Appointment | Pilibhit House - IHCL SeleQtions appoints Mani Mohan Pathak as their new Executive Chef

Pilibhit House - IHCL SeleQtions appoints Mani Mohan Pathak as their new Executive Chef

National, March, 2022 - Haridwar’s most luxurious address, Pilibhit House, is an artfully restored 100-year-old aristocratic mansion that is now a part of the IHCL SeleQtions group. Pilibhit House is the ‘magnum opus’ of Prasad Heritage Group. Founded more than a century ago by prominent members of the first family of Pilibhit.

Pilibhit House, Haridwar – IHCL SeleQtions has appointed Mani Mohan Pathak as their Executive Chef, to lead their multifaceted culinary operations.

With a rich experience of over 22 years, Chef Mani has served renowned hospitality brands across the globe such as Taj Residency Visakhapatnam, The Lalit Ashok Bangalore and other leading hotels and restaurants across the country. Most recently, Chef Mani was leading the culinary operations at ‘Fox in the Field’ in Bangalore as their Executive Chef.

Commenting on the announcement, Amit Kumar Thakur, General Manager, Pilibhit House said, “We are delighted to have Chef Mani as the Executive Chef leading the culinary operations at Pilibhit House. His arrival is expected to bring an extraordinary addition to our culinary offerings and kitchen team. It is a fantastic opportunity for us to build on our existing offerings and continue to exceed guests’ expectations. With his passion for food, we are excited about the fresh perspective and innovation Chef Mani will add to Pilibhit House’s fine dining experiences.”

His unrelenting passion aside, Chef Mani admits that a flourishing career in the industry has influenced his culinary skills in a substantial way, allowing him to create flavour combinations that impart original and unique qualities to dishes. He is excited to take the lead as Executive Chef and combine the timeless elegance of Pilibhit House with his renewed take on food.

Thrilled about his new beginning with Pilibhit House, Chef Mani Mohan Pathak says “I am motivated to experiment with my culinary philosophy, working with the finest local ingredients to create unique regional and global vegetarian dishes. I look forward to curating exceptional and memorable dining experiences for guests at Pilibhit House.”

Chef Mohan is convinced that food should bring the ultimate joy to guests. An advocate of presenting dishes aesthetically with simplicity, Chef Mani prefers to let his culinary skills and use of complementing ingredients, continue to impress. With Chef Mani spearheading the kitchen team at Pilibhit House, every traveller will head back home with a stomach and heart full of delightful memories.

About Pilibhit House

A realm of tranquillity, Pilibhit House sits charmingly by the Ganges overlooking the glorious Shivalik Himalayas. This heritage residence houses the largest private bathing ghat of the region for the customary dip and some quiet moments with the river.

Tread past the arched doorway into this ancestral mansion, and the constructs of time & regulation melt away. You are led into artfully designed rooms and suites across 3 levels, that either face the open courtyard or offer views of the Ganges. In either case you stay pampered and blissful.

The Dining Room presents a range of international cuisine and the best local home recipes with the food being divinely vegetarian. The alfresco seating ensures views of the Ganges aplenty. If you have something more evocative in mind, the River Deck, Pool Deck by the Mango Tree and The Terrace with their panoramic views will be memorable as dining spots. 

Experience an all-natural Jiva Spa and age-old Indian wellness including a unique Gangetic mud bath, a petite infinity pool and the River Room which is a great spot for curling up with a bestseller or your playlist. The early morning nature walks and Yoga keep your day sprightly and fresh.

New Opening | Signum Hotels announces new hotel signings in Punjab

Signum Hotels announces new hotel signings in Punjab

To add 350 keys in the state within a year

New Delhi, March 2022: Signum Hotels, a fast-growing hotel management company, today announced 4 new hotel signings in Punjab. Signum currently operates Signum Cityscapes Mohali with 24 keys and is inching towards further strengthening its presence in the state. 

Signum Hotels has signed the properties with Punjab-based real estate service provider, Ambika Group. The new hotels are being developed across tricity and will be branded as Signum Cityscapes. These hotels are expected to be operational within this year, in 2022.

Commenting on the development, Mehul Sharma, Founder & CEO, Signum Hotels said, ‘Punjab has witnessed an influx of tourists and businessmen in the last few years leading to increasing demand for quality hotels. Despite the global slowdown, the hospitality segment in Punjab has done well and this is attracting big developers.’ He further added, ‘This year, we aim to open one hotel every quarter in Punjab and will add an inventory of close to 350 keys in the next one year.’

Signum Hotels currently operates 280 keys in India across four hotels in Mohali, Bhiwadi, Bengaluru and Kodaikanal. Over the next two years, Signum aims to strengthen its portfolio with 30 hotels globally.

About Signum Hotels & Resorts I www.signumhotels.com

Signum Hotels and Resorts Pvt. Ltd. is a hotel management company operating hotels and resorts across the globe. It offers exceptional service provided by a diverse team with a remarkable combined experience of over 1000 years across varied hospitality verticals. The emerging hospitality company currently operates 4 hotels in India across Mohali, Bhiwadi, Bengaluru and Kodaikanal, and has various properties under development across Punjab in India and Internationally in Greece, Israel, USA, Dubai and Belgrade. The group is fiercely determined to be the best choice for large scale as well as medium scale investors and developers by lending their expertise in developing remarkable hotels.

News | The Ambassador Mumbai undertakes massive renovation exercise

The Ambassador Mumbai undertakes massive renovation exercise

 The Ambassador Hotel, Mumbai- the heritage boutique hotel overlooking the Arabian sea has undergone a massive renovation exercise and has started welcoming the guests at its fully revamped and refurbished fifth floor, the General Manager of the hotel Manvendra Rashk said.

