Eclat Insights | “Satisficing"​ - How To Maximise This Amazing Human Trait

Satisficing is a portmanteau word, made from satisfying & sufficing. It was first used by the Nobel laureate in economics Herbert Simon to explain a decision-making process in which an individual makes a choice that is satisfactory rather than optimal.

Why do we humans do this in the first place? Why accept something that is just satisfying, rather than go after something perfect, or optimal? Because, it would require a great deal of effort – and may not even be possible – to gather all the necessary information in order to make the best decision, and satisficing thus represents the kinds of decisions we are actually capable of making. Satisficing is all about making ‘good enough’ decisions instead of perfect ones.

Psychologists have found that people's approaches to decision-making tend to fit into one of two categories:

1. Maximizers, Tend to use a more exhaustive approach to their decision-making process: they seek and evaluate more options than satisficers do to achieve greater satisfaction. Maximizers tend to be less happy with their decision outcomes.

2. Satisficers, whose choices are determined by more modest criteria and nothing more. They generally stop looking when they have found something that fulfils their criteria. Satisficers tend to be relatively pleased with their decisions.

So as customer service leaders, who can we use this? 

The starting point would be to see if you can identify yourself as a maximiser or satisficer. You will find a self-evaluation guide at the bottom of this post. 

Now, can you do this for your Guests / Customers? Some examples:

• A guest spends a lot of time looking at the menu, asking the server what is best here, can you call the chef? what are those people having, etc, etc? Probably a Maximiser.

• A guest likes the first room you show her. She does not want to see a different view or a different style etc. Satisficer.

For the same process, develop 2 faces or shades.

Check-In

For Satisficer - 'Ms XYZ, your agent requested for a twin room, close to the elevator and on a non-smoking room. Your room is this way. 

For Maximiser - 'Ms XYZ, this is your first visit to our hotel. May I show you a couple of rooms? One is a twin room, the other has a king-size bed. We also have sea view facing rooms and ones that are closer to the elevators'.

Laundry Bag & Laundry Slips

This one is a little out there but stay with me. This could be a fun experiment to run too.

Instead of a long laundry list, that lists out all the types of garments that a guest could possibly have, try a simplified one with just the number of items. That's it. Give the guest both these options and see what happens. 

Menus

For Maximisers - More choices, more details, nuances, maybe even pics and a QR code so they can see how it is cooked and what are the ingredients etc. 

For Satisficers - Ask for top preferences and then offer a smaller, curated menu. A menu 'a la you'

Once you identify what a guest's mode is when interacting with your services, present the correct face of your process.  

Caution - people can move between these modes for different decisions. You may be a satisficer for renting a car, but a maximiser when buying one. 

Want to make this WOW? 

The distinction between satisficing and maximizing not only differs in the decision-making process but also in the post-decision evaluation

For Maximizers? Make sure these guests get more information, more choices, more time to make those choices and are allowed to change their minds if they want to.

• Let them know that they can change the room if they don't feel it was the right choice.

• Let them know you will be happy to bring them another dish if you see they are not really happy with what they ordered.

You can also do this for your teams.  

Let the maximisers in your team make the duty rota after they have asked the satisficers which shifts they would want.

Let the satisficers work on the physical or hard part of your services. example, the table layout, setting up a room for a guest etc. Let the maximisers work on the soft part of the services, empathy, warmth etc.  

Want to know what type are you?

Appointment | Doubletree by Hilton Jaipur appoints Sahil Arora as Front Office Manager

Sahil Arora has joined as Front Office Manager at Doubletree by Hilton Jaipur. Sahil’s journey in the hospitality industry began in 2010 at Amritsar where he was filled with hopeful dreams while working with candour and dedication. In 2013, he got his big break when he joined Hyatt as a Guest Service Officer.

Post this, in April 2015, he joined Hilton Worldwide. During his time at Hilton, he has served in a variety of positions before joining as a Front office Manager.

Prior to joining Doubletree by Hilton Jaipur team, he worked as an Assistant Front Office Manager at the Doubletree by Hilton in Panaji, Goa. After this is when he was promoted and moved to the Front Office Manager position, here at Doubletree by Hilton, Jaipur.

Speaking about his new role, he says, “Hilton has been an excellent place to work in for me because of its strong values and I eagerly look forward to my experience with the team here at Doubletree by Hilton Jaipur.”

Appointment | Double Tree by Hilton Jaipur Amer elevates Nibedita Thapa to Cluster Learning & Development Manager

Nibedita is an expert in harnessing employee engagement and setting the foundation for great people and work culture

Doubletree by Hilton Jaipur Amer has announced the elevation of Nibedita to Cluster Learning & Development Manager

Possessing nearly 11 years of experience, Nibedita is an expert in harnessing employee engagement and setting the foundation for great people and work culture at Doubletree by Hilton. Here, she will be handling Hilton Jaipur and Doubletree by Hilton Jaipur Amer.

Encompassing the values, visions, ideals, norms, and working language, she has a knack of bringing together professionals from various diverse cultures to collaborate in harmony in order to achieve the ultimate purpose and vision of the company.

Having previously worked at a range of well-known hotels, such as Radisson Hotels, Oberoi Hotels and Resorts, Nibedita believes that the Learning and Development department truly develops and manages a company’s culture.

Air India likely to be handed over to the Tatas today

According to sources, Tata Sons chairman N Chandrasekaran is likely to be present on the occasion, to mark the change in ownership of India's government-owned flag carrier to the Tata Group.

Air India is likely to be officially handed over to the Tata group today, kicking off the process of the ownership changing hands.

According to sources, Tata Sons chairman N Chandrasekaran is likely to be present on the occasion, to mark the change in ownership of India's government-owned flag carrier to the Tata Group.

"The transfer will happen on Thursday and the process to transfer the airline will begin and the complete handover may happen over a period of time," sources told ET.

After a competitive bidding process, the government had on October 8 last year sold Air India to Talace Private Limited, a subsidiary of the Tata Group's holding company, for INR 18,000 crore - about INR 2,700 crore will be paid to the government and the rest will be Air India loans that the new entity will take.

Post the takeover, the new management will place an interim management to run the airline, which will constitute executives from AirAsia India, TCS and Tata Steel.

"AirAsia India executives will bring in aviation expertise, TCS will bring in IT expertise and Tata Steel's experience of handling unions will be used to handle HR issues at Air India," said another source on condition of anonymity.

After the handover, the Tata group is likely to operate three airlines - Air India, Air India Express and Vistara - after the government transfers the airline to the group and upon merger of AirAsia India and AI Express.

The group, for the time being, plans to continue with Vistara as a separate entity, as SIA is not on board for the AI deal. Vistara is a 51:49 joint venture between the Tata Group and SIA. SIA, however, had agreed to be part of the plan to acquire Air India but did not want to continue after Covid impacted their business and funds dried up.

As part of the revival plan, the Tata group is also blueprinting a 100-day plan for Air India to improve the operational and service standards of the airline that includes its on-time performance, as well as issues related to passenger complaints and call centres.

AWARD | The Fern Residency, Rajkot wins the prestigious Hygiene & Clean Hotels Award given by Rajkot Municipal Corporation for maintaining hygiene standards

The Fern Residency, Rajkot wins the prestigious  Hygiene & Clean Hotels Award given by Rajkot Municipal Corporation for maintaining hygiene standards  

The Fern Residency, Rajkot won the prestigious Hygiene and Clean Hotel Award for the year 2021-22.  The award was given by the Rajkot Municipal Corporation after surveying all the hotels under its jurisdiction.

