Budding artists celebrate uniqueness of Indian cities with KFC’s #BucketCanvas

Mark the brand’s milestone of 600 restaurants with a unique bucket design for various city

National, April 2022: Celebrating the brand’s signature taste offered across the country and reinforcing its runway for growth, KFC India marked the milestone of growing 600 restaurants strong with the #KFCBucketCanvas campaign. The campaign brought together young artists from across the country who together, transformed the iconic KFC Bucket into the #KFCBucketCanvas, with a unique design for each city where the brand has a presence. Drawing inspiration from the art, architecture, and cultural elements of different cities, these 150 limited edition designs are on display across restaurants. Fans can now cheer for the KFC in their city and appreciate the nuanced designs when they next step into a KFC restaurant closest to them; as well as learn about the artists and their inspiration here.

Speaking about this interesting display of art on the KFC Bucket, Moksh Chopra, Chief Marketing Officer, KFC India said, “It’s been an amazing journey for KFC in India, with the brand now present across 150+ cities and crossing 600 restaurants. So, what better way for us to mark this moment, by partnering with young, upcoming artists across the length and breadth of our country. The iconic KFC Bucket served as a Canvas for them to showcase their talent and bring alive the uniqueness of the different regions of India with 150 unique designs. We’re blown away with the talent that’s emerged, and we’re privileged to be able to provide a visibility opportunity to such fabulous new talent. I would encourage you to look up these wonderful creations (at our respective restaurants or online)”.

The journey began with the artists exploring different cities, scanning through popular landmarks, walking through narrow lanes, interacting with its offerings of food, people, language and culture – essentially catching the pulse of the city. All this and more, was then brought alive on the KFC Bucket, painted with much (KFC) love of course. From Nagpur’s famous oranges to Darjeeling’s coniferous trees and toy train; from Kolkata’s landmark bridge to Coimbatore’s lush green banana plantations – each Bucket design is a masterpiece. And you needn’t fret about missing out on designs of cities apart from your own. While you are admiring the Bucket Canvas design in your city, simply scan the QR code displayed at the bottom that leads to a microsite where all 150 designs are displayed. Here you can also learn more about the talented artists, understand what inspired & moved them to create their design and admire their Bucket design. Additionally, you could follow KFC India’s Instagram page to know more about the Bucket Canvas campaign and keep up with the conversations around it.

About KFC

KFC, a subsidiary of Yum! Brands, Inc. (NYSE: YUM.), is a global chicken restaurant brand with a rich, decades-long history of success and innovation. It all started with one cook, Colonel Harland Sanders, who created a finger lickin’ good recipe more than 75 years ago, a list of secret herbs and spices scratched out on the back of the door to his kitchen. Today we still follow his formula for success, with real cooks breading and freshly preparing our delicious chicken by hand in more than 25,000 restaurants in over 145 countries and territories around the world.

Indians Planning to Spend More by Adopting the ‘New Normal with More Purpose’ - American Express Travel: 2022 Global Travel Trends Report

Indians Planning to Spend More by Adopting the ‘New Normal with More Purpose’ - American Express Travel: 2022 Global Travel Trends Report

• 93% of Indian respondents are planning to spend more or the same on travel in 2022 compared to a typical pre-pandemic year.

• 96% of Indian respondents like to shop and eat at local businesses while traveling to support the local community.

• Top motivators for traveling – relaxation, new experiences, and new destinations.

New Delhi, March 2022: With 93% of Indians planning to spend more or the same on travel in 2022 compared to a typical pre-pandemic year and 96% agreeing they like to eat and shop at local businesses to support the local economy, Indian travelers are looking to adopt the new normal with more purpose as per the American Express Travel: Global Travel Trends Report1,  The survey report, based on data from seven countries including the United States, Australia, India, Canada, Mexico, Japan, and the United Kingdom further reveals that the motivation to travel for 48% Indians is for discovering new experiences, 46% for relaxing and 45% for exploring new destinations. 

Overall, Indians think 2022 will be a better year for planning travel with most of the respondents saying travel will be less stressful this year than in 2021 and many are looking forward to regaining control over their trips in 2022 after feeling overwhelmed last year. The report also shows that like its counterparts, Indians are also traveling to see the people and places they love, celebrate important life events, embark on wish list trips, experience in-person events, and seek greater wellness and self-care. Highest amongst all the other surveyed countries, 91% of surveyed Indians agree they will book a dream vacation in 2022 which they normally would not have considered before the pandemic while 87% want to book a once-in-a-lifetime vacation in 2022. 

Talking about the travel trends in India, Manoj Adlakha, SVP and CEO, American Express Banking Corp., India said, “After two tough years, the travel sentiment amongst Indian travelers is upbeat where spending time with loved ones is a top priority. Our travel trends report shares that to make the most of the lost time, 94% of respondents agree they plan to travel more with family in 2022 than they did in 2021 while 89% shared that they are interested in multi-generational family trips than ever before.”

He further added, “With the resumption of all regular international flights and the upcoming summer holiday season, we are seeing a surge in travel bookings amongst our Cardmembers for both international and domestic travel. To make new memories, Indians are mostly booking vacations with their families and preferring experiences that support the local communities revive from the impact of the pandemic.”

Key insights from the American Express Travel: 2022 Global Travel Trends Report1 for the Indian respondents include:

1. Indians are ready to travel and spend more: 92% agree that they are willing to book a trip for 2022 even if they might have to cancel or modify it later. Nearly all surveyed Indians plan on taking a trip in 2022 with nearly a fourth saying they will take two vacations, and a fifth saying three vacations during the year. 94% of respondents plan to spend more on international travel in 2022 than they did in the previous year.

1. Impact and purpose-driven travel on the mind of Indian travelers: The majority agree they want to have a positive impact on the community they are visiting and want to travel to destinations where they can immerse themselves in the local culture. Traveling responsibly is of high importance for the respondents as 94% stated they would take a 'presentation' and 93% are more likely to book travel with a brand that is committed to improving its environmental impact, ranking highest than their global counterparts.

1. Dream destinations are becoming a reality: Thinking about 2022 travel, 69% of respondents agree they want to travel to their dream destination this year. Five in ten respondents shared they are willing to travel solo now to visit their dream destination. Asia is the number one choice Indians want to explore in 2022 when thinking of their dream destination, and within Asia, exploring different cities within India itself remained the preferred choice for 51% of respondents.

1. Multiple activities, in-person events, and luxury drive choice of vacations and destinations: 94% of respondents prefer to visit destinations that have access to more than one scene (e.g., beach, city, mountain, desert, etc.) while 91% are interested in cultural immersion and all-inclusive luxury travel resorts than before the pandemic. 89% of consumers held off on traveling for major entertainment events last year but have plans to return to these types of events this year.

As travel momentum continues to grow, American Express provides unique offers and benefits for its Cardmembers to make the most of their travel.

