Appointment | Rayan Aranha appointed as General Manager of Novotel ibis Chennai OMR and Novotel Chennai SIPCOT

Rayan Aranha has been appointed as the General Manager for Novotel Chennai OMR, ibis
Chennai OMR and Novotel Chennai SIPCOT.

An industry veteran, Rayan has over two decades of hospitality experience in Sales, Marketing, Distribution and Operations.

Rayan is currently in his 10th year at Accor India, where he started as the Director of Sales and Marketing at Grand Mercure Bengaluru and later moved to various hotels such ibis Mumbai Airport, Pullman and Novotel New Delhi and Grand Mercure Mysuru as head of operations.

His most recent assignment was with Grand Mercure Bengaluru as the General Manager.
Rayan Aranha holds a bachelor’s degree in Journalism and is an alumni of SP Jain and IIMBengaluru.

He was also part of AccorHotels’ prestigious International Hospitality Management Program (IHMP), run by Academie Accor Singapore. He was awarded the General Manager of the year for Accor India in 2019.

Rayan likes to unwind in his home kitchen, creating delicacies for his friends and family. He
is also an avid traveller who is in constant search of unique culinary experiences.

Appointment | Anuj Chaudhry joins Grand Mercure Bangalore as its general manager

Chaudhry has a career spanning over 16 years in hospitality management and business leadership. He is a seasoned professional who has worked across markets in Hyderabad, Bangalore, Kolkata and Delhi NCR. Together with exceptional leadership skills, a comprehensive understanding of the business and an innovative mindset, Chaudhry will lead the hotel’s overall performance and growth.

He began his career with the Taj Krishna in Hyderabad, and later joined the Accor India team at its flagship hotel Novotel Hyderabad Convention Center and Hyderabad International Convention Center as an assistant manager - front office. At Accor, he took charge of various leadership roles in the rooms division and overall hotel operations in Bengaluru, Kolkata and Delhi. His most recent assignment was at ibis Gurgaon Golf Course Road as a general manager.

Chaudhry is a hospitality graduate from IHM Aurangabad, and also an alumni of ‘GM Pass’ 2012, Accor International’s career development programme for future general managers. Over the years, he has been the recipient of several awards and recognition, which includes the ‘General Manager of the Year’ Accor South Asia in 2018 He is also Accor India’s country champion for RiiSE, Accor International’s network in support of gender equality, diversity and inclusivity.

Appointment | Mr. Anand Prakash Ravi elevated as the Director of Food and Beverage Novotel Hyderabad Convention Centre,Hyderabad International Convention Centre (HICC

Novotel Hyderabad Convention Centre (NHCC) & Hyderabad International Convention Centre (HICC): Mr. Anand Prakash Ravi, Food and Beverage Manager at Novotel Hyderabad Convention Centre and Hyderabad International Convention Centre has been elevated as the Director of Food and Beverage of the complex. Anand has been associated with Accor since 2013 and started his career at Accor with NHCC & HICC. His influential mastery at discharging services in Food and Beverage section has been widely applauded.

Anand has a proven track record of 18 years of rich & extensive experience managing restaurant, convention & banquet, hotel bar and lounge Food &Beverage (F&B) Operations in National & International hotel brands like Accor, Marriott and the ITC.

He is an expert at planning as well as implementing the quality parameters in F&B service in line with the national and international guidelines to improve service performance. He is proficient in managing menu planning, new food concept and theme-based cuisines, health & dietary preferences. He is a creative & open-minded person with the knack for innovation in the F&B space.

Speaking on the appointment Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “We are extremely delighted to announce the promotion of Anand Prakash Ravi, as the Director of Food and Beverage. His Proven abilities in delivering value-added customer service and achieving customer delight by providing customized products, will further boost up the guest experience at the property. His immediate task will be to take up the refurbishment project of one of the specialty outlets and re-launch.  

About Novotel-

Novotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites, and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centers. Novotel, which has over 530 locations in more than 60 countries is part of Accor, a world-leading hospitality group consisting of more than 5,200 properties and 10,000 food and beverage venues throughout 110 countries.

