Appointment | Bibin Babu has been appointed as Director of Sales at Holiday Inn Cochin

Bibin Babu has been appointed as Director of Sales at Holiday Inn Cochin

Bibin Babu joins Holiday Inn Cochin as Director of Sales. A passionate hotelier with an extensive experience of around 10 years in the hospitality industry in key leadership roles in reputed brands like Abad Hotels and Resorts, Wyndham Hotels and Resort, Raviz Hotels and Resorts, and IHG hotels.

His endeavor is to garner a motivated and engaged team that delivers on the brand promise. He also wants to build future leaders and foster an environment that allows people to flourish and grow. With Sales his core strength he wants to create unique and new experiences.

He is excited as well as nostalgic in taking up this assignment as it brings him back to his roots. Outside the realm of work, he enjoys spending time with family, exploring new places, and cricket.

Appointment | Arokyadas Maimarulla joins as Food and Beverage Manager at Grand Mercure Bengaluru at Gopalan Mall

He joins the team with a rich experience over 13 years in planning and developing the food and beverage scape within hotels

Arokyadas Maimarulla, Food and Beverage Manager, Grand Mercure Bengaluru at Gopalan Mall.

Arokyadas Maimarulla joins Grand Mercure Bengaluru at Gopalan Mall as the Food and Beverage Manager. In his capacity, he will spearhead the food and beverage Operations of the 212 key premium five-star hotel with over 10 meeting spaces and 02 food and beverage outlets. He joins the team with a rich experience of over 13 years in planning and developing the food and beverage scape within hotels. 

“Arokya is an extremely passionate and driven individual. His expertise in conceptualization and strategy and his capabilities in handling extensive food and beverage operations make him a perfect addition to the team. We are excited to have him on board with us” says Sachin Maheshwary, General Manager. 

Arokyadas joined Accor in 2015 as Restaurant Manager at Novotel Goa Resort and Spa and Novotel Goa Candolim and in a short span of time grew into the role of leading as the food and beverage head of the 270 key hotel combo with five food and beverage outlets and six expansive banquet spaces.  Previously he has worked and trained with Marriott hotels and the Oberoi. 

An ardent gin lover, Arokya likes spending his free time researching gins around the world and working on his own collection of homemade bitters and tonics. He also loves taking out time to enjoy a good game of cricket or football.  

Appointment | Upen Anand appointed General Manager at Skyview by Empyrean Patnitop UT J&K

He honed his skills whilst working with renowned brands such as Radisson, Sarovar, The Fern Group, Le Meridien, The Leela among others

Anand comes to Skyview, with over three decades of experience in the hospitality industry across various formats, brands and locations across India. His experience in the hospitality industry is comprehensive and spans most areas including operations, Food and Beverage Management, revenue management, HR solutions, training, sales and marketing.

He honed his skills whilst working with renowned brands such as Radisson, Sarovar, The Fern Group, Le Meridien, The Leela among others.

Armed with a certificate of ‘Train the Trainer’ by Carlson hotels Asia Pacific and certified as an Internal Auditor for ISO-9002, Anand has been involved in designing and implementing training programs for bringing in keen customer focus and maximizing revenue and profitability while adhering to best service standards. He holds a  Masters In Business Administration Degree from Sikkim Manipal University, Bachelor of Arts from Delhi University and Diploma in Hotel Management and Catering Technology, Institute of Hotel Management, Goa.

Syed Junaid Altaf, Managing Director ESPPL, welcoming Anand to ESPPL, said, “ We are delighted that Upen Anand has joined our team, He is recognized for bringing in value and operational efficiency to any business model and we look forward to him implementing these at Skyview and enhancing the Skyview By Empyrean brand”.

Speaking on his appointment, Anand said, “It is a privilege to work with a team of professionals. I’m looking forward to expanding my knowledge and skills by leading and managing a team at this unique lifestyle destination which offers a combination of hospitality and adventure activities. My vision is to uplift and enhance the offering at this One Destination, Endless Experiences and make it  aspirational and the most visited  in this region.’

Ingredient Ideology | GOING GREEN THIS SUMMER OF 2022 By: Dr. Kaviraj Khialani- Celebrity Master Chef.

GOING GREEN THIS SUMMER OF 2022

Summer is one of the four Earth's seasons, that goes after spring and foreshadows autumn. In this time of the year, days become warm, hot and really long, while nights in this season are the shortest. Sun shines so bright and everything around is whispering to go outdoors! Summer is the hottest season of the year. The temperature can stay warm, even after the sun has gone down at night. There are plenty of leaves on the trees and lots of plants are in flower. Many trees and other plants produce fruit during summer.

 Summer is prime time for festivals and events because the weather instantly creates a much better and vibrant experience. There are a multitude of different festivals and events in the summer from the Download festival to Forest Live. There is something for everyone to get involved in.

“Summer” came from the Old English name for the season “sumor”, which in turn came from the Proto-Germanic *sumur-, which itself came from the Proto-Indo-European root *sam-, meaning summer. *sam- seems to be a variant of the Proto-Indo-European *sem- meaning “together / one”. While sunny skies and warm temperatures do more than make our environment a pleasant place. They also provide some very significant benefits to our health and wellbeing. Research indicates that you are less likely to die of a heart attack in the summer than in the winter.

Apart from the staple diet during summer people generally eat more curd/yogurt, butter milk, coconut water, mint/lemon water, juicy fruits like water melon, cucumber and more of beverages.” Water in spite of being ignored due to sedentary lifestyle and work pressures, is an essential nutrient required for life. If you wish to keep yourself cool and hydrated in the scorching summer heat, avoid or reduce the consumption of hot beverages like tea or coffee. That's because they tend to increase the overall temperature of the body, and disturb the digestive system. Instead, consume nimbu pani, aam panna, chaas, etc. Jaggery is a great addition to your summer diet, because this is a season that brings with it flu-like symptoms like cold and cough. Just add a little to your morning and evening cup of tea, instead of sugar. You'll be able to tackle infections in a delicious way!

Green leafy vegetables (the darker, the better) are an excellent source of minerals such as iron and calcium. They are excellent for the summers also because they have a high water content, rich in folates and are very light on the stomach. Summer bearings include a lot of green vegetables, melons, peaches, corn, mangoes and other fresh and fragrant herbs. Local markets are at their best during summer, when fruits are abundant, and vegetables are as fresh as can be. Leafy green vegetables are an important part of a healthy diet. They're packed with vitamins, minerals and fiber but low in calories. Eating a diet rich in leafy greens can offer numerous health benefits including reduced risk of obesity, heart disease, high blood pressure and mental decline.  A leafy vegetable cooked and consumed as spinach. There are many varieties with tender leaves, green or red in color. This hardy vegetable is easy to grow throughout the year including hot summers. The healthiest leafy greens to include in your diet include kale, collard greens, Swiss chard, microgreens, spinach, cabbage, arugula, beet greens, and romaine lettuce.

Here are a few of my recipes using greens this summer to try out:

Recipe-1] HARA BHARA PULAO

Ingredients:

Basmati rice- 1 and a half cup, washed and soaked for 15 mins.

Oil-2 tsp

Ghee-1 tsp

Bayleaf- 2 no

Peppercorns- 4-5 no

Cinnamon stick- 1 piece

Ginger garlic paste-1 tsp

Onions -1 cup sliced

Tomatoes-1/2 cup chopped

Green chilies-2 tsp chopped

Salt to taste

Fresh spinach-2 cups, blanched and chopped

Fresh methi leaves- 1 cup, cut

Fresh coriander leaves- 2-3 tbsp. chopped

Green peas-1 cup boiled

Cashews-2-3 tbsp. fried

Raisins- 2-3 tsp 

Coriander powder-1 tsp

Turmeric powder-1/2 tsp

Red chili powder1/2 tsp

Water- as needed

Green capsicum- ½ cup cut

Garam masala powder-1/4 tsp

To serve with:

Papad/pickle/raita/ chaas- as desired

Method:

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

2. Clean, wash and soak the rice.

3. Meantime start with the cutting chopping of veggies, greens and then start with the recipe.

4. To start cooking, heat oil and ghee in a pan add in the whole spices and then the sliced onions, saute them well until lightly browned and add little water gradually as needed.

5.Now add in the ginger-garlic, chilies and add in the rice and saute it for a minute, add in all the greens and salt, powdered spices and give it all a nice mix, add tomatoes, double the amount of water as compared to the rice.

