BCIHMCT Arranges Seminar Of "Eggucation On Processed Eggs"

EGGUCATION FOR HOSPITALITY

U.S.A. Poultry & Egg Export Council, India office and Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, jointly organized an engaging and learning oriented seminar titled "Eggucation On Processed Eggs''on 24th June 2022.

The seminar was conducted by World renowned Chefs, Chef Y B Mathur, Ex-Senior Executive Chef, ITC Limited and Chef Sabyasachi Gorai, recipient of the most coveted National Tourism Award, for “Best Chef of India."

Students got an excellent opportunity to learn about U.S. processed eggs from the stalwarts of the hospitality industry. These products are hygienic, convenient and safe products and help reduce waste.

Chefs especially delved upon many advantages of processed eggs, including Dried Egg Products, Frozen Egg Products and Value Added Products made from Processed eggs.

Towards the end, students asked questions which were amicably handled by the Speakers.

INVESTING IN TOMORROW: CELEBRATING THE FOUR SEASONS RESORTS MALDIVES HOSPITALITY APPRENTICES GRADUATING IN 2022 AND WELCOMING THE CLASS OF 2023

A country’s youth are its future and this year, the Four Seasons Resorts Maldives Hospitality Apprenticeship program saw 40 young Maldivians graduate towards brighter horizons.  The Apprenticeship has been the longest-running and most successful of its kind in the Indian Ocean since its inception in 2001, and has celebrated its latest graduates – and inaugurated its new learners – at a special ceremony on May 28, 2022, at Maldives National University Auditorium, Malé.

Now in its twenty-first year, the program has supported a total of 697 youngsters to date, setting them up for an exciting hospitality career not only in the Maldives, but potentially world-wide. The Class of 2022 graduate in disciplines including: Food & Beverage Service; Food & Beverage Preparation; Housekeeping & Guest Services; Retail; Front Office & Recreation; PADI Dive Master; Safe Maritime Transport (SMT); Engineering and Watersports Attendant.

“Investing in people is the cornerstone of great hospitality,” comments Four Seasons Resorts Maldives Regional Vice President Armando Kraenzlin. “And helping local youth achieve their potential and create empowered futures is very much a part of that. Their enthusiasm, talent, energy, and focus amaze us year on year, but the resilience shown by our current graduates, in the face of such unprecedented challenges, is particularly commendable.”

Celebrating their achievements at the graduation ceremony was Chief Guest of Honour and First Lady of the Maldives, Madam Fazna Ahmed. Inspiring young minds to dream big, she addresed both the incoming and outgoing students, as well as presented certificates to them. In her address to the new apprentices, Her Excellency Fazna Ahmed inspired the young audience to become enthusiastic lifelong learners. She encouraged them to make this apprenticeship program a stepping stone where they begin the process of gaining knowledge and learning new skills throughout their lives.

Despite uncertain times for the hospitality industry, the 2022 program managed to take in 40 apprentices, with the Safe Maritime Transport module upgraded with Niyami 1 Certification and Marine Mechanic Level 3 Certifications.

The future looks bright too, with the 2023 intake welcoming 65 hopeful students from across 30 islands, and the introduction of a new third year module, Advanced Engineering.

The Four Seasons Hospitality Apprenticeship – accredited by the Government of Maldives since 2010 – is open to all young Maldivians, aged 17-20, who meet a number of entry criteria including O-Level certifications and fluency in both written and spoken English.  No previous work experience is required and apprentices are fully supported to both live and work at Four Seasons Resorts Maldives, training in Resort operations five days a week, with theory classes one day a week.  Performance appraisals and tests are taken at regular intervals.

At its heart, the apprenticeship program is about learning on the job, with classes conducted by professionals with many years of international experience in the luxury hotel, dive and marine industries. Recognising the need for encouragement and guidance along the way, each apprentice is assigned a buddy and mentor. Learning to work hard within an ambitious team builds stamina and character, and strengthens the apprentice’s sense of professionalism, discipline, teamwork and perseverance.

is required and apprentices are fully supported to both live and work at Four Seasons Resorts Maldives, training in Resort operations five days a week, with theory classes one day a week.  Performance appraisals and tests are taken at regular intervals.

At its heart, the apprenticeship program is about learning on the job, with classes conducted by professionals with many years of international experience in the luxury hotel, dive and marine industries. Recognising the need for encouragement and guidance along the way, each apprentice is assigned a buddy and mentor. Learning to work hard within an ambitious team builds stamina and character, and strengthens the apprentice’s sense of professionalism, discipline, teamwork and perseverance.

Novotel Goa Resort and Spa Celebrates the Feast of San Janv with a Splash!

Novotel Goa Resort and Spa Celebrates the Feast of San Janv with a Splash!

