One Rep Global appointed India Representative for Dwarika’s Group of Hotels & Resorts, Nepal

One Rep Global appointed India Representative for Dwarika’s Group of Hotels & Resorts, Nepal

Gurgaon - India, July 2022: One Rep Global has been appointed India representative for Nepal’s premier hospitality brand, Dwarika’s Group of Hotels & Resorts, which operates Dwarika’s Hotel Kathmandu and Dwarika’s Resort Dhulikhel. Host to international celebrities, royalty and official dignitaries, both properties are epitome of luxury complemented with authentic Nepali hospitality, finesse and grace.

Established in 1972, the Dwarika’s Hotel, Kathmandu has become synonymous to a ‘living museum’ as it continues to preserve, restore and revive Nepal’s historic, cultural and architectural heritage. Started as the founder, Mr. Dwarika Das Shrestha’s quest to rescue intricately carved wooden masterpieces that were being used as firewood, the hotel has evolved to become one of the biggest sanctuaries for original carved woodworks. With an in-house heritage and training workshop, Dwarika’s continues to rescue and restore original wooden artefacts to this day as its impressive collection displays original wooden masterpieces dating as far back as the 13th century. Located 10 minutes from Tribhuwan International Airport and within a stone’s throw from Pashupatinath Temple, the hotel offers a unique sense of tranquil and private space immersed in historic architectural style, reminiscence of Malla era grandeur of the Kathmandu valley.

Likewise, tucked away amid 25 acres of preserved jungle on the beautiful hills of Dhulikhel, the all-suite Dwarika’s Resort offers pure escapism with a touch of spiritual charm. The 40-suite luxury resort represents unpretentious luxury, exuding the ambiance of an opulent residential compound. The resort draws its inspiration from the Himalayan holistic lifestyle which beliefs in the need to maintain harmony between the body, mind, spirit, and Earth for a peaceful life. And its design respects and accentuates the pristine qualities of its picturesque natural setting. Intimate and serene features blend seamlessly into the dense mountainous foliage, living spaces are available both indoors and outdoors along with dining, yoga classes, and spa treatments overlooking the Himalayan splendor.

René Vijay Shrestha Einhaus, Executive Director, Dwarika‘s Group said, “The Dwarika‘s Group of Hotels and Resorts is extremely excited to start our journey with One Rep Global tapping into the Indian luxury tourism market. We believe to have found the perfect partner that understands & shares our values and that will allow us to maximize our sales potential in the Indian market. Due to Nepal’s deep cultural connection with India, the beauty of the Himalayas, the close proximity and Nepal’s pleasant climate, we are certain that the Indian market offers huge scope. We are eager to explore this scope with One Rep Global.”

Hemant Mediratta, Founder - One Rep Global commented, “I instantly fell in love when I first visited Dwarika's Kathmandu about 20 years ago. Charmed by its grandeur, beauty and heritage, it reflects escapism, spirituality and harmony in a picturesque natural setting. It's our privilege to represent such a magnificent hotel deep-rooted in Nepalese culture. The evolved Indian luxury traveller would truly appreciate the value that Dwarika’s offers. The Dwarika's Kathmandu and Dhulikhel are the perfect combination for an experiential 5-night Nepal itinerary, ideal for HNI FITs, family travel, small corporate groups and high-end incentives."

The evolved Indian luxury traveller would truly appreciate the value that Dwarika offers. Dwarika's Kathmandu and Dhulikhel are the perfect combination for an experiential 5-night Nepal itinerary, ideal for HNI FITs, family travel, small corporate groups and high-end incentives.'

One Rep Global will exclusively represent Dwarika’s Hotel Kathmandu and Dwarika’s Resort Dhulikhel in India for sales and marketing outreach.

Award-winning Bombay Brasserie’s latest menu offers a Culinary Travelogue taking you on an all-new culinary journey across India

Award-winning Bombay Brasserie’s latest menu offers a Culinary Travelogue taking you on an all-new culinary journey across India

With signature dishes and the brand being recognized by world-renowned chefs like Marco Pierre White, Bombay Brasserie, the award-winning all-day bar and eatery have launched its all-new menu that promises to take the diners on a culinary journey across India as they dive into its all-new culinary travelogue themed and flavour packed menu. The new menu will roll from 20th July with dishes and drinks focused on hyper-local ingredients, and diverse regional cuisines, across the country. The thoughtfully curated food and bar menu tap India’s diverse cultures, local ingredients, regional cuisines and historical influences. With over 20 new food dishes and 15 drinks, the menu beautifully highlights local ingredients and regional Indian cuisines stimulating different, unique flavour profiles that transport diners to a culinary escapade through every page. Guests have showcased the eatery's culinary influences through a colourful map of the subcontinent displaying the source of many key ingredients.

“When curating the new menu, we have incorporated dishes and drinks that inspire curiosity, interaction and even evoke nostalgia while staying true to India’s culinary heritage. Each dish and beverage integrates hyper-local ingredients, with a twist, from regions across India, taking you on a journey across Incredible India. The new menu reflects this through crisp explanations of each item, alongside visual depictions of dishes and regional influences”, says Mrs Shikha Nath, Culinary Director, Charcoal Concepts.

The new menu pays homage to many of India’s distinctive ingredients some of which are remote and sourced especially such as Black Stone Flower, Bhoot Jolokia, and much more. The menus’ new Small Plates comprise of texture-rich Hot Kadhi Samosa Chaat, south-inspired crispy Madurai Mushroom Dosai and a crunchy Street Fried Chicken. Hot Plates and Street Grills have additions like the charred Chilli Roast Cauliflower, homemade spice marinated Spicy Meetha Achar Chicken and Bengal’s favourite Panch Phoran Fish. BB Specials feature the Burmese-Surat-inspired Surat Street Khausa, and sukka-spiced Shetty Hotel Chicken & Dosai. The Big Plates and Biryanis comprises the Marwari Papad Kofta, home-style garam masala-inspired Punjabi Cooker Chicken and Irani café-styled Parsi Berry Pulao.

Moreover, Bombay Brasserie's latest addition to the Patiala bar includes a list of signature Pauwas such as the Bi Bhitaki – an ayurveda-inspired ancient ingredient Triphala combined with gin and passionfruit, Madras Raja – a journey taking you to the south with whiskey, bitters and fresh curry leaf shrub, Desi cocktails like Kaapi Martini – a blend of whiskey and rich espresso. The nostalgia-inspired cocktails for all 90’s kids out there include Aam Rush – a desi household mango drink now mixed with white rum, and Coffee Toffee – a favourite childhood toffee – Coffee Bite meeting its adult companion in this smooth dark rum and coffee creation.

Additionally, the mocktails menu isn’t far behind. The brand new desi mocktails list includes The Indian Rose – a ruby-coloured 90’s special rose syrup Rooha Afza, Curry Leaf and Keri Mojito – a popular familiar flavour, and Satrangi Atrangi – a progressive twist on our everyday tea.

From small bites to large feasts, desi to global cocktails, along with a vast spirit and wine list, Bombay Brasserie offers a space fit for all occasions, including business lunches, family gatherings and date nights. With impeccable service, it sports an ideal dining atmosphere for enjoyable conversations and great food while ensuring an armchair journey across India with every bite.

About Bombay Brasserie:

Bombay Brasserie is an award-winning All-Day Indian Bar & Eatery with international off-shoots in Sri Lanka and the UAE. The brand is owned by Charcoal Concepts, a specialist Indian Food and Beverage operator, founded by K Hospitality Corp, one of India's largest hospitality and food service companies. Bombay Brasserie offers an eclectic menu of hyper-local Indian cuisine, offering guests unique Indian ingredients, spices and flavours, taking guests on a culinary journey across Incredible India. The all-day Bar & Eatery is open 7 days a week from 12 pm – 4 pm and 6 pm to 12 am from Monday to Sunday. Bombay Brasserie is located in Villa 12-A, Lotus Cinema Building, opposite Nehru planetarium, Lotus Colony, Worli, Mumbai  –  18.  Bombay  Brasserie is also available for delivery on  Zomato and  Swiggy.