New Opening| Choice Hotels India announces the launch of Comfort Inn Coral River Pathankot

Choice Hotels India announces the launch of

Comfort Inn Coral River Pathankot

Located in the picturesque town of Pathankot, Comfort Inn Coral River offers quality accommodation and impeccable personalized services.

Choice Hotels India adds another glorious property to its portfolio with Comfort Inn Coral River in Madhopur near Pathankot further strengthening its presence in the Punjab region after Patiala, Bhatinda, Amritsar, and Zirakpur. Strategically located at the meeting point of Punjab, Himachal Pradesh, and Jammu & Kashmir, Pathankot serves as the gateway to numerous popular tourist destinations including Dalhousie, Chamba, Kangra, Dharamshala, Mcleodganj, Jwalaji, and Chintpurni.

Mr. Vilas Pawar, CEO, Choice Hotels India, said, “Punjab has a huge potential for leisure and business propositions. The region is culturally rich and a favorite destination for tourists. Holding up with our promise to offer an international experience with warm hospitality at best value proposition strong, we are elated to add yet another property in the city of Pathankot”.

Mr. Dinesh Mahajan, Owner of Comfort Inn Coral River, a progressive Farmer, Environmentalist, Hotelier, and Horticulturist said, “We are proud of our association with Choice Hotels, and we endeavour to offer the best accommodation and service experience in the region. The USP of our resort is the location and the view. Together with Choice Hotels, we are set out to offer value for money accommodation with impeccable service

Comfort Inn Coral River showcases modern guest rooms with high standards of amenities, understanding the quintessential needs of the guests. With picturesque views of the river, an around-the-clock in-room dining facility, high-speed internet, a business center, laundry, and a host of other services, the hotel is ideal for business and leisure travelers.

The multicuisine restaurant River Vista serves Indian and Continental delicacies with buffet and ala carte options to choose from. Adore the mesmerizing views of the river while you dine at the restaurant. Unwind at Oasis, an uber-chic bar serving refreshing drinks and an array of nibbles.

The hotel also features a banquet hall, Baithak - fully equipped to host your conferences, meetings, and social gatherings and can hold up to 150 people. 

Our commitment to hygiene and warm hospitality will ensure that your stay is cherished forever.

About Choice Hotels India  

Choice Hospitality (India) Pvt. Ltd.                   

Choice Hotels India is part of Choice Hotels International, one of the largest and most successful lodging companies in the world. Choice Hospitality India Pvt. Ltd is a wholly-owned subsidiary of Choice Hotels International one of the largest and most widespread lodging franchisors of the world with over 7000 hotels across the globe. The brands of Choice Hotels in India are Clarion™, Quality™, Comfort™, Ascend Hotel Collection™, and Sleep Inn™. These brands offer an unbeatable choice covering the market segment from full service, upscale to limited-service mid-scale hotels.

Choice Hotels International

Choice Hotels International (NYSE: CHH) Choice currently franchises more than 7000 hotels, representing more than 500,000 rooms, in more than 35 countries and territories. Ranging from limited service to full-service hotels in the economy, mid-scale and upscale segments, Choice-branded properties provide business and leisure travellers with a range of high-quality, high-value lodging options throughout the United States and internationally. For more information on Choice Hotels, visit the company’s Website www.choicehotels.com.

Ingredient Ideology | Brown Bread To Good Health By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Brown bread is bread made with significant amounts of whole grain flour, usually wheat, and sometimes dark-coloured ingredients such as molasses or coffee. In Canada, Ireland and South Africa, it is whole wheat bread, in the Maritimes and New England, it is bread made with molasses. Brown bread is made up of wheat flour at atta which makes it free of extra carbs and calories. This makes brown bread fit for the Keto diet as well. Also, it is rich in fiber and other nutrients. Brown bread has fibre, vitamins and minerals, making it a healthy choice. It helps keep blood sugar level in check, regulates bowel movements and helps in reducing cholesterol. It also reduces hypertension, risk of stroke, gastrointestinal disorder and obesity. Moreover, it's also low in calories.