With tremendous pomp and vigor, Novotel Goa Resort and Spa celebrated the feast of San Janv - a festival to mark the arrival of monsoon amidst much revelry. An annual Christian fest started by Baptist St. John is an age-old tradition with its roots in Portugal. Nothing short of a carnival, the celebration at the Poolside, Novotel Goa Resort, and Spa saw many adventurous, locals and travelers take part in the revelry as they enjoyed gastronomical favorites served from the chef’s special menu. 

 The merriment included everything from dancing to singing Mandos (Goan songs) and as well as according to rituals had the revelers jump into the pool with an ecstatic shout of “viva San Janv”. The attendees of the event had a feast as the chef-curated dishes inspired by the local cuisine and the festivities which included baskets of fresh seasonal fruits like pineapples, mangoes and jackfruits. The Goan delicacies like the chicken cafreal and refreshments like the local coolers made way for guests to bond with each other. 

On the occasion, Mr Ranju Singh - Complex General Manager of Novotel Goa Candolim and Novotel Goa Resort and Spa stated, “The culture and the people of Goa are an essential part of the state which makes it a much-loved travel destination. Apart from the beaches and nightlife, festivities like San Janv keep the communities bonded and while the travellers find unique ways to celebrate this. Our chefs laid out a delectable spread which received much appreciation from all. We look forward to more celebrations and give as close as possible, an authentic experience for all”

OBLU SELECT Sangeli Opens JustWok — An Exciting Pan Asian Restaurant With Intimate Family-Style Dining

OBLU SELECT Sangeli Opens JustWok — An Exciting Pan Asian Restaurant With Intimate Family-Style Dining

COLOURS OF OBLU brand brings yet another fresh, innovative concept to the Maldives with the launch of JustWok at OBLU SELECT Sangeli. The Contemporary Pan Asian restaurant, included in the resort’s Serenity PlanTM, opened on 4 June 2022.

JustWok serves bountiful shared platters and playful culinary creations for a convivial, family-style dining experience. Large dishes of food replace the individual portions. The concept is that of families feeling at home with the serving and handpicking of the delicious food platters and connecting over shared laughs and chatter. 

Located in One Banyan mini-island, JustWok replaces the resort’s Simply Veg outlet. Crystalline ocean views and swaying palm trees frame the indoor-outdoor restaurant. From delicate cherry blossom patterns on the cutlery to accents of orange and aqua blue hues, there is a pleasing Oriental vibe in the design. 

A carefully curated à la carte menu features family-style platters full of exotic flavors. Aromatic soups, fragrant kimchi, and the daily chef’s special all showcase fresh produce and authentic spices. The steamed section has much-loved Asian favorites, including handmade dim sums filled with Himeji, shitake, and cream, edamame bean dumplings, and classic har gaw with beans and prawns. 

In the main course, guests can tuck into blissful wok-tossed delicacies. Kung pao chicken, mapo tofu, reef fish fillet, and Australian Angus tenderloin served with sides of steamed jasmine rice and braised noodles make for hearty meals. 

Adin Jaisinghani, General Manager, OBLU SELECT Sangeli says "We believe in creating memorable culinary journeys. This passion to delight guests is built into our DNA, with the Joy of Giving philosophy. At JustWok, it is all about relishingcleverly crafted dishes and good times with family. The delectable cuisine is coupled with a warm and communal dining experience, which is the hallmark of the Asian food traditions.”

Situated in the North-Western tip of Malé Atoll, Maldives is the romantic island of Sangeli, home to OBLU SELECT Sangeli. Surrounding the island are clear, turquoise waters with coral reefs and vibrant marine life. Guests at the resort can choose from 137 spacious stand-alone beach and water villas – with and without private pools. The upgraded premium holiday plan – The Serenity Plan™ includes a selection of water sports, snorkelling, ocean excursions, and fine dining experiences at two speciality restaurants – Just Grill and JustWok as well as daily in-villa mini bar replenishments.

The Goan Chapter A culinary expedition of India’s unique local flavours at JW Café highlighting hyper-regional flavours and cuisines

The Goan Chapter

A culinary expedition of India’s unique local flavors

 Gourmet Travelogues, The Goan Chapter - A culinary series at JW Café highlighting hyper-regional flavours and cuisines from across the country showcasing inspiration from the travel escapades of our Executive Chef Dane Fernandes, starting June 24th until July 3rd, 2022.

The Goan Chapter - A unique collaboration between childhood friends and award-winning chefs, Dane Fernandes, Executive Chef, JW Marriott Mumbai Sahar and Avinash Martins, Head Chef, Cavatina Goa. The first of the series is a showcase of undiscovered flavours of Goan Saraswat and Hindu Goan cuisines along with the camaraderie of two renowned chefs.

