New Opening | Indian Accent To Open In Mumbai

Indian Accent To Open In Mumbai

Mumbai, April 2022:-  EHV has signed an agreement with Reliance Industries Limited to bring India’s most awarded restaurant, Indian Accent to Mumbai. This comes on the heels of announcing the summer opening of EHV’s forthcoming restaurant in New York, Koloman helmed by Chef Markus Glocker as well as a collaboration with Chef David Thompson for Thai restaurants in India.

Indian Accent, Mumbai is expected to open before the end of the year. It shall be housed in a beautiful space overlooking the fountains at the Dhirubhai Ambani Square at Jio World Centre in Bandra Kurla Complex.

Restaurateur Rohit Khattar, Chairman of EHV says, “For many years we have explored locations in Mumbai for Indian Accent and our search has ended at the spectacular Jio World Centre, the new epicenter of Mumbai. Indian Accent has a very loyal clientele of discerning guests from Mumbai. So we are particularly thrilled to be able to bring the Indian Accent experience to this vibrant city and look forward to it embracing us as warmly as New Delhi and New York have.”

The kitchen at Indian Accent Mumbai will be helmed by Executive Chef Shantanu Mehrotra who has been Executive Chef of Indian Accent, New Delhi since its opening under the guidance of Chef Manish Mehrotra, who created the Indian Accent menu and has been promoted to Culinary Director. Rijul Gulati shall be Head Chef and Varun Sharma, who leads the award-winning bar at EHV’s other restaurant, Comorin, shall head the bar program. The G.M. of Indian Accent is yet to be appointed and shall report to the Operations Director, Nitin Mathur.

The interior design of the restaurant is by the prolific London-based, Russell Sage Studio working closely with EHV's Design Director Rohini Kapur. Incubis Consultants were the local architects under project supervision by EHV’s Director of Development Vikas Bhasin. Indian Accent, Mumbai shall seat 80, including 2 Private Dining Rooms styled as a homage to Mumbai’s Art Deco movement.

About Indian Accent

 Indian Accent is owned and operated by EHV (www.ehvinternational.com) which is part of the Old World Hospitality group. Indian Accent is at No. 22 on Asia’s 50 Best Restaurants list and EHV’s other highly acclaimed restaurant Comorin, Gurugram has made its debut at No. 69 on the  list. Comorin was also declared the ‘Best Restaurant Bar in India’ at the recent 30 Best Bars India awards.

Indian Accent showcases inventive Indian cuisine by complementing the flavours and traditions of India with global ingredients and techniques. The restaurant in New Delhi opened in 2009 to significant acclaim for its path breaking approach to contemporary Indian food. It has won several awards and global recognition, including being the only restaurant from India on the World’s 50 Best list since 2015. It has been awarded the Best Restaurant in India by Asia’s 50 Best Restaurants every year from 2015 to 2021. It is also part of the Time Magazine, 100 Great Destinations in the World. EHV opened Indian Accent, New York in 2016 to critical and popular acclaim. Indian Accent also hosts private parties at the restaurant and at various locations across the world.

Old World Hospitality has created over a dozen much loved restaurant brands in addition to Indian Accent and Comorin, including Chor Bizarre, The All American Diner, Eatopia and many more. The group has two catering divisions – luxe catering via Indian Accent on Location and corporate catering through Events Etc. 

Eclat Insights | Success Lists Are What You Need. Put this on your To-Do List!

We are built for novelty and excitement, not for careful attention to detail. Discipline is something we have to work at.” ~ Atul Gawande, The Checklist Manifesto: How to Get Things Right

We are big fans of pictorial SOPs & checklists (much better than the text checklists we see everywhere), but what we see missing from all of them is the success bit. What should happen when one of your team members tick marks the final item on a checklist?

Imagine this, your Housekeeping team member checks a 40 point checklist for the room. Every detail is on the list. Compliments on making a great list, but does she step back from the checklist once it is done and see the room as a guest would?

A Success List would include a little 'smile', an 'ah!' at the end of the checklist. If the Housekeeper does not look at the whole room and go 'nice!' then your SOP has failed.  

Success Lists is an Idea from ― Gary Keller, The One Thing: The Surprisingly Simple Truth Behind Extraordinary Results

Instead of a to-do list, you need a success list—a list that is purposefully created around extraordinary results.

Extraordinary results in a service setting produce extraordinary word-of-mouth, loyalty, and brand affinity. 

What Should You Do?

Individual Success Lists

Help everyone in your team create their own success lists. You can probably do these for designations or roles, but we prefer a more individual approach. Use this opportunity to add things that speak to someone's strengths directly. Give them the opportunity to flex and use that unique strength at work. You get a happy team member and an amazing customer experience. 

Example

A Food & Beverage Associate / Supervisor 

Traditional Checklist

• set up table

• check back area

• offer menu (open it before offering)

Success Checklist

• Make one guest laugh every day.

• Introduce one guest to one team member (not just names, with something insightful)

e.g. Mr Bedi, please allow me to introduce Aditya. He recently joined our team and is a huge F1 fan, though I don't think he is a Ferrari fan like you. After hellos, say to Aditya 'Mr Bedi is a longstayer with us and you must ensure he gets ice water every time'.

• Get one table to leave at least 20% tip. (this can also be a team success list item. You can make sure the entire team - everyone, showers so much care and attention, the guests are bamboozled. You can also increase this as your team starts hitting these goals. 50%, 100%, 200%. It has been done!)

Team Success Lists

Take it up a notch. 10X the insight.  

• Get everyone to contribute to the same success.

• Make everyone's success to create another teammate's success. WE LOVE THIS ONE!

So essentially, you create a little chart like this >

Then you ensure every box is ticked. 

Your success goals can be as wacky as you need them to be. Live your brand, live your values through these success goals.

Some amazing ones we have seen:

• Upgrade 100 guests in a month. (not upsell, upgrade. The hotel decided instead of letting better rooms go vacant, upgrading guests would either get them to book a higher category on their next visit or at the very least create a 'shareable' story)

• Appreciate everyone on the team at least once a week, by finding something good they did.

• Find / Notice at least 3 preferences for guests who stay or dine more than 3 times a month.

Take five minutes & do this right now!

Write down 3 things that would be amazing if your team could do regularly. Don't worry about how or not. Just make a note of 3 results or actions or outcomes that would be extraordinary. 

Now share these with me on p.bedi@eclathospitality.com and let me help you make these into fun success todos.  