Name of the Restaurant: Bombay Brasserie

Promotion: Launch of New Menu of Bombay Brasserie 

Date: July 2022 

Address: Villa 12-A, Lotus Cinema Building, opposite Nehru planetarium, Lotus Colony, Worli, Mumbai, Maharashtra 400018

Telephone Number: +91 8657497150

Website and Social Media:

Website: https://bombaybrasserie.in/

Ovolo Hotel Group launches global ‘Plant’d’ initiative

Ovolo Hotel Group launches global ‘Plant’d’ initiative

The designer hotel collection will become the world’s first to commit to an ongoing vegetarian-led offering

Independent and dynamic designer hotel collection, Ovolo Hotels announces its latest move in an ongoing pledge to ethical eating, conscious cuisine, and cutting-edge veg, becoming the first hotel brand globally to commit to a vegetarian-led offering, Plant’d across its hotel restaurants, globally.

The announcement signifies a further progressive shift for the designer hotel collection ongoing, following the success of its ‘Year of the Veg’ campaign which launched in October 2020, where venues transitioned to a vegetarian only offering for an initial 365 days, serving up vibrant vegetarian and plant-based cuisine. 

“Meat is being removed for a second year in a row at Ovolo Hotels. With a number of our Ovolo venues already serving plant-based cuisine, we have decided to go the full 100%. It’s been a strategic move, but Ovolo prides itself on being an industry leader. We believe that the world changes, therefore we continue to evolve – we want to ensure we are doing our bit to help preserve our environment, promote healthy eating and enhance the image of amazing vegetarian and plant-based dining,” said Ovolo Group’s Founder and CEO, Girish Jhunjhnuwala.

Jhunjhnuwala continued, “There has also been a lot of learnings along the way, and we want to share those insights with others in the industry and outside the industry considering making the switch to vegetarian-led offerings or integrating it into their existing offering. That’s why we have created our ‘Veg Pledge Playbook 2022’, which will be publicly available for all to access”. 

Ovolo’s Group Creative Culinary Partner, Ian Curley has worked  with the hotel’s restaurants to take the Plant’d veg pledge, including ZA ZA TA at Ovolo The Valley in Brisbane; Monster Kitchen & Bar at Ovolo Nishi in Canberra; Lona Misa at Ovolo South Yarra in Melbourne and Veda at Ovolo Central in Hong Kong; as well as Australia and New Zealand’s first vegan hotel restaurant, Alibi Bar & Kitchen at Ovolo Woolloomooloo (recently awarded Best Hotel Bar at the 2022 Australian Hotels Association Awards). All venues will launch with new menus from launch day.

Inspired by an increasing consumer interest in the many benefits of a plant-based diet, this change reflects Ovolo’s commitment to delivering on its customers' desires, while promoting an ‘eating good to feel good’ mentality. Guests will continue to enjoy the quality food and beverage offering they have come to expect from Ovolo restaurants, while nourishing their bodies and feeding their souls through menus which reflect a renewed commitment to sustainability and wellbeing.

Of transitioning to a vegetarian-led offering, Ian Curley says, “Our move to vegetarian dining has been even more successful than we anticipated, and we now find ourselves part of a new wave of plant-based pioneers. The one big lesson we have learned from our bold experiment: never underestimate your guests. A key focus for us has been ensuring we are creating something that still appeals to everyone - from vegans to flexitarians, and those who are simply keen on expanding their palette. We are lucky enough to be working with some incredible suppliers across the rollout who share our passion for offering nutritious, delicious and sustainable food solutions. Companies such as V2 are really expanding people’s minds in terms of what is possible with plant-based cuisine and make it an easy entry point for those curious about trying some vegan spins on classic dishes”. 

Further demonstrating the hotel’s trailblazing efforts, the new vegetarian offering will extend to in-room dining menus, which have been carefully curated by Ian Curley to ensure an approachable veg-led offering across the group.

Ovolo’s newly appointed Creative Beverage Director, Andrea Gualdi (ex-Maybe Sammy), will lead the drinks offering. The menu will feature seasonal cocktails and wines sourced from some of Australia’s most progressive producers, alongside a strong non-alcoholic offering as part of its new health-conscious direction. 

Of spearheading the new drinks offering, Andrea Gualdi says, “Coming up with healthier, vegetarian-led beverage options has been a creative challenge that our team has really enjoyed. We have access to some incredibly progressive Australian producers, both in the alcoholic and non-alcoholic categories, and we’re proud to represent more of those producers across our new menus, with a strong focus on seasonality and local producers”. 

The Ovolo team have created a ‘Veg Pledge Playbook’ which includes information on the reasons Ovolo has made the switch with their food and beverage offering; what to know before you go veg; tips on defining food and beverage menus; and learnings along the way. The white paper is publicly available via Ovolo’s Plant’d webpage on ovolohotels.com in support of those companies looking to move to a vegetarian-led philosophy and encouraging industry collaboration.

Committed to continuously finding ways to further reduce their environmental footprint, this launch comes off the back of several eco-friendly initiatives already implemented by the hotel collection in the past year. These include switching to free-range eggs, opting for a more natural-led wine list, providing refillable water containers, using more planet-friendly paper on the menus and takeaway containers working with suppliers, and Ovolo being an early adopter of removing plastic straws to eliminate plastic.

This also includes the bold move away from single-use bathroom amenity plastics, all OMG Amenities being designed in a sustainable manner, and making use of re-fillable, tamper-free pump bottles which are HDPE recyclable. In addition to this, introducing reusable woven bags for slippers, and the use of biodegradable materials in laundry bags and packaging.

Ovolo’s Veg Pledge Playbook 2022 can be downloaded here

Link to Plant’d website here

Hilton Goa Resort Celebrates Team Member Appreciation Week

Hilton Goa Resort Celebrates Team Member Appreciation Week

Goa, July 2022: A picturesque retreat amid Goa's coastal landscape, Hilton Resort Goa, celebrated their ‘Team Member Appreciation Week’ (TMAW) recently with a spectacular gala night to remember. Film Actor, Mouni Roy and, Prime Show Anchor at CNN News18, Anand Narasimhan graced the event with their presence and addressed the Team Members of Hilton Goa Resort. The hotel staff and management came together to acknowledge and celebrate each other’s hard work and dedication, through a series of fun-filled activities.

Harsha Vallary, HR Manager, Hilton Goa Resort said, “Our people are at the heart of our success and the Team Member Appreciation Week is only a small way of expressing gratitude towards their exceptional service throughout the year while nurturing team spirit and leadership.”

Over the TMAW week, several exciting activities including a treasure hunt, singing contest, fashion show and other games were planned for employees, creating a culture of appreciation across the hotel and its team members. A grand cake cutting event with surprise gifts for all the team members, along with decadent lunches and dinners were organised throughout the week.

“We aim to develop a sense of belonging within the team and ensure that every member feels valued and appreciated for their commitment and efforts throughout the year. A cohesive team effort by all our employees is a significant contributor towards exceeding guest expectations and delivering exceptional service consistently,” asserts Amandeep Grover, General Manager, Hilton Goa Resort. 

On the gala night, employees entertained the crowd while showcasing their talent on stage and bonding with each other. The team spent some relaxing quality time and discussed ideas and plans to appreciate employees' hard work throughout the year.

Soy Como Soy - Exploring Nikkei Cuisine in Kalyani Nagar Pune

Don’t you like Mushrooms or Vegetables???

This Awesome chef will make you friend with these 

Soy Como Soy Nikkei cuisine

Once we visit this place and got to know more about this Nikkei cuisine, which is a fusion of Japanese cuisine with Peruvian ingredients

“I am what I am” is what this Soy Como Soy phrase means and you will meet the head chef there who truly stands with this saying!!

we were tempted to try versions of sushi. The Japanese and Peruvian cultures share their love for fresh fish but we are delighted to find out that Soy Como soy does absolute justice for vegetarians as well.

This food tasting experience was something else for the Indian taste bud foodies. And we are surely not disappointed.

First, we Ordered Cherry blossom and blueberry lavender

Cocktails and Starter 

Tom Kha (Lemongrass Coconut soup)

This soup was creamy and full of flavors not overpowering lemongrass and fresh vegetables  

On a Cold Rainy day, this soup was surely a yummy treat

the second dish was Avacado Cream Cheese Sushi with wasabi and pickled pink ginger.