Drawing inspiration from the hyper-regional locations of our diverse country, Executive Chef, Dane Fernandes went back to his roots on his first culinary expedition featuring the authentic and undiscovered favourites of Goa along with Avinash Martins. Traveling together to the epicenter of local cuisine, meeting people who are passionate about producing high-quality food, sampling and savoring local flavors and experience the richness of Goa’s culinary tradition through itineraries that include unique and off beat experiences.

Chef Dane and Chef Avinash have curated this limited-edition menu using local star ingredients such as Kokum, Goan Vinegar, Black Jaggery, Goan Chorizo, Xacuti Masala, Recheado Masala, Jackfruit, Cashew, Local Chilly (Portugali).

Explore the brilliance of the two chefs through an exclusive menu highlighting Spiced Green Pea Cigar, Mutton Mit Miren, Mackerel Beetroot Cutlets, Tambdi Bhaji, Spanakopita, Rassa Jackfruit Cafreal , Gaunta Sansav Chouriço Pulao,Pork Feijoada, Lamb Paya Tonnak amongst an array of other delicacies.

A Snapshot of Gourmet Travelogues: The Goa Chapter

●       June 24th – July 3rd 2022

●       Time: 07.00 pm – 11.00 pm 

For reservations, call 022 6882 8888 or 022 6882 8656 or email jw.bomsa.cafe@marriotthotels.com

About JW Marriott Mumbai Sahar

JW Marriott Mumbai Sahar offers effortless elegance and sophistication. Just a short drive from Mumbai's international and domestic airports, the luxury hotel makes for an ideal destination for business and stay. Our 5-star hotel accommodation features 588 spacious rooms with pillow top beds, marble bathrooms and high-speed Wi-Fi, as well as generous work desks and 24-hour room service. Our Hotel’s dining options reflect the city’s rich culture and culinary tradition. Romano’s, JW Café, JW Lounge and JW Baking Co. showcase the gastronomic prowess of the talent we have at JW Sahar.  Our 29,837 sq.ft. of indoor conventional and meeting spaces are a blend of beauty, authentic hospitality and world-class audio-visual services. Spa By JW, the first of its kind in Asia Pacific, extends its host of therapies so one can experience holistic wellness. Visit us online on www.jw mumbai.com. For social media updates, follow us on Facebook, Instagram and Twitter on @JWSahar. For more information, follow us on LinkedIn, YouTube, Google Plus.

About Marriott International

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 8,000 properties under 30 leading brands spanning 139 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

Appointment | Novotel Guwahati GS Road appoints Saurav Banerjee as Front office Manager

Novotel Guwahati GS Road appoints Saurav Banerjee as Front office Manager

Saurav Banerjee has begun his career with ITC Grand Chola, Chennai and he was a part of the pre-opening team. He joined Taj Management Training program in 2015 and worked with multiple brands of Taj across India (Taj Mahal Palace and Towers, Taj Lands End, Taj Santacruz in Mumbai, Taj Bekal in Kerala, Vivanta Bangalore, and Corporate office in Mumbai).

His last assignment was with Lemon Tree Premier Mumbai, International Airport as an assistant Front Office Manager.

Appointment | Novotel Guwahati GS Road appoints Bhaskar Jyoti Bhatta as Food and Beverage Manager

Novotel Guwahati GS Road is pleased to announce that Bhaskar Jyoti Bhatta recently joined the team.

Prior to this role, Bhaskar Jyoti Bhatta has worked in various other brands across India. Born and bought up in Assam, he shifted his base to Kolkata and completed his BHM course at West Bengal University and technology. He is having approx. 12 years of experience with different properties of India including established brands such as Courtyard, and Renaissance. His last assignment was with Marriott Suites, Pune as an Assistant Food and Beverage Manager.

Team Appreciation Week 2022 at Hilton Garden Inn

Ingredient Ideology | THE CALZONE FIESTA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE CALZONE FIESTA

A Calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. It all Started in Naples, originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it, hen, America got on board to get in the Cal-Zone. The origin of this delicacy began in Naples, Italy in the early 1700s. If you were to translate 'calzone' from Italian to English, it would mean 'pants leg. ' Pants leg refers to the Italians with the need for a pizza on the go! They are basically an individual pizza all wrapped up. No cheese sliding off or floppy crusts. Just pure deliciousness wrapped up in a pillowy dough. This recipe gives calzones their much-needed due attention.

