ITC Hotels elevates Atul Bhalla as Area Manager for hotels in West and East Region, India

In the new role, Atul would oversee the operational excellence of thirteen lifestyle and luxury brands of ITC Hotels along with other upcoming projects in Western and Eastern India

Atul Bhalla, Area Manager - West, ITC Hotels and General Manager.

In his recent career advancement, Atul Bhalla is promoted to the Area Manager for ITC Hotels in West and East India.

As a key member of ITC Hotels’ leadership think tank, Atul will be based in Mumbai as the General Manager, ITC Maratha, and will oversee operational excellence for the group’s portfolio in Eastern & Western India with thirteen operating hotels under ITC Luxury Collection and WelcomHotel; and upcoming lifestyle hotel brands in the region.

Atul will be responsible for creating and executing a strategic road map working with the hotel General Managers to drive stakeholders’ value and establish brand equity via culture agility, service quality and guest satisfaction, customer acquisition and associates retention.

Atul has over 28 years of hospitality experience and is a 24-year veteran with ITC Hotels; his journey with the group started in 1998 at ITC Kakatiya, Hyderabad and since then, he has held Senior Management positions across various ITC Hotels in Bangalore, Delhi and Mumbai.

Some of the noteworthy achievements of his tenure include the successful launch of ITC Royal Bengal, the 14th luxury hotel of ITC in India, and metamorphosing of the largest complex operation with ITC Sonar. Atul also played an integral part in the pre-opening of ITC Grand Chola, Chennai, two of ITC Hotels’ biggest and grandest properties for the group.

Having received many accolades in his journey as a hospitality professional, Atul likes to share his learnings with the team.

2022 MARKS 10-YEAR MILESTONE FOR FOUR SEASONS MALDIVES SURFING CHAMPIONS TROPHY

India, June 2022: After a two-year hiatus, the world’s most luxurious surfing event announces its return to competition in the stunning reef breaks of Four Seasons Resort Maldives at Kuda Huraa.

Four Seasons Maldives Surfing Champions Trophy will be hosting its 10th year of competition from August 22-29, 2022, with perhaps the most exciting field of competitors ever to don the coveted jersey.

With a line-up of six professional surfers and a unique event format, the Surfing Champions Trophy throws traditional competition to the wind and, from the most lavish surf location in the world, puts on a one-of-a-kind show.

Rather than set 30-minute heats, each surfer’s heat time is based on their age. Additionally, their skills are put to the test across three different surfing disciplines – single-fin, twin-fin and a more conventional triple-fin thruster. With this varied format, each surfer has the freedom to get creative and have as much fun as possible in the water.

Four Seasons Maldives Surfing Champions Trophy announces the first three surfers (of six) who will be competing in this historic 10th year of competition – Rob Machado, Shane Dorian and Ross Williams.

These surfers are not only iconic in the sport but also makeup part of a very special crew in surfing’s celebrated history – The Momentum Generation. With their story now made into a feature-length film on HBO (The Momentum Generation), fans can tune in and become invested in the narrative of these legendary surfers – from their young teenage lives through to today, surfing in the Surfing Champions Trophy in Four Seasons Resort Maldives at Kuda Huraa.

“Don’t be fooled by the age of our crew,” says Rob Machado. “We’ll be more fired up than ever, competing against guys from our own generation!”

The remaining field will be announced closer to the event, with three additional competitors including one local Maldivian wildcard. This packed field will be putting on a unique display of surfing to remember, as they compete for USD 25,000 in prize winnings and enjoy all that Four Seasons Resort Kuda Huraa has to offer.

Stay tuned for more updates as the (re)start of the world’s most luxurious surfing event approaches for its landmark tenth anniversary.

For surf fans who would like to be part of the action, contact the Central Reservations Department of Four Seasons Resorts Maldives at tel: (960) 66 00 888 or email: reservations.mal@fourseasons.com.

Chef Raymond Wong Appointed As , Master Chef - Asian at By The Mekong, The St. Regis Mumbai

Chef Raymond, Master Chef - Asian at By The Mekong brings with him over 28 years of rich culinary experience.

As a young lad, Chef Raymond spent time listening to his father’s sage advice on following his passion of traveling the world.  Hospitality was the perfect backdrop and he started his career as a chef at the tender age of 16, working towards his passion.  At age 20, Raymond got his opportunity to start his ambition of seeing the world as he took up his first-ever international role in Brunei.  There was no looking back for him.  He spent the next two decades living his dream, traveling and honing his skill with each role.

 

With his southeast Asian roots, Chef Raymond trained in Asian cuisine, specializing in Asian, a cuisine that is a favorite in India.  He observed his mother keenly in the early years of his career, a role model who created delicious and authentic meals for the family and a de facto cost controller of the kitchen.  Her training and input proved invaluable as he moved up in his career over the years.

 

He started his career with stand-alone restaurants where he got opportunities beyond the realm of culinary.  English, a much-needed language for global travel, was his focus as he embarked on a role with Dragon Palace Restaurant in Mauritius.  This appointment changed his course as he was given charge of the venue at the age of 25 and the opportunity to learn spoken English which he mastered in no time.  Soon he moved up the ladder, adding to his experience, the chance of helming venues in leading hotels like Radisson, Conrad, and Novotel.  He also fulfilled his zest for travel with a ten-year stint with Star Cruises, as he continued keeping up with the latest global food trends.  

 

Chef Raymond soon reached the Indian shores joining Hakkasan Group, consulting as Head Chef with a Pan India roll.  Post his stint here, he joined Marriott International’s Autograph Collection in Baku, Azerbaijan.  His prowess in Asian and Asian cuisine in his varied roles over the years soon led him to The St. Regis Mumbai, where he will lead the culinary team of the very popular specialty restaurant - By The Mekong.

