New Opening | Ahuja Residences opens a 97-room property, AR Suites Jewels Royale in Mundhwa

Providing hospitable accommodation solutions for 40 years, Ahuja Residences has served over half a million customers and aspires to be India’s leading provider of extended-stay and budget accommodations. One of India's premier signatures in the sphere of hospitality and related services, Ahuja Residences offers over 300 properties across the country, with more than 1000 fine suites and rooms dotting the tourist map.

About Ahuja Residences

Mrs. Rashmi Ahuja set up a Bed & Breakfast at her home in 1982 to cater to the demands of visitors to the Asian Games being held in Delhi that year. Many expats stayed at the B&B when relocating to India and would struggle setting up their homes in Delhi. Mrs. Ahuja stepped in to help thereby setting up their apartments. Ahuja Residency, therefore, has been a pioneer in what is now known as the Serviced Apartments segment.  

Jaideep Ahuja, Managing Director & CEO, Ahuja Residences took over the reins of the brand from his mother in 2002. Under Jaideep’s leadership the company forayed into Gurugram while it was still a new destination where MNCs were setting up their India offices in DLFs new iconic towers. The company has grown rapidly in an organic manner since then. 

Ahuja Residences is now one of India's leading providers of quality boutique hotels, corporate housing and serviced apartments in Delhi, Gurugram, Noida, Pune, Rohtak, Ahmedabad, Sri City-Chennai. One of India's premier signatures in the sphere of hospitality and related services, Ahuja Residency offers over 300 properties across the country, with more than 1000 fine suites and rooms dotting the tourist map. The serviced apartments come in categories such as 2, 3 and 4 BHK, Penthouse or 5BHK. AR Suites, a sub-brand, recently launched a 97 rooms property in Pune called AR Suites Jewels Royale 

As an eclectic chain of fine hotels, service apartments and guest houses, appointed with a studied detail to meet the expectations of today's trans-city and intercontinental business traveler, Ahuja Residency is a one stop accommodation provider for people looking for value for money accommodation. Popular with clientele travelling for business or leisure, it has become a recognized brand offering the very best in modern comfort, convenience and value for money.

Over the years Ahuja Residency hotels have been consistently rated among the top performers in their category by Trip advisor and Make My Trip. 

• Key USPs of the company/brand:

• Consistently clean accommodation 

• Prompt & Friendly customer service 

• Great Locations for business travellers 

• Affordable Luxury 

• Reliable on-time service delivery

Service Apartments

Strategically located in some of the finest residential neighborhoods, the service apartments range from compact studios to spacious three-bedroom apartments for families and senior executives. Furnished with an accent on aesthetics, each apartment is high on space, privacy and homely comfort. Intuitively designed for convenience each apartment is provided with fully equipped kitchens, the guests can enjoy the pleasure of cooking in their own private kitchens. 

All the service apartments are equipped with modern amenities and state-of-the-art business aids, air conditioners, colour television with cable connection, dedicated phone lines and broad-band Internet connectivity. They offer high-end facilities like round-the-clock security, 24-hour power back-up, laundry service, and daily cleaning. Some of the apartments are also designed with additional facilities such as a swimming pool, health club and children's play zone.

The brand has service apartments at some of the finest neighbourhoods in South Delhi like Vasant Vihar, Anand Niketan, Golf Links, Defence Colony, Panchsheel Park, Gitanjali Enclave, and also in Sector-44 at Noida and at the condominium complexes in Gurgaon such as Park Place, The Crest, Bel Aire and others. Ahuja Residency has taken up villas at the newly constructed Ashadeep Green Villas project located near Manesar at Jaipur Delhi NH-8 & adjacent to RIICO Japanese Zone. 

Available at value for money pricing and decked with modern amenities befitting a luxury hotel, Ahuja Residency Serviced Apartments are customized with attention to detail to create the perfect home for each guest.

Hotels, Dedicated Corporate Residences and Guest Houses

In the bustling metropolis of Delhi and the emerging corporate hub, Gurgaon, Ahuja Residency provides some of the finest addresses for the business traveller.

Located in the most exclusive neighborhoods of Golf Links and Sunder Nagar in New Delhi, Ahuja Residency Guest Houses are ideal for seasoned travelers seeking a spacious and cost-effective alternative to expensive five star hotels. The boutique hotel blends the efficiency and luxury of a star-rated hotel along with the personalized service and attention to detail. Ahuja Residency Sunder Nagar offers 25 well-furnished and thoughtfully appointed suites and rooms, laid out with contemporary designer furniture, elegant housewares and quality furnishings.  

Set in the sylvan surrounding of the capital's most posh area, the guest houses are minutes away from most major tourist attractions and Delhi's Central Business District. They combine the excitement of a plush retreat with the comforts of a home. 

An international standard budget hotel with modern styling and comfort located in the lush & green surroundings, Ahuja Residency Park Lane Gurugram is an 18 room park facing property conveniently located on Arjun Marg, DLF City Phase 1. Ahuja Residency DLF Phase 2 has similar facilities and a great location with quick access to DLF Office Towers and the domestic as well as international airports, making it popular with corporate travellers.

In addition, our subsidiary company, Yuhi Hospitality Services runs exclusive Japanese hotels across the country. Popular with Japanese travelers, Yuhi operates facilities at Gurugram, Rohtak, Hoshiarpur, Sri City (an SEZ) in Andhra Pradesh and will be launching its operations at Dalsana, near Ahmedabad in Gujarat in January 2022. 

Lime Services, another sister concern, provides property management, deep cleaning, sanitisation and repair and maintenance services. LIME Services provides services in Delhi NCR and Pune.

The brand will soon launch a new boutique hotel "AIR by Ahuja Residences” on 16th January, 2022.  After this, they are also looking to enter the leisure segment by summer 2022

Providing hospitable accommodation solutions for 40 years, Ahuja Residency has served over half a million customers and aspires to be India’s leading provider of extended-stay and budget accommodations. 

Offering innovative, reliable, cost effective and customized services to corporate and individual customers, Ahuja Residency aims to be the brand-of-choice for the value-conscious traveller. Their speciality being accommodations that are contemporary designed, well-maintained, impeccably clean and comfortable at a highly competitive price.

The brand is making conscious efforts in moving towards creating a sustainable, environmentally conscious organization with the opening of their first IGBC Green certified hotel being launched in January 2022.

NEWS| Jit Bose - elected as a "Fellow of IIHM" and becomes member of the "IIHM International College of Distinguished Fellows"

The IIHM (International Institute of Hotel Management) International College of Distinguished Fellows conferred the Fellow of IIHM to 28 global hospitality leaders for their exemplary contribution to their industry at a glitzy virtual event. Streamed over Zoom and YouTube on January 12, the convocation ceremony had Suborno Bose, CEO, International Institute of Hotel Management & CEO, International Hospitality Council, and Prof David Foskett, MBE, chairman - International Hospitality Council, London, coming together to confer the fellowship. 

The IIHM International College of Distinguished Fellows had elected 56 dedicated professionals to become Fellows of IIHM. All of them have greatly contributed to the international hospitality industry in one way or another. The list of distinguished industry stalwarts includes Ms. Camelia Punjabi ( Group Director – Masala World) , Mr. Vijay Thacker – Managing Director – HTL Howarth), Chef. Lepinoy Sebastien (3 Michelin Star Chef Les Amis Restaurant Singapore) to name a few.  

Speaking about the recognition Mr. Jit Bose, Area Director South India, IHG Hotels & Resorts and Director of Sales & Marketing Crowne Plaza Chennai Adyar Park  said “ I look forward to working with IIHM towards contributing to the field of Hospitality Education & continue to excite people to join our industry which has so much to offer” 

Profile : 

Jit Bose is the Area Director of Sales & Marketing South India at InterContinental Hotels Group (South West Asia Region). He is currently based at Crowne Plaza Chennai Adyar Park. Jit has been with the hospitality industry for over two decades and has been with IHG Hotels & Resorts for the last four and a half years. He strongly believes that success comes from building strong teams.  

A strategic, outgoing, and performance-driven leader who provides exceptional leadership to his team resulting in commercial success. He has led many key projects towards successful improvements in customer experience, revenue maximization, market development & executed a number of highly successful campaigns. Proven experience in building highly successful and motivated teams. Recognized for strong business acumen & strategy implementation. Transformed many underperforming Hotels to commercial success through short-term tactical activities and building a long-term vision.

  

Jit is an alumnus of Calcutta University and has done his Post Graduation in Marketing & attended various workshops and Development Programmes conducted by Cornell University.   

He has vast experience in Commercial Strategy, Revenue Management with leading brands like Taj, Hyatt, Leela Palaces Hotels & Resorts, Shangri-La Hotels, Ritz Carlton International & IHG Hotels & Resorts. He has held various senior management positions in his previous assignments In India and Indonesia. His expertise also lies in Pre openings, brand conversions, digital marketing, content creation, and online marketing.  

He has successfully launched the hybrid weddings campaign for his hotel. This innovative product has been a huge commercial success & has generated a lot of media attention in India and abroad. He enjoys training and mentoring. Few of his mentees have already become successful commercial leaders. He is often invited by Hotel schools to share with the students his inspiring journey in Sales & Marketing.   