Talking about the plans of completely redoing the hotel, he said, “we are taking one floor at a time and completely rebuilding it from scratch. We have not done any cosmetic changes. We have completely redone the interiors, removed everything including the furniture, electrical fittings, etc. even the plaster on the wall was taken off. In fact we have also merged certain rooms and converted them into luxurious suites measuring 1100 square feet approximately.”

The rooms are fitted with state-of-the-art facilities. The idea has been to amalgamate modernity with heritage so that the guests can enjoy the best of both worlds.  The hotel has four categories of rooms viz. Luxury Suites Premium, Executive and Deluxe Rooms. All the rooms have amenities such as a TV, free Wi-Fi, an electric kettle, locker and  bathroom with premium amenities. 

The 1100 square feet luxury suite has a king-size bed, a separate sitting area, and a powder room. It comes with 24-hour butler service as well. The Premium Rooms are spacious 380 square feet rooms and have modern well-appointed bathrooms.  

Other conveniences which the guests enjoy include- a welcome drink on arrival, cookie platter, fresh fruits basket, complimentary mini-bar, tea /coffee maker with tea, coffee, milk, sugar sachet, and buffet breakfast.

The Ambassador group of hotels was established in 1939 and currently owns The Ambassador Mumbai, Ambassador Ajanta Aurangabad and Ambassador Pallava Chennai. The company also owns Ambassador Sky Chef Mumbai and Delhi.

Appointment | Mercure Chennai Sriperumbudhur appoints Swarnalatha Siddharthan as Associate Director of Sales

Swarnalatha Siddharthan

Mercure Chennai Sriperumbudhur has appointed Swarnalatha Siddharthan as Associate Director of Sales. She brings with her over 12 years of experience in the hospitality industry and has worked with brands like Hinduja Global Solutions, Trident Hotel – Chennai, Holiday Inn Express – Mahindra World City, Fortune Select Grand – Chennai and Accor Hotels. Her last assignment was with Fairfield by Marriott, Sriperumbudur as Sales Manager.

At Mercure Chennai, she will be responsible for sales and marketing operations to reaffirm the hotel’s standing. Her key strengths being her efficient work ethic, positive attitude, ability to remain calm at stressful situations and ability to multi-task and that’s what sets her apart.

NEWS | Leela Hotels to introduce membership programme; also to explore the luxury wildlife resorts

Leela Hotels to introduce membership program; also to explore the luxury wildlife resorts

Taking its hospitality services a notch above, The Leela Palaces, Hotels & Resorts is adding various product enhancements to position the brand as a representative of “truly authentic Indian luxury hospitality”.

The company is soon going to introduce an exclusive membership program to “enhance and elevate guest experience”. Sharing the information in an exclusive interaction with ET HospitalityWorld, Anurag Bhatnagar, COO of the hotel company, said that the company has various such initiatives in the pipeline.

Speaking at the event to announce the brand’s partnership with Nobel laureate, Kailash Satyarthi for their ‘Icons of India’ initiative, Bhatnagar said that this step is part of the overall project to celebrate “Indianness” by recognizing those icons who made all of us proud and every Indian looks up to emulate. The brand had earlier announced sarod virtuosos Amaan and Ayaan Ali Bangash as their icons of India.

“As a global representative of true Indian luxury, we need to appeal to the next generation. Icons of India is one such initiative,” he said.

The hospitality company had also launched its own fragrance brand ‘Tishya’ recently. “We will be launching our own wellness and vitality program, Aujasya, in the next 10 days,” he further added, explaining that the focus of the company will continue to be in the ultra-luxury space, which also includes venturing into wildlife resorts.

Ingredient Ideology | THE BUNNY CHOW TREAT By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE BUNNY CHOW TREAT

Scooped out and Stuffed back South African Delicacy

Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry. It originated among Indian South Africans of Durban. A small version of the bunny chow that uses only a quarter loaf of bread is sometimes called a scam bane or kota ("quarter"); it is a name that it shares with sphatlho, a South African dish that evolved from the bunny chow. Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread filled with curry.

 It ultimately originated among Indian South Africans of Durban. Bunny chows are often served with a side portion of grated carrot, chilli and onion salad, commonly known as sambals. A key desirable characteristic of a bunny chow is seen when gravy from the curry fillings soaks into the walls of the bread. Bunny chows are often served with a side portion of grated carrot, chilli and onion salad, commonly known as sambals. A key desirable characteristic of a bunny chow is seen when gravy from the curry fillings soaks into the walls of the bread. Sharing a single bunny chow is not uncommon.

While this concept of bunny chow is yet to get popular enough in India on a formal note it is getting noticed and being implemented and worked on in a number of global cuisine kitchens where it would easy to adapt to the taste, flavors, and overall composition of the bunny chows to appeal to the foodies and connoisseurs. The basic components of the bunny chow are a loaf of bread which needs to be well baked and durable enough to withstand the refill concept with the elements and its gravy or sauce which will be getting all the way back inside there deep down as well in order to make it a complete meal in itself. Special attention is to be given to the quality of bread loaves being used for these preparations.

Here are a few of my twisted and re-worked concoctions with Bunny Chows for our readers to try out in their kitchens for a change!

Recipe-1] ASIAN WONDER BUNNY CHOW

Ingredients:

Bread loaves- 2 no, cut horizontally and scooped out.

For the spice mix paste:

Oil-2 tbsp.

Bayleaf- 1 no

Peppercorns- 3-4 no

Green cardamom-1-2 no

Cinnamon stick-1 piece

Dried red chilies- 3-4 no

Ginger- 1-inch piece cut

Garlic- 2-3 cloves

Water-1/2 cup

To cook the mixture:

Butter- 2 tsp

Sliced onions- 1 cup

Tomatoes-1/2 cup chopped

Tomato puree-2-3 tsp

Salt to taste

Water-1/2 cup

Curry powder-1 tsp

Sugar-1/2 tsp

Coconut milk- 2 cups

Corn flour slurry- 2-3 tsp

Fresh basil leaves- 3-4 no

Assorted nuts- 2-3 tsp fried for garnish

Coriander leaves- 2-3 tsp garnish

For the choice of veggies:

Assorted exotic veggies- mushrooms/ zucchini/ Babycorn/ broccoli

Vegan ingredients like soya chunks/ soya granules/ tofu etc.

