Drools collaborates with Chef Sanjeev Kapoor and Chef Vikas Khanna to introduce Gourmet Bites for Pets

New Delhi, December 2021: Drools, India's leading pet food brand collaborates with celebrity Chef Sanjeev Kapoor and Chef Vikas Khanna to launch Drools Gourmet Bites. To address the predicament pet parents constantly face of having to serve mundane and tasteless food to their pets, the brand has dished out two new super food varieties in association with these World Class Chefs. Very Veggie Chicken is a recipe of chicken chunks flavored with a healthy serving of pumpkin, brussel sprouts and french beans to make sure taste and health conjoin and Very Berry Chicken, a meal of chicken chunks flavored with a nutritious mix of blueberries, raspberries, cranberries and strawberries, giving it a tropical fruity twist.

Drools has witnessed a tremendous change, where families now consider canines not just as mere guard dogs but as a member of the family. People are now becoming more affectionate, sensitive and considerate towards their dogs. Catering to the dogs' health as much as their own, they understand how dietary changes can make an impact on their pets' health. These internationally acclaimed chefs known to make gourmet food for people are now entering the pet-food industry to provide the same nourishment, nutrition and love that goes into preparing meals. Drools aim to blend taste with innovation while also factoring in nutritional content as they launch these gourmet meals for pets. Prioritizing pets’ health the two variants contain super ingredients rich in antioxidants, vitamins, minerals and fatty acids-Omega 3 & 6, which promote skin and coat health, maintain pets joint health, and control tartar build-up.

Drools is committed to the betterment of pets' health and is synonymous in the pet-food industry for 100% real and clean ingredients and revolutionary recipes that ensure complete nutrition. The brand has spread its footprint internationally and is available in Sri Lanka, Bangladesh, Nepal, Bhutan, Burma, Maldives, Mauritius, Oman, Nigeria, UAE, and Tanzania.

Sharing his views on the innovative new recipes for Gourmet Bites, Dr. Shashank Sinha, National Sales Director, Drools said, “Drools objective is to provide unique solutions for those nurturing pets with new and healthy recipes. We are exhilarated to announce the launch of these two new formulas of taste and health mashed into one with the help of world renowned chefs, Sanjeev Kapoor and Vikas Khanna. This collaboration is anticipated to create tides of growth.”

Sanjeev Kapoor a celebrated face of Indian Cuisine currently runs a very successful TV show in FoodFood. He has hosted Khana Khazana for more than 17 years, has sold more than 150 cookbooks and is the winner of several culinary awards. Commenting on the new collaboration, Chef Sanjeev Kapoor said, “Having contributed to the food industry all these years, it is an honour to also be able to add to the pet-food sector and introduce a completely new recipe for dogs. Amalgamating health and taste at the helm of innovation with super vegetables and chicken, I am proud to present Gourmet Bites with Drools and look forward to strengthening this bond further. ”

A Michelin star chef for the last six consecutive years, Vikas Khanna specialises in Indian cuisine. His major accomplishments include being a judge on Star Plus and Masterchef India. He has gained respect in the industry as a top-tier restaurateur and a cookbook writer. He is currently based out of New York and is making an impact across the globe. Providing his insight on this opportunity to associate with Drools, Chef Vikas Khanna said, “I’ve always had a soft spot for dogs and have realised over time that they get bored by their usual meal routines. My dog, Plum, is also very picky and choosy on certain days and just doesn’t eat. This new Gourmet Bites recipe has been inspired by a special mix of berries and chicken that I make for her at home and I am thrilled to bring it to the market with Drools.”

About Drools

Drools, one of India’s leading pet food brands established in 2010 by Fahim Sultan is the flagship brand of DROOLS PET FOOD PRIVATE LIMITED. Over the last decade, the brand has successfully become the second-largest company in the sector of pet nutrition in India. With the strength of 700+ employees, Drools has over 20,000 outlets pan India. As part of the IB Group, Drools has over 35 years of extensive experience in the field of animal nutrition.

As a leading manufacturer of specialised pet food, it aims at providing a complete and balanced diet which delivers all the essential nutrients. All products contain Real and Clean ingredients with no by-products or fillers, no artificial colours or flavours and undergo rigorous quality checks. The raw materials and ingredients used in the products are of the highest quality. The production facilities are ISO 9001:2000 certified and in sync with global standards. The plant uses German machinery and a vacuum coating process to ensure the highest quality of food.

Drools consistently endeavours to provide the best quality nutrition and products to pets. The brand understands the importance of a healthy and nutritious diet for a pet’s growth hence their in-house team of vets and nutritionists formulate the product which then undergoes stringent quality checks to ensure superior quality food, specific to the growing needs of pets. Owing to the time invested in extensive research, Drools ensures in all its products a consistent taste, better digestibility and absorption. Furthermore, the products promote muscle development, improve immunity, strengthen bones and maintain joint health.

This Festive Season Mumbai Is All Set To Celebrate Pan-Asian Cuisine With The Launch Of Taki Taki

Taki Taki is the second outlet by Bengaluru-headquartered VRO Hospitality in Mumbai after French cafe Cafe Noir that was opened in October

Mumbai, December 2021:  Mumbai will ring in the Christmas and Yearend festivities by celebrating the finest Pan Asian cuisine at the exciting new restaurant Taki Taki that opened its doors today here at the Lodha World premises in Lower Parel.

Launched by Bengaluru-headquartered VRO Hospitality, Taki Taki is all set to satiate the palate of food lovers by delivering some of the finest Pan-Asian cuisine and the best of Japanese flavours with the most premium quality ingredients. Food connoisseurs will also enjoy a well-stocked bar of Oriental spirits. This happens to be the second outlet of Taki Taki after Bengaluru and also VRO’s second destination in Mumbai after French cafe Cafe Noir that was launched also here at the same place in October.

The spirit of Taki Taki lies in the journey that the company has gone through, taking the bold step of moving away from their home ground and establishing itself in newer territories with the guiding light of sheer determination.

Commenting on the launch of the restaurant, Sharath Rice, Co-Founder, VRO Hospitality, said: “We are extremely delighted to bring to Mumbai some of the finest Pan-Asian delicacies with the launch of Taki Taki. Being the country’s most vibrant cosmopolitan, it was all but natural for VRO to come to Mumbai with a brand that celebrates the diversity of Pan-Asian and Japanese cuisine.”

Caesar's palace appoints One Rep Global as India Representative

Caesars Palace Dubai appoints One Rep Global as India representative

One Rep Global is delighted to announce its collaboration with the iconic Caesars Palace Dubai as their India representation partner. The UAE has become and continues to grow a key destination for Indian tourists given the growth of the Indian economy and its attractive demographics, namely a young population and rising middle class. Caesars Palace Dubai recognizes the importance of the Indian market and is excited to welcome travelers, business professionals, family, and friends for the ultimate luxury experience. 

As cited by GlobalData, UAE recognizes that Indian tourists will be some of the most desirable travelers given India’s growing economy, young population, and rising middle class. Caesars Palace Dubai recognizes the importance of the Indian market and is excited to welcome travelers, business professionals, family, and friends for a luxurious experience.  

Located in the heart of the Bluewaters community, Caesars Palace Dubai is an immersive, luxury lifestyle resort. Offering a curated selection of unconventional, unforgettable experiences for all ages, the hotel is renowned for its contemporary, Romanesque inspired design and uninterrupted views of the Arabian Gulf and Dubai’s skyline. 

Positioned at the western edge of Bluewaters Island, the resort has the ambience of a relaxed, luxe island getaway. Set on a pristine 500-metre private, white sandy beach with spectacular sunset views, Caesars Palace Dubai is surrounded by luscious palm tree-lined grounds and temperature-controlled pools with views overlooking the gulf horizon.  

