Ingredient Ideology | ASSAMESE CULINARY DELIGHTS By: Dr. Kaviraj Khialani- Celebrity Master Chef.

ASSAMESE CULINARY DELIGHTS 

The name Assam is derived from the word asama, meaning “peerless” in the now extinct Ahom language. The neighbouring states of Arunachal Pradesh, Nagaland, Mizoram, and Meghalaya were once part of Assam. The capital, formerly Shillong (now the capital of Meghalaya), was shifted to Dispur, a suburb of Guwahati, in 1972. Assamese cuisine is the regional food of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour fermentation and drying as forms of preservation and those from the plains that provide fresh vegetables and an abundance of fish and meat. 

Both are centred on the main ingredient being rice. Rice is the staple diet and the common people of Assam eat it every day. Along with rice, fish curry is very common. Other dishes include those made of lentils, vegetables, meat and some sweet dishes. The people of Assam prefer to eat non - spicy foods.

Assamese are mostly non-vegetarian, and their staple diet is rice. Fish, chicken, duck and pigeon and pork are widely eaten and quite popular. Fish curry is another favourite which is prepared as a sour dish called Machor tenga. Assamese cuisine is known to be very light and rightly deserves the tag 'comfort food' for various reasons. It's also very healthy and not bland in taste. Healthy Veg/Non-veg Assamese Food: Assam is blessed with the mighty Brahmaputra which means the soil is rich with nutrients. Lifestyle. Although in general Brahmins observe all the customary rituals, they appear usually less rigid in some of their traditional lifestyle choices, such as they may eat meat, fish, unlike their counterparts in North India. With the 'Tropical Monsoon Rainforest Climate', Assam is a temperate region and experiences heavy rainfall and humidity.

Like Southern Indian cuisine, Assamese cuisine is mostly rice-based and incorporates fresh vegetables and meat. But the dishes in Assam also include things rarely seen in other parts of the country, including river fish, duck, and pigeon. Pitha is one of the most popular street side dishes found in Assam. It is made of rice flour and can be made in a sweet as well as savoury preparation. It uses a batter of rice and is filled with a filling of either cabbage, radish, jaggery, coconut. Major Fruit crops of the state – Banana, Pine apple, papaya, Assam lemon, Orange, Guava, Litchi, Jack fruit and Mango. 

Some more beneficial information about foods from Assam :

This cuisine is characterized by very little use of spices, little cooking over fire and strong flavours due mainly to the use of endemic exotic fruits and vegetables that are either fresh, dried or fermented. Fish is widely used, and birds like duck, pigeon, squab, etc. are very popular, which are often paired with a main vegetable or ingredient. Preparations are rarely elaborate. (The practice of bhuna, the gentle frying of spices before the addition of the main ingredients so common in Indian cooking, is absent in the cuisine of Assam) The preferred oil for cooking is the pungent mustard 

A traditional meal in Assam begins with a khaar, a class of dishes named after the main ingredient. Another very common dish is tenga, a sour dish. Traditionally, both khar and tenga are not eaten together in the same meal. The food is usually served in bell metal utensils made by an indigenous community called Mariya. The belief is that when food and water is served in such utensils it’s good for health and boost up immunity. Tamul (betel nut, generally raw) and paan generally concludes the meal.

Though still obscure, this cuisine has seen wider notice in recent times. The discovery of this cuisine in the popular media continues, with the presenters yet to settle on the language and the specific distinctiveness to describe it.  Besides rice, the next most important ingredient is fish, harvested from the many rivers, ponds and lakes in the region. The extremely wet climate and the large numbers of water bodies has ensured that large varieties of fresh water fish are available in abundance in the valley. It is a staple item in the Assamese palate. There is no traditional ethnic community in Assam that does not eat fish. Most traditional rural households have their own ponds for pisciculture. The most common way of eating fish in traditional Assamese homes is by preparing a stew with herbs, vegetables, and greens as per preference and availability. Fish is also prepared by roasting or char-grilling. A favourite is a small fish roasted in banana leaves. Hukoti is a special fish dish prepared from dried small fish like (puthi maas) pounded with arum stem and dried and stored in bamboo tubes. Variations of this exist among the ethnic communities of northeast India in general and Assam in particular.

Assamese also consume meat, The Assamese meat and fish dishes are characterized by a low amount of spices and oil, higher quantity of ginger, noroxinghow paat (curry leaves), Khorisa (fermented bamboo shoot) and lemon juice, and differ completely in taste from the dishes of neighbouring Bengal and are quite similar to the cuisines of nearby South-East Asian and East Asian countries. Chicken, Venison, Squab, Mutton, Duck and Pork is very popular among the indigenous ethnic Assamese communities.

The basic cooking methods include cooking, shallow and deep frying. Onla, of the Bodos, is made with ground rice and special herbs and constitutes a complete meal in itself. Other meats include squab, duck, chicken, goat meat, venison, and turtle although venison and turtle meat are legally prohibited. The combination of duck/white gourd and squab/papaya or banana flower is very popular. Meat is generally stewed using limited spices as well as a choice of herbs and vegetables. Most communities of Assam are entomophagous. Various indigenous ethnic groups of certain areas partake of the silkworm, water bugs, grasshoppers, and other insects. Insects are fried or cooked or roasted in leaves and then prepared according to the timing of the meal. The red ant egg is considered a delicacy during the Rongali Bihu festival.

Spices are also a very important part of Assamese cooking, Among spices there are ginger, garlic, onion, cumin seed, black cumin, black pepper, chilli, turmeric, corianderseed, cinnamon, cardamom, clove, fenugreek seed, white mustard seed, aniseed, Malabar leaf etc. An Assamese meal is incomplete without green chilies, many varieties of which are available in the region. Pura refers to various forms of grilled and roasted food. Vegetables, meat and fish are often served in this form. Aalu benzene pura Pitika, pura maas Pitika (mashed grilled fish), pura mankho etc. are a few of the popular dishes. 

Cooking with fish is popular, the Noroxinghow masor jul is another authentic dish from Assam. The fishes are cooked in a light gravy of curry leaves which is a common aromatic herb used in southern and some northern parts of India. The curry leaves are also known as noroxinghow paat in Assamese. The fish preparations in Assam emphasize on retaining the natural flavours of the fish, and hence, few spices are used. The khar is a signature class of preparations made with a key ingredient, also called khar. 

The traditional ingredient is made by filtering water through the ashes of the sun-dried skin of a few varieties of banana, which is then called kola khar (The name derived from the local term for banana, "khol" or "kola.") A traditional meal invariably begins with a khar dish, which can be prepared with raw papaya, mustard leaves, vegetables, pulses, fish or any other main ingredient.

Assam is famous for the bhut jolokia or ghost pepper, which was recognized as the hottest chili in the world. Panch-furan (mixture of 5 spices) is used for adding flavour to Dals, which was not earlier eaten by indigenous people of Assam but now slowly due to external influences Dal is also eaten with their own traditional style of cooking it. Pickles are made of mango, indian gooseberry, hog plum, Indian olive, Tamarind, star fruit, mangos teen, radish, carrot, elephant apple, Indian jujube, chili, lime, garlic, etc. Pani tenga and kharoli are signature Assamese pickles made from ground mustard seeds. 

Cooking with greens- The environs of Assam are rich in vegetation, and green leafy vegetables, called Xaak, are an important part of the cuisine. Some of them are grown while others like the dhakai (fern) grows wild. There is a bewildering variety that is eaten and according to custom, one has to have 101 different Xaak (greens) during Rongali Bihu. Herbs, greens, and vegetables are commonly eaten by simply cooking in water and salt, lightly frying, as a thick soup or by adding to varieties of lentils. They are also prepared in combination with fish, meat and eggs.