For non-veg choice:

Boiled cubes of chicken/ boiled meat/ saute prawns/ fish cubes.

Method:

1. Arrange all the ingredients for the recipe as listed under various heads.

2. Heat oil in a pan add in the spices and roast them slightly for a few mins and allow to cool. Add little water to a blender jar and prepare the spice mix paste.

3. Now heat little butter in a pan and add in the sliced onions, saute them until light pink and add tomatoes and puree and cook for 2-3 mins. Add salt and curry powder, coconut milk and allow to simmer, add your choice of veg or non-veg ingredients and cook for few mins.

4. Add in the corn flour slurry and thicken up a little and get the mixture some nice body and volume. Once it is cooked and thickened up well check for seasonings, add fresh basil, coriander, and nuts and fill it up back into the hollowed up bread loaves, I personally like to soak up the scooped out bread as well in the same gravy and enjoy it too. Serve hot.

Recipe-2] CURRIED CHICKEN/ MEAT BUNNY CHOW

Ingredients:

Bread loaves- 2 no, cut horizontally and scooped out.

For the spice mix paste:

Oil-2 tbsp.

Bayleaf- 1 no

Peppercorns- 3-4 no

Green cardamom-1-2 no

Cinnamon stick-1 piece

Dried red chilies- 3-4 no

Ginger- 1-inch piece cut

Garlic- 2-3 cloves

Water-1/2 cup

To cook the mixture:

Butter- 2 tsp

Sliced onions- 1 cup

Tomatoes-1/2 cup chopped

Tomato puree-2-3 tsp

Salt to taste

Water-1/2 cup

Curry powder-1 tsp

Red thai curry paste- 2-3 tsp

Sugar-1/2 tsp

Coconut milk- 2 cups

Corn flour slurry- 2-3 tsp

Fresh basil leaves- 3-4 no

Assorted nuts- 2-3 tsp fried for garnish

Coriander leaves- 2-3 tsp garnish

For the choice of veggies:

Assorted exotic veggies- mushrooms/ zucchini/ Babycorn/ broccoli

Vegan ingredients like soya chunks/ soya granules/ tofu etc.

For non-veg choice:

Boiled cubes of chicken/ boiled meat/ saute prawns/ fish cubes.

Method:

1. Arrange all the ingredients for the recipe as listed under various heads.

2. Heat oil in a pan add in the spices and roast them slightly for a few mins and allow to cool. Add little water to a blender jar and prepare the spice mix paste.

3. Now heat little butter in a pan and add in the sliced onions, saute them until light pink and add tomatoes and puree and cook for 2-3 mins. Add salt and curry powder, thai red curry paste, coconut milk and allow to simmer, add your choice of veg or non-veg ingredients and cook for few mins.

4. Add in the cornflour slurry and thicken up a little and get the mixture some nice body and volume. Once it is cooked and thickened up well check for seasonings, add fresh basil, coriander, and nuts and fill it up back into the hollowed-up bread loaves, I personally like to soak up the scooped out bread as well in the same gravy and enjoy it too. Serve hot.

Recipe-3] LENTIL VEGGIE BUNNY CHOW

Ingredients:

Bread loaves- 2 no, cut horizontally, scooped out.

For the stuffing:

Oil-2 tsp

Ghee-2 tsp

Bayleaf- 1-2 no

Peppercorns- 3-4 no

Garlic-1 tsp chop

Ginger- 1 tsp chopped

Green chilies-1 tsp chopped

Red chilies- 1-2 no slit

Masoor dal- 1 and a half cup, boiled

Sweet corn/ mushrooms/ carrots/ peas/ zucchini etc

Assorted veggies can be used for the add ons with the lentil.

Salt to taste

Sliced onions- ½ cup

Tomato puree-1/2 cup

Garam masala powder-1/2 tsp

Curry powder-1 tsp

Water-1/2 cup

Desiccated coconut- 2-3 tsp

Lime juice- 2-3 tsp

Coriander leaves- 2-3 tbsp. chopped

Coconut milk- 1 cup

Caramelized onions- 2-3 tbsp. for garnish.

Method:

1. Prepare all the ingredients for the bunny chow recipe.

2. Scoop out the loaves and keep them ready.

3. To prepare the lentil veggie mixture, heat oil and butter in a pan add in the whole spices, add in the onions, ginger-garlic, chilies and saute well, add little water as required.

4. Add in the tomatoes, puree, salt and all spices and mix well. Allow to simmer and cook for 3-4 mins. Now add in the lentils and veggies of your choice some powdered coconut and mix well. Adjust the texture with a little water, add coconut milk and cook for 8-10 mins.

5. The mixture would get a little thick as it cooks and finally we need to check for seasonings adjust the same. Pour in the yummy lentil veggie chow into the scooped-out buns and top it up well.

6. Finally garnish it with caramelized onions, nuts, greens and serve it hot.

Recipe-4] MEATY FARE BUNNY CHOW

Ingredients:

Bread loaves- 2 no, cut horizontally, scooped out.

For the stuffing:

Oil-2 tsp

Ghee-2 tsp

Bayleaf- 1-2 no

Peppercorns- 3-4 no

Garlic-1 tsp chop

Ginger- 1 tsp chopped

Green chilies-1 tsp chopped

Red chilies- 1-2 no slit

Meat – lamb/ mutton with bones- 750gms

Baby potatoes- 150 gms

Sweet corn/ mushrooms/ carrots/ peas/ zucchini etc

Assorted veggies can be used for the add ons with the lentil.