The resort’s contemporary rooms and suites can be found across the Palace Tower and Julius Tower, each with its own energy and flair. From chic home-away-from-home, relaxed luxury retreats in the Palace Tower; vibrant, energetic, and family-friendly Julius Tower stays to elegant, comfortably indulgent long-stays at The Residences, Caesars Palace Dubai offer beautifully designed guest experiences elevated by its signature hospitality. 

Home to an array of world class amenities, guests can dine at some of the city’s best restaurants, helmed by Celebrity chefs; relax and rejuvenate at the award-winning Qua Spa and enjoy state-of-the-art fitness facilities. Visitors can experience the ultimate daycation at stylish beach club, Cove Beach or use the Caesars Forum, a one-of-a-kind meetings and events venue.

Speaking on this partnership, the Commercial Director, Paula Tannous, says “We are very excited to be working with One Rep Global, as a company driven by an experienced team of passionate professionals and seasoned luxury hoteliers. Together we will develop business opportunities and awareness of Caesars Palace Dubai across the Indian Market and those guests seeking a tailored and unique stays in Dubai.” Adding to this , the founder of One Rep Global, Hemant Mediratta, said “ We are absolutely delighted at this partnership with the iconic Caesars Palace Dubai that needs no introduction. The Indian luxury traveller is constantly seeking newer products and experiences – whether its cultural, culinary, wellness or just spending time with their loved ones. Caesars Palace Dubai is the perfect fit for all this and more. Not just for FITs, the hotel has a separate block of rooms designed for experiential destination weddings , MICE or Social Events. We have full faith in the resilience of the Indian market and our travel trade fraternity to support and accelerate demand for this beautiful jewel in Dubai.

Indulge in Root to Shoot at Hornby’s Pavilion- ITC Grand Central

Indulge in Root to Shoot at Hornby’s Pavilion- ITC Grand Central.

Hornby’s Pavilion at ITC Grand Central introduces unique dishes based on the concept of Root to

shoot where every part of ingredient is utilized to create a dish and nothing goes to waste from the

plant. These dishes shall be featured on the dinner buffet along with the communique specifically

developed for the programme.

The Root to Shoot explains the need of the nutrients from every bit of the vegetables. This exactly

means the usage of every part of the sapling produce. On the other hand, this also contributes to the

zero wastage of the vegetables like potato peels which are rich in fiber, Broccoli stalks which are rich

in calcium and iron, etc.

We are growing lots of perfectly edible food, then wasting most of it. Most disturbingly, the practice

is so ingrained in us that we do not even notice it. When it comes to fruit, vegetables, and herbs, we

desperately need to revise our perspective of edibility. So many edible parts of common plants are

needlessly discarded. It is easy to become focused on the primary growth of our plants at the

expense of everything else, but as growers and consumers, it only takes a small aperture in our

thinking to open up a world of culinary possibilities.

For this reason, we want to bring back root-to-shoot eating. A very simple initiative, eat more of it.

Every lovely leaf, precious peel, and the nutrient-packed stem has a wealth of valuable nutrients to

enjoy.

Experience few Root to Shoot delicacies that can be usually spotted during dinner at Hornby’s

Pavilion citrus fruits’ zests over cookies or muffins, enhanced cocktails with an extra twist by infusing

the spirits with fresh fruit or vegetable peels and skins, in soups and stocks, in slaws, fried or pickled.

Shoots ; leaves are usually used in handcrafting Chips, sauces and much more

Welcomhotel by ITC Hotels, Bengaluru celebrates green grandeur.

Welcomhotel by ITC Hotels, Bengaluru celebrates green grandeur.

Our Christmas Tree, along with all other decorations that you see in the
hotel, is carefully crafted using recycled paper and Channapatna Toys. The
process of making these toys is entirely organic, using vegetable dyes and
Dhoodi wood (milkwood), with the polishing done with highly abrasive
property grass thus making these toys (now known as Channapatna Toys)
completely environment friendly.

While the paper which has been used is handmade and recycled, the toys have
been responsibly sourced directly from the craftsmen in Channapatna, thus
focusing on the indigenous and rich culture of Karnataka.

In all ways, this Christmas Tree reflects the 'Responsible Luxury' ethos of
ITC Hotels - providing impeccable quality, to our guests and the planet.

Festivities at Holiday Inn Jaipur City Centre

Festivities at Holiday Inn Jaipur City Centre

With Christmas quickly approaching, sights, sounds, and smell warm the cold winter air and delights

the heart. Holiday Inn Jaipur City Centre brings you a celebration you have never experienced before.

An array of Christmas goodies is set up at the “The Bakery” that will titillate your senses, where their

creative Chefs have manifested the spirit of Christmas in the form of food. You will find rich Plum

cakes, made with soaked nuts and dry fruits and Plum Pudding, a steamed Xmas dessert. The list

doesn’t stop there. They also have Red Velvet Plum Cake, Dundee cakes, Stollen, Chocolate Santa,

Mince pies, and Crescent cookies.

The lobby is decorated with an eye-catching and one-of-its-kind emblazoned Christmas tree tallest in

the City Centre with a height of 25-foot. The essence of Christmas lights up the entire hotel and you

can just feel your worries melting away. A beautiful lighting ceremony marks the beginning of this

festival and merriment.

Among the colorful lights and cheery decorations, Gingerbread houses have always stood out as being

the center of attraction and too ornamental to eat. Their Chefs brigade brings to you the best

attraction with a 6 Ft tall Gingerbread House, making Holiday Inn Jaipur City Centre a must-visit this

holiday season.

The Second All India Korean Culinary Challenge organized by Korean Cultural Centre India and Banarsidas Chandiwala Institute of Hotel Management, New Delhi

Second All India Korean Culinary Challenge)

The Second All India Korean Culinary Challenge organized by Korean Cultural Centre India and Banarsidas Chandiwala Institute of Hotel Management, New Delhi concluded online and streamed live for all the culinary enthusiasts of the nation. 

This year professionals, hospitality students, and non-professionals participated with full zeal and enthusiasm as they made creative and delectable delicacies of Korean Cuisine. Judges were indeed overwhelmed by the efforts of the participants and results were announced amidst tough competition from all across the nation. 

Mr. Chang Jae-Bok, Ambassador, Embassy of the Republic of Korea, expressed his satisfaction and joy on the successful completion of the event. He gratefully acknowledged the contribution of Banarsidas Chandiwala Institute of Hotel Management, New Delhi in co-hosting the event along with Korean Cultural Centre India. “The finalists truly represent the best of culinary talents in India.” He opined.

Our shining star budding chef Ms. Akshita Kashyap (Batch 2019 -2023) also left an everlasting mark on the competition by winning 3rd Prize in the Professional Category of the Competition. Her dish Dak Bulgogi Frankie was appreciated by all. 

In her own words, “While I was making my dish it was a great learning experience, I learned the way of cooking Korean Cuisine. It was a great experience. My mentors Chef Sumit Pant sir and Chef Suprabhat Sir guided me in the right direction while deciding and preparing the final dish and the video presentation. I am indeed grateful for the encouragement and support by my respected faculty.”

This grand event not only provided a platform for the culinary enthusiasts to nurture their creativity but also helped them explore their hidden talents and discover new aspects of Korean Cuisine.

Results in Brief

Professional Category 

1st Junaid Sharif, Welcomgroup Graduate School of Hotel Administration, Manipal

Bub Kuk Namul, Bibimbab & Sweet Pumpkin Jog Cuisine 

2nd Shreshth Jangir, Institute of Hotel Management, Lucknow

Kimchi Japchae & Dak Galbi Cuisine

3rd Akshita Kashyap, Banarsidas Chandiwala Institute of Hotel Management, New Delhi 

Dak Bulgogi Frankie Cuisine 

Non-Professional Category

1st Gazal Taneja - - Korean Snack Platter Cuisine 

2nd Saba Naj - Non-Professional Category - Bibimbap Cuisine 

3rd Hufrish K Sethna - Non-Professional Category - Little Bao Bafat Cuisine 

Congratulations to All Winners...