Consuming wholemeal bread in moderation should not cause weight gain, but it will provide the necessary energy for the body. However, a person who wishes to manage their weight or lose weight should consider the following points: Taking in more calories than the body needs for energy will lead to weight gain. Brown bread is made up of the entire wheat grain which is high in vitamins, minerals and proteins whereas white bread is made up of only the endosperm which is rich in proteins and carbohydrates. Hence, brown bread is considered healthier than white bread.

In one study, people on a lower-calorie diet that included whole grains, such as whole wheat bread, lost more belly fat than those who ate only refined grains, such as white bread and white rice. Whole grains provide more vitamins, minerals, and fiber than refined. But overdoing whole wheat bread can add pounds, too. A fibre-rich diet helps to maintain bowel integrity and can also aid in reducing bad cholesterol. However, when choosing brown bread, make sure you read the label because contrary to belief, brown bread doesn't automatically mean it's 100 per cent whole wheat bread. A little awareness and eye for detail can help us go a long way when it comes to eating wise and choosing genuine stuff. Do check out a few of my interesting ideas using brown bread in sandwiches/ filling bites/ mini meal options.

Here are a few uses of Brown Bread which can be useful in our Kitchens:

• Brown bread for breakfast: there are a number of ways in which brown bread can come handy for morning breakfasts from a brown bread toast, to toasted brown bread slices loaded with avocado, eggs and more. Brown bread upma with a touch of spice and nuts, seeds etc are a good way to start the day.

• Brown bread for lunches and dinners: planning a light meal, a quick bite concept, sizzle it up with brown bread as a component which can add a varied touch and feel to the menu plan. From canapes to open sandwiches and lunchbox concepts, brown bread can be very useful when it comes to consuming wise meals.

• Brown bread for snacky meals: an assortment of high tea, evening snack bites, toasts and treats are a good choice to dress up using brown bread. It is not only filling, nutritionally balanced but also adds a great satiety value when it comes to light bites.

• Brown bread for sweet dishes/ desserts: a popular bread pudding, shahi tukda, double ka meetha and more can be easily dished out using brown bread in place of the regular white bread and making a few changes in the recipes with a healthy touch to it can create wonderful sweet delicacies to savour as well.

Here are a few of my all-time favorite recipes using Brown Bread.

Recipe-1] HEALTHY MASALA TOASTS

Ingredients:

Brown bread slices- 10-12 no

For the topping:

Oil- 2 tsp

Butter-1-2 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Tomato- 1 small chopped

Green capsicum- ½ chopped

Boiled sweet corn- ½ cup

Celery-2 stalks, chopped

Salt to taste

Black pepper powder to taste

Mixed herbs- ¼ tsp

Chili flakes- ¼ tsp

Chaat masala-1/4 tsp

Tomato ketchup-2-3 tbsp.

Tabasco/Capsico sauce- ½ tsp

Peanut butter-2-3 tsp

Cheese-2-3 tbsp. grated

Method:

1. Prepare all the ingredients for the masala toasts as listed above.

2. Trim the sides/crusts of the bread a little and cut them into fancy shapes as desired. At times I do it in one piece and then after being toasted cut them into sharp triangles/squares or so and serve them.

3. While some prefer to toast the slices a little before placing the topping for final plating, we also at times do it without prior toasting as well.

4. Apply a little butter and peanut butter/ tomato ketchup in combination with a little chili sauce on the bread slices and keep aside.

5. In a pan saute the garlic, onion, capsicum, corn, tomatoes for a few mins, add in chopped green chilies if desired as well along with the seasonings, herbs, chili flakes and cook for 2 mins. remove and keep aside.

6. Spoon over the prepared topping on the bread pieces and sprinkle a little cheese over and place them on a baking tray in a pre-heated oven at 180 deg celsius for 3-4 mins or until nicely toasted and cheese melts on the top. Remove and serve hot with dips/sauces of your choice. Add non-veg toppings like boiled chopped chicken/ boiled eggs, sausages etc as well.

Recipe-2] COLD CUTS & VEGGIE SHEETS

Ingredients:

Brown bread – 10-12 slices

For the spread: any one or a combination.

Butter- 2-3 tbsp.

Cream cheese- 2-3 tbsp.

Mayonnaise sauce- 2-3 tbsp.