Jit was awarded "Commercial Leader of the Year in 2019 - India Middle East & Africa Region " by IHG Hotels & Resorts. Won the “ Man of Excellence Award ( Hospitality Industry )– 2021 from Indian Achievers Forum.  

An avid traveler he has visited 24 countries and loves photography. music and exploring new cultures and cuisines.    

Appointment | Two new chefs join The Ritz-Carlton Doha’s STK and B-Lounge

Two new chefs join The Ritz-Carlton Doha’s STK and B-Lounge

The Ritz-Carlton Doha has appointed two new chefs. Italian Giuseppe Sparagna takes on the role of head chef at STK Doha and Lambert Chiang is head chef at B-Lounge.

The hotel says both chefs share a passion for “high-quality ingredients and inventive artistry”.

STK Doha offers choice meats and rare cuts including Japanese Wagyu, USDA prime fillet, and Australian tomahawk, as well as meat-free and plant-based dishes, fresh seafood, and desserts.

Sparagna’s career spans Europe and the Middle East. He said: “I’m really excited to join the STK Doha team and continue to develop the venue’s reputation as a premier location for unrivaled choice and sophisticated atmosphere.”

Lambert Chiang joins B-Lounge

The Ritz-Carlton Doha said Chiang’s “entrepreneurial spirit and enthusiasm for Eastern flavors” makes home the ideal choice for heading up the team at B-Lounge, the hotel’s spot for Asian-fusion fare.

The restaurant serves sushi, sashimi, and ceviche, as well as fresh fish and meats cooked on a robata charcoal grill.

Lambert moved to the region in 2015, when he landed a role in Dubai. He said: “B-Lounge is Doha’s most unique lifestyle concept and I’m thrilled to add my creative touch to the menu and overall experience.”

Ayushakti’s Swadshakti Restaurant Review

We were all born to lead a healthy non–toxic life. But somewhere along the way, we adopted poor choices that moved us away from accessing our very own intelligent system set up in our biological bodies.

Unhealthy food habits and choices of foods contribute to most of the illnesses in our bodies. As Ayurveda clearly defines them as toxins contributed by undigested food, we can call them toxic food waste or AMA. Our liver is the vehicle that cleanses these toxins, which with constant overload, starts getting weaker in its functioning. The weaker elimination of these wastes from the body further damages the liver.

The principles of ancient Ayurveda focus on balancing different types of energy within your body, which is said to improve health.

Unlike many other diets, the Ayurvedic diet provides personalized recommendations about which foods to eat and avoid based on your body type. It’s also popular because the Ayurvedic diet is an eating plan that sets guidelines for when, how, and what you should eat based on your dosha or body type. While each dosha merits its exploration, the idea that you have a unique blend of mental, emotional, and physical characteristics which exist in balance encapsulates the holistic nature of Ayurveda.

On my quest for healing through food, I chanced upon this quaint restaurant located in the Mumbai Suburbs of Malad, known as Sawdshakti. Little did I know that this would become such a great gastronomical experience.

Ayushakti’s Swadshakti restaurant is located right amid a busy locality yet is a pleasant surprise for those looking for a peaceful, nutritious, and sumptuous meal. The restaurant is associated with a renowned chain of Ayurveda centres famously known as Ayushakti and shares the space in their facility. A bungalow with sprawling green trees and nature sounds of a chirping bird, and if that still doesn’t get you excited, ask the Chef for the masala tea/coffee. A delicious yet healthy kadha welcomed us that got my digestive juices flowing and calmed my Kapha.

They boast a vast menu ranging from Indian vegetarian to continental food and is often combined to make customized dishes. They serve the clients that visit for their treatments or walk-ins who can surely enjoy the impeccable food. Their famous Thali is fully-loaded with nutritious thali maize, makai, and a whole grain roti with nutrient-loaded six vegetables. Along with multiple side dishes such as moong bean papad, energy curry, their yellow moon bean curry cooked with coconut curry will kick you out of your afternoon siesta.

Their generous portion sizes make the meal affordable and increase the entire well-being value that one receives. One which makes you feel light even after hours of consuming a whole thali! In a surge of emerging food choices to embrace a healthy lifestyle, especially with the changing times due to the pandemic, Ayurveda has stood relevant and its guiding principles are incorporated carefully during the cooking process.

For example, Chef talks about the in-house Ghee as a replacement for oil or using jaggery to make sweets nutritionally packed, yet those that help you satiate the sweet cravings. Another example includes boiling the Rajma (red kidney beans) along with a white and red pumpkin to balance the Vata element of the Rajma, which also helps cut down the acidic nature. Kokum replaced tomatoes in this dish yet didn’t taste any different than my Grandma’s secret Punjabi recipe, which so far I know as best.

The entire restaurant is regularly sanitized and follows the hygiene protocols. So the ones looking for a day out with a meal or just a quick escapade, this eatery would keep you surprised with their service, taste and choice!pdates in your email for free!

• Shalinni B Gaba; Reviewer for hospemag.me

AyushaktiSwadshakti Restaurant, 563, 1&2, Bhadran Nagar, Road no: 2, Opposite PVR Cinema, Malad West, Mumbai-400064

Appointment | Philip Mahoney appointed as Vice President of Food & Beverage for Accor

Philip Mahoney appointed as Vice President of Food & Beverage for Accor

Accor has appointed Philip Mahoney as Vice President of Food & Beverage for India, Middle East, Africa and Turkey, with the main responsibility to drive the group’s strategy in the region: making food and drink the heart and soul of each of its hotels.

Throughout his 30-year career, Philip has managed hotels in the UK, Croatia and Mauritius for Malmaison, Lonrho, De Vere Deluxe, Radisson Blu and Regent Hotels, before moving into a regional responsibility for Radisson Blu and Hotel Missoni in the UK and Ireland. He then became Vice President Food & Drink for the Radisson Hotel Group for Europe, Middle East and Africa, with an overseeing role for the US and Asia Pacific, based in Brussels, Belgium, a position he held for 6 years.

His last role was Chief Operating Officer for Riverstone, a Goldman Sachs portfolio company developing luxury apartments and hospitality experiences in London, UK, before moving to Dubai to take on his current post.

“We are very pleased to have welcomed Philip Mahoney as our new Vice-President for Food & Beverage,” says Mark Willis, CEO of Accor India, Middle East, Africa & Turkey. “As the leading hospitality group in the region, it comes only naturally to put F&B at the forefront of our strategy for 2022 and the upcoming years, we couldn’t think of a better person than Philip to take the lead!”

Philip Mahoney’s strategy for the group rests on delivering the promise of Accor’s brands for its guests through product and concept development, including overseeing restaurant, bar, and event space design for new hotels and renovations, alongside contributing to Accor’s sustainability commitments.

Moreover, he will work on driving added value for hotel owners through marketing, pricing, and cost optimization initiatives, as well as leveraging concept implementation opportunities through Accor’s portfolio of restaurant brands and partner operators, and finally; cultivating the talent of Accor colleagues through broad-ranging learning programs and the many development opportunities which the region has.

 “I am very pleased to join Accor on this journey and I truly believe we can take big steps forward to enhance F&B across our hotels in the region,” says Philip Mahoney, Vice President of Food & Beverage for Accor India, Middle East, Africa & Turkey”. “In our industry, creating great experiences for customers is our priority and working hand in hand with colleagues is essential in creating these!” 

Ingredient Ideology | Snacky Treats with Savoury Tarts By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Snacky Treats with Savoury Tarts

A tart is a baked dish consisting of a filling over a pastry base with an open-top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. A tart is also referred to as a baked dish consisting of a filling over a pastry base with an open-top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of 'tart', 'flan', 'quiche', and 'pie' overlap, with no sharp distinctions. 

the French word tarte can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie-making. Enriched dough (i.e. shortcrust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner’s pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard/cream, etc.

there are a number of ways in which we can use tarts/ tartlets in both sweet and savoury ways in our recipes/ cuisines and kitchens. Some of the common characteristics of a good tart include that a Tart is a dessert or savory preparation which has a bottom crust and shallow sides. The crusts are made from pastry dough, which is usually made using flour, sugar, unsalted butter, and ice-cold water. The goal is to get a thick, firm, and crumbly crust. The filling is directly added to the crust, which is later baked to make it settle down. One of the most common tart bases used for a long time now is shortcrust pastry, while a Shortcrust pastry dough is a simple recipe used for pies, tarts, and quiche. It calls for just four ingredients—flour, fat, salt, and water—and the ratio of flour to fat is usually 4-to-1 [ has also been modified and or redesigned by many bakers as well] Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor.

We also come across products made with a base of puff pastry/ flaky pastry tarts/ filo pastry sheets can also be used to prepare small tarts shells/ cup like shapes to fill with savoury delicacies and more. The best option today we all look for is the ready to use tarts which are available in a nearby market place. We prefer to avoid doing lengthy steps and time-consuming recipes sometimes in that case this convenience cooking concept really works well for parties / get together etc.

Here are a few interesting and easy to dress up canape concepts that work well as snacks/ starters/ appetizers and more!