The full American Express Travel: 2022 Global Travel Trends Report can be found here.

1 Survey Methodology: This Amex Trendex online poll was conducted by Morning Consult between February 3- 11th, 2022 among a national sample of 2,000 US and 1,000 travelers in Australia, Canada, India, Japan, Mexico, the UK, and the US who have a household income of at least $70K and defined as adults who typically travel by air at least once a year. Results from each market’s survey have a margin of error of plus or minus 3 percentage points.

ABOUT AMERICAN EXPRESS

American Express is a globally integrated payments company, providing customers with access to products, insights, and experiences that enrich lives and build business success. Learn more at americanexpress.com and connect with us on facebook.com/americanexpress, instagram.com/americanexpress, linkedin.com/company/american-express, twitter.com/americanexpress, and youtube.com/americanexpress.

Novotel Hyderabad Convention Centre associates with Alliance Française to present Bonjour India 2022

Novotel Hyderabad Convention Centre associates with Alliance Française to present Bonjour India 2022

A Showcase of “French art, culture and science extravaganza”
Hyderabad: April 2022: Novotel Hyderabad Convention Centre in association with Alliance Francaise de Hyderabad present the first event under the national festival “Bonjour India 2022” a French art, culture, and science extravaganza, a gift from France to India on Our 75th year of Independence. The event was inaugurated by Mr. Jayesh Ranjan Principal Secretary of the Industries & Commerce (I&C) and Information Technology (IT) Departments of the Telangana Government & Mr. Emmanuel Lebrun-Damiens – Counsellor of Culture, Education and Science Embassy of France in India and Director of the French Institute in India along with Dr. Samuel Berthet, Director Alliance Française de Hyderabad & Mr. Manish Dayya, General Manager at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre.

As a part of the initiative, the hotel showcased the movie DÉLICIEUX, (DELICIOUS) to its guests at their beautiful lawns by the poolside. Delicious is the story of the first restaurant in France pre-revolution era. The Festival is presented by the French Embassy in India, and the network of Alliance Française to patronize French art and culture. The movie was well attended and people were seen having a great time.

As a part of Bonjour India, 2022 Alliance Française of Hyderabad will be hosting top-notch events in the City of Pearls for its beautiful citizens and the international diaspora from April to June 2022. The event was kick-started by showcasing a masterpiece from French Cinema DÉLICIEUX, (DELICIOUS).

 Speaking on the occasion Mr. Manish Dayya, General Manager at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “Novotel Hyderabad Convention Centre is extremely proud to be associated with Alliance Française for Bonjour India 2022. We are thrilled to host the masterpiece from French cinema which has showcased the pre-revolution era in France.  Novotel Hyderabad Convention Centre has always been promoting art and culture and this association is a reiteration of our commitment and belief in supporting French art, culture, and extravaganza.  The Alliance Francaise has done some great work in Hyderabad and has been instrumental in showcasing the French culture to people.” 

Experiential Learning Trip (Draught Beer)– Ministry of Beer – (The BEST Microbrewery in Delhi

Experiential Learning Trip (Draught Beer)– Ministry of Beer – (The BEST Microbrewery in Delhi

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology in collaboration with the Ministry of Beer, CP, New Delhi (FIRST MICROBREWERY OF DELHI) organized a pioneering effort to educate students of BCIHMCT, regarding the brewing of draught beer and its various nuances of manufacturing for the discerning and elite crowd of the National Capital of Delhi.

Incidentally, the ‘Times Food and Nightlife Awards’ have awarded the title of ‘The BEST Microbrewery in Delhi” to this mesmerizing place of beer connoisseurs.

Students of the Third year (BATCH 2019) attended the sessions on April 02 and April 04, 2022, in large numbers and gained from this experiential learning trip. A total of 45 students participated in the field trip.

To begin with, the students were warmly welcomed by Mr. Narpat, BREWMASTER, Ministry of Beer, (MOB). Mr. Narpat, introduced the students to the basic components of a beer-making process like malt, yeast, and hops and how these ingredients are incorporated in creating the best draught beers of the DELHI NCR.

Our students were pleasantly surprised by the capacity of manufacturing the draught beer by MOB, which can manufacture up to 500 liters in one round and they can complete two rounds every day.

Mr. Narpat educated the young crowd regarding the quality checks which are strictly adhered to while brewing beer every day. A Brew Card mentioning the sugar levels, water quality, and various quality checks is maintained for every batch of beer manufactured by the outlet.

The students curiously asked many questions to the brewmaster and he replied to each one with a lot of patience and examples to validate his point. Ministry of Beer (MOB), also offered draught beer samplers to students, so that they can differentiate between different types of beers and in their taste and textures.

The field trip was organized with the support of Mr. Sandeep Giroh, General Manager, Ministry of Beer. Our F&B faculty Mr. Vaibhav Verma and Mr. Nikhil Sharma, Assistant Professors, accompanied the students during the trip.

VRO Hospitality on an aggressive expansion drive with Café Noir Targets 15 new outlets including one in Dubai

VRO Hospitality on an aggressive expansion drive with Café Noir Targets 15 new outlets including one in Dubai 

• VRO plans to take Café Noir to Kochi, Chennai, and Kolkata

• VRO to take up 30,000 sqft for Café Noir’s expansion in India

New Delhi, April 2022: India’s fastest-growing hospitality chain VRO Hospitality is on an expansion drive with its iconic and popular French café brand Café Noir across the country. The Bengaluru headquartered group, which owns around 10 popular fine-dining brands and cloud kitchens, is on a mission to open 15 new outlets of Café Noir and venture into new markets like Kochi, Chennai, and Kolkata and create its first international imprint in Dubai. 

The six-month expansion drive will start from April 2022. With the expansion, VRO Hospitality will be increasing the number of Café Noir outlets to 21. Synonymous with French cuisine in Bengaluru, Café Noir’s first outlet came up in the city’s posh shopping destination UB City more than a decade ago. Café Noir currently boasts five outlets in Bengaluru and one in Mumbai, which was opened late last year. 

VRO’s expansion plan is in line with the group’s aim to position Café Noir as a pan-India niche French café chain. Out of the 15 planned new outlets, Kochi will have one, Chennai four, Kolkata four, and Bengaluru will have seven new outlets. Café Noir will also be VRO’s first venture outside India and it would be coming up at Jumeriah in Dubai. Overall, VRO Hospitality is planning to take 30,000 sqft on rent for Café Noir’s expansion across different markets in India and 10,000 sqft in Dubai. 

Commenting on the expansion plan, Dawn Thomas, CEO & Co-Founder, VRO Hospitality, said: “This year we are embarking on an exciting journey to take our iconic French café brand Café Noir to new markets, including an international destination. This is in line with our ambition of making VRO Hospitality a pan-India brand. Last year as a group we ventured out of Bengaluru for the first time by launching Café Noir in Mumbai in October 2021. Since then, the response has been fabulous. It has become a favorite spot for guests seeking a wholesome French cuisine and a relaxed dining experience. We would be extending our footprints in Kochi, Chennai, and Kolkata and in Dubai as we aggressively chase growth and profitability.”

