Eclat insights | Hire With Care; Assess For Care; Embed Care

Care as a term or measure of service is most commonly used in healthcare or medicine. I believe it can be a pivotal service differentiator. 

Here are 3 Actionable Insights for the service leader that cares:

1. Hire With Care

If you only want to implement one thing from this insight start with this. Hire with care includes making hiring decisions with a lot of care, and adding a ton of care to your entire candidate experience. From your careers website to the communication, to the real world interview, everything should exude care for the candidate. 

2. Assess For Care

Does your selection process check for a care parameter? A good selection process checks for KSA - Knowledge, Skills & Attitude. Now some might point to that and say doesn't attitude assessment include care? If it does for your organisation, kudos, but what I generally see is 'pleasant personality' checks. While a smiling, warm persona is a very good thing to have, it does not mean the person is high on care score.

Care checks could include, checking for listening skills, the ability to make someone feel welcome, being interested in the other person's story, being positive, showing concern, creating solutions, explaining things clearly.

3. Embed Care

This is super powerful. Embed every process with care. Ensure that there is a core CARE element for both your team and your guests.

Real-World Examples

For Hire With Care

Here is a hack that can make you a super boss:

take everything good that you do for your guests/customers and do it for your team.

Reservation confirmation is (usually) an email that is sent to the customer once the booking is confirmed. This has the guest details, dates, type of room, payment, any other services etc. Some hotels have improved this to include information about the country, city, airport, directions and even things to see & do. Imagine if you sent a similar confirmation for interviews.

The candidate gets the following in an email:

• Date, time, venue of the interview

• About the company, unit, city

• An introduction to the interview panel. A little write up whom they will meet with or maybe LinkedIn URLs. You can also use this to see how much research the candidate does. Do they care enough to read about the people they will meet with?

• Any other information that is important - dress code, parking rules, use of changing rooms etc.

• How much time the entire process might take. If there are steps (like written tests, online tests etc) these could be mentioned too.

On the day of the interview, imagine the security guard at the staff entrance actually welcoming them and wishing them all the best! Letting them know where they can get ready/changed for the interview.  

For Assess For Care

While most interviews check for knowledge and skills (thing tests, food trials, make-a-room or set-a-table challenges), add a formal process to assess for care.

How? Simulations. Give the candidate an elaborate scenario or situation. This could be a fictional case or even better is to take something from your 'incident logs'. Sometimes the responses, ideas, from candidates will surprise you and make you rethink your team's response. 

In these responses, look for care. If that quality comes through, you can always train them on hard skills.

For Embed Care

An example of Care For Restaurant Service Staff.

Health experts commonly recommend drinking about 2 litres of water a day. Do you make this happen for your team? Have you created a process to measure this? Help them with it, or even ensure they do? 

What if you used a little whiteboard in the back area, with everyone's name and 8 glass icons that they keep filling in. What if you as a leader kept checking it and once in a while stopped someone and made sure they had a sip? What if we cared that much?

The good thing about caring is that you can keep doing more of it. For example, once you achieve the above for your team, you can do the following: for climes that are cold, you can keep warm water for your team in the service area. 

Hey! Thank you for reading till the end. Do get in touch - p.bedi@eclathospitality.com - if you would like to:

• receive a sample of a CARE interview email confirmation,

• add 'assess for care' to your interviews

• set up amazing 'incident logs'

• create more CARE for your teams

p.s. If you think this insight could be useful to someone, do care to share.

This is Insight #28. For all insights published so far, do visit www.eclathospitality.com/insights

Prabhjot

Bedi

is an Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

Appointment | Accor India and South Asia appoints Pratima Badhwar as Head of Commercial

She will lead India and South Asia Commercial Team to achieve business targets for all Accor hotels in the region while ensuring the execution of global strategies

Accor has appointed Pratima Badhwar as the Head of Commercial India & South Asia. With an extensive background in Sales and Distribution in the hospitality industry, she will lead India and South Asia Commercial Team to achieve business targets for all Accor brands and hotels in the region while ensuring the execution of global strategies.

Throughout her 19-year long career, Badhwar has been a key contributor to various hotel leadership teams as a collaborator, effective communicator, and result-oriented individual driving business growth through exemplary organizational capabilities. Her forte is creating and managing high-performing teams that offer intangible products to translate her ideas into results.

Congratulating Badhwar on her appointment, Puneet Dhawan, Senior VP Operations, India and South Asia said “Pratima comes with vast expertise in the sales domain and will surely drive Accor’s commitment to offer the best experience to our guests and owners. Having worked in the field, upholding various senior management roles, she brings with her strong expertise, and we are confident that her knowledge and approach to hospitality along with her passionate outlook will further enhance our positioning in the industry.”

On her appointment, Badhwar, “Accor has a rich hospitality legacy, and I am absolutely delighted to join the commercial leadership team. I look forward to deep diving into the distinctive brands and discerning the best strategies that will bring out their unique color all under the Accor umbrella, as one.”

Badhwar holds a diploma in Hotel Management from IHMCTAN Chandigarh, affiliated with IHM Pusa. In the past, she has been associated with Marriott International. In her most recent assignment, she was the Area Director of Sales and Distribution – North India, Nepal and Bhutan and was responsible for defining and leading sales and pricing strategy, strategizing effective pricing across all segments, evaluating market demand trends, and identifying and communicating strategic opportunities amongst many others.

Omaxe on-boards Eastin Hotel and Eastin Easy

It will operate 540 service apartments of both brands in Lucknow

Real estate company, Omaxe Ltd, has on-boarded Eastin Hotel and Eastin Easy, the 4-star and 3-star brands of hotels by Absolute Hotel Services (AHS), to manage and operate 540 serviced apartments in its project Omaxe Hazratganj in Lucknow.

This is the first foray of AHS, a hospitality management company, in the emerging North Indian market. The company operates 11 properties across West and East India. Atharva Hotel Superfluities is a Bridge company that has brought together AHS and Omaxe.

Spread across 4.13 Lakh sq. ft., the G+12 storeyed Omaxe Hazratganj in Gomti Nagar extension will have space for retail, food court, multiplex and serviced apartments. The serviced apartments would be operated as international hotels, the largest one in Lucknow, making it a destination in itself.

Commenting on the development, Jatin Goel, Director, Omaxe Ltd said, “This association with Absolute Hotel Services is another step in our endeavor to provide to our patrons the best-in-class international services. Lucknow is one of the most visited cities in North India for purposes ranging from business to healthcare, tourism, education, etc., and Omaxe Hazratganj, located in an emerging commercial and institutional hub, will cater to all kinds of consuming class.”

Prawal Choudhary, Director-Business Development, AHS India, said, “This association with Omaxe heralds us into the league of scale and magnitude. Sensing an enormous opportunity, Omaxe Hazratganj has the confluence of two Brands, Eastin Hotel and Eastin Easy, expanding diversity in offerings, both product and services, thus substantiating our brand essence of providing ‘value for all occasions’ and quality.”

