CROWNE PLAZA PUNE, THE NEW DEFINITION OF OPULENCE.

Luxury is intangible and has different meanings for everyone. It is unique and rare for some and mesmerizing and captivating for some. While it is all about a comfortable ambience creating unforgettable experiences for some.

The Crowne Plaza Pune Hotel is one such luxury destination choice for both business and leisure. In the heart of Pune. It is among the city's most popular tourist attractions, restaurants, shopping, and nightlife. The Hotel is a five-star facility, where guest rooms reflect grandeur, the décor is proudly contemporary and the panoramic view of the city takes your breath away.

Crowne Plaza Pune City Centre has now reopened and returned with a whole new positive state, their revamped and motivated administration is what sets them apart. They take pride in showcasing their delectable cuisine as well as their avant-garde hospitality and services. With their comeback on January 29th, they claimed and owned a whole new sense of splendour. High Tea Fusion Sundowner was the theme for the inaugural event, which was a blend of elegance and a radical edge. 

Following the COVID-19 protocol, a close group of fifty guests were invited, including some of Pune's best-known culinary and lifestyle bloggers, influencers, and media representatives. Tan9ocharlie, a season three contestant on THE STAGE and the vocalist for the forthcoming Hollywood film Trap City under Sarkar Musik, played on keys, vocals, and trumpet alongside Akshay Nawade on guitar and Harshwardhan Gore on cajon.

The guests relished sipping wine by the pool while enjoying the live music and dining on an exquisite menu that was put together starting from BBQ paneer tikka in Harissa Spice, beetroot ke Shammi, baby zucchini and pineapple served with cheese fondue, Olive crusted chicken tikka with tradition garlic yoghurt chutney, mutton gillafi seekh and white wine infused garlic prawns followed by Tahe-te-tahe Awadhi platter, Vietnam seafood platter and lastly the BBQ’s traditional Indian combo. 

"Crowne Plaza Pune is recognized for its luxury experience and great service, making it an ideal fit for me to explore my actual potential in creating all-new management styles and procedures for a more efficient operation. My major goal is to transform Crowne Plaza Pune from a great luxury hotel to a top cuisine destination in the city as well. " -Mr. Anurag Raha, General Manager, Crowne Plaza Pune City Centre.  

The event began at 4 p.m. and concluded at around 9 p.m. At the culmination of the event, attendees were treated to a tour of Crowne Plaza's stunning 180-degree panoramic Sky lounge bar, Evviva, which left them star-struck. Crowne Plaza Pune is looking forward to a whole new year full of new beginnings and exciting endeavours.

"I am extremely positive about Crowne Plaza Pune's future. We have been closed for over two years as a consequence of COVID-19, and I am confident that, attributed to vengeful work travel, there will be a productive development in sales as a result of the tremendous demand and pick-up. The property's value has also grown significantly as a result of its position. We've made a number of changes to ensure that our visitors enjoy the greatest possible experience. I'm excited about this year." -Crowne Plaza Pune City Centre Board Director 

Crowne Plaza Pune is here to help folks who have not been able to have a joyful, gorgeous wedding in the last two years. A delightful anniversary may be celebrated at Crowne Plaza Pune, which can accommodate gatherings of up to 350 people, covering small and medium-sized events of any kind. 

A few improvements have been made to the poolside area, the famous restaurant, mosaic, the lobby, the rooms, and Evviva to make your stay more pleasant. Crowne Plaza is one of Pune's finest hospitality locations, guaranteeing that every client has the greatest possible experience throughout their stay. 

Appointment | Gulzar Singh Dayal appointed as the Executive Chef at Aloft Bengaluru Cessna Business Park

Before joining Aloft Bengaluru Cessna Business Park, Chef Gulzar Singh Dayal workEd with Courtyard by Marriott Bilaspur as the Executive Chef

Aloft Bengaluru Cessna Business Park has welcomed Chef Gulzar Singh Dayal as its newly appointed Executive Chef. A seasoned professional, he has been in the industry for over 19 years.  

Before joining Aloft Bengaluru Cessna Business Park, Chef was working with Courtyard by Marriott Bilaspur as the Executive Chef. He began his career with properties like The Taj Residency, Bangalore; The Park Hotel, Bangalore and also worked across other properties.

Chef has won many accolades and appreciations; one among the many is his participation in Chef of the Year 2017”. He was also an External Examiner for the Indian Armed Forces under “National Skill Testing Certification Course”.

Chef Gulzar’s sheer passion for food and love for cooking took him to some of the striking locations in the country that further flourished his culinary skillset and also got him to meet some of the finest personalities of the country. The exposure and learnings he has over all these years have enabled him to experiment and curate signature dishes that established him as a name to reckon with in the industry.