This is a simple yet flavourful dish Didn’t expect veg in sushi

Chicken karaage (Japanese Fried Chicken)

Heard a lot about this and this was recommended by the staff as one of their best selling

And It was worth 

Crunchy outside with small dried fist coating chicken was juicy and soft well-cooked inside

The flavors blend was surprisingly not strong of dried fish

Ramen Noodles

This was another veg dish we tried and the spicy ramen with all exotic vegetables was full of flavors even the noodles were very well flavorful this was also one of the best selling recommended by the staff.

Goji berry Cheesecake 

The meal is not complete if there is no dessert in it.

The most trending Japanese cake with Guji berry ice cream

Mild sweet cheesecake with tangy berry ice cream just melts in your mouth and bursts the flavors of berry

Overall Chef did a good job of bringing delicate flavors with fusion cuisine to your plate. The Chef and Restaurant Staff is friendly they do check on you after your order just to make you comfortable with the ingredient and gives you insights into the cuisine

If you are the first timers like us who didn’t taste Japanese cuisine ever then you can surely try this place, this place will surely not break the heart of vegetarians.

We also got a chance to meet the chef, The kitchen is Headed by chef Rohit Vishnani, a graduate from IIHM, Pune, who gained his experience in Pan Asian cuisine while working at a Vietnamese Restaurant in the US.

The Fern Residency, Turbhe Opens in Navi Mumbai

The Fern Residency, Turbhe Opens in Navi Mumbai
Concept Hospitality Pvt. Ltd., India’s leading environmentally sensitive hotel chain, has opened its seventh hotel in the Mumbai region with The Fern Residency, Turbhe, Navi Mumbai. With this new opening, the company now manages 20 hotels in Maharashtra and has 87 hotels operational across the country and in Nepal and Seychelles.

Expressing his pleasure at the new opening, Mr Suhail Kannampilly, CEO, Concept Hospitality-The Fern Hotels & Resorts said “We have been steadily growing in the state of Maharashtra. After our huge presence in Gujarat, we have become a major hospitality player in Maharashtra as well. And we look forward to opening a few more properties in the state in the near future.”

On the occasion of the launch of the hotel, Mr Kapil Patel, Director, Signet Hotels Pvt. Ltd. mentioned “We are delighted to be the first eco-friendly Fern branded hotel in Navi Mumbai. Our guests will enjoy the environmentally sensitive facilities, services and operations that the Fern hotels are so well known for, when they stay or dine with us.”

The Fern Residency, Turbhe is conveniently located close to key business centres in Turbhe, the International Airport, Turbhe Railway Station and Palm Beach Road. With 76 well-designed rooms & suites, Connextions, the all-day dining multi cuisine coffee shop, CZAR, the chic haven restobar, Cakewalk, the 24 hour lobby pastry shop and Celebrations, the main banquet hall, the hotel is ideally suited for business travelers, leisure guests and local Navi Mumbai residents, for all their accommodation, dining and banqueting requirements.

The four categories of rooms are well equipped with all modern amenities and offer in-room facilities of high-speed Wi-Fi internet access, LED televisions, complimentary bottled drinking water, tea/coffee makers, digital safes and eco-friendly room lighting & bathroom amenities.

LOCATION: The hotel is 16 km from the International Airport, 150 metres from Turbhe Railway Station and 2.5 km from Palm Beach Road.

ADDRESS: Plot No 1, Sector 20, Turbhe, Navi Mumbai 400 703, Maharashtra, India. T: +91 (022) 6916 6666 | E: info.fr.turbhe@fernhotels.com | W: www.fernhotels.com

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

RE-DISCOVER INDIA WITH A REINVENTED SPIN: BOMBAY BRASSERIE LAUNCHES A BRAND NEW MENU

RE-DISCOVER INDIA WITH A REINVENTED SPIN: BOMBAY BRASSERIE LAUNCHES A BRAND NEW MENU

Mumbai, July 2022: After nearly three decades of elevating Indian flavours for diners across the country, Bombay Brasserie is all set to launch a brand new menu that shines the spotlight on some of the best Indian ingredients. From Amritsari Aam Papad to Kolkata Kashundi, the new ingredients and additions are set to deliver an explosion of flavours across small and big plates. The menu has launched this July 2022. 

Bombay Brasserie has multiple outlets across Bangalore, Chennai & Kolkata. In Mumbai, its Worli location is a sprawling, airy space with four different dining zones.  Each of these promises a comforting vibe to go with animated conversations and a menu that is designed to encourage sharing and interaction.

The Small Plates on the menu will let you armchair travel across the narrow by-lanes, bustling streets and humble homes of India. You will find Aam Papad Paneer with lotus stem and sundried mango from Amristar next to the incredibly flavourful Chennai-inspired Gunpowder Potatoes, hot Naga Ghost Pepper Chicken Wings from the Northeast competing with Fiery Thecha Prawns from the West. You will also find some tributes to ‘Bombay’ on the menu – dig into the Bambaiyya Vada Pav with ‘ghati masala,’ a special Maharashtrian spice mix or the Mohammed Ali Road special Mutton Naan Chaap made with a spice mix that features black stone flower from the hills of the Himalayas.

One cannot talk about Indian cuisine without the mention of street kebabs and the ones on Bombay Brasserie’s new menu sing with flavor. Whether it’s the perfectly roasted Anardaana Tikka Paneer with a crumble using dried pomegranate from Uttaranchal, the perfectly spiced Himalayan Mushrooms with yellow chili from Lakhora (a small village from the Northern hills of India) or the Kashmiri Naan Kebab seasoned delicately with kabab chini an Indian all-spice mix served with doon chitin (flavourful creamy yogurt dip), each plate is a symphony of India’s finest flavors.

It wouldn’t be Bombay Brassiere without a tribute to Bollywood and Bollywood would be incomplete without the mention of Bombay’s lunch homes peppered along film studios and cinemas - spaces where many ideas were thrown around, successes celebrated and failures repented over comforting, homey meals. Bombay Brasserie’s lunch home specials include elevated pairings that add a contemporary touch to authentic home-style favorites. Enjoy slow-cooked mutton in the piquant Himachal Khatta Meat & Chur Chur Paratha combination, tangy Goan-style gravy in Mario’s Mango Prawns & Coconut Rice, iconic Mangalorean ‘sukka’ masala in the Shetty Hotel Chicken & Dosai pairing and the special Surat Street Khausa - an Indian play on the Burmese favorite, khow suey.

In addition to these, some standout Big Plates on offer include the Bohri-style Bombay Dabba Ghost, the Toddy Shop Fish Curry enhanced with ‘kudampuli’ or black tamarind, and Irani café-style Parsi Berry Pulao. All these indulgences pair well with drinks from Bombay Brasserie’s well-traveled bar. ‘Pauwa’ Cocktails – an elevated ode to Indian country liquor includes options like Go Goa Gone with coconut vodka, Madras Raja infused with a fresh curry leaf shrub, and Bi Bhitaki, a hat-tip to Ayurveda’s healing remedy, Triphala, expertly mixed with gin and a zesty burst of passion fruit. Desi Cocktails put a twist on the classics – think dark rum with a touch of Bhut Jolokia and Kaapi Martini with a hint of organic Indian jaggery. Going through the Desi Mocktails section on the bar menu is like taking a stroll through India’s most eclectic local street delicacies with options like Kairi Sherbet, Angoori Soda, and Peru Please.

Even though traversing India to soak in all its vibrancy is always a good idea, experiencing Bombay Brasserie’s new menu is the next best thing. So if you can’t get on that plane, train or bus, just sit back and embark on a culinary journey that will take you across the country through your plates and palates. 

Booking.com shares insight into what Indian travellers expect from the industry post pandemic

Booking.com shares insight into what Indian travellers expect from the industry post pandemic

To ensure health and safety, 88% of Indian travellers are willing to share their medical information in order to receive customized alerts on health concerns in the locations they are visiting

Key Highlights:

• 89% of Indian travellers would postpone or cancel a trip if they saw a rise in COVID-19 cases at their travel destination

• 67% of Indian travellers feel safety is a top consideration when booking travel

• 62% of Indian travellers plan to book their next trip through digital travel companies

• Guidance on what to expect from travels, easy access to customer support and access to flexible cancellations and clear refund information are the top three types of support Indian travellers expect from travel providers

Mumbai, July 20, 2022 –  New research released by Booking.com, the world’s leading online travel company, highlights Indian travelers Indians are eager to make their travel dreams a reality in the next few months while keeping health and safety in mind, with 88% of Indian travellers willing to share their medical history, current medical fitness and location tracking in order to potentially receive customized alerts on health concerns in the locations they are traveling to.

