Meliá Phuket Mai Khao Introduces Host of Wellness Experiences

Meliá Phuket Mai Khao Introduces Host of Wellness Experiences

PHUKET, Thailand (June 2022) – Meliá Phuket Mai Khao, a wellness-inspired resort that fronts Phuket’s longest stretch of sand, has launched an eclectic series of classes and workshops ranging from singing bowl therapy and raw food demonstrations to Thai boxing and making a fresh Thai Jasmine rice scrub.

The resort, which debuted December 1 on secluded Mai Khao beach, has unveiled a “Energy for Life Activities” program offering a total of 18 different experiences. 

The selection of activities “affords guests ample opportunity to explore as many varied facets of their wellbeing as they wish, by mixing and matching what appeals to them,” said Meliá Phuket Mai Khao’s general manager Magdalena Martorell.

Hour-long morning activities include sunrise tai chi and gentle yoga for beginners on the resort’s vast lawn overlooking Mai Khao beach, and an energizing walk on its buttermilk sands. High intensity interval training, aqua exercise, Vinyasa flow yoga, Pilates, beach volleyball, Thai boxing and sunset yoga are among the program’s other pursuits.

Guests are encouraged to tap into their spiritual side with singing bowl therapy and observing a traditional Thai spirit house blessing. ‘Lifestyle slow press juices’ and ‘raw food’ demonstrations at all-day dining restaurant SASA are designed to equip guests with the know-how to concoct healthy juices and raw food dishes at home.

YHI Spa hosts a workshop teaching guests how to make a fresh Thai Jasmine Rice scrub to exfoliate the skin. Private 75-minute yoga classes and cycling for up to three hours, amid the resort’s stunning natural surrounds, round out the Energy for Life Activities.

Meliá Phuket Mai Khao’s YHI Spa is 300sqm and home to five treatment rooms. In addition to its extensive menu of massages, facials, body scrubs and wraps, spa therapists also provide poolside and in-villa treatments. The resort’s fitness center is equipped with treadmills, ellipticals, exercise bikes, and weight machines.

In addition to an outdoor bathtub and private plunge pool, the resort’s 15 wellness villas each feature an open-air Vitamin C shower, ultrasonic essential oil diffuser, GermGuardian air purifier, Tempur-Pedic pillows, aromatic salts for the outdoor bathtub, a fit ball, yoga mat and Harman Kardon speaker. A highlight of staying at a wellness villa is a daily 60-minute massage. 

The resort is the second five-star property to be launched in Thailand under Spanish hotel group Meliá Hotels International as part of a brand roll-out in key destinations across the Kingdom. For more information about Meliá Phuket Mai Khao, visit www.melia.com, call +66 76 563 550 or email info@meliaphuketmaikhao.com

Under the Energy for Life Activities program, sunrise tai chi, the energizing beach walk, gentle yoga for beginners, high intensity interval training, aqua exercise, Pilates, beach volleyball, how to make a fresh Thai Jasmine rice scrub, lifestyle slow press juices demonstration, raw food demonstration, and observing a traditional Thai spirit house blessing are complimentary. Vinyasa flow yoga, Thai boxing, sunset yoga and singing bowl therapy are chargeable. The resort offers bicycles to guests for up to three hours on a complimentary basis.

Kolkata’s popular Chinese restaurant chain- Chowman debuts in Delhi NCR

Kolkata’s popular Chinese restaurant chain- Chowman debuts in Delhi NCR

~Chowman has opened two outlets in Delhi NCR~

Delhi NCR, June, 2022: Marking its territory across Kolkata & Bangalore, Chowman – Kolkata’s Best and Favourite Chinese destination enters “Dilwalo ki Sahar - Delhi”. And after stealing hearts with over 600 + stunning items, handpicked and reinvented from the land of Orients, Chowman adds one more feather to its cap as it enters the capital city of India and opens its first two outlets in East of Kailash & Noida respectively.

Strategically located at the bustling hub of East of Kailash (Address : D Block, East of Kailash, New Delhi, Delhi 110065) and Noida Sector 18 (No 33, J Block, Sector 18, Noida, Uttar Pradesh – 201301), it is all set to bring a bend to the Chinese food narrative with traditional, authentic flavors of China. Embraced with a cosy setup emulating fine arts and decors imported from China, Chowman is offering the perfect ethos of ancient rustic China. The dine-in outlets also has the Chowman’s signature décor with elegant red and black color scheme surrounded by low lighting along with the bronze Buddha statute, pots and bells are thoughtfully put together for a soothing ambiance.

And with every meal, foodies of Delhi are to indulge in robust flavours of Chinese delicacies featuring amazing Seafood, squid, crab, lamb and Pork delicacies. Chowman offers a lavish spread of vegetarian and non vegetarian delicacies to match every taste bud from Wine & Crab Meat soup  to veg starters such as Konjee Crispy three treasure mushroom, Crispy Chilli Baby Corn some classic non veg starters like Honey Glazed Spare Ribs, Golden Fried Fish, Mountain Chili squid, Char Sui Lamb to name a few. The main course in the Oriental Menu  is an extension of this holistic thought process with options that include Stir Fried Sea Food Noodles, Egg White Fried rice, Drunken Chicken, Sliced Pork in sweet chilli sauce among the other items. Crab Meat in chilly basil or Butter Garlic Prawn the dishes in the menu represent the wonders of Oriental cuisine and are authentic representations of Asian flavours.  