The General Manager of the hotel, Ajay Srivastava received the award from the municipal commissioner and mayor of Rajkot. Congratulating the staff members of the hotel, Senior Vice President-Sales & Marketing, Noshir A Marfatia said, “It is a proud moment for us that a hotel competing with so many other hotels has been recognized for its hygiene standards and cleanliness. This has always been the ethos of The Fern Hotels and becomes even more important in this prevailing pandemic situation”.

According to the GM, Ajay Srivastava the award carries a huge significance in the city as very stringent norms are followed by the municipal corporation. Moreover, the municipal officers visit unannounced and there is an element of surprise as well. They not only check the front areas but also the back-end operations, kitchen, inventory etc. After taking note of everything a jury which includes both municipal commissioner and mayor along with other members reviews all the hotels and then decides upon the winner.

The Fern Hotels & Resorts is India’s leading environmentally sensitive hotel chain and amongst the fastest growing hotel brands in India, with 88 hotels & resorts currently operational under management or opening shortly across 70 locations in India and internationally, under The Fern, The Fern Residency, The Zinc by The Fern and Beacon Hotels brands. The company is a part of CG Corp Global, a multi-dimensional Nepalese conglomerate.

TAAI seeks immediate attention & action on GST rationalisations and TCS in letter to Finance Minister

TAAI seeks immediate attention & action on GST rationalizations and TCS in letter to Finance Minister

In a letter drafted to the Union Minister of Finance, Nirmala Sitharaman, Travel Agents Association of India (TAAI) has presented certain important points, which requires Ministry’s prompt attention especially in the upcoming Budget 2022. Speaking on which, Jyoti Mayal, President, TAAI said that the pandemic has created a havoc for the travel trade for nearly two years now with no respite to the members from the government. “As the President of one of the oldest travel associations of India, I would like to bring into notice, inbound tourism business; GST competition internationally: there is a huge gap between what overseas agents charge and what our members - tour operators and travel agents are required to charge.

She further spoke about GST input credits as to how hotels be allowed to charge IGST, which will enable seamless availability of credit across India. "Tour operators to be enabled a special presumptive GST rate of 1.8 per cent with full GST setoffs, travel agents to be allowed the option of exploring the reseller model for charging," she said expressing concerns on various other matters and seeking an immediate action.

Adding to which Jay Bhatia, VP, TAAI further said that tourist transporters should also be allowed the provision for availing GST setoffs on the interstate tourist transport taxes, taxes on parking fees and taxes on fuel which is their biggest input costs. “GST on travel and tourism related services must be given a tax holiday for atleast two years, so as to increase the business and bypass the competition, due to the pandemic concerns, where business has dropped to nearly zero, ” he said.

Talking about the Tax collected at source (TCS) Bettaiah Lokesh, HSG, TAAI commented on some points like ease of doing business, displace business from Indian travel companies to companies out of India, removing the safety net from Indian travellers and further explained other points as well with their cons and pros. He added that under the points mentioned, and due to the waste of time in ensuring compliances, loss in business due to inflated pricing due to GST and TCS, deviation of business from TAAI members to online companies and other travel agents overseas, we the association once again appeal to abolish TCS.

In the concluding part of the letter, Shreeram Patel, Treasurer, TAAI put forth his views and quoted, "We as an association are fully aligned to the nation’s need of enhancing tax compliance. Ensuring tax compliance on travel can effectively be done through pan cards, Aadhaar cards and passport detail records of the travel booker, as an alternative, which is already being done.

The TAAI office bearers unanimously in the letter addressed to Sitharaman, said that despite the same, if there is still a gap in the tax coverage, they would be happy to discuss a way forward with the Ministry. "This will also help us mutually develop a process, which can lead to resolving multiple queries on this topic. We as an association, seek the Ministry’s immediate attention and action on GST rationalisations and TCS to be withdrawn," the association said.

RECIPES | Republic Day Culinary Delicacies By Dr. Kaviraj Khialani- Celebrity Master Chef

Republic Day Culinary Delicacies

Republic Day has been celebrated every year in India on January 26, since 1950 to honour the date on which the Constitution of India came into effect. India was a colony of the British for over 200 years and became independent from the rule of the British Raj following the Indian independence movement. While India became independent on August 14, 1947, it still didn’t have a permanent constitution, and Indian laws were based on a modified version of the British established, Government of India Act 1935. 

However, two weeks later on 29 August 1947, a Drafting Committee was appointed for the drafting of a permanent Indian Constitution, with Dr B R Ambedkar as chairman. After a lot of hard work, the Constitution was finally drafted, and January 26 was chosen as the day to declare India as the Sovereign Republic. 

The significance of January 26 is that on that day in 1929, the Indian National Congress made the well-known Declaration of Indian Independence (Purna Swaraj) as opposed to British rule. And though the Constitution came into force in 1950 with a democratic government system, it was adopted by the Indian Constituent Assembly on 26 November 1949. 

This completed the country’s transition into becoming a sovereign republic. The draft of the constitution was submitted to the Indian Constituent Assembly on 4 November 1947. Over the course of 166 days, that were spread over two years, the 308 members of the Assembly met in sessions that were open to the public and made some modifications. Finally, on January 24, 1950, the Assembly members signed two handwritten copies of the Constitution, one in English and one in Hindi. And two days’ later history was made. On that day began Dr. Rajendra Prasad’s first term of office as President of the Indian Union. The Constituent Assembly became the Parliament of India under the transitional provisions of the new Constitution. January 26 is celebrated to commemorate the Indian Constitution replacing the Government of India Act (1935) as the governing document of India. And now it is celebrated across India with a lot of fervour. In Delhi, at Raj Path magnificent parades by regiments of the Indian Army, Navy, Air Force, police and paramilitary forces march and there is also a display India’s defence prowess is on display with latest missiles, aircraft, and weapon systems. Beautiful tableaus, representing the beauty of all the states of India are also showcased during the parade. There are also sky shows by the Air Force, though we are still fighting the pandemic bravely all across the country, India will be celebrating its Republic Day this year as well.

The Food and Hospitality Industry has always stepped up on a very positive note when it comes to making moments and occasions like these special for our valued guests and food lovers! A lot of hotels and restaurants plan up special menus with the tri-coloured theme attached to suit the republic day! There is a décor and ambience created in the outlets to add that look and feel experience to make the auspicious day all the more patriotic and the feeling of pride which every indian carries on this day is just incomparable. Republic day theme related welcome drinks, display pieces from fruit and vegetable carvings, spice and salt displays, margarine carvings etc have also been spotted as a part of presenting the menu for the day in a very appealing and impressive manner.

Buffets, special a la carte offers, table promotions, tent card delights, live counters, chefs special offerings, mocktail bar specials are some of the attractions which see a houseful of food lovers visiting the food outlets to celebrate the day with family and friends. In India, the term "tricolour" refers to the Indian national flag. The National flag of India is a horizontal tricolour of deep saffron (kesari) at the top, white in the middle and dark green at the bottom in equal proportion. The design of the flag of India that was first presented in 1921 to Late Shri. Mahatma Gandhi, leader of the All-India Congress, was created by Pingali Venkayya. 

The Chakra or the wheel also symbolizes the Power of the State governed by Dharma. It is also called the tiranga or tricolour. The National Flag is a horizontal tricolour of India saffron (kesari) at the top, white in the middle and India green at the bottom in equal proportion.

 The ratio of width of the flag to its length is two to three. In the centre of the white band is a navy-blue wheel which represents the chakra. The top saffron colour, indicates the strength and courage of the country. The white middle band indicates peace and truth with Dharma Chakra. The green shows the fertility, growth and auspiciousness of the land.