Besides various other dishes, Jolpan (snacks) in Assamese is what is breakfast although it is not always served as breakfast in Assamese cuisine. They are eaten as light meals between main meals and widely served during Bihu, weddings, Assamese shraadhs or any other kind of special occasions and gatherings. Some types of jolpan are Bora saul (varieties of sticky rice) eaten in combination with hot milk, curd, jaggery, yogurt or seasonal ripe fruits. These are probably some of the earliest forms of "cereals". Assamese people have been eating them mainly as breakfast for many centuries.

 Pitha (rice cake) is a special class of rice preparation generally made only on occasions like Bihu in Assam. Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate tea of course is an indispensable part of Assamese cuisine. It is served in form of Black tea, Milk tea, Herbal Tea, Spiced tea, Green Tea, Lemon tea (adding lemon juice to black tea), etc. Most of the Assamese people like to drink laal saah (red tea). Liquor is an integral part of linguistically and culturally diverse communities in Assamese society. Rice is a primary ingredient for the many rice beers.

Here are a few easy to make Assamese Recipes for our readers to try:

Recipe-1] BAANHGAJOR LAGOT KUKURA 

[CHICKEN WITH BAMBOO SHOOTS]

Ingredients:

Chicken curry cuts- 750 gms with bones/ skin optional

For the marination:

Oil- 2-3 tbsp./ mustard oil- 2-3 tbsp.

Salt to taste

Turmeric powder-1/2 tsp

Ginger paste- 2 tsp

For the curry:

Bamboo shoots- 1 cup, cut into 2 inch pieces

Oil/ mustard oil- 3-4 tbsp.

Green chilies- 4-5 no slit

Cumin powder-1 tsp

Coriander powder-2 tsp

Onion- 2 small, sliced

Garlic paste-1 tsp

Salt to taste

Red chili powder-2 tsp

Water as needed for cooking

Assortment of flavours as an option:

Tomatoes- 2 medium sized, chopped

Or tamarind pulp-1/4 cup with ½ tsp sugar

Coriander leaves- 2-3 tbsp. chopped

Steamed white rice/ boiled rice.

As an option- add potato cubes with chicken.

Method:

1. Prepare all the ingredients for the chicken and bamboo shoot recipe.

2. Clean, wash and prepare the chicken pieces and apply the marination on the chicken pieces and rub it well all over and keep it covered in a cool place/ refrigerate it for 20-30 mins.

3. Once the chicken is well marinated, heat some mustard oil in a pan to nice smoky point, add in the onions, chilies and ginger-garlic paste and saute it all for a few minutes. Add little water as needed to prevent burning.

4. Once the onions are lightly browned, add in the chicken pieces into the pan and saute well add in all the remaining spices and salt to taste and bhunao for a couple of minutes, add some water and allow to simmer and cook, if using tomatoes then we can add them at this stage and saute, add water, simmer and cook.

5. Add in the tinned/ canned bamboo shoot pieces into the chicken and simmer for 4-5 mins, add in coriander leaves and adjust the salt and texture of the gravy as needed to enjoy it with rice, serve hot.

Recipe-2] MASOOR TENGA- TANGY FISH CURRY

[assamese style fish curry]

Ingredients:

Fish of your choice/Rohu fish/ Cartla fish/ surmai etc- 750 gms, sliced

For the marination:

Mustard oil- 3-4 tbsp.

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1 tsp

Lime juice-2-3 tbsp.

Ginger-garlic paste-1 tsp

For the curry:

Mustard oil- 2-3 tbsp.

Ginger-1 tsp paste

Garlic-1 tsp paste

Onions- 1 small chopped

Salt to taste

Turmeric powder-1/4 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Water as needed

Tomatoes- 1 cup chopped/puree

Coriander leaves- 2 tbsp. chopped

Ridge gourd- 1 cup chopped

Green chilies- 2-3 slit

Tamarind pulp- 2-3 tsp

Lime juice-2-3 tsp

Fenugreek seeds/ methi seeds-1/2 tsp

Method:

1. Prepare all the ingredients for the fish curry recipe and keep it ready.

2.Clean, wash and prepare the fish pieces for the marination, apply it well on the fish and keep it refrigerated for 20 mins.

3. To start cooking, heat oil in a pan, add in the marinated fish pieces and shallow fry them for a couple of mins and remove, keep aside.

4. In the same pan, add in the fenugreek seeds, onions, ginger- garlic- chilies, saute well, add in the ridge gourd and saute, add in salt and all other spices and tomatoes, cook the masala well for 8-10 mins, add a little water.

5. Once the gravy is simmering, add in the shallow fried fish pieces, and allow them to steep in the curry for 4-5 mins, check for salt and adjust, add in tamarind pulp/ lime juice, fresh coriander leaves and serve hot with steamed rice/ white rice.

Recipe- 3] XAAK ARU BHAJI

[ greens with assorted vegetables]

Ingredients:

Greens/ ferns/ Xaak- 300 gms

Mustard oil- 3-4 tbsp.

Onion- 1 med sized sliced

Potato- 2 med sized chopped

Garlic- 6-8 cloves, chopped

Salt to taste

Turmeric powder- ½ tsp

Cumin seeds-1 tsp

Pachphuran mix- 1 and a half tsp

Ginger- 1 tsp chopped

Green chilies- 3-4 slit

Lime juice-2 tsp

Dry red chilies-1-2 no may be used

Options for veg- Bottlegourd/ sweet potato/ yam can be used.

Method:

1. Prepare all the ingredients for the easy to make greens with local vegetables.

2. Clean, wash and soak the Xaak/ greens/ ferns in water for 10-12 mins, refresh them, roughly cut them into 1-2 inch pieces.

3. Heat up a kadai, add in the mustard oil and smoke it up, turn off the flame, add in the cumin, Pachphuran mix, onions, green chilies and saute for a few seconds.

4. Add in little water, turn on the flame, add in the ginger, garlic and saute it for a few seconds, add in the onions and potatoes and mix.

5. Now add in some salt, powdered spices as per taste and little water and allow veggies to cook for a few mins, add in the greens, mix well and continue cooking on a low flame for 12-15 mins.

6. Check for salt in the Xaak and adjust it accordingly, this is a side dish and should be moist and not very watery, add a little lime juice towards the end and mix, serve it hot with rotis etc.

Recipe-4] OU TENGA [ ELEPHANT APPLE PICKLE/ CHUTNEY]

Ingredients:

 elephant apple- 2-3 no, cut/slice

 jaggery- ¾ cup, grated

 sugar- ½ cup

cumin seeds- 1 tsp

 red chilli powder-1 tsp

 bay leaf- 1-2 no

 dry red chilies- 2-3 small, slit

 cups of water-1 and a half cup

 vegetable oil- 1-2 tbsp.

 broken cashews- 2-3 tsp

 raisins- 2 tsp

 walnuts- 50 gms

salt-1/2 tsp

Method:

1. Remove the petals of elephant apple. Clean the edible soft petals under running water.

2. In a pressure cooker take the elephant apple pieces. Add 2 cups of water. Close the lid. In high heat cook for 3-4 whistles.

3. Remove from heat. Let the cooker open itself.

4.In a pan, heat oil. Add dry chillies, bay leaf and cumin seeds. When crackling, pour everything from the cooker.

5. Add sugar and jaggery. Cook until sugar and jaggery melts. Add red chilli powder, Add raisins, cashew nuts and dates. (optional)

6.Stir consistently until great amount of water gradually evaporates and until the chutney thickens, Remove from heat. Let it cool.

7. Elephant apple chutney is ready to serve. You can store it in glass container in your refrigerator and use it for 3-4 days. It is best enjoyed with meals as it adds a nice tartness to the meal too.

Recipe-5] ALOO PITIKA [MASHED POTATO IN MUSTARD OIL]

Ingredients:

Potatoes- 3-4 medium sized, peeled and cut 1 x 2

Mustard oil- 2-3 tbsp.