Commenting on the launch, Debaditya Chaudhury, Managing Director of Chowman Hospitality Pvt. Ltd. said, “I believe in hard work and Chowman is the true Delhi manifestation of all those months of hard work that the entire Chowman family has put in. I am super happy to see my dream come true. There’s no end to the pride bubbling inside me seeing Kolkata’s best and favourite Chinese destination entering Delhi. My friends and acquaintances in Delhi who had tasted Chowman’s Chinese for many years wanted me to expand to Delhi. Today is the day I raise a toast to them because without them and the love of people, Delhi would not have been possible! Happy to serve as always!”

Chowman will also offer online delivery other than Swiggy & Zomato, with incredible discount and offers exclusively available on Chowman App!

Cost for Two: 899/- + taxes

Timing: 12 Noon – 10:30 PM

Helpline: 18008902150 

Kerten appoints Group General Counsel Tara Marlow to strengthen Group’s Global footprint expansion and openings

Kerten appoints Group General Counsel Tara Marlow to strengthen Group’s Global footprint expansion and openings

DUBAI, June 2022: Kerten Hospitality, a mixed-use, ESG and lifestyle operator, appoints Tara Marlow as Group General Counsel based in the Group’s UAE office, from where Tara will be supporting and strengthening the footprint expansion in existing and new markets while at the same time supporting the multiple ongoing openings in KSA, Kuwait, Georgia, Italy, UAE, and Egypt to name a few which are set to open in the next 12 months alone.  

Tara Marlow, a British national who has lived in the UAE since 2004, is a highly experienced lawyer in real estate development and the Hotels & Leisure industry, with over 20 years of experience. Tara has been consistently ranked by international legal directories Chambers Global and Legal 500 as a leading individual in the Hotels & Leisure market and was recognised by Who's Who Legal as a 'Global Elite Thought Leader in Hospitality - EMEA' 2020. 

Tara joins Kerten following many years as a Partner and Regional Head of Real Estate and Hotels & Leisure, with the MENA region's largest law firm, Al Tamimi & Co, where she created the firm’s widely respected Hotels practice. Tara also previously held the position of Vice President, Legal for MAF Hospitality, working hand in hand with seasoned hotel professionals from various international brands, where she also established and managed the legal function, and provided legal support to the business as it developed its portfolio of hotels.  She has been an active member of the Advisory Committee of the Arabian Hotel Investment Conference and, as a private practice lawyer, has been widely published and a regular speaker at industry conferences throughout the Middle East. 

Commenting on the appointment, Marloes Knippenberg, CEO of Kerten Hospitality said: “We are honoured to welcome Tara to the Kerten family. Tara is a follower and supporter of Kerten Hospitality since its birth. To have someone of Tara’s calibre believe in Kerten’s future vision and join the team is yet another great achievement. Tara shares Kerten’s owner-centric focus, and we believe that she will be instrumental in our rapid growth and in meeting our ESG-focused business objectives that deliver a return to all stakeholders involved – owners, investors, guests and communities around our projects.”

Tara Marlow, Group General Counsel at Kerten said: “I’m thrilled to be joining such a progressive, positive, agile and future-focused hospitality player who has brought innovation in the industry to new heights.  I’m very excited to be a part of Kerten’s next level of growth and to be working with the team in the ongoing transformation of its business.  I particularly welcome the opportunity to get to know our owners and to be able to continue to enhance and support the alignment of our owner’s interests with ours, which is so key to our fundamental principle of human connection and mutual success.”  

Zone of Hospitality By Vinjamuri Sriram Dutt,Assistant Professor Welcomgroup Graduate School of Hotel Administration

Zone of Hospitality

Hospitality 101 comes with a multitude of acronyms and customer service rules that can be applied in any business where service is a key element of the experience

One of the first rules taught by hospitality companies big and small is the 10 and 5 Staff Rule, also known as the ‘Zone of Hospitality’.

Understanding the 10 and 5 Staff Rule

Simply explained, the 10 and 5 Rule suggests that anytime a guest is within ten feet of a staff member, the staff member should make eye contact and warmly smile to acknowledge the oncoming guests. When a staff member is approximately five feet from a guest, a sincere greeting or friendly gesture of acknowledgment should accompany the eye contact and smile. Successful companies in and out of the hospitality industry have adopted their own versions of the 10 and 5 Staff Rule.

At Wal-Mart, founder Sam Walton coined the ‘Ten-Foot Attitude” and said, “…I want you to promise that whenever you come within 10 feet of a customer, you will look him in the eye, greet him and ask him if you can help him.”

At Walt Disney World, the rule is taken a few steps further by outlining what should happen any time a Disney “cast member” is near a guest with Disney’s Seven Service Guidelines:

• Make eye contact and smile

• Greet and welcome each and every guest

• Seek out guest contact

• Provide immediate service recovery

• Display appropriate body language at all times

• Preserve the “magical” guest experience

• Thank each and every guest

The essence of the ’10 and 5 Staff Rule’ is applicable throughout any service industry, as it demonstrates to guests that the staff member is aware of his or her surroundings and understands that the essential part of their job is to be helpful and welcoming.

Do you employ the 10 and 5 Staff Rule in your company? If not, is there another rule like it that you apply to your overall customer service strategy?