Food is also one of the important elements associated with the tricolour and as we represent various meanings and values via colors it not only pleases the senses and whets the appetite but also creates wonderful concoctions and makes our culinary diaspora more rich and varied from indian cooking to international it gives a sense of brotherhood and togetherness creating a melange of flavours, tastes and balance.

Here are a few of my favorite easy to make recipes with a mix-n-match touch of twist on this auspicious occasion of 26th January.

Recipe-1] TIRANGA MASALA PULAO

Ingredients:

Basmati rice- 2 cups boiled, divided into 3 parts.

Makhani gravy- for the orange layer- 1 and a half cup

White onion- cashew- coconut gravy- 1 cup for white layer

Green spinach gravy- 1 cup for the green layer

Star anise-1 no for the center garnish.

To assemble the pulao:

Edible food colors which are safe to use may be used to color the rice lightly or just lightly toss them in the respective gravies as well with a little butter.

Fried onions/ birishta- 1 cup

Fried cashews and raisins-1/2 cup

Rose water-2-3 tbsp.

Kewra essence-2-3 tsp

Pure ghee-2-3 tsp

Coriander and mint leaves-1/2 cup chopped

Saffron and milk solution-1/4 cup

For adding into the makhani gravy:

 Saute some cubes of chicken tikka for non veg- or Paneer cubes/ mushroom quarters/ carrot cubes/ soya chunks etc and cook it in the gravy and keep aside.

For adding into the white gravy:

Fried makhanas, cubes of cooked potatoes, grated cheese or cream cheese can be used, for non-veg options use marinated fish or boneless chicken cubes in malai tikka marination.

For adding into the green gravy:

Boiled green peas, cubes of blanched green zucchini, blanched broccoli florets, blanched snow peas, methi paneer koftas, for non-vegetarian options use prawns or shrimps or pahadi chicken tikka sliced.

Method:

1. This recipe is more of a pre-prepared assembly recipe in which we are trying to combine together three different flavors of indian cuisine in one pulao recipe, we can choose veg or non-veg.

2. Once we have prepared the rice as per the divisions and also tossed the veg/non-veg in respective gravies we need to now assemble and layer the pulao in a flat thick bottomed kadai.

3. Spoon in a little ghee at the base of the kadai and then start placing the respective gravy tossed veggies/non-veggies in three sections in the kadai, sprinkle all the biryani garnishes and flavourings all over and then top with the respective coloured rice.

4. Place a tava below the kadai, cover with a tight fitting lid, apply atta on the side or aluminium foil and place some weight on the top and give dum to the tri-coloured pulao for 20-25 mins, serve hot.

Recipe-2] TRI- COLORED PANEER ON SKEWERS

Ingredients:

Paneer/ tofu – 400 gms, cut into cubes, divide into three parts.

For the orange marination:

Use a tandoori marinade as always and coat the paneer or tofu cubes and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/tandoor.

For the white marination:

Use a combination of little oil, curd, cream, cashew paste, salt, garam masala powder, ginger-garlic paste and apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

For the green marination:

Use a combination of little oil, curd and green mint and coriander chutney with a little blanched spinach puree as well, green chili-ginger-garlic paste and touch of spices, apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

To serve with:

Green mint and coriander chutney/ assorted dips.

Sliced onion & lemon slices/wedges.

Method:

1. The paneer or tofu preparation in this case also uses three different colors as marination and shall be assembled separately, cooked and then served on the same platter.

2. Being a starter category recipe, we can make this pre-preparation a day prior and keep it refrigerated as well, we can also use chicken or fish for non-veg variations for the same recipe.

3. Once we have cooked the paneer/ tofu skewers as per choice of method of cooking it, we need to assemble the platter to serve this colorful starter.

4. Place the cubes of paneer/tofu de-skewer them on the platter, sprinkle a little lime juice and dash of chaat masala over and arrange the chutneys and other accompaniments by the side and serve hot.

Recipe-3] TRI- COLOURED GRILLED SANDWICHES

Ingredients:

Sliced white/ brown/ multi-grain bread- 12-14 slices

For the orange layer:

Butter-1 tsp to spread on the bread slices

Tandoori mayonnaise/schezuan sauce-2-3 tsp to spread

Tomato slices- ½ cup de-seed and use them.

Salt- pepper- chaat masala to flavor.

For the white layer:

Butter-1 tsp to spread on the bread slices

Eggless mayonnaise-2-3 tsp to spread

Sliced cucumbers-1/2 cup or boiled sliced potatoes-1/2 cup

Salt-pepper- chaat masala to flavor.

Grated cheese-1/2 cup to spread.

For the green layer:

Butter-1 tsp to spread

Mint mayonnaise-2-3 tsp to spread

Shredded green capsicums-1/2 cup

Salt-pepper- chaat masala to flavor.

Method:

1.Pre-prep all the ingredients as per the divisions to get the tri color effect in this bulky grilled sandwich concept, good for a brunch or evening snack.

2. Apply butter and then the flavoured spread on the bread slices, assemble the ingredients as listed and sandwich them.

3.Now the tri color layered sandwiches are ready and assembled, heat up a griller or grill pan and place it carefully to get nice grill marks on both sides turning them carefully and smearing a little melted butter as well when we do that.

4. Once we get a nice grilled effect and golden brown color on our sandwiches, remove them, cut them with a sharp knife into triangles/squares etc and assemble them on the serving platters and serve them with ketchup, hung curd- mint and cucumber dip, green pesto chutney etc and wafers/chips/french fries.

Recipe-4] TRIO SWEET TEMPTATIONS

Ingredients:

For the dessert mix:

Milk- 1 litre boiled

Sugar- to taste

Condensed milk may also be used if desired.

Green cardamom powder-1/2 tsp

Rice paste- ½ cup, raw rice and water to grind- fine paste

Rose water-2-3 tsp

Mava- 100 gms grated

For the orange flavor and color:

Use orange essence

Use orange crush

Use orange segments

For the white layer and flavor:

To be used the way it is add blanched sliced almonds

For the green flavor and color:

Use fresh kiwi fruit puree

Use kiwi crush

Use khus syrup 

For garnishing we can use many options:

praline/chikki can be crushed and used.

Glazed cherries

Meetha paan can be chopped and used

Method:

1. Prepare a basic mixture of the phirni concept by using a thick bottomed saucepan, combine together the milk, sugar to taste, elaichi powder, rice paste and keep stirring it carefully and cook the mixture for around 30-45 mins until nice and thick like custard and well cooked.

2. Turn off the flame and check for sweetness adjust and divide the mixture into three portions.

3. Mix in the ingredients as listed above to get the desired color contrasts in the prepared phirni.

4. Use dessert glasses/ cups and layer the tri-coloured phirni and garnish as desired accordingly.

5. We need to chill this dessert for 2-3 hours in the fridge and then relish the flavors from these layers one by one.

Recipe-5] THREE TONED DESI TEMPERED SNACK

Ingredients:

Semolina/rava-1 and a half cup

Curd- 1 cup sour curd to be used ideally

Salt to taste

Sugar -1/2 tsp

Ginger-1 tsp grated

Green chilies-1 tsp chopped

Water-1/2 cup

For the orange layer-1 carrot to be pureed and used

For the green layer-1/4 cup blanched spinach paste/chutney

baking soda- ¼ tsp for each layer for steaming to be added

we can also use ¼ tsp of eno as well in the layers in place of soda.

oil for greasing and tempering for the discs.