Pesto sauce- 2-3 tsp

Chili garlic mayonnaise-2-3 tsp

For the fillings: any 1 or more choices.

Cheese slices- 4-5 no

Sliced ham/ chicken ham- 2-3 slices

Sliced salami/ chicken salami-4-5 slices

Boiled chicken breasts- 3-4 slices

Double fried eggs – 2-3 no cooked

Boiled eggs- 2-3 no, sliced

Tomato slices- 4-6 no

Cucumber slices- 4-6 no

Onion slices- 4-6 no

Assorted lettuce leaves- 1 cup

Choose between iceberg lettuce, Lollorosso lettuce etc

Salt and pepper to taste

Sliced black olives/ green olives

Sliced jalapeno peppers

Fresh basil herb/ parsley etc.

Method:

1. Pre-prep all the ingredients for the loads between the sheets.

2. Pre-cook and prepare all the ingredients for the sandwich filling [ roasting/ boiling/ steaming/ panfrying etc can be done]

3. Slightly toast the brown bread slices and apply a choice of your spread individually or in a combination of spreads.

4. Place the lettuce leaves on the bread pieces, now arrange the cold cuts/ ham, salami slices and add ons like chicken and veggies.

5. Sprinkle light seasonings on the veggies, cheese slices etc and add the olives/ jalapenos etc as well in between the layers to add some tartness in the sandwich.

6. Close the sandwich and either cut and serve as it is or lightly toast/grill it and then serve with french fries, coleslaw etc.

Recipe-3] CORONATION SANDWICH TRIANGLES

Ingredients:

Brown bread- 10-12 slices

For the choice of spread:

Butter- 2-3 tsp

Cream cheese- 2-3 tsp

Mayonnaise-2-3 tsp

Pesto sauce- 2-3 tsp

Mustard mayonnaise- 2-3 tsp

Hung curd and mint spread-2-3 tsp

For the filling:

Veg options:

Lettuce leaves- 1 cup, assorted

Carrots- ½ cup small cubes, boiled

French beans-3-4 no, cut and boiled

Green peas-1/4 cup, boiled

Boiled potatoes-1/2 cup, cut into small cubes

Pineapple-1-2 slices, cut into small cubes

Cream cheese-1-2 tsp

Salt and pepper to taste

Veg mayonnaise- ½ cup or hung curd with pesto.

Sliced tomatoes- 3-4 no

Sliced cucumber-3-4 no

For the filling:

Non-veg options:

Assorted lettuce leaves- 1 cup, assorted

Boiled eggs-2-3 no, cut into small cubes

Boiled chicken- 1 cup, cut into small cubes

Sliced/chopped chicken sausages-1/4 cup

Salt and pepper to taste

Egg mayonnaise-1/2 cup

Pineapple -1-2 slices, cut into small pieces

Cream cheese-1-2 tsp

Sliced tomatoes- 3-4 no

Sliced cucumber-2-3 no

Method:

1. Prepare all the components of the brown bread loaded sandwich.

2. Assemble and pre-cook all the ingredients as listed for the various parts of the sandwich.

3. Veggies/non-veg options can go a long way when it comes to making a choice for example- soya keema tikkis, paneer Hariyali kabab slices etc can also be placed in between the bread slices. Similarly, for non-veg we can use tuna fish as well, sliced chicken tikka in a little schezuan mayonnaise also goes well.

4. Assemble all the parts of the sandwich starting from slightly toasting the bread slices, applying the spread and then layering.

5. Grill/toast before serving as well and offer it with tomato ketchup/ dips/ sauces and chips.

Recipe- 4] PEA & TOSSED SALAD SANDWICH

Ingredients:

Brown bread slices- 10-12 no

For the choice of spreads:

Almond butter- 2-3 tsp

Peanut butter- 2-3 tsp

Mustard butter- 2-3 tsp

Olive and parsley mayonnaise-2-3 tsp

Chili garlic mayonnaise-2-3 tsp

For the filling:

Assorted lettuce leaves- 1 cup, iceberg lettuce/ Lollorosso lettuce/ fresh salad leaves as per choice.