Eclat Insights | Are You Obsessed? 10 Ways To Become A Customer Service, Obsessed Leader

Obsession is an idea or thought that continually preoccupies or intrudes on a person's mind. When cultivated, it can be a super-power. When you make your customer's happiness your no 1 priority, you make magic happen.

Here then are 10 ways to take your customer service obsession to the next level:

1. Start with Empathy. Start everything with empathy. Creating a new offer, package, service, product? Make sure it has empathy built into the process.

Early Check-Ins and Late Check Outs are prime examples. I never agreed with using either as a revenue management technique, instead, keep the charges for regular users, offer it with compliments for the one-off. 

2. Make everyone in your team: First Response Responsible

Very simply, make sure your team knows who is the first responder for a guest query/concern/complaint/request & make sure you give them everything they need to make this happen. 

3. Simplicity - Remove Barriers To Great Service. Challenge yourself to make it easier and easier for your guests to get what they want/need/desire. Take it to the next step and make a cross-functional team to keep working on creating simpler rules, forms, interdepartmental communication etc.

4. Communicate. Then Communicate Some More.

You want to delight customers, you want to make every experience count. Tell your team. Tell the world. Tell your guests.

Start every meeting with a hello to an imaginary guest in the room (this is not that crazy, apparently Amazon does this. They leave an empty chair at each meeting, representing their customer)

Put up posters, have a competition, make sure it is an email footer in all your emails. Keep hammering it in.

5. Walk The Talk

This one is a big one for me. If you are the leader, show them by doing it. Care for your guests and do anything that may be required to be done from time to time. In fact, I urge you to have a little tracker in your office. Ask the question, 'Did I Do Something Today For My Guests, That May Not Have Been My Primary Job?' Have a tick on it, every day.

We used to love our General Manager, who would from time to time, come to the Lobby, ask if any guest had complained about anything and actually go to the guest to apologise and make things right. He always asked a team member to accompany him so they could learn how it's done, right.

6. Hire With Care, For Care

Spend time in interviews, in situational assessments, maybe personality tests, team chats. Use all and every tool you can to find people who naturally care. If you find people like that, you need only tell them the how for your particular ops, but the why comes to them naturally. 

On the same tangent, Assess Performance For Care. Do you currently assess this quality in your team when you do performance appraisals? 

7. ZOOM Into Every Frame

Imagine a guest experience as a movie. A stay, a meal, even an interaction. Now zoom into each frame of this movie and see how you can make it better. see this for more

Such obsession births innovation. some examples:

The welcome gift in a guestroom. Someone wanted the guest to not only be happy with the room but also feel excited and welcomed. They added a little gift to that frame of the movie.

Then someone a little more obsessed went and personalised the welcome note. It was addressed to the guest and handwritten! 

Can you zoom in more and make it even better?  

8. Wildly Important Measure

A small challenge for you - can you create a lead service measure that your entire team can understand, track and affect? 

Think of it like the sensex30 or nifty50, which becomes a barometer for the stock markets. 

What is yours? p.s. if you think of a cool name for it, like CSATIN (customer satisfaction index), do share it in the comments. Also, what would you put into the index? like, how much weight would you give to which attribute?  

9. The Compound Effect In Service Design

Just keep doing it. Read the full insight, here

10. Mutual Respect & Care

None of the above will take shape or become reality if there isn't mutual respect and care within the team. Put in both, carrots & sticks to shape the behaviour and create the culture you need to make your obsession a reality. 

Feel like talking this out? Does this sound like something you want to do, but just don't know where to start? Let's talk. I am on +919872000604 or p.bedi@eclathospitality.com

Prabhjot

Bedi

is an Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

The Hyatt Centric Brand Debuts in the Middle East with Hyatt Centric Jumeirah Dubai

The Hyatt Centric Brand Debuts in the Middle East with Hyatt Centric Jumeirah Dubai

The 173-key lifestyle hotel provides a culturally immersive stay for savvy travelers searching to uncover share-worthy experiences and local culture

CHICAGO (December 2021) – Hyatt Hotels Corporation (NYSE: H) announced today the opening of Hyatt Centric Jumeirah Dubai, marking the lifestyle brand’s debut in the Middle East. The seven-story property is set to become a social hub in the La Mer district, featuring 173 sophisticated guestrooms, including 27 spacious deluxe rooms and suites, designed to reflect the city through the playful juxtaposition of colors, textures, and curated curiosities.

Nestled in the heart of Dubai and bringing in a fresh take on the modern hospitality sector, Hyatt Centric Jumeirah Dubai serves as an ideal launchpad for exploration for those looking to discover the city’s local hot spots and hidden gems. Conveniently located between old and new Dubai, guests have the opportunity to experience nearby attractions including Laguna Waterpark, the La Mer beachfront shopping and dining district, Burj Khalifa, and Dubai Mall. For those seeking authentic, historical experiences, the nearby neighborhoods of Satwa, Bur Dubai and Al Fahidi are home to traditional Arab marketplaces, known as souks, and the Etihad Museum.

“Surrounded by the ocean with year-round sunshine and a stunning aesthetic, we are proud to introduce the 10th Hyatt branded hotel in Dubai and to bring the first Hyatt Centric hotel into the UAE,” said Britta Leick-Milde, hotel manager of Hyatt Centric Jumeirah Dubai. “With stunning views of the entire Dubai skyline, Hyatt Centric Jumeirah Dubai offers adventure-seeking travelers a window to the destination through a playful interpretation of local culture, art, and points of interest.”

The hotel’s enticing dining outlets include thoughtfully designed and casual, relaxing spaces that boast an abundance of food and beverage experiences celebrating the region’s dynamic flavors. Hyatt Centric Jumeirah Dubai’s all-day restaurant is certain to become a hot spot for locals and visitors alike, serving continental favorites for breakfast, lunch and dinner. The Shisha Lounge is a contemporary space for guests to unwind and savor a selection of hookah, while The Lobby Lounge is an open yet warm space that welcomes guests all day for bites and afternoon tea. Visitors can also lounge by the pool and enjoy refreshing drinks and light snacks from The Pool Bar.

Hyatt Centric Jumeirah Dubai features multiple spaces for meetings, events and social gatherings with a boardroom that fits up to eight guests, large terraces ideal for social gatherings for up to 85 guests, and the exclusive rooftop bar that can be used for small group celebrations. The terrace suite is also the perfect venue for a New Years party, where guests can take in the spectacular views of the Burj Khalifa’s firework show.

Additional amenities and services include a temperature-controlled outdoor pool along with a spa and 24-hour gym fitted with the latest equipment. Guests can also expect, laundry and dry-cleaning services, valet parking, multilingual staff, and a full-service concierge to ensure every need is met. The hotel also offers its guests a dedicated private beach area at La Mer North beach to relax and unwind.

For more information or to make reservations, please visit hyattcentricjumeirahdubai.com.

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

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

For further information:

About Hyatt Centric

Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created to connect guests to the heart of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery so they never miss a moment of adventure. Each hotel offers social spaces to connect with others in the lobby, meanwhile the bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed. Streamlined modern rooms focus on delivering everything guests want and nothing they don’t. A passionately engaged team is there to provide local expertise on the best food, nightlife and activities the destination has to offer. For more information, please visit hyattcentric.com. Follow @HyattCentric on Facebook and Instagram, and tag photos with #HyattCentric.

