Accor signs deal for two new Novotel properties in Bhopal and Indore ANNOUNCEMENT MARKS THE FIRST NOVOTEL PROPERTIES FOR ACCOR IN BHOPAL & INDORE

Accor signs deal for two new Novotel properties in Bhopal and Indore

ANNOUNCEMENT MARKS THE FIRST NOVOTEL PROPERTIES FOR ACCOR IN BHOPAL & INDORE 

Accor, a world-leading hospitality group with over 420 hotels across India, the Middle East, Africa, and Turkey, continues to expand its footprint in Madhya Pradesh by signing two Novotel properties in Bhopal and Indore, scheduled to open in 2026. Accor signed a management agreement with Kwality Developers and Amar Krishna Leisure Pvt ltd for the two Novotel properties.

Mr. Aniruddh Kumar VP - Development, Accor India & South Asia said “We are delighted to expand our presence in Madhya Pradesh by adding more properties within the Novotel brand in Bhopal and Indore. We will continue the legacy of our existing properties by giving our visitors a unique and enriching experience. We look forward to catering to the metropolitan cities’ growing tourism and business activities.” 

Both properties boast landmark locations, with the Bhopal site being constructed in the Gulmohar Colony area, close to an upcoming smart city, while the Indore site is being built on the bypass road. Novotel Bhopal property will feature 105 rooms whereas Novotel Indore will offer 130 rooms. Both properties will offer restaurants, banquet facilities for meetings & events, a fitness center, and a range of specially curated spas.

On the signing Mr. Kunal Agarwal Partner, Kwality Developers said - “As we venture into the branded segment of hospitality, we couldn’t ask for a better partner than the Accor group as we bring the global chain to the heart of Madhya Pradesh”

Further, Sapan Arora & Mohit Arora, Directors - Amar Krishna Leisure Private Limited said “We couldn't be more excited to bring works class hospitality to the water plus city, Indore, with Accor and are excited to start our journey"

The signing of this project further strengthens Accor’s already dominant position in India which consists of 55 brands including Raffles, Fairmont, Sofitel, Pullman, Grand Mercure, Novotel, Mercure, and ibis. With six properties in the pipeline set for the next two years, Accor is focused on providing guests with an unparalleled and diverse offering across India. 

Indian Hotspot in the Bay Area, California appoints Aditya Jaimini as Corporate Chef

July’22: Indian Hotspot, the leading Indian cuisine restaurant located in San Ramon, California has appointed Aditya Jaimini as their Corporate Chef. Indian Hotspot brings a high-quality Indian fine dining experience to Silicon Valley. 

In his new role, Chef Aditya will be spearheading Culinary and F&B Operations at the restaurant and enhancing the culinary experience at Indian Hotspot. Chef Aditya shows immense credibility and promises to shoulder responsibilities in order to carry out all the daily operations of the restaurant. 

With over 25 years of experience, he has been instrumental in establishing big F&B operations and culinary innovations. He has worked in various leadership roles. Prior to joining Indian Hotspot, Aditya was the Head of Hospitality, at Delhi International Airport Limited. He has held key positions in hotels such as Taj group, The Park Hotel, IHG, etc. He has also served President Bush, President Bill Clinton, Hilary Clinton, and many other celebrities and world leaders during their visit to India. 

Chef Aditya has innovated award-winning dishes like Rabri Souffle, Kali Gajar Ka Halwa, Tawa Till Asparagus. He has been conferred with ' Chef of the Year', 2014 by the Association of Hospitality Professionals and got featured by Maryam Reshii, in her book - 'Celebrated Chefs of India'. Chef Aditya enjoys a stellar reputation in the industry and is one of the most sought-after mentors amongst universities.

Speaking on his new role, Chef Aditya said, “I am honored to join Indian Hotspot here and I look forward to achieving new heights of success for the restaurant. 

Outside the realm of work, he enjoys exploring new places, traveling and writing humorous poems (Hasya Kavita)

Unwind with a rejuvenating Om Supti Night Spa Ritual at Four Seasons Maldives

Unwind with a rejuvenating Om Supti Night Spa Ritual at Four Seasons Maldives

July 2022: Four Seasons Resorts Maldives Landaa Giravaru, has always been a leader in wellness with their key pillars of serving experiences that soothe one’s mind and body, and harmonise physical, mental, and emotional well-being. The resort’s thoughtfully designed Ayurveda-themed spa, AyurMa offers rejuvenating natural therapies under the supervision of adept naturopaths, yoga therapists, and Ayurvedic doctors. This becomes even more relevant with more guests seeking holiday experiences that include elements of wellness.

Delicately designed to lull body and mind into a deeply meditative state, the Om Supti Night Spa Ritual by AyurMa at Four Seasons Resort Maldives at Landaa Giraavaru calms the nervous system, relaxes the spine and reduces the body’s stress levels – paving the way for restful sleep and peaceful dreaming.

In a private jungle clearing in the heart of the island, beneath a canopy of banyan trees and palms, the unique Night Spa location sets the scene for the most mesmerising open-air ritual experience. A hanging bed suspended beneath tropical foliage and a stone-carved bath, open to the star-lit sky, complete the serene, sleep-inducing sanctuary.

Arun Tomson, Director of Spa at Landaa Giraavaru’s Spa & Ayurvedic Retreat comments, “In a world where time is of such a premium and disturbed sleep is so commonplace, we wanted to create a night-time experience that celebrated our wilderness location, embraced our island traditions and induced a calming, dreamlike state.  It’s an excellent way to break disrupted sleep patterns, hone meditative skills, inspire inner peace and instill respect for the benefits of restful, restorative sleep.”