Personalization in the post-pandemic world

One of the biggest trends to emerge in the post-pandemic world is personalization. Traveller preferences are intimately personal, and a one-size-fits-all approach no longer works with 80% of Indian travellers who are okay to provide more of their personal information to their travel partners in exchange for a more personalized travel experience.

The insights have been drawn from Booking.com’s inaugural APAC Travel Confidence Index, which provides a snapshot of how confident consumers feel about exploring the world again and their motivation to travel. The commissioned research, which polled 11,000 travellers from 11 countries and territories¹ across Asia Pacific, combined with the company’s proprietary data and insights as a digital travel leader for the past 25 years, offers insights into the region’s travel confidence.

Top considerations and motivators for travellers while travelling

The Travel Confidence Index explores the overall considerations, motivators, and concerns of consumers across Asia-Pacific and how this varies across the region. According to the research findings, the desire to travel remains strong amongst Indian travellers, with safety (67%), cost (44%) and the variety of destinations and hotels/resorts (42%) being the top three considerations. When asked about their biggest motivators to travel, ‘assurance on health and safety’ emerged as one of the top motivators voted by 25% of Indian travellers, followed by 23% of Indian travellers having an intention to take a break from work  and 20% of Indian travellers wanting a new accommodation experience. 

Top travel deterrents amidst uncertainty

Unsurprisingly, uncertainty due to the constantly evolving COVID-19 situation continues to plague travellers. When asked about their top concerns and what would prevent them from booking a trip, ‘possibility of getting stuck because of frequently changing border regulations’ was listed as the top deterrent by 35% of Indian travellers (APAC 37%). This was followed by ‘travel cost’ and fear of having to undergo quarantine both at 33% each. (APAC average of 38% and 37% respectively).

In fact, the research findings put an increased emphasis on flexibility in travel bookings, as 89% of Indian travellers would postpone or cancel a trip if they saw a rise in COVID-19 cases at their travel destination.

Support Indian travellers expect from accommodation partners

According to the research, following the pandemic, there is a 5% increase in Indians wanting to book their next trip through online travel companies with 62% Indian travellers planning to book their next trip through Online Travel Companies such as Booking.com.

While making travel plans, Indian travellers are also seeking support from airlines, hotels and online travel companies in order to travel with peace of mind. Based on The Travel Confidence Index, 49% of Indian travellers anticipate travel companies to provide them with guidance on what to expect from their trip as well as 48% of Indian travellers wanting easy access to customer support. 47% of Indian travellers are also seeking clear instructions on any requirements that airlines or accommodations may have and 47% of Indian travellers want access to flexible cancellation with clear refund information is another aspect Indians consider when travelling in peace.

Ritu Mehrotra, Commercial Director, APAC at Booking.com said, “It is exciting to see India emerge at the top of Booking.com’s APAC Travel Confidence Index. The findings highlight Indian travellers' love for travel and readiness to explore the world once again. And while travel optimism remains strong, it's inspiring to know that the intent to travel sustainably is also a key consideration for Indian travellers. The overall insights are a promising indication of the opportunities available for the industry to adapt and collaborate now to bolster the overall confidence of travellers, so we can truly make it easier for everyone to travel and experience the world again - now and in the years to come.”

Juhu's popular all-day diner, Cafe 49 has launched its Monsoon Menu,

National July 2022: Cafe 49 introduces its monsoon menu with a range of dishes that will be comforting and complement the overcast skies. The menu that is all set to launch on 21st July 2022, will allow one and all to indulge in a diverse range of foods with fresh and flavourful combinations that you will have a hard time selecting.

The menu includes a wide range of items, including Sizzlers, Dimsums, and Chocolate French toast, to name a few. You will be spoiled for choice with the range of flavors and recipes. The Sizzlers include Mexican Sizzlers and Paneer Shashlik Sizzlers. If you haven't tried the Dimsums yet, you should definitely try their Kung Pao Paneer, Edamame Truffle, Broccoli Corn and Cheese and Crystal Vegetable. Do not miss out on their delectable Chocolate French Toast - They are made with homemade bread, soaked in milk and cocoa, toasted, and topped off with chocolate sauce and almond flakes.

They also have the delicious Hazelnut Hot Chocolate and Classic Hot Chocolate. The menu also offers a variety of teas that can be accompanied by their scrumptious dessert options such as Sizzling Brownie with Vanilla Ice Cream, Warm Apple Strudel, Espresso Hazelnut Tart, and also the tasty Waffles - Cookies and Cream Waffle, Berry Blast Waffle, and Banoffee Waffle.

So come with your family or friends to enjoy an evening filled with great food and drinks for this season.

Other Information:

Address: Cafe 49, The Emerald Hotel, Juhu Tara Road, Juhu, Mumbai - 400049

Time: 11 am to 11 pm 

To book call: 9223379080 / 96

Voila a Luxury Fine Dining Launched its New Menu

Voila a Luxury Fine Dining Launched its New Menu

Hyderabad: Voila a Luxury Fine dining restaurant perfectly located in the most happening city, Hyderabad, is all set to launch its new menu this season. Bringing together traditional European & Regional Indian, cuisine with everlasting Indian influences, modern presentations, and an Luxury ambiance, Voila in Hyderabad launches its new Menu with a twist of delicacy and creativity. The luxury restaurant , is known for the fact that you can shop everything that catches your eye in the restaurant including the cutlery, paintings, artefacts, furniture, lights, chandeliers, and the pretty décor you see adorning the ceiling the moment you walk in. You can do your shopping while relishing the yum food and drinks served by the extremely polite waiters. Soon, Voila will start a coffee bar in the outdoor area. It redefines Indian cuisine where culinary art meets the alchemy of modern presentations and cooking techniques. This will let you have a unique and luxury fine dining experience.

Experience the ultimate gastronomic illusion to treat your taste buds with the new menu that includes ‘Hot & Cold’ – Saffron & Pumpkin Soup, Focaccia Éclair, Paan Tosssed Woodears(Veg/Non Veg)

The appetizers (Small Plates) include dishes such as 5 cheese Paniyaram,Coconut Chutney, Chilli Garlic & Cheese Kulcha Techa Cream, Panner Chettinad Taco, Pickled Onion (Veg) Chicken Khurchan Taco, Pickled Onion, Haleem Samosa, Dates Chutney, Junglee Mutton, Tandoori Empanadas ( Non-Veg) and many more.

The main course includes,  Saag Arti, pickled Bamboo, Paneer Chettinad, Malabar Paratha ( Veg) Gongura Mutton Curry, Chilli Mint Lachha Paratha, Chicken Rara, Masala Egg, Bun Maska. (Non-veg)

The desserts like Shahi Tukda Bread Pudding with ghee tosted nuts, Hyderabad FamousTrifle Pudding, seasonal Fruits,and many more to tantalize your sweet tooth.

“Speaking on the New Menu launch Mr. Raja Srikar and Mr. Kunal Kukreja owners of Voila ‘said, “We at Voila are constantly innovating by adding new dishes to our Menu to create excitement for our guests and patrons. Our menu will be changing every three months as we want our customers to get a better experience.  The new menu features traditional European & Regional Indian with many local known dishes with luxury twist.

Chef Sombir, and Head chef Voila has created this amazing menu. He constantly inspires the team and ensures quality controls and standards are followed.”

goibibo consolidates its position as the second largest OTA brand with 65% jump in transacting users since January 2022

go ibibo consolidates its position as the second largest OTA brand with 65% jump in transacting users since January 2022

New Delhi, July 2022: Goibibo, India’s leading online travel brand, has been successful in consolidating its position as the second largest OTA brand in the country with a sustained focus on offering valued-based, tech-enabled products innovations attuned to the needs of the conscious traveller. The consolidation is further validated by a 65% increase in transacting users since January 2022.

Alongside, goibibo has been seeing positive momentum coming in from tier II, III and beyond markets. Currently, nearly 48% of new users and app downloads are from smaller towns across the country. Complementing this growth, the brand has also been seeing an uptick in users who opt for segment-specific features including Price Lock for flights and goConfirmed ticket for trains segment, and innovative price offerings such as Daily Steal Deals that promise more value and added benefits when booking travel. 

