Appointment | Asif Ansari appointed as director of sales and marketing at Studio M Arabian Plaza

studio M Arabian Plaza Hotel & Hotel Apartments, the lifestyle property by Millennium Hotels & Resorts, has announced the appointment of Asif Ansari as the director of sales and marketing.

With extensive experience in sales and marketing in the hospitality industry, Ansari will play a key role in developing sales and marketing strategies to drive growth and commercial productivity for the urban hotel.

Asif Ansari’s experience

Ansari holds a diploma in hotel management and catering technology and joins from J5 Hotels Group, Dubai where he held the role of director of sales and marketing. According to Studio M Arabian Plaza Hotel, he has 11 years of hospitality experience, including strong commercial acumen and a solid understanding of hotel operations working for companies such as Central Hotels, Emirates Grand Hospitality, and Metropolitan Hotel – Habtoor Hospitality, UAE.

Commenting on his appointment, Ansari said: ”I am honored to join Studio M Arabian Plaza by Millennium Hotels and Resorts and look forward to achieving new heights of success for the hotel. In line with the hotel’s growth plans, I am committed to attracting new markets and growing the hotel’s reputation.”

Appointment | The resort hotel Mumbai announces the appointment of new food and beverage manager

The resort hotel Mumbai announces the appointment of new food and beverage manager

Clint Rodrigues, a proficient professional in the hospitality industry is the new Food & Beverage Manager at The Resort Hotel Mumbai. Having over 18 years of rich and diverse experience in Bar and Restaurant Management, he is proficient in handling restaurants' day to day operations while meeting the quality standards, ensuring guest service satisfaction and revenue goals.

Clint Rodrigues started his journey in the hospitality industry with the renowned JW Marriot Mumbai. Over his 3.4 years of association with the JW Marriot, he handled various posts which include, Food & Beverage Supervisor, Lead Food & Beverage Associate, Food & Beverage Associate and Food & Beverage Apprentice. Working at one of India's finest restaurants, the Lotus Café, he was responsible for managing its finances including revenue, profit, budget, and accounting. He had the opportunity to gain experience while working with superior restaurant managers and executive chefs. Among all other responsibilities he also worked with chefs to create delicious and intriguing menus while ensuring the maintenance of quality standards and sanitation guidelines.

He then moved to P &O Cruise Line as Food & Beverage waiter. The history of the P & O Cruise Line dates back to the formation of the Peninsular Steam Navigation Company in 1837. It is one of the experts and the best when it comes to extraordinary cruise experiences.

Clint Rodrigues’s experience also includes working at the noteworthy Holiday Inn at the Mumbai International Airport. His work was primarily focused on the Food & Beverage section. At the Holiday Inn, he managed Saptami a multi-cuisine all-day dining restaurant with over 110 covers, a Saptami shop, a gourmet shop, in-room dining and banquets. In his 10 years of journey at the Holiday Inn, he held positions of Assistant F&B manager, Future Leader of IHG Accelerate program, Outlet Operations Manager, Restaurant Manager and F&B Supervisor. Being part of the restaurant management team, he played a key role in developing the hotel's revenue plan, marketing strategy and finances. He was assigned to train, coach and manage other associates to run the restaurant efficiently and ensure guest satisfaction. 

Clint Rodrigues is proficient in English, Hindi and Marathi. He is an exceptionally skilled professional who is self-motivated and goes by a very strong can-do attitude. Working at the best restaurants in India's hospitality industry his personality possesses sound interpersonal and communication skills. He has good computer skills in Microsoft Word, Excel, PowerPoint, and Micros. One of his main strengths is to adapt and handle situations around him. He is an outstanding individual who can very professionally handle challenging work environments and come out successful.

Talking about the appointment of the new F&B manager, Satyajit Kotwal, General Manager said-The Resort Mumbai said "Clint Rodrigues will enhance the management of the Resort Hotel Mumbai with his strong management and leadership skills. He will prove to be a great asset to the hotel and help the team with his rich experience. The new F&B manager will surely take the hotel to new heights of success with his innovative strategies. His abilities will help to build a steady and firm foundation for the hotel's success."

Appointment | The Westin Pune appoints Chef Vikram Khatri as the Director of Culinary

The Westin Pune appoints Chef Vikram Khatri as the Director of Culinary

Pune, January , 2022: The Westin Pune is pleased to announce the appointment of Chef Vikram Khatri as Director of Culinary, who will shoulder responsibility and invest efforts to elevate every dining experience with unrivalled hospitality and devotion to freshness, hygiene and technique.

A dynamic team leader and mentor, Chef Khatri, in his current role, will be focusing not only on providing guests with a curated and immersive dining experience post the pandemic, but would also work towards redefining the hotel’s gastronomic offerings, recognizing unique blends of creative flair and passion for food, balanced by strong business acumen.

Chef Khatri comes with 21 years of experience in hospitality, working alongside international chefs. He believes a satisfying meal is one that has harmony, both in flavor and color. Flavors should complement each other and not overpower. In his opinion the art of flavor pairing is instinctive and can’t be taught and differentiates a good chef from a great one.

In each of his prior responsibilities, he has made significant contributions for which he has brought home many awards which include ‘Chef of the Year Award’ at the 7th International Chef Awards organised by the PHD Chamber & Indian Culinary Forum (ICF), along with Indian Federation of Culinary Associations, 2010, and the ‘Culinary Excellence Top Chef Award’ at the Delhi Gourmet Club 2015. He also mentored the team of Chefs who bagged the first and second prizes at the ‘National Sushi Championship 2016’ organised by JETRO, a Japanese trade and investment
promotion organisation under Ministry of Economy, Trade and Industry (METI), along with Indian Federation of Culinary Association (IFCA).

Chef Vikram Khatri joined kitchen brigade in the year 1999, after finishing the Culinary School from The Garden City, Bangalore. His first stint happened at The Metropolitan Hotel, New Delhi, where he
spent seven years learning the craft, nuances, and technique behind a good professional Kitchen. Though he says the real fun was to learn the trade at India’s first Japanese restaurant Sakura, he then went on to join Olive Group as a core team member and initiated various stand alone for the group. After a short stint at Australia’s modern Gourmet city, Sydney, ai called him back home, which was Olive’s first Zuma kind of project in Delhi.
Chef Khatri will thus lead the skillfull team of chefs under his guidance at The Westin Pune, to curate and cook a mix of classic recipes and trending dishes with comfortable flavor pairing, to ensure that the core flavor, aroma, texture and taste of the dish is not lost.

Hailing from Delhi Chef Khatri acquired his Bachelor in Hotel Management (B.H.M) from S.Nijalingappa College, Rajaji Nagar, Bangalore, in 1999 and later went on to undergo 6 months training at the renowned restaurant ‘Ocean room’ in Sydney, Australia, where he attained Global exposure in Oriental gourmet cuisine. In addition, he then went on to attend The World Gourmet Summit 2010 and FHA 2010 in Singapore, and also attended a workshop on kaizen management and well-versed with HACCAP.
Apart from his passion for cooking, Chef VK likes to read and listen to music. On his day off, you will find him at home spending quality time with family.

Commenting on his appointment, Chef Vikram Khatri, Director of Culinary at The Westin, Pune said, “I am delighted and honoured to be presented the position of Director of Culinary at The Westin Pune. As Director, my very first course of action would be ensuring that the hotel plates food that’s addictive and one that’ll take you over and I look forward to driving the culinary team in curating goals and expanding the firm revenues”.