When calzones were first originated in Naples, they were designed to be eaten by hand, without any utensils. The half-moon shape of a traditional calzone indicates that it was made by simply folding over a single round of pizza crust. Originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it. They're also the basis for the frozen food – “Pizza Pockets.” While calzones are more commonly the size of a medium pizza, panzerottis remain small and sandwich-sized. They tend to be about 9″ inches in diameter and semi-circled. Calzones are Italian. Actually, legitimately, 100%-certified, Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza, and they vary in terms of ingredients and techniques in different regions in Italy. Stromboli is Italian-American. A calzone is like a pizza, but it's not a pizza. That's why it's called something different. Similar to the sandwich/wrap conundrum. But sandwiches, like pizza, are endlessly versatile (toppings, breads, sauces, etc.)

In Italy. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti. Calzone fillings are similar to that of toppings on pizza- cured meats like ham, pepperoni, prosciutto, sausage…, vegetables, and various cheeses. This Calzone is more of a classic “Supreme Pizza” but you can use whatever fillings you like best. A true calzone has ricotta cheese and does NOT have any sauce. A calzone is actually a type of pizza, but the big difference is it's inside out! The dough is on the outside and the “toppings” are inside the calzone making it a completely different experience from eating a pizza. 

Essentially a pizza folded over itself, the calzone is like one big hand pie: filling neatly enclosed with dough, so you get browned crust in every bite. You can fill it with any pizza toppings; it should be substantial and fairly dry so the dough doesn't leak or get soggy. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while Stromboli are typically only made with mozzarella. Calzones' fillings do not include sauce; marinara is served on the side for dipping.

You can also make calzones in smaller one-serving sizes, if you prefer, and they can be filled with the ingredients of your choice. Since calzones are equally good served hot or at room temperature, they are perfect for parking-lot picnics, sack lunches or meals on the run.

 Here are a few twist of taste - Calzone recipes to try out by all our readers:

Recipe-1] HERBED CHICKEN CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the herbed chicken filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Boiled chopped chicken- 1 cup

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the chicken filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-2] MUSHROOM AND TOFU CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the mushroom & tofu filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Sliced fresh mushrooms- 1 cup

Tofu- soft/ firm- ½ cup crumbled

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the mushroom and tofu filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-3] PASSION OF SEAFOOD CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the seafood filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Medium sized shrimps-1 cup, cleaned

Poached fish/ cooked fish- 1 cup

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the seafood filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-4] PEPPERED MEAT CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the peppered meat filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Cooked meat/ grilled sliced meat-1 cup

Red chili sauce/green chili sauce- 2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the peppered meat filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe- 5] SPINACH AND CORN CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the spinach and corn filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Spinach- 1 cup blanched and chopped

American corn- 1 cup boiled

Red chili sauce-1-2 tsp

Chaat masala-1/2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the spinach and corn filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-6] VEGETARIAN BASILICO CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the Veggie basil filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Carrots and beans-1 cup, cut and boiled

Green peas-1/2 cup boiled

Cauliflower-1/2 cup boiled

Red chili sauce-1-2 tsp

Chaat masala-1/2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh basil leaves- 8-10 no

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post-fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep it aside.

5. Meantime prepare the veggie and basil filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely, and then add in the grated cheese.

6. Roll out each of the dough mixtures into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

MINISTRY OF FOOD’, HILTON BANGALORE EMBASSY GOLFLINKS HOSTS ‘DUMPLINGS’ FOOD FEST

MINISTRY OF FOOD’, HILTON BANGALORE EMBASSY GOLFLINKS HOSTS ‘DUMPLINGS’ FOOD FEST

Dumplings signifies togetherness and completeness. And we aim to do just that with our newest ‘Dumplings of the World’ food fest at Ministry of Food.

Whether you like them steamed or fried, covered in chilli sauce or soy, our all day dining restaurant- Ministry of Food brings you flavourful dumplings from five regions of Ladakh, Nepal, China, Korea and Japan.

The buffet menu includes vegetarian and non-vegetarian options both and the restaurant has experimented with various ingredients to bring in some brilliant dumplings like Canton Vegetable Dumplings (Wheat and potato starch dumplings filled with butter garlic greens), Thai Style Crystal Dumplings (Shitake, black fungus, button mushroom, vegetables), Kowloon Prawn Potstickers (Prawns, water chestnut xo sauce), Seafood Sui Mai (minced fish and prawns in steamed wonton cups), Kra Pao Cabbage Rolls (Minced chicken hot basil rolled in Napa cabbage) to name a few.  

Feast on food menu will be paired with some exciting desserts like Wasabi Baked Cheesecake, Five Spice Chocolate Marquise along with Mango Frangipane Tart.

So gather friends and family to indulge in a truly unique experience of dimsum dining worth savouring.