Sliced onion- 1 medium sized

Salt to taste

Green chilies- 3-4 chopped

Coriander leaves- 2-3 tbsp. chopped

Method:

1. Set the potatoes to boil. I used a pressure cooker and cooked till 3 whistles so the potatoes became soft and fully cooked. The timings above are based on the same.

2. Meanwhile prepare the other ingredients, slice/chop the chilies, onions small pieces or fine chopped, and also finely chop the coriander leaves.

3.When the cooker is ready to open, peel the potatoes and then mash them as you would for chokha. Check that there are no chunks of un-mashed potato.

4. Add in the salt, chilli, chopped onions and mustard oil. Mix it all well. Either mix in the coriander leaves or use them as garnish. Serve with rice and dhal or with roti, this one goes well with almost anything on the plate.

5. At times, I do the same recipe by giving it a tempering of Pachphuran- mix of five spices or even some cumin and mustard seeds with green chilies go well as a tadka to the mashed aloo.

Recipe-6] ASSAMESE PITHA [ HOME-MADE SWEET]

Ingredients:

Rice flour- 2 cups

Maida- 2-3 tsp

Salt- ¼ tsp

Baking powder-1/2 tsp

Fennel seeds/ saunf- 1 tsp

Jaggery- ¾ cup, melted

Water as needed

Oil to deep fry the Pitha

Assorted chopped nuts to garnish- as needed

Method:

1. Prepare all the ingredients as listed above for the home-made fried sweet dish.

2. We can modify the recipe a little as per taste for instance if we wish to use a little green cardamom powder/ crushed black pepper in combination with fennel seeds it can also be done.

3.Using water at room temperature, prepare a nice thick batter like mixture, add water little at a time not to make it very watery.

4.Heat up oil/ ghee in a kadai or frying pan and once it is well heated we can start the frying process, drop in portions of the prepared batter like thick mixture into the medium hot oil and fry the Pitha well on all sides, it will take a couple of minutes to get cooked.

5.Once a nice golden brown color has been achieved after frying the Pitha we can remove them from the oil, drain excess oil on a kitchen paper/towel or tissue, dust them with a little powdered sugar, cinnamon powder/ castor sugar and green cardamom powder etc and serve with a cuppa chai!

New Launch | Keventers launches its first café at Zirakpur, Punjab

It marks a shift in the brand's retail strategy as it moves from the conventional take-away and QSR formats to enter a larger dining space

The iconic 97-year-old brand, Keventers has announced the opening of the first ever, ‘Keventers Café’ at Zirakpur, Mohali district, Punjab. This Keventers Café is an experience zone, where customers can dine in and enjoy the Keventers milkshakes, cold coffees with light bites. The Keventers Café has an exceptional ambiance to cater to visitors across a varied demographic, from families, to millennials and Gen Z with the right balance of Vintage-Modern and Retro aesthetics.

The Keventers Café marks a shift in the brand’s retail strategy as it moves from the conventional take-away and QSR formats to enter a larger dining space. This is a part of the brand’s shift to create more engaging consumer experiences with rising market demand. The experiential café offers its patrons a fun experience with a menu that offers all the iconic Keventers milkshakes, desserts, ice creams, newly launched cold coffees, as well as a brand new food menu which offers a variety of munchies and yummy vegetarian dishes like Aloo Samosa, Hot Jalapeno Nachos, Peri Peri Fries, Toasties, Hot stir-fried Maggi, and also serves non vegetarian items like Butter Chicken Samosa, Sandwiches and Wraps.

The patrons can sit with their friends and families and enjoy board games like Scrabble, Plot 4, Jenga, Chess, Ludo, Tumbling Monkeys, keeping them entertained as they wait for their food and coffee order. Free unlimited wi-fi has also been provided at the store so that the customers have an option to work from there while enjoying their coffee.

Spread across an area of 911 sq ft.​,​the ambience of the café is light, bright, and pastel in the shade which brings out the upbeat, happy, and lively vibes. The layout is clean and functional, designed keeping in mind groups of people who can celebrate birthdays, working professionals to attend hectic meetings with their favorite cold coffees and for couples who ​want to​ feel nostalgic with the taste that made history.

Speaking about the new launch of Keventers first café in India, Agastya Dalmia, Founder and CEO, Keventers said, “Keventers has had a high​​ growth trajectory in the past years, allowing it to grow from a pan-India brand to a multi-national brand. The Keventers Café is a step in the right direction for us as we wanted to set up a more experiential offering for our loyal customers.  The space and ‘To-Eat’ menu have been designed to  provide an environment for customers to relax, work, use the free Wi-Fi and charge points on every table, eat and drink great food, hang-out with friends and capture fun Instagrammable memories. Zirakpur is one of the fastest developing places in the Tri-City area of Chandigarh-Panchkula and we are confident of it being well received here.”

Appointment | JW Marriott Kolkata appoints Tej – B Saru as Chef De Cuisine- Asian- Vintage Asia

His responsibilities include inculcating novel trends in and around the country and offering the best and most innovative food offerings to the patrons

Tej – B Saru has been appointed as the Chef De Cuisine – Asian – Vintage Asia at JW Marriott Kolkata. In his current role, he has joined as the Oriental Specialty Chef of Vintage Asia at JW Marriott Kolkata. His responsibilities include inculcating novel trends in and around the country and offering the best and most innovative food offerings to the patrons.

Chef Tej, a master chef with extensive experience in cooking and curating the ideal dining experience for guests, will be responsible for ensuring the smooth and safe operation of the Vintage Asia kitchen operations, developing and tailoring menus to suit the guests’ and the hotel’s needs, and ensuring that all health, safety, service standards are met. 

With over two decades of culinary experience, Nepal-born Chef Tej – B Saru brings innovative energy to JW Marriott Kolkata’s diverse culinary scene. Chef Tej’s strong understanding of all aspects of hotel management, exceptional leadership qualities, excellent problem-solving and critical thinking abilities, and ability to analyze budgets for hotel departments and restaurants have all been stepping stones to his exponential success.

Appointment | Chef Daniele appointed Chef De Cuisine at Tre-Forni, Park Hyatt Hyderabad

Park Hyatt Hyderabad is pleased to announce the appointment of Daniele Macioce as chef de cuisine at their award winning Italian restaurant, Tre Forni .

Daniele Macioce was born in 1983 in Northern Italy and raised in Cremona, Southern Lombardy. Growing up, Daniele spent most of his days in his mother’s kitchen whose repertoire included plenty of authentic recipes and cooking secrets of Lombardy. He discovered his Italian heritage and matured an interest in the Italian kitchen. As his passion for culinary arts grew, he proceeded to pursue his dream and put into practice what he learned, adding to it a touch of modernity in terms of technique and style.

This culminated in a degree from Centro Formazione Professionale Alberghiero Ponte Di Legno, Brescia. Since then, Daniele worked as a Chef in Lombardy for 10 years in several regional restaurants and later, on cruise ships and internationally at several restaurants in Egypt, Cyprus, China, and India.

During his 5 years in India, with the Park Hyatt Hyderabad, he received 3 times in a row, an award for the best Italian signature Restaurant “Tre Forni”.

With his cultural knowledge and experience in international, Italian, and in particular, the Lombard cuisine Daniele was the ideal candidate for the Chef de Cuisine position for the Lombard at the Grand Hyatt Amman in Jordan. Cooking is a passion and inspiration for Daniele. Creating new sophisticated dining concepts and keeping an eye on the heritage of authentic traditional recipes can go very well hand in hand. The preparation of Buton de Paias, Ossobuco Alla Milanese, Risotto a la Monzese, Pizzoccheri, Sbrisolona, and Cassoeula, among many others, with a personal touch by the Chef, will be appreciated by those searching for tradition and authenticity.