About The Westin, Pune, Koregaon Park:
Situated amid celebrated attractions, 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 the dining options, including an all-day multi-cuisine restaurant, a chic bar and a nightclub. Enjoy a coveted location in Koregaon Park near Pune Airport, Magarpatta, Hadapsar and many industrial parks. Work well in 45,000 square feet of sophisticated, flexible hotel event space, enhanced by modern AV equipment, on-site event planning and custom catering services. 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. To know more, visit Instagram, and Facebook

A sweet note-The undying love for patisserie at ITC Grand Central!

A sweet note-The undying love for patisserie at ITC Grand Central!

‘Nutmeg ~The Gourmet Shop’ in ITC Grand Central, very well known for the splendid Cake collection, Nostalgic Bakes and much more, delights our customer everyday with sweet indulgences. It is a one stop online shop for all varieties of classic tea cakes, cinnamon sugar palmiers, cream rolls, a rich variety of delicious pastries and cake collection too.

The various orders from Nutmeg, that keep floating from guests every day through the ITC app or through the various online delivery platforms is prepared with utmost care and adhering to the hygiene & safety standards.

Mozanne Karbhari the pastry chef who runs the sweet show in the patisserie department at ITC Grand Central, handcrafts an array of desserts every single day. To name a few she specializes in mouthwatering artisanal cakes, mousse cakes, gluten free silk cakes and a variety of tarts. She shares that ‘It takes a whole lot of love to handcraft each signature piece of sweet bite. Every single day is a new day to learn something new and create something new. And, being in this creative culinary corner helps me to create, recreate the best of desserts that makes our guests happy’. 

Recently, just before we ended the 2021 year, we celebrated Christmas with a cute chocolate Santa cake and Santa cupcakes. These were definitely talk of the high tea hours during the Christmas tree lighting ceremony. A variety of fruit tarts, themed cakes, plum cakes are available during the Sunday Brunches at Hornby’s Pavilion.

On your next visit to ITC Grand Central ask for Mozanne’s specialty dessert of the day, and allow our team to pamper you with the best of signature desserts. And if there is a special occasion and you need something sweet and a sinful indulgence, then place your order for the artisanal cakes available at ITC Grand Central.

Trends | Dineout Trends Report 2021 8,588 tables booking per hour using Dineout app

5 million Indians saved ₹1,360 crores while booking 8,588 tables per hour using Dineout in 2021, says the latest Dineout Trends Report 2021

• On the back of revenge, dining put average bill paid in 2021 went up by 40% vs. 2020

• Delhi emerges as the Dining Capital of India with 32% diners, Bangalore 2nd with 18%

New Delhi, January , 2022: After a period of lull due to Covid, Indians got back to dining out and that emerged as the most preferred activity in 2021 while accepting the new normal with fewer travel plans and frequent hang out rituals. More than 45 million Indians loved eating out at their favourite restaurants. 8,588 tables were booked per hour on the Dineout app with its users from across the country saving ₹1,360 crores via Dineout discounts and offers. 

According to the latest Dineout Trends Report 2021 India’s largest dining out and restaurant tech platform, Dineout, ₹ 2,670 was the average bill paid in 2021 as compared to ₹ 1,907 in 2020. The 40% increase in ATV is due to revenge eating phenomena and pent-up dining out demands as it was the only source of entertainment for people in between multiple travel restrictions. Further, Delhi bagged the title of “Dining Capital of India” for the 3rd time in a row accounting for 32% of the total diners in India followed by Bangalore at 18%. Not much to our surprise, Butter Chicken, Dal Makhni & Naan yet again won the league making North Indian food a hit among Indians at 38%, Chinese at 18% and Continental at 16%. The City of Lakes, Udaipur, is the new “City of Love” with 44% of its bookings under "Table for 2" whereas the cities of Agra and Ludhiana had the maximum “Table for 4” reservations. 

Interestingly, as much as India is a land of foodies, it boasts a significant number of drink enthusiasts. Bangalore consumed 50,000 litres of alcohol in the month of December alone making itself the Liquor capital of India in 2021. The report also throws light on the fact that dinner is the most preferred time to eat out by Indians. While the city of Agra loved to dine out during the night with 59.3% reservations made for the dinner, it was surprising to know that dinners in Chennai planned the most number of luncheons with 47% of table reservations done during lunch-time.

Diving deep in - the 2021 report, these were the most popular dining hubs across the country.

Talking about the dining trends of the year 2021, Ankit Mehrotra, Co-Founder & CEO - Dineout said, “It was another year sailing our boat in the new normal and we’re glad to be a part of every foodie’s journey where they were able to put an end to their cravings. In the year gone by, it was interesting to observe how revenge dining shot up the average bill by 40% but still diners made considerable savings. This is a testament to Dineout’s value for the diners. We also saw people getting cautious about their choices to dine out at luxury restaurants or places with 4+ reviews and ratings. A total of 73.5% of transactions were made pan India at 4+ rated restaurants. Mumbai stood out from the rest of the cities with a total of 85.2% of transactions done at the best restaurants in the city. Speaking of the overall restaurant revenue, modernizing technologies in restaurants did help us achieve an improved customer satisfaction, thereby boosting restaurant sales.”

Owing to the higher disposable income thanks to our WFH lifestyles, luxury dining across India has increased by as much as 120% & fine dining by 105%, and the average number of diners per booking has also risen.

Highlights from the report:

• Bangalore loved to chill on Fridays, Saturdays and Sundays with over 73% of reservations made over the weekends.

• 44% of the total reservations in Ludhiana were made on weekdays.

• Connaught Place, Delhi was the most popular dining hub in India.

• A diner Chinmay paid 238 times via Dineout Pay in 2021.

• Vikram, another diner, paid INR 7.15 Lacs- single highest bill at BrewDog MidTown, Mumbai.

• Diners saved INR 214 Crores using Dineout Passport Membership.

• 2021 saw a total of 1.6 million of Dineout Passport transactions.

• A Dineout Passport Member transacted 207 times in 2021 & saved a whopping amount of 2.41 lacs on fine dining.

About Dineout

Dineout is India’s largest dining out and restaurant tech solutions platform in B2C and with inresto in

the B2B front, processing more than 100M diners and $900M worth of transactions for its partner

restaurants across its network of 50,000 restaurants in 20 cities, providing a collective savings of more

than $100M on restaurant bills annually. Founded in 2012 by Ankit Mehrotra, Nikhil Bakshi, Sahil Jain,

and Vivek Kapoor, Dineout is a pioneer in Contactless Dining with the easiest way to discover the best

restaurants in the city, save time & hassle by booking a table in advance, get discounts, enjoy 1+1

privileges on Food, Drink & Buffets through Dineout Passport, as well as earn instant discounts on every

restaurant bill payment via Dineout Pay. For more information, please visit –

https://www.dineout.co.in/

NEW OPENING | Fairmont Jaipur introduces a brand-new barbeque restaurant ‘Zia’

Fairmont Jaipur introduces a brand-new barbeque restaurant ‘Zia’

Inspired by the grills of Mughal era and authentic American barbeque trails

Jaipur, January 2022: Fairmont Jaipur announced the opening of its brand-new barbeque restaurant Zia that translates to ‘light’ in Arabic. Taking inspiration from the grills of Mughal era as well as authentic American barbeque trails, Zia offers a unique culinary experience. Set amidst the lush citrus garden, the restaurant lights up magically when the gleaming moonlight shines above and creates a spectacular dining experience for guests, right under the stars. The tranquil ambience of Zia with warm table tops and live music adds to the delightful gastronomic journey, and makes the entire experience truly memorable.