Salt to taste

Sliced onions- ½ cup

Tomato puree-1/2 cup

Garam masala powder-1/2 tsp

Curry powder-1 tsp

Water-1/2 cup

Peanut butter- 1-2 tsp

Lime juice- 2-3 tsp

Coriander leaves- 2-3 tbsp. chopped

Coconut milk- 1 cup

Caramelized onions- 2-3 tbsp. for garnish.

For the spice mix paste:

Oil-2 tbsp.

Bayleaf- 1 no

Peppercorns- 3-4 no

Green cardamom-1-2 no

Cinnamon stick-1 piece

Dried red chilies- 3-4 no

Ginger- 1-inch piece cut

Garlic- 2-3 cloves

Water-1/2 cup

Method:

1. Prepare all the ingredients for the bunny chow recipe.

2. Scoop out the loaves and keep them ready, roast the spices and prepare the spice mix paste as well.

3. To prepare the meat chow, heat oil and butter in a pan add in the whole spices, add in the onions, ginger-garlic, chilies and saute well, add little water as required.

4. Add in the tomatoes, puree, salt and all spice mix paste and mix well. Allow to simmer and cook for 10-15 mins. Now add in the meat, potatoes and veggies of your choice some peanut butter and mix well. Adjust the texture with a little water, add coconut milk and cook for 8-10 mins.

5. The mixture would get a little thick as it cooks and finally we need to check for seasonings adjust the same. Pour in the yummy meat bunny chow into the scooped out buns and top it up well.

6. Finally garnish it with caramelized onions, nuts, greens and serve it hot. 

Recipe- 5] PEPPERY MINCE BUNNY CHOW

Ingredients:

Bread loaves- 2 no, scooped out.

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Green cardamom- 2 no

Peppercorns- 2-3 no

Bayleaf- 1 no

Salt to taste

Chicken keema- 1 and a half cup

Green peas- 1 cup

Ginger-garlic paste- 1 tsp

Onion chopped-1/2 cup

Tomato puree- ½ cup

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Garam masala powder-1/2 tsp

Water-1/2 cup

Thai red curry paste- 1-2 tsp

Coconut milk- 1 cup

Coriander leaves- 2 tsp chopped

Fresh basil leaves- 4-5 no

Lime juice- 2 tsp

Method:

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

2. Scoop out the loaves and hollow them up.

3. To prepare the stuffing mix with the chicken keema mixture, start by heating up some oil add in the whole spices, add in the ginger- garlic-chilies and onions and saute them for a few minutes.

4. Add in the tomatoes and puree, the powdered spices and salt to taste and bhunao a little. Add in the chicken keema and green peas, the red curry paste and allow it to blend in well with the masala in the pan.

5. Now add in a little water and allow the chicken keema to cook up well for around 8-10 mins. Add a little coconut milk and get the mixture to become a little thick and creamy as it cooks along.

6. Simmer the mixture for 4-5 mins more and add some coriander leaves, some fried browned onions or birista for some added flavor. Add some fried dry fruits as well for crunch. Finally stuff the medium gravy loaded chicken keema mixture into the bunny chow and serve it hot.

Recipe-6] SPICED SEAFOOD BUNNY CHOW

Ingredients:

Bread loaves- 2 no, scooped out and kept ready

For the stuffing:

Oil-2 tsp

Butter-1 tsp

Bay leaf-1 no

Peppercorns- 4-5 no

Sliced onions- ½ cup

Ginger-garlic paste-1 tsp

Turmeric powder-1/2 tsp

Salt to taste

Curry powder-1 tsp

Coriander powder-1 tsp

Dried red chili- 2 no

Slit green chili-2 no

Water-1/2 cup

Coconut milk- 1 cup

Prawns- 250 gms cleaned

Fish cubes- 400 gms, cut

Curry leaves- 10-12 no

Green curry / yellow curry paste- 1-2 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Assorted veggies: potatoes/ pumpkin etc can be added.

Method:

1. Prepare all the ingredients for the bunny chow recipe as listed.

2. Scoop out the bread loaves and keep them ready.

3. Clean, wash and marinate the seafood with salt, oil and a little turmeric powder for 10-12 mins.

4. To start the recipe, heat oil and butter in a pan, add in the curry leaves, chilies, ginger-garlic paste, sliced onions, red chilies, green chilies and saute well.

5. Add in the marinated seafood, curry paste, powdered spices and a little water and allow to cook in it for 4-5 mins. Now add some coconut milk and simmer the mixture for 3-4 mins. The curry will start getting thicker as it cooks or else add some cornflour and water solution and get the desired consistency.

6. Finally check the curry with seafood for seasonings and adjust as needed. Load the curried mixture with veggies of your choice and seafood into the prepared hollow loaves and garnish them appropriately. Serve hot.

Appointment | Niraj Chotai is the new Director of Sales at The Westin Hyderabad

The hotel has also appointed Niraj Chotai as the director of sales. A strategic thinker, with a heightened knowledge of revenue management, sales forecasting, market evaluation, and overall systems, Chotai also brings about 15 years of experience to table. With experience and expertise in dynamic and fast-paced markets, he has elevated himself through his numerous achievements

Relaying through the early stages of his career, he worked at Jurys Inns Ltd. at Heathrow, London. He moved to Taj Hotels & Resorts London and also worked at Crowne Plaza London St. James, where he was able to acquire major learnings in hospitality components. Chotai also embarked on an entrepreneurial journey with Food Fuel Restaurant in Nagpur.

At The Westin Hyderabad Mindspace, Chotai will be responsible for the annual business and marketing strategies of the hotel. Under his leadership, he shall ensure the desired targets are met and untapped business opportunities are explored.