Prabhjot

Bedi

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

Appointment | Le Meridien Hyderabad appoints Vaibhav Sagar as general manager

Le Meridien Hyderabad appoints Vaibhav Sagar as general manager

Under his dynamic leadership, team-building skills, comprehensive knowledge of international standard service procedures, and a strong background in sales and marketing, the team will be able to provide strategic depth to the property.

Vaibhav Sagar has been appointed as the general manager for Le Meridien Hyderabad. Sagar has earlier served as the GM for the Radisson hotel in Agra before joining Marriott International. Being an accomplished hotelier, he brings 15 years of hospitality experience to this Bleisure hotel. In his current leadership role, Sagar will be responsible for spearheading operations.

Sagar has an established track record and a vast list of accomplishments at the multilateral level. He has worked for hotel chains such as InterContinental Hotels Group, Hilton Hotels & Resorts, IHHR Hospitality, and Radisson Hotel Group.

His significant knowledge in marketing, finance, and dynamic guidance makes him accountable for steering beneficial strategies for Le Meridien Hyderabad. Under his dynamic leadership, team-building skills, comprehensive knowledge of international standard service procedures, and a strong background in sales and marketing, the team will be able to provide strategic depth to the property.

Sagar began his career with Hyatt hotels in 2002, post that he began his journey with banks like IDBI and Kotak Mahindra Bank and he returned back to hospitality with a well-versed experience. He has been accomplished with many recognitions and has successfully positioned many hotels.

Wanderlust List | Experience Wellness and Rejuvenation at The Residence by Cenizaro

Experience Wellness and Rejuvenation at The Residence by Cenizaro

With summer around the corner, a beach holiday is probably on the mind, not to mention an all-round wellness and relaxation experience. What better way to get your dose of sea, spa, serenity than at a luxury resort along or on the sea?

Whether you are travelling with a special someone, with bundles of joy in tow, or with a group of friends, The Residence by Cenizaro resorts is just what you need to breathe a sigh of relief and immerse in the goodness of life. 

Choose from three resorts, each a jewel in its own right: 

The Residence Mauritius 

Exude modern-day royalty as you unwind in the resort’s turn-of-the-century plantation house-inspired guest rooms. The Residence Mauritius stands on a mile of white sand kissed by the azure blue of the Indian ocean. 

Culinary enthusiasts will delight in the resort’s amazing Creole cuisine that captures the incredible potpourri of island flavours. 

 Get your zen on at The Sanctuary, the resort’s spa, built around the concept of a temple. Take your wellness experience up to the next level with a special spa pavilion built in the centre of a tropical garden overlooking the lagoon. 

The Residence Maldives Dhigurah

If you are looking to really immerse in a natural experience, this resort - designed to blend in perfectly with nature - is just what you are craving. Here, travelers can dive right from spacious guest rooms into the ocean to really get up close and personal with aquatic life. 

 Culinary wonders at this resort include Indian ocean specialties, Mediterranean tapas and contemporary Cantonese. 

 The Residence Maldives Dhigurah also brings you the absolute ultimate in relaxation with its Spa by Clarins that is ensconced in tropical gardens, assuring travelers of complete bliss. 

The Residence Maldives Falhumaafushi

An authentic Maldivian experience is in store for travelers in guest rooms that seamlessly blend traditional Maldivian architecture with contemporary elegance. Rediscover paradise in your own private lagoon or simply enjoy the view from your beachfront room, or over-water villa. Revel in snorkeling experiences and hoard snapshots of the ocean’s most beautiful creatures. 

Kick back and relax at The Residence Maldives Falhumaafushi spa, which sits serenely at the far end of a jetty, overlooking the soothing waters of the lagoon and a rainbow of coral reefs. What a dream-come-true to enjoy a heavenly view while having your stress melt away. 

Appointment | Grand Hyatt Kochi Bolgatty appoints Rajesh Ramdas as General Manager

His journey with Hyatt started at Hyatt Regency Mumbai in 2010, and he has been the General Manager of Hyatt Regency Ludhiana and Hyatt Regency Kathmandu before he moved south to Grand Hyatt Kochi.

Rajesh Ramdas has been appointed as the General Manager at Grand Hyatt Kochi Bolgatty. He is a seasoned hotelier with remarkable tenures at The Leela Kempinski and Burj Al Arab. His journey with Hyatt started at Hyatt Regency Mumbai in 2010, and he has been the General Manager of Hyatt Regency Ludhiana and Hyatt Regency Kathmandu before he moved south to Grand Hyatt Kochi.

He says, “I am thrilled to be part of this grand picturesque waterside property and to lead this vibrant and dynamic team. Together, we look forward to creating memories for our guests and colleagues, alike. With the pandemic almost on the wane, I believe there is a lot we can achieve for the city of Kochi as a destination, hand in hand.”

He completed his Hotel Management from Mangalore University and subsequently been part of courses at Cornell University and Harvard Business Publishing. He is a lover of fiction and enjoys traveling.

Appointment | Jakir Hussain is the Food and Beverage Manager at Holiday Inn Chennai OMR IT Expressway

He will maximize employee productivity, integrate Food and Beverage trends into the hotel’s latest culinary offerings, and align Food and Beverage activities to maintain smooth operations

Holiday Inn Chennai OMR IT Expressway has appointed Jakir Hussain as the Food and Beverage Manager. He brings over 14 years of professional expertise in the hospitality industry which includes converting strategic direction to quantifiable results with a focus on day-to-day operations. His areas of operations will be to maximize employee productivity, integrate Food and Beverage trends into IHG culinary offerings, spearhead Food and Beverage operations and align Food and Beverage activities in tandem with maintaining smooth operations.

Prior to joining Holiday Inn Chennai, Jakir established his career with leading prominent brands such as The Oberoi Hotels and Marriot Hotels and Resorts. Throughout his hospitality journey, his focus has been on guest reputation, planning and implementation of unique event concepts, and increase in department profitability.

Apart from being a travel enthusiast and Graduate with a Bachelor of Hospitality Management from Asia pacific institute of hotel management Ahmedabad, Jakir enjoys spending quality time with family in his leisure time.

Accor appoints Laure Morvan as Chief Development Officer for India, Middle East, Africa and Turkey region

She will be leading the development team and strategic expansion of the group across India, Middle east, Africa and Turkey

Accor, a world-leading augmented hospitality group with over 420 hotels across India, Middle East, Africa and Turkey, has appointed Laure Morvan as Chief Development Officer (CDO) to lead the development team driving the Group’s strategic expansion while consolidating its leading position in the region. 