Mr. Rajiv Kapoor, General Manager, Fairmont Jaipur shared, “At Zia, guests can spend whimsical evenings in the midst of serenading symphonies and immerse their senses in the sublime culmination of Jaipur’s finest live BBQ set up. We are committed to offer our guests a range of world-class dining experiences that are unique and unforgettable. With the opening of Zia, we aim to delight our guests with a plethora of delectable delicacies ranging from a wide variety of poultry and seafood to locally sourced, organic, vegetarian dishes.”

As the guests walk into the garden, a gentle breeze, the aromas of live barbeque grills and dim lighting welcomes them. The menu is thoughtfully curated by the Executive Chef, Gaurav Malhotra and it brings forth a confluence of characteristic tastes and global flavours. The restaurant offers a range of indulgent dishes such as Cajun Marinated Chicken, Grilled Fish with Chimichuri Sauce, Galangal rubbed Tofu and more, paired with bespoke cocktails to keep the spirits high.

At Fairmont Jaipur, you will experience the décor and hospitality that is inspired by the legends of two of India’s most celebrated dynasties – the Mughals and the Rajputs. 

 For a delightful gastronomic journey with moonshine, mellow lighting and the grills, Zia is an ideal destination to celebrate your special #FairmontMoments under the stars!

For reservations, email: jai.reservations@fairmont.com. 

For more information, visit www.fairmont.com/jaipur.

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 Rajputs 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 Travellers Choice Award. 

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.

Award | Vakkaru Maldives Voted World’s Leading Luxury Honeymoon Resort at World Travel Awards 2021

Vakkaru Maldives Voted World’s Leading Luxury Honeymoon Resort at World Travel Awards 2021

Vakkaru Maldives retained its title as the World’s Leading Luxury Honeymoon Resort at the 28th World Travel Awards 2021. It first won the accolade in 2020. The latest award is the fifth one it has won this year.  

The 28th annual awards follow a year-long search for the world’s top travel, tourism and hospitality brands. Votes for the awards are cast by travel industry professionals and the public and the coveted World winners represent the absolute best in global travel.   

Since opening its door in December 2017, Vakkaru Maldives has created memorable luxury experiences for travellers seeking the ultimate beach escape. Fringed by powder-soft white sand that gives away to a turquoise lagoon and deep blue holes, the intimate hideaway with luxurious accommodation and a multitude of facilities and experiences makes for a spectacular setting for a destination wedding, a renewal of vows, or a honeymoon hideaway.  

Iain McCormack, General Manager, Vakkaru Maldives, said: “We are delighted with this latest accolade. It is a validation of our dedication to creating exceptional stay experiences combined with our signature hospitality for our guests. Couples, in particular, are always looking for something that sparks the imagination and occasions to reconnect and discover themselves. We look forward to being the catalyst for couples to connect and make precious memories together.”  

With its remote location and stunning backdrop of 50 Shades of Blue seascapes, Vakkaru is perfect for taking a break for romance. Hold hands while strolling along pristine white sands. Sip Champagne and watch the sun rays paint the turquoise lagoon. Enjoy an intimate gourmet dinner or a castaway picnic on a private sandbank. Team up to take on the resort tennis pro on the iconic cobalt-blue courts. Sail around Baa Atoll, a UNESCO Biosphere Reserve, on a luxury yacht. Pamper body, mind, and soul at the luxurious overwater Merana Spa. And these are just a few experiences for couples to indulge in.

AWARD | Chef Jerson Fernandes has been awarded with the Executive Chef of the Year Award at the Hotelier India Awards 2021

The Executive Chef  of the Year awards represent the magnum opus of fine dining interactive  experiences and is the most challenging to achieve, with the majority of the culinarians having to consistently establish innovative ways of the art and science of cooking.  

Having embraced opportunities spanning the Accor, P&O cruises, Taj Hotels, Berggruen (Keys), Ritz Carlton- Marriott Hotels,  the 13 years in the world of tradition, history and creativity in cuisines  has earned Chef Jerson  the  reputation of transforming and delivering  exceptional guest experiences. Chef Jerson Fernandes,  fondly known as CJ has been conferred with the Executive Chef of the Year Award at the Hotelier India Awards 2021 in the Upscale to Mid-Market segment (Novotel Mumbai Juhu Beach), for his key role in a better food future. 

The jubilant Jerson says, “Awards and Honours are recognition of the notable  efforts and the impacts that professionals have on our sectors, both, for the present and the future. In our day, more than ever it is important to reward and inspire innovation and inventiveness, as we, the community, work together with resilience and ensure that inspiring narratives and stories are shared, as trailblazers.”

Chef Jerson’s contribution of integrating the contemporary and progressive  with the classic is the epitome of hours of experimentation and purpose.  He has been heralded for his culinary prowess by the Honourable Mayor of Mumbai, Kishori Pednekar  on 27th December 2021. The appreciation and recognition aims not only to honour the high standards of professionalism but serves to create opportunities for aspiring professionals to lead as vision builders, catalysts for change, influencers and rising achievers. He extends his sincere gratitude to the management of Accor and Novotel Mumbai Juhu Beach for providing him with an opportunity and platform to showcase his skills and talent.

Food is an experience, and what is treasured and cherished is more than a menu, and the restaurant, the ambience and quality produce, but the demonstration and marvel  of the integrity and reflection of the locale to create the spectacular. Chef Jerson’s immediate endeavor is to render  these events as the focal point of signature performances, and unify India’s diverse culinary landscape with the intangible aspects of culture and heritage through his food plating’s at the various restaurants of Novotel Juhu where he believes in serving all his guests a dining experience of a lifetime, rather than just mere great food.

Being honoured and humbled by the Distinguished Award, I have and am  continually  rewarded with  leaders, employers, front-runners, colleagues, mentors, administrators and support staff who assist me in spearheading projects ranging from preserving traditions, to balancing health and sustainable food menus, championing under-represented menus through photography, and chronicling culinary memoirs. 

Reflecting on the memorable journey, the award is monumental in further  exploring my career path, aligning my future actions through a  collaborative transformation in 2022, where tenacity  and originality  will shape the future of gastronomy. 

The General Manager of Novotel Mumbai Juhu Beach, Gorav Arora said that he is immensely honored to have Chef Jerson create a legacy based on his strong devotion and commitment to food. “My respect and admiration for the brands culinary offerings and beverage concepts has enthused me to bring in a new wave of verve and vigor to the iconic neighborhood of Juhu and to the city of Mumbai”.

Appointment | Alma Appoints Talented Women Among Top Management Ranks

Alma Appoints Talented Women Among Top Management Ranks

CAM RANH, Vietnam – Alma Resort has elevated seasoned professionals Vu Thi Huong Giang and Rowie Villacencio to the highest realm of its management structure.

Giang and Rowie have stepped up as resort manager and director of administration respectively at the 30-hectare resort overlooking Long Beach on Vietnam’s Cam Ranh peninsula.