Date: On till 3rd July 2022

Venue: Ministry of Food, Hilton Bangalore Embassy GolfLinks, Embassy GolfLinks Business Park, Off Intermediate Ring Road, Domlur, Bengaluru

Time: 7:00 pm to 11:00 pm

Contact No.: +91 73537 59831/ +91 70907 12002

Marriott International Signs Landmark Agreement With Vinpearl to Add Eight Hotels in Vietnam

Agreement is set to further strengthen Marriott International’s presence in Vietnam with the expected addition of more than 2,000 rooms to its existing portfolio

Marriott International, Inc. today announced a strategic agreement with Vinpearl, Vietnam’s largest hospitality and leisure chain, to convert and develop 2,200 rooms across eight hotels in Vietnam - significantly expanding its portfolio of world-class hotels and resorts in the country. This collaboration expects to see the debut of the Autograph Collection Hotels brand in the country, while other planned openings span the following brands: Marriott Hotels, Sheraton Hotels & Resorts, and Four Points by Sheraton.

“We are thrilled to be working with Vinpearl to accelerate our growth in Vietnam,” said Rajeev Menon, President, Asia Pacific (excluding Greater China), Marriott International. “With the country’s solid foundation for a resilient economy, and continuous growth of its infrastructure especially in the tourism sector, we are confident this collaboration will enable us to better cater to our guests’ needs.”

Of the eight hotels, six are conversions that are expected to be part of Marriott’s system later this year.

Vinpearl Landmark 81, Autograph Collection is expected to serve as Vietnam’s first Autograph Collection hotel. The lifestyle hotel will join a diverse and dynamic collection of over 260 independent hotels around the globe hand-selected for their inherent craft and distinct perspective on design and hospitality. Currently known as Vinpearl Luxury Landmark 81, the hotel is set high up in a gleaming 461-meter tower on the banks of the Saigon River and is anticipated to feature 223 rooms and suites, three food and beverage outlets, 12 function spaces, a business center, spa, outdoor pool, and fitness center.

Appointment | Vikram Singh Rathore joins Golden Tulip Jaipur as the new Area General Manager

Vikram Singh Rathore has recently joined the Golden Tulip, Jaipur as an Area General Manager. Result driven, highly motivated with experience of more than two decades in the hospitality industry. Expertise in Operations & Revenue Management and strategic planning.

Vikram is a seasoned hospitality professional with a strong background that boasts of an illustrious and ascending career graph with a rich experience of working with good hospitality brands.

Before associating with Golden Tulip Jaipur, he was with Suba Group of Hotel as a Regional Head Rajasthan. In the past, he has worked with hospitality brands such as Sarovar Hotels & Resorts, Royal Orchid, IHG, ITC, Carlson Group of a Hotel.

Vikram holds a Bachelor Degree in Hotel Management from Rajasthan University.

IHCL debuts in Manali with the signing of a new SeleQtions Hotel

Indian Hotels Company (IHCL), India’s largest hospitality company, today announced that it is stepping into Manali, Himachal Pradesh with the signing of a new SeleQtions hotel. Located at Kullu-Manali Marg, the current Baragarh Resort & Spa will be converted to an IHCL SeleQtions resort post upgradation. The resort has a management contract with the Khullar’s.

Commenting on the signing, Suma Venkatesh, executive vice-president - Real Estate & Development, IHCL, said, “Located in the heart of the mountains, Manali has always been a key destination on the global tourism map, known for its strategic position as the gateway to the Himalayas, natural beauty, rich-cultural heritage and variety of adventure activities. We are delighted to partner with the Khullar’s to bring our second hotel to Himachal Pradesh and accelerate the tourism potential of this destination.”

The 33-room SeleQtions resort is located in the famous Baragarh Estate, nestled amidst fruit orchards and the picturesque Himalayan ranges. It is well connected to the hill stations of Dharamshala and Shimla by road, the key metros of Chandigarh and New Delhi, and Bhuntar airport. The resort will feature an all-day diner, open air restaurant and bar. It will also have banqueting and outdoor spaces, perfect for meetings and events. Fitness facilities will include a gym, spa and swimming pool. The resort is slated to open in 2023.

Nakul Khullar, said, “We are delighted to partner with IHCL to bring the SeleQtions brand to Manali. We believe that this resort will leverage the untapped potential of the hospitality landscape in the city and further boost Manali’s popularity as a traveller’s paradise.”

Situated in the Beas River Valley, Manali serves as a gateway to Lahaul and Spiti, and the city of Leh in Ladakh. Its ease of access to the Rohtang Pass makes Manali a popular transition hub for tourists while its beauty and range of adventure activities makes it a haven for nature lovers and adventure seekers.