Appointment | Novotel Pune welcomes Tarique Herekar as Food and Beverage Manager

He plans to invest time in the growth and development of associates and empower them to provide exceptional guest service

Novotel Pune has appointed Tarique Herekar as the new Food and Beverage Manager at the hotel. Tarique brings with him a remarkable experience of over 16 years in Food and Beverage and Hospitality. Having worked with brands such as IHCL hotels, Marriott International and Hyatt Hotels, he has an unmatched experience and expertise in food and beverage.

Creating memories for guests through unique dining experiences has always fascinated Tarique. He thrives on developing new ideas and concepts, and innovative and creative ways to improve the service standards to delight guests.

As the Food and Beverage Manager at Novotel Pune, Tarique plans to invest time in the growth and development of associates and empowering them to provide exceptional guest service. He would also like to focus on innovation and implementation of new trends in food and beverage operations.

Rooted in Mindfulness JW Marriott Launches Garden Collaboration with Lily Kwong

JW Marriott, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, today announces the debut of three herb gardens envisioned and planted by renowned landscape designer Lily Kwong as part of the brand’s JW Garden program. Kwong, whose reverence for nature comes to life through her breathtaking botanical installations, is the founder of Studio Lily Kwong, a next-generation landscape design studio with a mission to reconnect people to nature. JW Marriott is guided by similar principles, with a commitment to mindfulness that allows guests to be present in mind, nourished in body and revitalized in spirit – pillars that directly align to the JW Garden experience. Kwong’s JW Garden projects are currently growing at JW Marriott Desert Springs Resort & Spa; JW Marriott Orlando Bonnet Creek Resort & Spa; and JW Marriott Essex House New York.

Rooted in Marriott family tradition, the JW Garden is inspired by founder J. Willard Marriott who took daily nature walks, as well as his wife Alice, who grew fruits, vegetables and herbs for her legendary Sunday night dinners. Today, JW Marriott hotels around the world grow fresh produce and herbs in their own JW Garden, which are used in recipes, cocktails, oils and more.

“There is a synergy that exists between JW Marriott’s point of view on well-being and Lily Kwong’s passion for bringing people back to nature,” said Bruce Rohr, Global Brand Leader, JW Marriott. “Our JW Garden program invites guests to enjoy serene spaces and find balance while staying with us – the garden instantly acts as a respite for the mind and spirit and later nourishes the body through its gifts. Lily is further elevating the JW Garden experience and we cannot wait for guests to enjoy her vision.”

THE JW GARDEN INTERPRETED BY LILY KWONG
Studio Lily Kwong incorporated sustainable practices in each JW Garden including the use of repurposed, low-emission materials such as stucco; water-conserving techniques such as drip irrigation and mulching; and the omission of spray pesticides and fungicides common in commercial gardens. In addition to the gardens she has planted, Kwong’s expertise will be shared through a JW Garden Toolkit, which will be shared with other JW Garden projects around the world.

Providing a thoughtful, multi-sensory experience, while also supporting the hotel’s culinary programs, Kwong and her team centered each JW Garden around aromatic herbs. A signature herb was chosen for each to be harvested and used throughout the guest experience - from garnishes and butters in the kitchens to oils and scrubs at the spas. This was the first time Studio Lily Kwong has built gardens with herbs at their core and the result is a trio of traditional kitchen gardens with a twist, blending mindful moments such as a meditative pathway through olive trees at JW Marriott Desert Springs Resort & Spa and Shou Sugi Ban benches inside the JW Marriott Orlando Bonnet Creek Resort & Spa. To further honor the collaboration and tie back to the mission of the JW Garden program, JW Marriott will donate to one of Lily’s favorite charitable organizations in each destination.

“An herb garden is a beautiful portal to reconnect us back to the land and our senses,” said Lily Kwong. “Our JW Garden projects were designed to honor traditional kitchen gardens, but Studio Lily Kwong’s artistic approach to plant life adds unique and unexpected dimensions to each project. We are thrilled that JW Marriott guests will not only enjoy our gardens’ beauty, but also their bounty. Our greatest aspiration is that our work might inspire some guests to go home and grow their very own herb garden.”

JW Marriott Desert Springs Resort & Spa

Description: Inspired by the diverse landscape of the California desert, Kwong and her team used native plants and edible herbs chosen for their therapeutic properties. With organically shaped garden beds that morph into hidden seating, the garden features peaceful walking paths and shade trees to mitigate the desert heat, inviting guests to rest and reflect. The garden also features a planting palette of endemic sages, desert marigold, milkweed and wildflowers to provide habitat and ecosystem support to fauna and insects.

Appointment | Effotel by Sayaji Dehradun appoints Saransh Sharma as Director of Operations

Effotel by Sayaji has appointed Saransh Sharma as Director of Operations. A passionate hospitality professional, Saransh has over a decade of experience in Hotel operations. He completed his post-graduation from Talbros College of Business Studies, Australia. He has been associated with leading hotel brands like The Oberoi Hotels & Resorts, Park Plaza, Lemon Tree Hotels, Redfox by Lemon Tree, and Summit Hotels & Resorts in various capacities.

Prior to joining Sayaji, he was associated with Spree Hotel Kriday, Dehradun as Hotel General Manager. In his new role, Saransh will be leading and responsible for all the strategic decisions for Effotel by Sayaji, Dehradun.

Sayaji Hotels is a premier upscale lifestyle hospitality brand, renowned for its bespoke experiences, signature hospitality, and ushering new standards of opulence in the 4-star and 5-star hotels category. The group presently operates under three distinguished brands Sayaji Hotels, Effotel by Sayaji, and Enrise by Sayaji. Each of the properties boasts luxurious rooms with a host of banqueting and F&B facilities. The company will soon expand its footprints nationally with property openings in Itarsi, Udaipur, Morbi, Bhuj, Dwarka, Satara, Dehradun, Bhopal, Rewa, Aurangabad, Tadoba, and Vizag.

Appointment | DoubleTree by Hilton, Pune-Chinchwad appoints Suraj Gunjal as Revenue Manager

He will overlook the hotels revenue function, alongside the development and implementation of right strategies

DoubleTree by Hilton, Pune-Chinchwad has appointed Suraj Gunjal as the Revenue Manager. In his current role, Suraj will overlook the hotels revenue function, alongside development and implementation of right strategies. He will also help maintain a trajectory of growth, maximize overall revenue and identify new revenue opportunities.

Suraj brings on table a vast 8 years of professional experience and prior to stepping his foot at DoubleTree by Hilton, he had been associated with several brands of The Marriott hotel properties. In his previous stint at The Marriott International, Suraj identified new growth and business opportunities, strategized and implemented budget plans which maximized overall revenue, and was accountable for visibility across all OTA for seven hotels.

Suraj has completed his Post Graduate in Mass Media and Entertainment from EMDI, Pune. He also holds a B.Sc. in Hospitality Studies from The Pune University.

Commenting on his joining, Suraj says “I am absolutely thrilled to be a part of the team at Double Tree by Hilton, Pune-Chinchwad. I believe that with the experience I hold, I will be able to make a significant amount of difference over here. I look forward to getting to know my associates better and also lead the team in the right direction”.

Suraj’s rich and vast experience is surely to be an asset to the hotel.

Appointment | Marriott International appoints Amitabh Rai as the new Cluster General Manager for The Westin Hyderabad Mindspace and Hyderabad Market

A personification of excellence, innate leadership, and humility, and recognized for his prolific ability in building empowered teams and enable transformative performance and success, Amitabh Rai is a seasoned hotelier with a successful career of about 25 years in directional roles spanning hospitality and business. Amitabh has been recently appointed as the Cluster General Manager for The Westin Hyderabad Mindspace and Hyderabad market. 