The Om Supti Ritual

A meditative mantra incorporating the Hindi word for deep sleep (supti) this tri-fold ritual (bookable in advance only) begins at 10:00 pm in the resort’s unique Night Spa setting.

To begin, a deeply relaxing Moondrop Therapy sees seven pure essential oil blends used along the spine to restore inner harmony and unite the energetic flow between the seven main chakras. Focus is then placed on the Vishuddha (the throat energy center or fifth chakra – the body’s center of sleep and dreaming). A subtle Vishuddha Facial Therapy targets the 16 petals (or "points") of the throat chakra, helping to empty the mind of stress and negativity, energize the immune system, and restore beautifully glowing skin.

The ritual concludes with an Inner Peace bath – an al fresco soak in a carved stone tub infused with Himalayan salt crystals, meditative sandalwood, soothing jasmine and regenerating rose damascene. During this time guests are left alone to enjoy the private stone bath and swinging day bed by themselves.

Designed using Ila’s naturally and ethically renowned products, Om Supti soothes the nervous system and relaxes the spine, reducing the level of cortisol (stress hormone) in the body. A peaceful inner equilibrium is restored, paving the way for deeper, more refreshing slumber.

The House Hotel Old Tbilisi and Blue Fox restaurant open in Tbilisi’s Old Town

The House Hotel Old Tbilisi and Blue Fox restaurant open in Tbilisi’s Old Town 

The Best Luxury Boutique Hotel to offer genuine Georgian hospitality & curated community experiences

Tbilisi, July 2022: Across the street from the 6 century Anchiskhati Basilica, in the heart of Tbilisi’s charming Old Town, Kerten Hospitality, a mixed-use, ESG and lifestyle operator, has opened The House Hotel Old Tbilisi, its first of three lifestyle hospitality projects in Georgia. The three-story, 17- room hotel was once the Nikolozishvili mansion and blends that traditional charm with chic sensibility. Each room is distinguished by a historical Georgian character painted by local mural artist, Musya Qeburia, and features custom-made furnishings from Georgian oak, parquet floors and marble bathrooms with a rain shower. Suites feature Tbilisi’s trademark wooden balconies with a view of the nearby Mtkvari River and pedestrian street below. In a cozy district of crooked streets and houses, medieval churches, museums, wine bars, and many attractions, The House Hotel Old Tbilisi is Tbilisi’s newest landmark and a destination in itself.

Tbilisi-based for the opening of the property, Antony Doucet, Chief Experience Officer at Kerten Hospitality, said: “This art hotel in the city’s most historic part will allow guests and visitors to get the feel, to connect to and to experience trully the Neighbourhood and the destination. Our close-knit collaboration with our UBBU teams (UBBU - United. Building a Better Universe - Kerten Hospitality's ESG initiative) will bring the focus on Locality and Sustainability all curated around tailored experiences that ultimately create true human connections and support local do-good causes as well.”

The House Hotel is a fast-growing, award winning, luxury lifestyle brand recognized globally for quality and individuality. Its trademark is blending local art and culture with classic and contemporary styles to create an authentic and unique experience in every location. With a pipeline portfolio of over 40 projects, Kerten Hospitality is all about working organically with its local environment to tell a story that compliments the aesthetics of the region, celebrates local culture and supports the local community. The House Hotel Old Tbilisi’s local team understand cordiality and hospitality are a priority, but in Georgia, where guests are considered gifts from God, hospitality is second nature.

Nikoloz Kurdadze, GM of The House Hotel Old Tbilisi, said, ”We are very excited to open our doors for guests and the community in such a unique destination where meaningful connections and lasting memories will be built after experiencing the real sense of Georgian hospitality, cuisine, art and cultural heritage.”

Traditional buildings in Tbilisi have what locals call “Italian Courtyards,” intimate social areas where residents gather to play backgammon and dominoes, hang laundry and gossip while children play. The House Hotel Old Tbilisi has renovated its courtyard to provide much of the same warmth and neighborliness with a bar that mixes special cocktails and uncorks exclusive Georgian wines from its own grower, while rapturous meals are served at tables around an olive tree for both hotel guests and walk-in visitors. Those who set foot in the property will also enjoy viewing a special collection of Georgian contemporary art pieces from the personal collection of the hotel owner.

Tbilisi has emerged from obscurity to become a world heavyweight culinary destination, yet only a few restaurants offer a high quality fine dining experience. Chef Jaume Puigdengolas, a Barcelona native, earned his Michelin stars in Marbella before creating the F&B concepts for Kerten Hospitality. The Blue Fox, named after an old Georgian cartoon character, is a 72-seat restaurant and the chef’s latest achievement. Riffing off of Tbilisi’s multi-cultural heritage, Chef Jaume’s menu combines western and eastern ideas with a Georgian foundation to create something uniquely Tbilisian. “I respect traditions and work closely with local products and producers,” he says.