For the tempering:

Oil-2 -3 tsp

Hing-1/4 tsp

Curry leaves- 10-12 no

Mustard seeds-1-2 tsp

Green chilies-2-3 slit/shredded

White sesame seeds-1-2 tsp

Lime juice-2-3 tsp

Coriander and mint leaves- ¼ cup chopped

Water- 2-3 tbsp.

Sugar-1-2 tsp

Salt-1 pinch

Combine together and cook for 1-2 mins.

To serve with: assorted chutneys/ dips of your choice to go along with the snack.

Method:

1. Clean the semolina, add it to a bowl add in the sour curd and add little salt and 2 tbsp. water mix well, cover and keep aside for 20 mins.

2. Prepare the blanched carrot puree and blanched spinach paste as well and keep aside.

3. Now post resting we need to divide the semolina curd mixture into three equal parts.

4. Mix in the carrot puree and spinach puree respectively into their parts and keep one part as white itself.

5. Get the steamer ready meantime with water and slice of lime in the water, get the mould/thali ready and greased with little oil or ghee.

6. Add a little water to all the three parts of the semolina mixture to get it to right dropping texture and add in the baking soda and mix well and pour the mixture into the mould.

7. Start with the green layer first, place it in the hot steamer and cover, steam for 5-6 mins, remove and place the white layer and repeat the steaming process and finally the top layer with the orange semolina mixture and steam once again for 5-7 mins, using a toothpick check if it comes out clean, turn off the flame and let the mixture rest in the steamer for 5 mins.

8. Remove the steamed preparation and loosen the edges with a oiled knife and de-mould it and cut into discs using a round cutter and place it on your serving platter.

9. The last step is to prepare the tempering and once it all comes together and cooks for a couple of minutes, pour the hot tempering over the discs and serve it immediately with assorted dips/chutneys of your choice.

Appointment | Shezad Nagori is Front Office Manager at Courtyard by Marriott Sindhu Bhawan Ahmedabad

He will bring to the table detailed guest interaction methodologies and an ability to provide effective solutions to complex challenges

Shezad Nagori has joined Marriott Sindhu Bhawan Ahmedabad as Front Office Manager at Courtyard. He has worked with Marriott with for over 9 years, starting out as a receptionist in 2011.

In his present role, Nagori will bring to the table detailed guest interaction methodologies and an ability to provide effective solutions to complex challenges. His key responsibility areas include developing and executing smooth check in, managing selling-oriented activities, analyzing problems figures and ensuring exceptional customer service. Recruitment-training-mentoring of the front office team, working in tandem with off-property.

Nagori’s communication skills, leadership qualities, adeptness as a team player, exemplary managerial abilities and aptitude for taking sound decisions have been the pillars for the exponential growth in his career. A people’s person and proficient in English, Hindi and Gujarati, his ability to learn the nuances of his job quickly has facilitated him to bolster his keen professional expertise.

Outside the workplace, the gregarious Nagori is an avid sports enthusiast, especially when it comes to  cricket. His hobbies include travelling and cooking. Listening to different genres of music and watching mystery movies are some of his other modes of unwinding after a busy and productive day at work.

Prime Minister to unveil 216-ft Statue of Equality in Hyderabad

Prime Minister to unveil 216-ft Statue of Equality in Hyderabad

President Ramnath Kovind will unveil the inner chamber 120 kg golden Ramanuja on 13th February, 2022

Prime Minister Narendra Modi will dedicate the Statue of Equality on 5th February, 2022. It is a 216-feet tall statue of Sri Ramanujacharya, an 11th century Bhakti saint, and a revolutionary social reformer. The 45-acre complex housing Statue of Equality is centered in Shamshabad, Hyderabad, Telangana. President Ramnath Kovind will unveil the inner chamber 120 kg golden Ramanuja on February 13, 2022. 

These events along with a 1035 yaaga fire oblation and spiritual activities such as mass manthra chanting are to be conducted as part of Sri Ramanuja Sahasrabdi ‘Samaroham’.  It is to celebrate the 1000th birth anniversary of the saint.  Events will kick off from February 2, 2022. Telangana Chief Minister Chandrashekar Rao will be co-hosting the event with HH Chinna Jeeyar Swami. Several other chief ministers, politicians, celebrities, and actors will also grace the function. 

This 1000-crore INR project was funded entirely by donations from devotees globally. The inner sanctorum deity of Sri Ramanujacharya is made of 120 kilos of gold to commemorate the 120 years the saint walked this earth. The outdoor 216-ft Statue of Equality will be the world’s second tallest statue featuring a sitting posture. It is composed of ‘panchaloha’, a combination of five metals: gold, silver, copper, brass, and zync. The complex has identical recreations of 108 Divya Desams, the 108 ornately carved Vishnu temples mentioned in the works of the Alvars, mystic Tamil saints. 

Born in 1017 in Sri Perumbudur, Tamil Nadu, Sri Ramanujacharya liberated millions from social, cultural, gender, educational and economic discrimination with the foundational conviction that every human is equal regardless of nationality, gender, race, caste, or creed. He opened the doors of temples to all people, including those subjected to extreme discrimination. He remains a timeless icon of equality for social reformists around the world.

In his comments, Chinna Jeeyar Swamiji, said, “We heartily welcome everyone including chief guests, dignitaries, devotees, and people from all walks of life for the grand opening of Statue of Equality.  Bhagavad Ramanujacharya has remained a true icon of equality for 1000 years and this project will ensure his teachings are practiced for at least another 1000 years. Our mission is to make Statue of Equality a culturally paramount destination for people across the globe and inspire everyone to make the world a more equal place to live. Today, as the world is fraught with divisiveness and populism, the need of the hour is Sri Ramanujacharya’s ideology.  A torch bearer of Vaishnavism, Bhagavad Ramanuja distilled the essence of Vedas and ancient wisdom to promote the timeless message of equality.  Inherently, non-discrimination and equality are the cornerstones of life.” 

The foundation stone for the project was laid in 2014. The 54-ft high base building, named ‘Bhadra Vedi’, has dedicated floors for a Vedic digital library and research center, ancient Indian texts, a theatre, an educational gallery and a robust multi-language audio tour detailing many woks of Sri Ramanuja Acharya.

Appointment | Devika James joins The Westin Goa as director of sales and marketing

A seasoned and accomplished professional, Devika James joins The Westin Goa with 15 years of adept experience in the hospitality industry. Known to be a person who is constantly striving towards delivering excellent quality and enriching customer service, James in her new role will focus on developing and implementing sales and marketing strategies for the hotel.

She joins the hotel from Sheraton Grand Chennai Resort & Spa and has a proven track record in planning and implementing effective business development strategies, forming revenue enhancement tactics along with managing staff and developing skills. In addition to enforcing these responsibilities, James will continue delivering profits to the stakeholders.

Known to be a charismatic team leader ensuring clarity in communication to her team, she showcases proficient expertise and immense knowledge in sales and marketing, hotel operations, customer service and business development. She started her journey as an events coordinator, at the Renaissance Hotel and Convention Centre, Mumbai, after which she joined JW Marriott Hotel, Pune as assistant sales manager and grew to become director of catering sales at the same property.