Laure Morvan brings almost 20 years of experience and expertise in hotel development, marketing and project management in Europe, Middle East and Asia Pacific. She relocated to Singapore in 2012 to drive the development efforts across Asia Pacific in the luxury and premium segments, leading up to her latest role as Vice President Development Luxury Hotels Asia Pacific, which saw her driving the relationship on some notable and iconic projects including Fairmont Maldives Sirru Fen Fushi, Raffles at Galaxy Macau, Sofitel Ambassador Seoul Hotel and Serviced Residences, SO Kuala Lumpur Hotel and Residences and Sofitel Singapore City Center.

“It is a great honor for us to welcome back Laure into our region!” said Mark Willis, CEO of Accor India, Middle East, Africa and Turkey. “Her extensive experience within Accor and her market know-how make her an expert in her field and a true asset to the region. I am confident that with her on our Executive Committee, we will accelerate our expansion in the region while consolidating our position as leaders in the regional and global hospitality arena.” 

Laure is returning to familiar land, having spent eight years in the Middle East previously, where she had the opportunity to explore and build strong relationships with key owners, and contributed greatly to the development of the group through the signing and opening of projects across various segments including landmark properties such as the Sofitel Dubai Downtown and Alwadi Hotel Doha – MGallery to name a few.

In her new role, Laure aims to maintain the momentum in signings by targeting development across all segments, but notably accelerating development levers of Accor such as all-inclusive, lifestyle, collection brands, branded residences and extended stay.

“I am very pleased to be back in Dubai and continue my journey with Accor as Chief Development Officer for the group in the region, and consequently joining an incredible team of developers with whom I look forward to working and accomplishing great projects with” mentioned Laure Morvan, CDO for India, Middle East, Africa and Turkey for Accor.

Accor currently operates 420 properties (over 93,000 keys) across India, Middle East, Africa & Turkey with another 190 properties (over 40,000 keys) in the pipeline.

Appointment | Renest Bandhavgarh Meadows appoints Mayur Shinde as Resort Manager

He will be responsible for business development, reporting and status sharing, day to day resort operations, experience sharing with guests, photography discussions and story sessions at the resort

Mayur Shinde has been appointed as the new Resort manager at Renest Bandhavgarh Meadows. In his new role, he will be responsible for business development, reporting and status sharing, day to day resort operations, experience sharing with guests, photography discussions and story sessions and providing the Renest guest experience to all the guests at resort.

A keen wildlife photographer, Mayur’s love for all things wildlife, enthusiasm to share knowledge with travelers and exceptional people management skills made him a perfect candidate for this role. As a new-age hotel chain, Renest Hotels and Resorts focuses primarily on the guest experience. A manager like Mayur not only helps enhance the guest experience but also goes the extra mile to add a personal touch to the warm hospitality Renest offers.

Appointment | Doubletree by Hilton Jaipur Amer appoints Kunal Sabharwal as Director of Sales

He will closely work with the core sales team as well to enhance brand visibility and drive revenue for the segment.

DoubleTree by Hilton Jaipur Amer has appointed Kunal Sabharwal as the Director of Sales. In his new role, he will work towards optimizing hotel revenue performance across the verticals of Room Sales, Social and MICE business as well as spearheading Sales and Marketing teams and focus on key account management, strategic planning and business development. He will closely work with the core sales team as well to enhance brand visibility and drive revenue for the segment.

Kunal is armed with an experience of 20 years across international hotel brands like ITC Hotels, IHG Hotels, Radisson Hotel group and Accor. Prior to this assignment, he worked as a Cluster Director of Sales and overlooked the sales and revenue growth strategies.

Speaking on his new role, Kunal said, “I am honored to join DoubleTree by Hilton Jaipur Amer and look forward to achieving new heights of success for the hotel. In line with the hotel’s growth plans, I am committed to attracting new markets and growing the hotel’s reputation.

Neeraj Maharshi, General Manager, DoubleTree Hilton Jaipur Amer  said, “We are delighted to have Kunal on board and we are quite confident and assured with his expertise and diverse skill set, he will play a crucial role in helping us to convert our business objectives, as we continue to innovate and grow.

On a personal front, Kunal is a traveler by nature and enjoys singing.

Appointment | Gautam Chhabra is Director of Sales of the upcoming Courtyard by Marriott Faridabad Aravalli Resort

He will direct and oversee high-value projects and drive business through integration and transition to elevate occupancy rates and overall business demand

An accomplished professional with several years of experience, Gautam Chhabra joins the soon-to-be-launched Courtyard by Marriott Faridabad Aravalli Resort as Director of Sales. He would be amongst the youngest sales leaders to take on this role, having previously worked with the JW Marriott Mussoorie Walnut Grove Resort & Spa, as an Associate Director of Sales for over 2 years.  In his current profile he will direct and oversee high-value projects and drive business through integration and transition to elevate occupancy rates and overall business demand.

Gautam began his career began as a Sales Coordinator at the JW Marriott Chandigarh, from where he took his initial first steps in hospitality, since then there was no looking back. Holding various positions from a Sales Executive to a Sales Center Manager, Gautam’s hard work and dedication has led him to now become a Director of Sales. Prior to that he also gained extensive over-seas experience as an Assistant Sales Manager at the JW Marriott Marquis Dubai where he was responsible for driving Indian weddings and banquet sales for the hotel.

With a sharp and focused mind-set that sees every challenge as a learning , he believes in driving powerful sales and marketing strategies to boost Rev Par and steer improvements in occupancy rates and the overall sales business in charged market settings. He is a firm believer in moving forward as a team, and ensures his immediate team members are driven, focused and passionate when it comes to hitting a milestone or setting new benchmarks.  Working the fine balance between work and personal time, beyond his work Gautam loves spending time with family and friends, cooking, watching movies and most importantly traveling. Has done 08 solo trips internationally and is constantly researching his next destination to explore.

Appointment | Kishore Tadikamalla joins Courtyard and Fairfield by Marriott Bengaluru ORR as Food and Beverage Manager

Commencing his career at Hyderabad’s TGI Fridays, he has been associated with Sheraton Hotels and Resorts, Accor, Swissôtel Hotels and Resorts, Le Meridien, and JW Marriott hotels

Kishore Tadikamalla has been recently appointed as the new Food and Beverage Manager at Courtyard and Fairfield by Marriott Bengaluru ORR. He has around 11 years of experience working with major chains of hotels and restaurants around the country. 

