Appointment | Sheraton Grand Bengaluru Whitefield Hotel & Convention Center brings on board Nitin Varshney as the Director of Engineering

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center  brings on board Nitin Varshney as the Director of Engineering 

Nitin will be responsible for the efficient operations of Engineering, and to achieve the highest level of  guest satisfaction, sustainability and safety standards. 

Bengaluru, February, 2022: Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has  recently appointed Nitin Varshney as the Director of Engineering. 

Varshney began his career in 2003 at Trident, Jaipur, and since then, has held multiple level positions with  eminent brands such as The Oberoi, Aman and Ista hotels. In 2011, he joined Taj hotels as the Chief  Engineer where he was a crucial part of the team that launched a 180 keys property at Coimbatore.  

Nitin has a track record for successfully transforming team productivity, minimizing breakdowns with  effective implementation of preventive maintenance programs, and strategizing the engineering  operation to support the business bottom line. His passion for sustainability and safety has earned him  the highest level of certifications, and these values will be at the foundation of his mission here at  Sheraton Grand Bengaluru Whitefield Hotel & Convention Center.  

Consistent results and an eye for detail got him his last assignment with Taj hotels at The Rambagh Palace,  Jaipur where he successfully acquired a platinum certification for the hotel, through year on year energy  savings via upgradation of chillers, transformers & installation of energy efficient equipment. During his  tenure, he also successfully launched new banquet halls and turned around the technical capacity of the  F&B outlets. 

With his maiden stint at Marriott International, Nitin will be responsible for the efficient operations of  Engineering, and to achieve the highest level of guest satisfaction, sustainability and safety standards. He  will also plan the next 10 years’ investment in capital expenditure considering the present health of the  property and services. 

In his leisure time, Nitin is fond of travelling and exploring new places with his family, playing cricket with  his two sons, and reading about the latest technology. He is also extremely fond of cars and gadgets. 

About Marriott International 

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a  portfolio of roughly 7,900 properties under 30 leading brands spanning 138 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.

Ingredient Ideology | Rejuvenate With Radish By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Rejuvenate With Radish

“Radish'' comes from the Latin word “radix”- meaning “root.” • Most radishes can be stored in the refrigerator for up to two weeks. To improve storage length, cut off the leafy radish tops as they break down faster than the root. Even so, radishes have been used as a folk remedy for centuries. They are used in Ayurveda and Traditional Chinese Medicine to treat many conditions such as fever, sore throat, bile disorders, and inflammation. Chock full of vitamin A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost. Mooli is also high on antioxidants and anthocyanin’s, which means that it's quite good for your heart as well. Of course, you have to have this veggie regularly to gain benefits in the long term. To put it in simple terms, radishes are considered a cooling food according to Eastern medicine. Heat builds in the body from various sources of inflammation, radishes combat this heat that can cause illness and health complications.

It is also important to note that the greens of all radishes are edible, although some varieties have a fuzzy texture some eaters might find unpleasant. These greens will have the most delicate flavor and are better suited for eating raw (like in a salad). When shopping for radish greens, look for perky greens without any yellow spots. The vitamin C in radishes, along with zinc and phosphorus can help you fight skin dryness, acne and rashes. The high water content in radishes (and other fruits and vegetables) also helps hydrate the skin. To create a natural cleanser or mask for your face, use smashed raw radishes.

An aspect also to be looked at is that, what are the side effects of radish? Radish is generally safe to consume. However, a large amount of radish can irritate the digestive tract and cause flatulence and cramps. Some people who might be allergic to radish can have hives or more serious events after its consumption. While some also ask Are radishes a super food? Most commonly, however, they're small, rounded and reddish. The benefits of this superfood can be obtained by consuming not only the radish roots, but also the flowers, leaves and seeds. Radishes are great at detoxifying the body, as well as improving the liver and stomach functions. Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow.

Radishes are widely available in supermarkets, farmer’s markets, and specialty grocers. They are primarily a winter and spring vegetable. Eaten raw, radishes have a zesty, somewhat spicy taste. This flavor is caused by enzymes that are also found in mustard, horseradish, and wasabi. Although we have never heard of a radish addiction, we have received many letters from people with unusual cravings. If your yearning for radishes has a nutritional basis, it should disappear once the deficiency is corrected. Eating too many radishes might increase your risk of kidney stones.it is always good to consume everything in moderation Vegetables such as artichokes, asparagus, broccoli, cabbage, Brussels sprouts, cauliflower, cucumbers, green peppers, onions, radishes, celery, and carrots can cause excess gas. 

Radishes are crunchy vegetables that make a healthy addition to a renal diet. This is because they are very low in potassium and phosphorus but high in many other important nutrients. Although the Radish is a spicy root vegetable, it's a surprisingly good source of vitamin C. Radishes are capable of fighting diseases and rescuing cells from destructive free radicals. Radishes can also regulate blood pressure, relieve congestion, and prevent respiratory problems such as asthma or bronchitis.