A multitude of offerings, ranging from a plethora of room options, all-day multi-cuisine restaurant, contemporary bar and a microbrewery, fitness centre, spa, swimming pool and huge banquets along with Club Membership will be provided to the patrons.

Omaxe Hazratganj is a part of an integrated township in Gomti Nagar Extension, an upcoming hotspot in Lucknow. The project is located along Shaheed Path Road, the semi-circular road around main Lucknow – connecting Kanpur Road with Raebareli Road, Sultanpur Road and Faizabad Road thereby enabling the smooth movement of people and goods; and also, with the International Airport. Aided and supported by corporates in IT/BFSI, healthcare and education sectors and the Government’s infrastructure developments like CG City, cancer Hospital, Cricket Stadium, Police Headquarters etc., the region is becoming the latest attraction for commercial, residential, malls and hospitality activities in Lucknow.

Culinary Culture announces FoodSuperstars, India’s first and only Awards platform celebrating Chefs

Culinary Culture announces FoodSuperstars, India’s first and only Awards platform celebrating Chefs

~ India’s leading culinary platform, Culinary Culture, will reveal the first edition of their annual Chef ranking recognising the country’s greatest Chefs on 19th March 2022

India, February, 2022: With an aim to recognize and reward India’s most talented chefs, Culinary Culture announces FoodSuperstars, a first of its kind annual ranking of the top 30 Chefs from across India.

Culinary Culture, the foremost culinary platform in the country, was Co-founded by Vir Sanghvi, India’s most respected food critic and Sameer Sain, Co-founder and CEO of the Everstone Group. It was established to transform the perception of India’s culinary culture globally. It is all set to now reward Chefs as the true heroes of the Indian Food & Beverage industry.

FoodSuperstars will release its much-awaited list of India’s top 30 chefs ranked in order from one to thirty. Each chef will receive an award and a plaque as a badge of honor and in the event the chef leaves their current restaurant/ hotel they can take the award and plaque with them.

FoodSuperstars followed a detailed selection process with nominations put forward by Culinary Culture’s seasoned community of FoodHunters consisting of over 40 food connoisseurs from across the country. Each nomination was submitted along with an explanation of why a particular chef deserves a place on the list. The process included a physical session to debate the nominations, where the FoodHunters were made to defend their choices. The final list of nominated chefs was then shared with Culinary Culture’s Secret Jury consisting of India’s topmost culinary experts and biggest foodies. The Jury further culled the list to arrive at the TOP 30 and the process was overseen by Vir Sanghvi. The final list will only be disclosed on the night of the awards ceremony and is not shared with the FoodHunters.

These are the only food rankings in India with no form of outside influence or commercial consideration. No restaurant or hotel advertisements are accepted. Along with the ranking of the Top 30, each edition will also feature special awards that will be bestowed on Chefs for exceptional achievements through the year. These will include awards for Social Activism, Sustainable Cooking Practices and an award to a Food Legend. After a very challenging two years of the pandemic, India’s F&B Industry finally has something to look forward to and celebrate.

Speaking about the launch of the new Awards platform, Vir Sanghvi, Chairman, Culinary Culture said, “While many platforms recognize restaurants, FoodSuperstars is the first platform that has been created to shine the spotlight on Chefs’ endeavors, to remind us of the real heroes who work with their hands to create the food that brings us so much joy.”

The first edition of FoodSuperstars will be launched at an invitation-only high-profile Awards ceremony at The Leela Palace, New Delhi on 19th March, 2022. The event will have in attendance, prominent chefs from over the country who will fly in for the evening as well as leaders from the food & beverage industry.

About Culinary Culture

Culinary Culture is India’s definitive voice in food. Co-founded by Vir Sanghvi, and Sameer Sain it is a movement that encompasses all aspects of the food space in India. It is the country’s only authoritative, independent rating organization, awarding stars to restaurants and recognizing and rewarding India’s best chefs and street food vendors. It organizes global culinary exchanges, bringing the world’s greatest chefs to cook in India and sends Indian chefs to cook at the best restaurants in the world. Culinary Culture creates engaging culinary content and has a large and dedicated community of followers on social media. In 2020, Culinary Culture organized events in India with Chef Mauro Colagreco of Mirazur in France, the three Michelin starred restaurant, rated as World no.1. Culinary Culture has an academy of FoodHunters, consisting of 40+ of India’s top food experts based around the country. Culinary Culture’s various popular IPs include FoodSuperstars, Culinary Conversations, StreetFoodSuperstars, Culinary X Change and Plate of Love amongst many others.

Instagram: @CulinaryCultureCo

New Opening | IHCL expands its presence in Uttarakhand with a new SeleQtions resort

The 24-room resort is located at the foothills of the Himalayas in the Tehri Garhwal region of Uttarakhand.

Indian Hotels Company (IHCL) today announced the signing of a new SeleQtions resort in Rishikesh, Uttarakhand. The formerly operating resort will be rebranded as Anand Kashi, an IHCL SeleQtions resort post-renovation.

Commenting on the signing, Suma Venkatesh, executive vice-president – real estate and development, IHCL, said, “IHCL remains committed to the vast tourism potential of Uttarakhand. This will be our second hotel in Rishikesh, the Yoga Capital of the world. This exciting new addition to our portfolio will offer travelers yet another breath-taking location to explore the beauty and myriad experiences the state offers. We are delighted to partner with Mira Kulkarni on this project.”

The 24-room resort is located at the foothills of the Himalayas in the Tehri Garhwal region of Uttarakhand. Nestled on the banks of the river Ganges, amidst lush green forests, the resort offers stunning scenic views. The hotel will have an all-day diner, bar, meeting rooms as well as banqueting facilities for social gatherings. It will also offer leisure experiences such as a swimming pool, gymnasium and wellness areas including a spa. With the addition of this hotel, IHCL will have seven hotels across brands including three under development in Uttarakhand.

News | TAAI 66th Convention in Sri Lanka Signs Tripartite agreement with SLTPB and SLAITO

TAAI 66th Convention in Sri Lanka Signs Tripartite agreement with SLTPB and SLAITO

On the invitation from the Sri Lankan Tourism Promotion Board (SLTPB) and Sri Lankan Association of Inbound Tour Operators (SLAITO), TAAI shall be holding its 66th Convention in Sri Lanka from 19th – 22nd April 2022.

A tripartite agreement was signed on 23rd February 2022 between the parties in Colombo. TAAI will be organizing its 66th Convention in Sri Lanka in April 2022. Sri Lankan counterparts shall be extending full support in terms of accommodation, logistics, and all arrangements to welcome around 400-500 delegates from India’s oldest and nodal Travel & Tourism Association, stated Mrs. Jyoti Mayal, President of TAAI.