Khachapuri is one of Georgia’s most iconic dishes. Chef Jaume simply turns the stuffed bread inside out, with beans and marinated onions on top, or marinated salmon, lemon and cucumber, or Sulguni and Imeretian cheese with local truffles. There are several more, which he calls “Pizzettas.” Georgian tomatoes and cucumbers are among the best in the world, which may explain why they are a salad staple on every table in the country. Chef Jaume has playfully tweaked the salad by serving tomato wedges on a pool of lightly spiced cucumber gazpacho. Although clearly not Georgian, Caesar Salads have recently appeared on nearly every menu in the country. The Spanish chef dipped into his roots and turned the salad into a tapas - a chicken croquette stuffed with béchamel and served on a leaf of Romaine. Main dishes include a tribute to Georgian mtsvadi - skewered meat roasted over coals. Here, they include marinated chicken, and the tenderest beef in the country, served with a selection of locally spiced dipping sauces. Some might call it fusion, but The Blue Fox is simply continuing the Tbilisi tradition of innovation.

Tbilisi’s legacy is built upon the Great Silk Road where it was an important trading hub, bridging Europe with Asia. This is evident in Tbilisi’s Old Town, where the local mosque is around the corner from the local synagogue, which is next to an Armenian church. An old Zoroastrian temple is above. Nearly a century of communism devastated this heritage, but it is now being rebuilt by individuals and groups like Kerten Hospitality. The House Hotel Old Tbilisi is now part and parcel of the “New Silk Road,” a modern hub where nations come to meet, mingle relax, and have a truly one-of-a-kind, unforgettable experience.

The House Hotel Old Tbilisi opens on July 25th, 2022.

Novotel Hyderabad Convention Centre celebrates Diversity and Inclusion Week 2022

Novotel Hyderabad Convention Centre celebrates Diversity and Inclusion Week 2022 

                                            A week-long celebration was held at the hotel to promote Resistance, Diversity, Equity, and Respect

Hyderabad July 26th: Novotel Hyderabad Convention Centre (NHCC) celebrated Diversity and Inclusion week to celebrate the blend that makes them a rich, creative & unique group. With an objective to honor their individual differences, serving as a reminder that underneath it all, we are the same, we are one. The activities were categorized on different themes day-wise as – Gender Equality, Celebrating people with special abilities, Celebrating people from different demographics & LGBTQA+, which demonstrated humanity, kindness, and equality as the core value system of NHCC.   The theme of the week-long celebrations revolved around social justice and brought all employees together on a common platform.

 NHCC believes in recognizing and encouraging diversity and celebrating community involvement. In order to celebrate Diversity & Inclusion week, all employees took part in a cake-cutting ceremony, where each one of them pledged to strengthen and imbibe inclusion principles. Team members also participated in an appreciation session and Q&A about gender diversity to show gender as a spectrum instead of opposing ideals. Further to this, the team conducted sessions where employees from different backgrounds showcased their culture and uniqueness. A blindfold lunch was organized to illustrate that disability does not stand in the way of inclusion.

If you own who you are & know what you bring to the table, NHCC welcomes you no matter where you come from. Every individual at NHCC is celebrated for who they are and the talents that are unique to them, their differences have never come in the way of their productivity & in fact, only strengthened it further.

According to Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, “The goal of this Diversity & Inclusion week celebrations is to create an environment that allows individuals to bring forth a progressive work culture which is dedicated to fostering equity and unity. The week-long celebrations focused on nurturing an environment of inclusiveness and acceptance that embraces and utilizes the varied backgrounds and viewpoints of all our employees. At Accor we strongly believe in treating everyone equally, irrespective of their identity, background or role”

American Brew Crafts launches Super Chilling Draught Dispenser Equipped to maximize yields with a controlled brew flow with maximum experience in every pour

American Brew Crafts launches Super Chilling Draught DispenserEquipped to maximize yields with a controlled brew flow with maximum experience in every pour

 American Brew Crafts Pvt Ltd has launched a new top-of-the-line super chilling draught dispenser. The dispenser will provide the best-chilled beer to the customers without any initial wastage thereby providing a significant cost advantage to owners. The dispenser is set to hold the temperatures in two different temperatures, one at Chilled (5-6°C) & Super chilled (2-3°C), and comes with indicators for refilling. American Brew Crafts is known for its Blockbuster beer and has a core portfolio of flavorful beers. The brand is available in Andhra Pradesh and Telangana and has recently launched the beer in Goa and Pondicherry markets. 

The new dispenser is expected to maximize yields by maintaining chilled beverage temperatures right up to the faucet. It also maintains a control flow and assures solid beer with every pour for maximum potential. It is set to revolutionize the market with its smart technique and user experience. 

Speaking on the occasion, Sri Nagendra Tayi, Chief Executive Officer, American Brew Crafts Pvt Ltd. said, “We are delighted to share with you that this tech-enabled world-class dispenser is equipped to deliver the brew in two different temperature categories. The dispenser keeps the beverage fresh and carbonated down to the last drop with its amazing high cooling efficiency to preserve the flavors, aromas, and unique characteristics of the beverage. Its powerful withstanding capacity and the exact pressurization with a professional-quality construction ensures a hygienic experience.”

 It has an outstanding characteristic of monitoring the volume of the brew dispensed and also helps in monitoring the brew available enabling the pouring of fresh pints directly from a keg. The machine has been designed in a modern way where it sends email alerts to the customers and also the brewery at regular intervals. The dispenser is energy efficient and saves on utilities and is extremely cost-effective in the long run.