BARBEQUE NATION AT SAYAJI HOTEL KOLHAPUR HOSTS ‘ANDAZ - E - LUCKNOW’ FOOD FESTIVAL

BARBEQUE NATION AT SAYAJI HOTEL KOLHAPUR HOSTS  ‘ANDAZ - E - LUCKNOW’ FOOD FESTIVAL 

Barbeque Nation at Sayaji Hotel Kolhapur is hosting the ‘Andaz - E – Lucknow’ food festival starting from June 17th, 2022. The 10-days food festival will showcase popular cuisines from the land of the nawabs with rich aromatic flavours and a myriad of mouthwatering cuisines. Treat your taste buds to an extravagant spread of delicacies across Vegetarian, Non-Vegetarian, and equally delicious desserts that are unique in their taste, inspired by the rich heritage of the Nawabi kitchen.

Andaz - E – Lucknow will feature an exhaustive choice of dishes including Zaffrani Murgh Tikka, Lal Mirch ka Bhuna Chooza, Nawabi Galouti Kebab among others. Traditional Lucknowi cuisine employs the use of unique ingredients, dry fruits and exotic spices to give a distinct flavor to the dish. Barbeque Nation encapsulates the essence of Lucknow's theme which is complemented by its traditional décor, soulful music, and royal ambiance. Curated by the Executive Chef, Andaz - E – Lucknow takes you on a culinary journey that dates back to the 18th century and discover the flavor that once enticed the Nawabs.

Barbeque nation stands as one of the major barbeque restaurants across the country. A leading casual dining chain in India, Barbeque Nation pioneered the concept of “over the table barbeque” live grills embedded in dining tables – allowing guests to grill their own barbecues right at their tables.

Date: 17th June till 26th June 2022

Venue: Barbeque Nation, Sayaji Hotel Kolhapur  

Contact- 7722053716 / 7722053713

Visit: www.sayajihotels.com

Initiative | The Fern Hotels & Resorts celebrates The Fern Environment Week

The Fern Hotels & Resorts celebrates The Fern Environment Week

In their efforts to spread awareness about the importance of environmental preservation and sustainability, the sales associates at The Fern Hotels & Resorts celebrated The Fern Environment Week.

 During the entire week (June 6 to June 10) the Fern sales teams in Mumbai interacted with various corporates and travel agents and tried to educate them about the importance of going green. The team also gifted potted plants to all their business partners.

Kevin Ashley Martis, General Manager-Sales & Marketing (West), The Fern Hotels & Resorts said. “This year we have tried to take environment conservation to a new level by involving our business associates. They have appreciated our efforts and taken note of our seriousness towards the cause of the environment and were thrilled to receive live plants.”

 The Fern Hotels & Resorts is India’s leading environmentally sensitive hotel chain and amongst the fastest growing hotel brands in India, with 88 hotels & resorts currently operational under management or opening shortly across 72 locations in India and internationally, under The Fern, The Fern Residency, Zinc by The Fern and Beacon Hotels brands. The company is a part of CG Corp Global, a multi-dimensional Nepalese conglomerate.

TAAI AirIndia Meeting Yielded Fruitful Results for Travel Trade Fraternity

TAAI AirIndia Meeting Yielded Fruitful Results for Travel Trade Fraternity

TAAI Office Bearers and the Airline Council had a very positive meeting on 7th June 2022 with senior officials of AirIndia, Mr. Nipun Aggarwal, CCO, Mr. Melwin D'Silva ED Commercial and Mr. Rajender Nath GM Marketing.

Mrs. Jyoti Mayal, President TAAI interacted in-person, whereas Mr. Jay Bhatia, VP TAAI, Mr. Lokesh Bettaiah, HSG TAAI, Mr. Shreeram Patel, Treasurer TAAI and Mr. Paras Lakhia, Chairman TAAI Airline Council joined the meeting virtually.

TAAI is extremely pleased to share that the main agenda of the meeting was to push to open all Flight inventories for authorised IATA agents, which was immediately actioned by AirIndia, specially the CANADA inventory has been reactivated effective 14th June (today) on the GDS.

In addition, TAAI had positive constructive discussion on the following points:

Travel Agents Remuneration - Agents invest heavily in being IATA recognised, setting up their infrastructure & resources well as generating business. AirIndia, now a TATA group company should take the initiative to remunerate authorised IATA Travel Agents with a reasonable remuneration of the fare. This positive step shall instil the confidence of their partnership and support for their largest distribution channel, the Travel Agent community. Travel Agents shall be motivated to sell more of AirIndia and will increase their loyalty to a great extent.

Web Parity - Web parity on all fares should be maintained while distributing the inventory over the Online and Offline platform. Maintaining parity would ensure the Travel Agents aren't forced to discount their Markups/Margins in order to secure business.

More Connectivity - More direct flights should be started for Domestic and International destinations. Post Covid, Travel has opened up worldwide and there are a lot of opportunities to grab. AirIndia assured that they have roust plans for expansion of AirIndia and we shall get a lot more new exciting routes/destinations in times to come with new Aircrafts also being inducted.

Call Centre - There should be effective and dedicated Call Centre assistance for Travel Agents and passengers so that their queries can be effectively addressed.

Regular Meetings - TAAI suggested to have regular meetings at State level and National level which shall help in disseminating important information and brainstorming over any matters. Together we can create great synergy and strong partnerships.

AirIndia briefed TAAI during the meeting about their further plans on revamping and transformation of AirIndia in the times to come.

Mr. Nipun Aggarwal also briefed on the further expansion plans and the efforts being put in to improve the overall experience of flying AirIndia. AirIndia also requested TAAI to submit their suggestions to the Airline so that they can work on the same in the benefit of the Travel Agents.