Amitabh has mentored and trained hoteliers into accomplished leaders and has coached and motivated his teams to hone their potential, ensuring their growth and pitching them for success.

In his previous assignment as the General Manager of The Ritz-Carlton, Bangalore, Amitabh positioned the iconic luxury hotel as the top runner and flag bearer, across the globe, in imparting the highest standards of guest service along with achieving financial heights. He has also spearheaded The Oberoi, Gurgaon and The Oberoi Grand, Kolkatta.

Amitabh has been awarded Marriott International’s APEC General Manager of the year 2020 for his ‘Spirit to Serve Our Guests’. He won the award as General Manager of the Year 2020 in the luxury segment, by Hotelivate HOSI Make-My-Trip and was recognized with the APEC 2019 GM Award for Sales Leadership, by Marriott International amongst other accolades over the years. During his tenure, The Ritz-Carlton, Bangalore, was consistently rated as the Top 5 Ritz-Carlton’s globally in guest delight and won the ‘2019 Marriott Bonvoy Hotel Excellence Award’ for exceptional service delivered.

In his current role, along with The Westin Hyderabad Mindspace, Amitabh will also be heading Hyderabad Marriott Hotel and Convention Centre, Courtyard by Marriott Hyderabad, Le Meridien Hyderabad, and Marriott Executive Apartments. Amitabh’s business acumen and operational expertise will enhance all areas of management from delivering exceptional service standards, implementing operational efficacy, and ensuring team member empowerment to achieve financial results. Renowned for his commitment levels, his contribution to the Hyderabad market is bound to render a much-awaited change in the region. 

Amitabh graduated from St. Joseph’s College for Arts and Sciences, Bangalore post which he did a diploma from the Oberoi School of Hotel Management. An avid traveler and a passionate golfer, Amitabh is a man of many pursuits and believes in living life to its fullest.

Appointment | Rajesh Rajpurohit appointed General Manager at Radisson Blu Resort Dharamshala

Rajesh Rajpurohit

Rajesh Rajpurohit appointed General Manager at Radisson Blu Resort Dharamshala

New Delhi, April 2022: Rajesh Rajpurohit is the new General Manager at Radisson Blu Resort Dharamshala. A seasoned hotelier, with a career spanning more than two decades in hospitality, Rajesh will lead the team at Radisson Blu Resort to position the property as a leading resort in Dharamshala, streamline hotel operations, align sales and marketing strategies with hotel’s commercial objectives and drive excellence in guest experiences.

Rajesh initiated his career in hospitality with the Rooms division and worked across prestigious national and international brands such as ITC Hotels, Taj Hotels, Aman Resorts, Wyndham and IHG Hotels amongst others. Given his exceptional work, Rajesh earned many cross-exposure opportunities to overseas hotels that helped him gain a global hospitality outlook and prepared him for the top positions in the business.

With Radisson, Rajesh has held a long association too. Before joining Radisson Blu Resort Dharamshala, Rajesh served a successful 6-year stint at Radisson Jaipur City Center as the General Manager.

Rajesh’s educational qualifications are equally impressive. He is a post-graduate in Business Management and an MBA in Hospitality. He is also Certified Hospitality Business Acumen from HSMAI University, USA.

EDUCATION IN HOSPITALITY MANAGEMENT 2K22

EDUCATION IN HOSPITALITY MANAGEMENT 2K22

REVIEW- RETRIEVE- REAFFIRM IN THE NEW NORMAL

The education sector in the field of hotel management, culinary arts and overall hospitality education has witnessed the effects of the pandemic and we all have had our own experiences and observations on effective learning and delivering online sessions along with the nuances of the changes around us in the last couple of years. The Covid- 19 phase has much taught us the importance of a lot of things and importance of values, being humble and being able to extend our little best support in all possible ways and means to enhance and develop aspirants to reach their aims and desired opportunities in order to walk on the path to success.

As well all firmly believe that hospitality management courses, subjects and technicalities need face to face interactions, offline mode exposure and a physical contact to an extent in order to understand the finer aspects of the studies involved under various subjects be it theory or practicals. Little to my surprise I came across hundreds of messages, connect requests on various social media platforms from students across the country from Kashmir to Goa and from West Bengal to Rajasthan loaded with queries, doubts and anxiety about what is going to happen in the days to come and how would the new normal be favourable for the student community to work on the path of self-development and revival stage.

The fact of the matter also remained that students did attend the online classes to a great extent which also had its own plus and minus points. While some found it easy to concentrate on the sessions due to not much distractions, many faced unexpected network issues and a few also thought that it was not very effective and impactful. The similar understanding was also shared by the teaching professionals and academia, long hours of screen time, back to back sessions online, managing home and classes side by side, not very comfortable for all subject teachers due to limited expression via online mode. But somehow we all faced it, we went through it and we tried our level best to adjust ourselves with the situation in the benefit of our students and their learning.

POST LOCK- DOWN PHASE: As things got better, life started coming back to normal and we all got a chance to come out of our homes slowly and steadily the excitement and the energy exchange process made way re-connecting back to training rooms, practical labs, seminar halls and sessions which saw benches getting full with students and lively expressions day after day. Though it was a great feel to speak out, share experiences, hear the students speak after a long time, a little observation also showed that the expressive ability of some students had gone for an inner phase direction which means they were not very comfortable opening up, speaking out their thoughts and views due to the online mode of delivery.

The Review Mode: subjects in hospitality courses dealing with the core operation departments like front office, housekeeping, food & beverage service, food production including cookery and bakery called for a thorough brush up on the basics in order to move up the ladder to advanced versions. From the basic sauces, to the types of service, the role of cleaning agents, the seventeen course french classical menu have been few of the classic examples where the students needed a little push and pull strategy approach in order to revise themselves to be open and ready to accept and understand the further upcoming chapters and modules. Kitchen and Bakery practical demos and live on campus sessions also saw a good number of student attendance since most of them have had a passion towards cooking, baking and trying out new foods and products which is quite normal for a hotel management student to since most students when they come for admissions have this thought process in mind that hotel management signifies chefs, celebrity chefs, food experts and more as a part of the growth and opportunity scenario which is exhibited on social media as well to an extent.

The Retrieve Mode: the opening up of the industry and academia both saw the need to bring back people, professionals, students, trainers, human resource teams to re-connect and bring back the much awaited and needed support to run operations and activities from coffee shops to restaurants, banquets to house-keeping, front desk associates to pastry and bakery teams to meet up the demand and supply curves in order to offer better value in service quality and to also polish the new comers into the culture of the organisation in order to prepare them towards perfection for becoming team leaders and managers in the near future. A lot of hospitality management institutions and training centers have retrieved old connects from pre-lock down phase and build back the association and bridged the gap between the industry expectations and enhanced quality delivery systems from the academic point of view. A lot of industry experts, departmental trainers, professionals also have been invited on campus at various educational set ups to come and speak to the students in the form of guest lectures, one to one interactive sessions, speak out your mind career guidance sessions, master class sessions by mixologists, culinary heads, technical support sessions from facing interviews to polish your personality workshops also have been happening. Another aspect of retrieving the connects has been a phase when colleges organise events and theme related assignments which are presented by final year students or as a yearly college fest which picked up pace after couple of years this year. The common platform as one for all and all for one is a good practice as it gets students to be motivated and when it comes from the industry it is always like cherry on the cake.

The Re-Affirm Mode: affirmations and positivity are a couple of words which help is stick onto our goals in life and somewhere the ray of hope deepens and gives us a better dimension towards where we need to head towards, especially when it comes to fresh graduating students after completing degree courses in hospitality management from reputed institutions and universities.