Commencing his career at TGI Fridays in Hyderabad, Kishore has been a part of premium hotels like Sheraton Hotels and Resorts, Accor, Swissôtel Hotels and Resorts, Le Meridien, JW Marriott and many more. From being a Guest Service Associate, Mixologist, to Beverage and Venue Manager, Kishore through his conscientious work and dedication is now the Food and Beverage Manager at Courtyard and Fairfield by Marriott ORR Bengaluru.

In his current position, Kishore would be responsible for overlooking the operations of all the outlets at this 5-star dual-branded property.

Kishore not only is an experienced professional in the field of Hospitality but is also a magician by passion. He has won many accolades like the Best Indian Entertainer 2005, People Magician Award 2009, Pro Mentalists of India 2015 to name a few. He also enjoys listening to music and enhancing his skills in the art of mixology.

UK celebrity chef Alan Coxon and The Queen’s Chef Mark Flanagon praise pastrychef Vivek Chauhan of Le Meridien, Delhi for his Easter buffet

New Delhi, April 2022: If Chef Vivek Chauhan of Le Meridien, New Delhi has a superpower, it's his ability to combine artistic creativity in the pastry kitchen with down-to-earth tips that help you bake with confidence. That's why we're turning to him for his irresistible Easter recipes, which got extensively praised by the renowned UK chefs - Alan Coxon, Mark Flanagon, Alan Heulin, etc.
This year, Chef Vivek Easter desserts range included Chocolate Easter Bunny, Bunny Ear Easter Cupcakes, timeless classic hot Cross Buns, Lemon blueberry posset, and Carrot Cake combined with a fresh layer of delicate flavors. The main show stopper was the almondy Easter Simnel cake and mouth-watering Easter Bunnies, to sparkle the festivities and represent Christian tradition.
These heavenly sweet delicacies, couldn’t stop Chef Alan Coxon, a multi-award-winning TV Chef/ Presenter, and the British Ambassador for food and tourism by praising. He said, "Congrats on the Easter Display to you and to your exceptionally skilled group in India, these culinary creations are extremely delightful”.

Chef Mark Flangan, known to be the personal chef of The Queen and head chef of the Royal Household also said, “ Superb workaround eggs and rabbits and you have a very talented team”.

Chef Alan Heulin, ex-Chairman Association of Pastry Chefs United Kingdom said, “Keep up the good work, you'll make a great ambassador for pastry.” Chef Paul Beard, Member of the Association of Pastry Chefs said, “great to see you are still producing those incredible vivid products, well done to you and your team. 

On these above heart-satisfying reactions, Chef Vivek said, ''I have learned easter recipes during my early stint in London, the UK with One Aldwych, The Lancaster and The Westbury Mayfair while working with the master gourmet experts  and finally, getting significant remarks from them means the world to me."

Here’s the Simnel Cake Recipe:

Ingredients

Almond Paste:

Castor Sugar - 375 gm

Ground Almonds-375 gm

Egg   - 120 gm 

Almond Essence- 1 tsp

Cake:

Butter – 350 gm

Demerara Sugar – 325 gm

Eggs -6 no.

Refined Flour-350 gm

Salt- 1 tsp

Mixed Peel – 105 gm

Lemon Zest- 1 no.

Method:

For Almond Paste

1. Mix Castor Sugar & Ground Almonds. Add Egg and knead to make a paste.

 For Cake

1. Cream Butter & Castor Sugar together until pale and fluffy 

2. Gradually pour eggs slowly until well incorporated 

3. Sift in flour, salt, and mixed spice.

4. Finally, add mixed fruit peel into the above mix.

5. Put half the mixture into already lined rings. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the center to allow for the cake to rise.. Test by inserting a knife in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.

6. Brush with the apricot jam on top of the cooled cake. Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half and form small balls with the other half. Place the circle of paste on the cake and set the balls around the edge. Brush the cake topping with a little beaten egg.

7. Glaze with a blow torch.

About Chef Vivek:

A patissier and chocolatier, Chef Vivek Chauhan is a highly accoladed Patisserie Chef with an illustrious experience of 22 years, currently associated with Le Meridien Hotel, New Delhi. An IHM, Gwalior graduate in Hotel Management, Chef Vivek's passion to learn beyond stereotypical creations and reinventions has allowed him to work with Michelin Star Chefs Allyn Williams and Chef Eric Chavot & others of International Reputees. His culinary experience includes his incredible years at various prestigious properties - Taj Mahal Hotel, One Aldwych, London, The Lancaster London, the Hilton London Heathrow Airport Terminal 5, The Westbury Mayfair, London, and The Imperial, New Delhi. Chef Vivek is a recipient of multiple honors and awards; most notable among them is the most recent‘ Pastry Chef of the Year 2018' conferred upon by ICF. He has also hosted opulent dinners for the Association of Pastry Chefs and Craft Guild of Chefs in the UK.

Appointment | Gaurav Tokas joins as Front Office Manager at Hyatt Regency Pune Hotel and Residences

He endeavors to elevate guest experiences at Hyatt Regency Pune Hotels and Residences, using his years of experience and knowledge in the industry.

Hyatt Regency Pune Hotel and Residences is pleased to welcome Gaurav Tokas who will take on the role of Front Manager of this premier 5-star property effective 10th of January 2022.

Gaurav began his career 13 years ago as a management trainee with Taj Hotels. Throughout his career, Gaurav has worked in different capacities with renowned names in the hospitality sector such as Radisson Hotels, the Intercontinental Group, and Marriott Group. Gaurav’s last stint was as Front Office Manager at the DoubleTree by Hilton, Panaji, Goa, before taking on the new assignment of Front Office Manager, at the Hyatt Regency Pune Hotel and Residences.

On joining, Gaurav states, “Hyatt is a great place to work. Excited and looking forward to a great & fruitful career with the organization!”

Exuding energy, enthusiasm, and passion, Gaurav’s endeavor is to elevate guest experiences at Hyatt Regency Pune Hotels and Residences, using his years of experience and knowledge in the industry.

Apart from work, Gaurav is an avid traveler and dreams of one day conquering Mount Everest and traveling the world. Apart from traveling, Gaurav is a family man and loves spending quality time with his family and newborn son.

Appointment | Cajetan Dsouza is the Food and Beverage Manager at The Ambassador Mumbai

He earlier worked with Sarovar Hotels in the same capacity

Cajetan Dsouza has joined The Ambassador Mumbai as Food and Beverages Manager. He has over 18 years of experience in the hospitality industry.

Before joining here, he was working with the Sarovar Group in the same capacity. Armed with a diploma in hospitality and an MBA in hospitality, he joined the Marriott group as Food and Beverage assistant. Later he moved to ITC Parel. He also worked in Italy for a while before heading back to his motherland.