Sharing his thoughts on continuing to add more value-based products for the benefit of travellers, Vipul Prakash, Chief Operating Officer at Goibibo shared “We are delighted with the traction that our recent value driven innovations have delivered. Our strong push on innovations in order to ensure that goibibo is positioned as the first port of call for the conscious traveller will continue as we attempt to further consolidate our position as India’s second largest OTA brand.”

Amongst a slew of industry-first value-based features, goibibo recently added ammo to its unique ‘Daily Steal Deals’ which offers bargains to customers every day. With more than 2000 steal worthy deals that are refreshed every day, travellers can avail benefits of up to 50% on hotels and flights. Ever since its launch earlier this year, this offering has attracted more than 700,000 users –making the brand a congregation point for value seeking travellers.

Similarly, another youth-focused proposition from Goibibo’s wide gamut of offerings namely, Youth Program, has attracted more 230,000 youth as members - as they hunt for especially curated travel benefits and co-branded offers. In the coming months, as travel accelerates further, the brand is aiming to double down on its efforts to conceptualize and introduce new and innovative youth-based offerings.

Goibibo has also been focusing on introducing products that promise ease in booking and secures customers against any last-minute travel disruptions. For instance, goConfirmed ticket that helps train passengers with 3X refund for an unconfirmed ticket before chart preparation has been seeing a month-on-month increase in volume. Records indicate that one in every four passengers with an unconfirmed ticket opted for this feature. Moreover, nearly 30% passengers who are offered a 3X refund for an unconfirmed train ticket opt for a flight or cab against their booking, 45% opt for an upgrade in the train class and 25%-30% opt for an AC bus. Through goConfirmed ticket and other convenience-based offerings, goibibo continues to deliver on its promise of making travel hassle-free for its users.

About Goibibo

goibibo, is India’s second largest OTA brand, that provides range of options for flight ticketing, hotel bookings, train ticketing, bus ticketing, inter-city cabs and ancillary travel offerings. Through its mobile app and website, travellers can search, plan and book a wide range of travel services. The brand’s core differentiator is in the value-based and traveller-first offerings that promises an elevated user experience and superior value for all travellers.  

GOURMET CHEESE MAKER “CREMEITALIA” RAISES CAPITAL WORTH USD 600,000 FROM Mr. B L TAPARIA FAMILY OFFICE

GOURMET CHEESE MAKER “CREMEITALIA” RAISES CAPITAL WORTH USD 600,000 FROM Mr. B L TAPARIA FAMILY OFFICE

Mumbai based MD Food Product Limited (Cremeitalia) has raised an amount of USD 600,000 funding from Mumbai based Mr. B L Taparia Family Office (Venkatesh Investment & Trading Private Limited). This marks the first round of external investors for MD Food Product Private Limited while having received initial funding from family and friends in the last 3 years.

In 2016, the two founders, Mr. Prateek Anil Mittal and Mr. Rajas Kishore Dhote, came together to follow their common passion – create a gourmet cheese company and brand to serve consumers with fresh and naturally made cheese and not a processed product which includes a bunch of ‘enhancers’ and ‘preservatives’. The founders started research on their venture in the last quarter of 2016, and launched the “Cremeitalia” brand of cheese products and started with 4 products in December 2018. Cremeitalia was conceptualized with an armory of techniques from the best in this field – the Europeans. Armed with their know-how, recipes and technology, Cremeitalia aims to ensure that our country receives the standard of fresh cheese it deserves.

From a product segment perspective, Cremeitalia focuses on natural, fresh and non-processed cheese

in the market with important characteristics such as natural & high-quality ingredients, competitive pricing, gluten-free and easy usage. The current product portfolio includes the following products Bocconcini, Burrata, Cream Cheese, Cheddar, Cherry Mozzarella, Buffalo Mozzarella, Fiordilatte Pizza, Stracciatella, Ricotta, Mascarpone, Sour cream, Scamorza and Flavour Provola

Cremeitalia has been successfully serving the HORECA (Hotels, Restaurants and Catering) clients and have been preferred suppliers to some of the premium pizza chains, luxury hotels, stand-alone restaurants, shipping lines and flight kitchens, amongst others. Cremeitalia has catered to more than 150 clients so far.

On the retail side, the Cremeitalia’s products are available in 18 cities across more than 200 stores. The high-quality products of Cremeitalia have earned them premium shelf space with food-retailers such Godrej Nature’s Basket, Foodhall, apart from premium local retail outlets in major cities of the country. Cremeitalia products are also available on online platforms such as Big-Basket, Swiggy-Instamart, Meatigo and the Nature Store. The company is aggressively tying up with more e-tailers to make their products easily accessible and available pan-India.

With this fund raise, the company plans to deploy this capital towards new product launches, entering new markets (Tier 2 and 3 cities), retail expansion from the current 242 stores to 500+, expansion of current manufacturing capacities by 4-5x, marketing and branding initiatives across multiple online stores and also performance marketing in order to grow the online presence. Cremeitalia has ambitious plans of launching new products which the founders believe will disrupt the retail consumers. With this funding, Cremeitalia will be in the position to on-board new HORECA as well as Retail clients and cater to their recurring demand of large quantities of gourmet cheese products.

Venktesh Investment & Trading Private Limited is the family office of Mr. Bajrang Lal Taparia, one of the promoters of the listed plastics packaging major The Supreme Industries Limited. The investment firm is actively looking at investment opportunities with a niche in select focus segments and businesses with ability to scale with pace.

One of the founders, Mr. Prateek Anil Mittal expressed, “We started off small, took small steps, did the right things at the right time, navigated the challenging pandemic times and survived, and built a fundamentally strong business so far. Since our inception, we were blessed to have support from our family and friends who believed in our vision by investing in us in our early days. The investment from Venktesh Investment & Trading Private Limited only affirms our belief and vision to make gourmet and fresh cheese products a daily consumption item, but also provides us the required boost in reaching our goal faster and more efficiently. We look forward to making Cremeitalia a household name when it comes to the gourmet and fresh cheese category.”

The other founder, Mr. Rajas Dhote adds, “The confidence bestowed upon us by our incoming investors only adds fuel to our passion to go big and go wide. This investment will help us strengthen our manufacturing processes and standards to a different level which will help us go closer to our dream of being a significant national player in the segment. With our investors’ support and value-add, we are looking forward to build Cremeitalia as the most preferred brand in the gourmet and fresh cheese segment.”

Senior investment banker and corporate finance professional, Mr. Harshal Kamdar advised MD Food Product Private Limited on this fund raise.

 
About Cremeitalia
The brand started with a simple and very personal love for Italian food. Having lived in London for quite some time, the founders' love for food was further nurtured due to the vast variety of options available over there. Upon moving back to India, he identified the gap in the market for artisanal cheeses and wanted to create a brand which offers food made with good ingredients ,and hence Cremeitalia was born. Italian Cheese – 2 words that instantly make your palette tingle because every bite is filled with creamy goodness and a burst of flavor. Using generation-old techniques, Cremeitalia products are synonymous with those of traditional Italian farms. Fusing these methods with the highest standards of local production and technology, they are focused on producing artisanal and authentic cheese.The product range comprises of Fiordilate Pizza Cheese, Fiordilate Boconchinni/Cherry Mozzarella, Burata, Stracciatella, Buffalo Mozzarella, Ricotta, Mascarpone, Sour cream, cream cheese and Scarmoza Cheese.

Appointment | Rachita Sood appointed as a Director Of Operations at the Sofitel Mumbai BKC

Rachita Sood appointed as a Director Of Operations at the Sofitel Mumbai BKC

Rachita Sood has recently been appointed as the new "Director Of Operations" at the Sofitel Mumbai BKC. 

A passionate hotelier with an illustrious career trajectory spanning over 20 years believes that hard work and discipline are secret ingredients to success. She will play a key role in overlooking the operations of the iconic hotel across all functions and ensuring the highest level of guest satisfaction.

Rachita graduated from HMCT at MGV College Nasik, Mumbai University. Teamwork, talent, and performance are the three pillars of her personal philosophy. She has built a broad skill set to realise this idea, including strategic planning, team building, business development, performance management, and quality control.

Rachita has a strong commitment to her career and has achieved success by working for outstanding brands like The Oberoi Group, Taj Hotel, The Imperial Hotel New Delhi andMarriott International. 