Recipe-1] BEET AND WALNUT TARTS

Ingredients:

Tart shells /short crust/ canape cups- 12- 16 pieces

For the stuffing:

Oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 5-6 no sliced

Boiled beetroot- 2 medium-sized, peeled, small dices

Boiled sweet corn-1/2 cup

Feta cheese- 2-3 tbsp.

Salt and pepper to taste

Fresh parsley- 2 tsp chopped

Chaat masala-1/2 tsp

For the final dressing:

Lime juice- 2 tsp

Honey- 2 tsp

Chili flakes- ½ tsp

Spring onion greens- 2 tbsp. chopped

Walnuts-2 tbsp. chopped

For non- veg options:

Boiled chopped chicken- ½ cup

Boiled eggs- 1-2 no cut into small pieces

Method:

1. Prepare all the ingredients for the tarts as per the recipe.

2. The tart shells need to be kept ready to use.

3. To prepare the stuffing for the tarts, heat oil and butter in a pan, add in garlic and shallots and saute them for a few seconds.

4. Add in the corn, beetroot, seasonings, herbs and cook it for 2 mins, turn off the flame and allow to cool a little.

5. Now add in the final dressing ingredients along with feta cheese and walnuts into the mixture, keep the mixture at room temperature.

6. Just before serving the tarts the prepared filling can be stuffed or spooned into the tart shells and can be garnished appropriately and arranged on a platter.

Recipe- 2] CHICKEN CHEESE TARTS

Ingredients:

Short crust tart shells/ filo tarts/ canape cups- 12- 16 pieces

For the stuffing:

Oil-1 tsp 

Butter- 1 tsp

Maida- 2 tsp

Milk- ¾ cup

Cheese- 2-3 tbsp. grated

Boiled chopped chicken-1 cup

Salt and pepper to taste

Red/yellow/ green capsicums- 2-3 tbsp. chopped

Mixed herbs- ¼ tsp

Chili flakes- ½ tsp

Tomato ketchup-2 tsp

Capsico sauce-1/2 tsp

Parsley- 2 tsp chopped

Sliced black/ green olives- 2 tsp

Method:

1. Prepare all the basic ingredients needed for the filling as per recipe.

2. Heat oil and butter in a pan add in the maida and cook it for 5- 7 seconds add in hot milk and stir well, add in the chicken pieces, a little fresh cream as well to enrich the filling, add salt, pepper, herbs, chili flakes.

3. Cook the mixture for 2-3 mins, add capsicums/ olives etc as per choice and mix well, turn off the flame and allow to cool a little.

4. Just before serving place the prepared filling into the tart cups or shells, top with a little grated cheese and place under a hot oven/ salamander to lightly melt the cheese, serve warm.

Recipe- 3] ITALIANO TARTS

Ingredients:

Short crust tarts/ canape cups/ filo tarts – 12-18 pieces

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Ham/ salami- ½ cup chopped

Boiled macaroni pasta-1/2 cup

Green/red/yellow capsicums-2-3 tbsp.

Fresh cream-1/4 cup

Cheese-2-3 tbsp. grated

Capsico sauce- 1 tsp

Salt and pepper to taste

Fresh basil/ mixed dried herbs- 6- 8 no/ ½ tsp

Chili flakes-1/2 tsp

Parsley-2-3 tsp chopped

For veg options:

Crumbled paneer/tofu- ½ cup

Capsicums-2 -3 tbsp. chopped

Soya keema- ½ cup cooked

Boiled mashed potatoes-1/2 cup

Method:

1. Prepare all the ingredients as per the recipe.

2. Keep the tart shells ready to use and then start the filling.

3. Heat oil and butter in a pan, add in the garlic and onions and saute for a few seconds, add in the non-veg/ veg ingredients as per choice and add seasonings, herbs, chili flakes.

4. Cook the mixture for 2 mins, add in the pasta, capsicums, and fresh cream, little cheese and mix well, turn off the flame.

5. Place the filling into the tart shells top with a little more cheese and bake in a pre-heated oven at around 150 degrees celsius for 8-10 mins and garnish with fresh herbs and serve.

Recipe- 4] SPINACH AND EGG TARTS

Ingredients:

Canape cups/ short crust tart shells/ filo tarts- 12- 16 no

For the filling:

Oil-1 tsp 

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Spinach-1 cup, blanched and chopped

Paneer/tofu for veg options-1/2 cup crumbled

Boiled chopped eggs- for non-veg- 2-3 no

Salt and pepper to taste

Mixed herbs- ½ tsp

Flax seeds/ pumpkin seeds- 2 tsp

Chili flakes-1/2 tsp

Capsico sauce- ½ tsp

Tomato ketchup-2-3 tsp

Cheese-2-3 tbsp. grated

Fresh cream-1/2 cup

Mixed fresh herbs for garnish

Method:

1. Prepare all the ingredients as per the listed ones in the recipe.

2. The tart shells to be kept ready to use beforehand.

3. Heat oil and butter in a pan saute the garlic and onion for a few seconds add in the spinach, salt, pepper, herbs, chili flakes.

4. If using paneer or tofu add them in or add in the eggs, mix well add fresh cream and little grated cheese or cream cheese and mix well.

5. Add in the tomato sauce, Capsico and turn off the flame, add in the choice of seeds as mentioned for a little crunch.

5. Now place the filling into the tart shells, top it with a little cheese and flash the tarts into a hot oven for a few mins, around 150 degrees celsius for 6- 8 mins.

6. Remove the tarts from the oven, place them on a serving platter and garnish them appropriately with olives, jalapenos, fresh herbs, micro-greens etc and serve.

Recipe- 5] TIC TAC TOE SPROUT TARTS

Ingredients:

Short crust tarts/ canape cups/ filo tart shells- 12- 16 no

For the filling:

Oil- 1 tsp

Butter-1 tsp

Garlic- 1 tsp

Onion-2 tbsp. chopped

Green chilies- 1 tsp chopped

Boiled/blanched sprouts- 1 cup

Cucumber-1 small, peeled and chopped

Tomato -1 small, chopped

Mint leaves- 12-15 no

Salt and pepper to taste

Roasted crushed cumin- ½ tsp

Chaat masala-1/2 tsp 

Tamarind chutney- 2-3 tsp

Schezuan sauce-1-2 tsp

Tomato sauce- 1-2 tsp

Chopped coriander-2 tsp

Anardana-2-3 tbsp. fresh

Salt and pepper to taste

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Nylon sev/ bhujia sev- 2-3 tbsp. for garnish

Method:

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

2. Keep the tart shells ready to use and then start the filling.

3. Heat oil and butter in a pan saute the garlic and onions for a few seconds, add in the blanched sprouts or raw as well can be added for a better crunch.

3. Add in the salt, pepper, herbs, chili flakes, tomatoes, and cook for 2-3 mins, add in green chilies and turn off the flame.

4. Now add in the sauces, chutney as per taste and choice, add coriander, cucumber and toss it all up.

5. This filling can be served cold as well in ready to eat tarts/cups. Assemble them on a serving platter, garnish with fresh anardana and garnish with mint leaves etc and also add a dash of chaat masala, sev, bhujiya, grated cheese if desired and enjoy it.

Recipe- 6] ALOO BHUJIYA TARTS

Ingredients:

Canape cups/ ready to use tart shells- 12- 16 no

For the stuffing:

Boiled potatoes- peeled and diced

Boiled sweet potato-1/2 cup cubed

Oil-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Spring onion-2-3 tbsp. chopped

Salt and pepper to taste

Water-4-5 tbsp.

Soy sauce- 2 tsp

Red chili sauce-1 tsp

Green chili sauce- 2 tsp

Chaat masala-1/2 tsp

Tomato- 1 medium sized, chopped

Lime juice- 2 tsp

Aloo bhujia- ¼ cup for garnish

Mint and coriander leaves- 2 tbsp. chopped for garnish.

Method:

1. Prepare the tart shells/ canape cups in advance and keep them ready to use.

2. To start the recipe for the filling, heat oil in a pan add in the garlic, ginger, green chilies, onions and saute for 1 min.

3. Add in the potatoes, sauces, salt and pepper, herbs etc to taste and mix well. Add a little water if needed.

4. Cook the potato mixture for 2 mins, turn off the flame, add in the tomatoes, chaat masala, lime juice, mint and coriander and mix well.

5. Just before serving, place the aloo mixture into the canape cups and garnish with mint, coriander and aloo bhujiya and assemble on a serving plate, ready to go.

Marriott Guests Can Now Seamlessly Purchase Travel Insurance When They Book Directly with Marriott

Unique Plans Provide Protection for Guests’ Entire Trip

Today, Marriott announced guests residing in the U.S. can seamlessly ensure their domestic and international travels with Allianz Partners when booking their hotel stay on Marriott.com and the iOS version of the Marriott Bonvoy mobile app. Unlike typical travel insurance for individuals, Allianz Global Assistance plans developed for Marriott can cover everyone staying in the room(s) including friends or family and may provide reimbursement for pre-paid, non-refundable expenses like airfare, expenses incurred during covered travel delays and medical emergencies, and more – providing benefits for much more than just the cost of hotel stays.