Born and bred in nearby Nha Trang, Giang graduated from Nha Trang University with a major in food processing and started her career in 2004 as a waitress at Six Senses Ninh Van Bay, where she steadily climbed the career ladder over a decade to become a food and beverage manager. She has also worked for Vinpearl Land and Mia Resort in Nha Trang, and was the food and beverage director at The Anam and then Alma. She was promoted to executive assistant manager of F&B last year.

In her new role, the resort’s executive chef, executive assistant manager of rooms, assistant director of F&B and the recreation manager report to her.

After Filipino national Rowie earned her undergraduate degree in accountancy and MBA at University of San Carlos in Cebu City, she started her hospitality career in 1999 as a service associate at Shangri-La's Mactan Resort & Spa and rose through the ranks to become the property’s director of human resources. She was also director of HR at Movenpick Resort & Spa Boracay and later Alma.

In her role as director of administration, she will oversee the HR and finance departments.

Alma’s managing director Herbert Laubichler-Pichler said he has entrusted both women with huge amounts of responsibility amid the global pandemic and that they had excelled due to their remarkable leadership skills.

“Giang has an insatiable appetite to learn and an incredible ability to immediately change strategy in the face of adversity as she simultaneously looks after her team and contributes to the resort’s profitability,” he said. “Rowie is a profound multi-tasker and has been instrumental in establishing Alma’s DNA and all of the HR-related actions aligned with our strong workplace culture.”

Alma is a member of Preferred Hotels & Resorts. To contact Alma or to make a booking, please visit www.alma-resort.com or email info@alma-resort.com

About Alma 

Situated on Vietnam’s emerging Cam Ranh peninsula fronting Long Beach, Alma resort commands some 30 hectares of inspiring ground. Emblematic of Vietnam's maturation as a destination, the bold and spacious integrated resort offers 580 oversized suites and pavilions that all afford sweeping vistas of the ocean, including contemporary three-bedroom oceanfront pavilions each totalling 224sqm with a living room, four bathrooms and a private pool. Alma features a broad spectrum of restaurants helmed by top chefs, a food court with an array of local and international cuisine, as well as a sports bar, pool bar and beach bar. Other highlights include 12 swimming pools cascading down to the beach, a waterpark, 13-treatment room spa, 70-seat cinema, convention centre, amphitheater, art gallery, science museum, gymnasium and yoga room, 18-hole mini golf course, a youth centre with virtual reality games, a kid’s club, water sports centre and even an 'Alma Mart' mini supermarket.

ITC Grand Chola, World’s Largest Hotel and Commercial building to achieve USGBC LEED Zero Carbon status

ITC Grand Chola,  World’s Largest Hotel and Commercial building to achieve USGBC LEED Zero Carbon status

ITC Hotels, the world’s largest chain of hotels with the maximum number of LEED Platinum Certified Properties has been accorded yet another distinction by the USGBC (United States Green Building Council), making ITC Grand Chola, Chennai the largest hotel in the world and commercial building to achieve the LEED Zero Carbon Certification.

Earlier, in March 2021, ITC Windsor, Bengaluru became the first hotel in the world to achieve the LEED Zero Carbon Certification.

LEED Zero encourages a holistic approach for buildings and places, which will contribute to a regenerative future. Sharing the same vision, ITC Hotels decade strong ‘Responsible Luxury’ initiative seeks to adopt the highest standards of planet positive experiences in its operations. 

ITC Grand Chola has demonstrated extraordinary sustainability leadership over a decade by consistently enhancing its energy efficiency with world class energy efficient and climate friendly technologies. It has further invested in building the renewable energy footprint through self-owned wind farm and solar energy.

The LEED Zero carbon certification demonstrates a deep commitment to implementing building and design strategies that assure an enhanced quality of life. It includes creating an environment where any human-produced carbon dioxide is removed from the atmosphere through technological or natural means. 

Zubin Songadwala, Area Manager – South, ITC Hotels & General Manager, ITC Grand Chola, affirmed, “ITC Hotels has been at the helm of exemplary sustainability leadership with its innovative energy efficiency, renewable energy and mitigation of greenhouse gases emission initiatives. The LEED Zero carbon certification for ITC Grand Chola and ITC Windsor is one step closer to creating a better world for all of us where buildings are actually generating more energy than they consume and removing more carbon than they create.”

ITC Hotels has pioneered several ground-breaking initiatives on environment, hotel ecosystem, health, and well-being. These include achieving LEED platinum rating, being one of the first chains to eliminate single use plastic free products, deployment of radiation harmonisers across the chain, farm to fork low carbon footprint cuisine, clean air among others.

For more than two decades, LEED has provided a framework for creating high

performance green buildings and spaces and is an internationally recognized symbol of excellence. Supplementing this framework, the U.S. Green Building Council has developed LEED Zero, a complement to LEED that verifies the achievement of net zero goals. LEED Zero represents a new level of achievement in green building that is the goal of LEED certified projects around the world.

(*LEED - Leadership in Energy and Environmental Design)

New Launch | SOCIAL launches its landmark 30th outlet in India and 2nd in Thane

SOCIAL launches its landmark 30th outlet in India and 2nd in Thane

Thane’s second outpost is a tribute to the city of lakes.

Mumbai: What is about a place that makes you return? Is it the food? The people? Probably, it’s the vibe. For SOCIAL’s second outing in Thane though, it’s all of the above.

With more than 30 lakes scattered around the city, Thane is known as the ‘City of Lakes, where the lakes offer a calm and serene break to the hustle-bustle of Mumbai’s oldest satellite town and have given rise to innumerable communities that thrive on music, art, and culture. Thus, Thane prides itself in being a city that not only values work, but also enjoys the finer things in life; like watching the sunset by the lakeside with those who matter to you the most.

As a tribute to the city of lakes, we’re launching our second outpost in the bustling corporate zone of Wagle Estate, Thane.

The iconic cafe’s 30th outlet in the country is Thane’s first standalone outlet outside of a mall, and second overall. The design and decor is inspired by the bustling Thane station, which was famously the terminus of the first ever passenger train in India. Several years on, the city has become an important node that connects Mumbai to its suburbs, with thousands making the daily journey for work, education, and entertainment. The city is also slowly but surely becoming a hub for those who appreciate the duality of ‘work-life’ that it provides. Naturally, Thane station hosts a large number of commuters on a daily basis, hopping in and out as they figure out routes and schedules, tickets and fares. Since ‘movement’ has become an important tenet of interior design and is also a part of the Mumbai spirit, LED screen panels have been introduced, giving the outpost a sense of motion. The arches in the space are treated as gateways of platforms while the high-energy area serves as the main hall and waiting room. Imagery of trains whizzing past, the backs of fellow travellers’ heads and signs for shops and services available around the station makes one feel that they have arrived at the right stop, while the entrance resembles a railway ticket counter; get in line for a good time!

The design of individual elements are also drawn from the lakes that the city is known for and the various moods of water - the arched mirrors reflecting back at the viewer, the rippled bar and DJ console and staggered tiling patterns forming waves,  reminding you of the lakes in the city.

The outpost thus juxtaposes the busy with the tranquil, the hectic with the serene, the chaotic with the calm, just like Thane itself.