Appointment | DoubleTree Suites by Hilton Bangalore Appoints Mallikarjun Reddy as New Executive Housekeeper

DoubleTree Suites by Hilton Bangalore Appoints Mallikarjun Reddy as New Executive Housekeeper 

Mallikarjun Reddy brings more than 16 years of industry experience to the position 

Bengaluru, Karnataka – January, 2022 – Mallikarjun Reddy has been named as the new  Executive Housekeeper at the 172-room DoubleTree Suites by Hilton Bangalore, which has  been open since January, 2014. Reddy will lead all housekeeping endeavors while supporting  the hotel’s mission to provide outstanding service to guests. Located at Iblur Gate, Marathahalli Bellandur-Sarjapur Outer Ring Road, Sarjapur Main Road Bengaluru. 

Mallikarjun’s passion for the DoubleTree by Hilton brand and extensive housekeeping  operations knowledge make him the perfect fit to lead Housekeeping Department at DoubleTree  Suites by Hilton Bangalore in achieving its business goals and providing outstanding service to  guests," said Subhabrata Roy, general manager. 

“I am honored to join the DoubleTree Suites by Hilton Bangalore team,” said Reddy. “My  position here in Bengaluru allows me to ensure our hotel is the top choice for guests traveling to the area, for business and leisure alike.” 

Prior to joining DoubleTree Suites by Hilton Bangalore, Reddy was Director of Housekeeping of  Radisson Blu in Bangalore. He started his journey with The Oberoi Amar Vilas, Agra as a  Housekeeping Assistant and has worked previously with reputed brands such as Novotel  Hyderabad Airport, Radisson Blu, Greater Noida, Park Hyatt, Hyderabad and Le Meridien,  Chennai.  

DoubleTree Suites by Hilton Bangalore is part of Hilton Honors®, the award-winning guest  loyalty program for Hilton’s 18 world-class brands. Hilton Honors members who book directly  through preferred Hilton channels have access to instant benefits, including a flexible payment  slider that allows members to choose nearly any combination of Points and money to book a  stay, an exclusive member discount that can’t be found anywhere else and free standard WiFi.  Members also have access to contactless technology exclusively through the industry-leading  Hilton Honors mobile app, where Hilton Honors members can check-in, choose their room and  access their room using Digital Key. 

For more information or to make reservations, please visit DoubleTree Suites by Hilton  Bangalore or call +91 80 67656565 or email BLROR_MKT@hilton.com.  

Appointment | Anwer Abbas Appointed as Food & Beverage Manager At Marriott Hotel Al Jaddaf, Dubai, United Arab Emirates

Marriott Al Jaddaf has brought in a top F&B manager who has already made his mark in the group. Anwer Abbas has climbed the ladder in Marriott for years, now helping lead food and beverage at Marriott Al Jaddaf.

Abbas has over 12 years of experience in the industry and started his career in the UK as a shift leader at Marriott Forest of Arden Hotel & Country Club. He then headed to the UAE to join JW Marriott Dubai way back in 2014 as restaurant supervisor/acting manager.

Within a short period of time, Abbas moved to the next level of his career when he moved to Courtyard by Marriott WTC Abu Dhabi as F&B assistant manager. In January 2017, he challenged himself to develop and took bigger responsibilities in a bigger property, the Marriott Hotel Al Forsan Abu Dhabi, a sports resort hotel. Initially hired as assistant manager (pre-opening team) and just after over a year got promoted to multi-outlet manager and handled seven outlets including banquet facilities. He played a huge part in the numerous achievements obtained by the hotel in terms of F&B service both operational and financial.

Before coming back to Dubai, Abbas was the F&B service manager at Kigali Marriott, in Kigali Rwanda. He managed five restaurants including bars, lounges and conference and meeting spaces.

New Opening | Royal Orchid Hotels opens a wilderness resort in Kabini

With the number of owned and managed hotels crossing 70, Chander Baljee, CMD, ROHL says the target is to build a portfolio of 100 hotels and minimum 6,500 rooms by the end of FY 2022-23.

ROHL has added one more boutique resort property to their portfolio recently with the opening of Re;Gen:Ta Kabini Springs Resort on the Kerala-Karnataka border at HD Kote. The 20-room wilderness resort was an operational independent hotel which joined the ROHL portfolio after comprehensive renovation.

“The uniqueness about the Kabini property is that it is the only resort inside the wildlife park. All other hotels and resorts are outside the park,” said Chander Baljee, CMD, ROHL, while sharing the significance of the new property. “Everything is brand new apart from the old structure,” he said, explaining the kind of renovation that the property has undergone since the owner decided to join the ROHL portfolio.

Spread over 10 acre of land, the resort offers a lot of free space for the guests as rooms are built in five blocks with four rooms each. “It has a very peaceful location abutting a river,” Baljee said. Because of the small inventory, the resort offers a lot of personalised care and service to the guests coming to the property, he said.

As part of the renovation, the property has added a nice pool to the facility. “Because of the property’s proximity to Kerala, we expect a lot of week-end traffic from the Kerala side into the resort,” Baljee informs.

With the new addition, ROHL has crossed the 70 mark in terms of number of hotels under operations. ROHL already have a significant footprint in the wilderness destinations. The company has resorts in Ranthambore and Pench; and in important bird sanctuaries like Bharatpur and Mysore.

Baljee said that ROHL has added 15 new hotels in the last two years, especially during the Covid19 pandemic, and is poised to add another 15 soon. “Our target is to reach 100 hotels by the end of the next financial year 2022-23,” he said. With this growth, he said that the hotel group will be able to add another 2000 rooms to its existing inventory of 4,500 rooms.

He said that the trend of independent hotels joining the bandwagon of ROHL will continue as they will be able to leverage the benefits of well-defined and proven SOPs, sales and marketing support; and advanced technology platforms.

Enjoy a Liberating Staycation at Novotel Hyderabad Airport this republic Day

Enjoy a Liberating Staycation at Novotel Hyderabad Airport this republic Day

Those looking for a quick and hassle-free break must pack their bags and head to Novotel Hyderabad Airport for a liberating and safe staycation. It’s a perfect time to enjoy a mini getaway at Novotel Hyderabad Airport while capturing great moments and witnessing spectacular attractions.

Come and discover Novotel Hyderabad Airport between 24th till 28th January 2022 with an exclusive 25% discount and enjoy an array of activities ranging from peaceful poolside relaxation to full-on action adventure at the sports arena. Novotel Hyderabad Aiport promises a fun-filled weekend with a host of activities packed with immunity-boosting meals (inclusive of breakfast, lunch, and dinner). With our All Safe program, we promise to make your mini-vacation a truly memorable experience.

That’s not all on the occasion of Republic Day; Novotel Hyderabad Airport (NHA) gives you a reason to celebrate the day with your family and loved ones alike with a host of unlimited indulgences filled with patriotic fervour. The special buffet will serve a choice of the finest Indian cuisines to satiate your taste buds. In the truest Nationalist spirit, NHA is set for Republic Day festivities with a beautifully themed spread depicting the diversity of our Nation.

So what are you waiting? Go ahead and make your reservations now.

Venue: Novotel Hyderabad Airport
Date: 24th January to 28th January
For reservations, please call: +91 7660010554

Budget Expectations 2022 - TAAI

Budget Expectations 2022 - TAAI

As President of TAAI, I very strongly believe there are several aspects which can be expected in the upcoming budget session to support the entire sector holistically ‘Travel Tourism & Hospitality’ which will help in making this sector survive, revive & economically support India to become the largest hub for the world. For this, it is extremely important for both the central and state governments to work in tandem to facilitate this sector & support it to be included in the concurrent list to get Industry Status to make it more structured.