Ingredient Ideology | PULAO FOR THE PALATE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

PULAO FOR THE PALATE

The earliest mention of a dish named Pilaf can be found in the transcripts of the history on Alexander the Great. It is believed that the young Greek conqueror enjoyed the reception he received at the hands of the locals of Bactria. The military forces accompanying Alexander savoured the Bactrian dish of rice and meat, and took the recipe back with them to Greece which remained with them for a good amount of time.

While a lot many foodies get confused with its relation to the concept of a biryani, the two are much different in many ways. A Biryani is made using the draining method of cooking--which basically means the rice is par-boiled in water, and then drained, dried and used to layer up. Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish.

Pulao is supremely aromatic and its exquisite usage of elegant spices makes it a very sophisticated dish. It’s this very subtle elegance that played a key role in spreading it to the world at large. From ancient Persia it spread far and wide to the entire middle-east and beyond. The Spanish added a host of seafood to it, infused it with saffron and called it paella, the Turks referred to it as pilaf, and the Latin race from Italy called it their world famous delicacy today called risotto.

In India, the chef’s in Lucknow however prided in making the fragrant pulao and maintained that the sophistication of the dish was in its subtlety of flavours, where the floral essence of the rice was enhanced by the gentle fragrance of fennel and coriander seeds. Although today we look at the scenario of pulao its way different across various parts of our country as well and that’s how it keeps us attracted towards it and we indulge in its uniqueness as always.

Do try out some of my simple yet lip-smacking recipes for Pulao’s in your kitchens & relish the effervescence of the robust spices & more!

Recipe-1] ZAIKEDAAR MURGH KEEMA PULAO

Ingredients:

1 and a half cup basmati rice, cleaned, washed and soaked for 15min.

200 gms chicken keema

100 gms green peas, frozen ideally.

2 tsp oil

1 tsp ghee

2 bay leaves

3-4 black peppercorns

1-inch piece cinnamon stick

1- 2 green/ black cardamoms

1 tsp ginger-garlic paste

1 tsp green chilies, chopped.

1 no onion, chopped

½ cup tomato puree

Salt to taste

1 tsp kasuri methi

½ tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

3 cups warm water

2 tbsp. chopped coriander leaves

2 tsp rose water

2-3 tbsp. fried nuts/ fried brown onions for garnish.

Method:

prepare all the ingredients for the keema mattar pulao. Heat oil and ghee in a thick bottomed pan, add in the whole spices, saute the onions for a few minutes, add in the ginger-garlic paste, green chilies and the tomato puree. Saute all the ingredients for 2-3 mins, add in the chicken keema, green peas, salt, kasuri methi and all the masalas. Ensure we bhunao or saute the keema well with the masalas for 2-3 mins and then add in the drained rice and mix well. Add 3 cups of warm water, allow to boil, cover and simmer, cook the pulao in dum for 20-25 mins and as the rice cooks with the keema the aromas get released, add rose water and coriander leaves, mix it lightly and garnish with fried nuts/browned onions and serve with raita/papad/pickle.

For a vegetarian option: try using veg soy granules in the same recipe with peas.

Recipe-2] PANEER KA CHUTNEY WALA PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

150 gms paneer cubes

1 green capsicum cubed

1 onion cubed

1 tomato cubed

For the green chutney:

1 cup coriander leaves

1-2 green chili

1 tsp garlic, sliced

1 tsp ginger, sliced

3-4 tbsp. water

2 med tomatoes roughly cut

Grind all together and keep aside.

For cooking the masala for the pulao:

2 tsp oil

2 tsp ghee

½ tsp cumin seeds

Salt to taste

½ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder.

Method: Prepare the basic ingredients for the pulao recipe. Using a chutney grinder prepare the fresh green masala and keep aside. Heat oil and ghee in a pan add in the powdered spices and salt, green masala and cook for 2-3 mins. Add in the paneer cubes and other cut veggies as well. Cover and cook for 2-3 mins on low flame. Now add in the cooked white rice and toss it with the chutney wala masala and paneer. Cover and cook in dum/steam for 5-8 mins and serve hot with spinach raita, anar aur boondi ka raita or a glass of chaas and papad to go along.

For a non-veg variation: try using chicken drumsticks/thighs in the same recipe.

Recipe-3] KHUMB KA DUMDAAR PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

2 tsp oil

1 tsp butter

1-2 green cardamoms

1 tsp green chilies, chopped.

1 tsp ginger-garlic paste

1 med onion, sliced

3/4th cup curd

Salt to taste

200 gms khumb / fresh mushrooms, sliced

1 med potato, peeled and cubed.

½ tsp turmeric powder

¼ tsp red chili powder

1 tsp coriander powder

½ tsp garam masala powder

¼ cup water

2 tbsp. coriander, chopped

2 tsp mint leaves, chopped

1 tbsp. rose water.

Method: prepare all the ingredients for the khumb or mushroom pulao recipe. Heat oil and butter in a pan add in the green cardamom, onions, ginger-garlic paste, green chilies and saute them for 2-3 mins. Add in the beaten up curd with all powdered spices and cook on a low flame for 2-3 mins. Now add in the sliced mushrooms and small cubes of potatoes, little water cover and simmer for 3-4 mins. Add in the cooked rice on top, coriander and mint leaves and sprinkle little rose water and cover with a tight fitting lid and cook the pulao in steam for 12-15 mins and serve hot with a bowl of date and walnut raita or a kachumber with fried papad.

For a non-veg variation: try doing this same recipe using chicken liver or chicken sausages with boiled eggs and potatoes.