6.Bring to a boil, simmer and cook until the rice is done and liquid is well absorbed, rice is moist and well risen. Turn off the flame, add fried nuts on top and serve the pulao with curd, raita, chaas, papad etc.

Recipe-2] HARIYALI EGG MASALA

Ingredients:

oil-2 tsp

ghee-1 tsp

hing-1/4 tsp

cumin seeds-1/2 tsp

ginger-1 tsp chopped

garlic-1 tsp chopped

red chilies-1-2 slit

onion-1/2 cup chopped

tomato-1/2 cup chopped

fresh mint-1/2 cup

fresh coriander-1/2 cup

fresh methi-1/2 cup

fresh spinach-1 cup blanched and chopped

salt to taste

red chili powder-1/2 tsp

coriander powder-2 tsp

turmeric powder-1/2 tsp

water as needed

boiled eggs- 4-5 no cut 1 x 2

curd-2-3 tsp

fresh cream-2-3 tsp

method:

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

2. Boil the eggs, shell them, cut 1 x 2 and keep aside.

3. To start cooking, heat oil and ghee in a pan, add in hing, cumin seeds, red chilies, ginger-garlic- chilies and saute for a few seconds, add in the onions, saute for a few seconds, add in tomato, salt and all powdered spices, little water and bhunao.

4. Once the masala cooks, little oil leaves from the sides, add in the greens, curd, cream and mix well, simmer and cook for 3-4 mins add little water as needed and finally get the masala cooking in around 5-6 mins.

5. Turn off the flame and add in the boiled cut egg pieces, dish it out and garnish as desired with ginger juliennes or so and serve hot, enjoy with phulkas, buttered pao etc.

Recipe-3] MACHLI KHUSHNUMA

Ingredients:

For the green masala:

Fresh coriander- 3-4 cups cleaned

Garlic-4-5 cloves, cut

Tomatoes- 3-4 no cut

Water-1/2 cup

Ginger-1-inch piece cut

Green chilies- 2-3 tsp cut

To cook the masala:

Oil-2 tsp

Ghee-1 tsp

Salt to taste

Water-1/2 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder – ½ tsp

Options for fish/ other varieties:

Boneless chunky fillets of fish can be used here as per choice.

Paneer cubes can be added too

Chicken cuts can also be used

To serve it with:

Hot phulkas /rotis/ parathas etc.

Method:

1. Prepare all the ingredients for the green masala made with coriander in this case for the fish recipe.

2. Choose the fish and clean, wash, cut into thick chunky fillets or pieces so they don’t break a lot during cooking.

3. To start the recipe, heat oil and ghee in a pan add in the green masala paste, all powdered spices, salt to taste and little water and bring to a little boil.

4. Simmer and cook the masala for 2-3 mins, now add in the fish pieces into the masala and simmer, cover and cook the fish for 3-4 mins on each side and then check for done ness and garnish with fresh ginger juliennes etc 

Recipe-4] METHI AUR PALAK WALE ALOO

Ingredients:

Oil- 2 tsp

Ghee-1 tsp

For the spice mix:

Black cardamom-2 no

Peppercorns- 4-5 no

Cinnamon-1/2-inch piece

Green cardamom-2-3 no

Mace-1 small piece

Cumin seeds-1/2 tsp

Red chilies- 2-3 no

Dry roast for 2-3 min, cool and grind to powder

To cook the masala:

Fresh methi-1 cup roughly cut

Fresh coriander- 1 cup cut

Spinach- 1 cup blanched, chopped

Water-1/2 cup

Salt to taste

Hing-1/4 tsp

Dry red chilies-1-2

Tomatoes-1/2 cup chopped,  

Ginger-garlic paste-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chilli powder-1/2 tsp

Cumin powder-1/2 tsp

For the choice of veggies:

Peeled and Cubed Potatoes/ mushrooms/ Babycorn/ sweet potato/ carrots etc

To garnish:

Fresh ginger juliennes

Fried red chili

Method:

1. Prepare all the ingredients for the recipe as listed

2. All the choice of greens to be kept ready, cleaning and washing to be kept an eye on to ensure proper hygiene.

3. Heat oil and ghee in a pan, add in the hing, red chilies, cumin seeds, ginger, garlic, chilies and saute all of it well.

4. Add in the greens, tomato and salt to taste, powdered spices and bhunao for a couple of minutes, add a little water and add in potatoes, cover and simmer for 20 mins until done. Serve hot with rotis/ phulkas/ naans etc.

Recipe-5] SAAGWALA SAUNFIYA MURGH

Ingredients:

Chicken curry cuts- 750 gms

Oil- 2 tsp

Ghee- 2 tsp

Bay leaf- 2 no

Peppercorns- 5-6 no

Onions- 1 cup paste

Garlic -1 tsp chopped

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped

Salt to taste

Coriander powder-1 and a half tsp

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/2 tsp

Tomato chopped-1/2 cup

Potatoes- ½ cup cubes

Fresh methi-1 cup

Fresh coriander leaves- 1 cup

Fresh spinach leaves- 1 cup

Water as needed

Ginger juliennes-2 tsp for garnish

Method:

1. Prepare all the ingredients for the chicken in green masala gravy.

2. Clean and wash the chicken pieces, apply little oil, salt and turmeric powder and mix, keep in the fridge for 20 mins.

3. To start with the cooking process, heat oil and ghee in a pan and add in the ginger- garlic- chilies, some whole spices as well like bay leaf and peppercorns.

4. Add in the onion paste, saute it for a few minutes, add in salt and little water as needed, cook it until a light brown shade is achieved.

5. Add in tomatoes, all powdered spices and bhunao the masala for a few minutes, add in the chicken pieces and saute for 2-3 mins. add in the potatoes, paste of all the three greens and little water and simmer, cook until chicken is well cooked.

6. Serve the curry as desired with jeera rice or with rotis, garnish with fresh ginger juliennes and enjoy the chicken recipe.

Recipe- 6] CHHOLE KI CHAHAT

Ingredients:

Oil-2 tsp

Ghee-2 tsp

Boiled kabuli chana- 1 and a half cup

Boiled potato cubes-1 cup

To grind all to a paste:

Ginger-1 tbsp.

Garlic- 4-5 cloves

Bay leaves- 2 no

Pepper corns- 4-5 no

Cinnamon stick- 1 small piece

Green chilies- 2-3 no

Onions-1 cup sliced

Water-1/2 cup to grind all the above

For the cooking:

Spinach-1 cup blanched, puree

Fresh mint-1/2 cup

Fresh coriander- 1 cup

Salt to taste

Chhole masala-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Curd- ½ cup thick, beaten up

Tomato puree-1/2 cup

Water-1/2 cup

Kasuri methi-1 tsp

Fried red chili- 2 no for garnish

Method:

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

2. Boil the chana and the potatoes, keep them all ready.

3. Refer to the list of things to be combined into a mixer jar and ground to a paste using a little water.

4. To start cooking, heat oil and ghee in a pan, add in the prepared paste of spices and onions, saute it to a nice light brown shade, add a little water gradually.

5. Add in the tomato puree, salt and all the powdered spices, cook for a few minutes, add in little beaten up curds and then add the kasuri methi, the spinach puree, mint, coriander as well.

6. Now add in the boiled chana and potatoes and mix well. add little water as per gravy requirements and simmer, cover and cook for 10-12 mins and serve hot garnished with fried red chili.

New Launch | PRIDE GROUP OF HOTELS LAUNCHES ‘PRIDE BIZNOTEL’ IN SASAN GIR

PRIDE GROUP OF HOTELS LAUNCHES ‘PRIDE BIZNOTEL’ IN SASAN GIR

Pride Group of Hotels, one of the fastest-growing domestic hotel chains has now launched ‘Pride Biznotel’ in the renowned Lion den at Gujarat’s Sasan Gir National Park. Pride Biznotel Sasan Gir will be the group’s 13th property in the State of Gujarat. Location can be easily accessed by road, rail, and by air. It is in close proximity to Gir National Park and other popular places of tourist interest.

“We are extremely delighted to launch Pride Biznotel at Sasan Gir, the home to the majestic Asiatic Lions. The property is located near the Gir safari release point, giving wildlife enthusiasts a unique opportunity to spot the king of the jungle in his natural habitat. Rich in flora and fauna the region is also home to various species of birds. Gir has gained immense popularity and is frequented by both domestic and foreign tourists throughout the year. Our hotel will facilitate Safari tours with expert guides. Guests can cherish the most fascinating hospitality experience at India’s most famous holiday destination” says, Atul Upadhyay, Vice President, Pride Group of Hotels.