The government should strive to increase the disposable income of the middle classes so that discretionary spending will rise. Concrete steps should be taken to improve the cash flows and reduce the working capital burden on start-ups, existing MSMEs & SMEs. Access to easy credit, reducing income tax rate & GST tax rate, abolishment of TCS & wage support with ease of business. Strengthening MSMEs, creating a fund of funds scheme for technology adoption for use in industry 4.0, reviving the Credit Linked Capital Subsidy Scheme (CLCSS) for technology up-gradation.

To revive this struggling sector, we need ‘One India One Tourism’ approach inclusive of ‘One Tax Structure.’ Important points to be considered are E visa fees waiver for all tourist visas for 2022-2023, to support inbound revival Export status for tourism export earnings to support the inbound revival. Doubled, expenditure allocation for tourism ministry to enable intensive global reach out to support the inbound revival. Domestic income tax travel credit for Indian citizens and Indian companies to support domestic retail and domestic mice pickup. Global bidding fund to enable bidding support to Indian mice companies to bring global mice events to India. Emergency Credit Line Guarantee Scheme (ECLGS) extension for tourism and hospitality. ATF ought to be brought under the GST to make air travel more viable for the entire aviation stakeholders.

Lastly & most vital is a structured mechanism to future secure travel agents’ payments to ensure that we create security for our travel agents & operators’ survival. Travel agents’ payments to principals are unsecured credit and we need to ensure that some form of mechanisms whether escrow or guarantee or underwriting-based mechanisms are in place to ensure that travel agents’ money stays secure.

Ingredient Ideology | Gratitude To Grape : Dr. Kaviraj Khialani- Celebrity Master Chef.

GRATITUDE TO GRAPES

A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes can be eaten fresh as table grapes, used for making wine, jam, grape juice, jelly, grape seed extract, vinegar, and grape seed oil, or dried as raisins, currants and sultanas. They have said to be introduced by The Phoenicians carried the grape into France about 600 BC. The Romans planted grapes in the Rhine valley not later than the 2nd century. The nutrients in grapes may help protect against cancer, eye problems, cardiovascular disease, and other health conditions. Resveratrol is a key nutrient in grapes that may offer health benefits. Grapes are a good source of fiber, potassium, and a range of vitamins and other minerals.

It is said that grapes have been around for almost 66 million years Amazingly, the oldest-known grapes grew in central India long before humans existed. Scientists discovered fossilised grapes, which were dug from sediment, that have since suggested an age of around 66 million years plus now. While some still try and look out for the reason why it is addressed as a grape? the simple reason being A grape is a small, sweet fruit that grows in clusters on a vine. Dried grapes are known as raisins, and this versatile berry is used to make many other products, including jelly, juice, and wine. Experts believe the word grape comes from an Old French verb, graper, "catch with a hook" or "pick grapes off the vine."

Grapes come in many colors, including green, red, black, yellow, pink, and purple. "White" grapes are actually green. "White" grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanin’s, which are responsible for the color of purple grapes. While it is also believed that Grapes are a good source of potassium, a mineral that helps balance fluids in your body. Potassium can help bring down high blood pressure and lower your risk of heart disease and stroke. Most people don't get enough of this nutrient, so eating grapes can help fill the gap.

Talking of how many varieties of grapes are known to us? Humans have been cultivating grape vines (Vitis vinifera, a different species than the table or concord grape) for wine since the Neolithic era. There are now more than 10,000 wine grape varieties in the world, but only a few varieties have achieved widespread popularity and acclaim. Another term associated with grapes is bloom, known as the "bloom," the waxy, silvery-white substance on the surface of grapes, blueberries, and certain plums acts as a barrier against insects and bacteria and helps to seal in the fruit's moisture. The bloom is also a sign of freshness, since it fades with time and handling.

Grape is a versatile crop that can adjust to any type of climate. The ideal climate is in the Mediterranean region. In Europe, America, Australia and Russia, it is grown under temperate conditions, while in Afghanistan, Iraq, Iran, China, Pakistan, Israel and North India it is grown under sub-tropical conditions. Are grapes good for skin? Yet another query which pops up from most foodies and connoisseurs, and the reply being filled with Vitamin C and antioxidants, grapes can help to revitalize your skin. In fact, they can even protect your skin from cancer-causing ultraviolet radiation and free radicals that can, on a lesser scale, cause wrinkles and dark spots, grapes are truly good for the skin. While they are great for overall health, grapes are loaded with sugar and fats, which makes them the wrong fruit to eat while on a strict weight loss diet. 100 grams of grapes may contain 67 calories, and 16 grams of sugar, which means regular intake of these tiny delights could cause weight gain. Can grapes make you drunk? Well, grapes contain no alcohol (or very little, if they have begun to “rot” (ferment) they may have trace amounts of alcohol, but your stomach would fill up before you could eat enough to get even the little bit drunk). So the answer is, you can't get drunk from eating fresh grapes.

Here are a few Health Benefits of GRAPES:

1. Grapes are a great immunity boosting fruit and useful ingredient in a number of ways.

2. Grapes also aid in weight loss in some cases, if used and consumed wisely and in moderation with a balanced angle.

3. Grapes help in our digestion as well, need to have them once in a while to benefit from its qualities and plus points.

4. Grapes helps to lower cholesterol and regulates the blood pressure in the body as well.

5. Grapes help strengthen our bones and also are also considered good for hydration.

6. Grapes are rich in health and also protecting anti- oxidants. 

7. Grapes increase good cholesterol levels in our body. 

8. Grapes support muscle repair in our body and wear and tear is taken care of.

9. Grapes are also considered to be good for the skin and anti- aging as well.

10. Grapes improve the functioning of the human brain and overall supports the well-being being good for the eyes as well.

Here are a few Easy to Prepare – Yummy Recipes using Grapes:

Recipe-1] CITRIC GRAPE COOLER

Ingredients:

Green grapes- 200 gms, cleaned and washed

Amla/indian gooseberry- 1-2 pieces, boiled, mashed

Lemon juice-2 tsp

Sugar syrup-2-3 tsp

Mint leaves- 10-12 no

Fresh basil leaves- 4-5 no

Ginger juice- 1 tsp

Crushed ice- 1-2 cups

Aerated drink- as desired, suggested to use sprite/ 7 up

Method:

1. Prepare all the ingredients for the citrus cooler drink recipe.

2. In a blender combine together the green grapes, the Amla pulp, few mint leaves and basil leaves and adding a little crushed ice and few drops of water, blend it into a nice mash.

3. Add a little roasted crushed cumin powder/ black salt as well into the prepared pulp or rub it on the rim of the glass being served.

4. Place some crushed ice at the base of the glass, add in the prepared grape mash, add some basil leaves, sugar syrup to balance the taste, top it up with the chilled aerated beverage, lightly stir and enjoy the cooler.

Recipe-2] GRAPE AND SPICY CAULI ROAST

Ingredients:

Cauliflower- 400gms, cleaned, florets

Red grapes/California grapes- 250 gms

For the marination:

Olive oil/ oil-2 tbsp.

Mustard paste- 1 tsp

Lime juice- 2 tsp

Salt and crushed black pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Roasted crushed cumin powder-1/2 tsp

Roasted crushed fennel seeds-1 tsp

Brown sugar-2 tsp

White vinegar-2 tsp

Parlsey-2-3 tbsp. chopped

To serve with:

Yogurt- mint- garlic dip/sauce

Garlic mayonnaise

Minted yogurt sauce

Garlic tahini dip

Schezuan mayonnaise dip

Method:

1. Pre-heat the oven to 170 degrees celsius and assemble all the ingredients for the recipe.

2. Prepare the cauliflower florets, blanch them in boiling water for 3-4 mins, remove and cool.

3. Grease a roasting tray with a little oil/butter and prepare the marination on the tray add in the cauliflower and grapes and rub them with the marination.

