Choice Hotels opens another Hotel in Andhra Pradesh with Comfort Inn Kaikaluru

Choice Hotels opens another Hotel in Andhra Pradesh with Comfort Inn Kaikaluru

Ideally located in the heart of the city, the hotel offers spacious rooms with contemporary designs.

Comfort Inn Kaikaluru is the first internationally branded hotel in the city of Kaikaluru.  The city is famed for aquaculture and offers a range of tourist attractions including a bird sanctuary, Kolleru Lake, temples, and other places of religious significance. With easy access to major business, commercial, and shopping areas, the hotel is ideally located for both business and leisure travelers.

Mr. Vilas Pawar, CEO, Choice Hotels India, said, “We are delighted to announce the opening of Comfort Inn Kailaluru – the first internationally branded hotel in the city. Our brand has the endeavor of offering an international experience with world-class facilities at the best value proposition.  Ideal location and unmatched facilities make it a vital asset in our portfolio”.

Mr. Bala Murali Krishna Kamineni, Promoter of Comfort Inn Kaikaluru, a proprietor in aquaculture & aquafeed manufacturing under Deepak Nexgen Feeds Pvt. Ltd., and handling real estate projects in Vijaywada, said “We are proud to associate with Choice Hotels India. Being the first branded hotel in the city, we have got the opportunity to offer an international experience to the people of Kaikaluru.  The hotel has received a warm response from the locals and is the preferred address for social gatherings and business meetings for people in and around the city”.

Hotel Features and Amenities

The newly built hotel features tastefully furnished rooms equipped with modern conveniences such as Hi-speed Wi-Fi internet access, LED television, 24 hrs. Hot and Cold Running Water, Ample parking Space, round clock Room Service, and more. The design and décor of each room perfectly exhibit contemporary influences with warm hospitality.  

For dining, the hotel offers All-Day dining restaurant Saffron serving an expansive buffet during breakfast, lunch, and dinner. One can also choose from a wide selection of al a carte menu. Amongst other amenities, the hotel has a full-fledged fitness center for a power-packed workout session.

Comfort Inn Kaikaluru also features modern banqueting facilities to hold extensive meetings & conferences facilities and cater to intimate social gatherings.

Comfort Inn Kaikaluru’s hygiene standards will ensure a safe and secured stay experience. 

About Choice Hotels India  

Choice Hospitality (India) Pvt. Ltd.             

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

Choice Hotels International

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

Appointment | Nigel Fisher appointed as New General Manager Banyan Tree Krabi

Banyan Tree Krabi Appoints New General Manager

Nigel Fisher will oversee luxury 72-key resort in Thailand

KRABI, Thailand Banyan Tree Hotels and Resorts has announced that Mr Nigel Fisher, an Australian national with 37 years’ experience in luxury hotel management across Asia and Australia, has been appointed General Manager of its beachfront resort in Krabi, which opened in October 2020.

After graduating from Switzerland’s prestigious École hôtelière de Lausanne in 1985, Fisher returned to Australia to join Hyatt International Hotels, where he would spend the next 15 years. In the 2000s, he was Resident Manager at the Four Seasons Sydney and at the Great Barrier Reef’s Hayman Island.

He took on the role of General Manager at leading hotels in Malaysia and the Philippines before moving to Banyan Tree in 2015. From his first post at Banyan Tree Huangshan in China, he stepped up as Area GM for Lijiang and Ringha. Fisher oversaw the opening of the Angsana Penang, before being lured across the border to southern Thailand.

“Nigel is a seasoned professional with a passion for Asian culture and a strong command of Asian values,” said Remko Kroesen, the Area General Manager for Banyan Tree Samui and Banyan Tree Krabi. “He brings a wealth of experience from some of the world’s top hotels — knowledge which will be instrumental in establishing Banyan Tree Krabi as a leading resort in the region.”

No one doubts that taking the helm of a new 5-star hotel during the time of a global pandemic will present its own set of challenges, added Kroesen. “However, Banyan Tree Krabi is a pristine new resort with the highest standards of health and hygiene management. When this Covid crisis has finally run its course, travellers from all over the world will be thirsty for a tropical paradise, and we want to make sure we have a red carpet rolled out for them,” he said.

Located on secluded Tubkaek Beach, Banyan Tree Krabi is flanked to the rear by a forested national park while facing out towards a sea of karst limestone towers — undoubtedly one of Thailand’s most iconic and enduring images — which are uninhabited and protected as a national marine park. The hotel is tiered into a lush landscape, all of which is dominated by a rollercoaster of mountains.

The resort offers 72 pool suites and villas, among them seven two-bedroom options, one three-bedroom villa, and a majestic seven-bedroom beachfront Presidential Villa. Each of the rooms faces the sea and the sunset as the property tiers into the hillside.

Facilities include two restaurants and a beach bar, a beach club, a kids’ club, a fitness center, meeting rooms, and - in keeping with Banyan Tree’s wellness branding - a rainforest-themed spa.

Unique highlights include Banyan Tree’s signature Thai restaurant, Saffron, perched high above the bay, alongside a wedding deck, both of which are accessible by electric funicular.

ABOUT BANYAN TREE HOLDINGS LIMITED

Banyan Tree Holdings Limited (“Banyan Tree” or the “Group”) is a leading international operator and developer of premium resorts, hotels, residences and spas, with 47 hotels and resorts, 63 spas, 72 retail galleries, and three golf courses in 24 countries. Each resort typically has between 75 to 300 rooms and commands room rates at the higher end of each property’s particular market.

The Group’s primary business is centered on four brands: the award-winning Banyan Tree and Angsana, as well as newly established Cassia and Dhawa. Banyan Tree also operates the leading integrated resort in Thailand – Laguna Phuket -- through the Group’s subsidiary, Laguna Resorts & Hotels Public Company Limited. Two other integrated resorts – Laguna Bintan in Indonesia and Laguna Lăng Cô in Central Vietnam – complete the status of the Group as the leading operator of integrated resorts in Asia.