Chickpeas- ½ cup boiled

Black eye peas- ¼ cup boiled

Salt and pepper to taste

Shallots/onions- 2 tbsp. chopped

Green chilies- 1 tsp chopped

Boiled cubed potatoes-1/4 cup

Tomatoes-2-3 tbsp. chopped

Mint leaves- 10-12 no 

Parsley-1-2 tsp chopped

Lime juice-2 tsp

Hung curd- ½ cup

Mustard paste-1/4 tsp

Capsico/tabasco-1/2 tsp

Method:

1. Prepare all the ingredients for the sandwich recipe as listed.

2. Complete all tasks related to pre-cooking of the ingredients for the recipe before proceeding.

3. Slightly toast the bread slices a little and apply a choice of spread on the bread pieces.

4. In a mixing bowl, combine together the peas and all other ingredients for the tossed veggie option.

5. Add seasonings to taste, hung curd etc and bind it all up well into a sandwich filling.

6. Portion out the filling in between the bread slices and sandwich them cut them into smaller pieces and serve it immediately. For non-veg options, we can choose between reshmi malai chicken kababs, sliced tandoori fish, chinese style garlic pepper prawns and more.

Recipe-5] TUNA SALAD SANDWICH

Ingredients:

Brown bread slices- 6- 8 no

For the choice of spread:

Peanut butter- 2-3 tsp

Mustard butter- 2-3 tsp

Olive and parsley mayonnaise-2-3 tsp

Butter-2-3 tsp

Walnut – chili butter-2-3 tsp

For the filling of the sandwich:

Tuna fish- 1 cup, tinned/canned- drained

Onions/ shallots- 2-3 tsp chopped

Green chili-1 tsp chopped

Green capsicum-2-3 tsp chopped

Gherkins- 1-2 tsp chopped

Parsley/ coriander/ mint- 2-3 tsp chopped

Lime juice-1-2 tsp

Mayonnaise-1/2 cup

Grated cheese-2-3 tsp

Olives- 2-3 tsp sliced

Mustard paste-1/2 tsp

Sliced tomatoes- 3-4 no

Sliced cucumber-3-4 no

Add ons/ variations:

Boiled diced potatoes/ grilled paneer/ tofu for veg/ roasted sliced sweet potato slices/ assorted mixed veggies.

Method:

1. Prepare all the ingredients for the tuna salad sandwich recipe as listed above in order to assemble all in one.

2. Tuna fish is available in tinned/canned options preserved in brine solution/ oil preserve as well, ensure to remove all the liquid content from the fish before being mixed into the sandwich filling.

3. Slightly toast the bread slices and apply a little butter or spread of your choice on the pieces. Now in a mixing bowl, combine together the tuna fish with all other ingredients and give it a nice mix.

4. Place a few lettuce leaves on the brown bread slices and then spoon over the creamy tuna mixture and place a few sliced veggies as desired for color/ crunch and taste.

5.Close the sandwich and secure the filling well, cut into pieces as desired/ serve immediately with finger chips/ ketchup etc.

Recipe- 6] PEPPERED CORN CAPSICUM SANDWICH

Ingredients:

Brown bread slices- 10-12 no

For the choice of spread:

Butter-2-3 tsp

Cream cheese- 2-3 tsp

Minted mayonnaise- 2-3 tsp

Chutney mayonnaise- 2-4 tsp

Schezuan mayonnaise- 2-4 tsp

Hung curd with pepper- 2-3 tsp

For the filling/stuffing:

Oil-1 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Sweet corn-1/2 cup boiled

Green capsicum-1/2 no chopped

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes- ½ tsp

Cheese- 2-3 tbsp. grated

White sauce-1/4 cup

Parsley- 2-3 tsp, chopped

Other add on options:

Sliced cheese-2-3 no

Sliced roast chicken slices- 2-3 no

Sliced jalapenos/ olives- 2-4 no

Tofu/ paneer slices, grilled- 2-3 no

Aloo tikkis/ Hariyali chicken tikka- 4-5 pieces

Method:

1. Prepare all the ingredients for the yummy fix up brown bread sandwich.

2. Slightly toast the brown bread sandwiches and apply a little spread of your choice as per the list.

3. Heat oil and butter in a pan and saute the garlic, onion for a few seconds, add in the capsicum, corn and saute for 1-2 mins.