Recipe-4] GOSHT KA NARAM GARAM PULAO

Ingredients:

1 and a half cups basmati rice, cleaned, washed & soaked for15 min

750 gms mutton with bones.

2 tsp oil

2 tsp ghee

1-2 bay leaves

2-3 black cardamoms

1 tsp shahi jeera

1 tsp ginger-garlic paste

2-3 green chilies

1 cup onions, sliced

2 med-sized potatoes, cubed

Salt to taste

1 tbsp. coriander powder

1 tsp red chili powder

½ tsp turmeric powder

½ tsp garam masala powder

1 tsp Kasuri methi

1 cup curd, beaten

2 tbsp. coriander leaves, chopped

2 tbsp. rose water/ kewra essence.

2-3 tbsp. fried onions and fried nuts.

Method: Prepare all the ingredients for the mutton pulao recipe. Boil the mutton for 20-25 mins with the whole spices separately to enable faster cooking later with the rice. Heat oil and ghee in a pan add in the shahi jeera and the whole spices from the boiled mutton and lightly brown the onions, add in the ginger-garlic paste, slit onions and cook for 2-3 mins. Now add in the half cooked mutton and drained rice add in all the powdered spices, beaten curd and salt to taste and bhunao it all together for a couple of minutes, add kasuri methi, potato cubes and double amount of the mutton stock or the boiling liquid into the pan and mix well. Simmer the mutton pulao on a low flame until well-cooked lastly add the rose or kewra water into the pulao and serve hot garnished with browned onions and nuts.

For a veg variety in this case: use assorted veggies of your choice with soy chunks.

Recipe-5] SUBZI TARKARI PULAO

Ingredients:

1 and a half cup basmati rice, clean- wash-soak for 15 mins.

2 tsp oil

1 tsp ghee

1-star anise

4-5 peppercorns

1-2 mace or javitri

½ tsp jeera

1 tsp ginger-garlic paste

2-3 green chilies chopped

1 cup onions, sliced

Salt to taste

1 cup pre-cut assorted veggies of your choice- carrots, peas, beans, cauliflower, potatoes etc.

½ tsp turmeric powder

1 tsp coriander powder

¼ tsp red chili powder

½ cup tomato puree

3 cups water

1-2 tbsp. fresh cream

2-3 tsp fried nuts and browned onions for garnish

2 tbsp. coriander leaves, chopped

Method: prepare all the ingredients for the assorted vegetable pulao. Heat oil and ghee in a pan add in the whole spices and jeera allow to splutter for a few seconds. Add in the onions and lightly brown them, add in the ginger-garlic paste, chilies and saute for 1-2 mins. Add in the tomato puree, salt and all powdered spices and mix well followed by all the assorted veggies as desired and bhunao or saute them all together for 1-2 mins. Add in the fresh cream, drained rice and mix well, add double quantity of warm water and mix, cover and cook in steam until the rice and veggies are well cooked. Add in the coriander leaves and mix well. Serve hot garnished with nuts and browned onions. Serve it with masala chaas or a bowl of cucumber mint raita or a sev aur boondi ka raita.

For a non-veg variation here: try using chicken curry cuts or prawns/ shrimps as well in the same recipe.

Let’s travel the distance for food at #Cravings, Sayaji Raipur

Let’s travel the distance for food at #Cravings, Sayaji Raipur

Raipur,July’22: Craving at Sayaji Raipur is all set to welcome you at their ongoing food festival. Cravings offer a culinary tour of the country with their Kashmir to Kanyakumari food festival centred around NH 44. Diners will get to savour various different cuisines and delicacies from different regions of the country. Cravings at Sayaji Raipur will be serving a wide variety of delicacies to relish and experience. Head to this place with family and friends and enjoy this culinary voyage. Indulge your taste buds with mouth-watering appetizers, featuring the delicacies from Kashmir to Kanyakumari for a truly diverse dining experience!

The festival is designed to celebrate its fabulously diverse range of food across the country. From Kashmir we have Kahwa and Rogan Josh, Kahwa tea is one beverage that is an amazing combination of delicious taste, aroma, and a bundle of health benefits. It has been known to be a part of Kashmir's cuisine for ages. Rogan josh also spelled rogan josh or Rogan gosht is an aromatic curried meat dish of Kashmiri origin. To add the Punjabi spice to your taste there is chole-kulche for you. There is no one in this universe who will not like the chaat.  There's Tunday ke kabab coming straight from Lucknow for you. From the heart of India, Madhya Pradesh, Dal bafla and Saoji Mutton from the neighbourhood, Maharashtra. Apart from these mouth-watering dishes there is Bhopali Mutton Korma, Hyderabadi Biryani, Pressarattu, Chicken Chettinad, Appam with stew / Payasam and so many more to relish.

Get yourself foodie and delicious treats with #Cravings at Sayaji Raipur. And dive into the evergreen and exquisite range of cuisine from around the NH44.

Venue: Cravings, Sayaji Raipur

Time: 7:30 PM – 11PM

Duration: 22nd July -31st July 22

IHG strengthens portfolio in Rajasthan with a Crowne Plaza Resort signing in Pushkar

IHG strengthens its portfolio in Rajasthan with a Crowne Plaza Resort signing in Pushkar

The company is strategically expanding its presence in key tourism destinations across India

July 2022, New Delhi: IHG® Hotels & Resorts, one of the world’s leading hotel companies has signed a management agreement with SRDF Ventures Private Limited to develop a new Crowne Plaza Resort in the city of Pushkar – a key tourism destination in Rajasthan and a town known for its cultural fairs and religious festivities. Crowne Plaza Resort Pushkar will be a new-built property featuring 125 rooms and is expected to be operational by early 2026.