As a leading operator of spas in Asia, Banyan Tree’s spas are one of the key features in their resorts and hotels. Its retail arm Banyan Tree Gallery complements and reinforces the branding of the resort, hotel and spa operations.

Since the launch of the first Banyan Tree resort, Banyan Tree Phuket, in 1994, Banyan Tree has received over 2,600 awards and accolades for the resorts, hotels and spas that the Group manages. The Group has also received recognition for its commitment to sustainability for environmental protection and emphasis on corporate social responsibility.

In addition to its currently operating hotels, resorts, spas and golf courses, the Group currently has 21 hotels and resorts under construction, and another 25 under development.

Impress your loved one this Valentine’s Day with Marriott Bonvoy’s all-encompassing offerings

Impress your loved one this Valentine’s Day with Marriott Bonvoy’s all-encompassing offerings!

(Decadent DIY kits that will help recreate the fun & magic at home)

Valentine’s Day this year falls on a Monday, and while weekdays are often reserved for work, Marriott International gives you a chance to make a one-of-a-kind reservation! You can focus on creating a romantic ambience for your date, cooped up at home and choose from either one of the 4 richly luxurious all-encompassing DIY kits. For those with a sweet tooth, here’s the ‘Seven Shades of Red’ menu that you can opt for and dive straight into as they are ready and fabulous to eat, in addition to their heavenly appearance.

Catering to the palates of those seeking rich and flavorful meals, hotels have introduced 3 delectable cuisines to choose from – European, Indian, Asian. If you are craving a Burrata or a Ravioli, the European DIY kit is meant for you. For those seeking a gourmet twist to a few classic Indian dishes, you can opt for the Indian spread. In the Asian DIY Kit, you can munch into a satay and relish a wok cooked rice. While you don the role of sous-chef, you will be guided via a step-by-step video.

That’s not all! Adding to the memorable romantic rendezvous, the 4th DIY kit is a beverage menu that can be purchased separately.

Ending the luxurious savory meal on a high note, are the desserts from the ‘Seven Shades of Red’ menu which will prove to be a pure, all-encompassing bliss! Consisting of patisserie entremets, this artisanal aphrodisiac menu will delicately balance and portray lux craftsmanship thus elevating the senses. The menu comprises of these desserts:

• Scarlet Red – a Vanilla cup Cake filled with homemade strawberry marmalade and topped with light strawberry flavor Italian Buttercream

• The Éclair Story – filled with raspberry jelly and pistachio mousse

• The Dark Side – a rich dark chocolate mousse filled with strawberry jelly and almond cake

• The classic Red Velvet sponge cake layered with tangy cream cheese mousse

• Ruby Cheesecake – which is a Classic Philadelphia cheesecake topped with fresh berry, strawberry, and white chocolate Chantilly

• The Ispahan consists of a raspberry mousse inside rose ganache and lychee Jelly and base pistachio sponge

• Very Berry will have a pistachio financier sponge layered with vanilla buttercream and fresh strawberry chopped and mix berry jam

‘Seven Shades of Red’ will be available across multiple properties, while the DIY kits can be ordered from any of the following properties – St. Regis Mumbai, JW Marriott Juhu, JW Marriott Sahar, JW Marriott Bengaluru, Marriott Bengaluru Whitefield, JW Marriott Kolkata, The Westin Gurgaon, JW Marriott Aerocity, New Delhi, JW Marriott Chandigarh, Courtyard Raipur, Marriott Indore, The Westin Chennai, JW Marriott Pune, Sheraton Grand Pune, The Westin Dhaka, The Westin Goa, The Westin Hyderabad, Courtyard by Marriott Bhopal, Renaissance Lucknow , Le Meridien Gurgaon, Jaipur Marriott Hotel , Goa Marriott Resort & Spa ,Ritz Carlton Bengluru and Kochi Marriott. You can be pre-order from 3rd Feb onwards. To order, call 011-43169690, WhatsApp text +91 97100 82100 or visit MarriottBonvoyonWheels.com

#1 Canopy by Hilton Boston Downtown, Explore 22 New Hilton Properties Across World

Canopy by Hilton Boston Downtown

Canopy by Hilton Boston Downtown will open in the heart of Boston’s historic Haymarket — America’s oldest outdoor market — in early 2022. Guests can enjoy scenic views of Boston’s Greenway and North End from their balconies and grab burgers at the hotel’s restaurant. The hotel is also within walking distance to the historic Freedom Trail, a must-do for many visitors.

New Opening | The Fern Residency opens in Haridwar, Uttarakhand

The Fern Residency opens in Haridwar, Uttarakhand

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain announced the opening of The Fern Residency, Haridwar. This is the 3rd operational property in Uttarakhand. The company already manages hotels in Bhimtal and Mussoorie in the state. Overall it takes the tally to 84 hotels managed by the company in India, Nepal and Seychelles.

Expressing his pleasure at the new opening, Suhail Kannampilly, CEO of The Fern Hotels & Resorts said,” We have been slowly spreading our wings in the picturesque state of Uttrakhand.  We expect this hotel in Haridwar to do good business as it is situated in an extremely important city from the religious tourism point of view.  Moreover, it is very well connected to other tourist destinations of the state like Rishikesh, Dehradun and Mussoorie.”

The Fern Residency, Haridwar is a 55-room full-service hotel offering a multi cuisine pure vegetarian restaurant, a swimming pool, gym, spa and state-of-the-art banquet facilities. The hotel is centrally located with easy access to major sightseeing attractions.

The hotel offers three categories of rooms viz. Winter Green, Fern Club and Hazel Suite. The rooms are equipped with all modern facilities and amenities to fulfil the needs of leisure as well as business travelers.

