Visit Maldives | Julien Royer’s Three Michelin-starred Odette Arrives at Soneva Fushi

Julien Royer’s Three Michelin-starred Odette Arrives at Soneva Fushi

Singapore’s famed three Michelin-starred restaurants Odette has arrived at Soneva Fushi for an exclusive 10-week residency at Flying Sauces. Reflecting the Odette experience, Julien Royer’s evolving multi-course menu showcases produce at its seasonal peak with an emphasis on native ingredients. 

Across 10 weeks, Odette’s Singaporean Chef de Cuisine, Naka Xiong, will bring his reverence for nature and affinity with seafood to realize a gastronomic experience infused with vibrant tropical flavors and an ingenious Southeast Asian identity, befitting Soneva Fushi’s idyllic island setting. 

“It is Odette’s greatest pleasure to share our experience with our friends at Soneva. We’re delighted to take the heart of Maldives’ terroir to greater heights, with the show-stopping creativity of our Chef de Cuisine, Xiong,” said Julien Royer, Chef-Owner of Odette 

“This menu showcases the nostalgic Southeast Asian flavors that I’m familiar with. Surrounded by fresh produce from Maldivian waters and cooking among the lush treetops of Soneva is a dream come true for me,” said Naka Xiong Chef de Cuisine, Odette 

Taking fine dining to exhilarating new heights 

Flying Sauces is the world’s first fine dining zipline experience. Glide along the 200-metre zipline route through the leafy jungle to the island's treetop table and open kitchen – at 12 metres above the ground, it has exceptional views across the sparkling ocean. The menu is expertly paired with a selection of wines from its extensive cellars, which house the largest collection of wines and Champagnes in the Indian Ocean. During the 10-week Odette residency, Flying Sauces will be serving its usual breakfast menu, while the Flying Sauces Featuring Odette’s Julien Royer menu will be served for dinner. 

An experience to remember… 

The Flying Sauces zipline takes a scenic route through the forest at a height of 5 to 10 metres – with towering platforms and rope bridges along the way, it ends at an elevated dining tower, raised 12 metres above the ground with exceptional views over the ocean. Operating during daylight hours only, the zipline takes approximately 1 hour 15 minutes; the Flying Sauces dining experiences take an additional 1 hour for breakfast and high tea, and 2 to 3 hours for dinner. Each Flying Sauces experience is suitable for a maximum 10 to 12 guests aged 8 and above, divided into 2 groups of 6 guests. 

Celebrate the Chinese New Year with variety of Mooncakes at Novotel Hyderabad Convention Centre

Celebrate the Chinese New Year with variety of Mooncakes at Novotel Hyderabad Convention Centre  

Hyderabad: February 2022: Celebrate the auspicious lunar New Year with our classic flavours of mooncakes selected from premium ingredients and created by specialty chefs… Moon cake symbolizes family reunions and is a must during festival seasons. This dessert is given to people while greeting them and is considered to bring good luck.

Speaking on the occasion, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, said, “We are happy to announce the MOONCAKE FESTIVAL at Le Cafe’ to celebrate the New Year. Lunar New Year is the most important festival as it it symbolizes a time for families to sit together, share their blessings, and also celebrate the new beginning. Mooncake is a dessert that is essentially served with tea or coffee while family greets each other during the festival period. 2022 is the year of the Tiger which symbolizes a year of power, confidence, and strengths and will bring in good luck and fortune for everyone. We are sure that the specially curated moon cakes will bring in a lot of happiness and joy to your family and loved ones’ 

NHCC has created 5 flavourful varieties for you to choose from White Lotus Seed, Black Sesame, Fruit & Nuts, Durian, and Custard while each flavour has its meaning for your beloved one.    The Mooncakes are available from 1st -28th February 2022 at LeCafe Novotel Hyderabad Convention Centre

Appointment | Binayak Tamang appointed executive chef at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center

He will extensively plan the menu, buffets, executing policies, procedures and maintaining quality

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has recently appointed Binayak Tamang as the Executive Chef. He has over 17 years of experience in the culinary industry.