 

With a gold medal award from The World Golden Chef Competition 2010 under his belt, Chef Raymond lives his life with simplicity and fortitude.   His mantra in his words is: “I enjoy working in the world of food and the satisfied smile of my guests after a hearty meal is my most precious reward.   I love to take on new challenges to explore the new and wear my chef whites with pride and joy.”

 

His sunny nature extends to his personal life as he joyfully curates and creates exotic and exquisite food for his family, hand-picking the ingredients over two days, much to the delight and satisfaction of his wife, daughter, and son.  He enjoys his downtime with a fitness regime of swimming and often regales his family with his songs rendered in Asian and Cantonese. 

 

ABOUT ST. REGIS HOTELS & RESORTS

Combining classic sophistication with a modern sensibility, St. Regis is committed to delivering exceptional experiences at nearly 40 luxury hotels and resorts in the best addresses around the world. Since the opening of the first St. Regis hotel in New York City over a century ago by John Jacob Astor IV, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by signature St. Regis Butler Service. The ultra-luxury brand is set to expand its legacy to 50 hotels by 2018. For more information and new openings, visitstregis.com or follow TwitterInstagram and Facebook. St. Regis is proud to participate in the industry’s award-winning loyalty program, Starwood Preferred Guest®, in which members can link accounts with Marriott Rewards® and The Ritz-Carlton Rewards® for instant elite status matching and unlimited points transfer.


Appointment | Chef Deepak Sarkar Appointed the Culinary Director at Raffles Udaipur

Raffles Udaipur has appointed Chef Deepak Sarkar as the Culinary Director. Chef Sarkar has over two decades of outstanding experience curating menus and leading culinary teams across luxury hotels and restaurants.  

In his new role at Raffles Udaipur, Chef Sarkar will not only manage the operational and functional aspects of the culinary department across restaurants, in-room dining, event space and bars, but will also spearhead menu curation to add a delectable new flair while presenting innovative dishes with a distinctive twist to the property’s already unparalleled gastronomy.  

An alumnus of IHM Gwalior with vast experience of more than 20 years in the hospitality industry, he has contributed his incredible culinary skillset and leadership skills to properties such as Fairfield by Marriott, Jodhpur, ITC Royal Bengal, Kolkata, and DoubleTree by Hilton, Gurgaon.  

With exposure across worldly cuisines, such as Japanese as a Teppanyaki master, and other international markets of Indonesia, Singapore, Philippines, and the Middle East, Chef Sarkar enjoys experimenting and improvising with a large variety of flavors and cooking styles to suit the modern-day palate.       

During the trajectory of his career, Chef Sarkar has lead restaurants and hotels to win distinguished culinary awards and recognitions. He has also catered for Prime Minister Hon’ble Narendra Modi along with Japanese Prime Minister Hon’ble Shinzo Abe. His inspirational journey and culinary knowledge is undoubtedly set to be a value addition to the food and beverage pillar of Raffles Udaipur. 

On days when Chef Sarkar is not making strides in the culinary world, he loves to ride superbikes, embark on off-roading trips and spend time with family and friends. Chef Sarkar is extremely passionate about sharing his gourmet experiences with his team and creating new and innovative recipes. This culinary passion and innovation, in combination with Raffles Udaipur’s gastronomy, is set to reach new heights in the F&B world.   

Appointment | Chai Point appoints Manmeet Vohra as Chief Brand and Digital Officer

Manmeet has 20 years of strategic brand building experience in the Consumer Retail Lifestyle industry

Chai Point, India’s largest tea-led hot beverage platform, has announced the appointment of Manmeet Vohra as Chief Brand and Digital Officer. With 20 years of strategic brand building experience and special expertise in the Consumer Retail Lifestyle Industry, Vohra, in her storied career, has led brand building for renowned international brands including Starbucks, Visa and TAG Heuer. She started her luxury lifestyle marketing journey with the Moet Hennessy Louis Vuitton (LVMH Group) in 2003 where she worked with TAG Heuer watches for eight years.

Vohra served as the Director, Marketing, Category and Loyalty at Tata Starbucks between 2013 and 2017. She also had a brief stint as the Marketing Head, India and South Asia at Visa until 2019. Most recently, Vohra worked as an Independent Brand Consultant, devoting her energies to help brands and startups, across the spectrum, with strategic brand building. She joins the Chai Point leadership team at a time when the brand is growing aggressively across channels like retail stores, cloud kitchens, corporate offices and institutions, online CPG and HORECA (hotels, restaurants and cafes).

At Chai Point, Vohra will focus on elevating and deepening the Chai Point consumer connect across all its channels – including the brand’s international foray. By leveraging the beverage platform’s innovation excellence  across multiple channels, her focus will especially be on building an integrated digital experience through the Chai Point App.

Amuleek Singh Bijral, Co-Founder and CEO, Chai Point, says, “We are committed to building a global Chai and Coffee beverage platform leveraging the software and hardware capabilities of our myChai brewing system. We are thrilled to have Manmeet Vohra join our seasoned senior leadership team in building a global brand for our platform.”

A graduate from Sri Ram College of Commerce(SRCC), Delhi University, Vohra is a post-graduate from Mudra Institute of Communications, Ahmedabad (MICA).

On the business front, Chai Point is planning to aggressively open new retail stores this year including taking the Chai Point experience to consumers in new cities. With the office channel making a comeback, Chai Point aims to double their Cloud based myChai brewing systems presence in the channel. The Company also plans to tap into the mid-size bakery market which is over 10 lakh cafes and bakeries in India by installing myChai brewing system across the space. myChai brewing system is a Cloud-connected Chai and coffee dispenser technology platform which gives Chai Point the capability to brew fresh chai and coffee with consistent quality at a global scale.