Guests can appreciate various in-room facilities such as High-speed Wi-Fi internet, LED television, complimentary bottled drinking water, tea & coffee facility, digital in-room safe, eco-friendly room lighting & bathroom amenities.

Other facilities in the hotel include kids play lawns, souvenir shop, comprehensive travel assistance, complimentary buffet breakfast, multi cuisine pure vegetarian restaurant, spacious banquet and meeting rooms and business centre facilities.

DINING:

Marigold Restaurant – The pure vegetarian restaurant offers sumptuous food with a variety of local and global food choices. Located on the first floor, this 80-cover restaurant is a perfect place for families and corporate travelers.

LOCATION: The hotel is just 15 minutes from Haridwar Railway Station and about 45 minutes from Jolly Grant Airport at Dehradun

Sheraton Amman al Nabil Hotel names new director of F&B

Dogan Tengizman is the new director of F&B at Sheraton Amman al Nabil Hotel, stepping in to lead four F&B outlets. They include the all-day dining venue Spice Garden; the Italian-inspired Green Lounge; a cocktail spot known as ‘The Bar’; and The Club on Five. He will also head up the catering and events operations.

Tengizman said: “In my new role, I will be closely working with the food and beverage and culinary team to define a new level of food and beverage services in one of the city’s most exclusive addresses. I look forward to creating the best innovative gastronomy experiences and attracting local communities and international travellers to enjoy the many hallmarks of the Sheraton brand.’’

Vatche Yergatian, the hotel’s general manager added: “Dogan is a seasoned food and beverage professional with extensive knowledge of global luxury and fine dining,” “I am confident that he will be able to inspire our team to provide the finest personal and memorable experience for our guests.”

Appointment | W Goa appoints veteran chef Abhijeet Bagwe as its Executive Chef

Abhijeet is geared up to accelerate W Goa’s mission of initiating a worldwide W B&F revolution.

W Goa is set to add a new dimension to its culinary scene with the appointment of veteran chef Abhijeet Bagwe as the Executive Chef of W Goa.

With over fourteen years of strong culinary experience at a number of luxurious hotel brands in India and internationally, including Ritz Carlton, Park Hyatt, Protea By Marriott,
Renaissance Mumbai and Viking Cruises, Abhijeet is geared up to accelerate W Goa’s mission of initiating a worldwide W B&F revolution.

“I enjoy experimenting with standard ingredients to morph them into unique and exciting flavor profiles that surprise guests with every bite. My passion for painting has allowed me
to curate aesthetically appealing dishes with the perfect blend of flavors. W Goa is known for boldly coloring outside the lines of the ordinary, making it the ideal fit for me to explore
my true potential in curating all-­‐new culinary inventions,” adds Chef Abhijeet Bagwe, Executive Chef, W Goa.

“W Goa, strives to consistently deliver authentic and exciting B&F experiences with unmatched local relevance on an unparalleled global scale. As a former Chef at W Goa myself, I see the same drive in Abhijeet to reinvent the global culinary scene to cater to those in search of an epicurean lifestyle,” shares Tanveer Kwatra, General Manager, W Goa.

Chef Abhijeet looks forward to bringing his international expertise and skills that he developed over the past 2 years in Uganda to bring an all-­‐new flavor profile to the Indian market.

Appointment | Nilesh Vitthal Wareshi joins Le Meridien Nagpur as Assistant I.T. Manager

Nilesh will oversee Information Technology division of the luxury hotel

Le Meridien Nagpur has appointed Nilesh Vitthal Wareshi as Assistant I.T. Manager. In this new role, Nilesh will oversee Information Technology division of the luxury hotel featuring 132 rooms and 6 event venues.

He had worked with Internet Broadband services and also renowned hotel companies in India prior to this assignment.

He will focus on motivating the team, nurturing their spirit of striving-for-excellence, and providing guidance on developing strategies with urgency that will drive in hotel technology awareness

Marriott Bonvoy Ò Makes Each Night Count Twice For Members With New Global Promotion

Marriott BonvoyÒ Makes Each Night Count Twice For Members With New Global Promotion

New Promotion Offers Bonus Earning Opportunities and Fast-Track to Elite Status

January 2022: Marriott Bonvoy, Marriott International’s award-winning travel program, is kicking off the year with a rewarding promotion, offering members bonus points and Elite Night Credits on each paid night of their stay, with a fast-track to Elite status and more points for free nights, experiences and more.

Registration starts today for the global promotion, which gives members 1,000 bonus points and an additional Elite Night Credit for each paid night of the member’s stay – effectively making each night count twice during the promotion earning period of February 8 to May 4, 2022. This means a new member could achieve Silver Elite status with just a five-night stay – unlocking elevated Silver Elite benefits such as priority late check-out and 10% bonus points on eligible future hotel stays – all while earning substantial bonus points towards their next free night, Marriott Bonvoy Moments experience, or even to put towards trip add-ons like flights or car rental.

There is no limit to the number of bonus points or bonus Elite Night Credits that members can earn during the promotion, meaning members can earn one bonus Elite Night Credit and 1,000 bonus points for each night of the promotion earning period.  As long as they are registered, members can begin earning bonuses from the very first eligible night that falls within the earning period, and on each eligible night thereafter.

The offer is global, providing more opportunities to experience the world through Marriott Bonvoy’s extraordinary hotel brands – whether that’s close to home or in the most inspiring destinations around the globe.  From distinctive luxury to smart conveniences, members can find their ideal stay through the thousands of hotels and resorts participating in Marriott Bonvoy.

Here are some important details:

• The promotion earning period runs from February 8, 2022 to May 4, 2022.

• Stays completed prior to registration are not eligible to earn bonus points or bonus Elite Night Credits with this promotion. Members must register here before April 20, 2022.

• With this promotion, members can earn unlimited bonus points and bonus Elite Night Credits during the 85-day earning period, up to 85,000 bonus points and 85 bonus Elite Night Credits.