About Hyatt Hotels Corporation

Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose – to care for people so they can be their best. As of September 30, 2021, Hyatt’s portfolio included more than 1,000 hotel and all-inclusive properties in 69 countries across six continents, and the acquisition of Apple Leisure Group added 96 properties in 10 countries as of November 1, 2021. Hyatt’s offerings include the Park Hyatt®, Miraval®, Grand Hyatt®, Alila®, Andaz®, The Unbound Collection by Hyatt®, Destination by Hyatt™, Hyatt Regency®, Hyatt®, Hyatt Ziva™, Hyatt Zilara™, Thompson Hotels®, Hyatt Centric®, Caption by Hyatt, JdV by Hyatt™, Hyatt House®, Hyatt Place®, UrCove, and Hyatt Residence Club® brands, as well as resort and hotel brands under the AMR™ Collection, including Secrets® Resorts & Spas, Dreams® Resorts & Spas, Breathless® Resorts & Spas, Zoëtry® Wellness & Spa Resorts, Alua® Hotels & Resorts, and Sunscape® Resorts & Spas. Hyatt’s subsidiaries operate the World of Hyatt® loyalty program, ALG Vacations®, Unlimited Vacation Club®, Amstar DMC destination management services, and the Trisept Solutions® travel technology platform. For more information, please visit www.hyatt.com.

SOCIAL partners with Tyrell Valladares for a Jolly and Sustainable Christmas

SOCIAL partners with Tyrell Valladares for a Jolly and Sustainable Christmas

~SOCIAL brings alive the spirit of the festivities through sustainable decor at its outposts across the country~

In a move to amplify its commitment to sustainability and planet-forward initiatives, the iconic all-day café

and bar chain, SOCIAL has collaborated with Tyrell Valladares, Founder of MetalHead Studio to curate a

Christmas mood like never before. Tyrell, artist extraordinaire and sculptor, known for his work with scrap

metal uses his creative vision towards mixed-media art installations that have been previously spotted on

the steps of Mount Mary and the Bandra Art Projects.

This Christmas season, SOCIAL outposts across

the country will be decked to channel the spirit of the season using recycled and upcycled elements,

making it a truly sustainable holiday season.

If the pandemic and all its side effects taught us anything, it is the fragility of the world around us. The

need of the hour, now more than ever, is to be cognizant of our environment. With this driving thought,

Impresario Handmade Restaurants believes that any future that will be built, will be inextricably linked to

sustainability.

To usher in the most wonderful time of the year, SOCIAL’s partnership with Tyrell Valladares yields

stunning results in outposts across 7 cities in the country. This December, Tyrell amps up the Christmas

spirit at SOCIAL with decor created from paper mesh and newspapers, showcasing upcycling and

recycling at its finest. Buntings, gift boxes, stars, holly, even stockings made from old newspapers will be

put up across outposts. To amplify the cheer of a limited edition menu of signature SOCIAL #eats and

#drnks- Slay All The Way.

On the partnership, Alexander Valladares, Chief Marketing Officer of Impresario Handmade Restaurants

says, “SOCIAL has always been a brand that has raised the bar of art, community, culture backed by a

revolutionary F&B offering and vibe. Working towards a cleaner, greener, and more sustainable tomorrow

has always been a goal for us. With Christmas this year, we decided to walk the talk and let our outposts

do the talking. The decor is a refreshing take on Christmas, bringing to light the kind of future we are

trying to build with the onset of the new year. The festivities are on, the limited-edition food and cocktails

are flowing, and SOCIAL is set to make this a sustainable and starry Christmas.”

Tyrell Valladares started out as a metal artist and sculptor in 2012. MetalHead Studio was born out of the

vision to create a platform where art in all its forms can be expressed exploring infinite possibilities. With a

passion to craft installations from recycled, upcycled materials and scrap metal Tyrell Valladares has been

previously associated with the transformation of the Mount Mary Steps, the Bandra Art Project, and many

more.

ABOUT SOCIAL

SOCIAL is a path-breaking urban hangout that is designed to take you offline while still keeping you

connected. From an all-day café serving great food, coffee, and cocktails, SOCIAL transforms from this

creatively-charged, collaborative space into a high-energy bar when work hours end, striking the perfect

balance between work x play. Each outpost is a representation of the neighborhood it resides in, from

the pin code to the people. It’s a second home, workplace, and hangout, all wrapped up in one

mind-blowing experience.

ABOUT IMPRESARIO HANDMADE RESTAURANTS

Impresario Handmade Restaurants was founded in 2001 with its maiden venture Mocha – Coffees &

Conversations. Today, Impresario boasts a network of 60 restaurants across 16 Indian cities and multiple

brands. Its umbrella of brands includes SOCIAL, antiSOCIAL, Smoke House Deli, Goodness to Go, Salt

Water Café, Ishaara, Slink & Bardot, Soufflé S’il Vous Plaît, Prithvi Cafe, and Mocha. The company’s core

strength lies in understanding the changing dining out habits of young India and delivering quality

experiences tailored to delight its patrons.

Fairmont Jaipur hosted the Tree Lighting Ceremony celebrating the beginning of Merry Christmas

Fairmont Jaipur hosted the Tree Lighting Ceremony celebrating the beginning of Merry Christmas

Festivity bells ringing at Fairmont Jaipur to recognize the start of the Christmas month, a holiday season cheered with making warm cookies styled with Chefs’ ingredients wearing a Chef’s hat to feel homely at the palatial Fairmont. Indeed a call for lighting the Christmas tree, naturally capturing the spirits of the brightening season in the right frame of celebration.

India, 22nd  December 2021: Christmas isn’t just a festival, it’s a feeling! An impeccable evening celebrated with the audience of Pink city Jaipur, gathered around to light the decorated Christmas tree beautifying its’ grace with children singing Christmas carols enjoying festive goodies and gifts from the surprise Santa’s pack. What is a Christmas without the smiles and happy emotions of little children? An honor of courtesy therefore was extended by the team of Fairmont with a festive invitation to Umang, a jaipur based organisation bearing differently abled children naturally talented with handcrafted artistic crafts, an opportunity to sell their offerings at the forum of Christmas event, entering into the festive break with a positive start to the season. Another entertaining event of cake mixing ceremony was initiated by Fairmont presenting chef’s baking and frosting ingredients for guests to participate and make their personalized cupcakes. A timeless ritual curated for guests styled with Chef’s Hat and apron to feel the Christmas crisp at the palace.

About Fairmont Jaipur

Fairmont Jaipur is an ode to the pink city with its awe-inspiring architecture and decor, inspired by the Mughal dynasty and Royal Rajput’s of yore. Nestled amidst the majestic Aravalli hills, with elegantly appointed 245 rooms and suites, it reflects a perfect blend of traditional Rajasthani décor and modern amenities. Zoya, the bright and vibrant all-day dining outlet, Zarin, the fine dining outlet celebrating the royal cuisines of India, Anjum, the central tea lounge which is home to signature Fairmont tea culture and Aza, the colonial library bar serving a range of aperitifs and cocktails, form the food and beverage offerings of Fairmont Jaipur. Along with this, the expansive pillarless ballroom and complementary lawns and meeting rooms make it an ideal place to host social events, meetings and conferences. The property has amassed multiple awards in the different sectors that it caters to including, but not limited to, Top MICE Venue Of The Year (Domestic) 2019, Best Venue for Big Fat Indian Weddings and the TripAdvisor Traveller’s Choice Award.