Appointment | Ayan Halder Appointed as Rooms Division Manager at Courtyard By Marriott Bengaluru Hebbal

Ayan Halder has been appointed as the new Rooms Division Manager at Courtyard by Marriott Bengaluru Hebbal. Ayan Halder brings over 12 years of experience in guest relations and the hospitality industry by working with renowned hospitality brands across India. He exhibits a strong record of driving guest and employee satisfaction.

Ayan started his career as Front Office Supervisor at The Oberoi Hotels and Resorts, Kolkata in 2009 and subsequently moved to Taj Bengal Kolkata and Novotel Hotel and Residences, Kolkata. Prior to joining Courtyard By Marriott Bengaluru Hebbal, he worked with Four Points by Sheraton, Marriott International, and Vizag as Front Office Manager. As Rooms Division Manager at Courtyard By Marriott Bengaluru Hebbal, he brings his wealth of experience and skills to manage guest satisfaction by ensuring the Rooms Division meets the brand’s standards. He will also emphasize on growing revenues and maximizing the financial performance of the department.

Ayan holds a Bachelor’s degree in Hotel Management from the Institute of Hotel Management in Kolkata. He also completed his MBA from the International School of Business and Media in Kolkata.

When not at work, Ayan likes to play outdoor games and is a fitness enthusiast. He loves listening to music and traveling to adventurous and offbeat places.

Appointment | Chef Abhishek Singh Joins Hyatt Pune as an Executive Chef

He will be also responsible for cost center management, hygiene standards, and team training

Hyatt Pune has appointed Chef Abhishek Singh as an Executive Chef. He will lead a team of food specialists and ensure that hotel food maintains the highest quality. He will be also responsible for cost center management, hygiene standards, and team training.

Chef Abhishek is trained in Modern European Cuisine alongside his specialization in Italian, Mexican, Arabic, and Indian Cuisine. Chef Abhishek has also mastered some regional cuisines including Awadhi.

With over 17 years of culinary Journey, Chef Abhishek has worked with several hotels across India and abroad, learning his skills. He is especially proud of his understanding of concepts in molecular and Ayurveda cuisines. He has completed his graduation in hotel management.

In 2020, Chef participated in a competition organized by Quality NZ and was one of the top ten chefs in India.

With his rich experience, Chef Abhishek has joined Hyatt Pune at a time when the hospitality industry is making a comeback and he aims to take famed restaurant products like Baan Tao, Fishbowl, and Eighty-Eight to new levels.

Chef Abhishek says, “I am looking forward to working with the supportive and friendly team at Hyatt Pune. I am thrilled to be working in the extremely beautiful green environment of Hyatt Pune. I believe Pune is an extremely vibrant city and Punekars deserves the best.”

Appointment | Novotel Goa Resort and Spa Appoints Divyashree Borkar Manager Learning & Development as the New Director of Engineering

Novotel Goa Candolim and Novotel Goa Resort and Spa Appoints Divyashree Borkar as Manager Learning and Development

National, June 2022:  Novotel Goa Candolim and Novotel Goa Resort and Spa has announced the appointment of Mrs. Divyashree Borkar as its manager learning and development.

Possessing a meritorious experience of around 8 years, Divyashree comes with extensive knowledge and expertise in the hospitality industry. She was previously associated with Courtyard by Marriott, Pune and Country Inn and Suites by Radisson Goa Candolim. Divyashree has a strong operational understanding of her field which makes it perfect for her current role at Novotel Goa.

Encompassing the values of strength and integrity, she believes that the learning and development department truly develops and manages the culture of the company. Divyashree’s strong foundation in this field makes her a perfect fit to spearhead this pivotal vertical of the hotels.

Commenting on the announcement, Mr. Ranju Singh - Complex General Manager, Novotel Goa Candolim, and Novotel Goa Resort and Spa stated, “We are delighted to have Divyashree join the team at the hotel. She will be instrumental in assuring the growth and development of our team members and also nurturing the trainees who would start their career with us.”

“I am thrilled to take on my new role at Novotel Goa and look forward to continuing the excellent work already being done at the property. Hoping to learn from my colleagues and support them with the knowledge I have gained through my experience over the years in this industry.” - said Divyashree.

Divyashree has a knack for outdoor sports and loves to play basketball during her free time.

Holiday Inn Agra appoints Rajiv Vyas as Director of Sales and Marketing

He will work towards optimizing the hotel sales, marketing, and revenue performance across the verticals of Room Sales, Social, and MICE business

Rajiv Vyas

Holiday Inn Agra has appointed Rajiv Vyas as the Director of Sales and Marketing. In his new role, Rajiv will be spearheading the sales and marketing strategy at the hotel, in addition to building a dynamic sales and marketing team. He will work towards optimizing the hotel sales, marketing and revenue performance across the verticals of Room Sales, Social and MICE business, at the same time he shall also be working very closely with the food and beverage team to enhance visibility of the various outlets and drive revenues for the segment.