An excited Sharath Rice, Director & Co-Founder, VRO Hospitality, said: “The expansion of Café Noir will allow us to offer a diverse set of food connoisseurs some of the best in French cuisines. Café Noir has already set a benchmark in the dining experience, and we will continue to do so in the new markets where we would be setting up our outlets.” 

Originally started by Frenchman Thierry Jasserand a decade ago in Bengaluru, Café Noir became legendary for its bakes, coffees & breakfast. However, in 2020, Thierry decided to return home, which is also when VRO Hospitality took over this quaint coffee place. The cafe also has a new culinary director, Daniel Koshy, who comes with nearly three decades of experience, and is a magician in terms of baking.

About VRO Hospitality

One of the fastest-growing hospitality companies based out of Bangalore, VRO Hospitality owns upscale bars and restaurants in the city. It currently operates 10 fine dining brands and cloud kitchens. Some of its popular brands include Badmaash Lounge, Hangover, Plan B, Nevermind, Cafe Noir, Taki Taki and Tycoons.

ABSOLUTE HOTEL SERVICES OPENS DOORS TO U BRANDED RESORT IN KARJAT MAHARASHTRA WITH THE OPENING OF U RIVERGATE KARJAT.

Mumbai, India  April 2022 – Absolute Hotel Services India is riding high with the opening of  U  Rivergate Karjat, the next go to destination for chillout, refreshing holiday. 

An effortless 2 hour fun drive leads to Karjat, popularly identified with trekking trails, green vegetation, nostalgic monsoons besides  home to historic forts, ancient temples and primeval caves. U Rivergate Karjat, part of U Hotels and Resorts, Thailand, is the newest, nicest phenomena to emerge, giving Mumbaikars’ the finest option to enjoy, have fun, unwind and relax.

Nestled in 60 acres , the property offers sheer indulgence with nature along with its defining silence, steady burble of a flowing river, chirping of birds and gently blowing winds. Long stretched boulevards, attractively manicured landscape, cosy private niches, and abundant lawns fully justify the magnitude of available space.

Guests can choose from a selection of 42 Cottage Styled Rooms, a mix which includes the Premium Rooms overlooking the River Pej. The other  amenities include, an All Day Dining Restaurant, Lounge Bar, Banquets, Lawns, Fitness Centre, Spa, Games Room, Kids Play Area, Adventure Zone including Kayaking.

Delighted Mr Sameer Dharkar, Managing Director, Absolute Hotel Services India says, “It is all and only about ‘YOU’ at U Rivergate Karjat. Through our brand pillars, the 3 R’s ‘Reach Out, Restore and Reconnect’, we emotionally bond with every guest, while our U choose programme individualises our services. The new normal is now getting centred around nature, health, stress-free and relaxation, we understand this shift and our thought process revolves around these expectations. Our U Brand is a revered identity within our Brand line, every engagement  is an experience and every experience is made special.”

Ingredient Ideology | Amusing Amaranth Delicacies By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Amusing Amaranth Delicacies

Amaranth is a highly nutritious leafy vegetable and grain as well which has been consumed by mankind for centuries all over the world. It is a gluten-free ancient grain that has been compared with rice due to its various qualities and offerings in the culinary world. The green leaf varieties are very popular in India while the Chinese prefer the amaranth with the red leaf varieties. Amaranth is an upright moderately tall, broad, leafed annual plant. It comes in a variety of sizes, shapes and colors as well. the leaves can be roundish or lance-shaped, light, dark green or even with a tinge of red in them.

While the youngish leaves have a milder flavor and a great to be getting tossed in summer salads, the matured leaves are better going into the pan or wok and getting cooked a bit like spinach. Amaranth leaves also called as chaulai in the desi terms are nutritionally similar to beetroot and spinach but with a little edge over them and said to be superior. They also contain three times more amount of calcium and three times more amount of vitamin B3 also called niacin as compared to spinach leaves. Amaranth seeds are also known as ramdana in India in the dried form is used in a number of ways in our kitchens and baked products from seeds, to flour and more.

Let us have a look at a few health benefits of Amaranth:

• It is a gluten free ingredient which makes it more versatile in adaptability and also high in calcium content for our body.

• It is considered to be a heart healthy food and also easy to be digested by our system.

• Amaranth is good for our eyes, hair and also a great source of protein in our diets and recipes.

• It is full of anti-oxidants and mineral contents and also plays an important role in maintaining healthy body weight.

• It is regarded as a great immunity-boosting ingredient and also reduces signs of aging.

• Amaranth reduces the risk of cardiovascular diseases, helps to prevent and control diabetes as well.

• Its consumption also helps to eliminate diarrhea, bloating, and cramping in our body.

Here are a few of my favourite ways with amaranth when it comes to cooking some easy and yummy recipes with this superfood ingredient:

Recipe-1] Dal Amaranth

Ingredients:

 Toor/ Arhar ki dal- 1 and a half cup

Amaranth leaves – 1 and a half cup

Garlic- 2-3 cloves, chopped

Ginger-1 tsp chopped

Green chilies-2-3 slit

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Onion-1 small chopped

Tomato-1 med chopped

Coriander powder-1 tsp

Oil-1 tsp

Ghee-1 tsp

Salt to taste

Sugar-1/2 tsp

Tamarind pulp-2-3 tsp

Method:

1. Clean, wash and soak the Toor dal for 20 mins.

2. heat oil and ghee add in the ingredients for the tadka one by one and allow them to crackle and splutter and then add in the onions, saute them to a light brown, add in chilies, tomatoes and cook for 1-2 mins.

3. Now add in the drained dal, cleaned and roughly cut amaranth leaves, salt to taste, coriander powder, sugar and 2-3 cups of water.

4. Allow to come to a boil, simmer and cook on a low flame for 20-25 mins, add water as needed. Allow dal to get soft.

5. Now add in the tamarind pulp for a little tart flavor and allow to simmer for another 3—4 mins.  the same recipe can be made using a pressure cooker as well and 3-4 whistles can be given to the same.

6. Serve the dal amaranth hot with phulkas, rotis, parathas, salad, and pickle/ raita.

Recipe-2] Amaranth ka Saag

Ingredients:

Amaranth greens-1 large bunch, cleaned

Spinach-1 medium bunch, cleaned

Dill leaves- ½ cup, cleaned

Methi leaves-1 cup, cleaned

Onion-2 med sized chopped

Tomatoes-2 med sized chopped

Green chilies- 3-4 no chopped

Ginger- 2 tsp chopped

Garlic- 2-3 tsp chopped

Cumin seeds-1 tsp

Coriander powder- 1 tsp

Besan-1 and a half tbsp.