4. Add in the seasonings, herbs, chili flakes, and mix, add a little cream cheese/ white sauce if desired as well to make it a little binding up by itself.

5. Turn off the flame, remove the filling into a plate, slightly cool it down a little, add little cheese mix and place it in between the bread slices and cover them.

6. Place the sandwiches in between a hot grill/ toaster and cook it until lightly browned, apply a little butter if needed and cut into triangles/ squares and serve hot with chips/ potato wedges/ tossed salad/ coleslaw.

Avani Hotels Reimagine Krabi with the Launching in Koh Lanta

Avani+ Koh Lanta Resort at a glance:

• The Lanta island is just 70 km south of Krabi International Airport and accessible via a 15-minute ferry crossing;

• The resort redesign is led by a Thai-based PIA design studio that draws inspiration from the heritage of Sriraya or the Lanta Old Town;

• The resort will debut 87 spacious guest rooms and private pool villas decked in Melayu motives and nestled in the pristine peninsula overlooking the Andaman Sea's breathtaking sunset scene;

• The resort will also be introducing three new dining and drinking spots, including the signature Reggae Bar that sits on the rocky beach, offering a beautiful sunset vista across The Andaman Sea;

• For nature lovers, the island doesn't have a shortage of play days with nature ranging from getting sun-kissed on hidden beaches around the island to hopping from the 50 islands from the doorstep of Koh Lanta archipelago or enjoying a slow boat ride in the Mangrove forest.

Offbeat Villas – The largest B2B provider of Villas and Residences worldwide partners with One Rep Global

Offbeat Villas – The largest B2B provider of Villas and Residences worldwide partners with One Rep Global

January 2022 – Offbeat Villas, a leading provider of custom technology for professional trip designers, is pleased to announce its partnership with One Rep Global. Offbeat Villas is a B2B booking portal connecting travel agencies in India and the Middle East with the world’s most unique private residences, villas, homes, and other one-of-a-kind accommodations. 

Available exclusively to the trade, Offbeat Villas offers travel professionals insider access to private retreats spanning a range of price points and global destinations, from beach villas and heritage estates to serviced apartments and ski chalets. In contrast to peer-to-peer home-share platforms, every property available through Offbeat Villas is professionally managed, with a dedicated local staff committed to delivering a higher standard of quality, service, and care.

Through the dedicated Offbeat Villas website, travel professionals can easily search and book residence-style inventory around the world. Trip designers also have access to a range of proprietary tools and services for personalizing stays, crafting custom client presentations, and tracking booking activity. 

“We are excited to grow our global presence in India and the Middle East with the launch of Offbeat Villas,” said Meg Partridge, Chief Product Officer of HVN Travel Group. “We look forward to working alongside professional trip designers in the region to bring this exciting new category of private havens to travelers seeking immersive one-of-a-kind stays worldwide.”

Speaking on this partnership, Hemant Mediratta, Founder of One Rep Global stated, “Offbeat Villas is backed by some great technology and can be a potential game-changer for booking alternate accommodation. Being a B2B only platform, it brings tremendous value to the travel trade with a choice of over 175,000 private residences and vacation homes worldwide. The next few years are likely to see a further surge in travelers booking alternate lodging experiences for a more immersive and experiential stay.” 

Access to Offbeat Villas is via a registration process which is currently being offered on a complimentary basis. For more information on how to create an agency account and book unique private getaways in thousands of destinations, travel professionals can visit www.offbeatvillas.com and contact mayank@onerepglobal.com for a personalized access code.

About Offbeat Villas 

Founded in 2018, Offbeat Villas by HVN Travel Group is a B2B technology company dedicated to empowering professional trip designers with everything they need to deliver authentic, experiential immersions in the world’s most incredible destinations. Specializing in short-term rental accommodations, HVN provides end-to-end software solutions to power a new category of stay – private ‘havens’ that bring together the best of hospitality and home. With a growing collection of havens at every price point around the globe, HVN is setting a new standard for residential stays that deliver the trusted quality, thoughtful design, and professional care required for the way we travel today.