An experienced sales and marketing professional with a demonstrated history of more than 18 years of excelling in the hospitality sector, Rajiv has held key positions in hotels such as The Lalit Jaipur, Marriott International, Novotel Hyderabad, The Park Hyderabad, Radisson Edwardian Company, Heathrow, UK amongst others.

Speaking on his new role, Rajiv said, “I am honored to join Holiday Inn Agra and I look forward to achieving new heights of success for the hotel along with the dynamic team here.

Outside the realm of work, he enjoys exploring new places, swimming and capturing moments.

Mumbai's popular French all-day space, Cafe Noir launches “Special Mama Mia Pasta menu paired with French Wines- June 2022”

Mumbai's popular French all-day space,  Cafe Noir launches “Special Mama Mia Pasta menu paired with French Wines- June 2022”

Mumbai, June 2022: Mumbai’s favourite French café & all-day space, Café Noir situated at the iconic Lodha World One towers in Lower Parel and is all set to launch the menu called Mama Mia Patsa paired with french wines, packed with flavours and unique sauces and range of wines. The menu will be exclusively available from 17th June to 30th June 2022.

Speaking of Pasta it is made from grain, one of the basic food groups in a healthy diet that also can include vegetables, fruits, fish, and poultry. Café Noir has curated a special Mama Mia Pasta menu paired with french Wines with vegetarian and non-vegetarian selects, each one goes huge on flavour and incorporates various sauces paired with wines for a lip-smacking experience. The menu comprises vegetarian Pasta like the Garganelli, Porcini Mushroom Ragu pasta paired with Cadet D’oc, Chardonnay wine, Arrabiata Penne, Burrata, Smoked cheese fondue paired with Trapiche Vineyards, Pinot Grigio wine and Spaghetti, Confetti Tomato, Pesto sauce, Brie Melt paired with La Vieille Ferme Rose wine. 

The Non-vegetarian Pasta and wine pairings are the Lamb Ragu with Orrechette and Broccoli paired with Le Grand Noir Cabernet Sauvignon wine, Smoked Chicken Ravioli, Herb Butter Emulsion Cherry Tomato Tartare paired with Trapiche Vineyards, Malbec and Seafood Linguini with Vodka Sauce paired with Fratelli Jnoon Chardonnay wine. 

This June at Café Noir, rush for an experience with exotic wines paired with flavorful pasta and sauce elements that appeal to the exclusive Mama Maia Pasta menu.

Other Information: 

Menu: Mama Mia Pasta

Date: 17th June to 30th June 2022

Address: World Crest, Unit no.1A & 1B, Lodha, Upper Worli, Lower Parel, Mumbai, Maharashtra 400013 Time: 10 am to 11 pm (Monday to Friday) 8 am to 11 pm (Saturday and Sunday) 

Contact for reservations: 9730427206 

RAS AL KHAIMAH SELECTED TO HOST THE PRESTIGIOUS 2023 MINIFOOTBALL WORLD CUP

World Minifootball Federation (WMF) selects Ras Al Khaimah to stage the biennial international football competition, cementing the emirate’s reputation as a leading sports and athleticism destination

New Delhi, India, June 2022: Sports tourism is gaining momentum in Ras Al Khaimah with the destination named host of the 2023 Minifootball (WMF) World Cup, a mega international football competition held every two years that attracts thousands of spectators and fans from around the globe.

 Ras Al Khaimah Tourism Development Authority (RAKTDA) won the highly competitive bid to stage the 2023 tournament with the World Minifootball Federation (WMF) selecting the destination over other shortlisted contenders, including Manila and Budapest.  Final tournament dates will be announced in the coming weeks.

The tournament, which will bring together 24 national teams and thousands of spectators to Ras Al Khaimah, cements the destination’s reputation for staging international sporting events, with the emirate already playing host to high-profile events including the Ras Al Khaimah Half Marathon, the world’s fastest half marathon which attracts more than 5,000 participants a year, road cycling competition UAE Tour as well as renowned international golf championships, the DP World Tour and the European Tour.

In addition to the significant tourism development and economic benefits that hosting the 2023 WMF World Cup will deliver, Ras Al Khaimah Tourism Development Authority (RAKTDA) believes the tournament will act as a springboard for the promotion of minifootball in the UAE, encouraging more residents and visitors to play the sport, in line with the emirate’s objectives to foster livability as well as engaging with local schools and sports clubs within the local and broader UAE community.