Let us check out a few important Health Benefits of Radish:

1. Radish is known to be good for weight loss and also good for health of the heart.

2. Radish also improves bone health and keeps our skin glowing and refreshed.

3. Radish treats respiratory disorders and also lowers blood sugar levels in our body.

4. Radish helps symptoms of piles and also relieves symptoms of constipation in many people.

5. Radish prevents cardiovascular diseases, decreases congestion in the respiratory system.

6. Radish is a good immunity boosting vegetable and is also known to be naturally cooling as well.

7. Radish treats urinary disorders, relieves inflammation in our system.

8. Radish is extremely low in calories, and are naturally fat free ingredient which is very beneficial.

9. Radish leaves are very detoxifying for us and also reduces fatigue.

10. Radish leaves are rich in iron, calcium, vitamin c and phosphorus.

Here are a few of my favorite Ways with Radish to try out and Relish:

Recipe-1] MASALE WALI RADISH KI SUBZI

Ingredients:

White radish/ mooli- 250 gms, peeled and cut into small dices

Oil- 2 tsp

Ghee- 2 tsp

Hing- ¼ tsp

Cumin seeds- ½ tsp

Curry leaves- 10-12 no

Ginger-2 tsp chopped

Garlic- 1 tsp chopped

Onion- 1 cup chopped

Slit green chilies- 3-4 no

Tomatoes- 1 cup puree, fresh

Salt to taste

Turmeric powder-1/2 tsp

Kashmiri red chili powder-1 tsp

Coriander powder- 1 and a half tsp

Cumin powder-1/2 tsp

Aamchur powder- ½ tsp

Garam masala powder-1/2 tsp

Water- ½ cup

Boiled green moong- ½ cup

Fresh coriander leaves- 2-3 tbsp. chopped

Fried red chili- 1-2 no for garnish

Method:

1. Prepare all the ingredients for the subzi and keep ready.

2. Start with heating up oil and ghee in a pan add in the hing, curry leaves, chilies, ginger, garlic and saute for 20 seconds.

3. We can now add in the onions, saute them until light pink, add a little water as needed to prevent burning.

4. Now add in the tomato puree, salt and all powdered spices and mix well, add in the pieces of radish and bhunao for 1-2 minutes add in the boiled green moong.

5. Add a little water and cover, simmer and cook for 12-15 mins. add in aamchur powder towards the end and add fresh coriander leaves and serve the subzi hot with phulkas, rotis, salad, bowl of raita.

Recipe-2] DESI RADISH STIR FRY

Ingredients:

White radish- 250 gms, peeled and cut into small cubes

Oil-2 tsp

Ghee- 2 tsp

Red chilies- 2-3 slit

Green chilies- 2-3 slit

Ginger- 2 tsp cut into strips

Onions- ½ cup sliced

Hing- ½ tsp

Mustard seeds- ½ tsp

Cumin seeds-1/2 tsp

Curry leaves- 10-12 no

White urad dal- 1 tsp

Salt to taste

Water-1/2 cup

Fresh grated coconut- 1 cup

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Lime juice- 2 tsp

Fresh coriander leaves- 2-3 tbsp.

Method:

1. Prepare all the ingredients for the recipe and keep ready.

2. Heat oil and ghee in a pan, add in the hing, curry leaves, mustard, cumin, urad dal, chilies and saute for a few seconds.

3. Add in little water and add in the cut radish pieces. Now add in salt to taste, add in powdered spices, add in little water and cover, simmer and cook for 12-15 mins. 

4. Now finally check for the seasonings, adjust the texture as it should be a dry recipe and finish it off with lime juice and fresh grated coconut and coriander leaves, mix and cook for 2 mins and serve hot with curd rice or dal rice, bowl of curd or raita.

Recipe-3] TANGY TOSS RED RADISH SALAD

Ingredients:

For the body of the salad:

Red radish- 200 gms, cut into dices /slices.

Sweet potato- 150 gms, boiled, peeled and sliced

Shallots- 10-12 no

Cherry tomatoes- 6- 8 no

Green olives- 3-4 no 

For the base of the salad:

Iceberg lettuce/ assorted greens for the base- 1 cup

For the dressing of the salad:

Olive oil- 2-3 tbsp.

Honey- 2-3 tsp

Salt and crushed black pepper to taste

Mint leaves- 10-12 no

Roasted crushed cumin- ½ tsp

Lime juice- 2-3 tsp

Raisins- 2-3 tsp

For the garnish:

Assorted seeds- pumpkin/ sunflower/ chia

Micro- greens / parsley/ mint/ parsley as desired

Method:

1. Prepare all the ingredients for the salad.

2. Cut the red radish/ peel and use white radish as well if preferred along for more eye appeal and color.

3. Clean, wash and rinse the lettuce leaves with ice cold water and keep them refreshed.

4. In a mixing bowl / jar mix or shake together the ingredients for the dressing and keep it chilled/ refrigerated.

5. Just before serving the salad, toss together the body of the salad with the prepared dressing and arrange the iceberg/ assorted greens on the salad plate.

6. Finally top up the salad and garnish it appropriately and serve immediately. For a non-veg option to go along the same salad would recommend to use boiled eggs, sliced sausages slightly saute them in a little oil with some chili powder and crushed black pepper and use it.

Recipe- 4] RADISH AND BRINJAL DELIGHT

Ingredients:

White radish- 150 gms, peeled and cut into dices

Bhartha brinjal- 400 gms, cut into medium dices

Oil- 2 tsp

Ghee- 2 tsp

Hing- ½ tsp

Cumin seeds- ½ tsp

Fennel seeds- ½ tsp

Mustard seeds-1/2 tsp

Dry red chilies- 2-3 no slit

Green chilies- 2 tsp chopped

Curry leaves- 10-12 no

Ginger- 2 tsp chopped

Garlic- 1 tsp chopped

Onions- 1 cup chopped

Tomato puree- 1 cup fresh

Salt to taste

Turmeric powder-1/2 tsp

Kashmiri red chili powder- 1 tsp

Coriander powder-1 and a half tsp

Garam masala powder-1/2 tsp

Kasoori methi- ½ tsp

Water-1/2 cup or as needed

Lime juice- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the subzi and keep ready.