Appointment | The Westin Hyderabad appoint Rajesh Kandagtla as Head Pastry Chef

An avid and skilled pastry chef with over 15 years of experience in an array of environments, Rajesh Kandagatla has recently been appointed as the pastry chef at The Westin Hyderabad Mindspace. With innovative ideas and unique recipes, he has created an exclusive style for himself.

Kandagatla’s career has spanned over regions including Hyderabad, Mumbai Chennai, and New Delhi. Always inclined towards bakery and pastry, he has maneuvered his specialty throughout his career. The hotels he has worked with include Le Meridien Hyderabad, Sheraton Grand Chennai Resort & Spa, JW Marriott Juhu and JW Marriott Aerocity. He’s also worked with Carnival Cruise Lines in the United States of America and Viking cruise lines in Italy. Prior to his appointment at The Westin Hyderabad Mindspace, Kandagatla held the position of head pastry chef at Karachi Bakery.

Appointment | St.regis mumbai appoint chef taj the mantle of colonial indian cuisine

CHEF TAJ TAKES ON THE MANTLE  OF COLONIAL INDIAN CUISINE

AT THE SAHIB ROOM & KIPLING BAR, Level 9M, THE ST. REGIS MUMBAI

Redolent of the vintage era with storied tradition, The Sahib Room at The St. Regis Mumbai is renowned for its robust Indian delicacies and flavours.  The venue in all its glory, will have at its helm, Chef Taj, bringing his inimitable style of innovation blended to perfection.

A curious learner, Chef Taj, spent his early years in a quaint village near Lucknow listening to his friends tales of the rise of innovative Indian cuisine in the cities.  He was especially intrigued by the origin and success of Tunday Kebabs and the burgeoning appreciation of Lucknowi cuisine, which fuelled his ambition to embark on a culinary career.

Chef Taj spent his first year at the famed Tunday Kebab.  His enthusiasm and ability to engage with guests soon earned him a place with Jiggs Kalra, better known as "czar of Indian cuisine" and "tastemaker to the Nation."  This was the turning point in his life, he was astounded with the respect and glamour that a master of cuisine commanded.  He was a quick learner and learnt the nuances of innovative techniques while mastering the style of culinary presentations. Chef Taj has since been on a path of gastronomic growth, moving up the ladder of success as he gained a reputation as an innovative chef who cooks from the heart.

Armed with his recently honed skills, he transitioned into the world of hotels over the years and soon joined Marriott International with the JW Marriott brand.  His stints with the varied hotels include leading Saffron at JW Marriott, one of the most popular Indian venues in Chandigarh and Hyderabad. Chef Taj will now head The Sahib Room and Kipling Bar, bringing his style of innovation and presentation to this much-loved venue.

His foray into The St. Regis Mumbai will be announced with a special menu comprising Chef Taj’s signature delicacies like Kacche Kele ki Karari Tikki, Bhune Til aur Zimmikand ki Shammi, Murg Banno Kebab, Shalgam Ghosht to name a few, all teamed with a collection of innovative and traditional breads like Doodhiya Kulcha, Methi Choori and Makki ki Roti.  Chef Taj enjoys engaging with his guests and presenting his dishes while recounting the unique history and tradition behind each dish.

In his personal time, he loves watching movies and enjoys bowling. Having tied the knot recently, holidays are spent trying out new dining venues with his wife.  He takes time to learn the nuances of all types of Indian cuisines.  Adept at creating Kashmiri & Punjabi favourites, he also has developed a deep understanding of Hyderabadi fare and Khandhari cuisine.  He is now on the path of learning and understanding the varied style of Bengali and Kerala cuisine in his spare time

New Opening | Sarovar Hotels Pvt. Ltd opens Tulip Inn in Koramangala

Sarovar Hotels Pvt. Ltd opens Tulip Inn in Koramangala

Sarovar Hotels Pvt. Ltd. expands its footprint with the opening of its first Tulip Inn in the south-eastern part of Bangalore in Koramangala

This will be Sarovar’s sixth hotel after Davanam Sarovar Portico Suites, Radha Hometel, Sarovar Portico Outer ring road, Radisson Blu Outer ring road and Shravanthi Sarovar Portico

Tulip Inn, an upmarket hotel is located in the center of the city. It is well-connected to several business micro markets such as Sarjapura, Domlur Inner Ring Road, Electronic City, Bannerghatta and the City centre. Tulip Inn offers 54 guest rooms; Altar, an all-day dining restaurant; Sage Resto bar; fitness center and three different venues for business meetings, social gatherings and conferencing facilit

Commenting on the development, Executive Chairman of Sarovar Hotels Pvt. Ltd. Mr. Anil Madhok said “We are delighted to open yet another hotel in Bangalore. With an apt location and serene atmosphere, our new property will be a home away from home for both business and leisure travelers.”

Sarovar Hotels & Resorts is a leading hotel management company and one of the fastest growing chains of hotels in India managing over 95 operational hotels with over 65 destinations in India and overseas.

Appointment | Anantara appoints two new general managers for lavish Oman resorts

Anantara Hotels, Resorts and Spas has named new general managers at both of its Oman resorts. Andrea Orrú leads Al Baleed Resort Salalah by Anantara, while Maren Kuehl leads Anantara Al Jabal Al Akhdar Resort.

Andrea Orrú

General manager Al Baleed Resort Salalah by Anantara

Andrea Orrú – general manager Al Baleed Resort Salalah by Anantara

Andrea Orrú has been part of the team at Minor Hotels, Anantara’s parent company, since 2013. To join the Thai hotel group, he put behind him 1He moved into Anantara through operations, becoming resort manager of Naladhu Maldives and Anantara Veli Resort from 2013 to 2015. Staying in operations ever since he became EAM of Anantara Koh Samui and then resident manager of the Anantara Lijiang.

Becoming a task force GM for the group, he went on to work across Busan, the Maldives, Koh Phangan in Thailand, and now Salalah as GM. In this new role, the hotel promised he would once again delve into his passion for F&B, planning to introduce food festivals and Michelin-starred chef appearances.