Pride Biznotel Sasan Gir offers 23 beautiful air conditioned rooms, well equipped with internet connectivity, television and all contemporary amenities. Guests can avail of 24-hour room service, complimentary breakfast, tour desk, etc. The multi-cuisine restaurant serves a variety of Indian and continental delicacies in a- ala- cart. The hotel also houses a banquet for events and get-togethers that will be operational soon.

Pride Hotels has presence in around 44 great locations with 4,400 rooms, 89 restaurants, 116 banquets, and conference halls. Currently, Pride Hotels operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations and Mid-Market segment hotels for every business “Pride Biznotel”. Locations are prominently at: New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Rajkot, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri and Manjusar (Vadodara) Upcoming locations are: Nainital, Jim Corbett, Jabalpur, Daman, Rishikesh, Aatapi, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Agra, Somnath, Dehradun, Chandigarh, Neemrana, Rajkot, Bhopal, Aurangabad & Haldwani.

Appointment | Enrise By Sayaji Aurangabad Appoints Dharmendra Rana As Director Of Operations

ENRISE BY SAYAJI AURANGABAD APPOINTS DHARMENDRA RANA AS DIRECTOR OF OPERATIONS 

Enrise by Sayaji Aurangabad has announced the appointment of Mr. Dharmendra Rana as Director of Operations. In his illustrious career spanning 15 years he has worked with reputed brands like The Oberoi New Delhi, Trident Agra, Taj Lake Palace Udaipur, and Ananta Spa & Resort Udaipur. Prior to this, he was associated with Hotel Avadh Utopia, Surat as Food & Beverage Manager.

Mr. Rana has an excellent track record in F&B Operations, Business Planning, Profit Center Operations, Vendor Management, Quality Management, People management, Business Development and Budgetary Control. His core area of expertise is Hotel Operations, Food & Beverage Management, and Client Relationship management. During his tenure with various hospitality firms he pursued customer satisfaction as an ultimate achievement to meet organization targets. He has won appreciation for his dedicated effort towards guest service in all prestigious national and international conferences.

Sayaji Hotels is India’s 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. 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 Udaipur, Morbi, Bhuj, Dwarka, Satara, Pithampur, Shirval, Sangli, Dehradun, Aurangabad, Dwarka, Lonavala, Rewa, Bhuj, Harda, Hoshangabad, Bhopal, Rewa, Tadoba, Talegaon, and Vizag. 

Visit: www.sayajihotels.com

WITT Celebrated Women Empowerment with Grandeur: TAAI

WITT Celebrated Women Empowerment with Grandeur: TAAI

The newest initiative of TAAI, Women in TAAI and Tourism (WITT) organised its first conclave in New Delhi to celebrate Women's Empowerment. The event’s success can be gauged by the fact that more than 200 TAAI & WITT members along with extensive media were present during the deliberations. Initiated in 2021 by the dynamic president of TAAI, Mrs Jyoti Mayal, WITT is an integral part of the Travel Agents Association of India (TAAI).

Bettaiah Lokesh, Hon Secretary General, delivering the introductory remarks and setting the tone of the conclave, apprised the attendees of the contribution of women in various sectors; be it politics, leadership, decision making on various fronts, education, healthcare, etc.

Taking the Conclave forward, Jyoti Mayal, President introduced the Office Bearers and Managing Committee members present at the august gathering. In her welcome address, Mayal introduced the idea, formation, and process involved in setting up WITT, which was well received and appreciated by the attendees. She shared a three-step approach to Entrepreneurship, Employment, & Leadership based on which women are contributing to the world. Mayal also referred to the statistics issued by various organisations WTTC, ILO, UNWTO etc wherein the contribution of women has been recorded.

WITT achieved its core objective which is to involve “Woman in Tourism” to join hands to empower the women of India, when Shri G Kamala Rao, Director General, Ministry of Tourism praised and appreciated the efforts made in his keynote speech. He went on to highlight the importance of women in Indian culture and quoted various verses from ancient Sanskrit texts wherein the importance of women has been demarcated.

Mr Praveen Kumar, Former – Secretary, Ministry of Skill Development and Entrepreneurship (MSDE) profoundly thanked WITT for organising such a conclave. In his remarks, he agreed to the fact that women’s contribution in travel trade must be highlighted, and focus should be on turning the unorganised contribution organised so that women get their due share of recognition and growth. Mr Kumar also communicated that he would take up with the MSDE the sensitivity of having more women centric programs initiated and floated to extend support to the community.

The first session, Weaving Tales, moderated by Jyoti Mayal have had the presence of esteemed panellists Rupinder Brar, ADG, Ministry of Tourism; Navina Jafa, Cultural Activist; Shazia IImi, Politician & Journalist; Jahnabi Phookan, Past President, FICCI Flo; Sanjay Bose, ITC’s Hotels; Aarti Manocha, Celebrated Wedding Planner. The deliberations & tales were around mentoring safety, security, hygiene, and also issues and challenges which are usually faced by women. Comprehensive capacity building programmes at various levels & empowered women to lead was also deliberated.

The second session, Create your Sunshine, had esteemed panellists Sandeep Dwivedi, COO Interglobe; Nandita Kanchan, Commissioner of Income Tax (Delhi); Charu Wali Khanna, Advocate; Parineeta Sethi, Publisher; Sonia Bharwani, VFS; Aditi Malik, Soft Skills Expert. Moderating the session Jay Bhatia sought inputs from everyone on various issues related to taxation, legal, skills required, and the contribution of women in various sectors & how they today were empowered with skills to create their sunshine.

SATTE team that partnered with WITT unveiled the Shakti Awards logo at the conclave. And, felicitated various women leaders; Leading from the front - Rupinder Barar, ADG Ministry of Tourism, Govt of India; Chef Manisha Bhasin, Sr. Executive Chief at ITC Hotels for the outstanding contribution in Hospitality; Navina Jafa, Cultural Activist, Dancer & Academician for the outstanding contribution in promoting Heritage Tourism; Arshdeep Anand, Board of Director at Holiday Moods Adventures Groups of Companies for promoting Adventure Tourism; Jahnabi Phookan, Founder of Jungle Travels India for the outstanding contribution in the Holistic promotion of tourism in NE India; and, The Leader of Future - Kanika Tekaiwal, Founder of JetSetGo India.

To conclude, Shreeram Patel, Hon Treasurer delivered a Vote of Thanks with a special mention of VFS Global, SATTE, Indigo, Government of India – Incredible India, Tourism and Hospitality Skill Council (THSC) for supporting the cause & making the conclave a success.

Managing Committee members Shri Anoop Kanuga, Dr P Murugesan, Shri Ramasamy Venkatachalam, Shri Kulvinder Singh Kohli were an integral part of the conclave along with past President Balbir Mayal, whose empowerment for President Jyoti Mayal was appreciated.

Kerten Hospitality’s Business Development Lead Theo Bortoluzzi wins 2022 Young Leader Award at International Hospitality Investment Forum (IHIF)

Kerten Hospitality’s Business Development Lead Theo Bortoluzzi wins 2022 Young Leader Award at International Hospitality Investment Forum (IHIF)

The achievement is a strong recognition of Kerten Hospitality’s commitment to the empowerment of young leaders as part of its business philosophy founded on ESG

BERLIN: May 2022: With more than 35 projects in development across 11 lifestyle-driven concepts on three continents, mixed-use lifestyle operator Kerten Hospitality’s dynamic disruption of the industry is making waves. With ESG (Environmental, Social and Governance) and responsible community-based business practices at its core, supporting the next generation of young hospitality leaders is a key part of the brand’s philosophy.

Recognition of this commitment has been cemented today with Business Development Manager Theo Bortoluzzi winning the 2022 Young Leader Award at the International Hospitality Investment Forum (IHIF), held in Berlin from May 3-5, 2022, where he was also a guest speaker. Previously recognized on Hotelier Middle East’s 2021 30 Under 30 list of the most promising in the industry, Bortoluzzi was selected from a list of many outstanding candidates by hotel industry leaders, and takes over the 2022 title from last year’s winner, Davina Cisier, Director of Development Luxury Hotels for Accor

With a bachelor’s degree in Global Hotel Management from Les Roches International School of Hotel Management in Marbella and training stints in Barcelona and Hong Kong, Bortoluzzi joined Kerten Hospitality in March 2020 as an intern, and in just two years – at the young age of 23 – has risen to oversee the brand’s business development process, from lead generation to contract negotiation. 