Capturing the hyperlocal culture is something that SOCIAL and it’s parent company Impresario have always believed in, with every new outlet. Speaking of the launch, Riyaaz Amlani, CEO & MD, Impresario Handmade Restaurants, says, “We were extremely pleased with how the residents of Thane loved hanging out at Thane SOCIAL. Wagle Estate SOCIAL marks a return to a city that we love and admire, and with the new outpost, we hope to not just cater to the Thane crowd, but the nearby suburb of Mulund as well. The design of the outpost is unique and edgy, yet has a sense of familiarity. Wagle Estate SOCIAL is everything an all-day café needs to be, and we can’t wait to be an indispensable part of every Thanekar’s routine.”

Spread across 29 outposts, SOCIAL has also become synonymous with trailblazing experiences that have made it one of the most exciting F&B brands in the country.  “When it comes to F&B, SOCIAL believes in pushing the envelope while retaining a sense of familiarity and comfort. Our dishes, be it the quirky Thai Thali or our crowd-favourite China Boxes served with a chilled beaker of our legendary Longest Island Iced Tea reflects this ethos. SOCIAL number 30 is definitely a special one, and we’re eager for Thane and Mulund to experience the thrill of Wagle Estate SOCIAL!” says Mayank Bhatt, Business Head, SOCIAL

Famous for putting an experimental spin on classic dishes, going through the menu is no less than going on a culinary adventure. Wagle Estate SOCIAL will serve the iconic Breakfast Trays, Munchies, and legendary Biryanis, along with the all-new SOCIAL Signature cocktails like Asia Sour, Gin Julep, The Pink Pound, Mars Attack and more that make patrons keep coming back for round 2!

So get ready to dive in, because Wagle Estate SOCIAL at Centrum IT Park is where #ThaneGetsSOCIALAgain.

We’ll #SeeYouAtsSOCIAL then?

ABOUT SOCIAL

SOCIAL is a path-breaking urban hangout that’s 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 neighbourhood it resides in, from the pincode to the people. It’s a second home, workplace, and hangout, all wrapped up in one mind-blowing experience.

ITC Grand Central now available through ITC App

ITC Grand Central now available through ITC App

Signature menu delights are now delivered to the doorsteps of our beloved guests through various delivery platforms available. To ensure the experience of our guests is put together with the highest standards of food safety, hygiene and speed; ITC hotels app is definitely one best choice to make.

Explore an epicurean Sojourn at home, showcasing exclusive delicacies through the ITC app. A variety of menu is available in the ITC app, to which one can decide picking from the option they want to treat their taste buds to. Few names to list from the widely loved dark kitchen options available in the ITC app are Gourmet Couch by ITC Grand Central, Biryani & Pulao collection by ITC hotels, Tiffin Tales~ South Indian Stories, Nutmeg ~ the gourmet shop and much more.

If one would love to tease their palates with wide varieties of Asian & Frontier flavours ‘Gourmet Couch’ can definitely be the right option, ‘Local love’ and ‘Indian cuisine classics’ are available in the Flavours curated by ITC Grand Central menu. As the name suggests the online restaurant ‘Biryani & Pulao collection by ITC hotels, flavourful options of vegetarian and chicken offerings in the signature biryanis are available. To name a few we have Bibi ka murgh pulao, Kale moti pulao, Nimona mirch pulao and much more.

Nutmeg is the gourmet shop available through the ITC app, which highlights cake collection, treats for one, nostalgic bakes, classic tea cakes and jars of indulgence. If you ae in a mood to take a bite of the delightfully handcrafted vanilla pistachio rolls, hazelnut and Dark chocolate cream rolls, lemon meringue tart. Tropical fruit pastry, gateau and much more, do not think twice; Nutmeg is the right go to option.

At ITC Grand Central we just don’t deliver food but, we bring signature experiences to ones’ doorsteps. Indulge in a gourmet food affair, right in the comfort of your home through the easy ITC app.
Download now and order from the ITC hotels app, and taste the finest culinary experiences put together with the highest standards of food safety.

Appointment | Dristi Hatimuria has joined as the PR Manager for ITC Grand Central, Mumbai Hotels division

Dristi Hatimuria has joined as the PR Manager for ITC Grand Central, Mumbai Hotels division.

She brings with her a flamboyant work experience across various international hospitality brands in the country starting from JW Marriott Bengaluru, Grand Hyatt Mumbai, Accor Hotels group and her last role was as Senior Manager Marketing Hard Rock Cafe corporate office. 

With a multicity expertise in marketing and communication she shares that ‘The future of marketing and communications, lies in our ideas and the way we shape our thoughts and execute it’. After all it's well said- 'Ideas do not cost money'. So let's keep it flowing!
She believes in introducing trends in both social media, third party digital portals and PR space that can amplify the visibility of the brand and lead to volume generating organic followers, reach and engagement. 

She holds a B. tech degree in Civil engineering from R.V college of Engineering and is a M.B.A postgraduate from Symbiosis International University in Communication Management. She holds great love for photography and is a fitness enthusiast too.

During the pandemic she has contributed to the people’s industry mainly infusing ideas that provides breakthrough marketing for her past brands, visibility of products and services that is so eye- catching which ensures the beloved customers, wish to be loyal patrons always. 

Further she shared that- We just need to keep the freshest of ideas rolling in and hone our skills every minute in this beautiful people’s industry

NEWS | Atlantis, The Palm and Moët & Chandon break Guinness World Record

Atlantis, The Palm and Moët & Chandon break Guinness World Record

Atlantis, The Palm and Moët & Chandon broke the Guinness World Record title for the world’s largest drinking glass pyramid.

Officially verified on the night by Guinness World Record, guests watched as 54,740 glass coupes towering over 8.23 meters high were filled from a luminescent bottle of Moët & Chandon. Beating the previous Guinness World Records title of 50,116 glasses set in Madrid in 2017, a team of six from Dutch company Luuk Broos Events spent five days and over 55 man-hours meticulously stacking the tower of coupes ahead of the grand unveiling.

The record-breaking attempt was conceived as part of Moët & Chandon’s Effervescence celebrations, a series of soirées set to pop up in over 20 cities, including London, Hong Kong, Toronto, Madrid, Moscow, Johannesburg, and Mexico City throughout 2021/22.

Following the successful event, Timothy Kelly, executive vice president and managing director, Atlantis Resorts and Residences said: “Following what has been a challenging year for us all, it’s a pleasure to stand here today toasting to the dawn of 2022. Tonight, we join our valued partner and fellow masters of celebration, Moët & Chandon, in creating a moment in history, born from our mutual vision of celebrating togetherness. The champagne tower is traditionally a beacon of greatness and generosity, and we’d like to toast to a new year filled with both in abundance.”

Whilst Moët & Chandon did not invent the champagne pyramid, it’s a symbol that the brand has appropriated since the late 1950s with the house perfecting the art of creating ever-taller champagne pyramids, breaking records in the process.

Laurent Dominguez, general manager, Moët Hennessy Middle-East, said: “A symbol of celebration and generosity, Champagne Pyramids are deeply-rooted in Maison history and DNA. In 1983, to mark its 240th anniversary, Moët & Chandon established the first world record for the highest champagne pyramid with 2,757 crystal glasses. Almost 40 years later and alongside our valued partner and iconic destination resort, Atlantis, The Palm, we are thrilled to perpetuate this heritage and create a new milestone with this daring attempt.”