While almost every educational institute is trying their level best to be able to be of utmost help in terms of offering the best of the available job opportunities to their passing out batch students, there are some students who still sound a little unsure whether they would really be able to get something worthwhile and interesting to start up their careers. A simple piece of advice in the new normal reveals that to be successful we need to also start thinking that success starts with us and we will work hard towards achieving it. Nothing happens overnight, no managers and chefs have grown in a day, week month or so, it is a journey and it has to be enjoyed, it has to be teaching us a lot every single day and we need to have an open mind towards being receptive and to accept change as it comes our way. Resistance to change can lead to delay in a great opportune time and phase in life. Taking advice of seniors, mentors, guides, teachers, friends and family members is much required in a lot of new beginnings and we need to be more open towards asking questions and also answering them to our fullest capability when it comes to moulding the future of our country, our children, our students because what stays back on the mind is the imprint of someone who stood by us in our tough times, how we make people feel around us has a very strong impact on our lives as we grow by over the years, we all remember a few of our teachers, a few episodes of our college life, a few instances which make us laugh as we look back through the journey from when we started.

On a Concluding Note: Hospitality as an industry is a vast and huge sector and we all are a part of it under various verticals playing numerous roles over the years, we need to in some way or the other extend our cooperation, guidance, support system and motivate the younger generations towards staying more focussed and be able to develop themselves with a 360-degree approach of being a better person, a well-groomed candidate and a successful hotelier and or hospitality brand name in the days to come not only making our industry a much fulfilling, satisfying and a better place to be a part of but also in developing more jobs, careers and continued nation building activity as well.

Appointment | Regan Barua Chowdhury has been appointed as Junior Sous Chef by Courtyard By Marriott Bengaluru Hebbal

He would be primarily responsible to create a sumptuous buffet experience by adding a lot of variety to it and by striving to bring back forgotten recipes of Grandmother to the table

Courtyard By Marriott Bengaluru Hebbal has appointed Regan Barua Chowdhury as Junior Sous Chef. Regan developed his specialism as a continental chef through his experience in five-star hotels across India, for brands such as Marriott, Westin and Taj Group of Hotels. Using his progressive experience in the industry, he has enriched his career and honed his knack for preparing Continental, Italian dishes and he hopes to bring this flair to the menus of Courtyard By Marriott Bengaluru Hebbal.

In his current role at the hotel he would be primarily responsible to create a sumptuous buffet experience by adding a lot of variety to it and by striving to bring back forgotten recipes of Grandmother to the table. He has an artistic hand in preparing authentic Italian and western food with lot of option with home-made pasta, salads .He also specialized in Seafood like grilled lobster, ceviche, crab, oyster and Mediterranean cuisine which are the main attraction of the brunches and buffets at The Hebbal Café. Regan has also mastered the skill in preparing the best steaks, soups and sauces.

Regan hails from Silliguri and graduated from NIPS School of Hotel Management West Bengal University of Technology. He started out his career in the Novotel Kolkata Hotel and Residence in 2015.After that he worked with Marriott Whitefield Bangalore, Park Hyatt Goa Resort and Spa Goa, Taj Club House Chennai, Westin Hyderabad Mindspace. Prior to joining Courtyard By Marriott Bengaluru Hebbal, he was associated with W Goa as Chef de partie.

He loves playing cricket, watching movies and also takes keen interest in cooking and learning new cuisines

AWARD | Hilton Goa Resort Wins Two Prestigious International Awards for Excellence in Hospitality

Hilton Goa Resort Wins Two Prestigious International Awards for Excellence in Hospitality

Goa,April 2022: Hotel Critics and Bloggers Association (HCBA) is a leading name amongst the Hotel reviewers, critics, and hospitality bloggers. In a private ceremony, Hilton Goa Resort was awarded the International Award for Excellence in Hospitality (GOA) with Mr. Amandeep Singh Grover winning the Best General Manager of GOA award in the Luxury segment. 

Speaking on this occasion, Amandeep Singh Grover, the General Manager of Hilton Goa Resort expresses his gratitude and said, “We are honored to receive these prestigious awards from HCBA. We believe this will stren gthen our position in the market as this recognition encourages our team to exceed our guests’ expectations. In the hospitality industry, it is all about creating the right experiences and Hilton Goa Resort endeavors to constantly improve ourselves to offer guests Hilton’s signature hospitality.”

With these awards, the resort received recognition for its exemplary performance and contribution to the hospitality sector. Furthermore, Hilton Goa Resort was recently awarded the Best All Day Dining Restaurant for their outlet @Saipe in the Premium Category for the Times Food Nightlife Award Goa 2022, bagging the award twice in a row.

About Hilton Goa Resort :

Located at the prime location of North Goa, the luxurious Hilton Goa Resort is a hilltop property that has a calming view of the Nerul River and overlooks the lush greenery. Offering 104 beautiful guest rooms with exclusive private balconies, delectable dining options, the property is loaded with amenities. A cozy bar and a coffee lounge with a spectacular view make an ideal spot for locals to hang out. The Kids’ club and 24-hour fitness center make it perfect for long business guests and the 4 outdoor swimming pools, including a dedicated kids’ pool, add charm to this property. With versatile indoor and outdoor event spaces and being closer to the Candolim beach, Hilton Goa Resort offers the perfect setting for vacations.

Appointment | Hyatt Centric MG Road Bangalore Appoints Neha Kumari as Human Resources Manager

Hyatt Centric MG Road Bangalore Appoints Neha Kumari as Human Resources Manager

Bangalore (April  2022) –– Hyatt Centric MG Road Bangalore recently appointed Neha Kumari as Human Resources Manager. With over a decade of experience, she has worked with leading International hospitality brands such as Hyatt, Hilton and Movenpick hotels. Her most recent position was as Assistant Manager Human Resources with JW Marriot Pune.

Commenting on her appointment, Neha said, “I am excited to join back Hyatt and glad to be back to Namma Bengaluru and be a part of #TheWorldOfCare once again”

In this new role, Neha will be overseeing the overall human resources process. She comes with immense experience and system knowledge in the field, with which she will be able to devise strategies following Hyatt’s values-Respect, Integrity, Humility, Creativity, Empathy and Fun.

Neha enjoys listening to music during her free times and is passionate about traveling and exploring new places.

The Hyatt Centric Experience

Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created for millennial-minded travelers who want to be in the middle of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery. The lobby lounge is a launch pad providing guests with information about the most sought-after food, nightlife and activities the destination has to offer, sourced from a community of “in the know” local explorers. The bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed. Streamlined modern rooms focus on delivering everything guests wants and nothing they don’t, including environmentally conscious bath products, Bluetooth-enabled electronics and restaurant to-go delivery service. A team of associates is always available to aid guests in their discovery of the destination and make the most of their stay. For more information on Hyatt Centric hotels, visit www.hyattcentric.com

Appointment | Hyatt Centric MG Road Bangalore Appoints Bapini Kumar Sahu as Security Manager

Hyatt Centric MG Road Bangalore Appoints Bapini Kumar Sahu as Security Manager

Bangalore (April 2022) –– Hyatt Centric MG Road Bangalore recently appointed Bapini Kumar Sahu as Security Manager. With over eleven years of experience in the hospitality industry, he has worked with leading hospitality brands such as ITC, Taj, Westin and Marriot. His most recent position was as Security Head with Hyatt Place Hyderabad Banjara Hills.

Commenting on his appointment, Bapini said, “I am really excited to be in the garden city and moreover join the vibrant, carefree, and optimistic team wherein I get the opportunity to lead the team to further enhance the procedures, looking after the safety of fellow associates and guests and offering an elevated experience for all.”

He completed his MBA from Manipal University and completed course in Supervision in the Hospitality industry from American hotel and lodging education institute. In his new role, Bapini will be responsible for the entire safety and security of the hotel. He enjoys playing cricket, cooking and travelling while not at work.