Plans available to Marriott guests may include protection for eligible trip cancellation costs due to a covered illness, injury, and more, up to a maximum amount. They may also include benefits for unexpected expenses caused by covered travel delays and trip interruptions such as the cost of rebooking flights, booking an airport hotel room for the night, or paying for a taxi. Depending on the plan purchased, costs for covered emergency medical care during a trip and delayed or lost baggage or personal belongings may also be covered. In addition, the plans can cover other pre-paid, non-refundable trip expenses, such as tours, activities and entertainment and sports tickets.

“Taking care of our guests while they explore the world, has always been a core principle for our company and today’s less predictable travel environment, resulting from the pandemic, has made the need to protect travel decisions more urgent." said Peggy Roe, Global Officer, Customer Experience, Loyalty and New Ventures, Marriott International. “Together with Allianz Partners, we are designing new and innovative ways to provide guests with confidence and peace of mind when they travel. Our industry leading product provides protection for multiple travelers in the party and protects trip purchases beyond the hotel stay. Our new travel insurance product is another example of how we are transforming to provide more thoughtful benefits and value to travelers across their entire trip.”

“We’re delighted to offer Marriott’s valued guests the opportunity to conveniently purchase our award-winning travel insurance and assistance while booking their next stay on Marriott.com,” said Elena Edwards, CEO of Allianz Partners USA. “We’ve created new products just for Marriott customers, and we hope these products will provide travelers with the confidence they need to book their next memorable stay,” added Ricky Horwitz, Chief Sales Officer, Global Travel at Allianz Partners Group.

Other plan benefits include a 24/7 team of multilingual, trained experts to help guests with medical and other travel-related emergencies. Services can include providing destination information, arranging roadside assistance, and making transportation arrangements. Policyholders can also enjoy the benefit of concierge services and take advantage of personal assistance from a team of experts to help get the most out of their travels, like securing tickets to shows, making restaurant reservations and booking spa treatments or a round of golf.

With the launch of this collaboration with Allianz Partners, Marriott guests don’t have to spend valuable time researching and selecting travel insurance. Guests will be given the opportunity to purchase insurance for their trip when they select their preferred hotel on Marriott.com. To provide as much flexibility as possible, there are a range of Allianz Global Assistance policies that vary in price, coverage, and benefits.

When a guest chooses to purchase travel insurance, the cost is added to the total cost of their stay and is charged in a single transaction. Guests have the flexibility to cancel their insurance plan within 15 days of purchase (or more, depending on state and plan) if their travels have not begun. Plans from Allianz Partners on Marriott.com can be purchased upon booking or prior to departure and even include plans that accommodate reservations for a same day check-in. In addition to the seamless purchase experience available on Marriott.com and the iOS version of the Marriott Bonvoy mobile app, it will be available next year in the Android version of the app.

Renaissance Hotels Unveils Its Latest Resort in the Island of the Gods

Renaissance Hotels, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, unveils its second property in Island of the Gods with the opening of Renaissance Bali Nusa Dua Resort. Perched on the hills above Nusa Dua and overlooking sprawling views of the lush green canopy and Indian Ocean, the new resort features 310 stylish guest rooms and four thematic pools, destined to welcome travelers to discover unexpected gems in the tropical destination.

“Nusa Dua has long been a spirited and sought-after enclave in Bali, surrounded by natural beauty, culture, and history,” said Catherine Flint, Director, Global Brand Management, Renaissance Hotels. “We are thrilled to grow our portfolio in the island, bringing our signature spin on the hotel experience to deliver an unexpected adventure through a local frame of mind.”

Drawing inspiration from the grand theatrics of traditional Balinese dances, especially the Barong Dance, the design of the Renaissance Bali Nusa Dua Resort pays homage to one of the oldest forms of performing arts of the island. The newly opened resort is an ode to the richness of Balinese culture, brought to life by the meticulous design work of P49 Deesign. Created as sacred rituals and for entertainment, traditional Balinese dance routines are heavily influenced by nature and guests can discover these highlights in the ‘Good versus Evil’ murals and prints at R Bar, the vibrant industrial-style design at the Backstage, as well as the charming dance performance patterns adorning the backdrop of the ballroom.

The 310 guest rooms and suites are thoughtfully-designed as a tribute to the island’s heritage – with a Balinese mask pattern on the ceiling, a modern invention of ‘Balinese dancer’s head’ gobo light, and turquoise-accented walls for a sense of calm. Featuring breathtaking views of the island, the stylish rooms are seamlessly designed, with spacious bathrooms. A homage to the natural elements of the island, decorative wall ceramics adorn the walls to enhance the look of the space, with a freestanding ivory bathtub as its centerpiece.

Anchoring the six tempting food & beverage experiences at the resort is Backstage, an all-day dining restaurant offering wide selections of local and international favorites at its buffet and live stations. Lion X is a contemporary Chinese restaurant with innovative offerings such as Dim Sum as well as Cantonese and Sichuan cuisine with modern twist. The authentic Indonesian restaurant, Nusantara by Locavore, spotlights the country’s culinary heritage with a fresh look at its regional cuisines. A pottery atelier and cooking lab by day, Tanah Liat transforms by evening into an arts-and-crafts inspired restaurant featuring locally sourced fresh seasonal seafood and plant-based cuisines. Atomic 17 is the resort’s resident pool bar which serves fresh juices and smoothies as well as purist cocktail as the day progresses. Integrating the lobby and lounge, R Bar is where guests can relax and unwind over crafted cocktails, cold-brew coffee, and more by an expert mixologist and barista. As part of the signature Evenings at Renaissance programming – a ritual that ushers the transition of daytime to nightfall – R Bar transforms into an elevated venue where guests and locals can mix and mingle over a full cocktail program and live music every evening.

Guests can relax at The Spa wellness center with treatments inspired by the art of the Balinese healing method or keep up with their fitness regime at the 24-hour gym. Featuring four thematic pools, the main pool is located across the lobby whereas the jungle pool mimics the natural beauty that the island is renowned for – crowned in lush greenery and along a man-made waterfall. The lagoon-like jungle pool is also where The Cove is located, a stunning wedding venue with an aisle stretching right to the heart of the pool.

The resort offers 12,055 square feet of flexible function space to host events for any special occasion. Fully equipped with advanced audiovisual capabilities, the Grand Ballroom can accommodate up to 1,100 persons. Perfect for business meetings, the resort has five event rooms and a maximum of seven breakout rooms. Renaissance Hotels’ R.E.N. Meeting program features a dedicated event team committed to deliver seamless event experiences.

The Renaissance Navigator, the brand’s on-property neighborhood expert, is always on hand to help guests uncover the best local discoveries and the hidden gems that can only be experienced in that destination. For art aficionados, Museum Pasifika showcases artworks about Bali, painted by different artists from all over the world. For the adventurous, Bali Paragliding is a great way to enjoy Nusa Dua with a bird’s eye view. Guests can discover the best that Bali has to offer at At The Corner, where they can find unique selections of local accessories and women’s products as well as Jenggala, a store selling ceramics made by local artists.

The resort also showcases the spirit of the neighborhood through its unexpected design and local collaborations. At the resort, all Front office associates, navigator, and Rbar ambassadors are donned with outfits designed by acclaimed designer Paul Ropp, the iconic Bali-based fashion house, featuring bold and vibrant colors that match with the resort’s design and reflect the Balinese culture.

“We look forward to welcoming business and leisure travelers to discover the unexpected experiences in one of the most inspiring neighborhoods in Bali, as well as curating a relaxing and comfortable stay for them through our design-led spaces and excellent food & beverage experiences,” said Jeffrey Tyler, General Manager.

Situated on the southern part of Bali, Renaissance Bali Nusa Dua Resort is a short 15-minute drive away from the Ngurah Rai International Airport, providing easy access for international and domestic travelers. The resort is also within close proximity to the renowned Nusa Dua Beach for those to enjoy the sun and beach.

Renaissance Hotels participates in Marriott Bonvoy, the award-winning travel program from Marriott International. Marriott Bonvoy members will earn points for their stay at Renaissance Bali Nusa Dua Resort, and at other hotels and resorts across Marriott Bonvoy’s portfolio of 30 extraordinary brands, including all-inclusive resorts and premium home rentals, as well as through everyday purchases with co-branded credit cards. Members can redeem their points for experiences including future stays, Marriott Bonvoy Moments, or through partners for luxurious products from Marriott Bonvoy Boutiques. With the Marriott Bonvoy app, members enjoy a level of personalization and a contactless experience that allows them to travel with peace of mind.

Appointment | Amit Doshi joins Britannia as Chief Marketing Officer

He takes over from Vinay Subramanyam

Britannia Industries has appointed Amit Doshi as Chief Marketing Officer effective 17th January 2022, marking his second stint in the company. He takes over from Vinay Subramanyam who left the bakery foods major in December 2021.

Varun Berry, MD, Britannia Industries welcomed Doshi saying, ‘’I am happy to welcome Amit back to the Britannia family. His cross-sectoral marketing experience will be valuable in taking our innovation mindset to the next level and building consumer delight. I thank Vinay for his invaluable contribution in building purposive brands especially during the difficult times of the last two years, and wish him the very best in his endeavors.’’