Cajetan brings with him an expertise in planning, forecasting and budgeting the revenues for the Food and Beverage Department. He has experience in enhancing revenue by re-organizing business direction towards profitability, visibility and growth. An enterprising leader with excellent interpersonal, planning, communication and problem-solving skills, Cajetan believes in the value of team work.

Amilla Maldives Resort and Residences Designs a Special Women’s Retreat

Even though it is a natural stage in life, many women find it daunting to navigate changes in their hormones during perimenopause and menopause, and all that comes with it – hot flushes, mood swings, lack of sleep, brain fog, weight gain around the middle, anxiety and dwindling confidence. But help is at hand! Amilla Maldives Resort and Residences is the first resort in the Maldives (and one of just a handful of resorts around the world) to have created a women’s perimenopause and menopause retreat. 

The aim is to help women take back control of their lives and feel better inside and out, whilst meeting with other women going through a similar situation, in the relaxing surroundings of the five-star Baa Atoll resort. 

The three Perimenopause/Menopause Retreats at Amilla Maldives Resort will run between June 23 to July 7, 2022. It will be led by renowned naturopath and wellness coach, Claire O’Sullivan. The five-day journey has been developed to give women the tools they need to adapt to the changes in their bodies in a healthy and positive way, enabling them to tune into themselves rather than fight nature. With these tools, they will address physical, emotional and lifestyle issues, improving their habits and renewing their energy.  

Amilla’s Sustainability and Wellness Mentor, Victoria Kruse, says: “Knowing what is happening within your own system leads to a deeper understanding of what works, and what doesn’t work for you, and allows to find ways to adapt to this natural biological process with more ease and balance. Being able to talk about what is happening with others was truly a key for my journey” 

Women joining the retreat will be able to explore natural ways to boost female hormones and manage menopausal symptoms through movement, nutrition and mindful activities including yoga, masterclass talks, dynamic meditation, Pranayama breathwork, Sufi Whirling Meditation, intuitive dance, workshops on eating right to protect your future-self (brain, heart, bones), thinking right to feed positive thoughts to your mind, and much more.  

The package includes five days of activities, one wellness drink daily, a one-on-one consultation with the coach, one Foot Reflexology (60 minute) session, one Intuitive Aroma Massage (60 mins), one Craniosacral Therapy, five personalized Sensora Light Therapy sessions and complimentary access to steam and sauna facilities at the private island resort’s Javvu Spa. Amilla’s in-house spa is an award-winning facility immersed in the jungle, while the resort’s delicious Wellness Your Way menus received the prestigious accolade of Wellness Cuisine of the Year in the Destination Deluxe Awards 2021. 

Besides learning about embracing the next phase of life, and feeling empowered, confident and comfortable with the changes, attendees will also be able to visit the world-famous Hanifaru Bay, just ten minutes from Amilla, within the Baa Atoll UNESCO World Biosphere Reserve. The retreat is taking place during manta season, when mantas and even some whale sharks aggregate at the horseshoe-shaped Hanifaru Bay in extraordinarily large numbers to feed on zooplankton. Hanifaru is one of the only places in the world where so many mantas and whale sharks aggregate in such unusually high numbers, which has led to international recognition and it being celebrated in major publications including National Geographic. 

CELEBRATE THE GRAND FINALE OF RAMADAN WITH KEBABS AND HALEEM AT SAN:QI, FOUR SEASONS HOTEL MUMBAI

CELEBRATE THE GRAND FINALE OF RAMADAN WITH KEBABS AND HALEEM
AT SAN:QI, FOUR SEASONS HOTEL MUMBAI

Mumbai, April, 2022:  As we come together to celebrate, Four Seasons Hotel Mumbai invites one and all to come home to San:Qi to celebrate the last week of Ramadan and the joyous feast of Eid-ul-Fitr. Chef Anil Naudiyal presents a sumptuous celebratory menu paying homage to two stellar items from the kitchens of the Nizams of Hyderabad, popularly served as ‘iftari’ or an Eid meal – Kebabs & Haleems.

A wholesome stew made of wheat, barley, lentils and optionally meat, Haleem is a sumptuous preparation known to be best prepared in the courts of royalty. Our chefs take on this much-loved preparation and showcase their skills with a range of Haleems on offer. While kebabs are well-known and appreciated by the regular guests of San:Qi, this special menu presents items such as quintessential Shikampuri Kebabs, a specialty from the region, along with a range of flavourful breads such as khameeri naan and taftan. As always, the menu features star desserts such as Khubhani ka Meetha, to complete the indulgence.

This limited-edition festive menu will be available for lunch and dinner until 4th May at the award-winning restaurant, San:Qi – Four Seasons Hotel Mumbai, as well as deliveries. For more information, call +91 22 2481 8000 or +91 77100 33143.

Wanderlust list | 10 Reasons To Visit OBLU XPERIENCE Ailafushi Maldives this Summer

10 Reasons To Visit OBLU XPERIENCE Ailafushi this Summer

Xperience the magic of connection at COLOURS OF OBLU’s happening new resort - OBLU XPERIENCE Ailafushi opening on 19 May 2022. It is all about deliciously laidback days and buzzing evenings here. The playful, energetic vibe invites you to let go, be free, and simply have the time of your life! 

Not convinced yet? Read on for ten reasons why you’ll love this fabulous new resort – we assure you there are hours of happy sunshine times here for everyone.

• Totally new and playful way to Xperience Maldives.

Families, friends, teenagers, and kids can all enjoy a carefree, tropical holiday at OBLU XPERIENCE Ailafushi. Translating from Dhivehi as a ‘family island,’ this 4-star resort offers a refreshingly laidback experience. From the heartful, all-inclusive Fushi PlanTM to a carefree, relaxed tropical experience – immerse in a youthful Maldives holiday. 

• Live it up in bright, cheerful villas – all with direct beach or lagoon access.

By the beach or over the crystal waters – your choice! OBLU XPERIENCE Ailafushi offers 268 beachsides and overwaters accommodations in 4 categories. The two-bedroom Ocean View Family Room is perfect for large families. It offers a comfortable master bedroom linked to a storybook children’s room with a bunk bed and a playfully decorated ambiance to delight kids.

• Laze around our 1000 sqm swimming pool or drift away in the ocean blues. 

Right next to the beach, is the X360 Bar with a 1000 sqm infinity pool - one of the largest pools in the Maldives. With shaded sun loungers, gently swaying palm trees, and infinite blues on the horizon, this is the perfect spot to laze by the water. Don’t miss the crisp Maldivian snacks (called Hedikha) – served in the evenings.