Fairmont.com/Jaipur

About Fairmont

Fairmont Hotels & Resorts is where occasions are celebrated and history is made. Landmark hotels with unrivalled presence, authentic experiences and unforgettable moments have attracted visitors to Fairmont and its destinations since 1907. The Plaza in New York City, The Savoy in London,    Fairmont San Francisco, Fairmont Banff Springs and Fairmont Peace Hotel in Shanghai are but a few of these iconic luxury hotels, forever linked to the special places where they reside. Famous for its engaging service, grand public spaces, locally inspired cuisine and celebrated bars and lounges, Fairmont promises a special brand of thoughtful luxury that will be remembered long after any visit. With a worldwide portfolio of more than 80 hotels, Fairmont also takes great pride in its deep community roots and leadership in sustainability. Fairmont is part of Accor, a world leading hospitality group consisting of more than 5,000 properties and 10,000 food and beverage venues throughout 110 countries.

TAAI to MoT: the Year 2022 is to stabilize and sustain Travel and Tourism Trade

TAAI to MoT: the Year 2022 is to stabilize and sustain Travel and Tourism Trade

Mrs Jyoti Mayal, TAAI President, handed over a Focus 2022 document to Mr. Arvind Singh, Secretary – Tourism. TAAI paid its gratitude and appreciated the ministry’s efforts and support extended to the travel trade during the tough times. The letter highlights key points for the year 2022 and how with the ministry’s support and encouragement tourism and travel trade would stabilise and sustain.

Jyoti Mayal, President, TAAI highlighted the key point of accreditation with MoT and requested for undertaking a state-wise registration drive along with TAAI, for the trade members to register with MoT; relax norms for over 1400 IATA accredited agents who are members of TAAI and automating the registration process.

The services sector is the largest contributor to the GDP and, travel trade being the most significant one amongst all, travel trade fraternity needs to be educated and upgraded continuously, especially under the ministry’s aegis, to aptly showcase our nation's quality of providing the best services with appropriate knowledge, she added.

Jay Bhatia, Vice President elaborated that TAAI wishes to commence certified educational programs for its members and the entire trade on Incredible India. “Training on NDC / GDS / Visa Rules, Inbound, Outbound, MICE organisers, Education on financial matters, agro-tourism packages etc., are a few programs that could be designed by TAAI on the basis of the experience and expertise its members hold because of the understanding of the challenges and being part of the trade since many decades.

Bettaiah Lokesh, HSG contributed that the Indian travel trade faces a lot of challenges while promoting both inbound and outbound tourism, and competing in the global world, especially pertaining to the GST, TCS, Credit Control, Tax rebates, incentives, support and much more. Taxes like such need to be abolished or at least substantially reduced, to start with, so that our Indian Travel Trade can compete in both inbound and outbound market and generate a huge foreign exchange for the exchequer.

Shreeram Patel, the Hon. Treasurer highlighted and emphasised the importance of MoT being the one point of contact for all issues of travel trade and ensuring that other Ministries in the government support and encourage the fraternity to do business with ease.

TAAI National office bearers unanimously, in the Focus 2022 document, urged that these points must be jointly addressed to ensure that India leaps in the future to regain its past glory and acclaim the title of “Sone ki Chidiya” once again.

ITC Royal Bengal & ITC Sonar present the ‘Art of Celebration’ paying an odeto the cultural heritage of Bengal.

ITC Royal Bengal & ITC Sonar present the ‘Art of Celebration’ paying an ode
to the cultural heritage of Bengal.

At ITC Sonar, we pay tribute to the age-old sholapith craft of West Bengal.
The unassuming herbaceous Shola plant grows wild in the marshy waterbound
Sundarbans. Beneath its hard outer bark, it has an inner core that is soft
and milky-white. This spongy, malleable and lustrous Shola is intricately
crafted into delicate figures, artifacts, and ornaments. Traditionally used
to adorn and embellish, the Shola headgear of a bridal couple is a mandatory
element in a Bengali marriage. Our Shola Christmas Tree at ITC Sonar is a
unique amalgamation of traditional hand-crafted shola in a contemporary
design. Snowflake alone adorns the floor as a golden snowflake forms the
star atop the tree. Adding to the spirit of the region, traditionally woven
‘gamchas’ decorate the festive gift boxes beside the tree.

While at ITC Royal Bengal, we embrace the 19th-century Dutch-Bengal style
of Patachitra art. Hand-painted by local artist Soumyadeep Roy, this tree
is a visualization of the traditional Nativity Scene, depicting the birth
of Jesus. Through vibrant colors and a dynamic style - this tree
illustrates people from across the world coming together to join in the
celebrations of this festive season.

‘At ITC Hotels, our WelcomArt initiative celebrates indigenous art,
providing a platform to local artists. As per tradition, our handcrafted
Christmas Trees imbibe modernity while rejoicing in the cultural heritage
of the region. This is in keeping with our ethos of Responsible Luxury,
part of our initiative to help sustain the intrinsic flavour of the region'
said Tejinder Singh, Area Manager East, ITC Hotels & Cluster General
Manager, ITC Royal Bengal & ITC Sonar.

Sleeep by ITC Hotels - Story of Sleeep Boutique

Sleeep by ITC Hotels - Story of Sleeep Boutique

ITC Hotels’ Sleep journey commenced in an endeavour to provide better quality of sleep as part of our holistic well-being approach & thereby enhancing the guest stay experience. In line with our ethos of Responsible Luxury, it is our responsibility to ensure that guests experience sound sleep in the luxurious environs of our rooms while staying at ITC Hotels. Over two decades of experience backed by extensive research on the Science of Sleep has helped us in our endeavor to enhance sleep comfort in our hotel rooms. 

SLEEEP ENSEMBLE

The ‘Sleeep Ensemble’ is available as an in-room amenity for our premium ITC One & above room categories, at all our Luxury Collection hotels. It consists of a Pillow Menu, Sleep Menu, Sleep Booklet, Eye Mask, Pillow Mist for Sound Sleep and Essential Oils for relieving stress.

The Pillow menu has a selection of 9 pillows to choose from which provide greater personalized comfort for our guests whilst the Sleeep Menu is a curated menu to enable a good night’s sleep.

SLEEEP Boutique

The sleeep boutique presents an array of exclusive products which are used in our rooms for guests to purchase for their personal use at home. We offer a variety of pillows ranging from feather to silk to super soft and cotton, to name a few. Mattress protectors, duvets and bed linen will also be available in various sizes.

Tucked near the Frederick’s lounge the sleep boutique in ITC Grand Central Mumbai, breathes of comfort and spaces. The sleeep boutique marks the concept of upscaling the meaning of luxury to all our customers and redefines what luxury actually is. True luxury is through a sound, deep sleep and that’s what the Sleeep boutique at ITC Grand Central will endeavor to enable.

Kerten Hospitality awarded 2021 Most Innovative Lifestyle Hospitality Group - Middle East

Kerten Hospitality awarded 2021 Most Innovative Lifestyle Hospitality Group - Middle East

A global win for Sustainability, Innovation, and Excellence

Riyadh: December 2021: Leading the hospitality industry in the Middle East region, Kerten Hospitality, a mixed-use lifestyle operator, has been awarded a global recognition for its commitment to Innovation, Sustainability and Service excellence in lifestyle hospitality. UK’s Global Brands Magazine, one of the largest brand publications in the world, has been awarded the organization Most Innovative Lifestyle Hospitality Group – Middle East 2021. This annual accolade is given to the Group for standing out among the industry leaders demonstrating exceptional service and unique vision.

In the Kingdom of Saudi Arabia, Kerten Hospitality has recently opened its lifestyle destination in Jeddah that connects people and brings a new edge to the city’s trendy area. The House Hotel Jeddah CityYard – is the place to rest, dine and socialize in the modern hotel with 114 room keys, 14 hand-picked dining options that dazzle palates, and a picturesque panoramic rooftop view from the pool that has quickly turned into the go-to destination for live music and entertainment. The House has become a home to famous local and international visitors, all positively surprised to find such a transformative experience in Saudi Arabia today. This is one of Kerten Hospitality’s mixed-use projects and a pipeline of 6 openings in 2022, a series of announcements about new curated projects along with an entry into new geographies with a growing team of disruptive professionals.  