Chef Tamang will bring his expertise in F&B and culinary operations to his new role and introduce new trends. He has extensive knowledge of Italian, French and Asian cuisines, which can be witnessed in his creative recipes.

Over the years, Chef Tamang has developed his own standard of cuisine with deep commitment to hospitality. From customizing and catering every palate, to understanding the nitty-gritties of various techniques, he expresses his love for food by playing with ingredients from around the world. He excels in the culinary domain and would be responsible for spearheading restaurant operations, kitchen management, banquet event operations and ensuring high quality services to achieve customer satisfaction. He will extensively plan the menu, buffets, executing policies, procedures and maintaining quality.

Chef Tamang holds a bachelor degree in hotel management and has graduated from IHM Bhubaneswar. His last assignment was at The Leela Palace Chennai.

Prior to The Leela Hotels and Resorts, he worked as a chef de cuisine for the signature gourmet award-winning restaurant; Dolce Vita and Italian fine dine restaurant; Melt café at the Mandarin Oriental, Singapore. In his previous roles, he has worked at Taj Lands End Mumbai, The Oberoi New Delhi and The Oberoi Rajvilas Jaipur.

Appointment | The Westin Pune appoints Apratim Gole as Marketing & Communications Manager

He will elevate and sustain the hotel’s brand positioning, driving engagement and additional revenue through marketing and PR campaigns

The Westin Pune Koregaon Park has appointed Apratim Gole as Marketing and Communications Manager. He will shoulder the responsibility of managing all marketing and PR activities, elevating and sustaining the Hotel’s brand positioning, driving engagement and additional revenue through invigorating Marketing and PR Campaigns.

Gole has over six years of experience in hospitality sales and marketing and communications. Before joining The Westin Pune Koregaon Park, he was responsible for Marketing and Communications for Courtyard by Marriott Raipur and Courtyard by Marriott, Bilaspur, Chhattisgarh.

Gole holds a Master’s in Business Administration in Marketing, from Savitribai Phule Pune University (SPPU), and a BA (Hons) Hotel Management, from IHM-A, Aurangabad, University of Huddersfield, UK.

Commenting on his appointment, Gole said, “I am truly excited to be a part of the Westin family, and I look forward to forming a warm connection with associates, great repertoire with the guests and long-lasting connect with the media fraternity. I’m honored by this opportunity and will continue to do my best in elevating the Hotel’s status to remarkable excellence.”

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 (January 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

Appointment | Mr. Ravikant Tibrewal, appointed as Director of Finance at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre

Mr. Ravikant Tibrewal, appointed as Director of Finance at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre

Hyderabad 08th February: Novotel Hyderabad Convention Centre announced the appointment of Mr. Ravikant Tibrewal as Director of Finance for the complex. In his present role, Ravikant will be spearheading the day-to-day financial operations. As a dynamic professional, he brings over 17 years of domain experience in financial planning and analysis, accounting control, budgeting, taxation, and statutory audit.

Prior to joining Novotel Hyderabad Convention Centre, Ravikant has led finance operations for hospitality brands such as Taj Exotica Resorts & Spa Goa, Taj Ambassador New Delhi, Usha Kiran Palace, Gwalior primarily working in the accounts, taxation, Finance Polices, audit, and finance operations.

Speaking on the appointment Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “We are thrilled to have Ravikant join our team and spearhead our finance department. He brings significant financial and commercial experience with a clear understanding of the hospitality sector. He will be a valuable addition to the Board as we continue to execute on our sustained profitable growth.”

Ravikant is an alumnus of the Institute of Chartered Accountants of India and likes to read and travel in his leisure time.