This convention shall not only strengthen bilateral tourism ties between the two countries but, will act as a catalyst in reviving the travel industry for both countries post the pandemic, she added. We shall create opportunities to sell products of Sri Lanka as a tourism destination but also shall be promoting Incredible India to local Sri Lankan stakeholder partners.

Jay Bhatia, Vice President stated that TAAI Conventions (Indian Travel Congress) are the most eagerly awaited events of the Travel & Tourism industry not only in India but in the overseas markets as well.

The visibility this annual event of TAAI brings to the global tourism stakeholders is fantastic. Generally, 500 to 1000 TAAI delegates are offered an excellent opportunity to network; attended b2b interactions, promote or buy, and more importantly take home some great learnings from the knowledge sessions and updated information from the destination. We are excited and are looking forward to a great opportunity after nearly 2 decades to come back to Sri Lanka for our Congress.

TAAI has a large membership who is actively involved in several industry verticals, and thus its focus is to promote these effectively and connect members with opportunities for all stakeholders i.e., Airline Ticketing, Outbound Tourism, MICE & Specialty Events, Adventure sports, Rail Journeys, and Self-drives, Cruises, Destination Promotion, Wellness, and Weddings, etc. said Bettaiah Lokesh, Hon. Secretary-General.

TAAI does these conventions for Facilitation of Bilateral Tourism, Interactions with Dignitaries i.e., Diplomatic Missions, Governments, High Commissioners, Ambassadors, etc. and Networking Events / Knowledge Sessions / Round Tables added Shreeram Patel, Hon. Treasurer.

The 66th Convention shall be historic, creating greater opportunities and enhancing travel and tourism from and to India, to create opportunities post the crisis of the pandemic.

Present on the occasion from SLTPB and SLAITO to sign the MoU were Managing Director of SLTPB Ms. KPP Siriwardana, Mr. DP Daluwatte, Director Events, President of SLAITO Mr. Thilak Weerasinghe, IPP Mr. Maheen Kariyawasan, along with their core teams and committee members and the 4 National Office Bearers of TAAI.

Appointment | Gaurav Ganapathy joins Sheraton Grand Chennai Resort & Spa as Director of Sales & Marketing

He will be responsible for driving revenue optimizations, key account sales, and company-wide marketing efforts at the hotel

Sheraton Grand Chennai Resort & Spa has announced the appointment of Gaurav Ganapathy as Director of Sales &Marketing. He has a defined work experience of over ten years and is a seasoned sales and marketing professional with cumulative exposure to great brands.

He will be spearheading the sales and marketing team to drive revenue optimizations, key account sales, and company-wide marketing efforts in his current role. Ganapathy is an avid cricketer and sportsman who played for the state and in multiple sports and likes to drive and explore new places in his leisure time.

While talking about his appointment, Ganapathy said, “If opportunity doesn’t knock the door, build one.” He will continuously dedicate himself to his role and lead the team to drive a stunning performance. His fresh ideas, assertiveness, and experience will add value to the team.

Appointment | Gaurav Basnet is General Manager at Pushpam Lords Resort Karjat

His last assignment was General Manager of Montrose Golf Resort and Spa, Coorg

Gaurav Basnet has joined Pushpam Lords Resort Karjat as General Manager. An accomplished hospitality professional with over 17 years of experience, he has a postgraduate degree in Business Management from XLRI.

Basnet spent the initial days of his professional career at ITC Windsor Sheraton and Towers, Bengaluru, as Restaurant Manager and Marriott International New Delhi. He later joined Starwood Hotels & Resorts (West Bengal) as Operations Manager.

He later moved to Golkonda Hotel & Resorts in Hyderabad as Operations Manager. He worked with Goa’s Nanu Hotels & Resorts as Operations Manager below joining Mint Hotels & Resorts as Regional Manager. His last assignment was General Manager of Montrose Golf Resort and Spa, Coorg.

Appointment | Mr. Varun Mehrotra elevated as Director, Sales & Marketing at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre

Mr. Varun Mehrotra elevated as Director, Sales & Marketing at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre

Hyderabad Feb 2022: Novotel Hyderabad Convention Centre (NHCC) & Hyderabad International Convention Centre (HICC) announced the elevation of Mr. Varun Mehrotra, as the Director of Sales & Marketing of the complex. In his present role, he will be responsible for strategizing and implementing sales and marketing activities for the property. He has been a part of the sales department handling various roles and responsibilities since 2013 and has earned a reputation of being a go-getter with a determined focus on business, relationships, and reputation.

Varun started his journey at Accor Group with NHCC & HICC as Associate Director of Sales in Delhi and was responsible for driving the North India market for Associations. He is a hotel management graduate from IHM, Ahmedabad with a Master’s in Business Administration from Symbiosis, Pune.

Varun has a proven track record of 17 years with extensive experience managing International conference Business, Convention & Banquet sales business. Varun has worked with renowned brands in the Hospitality sector like The Oberoi Group, Shangri-La Hotel, Kempinski Ambience Hotel, New Delhi handling corporate and MICE sales teams and being actively involved in strategic revenue planning across verticals. He has successfully driven the business and sales in both national and international markets and has proved his leadership qualities, adaptability, and communication skills.

Speaking on the appointment Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “We are extremely delighted to announce the elevation of Mr. Varun Mehrotra as the Director of Sales & Marketing (DOSM). He has strong business acumen and has proven his abilities in attracting both National & International business. He has been instrumental in positioning and promoting the property in the right light and is a catalyst in our development. We are confident that he will strive hard in his new role and contribute in bringing back the same levels of MICE business to the property that we at NHCC and HICC are synonymous with.”

Hilton India and Sakurafresh join hands to introduce a range of zero alcohol beverages in India

The partnership has been forged to develop a comprehensive beverage program catering to consumers who prefer non-alcoholic beverages.

Hilton India announced a strategic beverage partnership program with Sakurafresh Beverage and Food. The collaboration marks a first-of-its-kind partnership, to drive innovation, sustainability and healthy beverage offering across all participating Hilton properties in India, showcasing Sakurafresh’s zero alcohol liqueurs, spirits and cocktail bitters.

According to Prashant Kulkarni, director F&B, India-Hilton, this collaboration will enable an elevated on-property beverage experience that will meet the evolving needs of today’s guests who choose to be sober yet socially engage with family, friends or business associates with healthier options.

As part of the strategic partnership, the Sober Soirée series of Zero Alcohol Cocktail Menus will be launched in all participating properties across India in February 2022.

The sober curiosity movement, for instance, with low-to-no ABV alcoholic beverages, is gaining momentum around the world with more people mindful of their health and drinking habits. According to Social Standards’ July 2020 COVID-19 Insights: Food & Beverage Report, the “non[1]alcoholic [category] grew 22 percent year-over-year (comparing May-Jul 2019 to May-Jul 2020).