Before joining Sofitel Mumbai BKC, Rachita was the Director of Rooms at The Westin Mumbai Garden City. An avid badminton lover, Rachita enjoys spending time with her 14 year old daughter Anaisha and cooking in her leisure time.

About Sofitel Mumbai BKC

Sofitel Mumbai BKC is reflected in its unrivalled facilities and personalised service from the heart. Strategically located in the central business district of the city, Sofitel Mumbai BKC is designed specifically for the global traveller, offering multifaceted experiences in cuisine, entertainment and relaxation. Welcome to this stunning address, blending art and flair, situated in the heart of the vibrant city of Mumbai. Discover a home away from home, where luxury is the key essence.

EV Charging station & Sustainable initiatives at Novotel Guwahati GS Road

EV Charging station & Sustainable initiatives at Novotel Guwahati GS Road

Novotel Guwahati GS Road is the first hotel in North East to have an EV charging station

It is open for all guests & anyone can charge their vehicle with the help of Evbooth app, a Chargingride Technologies Pvt Ltd initiative.

At Accor, sustainability is at the heart of everything & the group has committed to protect the planet through various social responsibilities.

At the Hotel, team has adopted sustainable practices. Having an EV charging point at the hotel premises will help the EV owners & drivers. Demand for EV is growing continuously. This will create a positive impact on car buyers, as the charging points are available at prominent locations. Novotel Guwahati is conscious about carbon footprints; EV charging point is a step toward reduction of Carbon emission.

Hotel has initiated another important activity to get rid of single-use plastic usage.

On World environment day, heartist team of Novotel Guwahati GS Road joined hand together to clean the nearby roads from single-use plastic waste. It was an awareness camp against single-use plastic usage. The hotel has wall-mounted dispensers for toiletries, eco-friendly amenities for the guests. 

Mr. Nitin Pathak is leading sustainable initiatives for the hotel and his team is working under his leadership to get rid of every single-use plastic usage by October 2022.

“Team is continuously aiming to reduce food waste, prioritizing local supplies & to offer organic & eco- friendly products to the guests. Entire team follows Accor’s Action Here, Planet 21 program & together we will create a better environment for everyone.” – Mr Nitin Pathak, General Manger, Novotel Guwahati GS Road. 

Mumbai's favourite french diner, Cafe Noir launches a special Monsoon Menu

Mumbai's favourite french diner, Cafe Noir launches a special Monsoon Menu

Mumbai, July 2022: Your favourite French café & all-day space, Café Noir is situated at the iconic Lodha World One towers in Lower Parel and is all set to introduce french teas, and liquor chocolates and hot chocolates this monsoon, packed with flavours like never before. Cracking open a cold one doesn’t exactly bring thoughts of grey skies and pouring rains. For most, the monsoon specials are best enjoyed on a gloomy day. 

As the beverage lends itself to the monsoons, it’s the perfect opportunity to sit idly by the window watching the showers outside and cosying up with your favourite cup of Teas for the season. Une Tasse De The, Tea at cafe Noir has flavours like the Darjeeling Assam tea with floral flavours, Early Grey tea for a black tea experience, Ginseng Oolong Jasmine tea and the Epise is a masala tea. A wide range of liquor chocolates with options like the Irish Cream Bar,  Baileys Rasinnets & Bailey's cigars. 

Being serving the french trivia at the cafe to the patrons, Cafe Noir has monsoon special desserts for one to binge on like the Baileys Tiramisu & Gooey brownie in baileys sauce.

This monsoon at Café Noir, rush for an experiment with exotic and flavorful elements that appeal to the niche segment of Teas & liquor Chocolates and mouth-watering desserts.

 Other Information: 

Menu: Monsoon special Menu 

Date: 17th July to 31st July 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 

Naunihal Singh joins as Revenue Manager at Grand Mercure Bengaluru Gopalan Mall

He brings in over 9 years of experience in pricing and inventory, market analysis and revenue strategy in the hospitality industry

Naunihal Singh joins Grand Mercure Bengaluru at Gopalan Mall as the Revenue Manager of the hotel. Naunihal brings in over 09 years of experience in pricing and inventory, market analysis and revenue strategy in the hospitality industry.

“Having begun his journey as a front office assistant, Naunihal has shown great dedication to his duties, which has helped him advance quickly and take up further responsibilities. It is a pleasure to have him on the team” says Sachin Maheshwary, General Manager, Grand Mercure Bengaluru at Gopalan Mall.

Naunihal began his career with The Oberoi Cecil, Shimla, later being part of the Guest Service Management program by OCLD. He joined Accor as The Assistant Revenue Manager for the Bangalore Cluster in 2019, and has upskilled himself with many certifications and training in the area of Revenue Management and Pricing Program and is a gold medallist in the BSc. (Hospitality and Hotel Administration) course from Punjab University.

In his free time Naunihal is an avid reader and enjoys autobiographies and crime fiction. He also takes out time to catch up with his friends for a round of tennis.

Royal Tulip – Louvre Hotels Luxury brand debuts in Nepal

The Hotel is nestled in Chitwan National Park, a UNESCO ‘World Heritage’ site

Ajay-Bakaya-Managing-Director-Sarovar-Hotels-Dr.-Narayan-Khadka-Minister-for-foreign-affairs-Nepal-with-Rameshwar-Shah-Chairman-KTM-Hospitality

Royal Tulip – a Luxury brand from Louvre Hotels Group, managed in South Asia by Sarovar Hotels, continues to expand its global footprint with the signing of its first Royal Tulip hotel in Nepal by KTM Hospitality, a subsidiary of KTM Group Holdings, Nepal.

Royal Tulip Hotel is nestled in Chitwan National Park, a UNESCO ‘World Heritage’ site. The hotel would be a perfect gateway to explore the spectacular wilderness as well as rich flora and fauna of Nepal.

Royal Tulip upon completion will have 64 rooms and suites overlooking uninterrupted views of the park. The hotel would feature a ‘Terrace Specialty Grill and Bar’ and a ‘Multi-cuisine All Day Dining’ serving popular dishes from around the world. It shall also put a special emphasis on celebrating local cuisine and beverages. To reinforce the feeling of relaxation, the hotel will offer a swimming pool, Gym and Spa. An activity zone would offer games and activities for adults and children. 

Rameshwar Shah, Chairman, KTM Hospitality, said, Royal Tulip Chitwan – Nepal will help bolster Nepal’s tourism industry with hopes to enhance the local economy and livelihoods of the people of Sauraha. He firmly believes, “Our fingerprints don’t fade away from the lives we touch. Operating in a National Park area comes with a greater responsibility for us not only for recreation but also for education, thus leading it to a more sustainable conservation.”

Commenting on the development, Ajay Bakaya, Managing Director, Sarovar Hotels said “Nepal is a growing hotspot tourist destination among Indian and International travellers and we’re delighted to expand our presence in this beautiful destination that is well-connected by road, air and by train. We look forward to welcoming travellers and delivering an experiential stay through consistent, comfortable and reliable service”.

Chitwan National Park, characterized by lush flora and a natural landscape, is one of the most popular tourist destinations in Nepal. The only way to uncover the hidden wealth of wildlife is by going into the heart of the jungle. Home to the king of the jungle-the Bengal tiger; the endangered greater one-horned rhino; the narrow snouted gharial, leopard and many more, this lush forest is an absolute joy to treasure.

The other experiences to explore are Safari drives, Tharu village visit, Bird watching, Canoeing, Elephant safari, Jeep safari and Jungle walk.  

This will be Louvre Hotels Group’s fourth signed hotel in Nepal after Sarovar Premiere, Manakamana; Sarovar Premiere, Janakpur; and Sarovar Portico, Birgunj and KTM’s first hospitality venture in the country.

Ingredient Ideology | TASTE OF MONGOLIAN CUISINE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

TASTE OF MONGOLIAN CUISINE

Mongolia is a land of vast, unspoiled wilderness, for a long term known as the 'end of the earth'. A country where 30% of the population live in nomadic tribes, from the mountains of the north to the Gobi Desert's "Singing Sands" in the south. Mongolian foods are simple and full of variety of meat that includes mutton, beef, camel, horse, sheep even marmot. There is some Mongolian cuisine accompanied including meat with vegetables, noodles, rice’s and pasta. People mainly eat sheep and goat meat but not much beef, camel, pork and horse meat. 