“As one of the youngest members of our team, we’re proud to see what Theo brings, not only to our brand but also to our owners and investors. The young generation is the driving force of our entire industry, and creating opportunities to empower individuals and help them grow is at the heart of what we do,” says Marloes Knippenberg, CEO of Kerten Hospitality. Known for her commitment to mentoring and empowering the next generation of hoteliers, Knippenberg continuously pioneers innovation through the brand’s stakeholder network, including investors, owners, academia and hospitality leadership, always with a focus on ESG.

“By creating mixed-use lifestyle destinations with ESG at their core, we are attracting new audiences of savvy consumers committed to making responsible spending decisions that have a positive impact on the communities in which we operate,” she continues. “Not only does our focus on ESG benefit our guests, it’s also a huge opportunity for property owners and investors to be at the forefront of an evolving hospitality industry.”

A shining example of ESG in action, Bortoluzzi’s professional growth is testament to Kerten Hospitality’s empowerment of youth. He has been a key figure in the signing of Kerten Hospitality’s first European project, the Cloud7 Hotel Rome, opening in 2023. An innovative, community-centric destination, the hotel aims to be a place that’s as much loved by Romans as it is by visitors to the city by fostering local connections and collaborations. With an enviable location between Via del Corso and Via di Pietra, just steps from the Pantheon and the Trevi Fountain, the hotel will be housed in a heritage building dating back to the early 20th century that was once home to the Banco di Roma. But rather than repeat the formula of many other boutique hotels, Cloud7 Hotel Rome will be different.

“Our mixed use and community-focused approach allows us to bring something completely new to Rome,” says Bortoluzzi. “While this will undoubtedly have benefits for our hotel guests, the opportunities for owners are also huge. Our mixed-use model sees us using rooms as offices during the daytime to generate incremental revenue, and our Social Hub for product launches, pop-ups and partnerships helps us reach non-traditional audiences and diversify revenue streams.”

With properties currently operating in Jeddah and 35+ and new mixed-use lifestyle projects coming up in Jordan, Georgia, Kuwait, Egypt, Morocco and the UAE, Kerten Hospitality continues to disrupt the industry, creating next generation sustainable developments that will benefit guests, communities and stakeholders alike.

About Kerten Hospitality:

Kerten Hospitality (KH) is a mixed-use sustainable and responsible lifestyle operator managing and operating hotels, branded residences, serviced apartments, workspaces and business hubs and clubs under its 100% own and developed brands. KH transforms destinations through impactful collaborations both with our own and other branded Food & Beverage, Retail, Entertainment, Art and Wellness brands with a focus on building Ecosystems, and unique community-centric destinations, that connect International & local travelers. 

A division of Kerten, an Ireland-headquartered investment vehicle, KH manages a portfolio of 11 owned brands including: Cloud7 Hotel and Residence, The House Hotel and Residence, Ouspace – a collaborative Social Hub and serviced offices concept. KH has a suite of in-house designed and operated Food & Beverage offerings and employs and collaborates with world-renowned Michelin chefs to up-and-coming local foodpreneurs. 

The current pipeline includes 35 projects from Eco-Luxury Resorts in the UAE, to Art Hotels including residencies in Georgia curated by the curators of the Louvre AbuDhabi, Urban City Centre Destinations in Italy, extension of the Cloud 7 Residence Ayla Aqaba success with an experience hotel & hub in Jordan, a Suite-only project in Kuwait, Leisure, Business, and Meeting Mixed-Use in the first Sustainable destinations in the most prestigious developments in the Egyptian North Coast, to name a few, with many further projects in Europe, Middle East and North Africa. 

Fairfield by Marriott expands footprints in Western India with the Opening of the Fairfield by Marriott Vadodara in Gujarat

Fairfield by Marriott, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands, today announced the opening of Fairfield by Marriott Vadodara. Situated in the heart of the city with proximity to the Civil Airport Harni and the central business district, the 96-room hotel is designed with modern amenities for today’s business traveler, creating an environment that focuses on the warmth and simplicity of delivering a seamless hospitality experience.

“We are thrilled to introduce our first Fairfield by Marriott in Vadodara. This opening marks the 22nd Fairfield by Marriott to join our growing portfolio of 16 brands operating across the country,” said Ranju Alex, Area Vice President, South Asia, Marriott International. “The opening further complements our commitment to growth in the region, bringing a diversified portfolio for different types of travelers to Western India.” 

Located in Alkapuri , the commercial abode of the city Fairfield by Marriott Vadodara  its within close proximity to upscale fashion boutiques, lifestyle stores and popular, local attractions like the Laxmi Vilas Palace, Sur Sagar Lake and Sayaji Baug. The hotel offers 96 spacious rooms and suites that sport modern design elements and contemporary essentials. Designed to be smart and flexible, yet warm and comfortable, all guest rooms and bathrooms are well-appointed with features such as large 55” flat screen TVs, work areas with flexible ergonomic desks and chairs, minibars and a comfortable couch that doubles up as a plush day bed, perfect for a mid-day power nap.  Enhanced public spaces feature the ‘modern calm’ aesthetic of the Fairfield by Marriott brand, which encompasses open layouts, multifunctional spaces and natural light. 

The hotel features 4192 square feet of flexible function space, suitable for meetings, conferences and social events. For travelers looking to stay fit while on the road, the hotel’s 24-hour fitness center is readily available for a workout.

“Fairfield by Marriott ensures that guests can count on The Fairfield Promise – from the hotel’s level of service to accommodations, if a guest is ever not satisfied with their stay, Fairfield will make it right. We aim to set the standards of delivering a great hotel experience at an affordable price point through consistent and reliable service,” said Sudhanshu Singh, Hotel Manager at Fairfield by Marriott Vadodara. “We look forward to welcoming business and leisure travelers to experience our warm hospitality and uplifting spaces.”

Appointment | ixigo appoints Rahul Gautam as Group Chief Financial Officer

Travel app ixigo (Le Travenues Technology Limited) has appointed Rahul Gautam as its Group Chief Financial Officer effective 5th May 2022. Rahul brings considerable experience in capital markets, corporate finance, and business advisory and will be replacing former Group Chief Financial Officer, Ravi Gupta, who has resigned due to personal reasons. In his current role at ixigo, Rahul will be leading the finance function for ixigo with a specific focus on corporate finance and corporate development, mergers and acquisitions, public markets and investor relations, growth, risk management, and financial reporting.

Rahul has held various leadership roles, most recently serving as Senior Vice President, Finance at PVR Limited, where he was responsible for various roles including corporate finance and mergers and acquisitions. Prior to this, he has worked with organizations such as SBI Capital Markets Limited, Religare Capital Markets Limited, and Deloitte Haskins and Sells. Rahul holds a bachelor’s degree in commerce (honors) from the University of Delhi. In 2004, he also became a member of the Institute of Chartered Accountants of India. 

New Opening | Legendary Regent Hotels & Resorts brand debuts in Vietnam on Phu Quoc Island

Regent Phu Quoc: a place of spellbinding beauty, unexpected culinary experiences and personal havens

4 May 2022: IHG Hotels & Resorts debuts its first resort in South East Asia under its upper luxury brand, Regent Hotels & Resorts, with the opening of Regent Phu Quoc. Located off the southwest coast of Vietnam alongside a UNESCO-designated World Biosphere Reserve, the all-suites-and-villas resort offers a serene sanctuary amidst a landscape of elevated luxury. Alongside its exceptional design and state-of-the-art technology, is the brand’s legendary hospitality, promising a seamless guest journey.

“We are delighted to introduce Regent’s renowned hospitality to Vietnam and look forward to welcoming guests to experience the inimitable island jewel that is Phu Quoc,” said Juan Losada, General Manager. “Regent Phu Quoc will set the benchmark for resort luxury in Vietnam and South East Asia, and deliver a truly captivating interpretation of the Regent experience, marrying the calming, the imaginative with a touch of decadence.”