Mrs. Jyoti Mayal, President TAAI and all Office bearers present at this meeting thanked AirIndia for having such a positive and constructive meeting with TAAI.

Celebrate World Martini Day with Belvedere Vodka

BELVEDERE CLASSIC MARTINI 

An iconic combination of Belvedere Vodka and French Fortified Wine, with a fresh pink grapefruit twist.

60ml - Belvedere Vodka

7ml - French Fortified Wine

Garnish - Pink Grapefruit Twist 

Combine ingredients in a mixing glass and stir over ice until very cold. Strain into a chilled martini glass and garnish with a pink grapefruit twist.

BELVEDERE SUNSET ROSE MARTINI

 A delightfully light martini with hints of floral rose and stone fruits highlighting the unique characteristics of Belvedere Lake Bartezek.

45 ml - Belvedere Lake Bartezek

7.5 ml - Lillete Rose

1 Dash Crème de Peche

Garnish - Lemon Coin

Add all ingredients to mixing glass over cubed ice and stir. Fine strain into a chilled martini glass. Garnish.

CAFÉ PRIDE AT PRIDE PLAZA AEROCITY NEW DELHI CELEBRATES ‘FATHER’S DAY’

CAFÉ PRIDE AT PRIDE PLAZA AEROCITY NEW DELHI CELEBRATES ‘FATHER’S DAY’

This Father’s Day express your love to the most special man in your life by treating him to an extravagant meal at Café Pride, Pride Plaza Hotel Aerocity New Delhi. The all-day dining restaurant hosts “A Treat for Your Dad”, a specially curated menu inspired by what dads would love to indulge in. To make the day even more memorable the restaurant is offering a 50% discount on the buffet lunch. Café Pride features a curation of delectable dining experiences set in a casual atmosphere, complemented by traditional Indian hospitality.

The buffet menu encompasses an excellent lineup of tantalizing appetizers and mains including specialties like Healthy Man’s Choice Salads, Cantonese Vegetables, Country Style Roasted Chicken, Fish Soya Garlic, Corn Fried Rice, Kaju Kofta Curry, Cabbage Foogath, Silwata Masala Chicken among others. Conclude the meal with sweet treats ranging from Refreshing Mint Moose, Strawberry Delight, and many more.

As the popular saying goes, “The way to a man’s heart is through his stomach”. There are no better ways to pamper your loving dad than to surprise him with an exceptional gastronomic experience he truly deserves.

Venue: Café Pride, Pride Plaza Hotel Aerocity New Delhi

Timing: 12.00 PM to 3.00 PM

Date: June 19th 2022

Visit: www.pridehotel.com

Father’s Day Celebration- ITC Grand Central

Father’s Day Celebration- ITC Grand Central

Father’s Day is around the corner and we all know how everyone gets baffled on how they can make this day momentous for their fathers. This Father’s day is a perfect opportunity to pamper the superhero in your life in a most extravagant way. Celebrate the man of the moment with a wide range of curations by ITC Grand Central. 

Delve into delectable culinary preparations with weekend dinner & brunch spread in the all-day dining restaurant ‘Hornby’s Pavilion’. The menu comprises of an array of dishes to choose from that will leave you spoilt for choices, with a 25 percent savings on the total bill. Celebrate the occasion with our handcrafted sweet delights and cakes from Nutmeg- the gourmet shop. Enjoy this delectable experience at the comfort of your home. Be the one to make a memory he can cherish for a life time.

In honour of Father’s Day a Mixology Session is planned at ‘Dublin- the Irish Bar’. The mixology session will be in association with Diageo; followed by a masterclass on how to prepare your cocktail, with interactive party punch demonstrated by Diageo Brand Ambassador Khushnaz Raghina.

This joyous experience is mindfully curated with the freshest of ingredients and promise of We Assure commitment by ITC Hotels.

Order now through the ITC Hotels App or click here to view our menu and place your order: https://welcomzestlounge.in/fathers-day-2021/index.html

Also available for delivery via Swiggy, Zomato and Eazydiner in select locations. For more details please call: 022 67045118.

Appointment | Sarovar Hotels appoints Ankur Chandra as their new General Manager – Development

In his new role, along with his team, he will be responsible for underline Sarovar Hotels and Resorts’s Strategy to boost new projects and development

Sarovar Hotels announces the appointment of Ankur Chandra as the new General Manager- Development.

Mr. Chandra has close to 20 years of experience in Hotel Operations to Pre – opening, Development and Projects. In his new role, along with his team, he will be responsible for underline Sarovar’s Strategy to boost new projects and development.

His last assignment before becoming the part of Sarovar Hotels was with Cygnett Hotels as the Director of Operations and Development. Mr. Chandra started his professional journey in 2003 with Park Inn, Chennai followed by with brands such as Taj , Asiana Hotels, The Fern, Tulip Inn, Aloft and Royal Orchid.

A Graduate from IHM Chennnai and is a Millennium Merit Award Holder from IHM Chennai, He is also a Degree holder from Madras University and is also a post graduate from Symbiosis University, Pune.

Appointment | Nest Jaipur Resort appoints hospitality veteran Manoj Thapa as its General Manager

Nest Jaipur, the luxury resort property on NH8 announces the appointment of Manoj Thapa as the General Manager of the property. A seasoned hospitality professional Mr. Thapa, in his new role will be responsible for implementing high standards of services, and business strategies and overseeing the entire hotel operations.