The new Anantara GM said: “I couldn’t be more excited about the opportunity to begin working at such an incredible resort as Al Baleed Resort Salalah by Anantara. Not only am I looking forward to welcoming new and loyal guests to the unrivaled luxury and beauty of the resort, but I am eager to begin working with the team to deliver the next steps towards an even better experience for every visitor. I firmly believe in the importance of buying local and supporting the producers and the environment which is home to our fantastic resort.

He continued: “I want to offer our guests the very best in taste, nutrition, experience, and active life. We will be seeking to offer local, organic products in our outlets and spa whenever possible and to bring activity programmes such as Thai boxing, tennis, and much more to our guests.”

Maren Kuehl

General manager, Anantara Al Jabal Al Akhdar Resort

Kuehl has been a member of the Anantara family since 2014 when she began working as hotel manager for Anantara The Palm Dubai Resort, after gaining over a decade of experience in luxury hospitality throughout the region.

3 years at Starwood Hotels where he spent over a decade in F&B.

He went from head waiter at The Sheraton Park Tower to F&B supervisor at The Park Lane Hotel Sheraton, to F&B venues manager at The Westin Sydney. His final stint with Starwood lasted two years as director of F&B at Four Points by Sheraton Shenzhen.

Appointment | Niraamaya Wellness Retreats elevated Dhavalakeerthi M K to VP-Marketing

Niraamaya Wellness Retreats has promoted Dhavalakeerthi M K as Vice President of Marketing. He has been a part of Niraamaya’s growth story for over three years and brings an extensive travel and hospitality experience spanning nearly two decades.

His strengths in branding, PR, and digital transformation have been a key contributor to his career path. He is a goal oriented marketing expert with natural talents in developing and implementing successful strategies, driving profits, increasing market shares and strengthening customer dominance. 

Dhavalakeerthi is an MBA from Bangalore’s Institute of Business Management and Technology and has worked with international and domestic hotel and resort chains, tour operators, OTAs and real estate companies, which has given him an insight into various tiers of Hospitality brands. 

Eclat Insights | Effortless Service - The UNCXE Way

“What is Hospitality: Graciousness; the art of making people feel welcomed, comfortable, and at ease, preferably in a seemingly effortless manner.” — Abigail Charpentier, human resources VP, ARAMARK Sports, Entertainment & Conventions”

A Customer Effort Score is a metric that businesses use to measure the effort a customer has to exert to resolve issues, have their requests fulfilled, find answers to their questions, or return a purchase. Matt Dixon, at Corporate Executive Board (CEB) consulting firm, introduced CES in 2008. Gained a lot of traction after an HBR article.

Actionable Insights - The UNCXE Way

Check each process for UNCXE - UNwarranted Customer Effort

psst! - There is no full form for this term on the internet, we checked. So as far as we know, we coined this term!

How Does One Check UNCXE?

1. Record customer interactions - videos, audios and watch, listen with your team. Look for body language that displays irritation, exasperation, etc. Look for tasks or information that a customer has to repeat. Look for the effort a customer has to make just to be served.

2. Do role-plays with your team. Choose the team member who has an opinion on everything and someone who nitpicks. Ask them to be exasperated at everything. Make a note of all such moments.

Look for best practices elsewhere. 

If your customers get an immediate refund from eCommerce and apps, then why does it take your business so much time to first accept a refund and then process it?

Paul Roberts, CEO of Village Hotel Club, highlights the simplicity of Amazon’s sales process. “We need to look at the customer journey, at making it frictionless”

Real-World Examples

Check-In

If you know you will need an ID proof at the time of Check-In, ask the guest to mail it to you prior to their arrival if they so choose. You can confirm the ID at the time of the physical Check-In. It can take a long time to get a copy of the ID card and have it signed by the guest. Print a copy and keep it ready for signature or if you do not want to waste resources, ask the guest to carry a self-attested copy. A faster process for everyone and a little less friction.

From Video Recordings

• In restaurants that offer buffets, notice if guests need to criss-cross a lot to get to the dishes they want. Find a way to reduce all that friction.

• For the hotel lobby or even an event, notice if guests are looking around wondering where the restrooms are. You either need better signage or better orientation or just some more staff to offer helpful directions.

Desserts

What can you do to make dessert ordering effortless? Yes, there is a menu that the guest can order from (QR coded ones included), but what is better is a steward or host describing a scrumptious dessert and offering to get you one. 

A dessert counter or display is another way to let diners see and choose a dessert. As a guest, you just need to point.

What is even more effortless for a guest? A dessert trolley. The guest does not need to leave the table.  

Sales or Reservations

Can a guest just drop a WhatsApp message saying:

"next Friday, 2 rooms, 3 nights"

If not, you need to work on your processes to make this a reality. Natural language use is the cornerstone of so many apps and programs now that very soon your guests will find it cumbersome to do it any other way.  

In the example above, replace WhatsApp with any tool the customer likes to use and it should still work.

This is not to say that your reply confirming this message should be a 👍. Your confirmation can still be as detailed as you need it to be (considering it can be a legal contract, put all details in there), but do reduce the friction for the guest with a short message that might say 'done! look forward to hosting you', and then a full confirmation can follow. 

To make this happen you will need a robust CRM and an omnichannel presence with the ability to seamlessly move. The guest may send the details on WhatsApp and then modify the booking using Twitter. Don't even get us started on IG. In essence, you follow your customer to the channel she is using right now. That is making the service effortless, for her.

Want to make this WOW? 

While you set out to do this for your customers, work on doing this for your teams/people. If the process of getting a new A4 ream for the printer at the Front Desk includes 3 signatures on a triplicate form and a personal pretty please to the stores and purchase department, you will see that friction show up in the interactions of the Front Desk with customers.

Do this right now!