The Regent brand’s luxury legacy has been transformed with today’s most seasoned luxury travellers in mind to deliver the serene and sensational at every turn. Guests can now experience the brand’s distinctive new hallmarks at Regent Phu Quoc, from The Regent Experience Agent, which elevates guest relations to new heights with a meticulous curation of guest experiences, to With Compliments, where thoughtful complimentary services such as gourmet beverages and snacks from the Refreshment Gallery, breakfast buffet at Rice Market, pressing, laundry, as well as unpacking service, are included in every stay for a seamless experience. Personal Havens offer beautifully inviting spaces in the breath-taking outdoors or an intimate corner in the guest room. From the oasis bath experience enhanced by sensory bath menus in every suite and villa, to private cabanas programmed with a tailored dining experience, these spaces are as much moments in time as they are sublime physical spaces.

Designed by luxury hospitality design firm BLINK Design Group, the resort echoes traditional Vietnamese vernacular and contemporarily designed interiors with a soothing colour palette. Expansive windows and verandas invite natural light in, transforming suites and villas into light, airy private havens complemented by framed views of landscaped gardens or majestic ocean scenes.

Spectacular and large-scale installations heighten the sense of extravagance and add a layer of uniqueness to the guest experience at Regent Phu Quoc. Designed to work in harmony with the architecture, installation such as “Charming Deeps”, a bespoke bohemian hand-blown crystal by Lasvit, creates an awe-inspiring moment upon entering the resort lobby - stimulating the senses, sparking conversations and captivating guests’ imagination with artistry.

For unforgettable epicurean experiences, guests can look forward to six world-class restaurants and bars which define the dynamic Taste Gallery, presenting signature dining and cultural exploration that go beyond the excellence of the cuisine. Rice Market offers an unexpected voyage in taste, inviting guests to discover the locally-inspired and reinvented classic dishes of Vietnamese and Chinese cuisine expertly crafted in bustling live kitchens. Ocean Club, the only luxury beach club in Phu Quoc, features an assortment of local and Mediterranean cuisine and rum-inspired cocktails, This Balearic-inspired beachfront venue transforms after sunset, offering cinema nights and a seaside grill. An exclusive sky pool terrace and bar, Fu Bar is the perfect perch for gin-inspired cocktails and unobstructed ocean views.

On the wellness front, The Spa at Regent Phu Quoc takes a holistic approach to mindful self-care. Combining enveloping comforts and innovative techniques with natural time-honoured remedies, its philosophy is rooted in three distinct pillars: high touch, high frequency and high energy. Set within a comprehensive array of immersive facilities, guests can journey through acoustic, vibrational and hot sand therapy, or embark on a highly personalised wellness itinerary guided by the resident Holistic Wellness Coach. For the most discerning guests, The Regent Club accords a perfect retreat with bespoke experiences and privileges, as well as access to a stately yet intimate venue including a private rooftop infinity pool, all on their terms. 

In the coming months, two additional restaurant and bar will be introduced: Oku, the only restaurant with an Omakase counter in Phu Quoc, and Bar Jade, a speakeasy showcasing fine artisanal spirits and custom cocktails mixed with fresh local herbs. Guests will also be invited on a journey of discovery with  the resort’s very own Catamaran, Serenity.

A spellbinding discovery awaits at Regent Phu Quoc with room rates from USD$361 per night onwards. For more information, please visit phuquoc.regenthotels.com.

Eclat Insights | A Craftsman Mindset To Service

craftsman - /ˈkrɑːf(t)smən/ - a worker skilled in a particular craft.

Welcoming guests may seem like a no-brainer; you just have to stand at the entrance to a building or an outlet and well, welcome people. When you try to do it though, you realise there is a lot more to it.  

First and foremost, you will need to smile, not too much, and not too little. The smile will need to travel to your eyes. You will need to make eye contact, again, not too much and not too little. You will need to bend slightly forward; too ramrod straight and you will not seem hospitable and too much you will lose sight of the guests. You will need to welcome groups that walk up together and you will need to very quickly decide the order or hierarchy of the group. Families bring even more decisions; do we welcome the kids first, then the grown-ups?  

You need to take into account hand gestures. Open palm, facing towards the interior? Do we move it in a wave-like fashion, do we repeat the motion for every guest?  

Detail-oriented companies go to the extent of specifying what needs to be done at what distance. The SOPs advise that when a guest approaches you, you need to make eye contact and smile when the guest is 15 feet away. No need to say anything at this stage as she is not in the clear audio range. As she approaches, you should say your welcome words, when she is 5 feet away.

Welcome words. What can you say that will capture your essence, your brand, your locale and the time or tone of the day? Should you say something in the local language or should you use your guest's preferred language? Do you want the words to create excitement or calm? 

Should there be a specific smell at the door or entrance? A number of hotels made sure that the fresh baking scent wafted into the lobby to tickle the guests' appetites and pique their interest. Some outlets may choose to use a smell that defines the food or concept on offer. A spa lets the tone with aroma.

Music. Loud, blasting speakers at the entrance tell you exactly what to expect inside. A zen waterfall acoustic mix sends a very different message.

Uniform. What should the welcome party wear? The first human representative of everything that you have created, what should she be wearing that lets your guest know that they made the right choice today.  

There's still more to consider, lighting, entrance door design, choice of building material, use of glass, signage and more.

• A Craftsman Mindset focuses on crafting every detail and then improving it over time. Recognising that every aspect of a particular task is a skill that can be identified and then improved.

• A Craftsman Mindset acknowledges that one needs to unlearn, learn again and then spend time practising the skill.

• A Craftsman Mindset knows that excellence can be crafted.

• A Craftsman Mindset knows that how you do one thing, is how you do everything.

Actionable Idea

1. Take any task that up until now you felt was just another task. A task, so simple that you never really thought it could add any joy.

2. Either shoot a video of someone doing this task or even better attempt the task yourself.

3. Study the video, in slo-mo. Study every frame if you have to.

4. In each frame, ask the question - what emotion is this creating for the guest?

5. Now, change something in that frame to create the emotion you want.

Want to make this WOW? 

Craft amazing experiences for your team.  

For example: if you offer uniforms to your team, consider putting notes in the pockets that they can find, read and enjoy. If you do not want to put the messages in pockets, add them to the hangar. Every time your team collects a uniform, you will find them looking forward to that little note. It will make this routine, boring task into an interaction.

Once this is crafted, you can always craft something better. This mindset asks that of you. Imagine running a 'collect all XXX' game. Whoever collects notes of a certain type wins something. You just created excitement and adventure at the very start of your team's day. Can you imagine how great a day it is going to be if your team is actually looking forward to getting their uniform?

Share the most boring, common, non-excitement task you think you have in the comments and let's see if we can all use the craftsman mindset to make it better!

Appointment | Conrad Bengaluru appoints Chef Prasad Metrani as The Director of Culinary

Chef Prasad Metrani joins Conrad Bengaluru as the Director of Culinary. He comes from a diverse background in gastronomical science and kitchen management, with over 16 years of experience in the hospitality sector.

He has worked with some of the most prestigious Indian and international hospitality brands. He has spearheaded the food and beverage division during his last assignment to launch India’s first Raffles in Udaipur. Prasad has closely conceptualized Food and Beverage inspirations, exceptional menu ideations and has organized a bespoke service sequence.

Hence, his new role at Conrad Bengaluru would primarily focus on overseeing all culinary activities, which includes curating food and beverage concepts and coordinating all food service activities.

On his appointment, Chef Prasad said, “I’m looking forward to embark on a professional adventure with Conrad Bengaluru. Food for me is all about authentic flavors and emphasizing on the freshness of the ingredients. Reigniting the flavors of Conrad culinary with new and exciting twists and elevating the culinary journey in Indian hospitality.”

Appointment | Interglobe Hotels has appointed Shiva Kumar as the Chief Financial Officer

Previously Shiva Kumar served as the COO in Triguna Hospitality Ventures Pvt Ltd

Shiva Kumar comes with 25 years of vast experience in various sectors such as hospitality, real estate, IT & ITES services, and manufacturing. He is an experienced finance professional, skilled in general management, corporate finance, structuring, MIS, process re-engineering, risk management, project management, asset management, accounting, and reporting.

On this occasion, JB Singh, President, and CEO- InterGlobe Hotels said: “It is my pleasure to welcome Shiva Kumar as the CFO of InterGlobe Hotels. He is one of the leading voices in the industry and I am confident that his vast experience and diverse skill set will help InterGlobe Hotels achieve newer heights of success and growth.”