Renaissance 2.0: Re-think, Re-build and Re-coup” on 3rd - 5th March 2022 at Banarsidas Chandiwala Institute of Hotel Management (BCHIMCT)

“Renaissance 2.0: Re-think, Re-build and Re-coup” on 3rd - 5th March 2022 at BCHIMCT

The Department of Hotel Management, BCIHMCT will organize the 12th India International Hotel, Travel

and Tourism Research Conference” from 3rd to 5th March 2022

India International Hotel, Travel, and Tourism Research Conference series has become the most

prominent International Conference in the field of Hotel, Travel, and Tourism. BCIHMCT has been

conducting the conference since 2009 involving the Tourism & Hospitality Industry. The upcoming 12th

edition of the conference in 2022 will focus on the theme “Renaissance 2.0: Re-think, Re-build and Re-coup”.

The conference will include formal presentations, workshops, panel discussions, technical tracks, awards

and also serve as an avenue for discussion on issues related to the industry. Apart from the regular

presentations, the conference will include keynote addresses by eminent speakers and experts from both

industry and academia.

Global pandemic, Covid-19 has shattered the world economy. Tourism, Travel & Hospitality industries

were among those that were severely affected. It presents before us the challenges that require us to

revolutionize, rejuvenate and revitalise our methodology and approach whereby we can address, discuss

and devise future strategies to re-think, re-build and re-coup. The aim of 12th India International Hotel,

Travel & Tourism Research Conference is to bring together a unique and international mix of experts,

researchers and decision makers both from academia and industry to exchange their knowledge,

experience and research innovations from this perspective.

The virtual conference would be attended by prominent authorities from the industry and academia and

will be hosted by Prof. R.K Bhandari, President –IIHTTRC and Dr. Arvind Kumar Saraswati, Convener -

IIHTTRC. This conference promises to bring together various stakeholders on a single platform to discuss

future tourism trends, ideas, implications and methodologies, underlying the theoretical and practical

approaches for innovation, renaissance, re-thinking, re-building and re–couping for the Tourism and

Hospitality sector.

For further information, please visit the website- https://www.bcihmct.ac.in/

Appointment | Amaan Kidwai Appointed Area Manager (Welcomhotels-Northern Region) and General Manager, Welcomhotel Sheraton New Delhi

Amaan Kidwai Appointed Area Manager (Welcomhotels-Northern Region) and General Manager, Welcomhotel Sheraton New Delhi 

February 22 - New Delhi: Amaan Kidwai moves to the national capital and will be holding dual responsibility as Area Manager (Welcomhotels- Northern Region) & GM, Welcomhotel Sheraton. Post a successful stint as General Manager, ITC Gardenia, Amaan comes back to New Delhi after 16 years.

In the new role, Amaan would oversee the Welcomhotel brand in the North with nine operating properties including Welcomhotel Katra, Chail, Shimla, Amritsar, Pahalgam, Mussoorie, Chandigarh and both Welcomhotel Dwarka and Welcomhotel Sheraton in New Delhi along with other upcoming hotels.

Known for his affable nature and keen analytical skills, Amaan will focus on the northern region. As Area Manager, he would be working on key objectives including driving profitability and growth, enhancing revenues via customer acquisition and retention along with the establishment of operating procedures and streamlined operations across Welcomhotel properties. 

Amaan firmly believes in the growth & development of his team and empowering them to deliver an unmatched guest experience that is instrumental in building guest loyalty and patronage. 

An alumni of IHM Mumbai, Amaan joined ITC Hotels as an Executive Trainee and has since then held senior management positions at several ITC Hotels in Hyderabad, Kolkata, Bengaluru and Chennai. Having received many accolades in his journey as a hospitality professional, Amaan likes to share his learnings with the team.

On completion of the two-year management training programme at ITC’s Hotel Management Institute in Gurgaon, he was posted at ITC Kakatiya, Hyderabad in the Food & Beverage function followed by stints at Sheraton New Delhi and ITC Sonar Kolkata in various positions. In 2016, he moved to ITC Windsor, Bengaluru as the Food & Beverage Manager, and 6 months prior to opening of the ITC Gardenia, Bengaluru, he was appointed the Executive Assistant Manager of the hotel. Subsequently he rose to be the Resident Manager of the hotel before moving to ITC Grand Chola, Chennai where he was elevated to the position of Hotel Manager.  In 2016, Amaan returned to ITC Gardenia as the General Manager.

About Welcomhotel: www.itchotels.com/welcomhotel:

Welcomhotel is a collection of premium hotels designed for those who demand more and seek bespoke experiences to make the most out of their stay, optimizing their travel intent. With an endeavour to provide immersive and enriching experiences, the brand is reflective of the warmth of Indian culture while upholding the benchmark service standards that ITC Hotels is known for. From curated journeys that enhance leisure trips, to those that help maximize the efficiency of business stays, at WelcomHotel, every effort is made to add value to the new-age traveller. Present in locations ranging from hills to beaches, and deserts to cities, the hotels skilfully blend together local aesthetics and modern day comforts along with ITC Hotels' renowned culinary expertise. At the heart of everything at WelcomHotel, lies the thought of ‘enrichment’.

It is this vision that helps enrich the lives of the guests, the community, and our hotel associates through integrated efforts and holistic initiatives. ITC Hotels manages and owns many hotels under the Welcomhotel brand including WelcomhotelChail, Welcomhotel Shimla, Welcomhotel Sheraton New Delhi, Welcomhotel Mussoorie, Welcomhotel Jodhpur, Welcomhotel Fort & Dunes, Khimsar, WelcomhotelVisakhapatnam, WelcomhotelMammalapuram, Welcomhotel Coimbatore, WelcomhotelPahalgam, WelcomhotelKatra, Welcomhotel Amritsar, WelcomhotelPort Blair & Welcomhotel Dwarka (New Delhi).

Appointment | Sheraton Grand Bengaluru Whitefield Hotel & Convention Center appoints Vedagiri Rajaram as the Director of F&B

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center appoints Vedagiri Rajaram as the Director of F&B

Bengaluru, 22nd February 2022: Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has

appointed Vedagiri Rajaram as the Director of Food & Beverage. With 13 years of rich and diverse

experience, he is a Food & Beverage specialist who started his hospitality journey with the Royal Orchid

Bangalore.

Prior to joining Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, Ved established his

a career with prominent hotels like Oberoi Hotels & Resorts at Trident Nariman Point and Trident

Hyderabad, The Leela Palace, Udaipur and Vivanta by Taj, Hyderabad. One of the highlights of his stint at

Trident, Nariman Point was organizing a sit-down dinner for 700 international delegates at the launch of

‘Make in India’ in 2016, chaired by the Honorable Prime Minister of India, Narendra Modi.

Through his hospitality journey, Ved has always believed that people are the key assets for any business

to grow and has strived to inculcate a spirit of learning wherever he goes. He will be spearheading F&B

operations, specialty restaurants, guest experiences, and other key roles in the hotel. With his strong

management and leadership skills, Ved’s focus at Sheraton Grand Bengaluru Whitefield Hotel &

Convention Center will be on operational excellence, elevating dining experiences, and developing

innovative food and beverage concepts.