With over 17 years of experience, Doshi has expertise in brand marketing, sales, and customer development. In his previous assignments, he was Director, Marketing, Lenovo (India and South Asia) where he gained experience in B2C, enterprise, SMB and the company’s tablet business units. He has also worked with Perfetti Van Melle in the past.

The hotel will be a part of the Sanya Hello Kitty Resort, to be opened by 2025

The hotel will be a part of the Sanya Hello Kitty Resort, to be opened by 2025

CHICAGO (January , 2022) – Keystone Group, a Hong Kong-based conglomerate focused on the development and management of high-quality premier projects in the Greater China region, and Hyatt Hotels Corporation (NYSE:H), a leading global hospitality company, today announced plans for China’s first Hello Kitty Hotel in Sanya, Hainan. The hotel will be developed by the Keyestone Group and added to the JdV by Hyatt brand.  It is expected to open by 2025 as part of the Sanya Hello Kitty Resort – the first Hello Kitty theme park in Hainan Province.

A vibrant addition to the JdV by Hyatt collection of independent properties, the hotel will feature 221 rooms and villas adorned with Hello Kitty designs and other well-known and beloved Sanrio characters. Embracing the JdV by Hyatt brand, Sanya Hello Kitty Hotel will also be home to an exciting range of world-class amenities, including three signature restaurants and bar, a themed ballroom, a swimming pool and state-of-the-art spa and a fitness center, inviting guests to celebrate the joy of life while indulging in a truly special and whimsical  stay.

To be built within the 52-acre Sanya Hello Kitty Resort, the hotel will offer guests and visitors an  immersive and memorable experience intimately connected to and reflective of the theme park, enabling guests to  live in the moment. Guests are invited to embark on their very own Sanrio journey with enchanting interactive experiences, brought to life by innovative design and technology, and engaging story-telling elements that will appeal to Sanrio fans of all ages and cater to the growing demand for family-oriented tourism and hospitality offerings. The hotel will also offer seasonal events, activities and menus to celebrate key festivals with guests throughout the year.

Jeffery Pun, Chief Executive Officer of Keyestone Group, said, “As Keyestone Group continues to grow our hospitality portfolio across Greater China, we are excited to extend our collaboration with Hyatt. Sanya Hello Kitty Hotel will leverage our respective strengths in developing and managing world-class hospitality projects to offer guests a truly unique experience as they unwind and rejuvenate with their favourite Sanrio characters. We believe that the hotel and Sanya Hello Kitty Resort will become icons in Hainan’s tourism landscape and enable us to tap the growing demand for high-quality travel experiences in this region.”

Stephen Ho, president of Growth and Operations, Asia Pacific of Hyatt, said, “We are delighted to be working with Keyestone Group and are grateful to them for entrusting Hyatt with the first Hello Kitty-themed hotel in this fast-growing market and expand our brand portfolio in China. We look forward to bringing to life well-loved Sanrio characters in this exciting new project, which will retain a unique identity while providing the JdV by Hyatt brand’s signature guest experience that is inclusive, free-spirited and distinguished by heartfelt and joy-driven service.”

An intellectual property licensing agreement was signed between Keyestone Group and Sanrio (Shanghai) International Trade Co., Ltd. in July 2019, granting Keyestone Group access to more than 400 trademark Sanrio characters, many of whom will be featured in the Sanya Hello Kitty Resort and Hotel. Sanya Hello Kitty Hotel will be the second Hyatt-branded hotel located in Hainan that Keyestone Group has been involved in developing, alongside the award-winning Grand Hyatt Sanya Haitang Bay Resort & Spa, which opened in 2016. This is in addition to several milestone projects by Keyestone Group that are contributing to Hainan’s vibrant tourism landscape and boosting its profile as a travel destination of choice.

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

For further information:

About JdV by Hyatt

A community for the spirited, the light-hearted, the young-at-heart, JdV by Hyatt offers a collection of vibrant, independent hotels that are true reflections of the urban neighborhoods we call home. Embracing our namesake (joie de vivre), JdV by Hyatt invites guests and locals alike to connect, live in the moment and celebrate the joy of life. Each hotel provides an experience that is inclusive in spirit and space, inviting all to make each stay yours truly. Follow @JDVHotels on Facebook, Instagram, and Twitter for news and updates. For more information, please visit www.jdvbyhyatt.com.

About Keyestone Group

Keyestone Group is a Hong Kong-based conglomerate, focused on the development and management of high-quality premier projects spanning the Greater China region, including large-scale residential, commercial mixed-use, service apartments, resorts and hotels, and cultural tourism landmarks.

The Group is established in 1970 by renowned entrepreneur Mr. Benson Pun, who is of Hainan descent. Keyestone Group has strong ties to the island province and has been operating there since 2005. The Group has developed Grand Hyatt Sanya Haitang Bay Resort & Spa in Sanya, Hainan in 2016. It is also leading the development of the Sanya Hello Kitty Resort, which will be the first theme park with an international cartoon character intellectual property in Sanya, to fulfil the growing demand for family-style tourism and entertainment in China.

Keyestone Group launched the Keyestone Charity Foundation in partnership with the Hainan Medical Salvation Foundation in 2020, with a key focus on charity missions and care projects for abandoned children in the province.

Keyestone Group began its foray into the world of business with Kent Knitters Limited, one of the largest knitwear manufacturers in Hong Kong, with a client list of over 70 global brands.

About Hyatt Hotels Corporation

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

The ‘Desert Detox’ revealed: How to enjoy a healthy holiday in Qatar

The ‘Desert Detox’ revealed: How to enjoy a healthy holiday in Qatar 

• Qatar Tourism reveals country’s best wellness activities for the mind, body, and soul

• Visitors can detox in the desert, eat healthily, and feel renewed for the new year 

• Qatar recently launched Zulal Wellness Resort by Chiva-Som, the largest wellness resort in the Middle East 

January 2022: Qatar Tourism invites travellers to renew and rejuvenate in the new year with holistic and natural wellness escapes. The perfect place to cleanse the mind, nourish the body, and heal the soul, here’s how Qatar’s abundance of spas, activities, and relaxing excursions combine to create a transformational ‘desert detox’ healthy holiday. 

Chief Operating Officer of Qatar Tourism, Berthold Trenkel, said: “Mental health and wellness is becoming more of a necessity than a trend, and Qatar is filling that demand by introducing world-class wellness facilities and activities. Qatar’s new Zulal Wellness Resort by Chiva-Som is the largest wellness destination in the Middle East. From having a spa under the stars, or going glamping out under our impressive sand dunes, to taking sunset yoga classes, Qatar offers an outstanding ‘desert detox’ break to work on a new you.”

For those after the ‘desert detox,’ Qatar Tourism has rounded up a list of the top healthy experiences. Visitors can pick from an escape to the desert, healthy dining, luxurious downtime in a peaceful location, or a full-scale wellness program. 

FOR THE MIND

This retreat allows visitors to rebalance and rejuvenate the body, mind, and spirit. The aim is to reset well-being and boost immunity through various healing traditions and holistic activities. The retreat can be booked from 3 to 14 nights. 

Glamping under the stars 

Step out onto the warm desert sand and connect with nature in a journey to Khor Al Adaid, Qatar’s breath-taking inland sea. Visitors can ride camels, dune bash and feast on a traditional buffet dinner, before spending the night under the stars.

Colour the stress away 

Colouring isn’t just for children; it’s also used as a restorative way for adults to unwind at the Artist Cafe. This hidden gem is located in Qanat Quartier in The Pearl-Qatar and allows the minds creative juices to run free as stress is unleashed with each brushstroke. 

FOR THE BODY 

Stretch, tense, relax

Enjoy a day or a holistic integrative weekend retreat, and indulge in Ashtanga, Hatha and stretch yoga in both group and private classes at Banana Island Resort Doha by Anantara. Visitors can also spend time nourishing their bodies with a juice cleanse or take a sound bath in the luxurious spa. Those who wish to stay in the city can visit the W Doha, which recently opened the largest Sisley Spa in the world bringing Parisian elegance to the heart of Doha.

Dining in health 

Treat the body to a delightful selection of nutritious, delicious, and locally sourced meals on a trip to Qatar. Start the day with a delectable breakfast or a cleansing menu at Doha’s first 100 percent vegan café,  Evergreen Organics – there are three now in town. Then lunch at Chef’s Garden or Baladna restaurant for a farm-to-table experience, before grabbing a healthy snack for the day from Green and Go. 

Paddle your energy with kayaking at Purple Island

Replenish the connection with nature with a kayak ride at Al Thakira’s mangrove reserves, one of the most beautiful natural sights in Qatar. Guide a kayak through a wide variety of unique flora and fauna, including seasonal flamingos and herons. 

Stay beautiful, stay happy  

Replenish the skin’s glow with organic products from Botany, where all products are locally sourced and created with natural products. 

FOR THE SOUL

Full moon yoga

Absorb the vibrations and energy from the moon to connect, deepen, and re-energize the body with yoga classes by Evolve Mind Body Soul. The program cultivates increased self-awareness and clarity for the mind under the moonlight. 

Sound healing 

Take part in a meditation class supported by live playing of Tibetan singing bowls, gongs, chimes, and other musical instruments to awaken the soul at Niya Yoga. The experience aims to lead the mind to a calm meditative state.