2. Deep fry the brinjal cubes for 2-3 mins, remove and keep aside, blanch the white radish cubes in boiling water for 2-3 mins and reserve the liquid to use for further cooking.

3. Heat oil and ghee in a pan, add in all the ingredients for the tadka one by one and allow to crackle, splutter and flavor the pan for a few seconds.

4. Add in the ginger, chilies, garlic, onions and saute them until light pink, add a little cooking liquid/water to prevent burning.

5. Now we proceed with the fresh tomato puree, kasoori methi, salt and all the powdered spices, bhunao the mixture for 1-2 mins, add in little water/cooking liquid and simmer for 2-3 mins.

6. Finally add in the fried brinjal and blanched white radish mix well and cover, simmer and cook for 8-10 mins, add in some fresh lime juice and fresh coriander leaves and serve hot with rotis, phulkas etc.

Recipe- 5] RAVISHING RADISH BOWL

Ingredients:

Red radish- 200 gms, cut into slices/medium dices

Sprouts- 1 cup assorted or green moong

Garlic- 3-4 cloves, sliced

Ginger- 2 tsp shredded

Spring onions- 3-4 sliced

Green chilies- 2-3 slit

Oil-2 tsp

Butter-1 tsp

Salt and pepper to taste

Lemon grass- 4-5 pieces

Fresh basil leaves- 10-12 no

Red chilies- 2-3 slit

Lime juice- 2-3 tsp

Honey- 2 tsp

White vinegar- 2-3 tsp

Sugar-1 tsp

Mint and coriander leaves- 2-3 tbsp. each chopped

Assorted seeds- pumpkin/ sunflower/ flax seeds- 2 tsp

Raisins- 2 tsp

Walnuts- 2-3 tbsp. roughly cut

Micro-greens- 2-3 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the quick fix stir fry recipe.

2. Heat oil and butter in a pan, add in the garlic, ginger, lemon grass, chilies and onions and saute them for 1 minute.

3. Add in the red radish, salt, pepper and all other ingredients one by one and give it a nice toss, cook for 1-2 mins.

4. Turn off the flame, add in the nuts, seeds, vinegar and sugar to balance the recipe, check for seasonings.

5. Serve hot garnished with fresh herbs, nuts etc and serve it like a side dish or an accompaniment to a main course. For a non-veg variation try adding boiled chicken cubes, cubes of chicken salami or even saute some prawns at the start and cook them with the radish and serve it.

Recipe- 6] FISH AND RADISH CURRY

Ingredients:

Boneless fish fillets- Ghol / Bassa / Round/Oily fish- 750 gms

White radish- 150 gms, peeled and cut into dices

Oil- 1 tsp

Ghee- 1 tsp

Hing- ½ tsp

For the curry paste:

Oil- 2 tbsp.

Black peppercorns- ½ tsp

Cloves- 4-5 no

Cinnamon stick- 1-inch piece

Black cardamom-1 piece

Onions- 1 cup sliced

Ginger-2 tsp chopped

Garlic- 1 tsp chopped

Curry leaves- 10-12 no

Mustard seeds- ½ tsp

Cumin seeds-1/2 tsp

Salt to taste

Kashmiri red chilies- 4-5 no

Warm water- 8- 10 tbsp.

For finishing the curry recipe:

Tamarin pulp- 2-3 tsp

Sugar-1 tsp

Fresh/ tinned coconut milk- 2 cups

Fresh coriander leaves- 2-3 tbsp. chopped

Fried curry leaves and red chilies for garnish

To serve with steamed white rice / coconut curry leaf pulao.

Method:

1. Prepare all the ingredients and elements involved in this recipe.

2. Heat the oil in a pan and add in the curry paste ingredients and roast them well for 2-3 mins, remove and cool, add little water and grind to a paste. We can also marinate the fish with oil, salt and turmeric powder and keep it aside for 8-10 mins.

3. Heat oil and butter in a pan, add in the ingredients for the tadka one by one and add in prepared curry paste from the grinder jar, add a little water, the cubes of white radish and cook the curry paste for 2-3 mins, oil will start to separate at the sides.

4. Now add in the cleaned, washed fish fillets and cover, simmer for 5 mins, add little tamarind pulp, sugar and cook for 1 min. finally add in the coconut milk and simmer for 2-3 mins.

5. Serve the fish curry with radish with steamed white rice, some tossed salad and papad, garnish the curry with fried curry leaves, chilies, coriander leaves and serve hot.

New Opening | Kerten Hospitality to develop a boutique hotel in the heart of Rome

Kerten Hospitality to develop a boutique hotel in the heart of Rome 

After its Middle East launch and growth, lifestyle brand Cloud 7 enters Europe

UAE: February, 2022: After its Middle East launch, Cloud7 - a lifestyle brand in the portfolio of Kerten Hospitality, a responsible mixed-use lifestyle operator, is entering Europe with a boutique hotel in the centre of Rome. The Cloud7 Hotel Rome is an innovative community-centric project that will provide authentic Roman lifestyle and collaborations to be set in immersive communal spaces. 

The group is collaborating in the conversion of a multi-generational building in the city centre, located between Via del Corso and Via di Pietra, a few steps from the Trevi Fountain and the Pantheon – the crossroads with the city’s key historical landmarks. 