Appointment | Rajwardhan Singh Appointed as the Food and Beverage Manager, Hyatt Regency Pune

Having worked with brands such as IHG Hotels, Centrum Hotels, Imperial Hotels and Oberoi group, he has an unmatched experience and expertise in food and beverage

Hyatt Regency Pune, announces the appointment of Rajwardhan Singh as the new Food and Beverage (F&B) manager at the hotel. Rajwardhan brings with him a remarkable experience of over 15 years in F&B and Hospitality. Having worked with brands such as IHG Hotels, Centrum Hotels, Imperial Hotels and Oberoi group, he has an unmatched experience and expertise in food and beverage.

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

As the F&B manager at Hyatt Regency Pune, Rajwardhan plans to invest time in growth and development of associates and empowering them to provide exceptional guest service. He would also like to focus on innovation and implementation of new trends in food and beverage operations.

We at Hyatt Regency Pune are excited for Rajwardhan’s journey at the hotel. With his understanding of F&B trends, restaurant management and operations, he will surely help us boost the growth of F&B at Hyatt Regency Pune.

A yogi's fantasy, a traveller's delight, these places are where you get close to the basics, to nature, and to a fitter version of yourself.

A yogi's fantasy, a traveller's delight, these places are where you get close to the basics, to nature, and to a fitter version of yourself.

Yoga is a practise that developed in ancient India to maintain one's mind, body, and spirit disciplined and fit, as well as to create body-mind harmony. In fitness, Yoga is the new cool, and there's no denying that it is and will continue to rule the fitness world. Especially now that International Yoga Day is approaching. Yoga is the tidal wave that is sweeping the globe. If you've been bitten by the yoga bug these places are where you get close to the essentials, to nature, and to a fitter version of yourself. A yogi's fantasy, a traveller's delight, these places are where you get close to the basics, to nature, and to a fitter version of yourself. 

Club Mahindra Binsar Valley

Club Mahindra Binsar Valley, Uttarakhand, is nestled among rolling hills in Almora and is the ideal location for family vacations. This is where everyone's inner kid can be found. At one of India's most famous holiday locations, take in the magnificent vistas and be mesmerised by the gorgeous Himalayas. Everyone enjoys their holiday bliss at Club Mahindra Binsar Valley in Uttarakhand. You'll appreciate the tranquilly of nature that surrounds you. The resort's numerous facilities geared to children will delight them. When you're inside, unwind in big, comfortable accommodations that have been built to meet your every need.

www.clubmahindra.com/our-resorts/club-mahindra-binsar-valley-resort-in-uttarakhand

Namami Health Retreat & Wellness Sanctuary

Settled at the banks of Periyar River in Ernakulum, Kerala, Namami Health Retreat and Wellness Sanctuary, is a uniquely conceptualized retreat that integrates ancient medicine like Yoga, Naturopathy, Ayurveda along with modern-day science, technology and allopathy to provide a holistic 360-degree wellness experience. The Namami Approach offers differentiated ‘Wellness Formulas’, keeping the guest’s needs and requirements in mind. In addition to providing a range of culinary experiences and curated recreation spaces for children, Namami is an excellent place to get away from the stress of city life and enjoy a healthy, relaxing retreat. 

www.namamihealth.com/

Ananda in the Himalayas

Immerse yourself in this award-winning luxury spa resort in the Himalayas surrounded by breath-taking views of Rishikesh and river Ganges. Sprawled across a 100-acre estate, the retreat imbibes the philosophies of yoga, Ayurveda and Vedanta to give you the ultimate wellness stay. Ananda offers food for the soul as it combines mental and physical wellbeing with personalised programmes ranging from yogic detox to chronic pain management, Ayurvedic practices and yoga sessions.

www.anandaspa.com/

CONNECT, COLLABORATE AND CELEBRATE AT THE EXOTIC WEDDING PLANNING CONFERENCE (EWPC) IN RAS AL KHAIMAH

The fastest growing Emirate plays host for the 11th edition of the global wedding conference in 2023.

New Delhi - India, June 2022: Ras Al Khaimah Tourism Development Authority (RAKTDA) will host the 11th Edition of the Exotic Wedding Planning Conference (EWPC), taking place at Al Hamra Conference Centre from 1 - 3 March 2023. The three-day event will bring together top-class wedding planners, hospitality vendors, tourism boards, travel experts, and wedding suppliers from around the world in a single, comprehensive platform for event organizers. 

Building on the success of previous events, the first two days of the in-person conference is designed to create an open marketplace of profound learning, collaborative business set-ups, engaging discussion sessions, a stellar line-up of speakers, and a dazzling array of entertainment. The final day of the conference will feature the APEX Awards, highlighting outstanding talents, commendable initiatives and hard work of those in the destination wedding industry.

Delegates will be able to experience one of the most diverse and naturally beautiful destinations in the region themselves, with the Emirate’s wide variety of unique venues and experiences stretching across stunning terracotta dunes, breath-taking mountains, and pristine beaches. Combined with an extensive hospitality offering and close proximity to Europe, Asia, and Africa, Ras Al Khaimah is perfectly placed to host all types of weddings and celebrations, cementing its reputation as a destination wedding hub.

Iyad Rasbey, Executive Director, Destination Tourism Development at Ras Al Khaimah Tourism Development Authority, said: “The weddings sector is a key growth area for Ras Al Khaimah, and we are thrilled to be welcoming the Exotic Wedding Planning Conference to our nature Emirate. With our natural topography, world-class hospitality brands, and seamless infrastructure, Ras Al Khaimah is one of the most sought-after destinations, perfectly suited for weddings and the MICE sector. We look forward to showcasing our destination to wedding experts and demonstrating why Ras Al Khaimah is the perfect exotic wedding destination.”