The digital detox

For those who are always on the go and glued to their screens the Mandarin Oriental, Doha offers a Digital Wellness Escape to ease stresses and strains resulting from the frequent use of digital devices. 

Spa under the stars

Experience a world beyond and enjoy one of the most unique experiences in Qatar: “Under The Stars” curated by the Saray Spa at the Marriott Marquis Doha – on their 50th-floor helipad! 

Visitors interested in more information should visit here: https://www.visitqatar.qa/en/things-to-do/city-break/wellness-spa 

Country Inn Hotels & Resorts introduces refreshed brand identity and plans expansion

New Delhi,  January, 2022: Country Inn Hotels & Resorts that own and operate mid-market hotels and resorts in well-established locations like Jim Corbett, Haridwar and Bhimtal, is all set to expand its footprint in more than 12 other locations in 2022, including Goa, Dehradun, Mussoorie, Varanasi and Vrindavan. The company recently launched a brand new logo and identity, and plan to have 20 hotels in the portfolio by the end of 2023. The most recent introduction to the portfolio was Country Inn Tarika Riverside Resort, Jim Corbett, brand’s second resort in the location.

The new logo representation with a lotus symbolizes warmth and hospitality which is the core ideology of the brand. Each Country Inn hotel display lush green nature in its unique backdrop and is set in natural junction flanked by great Himalayan Mountains, alongside tranquil lakes, in the midst of virgin forests or bordering wildlife sanctuaries to offer friendly experiences and for redefining family holidays. The new logo and identity also resonates with the brand’s vision of having hotels in serene destinations.

The brand’s recently launched Country Inn Tarika Riverside Resort, Jim Corbett is set in the natural surroundings, only 25 meters away from the Kosi River. With proximity to the forest and areas of interest, views of the scenic mountains, inspirational architecture and landscaped gardens, the resort offers a fusion of nature and adventure. It features an outdoor swimming pool, play area, a unique bonfire set-up and two dining outlets including The Courtyard, multi-cuisine restaurant and The Kebab Factory where one can relish an unlimited feast of the most celebrated Indian kebabs and curries.

Commenting on these developments for Country Inn Hotels & Resorts brand, Akhil Arora, Chief Operating Officer, Espire Hospitality said “We are excited about our brand’s fresh vision, identity and the expansion plans. It’s a crucial time for the tourism industry and with the unwavering increase in domestic travel in last few years, we see an enormous potential for our Country Inn Hotels & Resorts brand. We plan to grow our portfolio exponentially, making it a leading mid-market resort brand known for its quality of service.”

About Country Inn Hotels & Resorts

Country Inn Hotels and Resorts brand is a part of Espire Group, the owning company of the recently opened Six Senses Fort Barwara in Ranthambore. The resorts are strategically located in destinations that are best suited for adventure, discovery, and at the places that inspire the soul. Each resort display lush green nature in its unique backdrop and is set in natural junction flanked by great Himalayan mountains, alongside tranquil lakes, in the midst of virgin forests or bordering wildlife sanctuaries to offer friendly experiences and for redefining family holidays.

About Espire Hospitality

Espire Hospitality is the owning company of India’s newest luxury resort ‘Six Senses Fort Barwara’, own and operate a mid-market resort chain ‘Country Inn Hotels and Resorts’ and are progressing towards the launch of a new brand which will be a confluence of luxury and top notch hospitality. There are 20 hotels and resorts in the pipeline, due to open in next 2 to 3 years.

Hotel Polo Towers Group announces the opening of ‘Polo Floatel’ in Kolkata

Hotel Polo Towers Group announces the opening of ‘Polo Floatel’ in Kolkata

Originally opened in 2007, the iconic Floatel has now been acquired by Hotel Polo Towers Group and rechristened as Polo Floatel. The newly refurbished Polo Floatel delivers the illustrious Polo Towers experience of inspired hospitality. The upscale, full-service hotel features luxurious rooms, world-class amenities and an international dining experience while paying homage to the hotel’s unique maritime style. Located atop a boat in the heart of the City of Joy, flanked by Howrah Bridge and the beautiful Vidyasagar Setu, the hotel is designed to provide a tranquil experience of sojourning on the banks of the holy Hooghly River. This riverfront property adds its own history to the cultural capital and brings the destination's magic into the hotel experience.

The eco-friendly hotel showcases re-imagined design elements to provide meaningful connection to local culture while enhancing the facilities for an elevated guest experience. This exquisitely restored and refurbished, 58-key floating hotel on the holy Ganges offers a bird's-eye view of the river from every vantage point. The hotel’s all day multi-cuisine restaurant, The Bridge - Bistro Bar, offers a vast selection of modern and regionally inspired delicacies along with innovative cocktails and spectacular city views. The thoughtfully curated menu is based on three pillars – the Hotel Polo Towers Group`s rich North East heritage, old Calcutta favorites and the chef’s modern take on comfort food.

The tastefully designed banqueting and conferencing spaces with independent access and breakaway rooms, is perfectly suited for corporate events and social gatherings. The hotel also boasts of impeccable lawns and open decks with incredible views, making it an ideal venue for weddings and intimate celebrations.

“We are delighted to be re-launching the iconic Floatel which has been revamped with love and imagination to become the definitive address for style seekers and the swish set. The all new re-imagined Polo Floatel preserves its maritime legacy and a sense of fun whilst providing the Polo Towers Experience that we are known for” says Mr Deval Tibrewalla, CEO, Hotel Polo Towers Group. He further added “We look forward to providing an immersive experience to our guests in Kolkata, both at The Bridge – Bistro Bar and through our bespoke leisure experiences. The Bistro, complete with extraordinary views of the serene river, nestled between the iconic Howrah Bridge and Vidyasagar Setu offers a variety of vegetarian and non-vegetarian options along with dishes inspired by our North-Eastern heritage.”

The boutique hotel offers a gamut of bespoke experiences like sunrise and sunset boat rides on the breezy Ganges along with tea and snacks on-board, guided walking tours showcasing the rich history and culture of Calcutta and romantic candle light dinners with panoramic views of the cityscape. The hotel is re-imagined to incorporate the essence of British Calcutta and present Kolkata, introducing a sophisticated ambience for modern travelers & savvy locals. The hotel seeks to restore the vibrancy of the old town by providing engaging experiences for guests. The varied culinary and leisure experiences the hotel has on offer, makes it the perfect weekend getaway for not only those traveling but also for local guests looking for short breaks in the comfort of their own city. Polo Floatel embodies the spirit of quintessential Bengal and is the ideal destination for travelers on a quest for peace and rejuvenation.

Eclat Insights | Create Customer Personas & Go Through All Your SOPs To See How To Improve The Experience For That TG.

One of the earlier insights was The Compound Effect In Service Design, creating customer personas and going through your processes was a how to make it a wow idea in that insight.

A lot of you got in touch and wanted to know more, detail the thought, so here is a detailed insight on the same.

What Are Customer Personas?

A persona, (also user persona, customer persona, buyer persona) is a fictional character created to represent a user type that might use a site, brand, or product in a similar way.

A traditional and common approach is the FIT, Group, MICE segmentation followed by hotels. For a different take user types, read this.

I like to think of it in terms of Customer Roles rather than Customer Segmentation. For example, the expectations and needs of someone hosting an event or gathering are very different than if they were attending that event. The person remains the same, the role changes.

How To Action This Insight

First, just make a simple table with all your processes as rows and your customer personas as columns.

Then, start developing micro-processes.  Micro processes are defined as small variations in a larger process that are defined for a particular need, location, time of day, situation etc.

Real-World Example

Check-In

Most hotels will already have a different check-in process for individuals and groups. Can we go deeper?

Let's look at two very accepted and robust customer persons used by most hotels - FIT-Individual & FIT-Family. Because you are a customer-sensitive organisation, you can do the following:

Wifi (if you have password-protected wifi or login/registration etc), give both the customer personas all the details (printed, in-room menu, services directory etc), but for the family, let them add multiple devices under one registration/user name & password. Every kid has their own device now and it can get a little frustrating to set that up for the entire family. This is creating solutions for a specific customer persona. Of course, if you are uber-luxury, you should have a digital concierge to do all this.  

Room Setup

The entire industry has some very well defined practices for room cleaning and set-up. Most hotels will have a special set up for honeymooners or special occasions.  Some will increase the bathroom amenities and towels if there is an extra bed or small family staying in a room.  For the MICE segment, hotels will place the schedule of events in the room. Hotels may also add little maps, details of important contacts and more. 

I share this only to highlight that our teams already know how to look after different customer personas. We just need to do more, go deeper. For example, can you think about how you could do up your room for a guest who identifies as a minimalist? What can you do for green-conscious travellers? 

Want to make this WOW?

Develop different Customer Service Story Boards for different customer personas.

This is a very powerful exercise that makes it easy for your teams to visualise the entire process with a very specific 'hero' of the process and a very well defined outcome.

Prabhjot Bedi

The one thing you can do right now is going on a walk. I would love to either go on a virtual walk with you or see your recorded walk to discuss tons of improvement ideas. As always, write to me at p.bedi@eclathospitality.com

Ingredient Ideology | Festive Treats On A Platter By: Dr. Kaviraj Khialani- Celebrity Master Chef.