With currently two operating hotels and two under development in Rajasthan, Crowne Plaza Resort Pushkar will be the fifth hotel from IHG to open in the state, along the NH8 highway. With this signing, the company aims to further strengthen its premium offering for travellers visiting popular tourism destinations across Rajasthan.

Located on the outskirts of Pushkar, Crowne Plaza Resort Pushkar will be well-connected to one of the most significant highways in India passing through Delhi, Mumbai and Jaipur. Set in a serene and peaceful locale, the hotel will be an ideal choice for leisure travel and destination weddings that are becoming increasingly popular in India. Situated  within a few hours of driving distance from Jaipur and Delhi NCR, the hotel will also cater to domestic travelers and pilgrims looking for a short stay option to attend the fairs and festivals that Pushkar is known for. 

Along with rooms designed to offer premium guest experiences, the hotel will feature an array of facilities including an all-day dining, specialty restaurant & bar, an outdoor pool, a gym and a spa. Additionally, the hotel will feature approximately 7500 sqft of meeting and banqueting facilities to accommodate large gatherings and cater to MICE requirements. The property will also feature a resort centre for indoor activities and games, including a dedicated kids’ area.

Commenting on the announcement, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts said, “We are thrilled to announce the signing of a new Crowne Plaza Resort in Pushkar which has become a hotspot for leisure and spiritual tourists visiting Rajasthan. The city’s growing popularity as a weekend and wedding destination also presents a great opportunity for us, and bringing our premium brand, Crowne Plaza to the city will help us cater to this increasing demand. We are confident that on opening, Crowne Plaza Resort Pushkar will be a widely popular destination amongst travellers visiting Puskar from within India and international markets as well.

He added : We recognize the growing tourism potential of secondary markets in India and this signing is in line with our strategy to fill the need gap for quality branded accommodation in these cities.”

Renu Nathawat, Director, SRDF Ventures Private Limited, added, “We are pleased to partner with a trusted hospitality company like IHG. Crowne Plaza is an established premium brand, globally and in India as well, and with its best-in-class offerings, excellent location and proximity to key source markets like Jaipur and Delhi NCR, we are confident that the hotel will become a preferred choice for travelers. Together with IHG, we are looking forward to elevating the hospitality experience in the city of Pushkar, as well as becoming a destination for travelers visiting Rajasthan.”

IHG® currently has 44 hotels operating across five brands in SWA, including Six Senses, InterContinental Hotels and Resorts®, Crowne Plaza®, Holiday Inn® , Holiday Inn Resort® and Holiday Inn Express®, and has a strong pipeline of 37 hotels due to open in the next 2-3 years.

Numbers as of March 31, 2022

SAYAJI HOTEL KOLHAPUR APPOINTS AMITABH SHARMA AS GENERAL MANAGER

SAYAJI HOTEL KOLHAPUR APPOINTS AMITABH SHARMA AS GENERAL MANAGER

Amithabh Sharma

General Manager, Sayaji Hotel Kolhapur

Sayaji Hotel Kolhapur has appointed Amitabh Sharma as General Manager. Mr. Sharma is a passionate hospitality professional with over 25 years of work experience in the industry. A Hotel Management alumnus of IHM Meerut, he has been associated with leading hotel brands like The Oberoi, The Park, Jaypee Palace and Convention Centre, The Grand Bhagwati, Radisson Blu, and Sayaji Hotels.

Prior to joining Sayaji Hotel Kolhapur, he was associated with Essentia Luxury Hotel, Indore as General Manager. In his new role, he will be looking after the Operations for Sayaji Hotels Limited.

Sayaji Hotels is India’s premier upscale lifestyle hospitality brand, renowned for its bespoke experiences, signature hospitality, and ushering new standards of opulence in the 4-star and 5-star hotels category. Sayaji Hotel Kolhapur is considered the best 5-star hotel in the city and is one of the most prominent landmarks of South Maharashtra. The plush rooms, world-class amenities, ambient fine-dining restaurants, and grand banquets make it the destination to be for the esteemed guests of the city.

Visit: www.sayajihotels.com

Novotel Goa Candolim appoints Azith Kumar as Assistant Front Office Manager

Serving in the hospitality industry for the past 8 years, He has been associated with

various hospitality brands across India

Novotel Goa Candolim has announced the appointment of Azith Kumar as the Assistant Front Office Manager.

Serving in the hospitality industry for the past 8 years, Azith is a seasoned professional and has been associated with various hospitality brands across India. Azith is a high-spirited individual with a detail-oriented approach to his duty. The Guest interaction methodologies and problem-solving attitude that he imbibes, make him a good addition to the team.

Azith’s key responsibilities include ensuring a smooth welcome to all guests and delivering impeccable customer service.

He has been associated with Accor for about 3 years starting as a duty manager at Ibis Styles, Calangute Goa. Since then he has served as an integral part of the team with his proficient and exemplary management skills.

Commenting on the announcement, Mr Ranju Singh – Complex General Manager, Novotel Goa Candolim and Novotel Goa Resort and Spa stated, “Azith is a high-energy individual who has the ability to provide the best service to all his guests. His vast background in the hospitality industry will surely prove to be beneficial for the hotel. We look forward to his contribution to our team and wish him all the best.”