With a proven track record, He is a passionate hotelier and has specialization in leading hotel operations, food and beverage department and revenue optimization by spearheading standardization processes and promoting business in critical markets. He has worked for well-known hospitality brands such as Four Points by Sheraton, Hyatt Regency, Svelte, Radisson and The Claridge. Prior to joining Jaipur Nest he was working as a Consulting General Manager with Cabana Resort and Spa, Jalandhar.

He will also take care of talent acquisition to form a capable team while ensuring quality services at Jaipur Nest, which is a 107 luxurious room property situated in the outskirt of Jaipur on Ajmer Road. On being a part of the newly launched property Nest Jaipur, Mr. Thapa said, “I am delighted to join a new luxurious property in the Pink City which offers uncompromising quality, true originality and impeccable modern services. As we strive for excellence in all areas of hospitality, I look forward to contributing to the growth of Nest Jaipur.”

Mr Thapa has more than 35 years experience in the hospitality industry, including as General Manager for four years at The Claridge Hotel and Resort New Delhi, three year at Svelte Hotels and Personal Suites New Delhi and five years at Four Points by Sheraton New Delhi at the airport.  While serving as the general manager of these well-known brands he was responsible for operations and standards, strategy and business growth, guest relations and community outreach.

Hilton continues to expand its presence in India with the signing of Hilton Hyderabad Resort and Spa

The resort is spread across 15 acres with 115 hotel rooms, 13 private villas and a state-of-the-art spa experience

Hilton announced the signing of an agreement with CKR Resorts Private Limited to launch Hilton’s flagship brand in Hyderabad, Hilton Hyderabad Resort and Spa. Hilton continues to expand its presence in India and currently operates 24 hotels, seven of which are Hilton Hotels and Resorts properties.

Navjit Ahluwalia, senior vice president and country head of Hilton in India, said, “I am thrilled to announce the signing of Hilton Hyderabad Resort and Spa. We actively explore strategic opportunities to deploy our brands across the country and this signing reinforces our presence in the southern region of India. We are pleased to partner with CKR Resorts Private Limited and bring Hilton’s world-class hospitality to our guests in Hyderabad. I am confident that when the hotel opens, it will be a preferred destination for all travellers.”

Homes & Villas by Marriott International Lands in Australia and New Zealand

Highly-curated offering from Homes & Villas by Marriott International brings guests an expansive portfolio of premium and luxury homes across the beach and urban areas

Homes & Villas by Marriott International, Marriott Bonvoy's curated and growing collection of premium and luxury whole-home rentals around the world, today announced its launch in Australia and New Zealand – marking the platform’s entrance into Asia Pacific. The expansion into these new markets adds over 350 premium and luxury homes to the platform in prime leisure destinations, including Sydney, Melbourne, Perth, Brisbane and Orange in Australia, and Auckland and Queenstown in New Zealand – just to name a few.

With Australia’s interstate and international borders now open, and with New Zealand’s borders soon to follow, Homes & Villas by Marriott International is well-positioned to meet the increasing demands from both domestic and overseas travelers for larger groups stays to experience the joy of reconnecting over travel, together. These unique homes provide members of Marriott’s award-winning travel program, Marriott Bonvoy, with more options when they travel as a complement to Marriott Bonvoy's existing offering of 29 hotels across 13 different brands in Australia and New Zealand. Several of the homes feature balconies, pools, gourmet kitchens and large entertaining areas that make them the ideal place for gatherings.

New Opening | CYGNETT HOTELS & RESORTS SIGNS ‘CYGNETT INN VRINDAVAN’

CYGNETT HOTELS & RESORTS SIGNS ‘CYGNETT INN VRINDAVAN’

Expands its presence in the temple town to tap into leisure, weddings, and MICE segments

New Delhi, June 2022: Cygnett Hotels & Resorts announced the signing of “Cygnett Inn” in Vrindavan, marking its entry into the temple town and in the state of Uttar Pradesh.

Cygnett’s first hotel in Vrindavan will have 100+ keys in three different categories, viz., Superior, Club and Suites. With an expansive 10,000 sq.ft. indoor banquet space and a 15, 000 sq. ft. open lawn (including open landscaped gardens), the hotel will be a great wedding and business events destination.  The hotel will offer all-day dining options as well as smaller meeting rooms.

The hotel will tap into the burgeoning weddings and meetings & conferences market. Vrindavan has become a 365-day destination for pilgrimage, which makes the town a great destination for hospitality business.

On successfully taking a step to establish a presence in Vrindavan, Mr Sarbendra Sarkar, Managing Director and Founder at Cygnett Hotels and Resorts said, “We are proud to announce the addition of Cygnett Inn’s new property in Vrindavan to our portfolio. This temple town has been on our expansion radar for some time, as it is an important leisure market, and we understand the enormous potential that can be tapped into with the opening of this property. Vrindavan is a great wedding destination too, and we are extremely happy to bring the first Cygnett property into this spiritual destination, which will start operating early next year.”

According to Mr Sarkar, Cygnett is all about creating memorable experiences and it’s no different this time —reliable, consistent, and exceptional hospitality is what it always aims to provide. “We expect to leverage our strong hospitality industry knowledge, understanding of the market dynamics and unique product proposition, distribution channels, reservation systems, and our robust technology tools to create and develop value for the owners and help them achieve margins that they can be proud of,” Mr. Sarkar added.

Cygnett Hotels & Resorts has a diverse portfolio of hotels from the economy and midscale to upscale properties. It is present in 18 great locations in India, having 1,000+ rooms, restaurants, banquet facilities, thereby establishing itself as a one-stop destination for MICE.