FESTIVE TREATS ON A PLATTER

With just around a fortnight into the new year 2022, carrying all rays of hope and positivity expecting the onset of the year bringing in all the best, best of health, work, and relationships for all of us. It also rings in one of the most auspicious festivals of Hindus which is Makar Sankranti.  The significance of Makar Sankranti is signified by the sun's entry into Capricorn. On this day, the sun turns Uttarayan and enters Capricorn. Hindus from different corners of the nation are observed bathing in holy rivers on Makar Sankranti. It is set by the solar cycle and corresponds to the exact time astronomical event of Sun Entering in Capricorn sign and is observed on a day that usually falls on 14 January of the Gregorian calendar, but on 15 January in Leap Years. 

Makar Sankranti follows Lohri by a day and is a popular festival in most parts of the country, but the festivity is at its prime, mainly in North India. The festival marks the advent of the harvest season and also signifies the end of Winter as the days start getting longer. Makar Sankranti marks the harvest season for Maharashtra, which is why it is celebrated throughout the state with great passion. A day before the festival begins, people clean their houses and make sure that everything is immaculate. 

Most also wear ethnic Maharashtrian clothing during the three days of the festival. According to the Hindu calendar, there are a total of twelve Sankranti in a year. Further is divided into four categories which are known as Ayaan, Vishuva, Vishnupadi, and Shadshitimukhi Sankranti. The tradition of kite flying is for a healthy exposure to the early morning sun. Every year, people celebrate Lohri and Makar Sankranti by making til (sesame seeds) laddoo. These laddoo are used in worship, and eating them also helps keep the body warm.

 The rays are very healthy and provide a rich source of Vitamin D. The sunlight also helps in getting rid of skin infections and diseases. The day of Makar Sankranti is considered very important for the people of this zodiac sign as the Sun moves to Capricorn on this day. They should donate Khichdi, blankets, clothes etc. On the day of Makar Sankranti, these people are advised to donate khichdi, oil and warm clothes. The scientific importance of these sweets is that sesame seeds help in keeping the body warm and provide good amount of oil that is essential to provide moisture during winter. Makar Sankranti is a festival famous for its sesame sweets and kite flying.

Some of the most popular foods prepared, served and eaten during makar Sankranti include Til ke Laddoo, Puran Poli, Khichdi, Payesh, Pinni, Gur ki Gajjak, Chikki and more. The combo of Til and Gur actually comes from Maharashtrian phrase “til gud ghya aani god god bola” This is a common expression used to greet family and guests in Marathi households during Sankranti celebrations. The expression literally means 'Eat til and Gur and speak sweet'.

While on the other hand, Lohri is the celebration of the arrival of longer days after the winter solstice. According to folklore, in ancient times Lohri was celebrated at the end of the traditional month when winter solstice occurs. It celebrates the days getting longer as the sun proceeds on its northward journey. It's a new year and now that January is almost half over, Lohri is close by. There is an excitement in the air as there has been little cause to celebrate in the past year due to the Coronavirus pandemic. But with a vaccines and boosters doing a great job, everyone is starting to feel hopeful and joyous again. This year Lohri is just around the corner people are preparing for the festivities earnestly. Lohri can be celebrated in a large way with the whole community or it can be done in a small scale, with one’s family or household. Considering the risk of spreading virus and its variants, it is best adviced to take celebrations keeping in mind all Covid appropriate behaviors as well.

Here are a few facts about Lohri – The Harvest Festival!

* From a less religious and more linguistic perspective, it has been said that since the consumption of til (sesame seeds) and (jaggery) is traditional at the festival, it could be that the words til and Gur merged to become tilorhi, which eventually got abbreviated to Lohri over the years. The word Lohri is also said to have its origins in the regional word ‘loh’ refers to the warmth and light of fire.

* The name of this festival has many variations and possible origins. It is said to be the name of the Goddess Lohri, the sister of Holika, who is celebrated on Holi. Meanwhile, in Punjab it is called Lohi. Lohi was the wife of Sant Kabir, an important figure in the Sikh religion.

* Lohri being a harvest festival, though those who live in rural areas of north India and those who work in agricultural fields would already know this, but those in Southern India and those who live in Urban areas might be unaware of the significance. The winter crop traditionally Rabi is harvested in the days up to Lohri and then on the festival day all those involved in the labour gather around big bonfires and socialise and celebrate the harvest.

* It is a Hindu religious festival, It’s hard to say if it started out as a religious festival or an agricultural one but in Hinduism, it is believed to celebrate the Goddess Lohri and the God Agni. But, Lohri is celebrated by farmers of other religions too.

* It is a Solstice festival Many religions worldwide have a winter solstice festival such as Christmas or Yuletide. Lohri is the Indian equivalent, though it takes place later due to seasonal differences in the place of origin. It marks the end of winter
Lohri is said to be on the last truly cold day of the season, after which every day will get longer and warmer easing into Spring. It is not to be confused with Holi, which marks the end of Spring and beginning of Summer or Basant Panchami which marks the beginning of Spring.

*It is the longest night of the year, Lohri has the shortest day and longest night, after which every day will get longer. It's no wonder then that all the festivities for Lohri take place after the Sun has set. It also marks a new financial year historically, the revenue for winter crops used to be collected on Lohri. This custom is still given importance in the Sikh community.

Besides, the family and friends coming together during this festive occasion, some of the most popular foods prepared, served and eaten on Lohri include Sarson ka Saag, Makkai di Roti, Pindi Chane, Gur ki Roti, Murmur Laddoo, Chironji aur Makhane ki kheer, til ki burfi, Dry Fruit wali Chikki, Gur ka Halwa, Gajjak, Golden Pinni, Coconut Chikki / Bars etc.

Extending festive greetings to one and all on the auspicious festivities, here are a few easy to make festive recipes on Makar Sankranti and Lohri for all our valued readers:

Recipe-1] TIL GUR LADOO

[ An all-time favourite sweet made during makar Sankranti in Maharashtra]

ingredients:

white sesame seeds-1 cup

ghee- 3-4 tsp

jaggery- 1 cup grated

roasted crushed peanuts-1/4 cup

green cardamom powder-1/4 tsp

Method:

1. Prepare all the ingredients to start with the recipe.

2. Using a dry pan, lightly roast the sesame seeds for 4-5 mins, remove and keep aside.

3. Now warm up ghee in a thick bottomed pan, add in the grated jaggery and mix, continue cooking on a low flame stirring it up in order to melt all the jaggery in the pan.

4. We can now add in the green cardamom powder, crushed peanuts and roasted cooled down sesame seeds to the mixture, turn off the flame.

5. Remove onto a greased thali and using a greased hand and finger tips divide the mixture while still warm into lemon sized balls and shape them up, allow to settle, cool and store in an air-tight jar and use as required.

Recipe-2] NOLEN GUR PAYESH

[A festive sweet made during Makar Sankranti in Bengal and parts of East India]

Ingredients:

Full fat milk- 750 ml

Jaggery/ palm jaggery- 1 cup grated

Green cardamom- ¼ tsp powder

Brown sugar/ sugar/ condensed milk to taste as needed

Aromatic rice/ basmati rice- ½ cup

Almonds- 2-3 tbsp. cut

Ghee- 2-3 tbsp.

Raisins- 2-3 tbsp. cut

Cashews- 2-3 tbsp. cut

Mava/ khoya- 2-3 tbsp. grated

Method:

1. In a pan add little ghee and roast the nuts for a few seconds, remove and keep aside.

2. In a thick bottomed pan, boil and simmer the milk for 15-20 mins, now add in the washed and soaked rice for 20 mins, cook the rice on a low flame, keep stirring, allow rice to cook.

3. Now add cardamom powder, mava/khoya, once rice gets mushy add jaggery, condensed milk or sugar as well and allow to thicken further to a nice creamy texture.

4. Finally add in the roasted nuts, mix well and serve the payesh warm or chilled.

Recipe-3] MAKKAR SANKRANTI FESTIVE KHICHDI

[A Classic recipe with the goodness of rice and lentils simmered to perfection, mildly spiced, a perfect must have on the auspicious occasion]

Ingredients:

Split black gram-1/2 cup

White rice-1 cup

Ghee-1/4 cup

Oil-2 tsp

Cloves- 4-5 no

Black peppercorns- 4-5 no

Cinnamon stick- 1 piece

Black cardamom- 2 pc

Dry red chilies- 2 no slit

Green chilies- 2 no slit

Hing-1/2 tsp

Jeera seeds- 1 tsp

Curry leaves- 10-12 no

Ginger- 1 tsp chopped

Onion-1 small chopped, optional

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Salt to taste

Garam masala powder-1/4 tsp

Water as needed

Assorted mixed veggies as desired can also be added.

Coriander leaves- 2 tbsp. chopped

Method:

1. Pick and clean, wash and soak the rice and the split lentil separately for around 20 mins.

2. Heat oil and ghee in a pan, add in the whole spices and flavor the pan with them for a few seconds, add in the hing, cumin seeds, onions, ginger, chilies, curry leaves and the aromatic ingredients to add value to the recipe.