The Hyatt Centric Experience

Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created for millennial-minded travelers who want to be in the middle of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery. The lobby lounge is a launch pad providing guests with information about the most sought-after food, nightlife and activities the destination has to offer, sourced from a community of “in the know” local explorers. The bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed. Streamlined modern rooms focus on delivering everything guests wants and nothing they don’t, including environmentally conscious bath products, Bluetooth-enabled electronics and restaurant to-go delivery service. A team of associates is always available to aid guests in their discovery of the destination and make the most of their stay. For more information on Hyatt Centric hotels, visit www.hyattcentric.com.

Appointment | FAIRMONT HOTELS AND RESORTS STRENGTHENS LEADERSHIP TEAM WITH NEW GENERAL MANAGER

Fairmont Hotels and Resorts announces the promotion of Abdel Rahman Abdel Shafi as General Manager of Fairmont Fujairah Beach Resort

*FUJAIRAH, APRIL 2022 – Fairmont Hotels and Resorts, the global luxury hotel group is pleased to announce the promotion of Abdel Rahman Abdel Shafi as General Manager of Fairmont Fujairah Beach Resort. Abdel Rahman’s new role as General Manager comes as a promotion from his most

recent position as Director of Operations at Fairmont Fujairah Beach Resort in 2021. Here, he

was responsible for pursuing the outstanding quality of operations and performance of the hotel.

Under his leadership, he spearheaded a range of upgrades and activations to optimize the

resort’s dining, leisure, and entertainment offerings throughout the past 8 months. He has also worked on restructuring and upgrading all the F&B facilities in line with the room refurbishment

plans to further elevate the guest experience and maintain the high caliber of service expected

at Fairmont Hotels and Resorts.

Alongside his experience with Fairmont Fujairah, Abdel Rahman brings with him an incredible track record of over 20 years of experience in the hospitality sector, having essayed roles in Hilton Group, and previously held various leadership assignments with exposure across various departments including Culinary, F&B, Sales and Revenue Management, Housekeeping and Engineering. Abdel Rahman landed his first role in Hilton Hurghada Plaza as Front Office Manager in 2014 then worked his way to Oman as Operation Manager at the Hilton Salalah Resort.

As General Manager at Fairmont Fujairah, Abdel Rahman will be responsible for overseeing all aspects of operations functions of the hotel, including the provision of strategic guidance to achieve Accor’s vision and implement organizational processes for all divisions.

Commenting on his promotion, Abdel Rahman stated, “I am delighted to have been

granted this opportunity to become the hotel’s General Manager. Now, with broader experiences from different aspects of the business and a variety of cultures, I look forward to leading such a diverse team across many different departments, as well as making my own contribution to the hotel’s exciting plans to further enhance the experience of our guests by providing unparalleled luxury matched with gracious and intuitive service.” Before embarking on his career with Hilton, he graduated from Suez Canal University holding a Bachelor’s degree in Tourism and Hotel Management College in Cairo.

Appointment | Sandeep Singh appointed new Director Operations JW Marriott Mumbai Sahar

A renowned name in the hospitality industry, Sandeep Singh has been appointed as the new Director of Operations at JW Marriott Mumbai Sahar, which has become the city’s favored hotel since its launch in 2015.

In his new role, Sandeep will be responsible for overseeing the hotel’s operations across all functions and achieving high levels of guest satisfaction and operational excellence.

An industry expert with 16 years of experience as a hospitality professional in luxury and business hotels Sandeep brings with him fine leadership skills, passion about enhancing customer experiences and achieving operational excellence with his team.

Armed with a degree in Hotel and Catering Management from Vivekananda Institute of Hotel and Tourism Management Gujarat, Sandeep has worked with leading hotel chains through his career and successfully risen up the ranks, with responsibilities spread across a gamut of functions. His knowledge and approach to the business along with his passionate outlook has always been the key factor to his success.

In spite of his abundant understanding of the industry Sandeep strongly believes in sharing the work with his team and delegating to build and strengthen the team’s experiences and core competency. His additional insights and support has always been highly motivational and invaluable for the team.

At the JW Marriott, Mumbai Sahar Sandeep will utilize his expertise in revenue management, cost management control, reporting and market share growth. Sandeep will aim to improve customer satisfaction, ensure the smooth functioning of all areas under his jurisdiction, establish operational excellence along with the support of his team, improving service standards as well as maintaining excellent relationships with stakeholders.

Apart from his work, Sandeep also enjoys spending time with his family, and playing badminton and lawn tennis.

Tanah Gajah Ubud Readies For Tourism With Welcome Back to Bali Package

Tanah Gajah Ubud Readies For Tourism With Welcome Back to Bali Package

The Ubud property navigates local requirements so guests can start their holiday immediately

BALI (Apr. 12, 2022) - As the island of the gods opens up to international travelers, an iconic resort in the tropical island’s spiritual hub of Ubud is ready to host guests as an officially appointed hotel.

The boutique property, Tanah Gajah, a Resort by Hadiprana, has been chosen by the Indonesian government as one of the hotels visitors can stay at as part of the “Warm Up Vacation” requirement, officially promoted by Indonesia’s Ministry of Tourism. Although visitors may move around Bali freely after testing negative for COVID at the airport, they are still required to stay at the same hotel during their first three nights in the country.

The Tanah Gajah Ubud team have crafted a short-stay package, “Welcome Back,” that allows guests to relax and unwind in comfort while meeting the local COVID requirements for a getaway to the island.

Bali has now reinstated its visa on arrival services for 42 countries and revoked mandatory quarantine for vaccinated international travelers. However there are still some requirements, such as one PCR Test (upon arrival at the airport) as well as 30 days of health insurance protection. For more details see here. Insurance is included in the resort’s latest offering.

Also included in the package: airport pick up; personal hand sanitiser, face mask and disinfectant in each villa; a personal butler service; WiFi; daily afternoon tea; a daily sunset cocktail; complimentary minibar including alcohol selections (replenished daily); daily laundry up to six pieces per villa; access to wellness facilities; a UV light treatment in the villa prior to check-in; and a daily nanotechnology spray treatment for the villa, to minimize potential infections. However it’s the property’s location and rich cultural heritage that are the real drawing card for visitors.

Moored amid rice paddies in the uplands of Bali, and a destination unto itself, the 20-key property is spread out over a lush six hectares of land. With roots that go back to legendary designer and art collector, Hendra Hadiprana, the property has long attracted art and design lovers. It was originally built in the 1980s as a holiday home for Hadiprana and his family and was transformed into a resort in 2004. Though the Hadiprana family relinquished its occupancy of the site as a private family compound, the patriarch’s art collection remained, and numerous sculptures, antiques, and artwork from his travels can be found throughout the property to this day.

The resort offers two dining destinations, The Tempayan and Panen Padi Lounge. The new Tempayan was unveiled in 2020 with a design inspired by wantilan, a Balinese style pavilion. The tapas outlet, Panen Padi Lounge, also debuted during the pandemic. Both locations command prime locations with views over rice paddies and the resort’s hot air balloon experience.

The resort’s spa also takes in the property’s quintessential Balinese landscape, while the main pool is guarded over by Ganesh statues and partially flanked by ponds with resident swans. Private pool villas are available for guests who would like to enjoy a dip in privacy.

Tanah Gajah Ubud has strict health protocols. All staff are fully vaccinated and the property was awarded a 100% score for its CHSE (cleanliness, health, safety and environment) certification from the Indonesian government. The entire property is sprayed down with disinfectant twice a week and housekeeping disinfects guest rooms on a daily basis.

Package prices start at IDR 9,100,000 nett (Approximately USD 640) for single occupancy in a One Bedroom Club Suite (70 sqm) and range up to IDR 14,300,000 nett (Approximately USD 640) for double occupancy in a One Bedroom Club Pool Villa (280 sqm).