Outside the workplace, Azith is a bike enthusiast and enjoys riding on the streets of Goa and taking adventurous road trips to the scenic routes after a busy and productive day at work.

Milton Sequeira joins Four Seasons Hotel Bengaluru as Director of Revenue

Milton will be overseeing the highly specialized role of the strategic direction of the hotel in order to maximize overall hotel revenue and profitability

Milton Sequeira joins Four Seasons Hotel Bengaluru as Director of Revenue, at an exciting juncture when business returns post the pandemic.

No stranger to the city, Milton has spent more than a decade at the iconic Leela Palace, Bangalore. Before that, Milton was part of the team that saw the rebranding of The Regent in Mumbai into the landmark Taj Land’s End, where he spent around 7 years. Very much a Mumbai boy at heart, Milton spent his early years in the ‘Maximum City’ where he also dabbled in publishing at the start of his career.

Milton will be overseeing the highly specialized role of the strategic direction of Four Seasons Hotel Bengaluru in order to maximize overall hotel revenue and profitability.

Conrad Bengaluru appoints Shantla Jain as Director of Marketing

Conrad Bengaluru announced the appointment of Shantla Jain as the Director of Marketing.

Shantla is an experienced professional with 10+ years in the field of hospitality and marketing. Over the years she has gained valuable expertise during her journey across a number of reputed international hotel chains like Hyatt, Accor, Hilton and IHCL which has added to her existing professional accolades.

Prior to joining Conrad, she was spearheading Marketing Communications and PR as a Cluster Director for IHCL (Taj) Hotels in Hyderabad. She focused on aligning marketing strategies for their Hyderabad hotels and improved the brand presence with various activations and alliances.

Having pursued her MBA in Marketing and HR, Shantla comes with an in-depth knowledge encompassing marketing communications strategies, digital and social media marketing, and PR and media management. In her new role at Conrad Bengaluru, Shantla will oversee the development and implementation of comprehensive marketing campaigns, establishing brand associations, and managing media and PR activations.

On her appointment, Shantla said, “I am elated to join the dynamic team at Conrad Bengaluru and be a part of this iconic property. In my new role I seek to create engaging conversations with our guests and build a strong presence in the luxury space while maintaining the brand integrity and strategically positioning the hotel as preferred destination for exceptional and inspiring experiences.”

Mercure Chennai Sriperumbudur has appointed K Balakrishna as Talent and Culture Manager

K Balakrishna, Talent and Culture Manager, Mercure Chennai Sriperumbudur.

Mercure Chennai Sriperumbudur has appointed K Balakrishna as Talent and Culture Manager.

He brings with him over 14 years of experience in the hospitality industry and has worked with Dolphin Hotels, Novotel Visakhapatnam and Novotel Vijayawada.

At Mercure Chennai, he will be responsible for performance support and promotion of an inclusive organizational culture.

Novotel Visakhapatnam Varun Beach appoints Dibendu Khan as the Rooms Division Manager

Dibendu will be responsible to assure and maximize the occupancy rate along with the revenue while providing all necessary forecasts

Novotel Visakhapatnam announced the appointment of Dibendu Khan as the Room Division Manager. Dibendu brings over two decades of rich experience in the hospitality industry while working with renowned hospitality brands across India and Dubai. In his new role,  Dibendu will be responsible to assure and maximize occupancy rate along with the revenue while providing all necessary forecasts.

With a career spanning over 20 years, Dibendu’s vision is to lead Novotel Visakhapatnam Varun Beach through its next phase of evolution by bringing his charm, innovation and creativity. He will be developing a talented and committed team to manage the room division department in the ever-evolving business environment.

On Dibendu Khan’s appointment, Ravi Rai, Cluster General Manager, Novotel Visakhapatnam Varun Beach, Novotel Vijayawada Varun and The Bheemili Resort expressed, “It’s a pleasure to have Dibendu Khan join our team as the Rooms Division Manager. We believe with his extensive experience he will further elevate the stay experiences for our guests along with his detail-oriented management style and versatile work ethic which will be a good addition for our room division department”

Prior to his current role, Dibendu has garnered valuable experience at Braira Hattin Villas, Riyadh, Grand Hyatt Kochi, Sheraton Hyderabad , Taj Greencove Resort, Kerala, The Leela, Goa , Radisson White Sands Resort, Goa, Ananda In The Himalayas, Hyatt Hyderabad and more.

Marriott Bonvoy and American Express Enhance Small Business Card with Refreshed Travel, Business and Global Dining Rewards

The Marriott Bonvoy Business® American Express® Card now offers small business Card Members new benefits like a 7% room rate discount on eligible bookings at hotels participating in Marriott Bonvoy®, with no increase to the Card’s annual fee.

Today, Marriott Bonvoy®, Marriott International’s award-winning travel program, and American Express® (NYSE: AXP) unveiled changes to the Marriott Bonvoy Business® American Express® Card, designed to help small business owners turn their business expenses into meaningful travel rewards. Effective today, the Card now provides new and existing Card Members with a 7% Room Rate Discount on eligible bookings at hotels participating in Marriott Bonvoy®, 4X Marriott Bonvoy® points at restaurants, now worldwide, and complimentary Gold Elite status, in addition to all the Card’s existing benefits.