Ingredient Ideology | Being Proactive with Purple Cabbage By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Being Proactive with Purple Cabbage

Purple cabbage is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damage. Its antioxidants include vitamin C, carotenoids, and flavonoid antioxidants, such as anthocyanin’s and kaempferol. In fact, it often contains higher amounts of these than green cabbage. While it is also addressed as red cabbage, Red cabbage is a nutrient-rich, cruciferous, or Brassica vegetable that's related to cauliflower and kale. It's sometimes called purple cabbage since its leaves are a dark purple-reddish color. Red cabbage typically is a little smaller and denser than green cabbage, and has a more peppery taste.

Some people wonder what is so special about this cabbage? And the very prompt reply to that implies that It has an outstanding nutrient profile and is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. Plus, cabbage makes a tasty and inexpensive addition to a number of recipes, while The purple color in red cabbage comes from a class of pigment molecules called anthocyanin’s. It turns out that anthocyanin’s are found in flower petals, leaves (it makes them turn red in the fall!) and some fruits such as blueberries.

Purple cabbage can also be roasted or sautéed with meats or beans, or it can be shredded and used as a nutrient-rich garnish for soups, salads, and warm dishes. It also offers an antioxidant-rich and visually appealing alternative to green cabbage in coleslaw or sauerkraut, or it can be fermented to make kimchi. While it remains easy to adapt into our diets and cooking in a number of ways Red cabbage is easy to incorporate into your diet. This versatile vegetable can be added to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, and fermented. It retains the most nutrients when it's eaten raw, but is still highly nutritious when cooked.

Here are a few health benefits of Purple Cabbage:

1. Purple cabbage is regarded as good for our skin and it also protects us against radiation.

2. Purple cabbage is also good for the brain health and also takes good care of our bone health and wellness, hence it should be consumed.

3.Purple cabbage is helps in weight loss, in digestion as well. It is also considered beneficial since it regulates our blood pressure.

4.Purple cabbage is also good for us since it has a good quantity of water present in it, besides it also prevents constipation and also prevents acne.

5.Purple cabbage is also a good detoxifying ingredient in addition to that it is also good for eye health and vision.

Here are a few of my favorite ways with Purple Cabbage:

Recipe-1] VEGGIE SPROUT CABBAGE ROLLS

Ingredients:

Purple / red cabbage leaves- 150- 200 gms, cleaned.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Beansprouts-1 cup, steamed

Mushrooms- 1 cup, sliced

Boiled and crushed sweet corn-1/4 cup

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Tomato sauce- 2-3 tsp

Grated cheese- 2-3 tbsp.

Chopped parsley-2-3 tsp

Schezuan sauce- 2-3 tsp

Method:

1. Prepare all the ingredients for the cabbage rolls.

2. Clean up the leaves, sort them out and wash them well, place them in a hot water steamer for 2-3 mins and remove, place them in chilled water, since we may need to trim the leaves a little before rolling.

3. Once the ingredients for the stuffing are ready, heat oil and butter in a pan saute the garlic, onions for a few seconds, add in the mushrooms, corn, beansprouts, saute them add in salt, pepper, herbs, chili flakes, cook for 2 mins.

4. Add in the tomato sauce, schezuan sauce, and cook the mixture for 2-3 mins, turn off add in the parsley, cheese and mix lightly. Place the stuffing in between the steamed cabbage rolls, secure them well and roll up, place them back into the steamer and steam them for 2-3 mins more.

5. Serve the stuffed purple cabbage leaves with an assortment of dips, sauces, chutneys, spreads etc and enjoy it like a starter/ snack.

Recipe-2] VITAMIN ENRICHED CABBAGE TOSSED SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce/ cos lettuce- 2 cups

For the body of the dressing:

Purple cabbage-1 cup shredded

Orange segments- ½ cup cleaned

Apple/ pears- ½ cup cubed

California grapes- ½ cup

Shallots- 4-5 no, sliced

Boiled sweet potato cubes- ½ cup

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Mustard paste-1 tsp

Honey-1 tsp

Chaat masala- ¼ tsp

Lime juice- 2 tbsp.

Fresh squeeze of orange-1/4 cup

Fresh parsley- 2 tsp chopped

Crushed black pepper-1/2 tsp

Flax seeds/ pumpkin seeds – 1 tsp

For the garnish of the salad:

Almond flakes- 2-3 tsp

Cashews- 2-3 tsp 

Fresh basil leaves- -5-6 no

Microgreens- ¼ cup

Cherry tomatoes-3-4 no cut 1 x 2

Pineapple cubes- ½ cup

Method:

1. Prepare all the four parts of the salad and keep them chilled.

2. Arrange the bed of lettuce leaves of your choice on a serving plate/ platter and proceed with the next step.

3. In a mixing jar combine together the ingredients for the dressing as listed and give it a nice shake and stir well.

4. Just before serving toss the salad and dressing together and place it on the base of the lettuce leaves, decide the garnish and do so appropriately, at times we also use chopped dates, walnuts, pine nuts etc as well to garnish the salad, for non-veg we can also add shredded boiled chicken or chicken sausages etc.

Recipe-3] BEAN AND CABBAGE TACO SHELLS

Ingredients

For the taco filling:

Purple cabbage-150 gms, shredded

Bean sprouts-1/4 cup

Baked beans/ chickpeas/ black eyed beans/peas- 1 cup cooked

Salt and pepper to taste

For non-veg filling:

Boiled shredded chicken/ roast chicken with makhani salsa etc

For veg filling options:

Capsicum/ paneer tikka/ paneer bhurji/ mix veggies tossed in cheesy white sauce etc

For the sauces to go along in the tacos:

Mexican peri chili salsa sauce/ pesto peri spice spread/ hung curd and re-fried bean hummus in the form of a spread.

For the toppings and garnishes:

Grated cheese/ fresh herbs like parsley/thyme/ coriander etc

Jalapeno peppers/ olives – black /green etc can be added.

Method:

1. Prepare and assemble all the ingredients for the taco shells.

2. This recipe works well If we do like a live counter or a live taco counter where the guests can choose between the assortment of fillings, spreads, sauce etc.

3. Add in the purple cabbage shreds towards the end and place an assortment of garnishes of your own choice and color.

Recipe-4] QUINOA CABBAGE BOWL

Ingredients:

Purple cabbage-150gms, cut into small dices / cubes 

For cooking the cabbage bowl:

Oil-2 tsp 

Butter-2 tsp

Garlic- 1 tsp chopped

Ginger – 1 tsp chopped

Chilies- 2-3 tsp

Onion-1 small chopped

Quinoa- 1 cup cooked

Green peas-1/4 cup cooked

Cauliflower- 500 gms, cleaned, blanched

Purple cabbage-1 cup 

Sweet corn-1/2 cup boiled

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1 tsp chopped

Peanut butter-2 tsp

Soy sauce-2 tsp

Spring onion greens- 2-3 tbsp.

For the dressing:

Olive oil-2 to tsp

White vinegar-2 tsp

Lime juice-2 tsp

Roasted crushed cumin seeds-1/2 tsp

Mint leaves- 10-12 no

Cheese- 2-3 tsp grated or use cream cheese

For non-veg: add chopped salami, bacon, chicken/ roast chicken pieces, chicken tikka etc.

For the garnishing:

Assorted nuts/ assorted seeds/ micro- greens/ jalapeno/ olives use.

