salty brine taste of feta cheese too strong, it is possible to lessen or remove this taste. With 7 grams of fat and only 3 grams of carbs, feta can be eaten by those following the keto diet. Feta's crumbly texture makes it easy to sprinkle on top of salads or soups. True feta fanatics often top it with olive oil and eat it as a standalone item or side dish. Crumbled feta cheese tends to last up to the expiry date stated on the label if it is left unopened. However, as soon as you open your crumbled feta cheese, it will last only about five days if kept in the fridge. If you buy your feta cheese in a wrapped block form, it will last about a month if left unopened.

 5 Health Benefits of Feta Cheese:

• Helps treat Anaemia- associated with low levels of iron, folic acid, Vitamin B-12, anaemia can be naturally treated by consuming feta In a wise and appropriate manner.

• Good for eyes and prevents eye diseases- various studies as we know have suggested that people having healthy diets with good quantity of Vitamin B-2 including feta cheese once in a while have lesser chances of having eye issues.

• Prevents Headache and Migraine issues- since feta has a good balance of nutrients with a sound quantity of vitamin B-2 it has been considered good to consume to prevent issues related to headaches etc.

• Immunity-Boosting Cheese-feta cheese is considered good in a number of ways due to its beneficial properties and offerings towards us which help us to maintain our health in a better way and boosts immunity as well.

• Good for Bones and Gut health – Feta cheese is regarded as a positive source of supporting the health of our bones and gut. It also offers probiotics or bacteria which line our gut as well.

 A Few Culinary Uses of Feta Cheese:

• Salads and Appetizers: Feta is a good choice to work with when it comes to tossing up salads be it veg or non-veg, be it a greek salad or a quick toss chicken salad. The texture and taste of feta blend well with veggies like cucumber, onions, tomatoes, lettuce, cherry tomatoes, olives, roast of grilled chicken/ meats, cold cuts/charcuterie products as well like ham, sausages, salami, bacon, etc. be it a la carte, plated service, buffets or set meals feta has somehow found its place in a number of ways to impress the audience and food connoisseurs.

• Fillings and Stuffing’s: making a choice for a rolled up cigar concept or a stuffing with spinach and mushrooms with a little feta gives a good mouthfeel and richness attached into a chicken breast or even a fillet of meat. What matters of course is the correct temperature and timing of cooking when it comes to involving feta cheese. Over heating or too much heat as well is not really recommended since it dis-integrates the elements of the cheese and visibility goes down as well when it comes to eye appeal in the finished product.

• Ideal to add into Dips: Feta cheese is not only good to add into various other category of dishes on the menu but also when it comes to dipping delicacies to along with crunchy cuts of veggies like carrot sticks, cucumber sticks, white or red radish, olives, lavash, cheese straws, soup sticks, flaky pastry preparations etc. a good dip not only offers a creamy texture but also a punch and bite when it comes to looking for an ideal one and feta adds it just right in the correct proportion.

Here are a few of my all-time favorite recipes using Feta Cheese:

Recipe- 1] CRUNCHY VEG & FETA DELIGHT SALAD

Ingredients:

For the base of the salad:

Iceberg/ Lollorosso/ romaine/ cos lettuce- 1 small bunch

For the body of the salad:

Feta cheese- ¼ cup cubed.

Cucumber-1 med sized, cut into cubes

Tomato- 1 med sized, cut into cubes

Green capsicum-1/2 no, cut into cubes

Red capsicum-1/2 no, cut into cubes

Yellow capsicum-1/2 no, cut into cubes

Black olives- 3-4 no

Green olives-3-4 no

Capers/jalapenos -2-3 no

For non-veg options:

Roast/ grilled chicken/ meat- 1 cup sliced.

Boiled eggs- 2 no cubed.

Anchovy fish/ tuna fish- ½ cup tinned

Luncheon meat/ canned processed meat- ¼ cup cubes

Poached fish/ shrimps etc- 1 cup 

For the dressing of the salad:

Olive oil- ¼ cup

Mustard paste- 1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Lime juice/ white vinegar/ balsamic vinegar- 2-3 tsp

Sugar-1/4 tsp

Flax seeds/ sunflower seeds/ chia seeds- 1-2 tsp

Parsley- 2 tsp chopped

Raisins- 2-3 tsp chopped

Almond flakes- 2 tsp

For the garnish of the salad:

Micro- greens- ½ cup

Fresh assorted herbs like basil/ thyme/ rosemary- a few sprigs

Cherry tomatoes- 3-4 no cut 1 x 2

Crushed black pepper- ¼ tsp

Feta cheese- 100 gms, crumbled.