Rishikesh Shetty, CEO of Exito and EWPC commented: “We are excited to bring EWPC back to RAK in 2023 after 9 editions across the globe and bring 350+ Destination wedding planners from 50 different countries this time. It appears to be the Wedding business is back in full swing with businesses fitting in two years worth of postponed events into already-busy peak months. We look forward to making this the most successful edition & the largest B2B wedding convention event till date.”

The Exotic Wedding Planning Conference joins a portfolio of high-profile events hosted in the Emirate, including the Global Citizen Forum’s acclaimed annual summit in 2021 and the Arab Aviation Summit for a second year following the success of the previous edition, alongside a number of large destination wedding groups in 2022.


To find out more about the Exotic Wedding Planning Conference please visit www.weddingplanningconference.com/


  

OVOLO POISED FOR GROWTH AS TOURISM INDUSTRY REBOUNDS

OVOLO POISED FOR GROWTH AS TOURISM INDUSTRY REBOUNDS

Leading independent lifestyle hotel brand, Ovolo, is poised for expansion to capitalise on the long-term growth of the travel sector. Having tripled its room count in the last five years, including adding two assets during the pandemic, market conditions are now ripe to seek value-add and conversion opportunities to take advantage of the recovery.

After building its foundations as an owner-operator, Ovolo is now looking to more than double its network, and will ramp up growth efforts via acquisitions, HMAs, joint ventures and partnerships. Embarking on its next chapter, Ovolo is looking to expand further in Australia, New Zealand, and selected APAC target markets where it can leverage its strong brand value. After opening its first hotel in Indonesia late last year, Ovolo is also keen to grow in major urban and leisure destinations in Asia including Tokyo, Singapore, Bangkok, and Phuket. In addition, the group is eyeing key source markets in Europe and beyond.

“This is the perfect time to expand the Ovolo brand and we are open to discussions with strategic partners who would like to be part of our growth journey,” says Girish Jhunjhnuwala, Ovolo Hotels Founder and Executive Chairman. “After 20 years of building the Ovolo brand, we want to share our expertise and build long-term partnerships that can unlock an asset’s full potential and drive higher returns.”

Interest and capital in hotel real estate is currently booming, with Q1 of 2022 seeing the highest quarterly transaction volume in Australia and New Zealand on record, and quarterly volumes across Asia Pacific exceeding full-year 2020 levels. Developers, family offices, high-net-worth individuals and institutional investors are looking at the hotel sector with renewed interest as they diversify from retail and office space due to shifting consumption and work patterns. However, travel demand is set to return to pre-pandemic levels by 2023/24, further accelerated by an increased desire for people to buy experiences.

Indeed, lifestyle hotels are set to lead the market out of the pandemic, with demand for this sector more than doubling from 2014 to 2019 and set to double again by 2023. There is a clear and growing preference for the highly connected and experiential nature of lifestyle hotels and Ovolo’s design-led, people and service driven culture sets it apart from its competitors. Transforming older, outdated hotels with Ovolo’s signature guest experiences can unlock significant upside potential. Importantly, lifestyle guests are willing to pay substantial room rate premiums of 15% or more, which drives both higher yields and profitability.

“There are great value-add opportunities in the market right now, where hotels can be reimagined and repositioned with the right design, service and branding,” says Dave Baswal, Ovolo Hotels CEO. “Ovolo has experience in delivering multiple value-add projects over many years and we are considering strategic partnerships and JV opportunities to expand further and faster to take advantage of the current favourable conditions in the market to facilitate growth.”

Strong branding is clearly linked to hotel performance in an increasingly competitive market. The award-winning Ovolo name resonates strongly with the travelling public, having been named Hotel Brand of the Year 2019 and 2020 in the Hotel Management Awards in Australia. Ovolo hotels are consistently rated amongst the top hotel brands in their locations on TripAdvisor and Ovolo Central Hong Kong was awarded Travellers Choice Best of the Best 2021, while Ovolo won the Hospitality & Leisure Business Award Hong Kong 2021, amongst many others.

Guided by its visionary founder, Girish, Ovolo hotels have built a reputation for disrupting and shaking up the boutique lifestyle hotel scene.  With a talented cross-functional team known for driving creativity and agility, Ovolo hotels stand out from the crowd. Ovolo has a proven track record of adding value and delivering superior results, with end-to-end experience in identifying opportunities, transforming hotels, and driving operational excellence. From heritage hotels like Ovolo Woolloomooloo, to greenfield developments like Ovolo South Yarra, and new urban resorts like Mamaka, Bali, Ovolo avoids the cookie-cutter approach to ensure every hotel is different and can change with the times.

Ovolo’s culture is centred around providing a great experience for both guests and staff and is dedicated to making meaningful contributions to people and society. Ovolo was the first hotel group globally to develop its Plant’d ‘Veg Pledge’, going fully vegetarian across its Ovolo Hotels to reduce its carbon footprint significantly and promote wellness through conscious cuisine. Ovolo also has in place eco-conscious minibars that feature organic and fair-trade produce; ORCA food waste recycling; electric vehicle charging stations; energy efficiency programs; and Cloud-based reporting to reduce paper waste.

More than places to stay, Ovolo hotels are places to experience. Each hotel is a unique adventure, with vibrant interiors, generous inclusions and restaurants and bars that draw not only guests but locals. Ovolo prides itself on breaking the traditional rules of hospitality and in delivering wonder and surprises at every turn.