Raki Phillips, Chief Executive Officer of Ras Al Khaimah Tourism Development Authority, said: “Winning the bid to host the 2023 WMF World Cup marks another milestone in our strategy to promote Ras Al Khaimah as a destination for athleticism and major sporting events and I would like to thank the World Minifootball Federation for selecting the emirate to stage this prestigious tournament, one sought-after by many cities around the world. We consider this a major win for the community, not only in Ras Al Khaimah, but the UAE and wider Middle East region, and we have the full support of all stakeholders in orchestrating what we believe will be the most comprehensive, collaborative and community engaged WMF Cup tournament to date.”

“We are overwhelmingly proud to be able to showcase Ras Al Khaimah as a centre for sports and tourism to a new demographic of visitors, including competing WMF Cup athletes, their teams and thousands of avid minifootball fans, with the emirate not only home to great sports facilities, but a wide range of outdoor activities, including adventure pursuits on Jebel Jais, the UAE’s highest mountain.”

Filip Juda, President of the World Minifootball Federation, said: “I am excited to announce that the 2023 tournament will take place in Ras Al Khaimah, a highly attractive destination for many reasons, including its proven track record staging major sporting events. What impressed our judging panel was the destination’s compelling and diverse tourism offering, ease of access for our teams and fans; and importantly, its commitment to promoting sports in the community, with the 2023 World Cup throwing the spotlight on minifootball in the UAE and regionally, highlighting its positive contribution to the development of society.”

“I would like to congratulate Ras Al Khaimah Tourism Development Authority (RAKTDA) for winning the 2023 tournament bid and look forward to collaborating with the tourism authority to prepare and deliver an outstanding event that will wow our members, participants and fans.”

The WMF World Cup is a biennial tournament contested by the senior men’s national teams of World Minifootball Federation (WMF) members. The term ‘minifootball’ means small-sided football open to amateur players, with WMF competitions focused on player development, teambuilding, fair play and inter-relations between millions of minifootball participants globally, with the number players growing significantly in recent years.

The last Minifootball World Cup was staged in Perth, Western Australia, in 2019. With the 2021 tournament, which was due to be staged in Kyiv, Ukraine, postponed in the wake of the pandemic, Ras Al Khaimah is anticipating strong demand from fans planning to attend the 2023 event.

Known as the nature emirate, with vast outdoor spaces, an attractive all-year-round climate, with temperatures in the mountains around 10 degrees cooler than elsewhere in the UAE, and a plethora of tourism attractions encompassing culture and heritage, deserts dunes and sandy beaches, plus mountain activities including the world’s longest zipline, Ras Al Khaimah is the ideal location for sports events visitors.  With the destination served by four international air airports across the UAE, including Ras Al Khaimah International Airport, it is easily accessible to two billion people within a four-hour flight radius.

Ras Al Khaimah’s credentials as a community focused and safe destination also played a role in securing the 2023 WMF World Cup, with the UAE ranking seventh worldwide for overall safety and security in World Economic Forum’s 2019 Travel & Tourism Competitiveness report.

The emirate has also been recognised for its robust health and safety initiatives during the pandemic, named a safe destination, as certified by both Bureau Veritas, the international leader in testing, inspection and certification and the WTTC (World Travel & Tourism Council) Safe Travels Stamp, while the UAE has one of the highest COVID-19 vaccination rates globally at 98% of the population.

Seven Sinclairs properties bag the TripAdvisor Travellers’ Choice Award

Ranked among the top 10% of hotels worldwide

Sinclairs is proud to announce that seven of its properties, namely Sinclairs Retreat Ooty; Sinclairs Darjeeling; Sinclairs Burdwan; Sinclairs Bayview, Port Blair; Sinclairs Retreat Dooars, Chalsa; Sinclairs Siliguri and Sinclairs Gangtok, are the recipients of the TripAdvisor Travellers’ Choice Award 2022, based on the reviews and opinions from travelers around the world.  This annual award recognizes the best tourism establishments in terms of service, quality, customer satisfaction, and more, across a range of categories.

Travelers’ Choice recognizes businesses that earn consistently great reviews and the award winners are among the top 10% of listings on TripAdvisor. TripAdvisor Travellers’ Choice honors select accommodations, and attractions that consistently demonstrate a commitment to hospitality excellence.

Travelers’ Choice honors favorite hotels based on the reviews and opinions collected from travelers around the world on TripAdvisor over a twelve-month period.  The winner is determined on the quality and quantity of traveler reviews and ratings posted on TripAdvisor over a twelve-month period as well as an additional editorial process. 

The other two Sinclairs properties namely Sinclairs Retreat Kalimpong is consistently ranked No.1 on TripAdvisor while Sinclairs Yangang in South Sikkim has only recently commenced operations.