In his leisure time, Ved is fond of traveling, exploring new places, and playing football. He also has a keen

interest in bikes.

Fortress Australia' welcomes tourists for first time under Covid from today

Australia has been gradually reopening since November, first allowing Australians to travel in and out, then admitting international students and some workers. From Monday, leisure travellers and more business travellers are expected to enter. Australia's opening to tourists is the clearest example yet of the government's shift from a strict zero-Covid approach to living with the virus and vaccinating the public to minimise deaths and severe illness

Australia will welcome international tourists on Monday after nearly two years of sealing its borders, relying on high Covid-19 vaccination rates to live with the pandemic as infections decline. "The wait is over," Prime Minister Scott Morrison told a Sunday briefing at the Melbourne International Airport.

Australia's opening to tourists is the clearest example yet of the government's shift from a strict zero-Covid approach to living with the virus and vaccinating the public to minimize deaths and severe illness. Most of the country's 2.7 million coronavirus infections have occurred since the Omicron variant emerged in late November. But with one of the world's highest vaccination rates - more than 94 percent of people aged 16 and over are double-dosed - there have been just under 5,000 deaths, a fraction of the rates seen in many other developed countries.

On Sunday, the country recorded more than 16,600 coronavirus cases, before all areas had reported, and at least 33 deaths, mainly in the three most populous states of New South Wales, Victoria, and Queensland. Whether travelers will flock back to the island continent, dubbed "fortress Australia" for its strict border controls, remains to be seen. The government hopes to boost a pre-pandemic growth sector - real tourism gross domestic product expanded 3.4 percent in 2018-2019, compared with overall GDP growth of 1.9 percent.

Australia has been gradually reopening since November, first allowing Australians to travel in and out, then admitting international students and some workers. From Monday, leisure travelers and more business travelers may enter.

"The reopening reinforces Australia's credentials as an open economy and will allow companies with international interests to more easily conduct business," said Steve Hughes, head of HSBC's commercial banking in Australia. "We expect that mid-sized firms which have reached the limits of their domestic growth will have renewed confidence to consider offshore expansion."

Fully vaccinated tourists will not need to quarantine, but those not double-dosed will require a travel exemption to enter the country and will be subject to state and territory quarantine requirements.

TAAI had Meeting with Mr Ajay Singh, Chairman and Managing Director, Spice Jet

 Brief of Meeting had with Mr Ajay Singh, Chairman and Managing Director, Spice Jet & TAAI

A virtual meeting with Mr Ajay Singh, CMD, SpiceJet was convened at 1400 hrs on Friday, February 11th, 2022. The agenda of the meeting was to clarify the ambiguity around the airline’s future and that of the Indian aviation sector, SpiceJet’s plans for 2022, launch of new flights and destinations, the airline’s logistics arm SpiceXpress and other concerns raised by TAAI members.

We are glad to share that we had a very good and constructive meeting with Mr. Singh and SpiceJet Chief Commercial Officer, Ms. Shilpa Bhatia.

Mrs Jyoti Mayal, President, initiated the discussion and welcomed and thanked Mr Singh & Ms Bhatia for taking out time for the meeting. On behalf of members, she shared concerns on the continued challenges faced by the travel, tourism and aviation sectors, which have been the worst hit by the Covid pandemic. While many airlines across the globe had to unfortunately shutdown operations. Mrs Mayal said it was a relief that no such airline collapse was witnessed in India and it was a big achievement that our airlines had weathered the storm and were performing well. While some airlines in India were forced to retrench employees during the pandemic, Mrs Mayal noted with satisfaction and appreciated the fact that there was zero retrenchment in SpiceJet and the Company had done its best to take care of its employees.

She discussed the challenges that the sector was facing and sought clarity on the future plans of SpiceJet, its focus on commercial passenger operations and it’s fast growing logistics business, refunds, credits of TDS and incentives to members, if any, to members due to cancellations, and also a plan to further strengthen the relations between SpiceJet and TAAI and make it mutually beneficial. She also asked for inputs of the relevance of IATA for the Indian market as she had already had a meeting with the earlier Minister of Civil Aviation.

Responding & thanking Mrs. Mayal & TAAI for initiating this meeting, Mr Singh very candidly explained the challenges faced by Indian airlines & addressed all queries. Ms Shilpa Bhatia clarified that there were no pending refunds to any agent.

Mr Singh informed that under SpiceJet as the parent entity a new company has been incorporated in the name of SpiceXpress which will exclusively focus on Cargo. He went on to invite the TAAI members to come forward and leverage the opportunity by venturing into Cargo business bookings, for which mutually agreed commercial arrangements can be worked out.

Mr Singh said the pandemic had disrupted Indian aviation, tourism and travel sectors in ways no one could have anticipated. But challenges like this bring the best out of an airline like SpiceJet. SpiceJet has always looked for opportunities in the face of adversity, he said. SpiceJet built SpiceXpress during the pandemic and has grown that business from a $30-40 million a year to a $350 million a year business.

Mr Singh further clarified that with aviation coming back on track, especially the domestic operations, a window of opportunity is open to both airlines and travel agents to work in tandem and reap the attached benefits, which could be a stepping stone to revive fast. Had it not been for the recent Omicron scare, the recovery of the aviation sector and restoration of regular air travel would have started much earlier, Mr Singh said & hoped that this was a temporary setback.

He emphasised the need for having a domestic entity like IATA in place to have a more robust in-house management of issues and challenges. He suggested that Indian aviation and travel trade have its own issues and the way of handling them, and therefore having in place a domestic arrangement like such would be much helpful in dealing with the same, which was seconded by all present.

Mr Paras Lakhia, Chairman, Airline Council discussed various issues concerning agents, operational issues, changes in flight schedules etc.

TAAI representatives, Mr Shreeram Patel, Hon. Treasurer; Mr Sameer Karnani, Chairman – Western Region; Mr Amish Desai, Chairman (Karnataka Chapter), and Dr Himanshu Talwar, Executive Director all reemphasised the above issues, which were duly acknowledged by Mr Singh with an assurance of personally looking into the same and get it addressed on priority.

Mr Singh reemphasised the importance of travel agents & reiterated that SpiceJet would be happy to collaborate in revenue sharing of all ancillary products & also help to build a healthier & technology driven environment.

Mr Singh said the government realises the importance of the aviation sector and has taken many initiatives in the last five years to help the sector but much more needs to be done & it can we be achieved by working together.

In India, aviation fuel is taxed at the highest level in the world, airport charges are extremely high and there are all forms of other taxes and duties and regulatory complications which make us uncompetitive. These need to be resolved because India has this phenomenal potential of being an incredible aviation space given its geographic location, given the demand and the population that we have, he said.