Appointment | Vidhi Jain joins as Marketing & Communications Manager at Jaipur Marriott Hotel 

Vidhi Jain

joins as Marketing & Communications Manager at Jaipur Marriott Hotel 

Vidhi Jain commences her new stint at Jaipur Marriott as Marketing & Communications Manager.  In her new role, she will be responsible for elevating and maintaining the hotel’s brand positioning, creating invigorating marketing campaigns aligned with the hotel’s key goals, and driving additional revenue through tactical campaigns. She will be an integral part of the Sales &  Marketing team enhancing the digital presence across platforms, and driving PR, Communications, and Media Relations for the hotel. 

Prior to her current role, she headed Marketing & Communications for Holiday Inn Jaipur City  Centre, including during the tumultuous phase of the pandemic. Talking about her tenure, she was actively involved in ideating, planning, and executing various food festivals and promotions and was an integral part of driving successful R&B campaigns and PR campaigns.  

Vidhi hails from Imphal, Manipur, and is a Graduate in Journalism and Mass Communication with a specialization in Public Relations. She also possesses certification in Event Management that gives her an understanding of hotel operations as well as key business segments like Weddings and MICE. She has been a part of the hospitality industry for more than half a decade now and has been able to carve out a niche for herself in Jaipur’s hospitality business. Jain has been garnering various skill – sets to excel in her job role including strategic leadership, guest experience, and expertise in sales & marketing. 

Spearheading marketing and communication function for the largest Marriott Hotel in Rajasthan,  Jaipur Marriott offers an amalgamation of contemporary luxury and timeless opulence with 374  well-appointed rooms, four varied dining options, extensive banqueting, and an array of recreational activities, she will be responsible for ensuring effective positioning of the hotel to the defined target segments and appropriate markets pertaining to each revenue stream including highlighting the unique features to ensure that the hotel stands out from the competition and establish the benefits of staying with us. 

Passionate about building brand success stories, Jain is a food enthusiast and loves cooking in her leisure time.

Appointment | Pramod Kumar joins as Director of Sales & Marketing at Jaipur Marriott Hotel 

Pramod Kumar joins as Director of Sales & Marketing at Jaipur Marriott Hotel 

Jaipur Marriott Hotel is pleased to have Pramod Kumar as Director of Sales & Marketing. Pramod brings along a wealth of expertise in the Sales & Marketing and Revenue Management domain.  In his new stint, he will be responsible to drive commercial objectives and enhance the brand positioning. 

Pramod’s journey from a Food and Beverage Steward to a Director of Sales & Marketing is no less  but exemplary, armed with a rich experience of more than 16 years including 7 Pre- openings and  Re-Branding. He has worked with renowned brands in the Hospitality sector like Marriott  International, IHG, Accor, Aitken Spence, and Vikram Chatwal Hotels and the last assignment was with the Hyatt, marking the Hyatt Centric's brand debut and part of the Re-branding team. Kumar excels in handling corporate to leisure, and weddings to MICE and is actively involved in strategic revenue planning across verticals. 

Spearheading the Sales & Marketing vertical for Jaipur Marriott - the hotel offers an amalgamation of contemporary luxury and timeless opulence with 374 well-appointed rooms, an array of recreational activities, award-winning dining options, and over 1,00,000 sq. ft. of convention and banqueting space he will focus on optimizing hotel revenues, enhancing brand reputation, curating thematic wedding experiences, driving innovative marketing campaigns and harnessing the teams’ strengths to achieve commercial goals and set new benchmarks.  

Kumar possesses a strong business acumen and seeks to work towards implementing strategies to elevate the brand presence and deliver profitability to the stakeholders. He will also closely work with Food and Beverage team to enhance brand visibility and drive revenues for the segment. 

Pramod quotes himself as a 'Nomad'; an avid traveler who loves to drive and explore new places.  He also enjoys cooking in his leisure time.

On his new assignment, Pramod stated, “I am equally thrilled and excited to be overlooking the  Sales & Marketing domain of the largest Marriott Hotel in Rajasthan. Jaipur Marriott, the city’s  events and dining landmark is a perfect embodiment of world-class service and I truly look  forward to creating a window to set new benchmarks for high-end events hosting the county’s  best artistic and iconic nights in The Pink City and curating experiential and thematic weddings,  large-scale events & conventions, and driving partnerships and collaborations for the hotel.” 

Novotel Hyderabad Convention Centre hosts the HEALTHFUL CHOICES Cook-off by Celebrity Nutritionist Sridevi Jasti

Novotel Hyderabad Convention Centre hosts the HEALTHFUL CHOICES Cook-off by Celebrity Nutritionist Sridevi Jasti

Hyderabad June: Novotel Hyderabad Convention Centre (NHCC) organized 'Healthful Choices' a unique interactive cooking show at the Food Exchange in collaboration with celebrity nutritionist Ms. Sridevi Jasti of Vibrant Living. The cooking show which coincided with the Father’s Day Sunday Brunch highlighted the importance of exploring new healthful food choices and provided guests with a good time for networking & knowledge sharing. The cooking show touched upon the recipes of plant-based delicacies like smoothies, rice paper rolls, deserts, and much more.  

 

Eating healthfully doesn't involve counting calories but it's all about eating a well-balanced meal full of natural nourishment and fresh ingredients.  Novotel Hyderabad Convention Centre always promotes healthy and sustainable food options for its guests. As a part of its endeavour to encourage soulful eating the team has also introduced a separate Vegan menu (An extension to its already existing elaborate Sunday Brunch Menu with excellent plant-based choices for discerning customers.

 

The event was a huge success and attracted a large number of participants. The Vegan menu was a great hit with the guests, who were seen enjoying a guilt-free meal with some lovely music under an overcast sky and slight drizzle.