Oil- 2 tsp

Ghee-1 tsp

Salt to taste

Water-1/2 cup

For the tempering:

Butter/ ghee-1 tbsp.

Garlic-1 tsp sliced

Red chili powder-1/2 tsp

Hing-1/4 tsp

Method:

1. Clean and thoroughly wash all the greens and keep aside, roughly cut them or tear them.

2. Using a pressure cooker or an open container add in all the greens, green chilies, ginger, garlic, 1 onion, tomatoes, salt and 1 cup water and cook/ pressure cook for a whistle or 5-7 mins.

3. Cool down, puree or using a hand blender grind to a coarse textured paste.

4. In a pan, heat oil and add in the rest of the chopped onion saute until light brown, add the puree of the greens and salt, coriander powder, cook for 2-3 mins.

5. Combine besan into the mixture and saute, and allow to cook on a low flame for 2-3 mins.

6. Now heat up butter/ ghee and prepare the tempering for the saag, once it is already add it into the saag and mix well, and serve hot with makki di roti, parathas, phulkas.

Recipe-3] Amaranth ki Subzi

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp sliced

Garlic-1 tsp chopped

Green chilies-2-3 tsp chopped

Hing-1/4 tsp

Dry red chilies- 2-3 slit

Amaranth leaves- 1 big bunch, cleaned and washed

Methi leaves-1/2 cup, cleaned

Coriander leaves-1 cup, cleaned

Spinach leaves- 1 bunch, cleaned

Tomato -1 cup chopped

Salt to taste

Turmeric powder- ¼ tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Assorted vegetables- peas/potatoes can also be added

Boiled lentils/ pulses may also be added.

Roasted crushed peanuts-2-3 tbsp.

Fresh coconut-3-4 tbsp. grated

Method:

1. Prepare all the greens, clean, wash and roughly cut them up.

2. Heat oil and ghee in a pan add in the ingredients for the tempering to start with, hing to ginger, garlic, chilies, add in cumin seeds, red chilies and saute for a few seconds.

3. Add in the onions cook them until light brown, add in the tomatoes, salt, and all powdered spices, add in the greens and veggies/lentils, etc as desired, and mix well.

4. Reduce the flame and allow to simmer as the green wilts up and gets cooked in the spices the aromas and flavors get developed. Adding a little water is fine as well in case the mixture gets too dry in the pan.

5.Cook for around 12-15 mins, check for seasonings and adjust accordingly. Finally add in the coconut and peanuts for the crunch effect and taste. Serve the subzi hot garnished with fried red chili/ ginger juliennes and enjoy it with rotis and a bowl of curd or raita/papad.

Recipe-4] AMARANTH ONION FRITTERS

Ingredients:

Amaranth seeds- 1 cup

Water-2 cups

Oil-1 tbsp. + for frying as needed

Garlic- 3-4 cloves chopped

Onion-1 med sized, chopped

Zucchini-1/2 cup finely chopped

Red capsicum-1/2 finely chopped

Aamchur powder-1/2 tsp

Chili powder-1/2 tsp

Coriander powder-1/2 tsp

Salt to taste

Garam masala powder-1/2 tsp

Black pepper powder-1/4 tsp

Lemon juice-1 tsp

Breadcrumbs-1/2 cup for binding/coating

Flour-2-3 tbsp. for binding/coating

Can also add mixed herbs/ chili flakes/ cheese as well.

To serve with:

Dips/ chutneys/ sauces of your choice.

Method:

1. Boil water in a pan, add in the amaranth seeds and stir well. bring to a boil, simmer for 20 mins. once it is done add salt and pepper and keep aside.

2. In a pan add oil saute the garlic and onion for a few seconds, add in the red capsicum and zucchini and stir fry for a few minutes. Now add in the powdered spices as per taste and turn off the flame, keep aside. Any choice of veggies like green peas, carrots, beetroot, sweet potato etc can also be added into the fritter mix for a more nutri-rich option.

3. Add this mixture to the cooked amaranth and also add some lime juice, mix well and apply oil on the hands and divide the mixture into 12-16 portions and shape them into fritters/ Tikki shapes.

4. Heat oil in a pan add oil and shallow fry the fritters to a nice golden brown color on both sides, use a medium flame to cook this. Serve these amaranth fritters with hung curd-mint and garlic dressing, or mayonnaise with chili and coriander.

Recipe- 5] FRUITY AMARANTH PUDDING

Ingredients:

Amaranth seeds-1 cup

Coconut milk- 3 cups

Coconut- grated-1/2 cup

Honey-1/4 cup

Salt-1/4 tsp

Cinnamon stick- 1 piece

Vanilla essence-1/2 tsp

Raisins-2-3 tbsp.

Cashews-2-3 tbsp.

Almond powder-1-2 tsp

Condensed milk-1/4 cup

Brown sugar- 2-3 tsp

Dates- 2-3 chopped

For the options of fresh fruits in the pudding:

Assorted berries- ¼ cup

Fresh kiwi- ½ cup

Banana-1-2 sliced

Mango-1/2 cup cubes

Method:

1. Using a thick bottomed pan, add in the coconut milk and cinnamon stick, simmer for 2-3 mins, add in the amaranth seeds, mix and stir well, cook for 6- 8 mins.

2. Add in the condensed milk, nuts, almond powder and simmer, continue stirring and allow the mixture to cook for 3-4 mins more.

3. Once the mixture starts to thicken up and the amaranth seeds get cooked, check for sweeteners as per taste, add dates and turn off the flame, add in the grated coconut.

4. Allow the pudding mix to come to room temperature, add in the vanilla essence, remove the cinnamon stick. Mix well and chill for 30 mins.

5. Using dessert cups/ dessert bowls, start setting the pudding, layer the pudding with fresh fruits, dry fruits, fruit crush etc can also be used.

6. Allow the dessert to now set and chill in the fridge for around 1-2 hours and serve it cold as a dessert. We can also add praline or crushed dry fruit chikki into the same recipe to add some crunch into the pudding as well. garnish with assorted fresh fruits and relish the sweet.

Recipe-6] AMARANTH PANCAKES

Ingredients:

Eggs-2 no

Amaranth flour- 1 and half cup

Milk-1 and ¼ cup

Melted butter- 3 tbsp.

Sugar-2-3 tsp powdered.

Salt-1/2 tsp

Baking powder-1 and a half tsp

Vanilla essence- ½ tsp

Options for plating the amaranth pancakes:

Melted butter

honey

Peanut butter

Nutella

Fresh cream

Chocolate sauce

Vegan fruit toppings/ sauces

Assorted fresh fruits:

Banana/ strawberries/ kiwi/ chickoo/ berries/ cherries

Assorted dry fruits:

Dates/ walnuts/ apricots/ almonds/ cashews etc.