Mongolian people consume a lot of milk tea, wild fruit juice and home-made alcohol drinks. A variety of dairy products are bread and butter for breakfast and snacks throughout the day. For breakfast and lunch, locals always have pastry and fried bread. Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular.

Mongolian cuisine can be found in China's Mongol Autonomous Region of Inner Mongolia and in other northern Chinese provinces, as far east as Beijing. Mongolian cuisine is mainly derived from the traditions of ethnic Mongols. It is a blend of their nomadic diet and influences from northern China and Russia. Mongolian cuisine is characterized by a variety of meat, including beef, mutton, deer, ostrich almost all kinds of meat on the grasslands, mixing with Mongolian characteristics of seasoning spices, the unique cooking method makes beef more unique in flavor. Shamanistic Mongols worship the good 55 heavens once a year by worshipping a sacred mountain or an Ovoo. During the ceremony of Ovoo worship, shamans offer fire and food to the spirits of the mountains and of the waters. Once a year shamans perform a special ritual to abuse the bad heavens.

Here are a few popular recipes from the cuisine of Mongolia for us to relish:

Recipe-1] Mongolian Bansh – Dumplings

Ingredients:

Flour – 250 gms

Water – 150 ml approx.

Ground meat or lamb -500 gms

Onions- 2 small chopped

Garlic cloves- fine chopped-2-3 pieces

Salt to taste

Pepper powder to taste

Curry powder -1 to 2 tsp

Method:

1. Add the meat, onion, garlic, salt, pepper, and other seasonings to a bowl. 

2. The goal of the mixture is to create a smooth paste. Add just enough water to make the mixture smooth.

3.Add enough water to the flour until it becomes malleable. Knead for several minutes until the dough is pliable.

4. Shape the dough into a bread loaf shape. When done, rest the dough for 15 minutes. Divide the dough into small balls and roll each out until round (you can also use a round cutter to make perfect circles).

To prepare the dumplings:

1. 5. Get one round of dough and add 1 teaspoon or a dollop of the filling into the centre of the dough.

2. Fold the circle in half and press the edges together.

3. When pressing the edges, try to make it form like braids.

4. Repeat the process for the rest of the dough.

5. To cook the dumplings, boil water on a deep pan or pot with a pinch or two of salt.

6. Once the water has boiled, put the Bansh carefully on the boiling water.

7. Let the Bansh sink to the bottom of the pan and boil them for 10 minutes.

8. You will know when the Bansh is ready when they all rise to the surface.

9. Serve it hot with any sauce of your preference or add some vegetables on the side.

Recipe-2] Mongolian Style Tsuvian – Stir Fried Noodles

Ingredients:

For the home-made noodles

2 1/2 cups all-purpose flour plus more for dusting

1 cup water

Vegetable oil for rolling and cooking

For the stir frying of the noodles:

 onion peeled and thinly sliced-1 no

 Mutton or chicken- 250gms, cut into strips

 Salt and pepper to taste

 carrots cut into matchsticks- 2 no

 potato peeled and cut into matchsticks-1 no

 green cabbage thinly sliced-1 cup

 cloves garlic peeled and minced- 2-3 no

water or stock-1 cup

spring green onions thinly sliced- 2-3 no

Method

 To make the noodles:

1. Place the flour in a large bowl and make a well in the center. Add the water and mix to combine and form a dough.

2. On a lightly floured surface, knead the dough well until smooth and elastic. If too sticky to handle, add a little more flour. If too crumbly, add a little water. Cover with an inverted bowl or wrap in plastic and allow to rest for 15 minutes.

3. Divide the rested dough into 4 equal pieces. Cover three of the pieces and place one on a lightly floured surface. Roll the piece of dough into a thin sheet, making sure the bottom does not stick to the surface.

4. Grease the top of the sheet with about 1 tablespoon of oil- making sure all parts are covered. Loosely roll the sheet up, long side to long side. Using a sharp knife, quickly cut the roll into strips about 1/4 inch (0.6 cm) wide. Gently shake the strips loose with your fingers to separate and place on a greased baking sheet or other surface. Repeat with remaining dough.

To prepare the Tsuvian- stir fried noodles:

1. Place a large pan over medium heat and drizzle with about a tablespoon of oil. Once heated, add the sliced onions and cook, stirring often, until softened.

2. Stir in the meat, season with salt and pepper, and continue to cook, stirring occasionally, until golden on all sides. Add the carrots, potatoes, cabbage if using, and garlic. Cook until starting to soften.

3. Pour the water into the pan and bring to a boil. Reduce to a simmer and arrange the sliced noodles around the top, leaving a hole in the center. Drizzle the tops of the noodles evenly with about 1 tablespoon oil. Cover tightly with a lid and steam the noodles until cooked through, about 15 minutes. If the water has evaporated before the noodles are finished cooking, pour in a little more water.

4. Once cooked, remove the lid and gently fan the noodles using a paper fan, the pot lid, or even a cutting board to help dry out the top layer. Use a fork to gently fluff and separate the noodles, then lightly toss all the ingredients together. Season to taste with salt and pepper and serve immediately topped with the green onions

Recipe-3] Mongolian Style Lamb Stir Fry

Ingredients:

For the marination:

Boneless shoulder of lamb- 400 gms, shredded

Salt and pepper to taste

Chinese soy sauce- 1-2 tsp

Garlic-2 tsp minced

Chinese wine-2-3 tsp or red wine- 45 ml

Cornflour- ½ cup

Baking powder-1/4 tsp

Oil- 2-3 tbsp.

Apply all the above to the shredded lamb, keep aside.

For the stir fry sauce to go with the lamb:

Oil- 2-3 tbsp.

Garlic- 2-3 tsp chopped

Onion- 1 small chopped

Slit red chilies-2-3 no

Spring onions- 2-3 sliced

Salt and pepper to taste

Soy sauce- 2-3 tsp

Red chili sauce- 2-3 tsp

Hot garlic sauce-2-3 tsp

Water/stock as needed

Cornflour and water solution for thickening- 2-3 tbsp.

Star anise-2-3 no

White vinegar-1 tsp

Method:

1. Prepare the lamb as instructed above and apply the marination on the same and keep aside for 20-25 mins.

2. To start with the cooking process for the lamb stir fry, choose a thick bottomed pan or skillet and heat up the oil, add in the star anise and chilies, onions, garlic and saute for a few seconds.

3. Add in the marinated lamb and give it a nice stir, add in some wine if desired. Add in some stock or water and allow the lamb to cook for a few mins. Now add in the seasonings, sauces and give it all a nice mix.

4. Allow the lamb to cook up well to the desired cooking stage and thicken up the sauce a little using cornflour and water solution. Dish out the stir fried lamb and garnish with fresh spring onions their greens and some sliced celery etc and serve it hot with steamed rice.

Recipe-4] Gambir- Mongolian Style Fried Pancakes

Ingredients:

Refined flour- 250 gms

Salt- 1 pinch

Water- 150 ml approx.

Grain white sugar- 4-5 tsp

Oil/ fat for frying as needed

Method:

1. Knead pliable dough with water and flour. Leave it aside for 15 minutes.

 2. Divide the dough into 3-4 parts, to process individually, Roll one part into a thin sheet.

 3. Drizzle drops of oil or melted butter on it, Sprinkle a little sugar over the surface.

 4. Wrap up the sheet into a long roll and press it into a compact heap, so that the oil and sugar can equally be distributed, Flatten it again with the rolling pin. Make parallel cuts near the center with a knife.

5.Heat oil and fry on both sides over medium heat, Repeat with other dough portions.

Recipe-5] FISH CURRY MONGOLIAN STYLE

Ingredients:

Fleshy variety of fish of your choice- 500-750 gms, cubes

For the curry:

Oil- 3-4 tbsp.

Mustard seeds-1/2 tsp

Fenugreek seeds- ½ tsp

Onion- 1 small chopped

Ginger- 1 tsp, chopped

Garlic- 1 tsp, chopped

Onion-1 small, chopped

Turmeric powder-1/2 tsp

Chili powder-1/2 tsp

Coriander powder-1 tsp

Salt to taste

Tomatoes- 1 cup puree

Red chili paste-1-2 tsp

Seafood/ fish stock- 2-3 cups

Tamarind pulp-1/2 cup

Coconut cream- 1 and a half cup

Coriander leaves- 2-3 tbsp. chopped

Lime juice- 2 tsp

Fried red chilies- 2-3 garnish.