He informed that at a post-budget interaction, on behalf of the civil aviation, travel, tourism and hospitality sectors, he had raised with the Hon’ble Finance Minister, Ms Nirmala Sitharaman the difficulties being faced by these sectors because of Covid. He had requested the Hon’ble FM to consider granting Infrastructure Status to these sectors to facilitate lending by banks and financial institutions. He has also requested the Hon’ble FM’s support for inclusion of Aviation Turbine Fuel under GST.

Mr Singh informed, the Hon. FM has promised to consider granting infrastructure/ industry status to help the sectors of aviation, travel, tourism and hospitality. She has also assured that she will take up the issue of inclusion of Aviation Turbine Fuel under GST at the next meeting of the GST Council.

Mr Singh updated that SpiceJet had successfully reintroduced Boeing 737 MAX aircraft into operations and 11 of its 737 Max were already operational. The return of the MAX will help SpiceJet add new routes and destinations and improve operational efficiency.

Mr Singh said he believed that the worst is behind us and the road ahead is full of opportunities and a bright future awaits our airlines, travel and tourism sectors.

Mrs Mayal also applauded SpiceJet for having operated hundreds of charter flights in the last two years at a time when scheduled international flights had been suspended and creating business opportunities for agents as well as helping hundreds of thousands of people to travel to and from India.

Appreciation was shared for Chief Commercial Officer, Ms Shilpa Bhatia for always immediately resolving issues for the trade and our membership.

The meeting ended with thanks from all present on assurance to each other for working towards the industry & to have regular quarterly meeting with Chairman & to have a physical meeting soon to take all talks forward by exploring new opportunities as discussed.

Swiss institute to get on board Goa’s new hotel management project

The plan of setting up a culinary training institute at Farmagudi was initiated about eight years ago, and the foundation stone for the same was also laid.

Goa Tourism will tie up with an internationally acclaimed institution to operate the institute of hotel management and catering technology that is coming up at Farmagudi. The Central government-funded project is likely to be completed in a year and a half.

A tourism official said they do not wish to operate the institute on their own for obvious challenges involved. “A Switzerland-based institute was suggested by tourism stakeholders, and since we wanted to have an institute of repute on board, we initiated talks with the foreign institute,” the tourism official said.

The agreement with the institute, the officer said, will probably be signed before the project is completed so that it can be commissioned without delay. Some of the conditions of the agreement will be that a certain number of seats be reserved for Goan students, concession in fees, and scholarships to local students, besides adding terms for revenue-sharing.

The institute, the officer said, offers scholarships to its students in Switzerland. The same is expected here if the talks fructify.

“We don’t want to make money out of the project. Our plan is that Goan students should benefit. The government wants an agency to run the institute as it does not want to incur recurring expenses to operate it,” he added.

The government will hand over the completed structure to the selected institute. It will be the responsibility of the institute to arrange all facilities, including the kitchen training, he said.

The project was sanctioned INR 30 crore under the Diamond Jubilee grant of INR 300 crore that the state received from the Centre. “The project work has been on track, and will be completed within 12 to 18 months,” he said.

The plan of setting up a culinary training institute at Farmagudi was initiated about eight years ago, and the foundation stone for the same was also laid.

The project was to receive funds from the Centre, but its progression was delayed on several counts, and finally, it was annulled. More than a year ago, the state government resurrected the project.

New Opening | Ginger expands its footprint with the launch of a new hotel in Greater Noida

With the addition of this hotel, the Indian Hotels Company (IHCL) will have 16 hotels across brands in the Delhi-NCR region, including one under development.

Designed on the lean luxe philosophy, the new Ginger at Greater Noida offers a co-existence of contrasts through dynamic spaces, seamlessly blending the lines of work and play.

Commenting on the opening, Deepika Rao, MD, and CEO, Ginger Hotels, said, “We are very excited to launch Ginger Greater Noida. This is an important business location in the National Capital Region. With the opening of this hotel, Ginger now operates more than 650 keys in Delhi-NCR.”

Ginger Greater Noida is strategically located near Pari Chowk, with convenient access to the India Expo Mart, commercial centers, Greater Noida Sports Complex and the upcoming Noida airport. The hotel offers 72 rooms, Café Etcetera – the all-day diner offering a mix of global and local cuisine, and two conference rooms with a capacity to accommodate over 100 guests.

Greater Noida is a hub for major corporate houses, automobile, and telecom companies. It also houses Buddh International Circuit, the Indian motor racing track. With the addition of this hotel, the Indian Hotels Company (IHCL) will have 16 hotels across brands in the Delhi-NCR region, including one under development.

Kempinski Saudi Arabia portfolio grows with intimate Yanbu resort

European hotel group Kempinski is joining other firms in the push into Saudi Arabia. Kempinski Saudi Arabia’s portfolio is growing with a new deal to open the Kempinski Hotel & Resort Yanbu before the end of 2022.

Kempinski Hotel & Resort Yanbu will be a complete reflagging of the existing Mövenpick Hotel & Resort Yanbu, Kempinski confirmed to Hotelier Middle East. This will see the room count of the complex brought down, with existing rooms combined together to form much larger suites.

After this “meticulous renovation,” the Kempinski Saudi Arabia resort will have 24 suites, 12 villas and 48 apartments. There will also be five restaurants, which promise to bring in award-winning chefs. There will be an infinity pool, fitness center, private beach, and a marina for excursions.

Kempinski Saudi Arabia goals

Bernold Schroeder, chief executive officer Kempinski Group and chairman of the Board Kempinski AG, said: “We admire Vision 2030 and the Kingdom’s strategic planning to create a centre for international trade, linking the East with the West. The expansion of our portfolio in Saudi Arabia is a crucial and important step for Kempinski and we are delighted to be able to offer together with Osama Al-Mutabagani and Al Jazeerah Hotels & Resorts a new luxury hotel destination here in Yanbu.”

He added: “We partner in the belief that a vibrant society is paramount to economic growth and prosperity and we are therefore hopeful that by bringing Kempinski to this part of Saudi Arabia we can contribute to the vision set for the future. The country’s heritage alongside its world-class infrastructure and relentless pursuit of developing in a sustainable way fits extremely well with our own company vision. This very special opening on the Red Sea strengthens our commitment to significant growth and adds an extraordinary hotel to our presence in the Kingdom. This follows the Kempinski Hotel Al Othman Al Khobar, our advanced projects in Makkah and Al Madinah and the future project in Al Olaya district in Riyadh. We, at Kempinski, are committed to the collective drive that will see Vision 2030 achieved.”

Ingredient Ideology |Getting Candid With Yellow Bell Peppers By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Getting Candid With Yellow Bell Peppers

The bell pepper is the fruit of plants in the Grossum cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers”. Yellow Bell Peppers are full of great health benefits—they're packed with vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. 

Yellow capsicums are 3 to 4 lobed fruits of the capsicum annum species. They are milder in taste than green capsicum, and so are known as sweet peppers. Orange or yellow bell peppers are more mature than green bell peppers, and are harvested before they fully mature and turn red. The yellow ones exist in the middle of their color spectrum that has a very mild taste as compared to others.