Method:

1. Pre-prep all the ingredients for the crunchy veg and feta salad.

2. Place the lettuce leaves in chilled water to retain their freshness and texture.

3. Mix up all the ingredients for the dressing in a jar or small bottle and shake it well/ mix well if using a mixing bowl. I usually prepare these kind of dressings ahead of time and keep them refrigerated for a week or so.

4. Just before serving the salad, we need to have the salad plate ready and a mixing bowl to toss up the body of the salad with the dressing.

5. Drain up the lettuce leaves and pat dry them, place them on the salad plate, top it up with the prepared salad, garnish appropriately and serve immediately.

Recipe- 2] HERBED SPINACH WITH FUNGI AND FETA CHEESE ROLLS

Ingredients:

For the dough/ wrapper of the rolls:

Maida- 1 cup

Salt-1/4 tsp

Oil-2 tsp

Pepper powder-1 pinch

Egg yolk-1 no, optional

Warm water as needed.

We can ideally also use readymade wrappers/ spring roll covers which are readily available as well.

For the Feta and Fungi filling:

Fresh button mushrooms- 100 gms, thinly sliced

Spinach leaves- 1 bunch, cleaned- blanched, fine chopped

Pine nuts/ roasted crushed peanuts- 2-3 tbsp.

Feta cheese- 100 gms, crumbled

Olive oil- 2 tsp

Garlic- 1 tsp chopped

Onion-1/2 chopped

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Maida-1 tsp

Maida- water paste for sealing the rolls

Oil- to deep fry the rolls.

Method: 

1. Decide between using ready to use wrappers or prepare the dough using maida and keep it aside to rest for 20 mins, divide into 12-14 equal portions and roll them out very thin using little dry maida.

2. Prepare the ingredients for the filling, heat olive oil and saute onions, garlic, add in the mushrooms, spinach, nuts, seasonings, herbs, chili flakes and cook on a medium flame for 3-4 mins, add in the maida and mix well.

3. Once the mixture starts cooking and excess moisture is absorbed and or evaporated, turn off the flame and then add in the feta cheese, mix lightly and keep aside to cool.

4. Place the feta filling on each rolled out portion and apply little sealing liquid on the sides, roll it up like spring rolls and deep fry in medium hot oil and fry until lightly golden browned. Drain off excess oil and serve hot with dipping sauces.

Recipe- 3] INDO FUSION MINCED MEAT WITH FETA

Ingredients:

Oil-2 tsp

Butter-2 tsp

Bayleaf- 1 no

Peppercorns- 3-4 no

Garlic- 1 tsp

Onion-1 small chopped

Tomato-1 small chopped

Mincemeat/ mutton keema- 250 gms

Green peas-1 cup par boiled.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes- ½ tsp

Garam masala powder-1/4 tsp

Tomato puree-1/2 cup

Chili sauce- 2 tsp

Water-1/2 cup

Tomato ketchup- 2-3 tbsp.

Boiled macaroni pasta- 1 cup

Boiled mashed potatoes- 3-4 med-sized.

White sauce- 1 and a half cup

Fresh cream- 2-3 tbsp.

Grated cheese- ½ cup

Black olives- 6- 8 no

Green olives- 5-6 no

Method:

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

2. Heat oil and butter in a pan and add in the whole spices and onions, saute them for a couple of minutes, add in garlic, and mincemeat.

3. Saute the keema on a medium-high flame for few mins, add in the masala and herbs, chili flakes, salt and pepper to taste.

4. Add in tomatoes, puree and bhunao the keema for 4-5 mins to get over with the raw ness in the mincemeat.

5. Add in little water and allow the mincemeat to cook on a low flame for 20-25 mins, add in the green peas and mix, cook for 10 mins, finally add in the chili sauce, tomato ketchup and mix well.

6. Now grease a baking dish and pre-heat oven to 180 deg celsius and start layering the dish starting with keema mix, white sauce, macaroni pasta, cheese and then mashed potatoes, followed by keema again, top it up with cheese on the top and drizzle little cream as well. Place the dish for baking for around 15- 18 mins, and remove. Finally garnish it with the olives and fresh herbs and serve it hot with garlic bread, assorted bread rolls etc.