Method:

1. In a bowl beat up the eggs until light and fluffy. Add in the milk and melted butter, add in vanilla essence.

2. Sieve the dry ingredients together and add this mixture into the egg, milk and butter mixture, mix well and allow to rest for 15-20 mins.

3. Using a non-stick pan for preparing the pancakes, grease the pan first, allow to heat up, spoon in the pancake batter into the pan and allow to set a little on one side for 1-2 mins, carefully turn the pancakes over on the other side and continue cooking on a low flame.

3. Once a golden brown color has been achieved on both sides, remove the amaranth pancakes and get ready for plating them.

4. Using the various options as listed above we can present these pancakes loaded with a number of goodies, colors, tastes and flavours topped, layered and garnished to perfection.

5. Enjoy these amaranth pancakes with a cup of coffee/ tea/milk shakes etc, these are a perfect choice to enjoy for a brunch as well.

Recipe-7] MUSHROOM AMARANTH CUPPA SOUP

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Amaranth leaves- 1 cup

Celery- 2 stalks, chopped

Mushrooms- 1 cup sliced

Green chilies- 1 tsp chopped

Salt to taste

Black pepper powder-1/4 tsp

Water/veg stock- 2-3 cups

Coconut milk-1 cup thick

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1-2 tsp grated

Peanut butter-1 -2 tsp

Coriander leaves- 2 tsp chopped

Method:

1. Prepare all the ingredients for the soup as listed.

2. Heat oil and butter in a pan, add in the garlic and onions and saute for a few seconds.

3. Add in the celery and chilies, mushrooms, amaranth leaves and saute for a few seconds. Add in the salt, pepper, herbs, chili flakes.

4. Now add in the veg stock/ water, boil, simmer for 4-5 mins. turn off the flame, cool and puree the soup.

5. Bring it back to a boil, simmer and add in the coconut milk, allow to cook for 2-3 mins, blend in the peanut butter, add in the coriander leaves and cheese and dish out the soup.

6. The soup can be garnished with a number of options from saute sliced mushrooms, golden fried onions, fresh micro-greens, caramelised garlic and fried red chilies etc. the soup can also be made using non-veg ingredients like chicken which can go along with mushrooms as an option.

SaffronStays Reaches A Milestone; Clocks In 200 Private Vacation Homes Across India

SaffronStays Reaches A Milestone; Clocks In 200 Private Vacation Homes Across India

~ 60 of these homes have been on-boarded in the last 4 months ~

Mumbai, 2022: SaffronStays, a 7-year-old trusted network of story-rich private vacation homes across the country, has achieved yet another milestone. Despite the uncertainties in the travel and hospitality industry owing to the pandemic, the company has reached a milestone count of 200 homes. Of these, 60 homes were added in the last four months (Oct ‘21 to Jan ‘22). This accounts for a 43% growth in 4 months alone.

From heritage homes to luxurious beachfront getaways, lakeside-riverside villas, homes with Grecian whites, and infinite valley view villas among several others, the brand has a collection of exclusive homes with a variety of experiences. Talking about the expansion, Devendra Parulekar, Founder, SaffronStays, says, "While 2020 was about surviving Covid-19, and 2021-22 was about deepening and focussing on a cluster approach in an independent market like Maharashtra, and constantly raising our service and quality standards, 2022-23 will be all about Pan India expansion, without compromising on the quality of experience that guests love us for. Our plan is to continue adding 15-20 homes a month in 16 chosen sectors across 7 Indian states.”

However, the award-winning brand’s growth is not just limited to quantitative progress. In the last two years, SaffronStays has also taken the time out to work on its quality. For instance, they have introduced the ‘House of Brands’ concept, which focuses on structuring the homes under three categories - SaffronStays, Signature & X Series. Along with this, they have introduced a simple management contract with transparent commercial arrangements, which offers a completely hassle-free renting experience to home owners where everything is managed by team SaffronStays. Simultaneously, they have also expanded their tech team to make all stakeholders’ experience digital-first - be it automation, design-led innovation, developing micro-products among other things. In keeping with each region, cook and home’s specialties, SaffronStays homes also have a personalised F&B experience where they curate special menus. The hospitality collective has also worked on growing its leadership and hired industry experts in different teams. 

Elaborating on the same, Vinay Chandavarkar, Chief Development Officer, SaffronStays, who joined the team in September 2021 shares, “Our recent pace of growth strongly indicates our stakeholders' confidence in us. As we continue to evolve in this fast-paced segment, we commit a hassle-free and commercially efficient management offering to our Home Owners, while at the same time, a unique experiential stay for our guests under our new 'House of Brands' approach.”

Launched by husband-wife duo Mr. Devendra and Ms. Tejas Parulekar, SaffronStays is now a preferred choice among families and groups who want to celebrate special occasions or head out of the city for a quick getaway. Post-COVID, many traditional resort-goers switched gears and have started recognising, acknowledging and consuming private vacation homes owing to the privacy, certainty and exclusivity it offers. With exponential growth in bookings - 65 pc over the last one year - it has progressed from simply being a homegrown hospitality player to one that’s making strong inroads in the fast-growing and evolving segment with their pioneering work.

Personal Effectiveness for Hospitality Professionals

Personal Effectiveness for Hospitality Professionals

By: Dr. Suhas Rao

In our flourishing and multidimensional hospitality industry which is highly competitive, we need to have the right skillsets that will help us understand and analyse the global trends and the constant challenges which need to be in sync with the demanding exalted expectations of our guests. Every employee in our industry needs to constantly polish ones’ Personal Effectiveness by sharpening the saw optimally & to understand our teams better.We can constantly have an endeavour to develop these to achieve our personal and professional goals.

This emphasises on the following Outcomes:

• Fine Tuning of our Professional Image

• Refining the Art of Communication 

• Creating A Lasting Impression

As Oprah Winfrey, the leading award-winning American Talk Show Host rightly puts it –

“The more You Praise and Celebrate Your Life,

                                  The more there is in Life to Celebrate.”

Personal Effectiveness in hospitality is very critical for leading to breakthrough success whether online ( these days) or even in face-to-face/offline/hybrid environments. 

Personal Effectiveness harps on a few things like:

• Clarity in Thoughts

• Proper Goal Setting

• Effective Use of Time 

• Inculcating Regular Learning

• Developing of Resilience

• Being Experiential

• Making It Happen

• Having A Positive Mindset

This is possible if we are emotionally and physically happy, enjoy what we do, and care and share with our guests, peers, teams, family members, and for that matter with whom we come in contact in the community and society.