• Members must book stays directly with Marriott on Marriott.com, Marriott Bonvoy Mobile app or through a reservations center. Rates available through most third-party online retailers and select travel agency rates do not qualify for this promotion.

• The following brands are not participating in the promotion: Homes & Villas by Marriott International, Marriott Executive Apartments® and Marriott Vacation Club® owner-occupied weeks. Ritz-Carlton Reserve®, BVLGARI, and other hotels that do not currently participate in Marriott Bonvoy® are also excluded from the promotion.

To see the Terms & Conditions, visit here.

In addition to the global promotion, members enjoy other benefits like exclusive member rates when they book directly with Marriott, contactless check-in with the Marriott Bonvoy mobile app and free wifi for every stay. To join Marriott Bonvoy for free and to learn more about all the benefits, visit Marriott.com

Ingredient Ideology | Turning Out Turnip Treats By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Turning Out Turnip Treats

The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is derived from a Latin word called Napus, the word used for the plant. The turnip or white turnip is a root vegetable. It is commonly grown in temperate climates worldwide for its white, fleshy taproot. There are over 30 varieties of turnips that differ in size, color, flavor, and usage. Purple-top turnips are the most common type. Smaller kinds of turnip are grown for human food. Larger ones are grown to feed livestock.

The most common type of turnip is mostly white-skinned apart from the upper part which protrudes above the ground and is purple or red or greenish where the sun has hit. The turnip is a hardy biennial plant in the mustard family. which they are closely related) in flavor. The turnip is a cool-season crop but does not require a long growing season. In mild climates, turnips are sown either in early spring or in late summer and develop rapidly enough to produce a crop before extremes of summer or late fall weather occur.

Young turnip roots are eaten raw in salads or pickled, they are also cooked and served whole or mashed and are used in stews Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter. Turnip roots are an excellent source of dietary fiber, vitamin C and vitamin B6, folate, calcium, potassium, and copper. The greens are an excellent source of vitamins A and C, as well as a good source of calcium, iron, and riboflavin. Some evidence shows the turnip was domesticated before the 15th century BC; it was grown in India at this time for its oil-bearing seeds.

The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier. In Roman times, the turnip was the weapon of choice to hurl at unpopular public figures.

What are the 3 health benefits of turnips? Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2, and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium, and copper. They are also a good source of phosphorus, omega-3 fatty acids, and protein.

What are turnips grown for? -Fast-maturing and easy to grow, turnips always emerge as stars in the autumn garden. Sown after summer crops of onions, squash, beans or sweet corn, turnip seeds germinate within days, and tender greens are ready to pick within a month. Juicy roots come later, and you can grow turnips for greens, roots, or both.

Storing Turnips- Turnips store very well, which is one of the reasons you see them long into the winter season. Once its green top is removed, the root will keep for a few months in a dry, sealed container, much like the potato and other root vegetables.

Cooking with Turnips- Pro tips: If you’re put off by the sometimes bitter flavor of turnips, make sure you generously peel them before cooking. When you slice a turnip in half, you’ll notice a yellow line about a quarter of an inch into the root. Peeling beyond that line is a way to prevent a bitter batch of turnips. Some also claim that boiling turnips with a potato will decrease bitterness.

Preserving Turnips- Turnips’ peppery flavor makes them perfect for pickling. You can also freeze your winter haul of by peeling, slicing and blanching the turnips. After a plunge in an ice bath to stop the cooking process, you can vacuum seal or transfer to in sealable containers and store in your freezer for months.

Turnips Nutrition- Turnips are rich in Vitamin C and contain good amounts of Vitamins B-6, A, and K in addition to trace minerals. But it’s the greens that pack a nutritional punch with a hefty dose of Vitamins A, C, K, calcium, folic acid, and manganese. Turnips are also low in calories as they are mostly fiber and water. A very good source of dietary fiber, vitamin C, and manganese. The turnip greens are a superfood and packed with nutrients. They are a good source of protein, thiamine, riboflavin, pantothenic acid, iron, and phosphorus.

Here are a few Health Benefits of Turnips:

1. Turnips are considered good for boosting immunity levels in our body, and is also good for heart health.

2. Turnips are good for the health of our lungs and also help treat 

Common ailments.

3. Turnips improve metabolism and also help indigestion.

4. Turnips are common anti-oxidants and anti-cancer.

5. Turnips have a high quality of Vitamin – C and lowers high blood pressure.

6. Turnips are rich in beta carotene and dietary fiber which is beneficial for our health and diets.

7. Turnips are rich in potassium, calcium, manganese, etc which add value to our foods.

8. Turnips are helpful in curing asthma and also help in weight loss.

9. Turnips are rich in minerals for our body development and prevent body odor.

10. Turnips are good for detoxifying our blood, and also good for cardiovascular health.

Here are a few easy-to-make recipes using Turnips!

Recipe-1] TURNIP TOSSED SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce/ mixed greens- 1 cup

For the body of the salad:

Turnips- 250 gms, peeled and cut/sliced/shredded/ cut into strips

Barley- 1 cup boiled/ cooked.

Carrots- ½ cup peeled, cut

Cucumber-1 small, peeled, and sliced

Assorted nuts-2-3 tbsp.

Dates- 2-3 tbsp. sliced

Celery- ½ cup sliced

For the dressing for the salad:

Olive oil- 2-3 tbsp.

Honey- 2-3 tbsp.

Lime juice- 2-3 tbsp.

Salt and pepper to taste

Flax seeds/ sunflower seeds- 2-3 tsp

Toasted white sesame seeds- 2-3 tsp

Chickoo/orange segments-1/2 cup

For the garnish of the salad:

Micro-greens/ cherry tomatoes/ assorted nuts and seeds

Parsley/coriander/mint leaves

Method:

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

2. Clean, wash, and place the salad greens in chilled water.

3. Prepare the ingredients for the dressing of the salad and mix it up well.

4. Arrange the lettuce leaves on a salad plate, in a mixing bowl combine together the body of the salad with turnips, cooked barley along with other ingredients and add the dressing, toss the salad.