Marloes Knippenberg, CEO of Kerten Hospitality said: “We are thrilled to have been recognized as the leading lifestyle hospitality player in the region we have entered only 6 years ago. Today, we are building more than 35 sustainable lifestyle destinations globally with a focus on the local community, entrepreneurship, empowerment and soft-touch hospitality focused on ESG, entertainment, connecting local and international travelers, for our community of owners who are well established, well-traveled, successful business people, and whom by taking notice of the changing world want to be part of that change, with high yield long-term investments that become the talk of the town.”

Knippenberg added, “Recently, we have signed up to enter new markets such as the UAE, Italy and Morocco. Egypt, Kuwait, Georgia and the UAE, are the next destinations set to open in 2022, with a pipeline supporting the opening of minimum 10 projects in 2023! For our lifestyle footprint growth, we are thankful to our visionary owners who have welcomed us as their extended hand and with whom we would like to share this global win.”

About Kerten Hospitality’s win, the Global Brand Magazine asserted: “Your company was selected from a very competitive group of entrants, all of whom demonstrated unique and exceptional service delivery towards evolving Hospitality sectors. Kerten Hospitality was awarded this honour for its commitment to Innovation, Sustainability and Service Excellence.”

The Global Brand Awards were established with the aim of honouring excellence in performance and rewarding Companies across different sectors.

Adopting Uttarakhand’s homestays model can be considered to kickstart the economy & boost business : TAAI

Appreciating the steps taken by the Uttarakhand government to promote homestays, Jyoti Mayal, President, Travel Agents Association of India (TAAI) has urged the Centre to consider the same model for other states as well while saying that ‘such baby steps would prove to be fruitful in the time to come.’ “We have already seen the worse and speaking from the wise man’s perspective, we all must know the survival amid Covid by now. We need to keep ourselves more than ready to go to any lengths if we want our tourism sector to flourish” Mayal commented.

The Uttarakhand government aims to boost the economy and tourism sector in the state through homestays which are on their way to be prepared in the villages too. Around 3,600 homestays are registered so far providing employment to 8,000 people.

Sharing his opinion on the employment generated by these homestays, Jay Bhatia, Vice President, TAAI said, “This seems to be a welcoming move especially in the times when people who lost their jobs and breadwinners in this pandemic and are in the dire need of money.”

Bettaiah Lokesh, HSG, TAAI in his comments acknowledged the state government’s move for engaging people and generating business and revenue. “The government is already providing self-employment through various schemes and have also simplified the process of loans; this homestay plan would not only provide bread to the locals but also boost tourism from travelers who like to enjoy local and comfortable places rather luxury hotels.”

“We all have seen a lot in the years gone by and are definitely ready if situations become fatal, but we cannot afford to let this pandemic be a hindrance in any way to our businesses. We as an industry stand strong and shall try our best to come up with ideas to keep the flow alive and we wholeheartedly support any good move like homestays that are directed towards strengthening the economy and boosting the travel sector,” stated Shreeram Patel, Treasurer, TAAI.

Novotel Hyderabad Convention Centre ushers in the Festive Season with the Christmas Tree Lighting Ceremony

Novotel Hyderabad Convention Centre ushers in the Festive Season with the Christmas Tree Lighting Ceremony

Hyderabad:  December 2021: Novotel Hyderabad Convention Centre hosted a Christmas tree lighting ceremony to usher in the festive season. The event was attended by Mr. Manish Dayya, General Manager, NHCC along with in-house guests, patrons, and employees who all came forward to share the spirit of Christmas and ring in the festivities.

The hotel was beautifully decorated with a brightly lit Christmas tree and the lobby area was adorned with a giant gingerbread house with miniature houses made with biscuits, candies, etc. It was a perfect evening to ring in the holiday season with tree-lighting and a 30 foot tall Giant Santa clause at the entrance of the hotel. Brightly decorated boxes were placed under the Christmas tree, adding to the joy and happiness. The atmosphere was warm and filled with gaiety.

As a part of Christmas Festivities, Novotel Hyderabad Convention Centre will be organizing an array of events between 24th -26th December 2021. A Special Christmas Eve Dinner with an amazing spread of delicacies will be organized on 24th December 2021. It will be followed by It’s a Very Merry Brunch on 25th Dec (Saturday) from 12 Noon onwards.  The brunch will be an extravagant affair with Christmas-themed foods and other fun-filled activities.  A Boxing Day Brunch will also be organized on 26th December 2021 (Sunday) to let people soak in the festive spirit and enjoy time with their loved ones. Local & International dishes will be available at a range of live cooking stations, with carved meats, fresh food and much more will be on offer along with live entertainment and much more.

Speaking on the occasion, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre said “. We are extremely excited to light up the season with the Christmas Tree Lighting Ceremony at our Hotel.  We are happy to welcome everyone who has come down to celebrate the event with us. It’s so nice to have our employees, guests, and friends join us to light the spectacular tree and help spread Christmas cheer.”

The Luxury Collection Debuts in Australia with the Opening of the Tasman, a Luxury Collection Hotel, Hobart

A living cultural expression with layers of rich history, the hotel will offer a transformative gateway to explore the unchartered wilderness of Tasmania

The Luxury Collection Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, today announced the opening of The Tasman, a Luxury Collection Hotel, Hobart, marking the debut of The Luxury Collection brand in Australia. The Tasman showcases Hobart, a destination steeped in rich history and Australia’s second-oldest city. Located on the island state of Tasmania, Hobart is renowned for its epicurean culture, vibrant art scene, and breathtaking natural surroundings.

Centrally located within the restored heritage area of Parliament Square overlooking Hobart’s historic waterfront, The Tasman just steps away from the city's famous Salamanca Markets, the charming St. David's Park, as well as the historic Sullivan's Cove. Guests will be invited to immerse themselves under the guidance of Tasmania’s only Clefs d'Or concierge to discover the work of local artisans and unearth the stories behind the island’s celebrated produce with exclusive purveyor visits and epicurean moments within the hotel.

“Hobart is a truly captivating and dynamic city, allowing a seamless fit for The Luxury Collection, known for creating experiences for global explorers in some of the world’s most enchanting destinations,” said Philipp Weghmann, Vice President and Global Brand Leader of The Luxury Collection. “The Tasman will offer our guests a transformative journey, drawing on the incredible history, evocative contemporary culture, and awe-inspiring natural wonders of one of the most intriguing and farthest corners of the globe.”

The Tasman is an elegant heritage reconstruction of former state government offices that brings together three eras of design: Georgian, Art Deco, and Contemporary. The one-of-a-kind design direction of The Tasman was realized by award-winning Australian architects Francis-Jones Morehen Thorp and acclaimed Australian interior design firm Joseph Pang Design Consultants. The hotel marries contemporary design with the historical legacy of the site, which contains buildings spanning 180 years.

About The Tasman, A Luxury Collection Hotel Hobart
The Tasman in Hobart, Tasmania, marks the debut of The Luxury Collection by Marriott International in Australia. Centrally located at Parliament Square overlooking Hobart’s historic waterfront, The Tasman is an elegant heritage reconstruction of former state government offices that brings together three eras of design: Georgian, Art Deco, and Contemporary. The Tasman offers 152 guest rooms and suites carefully conceived to showcase the captivating architectural narrative of the site and ensures no two stays are the same. A signature restaurant by renowned Tasmanian chef, Massimo Mele, cocktail bar, and spirits library, as well as a refined salon lounge can be found deep within the old sandstone walls. Honouring the riches of its location, The Tasman, connects a pioneering past to a vibrant contemporary culture, where guests are emboldened to explore the epicurean highlights of the city and the wilderness beyond. For more information on The Tasman visit www.thetasmanhobart.com or follow us on Instagram and Facebook.