4. Place the tray in the oven for roasting and cooking the cauliflower and grapes for around 20-25 mins, turn it occasionally inside to ensure even cooking.

5. Remove once done, serve it warm on a platter/bowl and place assorted dips and sauces alongside to enjoy the Cauli and grape recipe.

Recipe-3] HEALTHY GRAPE SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce leaves/ Lollorosso lettuce- 1 cup mix

For the body of the salad:

Green grapes/ red grapes- 1 cup assorted

Green apple- 1 no, cut into slices

Pear- 1 small, sliced

Cherry tomatoes- 3-4 cut 1 x 2

Walnuts- 5-6 no

Black currants/ raisins- 2-3 tsp

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Mustard paste-1 tsp

Brown sugar- 1-2 tsp

Lime juice- 2-3- tsp

Ginger juliennes- 2 tsp

Honey- 2-3 tsp

Crushed black pepper- 1 tsp

Salt to taste

White vinegar-1 -2 tsp

For the garnish of the salad:

Fresh herbs/ parsley/mint/ basil leaves- as desired

Assorted seeds- pumpkin/ chia/ sunflower seeds-1-2 tsp

Method:

1. Assemble all the ingredients for the salad recipe.

2. In a mixing bowl /jar combine together the ingredients for the dressing and give them all a nice shake/stir and keep aside.

3. Assemble the salad leaves for the base on a serving plate/bowl.

4. In a mixing bowl, place all the ingredients for the body of the salad and drizzle in the dressing just before serving, give the salad a nice toss and place it on the base of lettuce leaves.

5. Garnish the salad appropriately and serve it immediately.

Recipe-4] NUTTY CHEESE WRAPPED GRAPES

Ingredients:

Green grapes/ red grapes- 150 gms, cleaned and washed

For the marination on the grapes:

Olive oil- 2-3 tsp

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

Salt and pepper to taste

Chaat masala-1/2 tsp

Chopped coriander-2- 3 tsp

Lime juice-2 tsp

Honey-2 tsp

For the coating on the grapes:

Cream cheese- 1 cup

Chopped green chilies-1 tsp

Chili flakes-1/2 tsp

Crushed black pepper-1/2 tsp

Parsley- 1 tbsp. chopped

For the final coating:

Assorted nuts to be chopped

Pista-2-3 tsp

Almonds- 2-3 tsp

Cashews-2-3 tsp

Wanuts-2-3 tsp

Method:

1. Prepare all the elements of the recipe and keep it ready, choose slightly bigger sized grapes for this recipe and not the very small ones.

2. In a mixing bowl, prepare the marination for the grapes, apply it well and keep aside for 10 mins.

3. We can now prepare the cream cheese coating mixture and coat every grape using a tong into the cream cheese and immediately roll it up into the assorted dry fruit mixture to give it a nice crusty texture and look. Place the grapes on a butter paper and refrigerate for 20-25 mins.

4. Now arrange the set chilled grapes on a serving platter and using toothpicks offer these delicacies to the guests with a glass of wine to enjoy and relish a tempting mouth burst of flavors.

Recipe-5] GRAPE ON A SWEET NOTE

Ingredients:

Green grapes/ red grapes/ California grapes- 200 gms.

For the creamy mixture:

Hung curd-1 cup, beaten up

Fresh cream- 2-3 tbsp. sweetened, whipped

Honey-2-3 tsp

For the layers in the dessert:

Crushed digestive biscuits- 1 cup or cake crumbs/brownie crumbs can also be used.

Sliced kiwi fruit- ½ cup

Sliced strawberries- ½ cup

Mixed fruit jam-2-3 tbsp. or marmalade/ jelly etc can be used.

Chocolate chips- 2-3 tbsp.

Rabdi/custard/phirni/Aamras etc can also be added.

For the nutty flavor and crunch:

Coconut/ peanut/ mix fruit / cashew chikki- 2-3 tbsp. crushed.

Mint/ cherries/ assorted nuts/ seeds for garnish.

Method:

1. Prepare all the elements of the recipe and keep them ready.

2. Decide the layers of the dessert and pre-prep all the contents.

3. Using chilled glasses start with the curd mixture/ any choice as listed above can be layered.

3. Place the crushed digestive biscuits/cookies in between add fresh fruits, sliced grapes in the layers along with others, add chocolate chips etc and repeat the layers.

4. Chill the glasses for around 1-2 hours in the fridge and then serve it garnish with assorted nuts/ chikki/ mint/ seeds etc and enjoy the dessert.

Recipe-6] GRAPE AND BERRY SMOOTHIE COMFORT

Ingredients:

California grapes/ red /black grapes- 150 gms

Dates- 4-5 no chopped

Soy milk/ milk- 2-3 cups

Honey- 2-3 tbsp.

Chia seeds- 1-2 tsp soaked for 20 mins

Raisins- 2-3 tsp

Walnuts- 2-3 tsp

Cranberries- 2-3 tbsp.

Yogurt-2-3 tsp

Banana-1 ripe, peeled and chopped

Flax seeds- 1-2 tsp

Method:

1. Prepare all the ingredients for the healthy grape smoothie recipe.

2. In a blender jar, combine together the ingredients with the grapes, fruit, nuts, banana and adding little milk blend it all together.

3. Adjust the texture using curd, milk, honey and dates to get a nice contrast in the taste and flavor.

4. Allow the smoothie to chill for around 10-12 mins before being poured out and served. Pour the healthy shake into tall glasses, add chia seeds, assorted nuts and seeds, herbs as desired and serve it.

Hilton is trying to tap into the $639 billion wellness tourism market with a fitness-focused hotel room.

Hilton has an answer for fitness fanatics who can't take a rest day, even on vacation.

For the last five years, some Hilton locations have included Five Feet to Fitness, an "in-room wellness concept" that offers 11 different fitness machines and exercise tools steps from a guest's bed.

The rooms, which are available in Hilton locations in Atlanta, San Francisco, Shanghai, and more, are equipped with an exercise bike, medicine balls, light-weight dumbbells, bands, TRX ropes, yoga blocks, and other supplies. 

The setup includes a giant TV filled with tutorials on how to use all the equipment, and guided workouts for yoga, high-intensity interval training, cycling, boxing, and meditation. 

It's Hilton's answer to the travel industry introducing new features to cash in on the $639 billion "wellness tourism" trend, or wealthy travelers' interest in retreats focused on self-care, health, and spirituality. 

In 2019, the Four Seasons launched Sensei Lanai, a relaxation resort offering wellness consultations and sensory walking meditation. Marriott will offer wellness-focused suites, complete with deep soaking tubs, bath salts, and wood decor, in its renovated Newport Beach location 

I stayed at Hilton's Five Feet to the Fitness room in the DoubleTree at Newark, New Jersey to see how "well" they made me feel. Here's what it was like.

Constant motivation to move

Upon walking in, I was immediately impressed by the selection of different tools. The hotel gyms I've stayed at typically don't have TRX bands and guided training like Five Feet to Fitness rooms do. 

With weights that ranged between 5 and 18 pounds, the setup felt geared more toward light strength training and might not appeal to guests who are used to heavier weights and more intense reps.

Though the setup could be stressful for people who don't want to workout on vacation, I view physical exercise as a mental health treatment. After struggling with depression and anxiety for years, consistently working out has brought me relief that I struggle to break from during long trips. 