The yellow, orange, and red peppers are more expensive than the green ones because they are harvested later and spend more time on the vine. The green ones are the cheapest because they are picked earlier while they are still unripe.

Let us have a look at some of the Health Benefits of Yellow Bell Peppers:

1. Yellow bell peppers are considered to be good since they are anti- inflammatory, prevent hypertension as well.

2. Yellow bell peppers are also regarded good for eye health should be considered a good option once in a while.

3. Yellow bell peppers are good for heart health and also considered anti- cancer.

4. Yellow bell peppers regulate the blood sugar levels and also help in reducing weight

5. Yellow bell peppers are regarded as a good immunity boosting ingredient and it also prevent anaemia.

Sharing a few thoughts on the Culinary Uses of Yellow Bell Peppers:

• Yellow bell peppers a good choice to add into our choice of salads, its vibrant color adds a great deal of eye appeal to a freshly tossed salad. 

• Yellow bell peppers go well on an open sandwich concept. Shred them, dice them, cut them into fancy shapes, toss them a little with some olive oil, or grill them a bit and place them with a contrasting flavor of spreads.

• Yellow bell peppers combine well into soups as well. Add them to a wide variety of clear soups, though I would not recommend to over cook them or grind them into a puree or so.

• Yellow bell peppers complement well on bruschettas, with olives, a little garlic, sun-dried tomatoes and in the non-veg categories with tuna fish, chicken sausages, ham/ salami etc. it goes well with simply boiled eggs as well.

• Yellow bell pepper salsa- add them to your mexican recipes, goes well with nachos as a salsa topping with cheese sauce, great to add into burritos, on tostadas, encase them in your favorite enchiladas with refried beans, chicken or veg.

• Yellow bell peppers are also one of my favorites when it comes to quiche, savoury tarts/ pies etc. love using them in my mushroom and spinach quiche filling, the yellow variety adds a nice spark, tartness and balances the other ingredients as well.

Here are a few of my favorite recipes using yellow bell peppers:

Recipe-1] CHATPATA STUFFED YELLOW BELL PEPPERS

Ingredients:

Yellow bell peppers/ capsicums- 400 gms

Oil/ olive oil/ butter- 2 tsp

For the stuffing:

Garlic- 1 tsp chopped

Onion-2 tbsp. chopped

Tomatoes- ½ cup chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

Tomato ketchup-2 tsp

Red chili sauce- 2 tsp

Options for veg/non-veg:

Cottage cheese/ paneer- 150 gms, grated

Soy keema/ granules- 100 gms, soaked

Soy chunks- 150 gms, soaked

Assorted mix veggies- carrots/ beans/ peas/ cauliflower/mushrooms/corn/ zucchini/ broccoli etc.

Garam masala powder-1/2 tsp

Chaat masala-1/2 tsp

Assorted nuts-2-3 tsp chopped, cashews, raisins, almonds.

Fresh coriander leaves-2 tbsp. chopped

Grated cheese-1/4 cup

Method:

1. Prepare all the ingredients for the stuffed capsicums as listed above.

2. Cut the yellow peppers into two each horizontally and remove the seeds from within, wash and pat dry them.

3. To prepare the stuffing, heat oil/butter in a pan add in the garlic, onion and saute for a few seconds. Add in the choice of ingredients for veg / non-veg as per choice and add in seasonings, sauces and little water as needed to cook the ingredients.

4. When it is all just done, turn off the flame and add in the cheese and adjust the stuffing, add nuts and stuff the capsicum cups with the same, place it in a pre-heated oven at 170- 180 degrees celsius for 12-15 mins and serve it hot with some toasted garlic bread.

Recipe-2] BAKED YELLOW PEPPER LASAGNE

Ingredients:

Yellow bell peppers- 300 gms

For the lasagne dough:

Refined flour- 1 and a half cup

Salt- ½ tsp

Olive oil/ oil- 2 tsp

Warm water- as needed to make the dough

Mixed herbs- ¼ tsp

Chili flakes- ¼ tsp

For the yellow pepper filling:

Oil/butter- 2 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Bayleaf- 2 no

Peppercorns- 4-5 no

Green chili – 1 tsp chopped

Tomato puree-1/4 cup

Salt and pepper to taste

Chili sauce/ schezuan sauce- 1 tsp

Mincemeat- chicken / sliced mushrooms for veg- 1 cup

Green peas- ½ cup

Grated cheese-1/2 cup

White sauce- 2 cups for layering

Method:

1. Prepare all the ingredients for the lasagne recipe using yellow bell peppers.

2. Firstly, prepare the dough for the lasagne sheets or else use readily available ones. Rest the dough for 20 mins. roll out cut into rectangle shaped sheets, boil them in water 3-4 mins, place in cold water until used further.

3. Now prepare the filling, heat oil or butter in a pan add in garlic, onions, chilies, Bayleaf, peppercorns and saute for few seconds.

4. Add in the mincemeat, peas, or the veg options as well and saute for 1 min, add in seasonings, herbs, puree and bhunao for a couple of minutes. 

5. Add a little water or stock if needed. Cover and cook for few minutes. Turn off the flame and check for seasonings, adjust as needed.

6. Pre-heat the oven at 180 degrees celsius, grease a baking dish with little butter, place a layer of the white sauce, then place the lasagne sheet and top it up evenly spreading out the prepared filling.

7. Sandwich the same and continue with the layers going upwards, finally a spread of white sauce, sprinkling of chili flakes, herbs and cheese and place the dish for baking for around 20 -22 mins, remove and serve hot.

Recipe-3] MARINATED YELLOW PEPPER RELISH

Ingredients:

Yellow bell peppers – 250 gms

For the base of the salad:

Assorted lettuce leaves- 1 cup, Iceberg/ Lollorosso

For the body of the salad:

Red/ green capsicums-1/2 cup cut into strips

Cucumber- 1 med sized, peeled, cut into strips.

Sliced onions- ½ cup

White radish/ red radish- ½ cup cut into strips

For the dressing of the salad:

Oil/ olive oil- 2-3 tsp

White vinegar- 1-2 tsp

White wine-1 tsp optional

Salt and pepper to taste

Mint leaves- 10-12 no

Coriander leaves- 2 tbsp. chopped

Sugar- 1 tsp

Flax seeds/ pumpkin seeds/ sunflower seeds- 1-2 tsp

For the garnish of the salad:

Pomegranate seeds- ¼ cup

Fresh sprigs of parsley- 3-4 no

Sliced lime- 2-3 no

Cherry tomatoes- 2-3 no

Method:

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

2. Clean, wash and rinse the lettuce leaves under running water, place them in ice-cold water until used.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well. Add in the body of the salad from strips of yellow bell peppers to all the others.

4. Toss the salad well, add choice of non-veg ingredients if desired like saute prawns, sliced tandoori chicken tikka, sliced chicken salami etc.