To be successful In our professional and personal lives, We need to equip ourselves with some vital and must-have skills and competencies: 

• Communication with Others

• Practicing Empathy 

• Collaboration and Team Dynamics

• Critical Thinking

• Redefining of Leadership 

• Managing Self & others

• Being Analytical

• Decision Making & Problem Solving

• Understanding our Business 

This will help in Increasing Profitability, Enhancing Productivity Boosting Engagement & being Exponential at the Workplace. Change in Our Mindsets will help bring a Shift in Our Behaviour and Becoming More Positive in Approach, Reinforcing Our Learning and Validating Our Actions more so ever during these pandemic times.

Personal Effectiveness at our workplace demands -

• Visualizing what our Guests Really Want

• Connecting with our Value Systems

• Identifying with Priorities of meeting our guests needs

• Welcoming and Seeking Feedback from them

Exercise : (Check Your Personal Effectiveness Quotient (PEQ)- Let’s practice   a simple way in understanding how to enhance our Personal -Effectiveness by preparing and using a simple and pragmatic Individual Development Action Plan [IDAP]:

There is no right or wrong or any restrictions on the number of times for attempting and completing the above IDAP, which is an important technique for Self Development. We can be personally effective in different ways because each of us has different goals, values, and priorities which are best suited to us individually & in groups. 

All personally effective hospitality employees need to make optimum use of their resources and are skilled at achieving their set goals/targets.

Creating the WoW Factor is the hallmark for serving our guests and creating pure customer delight. This would help in repeated clientele, increase in goodwill, going the extra mile,& being very pragmatic in guest handling and giving phenomenal customer experiences.

Brief About Writer

Dr. SUHAS RAO

He is an Ln’D Architect | Academician | Content Developer | VILT Enabler with rich industry & academic experience having impacted employees of 50+ top brands with verifiable success in HRD, Customer Delight & Performance Optimization.

Balti Bhar Ke’, the 11-minute quick service, micro-culinary brand by Kebabs and Curries Company opens its first outlet in C-Scheme, Jaipur

‘Balti Bhar Ke’, the 11-minute quick service, micro-culinary brand by Kebabs and Curries Company opens its first outlet in C-Scheme, Jaipur

March 2022, Jaipur:  Balti Bhar Ke, as the name suggests means abundance, and as such, the brand delivers happiness and good food, in excess to its guests and patrons. Balti Bhar Ke, brings together five elements of Kebabs and Curries Company (KCCO) under one brand experience to give Jaipurites a new way of dining.

Guests can visit the bold, vibrant yellow dining space at Neelkanth Towers, near MGF Mall, C Scheme and be treated to the following,

1. 20 bestselling items of Kebabs and Curries Company

2. New delicious recipes like Keema Pao, Keema Baati, Makhanwala Tandoori chicken, Chicken Changezi, Desi Ghee Mutton Curry, Desi Ghee Chicken Curry, Khamiri Roti etc.

3. All items are available in half kilo, 1 kilo and 1.5 kilo smart packs, in user-friendly, jumbo packaging

4. Kebabs are available in party packs of 6, 12, 18 pieces

5. A super-quick 11-minute food out time from the KCCO kitchen.

This is the newest brand to be launched by Kebabs and Curries Company and is a combination of the Kebabs and Curries’ best business practices, customer insights and new smart brand design.

Tarun Behl, founder and Managing Director, KCCO India Pvt Ltd said “The pandemic has changed the eating habits of people.  Balti Bhar Ke gives our guests the best of KCCO menu and new recipes as well.”

Varun Behl, co-founder and Managing Director, KCCO India Pvt Ltd said “Balti Bhar Ke is a completely new concept that we have launched. Balti Bhar Ke is focused on group eating and family events. In short, happiness, Balti Bhar Ke, delivered by Kebabs and Curries Company”.  

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

KCCO India Pvt. Ltd currently has seven culinary brands under its ambit and its focus is on quality, consistency, hygiene and service across all its outlets. Apart from its restaurants, KCCO India Pvt. Ltd also operates in the space of upscale catering for groups and events. KCCO India Pvt Ltd currently has its presence in Jaipur, Ajmer, Kota, Udaipur with a total 16 number of restaurants and culinary outlets.

Appointment | Swaroop Pattanaik is appointed Front Office Manager at The Westin Mumbai Garden City

With his Hotel Management degree from the Institute of Technical Education and Research (ITER), Odisha, he will manage the smooth functioning of the front office while ensuring the highest guest satisfaction

The Westin Mumbai Garden City announced the appointment of Swaroop Pattanaik as the Front Office Manager. A seasoned hotelier, Pattanaik brings over 12 years of hospitality experience with various brands of Select, Premium and Luxury categories of Marriott International.

In his former role as the Front Office Manager at Sheraton Grand Pune, he was responsible for overseeing the front office operations, housekeeping, gym and spa. In the past, Pattanaik has been part of 5 pre-opening properties in 5 different cities across the brands Hyatt, Taj Hotels and Resorts and Marriott International.

With his Hotel Management degree from the Institute of Technical Education and Research (ITER), Odisha, Swaroop will manage the smooth functioning of the front office while ensuring the highest guest satisfaction. Since his appointment in December 2021, he has become an integral part of the team with his adeptness as a team player and exemplary managerial abilities.

Outside the workplace, Pattanaik is a bike enthusiast and enjoys riding on the streets of Mumbai and taking adventurous road trips to neighboring hill stations.

Appointment | Ashwini Kumar appointed Executive Chef of The Westin Pushkar Resort and Spa

Ashwini Kumar appointed Executive Chef of The Westin Pushkar Resort and Spa

The Westin Pushkar Resort and Spa has appointed Ashwini Kumar as its Executive Chef. With an extensive experience of over 16 years, he has in-depth understanding, knowledge, and exposure of global gastronomy trends, which will help in elevating the customer’s dining experiences at the luxury resort.

In his role, he will actively spearhead the kitchen department to ensure smooth operations in terms of crafting innovative menus, maintaining customer satisfaction, and monitoring the culinary team while maintaining the Westin brand quality. A seasoned professional in culinary operations along with an expertise in Indian and Western cuisines, Ashwini will be spearheading the exquisite food and beverage section of the resort.

Before joining The Westin Pushkar Resort and Spa, Ashwini was working with the Radisson, Kandla, Gandhidham, Gujarat as Executive Chef. He did his kitchen operational training from Hotel New Kenilworth, Kolkata and then joined Taj Bengal Kolkata as a supervisor in Food Production. He worked his way through the industry ladder and has been associated with prominent brands such as Hilton Hotel, New Delhi, Marriott Hotel Whitefield, Bengaluru and Hyatt Centric, Bengaluru. He has also worked with international brands in cities such as Almaty, Kazakhstan and Colombo, Sri Lanka.

He is a graduate in B.Sc. in Hospitality and Hotel Administration from Institute of Hotel Management Bhubaneswar. According to him, one of his most prideful moments in life was preparing an honorary meal for the then Prime Minister of India, Dr. Manmohan Singh during his visit to Kazakhstan.