Built in the early 20th century, the building – which over the years has also housed Banco di Roma – is geared to enter a new historical phase, through an international partnership and an innovative business model. The goal is to create a fully sustainable lifestyle boutique hotel in the heart of the capital, equipped not only to protect the environment and the historical context but to also focus on the reduction of water and energy consumption. The lifestyle destination aims to become a Hub for interaction between the local community, guests and employees. 

The partnership with the Santucci family – now in the third generation, the historic owner of the property, will support a complete redevelopment of the building, according to modern criteria for innovation, eco-sustainability and design, in line with the most advanced international standards which Kerten Hospitality has been applying for years across all its projects. 

Through its exclusive look and feel, Cloud7 Hotel Rome will offer services designed not only for rest and accommodation but also for an experience of the Roman lifestyle within the context of artistic collaborations and cultural and entrepreneurial engagements with the local community

With its unique location, the 360-degree view from the Rooftop terrace will offer breath-taking scenery of the city centre, and the communal places will be adapted to host events, pop-ups and interactive workshops. 

Cloud7 Hotel Rome, opening in 2023, represents the launch of a unique project in the capital with a balanced mix between tradition and modern trends, which on the one hand, will engage guests in cultural and artistic events set up with creativity and innovation in unpredictable spaces, on the other hand, will enable meaningful connections in a relaxing and mesmerizing setting with scenic views from the Rooftop terrace.  

Theo Bortoluzzi, Kerten Hospitality’s Business Development Lead for Europe, says: “After we have expanded our footprint in the Middle East and North Africa region, we are very proud to enter the European market with our innovative concept Cloud7 right through the gates of Italy’s capital. The goal we set is to integrate technology, services and innovation aligned with the vision of the owner whilst sharing the ambition to create a destination that can give birth to lasting memories and connections for guests and visitors, whilst generating RoI for the investor in the long term.”

Ettore Santucci, owner of the building and a partner in this project, explains: “We believe that Rome, which has always been a global tourism hub and is now ready for rebirth, can become an innovation centre in the hospitality space. Thanks to the collaboration with Kerten Hospitality, which 

through its concept is developing a sustainable and innovative project with a broad vision, we believe that it is possible to launch a new model of hospitality, Lifestyle Hospitality, aligned an approach that combines present and future.”    

About Kerten Hospitality

Kerten Hospitality (KH) is a mixed-use sustainable and responsible lifestyle operator managing and operating hotels, branded residences, serviced apartments, workspaces and business hubs under its 11 own brands including: Cloud7 Hotel and Residence, The House Hotel and Residence, Ouspace – a collaborative Social Hub and serviced offices concept. KH has a suite of in-house designed and operated Food & Beverage offerings and employs and collaborates with world renowned Michelin chefs to up and coming local foodpreneurs. 

The current pipeline includes 35 projects ranging from Eco-Luxury Resorts in the UAE, to Art Hotels including residencies in Georgia curated by the curators of the Louvre Abu Dhabi, Urban City Centre Destinations in Italy, extension of the Cloud 7 Residence Ayla Aqaba success with an experience hotel & hub in Jordan, a suite-only project in Kuwait, Leisure, Business, and Meeting Mixed-Use in the first Sustainable destinations in the most prestigious developments in the Egyptian North Coast, and new Urban Hub in El Ghouna, a Mixed-Use project in Marrakesh. In 2021, KH opened The House Hotel Jeddah City Yard in Jeddah - KSA’s first true community-centric destination to stay, dine and socialise. The Group is geared for multiple openings in 2022 and 2023.  

With its ESG-focused ethos across its operations and pipeline of developments, KH transforms destinations through impactful collaborations with a focus on building Ecosystems, and unique community-centric environments, that connect international and local travelers. Certified by the UN-backed PRI Principles for Responsible Investment - the world’s leading proponent of responsible investment. KH co-chairs the Sustainable Hospitality Challenge – a global innovation challenge that involves 30 Top Tier hospitality schools. Has received multiple awards and recognitions in the last 3 years with the most recent for a Most Innovative Hospitality Group 2021. 

ITC HOTELS Brand Welcomhotel strengthens footprint in South with launch of Welcomhotel Guntur

ITC HOTELS Brand Welcomhotel strengthens footprint in South with the launch of Welcomhotel Guntur

 Welcomhotel Guntur is Andhra Pradesh’s First LEED Platinum Certified Hotel

Hyderabad: February 2022:  ITC Hotels recently announced the opening of “Welcomhotel Guntur”, the first LEED Platinum Certified Hotel in Andhra Pradesh. Hon’ble Chief Minister of Andhra Pradesh, Shri YS Jagan Mohan Reddy inaugurated this flagship hotel, which is the latest addition to the State’s rich hospitality destinations, in the presence of ITC Chairman, Mr. Sanjiv Puri.

Speaking on the occasion, the Hon'ble Chief Minister stated that Welcomhotel Guntur will contribute to the development of the city as an economic hub. He also reiterated his faith in the robust partnership with ITC mainly in the areas of tourism, agriculture, and food processing. 

Mr. Sanjiv Puri, Chairman, ITC Limited highlighted ITC’s century-long association with the state of Andhra Pradesh and how the Company has over the years strengthened its investments across all three sectors of the state’s economy – agriculture, manufacturing, and services He stated that ITC’s new world-class hotel property in Guntur would make a meaningful contribution to the vibrant tourism landscape of Andhra Pradesh.