Cygnett hotels is a technology driven brand which continues to invest in leading technologies to drive better ROI for its Owners and to deliver a great experience to our guests. It offers Franchise Plus and Management models to provide support to hotel partners.  The group wants to be known as a smart hotel brand across upscale, midscale and economy brands, offering a comfortable and safe stay to the value conscious domestic travellers. It has recently launched two additional brands Cygnett Villas, a concept of branded holiday Villas and Cygnett Collections a brand which will support standalone hotels and provide them with complete Sales, Marketing and Revenue support.  

ABOUT CYGNETT HOTELS & RESORTS:

Cygnett Hotels & Resorts, established in 2014, operates a diverse portfolio of 18 hotels from economy, midscale to upscale properties with 1000+ keys across key business and leisure locations. Cygnett is a technology driven hotel company endeavours to offer the best of modern hospitality to its guests. Our brands offer a comfortable and safe stay to the value conscious domestic travellers in India.

Cygnett Hotels & Resorts is a group actively working to open 100+ Hotels across 75+ cities in South Asia within the next five years. The group has diverse brands for hotels, resorts, retreats, residences and villas. The company is looking forward to adding 1000+ keys with 15 hotels in various stages of development by the end of FY 2022-23 to its portfolio.

Ras Al Khaimah Tourism Development Authority (RAKTDA) launches RAKation

New Delhi - India, 14 June 2022: Ras Al Khaimah Tourism Development Authority (RAKTDA) launches RAKation, a new summer campaign inviting visitors to explore the nature-based Emirate and discover an endless list of activities and experiences.

Running from 15 June - to 15 September 2022, RAKation offers guests booking a stay of three nights or more at participating three-, four- and five-star hotels in Ras Al Khaimah, two free tickets for the Jais Sledder. The latest thrilling experience to open on Jebel Jais, the country’s highest peak, Jais Sledder is the region’s longest toboggan ride, covering 1,840 exhilarating meters of hairpin curves and undulating waves. Guests can choose to share the experience with a loved one or go solo, with the ride reaching up to 40 kilometers per hour as you swerve through the mountain – a fun-filled way to soak up the stunning views of the Northern Emirate.

Guests on RAKation will enjoy free return bus transportation from key locations across Ras Al Khaimah to Jebel Jais, plus a 30% discount on other mountain activities including the Jais Flight, the longest zipline in the world, the Jais Sky Tour (six consecutive zip lines) and dining at 1484 by Puro, the highest restaurant in the UAE offering breath-taking mountain views.

A haven for photographers and content creators alike, visitors can capture their perfect Ras Al Khaimah moments via a social media competition. Anyone who posts a photo or video on their public Instagram profile with #RAKation will automatically be entered into a special draw to win one of six, three-night stays in the Emirate.

From rock climbing, mountain biking, and hiking to relaxing spas, expansive pristine beaches, lush mangroves, and over 7,000 years of fascinating history to be explored, Ras Al Khaimah is the perfect getaway destination for families, friends, and couples seeking to escape the city and take a break from the mundane.

The full list of hotels participating in the RAKation campaign includes: 

Action Hotel Ras Al Khaimah

§  Al Hamra Residence

§  Banan Beach

§  BM Beach Hotel

§  BM Beach Resort

§  City Max Ras Al Khaimah

§  City Stay Beach Hotel Apartment

§  Doubletree by Hilton Ras Al Khaimah

§  Doubletree by Hilton Resort & Spa Marjan Island

§  Hampton by Hilton Marjan Island

§  Hilton Garden Inn Ras Al Khaimah

§  Hilton Ras Al Khaimah Beach Resort

§  InterContinental Ras Al Khaimah Resort and Spa

§  Jannah Hotels & Resorts Ras Al Khaimah

§  Kay Homes

§  Mangrove Hotel

§  Marjan Island Resort & Spa

§  Mövenpick Resort Al Marjan Island

§  Mughal Suites

§  Radisson Resort Ras Al Khaimah, MarjanIsland

§  Ras Al Khaimah Hotel

§  Ritz-Carlton Ras Al Khaimah, Al Hamra Beach

§  Ritz-Carlton Ras Al Khaimah, Al Wadi Desert

§  Rixos Bab Al Bahr

§  Royal View Hotel

§  The Cove Rotana Resort

§  Waldorf Astoria Ras Al Khaimah

For more details of Ras Al Khaimah’s RAKation bus schedule visit visitrasalkhaimah.com/bus-schedule and for the incredible experiences on offer check out visitrasalkhaimah.com or visit the Emirate’s social platforms Instagram, YouTube and Facebook.

The Royal Orchid Chain of Hotels Enters The World of Luxury Home-Stays with Saptpuri in Varanasi

The Royal Orchid Chain of Hotels Enters The World of Luxury Home-Stays with Saptpuri in Varanasi

 The Royal Orchid chain of hotels has over seventy-two plus hotels across the length of India in about forty-eight different locations. Primarily focused on luxury hotels, the company has recently moved into the luxury home-stay space with Saptpuri in Varanasi.

Royal Orchid prides itself in providing Warm Indian Hospitality to its guests, so Varanasi is an apt location for their neophyte venture.

The Sapta Puri name has derived from the places of birth of religious and spiritual masters, places where Gods have descended as avatars (incarnations) such as Ayodhya where Rama was born, and places considered as Nitya tirthas, naturally endowed, with spiritual powers since ages such as Varanasi and Haridwar.