5. Place the tossed salad on the bed of crispy lettuce and garnish as desired, serve the salad instantly, the same salad can also be done in non-veg options by adding boiled shredded chicken/ roasted sliced meat, etc, we can also add grilled tofu as well.

Recipe-2] MINCED DUMPLINGS IN TURNIP SAUCE

Ingredients:

For the minced dumplings:

Ginger-garlic paste-1 tsp

Chicken mince- 1 cup

Salt and pepper to taste

Cornflour-1-2 tsp

Maida-1-2 tsp

Garam masala powder-1/2 tsp

Egg-1/2 no

Water/chicken stock to poach the chicken dumplings

For the turnip sauce:

Oil- 2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Turnips- 200 gms, peeled and cut

Salt and pepper to taste

Stock/ water- 3-4 cups

Maida- 1-2 tsp

Bay leaf- 1-2 no

Peppercorns- 3-4 no

White sauce-2-3 cups

Cream- 2-3 tsp

Cream cheese-2-3 tsp

Parsley- 1 tsp chopped

Method:

1. Prepare the mixture for the dumplings combine them all into the mixer jar and blend it all together to make it into a nice smooth textured mix.

2. Using wet hands or a spoon drop the mixture into simmering water/chicken stock cook the dumplings for 6- 8 mins and remove and carefully keep them aside.

3. To prepare the turnip sauce, heat oil and butter in a pan add in the Bayleaf, peppercorns, onion, garlic, and saute for 1-2 mins, add in the turnips, maida, and mix it all up for 1 min.

4. Now add in the water/stock into the pan and allow to cook for 12-16 mins and turn off, cool and grind it to a puree, strain and bring it back to a boil, add a little white sauce, cream and cheese and mix it well.

5. Finally add the cooked dumplings into the sauce check for seasoning and serve it hot, garnish with parsley and enjoy the delicacy.

Recipe-3] MASALEDAAR SHALGAM KI SUBZI

Ingredients:

Oil- 2 tsp

Ghee- 2 tsp

Cinnamon- 1-inch piece

Peppercorns- 4-5 no

Hing-1/2 tsp

Onion- 1 medium sized, chopped

Green chilies- 2-3 slit

Ginger- 2 tsp chopped

Tomatoes- 1 cup puree/chop

Turnips- 200 gms, peeled and cut

Sweet potatoes- 150 gms, peeled and cut

Salt to taste

Turmeric powder-1/4 tsp

Coriander powder- 2 tsp

Red chili powder- 1 tsp

Cumin powder-1/4 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Aamchur powder-1/4 tsp

Coriander leaves- 2 tbsp.

Method:

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

2. Heat oil and ghee in a pan add in the hing, onions, ginger, green chilies and saute for a few seconds.

3. Add in the tomatoes and salt, all powdered spices, little water and allow to cook the masala for 1-2 mins.

4. Now add in the turnips, potatoes and bhunofy for 1 minute, add a little water and mix, cover, simmer and cook the subzi for 12-20 mins, stir in between and check for seasonings, add in aamchur and fresh coriander leaves and serve hot with phulkas, rotis and parathas etc.

Recipe- 4] MARINATED TURNIP RELISH

Ingredients:

Oil-2 tsp

Mustard seeds- 1 tsp

Cumin seeds- 1 tsp

Hing-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies- 2-4 slit

Carrots- 1 cup shredded

Turnips- 150 gms, peeled and shredded

Celery- ½ cup shredded

Black sesame seeds- ½ tsp

For the dressing of the relish:

Honey-2-3 tsp

Lime juice- 2-3 tsp

Jaggery- 2-3 tsp

Red chili flakes-1/2 tsp

White vinegar- 2-3 tsp

Salt and pepper to taste

Dates- 2-3 tsp chopped

Flax seeds / pumpkin seeds- 1 tsp

Sugar- 1 tsp

For the garnish of the relish:

Roasted crushed peanuts/ micro-greens/ parsley/ mint/ coriander.

Method:

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

2. In a pan add a little oil add in the seeds, chilies, curry leaves, allow to splutter for a few seconds.

3. Add in the celery, turnips and carrots and saute them all for a few seconds and turn off the flame.

4. Allow the mixture to cool and come to room temperature. In a separate bowl combine together the ingredients for the dressing in a bowl and mix well, add it to the turnip mixture.

5. Mix well and place the turnip and dressing mixture into a glass jar and keep it refrigerated for a day.

6. Next day we can serve the relish along with some starters/snacks etc garnish the relish with greens/ nuts/ seeds as desired.

Recipe-5] HERBED TURNIPS AND GREENS

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Cumin seeds- 1 tsp

Black sesame seeds- 1 tsp

Ginger- 1-2 tsp shredded

Slit green/red chilies- 2-3 no

Spring onions-1/2 cup sliced with greens

Turnips- 150 gms, peeled and cut 1 x 4, blanched.

Spinach leaves- 2-3 cups

Salt and pepper to taste

Mustard paste-1 tsp

White vinegar-1-2 tsp

Sugar-1-2 tsp

For the accompanying sauce:

Peanut butter- ¼ cup

Water-1/4 cup

Tomato ketchup-2 tsp

Tabasco sauce- 1 tsp

Crushed black pepper- ¼ tsp

Soy sauce- 1-2 tsp

Method:

1. Prepare all the ingredients for the stir fry recipe as listed above.

2. Heat oil and butter in a pan, add in the cumin etc for tempering the pan, allow to splutter for a few seconds.

3. Add in the ginger, chilies, onions, and saute for a few seconds.

Add in the blanched turnips, salt, pepper to taste and add a little water or stock and allow to cook for 4-5 mins.