Appointment | Jeronimo Allen Trindade joins Goa Marriott Resort and Spa as HR Director

He will employ his spectrum of expertise to administer recruitment, performance management, employee engagement, compensation and benefits, competency mapping, and industrial relations

Jeronimo Allen Trindade has been appointed as the Director of Human Resources at Goa Marriott Resort and Spa. He brings with him a rich experience of over 15 years with hospitality chains such as the Taj and Hilton and International experience from the United Arab Emirates as well. He also carries expertise in working with cross-functional teams in the domains of Business Excellence.

In his current stint with Goa Marriott Resort and Spa, Jeronimo is employing his spectrum of expertise to administer Recruitment, Performance Management, Employee Engagement, Compensation and Benefits, Competency Mapping, and Industrial Relations.

Jeronimo’s leadership skills, technical proficiency, and excellent understanding of brand ethos have served as the stepping stones for the growth in his career.

His story communicates the kind of executive he is and reflects the culture of the company he is associated with. At leisure, he loves to spend time with his daughter, is a bike riding enthusiast, and loves traveling.

TTF kicks off at the Chennai Trade Centre

TTF kicks off at the Chennai Trade Centre

CHENNAI: March 2022: TTF opened today at the Chennai Trade Centre, with the objective of boosting the revival of travel and tourism post-pandemic.

India has finally resumed international flights on March 27th, 20221, to restart normal overseas operations for airlines and airports. This decision just ahead of the summer season augurs well for the travel and tourism industry at large. According to DGCA reports, 60 airlines from 40 countries have been given permission to operate 1,783 frequencies to/from India during the summer schedule which will be effective from March 27 to October 29. It also reported that a total of 1,466 international departures per week have been approved for six Indian carriers for the summer schedule and they will operate to 43 destinations in 27 countries. A sharp rise in airline bookings leading to pre-Covid levels is anticipated in the coming months.

The government’s call to resume travel completely also means some relief for those involved in the travel trade - a business that was the worst hit due to Covid. It is also a moment of celebration for the end customers who have been waiting for the restrictions to be eased.

However, with major international destinations opening slowly, the complete resumption of international travel may still take some time. As per reports, meanwhile, domestic leisure travel is making a roaring comeback. TTF Chennai starts at a perfect time when the tourists are looking for their next vacation3. That is the reason the TTF series has adopted the theme ‘Restart, Rebuild and Rejuvenate Travel & Tourism Economy’.

Starting today, 100+ participants from 13 Indian states are exhibiting at the Chennai Trade Centre (Nandambakkam) at the Travel & Tourism Fair, TTF from 31 March to 2 April 2022.

TTF Chennai was inaugurated by Dr. M. Mathiventhan, Honourable Minister for Tourism, Government of Tamil Nadu. Dr. B. Chandra Mohan, IAS, Principal Secretary of Government Tourism and HRCE Department, Government of Tamil Nadu; Thiru. Sandeep Nanduri, IAS, Director Tourism Government of Tamil Nadu and Managing Director TTDC, and Mr. Mohamed Farouk, Regional Director (Additional Charge), India tourism Chennai, along with travel association heads and top-level delegates, graced the event with their presence.

Tamil Nadu is the Host State for the event and has extended its full support. Odisha, Kerala, Karnataka, and Gujarat are the Partner States, while Goa, Himachal Pradesh, Jammu & Kashmir, and Puducherry joined the show as the Feature States, alongside key private players from DMCs, hospitality sector, aviation and others.

India Tourism too has a key presence at the show, showcasing all their campaigns and programmes like Azaadi Ka Amrit Mahotsav, Dekho Apna Desh, Ek Bharat Shreshtha Bharat etc.

The show is reserved for travel trade visitors from today to half-day tomorrow, i.e. 1st April, from 11 am to 2 pm. The second half of tomorrow and the whole of the last day, i.e. 2nd April, will be open to all.

The travel trade is expected to revive and restart in large numbers, with new as well as existing partners. Eager travelers have shown up at the show to get the best deals and travel offers from all over India.

TTF is the oldest and biggest network of travel trade shows in the country, covering 9 cities annually. In addition to Chennai, it is organized in Mumbai, Delhi, Kolkata, Bengaluru, Hyderabad, Ahmedabad, Surat and Pune.

TTF has the active support of travel associations like TAAI, OTOAI, ADTOI, SIGTOA, TAFI, ETAA, IATO, KTS, IATTE, TOA, TOAT, TTAT, TAAC, ISFA, TTAA and TAAK.

Travel and Tour World, Musafir Media Hub, The Voice of Chandigarh, Tourism Mirror, Travel Correspondence, BOTT, Sihra News, Travel Techie, Travel Secrets, TravTour MICE, Travel Turtle, and T3FS have also come aboard as media partners for the show.

TTF in Chennai could not have had better timing, to give the much-required impetus to the travel and tourism industry in India.

Eclat Insights | Using If-Then Thinking For Service Design

I was going to write a catchy title like 'If you implement this insight, then you will have awesome service processes'. Then, I didn't.  

Instead, If you read this insight, then you will have found a simple yet powerful tool to make your processes and people response-able, nimble and fun!

If-Then plans (Gollwitzer 1999), where people commit themselves to doing a certain thing in a specific situation are commonly used in health psychology. These self-made plans capture pre-specified responses if a certain situation occurs. Deciding such things in advance reduces the demands you put on your willpower.

Why is it relevant to Hospitality & Service Industries

• Our SOPs are broken. They are too perfect, too linear. Everything in an SOP seems to happen in a very predetermined way. These are great for training, but not so much for the reality of work.

• Situational awareness and response to a guest query, request or action can be the difference between average and superlative service.

• Thinking about situations, enhances its cognitive accessibility, directing attention to the situation and making it easier to detect and respond to.

• Linking the situation to the intended behaviour creates a strong associative link which automates the initiation of the behaviour.

Examples

For A Check-In, a front desk team member sets the following If, Then behaviour intention:

• If a guest looks tired or sad, then I will ask him for a tea/coffee/drink.

• If a guest has a child with them, which was not mentioned on the reservation, then I will ask if they need an extra bed. If they need an extra bed, then I will ensure Housekeeping sets it up along with amenities - bath, water, kids specials.

Actionable Insights

How to do this?

First, explore the Ifs for your processes.

The Ifs are the situations you want to remind your teams about:

1. If the guest is looking around the restaurant frantically...

2. If the guest starts pacing or is agitated at check out..

3. If the guest is unable to make up their mind on what to order..

Then explore and list the Thens

Answer the question ‘what might we do in response to the Ifs?’, 

1. …Then I’ll immediately go over and ask if there is anything I can assist them with.

2. …Then I will ask the guest if they are in a hurry.

3. …Then I will let them know house specials or what the chef recommends.

Repeat this for as many Ifs as you like.

How To Make This Wow?