5. Place the tossed salad on a bed of crispy lettuce leaves in a salad plate and garnish it appropriately. Serve immediately and enjoy the crunch and munch on the relish bowl.

Recipe- 4] ZAIKEDAAR BHARWAN YELLOW SIMLA 

Ingredients:

Yellow bell peppers- 400 gms.

For the stuffing:

Oil/ butter/ olive oil- 2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 8-10 no

Slit red chilies- 1-2 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Onion- 1 small chopped

Salt to taste

Boiled mashed potatoes- 2-3 med sized

boiled whole green moong dal- ½ cup

tomatoes- ¼ cup chopped

turmeric powder- ¼ tsp

cumin powder-1/4 tsp

coriander powder- 1 tsp

red chili powder- ½ tsp

garam masala powder-1/4 tsp

lime juice-2 tsp

coriander leaves- 2 tbsp. chopped

grated cheese- 2-3 tsp

Method:

1. Prepare all the ingredients for the stuffed simla mirch recipe.

2. Slice off the tops of the yellow bell peppers and scoop out the seeds, rinse the opened up cups and pat dry them.

3. To prepare the filling, heat oil/ butter in a pan and add in all the ingredients for the tempering/ tadka and allow to crackle/splutter a little.

4. Now add in the garlic, ginger, chilies and onions and saute for a few seconds. Now add in the boiled mashed potatoes, all masalas, and salt to taste, the boiled green moong as well and cook them all together for 3-4 mins.

5. Add in the fresh coriander leaves, lemon juice and cheese and turn off the flame, stuff the filling into the prepared yellow bell pepper cups and place them on a baking tray and allow to cook in the oven at 160 degrees celsius for around 18-22 mins, remove and enjoy it!

Recipe- 5] YELLOW BELL PEPPER TANGY TOSS SALAD

Ingredients:

Yellow bell peppers- 250 gms

For the base of the salad:

Assorted lettuce leaves/ purple cabbage/ white cabbage- 1 cup

For the body of the salad in addition to yellow peppers:

Red peppers- ½ cup cut into strips/ dices

Tomatoes- 2 no ripe, de-seeded and cut into strips

Cucumber- 1 small, peeled and cut into strips

Shallots- 10-12 no, peeled and cut 1 x 2

Feta cheese- ½ cup crumbled a little 

Black olives- 4-5 no

Green olives- 4-5 no

Fresh basil leaves- 10-12 no

Cherry tomatoes- 4-5 no

For non-veg options for the salad:

Boiled diced chicken cubes- ½ cup

Sliced chicken sausages- ½ cup

Sliced grilled / chicken tikka- ½ cup

For the dressing of the salad:

Olive oil/ Oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and crushed black pepper to taste

Capsico/ tabasco- ½ tsp

Mango pickle- 2 tsp

Orange juice- ¼ cup

Mint leaves- 8-10 no

For the garnish of the salad:

Assorted nuts and seeds – 1-2 tsp

Fresh pomegranate seeds- ¼ cup

Method:

1. Prepare all the ingredients for the salad as listed with all the elements.

2. Place the base of the salad in the serving plate / salad bowl.

3. In a mixing bowl, combine together the ingredients for the dressing and adjust the seasonings to taste.

4. Arrange the body of the salad on the bed of lettuce leaves and place the feta cheese as well.

5. Just before serving, drizzle the tangy tart dressing over and place garnishes as desired on the salad plate and serve it immediately.

6. Non-veg options as listed above can also be used in the above recipe to add variety.

Recipe- 6] STUFFED PASTA SHELLS WITH YELLOW PEPPERS

Ingredients:

Yellow bell peppers- 150 gms

Shell shaped pasta / conchigle- 150- 200 gms

Oil/ olive oil- 2-3 tsp

Butter-1 tsp

Garlic- 2 tsp chopped

Onion- 1 small chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Soya granules- ½ cup soaked

Garam masala powder-1/4 tsp

Water-1/4 cup to cook

Tomato sauce-2-3 tsp

Fresh cream-2-3 tsp.

Grated cheese-1/4 cup

Olives- 3-4 no each, black and green

White sauce- 1 and a half cup

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Chopped parsley-2 tsp

Method:

1. Prepare all the ingredients for the stuffed shell pasta recipe.

2. Boil water, add in a little salt and oil and boil the shell pasta in it for a few mins until just cooked/ al dente stage, refresh with cold water and drizzle a little oil and keep aside.

3. In a pan heat oil and butter and saute the garlic, onion, chilies for a few minutes and add in the soaked, drained soya granules, small dices of yellow bell peppers, add in the seasonings, sauces, spices as per taste.

4. Saute the mixture for a minute, add in little water and allow to cook for 6- 8 mins. turn off the flame and add in little cheese and mix.

5. Once cooled down a little, stuff the boiled shell shaped pasta with the prepared filling as above. Pre-heat the oven to 160 degrees celsius. grease a baking dish, place a little white sauce at the base and arrange the stuffed pasta on it, drizzle some tomato sauce, mixed herbs, chili flakes, some more white sauce and cheese.

6.Bake the pasta in the dish for around 10-12 mins and remove, serve it hot with toasts/ french bread/ garlic masala pao etc.

alliance air: Tourism ministry signs MoU with Alliance Air for promotion and marketing of domestic tourism

Tourism ministry signs MoU with Alliance Air for promotion and marketing of domestic tourism

Rupinder Brar, Additional Director General, Ministry of Tourism, signed the MoU on behalf of MOT with Vineet Sood, Chief Executive Officer of Alliance Air, representing the airline. The specific elements of promotional efforts undertaken include advertising in the print and electronic media, participation in fairs and exhibitions, organising seminars, workshops, road shows and India evenings, printing of brochures and collaterals, brochure support/joint advertising, inviting the media and travel trade to visit the country under the hospitality program

In order to boost tourism throughout the country, the Union Ministry of Tourism has signed a Memorandum of Understanding (MoU) with government-owned budget carrier Alliance Air in Delhi. The aim of this partnership is to promote and market domestic tourism and position Indian as a preferred tourism destination in the tourism generating markets. Alliance Air with its domestic network will work to promote tourism across India and synergise the activities with the Ministry.

According to a statement released by the ministry, Alliance Air has been the frontrunner in promoting the Regional Connectivity Scheme (RCS) of the Government of India which is being promoted under the Prime Minister’s UDAN scheme. The objective of the MoU is to meet an integrated marketing and promotional strategy and a synergised campaign in association with Alliance Air.

The specific elements of promotional efforts undertaken include advertising in the print and electronic media, participation in fairs and exhibitions, organising seminars, workshops, road shows and India evenings, printing of brochures and collaterals, brochure support/joint advertising, inviting the media and travel trade to visit the country under the hospitality programme. “The ministry shall be bringing together the travel tourism stakeholders to benefit from this Memorandum of Understanding,” read the statement from the ministry.