3. Now add in the rice, lentils all drained well, also add salt and all powdered spices, give them all a nice stir, add double quantity of warm water and mix, add coriander leaves, any choice of veggies if desired.

4. Once the khichdi comes to a boil, simmer cover and cook on a low flame until the rice and lentils are well cooked, add assorted nuts for garnish and serve the khichdi with bowl of curd/ salad/ raita/ papad.

Recipe-4] KHOYA AUR MAKHANE KI KHEER

[ A delicately flavoured sweet made using lotus seeds, nuts, adequately sweetened and enriched just right for the season]

Ingredients:

Milk- 1 liter

Sugar- 1 cup

Ghee- 2-3 tsp

Lotus seeds/ makhana- 1 and ¼ cup

Green cardamom powder-1/4 tsp

Raisins- 2-3 tsp

Walnuts- 2-3 tsp sliced

Almonds- 2-3 tsp sliced

Cashews- 2-3 tsp sliced

Khoya/ mava-1/4 cup

Condensed milk- ¼ cup

Rose petals- ¼ cup

Saffron-1/2 gm- optional.

Method:

1. Prepare all the ingredients for the makhane wali kheer and keep ready.

2. Simmer and reduce the milk for 30 mins. now add in the sugar, green cardamom powder and mix well.

3. Add in the khoya and mix, cook for 4-5 mins. add in half the nuts and simmer for 4-5 mins.

4. As an option I prefer to saute the makhanas in a little ghee with green cardamom powder for a few mins and then add them into the simmering milk, cook them for 8-10 mins and turn off the flame.

5. Garnish the kheer with rest of the nuts, saffron if desired and serve it in dessert or sweet serving cups and offer it warm or chilled as preferred, decorate with rose petals.

Recipe- 5] ATTE KI PINNI

[ A famous home style sweet made with whole wheat flour blended with assorted nuts and delicately hand shaped with all the love for the festivity]

Ingredients:

Whole wheat flour- 4 cups

Ghee- 300 ml

Sugar- 400 gms

Green elaichi powder- ¼ tsp

Melon seeds-2-3 tsp

Gaund- 1 cup/ 100 gms

Almonds- 2 tbsp. chopped

Cashews-2 tbsp. chopped

Raisins-2 tbsp. chopped

Walnuts-2 tbsp. chopped

Black cardamom powder-1/4 tsp

Method:

1. Prepare all the ingredients and keep aside.

2. Heat a little ghee and saute the gaund for a few seconds and remove, keep aside, cool crush and keep it on the side for later use.

3. In the same pan with a little ghee fry the nuts and melon seeds, remove and keep aside.

4. Heat the final lot of ghee and now start bhunaoing the atta on a low flame until it gets a nice nutty brown color.

5. Remove from the flame, allow to cool down, now add in the cardamom powders and powdered sugar into the atta and mix well.

6. Add in the nuts and crushed gaund and shape equal portions of the mixture into pinnis getting the typical finger marks on it. Store in air-tight jars and use as required.

RECIPE- 6] GUR WALE CHAWAL

[ Meethe Chawal as we also address this as, one of the most awaited moment to enjoy the festivity with a hot portion of this mildly spiced, generously sweetened rice delicacy]

Ingredients:

Rice- 1 and a half cup

Ghee- 3-4 tbsp.

Cinnamon stick- 1-inch piece

Green cardamom- 3-4 no

Black cardamom- 1-2 no

Cloves -3 4 no

Jaggery- 1 and a half cup

Water-around 2-3 cups

Almonds- 2 tsp chopped

Pista- 2 tsp chopped 

Raisins- 2-3 tbsp.

Walnuts- 2-3 tsp chopped

Cashews- 2-3 tsp chopped

Saffron- ½ gm

Silver varq- ½ leaf

Dates- 2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the sweet rice delicacy.

2. Clean, wash and soak the rice for 20 mins.

3. Heat up ghee in a pan and saute the spices, add in the drained rice and saute for 1 min.

4. Add in the hot/ warm water and allow the rice to come to a boil, simmer until ¾ done and cooked.

5. Now add in the grated jaggery and half the amount of nuts, mix and cover the container, simmer for 12-15 mins until rice is nice and well done, using a fork lightly open up the rice, check for sweetness and add in some chopped dates, saffron soaked in a little warm milk towards the end.

6. Dish out the sweet rice into a serving bowl, dessert cups, garnish with rest of the nuts, some silver varq if desired and enjoy the festive sweet with family and friends.

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Appointment | Hilton Mumbai International Airport hires Deepak Badola as Director Human Resources

Deepak will be responsible to drive Strategic HR and foster Hilton culture to set an excellence in team member experience.

Hilton Mumbai International Airport has appointed Deepak Badola as their Director of Human Resources.

As a seasoned professional, Deepak brings with him over 16 years of experience in the hospitality industry. He has worked at different levels in Operations and Human Resources.

 He started his career in 2005 as a Supervisory trainee with ITC hotels and worked through different roles in prestigious brands. Prior to joining Hilton, he has been associated with other hospitality brands like ITC , Taj , Accor, Royal Orchid Hotels, Radisson and Marriott. Most recently he was associated with Jaipur Marriott Hotel as Director of Human Resources. 

Deepak will be responsible to drive Strategic HR and fostering Hilton culture to set excellence in team member experience.  

Deepak has completed Masters’ in Human Resource Management from ICFAI University and graduated from IHM Chennai. He is an avid traveler and loves road trips. 

AWARD | Neha Kapoor wins Front Office Manager of the Year Award

Nine months after joining Pullman and Novotel New Delhi Aerocity as an Assistant Front Office Manager, Neha Kapoor was promoted to Front Office Manager. When the dual-property’s Rooms Division Managers (RDM) left, she took charge of the front office
operations for the combined 670 rooms.

Three years down the line, Kapoor has learnt a lot whilst handling two different hotel brands and leveraged this learning to increase overall revenue, ADR, guest satisfaction score and employee satisfaction score.

“While challenging initially, this on-the-job learning made me stronger and helped in my personal growth as well,” she emphasised.

The experience placed her in good stead when the pandemic struck. Despite the downturn faced by the entire industry, she stated that the hotels registered 174% YoY growth in upselling revenue and 5% YoY increase in room profitability in 2021 as compared to the year.

Appointment | Grand Hyatt Amman brings in regional expert as DOSM

The Grand Hyatt Amman in Jordan has brought in Zaid Talhami, a sales and marketing professional who has held directorial roles across hotels in the region. He is now the director of sales and marketing at Grand Hyatt Amman.

“With his luxury experience, he will be a great asset to drive business opportunities and lead the team to achieve their targets and will bring an unparalleled combination of sales and marketing expertise together with a natural ability to recruit, motivate and nurture a dynamic team,” said Grand Hyatt Amman in a statement.

Talhami has 23 years of hotel experience, much of which has been spent within the Jordanian capital. He began as a management trainee for Crowne Plaza Amman, moving to Sheraton Amman Al Nabil Hotel as group sales coordinator. Staying there for four years, he went on to Qatar to work with Four Seasons as a reservation sales agent, before returning to Sheraton in Amman.

Here he would continue to climb the ladder, moving from sales executive, to sales manager, to senior sales manager, and finally assistant DOSM in a span of just under seven years. He then went back to Qatar to become DOSM for the Grand Heritage Doha Hotel and Spa, later joining Warwick Hotels in Doha in the same role.

From 2016 to 2020, he worked with Fairmont Amman as DOSM, with his most recent role being with voco Doha West Bay Suites as DOSM.

Talabat & Dubai Restaurant Group launch Digital Growth Program

Talabat and Dubai Restaurant Group (DRG) have signed a memorandum of understanding to support 500 qualified DRG member applicants that meet set criteria with special talabat registration packages.

The collaboration represents a two-year commitment between the entities to support and strengthen the food and beverage sector in Dubai, and allows DRG members a unique opportunity to expand business visibility and reach through talabat’s customer database and logistics network. As part of the agreement, qualified DRG members are eligible for a specialized talabat commercial package, which includes reduced registration and commission fees.

Talabat’s revised fees and commission for those availing the Digital Growth Program are as follows: commission of 5.3 percent and AED 8.40 delivery fee per order, as well as 2 percent credit card fees or cash handling fees. There will also be a AED 2,324 registration fee for new partners joining talabat.

New Opening | The Hyatt Centric brand debuts in the Middle East

Hyatt Hotels Corporation announced the opening of Hyatt Centric Jumeirah Dubai, marking the lifestyle brand’s debut in the Middle East.

The seven-story property is set to become a social hub in the La Mer district, featuring 173 guestrooms, including 27 suites.

“We are proud to introduce the 10th Hyatt branded hotel in Dubai and to bring the first Hyatt Centric hotel into the UAE,” said Britta Leick-Milde, hotel manager of Hyatt Centric Jumeirah Dubai.

The hotel brings a mix of F&B outlets and features multiple spaces for meetings, events and social gatherings with a boardroom that fits up to eight guests, large terraces ideal for social gatherings for up to 85 guests and the exclusive rooftop bar that can be used for small group celebrations.