Recipe-4] MARINATED TOMATO – OLIVE & FETA BITES

Ingredients:

For the base of the canapes:

Sliced french bread/ baguette- 10-12 pieces

Brown bread/ white bread- 4-5 slices, cut into shapes

Olive oil- 2-3 tbsp. to drizzle and toast the base

For the topping:

Feta cheese- ½ cup crumbled

Shallots- 10-12 no sliced

Olive oil- 2-3 tbsp.

Garlic- 2 tsp chopped

Tomato- ½ cup chopped

Salt and pepper to taste

Red capsicums-1/2 no fine chopped

Mixed herbs- ½ tsp 

Balsamic vinegar- 2 tsp

Chili flakes-1/2 tsp

Tomato ketchup- 2-3 tsp

Walnuts- 2-3 tsp chopped

Fresh basil leaves- 8-10 no

White wine- 2-3 tbsp.

Olives- 3-4 no sliced, black or green

Method:

1. Pre-prep all the ingredients for the quick fix snack bites.

2. Apply or brush a little olive oil on the base or choice of bread being used, pre-heat the oven to 180 degrees celsius and toast it for 3-4 mins, remove and keep aside.

3. Heat oil in a pan, saute the garlic, shallots for a couple of mins, add in the capsicums and seasonings, herbs, chili flakes, tomatoes, wine and cook for 4-6 mins.

4. Turn off the flame add in the balsamic vinegar, and all other ingredients including feta and nuts. Mix lightly and keep aside.

5. Just before serving we need to assemble the canape bites on the toasted bread pieces by spooning over the mixture and garnish it appropriately with fresh herbs, micro- greens, olives etc 

Recipe- 5] AIOLI AND FETA STUFFED CHICKEN BREAST

Ingredients:

For the chicken breast marination:

Boneless chicken breasts- 400 gms, without bones and skin.

Oil- 2-3 tbsp.

Salt and pepper to taste

Fresh herbs- ½ tsp

Garlic- 1 tsp chopped

Soya sauce- 2 tsp

Red chili sauce- 2 tsp

White wine/ vinegar- 2-3 tsp

Roasted crushed fennel seeds- 1-2 tsp

For the stuffing of the chicken breasts:

Feta cheese- ½ cup crumbled

Assorted nuts- 2-3 tbsp. chopped

Sliced mushrooms-1 cup

Garlic-1 tsp chopped

Onion- 1 small chopped

Parsley-2 tbsp. chopped

Breadcrumbs- ½ cup

Melted butter-1/2 cup

Grated processed cheese-2-3 tbsp.

Salt and pepper to taste

To serve the chicken breasts:

Sliced tomatoes-1/2 cup

Onion rings- ½ cup

Assorted lettuce leaves- 1 cup

Sliced lime- 5-6 no

Olives/jalapenos/pickled veggies- as desired.

Method:

1. Prepare all the components and ingredients for the chicken recipe.

2. Clean, wash and pat dry the chicken breasts, apply the marination and mix well and keep aside for 12- 15 mins.

3. To prepare the stuffing for the chicken breasts, warm up the butter in a pan add in the garlic, onions, saute for a few mins, add in the mushrooms, salt, pepper, herbs, chili flakes, breadcrumbs and mix well.

4. Cook the mixture for a couple of mins and turn off the flame, cool for 10 mins and then add in the parsley, feta and processed cheese, mix.

5. Stuff the chicken breasts, close the edges beating it a little with the back of a knife and place them on a roasting tray, cook it in the oven for 15- 18 mins at 180 degrees celsius, cover with aluminium foil and cook if the heat gets too high. Using a knife cut and check once chicken is cooked. Remove and serve hot. Garnish the plate with fresh crispy cuts of veggies and enjoy the chicken with a splash of fresh lime juice.

Recipe- 6] VEGGIE PAN PASTA WITH FETA 

Ingredients:

For the Pasta:

Spaghetti pasta/your choice- 150 gms, boiled

Olive oil- 2-3 tbsp.

Garlic- 2 tsp chopped

Onion-1 small chopped

Red capsicum- ½ cut into strips

Yellow capsicums-1/2 cut into strips

Green capsicums- ½ cut into strips

Salt to taste

Crushed black pepper to taste

Garam masala powder-1/4 tsp

Fresh basil- 6-8 leaves

Chili flakes-1/2 tsp

Tomato sauce- 1 cup

Water/stock-1/2 cup

Red chili sauce/tabasco-1-2 tsp

Peanut butter-2 tsp

Tomato ketchup- 2-3 tbsp.