In his previous assignment with Triguna Hospitality Ventures Pvt Ltd, Shiva Kumar served as the COO wherein he was responsible for end-to-end management of the JV’s business ventures including stakeholder management, and financial supervision including business planning, accounting, audits, equity and debt management, and asset management. Shiva Kumar has also worked with various prestigious organizations like Ascendas, E&Y, IBM, and Gokaldas Images group.

On appointment at InterGlobe Hotels, Shiva Kumar said “I am glad to join the young and vibrant team at InterGlobe Hotels, one of the fastest-growing companies in the hospitality sector. I am excited to start my new journey with the brand and I look forward to the team’s support in charting new vistas of growth together.”

Shiva is a Commerce graduate, Chartered Accountant (FCA), and holds a Master’s Degree in Business Management (MBA) from the University of Chicago, Booth School of Business.

NOESIS SUCCESSFULLY FACILITATES THREE HOTEL TRANSACTIONS FOR GINGER HOTELS

NOESIS Capital Advisors, India’s leading hotel investment advisory firm in the last 2 quarters, has successfully facilitated three hotel transactions in Mumbai, Dehradun, and Agra for GINGER Hotels, an IHCL Brands. NOESIS functioned as an exclusive transaction manager for these transactions from asset identification to contract negotiations and signing. 

Mumbai Hotel consists of 104 keys strategically located near Bombay Exhibition Centre, Goregaon. This hotel is a part of a mix-use development, scheduled to be operational by June 2022. This hotel inventory will be a big relief for exhibitors, and corporate houses within Goregaon & Malad micro markets due to limited branded hotel room supply.

Dehradun Hotel consists of 72 keys strategically located on Rajpur road. This hotel is going to be a GINGER lean luxe product, as they are part of this hotel from the planning stage. Delhi-Dehradun Economic corridor is going to improve the connectivity in the region. NOESIS negotiated a 30-year long-term lease right on the hotel for GINGER.

Agra Hotel consists of 75 keys strategically located on Fatehabad Road within 10 minutes’ drive from the iconic Taj Mahal. NOESIS negotiated 29 years & 11 months of long-term lease rights on the hotel of GINGER.

IHCL is one of NOESIS's premier clients and is quite diverse in its offering from luxury to economy segments. We wish them success with their upcoming projects and for FY22-23. 

“It has been a pleasure for the NOESIS transaction management team to represent GINGER Hotels for three consecutive transactions in Maharashtra, Uttarakhand & Uttar Pradesh. We are excited to share our vision in advising them on many more potential partnerships soon. It has been our endeavour to use our in-depth industry knowledge, hotel development & transaction completion skills in the interest of a long-term sustainable transaction. Said Nandivardhan Jain, Chief Executive Officer, NOESIS.

FY21-22 has been a brilliant fiscal year for NOESIS where we have successfully completed 100+ plus assignments ranging from Feasibility and Valuation Reports, Operator Search, Debt Syndication, Hotel buy/sell advisory, and Hotel operating company’s portfolio sale transactions. Out of these successfully completed assignments, 23 were for hotels on a variable lease/revenue share model.

Noesis is currently mandated for more than 19557 Keys for operator search and contract negotiation assignment on the franchise, management contract, and lease cum revenue sharing. Noesis is also working on a buy-side mandate for the Indian family offices, Sovereign wealth, and special situation funds to invest 3 billion dollars in distressed hospitality assets, hospitality M&A transactions, and ultra-luxury leisure and wellness assets across Asia.”

On this occasion, Mr. Puran Dawar owner of the upcoming Hotel Ginger, Agra, and Chairman of Dawar Industries, which is India’s leading footwear manufacturer and export house, said “This will be our third hospitality project in the city of Agra. We are quite bullish on Agra's market potential. In the last couple of years, Agra’s connectivity with the key cities has improved due to state-of-the-art infrastructure development. The state government's multiple initiatives to boost Agra tourism from domestic to global platforms, pro-business industrial policies and ambitious projects like the defence corridor encouraged us to invest in the Agra hospitality market. We are grateful to team NOESIS for their professional services from feasibility reports to operator selection to contract negotiation. We appreciate their valuable time-to-time input into our hospitality portfolio and their in-depth industry knowledge and expertise in hotel transactions.

About Noesis Capital Advisors:

Since its inception, Noesis Capital Advisors has provided consultancy and advisory services to more than 2100 plus hotel owners, hotel operating companies, hotel investors, and financial institutions. Its reach is in more than 60 cities of South Asia where it is servicing 68 international, national and regional hotel brands across various hotel formats ranging from ultra-luxury to economy segments. Integrated professional services like Feasibility & Valuation Study, Asset Management, Transaction Management, Debt Syndication, and Private Equity, are some of the services provided by the firm

Starting in 2009, Noesis Capital Advisors has created a niche for itself in hotels-specific real estate, with its client-focused advisory approach. Their professional and expertise-driven services have been widely sought by International and National hotel chains, Real Estate & hospitality funds, and National Developers. The firm has a diverse talent pool of professionals who have a firm grasp on the pulse of local Indian market trends with first-hand experience at the grass-root level.

With a vast range of clients, Noesis Advisors specialize in Mid-market to luxury hotels, hotels in mixed-use developments, serviced apartments, and all kind of resorts. With a broad as well as a specific approach towards hotel real estate consultancy, services differ as per clients. For hotel chains, Noesis provides strategic consulting and research, with project, property, and portfolio management. For hotel developers, consultation is more specific to auctions, capital markets, and project management. Hotel investors on the other hand are offered corporate finance, capital placement, investment sales, and valuation advisory services.

Ovolo Hotels Honkong offer Quarantine Concierge 7.0 – For Kids!

Ovolo Hotels, an award-winning boutique designer hotel collection, has recently announced the release of their latest quarantine accommodation offering - Quarantine Concierge 7.0. Since Hong Kong's quarantine duration has been reduced to a short seven days, Ovolo has celebrated this the best way they know how – with a refreshed offer and even more flexibility.

With the summer season approaching, Ovolo have once again elevated their offer, now to be even more accommodating for children after noticing a significant increase in the number of families returning to Hong Kong. Incorporating this ‘Sweet Child O’Mine’ package will allow parents to extend their family adventure for a short 7 day staycation.

The Sweet Child O’Mine package ensures all children will be entertained after so parents can kick back, relax, and enjoy a stress-free happy hour to the fullest. Ovolo offers 2 packages: one for the little ones between ages 3-6 ($340) and another for bigger kids between ages 7-11 ($480).

For the little ones, the add-on will include a foldable cardboard play area which they can play and nap in, but also an area for parents to hide from them in, various off screen activities including colouring sheets, spot the difference and many more puzzles, and a recommended Netflix kiddies list. For the big kids, the package will include a table top cardboard model to build, decorate and name, a 7-day advent calendar countdown, various off screen activities including colouring sheets, join the dots, origami and many more puzzles, and a recommended Netflix kiddies list. 

In addition to the Sweet Child O’Mine package, Ovolo has even gone a step further to add the Family Suite and Family Suite Plus rooms in Ovolo Southside and the Connecting Room Suites in Ovolo Central to accommodate these larger families who wish to quarantine together over the summer season. 

In Ovolo Southside, the Family Suite sits on a high floor and boasts 2 queen sized beds and a sofa bed for a more comfortable sleeping arrangement. The open floor plan also includes an adjustable coffee/dining table, and a domestic style fridge to ensure all snacks and wine remains chilled throughout the stay, adjustable Yogi chairs, an ottoman with a foldable side table, four wall mounted TV’s, a walking pad, and more. This makes the room the perfect set up for a family of up to five.

The Family Suite Plus is best suited for a family of up to six. It is also situated on a high floor and boasts 2 queen sized beds, a sofa bed, and 2 Hollywood single beds that can be pushed together to convert into a queen bed. The room also comes with an adjustable coffee/dining table, a domestic style fridge, four wall mounted TV’s, a microwave, and more. With plenty of space, it ensures everyone in the family will still like each other by the time quarantine ends.

Meanwhile, the Connecting Room Suite in Ovolo Central is suitable for families of up to three. In addition to a rockin’ view, each suite also has ownership of an entire private floor - fitted with all of life's essentials from a king sized bed, a sofa bed, study desks, kitchenette/bar areas with a cocktail set & a drinks cabinet, and separate sitting and dining spaces.