His ardour for creating delightful food especially in his forte of Continental cuisines and presenting it in a simple, yet authentic style, gained him enduring popularity and with this, the property will also witness him elevate the MBOW and dine-in experience at the hotel.

Chef Gulzar enjoys cooking especially for his son, playing a game of cricket or TT and finds peace in long drives, trekking, bonfire camping and listening to music.

Appointment | EspireTM Hospitality appoints Ms. Neha Rana Dutta as the Chief Human Resources Officer

Currently the owner and operator of six unique hotels, the company recently announced its expansion plans

 New Delhi, Feb 2022: Espire Hospitality, the owning company of Six Senses Fort Barwara and the owner & operator of the mid-market resort chain ‘Country Inn Hotels and Resorts’ announced the appointment of Ms. Neha Rana Dutta as the Chief Human Resources Officer.

Neha is a well-known Human Resource professional in the hospitality industry and has helped achieve business transformation through people processes in her past organizations. In her new role at Espire Hospitality, she will spearhead the human resource function for Six Senses Fort Barwara, steer the full spectrum of the function for Espire Hospitality and will support the expansion plans of the company. The company plans to expand its Country Inn Hotels & Resorts portfolio and introduce a new luxury boutique resort brand in early 2022.

Neha joins Espire Hospitality after 15 years of working association with India’s leading hospitality brands including Leela, Shangri-La, Hilton, Westin and Radisson. Neha’s passion of cultivating human potential, creating a positive workplace culture and impactful strategies for the business success will add great value towards the growth objective of Espire Hospitality.

Commenting on the announcement, Mr. Akhil Arora, Chief Operating Officer, Espire Hospitality said “I am pleased to welcome Neha to our leadership team, at this crucial time for our company when we are starting the next chapter for Espire Hospitality. Neha is a passionate professional and her contribution will be invaluable for the company’s growth and making it a much stronger brand in coming years.” 

About Espire Hospitality

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

Industry People | Introducing Varun Behl, co-founder and Managing Director of Kebabs and Curries

Varun Behl, co-founder and Managing Director, Kebabs and Curries Company (KCCO India Pvt Ltd) elected as a ‘Fellow of IIHM’ and a member of ‘IIHM International College of Distinguished Fellows’.

The food and beverage and hospitality industries have displayed unparalleled strength and resilience past two years, swiftly adjusting their sails to the new business winds and incorporating changes, methods and new mindsets to keep the business rolling. Saluting this indefatigable spirit of entrepreneurship, hope, knowledge, and learning, the IIHM (International Institute of Hotel Management) International College of Distinguished Fellows conferred the Fellow of IIHM to 60 global hospitality leaders. 

Varun Behl, co-founder and Managing Director of Kebabs and Curries has conferred the fellowship, in a stunning virtual event, presided by Suborno Bose, CEO, International Institute of Hotel Management and CEO, International Hospitality Council and Prof. David Foskett, MBE, Chairman – International Hospitality Council, London. 

Varun Behl, a second-generation entrepreneur, hung up his corporate reins at Marriott International before returning to his roots in Jaipur, Rajasthan to modernize and scale-up Kebabs and Curries Company, his family-owned and operated restaurant brand. 

In a span of seven years, Varun Behl has scaled up operations to 15 outlets and 6 brands in various cities of Rajasthan and added a mobile app to the brand, which today has over 16,000 active users and is a great brand engagement tool. Varun Behl’s initiatives for the company in the near future include an interactive catering studio and bringing new technological advancements in food and beverage operations and customer service. 

About his association with IIHM and the prestigious recognition, Varun Behl said “As a former hospitality professional and today as a restaurateur, I am privy to the challenges and opportunities these industries present. I look forward to mentoring young minds along with IIHM, to build the future leaders of these industries”. 

Other distinguished luminaries include (to name a few) Camellia Panjabi, Group Director, Masala World UK; Vita Whitaker, CEO, and Commercial Director, Whitco C&BE Ltd; Chef Lepinoy Sebastien (3-star Michelin Star Chef), Les Amis Singapore; Manjunath Mural (Michelin Star Chef), Chef-Partner, Adda- Singapore; Chef Manjit S Gill, President IPCA, among many.

A homegrown brand, Kebabs & Curries Company (KCCO) has been creating unforgettable dining experiences for 18 years. This Jaipur based culinary brand has a chain of restaurants and QSR (Quick Service Restaurants) in prime locations (Raja Park, Chitrakoot (Vaishali Nagar), Jagatpura, Sitapura, World Trade Park Mall, Banipark, Hawa Mahal (Pink City), So Hi B2 Bypass, Elements Mall (DCM Ajmer Road) and VT Road Mansarovar, Kota (Rajiv Gandhi Nagar) and few other select cities of Rajasthan. 