Think of a situation, with a company or a service provider that you thought would need you to lose your temper or at the very least show anger to get it done. Then when you called or visited or wrote to someone, it was done/fixed without a fuss. In fact, it was so easy and pleasant that you felt a little guilty about making it a big deal in your head.

Were you able to think of something? Do share it in the comments. It would be inspiring to us all.

Write to me at p.bedi@eclathospitality.com or WhatsApp me on +919872000604 and let me make one key process effortless for you. It would be my absolute pleasure.

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 | Rupam Dutta is General Manager of Radisson Blu Bengaluru Outer Ring Road

Rupam Dutta has joined Radisson Blu Bengaluru Outer Ring Road as General Manager. An Alumnus of IAM Kolkata, he has successfully attended General Managers Program from Cornell University, ITHACA, USA.

Dutta comes with over 28 years of experience as a hotelier, of which he spent 13 years as General Manager with brands like Sarovar Hotels and Feathers Hotel Chennai. His contribution includes pre opening two business hotels, one food and beverage multiplex with auditorium, four premium restaurant in addition to mentoring several young hoteliers. His key interests lie in networking, social media marketing, hotel project and uniform designing.

Dutta has also achieved the Green Award for making Feathers a completely green hotel where its eco-friendly practices made a huge impact on the environment. A travel enthusiast, he has traversed Europe, Asia, the US and various Scandinavian countries.

IHCL signs a Vivanta Hotel in Nashik

The 144 room hotel, part of a mixed use development, is a management contract with Deepak Builders and Developers

ndian Hotels Company (IHCL) announced the signing of a Vivanta hotel in Nashik. Located near Dwarka Circle, the hotel, part of a mixed use development, is a management contract with Deepak Builders and Developers.

Commenting on the signing, Suma Venkatesh, Executive Vice President, Real Estate and Development, IHCL, said, “The signing of this hotel is in line with IHCL’s vision of strengthening our presence in key markets across India. Nashik has always been an integral part of India’s religious tourism circuit and has evolved to become an important industrial center. With this hotel, IHCL will have hotels across three of its brands in the city. We are delighted to partner with Deepak Builders and Developers for this project.”

The 144 rooms Vivanta hotel will be strategically located next to the Nashik Freeway and in close proximity to the city’s IT zone as well as the upcoming metro station at Dwarka Circle. The dining options will include Mynt, the all day dining restaurant, a specialty restaurant and bar. Recreational facilities will include a pool, fitness center and spa. The hotel will also feature one of the city’s largest banqueting halls with meeting rooms and open areas for social and business gatherings. It is a Brownfield project slated to open in 2023.

Deepak Chande, Founder and Owner, Deepak Builders and Developers, said, “We are happy to collaborate with IHCL for this new hotel in Nashik. I am confident that the first Vivanta in the city will re-define the hospitality landscape with a new and refreshed spirit.”

Located on the backs of the river Godavari, Nashik features on many a pilgrim’s map. Known as the wine capital of India with its many vineyards, Nashik is also a key industrial and automotive center.

With the addition of this hotel, IHCL will have four hotels in Nashik including two under development

The Luxury Collection Debuts Hotel Clio in the Heart of Denver’s Vibrant Cherry Creek Neighborhood

Hotel Clio, a Luxury Collection Hotel, Denver Cherry Creek brings authentic epicurean moments and bespoke offerings to the Mile High City

The Luxury Collection, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, today announced the opening of Hotel Clio, a Luxury Collection Hotel, Denver Cherry Creek. Owned by DiamondRock Hospitality Company and operated by Sage Hospitality Group, the luxury hotel nestled in the heart of Denver’s affluent Cherry Creek neighborhood debuts after undergoing a multi-million-dollar transformation, featuring a fully reinvigorated lobby experience along with refreshed interior spaces. Backdropped by the picturesque Rocky Mountains, Hotel Clio is poised to be Cherry Creek’s very own muse, inspiring visitors with enlivened excitement, refreshed sophistication and infusing a spirit of vibrant hospitality into all aspects of the guest experience.

“The opening of Hotel Clio is an exciting moment in the continued expansion of our portfolio of exceptional hotels and resorts across North America,” said Philipp Weghmann, Vice President and Global Brand Leader of The Luxury Collection. “The hotel’s stunning vistas, matched with refined service and singular epicurean experiences, will quickly establish it as one of the premier hospitality offerings in the greater Denver area.”

Situated in the heart of the city’s celebrated shopping and dining district, Hotel Clio boasts 193 spacious and stylish guest rooms and suites. In addition to a myriad of inspiring offerings within Hotel Clio, the property will serve as a gateway to Denver’s most desirable experiences – from the luxurious storefronts of Cherry Creek North to the base of the Rocky Mountains, where an abundance of outdoor adventures await.

Inspired Interiors and Golden Touches
Helmed by Wilson Ishihara Design, Hotel Clio’s interiors take cues from Cherry Creek’s origins in the Gold Rush era paired with the natural surroundings of the destination. Hotel Clio’s namesake “Clio,” the Greek muse of history, is fully realized in the hotel’s heritage-honoring design, grounded in a deep appreciation for the region’s background. Inspired by the story of William Green Russell striking gold at the confluence of Cherry Creek and South Platte River, the interiors reflect a unique sense of discovery and the inspiring hope of good fortune with subtle gold accents complemented by rich earth tones.

Welcomed with a sit-down check-in, Hotel Clio’s Oshibori-style arrival experience is a marvel for the senses – complete with a custom cocktail, hot and cold scented towels infused with the hotel’s signature aroma of White Blossom Tea, and a curated welcome playlist. The high-touch welcome experience is enhanced by thoughtful design details – beautiful marble floors and custom art pieces – all anchored by a grand stone fireplace. The design seamlessly blends influences of the region’s natural elements with touches authentic to the destination, creating a dramatic, yet serene atmosphere. The idea of “confluence,” a term that describes the junction of two rivers, is expressed in the spatial design details – such as flooring evoking the flow of the river, cerused oak, and brass accents highlighted with custom table lamps designed to emulate the look of a gold miner’s lamp.