Property Highlights

• The architecture of the property is an admixture of traditional styles and modern amenities.

• All rooms are air-conditioned, with flat-screen televisions and high-speed Wi-Fi access.

• Property located on the bank of the Ganga river.

• Property offers cottages, river-facing rooms, and normal rooms.

• Constant CCTV surveillance, Safety, and Security are the first priority to visitors.

• Top-notch services with an array of delicious home-cooked meals to choose from.

Location Highlights

• Varanasi has been a cultural center of North India for several thousand years.

• It is one of the seven holy sites of India.

• It is one of the oldest in existence, that has been consistently inhabited. 

• 55 Min from Lal Bahadur Shastri International Airport.

• A hour from Varanasi Railway station.

• It also connects with National Highway 2, which connects it to Kolkata, Varanasi, Agra, and Delhi.

About Royal Orchid & Regenta Hotels:

Regenta & Royal Orchid Hotels is one of India’s fastest-growing hotel chains. It primarily operates 5-star, 4-star, and resorts, enabling it to target discerning business and leisure travelers. It currently operates 72+ hotels across India. Promoted by Chander K Baljee, Royal Orchid Hotels has become one of India’s most well-known names in hospitality. Royal Orchid is listed on the Bombay & National Stock Exchanges (BSE & NSE) and is governed by an independent board of eminent directors.

The group has bagged many awards including The National Tourism Award 2008-09 organized by the Ministry of

Tourism, Top 50 Brands for 2014 and 2015 by Paul Writer and most recently, the following:

1. Hotelier India conferred Mr. Chander K Baljee, CMD of Royal Orchid & Regenta Hotels with Hall of Fame Award in 2021.

2. Hotel Royal Orchid Bangalore and Royal Orchid Central Manipal Central, MG Road have been awarded 2021 Customer Choice Award in the category of ‘Best Business Hotel’ by Yatra.

3. Royal Orchid Beach Resort and Spa, Goa won the award for the ‘Best Aqua Serenity Concept – 5 Star Category’, in 2019.

4. ‘Lifetime Achievement Award’ was conferred by International Hospitality Council in Association with IIHM Bangalore, to Mr. Chander K Baljee, Managing Director, in 2019.

5. Royal Orchid Metropole, Mysore was awarded ‘The Best Heritage Hotel’, by the Federation of Karnataka Chambers of Commerce  & Industry (FKCCI), Karnataka, in 2016.

Our vision is to be the Preferred Hotel Chain for the discerning global traveler. The brand ‘Regenta’ is an extension of the Royal Orchid Hotel Group. It is designed for travelers whose watchword is value and convenience. It is categorized into Regenta, Regenta Central, Regenta Resort, and Regenta Inn.

Forward looking statement

We have disclosed forward-looking information so that investors can comprehend the Company’s prospects and make informed investment decisions. This release and other written and oral statements that we make periodically contain forward-looking statements that set out anticipated results based on the Management’s plans and assumptions. We have tried, wherever possible, to qualify such statements by using words such as ‘anticipates’, ‘estimates’, ‘expects’, ‘projects’, ‘intends’, ‘plans’, ‘believes’ and words and terms of similar substance in connection with any discussion of future operating or financial performance.

We do not guarantee that any forward-looking statement will be realized, although we believe we have been diligent and prudent in our plan and assumptions. The achievement of future results is subject to risk, uncertainties, and validity of inaccurate assumptions. Should known or unknown risks or uncertainties materialize, or should underlying assumptions prove inaccurate, our actual results could vary materially from those anticipated, estimated or projected. Investors should bear this in mind as they consider forward-looking statements. We undertake no obligation to publicly update any forward-looking statements, whether as a result of new information, future events or otherwise.

Appointment | Anuj Kumar Bhagat appointed Executive Chef at Skyview by Empyrean Patnitop UT J&K

Anuj Kumar Bhagat appointed Executive Chef at Skyview by Empyrean Patnitop UT J&K

New Delhi/Jammu, June 2022:  Empyrean Skyview Projects Private Limited (ESPPL)  appoints  Anuj Kumar Bhagat as Executive Chef, Skyview by Empyrean Patnitop UT J&K- the first of its kind holistic lifestyle and leisure destination in the Himalayas.

Executive Chef Bhagat will oversee the extensive culinary operations at Skyview By Empyrean’s several F&B outlets including the global cuisine restaurant Banana Leaf, alfresco dining at Gazebo, and Skyview Cafe, in-room dining, and large banquets. Under his stewardship, the F&B team will always be prepared to cater to over 500 meals a day!

Bhagat began his career over two decades ago and his culinary journey has since traversed across India, Bahrain, and Dubai. A skilled culinary professional he specializes in Continental, Mexican, Oriental and Indian cuisine. He is known for his innovative approach to customized dining experiences, expertise in organizing restaurant and banquet services, multi-outlet operations, and outdoor catering. He is well versed in coaching and mentoring teams as well as implementing strategies to improve F&B performance.

“We are excited about Chef Bhagat joining the Skyview team,”, said Syed Junaid Altaf, Managing Director ESPPL, while welcoming Bhagat to ESPPL, "His solid experience and passion for creating exquisite meals and unforgettable dining experiences for guests makes him the ideal choice to lead the team. Under his able guidance, the team will be further motivated and challenged to provide a range of different cuisines, innovative dishes and superlative service to guests."