KCCO India Pvt. Ltd currently has six culinary brands under its ambit and its focus is on quality, consistency, hygiene and service across all its outlets. Apart from its restaurants, KCCO India Pvt. Ltd also operates in the space of upscale catering for groups and events. KCCO India Pvt Ltd currently has its presence in Jaipur, Ajmer, Kota with total 15 number of restaurants and culinary outlets. 

BOSS Burger creates first-of-its-kind Bolly-inspired Reel Campaign #HitHaiBOSS

BOSS Burger creates first-of-its-kind Bolly-inspired Reel Campaign #HitHaiBOSS

#HitHaiBOSS combines the quirkiness of BOSS Burger with the drama of Bollywood 

February 2022: BOSS Burger pays homage to some of the timeless boss moments and boss people from Bollywood. When you hear the words 'BOSS Burger', you know that you are going to get a burger that not only meets, but exceeds your expectations. Inspired by the over-the-top Bollywood persona that we all know and love, BOSS Burger brings that irresistible drama to life in the form of delicious burgers, sides and more. Their #HitHaiBOSS campaign captures exactly that with fun, bite-sized, Bollywood-inspired Instagram reels.

Taking a leaf out of iconic Bollywood movies, BOSS Burger adds a foodie twist to unforgettable dialogues through the #HitHaiBOSS campaign. Each reel is dedicated to one of BOSS's delicious, dramatic burgers. 'Sara sheher mujhe Loin ke naam se janta hai - Tenderloin' is for the BOSS Signature Tenderloin Burger, 'Mona tum zara side hona, ab hamari zindagi main Lucy aa gayi hai' highlighted the Juicy Lucy Mutton Burger, while the Holy Guacamole Burger was linked to Gabbar’s iconic dialogue ‘Holi Kab Hai?’. BOSS Burger even got legendary actor Ajit Khan’s son Shehzad Khan to feature in a quirky reel, co-starring the Tenderloin Burger. The campaign turned out to be so popular (reaching 10Mn+ Instagram users) that BOSS decided to go regional, and capture the fancy of Sandalwood audiences with famous Kannada dialogues. Combining the spontaneity of Instagram reels with boss dialogues, the #HitHaiBOSS campaign engaged audiences in a fun, quirky and entertaining manner. 

Some of the prominent Reels are:

https://www.instagram.com/p/CY4JqPVB7My/

https://www.instagram.com/p/CY_EzQchmIf/

https://www.instagram.com/p/CYq7FpJB-MX/

https://www.instagram.com/p/CZLyIn4F8kH/

Alexander Valladares, Chief Marketing Officer, Impresario Handmade Restaurants, says, “BOSS Burger has always been a dramatic, over-the-top burger, bundled with a lot of quirk. Right from its corrugated hard box packaging with fun messaging to the unique flavours, our burgers come fully loaded with crispy patties, flavourful sauces and more - they are generous and messy in the best way possible. The campaign came alive, paying an ode to renowned bollywood dialogues through Instagram reels. Reels have currently got people hooked so we thought - why not leverage that?”

Roshni Kavina, National Creative Head, Impresario Handmade Restaurants, says, "Reels are a part of our everyday reality.  They are addictive and are curated entertainment shorties at our thumb tips. Merging entertainment with hospitality is what we ace here at Impresario, so promoting BOSS BURGERS on the most engaging platform was an obvious choice. Reels might not have the reach of television commercials but they certainly have no spill overs, engage the exact audience we want to tartare, are cost effective and with a little bit of planning they can be extremely effective for brand growth. Our fresh approach for the BOSS BURGER campaign not only spiralled into thousands of engaging and personalised approaches to our brave story but our customers took ownership of it. Exactly what we wanted. Reels are the new commercials and we are happy to be one of the first ones to ride that wave in the Indian markets.”

For the legendary campaign, BOSS Burger engaged creators from various fields such as food, fashion and even fitness. Everyone from celebrities to VJs to Youtubers to nano and micro influencers came together to give their own unique twist to BOSS Burger's quirky, humourous custom dialogues.  The traction of the campaign resulted in an immediate uptake in orders. #HitHaiBOSS brought the charm of Bollywood to the new age Instagram reels and did a bun-derful job. 