Specially designed to provide a delightful and enriching experience to customers, Welcomhotel Guntur has 104 well-appointed guest rooms, including a Presidential Suite, 4 Executive Suites & 4 Standard Suites. The well-designed rooms range from 32 sq. mt. to 130 sq. mt in dimension. With a repertoire of world-class hospitality offerings, the hotel promises to further enrich its vibrant tourism and business landscape.

In line with ITC’s Hotel’s credo of ‘Responsible Luxury’, Welcomhotel Guntur is also committed to the highest levels of environmental stewardship. The hotel is powered by renewable energy sourced from ITC's own wind energy farm near Anantapur, Andhra Pradesh. Powered by its credentials in promoting green energy, the hotel is poised to achieve the coveted LEED Net Zero Carbon status soon. Welcomhotel Guntur also has its own water bottling plant that enables it to serve zero-mile bespoke drinking water in glass bottles christened ‘Sunya Aqua’.

A rich amalgamation of heritage, local aesthetics, contemporary veneers, and modern-day comforts along with ITC Hotels' renowned culinary offerings seamlessly find expression in Welcomhotel Guntur. Among ITC’s signature restaurants resident in the hotel, the WelcomCafe offers a variety of tastefully curated buffet and a la carte spreads. The signature WelcomSthalika presents a palate of the region’s most cherished delicacies on a single platter introducing travelers to the best local recipes. The globally renowned Peshawri presents an award-winning menu of signature dishes cooked in the traditional clay tandoor. The menu offers an unmatched choice of robust flavors in kebabs, vegetarian preparations, and the internationally acclaimed Dal Bukhara. Swizzle, the glamorous green lobby bar offers a large selection of premium beverages and inventive mixology.

Mr. Nakul Anand, Executive Director, ITC Ltd stated, “ITC Hotels takes great pride in launching ‘Welcomhotel Guntur’, the first LEED Platinum-certified hotel in the state of Andhra Pradesh. Being the first five-star hotel in the state, Welcomhotel Guntur is reflective of the warmth of Indian hospitality, augmented by our internationally acclaimed standards of service. The new opening will strengthen our footprint in the southern region as Brand Welcomhotel continues to surge forward adding a number of properties across India to its portfolio.”

Welcomhotel Guntur is the new age traveler's key to curated immersive experiences that enrich both business and leisure journeys. The landscape invokes a sense of place from the moment guests enter the Hotel. Once inside, the guests experience tranquillity as they move into the Lobby and beyond. The décor invites openness with the contemporary renditions of glass and marble, while it embraces its rich heritage with local art including Kalamkari and Kondapalli in muted and vivid colors.

Drawing inspiration from its ecosystem, and the fertile environment, the hotel’s brick color exterior is a tribute to Guntur being the largest chili market yard in Asia. A land of temples, and art, the tropical climate and beautiful botanical surroundings all find a voice in Welcomhotel Guntur with its earthy, vibrant colors, airy interiors, lush vegetation, traditional art, and indigenous flavors.

Welcomhotel Guntur serves as the perfect venue for celebrations, corporate events, weddings, conferences, and meetings with pre-function, meeting, and banquet venues spread over 836 sq. meters, infused with a grand ambiance of jewel tones, enriched with indigenous vibes of Kalamkari art, balanced with sepia-toned art.

A well-equipped gymnasium, K by Kaya Kalp- a spa based on time-honored Indian wellness principles and global wellness concepts, a state-of-the-art salon, and a rooftop pool area are designed to elevate the guest experience.

Apart from its multidimensional interventions in agriculture in Andhra Pradesh, ITC has also established 16 manufacturing units and operates 5 hotel properties in the state including the newly launched Welcomhotel in Guntur. The Company’s social investment programs in the state support livelihoods through several initiatives across Forestry, Watershed, Livestock Development, Primary Education, Vocational Training, Health and Sanitation, and Solid Waste Management.

Appointment | Gurmeet Singh Randhawa joins Radisson Golf Resort Pahalgam as its general manager

Randhawa started his career back in 1994 and has worked with brands such as Hyatt, Spree Hotels & Real Estate, Fortune Hotels.

Radisson Golf Resort Pahalgam has announced the appointment of Gurmeet Singh Randhawa as its general manager. With more than 20 years of experience in the hospitality sector, Randhawa aims to create mindful experiences for the guests at the breathtaking resort in Pahalgam. Radisson Golf Resort epitomises a world-class resort that captures the beauty of its pristine setting.

According to Randhawa, “I am excited to be a part of Radisson Golf Resort Pahalgam that aims to offer curated experiences to the avid traveller community. I will strive to establish and position the resort as one of the most coveted resorts in India, setting new benchmarks in Indian hospitality.”

Randhawa started his career back in 1994 and since then had a successful professional journey working with brands such as Hyatt, Spree Hotels & Real Estate, Fortune Hotels. Prior to joining Radisson Golf Resort Pahalgam, he was the general manager for Lemon Tree Lucknow. Randhawa has extensive experience in both pre-opening and operational properties in India.

Appointment | Aloft Bengaluru Cessna appoints key members

The hotel has appointed Haramohan Bora as the new F&B manager, and Vimal Bhat as the director of sales

Bora will be responsible for carrying out overall culinary operations, which includes operational and managerial aspects of the hotel’s F&B endeavours. has an overall experience of over 12 years that includes managing restaurants, banquet operations and events planning. His excellent managerial and leadership skills have proved to be an asset at his previous assignments. Before joining Aloft Bengaluru Cessna Business Park, Bora was working at The Renaissance, Bengaluru as assistant food and beverage manager.