Appointment | Absolute Hotel Services India is pleased to announce the appointment of Ms. Shilpa Joshi as the Director of Sales.

Shilpa has joined Absolute Hotel Services as the Director of Sales.

Shilpa’s educational qualification consists of MBA in Marketing and bachelor’s in mass media – Advertising. She joins in with over 13 years of experience under her belt working across industries like Airlines, Travel trade and Online Platforms covering Hospitality and Sales. Her last assignment was with HRS GmbH, Key Account Manager- Sales, India Region.  

She would be responsible for India region sales for all the properties including strengthening the pan India sales & distribution network.

“We are pleased to have Shilpa join the AHS workforce. Her fresh ideas, assertiveness and experience will add value to our team. We are in the exciting phase of expansion in coming few years and her knowledge and skills will be beneficial to the growth of the organization” said Mr. Shalil Suvarna, VP – Operations & Pre-Opening of Absolute Hotel Services India

Appointment | Sarovar Hotels appoints Manoj Soni as the new chief technology officer

Sarovar Hotels appoints Manoj Soni as the new chief technology officer

Sarovar Hotels has announced the appointment of Manoj Soni as its new chief technology officer. He will be based at the Sarovar corporate office in Gurugram.

Soni has more than 25 years of experience as technology leader for hospitality and media companies. In his new role he will be responsible for the company's digital transformation, overseeing IT operations, integrating new technology, cyber security and risk management.

Before becoming part of Sarovar Hotels, Soni has worked with Oberoi Hotels for more than two decades as head of information technology for various properties of Oberoi Hotels and Resorts. He was responsible for various IT projects at Oberoi Hotels and took several Initiatives like setting up of the IT Data Centre for pre-opening domestic and international Oberoi and Trident Hotels, forming an Internal Competency Team to reduce dependencies on PMS/POS vendors and consolidation of multi property data centres.

Prior to Oberoi Hotels, he was working as the IT head for a publication group. Soni holds an MBA degree in Information and Technology.

FHRAI signs MoU with J&K government to support hospitality infrastructure development

The MoU was signed in the presence of the LG of J&K, Manoj Sinha, Union ministers, Hardeep Singh Puri, minister for housing and urban affairs; Jitendra Singh, Minister of State in the PMO.

The Federation of Hotel & Restaurant Associations of India (FHRAI) has signed a memorandum of Understanding (MoU) with the J&K government to help with the development of hospitality and related infrastructure. The MoU was signed at the Real Estate Summit that was jointly organized by the government of Jammu & Kashmir, the central ministry of housing and urban affairs (MoHUA), and the national real development council (NAREDCO) at the Jammu Convention Centre, recently.

This is the first time a hotel federation of the country is signing an MoU with any State government for hotel infrastructure development. The MoU was signed in the presence of the LG of J&K, Manoj Sinha, Union ministers, Hardeep Singh Puri, minister for housing and urban affairs; Jitendra Singh, Minister of State in the PMO.

On signing the MoU with the J&K government, Gurbaxish Singh Kohli, vice-president, FHRAI said, “With this MoU, we look forward to strengthening further the public-private partnership in the region to leverage on the enormous potential the region has to offer for hospitality and tourism. We are hopeful that this will facilitate the J&K government providing land to FHRAI members for various projects and extending incentives and other benefits as per extant policies and rules. New developments in hospitality will give a strong push to economic growth through increased investments and will create more employment opportunities in the region.”

Kohli also represented the hospitality sector in the country at a forum on ‘Next Destination J&K: Tourism, Films & Entertainment, Logistics, Commercial, Warehousing’ organised as part of the Real Estate Summit.

New Opening | Aman announces new Janu hotel in Saudi Arabia’s AlUla

Janu is a more affordable sister property of Aman Resorts and launches in AlUla in 2022

Aman Resorts has announced a Janu hotel in Saudi Arabia’s AlUla. The brand, which is known for its exclusive five-star properties and estates, has expanded its global appeal and made the brand more accessible through its sister brand Janu.