4. Add in the blanched spinach leaves, spring onion greens and continue cooking for 1-2 mins more.

5.Turn off the flame now and in a separate pan combine together the ingredients for the sauce with peanut butter and other elements which need to be cooked together for 2 mins.

6. Now serve the saute turnips and spinach along with the nutty peppery sauce, this goes well with toasted bread/ garlic bread etc.

Recipe- 6] LENTIL TURNIP SOUP 

Ingredients:

oil- 2 tsp

butter- 1 tsp

bay leaf-1-2 no

peppercorns- 4-5 no

onion- 1 small sliced

garlic- 1 tsp chopped

turnips- 150 gms, peeled and cut

potato- 1 medium sized, peeled and cut

assorted lentils- ½ cup, split yellow lentils

salt and pepper to taste

mixed herbs- ½ tsp

chili flakes-1/2 tsp

maida- 1 tsp

tomato-1 small chopped

water/ stock- 3-4 cups

cream- ¼ cup

assorted nuts- 2-3 tbsp. cashews/ walnuts

parsley-2-3 tsp chopped

lime juice a dash to add and serve hot.

Method:

1. Prepare all the ingredients for the turnip and lentil soup and keep it all ready.

2. Heat oil and butter in a pan add in the bay leaf, peppercorns, onion, garlic and saute for a few seconds.

3. Add in the turnips, potatoes and other veggies as well like some carrots, celery, peas etc to add more flavor into the soup.

4. we can add in the salt, pepper, herbs, maida, chili flakes, tomato, soaked yellow lentil and mix well.

5. Now we can add in the water/ stock and bring to a boil and simmer for 12-18 mins and allow to cool, puree the soup and bring it back to a boil, add in little cream, stock/water and adjust the texture of the soup.

6. Lastly, add in the chopped nuts, lime juice and parsley and serve the soup hot, we can also add boiled chicken cubes/ chopped boiled eggs, saute prawns etc to make it in a non-veg variation.

Holiday Inn Jaipur City Centre invites you to indulge in myriad delicacies from the Orient as they celebrate the CHINESE NEW YEAR (YEAR OF THE TIGER) at Chao Chinese Bistro

Holiday Inn Jaipur City Centre invites you to indulge in myriad delicacies from the Orient  as they celebrate the CHINESE NEW YEAR (YEAR OF THE TIGER) at Chao Chinese Bistro 

Chao Chinese Bistro, Holiday Inn Jaipur City Centre is back with the most awaited and the annual Chinese New  Year Festival, it is the Year of Tiger and a 15 day special Food Festival is designed featuring special treats and  unforgettable experiences that brings you good luck, great health, and prosperity with lots of happiness and  fortune. 

The Chinese New Year 2022 will be celebrated on Tuesday, 1st February according to the traditional Chinese  calendar. In Chinese astrology, each year is represented by an animal. 2022 is the Year of the Tiger, the third of  all zodiac animals. 

Throughout the festival starting 28th January, Chao Chinese Bistro will be decked up with Asian Lanterns,  Greetings posters & photo booth, Table set-up with mini Tigers and lamps and will present a special menu that features Chinese New Year elements. Nostalgic dishes such as, “Bao in Chao –Assortment of Baos to choose  from along with relishing dips, Hong Kong style crispy tofu, Wok tossed Sichuan edamame, Lamb shank with bok  choi in chili sauce, Kaffir lime infused baked cheesecake, Oriental Cocktails, and Mocktails and last but not the  least Fortune Cookies” can be found on the menu. 

General Manager, Mr. Imit Arora informed that “To mark the Lunar New Year, the Hotel’s master-chefs have  curated an extensive array of signature dishes from the 8 great regions of the Orient -- Sichuan, Hunan,  Cantonese, Fujian, Zhejiang, Anhui, Jiangsu, and Shandong.” Usher in promising beginnings and boundless joy  with time-honored extraordinary indulgences at Chao Chinese Bistro.  

At CHAO– Chinese Bistro, like every year we celebrate the new year along with our patrons and bring you  delectable flavor’s from the Chinese mainland, fresh and untampered, soulful, authentic, and a delight to your  senses. Also, Executive, Chef Raj Kumar informed that “The festival showcases the indigenous delicacies of the  Chinese cuisine, some signature dishes include - Kimchi and Edamame Bao, Wok tossed wild mushroom with  chestnut in chili bean sauce, Lamb chops with star anise and bok choi, Wok tossed Sichuan edamame,  Cantonese tossed vegetable with hand-rolled noodles, Stir fry Chinese greens in chili lemongrass sauce and not  to forget the Kaffir lime infused baked cheese cake and the Five spiced chocolate dome to let you droll over.  

Date – 28th January – 13th February 2022 

Timings – 12.30 PM TO 3 PM, 7 PM TO 11 PM 

Price – Chinese New Year Set Menu or A-la-carte  

Appointment | Hyatt Regency Chandigarh appoints Ritesh Sinha as the Director of Engineering

Over the past 15 years, he has worked with Mahindra Holidays & Resorts, IHCL, Accor and Marriott

Hyatt Regency Chandigarh has appointed Ritesh Sinha as the Director of Engineering. With over 15 years of experience in hotel engineering operations, he will be responsible for the property’s engineering team and overseeing all the engineering operations.

After acquiring his engineering degree from Amravati University in 2008, Sinha set his sights on the hospitality industry and joined the engineering team at Mahindra Holidays & Resorts, where he also took on the responsibility of renovations at two properties. He followed his passion for hotels with brands like IHCL, Accor, Hyatt, and Marriott.

His professional journey took him to diverse regions of the country- Kolkata, Gir, Kumbhalgarh, Goa, Gangtok, and Mussoorie. In all his assignments, he set and completed objectives focusing on asset management, sustainability, and the training of his team.