TAAI discusses challenges faced by Travel Trade regarding Issuance of Visas with VFS

President Jyoti Mayal urged VFS to form transparent policies & create better opportunities for TAAI members by adopting smooth working & better implementation.

TAAI joined hands with VFS to organise an interactive session for members of the Northern Region; including Punjab, Chandigarh, Uttar Pradesh, and Uttarakhand chapters on 15th December 2021. The meeting was initiated by Punjab Chairman Rtn. Gurjeet Singh Sekhon under the leadership of the President Jyoti Mayal & witnessed active participation of Devesh Kumar Agarwal, Chairman - Visa & Allied Services Council, Neeraj Malhotra, Chairman - Northern Region; Syed Mohammad Akhlaq, Chairman, UPUK; Harraj Singh Sidhu, Chairman, Chandigarh.

The objective was to listen, understand, and seek VFS support to address the challenges faced by the travel trade fraternity. With the world opening in a phase-wise manner and wooing travellers, it is imperative to discuss how TAAI members and VFS may facilitate the smooth issuance of visas with the support of foreign missions.

TAAI team delivered introductory remarks and welcomed the five team members of VFS senior management. While emphasizing the need of seeking clarity from the VFS on the visa-issuance process and limited dates of appointment. All the Chairmen present shared the concerns of their members and impediments being faced due to the lack of clarity, ambiguity & seamless practices by the missions.

Pointing to the fast spread of Omicron, the TAAI team stated that the industry was on the trajectory of revival; however, now it seems slightly fragile.

Unscrupulous agents are sabotaging the image of the Indian travel trade industry by charging exorbitantly high service fees and adopting uneven means of facilitating appointments which is a matter of great concern, TAAI team clarified and urged the VFS to take immediate action in this regard.

TAAI members from the Punjab region specifically advocated the need of having a level playing for the entire travel trade fraternity. They referred to cases and brought to the notice of the VFS team the instances whereby few select individuals or agents have been able to seek appointments for their clients; however, on the other hand, many were not able to despite approaching the VFS centre well in advance.

During the question answers session, members categorically stated to the VFS team regarding the importance of having a helpline with an efficient and knowledgeable team, who could address their concerns over the phone. Or, perhaps, a more transparent URL, with rich content, which could address bottlenecks for the traveller and the agent in a much speedy manner.

TAAI National, Regional, and State Level teams in one voice echoed their request to hold a joint meeting, at the earliest, to address travel trade concerns raised during the interaction and otherwise also, which was seconded by more than hundred members who were present during the webinar.

VFS team represented by senior management was very receptive & assured to look into all the processes, hold joint meetings with TAAI & missions to bring about better facilitation processes wherever possible.

They further requested members to share their concerns in writing, allowing them to document and refer to while elucidating the clarification. In addition, the team stated that they were bringing in certain changes in the system within the next three weeks, the implementation of which would address some of the concerns raised. The VFS team assured TAAI for always bettering their services & continue to work in close collaboration.

Ingredient Ideology | The Frittata Affair By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Frittata Affair

Frittata is an egg-based Italian dish similar to an omelette or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to "fried”. The word “frittata,” which derives from the Italian verb “friggere,” or “to fry,” connotes the simplicity and pleasures the “humble cuisine” that most of us innately love. Egg is the main ingredient. With its high protein and mineral content, easy availability and low cost, eggs are an essential part of the diet almost everywhere in the world. From China and Southeast Asia to India and Iran, up to the Maghreb, Spain, France, and Italy some kind of frittata-like dish is prepared. Surprisingly, in Italy, it’s rare to find a restaurant that offers frittata on its menu; it’s the quintessential home food.

In Italy, foodies and chefs make delicious frittata with leftover pasta (with or without sauce or seasoning). Also, a frittata is a perfect way to entice children into eating vegetables; it can often be a complete meal in itself. It can be tastier hours later, eaten at room temperature, or enjoyed the next day, with a side of arugula. For a quick lunch, frittata can be served along with sautéed greens, salami or various local cheeses. When stored in the fridge, be sure to put your frittata in an airtight plastic container, as water and humidity can ruin the taste. Remember: any greens or veggies you add into the frittata should first be sautéed, in order to eliminate most of their water. As for whether to use butter or extra-virgin olive oil—besides just personal preference, you should also consider which of those tastes marries best with the other ingredients you’re using in the dish.

Basic ingredients used in making Frittata:

• Use between 6-12 eggs, while usually 6-8 is probably the most common number. Too many eggs can be a bit difficult to handle, especially if the frittata is turned over.

• If you have a broiler, you won’t have to worry about flipping over your frittata. Just stick the pan under a low flame and remove when the frittata is golden.

• Use a 10-12” pan with a thick bottom and round borders. A sturdy, non-stick pan makes it easier to detach the frittata without having to add extra butter or oil.

• Fresh, sautéed or steamed lightly seasoned vegetables: Boiled or roasted potatoes, Fresh greens, Cauliflower, Cabbage Wild mushrooms, Zucchini, Asparagus, Eggplant, Peppers, Artichokes and the list goes on…

• Good-quality cheeses are ideal for frittata: Melting cheeses—such as provolone, mozzarella and Emmenthal, Parmigiano, grana, and Pecorino Romano, Ricotta—for a lighter taste and texture

• Cold cuts or air-cured meats: Sausages, Salami, Mortadella, Prosciutto, Ham, Roasted chicken, or turkey are ideal options to go with.

The fundamentals of cooking a good Frittata:

If you’re not using leftovers, prepare the ingredients to be added to your eggs by sautéing or roasting them. Put these aside and allow them to cool. Usually, this mixture is poured into the same pan in which you sautéed your vegetables; add some more olive oil or butter before you cook the frittata. Mix vegetables or ingredients, into your eggs, which should be salted, peppered, and lightly beaten with a fork. Immediately pour the mixture into the hot pan, and reduce the heat to a moderate-to-low flame.

This next phase can be a little challenging, With the help of a spatula and a wooden fork, allow the upper, liquid part of the mixture to slip down below the solidified part so that all parts of the frittata are cooked. Then, using just the spatula, lift the sides of the frittata and check that the bottom is not starting to burn that’s important. As soon as you see that the top is firm, pull the pan away from the flame, half cover it with a lid, and leave it that way for 30 seconds. Shake the pan to be sure that it’s not sticking to the bottom. If it does stick, gently detach it with a spatula. The frittata can now be turned over.

If you want to use the traditional method for flipping the frittata over, you’ll need to be careful and quick. Using a flat dish that is larger than the pan or you can use a flat lid—place one hand firmly on top of the lid and the other hand on the handle, and quickly turn the whole arrangement upside down. Immediately slide the frittata—the golden-brown side will now appear on top back into the pan to finish cooking for the last few minutes. A frittata concept and preparation is great to include in a brunch menu, kids parties, supper meals, it is also a good chance to serve at small get together/parties as a snack as well.

Here are a few of my favorite options of preparing Frittatas:

Recipe-1] HERBED CHEESY TOMATO FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tsp

Butter- 1 tsp

Garlic- 4-5 cloves, sliced

Onion- 1 small, sliced

Tomatoes- 2-3 med sized, sliced.

Ham/sausages/ salami- ½ cup diced

For veg options use tofu/ paneer/ mushrooms

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

White wine- 2 tsp

Capsico/ tabasco- 1 tsp

Salt and pepper to taste

Parsley/ coriander/ cilantro- 2 tbsp. chopped

Cheese- ½ cup grated of your choice

To serve with: toasts/ buns/ garlic bread/ lavash etc.