Bhat comes with over 20 years of experience in the sales domain with commendable knowledge and expertise. He will head the sales vertical at the hotel, which entails increasing overall sales for the hotel. He will be responsible for managing sales activities, property’s reactive and proactive sales efforts and executing sale strategies, along with innovative marketing concepts in order to meet business goals.

FSSAI releases amendment regulations for salts and other consumables

The constant improvement in the regulation allows opening ways to improve the diet of every citizen.

The food authority has drafted an amendment concerning the Food Safety and Standards (Food Products Standards and Food Additives) regulation regarding salt and wheat flour (wheat flour), papad, and millet.

The regulation describes the low sodium salt content and mentions it to be crystalline solid material with reduced sodium content extracted via evaporation of natural brines. The sodium chloride is recommended to replace with potassium chloride and the moisture to be maintained should not exceed 1%, while sodium chloride weight (dry basis) should be 60-75%. The parameter for refined iodized salt are 1% moisture, 98% sodium chloride, and alkalinity should be maximum 0.15% and pH range described is 6.0-7.5. Besides the draft describes the Wheat Flour. The wheat flour product means the end product obtained by milling or grinding clean wheat.

The definition of Resultant Wheatflour differs as the product obtained by blending different fractions in roller mills after separating maida and semolina during the processing procedure. These products are recommended to adhere to the parameters including the moisture content not exceeding 13.0% by mass, Glutennot less than 7% dry mass, crude fiber not less than 25%, and 98% granularity by mass.

The draft suggested all the millets to categorize under one heading-23 Millet of the regulation. The standards described apply to dehulled and whole millets. As per FSSAI, papad and papadum are derived from millet flour, a blend of cereal flour, fruits and vegetables, edible vegetable oils, spices, processed soy flour, and pulse flour. The papad should be labelled with the major ingredients used. The label should prefix the name of the ingredient used before “papad”. Under this parameter, the moisture should not exceed 11%, 0.2% alcoholic acidity accompanied by alcohol expressed as H2S04

The basics consumed on daily basis should be provided as per the standards mentioned by FSSAI. Those regular household consumption allow the consumers access enough nutrition. People can access the wholesome nutritional food fulfilling the requirement of the nutrition on daily basis.

Fortification is one of the steps implemented to ensure the consumption that fulfills the requirement. Those steps are initiated to avoid deficiency. The constant improvement in the regulation allows to open ways to improve the diet of every citizen. Also, when it comes to labelling, it’s a right of a common man to know the ingredients used in a product. People might be allergic to some ingredient or might be refraining to use those ingredients and labelling is best for the consumer awareness

Shanghai Club’ at ITC Grand Central celebrates Lunar New Year ~ The Year of Tiger

Shanghai Club’ at ITC Grand Central celebrates Lunar New Year ~ The Year of Tiger

A perfect family getaway with authentic and delectable Chinese cuisine accompanied by your choice of beverage

We cordially invite you to a lavish feast laid out by the Master Chefs of Shanghai Club for the family with refreshing beverages throughout the week and until the Valentine’s Day, to celebrate the season of love.

Indulge in tempting and subtle flavours right from the starters to the main course to the desserts. Choose from a variety of options from a generous menu. Each dish cooked in the kitchen, attempts to capture the essence of the original recipe. The restaurant offers scrumptious platters / meals.

An enchanting ambience coupled with a rich culinary experience will entice the guests to visit the restaurant over and over to unravel its gastronomic mysteries. Indulge in a leisurely and pocket-friendly authentic Chinese meal experience with tit-bits of conversation as your side-dish.

Timings:  Lunch: 12:30 – 14: 45 hrs

For Reservations contact: Restaurant Manager on 022-67045110/ 022-67045109

Appointment | The Ritz-Carlton Abu Dhabi, Grand Canal promotes executive chef to director of F&B operations

Alessandro Montedoro has proved his managerial skills at The Ritz Carlton Abu Dhabi, Grand Canal

The Ritz-Carlton Abu Dhabi, Grand Canal has promoted Alessandro Montedoro to director of F&B operations. The hotel says Montedoro proved his managerial and revenue skills in 2021, leading to the new role.

He was executive chef for the past three years, looking after venues such as steakhouse The Forge, Asian restaurant Li Jiang, Italian-themed all-day dining at Giornotte, the lobby lounge Alba, Al Fresco restaurant at the pool, Arabic dining at Mijana, bar Sorso and a healthy café, Dolce.

Montedoro will now manage the annual and seasonal strategies for all of the culinary outlets, including market analysis of the latest trends and forecasts of tactical promotions. His responsibilities will also include maintaining the highest food standards, food costs and revenue.

The hotel’s general manager Christian Hoehn, said: “We are delighted to appoint Alessandro Montedoro to director of food and beverage operations at The Ritz-Carlton Abu Dhabi, Grand Canal as he brings over 30 years’ experience of leading culinary teams throughout the world and has a proven track record of producing innovative, award-winning dining experiences.

“We know that is important to continually evolve our team and we are confident that Alessandro will thrive in this new role.”

Montedoro added: “As both an admirer and employee of The Ritz-Carlton brand, I am very proud to step into my new role as director of food and beverage operations. I am looking forward to finessing the culinary scene and am grateful that this role enables me to combine my passion for Italian, Chinese and Mediterranean cuisine while growing and empowering my team to deliver the exceptional quality of food and service that The Ritz-Carlton Abu Dhabi, Grand Canal is known for.”