After the three night stay guests have the option of staying on or continuing their journey with Hadiprana through a stay at Dua Dari, a Residence by Hadiprana. Dua Dari consists of four residences in a jungle valley overlooking the Petanu River. The hotel was Hendra Hadiprana’s private residence after Tanah Gajah Ubud became a resort. Like its sister property, his extensive art collection can still be found throughout the site and the majority of the decor and furniture were once part of Tanah Gajah Ubud.

The Welcome Back package is valid until December 23, 2022. For full terms and conditions please visit https://www.tanahgajahubud.com/en/offers-promotion/welcome-back-warm-up-vacation for the latest information. Please also visit https://tanahgajahubud.com/en/press/travel-update for the full list of requirements

RAS AL KHAIMAH TOURISM DEVELOPMENT AUTHORITY MAKES WAVES AT THE 2022 INDIA ROADSHOW

RAS AL KHAIMAH TOURISM DEVELOPMENT AUTHORITY MAKES WAVES AT THE 2022 INDIA ROADSHOW

New Delhi, 11 April 2022: Ras Al Khaimah Tourism Development Authority, representing the Northern Emirate of Ras Al Khaimah in the United Arab Emirates, held a 2-city roadshow in India. The 4-day networking event in Delhi and Mumbai received an overwhelming response with over 400 travel trade, MICE, wedding specialists and leading media. The 2022 Roadshow successfully showcased key highlights and upcoming tourism developments in Ras Al Khaimah that will help facilitate additional traveller demand from India.

The event kicked off in New Delhi on April 4th followed by Mumbai on April 7th where the tourism authority delegation, led by Iyad Rasbey, Executive Director, Destination Tourism Development at Ras Al Khaimah Tourism Development Authority, met business partners and media.

Commenting on this year’s roadshow, Iyad Rasbey said “It was great to reconnect with our travel partners in India since the start of the pandemic. India is a very viable and highly valued travel market; last year alone it was the third largest international source market for Ras Al Khaimah, welcoming over 30,000 visitors. This is considerable given that the Indian market was largely closed or restricted last year. We aim to increase this and go back to pre-pandemic tourism numbers through promotional activities geared towards leisure travellers and incentives targeting MICE, destination weddings and other celebrations.”

Ras Al Khaimah Tourism Development Authority announced a tourism strategy that will see the destination become the regional leader in sustainable tourism by 2025. It maps out key steps for the Emirate to secure long-term sustainability that will drive overall tourism growth objectives and contribute directly to national and international climate change and environmental policy commitments. An investment of USD $134 million is geared towards 20 sustainable tourism developments across the Emirate especially on Jebel Jais where our projects have been designed to not just protect the mountain ecosystem, but to enhance it. By creating attractions that preserve the Emirate’s culture and local communities, guests will be able to enjoy authentic experiences that will see them leaving a positive impact in Ras Al Khaimah when visiting.

On new and upcoming destination attractions in 2022, the Jais Sledder, the region’s longest toboggan ride were highlighted amongst a line-up of upcoming enhancements on Jebel Jais like the Jais Wings (paragliding) and Jais Mountain eco-golf. New sustainable accommodation includes Earth Altitude, an eco-based pop-up hotel concept and Cloud7 Camp Jebel Jais, the ultimate sustainable glamping experience. In addition, a brand-new tethered hot air ballooning experience in Manar mall, RAK airventure, which will offer panoramic views of the city above the beautiful mangroves and a Scallop Ranch at Al Hamra Marine will offer oyster/scallop diving, live cooking, family and kids’ experiences, and cultural activations.

Expanding the destination’s portfolio of world-class hotels, the Emirate recently welcomed the opening of InterContinental Mina Al Arab with 351 rooms, the largest Hampton by Hilton globally, with more than 500 rooms and Radisson Al Marjan Island with 388 rooms. Operated by global hospitality brands, a series of new hotels and resorts will be launched across the Emirate over the next three years including Marriott, Movenpick, Anantara, Sofitel and Conrad, adding 3,525 keys to the current 7,720 keys in Ras Al Khaimah.

About Ras Al Khaimah Tourism Development Authority (RAKTDA)

The Ras Al Khaimah Tourism Development Authority (RAKTDA) was established in May 2011 under the government of Ras Al Khaimah. RAKTDA aims to develop the Emirate’s tourism infrastructure and establish Ras Al Khaimah as a world-class destination for leisure and business travel, creating sustainable investment opportunities and enhancing the quality of life for its residents. In order to achieve its goals, the Authority has a government mandate to license, regulate and monitor the Emirate’s tourism and hospitality industry.

voco continues its expansion in the Middle East with first Qatari opening: voco Doha West Bay Suites

April 2022: IHG Hotels & Resorts, one of the world’s leading hotel companies, has rebranded voco Doha West Bay Suites – the first voco property in Qatar and is introducing guests to new and refreshed dining and stay experiences in the coming months.  As one of IHG’s newest hotel brands, voco combines the reassurance of a global brand with the informality and charm of an individual hotel. 

Nestled in Doha’s most popular spot, West Bay, voco Doha West Bay Suites offers a modern, stylish, and unstuffy hotel experience for guests.  The 46 floors will continue to offer 396 spacious rooms and suites well-loved restaurant and lounges - The Social, Serenitea, Sky Lounge on the 35th floor, an exclusive helipad, and facilities including a pool deck, a 24-hour gym with steam, sauna, and Jacuzzi, a spa and a kids’ wading pool and five meeting rooms.

 The property offers a selection of studios, one, two, and three-bedroom fully serviced suites spread over 46 floors which embody the characteristics of voco with exclusive features and distinctive hallmarks, setting it apart for a memorable stay. All deluxe rooms, suites, and studios are well-appointed with separate living and dining areas, as well as an accompanying modern kitchenette. All suites are complete with complimentary Wi-Fi access, 24/7 reception, and concierge services.

 Every guest will experience the voco signature ‘come on in’ warm welcome, promising a swift and simple check in, with dedicated voco hosts available throughout the guest’s stay as resident experts, and a locally inspired welcome treat. As part of the transformational works carried out at the property, the refurbished guest rooms benefit from the voco design concept with thoughtful comforts like cozy bedding made from 100% recycled materials, Antipodes high-quality organic amenities in larger dispenser bottles, and high-speed Wi-Fi, Smart TVs, executive desks and in-room refreshments. So, guests can relax and indulge in some ‘me time’ when they stay at voco.

 Located in the heart of the bustling and cosmopolitan district of Doha, voco Doha West Bay Suites is minutes away from Doha Exhibition and Convention Centre, and the diplomatic and financial hub of the city, as well as luxury malls and cultural attractions, the hotel will cater for both short stay or a comfortable home-away-from-home experience, combined with state-of-the-art leisure and business amenities and gold courses.

Commenting on the hotel opening, Liezl Meier, General Manager, voco Doha West Bay Suites, said: “We are thrilled to open Qatar’s first voco hotel in Doha’s most vibrant, upscale destination. The hotel benefits from the brand’s bold and distinctive identity, bringing warmth and a modern touch to our guests.”

 She added: "With an excellent location, boasting upscale facilities and amenities and a unique brand experience, voco Doha West Bay Suites is set to be a preferred destination for guests visiting Doha as well as for residents.”

 As part of IHG Hotels & Resorts, guests at voco Doha West Bay can stay with confidence, thanks to the IHG Clean Promise and enhanced IHG Way of Clean procedures using science-led protocols and service measures in partnership with industry leading experts Cleveland Clinic, Ecolab and Diversey. Find out more at http://www.ihg.com/clean.

voco hotels continues to evolve as part of its global ambition to welcome guests at 200 voco hotels in leading urban and leisure locations in the next 10 years. Testament to the rising global prominence of the brand, three hotels opened in 2022 including voco Singapore, voco Bonnington Dubai and voco Johannesburg Rosebank, another five hotels opening in the Middle East in the next three years