About BOSS Burger

Launched by the same company behind SOCIAL and Smoke House Deli, BOSS Burger is a new cloud kitchen brand that ensures the same attention to detail via exceptional flavours, high-quality ingredients, and a superior brand experience that consumers expect from Impresario Handmade Restaurants. Currently operational in Mumbai, Delhi, Pune, Chandigarh, Indore, Kanpur, Ahmedabad, Ranchi and Bangalore, these burgers aren't just great, they’re BOSS.

About Impresario Handmade Restaurants

Impresario Handmade Restaurants was founded in 2001 with its maiden venture Mocha - Coffees & Conversations. Today, Impresario boasts of a network of 59 restaurants across 16 Indian cities and multiple brands. Its umbrella of brands includes SOCIAL, antiSOCIAL, Smoke House Deli, Goodness to Go, Salt Water Cafe, Ishaara, Slink & Bardot, Souffle S’il Vous Plait, Prithvi Cafe, and Mocha. The company’s core strength lies in understanding the changing dining habits of young India and delivering quality experiences tailored to delight its patrons.

#2 Canopy by Hilton Toronto Yorkville, Explore 22 New Hilton Properties Across World

Canopy by Hilton Toronto Yorkville

Canopy by Hilton Toronto Yorkville will make its debut in the highly sought-after Yorkville neighborhood of Toronto, an area known for trendy shopping and elegant dining. The hotel, part of a mixed-use residential development, will offer 178 guest rooms, an indoor pool and a restaurant and café.

Sasan Gir Villa signs franchise agreement for Ramada by Wyndham Sasan Gir

Ahmedabad-based Sasan Gir Villa LLP, a hotel and development company based, announces the signing of a franchise agreement with Wyndham Hotels & Resorts for a newly built 225 key hotel in Sasan Gir under the Ramada by Wyndham brand.

Ramada by Wyndham Sasan Gir is situated near the popular tourist destination, Gir National Park and Wildlife Sanctuary and close to Talala Gir in southwest Gujrat. It is also approximately 360 km from Ahmedabad. The location is desirable for tourists as Gir National Park is the only place in the world where Asiatic lions can be found and the new hotel will provide accessibility for those travelling to see these magnificent creatures.

The hotel will be spread over 12+ acres of land and will have 225 keys in total with 57 guest rooms and 168 villas. The midscale resort will offer all-day dining, two speciality restaurants, banquet halls and meeting rooms, outdoor event space, a health club including a spa, outdoor pool and kids play area.

Kalpesh D Patel, Partner, of Sasan Gir Villa LLP said, “We are pleased to franchise our upcoming hotel with Wyndham Hotels & Resorts under their popular Ramada by Wyndham brand and become part of its rapidly expanding hotel portfolio in India and particularly in the state of Gujarat. We are working closely with Wyndham to develop the hotel to high international standards and look forward to welcoming guests to our hotel by summer 2025.”

Nikhil Sharma, Regional Director Eurasia, Wyndham Hotels & Resorts added, “We are delighted to announce the signing of Ramada by Wyndham in Sasan Gir, Gujarat, further strengthening our presence in the mid-scale leisure segment. Adding to an existing portfolio of two Wyndham chain hotels in Ahmedabad and seven hotels in the state of Gujarat, this latest signing reaffirms our commitment to continued growth in this important market. We look forward to our partnership with Sasan Gir Villa LLP in providing a truly international standard resort in the region.”

Appointment | The Westin Pune Koregaon Park appoints Rishi Mehra as F&B director

Mehra is a customer-centric and performance-driven professional with more than 17 years of experience in the F&B space

The Westin Pune Koregaon Park has announced the appointment of Rishi Mehra as its director of food and beverage. Mehra will be responsible for managing all aspects of food and beverage, ensuring the food philosophy of Westin is reflected through the restaurants & banquets. He will be using his expertise to nurture a business environment, analyse and suggest trends within the hospitality industry that will consistently deliver positive results whilst improving guest satisfaction and profitability.

Mehra is a customer-centric and performance-driven professional with more than 17 years of experience in the F&B space, specialising in full-service hospitality operations. He would utilise his extensive hospitality background in providing hands-on leadership to achieve solid business results. He envisions to address guest needs and concerns to continuously improve service standards, quality and profitability.

He started his career with Taj Group of Hotels in the year 2004. Prior to joining The Westin Pune Koregaon Park, he was the Director of Food and Beverage at The Leela Palace New Delhi and was responsible for managing the overall functioning and profitability of their signature F&B outlets and Banquets.

A few of his noteworthy contributions of working in the hospitality industry include successful launch of “Signatures by The Leela” concept for home deliveries, achieving benchmarking scores in Guest Satisfaction Scale and introducing new ideas for F&B promotions.

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.