Method:

1. Prepare all the ingredients for the one-meal dish.

2. To cook up the cabbage bowl, heat oil and butter in a pan, lightly saute the ingredients one by one, can add in the green peas and cauliflower, followed by any other choice of ingredients as included in the recipe.

3. Give it all a nice mix, add in the seasonings, herbs, chili as per taste, and cook for 8-10 mins on a low flame, add a little stock or water and cook it all up well. 

4. Add in the cooked quinoa and cabbage pieces, peanut butter and soya sauce, chili sauce if desired and toss it all up well. Add in parsley/coriander leaves/mint leaves etc and add nuts/ seeds for garnish and serve warm, add a squeeze of fresh lime juice, add cherry tomatoes and relish this healthy bowl.

Recipe-5] QUICK TOSSED CABBAGE AND APPLE

Ingredients:

Purple cabbage-150 gms, shredded

Green apple/red apple- 1 -2 med sized, small dices

Salt and pepper to taste

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Celery- 2-3 tbsp. chopped

Onion-1 small chopped

Parsley-2 tsp chopped

Sugar- 1 tsp

White wine-2 tsp

White vinegar-1 tsp

Raisins-2-3 tsp

Walnuts-2-3 tbsp. sliced

Additional ingredients for non-veg:  use bacon, sausages, salami cubes etc in the same recipe as well for a varied flavor.

Method:

1. Assemble and prepare all the ingredients for the recipe.

2. Heat oil and butter in a pan, quickly add in the garlic, onions, celery and cook for 1 min.

3. Add in the apples and cabbage and cook in the mixture for 2-3 mins, add in the sugar, salt, pepper, white wine/ vinegar/

4. Give it all a nice toss and check for a balanced taste and flavor in the brand.

5. This tossed cabbage and apple recipe can be enjoyed as a relish/pickle format as well and can be enjoyed in a number of ways.

Recipe-6] RIZO CHICKEN CABBAGE CUPS

Ingredients:

Purple cabbage cups- 150-200 gms

For the stuffing:

Oil- 2 tsp 

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Boiled cooked white/brown rice-1 cup

Cooked/boiled chicken-1/2 cup diced

Mushrooms-1/2 cup sliced

Green peas-1/4 cup

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Cheese-2-3 tbsp. grated

Mayonnaise sauce-1/2 cup

Tomato sauce-1/4 cup

Tabasco/ Capsico- 1 -2 tsp

Soya keema/ soya chunks- ½ cup 

Paneer /tofu- ½ cup

Parsley/coriander/mint- ¼ cup

Lime juice—2-3 tbsp.

Assorted nuts- 2-3 tsp

Assorted seeds- 2-3 tsp

Method:

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

2. Prepare the cabbage leaves, place them in ice cold water to maintain their texture.

3. To prepare the filling, heat oil and butter in a pan, saute the garlic, onions, add in the mushrooms, peas, chicken and rice and any other choice of ingredients as you feel like.

4. Add in the seasonings, herbs, chili flakes, sauces to taste and give it a nice mix.

5. Cook the mixture on a medium to low flame for 3-4 mins, turn off the flame and add in the grated cheese and mix.

6. Just before serving, remove the cabbage leaves from the water, pat dry them one by one and spoon in the filling into the cups while still warm.

7. Garnish the cabbage cups with assorted nuts/seeds/ greens and arrange them on a serving platter/plates.

Serve warm/chilled.

AWARD | JW Marriott Mumbai Sahar wins Best Wedding Venue in India Gold At the Wedding Sutra Influencer Awards 2021

JW Marriott Mumbai Sahar wins Best Wedding Venue in India Gold 

At the Wedding Sutra Influencer Awards 2021

Mumbai, December 2021: JW Marriott Mumbai Sahar hosted the prestigious Wedding Sutra Influencer Awards 2021 - Venues Edition, attended by the crème de la crème of the Wedding Industry, Mumbai Society, Luxury Mavens & Influencers and Top Hoteliers.

The stunning celebration co-hosted by Mr. Kunal Chauhan, General Manager of JW Marriott Mumbai Sahar and Mr Parthip Thyagarajan, CEO WeddingSutra.com on the 21st of December honored the innovation, quick adaptation, and perseverance of hotels hosting big and small weddings and fabulous social & wedding venues! 

The team at JW Sahar was honored to be bestowed with the award for the Best Wedding Venue in India – Gold. 

The event witnessed an extravagant culinary showcase featuring global delicacies orchestrated by our expert team amidst lush décor at the Gulmohar Lawns. Chef Dane Fernandes the newly appointed executive chef and his team curated a stunning Strawberry Studio with the season’s special decadent desserts such as Baked Cheese Cake, Strawberry Pectin Jelly, Strawberry Caramel Mille Feuille, Honey Balsamic Macerated Strawberry Skewers, Chocolate Dip Strawberries, Strawberry Pavlova and much more.

On this occasion Mr Kunal Chauhan, General Manager JW Marriott Mumbai Sahar says “Wedding Sutra Awards are one of the most prestigious awards in the wedding industry. It is a proud moment for us to be hosting this exceptional evening recognizing the best talent in the industry and we are honored to receive the award for the best wedding venue in India. It will be our endeavor to continue creating memorable and magical weddings.”

Present at the elegant celebration were Madhoo, renowned Bollywood actress, music director Anu Malik and his daughter Ada Malik, actresses Tanisha Mukherji, Laila and Sundari Khan, a special performance by singer Shweta Shetty, designer Nachiket Barve, Yash Dongre - Head of Business at House of Anita Dongre, business scion and entrepreneur Samarth Bajaj, hotelier/ entrepreneur Jimmy Mistry, ace makeup artist Kajol R Paswann and well-known bollywood stylist Eesha Amin.

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 on www.jw mumbai.com. For social media updates, follow us on Facebook, Instagram and Twitter on @JWSahar. For more information, follow us on LinkedIn, YouTube, Google Plus. 

About Marriott International
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

Pastry Chef of the Year makes New Year & Christmas special with his European blend

Pastry Chef of the Year makes New Year & Christmas special with his European blend  

New Delhi, January, 2022: The season of merriment is right here and no festive get-together is complete without a lavish spread of savoury and sweet things! So, as we begin 2022 with some scrumptious delicacies, look what has caught everybody’s attention.

Pastry Chef of the Year by IHE2021 and The Executive Pastry Chef at Le Meridien, Chef Vivek and his team have curated delightful New Years' and Christmas delicacies; from splendid Bread & Champagne Bottle showpiece, Traditional Plum Cake, Stollen Bread, Panettone Bread, Pandora bread, to Yule log Cake, Mince pie and many more satiating offerings to sparkle the festivities at Longitude pastry shop.

Guided by the passion to go beyond the stereotypical box of sweet creations, Chef Vivek has carved a niche for himself in the culinary world by artfully blending modern European and French classical pastry techniques to cater to the Indian palate. Christmas was no exception, his creations with interesting combinations of flavors, fascinating aesthetics, and impeccable traditional techniques of fruit mixing for at least two months in advance before Christmas have awakened the most magical and poetic side of holidays. 

With the festive spirit at the fun-filled events and absolutely appetizing recipes of irresistible cakes, 24th-25th December marked the tremendous gala night and the brunch for everyone, including food bloggers and prominent guests in the hotel. Christmas delicacies like mulled wine and warm gingerbread tempted the guests, and everything included sugar-free, dairy-free, gluten-free, and eggless categories to cater to everybody’s needs. 