• Gather for dining experiences that are diverse, delicious, and delightful.

Memorable meals with scenic pool views. Yes, please! Every meal at Element X' all-day restaurant is delicious and slightly different – with a vast choice of modern Western, Central Asian, and Far Eastern cuisines. A unique chef’s show at cooking stations with an element of live, crisp fried delicacies adds a fun, theatrical touch to your dining experience. The beverage counter features self-pour wine dispensers along with wine service at the table.

• Feel the romantic vibes over a star-lit, beach dinner at Copper Pot Food Truck.

Feast upon choicest fresh seafood and meat grills relished on a soft sandy beach beneath the starry sky. At the Copper Pot Food Truck, you can order off an ala-carte board menu featuring a variety of seafood, meat, and vegetarian grills. The chef’s selections include fresh catch fish, lagoon crabs, and jumbo prawns, paired with red and white wine.

• Sip, shop, and socialise atLa Promenade.

Walk up to the scenic La Promenade and explore a chic retail and café scene – featuring a wine boutique, souvenir shop, and patisserie. A super-inviting deck with overwater hammocks and cozy seating makes it easy to relax, sip a cup of coffee, and socialize with like-minded travelers.

• Be the dance floor diva with live DJ performances every night. 

At night, the resort’s X360 Bar is enlivened with a buzzing party vibe with live music and dance floor, and dazzling colors in the sky. This multi-level bar - one of the largest in the Maldives - features a spacious dance floor in the lower deck area. Indulge in a spellbinding selection of spirits, wines, beer, mocktail of the day, and a signature cocktail fountain.

• Explore an aquatic wonderland–canoeing in the dazzling lagoon or snorkeling in the coral reef. 

Ailafushi island is the ultimate tropical paradise ocean exploration. With the Fushi PlanTM, you will have complimentary use of snorkeling gear and non-motorized watersports equipment (stand-up paddleboard and canoe) throughout your stay. Water lovers can also book ocean excursions and diving experiences at the resort’s PADI and SSI Certified Dive School and Watersports Centre.

• Over-the-top fun and parties are galore for little ones at our multi-level kid’s club with a snack bar. 

Let your kids Xperience the natural world of Ailafushi island and unique Maldivian culture through fun, enriching guided activities – organized every day at the resort’s sprawling Kids Club. One of the largest in the Maldives, this Kids Club comes with a pool, a top-level for older kids with PlayStation and Xbox, and a lower deck for younger kids. A dedicated food corner serves popular and easy to eat dishes, like pasta, pizzas, and cakes. 

• Leave your worries behind At ELE | NA The Spa – featuring a unique garden community spa and ocean view sauna facilities. 

Fancy a deep-healing Maldivian spa therapy? Try our Kaashi Naashi (coconut shell) or Bileh Holistic (betel leaf) massages at ELE | NA The Spa. This sprawling spa complex features four couples and four single treatment rooms, two medical spa rooms, an express beauty salon, and an ocean view thermal and relaxation area. The highlight is a one-of-a-kind Garden Community Spa where you can join holistic workshops and fun spa experiences.

Ingredient Ideology | STEAMED TO PERFECTION By: Dr. Kaviraj Khialani- Celebrity Master Chef.

STEAMED TO PERFECTION

Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the team. Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient.

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which food is not directly exposed to steam, or pressure cooking, which uses a sealed vessel, but which is capable of pressure steaming or submerging.

Such cooking is most often done by placing the food into a food steamer, typically a circular container made of metal or wood and bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook through the food. When a steamer is unavailable, food can be steamed inside a wok, supported over boiling water in the bottom of the wok by a metal frame. Some modern home microwave ovens include a structure to cook food by steam vapour produced in a separate water container, providing a similar result to being cooked on stove. There are also specialized steam ovens available. In Japan, glutinous rice is steamed to prepare Mochi rice cakes. Traditional Japanese sweets or Wagashi making involves steaming rice or wheat dough for making Mochigashi and Manju.

In Western cooking, steaming is most often used to cook vegetables—it is rarely used to cook meats. However, steamed clams are prepared by steaming. With Chinese cuisine, vegetables are usually stir fried or blanched and seldom steamed. Seafood and meat dishes are steamed. For example: steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken and steamed goose.

Rice can be steamed too, although in Chinese cooking this is simply referred to as "cooking" rather than "steaming". In Thailand steaming is the definition of minimalist cooking. Wheat foods are steamed as well. Examples include buns and Chinese steamed cakes. Similarly, in Mexican and Central American cuisine, tamales are made by steaming a dough made from nixtamalized maize (called masa) in wrappers made from corn husks or banana leaves; the dough can be stuffed or left plain.

Steamed meat dishes (except fish and some dim sum) are less common in Chinese restaurants than in traditional home cooking, because meats usually require longer cooking times to steam than to stir fry. Commercially sold frozen foods (such as dim sum) formerly had instructions to reheat by steaming, until the rise in popularity of home microwave ovens, which have considerably shorter cooking times.

Here are a few easy to make, healthy and nutri-rich steamed recipes.

Recipe-1] STEAMED VEGGIE PLATTER

Ingredients:

Choice of vegetables/ seasonal availability based:

Carrots- 1 cup cubes

French beans-1/2 cup cut

Green zucchini- ½ cup cubes

Yellow zucchini- ½ cup cubes

Asparagus- 10-12 pieces, cut

Cauliflower- 10-12 florets

Broccoli- 10-12 florets

Fresh mushrooms- 4-5 no, cut 1 x 2

Baby potatoes- 3-4 no cut 1 x 2

Snow peas- 100 gms

Red/ green/ yellow bell peppers- ½ cup cubed

For the dressing/ flavouring sauce to go along the steamed vegetables:

Olive oil-2 -2 tbsp.

Star anise- 1-2 no

Garlic- 3-5 cloves

Salt and crushed black pepper to taste

Mustard paste- ½ tsp

Soy sauce- 1-2 tsp

Tomato sauce-2-3 tsp

Parsley- 1 tbsp. chopped

Lime juice- 2-3 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Method:

1. Prepare all the vegetables as per choice/ availability and liking for the recipe.

2. The vegetables need to be checked for quality, freshness and also to ensure there are no foreign or unwanted particles, worms etc in the cauliflower/ broccoli etc.

3. As a preventive measure it is also recommended to place the vegetables in salted water with a few drops of white vinegar in it and allow the vegetables to release out any such unwanted materials, rinse the vegetables thoroughly and keep them ready for steaming.