 

Speaking on the occasion Mr. Manish Dayya, General Manager Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said, "We are delighted to host ‘Healthful Choices’, cooking show at Food Exchange. The last few years of pandemics have made us realise the importance of physical and mental health and almost every concern can be addressed with the right food intake. The event provided great insight and we would like to thank Ms.Sridevi Jasti, for this wonderful interactive session. We have also curated a special Vegan menu for the guests who can now enjoy a wider spread of healthy options.”

 

Appointment | DoubleTree by Hilton Goa - Panaji appoints Resha Naik as Marketing and Communications Manager

DoubleTree by Hilton Goa - Panaji appoints Resha Naik as Marketing and Communications Manager

June 2022: DoubleTree by Hilton Goa - Panaji is delighted to announce the appointment of Resha Naik as Marketing and Communications Manager. She has over 19 years of relevant experience and started her hospitality career with Fairmont Dubai. In her new capacity, Resha will work closely with the hotel’s commercial director and will be responsible for directing all marketing & communication strategies that help brand visibility to sustain the hotel’s competitive positioning. Her last assignment was a cluster role as Marketing Manager with Novotel Goa Candolim and Novotel Goa Resort & Spa.

Resha has gained rich expertise in increasing brand awareness and profitability with extensive knowledge of traditional advertising and design, which she inherited from her father who is an accomplished commercial artist. She was introduced to modern tools of communication through her work experience. Over the years, she has orchestrated and accomplished meaningful marketing initiatives to drive business growth and brand awareness, successful property campaigns, implementing digital marketing strategies, and developing market-specific content.

Commenting on Resha’s appointment, Shiv Bose, General Manager of DoubleTree by Hilton Goa – Panaji expresses“We are pleased to have Resha lead our marketing efforts at the hotel. Her prominent experience in marketing & communications, particularly in driving result-oriented deliveries, will further enhance our growth objectives at the resort. We look forward to her leadership in pursuit of providing the best of Hilton hospitality to our guests”.

Over the years, Resha has been a recipient of several noteworthy hospitality awards. She is an alumni of S.S. Dempo College of Commerce & Economics, Goa with a degree in Bachelor of Commerce with a major in financial accounting, auditing & taxation. In her leisure time, Resha loves to spend time with her pet dog and to fuel her creativity by learning new crafts.

BLUE LOTUS AT SAYAJI HOTEL KOLHAPUR REOPENS WITH AN EXTENSIVE SPREAD OF 80 EXOTIC DISHES

BLUE LOTUS AT SAYAJI HOTEL KOLHAPUR REOPENS WITH AN EXTENSIVE SPREAD OF 80 EXOTIC DISHES

 

Blue Lotus, the all-day dining restaurant at Sayaji Hotel Kolhapur, has reopened after a brief pause due to the pandemic. Recognized as one of the most luxurious and sumptuous world cuisine destinations in Kolhapur, the restaurant will welcome its esteemed patrons with renewed enthusiasm.

 

The dine-in menu will feature North Indian, South Indian, Punjabi, Continental, Chinese, Oriental, Mughlai, Italian and Thai cuisines. The appetizing menu exclusively curated by the chef includes an extensive feast of 80 exotic dishes from western, Indian, Bakery, and desserts. Blue Lotus serves the city’s largest buffet spread including diet food requirements like sprouts, healthy drinks, juices, nuts, cheese, fresh fruits, and salads.

 

Sayaji Hotel Kolhapur is considered the epitome of luxury in the city and is one of the most prominent landmarks of South Maharashtra. The plush rooms, world-class amenities, ambient fine-dining restaurants, and grand banquets make it the destination to be for the esteemed guests of the city.

Appointment | Anastasiya Babenko appointed as Marketing and PR Manager at LUX* South Ari Atoll

Anastasiya Babenko was appointed as Marketing and PR Manager at LUX* South Ari Atoll

Originally from Ukraine, Anastasiya brings a decade of hospitality experience garnered through various brands and destinations

Anastasiya Babenko was appointed as a key marketing player at one of the largest resorts in the Maldives, LUX* South Ari Atoll.

Originally from Ukraine, Anastasiya brings a decade of hospitality experience garnered through various brands and destinations. Her journey in the industry started in her home country to Turkey, UAE, and now – Maldives. Tapping into different departments and roles, she also supported three hotel pre-openings, including her latest island experience. Some notable brands in her portfolio are Rixos Hotels, Sheraton Hotels and Resorts, The Luxury Collection, and the recent JOALI BEING.

“Having worked in both resorts and city hotels, in the desert and in the middle of an ocean, I am always excited to take on new challenges and discover more about the ever-changing world of hospitality,” –comments Anastasiya on her new move.

With a background in fashion design, Anastasiya is passionate about crafts and writing and believes that creativity is the key to success in everything. Her other area of interest is a sustainable approach to travel, which she actively supports through her initiatives at LUX* South Ari Atoll.

Appointment | Rajesh Kumar Gupta joins Sarovar Premiere Jaipur as the new General Manager

Rajesh Kumar Gupta joins Sarovar Premiere Jaipur as the new General Manager

As a seasoned professional, Rajesh aims to bring innovation and operational excellence with his fresh outlook for his current hotel

Sarovar Hotels and Resorts appoints Rajesh Kumar as the new General Manager for Sarovar Premiere, Jaipur. With an illustrious career spanning 22 years of cross-cultural experience in the hotel industry, Rajesh brings with him his strong analytical and planning skills, business driven and people-oriented management style.

Prior to his present role, he was associated with Nile Hospitality based in Ahmedabad, where he successfully managed the hotel operation, won several awards for the hotel and created a strong social media footprint in the major SM platforms.  As a seasoned professional, Rajesh aims to bring innovation and operational excellence with his fresh outlook for his current hotel.