Josie Bristow, the Assistant Director of Marketing, says, “It is our privilege to accommodate these returning families the best that we can. Despite quarantine being shortened to 7 days, we understand how difficult it can be for families to be constantly confined in one space. With our family friendly suites, which include clever tweaks for a more comfortable living and sleeping arrangement, together with the Sweet Child O’Mine package, we’re looking to provide a wonderful experience for not only the parents, but the entire family.”

Ovolo Southside and Ovolo Central are already the leading hotels on the designated quarantine hotel list, by providing guests with exceptional service and the freedom of choice throughout their mandatory stay. With the recent launch of Quarantine Concierge 7.0 and now the Sweet Child O’Mine package and the added family suites, they are truly transforming the compulsory period into an enjoyable staycation with all the inclusions. 

Additionally, with the announcement of Ovolo's exclusive partnership with ClassPass, quarantine guests can experience the platform complimentary for two weeks complete with 20 credits and 50% off all classes on their trial. Some classes are even kid-friendly!

As always, Ovolo is looking forward to welcoming international travellers to Hong Kong with open arms – under their PPE gear of course.

Burman Hospitality Supports Sesame Workshop India to Empower Early Childhood Education across 1,000 Anganwadi Centers in Uttar Pradesh

Burman Hospitality Supports Sesame Workshop India to Empower Early Childhood Education across 1,000 Anganwadi Centers in Uttar Pradesh

Aims to empower 30,000 children across 1000 Anganwadi centers in the state

National, May 2022: Burman Hospitality Private Limited (BHPL), the master franchisee of Taco Bell in India believes in giving back to society and contributing to early childhood education. In line with this philosophy, BHPL has joined hands with Sesame Workshop India, an educational non-profit committed to meet the early developmental needs of young children, to empower Early Childhood Education (ECE) in Uttar Pradesh through its program “Learn. Play. Grow”. 

Taking a step towards providing young children quality and accessible early learning, Burman Hospitality Private Limited’s (BHPL) grant will support Sesame Workshop India strengthen the early childhood education in 1,000 Anganwadi Centres in Uttar Pradesh. The program that’s currently positioned to reach 1.5 lakh children across 7 states, will deliver a holistic educational opportunity for additional 35,000 children between 3-6 years and enable beneficial learning and developmental outcomes for them. 

The intervention will deliver a wholesome program for cognitive, physical and motor, socio-emotional development and the growth of communication, early language, literacy, and numeracy for children. Children will develop school readiness skills and become ready for formal school by age 6. Furthermore, 1000 Anganwadi workers will gain better understanding of Early Childhood Education concepts and importance of foundational learning through trainings that will be provided as part of the “Learn. Play. Grow” program.

Educational content for the Anganwadi worker, children and caregivers will be developed which will be aligned with the state Integrated Child Development Scheme (ICDS) curriculum framework and will cover whole child curriculum domains such as language and literacy, cognition, physical well-being, social and emotional wellbeing.  

Talking about this initiative, Gaurav Burman, Director, Burman Hospitality, Taco Bell’s Master Franchise Partner in India said, “I have had the honour of serving on Sesame Workshop India’s Advisory Board and have seen first-hand the amazing work they are doing in India. We at BHPL are delighted to make this contribution and hope it will be the start of a long-term partnership, whereby we can continue giving to help Sesame Workshop India grow their operations. At BHPL, we are passionate about childhood education and hope that we can continue to give to this cause.”

Sharing her thoughts on BHPL’s grant and support, Sonali Khan, Managing Trustee, Sesame Workshop India Trust said, “Amidst the pandemic, children have been severely impacted by the lack of access to education, opportunities to play, development and so much more. We are thankful to Burman Hospitality for believing in our mission and committing to support our Learn. Play. Grow program in Uttar Pradesh that will help 35,000 young children grow smarter, stronger and kinder.

Through the one-year period of the project from March 2022 – March 2023, regular monitoring will be carried out to assess the impact of the program on the capacities of the Anganwadi workers and learning levels of children.

Japan’s Ise-Egg Collaborates with DENSO on Digitalized Reefer Truck Test Operation in NCR and Punjab

Japan’s Ise-Egg Collaborates with DENSO on Digitalized Reefer Truck Test Operation in NCR and Punjab

Enabling to deliver temperature controlled fresh, hygienic eggs to Indian tables

Noida, May, 2022: Ise-Suzuki Egg India, Ise Foods Inc.’s Indian JV affiliate announced that it will begin field testing a delivering service of fresh eggs using digitalized refrigerated trucks with DENSO International India, Japan’s leading mobility supplier. In this field test, eggs of the Japan’s largest and the world’s 5th largest egg producer, Ise Foods Inc., (aka. Ise Egg), which will be available in Indian market from May 2022, will be delivered. Ise-Suzuki Egg India and DENSO aim to build a cold chain logistics network with Ise eggs, produced indigenously in Punjab with Japanese standard of technology and know-how to produce fresh, hygienic, and nutritious eggs. 

During the field test, the two companies will use Maruti Suzuki India Limited’s Super Carry cargo vehicle equipped with DENSO’s reefer unit. This CNG reefer truck can transport perishables with the temperature ranging from –20 to +20 degrees Celsius while capturing multiple data during egg delivery, such as inside cargo temperature, humidity, luminous and shock. Ise-Suzuki Egg India and DENSO will analyze these operational data captured during delivery, identify issues, and improve optimized supply chain to realize safe and secure food delivery. 

During the test operation, the reefer trucks will deliver high quality and fresh Ise-eggs in Gurgaon, Haryana and Chandigarh Tri-city areas. 

“We are going to introduce cold chain transportation for our eggs in Indian ecosystem. Therefore, this field testing with DENSO will provide us tremendous opportunity to advance our temperature-controlled delivery to keep our eggs farm fresh. Further, we could contribute to the delivery of safe, and secure eggs managed well throughout production, collection and distribution,” says Mitsuko Takahashi, Chief Operating Officer at Ise-Suzuki Egg India.

Ise Foods Inc. has formed a joint venture with Suzuki Motor Corporation, a parent company of Maruti Suzuki India Limited, since 2019. “I believe these all-Japan joint efforts will favorably impact on India’s cold chain in the future and ultimately attribute to reduction of India’s foods waste. Our mission is to deliver fresh, healthy, and safe eggs and Ise processed foods to Indian people. 2022 marks the 70th anniversary of India-Japan diplomatic relationship. We take immense pride to initiate our launch in the country this year by introducing Indians with Ise eggs made with the best Japanese technology.” says Mitsuko Takahashi. 

Ise eggs, which will be delivered in the field testing, are machine washed and packed in a Japan standard hygienic factory making it a first such quality eggs ever produced in India. Therefore, the eggs are hygienic, very fresh and are made with Ise standard feed formula to be highly nutritious.

THE TREND OF FUSION COOKING,Understanding The Basic Fundamentals To Fuse & Not Confused By Celebrity Master Chef Kaviraj Khialani.

        THE TREND OF FUSION COOKING Understanding The Basic Fundamentals To Fuse & Not Confuse

It seems and appears really fascinating these days when a lot many of us start to feel and realize that cooking is fun at times and we can try to use our minds and ideas to dish out new concepts, variations and flavors onto our plates and invite loads of compliments! Sounds good indeed but the real practical approach towards just mixing things together doesn’t always really work. 

Experience and understanding your ingredients, your passion to bring out the complimenting concoctions do need to find their perfect equations into that dish before it gets plated and appeal to the eyes of its truly deserving connoisseur.

I came across this word fusion since almost two decades now where people from home cooks to the aspiring to be chefs and a few foodies shared thoughts and ideas where for some it happened by accident and for some it turned out to be disasters as well for the first time. It’s a mixed bag of emotions and experiences that people speak about when it comes to something new! There is a segment of the foodie market that is not at all able to digest and accept this trend while some percentage goes for it feel the changing concept and to some the mere concept of it only is quite mesmerizing.

Let us try and understand this concept in a little more detail:

What does Fusion mean?

The concept of Fusion refers to the combination of flavors, and aromas to gel them up well to create something variant and new in order to appeal to and excite our senses and create a new experience of eating and enjoying the open-mindedness of the person working on with his experience and creativity.

How did this concept of Fusion start up?

The concept of fusion is not new to us and it has been around since a few decades now it is believed that most parts of Asia and Europe started with this idea of doing something out of the box in order to have the guests try new touch with their routine cuisines also presenting a little bit of cross culture affiliations and inclusions into the dish.