Fresh cream – ½ cup

Feta cheese- 150 gms, crumbled

Breadcrumbs-1/2 cup

For the assorted choice of veggies:

Roasted/ fried cubes of eggplant

Blanched cubes of zucchini- green/yellow

Blanched broccoli florets

Blanched asparagus spears

Blanched baby carrots

Artichoke/ bamboo shoots/ water chestnuts

To serve with:

Assorted bread rolls

Herbed bread

Focaccia bread

Whole wheat and flaxseed rolls

Method:

1. Prepare all the ingredients for the yummy pasta recipe.

2. Boil water add in a little oil and salt and boil the pasta of your choice until just firm to the bite/ al dente stage, drain the water, refresh the pasta and keep aside.

3. To prepare the pasta in the pan, heat oil and add in the garlic, onions and saute for a few seconds. Add in the choice of veggies as desired from the list and add seasonings, herbs, chili flakes, and little water/stock and allow the veggies to get cooked.

4. Add in the sauces, add in the cooked pasta and peppers, give it all a nice mix, simmer the pan and cook for 3-4 mins. Add in a little fresh cream, herbs, peanut butter and mix well, cook for another 2 mins, turn off the flame.

5. Finally portion the feta crumbles on the top just before serving and add a touch of finesse with olives, micro-greens, herbs of your choice, etc. serve hot.

THE LODHI, NEW DELHI PRESENTS AN AWARD-WINNING EUROPEAN EPICUREAN EXPERIENCE FROM THE GRASSHOPPER, BENGALURU

THE LODHI, NEW DELHI PRESENTS AN AWARD-WINNING EUROPEAN EPICUREAN EXPERIENCE FROM THE GRASSHOPPER, BENGALURU

New Delhi, December 02, 2021: An urban oasis of comfort and luxury, The Lodhi is proud to bring distinguished European fare from Grasshopper, Bengaluru to New Delhi for the very first time. Gourmands will get a chance to experience the restaurant’s acclaimed flavours in the heart of the capital at Elan.

Grasshopper, which opened in 2002, is for those who prefer subtle tastes and a quiet ambience. Here food is celebrated and eating is an unhurried, multi-sensory experience. Set in a sprawling farmhouse owned by Sonali Sattar and Himanshu Dimri, the outdoor restaurant is surrounded by verdant greenery, and is minimal and uncluttered in design and idea.

The cuisine, much like the space, is fresh, innovative and pleasing to the senses. The food is finely flavoured using hand-picked ingredients to make the most of the season’s freshest. The flavours and textures in each dish are innovatively combined to harmonise as well as to surprise. Grasshopper is one of the few restaurants in Bangalore that prides itself on introducing the modern-day 'farm-to-table-concept'. There is heavy emphasis on simple, organically sourced and homegrown ingredients. Herbs and some vegetables used in the cooking are grown in the garden adjoining the kitchen.

Chef Touseef Shamsudeen uses his imagination to create food that is delicate and refined, while at the same time soulful and satisfying. He comes from a Southern-Indian heritage, yet disciplines with European cuisines and techniques. He has a natural flair for concepts of fermentation and preservation of ingredients. Understanding the pivotal role a chef has for the future of world nutrition, he is very compassionate about the quality of products he works with, and has a high regard for sustainability and eco-preservation.

Pre-set seven-course and five-course meals are custom designed for each table at Grasshopper, with courses specially curated to complement each other. Menus change from day to day, based on the seasons and the availability of fresh produce. The restaurant has only five tables, so booking well in advance is recommended to dine here.

For this pop-up at The Lodhi, Chef Touseef has put together an exclusive five-course menu with which diners can explore the signature flavours of Grasshopper. The selection of Appetisers features Marinated bocconcini with roasted globe grapes, basil oil and olive tapenade; Charred asparagus with cave aged parmesan, crisp sage and lemon zest; and Ceviche of wild mullet with grapefruit segments, pickled serrano peppers and chives. Main Course options include Crisp potato gnocchi with coconut and onion espuma, garlic chips and smoked butter; and Braised lamb shanks with a sauce of mixed peppercorns, buckwheat risotto and glazed carrots. For Dessert, there is a choice of Espresso panna cotta with coffee caramel sauce and roasted almonds, or 70% dark chocolate ganache with mustard ice cream.