With industry exposure across leading hotel chains in India, Rajesh worked with brands like Hyatt, Taj, Grand Hyatt, Shangri-La , IHG, and The Lalit Suri Hospitality. He has been associated with pre openings as well as running hotels and has accomplished operational success in all spheres.

He holds a bachelor degree in B.Com and Hotel Management degree from NIPS. In his free time he likes reading, travelling and is a fitness freak.

TAAIs Meeting with Shri Sanjay Verma, Secretary - West, Ministry of External Affairs regarding application for US - Schengen Visa / Securing Appointment and related aspects

TAAIs Meeting with Shri Sanjay Verma, Secretary - West, Ministry of External Affairs regarding application for US - Schengen Visa / Securing Appointment and related aspects

On June 17th, 2022 Jyoti Mayal, President, TAAI had an interaction with Shri Sanjay Verma, Secretary - West, Ministry of External Affairs, Government of India.

The meeting request was made to the MEA to discuss and deliberate on the delay in the issuance of Visas to the United States, Schengen and other countries. In a communication addressed to the Hon’ble Minister of External Affairs TAAI sought interference of MEA through a government-to-government dialogue to resolve / address the issues.

TAAI being the apex and oldest body representing the trade has been regularly taking up issues related to the ease of travel & tourism with concerned ministries & stakeholders & thus increasing footfalls for outbound, inbound & domestic markets. While sharing the concerns of the industry with Shri Verma, Mayal said that we at TAAI are seeking MEA’s assistance by way of addressing the issues and challenges faced by the travel trade fraternity of India to make it more robust. The pandemic era has been a struggle for tourism survival & there is a huge opportunity to quickly revive as people are wanting to restart travel with huge enthusiasm.

During the discussions, Mayal conveyed that the issuance of Visas to the United States, and many Schengen countries, especially Greece is a major hurdle that which travel trade fraternity is facing these days. Members & clients have been reaching out to TAAI that they are unable to secure an appointment for visas for travellers & then the long delays in the stamping of visas without any proper communication.

In addition, some missions keep the passports for an indefinite period resulting in uncertainty & cancellations which incur a huge cost to the traveller given that confirmed air tickets & hotel vouchers are a requirement for visa applications, which must be done away with, requested Mayal.

Further, she conveyed that the extension of the free visas to India and the duration to be of minimum 6 months with multiple entries must be resumed immediately. In line with that, E-Visa must be reinstated for all countries including UK & Canada as pre covid, to boost inbound tourism.

Highlighting the administrative bottlenecks for which TAAI has been communicating to other concerned ministries too & are hampering the growth of the sector, Mayal said that the Air Suvidha form is an encumbrance protocol and therefore the same should be immediately scrapped & supported at the home ministry. Parallelly, mandatory health & comprehensive travel Insurance on Inbound E-Visa / Visa for the safety and security of travellers must be introduced.

Mayal apprised Shri Verma that Tourism comes under a wide spectrum of ministries & therefore there is a need to work collectively to achieve progressive & effective results. Taking this thought further, TAAI looks forward to being in continuous communication with the MEA to take more various discussed points into becoming a motivator & enhancer of tourism & bring in ease of travel to drive economic growth.

Taking note of the suggestions and issues, Shri Verma conveyed his assurance to look into some of the matters on priority and assured that his office would remain open to many more such meetings.

Ingredient Ideology | CARING FOR CROQUETTES By: Dr. Kaviraj Khialani- Celebrity Master Chef.

CARING FOR CROQUETTES

The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Phileas Gilbert started to write down the recipe.  The word croquette is French, derived from croquer, meaning 'to crunch'. A croquette is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. 

The Origin of the Croquette- A croquette is a small cylinder or ball of filling that has been breaded and fried. Auguste Escoffier, a French culinary artist, created the modern form of these bundles of joy in France in 1898. Croquettes are a heavenly invention– especially ham croquettes in Spain. But the Spanish aren't the only people to make these delicious fried goodies. Croquettes are simply a bread crumbed and fried roll of food leftovers, usually bound with Bechamel sauce or mashed potatoes. 

One of the most popular Spanish tapas (food bites one eats while drinking), croquettes are also a staple in Spanish cuisine, often served as a light lunch or dinner with a salad. These little bites may easily be called the ultimate comfort food; they are delicious, crunchy, salty, and crispy. To prevent the croquettes from exploding during cooking, it is important that they are completely submerged and that the oil temperature is as specified. You can fry them in sunflower oil if you prefer and some also believe that Croquettes can be frozen for 1 month if stored well.

Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are easy to make! These are perfect for a light dinner, easy appetizer or a quick snack! Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape. Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.

Here are a few easy to make varieties of croquettes to try out and relish:

Recipe-1] CHEESY CHICKEN CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Boiled chopped chicken-1 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.



Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled chopped chicken pieces, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.



Recipe-2] DESI ALOO PEPPER TADKA CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Ginger-1 tsp chopped

Cumin seeds-1/2 tsp

Curry leaves- 5-6 no

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic, ginger, cumin and curry leaves and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled mashed veggies, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.




Recipe-3] FISH AND DILL CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boneless fish fillets- 400 gms

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Fresh dill leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

Fish stock -1/4 cup

Fish veloute sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some fish stock/ water and little fish veloute and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the poached fish pieces, mix well and using a fork break it down into the mixture.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, dill leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium-hi flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.


Recipe-4] LENTIL OLIVE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled yellow lentils- ½ cup thick mixture

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the thick lentil mixture, mix well and add in the sliced black olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.