Business travelers could further benefit from having exercise equipment so close to them. Frequent business travelers were more likely to report poor self-rated health, no physical activity, and trouble sleeping, according to Harvard Business Review. Five Feet to Fitness rooms can provide a place to workout late at night, when hotel gyms might close. 

Hilton said the Five Feet to Fitness rooms are ideal for "road warriors, exercise enthusiasts and wellness aspirants who want to maintain their fitness regime, even while on the road."

5 Capsule Hotels In India Perfect For Short, Budget-Friendly Stays

If you’re on the lookout for affordable in-transit stays, check out these five capsule hotels that won’t burn a hole in your pockets. By Naina Atri

Convenient and fuss-free, capsule hotels, which are Japanese in origin, are finding a market in countries across the world. In India, though there aren’t a plethora of options to choose from, the potential for them is certainly recognizable. Tailored to suit the basic requirements for usually overnight stays, each guest is provided with a ‘capsule’ of their own which is essentially a bed-sized pod. Subject to variation, additional amenities include a television, Wi-Fi, plug points and small storage spaces. Outside of Japan, the rooms may be slightly bigger, but the basic premise of just a bed-sized room remains the same. Such hotels are best-suited to traveling businessmen (who were the original ‘target audience’), backpackers and travelers faced with unexpected delays.

UrbanPod, Mumbai

Located at the Mumbai Central Railway Station, UrbanPod positions itself as the place to stay for the ‘new-age’ traveler. Minimalistic yet assuredly comfortable, UrbanPod, with the basic capsule room, offers variations to suit different needs. Beyond the classic pod, one can choose the private pod, the women’s only pods space, and rooms for the differently-abled, which includes a queen-size bed and space for wheelchairs. With the capsule, one also gets free Wi-Fi and free locker space. Modern and affordable, UrbanPod has quickly become reliable.

Qubestay Airport Capsule Hotel, Mumbai

Qubestay functions to support the nomadic traveler. Thus, along with the rooms, the hotel also has a café, an outdoor garden, work station, and a library. Room types, which include bunk beds, vary depending on one’s budget. Its location is another pro – the hotel is three kilometers from the International Airport and five kilometers from the Domestic Airport.

Snooze At My Space, Delhi Airport

Finding stay in between flights can be quite a demanding task and an expensive one. Herein comes Snooze At My Space, which offers a peaceful and comfortable oasis amidst the rush of the Delhi Indira Gandhi International Airport. With an air-conditioner, mini fridge, an attached toilet, and shower, working table, television, and Wi-Fi, the pod allows one to recuperate and get recharged for the next flight. The pods are available opposite the Arrival Gate No. 1 of Terminal 3 as well as the International Departures Pier in the Security hold area. Pods differ on the basis of single or double occupancy and the duration of the stay, with the minimum at three hours.

Aventura, Ooty

This capsule hotel isn’t a typical pod hotel. Outside the bustling city-life, Aventura is found on the hilltops of Ooty. Their ‘hobbit-holes’ found on Aventura’s campsites are surrounded by lush greenery and gorgeous views. The site truly captures simplistic yet modern camping, with the hobbit holes providing a snug rustic experience.

PodStop, New Delhi

With dorms, pods and and larger deluxe rooms, PodStop caters to a variety of guests who have plenty of shared spaces that combats the loneliness of a solo traveller, such as the dining spaces, library and patio. Located in East Of Kailash, Delhi, PodStop is found in one of the liveliest parts of the capital city. With its warm neutral tones, PodStop is a welcoming space suited to ever-wandering travellers.

New Opening | Ginger Signs Its Ninth Hotel In Delhi-NCR

Ginger Signs Its Ninth Hotel In Delhi-NCR

Ginger expands its footprint in the Delhi National Capital Region (Delhi-NCR) with the signing of a new hotel in Greater Noida.

Commenting on the signing, Ms. Deepika Rao, Managing Director & Chief Executive Officer, Ginger Hotels, said, “We believe in the business potential of the region, especially with the upcoming Noida International Airport. This hotel, located in the heart of the commercial hub of Greater Noida, is ideally suited for business travellers.”

The 72-key Ginger Greater Noida is strategically located near Pari Chowk with convenient access to the commercial centre and new airport. It will feature Ginger’s signature design rooms, Café Etcetera – the all-day diner and two conference rooms. The currently operating hotel will be relaunched as a Ginger hotel with the brand’s lean luxe design and service philosophy of offering a vibrant, contemporary, and seamless hospitality experience to its guests by early 2022.

Delhi-NCR is a hub for major corporate houses, automobile, and telecom companies. It also houses Buddh International Circuit, the Indian motor racing track.

Appointment | HotelsPeople TIME Hotels expands its senior management team

From Left To Right

Ismail Makda,Toufic Tamim,Ghada Ziadeh,Rita Giendy,Mary Joe Estiphan

UAE-headquartered hospitality company TIME Hotels has announced five new senior appointments to support the company in its expansion plans across MENA region.

Toufic Tamim joins as vice president – commercial. With over three decades of experience in the hospitality sector, Tamim is an industry powerhouse who will be leading TIME Hotels’ sales, marketing, e-commerce and revenue department. Prior to joining the team, he was the corporate commercial director of Dur Hospitality in Saudi Arabia where he handled the overall sales operations, marketing, communication, revenue management, distribution and digital strategy for nine operating hotels in Jeddah, Tabuk and Riyadh. He served 16 years of his career in Movenpick Hotels & Resort and also held senior positions with other renowned hospitality chains, including Rotana Hotels & Resorts and Hilton International.

Ismail Makda was appointed as vice president of finance. He is a dynamic self-starter and brings over 30 years of hands-on experience in the hospitality industry to TIME Hotels, with a rich mix of financial management and control, operational insight, business turnarounds, internal/external process re-engineering and systems implementation. Having held unit, regional and corporate finance roles, Ismail has a broad understanding and a strong track record of driving value at all levels in the hospitality industry. A commercially focused seasoned hotelier, he previously worked with hospitality chains including Jumeirah Group (Dubai HQ), Prima Hotels (UK), Shire Hotels (UK), Moat Houses (UK). He has a versatile character and is renowned for being a troubleshooter with a history of recalibrating a facility management operation, delivering a shared service center, leading a corporate pre- and post-opening function, and project managing key priorities in an effective manner.

Mary Joe Estiphan is Time Hotels’ new business development manager. She joins the team from the U.S. and has eight years of professional experience in the hospitality industry. Before relocating to the United States, she was with Lancaster Eden Bay Hotel in Lebanon where she was the sales manager handling the leisure market. She also worked as a sales representative in Four Points by Sheraton – Marriott Lebanon where she handled the leisure and corporate market. With her experience in the different markets, Estiphan has gained knowledge in researching organizations and individuals to find new opportunities and contacting potential owners and owner representatives for future business opportunities.

Ghada Ziadeh is the new loyalty program manager. She has been in the hospitality industry for over 17 years and has previously launched three different loyalty and rewards programs with Mövenpick Hotels & Resorts. Her areas of expertise are Marketing, loyalty programs, project management, corporate identity, brand management, training and social media. With her vast experience in this field, she will join to reshape TIME Rewards program and integrate a new CRM Platform.

Rita Giendy was appointed as hotel manager at TIME Asma Hotel. Giendy will be leading TIME Asma Hotel, a four-star hotel in the shopping district of Al Barsha. She has been in the hospitality industry for the last 22 years and has gained knowledge in the formulation of internal controls and policies to comply with our established best practices. In her new role, she will oversee the operations of all departments and work to meet the short and long-term hotel requirements to ensure the success of TIME Asma Hotel