Hyatt Announces Plans for Two New UK Hotels with Hyatt Regency London Stratford and Hyatt House London Stratford

Hyatt Announces Plans for Two New UK Hotels with Hyatt Regency London Stratford and Hyatt House London Stratford

The announcement signals Hyatt’s continued brand growth in the UK

CHICAGO (Feb, 2022) Hyatt Hotels Corporation (NYSE: H) announced today that a Hyatt affiliate has entered into management agreements with Stratford City Hotels Limited, a wholly owned subsidiary of M&L Hospitality, for Hyatt Regency London Stratford and Hyatt House London Stratford. The 225-room Hyatt Regency London Stratford and the 127-room Hyatt House London Stratford are expected to open in Q2 2022 following an extensive refurbishment. Both hotels will be conveniently located within one of Europe’s largest urban shopping and entertainment complexes, Westfield Stratford City, and a short walk to Stratford Station and Queen Elizabeth Park.

“The addition of these two hotels will be another exciting step in growing Hyatt’s brand presence in the United Kingdom and in creating a network of hotels across the key commercial and leisure markets in the country,” said Felicity Black Roberts, vice president of development Europe, Hyatt. “We worked closely with M&L Hospitality to choose the right brands for the location and are pleased to be continuing our relationship with them following the successful openings of Hyatt Regency Manchester and Hyatt House Manchester in 2019.”

Designed with productivity in mind, Hyatt Regency London Stratford will offer business and leisure travelers alike a stress-free and seamless environment to stay connected. Guests can enjoy 6,673 square feet (628 square meters) of meeting space, along with a spacious restaurant, bar and an open-air terrace. Hyatt House London Stratford will provide guests with modern, apartment-style suites with fully equipped kitchens and flexible workspaces, designed to make them feel at home, especially during extended stays.

The hotels are located close to Stratford Station, one of the UK’s busiest train stations, giving guests swift access to Central London in only seven minutes. Stratford International Station connects guests to St Pancras International Station and transfers to the Eurostar train, which provides services to Paris, Brussels, Rotterdam and Amsterdam.

The properties will also be easily accessible to Heathrow International Airport via the new Queen Elizabeth Crossrail line due to open mid 2022, which will offer services to Stratford in approximately 45 minutes. Furthermore, London City Airport is only 20 minutes from Stratford on the Docklands Light Railway, making it an ideal location for business and leisure guests.

Guests can enjoy easy access to local events at the nearby O2 and ExCel London convention center, home to many concerts, exhibitions, and corporate events. The burgeoning Stratford City is also fast becoming the most exciting cultural region in the UK with major new developments at Queen Elizabeth Park (home to London Stadium, London Aquatics Centre, Lee Valley Velopark and more) currently underway including the proposed new future home of BBC studios, along with the exciting new museum project, V&A East. Further, nearby universities include the new world-class East campus of the University College of London and the new College of Fashion.

“We are pleased to be able to continue our work with Hyatt in the United Kingdom,” said Neil Maxwell, chief executive officer of M&L Hospitality. “Our strategy focuses on identifying key gateway cities with strong economic growth. Stratford is experiencing a real boom and our plans to introduce these Hyatt House and Hyatt Regency hotels to London will capitalize on this.”

The announcement of Hyatt Regency London Stratford and Hyatt House London Stratford marks Hyatt’s continued growth in the UK market. The hotels will join M&L Hospitality’s existing Hyatt properties including Hyatt Regency Manchester and Hyatt House Manchester, Hyatt Place London Heathrow Airport. Other Hyatt properties in the UK include Hyatt Regency London – The Churchill, Hyatt Regency Birmingham, Great Scotland Yard Hotel, Andaz London Liverpool Street,  Hyatt Place West London Hayes, Hyatt Centric Cambridge and Hyatt Place London City East.

For more information about Hyatt Regency hotels, please visit:

https://www.hyatt.com/brands/hyatt-regency

For more information about Hyatt House hotels, please visit:

https://www.hyatt.com/brands/hyatt-house

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

For further information:

About Hyatt Hotels Corporation 

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

About M&L Hospitality

M&L Hospitality is a Singapore-based real estate investment platform with an international portfolio of best-in-class hotels. Since 2009 M&L Hospitality’s portfolio has grown to 20 hotel properties across the Asia-Pacific, UK and European regions. Its hotels are in prime, central locations in international gateway cities. They are operated by the most recognisable international brands, including Accor, Hilton, Hyatt, IHG and Radisson Hotel Group.

Eclat Insights | Why You Need "What It's Not"​ In Your Customer Service Design & Processes

Edward de Bono suggests putting up signs that read 'this road does not go to the airport'. When I read it for the first time, it struck me as an odd & brilliant idea. I have been in new cities, countries, where getting on the wrong road to the airport is very easy. Imagine if the local administration, just put these signs on a lot of the roads that airport goers landed up taking by mistake. It would be amazing to know you were on the wrong road. This is probably a pre-GPS era concept, but it still has merit.

We (Eclat Hospitality) started using this concept for process training and implementation. We made pictorial SOPs and added pictures of variations we noticed often. Not only would we give a pic of what was the required set-up, but also a few pics of what was not ok.  