Sinha is thrilled to return to the Hyatt family and looking forward to his time in The City Beautiful. When not occupied by the professional responsibilities at work, he loves to spend his time cooking for his loved ones or traveling.

Booking.com to share the winners of the 10th annual Traveller Review Awards where Kerala won the title of ‘The Most Welcoming Region’ for the 4th time.

Booking.com announces its Traveller Review Awards 2022: KERALA named ‘The Most Welcoming Region’ for the 4th time in a row followed by GOA

Mumbai, January, 2022: Despite the challenges the past two years have wrought upon the travel industry, our love for travel has never waned as travel optimism and hope for recovery remains high. Drawing upon more than 232 million verified reviews from real travellers, leading digital travel platform Booking.com announces the recipients of its tenth annual Traveller Review Awards, including the 2022 Most Welcoming Places on Earth. 

Booking.com today revealed the top five Most Welcoming Regions in India according to its Traveller Review Awards 2022. Kerala has topped the list once again as the ‘Most Welcoming Region’ in India followed by Goa and Puducherry. Palolem, Agonda, Mararikulam, Thekkady and Varkala are the top five ‘Most Welcoming Cities’ in India. The awards also highlight hotels as the most welcoming accommodation type by Indians followed by homestay, resort, guesthouse and apartments.

2022’s Most Welcoming Places on Earth

From iconic architectural wonders to pristine natural beauty, the 2022 Most Welcoming Places on Earth span the globe and offer travellers a range of memorable travel experiences. The 2022 Most Welcoming Regions on Earth include Gorenjska (Slovenia) followed by Taitung County (Taiwan) and Tasmania (Australia). Booking.com also revealed the top 3 Most Welcoming Cities on Earth which include Matera (Italy), Bled (Slovenia) and Taitung City (Taiwan). In terms of places to stay, Italy leads the pack with the most accommodations being recognized with a 2022 award (162,272), followed by Spain (93,130) and France (89,186). India (9062) ranked ahead of Colombia (8082), New Zealand (7355), Taiwan (7350), and  Chile (7267).

2022’s Most Welcoming Cities and Regions in India 

Looking at the properties receiving the Traveller Review Awards 2022, Booking.com has also revealed the Most Welcoming Cities and Regions in India for travellers to experience the best in hospitality and friendliness whenever it’s safe again to do so. Three out of five destinations from Kerala are a part of the Most Welcoming Cities in India. From Palolem (Goa) and Agonda (Goa) to Mararikulam (Kerala) and Thekkady (Kerala), these places reveal the love for coastal getaways by Indian travellers. While South India dominated the most welcoming regions list in India, Himachal Pradesh also made it to the top five Most Welcoming Regions in India in 2022.

 Most Welcoming Accommodation Types in India

Another year in a row, hotels take the top spot in the Traveller Review Awards 2022 as the most-awarded property type in India, with 3644 partners being recognized for their efforts. Homestays take the second spot with 1141 properties being honored, followed by resorts, guest houses and apartments. 

Warm and welcoming staff make the difference 

When diving into the individual aspects of their stays that the guests valued most at the 9062 properties receiving a Traveller Review Awards 2022 in India, staff (8.8) cleanliness (8.7) and location (8.7) received the highest average marks. This is above other aspects evaluated, such as facilities (8.3) or value for money (8.3), demonstrating the importance of those welcoming, friendly interactions during the stay, as well as health and hygiene in light of the evolving status of the global COVID-19 pandemic. 

Ritu Mehrotra, Regional Manager, South Asia at Booking.com said, “As travel dynamics continue to change, it’s heartening to see the love travellers have expressed for the destinations as recognized by Booking.com’s Traveller Review Awards 2022. The travel industry has continued to remain vigilant and flexible in light of the uncertainty and travel restrictions, and we acknowledge the passion and dedication of our partners in creating safe and welcoming travel experiences, enabling travellers in having beautiful experiences our world has to offer. As we navigate through the current travel environment, we are looking towards the future with renewed optimism and hope, and with these awards, we recognize the incredible hospitality our partners deliver to travellers each and every day and thank them for their amazing devotion as we continue to rebuild together.”

“Azadi ka Amrit Mahotsav” organized at IHM Ranchi On the occasion of National Tourism Day, a "Vlog Competition" was organized on the theme "Dekho Apna Desh - Vocal for Local" at IHM Ranchi

“Azadi ka Amrit Mahotsav” organized at IHM Ranchi

On the occasion of National Tourism Day, a "Vlog Competition" was organized on the theme "Dekho Apna Desh - Vocal for Local" at IHM Ranchi

On the occasion of National Tourism Day, Azadi Ka Amrit Mahotsav was organized at IHM Ranchi. The event was blessed by Shri Hemant Mehta Hotel Radisson Blu, Ranchi General Manager and Dr. Subhakant Mohanty Indira Gandhi National Open University, Ranchi Senior Regional Director as the Guest of honor. This program was coordinated by Miss Aarti Tevatia, Assistant Lecturer of IHM Ranchi.

A "Vlog Competition" on the theme "Dekho Apna Desh - Vocal for Local" was also organized on the occasion wherein students of all NCHMCT affiliated Institutes across the India were invited to participate. The competition was inaugurated with the Lamp Lighting and Saraswati Vandana. In his welcome speech, Dr. Bhupesh Kumar, Principal of IHM Ranchi thanked the guest of honors and all the participants. The principal mentioned that No matter how dire the situation has come, our country has always performed better and has progressed. Especially during this pandemic, our country has performed better than before and the growth rate of our country is expected above 9 percent. The same situation should apply on the Tourism and Hotel industry which will lead to better development in the tourism and hotel industry.

Shri Hemant Mehta applauded the attendees and IHM Ranchi for this initiative and said that the tourism and hotel industry is not only attracting tourists but also providing a lot of employment opportunities. At present, India is ranked at 34th with a climb from 56th rank in 2017, in addition to heritage and cultural tourism, medical tourism is also increasing in the country.