4. The steamer needs to be well set and the compartments to be decided as well on what to place where and how much. Steaming equipment’s can be working via electricity and also on gas.

5. Pre-heat the steamer, add water as needed to start with the process and place the assortment of veggies as per recipe and cover the steamer well and allow to start the cooking process.

6. Need to keep a check on the steamers for water content which may need to be refilled gradually, turn them off immediately once the cooking is done as per requirement, allow the contents in the steamer to stand on rest for a couple of mins and then either refresh with ice-cold water or allow to cool naturally.

7. Finally the ingredients for the sauce to be worked on, heat oil in a saucepan add in the ingredients one by one and allow the sauce to heat up a little for 2-3 mins, check for seasonings and adjust as needed, remove and serve it warm alongside the steamed veggies.

Recipe-2] SOY MUSTARD MARINATED CHICKEN

Ingredients:

Chicken legs/ thighs/ breast pieces- 750 gms, cut

For the marination:

Oil/ olive oil- 2-3 tbsp.

Mustard paste- 2 tsp

Lime juice- 2-3 tsp

Salt and pepper to taste

White vinegar-1 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Soy sauce- 2-3 tbsp.

Red chili sauce- 2-3 tsp

Green chili sauce- 2-3 tsp

Celery-1 stalk cut into pieces

Bay leaf- 2 no

Crushed black peppercorns-1 tsp

Method:

1. Prepare the cuts of chicken for the steamed recipe, I usually prefer to use thighs for this recipe. 

2. Wash the chicken well, skin may be removed for this recipe. apply the marination on the chicken pieces add a little white wine as well if desired into the marination, keep refrigerated for 30-45 mins.

3. Prepare the steamer/ steaming equipment for cooking the chicken pieces and ensure the water levels are up to the mark. Once chicken is done with marinating stage, place the pieces on the steamer and also add in a few small peeled shallots, some celery pieces, some sweet potatoes etc.

4. Check on the chicken after around 4-5 mins, turn the sides and ensure even cooking, using a brush the marinated can be applied on the chicken at regular intervals while cooking in order to prevent drying up of the chicken during cooking.

5. In a saucepan take in the rest of the marinated liquid and add a little cornflour and water solution and thicken up the liquid content a little and the same can be served with the chicken which has been steamed. Arrange the chicken pieces with assorted vegetables and drizzle the marination sauce over and serve hot with bread rolls, butter, a glass of white wine.

Recipe- 3] STEAMED GINGER LIME PRAWNS

Ingredients:

Prawns – large/ medium size- 750 gms, cleaned- tail on.

For the marination:

Oil / olive oil

Salt and pepper to taste

Orange segments- ½ cup

Lemon grass- 3-4 pieces

Kaffir lime leaves- 3-4 no

Slit thai red chilies-2-3 no

Slit green chilies-2-3 no

Lime juice- 2-3 tsp

Ginger juliennes- 2- 3 tsp

White wine-2-3 tbsp. optional

Mustard paste-1 tsp

Coriander leaves- 2-3 tbsp. roughly cut

Sweet lime slices- 3-4 no

To serve with: 

Lemon garlic butter sauce, dill mayo sauce, butter garlic pepper sauce etc.

Method:

1. Prepare the prawns to start with, clean, de-vein them and rinse them well under running water, soak them in salt, vinegar water for 3-4 mins, refresh.

2. In a mixing bowl, prepare the marination and mix it well, add in the prawns and mix them well. allow them to steep in the marination for 20-30 mins in the fridge.

3. Prepare the steamer and adjust the water levels etc in it and pre-heat to the steaming point. Place a bed of banana leaf or butter paper at the base and then arrange the prawns in the steamer and lightly brush with the marination as well.

4. Cover and close the steamer and allow the prawns to steam and cook within for around 4-6 mins, apply a little marination using a brush in between during the cooking process as well to maintain the juicy texture of the prawns.

5. Once well done and cooked, turn off the steamer and remove the ready to eat prawns into a serving plate/platter and line up the choice of sauces to go alongside and enjoy the ginger lime prawns.

Recipe- 4] STEAMED HONEY CHILI LIME FISH

Ingredients:

Fish fillets- with center bone/ boneless chunky fish- 500- 750 gms

For the marination:

Oil/ olive oil- 2-3 tsp

Lime juice- 2-3 tsp

Lemon zest – 1 tsp

Lemon grass- 5- 8 pieces

Lemon leaves- 4-5 no

Fresh basil leaves- 4-5 no

Slit red chilies- 3-4 no

Slit green chilies- 3-4 no

Salt and pepper to taste

Thai red curry paste-2-3 tsp

Honey- 2-3 tsp

Soy sauce- 2-3 tsp

Chili vinegar- 2-3 tsp

White wine- 2-3 tbsp. optional

Fresh herbs- parsley/ dill/ coriander- few sprigs

Assorted veggies/ greens to go alongside with the steamed fish.

Choice of greens- spinach/ asparagus/ snow peas/ green zucchini etc

Method:

1. Start up with the pre-preparation for the fish. Clean, wash and prepare the cuts.

2. In a mixing bowl, combine together the marination contents and mix them well, now add in the fish pieces, mix well and keep refrigerated for 20 mins.

3. In the meantime, prepare the steamer and ensure the water levels are followed and met up with, pre- heat the steamer for a few mins and then create a bed of banana leaf or butter paper and place the fish fillets/ cuts and brush them with a little more of the marination.

4. Cover and close the steamer and allow the fish to cook up well inside with the steam and within 5-7 mins it should be ready. Check for doneness, turn off the steamer, meanwhile keep the presentation plate ready along with all garnishes and accompaniments and finally dish out the steamed fish.

5. The leftover marination can be heated up in a saucepan, a little coconut milk can be added to it and fresh basil leaves, a little corn flour and water solution to thicken up the sauce and serve it alongside the steamed fish and a bowl of steamed rice.

Recipe- 5] CITRUS LOBSTER STEAMED DELIGHT

Ingredients:

Lobster- 2 pieces, meat removed, shells washed and blanched.

For the marination of the lobster flesh:

Oil / olive oil- 2-3 tbsp.

Salt and pepper to taste

Lime juice- 2-3 tbsp.

Cumin seeds- 1 tsp, roasted and crushed.

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Red chili flakes- ½ tsp

Mixed herbs-1/2 tsp

Lime slices- 4-5 no

Curry leaves- 10-12 no

Lemon grass- 5-6 pieces

For the sauce to go along with the steamed lobster:

Butter- ¼ cup

Garlic- 1 tsp sliced

Parsley- 2- 3- tbsp. chopped

Shallots- 5-7 no, sliced

Salt and crushed black pepper to taste

Lime juice- 2-3 tbsp.