What do I need to know before getting into fusion concepts?

• Knowing your Basic of Cooking: I usually relate this with a very simple example like not knowing how to make a cup of tea and planning to pour out an herbal infusion based innovative cuppa full of confusions.

• Need to Learn the ABC: to me Fusion has been ever exciting since many years and it refer it to as

 A- Articulate, B- Believe, C – Compile: This simply means that we need to first chalk out the base cuisine which we want to work on, be sure on what changes/alterations are to be made on it and finally take notes on the same and then develop the recipe.

•  Follow an E – T – C Model: 

E- Experiment, T- Taste, C –Change: These are of course the terms and codes designed by myself over the years as I worked on this trend and it made it easy for me to share it with budding chefs on how to relate to it. So firstly, we need to be able to put those compiled ideas into a practical lab/kitchen set up & work on it to make it come out the way we wanted it to for example if I want to try a fusion recipe like a Tex-Mex Stuffed Olive and Cheesy Makhana Koftas in Makhani Gravy using sun-dried tomatoes and fenugreek soil I need to make sure I do it step by step understanding the changes being made from the basic recipe to this new modified Italian & Mexican fused flavors into my gravy & koftas.

While doing this I will be taking note of all the changes and alterations happening in the saucepan and hopefully expect it to work with my final recipe. Once the dish is ready, I will plate it, garnish it as per my thoughts and check for Reality Vs Plan. 

Once I have done the comparison I will look for any improvements if needed and make the necessary changes and re-schedule my trials.

• Get a C –C – C Evaluation done for your dish:

• C- Checking for taste.

• C- Confirming on flavors.

• C- Critical improvements if any.

• This really works a lot since I still remember the first time I made a recipe with a fusion concept and upon doing a blind fold tasting with it, the results were surprisingly 90 % YES and a 10 % NO. what mattered more to me was the element of NO and the critical feedback is very important before we decide to finalise the dish to feature on our menu card of our restaurant.

• I agree all of us have varied choice of tastes and flavors with foods but what ultimately matters are how successful it can be when it goes to the guest table and the feedback form/comments/its social media posting and coverage also needs to be thought about.

• S O P your Fusion Concept: referring to a commonly used term here called standard operating procedure, which makes you maintain your recipe from start to end process and also shows stability and continued quality on the plate whenever it is being prepared and served. Once you have achieved your final plan as per reality check it becomes imperative to have the futuristic approach model ready for the same by documenting it with the revised final recipe plan, method, garnish and plating design, take photographs of your finished dish, also note on portion size as well how many gms, ml etc will be served per portion and of course it will lead to the costing of the dish in order to fix up its selling price if being used for a commercial purpose. 

• Which are some of the most common cuisines one can try for fusion combinations and which of them usually work well?

• The varieties of cuisines are as long as we can imagine them to be, from the very basic like Indian cuisine, French cooking, Italian cooking, Mexican, Chinese, Japanese, English, American, Spanish, Filipino, Indonesian, Sri-Lankan and more! I started with Indian cooking and worked on it and my first ever recipe with fusion was a Dal-Khichdi, the wonder comfort food!

• It was fun and a great experience working fusion with a dal rice combo with international flavors and watching it picking up well in the pan leaves back wonderful memories to cherish! 

• for Instance: Trying a Indo – Mexican Fusion Dal Khichdi having the lentils and rice soaked, cooked up, lightly mashed and tempered with garlic, herbs, peri-peri spice, tomato salsa, olives to top garnished with curry leaf and pepper dust, served with Aamchuri Avocado raita relish and Sprout – Cabbage salad with desi Achari dressing.

• Another example which I feel like sharing with fusion is with desserts which most of us are fond of and love trying something new once in a while. 

• Desh- Videsh ki Mithaas: a fusion dessert with a combination of our desi rabdi being infused with cinnamon, blueberry and rose petal salsa layered with walnut brownie soil/crumble, stewed dragon fruit, topped with mini betel leaf samosa with a stuffing of Kiwi Gulkhand and Coconut –Cashew Praline.

• Some of my tried and tested ideas with FUSION RECIPES:

• Indo-Italian- Spanish Fusion Pasta Dum Biryani: Choice of pasta, bell peppers, mildly spiced cooked soy chunks or mini meatballs in Kadai masala, birishta, saffron cream veloute sauce, slivered almonds / pistachios, black and green olives rose water, fresh herbs like basil, coriander, grated cheese all layered up in a pot, sealed, given dum and served piping hot!

• Indo- Filipino Mini Chicken Tortas [mini cutlets]: These are originally non-spicy made with pork mince, here I made it with chicken mince, onions, potatoes, garlic, oil cooked up together, spiced up with garam masala powder, crushed peppercorns, coriander, green chili, mixed herbs, chili flakes. Adding egg into the mixture and little grated cheese, they are spooned out into a pan with oil and shallow fried, golden browned and enjoyed with tomato ketchup but for now I did a pesto- peanut- coriander chutney to go with this fusion.

•  Indo- Italian- American Fusion: Western Lasagne Florentine Delight: in this concept we have two options For the pasta sheets, 1. We can use variety of flours and flavors, natural colors as well to make it different for example a chili tomato paste into a soy- whole wheat dough. 2. We can also use leftover chapattis, theplas as well being fusion. 

• For the fillings/layers for the lasagne we have multiple options as well in Fusion: 1. Assorted vegetable fillings-peas-potato subzi, stir fried veggies, Aloo Gobi, kadai mix veg, paneer bhurji etc. 2. For non-veg we have options as well like egg bhurji, scrambled eggs with chicken keema and cheese, mutton keema mattar, boiled cubes of chicken in Thai sweet chili, grilled sliced prawns in Achari masala. We also have a choice of using our tikkas and kababs as well into the lasagne concept.

• We will also be needing our white sauce, cheese, olives, chili flakes, herbs, and baked beans to be spiced up with green chili, onions, garam masala and coriander leaves for this recipe. Once all is ready, we can start layering the dish for baking, with white sauce, pasta sheets, layers of veg- or non-veg options, cheese, spiced baked beans and repeat the layers. Finally temper it on top with oil, curry leaves, bohri red chilies, fresh herbs and top with grated cheese and bread crumbs, bake and serve.

Final Words of Advice: to me this topic is never ending and cooking and creativity are two sides of the same coin and the more we indulge the more we innovate is the key! I’m sure this would be a good eye opener for all those who always thought how to get started and create some impressions on people and loved ones. Fusion to me also has been an easy way since using leftovers also a good option and saves on time as well, what is most interesting is the final output on the plate and that first bite and not to forget the reactions and expressions, they are truly worth the watch! Remember to make good fusion you must not be confused but open to trying out new stuff!

So here’s wishing you all good luck for your fusion cooking, do try it for sure, it is extremely interesting working on it, do it patiently, be planned and watch out for the wonders getting you the wow’s!

Happy Cooking!

Celebrity Master Chef Kaviraj Khialani.

Appointment | DoubleTree by Hilton Goa – Panaji appoints Mousumi Sharma as Assistant Food and Beverage Manager

DoubleTree by Hilton Goa – Panaji appoints Mousumi Sharma as Assistant Food and Beverage Manager

She has over 13 years of reliable work experience in the hospitality industry within the core area of food and beverage.

DoubleTree by Hilton Goa – Panaji is pleased to announce the appointment of Mousumi Sharma as Assistant Food and Beverage Manager. In her new role, Mousumi will be responsible for the entire food and beverage operations of the hotel.

As an experienced professional, Mousumi has over 13 years of reliable work experience in the hospitality industry within the core area of food and beverage. Her skill set includes healthy leadership skills, excellent team building and interpersonal relations skills, revenue growth, menu development, strategic planning, food sanitation practices and similar.

Commenting on Mousumi’s appointment, Shiv Bose, General Manager of DoubleTree by Hilton Goa – Panaji expresses, “We are elated to have such a talented individual join our culinary team at the hotel. Mousumi not only brings years of expertise but a passion for this thriving food and beverage department. We are confident that she will continue our tradition of contributing to the growth of the hotel with her innate skills”.

With a vast array of experience and knowledge, Mousumi has been the driving force behind the Food and Beverage operations of notable brands like The Leela hotels and resorts, Four Seasons Hotels and Resorts, Marriott International. In her leisure time, Mousumi enjoys making pottery.