New Opening | Minor Hotels Announces New NH Collection Property in Qatar to Open in Mid-2022

We are pleased to announce the signing of an upcoming addition to Minor Hotels’ portfolio in Qatar. NH Collection Doha Oasis Hotel & Beach Club is in the later stages of development and is slated to open in mid-2022. The property will be the first NH Collection property globally with a beach club.

The new 300-key hotel is located in the Ras Abu Abboud area along Doha’s eastern coast, midway between the city center and Hamad International Airport, and has a rich history. The previous Oasis Hotel, from where the new property takes its name, was in the same location and was Doha’s first-ever hotel when it opened in the 1950s.

Accommodation options will include a mix of guest rooms and over 50 suites, the largest being the Royal Duplex Suite with 332 sqm of luxurious space. The F&B offering will be very strong, with six restaurants and bars, including two specialty restaurants and a rooftop bar. In addition, the hotel will have a beach club with a swimming pool set amidst gardens, padel tennis courts, both male and female spas and gyms, a large ballroom and substantial parking.

Qatar Tourism announces new superyacht luxury cruises to set sail from Qatar

Qatar Tourism announces new superyacht luxury cruises to set sail from Qatar

• Emerald Azzurra to launch in January 2023 with seven-night cruises from Doha

• Extensive tourism development is underway in Qatar as the country prepares to host the FIFA World Cup Qatar 2022TM

• A new Grand Cruise Terminal also under construction in Qatar will host two mega-ships at one time and have an aquarium and art gallery 

 February 2021: Qatar Tourism has announced new superyacht luxury cruises in partnership with Emerald Cruises, sailing from Doha launching in January 2023. 

Emerald Azzurra will offer seven-night, eight-day itineraries from Doha, with stops at Sir Bani Yas Island, Abu Dhabi; Khasab, Oman; Fujairah, UAE; Zighy Bay, Oman; and Dubai and vice versa. 

Pre and post-cruise tours are available where guests can opt for a three-day package to explore the sites and culture of Qatar. Highlights include the National Museum of Qatar, designed by French architect Jean Nouvel, in the style of a desert rose; or a visit to Souq Waqif, to purchase local souvenirs and spices. Visitors can take a trip into the desert and visit the Inland Sea, before enjoying dune bashing and a camel ride.

The news comes as construction continues on the new Grand Cruise Terminal located in central Doha, near the Museum of Islamic Art and Souq Waqif. The terminal will have the capacity to host two megaships and will offer various attractions, including an aquarium and art gallery. 

Chief Operating Officer of Qatar Tourism, Berthold Trenkel, said: “In line with the national strategy, Qatar National Vision 2030, we are expanding our tourism value proposition and are excited to welcome travellers from around the world to experience the best of Qatari hospitality both on sea and land. The new itineraries launching with Emerald Cruises are another step towards achieving this vision.

“Qatar has an incredible range of hotels, restaurants, activities and cultural landmarks which can be enjoyed pre and post the cruise, allowing guests the freedom to explore Qatar at their leisure. We welcome travellers from around the world to experience our beautiful country and the best of the Middle East, all in one easily accessible place.” 

Rob Voss, COO, Scenic Group, which includes Emerald Cruises, comments: “We are delighted to be taking our new superyacht, Emerald Azzurra to Qatar’s vibrant city of Doha next winter. In partnership with Qatar Tourism our guests will experience first-hand and in luxury yachting style the immersive beauty and hospitality The Gulf region and specifically Qatar has to offer. It will be magical.”    

The superyacht, Emerald Azzurra, can accommodate 100 guests, at an impressive 110 metres in length. Guests can enjoy a Sky Bar, observation deck and lounge, wellness area, an infinity pool and marina platform which hosts several marina toys including sea bobs and paddleboards. 

For more information on Qatar and details om how to plan your stay, please visit https://www.visitqatar.qa/en/plan-your-trip/travel-tips. For more information on the cruise programmes, visit: https://www.emeraldcruises.co.uk/Qatar 

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.