An alumnus of  IHM, Kolkata, Bhagat has also been the Certified Internal Auditor for ISO at Orange County. He honed his skills in crafting culinary ideas during his tenures at Welcome Heritage, Ramee Group-UAE, Orange County Resorts, Radisson Group, Tamara, Lavasa, among others. 

Commenting on his appointment, Executive Chef Bhagat said, “I am looking forward to enhancing the overall food and beverage experience for guests. Given our unique destination, I am excited about building and fostering relationships with local producers and introducing native and seasonal flavours to the menu.”

About Skyview by Empyrean

Skyview by Empyrean [formerly Skyview Patnitop by Empyrean] is an initiative by Empyrean Skyview Projects Pvt. Ltd. [ESPPL] (a wholly-owned subsidiary of FIL Industries Private Limited) and the first of its kind in the Himalayas. This flagship project  by ESPPL is the largest Indo-French collaboration in mountain infrastructure development, and also the biggest tourism project in UT J&K as well as a hallmark project under PPP model with Patnitop Development Authority.

Skyview by Empyrean at Patnitop in Jammu, UT J&K, is the first of its kind holistic lifestyle and leisure  destination in the Himalayas, with the highest ropeway, soft adventure activities, dining experiences and luxury stays, catering to ALL age group who enjoy different leisure and adventure activities. Spread over 22 acres, it is situated just a 90 minute drive from the Mata Vaishno Devi Shrine in Katra and 2 hours from Jammu. It commenced operations three years ago with the successful  launch of the Skyview Gondola, India’s highest [in terms of ground clearance] international class, CEN (European) certified, making it among the safest ropeways in the world. It brought the quaint  hill-resort of Patnitop back into the reckoning and was the first step towards setting a benchmark for responsible tourism and green mobility as it eliminated a 45-60 minute road journey to Patnitop from Sanget Valley by way of a breathtaking and picturesque gondola ride of over 2.8kms to just 10-12 minutes. Skyview has recently been certified as India’s first Sustainable Tourism Destination and a Champion by The Responsible Tourism Society of India [RTSOI].

ESPPL’s aim is to develop such sustainable, environment friendly, leisure, lifestyle, and adventure destinations across India. Imbibing the best practices of responsible tourism, these destinations will offer a multitude of rejuvenating and thrilling experiences to those who are passionate about being outdoors and seek the finest blend of hospitality and adventure unlike anywhere else in India. For more information visit: skyviewbyempyrean.com

Jacob's Creek introduces UNVINED, Pernod Ricard India forays into the non-alcoholic wine category

Today, leading Australian wine brand, Jacob’s Creek announced the launch of Unvined, a non-alcoholic wine with less than 0.5% alcohol, available in two varietals - Riesling and Shiraz.  Unvined, a modern expression of winemaking, is the perfect answer to occasions when one wants to enjoy a glass of wine without the alcohol content yet retaining the true character of the original styles and flavors.  

The winemakers at Jacob’s Creek use sophisticated technology which removes alcohol whilst capturing most of the original aromas and flavours of the wine. The Unvined range has 50% less calories than regular wine of the same varietal, catering to the evolved consumer base looking for varied options to suit their preferences and mood. With the introduction of these two new varietals under non-alcoholic wine category, Jacob’s Creek truly delivers on a coveted portfolio of wines that everyone around the table will want to reach for.

Kartik Mohindra, Chief Marketing Officer, Pernod Ricard India, said: “Non-alcoholic wine may sound counterintuitive and something out of the ordinary, however sometimes it’s exactly what the evening calls for. The idea behind creation of Unvined was to ensure that everyone is able to celebrate important life moments with their friends and family in a way that fits with their lifestyle. Given Jacob’s Creek’s vast expertise in winemaking, we have created a product that has a perfect balance of taste while preserving the natural grape profile. We are proud to release Unvined in India. It is an exceptional product with less than 0.5% alcohol and a faithful expression of premium wines from Australia”.

Unvined Riesling offers attractive citrus, lime and floral notes that are typical of Australian Riesling. The light bodied palate of the non-alcoholic wine with refreshing fruit notes is balanced by a crisp acidity on the finish. While Unvined Shiraz has appealing plum, blackberry and spice notes distinctive to a South Australian Shiraz. Its medium bodied palate delivers sweet fruit and light toasty oak flavour supported by soft ripe tannins. Unvined can be readily enjoyed with a wide selection of foods.  For the Riesling white meat, seafood dishes and salads make for a perfect companion. For the Shiraz, lighter style curries go perfectly well.

Unvined Riesling and Shiraz are available in select retail outlets in Delhi and Mumbai and pan-India through Amazon India at INR 900/-.

Ingredient Ideology | CALLING ON SHAKSHUKA – A Middle- Eastern Delicacy! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

CALLING ON SHAKSHUKA – A Middle- Eastern Delicacy!

Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture." The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. 

The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipes guarantee you'll make time and again and enjoy them. While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it's a great food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Here are a few of my ideas with Shakshuka which can be easily made and relished!

Recipe-1] BEAN AND VEG SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Star anise-1-2 for flavour

Cinnamon stick- 1-inch piece

Garlic-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Baked beans- ½ cup from the tin

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-3] HERBED CHICKPEA SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Boiled chickpeas/ kabuli chana-1 cup

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe- 5] SPINACH AND HERB SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Spinach-2 cups, blanched and roughly cut

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Yellow zucchini cubes- 1 cup, blanched

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden-fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick-bottomed pan to do this recipe ideally will be nice to have a tight-fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavor the pan.

4. Add in the garlic, onions, and chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.