Recipe- 5] MAC- N- CHEESE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled macaroni pasta- 1 and a half cup

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the macaroni pasta mix well and add in the chopped eggs as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium-high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-6] MIX VEGGIE HERBED CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled carrots/ beans/ peas/ cauliflower- 1 and a half cup mix

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

green olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Jalapenos- 2-3 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled lightly mashed veggies mix well and add in the jalapenos and olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

On a concluding note: the concept of croquettes is no doubt a part of continental cuisine and style but it can be a good option to try when it comes to innovative and or creative aspects being attached to it. A few of my works turned out amazing with this concept for instance some leftover chicken tikka, finely chopped in combination with some schezuan chutney, some mashed potato, fresh coriander all bound up together into a croquette fashion and served with a pesto mayo chutney is just so tempting to the palate! Let us all keep our vision beyond the horizon and experiment with food as much possible to entice the taste buds of not only our loved ones but also our valued guests and food connoisseurs!

Celebrate fathers day Welcomhotel Sheraton New Delhi

Spend Father's Day at Welcomhotel New Delhi and create stories you will
retell for a lifetime. Join us at Delhi Pavilion for a gourmet brunch
experience on Father’s Day and the eldest generation’s bill will be on the
house.

Relish the taste of familiarity and comfort with the best of Indian and
global cuisine - caringly selected and mindfully prepared by our chefs.
Enjoy our curated meals delivered seamlessly. Crafted with the utmost care,
safety and hygiene, we present to you much-loved culinary experiences from
around the world - now in the comfort of your home.

Topped with powdered cocoa and iced to perfection, treat dad to Nutmeg
Roasted Almond & Chocolate Celebration Cake, a cake as special as him.

Welcomhotel Sheraton New Delhi is also extending 10 percent discount on
Father's Day package and additional 20 percent savings on food and soft
beverages, spa, salon, and laundry services are included in this exclusive
staycation package.


For more details and prior reservations call 9818854237 or 011 42661122

This Father’s Day, celebrate dad and relish childhood memories by visiting these destinations

This Father’s Day, celebrate dad and relish childhood memories by visiting these destinations

 

Celebrated on 19th June every year, Father’s Day looks at appreciating the amazing efforts that fathers put in to raise us into the people we are today. Spending quality time and engaging in some fun activities are great ways to celebrate your relationship with your father, especially in the fast-paced lives that we live. And what better way to celebrate than relishing and celebrating fond childhood memories.

 

On the occasion of Father’s Day, Booking.com, the leading travel brand has delved into endorsements from travellers for different activities that one can indulge in and relive some memorable moments with their father or create new ones! From hiking in the mountains of Kasol to taking a photo walk in Varanasi, here are some destinations you can travel to and strengthen your bond with your dad. 

  1. Kasol for Hiking:

Kasol, located in Himachal Pradesh between Bhuntar and Manikaran, brings mesmerizing views of wooded mountains. The destination has been endorsed by travellers on Booking.com for hiking. In Kasol, there are several adventure activities one can partake in with their father, including trekking to Chalal, a serene village situated at 7800 feet above sea level that is ideal for nature enthusiasts. You can also trek towards Tosh, which is situated at 22 km from Kasol. To visit Tosh, you can take a cab to Barshaini and trek for 4-5 kms to Tosh. Travellers can also visit the 'HILL TOP CAFE' that gives a stunning view of the peak. Hiking is recommended during the summer months of May-August as hiking in the winters might be challenging for you and your father.

 

  1. Kodaikanal for Cycling:

A lot of us learn cycling from our fathers and cycling in the lanes of Kodaikanal is a perfect way to recall and cherish those memories. Kodaikanal, the hill station located in the Dindigul district of Tamil Nadu is also known as ‘The Princess of Hill Stations’ due to its scenic view. The destination is endorsed by travellers on Booking.com for cycling, and it will not disappoint as you cycle through the lush greenery around the Kodai Lake. Its amazingly satisfying to cycle in the early morning as you pedal through the pleasant air that brushes against your skin. Kodaikanal has breathtaking views of hills, forests and waterfalls that you can enjoy with your father.

 

  1. Kochi for Art

The tranquillity of Kochi seems soothing as it is now increasingly being recognized as an art destination for its vibrant colours of culture. India's most prominent art festival ‘Kochi-Muziris Biennale’, is held in Kochi. If your father shares your passion for art, there are several art galleries to add to your list. Some of them include the Kashi Art Gallery, Vancasso Art Gallery located in Mattancherry's ancient Jewish Quarter, and Pepper House, located on the shoreline is one of Kochi's hidden jewels rooted in colonial history. One can also explore the Chaithanya Art Gallery which has embraced both traditional and modern Indian art trends. The destination has been endorsed for art by travellers on Booking.com.

 

  1. Varanasi for Photography

Situated in the banks of river Ganga, Varanasi in Uttar Pradesh is immensely rewarding for photographers. The ghats and alleys give the ideal backdrop for some stunning photography, particularly portraiture. It has a diverse natural landscape across the river as well as cultural significance that lets one capture the various moods of the city. Varanasi is an astonishing jumble of streets where you'll discover many interesting people and objects to photograph. ‘The Ganga Aarti’ is among the most popular photographic subjects. If you and your father are passionate about photography, you can venture on a photo walk to capture some amazing photos of Varanasi - the destination that’s endorsed for photography by travellers on Booking.com.

 

  1. Malvan for Water Sports

Malvan, a coast town in Maharashtra is an ideal destination to try water activities, especially to beat the summer heat. If you or your father enjoy the thrill and the adrenaline rush of being in the water, then Malvan is the place for you. The destination is endorsed by travellers on Booking.com for water sports. Banana Ride, Jet Ski Ride, Bumper Ride, Kayaking, Water Scooter, Parasailing are some of the activities you can try while at the destination. You can also try Scuba Diving in Tarkarli or Deobaug to make your trip memorable one with your father.