Dr. Subhakant Mohanty said that National Tourism Day is celebrated to make people aware about tourism in the country so that development of Tourism places as well as nearby places can be done. IGNOU is also running some programs for the development of this sector which will help the working people to enrich their knowledge and develop skills in the field of travel and tourism. 

The Vlog competition was organized virtually on Google Meet. Students from 12 IHMs participated in the competition. The Vlog’s were evaluated on the basis of creativity, depth of thought, creation and presentation, attractiveness of a particular destination, and information provided about the destination. The Jury of this competition were Dr. Bhupesh Kumar, Principal of IHM Ranchi and Mr. Ravi Omkar, HR Manager, Hotel Radisson Blu, Ranchi. The Jury congratulated all the winners and also explained how to create a better Vlog in future.

The first prize in the competition was won by Mr. Manish Kumar, first year student of B.SC H&HA, IHM Ranchi, second prize was won by Ms.  Shubhangi Kumari, final year student of IHM Kolkata, third prize was awarded to Mr. Vivek Saxena, first year student of IHM Silvassa and consolation prize was given to Douglas Devassia, from IHM Mumbai. The first-place winner was awarded with 3000 rupees, second place with 2000 rupees, third place with 1000 rupees and 500 rupees was given as consolation prize, also, all the participants were given the e-certificate. The event was concluded with vote of thanks by Mr. Alok Aswal, Head of Department, IHM Ranchi, with congratulations to all the winners and participants.

One Rep Global appointed as India representative for Broadwick Soho London

One Rep Global appointed as India representative for Broadwick Soho London

One Rep Global has been appointed the India Sales & Marketing representation office for Broadwick Soho London. Slated for launch in late 2022, Broadwick Soho is a 57 room luxurious boutique hotel, home to a Sicilian inspired restaurant and terrace, rooftop lounge, intimate dining room and speakeasy bar. 

On this occasion, Hemant Mediratta, Founder One Rep Global said, “As part of our commitment to bring the best of the best to Indian consumers, we are excited on this latest addition to our portfolio. The residential style guest rooms, including one Penthouse and nine suites, are all individually designed, with many rooms offering private balconies and all featuring the finest appointments and amenities. 

Designed by Martin Brudnizki, the refreshingly original property will offer impeccable personalised

service in opulent yet cosy surroundings, inspired by the spirit of Soho. Hailed for his style blending modernity and authenticity, Brudnizki’s approach is a perfect match for the neighbourhood, where the creative, eclectic and exhilarating atmosphere is as emblematic as a warm welcome.

Appointment | Four Seasons Resort Dubai appoints Pedro Samper as executive chef

Pedro Samper has joined Four Seasons Resort Dubai at Jumeirah Beach as executive chef. His wealth of knowledge and skill stems from 20 years of experience, working in Michelin star kitchens alongside some of the world’s most decorated chefs. Samper’s role sees him lead the resort’s culinary team, overseeing venues including Sea Fu, Mercury Lounge and Shai Salon.

Samper said: “My love for exploring culture carried me to Dubai, and my passion for pursuing excellence brought me to Four Seasons. To be a part of such a passionate and diverse team gives me a feeling of home. Growing up, I had to travel the world to gain insight into new ways of cooking and living. I am now privileged to have the world in my kitchen. I am already both learning from my team and creating wonderful things with them.”

Before joining Four Seasons Resort Dubai

Originally from San Sebastian, Spain, Samper spent his formative years in a community where chefs are as revered as doctors and engineers. Although he exhibited an early fascination with food, he decided to pursue a degree in environmental chemistry to expand the breadth of his interests and build an educational foundation. Despite the prospect of a promising career in science, after graduating, he set off on his childhood dream of exploring the diverse cultures and flavours of the world.

Counting passport stamps as badges of honour, Samper has since discovered the colourful spices of India, the meticulous work ethic of Japanese chefs, the complexity of Asian cuisine and the history-infused cookery of Europe. His impressive resume includes stints at Martin Berasategui (Spain, three Michelin stars), Quique Dacosta (Spain, three Michelin stars), Ryugin (Japan, three Michelin stars) and Zurriola (Japan, two Michelin stars).

Samper achieved major successes in Spain as executive chef at Paradores de Turismo hotels and resorts, a brand centred on Spanish heritage and history. The role saw Samper dream up feasts fit for a king, with frequent banquets held for the Spanish royal family. Samper then continued his international forays, thriving in leadership roles across Malaysia, Hong Kong and The Maldives.

The chef counts his depth and profound understanding of cooking, as major assets. His philosophy on cuisine can be broken down into three main pillars: Seasonality, legacy and mastery.

Marriott International Earns 100% Perfect Score on 2022 Human Rights Campaign’s Corporate Equality Index

Marriott International, Inc. today received for the ninth consecutive year a score of 100 on the Human Rights Campaign Foundation’s 2022 Corporate Equality Index (CEI), the nation’s foremost benchmarking survey and report measuring corporate policies and practices related to LGBTQ workplace equality.

The CEI rates companies on detailed criteria falling under four central pillars of non-discrimination policies across business entities; equitable benefits for LGBTQ workers and their families; supporting an inclusive culture; and corporate social responsibility.

“Marriott International has a more than 90-year history of fostering a culture of inclusion and belonging,” said Ty Breland, Executive Vice President, and Chief Human Resources Officer, Marriott International. “We are proud of this recognition for the ninth consecutive year and will continue to implement policies and programs that create a welcoming workplace for all.”

Marriott has consistently been recognized for its outstanding workplace and diversity, equity and inclusion programs. For a comprehensive list, please visit Awards and Recognition.

About Marriott International
Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,000 properties under 30 leading brands spanning 139 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

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.