Appointment | Siddarth Noronha appointed as executive chef at Sofitel Mumbai BKC

In his new role, Noronha will oversee the entire functioning of the hotel's four food and beverage outlets including the award-winning restaurants.

Siddarth Noronha

Sofitel Hotels & Resorts, the luxury brand of Accor, has announced the appointment of Siddarth Noronha as the executive chef for their flagship property in India, Sofitel Mumbai BKC. With over 16 years of experience, Noronha counts his depth and profound understanding of cooking as a major asset.

In his new role, he will oversee the entire functioning of Sofitel Mumbai BKC’s four food and beverage outlets including the award-winning restaurants of Pondichéry Café – All-day Dining, Jyran – Tandoor Dining & Lounge, Tuskers – Vegetarian Dining & Bar and Artisan – Bar & Garden Lounge. This Bandra boy has set himself apart in the busy Mumbai dining scene with his visionary approach to pairing ingredients and creative food presentations.

Noronha has earlier worked with brands such as Hyatt and Novotel. In addition to a culinary art masterclass with Alain Ducasse, he has completed his Diploma in Hotel Management Catering Technology from Rizvi College. He finds it exhilarating to bring people together through food, by creating unique and memorable dining experiences for guests.

Besides mentoring the culinary team to keep up with Sofitel’s high food quality and standards, the chef also enjoys counting passport stamps as badges of honour and loves his bike rides.

Appointment | JW Marriott Bengaluru appoints Varun Suden as Rooms Division Manager

He will be emphasize on customer satisfaction and rooms operation at the hotel

JW Marriott Bengaluru has appointed Varun Suden as the Rooms Division Manager. With close to 16 years of experience in hotels across India, he exhibits a strong record of driving guest and employee satisfaction. At JW Marriott Bengaluru, Varun will be seen emphasizing on customer satisfaction and rooms operation.

Starting his career in 2006, Varun has been associated with some of the eminent hospitality brands like Hyderabad Marriott Hotel and Convention Centre, Goa Marriott Resort and Spa, Courtyard by Marriott Gurgaon, Marriott Whitefield Hotel Bengaluru, JW Marriott Aerocity and The Leela Palace Mumbai where he was responsible for Front Office, Salon and Health Club operations.

Speaking on the appointment, Gaurav Sinha, the Director of Operations at JW Marriott Bengaluru said, “Varun has immense hands-on experience in building strong teams dedicated to deliver exceptional guest experiences. We are certain that having a team leader like him on board, will help us grow faster with better results.” 

“Throughout my career, I have been at the forefront of devising and implementing new systems and processes designed for efficient and effective delivery of services. And I shall continue to work that way for the holistic development of the team members and the business at JW Marriott Bengaluru as well,” said Varun Suden.

Appointment | Hyatt Regency Delhi appoints Kunal Dewan as Director of Operations

A seasoned hospitality professional, he has more than 15 years of experience in leading sales, operational growth, brand and asset management

Hyatt Regency Delhi has appointed Kunal Dewan as the Director of Operations. A seasoned hospitality professional, he has more than 15 years of experience in leading sales, operational growth, brand and asset management. In his new role, he will be responsible to oversee hotel operations, elevate guest experience and identify new revenue streams for the hotel.

Kunal had been heading the Sales and Marketing function for Hyatt Regency Delhi since October 2018 and his professional journey began after he obtained his post graduate diploma in international hospitality from Les Roches, School of Hotel Management, Switzerland. He started his career as a management trainee at Le Parker Meridien in New York where he served as the Front Office Supervisor before moving back to India and joining the sales function with Oberoi Hotels.

Prior to his role with Hyatt Hotels, Kunal was the Director of Sales and Marketing at The Westin Pune Koregaon Park where his responsibilities included overseeing financial strategy, anchoring a team of associates, and devising strategic brand marketing goals. In addition to being with Marriott International in multiple roles, Kunal has represented brands like The Oberoi Group, Starwood Hotels Worldwide Inc and The Embassy Group.

A result driven individual, Dewan with a track record of motivating his team to deliver optimum results and maximize profits. He has been recognized with noteworthy awards across Asia pacific which include Sales and Marketing Leader of the year, Best pre opening hotel, and brand building mentions.

Appointment | Renaissance Bengaluru Race Course Hotel appoints Manisha Sharma as the new General Manager

She is entrusted to take care of complete hotel operations, elevate customer experience and further enhance the hotel’s positioning as a leading lifestyle hotel brand.

Manisha, a seasoned hotelier, comes with over 20 years of experience that has seen her perform managerial and leadership roles at various established properties across the country and in Dubai. Her forte includes strategic thinking; Sales, Marketing, MICE and Revenue Management all of which have proved to be an asset throughout her career.

She did her post-graduation in Hospitality Management from The Oberoi Centre of Learning and Development, New Delhi and has completed a number of senior management programs with Marriott International and eCornell. 

Over the years, she has worked at some of the leading hotel chains including Oberoi Hotels and Resorts, The Oberoi Grand in Kolkata, The Oberoi New Delhi, Trident Gurgaon, Gurgaon. After which, she spent 8 years at various Marriott International properties such as Marriott Hotels and Resorts, Jaipur, JW Pune, Courtyard By Marriott, Gurgaon, JW Marriott Hotel Aerocity, New Delhi. She also spent a considerable amount of time in Dubai where she was associated with Marriott Al Jaddaf and Marriott Executive Apartments which gave her an understanding of cultures and lifestyles of various nationalities. 

When not at work, Manisha likes to hit the gym. She also indulges in travelling and believes in helping people grow, building relationships along with health and lifestyle.