We wanted to see if this works with behaviour too. So instead of just saying, our standard greeting is "Namaste", we started saying what else was and wasn't ok. "Good Morning / Afternoon / Evening" was ok if the guest said it first. Hi! was ok, if the guest said hi! "Yo!", "Wassup" was definitely not ok. This got some laughs, but the standards training went better with such examples. The team then went on to make this into a fun activity and started doing whats-its-not for everything.

For example, a common phrase/reply you hear from service teams when asked for the second time 'how much time will the order take?', is 'Five minutes'. This instant response was labelled by the team a whats-its-not. They came up with a number of options to respond, but put a big red X against this one and put it up on the internal team board.

We took it further with another client, into the values domain. Every business, company has some values that it wants to work with. Living those values is via everyday actions, that are based on decisions that are value-driven.  

an example:

Let's say Integrity is one of your core values.

• Then living it is, to be honest, and transparent about decisions at work.

• Not living it will be to conceal or hide information.

When we articulated it like this, it was easier for the team to call out behaviour that did not resonate with the value. The team asked the manager to detail the calculations for sharing the tips earned. It was a breakthrough moment.

Another value we loved working with was Initiative. This is a core value at so many organisations and yet everything needs to be approved by a manager. We asked the leadership to define what it is, but more importantly what it's not.

This is what they came up with: Initiative at our workplace.

What It Is - when you decide to do something for a guest to enhance the experience or take care of a complaint. You can spend up to INR 1000/- towards this without asking for any approval.

What It's Not - when you can improve your work area or increase efficiency or customer satisfaction without any expenditure, waiting for a manager's approval is not Initiative. 

The front desk team decided to let guests walk into the baggage room to have a visual of where the bags were kept for safekeeping till departure. This used to be a request from so many guests and invariably they would need to go to the manager for approval every time. They took initiative. The What It's Not made it easy. 

Want to make this WOW? 

This one is simple and has a huge compound effect. Make this insight wow, by adding every complaint, mistake, learning to an SOP as a 'what it's not' addendum. Every time anyone in the team makes a blooper, document it so that others can learn from it.

psst, since this is the last post for this year, I would like to invite you to see if this can be useful for you in your personal life or in your individual behaviour. 

If one of your core values is Care, then:

If you tell your kids or loved ones that they are important to you, you can only reschedule a date/appointment/promise once using the work excuse. The second time around, live that value.

Same for your team. If you tell your team that they are important to you, they should not need to take multiple appointments to see you or share something with you. Try to allow one rescheduling and post that make that meeting happen. Not being available is What-Its-Not for caring.

Appointment | Dennis de Groot is the new General Manager for both Le Royal in Phnom Penh and Grand Hotel d'Angkor in Siem Reap.

Dennis de Groot stands at the helm of the two most storied hotels in the country

PHNOM PENH, Cambodia — Raffles Hotels & Resorts has confirmed the appointment of Mr Dennis de Groot as Acting General Manager of both Raffles Hotel Le Royal in Phnom Penh and its sister hotel Raffles Grand Hotel d’Angkor in Siem Reap.

With more than 15 years’ experience in the hospitality industry, de Groot previously held hotel management positions in the Maldives, Azerbaijan and South Africa, including nearly three years at a private game lodge.

De Groot was recruited by the Accor Group in 2016 to oversee the rebranding of the Jumeirah Dhevanafushi as it transformed into the Raffles Maldives Meradhoo.

He moved to Cambodia in 2018 as Hotel Manager at Raffles Hotel Le Royal and was originally appointed Acting General Manager in January 2021. Under his tenure, the hotel has undergone a meticulous one-year restoration project when each of the 175 rooms and suites at the historical property received a full refurbishment. 

The novation walked a fine line between the need to brighten interiors and integrate a host of mod-cons and the imperative to preserve the heart and soul of the vintage hotel. The hardwood floors have been polished to a squeak, the age-old ceiling fans still whirl, and the old brass rotary telephones continue to ring.

The courtyard remains the centerpiece of the property, its two swimming pools surrounded by tropical gardens of frangipani, and shaded by giant century-old trees.  

Similarly, Raffles Grand Hotel d’Angkor has undergone a restorative transformation in the past two years. This classic resort was originally built in the 1920s as a luxurious resting stop en route to the newly discovered ruins of Angkor Wat. 

The new-look properties come at a time when Cambodia is reopening its borders to quarantine-free international arrivals. The country has been widely praised for its handling of the pandemic and its efficient vaccine program.

“Looking ahead, the challenges are clear, not only for Le Royal and Grand Hotel d’Angkor but for the hospitality sector in general,” said de Groot. “However, we have in these ‘Grandes Dames of Southeast Asia’ two much-loved national landmarks where guests expect not just a luxury experience but also a step back into yesteryear.”

ABOUT RAFFLES    

Raffles Hotels & Resorts boasts an illustrious history and some of the most prestigious hotel addresses worldwide. In 1887, Raffles Singapore set the standard for luxury hospitality, introducing the world to private butlers, the Singapore Sling and its enduring, legendary service. Today, Raffles continues this tradition in leading cities and lavish resort locales, enchanting travellers with meaningful experiences and service that is both gracious and intuitive. Connoisseurs of life choose Raffles, not merely for its aura of culture, beauty and gentility, but for the extraordinary way they feel when in residence with Raffles. Each Raffles, be it Paris, Istanbul, Dubai, Warsaw, Jakarta or the Seychelles, serves as a venerated oasis where travellers arrive as guests, leave as friends and return as family. Raffles is part of Accor, a world-leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries.

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.