Talking about this association, Sonali Sattar said, “This is the first time we will be bringing the Grasshopper experience outside of Bengaluru and we are thrilled to be partnering with The Lodhi for this. The hotel is one of the finest properties in the region and we are looking forward to showcasing our unique culinary experience here in the capital city.”

Elaborating further on the collaboration, Rajesh Namby, General Manager - The Lodhi, New Delhi said, "We are very excited for this association with Grasshopper, all the way from Bengaluru. We, at The Lodhi, have always strived to curate the most innovative and ingenious experiences for our patrons from across the globe. This collaboration is an endeavor to bring one of the best farm-to-table experiences to the heart of the capital for all to relish”.

Pop-up Venue: Elan - The Lodhi, New Delhi

Pop-up Dates: 4th December - 14th December 2021 (Lunch/ Dinner)

Hyatt News | Hyatt Centric Brand Debuts in Australia with the Opening of Hyatt Centric Melbourne

The first Hyatt Centric hotel in Australia marks a significant milestone for Hyatt’s rapidly growing lifestyle brand

CHICAGO December 2021 - Hyatt Hotels Corporation  (NYSE: H) announced today the opening of Hyatt Centric Melbourne, marking the entry of the vibrant Hyatt Centric brand into Australia. Located in a prime location in the heart of Melbourne’s fast-emerging downtown, Hyatt Centric Melbourne will inspire savvy explorers to discover authentic experiences and hidden gems in the dynamic city.

“Hyatt has had a presence in Australia for over 30 years and we are excited about the launch of the Hyatt Centric brand in the country and the introduction of its adventurous style of exploration and hospitality,” said David Udell, group president, Asia-Pacific, Hyatt. “As interstate and international borders in Australia reopen, we look forward to welcoming guests from near and far to discover afresh Melbourne and its cosmopolitan spirit.”

Homebase with Melbourne Flair

Designed by Architectus Australia and Hecker Guthrie Interiors and built by Hickory, Hyatt Centric Melbourne features 277 contemporary guestrooms across 25 levels. The stylish yet understated interiors celebrate the character of Melbourne’s urban fabric, from the city’s Hoddle Grid business district and use of tessellated tiles as seen in the custom-designed rugs in the rooms and public spaces respectively to the Victorian era-inspired brickwork in the public spaces. The design also pays homage to Melbourne’s history in wool production and during the Gold Rush through a curated collection of soft furnishings and light fixtures by local designers, setting the stage for guests to continue their personal discovery of the multi-faceted city.

Hyatt Centric Melbourne collaborates with emerging and established local artists, food producers and designers to encapsulate Melbourne’s unique spirit. This includes street art by Damian Cazaly, coffee from family-owned South Melbourne roasters Cottle Coffee, luxurious Mr. Smith bath products and fashion wear by PAGEANT for the hotel team’s attire.

Local Flavors

Short for “Taste of Melbourne Australia,” TOMA Restaurant & Bar on the 25th floor offers sustainably- sourced, Mediterranean-inspired menus featuring Victorian produce alongside panoramic views of the city, the Yarra River and the Southbank. The café, Allie Lane, serves treats from local producers including coffee and craft beer as well as homemade pastries and sandwiches. The kitchens are spearheaded by Chef Jordan Monkhouse, a well-known face in Melbourne, which is also famous for being Australia’s foodie capital.

Location, Location, Location

Hyatt Centric Melbourne is close to many of the city’s popular hotspots as well as a trove of hidden gems, and offers convenient access to Southern Cross Station, the Docklands and Southbank precincts, Melbourne Convention and Exhibition Centre, and the Crown Entertainment Complex. Located at the corner of Downie Street and Flinders Lane, the hotel is an ideal launchpad for exploration for both local residents and visitors.

“We are delighted to be working with Hyatt to launch the first Hyatt Centric hotel in Australia,” said Paul Little AO, Chairman and founder of the Little Group. “This property brings new life for local, domestic and international visitors to the southwest corner of the Melbourne city center. We look forward to Melburnians and visitors with an adventurous spirit celebrating special moments and creating shareworthy experiences at Hyatt Centric Melbourne.”

Guests can enjoy wellness facilities such as the 82-foot (25-meter) pool and 24-hour gym. Bellarine Meetings on level six offers 2,260 square feet (210 square meters) of flexible function space, plus a spacious 2,670-square-foot (248-square-meter) alfresco terrace for personalized celebrations and lively entertainment.