White wine-2-3 tbsp. optional

Cherry tomatoes- 6- 8 no

Method:

1. Prepare the lobster to start with and pre-prep the lobster flesh and the shells, keep aside.

2. In a mixing bowl, combine the contents of the marination and mix it well. add in the lobster pieces and gently mix them, place in the refrigerator for 30 mins for resting.

3. Meantime, we can get ready with the steamer/ steaming equipment and adjust the water levels as needed within. Line up a little banana leaf/ butter paper and then place the marinated pieces on top and cover.

4. Start the steaming process and allow the lobster to cook well on all sides, turn it over occasionally and brush with a little marination too along the way, it will take around 8- 10 mins to get this done and finally once ready, turn off the steamer and prepare the sauce to go along side in a pan and continue with the plating of the lobster recipe, serve it hot.

Recipe- 6] STEAMED STUFFED CHICKEN BREASTS

Ingredients:

Chicken breasts- 500- 750gms, 3 – 5 pieces.

For the marination on the chicken breasts:

Oil- ¼ cup

Salt and pepper to taste

Lime juice- 2 tsp

Mustard paste-1 tsp

White wine- 2-3 tsp opt

All spice powder-1/2 tsp

Fresh herbs- 2 varieties- 2-3 tbsp.

Honey- 2-3 tsp

Chili flakes- ½ tsp

Mixed herbs- ½ tsp

Capsico sauce- 1 tsp

Red chili sauce- 2 tsp

Brown sugar- 2-3 tsp

For the stuffing of the chicken breasts:

Boiled mashed potatoes- 2 -3 cups

Oil-2 tbsp.

Garlic- 2 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Red chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Garam masala powder-1/2 tsp

Grated cheese-1/2 cup

Olives- 2 tbsp. sliced black

Olives- 2 tbsp. sliced green

Parsley/ coriander leaves- 2 tbsp. chopped

Green peas -1 cup boiled

For the sauce to go along with the chicken:

Mayonnaise -1 cup

Olive oil-2 tsp

Curry leaves- 10-12 no

Slit red chilies- 2-3 no

Shallots- 2-3 tbsp. sliced

Coriander leaves- 2 tbsp. chopped

Lime juice-2 tsp

Cream cheese- 2-3 tsp

Capsico- ½ tsp

Peanut butter-2 tsp

Assorted seeds- 2 tsp, pumpkin, sunflower, flax seeds

Method:

1. To start with the recipe, work on the chicken breast pieces, remove the bone inside and retain the skin ideally to maintain the moisture content.

2. We can now proceed since we have slit the chicken breasts open and the idea is to marinate them inside out and then place a little stuffing in between each opened up breast and then close, seal and place it for steaming and getting it cooked.

3. To proceed with the recipe, heat oil in a pan add in the ingredients for the stuffing and cook them all well for 3-4 mins, turn off the flame add in cream cheese and mix, cool the stuffing, place a little in between each chicken breast piece and close, seal the chicken breasts and allow to chill for 20 mins in the freezer.

4. Prepare the sauce to go alongside with the chicken, in a mixing bowl combine together all the contents of the sauce starting from mayonnaise and mix well, it is a cold sauce which is going along so no cooking here as such, mix well, chill for 20 mins.

5. Now prepare the steamer for the cooking of the chicken breasts which have been stuffed and chilled by now, place the pieces on a bed of banana leaf/ butter paper, close it well and cover the steamer, allow the chicken to cook in the steam for 20-25 mins, check on the water level along the way. 

6. Once the chicken is well cooked, turn off the steamer, arrange the chicken pieces on a serving plate accompanied by some chilled sauce/dip and serve the chicken. Ideally slice the breasts 1 x 2 or 1 x 3, so that the inside filling is a little visible as well, serve.

Novotel Goa Candolim and Novotel Goa Resort and Spa appoints Kittali H.V. as Director of Engineering

Kittali H.V. has been appointed as the new Director of Engineering of Novotel Goa Candolim and Novotel Goa Resort and Spa. With an illustrious career spanning over 21 years and having spearheaded this domain with exclusive hospitality brands in India, Kittali will be leading the conceptualisation of systems at both the Goa properties.

Kittali has been creating successful concepts and consistent systems for various hotels. He has been felicitated with numerous awards for his contribution in the field of engineering by multiple prominent hospitality brands. He is an alumnus of Goa Board of technical education and graduated in the year 1997 from Government Polytechnic College, Althino, Panaji- Goa.

On the appointment, Ranju Singh – Complex General Manager, Novotel Goa Candolim and Novotel Goa Resort and Spa stated, “We are delighted to welcome Kittali to the forefront of our engineering team. With a seasoned expert like him, we only see great innovations and advancements across our concepts that will create a benchmark in the hospitality industry.”

“A new opportunity is always an interesting challenge to work on. As a former part of the Accor Group, I am drawn in the direction of energy the brand brings out. I am looking forward to supporting the crew with the experience I have garnered over the years”, said Kittali H. V. – Director of Engineering, Novotel Goa Candolim and Novotel Goa Resort and Spa.

Pavan Krishna joins as Executive Housekeeper at Hyatt Regency Pune Hotel and Residences

Hyatt Regency Pune Hotel and Residences has appointed Pavan Krishna Pusuluri as an Executive Housekeeper.

Pavan has more than 18 years in the field of housekeeping. Throughout his career, He has worked with a host of renowned names in hospitality such as the JW Marriott, Juhu, The Hilton in Gatwick, London, Intercontinental, New Delhi, and Taj Palace, New Delhi to name a few. Pavan’s last stint was with JLL wherein he took up the role of Facility Manager at Amazon, before taking on the new assignment of Executive Housekeeper, at the Hyatt Regency Pune Hotel and Residences.

Throughout his career, Pavan has won multiple accolades such as ‘The Brand Ambassador award’ when working with The Westin Hyderabad, Mindspace, “The Best employee award” and “The performance award” whilst at the Hilton Gatwick Hotel, London.

On joining, Gaurav states, “I am very excited to join Hyatt Regency Pune as Hyatt is a vibrant brand to work with. Hyatt cares for people and I am happy to be part of the team!”

Apart from work, Pavan enjoys his cricket. Not only is he an avid fan of the game, but also enjoys playing a stoke or two in his leisure time. He is also fond of traveling and exploring new places.