WOW, Idea 1 - Overcoming the obstacle:

Think of this as the next level for If, Then plans.

Example: A front desk associate may set up the following If, Then

• If, I am helping a guest at the front desk, Then, I will give them my full attention.

• If, while I am helping the guest and the phone rings, Then, I will ....

Creating a solution to that particular situation - of the phone ringing - is overcoming the obstacle. Possible options could be:

• let the phone ring

• let someone else answer the phone

• forward to call to another extension

Wow, Idea 2 - Do If, Then for multiple levels in the same situation.

Example

If the guest is unable to make up their mind on what to order..

…Then I will let them know house specials or what the chef recommends.

But If the guest does not like my suggestions, then I will....

Wow, Idea 3 - Do If, Then for your team members or Internal Processes.

If my team member looks sad, Then I will....

If my team does not meet the targets, Then I will....

Appointment | Absolute Hotel Services India appoints Kabir Mehra as General Manager of Eastin Easy Aishwarya Talegaon

An IHM-A graduate, he is a seasoned hospitality professional who has worked with the company for the past few years

Absolute Hotel Services (AHS) India has appointed Kabir Mehra as the General Manager of Eastin Easy Aishwarya Talegaon. An IHM-A graduate, he is a seasoned hospitality professional who has worked with the company for the past few years. This includes helming critical managerial positions at key properties like Eastin Residences, Vadodara, Eastin Easy Vita, and now Eastin Easy Aishwarya Talegaon.

Kabir has an enriching experience including Hotel pre-opening and has grown in every position throughout his career. A hands-on General Manager, he is involved in every aspect of the hotel operations, be it sales, marketing or revenue. His sharp acumen and understanding of the systems and processes, have led to his latest promotion.

“As an international hotel management company, our brand ethos is to nurture internal talent, provide them training and elevate them from their current position of bigger roles and responsibilities within the organization. AHS, as a group is expanding and seeks to have candidates who have a deeper understanding of the stringent procedures and the confidence to lead the teams,” stated Shalil Suvarna, Vice President, Operations and Pre-Opening, AHS.

Appointment | Double Tree by Hilton Pune-Chinchwad appoints Ashwarya Varma as Marketing and Communication Manager

She will elevate the brand’s positioning, drive engagement and raise revenue levels through innovative marketing campaigns and PR activities

DoubleTree by Hilton Pune-Chinchwad has announced the appointment of Ashwarya Varma as the Marketing and Communications Manager. She shows immense credibility and promises to shoulder responsibilities in order to carry out all marketing and PR driven activities. Bringing on table years of experience she is all set to elevate the brand’s positioning, driving engagement and raise the revenue levels through innovative marketing campaigns and PR activities.

Ashwarya has nearly six years of professional work experience and prior to joining DoubleTree by Hilton Pune-Chinchwad, her last stint was with a PR agency- Adfactors PR where she was responsible for carrying out all key communication and PR activities for several major brands.

Ashwarya holds a PGD in Media and Communication as well as a BBA in Media and Communication from Whistling Woods International, Mumbai. Commenting on her appointment, Ashwarya said “I am truly elated and excited to be a part of the team at DoubleTree by Hilton Pune-Chinchwad and I look forward to forming strong connections with my associates, great repertoire with guests and lasting binds with the media fraternity. It is an honor to receive this opportunity and will strive hard to deliver my best in raising the hotel’s status to higher levels”.

Appointment | Sahara Star appoints Piyush Sinha as its new Chief Engineer

He will oversee all aspects of the engineering department ensuring better efficiency in product, time, and finance

Sahara Star Mumbai has appointed Piyush Sinha as its new Chief Engineer. Piyush Sinha will oversee all aspects of the Engineering department ensuring better efficiency in product, time, and finance. He will be implementing best business practices to achieve organizational goals and reduce the carbon footprint of the property for contributing to a safer environment.

His qualifications include specialization in B. Tech with an executive MBA degree in Project and Operations Management from IIT Ghaziabad. Piyush Sinha brings along a decade of comprehensive knowledge and understanding of mechanical, electrical, plumbing, and fire safety operations with a first-rate pre-opening experience of several luxury Marriott properties. Prior to joining Sahara Star, Piyush was associated with the Ritz Carlton Pune and has spent a considerable period working with several iconic Marriott Properties PAN India.

Appointment | Kumar Videsh is Operations Manager of Four A Lords Resort, Jammu

He has over 13 years of experience in leading the banqueting, food and beverage, room service, and ODCs

Kumar Videsh has joined Four A Lords Resort, Jammu as Operations Manager. He has over 13 years of experience in leading the banqueting, food and beverage, room service, and ODCs.

The 35-year young Kumar has a Diploma in Hotel Management and catering technology. He spent the initial days of his career at Four Points Vashi, Mumbai as food and beverage Associate and later joined Radisson Kandla, Gandhidham as Team Leader before shifting to Westin Pune, Koregaon Park as food and beverage Executive.

Kumar then moved to Fern Hotel, Ahmedabad as banquet manager, Hotel Clarks Avadh, Lucknow as food and beverage Manager, Fern Hotel, Jaipur as food and beverage Manager, Binori Hotels Ahmedabad as food and beverage Manager. He was also associated with Lithosphere by Upper Crust, Ahmedabad as Operations Manager. He signed off his innings at Nexus Lords Club, Gandhidham and rejoined FALRJ as Unit Head.

Appointment | Conrad Bengaluru appoints Dhinakaran Kuppusamy as HR Director

Having started his professional journey in 1992 with ITC Hotels Park Sheraton and Towers, Chennai, his previous assignment was with the InterContinental Abu Dhabi as the Head of Human Resources

Dhinakaran Kuppusamy has joined Conrad Bengaluru as the Director of Human Resources. He is a seasoned veteran in Hotel Operations and Human Resources, with over 29 years of experience.

Having started his professional journey in 1992 with ITC Hotels Park Sheraton and Towers, Chennai, his previous assignment was with InterContinental Abu Dhabi as the Head of Human Resources. Dhinakaran’s body of work also includes a successful tenure with The Zuri Whitefield Bengaluru, Crowne Plaza Bengaluru Electronics City, InterContinental Hotels Group – Area Director of Human Resources – South India, Crowne Plaza Dubai, Millennium Place Dubai as a Cluster DHR.

Having pursued his MBA in HR from Bharathiar University, Dhinakaran comes with a wide spectrum of knowledge pertaining to the industry. Hence, his new role at Conrad Bengaluru would primarily focus on various areas such as employee well-being, resourcing, talent development, supporting and encouraging excellence in customer service.

On his appointment, Dhinakaran said, “Embarking on a professional journey with Conrad Bengaluru, I am delighted to be a part of Hilton hotels. I am looking forward to developing new and effective strategies and capabilities that further enhance the overall growth of Conrad Bengaluru’s culture and vision.