Method:

1. Prepare the fish and keep aside. Apply a little salt on the fish cubes and allow to chill and rest for 20 mins.

2. To start the cooking process, heat oil in a pan add in the seeds allow them to crackle for a few seconds. Add in the garlic, ginger, onions and saute them until light pink in color, add little stock or water during the process as needed.

3. Now add in the tomato puree or chopped tomatoes, salt and powdered spices and allow them all to blend well, cook the masala mixture on a low flame for 3-4 mins, add little stock.

4. Add in the fish pieces and lightly coat them with the masala and add ½ cup fish stock, simmer cover and cook fish for 2-3 mins.

5. Now add in the coconut cream/milk and stir in well to get a nice creamy texture for the curry, simmer for another 2-3 mins. Check for salt and adjust accordingly. 

6. Serve the fish curry piping hot garnished with fried red chilies and add in a splash of lime juice and enjoy it with steamed white rice.

Recipe-6] MONGOLIAN FRIED RICE

Ingredients:

Boiled white rice- 2 cups

Oil- 2 tbsp.

Butter- 1 tsp

White sesame seeds- 2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Spring onions- 3-4 chopped

Spring onion greens-1/2 cup chopped

Red chili paste-1/2 cup cooked

Red chili sauce-2-3 tsp

Tomato ketchup-1-2 tsp

Soy sauce-1-2 tsp

Salt to taste

Black pepper to taste

Water/stock-1/2 cup

Boiled shredded chicken-1 cup

Beansprouts- 1 cup

Sliced mushrooms- 1 cup

Broccoli/ zucchini/ Babycorn/ beans-1 cup assorted, blanched

White vinegar-1-2 tsp

Fried red chilies- 2-3 for garnish

Eggs- 2-3 no

Method:

1. Prepare all the ingredients for the rice recipe

2. Boil the rice, allow to cool completely.

3. To start cooking, heat oil in a wok or pan add in the white sesame seeds, the garlic, ginger, onions and saute.

4. Add in the veggies of your choice, salt, pepper, little stock and allow to cook for 2-3 mins.

5. Add in the chili paste, sauces and mix well. Cook the mixture for 2-3 mins. Add in the chicken and boiled rice and give it all a nice stir.

6. Finally check for seasonings, adjust as needed, add in the egg in the form of scrambled eggs/ double fried egg shredded and placed on top or also can be like a half fry egg which can be placed while serving.

MansionHaus, a heritage property turned boutique hotel, is all set to regale guests

New Delhi, July 2022: MansionHaus, a heritage property turned boutique hotel, is all set to regale guests with its timeless architecture, curated gastronomic journeys and luxury stay at Goa’s most effervescent neighborhood, Anjuna. MansionHaus is an 18th Century family residence restored by Kezya De Bragança

The private residence turned luxury boutique hotel boasts of its neo-classical interiors paired with iconic Goan architecture and delicately balances the luxuries of a hotel with eco-friendly sustainable sensitivities. Gourmet cuisine that is organic and local ensures that every meal is an epicurean adventure to be remembered. What makes the venture authentic is that it is spearheaded by a Goan entrepreneur, one who’s family has been deeply rooted in the fabric of the city’s rich culture for generations.  

The pre-independence era private residence has been transformed into a luxury hospitality property where old-world Portuguese charm blissfully marries contemporary aesthetics. The property is envisaged as a private escape for the conscious traveller providing comforts, privacy and familiarity of a home enriched by a wealth of history, art, culture. world class hospitality to provide an immersive experiential hospitality that has a warm human connection. 

Kezya De Bragança says, “We pledge to offer a true conscious hospitality experience, in harmony with the environment, local cultures, traditions, and the communities that uplift them.” The property was home to Kezya’s paternal grand agnate Marie Antoinette. The Salon Privé previously a ‘Sala’ (room for entertaining visitors) has been named after her and the property layout was retained to exemplify how these spaces interacted for centuries. In restoring the iconic structure, the complex, multi-layered evolution of architecture in Goa and the intricate cultural expressions of Goa have been kept as the leitmotif.

MansionHaus’ nine suites come either with pool access, private pool or jacuzzi and range from 310 – 650 sq. ft.  Each suite has a garden or overlooks the mansion’s main garden. The restoration has been fashioned with weathered wood, porcelain floors, polished marble, distressed surfaces, and muted fabrics accented by eclectic art on rotation from local artists. 

“MansionHaus brings a unique hospitality experience to the discerning traveller who appreciates old-world influences balanced with life’s finer indulgences. Everything we offer here from the luxurious private suites to our culinary journeys is aimed at providing a bespoke private experience punctuated with unforgettable moments.” says Kezya De Bragança.

The hosts ensure that guests have a comfortable stay and a private experience without the service being intrusive. During the stay, guests can opt for the unique experiences that MansionHaus offers - sound meditation, pilates, private Chef’s table with food and wine pairings to name a few.

Vintage cars for excursions

Guests also have access to vintage cars and chauffeurs to escort them for private excursions to experience the colourful local culture, unravelling the hidden gems of North Goa or even a day at the beach.

Food is local and organic

All fruits and vegetables used at the MansionHaus kitchen are organic and sourced locally. The in-room minibars are stocked with locally produced superfoods, preservative free health snacks and pre/pro-biotic Haus made drinks.

The Angler, an experiential bar and bistro, serves as an energy centre for the mansion, offering brasserie style dining taking you from coffee to cocktails over the course of a typical day. From dining by design to communal, al-fresco, private and in-room dining, guests can enjoy the finest, freshest, locally sourced produce from a continuously evolving menu in the most private setting. 

Other culinary offerings include an in-house culinary lab Cozinha, that features chefs’ tables by both local and international food artisans. 

Commitment to environment

MansionHaus sets the standards for conscious luxury. From building materials to the entire supply chain, the owner Kezya De Bragança has ensured that every decision in the development of MansionHaus is made to minimize environmental impact and maximize commitment to sustainable development. In their efforts, the wood of a 100-year-old ship marooned on the coast of the Arabian Sea has been repurposed to create the Summer Room, the tea is sourced locally, and the glass packaging is recyclable. As a plastic and paper free property, all in room amenities are glass bottled by their very own “HausLab”.

Rooms range from 12,000 to 40,000 rupees per night (£150-£400) with four room categories. MansionHaus is being formally launched this season though it was open for family and friends last year.

Find out more and book via www.mansionhaus.com 

Chef Maha Naseer, Creative Culinary Director at Oaga Resorts Awarded Title of 'Master Chef'

Chef Maha Naseer, Creative Culinary Director at Oaga Resorts Awarded Title of 'Master Chef'

Oaga Art Resort, is proud to announce Chef Maha Naseer, Creative Culinary Director to become the first Maldivian to be awarded the title of Master Chef from the Master Chef Society of the World. The World Master Chefs Society is a leading global honours society for exceptionally skilled professional chefs with over 200 members across 50 countries. Founded over 50 years ago, the World Master Chefs Society, is the only Society certified to award the title of World Master Chef and regularly awards reputable Chefs with their prestigious recognition. Membership of this society is offered on a strict base of high qualifications, career achievements and managerial recommendations.

Maha is currently one of the few handfuls of female Executive Chefs from the Maldives. She first started her kitchen adventures at age 8 and had a firm decision on becoming a renowned chef since. A professional chef and mother of 4 started her career 8 years ago to cater for international clients.

Maha is a graduate in Culinary Arts and Cuisine from Singapore’s Creative Culinare. She currently holds the position of the Secretary General of Chefs Guild of Maldives and is a World chefs approved rookie Judge in pastry. The enthusiastic entrepreneur has won multiple national and international awards and recognitions over the years.

Maha’s goal is updating, curating, and elevating local cuisines with quality products that reflect what she sees from her travels around the world. Her aim is to offer unique conceptualization developments and exclusively designed programs in the industry.

At Oaga Art Resort, her role will be to elevate the culinary journey with artistically experimental creations, fun innovations and a fusion of local culture.

Oaga Art Resort is situated in North Malé atoll, 40 minutes by speedboat from Velana International Airport; Oaga Art Resort is a singular island, which is scheduled to open its doors for guests in Q4 of 2022. Oaga Art Resort is currently in pursuit for creative local talents to join their team.