Sharing his thoughts on New Years' eve, Chef Vivek Chauhan said “I am elevated to receive the tremendous responses from my guests. I am happy that the hospitality industry has been proactive to engage and cheer up the people during these unprecedented times, wherein they get the chance to dwell into good food & a good mood with loved ones. Also, I want to give my heartiest thanks to my team and Shefali Singh (PR Manager) and my family for their constant support.” 

Chef Vivek's goal remains to continue the onward graph of the Indian Culinary scenario and the Pastry arts field in India to rise the greater heights on the world map and ensure that the present and future of India continue to define and redefine the world of Chocolates and Desserts. 

About Chef Vivek:

A patissier and chocolatier, Chef Vivek Chauhan is a highly accoladed Patisserie Chef with an illustrious experience of 22 years, currently associated with Le Meridien Hotel, New Delhi. An IHM, Gwalior graduate in Hotel Management, Chef Vivek's passion to learn beyond stereotypical creations and reinventions has allowed him to work with Michelin Star Chefs Allyn Williams and Chef Eric Chavot & others of International Reputees. His culinary experience includes his incredible years at various prestigious properties - Taj Mahal Hotel, One Aldwych, London, The Lancaster London, the Hilton London Heathrow Airport Terminal 5, The Westbury Mayfair, London, and The Imperial, New Delhi. Chef Vivek is a recipient of multiple honours and awards; most notable among them is the most recent‘ Pastry Chef of the Year 2018' conferred upon by ICF. He has also hosted opulent dinners for the Association of Pastry Chefs and Craft Guild of Chefs in the UK.

View this post on Instagram

A post shared by VIVEK CHAUHAN (@vchauhan.1977)

Eclat Insights | The 'ShowRoom Of The Day'​ Concept & Other Amazing '1 Thing'​ Ideas To SuperCharge Your Processes

I think the book 'The One Thing' by Gary W. Keller & Jay Papasan is a wonderful life philosophy to live by. The core is simple, focus on one thing.

Some other insights become available once this one seeps in:

• Once you know the 1 thing that is most important, do it repeatedly, with excellence & deliberate practice.

• Once you have reached the high point in that 1 thing, 10X it. Do it more, do it faster, do it cheaper, do it with lesser constraints or find new ways to do it or just do it a lot.

• Once the 10X is achieved, add to it. This is something like habit stacking. Once the 1 thing becomes second nature, add another 1 thing to the stack.

• Repeat the entire process. Success is built sequentially.

Why is it relevant to the Hospitality & Service Industries?

There is so much that can go wrong that a large part of the industry tends to try and do everything from the notion of 'no complaints'. As long as no complaints are coming, everyone seems to think they are doing a great job. While this may be true in non-delight sectors, delight requires more.

Strengthening everything takes time though. If you can isolate a task, a process, that creates a large difference in delight, then you can bring about the change faster. Once that change occurs, it stays for life to be used across more and more processes or tasks. Once you start to see what matters, you are changed for life.

Actionable Insights

The ShowRoom Process

Let's start with something small, yet powerful. Every day, across hotels, someone is showing a room to a prospective buyer/client/guest. Usually, this is the Sales or Front Office.

In most cases, the room that is clean and available (i.e. not blocked for an arrival) is shown. The logic is, all rooms should be in a good enough condition to show to guests.

We think, there is a better way. This is the process we prescribe

**Process Name | Showroom Process**

Reason for Process: To ensure the hotel is showcased to all prospective guests/customers to the highest standards. To ensure no arriving guests get a room that has been shown to a prospective customer but not refreshed.

 **Process Detail**

• Every day 1 room in each category (based on availability) will be termed a showroom. The showroom will be ready by 0900 hrs in all aspects. The showrooms will be made OS (out-of-service) on the system.

• The showroom will be prepared to the highest standards with all amenities & goodies.

• The Showroom keys are to be made (in case of automated ones) and kept ready at the front desk.

• The Service Manager will check all the showrooms.

• All Walk-In guests or guests that come to visit or inspect the property will be shown the showrooms.

• The Sales / Ops team showing the room will make a note of anything that could be improved or is not as per standards. This will be relayed to Housekeeping.

• HouseKeeping will refresh the room after each show visit.

• The showrooms will be taken back into the inventory at 1800 hrs or if occupancy demands it.

• A report will be generated for the number of showings in a day, details of the visit and follow up required.

• This can be done for each room category in the hotel.

Once the hotel has mastered the ShowRoom concept, it is time for 10X. All rooms should be then made to ShowRoom standard and Sales should be allowed to take any room for viewing.  

You can also 10X this by adding recognition or awards for the teams that create zero-error ShowRooms.

You can do this for other departments & processes too. For example, use the same template to do a ShowRoom Table in your restaurant. Make sure one table every day, is perfect in every regard. Once that is achieved, 10X it. IRD, Kitchen, Laundry, Car Service, you name it, you can do this.

Want to make this WOW? 

You can use the same concept of 1 thing, for skill or even things like grooming. Get your team members, to focus on 1 key skill, something that can make everything else better and get them to improve on just that skill.

For example, if email management is the skill that will make everything in Reservations or Sales better (more time, peace of mind, no missing details etc), then focus only on that 1 thing.

In Banquet Operations, for example, if you can make your Function Sheet better and better, you will find it makes everyone's life easier. 

Reward progress. Reward someone 10Xing it. Acknowledge that this will take time but the effort is worth it. 

Something you can do right now is to make a list of 3 things / 3 skills that if you improve, you will improve everything or make everything else at work easier. Then choose the No 1 in that and go after it with a vengeance. 

Send me that 1 thing and let me coach you in first getting it to world-class levels and then 10Xing it. I am 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

New Opening | Dubai’s Emaar unveils Vida Beach Resort, its first hotel in Bahrain

Vida Hotels and Resorts has announced the opening of Vida Beach Resort Marassi Al Bahrain, the first Vida resort to open outside the UAE and Emaar’s first hotel in the Gulf kingdom.

The resort is an integral part of a larger development known as Marassi Al Bahrain development, a complete urban and real estate destination located in Marassi.

Located on the Marassi beach front, with direct access to the beach and upcoming Marassi Galleria Shopping Mall, Vida Beach Resort Marassi Al Bahrain has 157 rooms and 141 serviced residences.

New Opening | Ginger signs a new hotel in Goregaon, Mumbai

Ginger expanded its footprint in Mumbai, the financial capital of India, with the signing of a new hotel in Goregaon. The hotel is designed around the brand’s lean luxe design and service philosophy of offering a vibrant, contemporary, and seamless hospitality experience to its guests.

Commenting on the signing, Deepika Rao, MD & CEO, Ginger Hotels, said, “Mumbai is a very important market for Ginger. With the addition of this hotel, there will be five Ginger hotels in the city including two under development. We are delighted to partner with Pen Workers Seating Company for this property.”

Goregaon is one of the key commercial hubs in Mumbai with major Corporate & IT parks, shopping malls and industrial zones. The 104-key hotel is strategically located in Goregaon with convenient access to the Bombay Exhibition Centre and Film City. The hotel will feature Ginger’s newly designed signature rooms and Café Etcetera – the all-day diner. The hotel is slated to open by Q1 2022.

With the addition of this hotel, Indian Hotels Company (IHCL) will have 12 hotels in Mumbai, including four under development.