Janu, which is almost as equally high-end as Aman, is a little less secluded and 30 percent more affordable. Janu launches with three forthcoming hotels which are already under construction. These include AlUla in Saudi Arabia, set to open in 2022.

Chairman and CEO Vladislav Doronin, says the Aman brand is at the pinnacle of hospitality and is stronger than ever. With 32 hotels in 20 countries, nine under construction, and a strong pipeline in place, he said: “The overlap between Aman and its sibling is mutually beneficial; together they offer a total solution for the fluctuating needs and desires of today’s global travel cognoscenti.

“We saw a white space in the market, and we want to push the hotel industry into a new sphere. What with today’s modern fast-paced society, which has seen human connection and communication redefined by the digital world, we wanted to create a new hotel brand with a soul and with the aim of kickstarting human interaction again.”

Janu AlUla’s offerings

Janu is set to be a hotel brand that will deliver “harmony through the dynamic balance of opposites”. Janu stands for ‘soul’ in Sanscrit and offers “an energetic vibe for those seeking greater purpose with inner contentment.”

The contemporary design of each of the hotels will offer large guest rooms, top-quality furnishing, and expansive bathrooms.

The brand will also offer dining, lounge, and bar areas. Its culinary concepts present low-temperature cooking, fermentation, dramatic open kitchens, and countertop displays make for convivial dining experiences that energize the senses.

Expansive wellness facilities will offer experiences and treatments and access to the latest equipment as well as extensive hydro and thermal facilities with a focus on finding equilibrium.

AlUla is one of the oldest cities in the Arabian Peninsula, 1,100km from Riyadh and a landscape steeped in outstanding natural beauty. Sweeping dunes of orange sands give way to rock formations, and the desert is peppered with ancient ruins, date farms and tombs dating back thousands of years.

Eclat Insights | How Did You Make People Feel Today?

I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel. — Maya Angelou

I have always had a journal, I have moved between formats and philosophies of journaling, but logging down things came naturally. It was the same at the Duty Manager's desk. A logbook was central to our functioning. This is not a post about journaling either.

In the journal, I started forming some questions that I would like to answer regularly. This becomes both a process and a checklist. One of those questions is what this post is about - How did you make people feel today?

This is a powerful question to ask yourself.  

The question should make you go over your interactions in the day. Watch the interactions, play them at a slower speed in your mind, watch the other person in those interactions. If they could tell you exactly how you made them feel, what would they say?

How does this apply to hospitality or customer service?

Here is a standard customer service interaction these days.

You complain about something to someone at some company. They either refund your amount, apologise or say there is nothing they can do about your complaint. Then you either curse them or feel justice was done. Sometimes, even after a refund, you are angry. How did that interaction make you feel?

Now, switch. Become the service provider that you are. How does your team, your processes, make your customers feel?

Imagine using this in the following situations:

• At an Indian restaurant, the guest is not served another roti/paratha/naan because she did not order it. The order is only placed when she asks for it and now she has to wait for hot bread. 'How Does a Guest/Customer Feel Right Now?'

• The valet brings back the car from the parking lot. As the guest is about to sit in the car, he notices an old candy wrapper on the mat. Obviously, the valet saw it too but did nothing about it. 'How Does a Guest/Customer Feel Right Now?'

• The guest booked the family suite, reconfirmed it before boarding the flight, was picked up in a hotel car, has two small children who are tired and cranky. The suite is not ready on arrival, but the front desk offers the couple complimentary drinks while they wait, holding the tired children in their arms. 'How Does a Guest/Customer Feel Right Now?'

You can do this for every interaction, every process.

Want To Make This Wow?

Do you have a shift briefing? If you don't, let's talk. You are missing out on approx 1000 awesome opportunities a year to get your team to communicate. Have a staff/team notice board? Have a WhatsApp group for the team? 

If yes, to any of the above, make sure you have someone share 'How Did I Make People Feel Today?' on it, every day.

Make sure everyone does it. You can set up a schedule or you can make sure every team member shares this at least once a week.  

Oh, as the manager/leader, don't forget to thank them for sharing and reward the ones who really went that extra mile. Remember to ask yourself 'How did you make your team feel today?

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

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”.