Method:

1. Pre- prep all the ingredients for the frittata recipe as listed.

2. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.

3. Heat 2 tsp oil in a pan and add in the garlic, onions and lightly brown them add in the tomatoes, non veg or veg options and add salt, pepper, herbs, chili flakes as per taste and mix well. Cook for 2 mins.

4. Add in the white wine, parsley/coriander, grated cheese etc and mix and now add in the beaten eggs in the same pan and allow to set and settle, simmer, add in the butter and cover and cook for 3-4 mins.

5. Once the frittata starts cooking it will get firm to touch at the base using a spatula or a flat spoon and it would be now easy to flip sides, turn over and cook on the other side as well on a low flame for 3-4 mins. once the surface starts getting light brown and well cooked, turn off the flame and cut into triangles/wedges and serve hot with toasts/ breads, ketchup etc.

Recipe-2] ZUCCHINI & SPINACH FRITTATA

Ingredients:

Eggs- 6- 8 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Star anise- 2 no

Shallots- 6- 8 no

Spinach- 1 cup blanched, chopped

Green zucchini- ½ cup sliced

Yellow zucchini- ½ cup sliced

Sliced mushrooms- ½ cup

Boiled sweet corn- ¼ cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

White sauce- ½ cup

Grated cheese-1/4 cup

Parsley- 2 tbsp. chopped

Oil- 2 tsp

Butter-1 tsp 

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.

2. Heat 2 tsp oil in the pan add in the star anise, garlic, onions and saute for a few seconds add in the sliced zucchini, mushrooms, corn and other veggies. Add in seasonings to taste and cook for 1 min.

3. Add in the white sauce and spinach and cook the veggies for 2-3 mins in the pan. Now add in the beaten eggs and butter and allow to settle and set. Cook it on a low flame, cover it.

4. As the mixture starts cooking in the pan the base will be easy to slide into and will help us to flip it over to cook on the other side as well. Add in the cheese and parsley and herbs of your choice and carefully turn the side and cook the frittata on the other side as well for 3-4 mins.

5. Once it is firm to touch on both sides and well cooked, turn off the flame and cut the frittata into wedges, slices and serve it hot with breads of your choice and ketchup or dips as desired.

Recipe-3] VEGAN VEGGIE FRITTATA 

Ingredients:

Olive oil- 2-3 tsp

Vegan butter- 1 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Tomato -1 small chopped

Green capsicum-1 small chopped

Besan/ chick pea flour- ½ cup

Baking soda/ baking powder-1/4 tsp

Coriander/parsley- 2 tbsp. chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Water-1/4 cup

Almond/ cashew milk- ¼ cup

Tofu- ½ cup 

Vegan cheese-1/4 cup grated

Vegan paneer-1/4 cup grated

Flax seeds/ pumpkin seeds/ sunflower seeds- 2 tsp anyone

Method:

1. Prepare all the ingredients for the vegan frittata recipe as listed above.

2. The vegan version can use various products which are prepared and available to suit the taste and flavors from vegan cheese/ paneer/ vegan sausages etc.

3. Using the jar of a mixer grinder/ food processor combine together the tofu, almond milk/ cashew milk, chickpea flour, baking soda, turmeric and little water. Keep aside.

4. Heat oil in a pan saute the garlic, onions, tomatoes, capsicums etc for a couple of mins and then add in the seasonings, flavorings, spices as per taste and mix well, form into a nice dropping textured mixture.

5. Pour in the mixture as blended above and allow to set, settle, cover and cook for 2-3 mins. as the binding effects start happening the frittata will be easy to flip side and cook on the other side, add in the vegan cheese and seeds as well before turning the side over.

6. The mixture will take around 4-5 mins to cook on both sides, ensure the even cooking of the frittata and then turn off the flame. Cut it into slices/ wedges and arrange on a serving plate/ platter and enjoy it with assorted vegan dips/ sauces.

Recipe-4] BEAN AND PULSE FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil-2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chili- 1 tsp chopped

Cumin seeds- ¼ tsp

Baked beans- ½ cup tinned/canned- drained

Boiled kidney beans- ½ cup, lightly crushed

Sprouts- ½ cup

Capsicum- ½ no chopped

Garam masala powder-1/4 tsp

Tomato- 1 small chopped

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Coriander/ parsley-2 tbsp. chopped

Cheese- ½ cup grated

Milk- 2-3 tbsp.

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed above.

2. In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp oil in a pan add in the cumin seeds, garlic, onions, chilies and saute for 1 minute. Add in the capsicums, tomatoes, sprouts, pulse and beans and mix well.

4. Add in the seasonings, herbs, spices and mix, cook for 2-3 mins, add in the eggs, milk and cheese and allow to set, settle, cover and cook for 3-4 mins or until well set at the base.

5. Once done on the lower side, carefully turn it over and allow to cook on the other side for 3-4 mins. cut the frittata into wedges, slices and serve hot with dips and sauces.

Recipe- 5] CHEFS SPECIAL FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tsp 

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Green chilies- 1 tsp chopped

Tomatoes- 2 small chopped

Chicken sausages- 2-3 no

Boiled sliced potatoes- 1 cup

Red capsicum-1/4 cup shredded

Green capsicum ¼ cup shredded

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Red chili sauce- 1-2 tsp

Cheese-1/2 cup grated

Cream-2 -3 tsp

Parsley/coriander/cilantro- 2 tbsp. chopped

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed above.

2. In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp oil in a pan and saute the garlic, onions, chilies for a few seconds. Add in the tomatoes, capsicums, sausages and saute for 1 min.

4. Add in salt, pepper, herbs, chili flakes, red chili sauce, boiled sliced potatoes and allow to cook for 2-3 mins. now add in eggs, cream, cheese, parsley/coriander and allow to set, settle and cook for 3-4 mins.

5. Once the frittata is cooked on both sides and firm to touch, turn off the flame and cut into slices/ wedges and arrange on a serving plate/platter and serve with dips/ sauces.

Recipe-6] FRITTATA ITALIANO

Ingredients

Eggs- 6-8 no

Oil- 2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Shallots- 10-12 no, cut 1 x 2

Refried beans- ½ cup or use rajma

Tuna fish – ½ cup tinned, drained

Tomatoes- 1 cup sliced

Green peas- ½ cup boiled

Potatoes- 1 cup sliced, boiled

Green/ yellow zucchini- 1 cup sliced

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Cream- 2 tbsp.

Cheese- ½ cup grated

Parsley/ coriander- 2 tbsp. chopped

Boiled macaroni pasta- ½ cup

Olives- 4-5 no 

Jalapenos- 2-3 tsp sliced

Tomato salsa sauce/ ketchup- 2-3 tsp

Bread crumbs- ¼ cup

Method:

1. Pre-prep all the ingredients for the frittata as listed above.

2. Beat the eggs in a bowl with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp of oil in a pan and add in the garlic, shallots, tomatoes and green peas, saute for 30 seconds. Add in the beans, seasonings, herbs, spices as per taste and mix.

4. Add in boiled pasta, refried beans, salsa or tomato sauce and mix, cook for 2-3 mins adjust the texture, add in a little cream, cheese, parsley, jalapenos etc and mix.

5. Now add in the beaten eggs and allow to set, settle, cover, and cook for 3-4 mins and then check if it is easy to turn sides. If yes, go ahead and flip it, cook for 4-5 mins.

6. Once the frittata is well done and cooked, firm to touch it will be advisable to cut into triangles/ wedges/slices and serve hot. Accompaniments can be dips and sauces as per taste.