“The rich, new benefits will help Card Members owning and working for small businesses stretch their travel dollars much further and reward them for being a part of the engine that drives the U.S. economy,” said David Flueck, Senior Vice President, Global Loyalty, Marriott International. “Hard working Small Business Card Members who spend many nights traveling for business can now earn points toward vacations and getaways with family and friends even faster when staying at participating Marriott Bonvoy® hotels and using their Card for everyday expenses.”

“Small business owners have weathered many challenges over the past few years, pivoted their strategies, and are now looking to get back on track with how they run their business,” said Courtney Kelso, Executive Vice President & General Manager of Global Commercial Card, American Express. “This includes hitting the road again for client meetings, networking, new business pitches and more. Now, these Card Members can make the most of their business and leisure travel with our enhanced Marriott Bonvoy® Business Card and the ability to earn even more valuable points and rewards.”

According to new data from an American Express survey1, 82% of small business leaders surveyed say that discounted room rates are an important decision factor when booking travel, while 78% say they would extend their trip if they had a discount on rooms.

The survey also found that nearly three-fourths (73%) of respondents agree that having status with a hospitality brand impacts where they book overnight accommodations when traveling for business. In addition, a majority (67%) of small business leaders have plans to travel for work in the next one to three months, and 77% agree that they are mixing work and pleasure, wanting to extend their next business trip to also get in some personal vacation time.

New and Enhanced Benefits for Small Business Owners
The Marriott Bonvoy® Business American Express® Card will maintain the same $125 annual fee2, while providing Card Members with even more value with new and enhanced benefits including:

• 7% Marriott Bonvoy® Room Rate Discount off standard rates for reservations of standard guest rooms at hotels participating in Marriott Bonvoy3 when booked directly. Terms apply.

• 4X Marriott Bonvoy® points at restaurants worldwide

• Complimentary Gold Elite status

Continue to Enjoy Existing Card Benefits
In addition to the new benefits, Marriott Bonvoy® Business American Express Card Members can also continue to enjoy these existing benefits:

• Annual Free Night Award - Receive one Free Night Award every year after Card renewal month. Plus, earn an additional Free Night Award spending $60,000 in purchases on the Card in a calendar year. Awards can be used for one night (redemption level at or under 35,000 Marriott Bonvoy® points) at hotels participating in Marriott Bonvoy®. Certain hotels have resort fees.

• 15 Elite Night Credits - Each calendar year Card Members can receive 15 Elite Night Credits towards the next level of Marriott Bonvoy® Elite status - Limitations apply per Marriott Bonvoy® member account. Benefit is not exclusive to Cards offered by American Express®. Terms apply.

• No foreign transaction fees2.

• Opportunity to earn:
  
  

  • 6X Marriott Bonvoy® points on each dollar of eligible purchases at hotels participating in Marriott Bonvoy®.

  • 4X Marriott Bonvoy® points on U.S. gas station purchases, wireless telephone services purchased directly from U.S. service providers, and U.S. shipping purchases

  • 2X Marriott Bonvoy® points on all other eligible purchases

The enhanced Card benefits described above will also be enjoyed by cardmembers who have the Marriott Bonvoy® Premier Plus Business Credit Card from Chase, which is no longer available to new applicants.

New, Valuable Welcome Offer
To celebrate the refreshed Card benefits, eligible new Card Members who apply and are approved for the Marriott Bonvoy® Business American Express® Card can earn 125,000 Marriott Bonvoy® points after they spend $5,000 in eligible purchases on the Card in the first three months. The offer is available through August 31, 2022. Terms and conditions apply. To learn more about the new benefits and welcome offer for new Card Members, please visit the Marriott Bonvoy® American Express® Cards .

1 Methodology: This Morning Consult poll was conducted between June 17-June 19, 2022, among a national sample of 500 small business owners and financial decision makers who plan to travel for business in the near future. Results from the full survey have a margin of error of plus or minus four percentage points.

2 For more information on rates and fees, visit the American Express® Business Cards website.

3 Exclusions include: Design HotelsTM, Marriott Executive Apartments®, Marriott Vacation Club®, Marriott Grand Residence Club®, Vistana Signature NetworkTM, Vistana Residence Network, The Ritz-Carlton Destination Club®, All-Inclusive by Marriott Bonvoy®, and Homes & Villas by Marriott International®.

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 www.marriott.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

About Marriott Bonvoy
Marriott Bonvoy®, Marriott International’s award-winning travel program and marketplace, gives members access to transformative, eye-opening experiences around the corner and across the globe. Marriott Bonvoy’s® portfolio of 30 extraordinary brands offers renowned hospitality in the most memorable destinations in the world. Members can earn points for stays at hotels and resorts, including all-inclusive resorts and premium home rentals, as well as through everyday purchases with co-branded credit cards. Members can redeem their points for experiences, including future stays, Marriott Bonvoy® Moments, or through partners for luxurious products from Marriott Bonvoy® Boutiques. With the Marriott Bonvoy® app, members enjoy a level of personalization and contactless experience that allows them to travel with peace of mind. To enroll for free or for more information about Marriott Bonvoy®, visit marriottbonvoy.com. To download the Marriott app, visit www.mobile-app.marriott.com. Travelers can also connect with Marriott Bonvoy® on Facebook, Twitter, and Instagram.

About American Express
American Express is a globally integrated payments company, providing customers with access to products, insights and experiences that enrich lives and build business success. Learn more at www.americanexpress.com and connect with us on Facebook, Instagram, LinkedIn, Twitter, and YouTube.

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.