“Hyatt Centric Melbourne is set to inspire the curious-minded, savvy explorers who wants to be in the heart of the action,” said Ilan Weill, general manager, Hyatt Centric Melbourne. “Our team, engaged and passionate Melburnians, are keen to share their local knowledge, helping our guests to discover authentic experiences, blending the city’s street art hot spots, vibrant coffee culture, artistic spirit and bustling creative laneways.”

Bookings for Hyatt Centric Melbourne are now open, with stays from December 1, 2021. For more information, please visit: hyattcentricmelbourne.com.  

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

World of Hyatt Gives Members 500 Reasons to Stay Somewhere New

To provide World of Hyatt members even more ways to be rewarded, World of Hyatt is offering members the opportunity to earn 500 Bonus Points for qualifying nights at Hyatt Centric Melbourne, from December 1, 2021 to June 30, 2022, part of World of Hyatt’s new hotel member offer. Additional participating hotels and their offer stay periods can be found at worldofhyatt.com/newhotelbonus. No registration is required and members can earn on top of other offers.

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Gordon Ramsay opens pizza restaurant at Atlantis, The Palm

Gordon Ramsay has opened his third restaurant in Dubai – Gordon Ramsay’s Street Pizza. Envisioned as a more relaxed venue, Street Pizza offers unlimited pizza by the slice and will host live DJ performances every night of the week.

The new outlet will be next to his existing Bread Street Kitchen in Atlantis, The Palm. Made in the showcase central pizza oven, guests can choose from five pizza combinations. Signatures include Margherita, pepperoni, charred aubergine, and corn and chorizo, along with a daily special, with options including pulled lamb or wild mushroom.

Ramsay said: “Pizza doesn’t need to be complicated, and I’m ready to introduce Dubai to simple, delicious bottomless pizza – served by the slice so guests can enjoy as much of our signature toppings as they like. I believe in supporting growth, and more importantly, opening really great places for people to eat and have fun. I invite everyone to come and enjoy fantastic pizza, listen to the best DJs, and have an amazing time.”

His other Dubai restaurant – Hell’s Kitchen – is at Caesar’s Palace on Bluewater’s Island and is at a different price point to his two Atlantis outposts. His new outlet offers bottomless pizza for AED95.

Atlantis has 35 individual restaurants, bars and a beach club, with venues from Gordon Ramsay, Nobu Matsuhisa and Giorgio Locatelli. The resort serves 4.4 million dining guests every year and, with the addition of Atlantis, The Royal in 2021, Atlantis Dubai will be home to more celebrity chef outposts than any hotel in the world. 

Burj Al Arab creates dedicated spaces for tour guide visitors

The Burj Al Arab Jumeirah looks to distinguish its new tour guide offerings from its existing hospitality offerings. In its latest move, the hotel has announced new dedicated areas for tour guide visitors to use during these visits.

Burj Al Arab’s new Exit Lobby opens this month and the space will be soon welcome the public for the first time. This installation will add to the list of Sans Souci’s projects in the Middle East which includes the W Hotel The Palm and KCA achievements including Dubai Metro and Caesars Palace Bluewaters Dubai.

Designed by KCA International for Jumeirah Group, the newly renovated Exit Lobby features a striking spiral chandelier as the bespoke centerpiece for the interior.

London-based interior designer Khuan Chew of KCA International created the original designs for the Burj Al Arab lobby – an environment of ornate grandeur with an explosion of color.

“Burj Al Arab is a globally-recognized symbol of Dubai and luxury so we were delighted to work on this project,” said Elie El Khoury, managing director of Sans Souci Middle East. “We wanted to create a unique installation for the new interior that embodies the opulence of this iconic hotel.”  

Jiří Krišica, head of design at Sans Souci, added: “The core design for this piece is taken from our Symphony collection and we then worked with the design team to create a truly unique chandelier that highlights the stunning interiors of the hotel. The final effect is an installation that plays with light and shade, creating a beautiful focus for the space.”  

Jumeirah Group has announced guided tours for its flagship hotel – Burj Al Arab Jumeirah. The ‘Inside Burj Al Arab’ tour promises to show the ins and outs of the famous property.

The tour lasts 90 minutes and is guided by one of the property’s butlers. It includes a visit to the hotel atrium and royal suite as well as an experience suite. There will also be digital interaction, allowing guests to see the history with the original architectural designs of the hotel.