Chef Rajesh Paramashivan gives Juhu’s its best French Contemporary Pastry shop- Peche Mignon at Novotel Mumbai Juhu beach.

Chef Rajesh Paramashivan gives Juhu’s its best French Contemporary Pastry shop- Peche Mignon at Novotel Mumbai Juhu beach.

Chef Rajesh Paramashivan, Pastry Chef at Novotel Mumbai Juhu Beach Hotel exemplifies the time-tested passion for his culinary expertise. Having started with one of the oldest Bakeries of Mumbai at Gaylord Hotel as a Commis, he has been creatively living and breathing in the sweet and artistic world of Pastry and Bakery. With confidence and resilience, he then whole-heartedly embraced opportunities at Sky Gourmet, Sahara Star and Accor group of hotels.  With more than 14 years of experience, Chef Rajesh currently leads and spearheads bakery and patisserie operations at Novotel Mumbai Juhu Beach, as one of the country’s best award winning Pastry and Bakery chefs. He has been bringing to life the great flavors  and delicacies through his dedication, hard work and passion. His creativity and mastery in the field of Bakery and Pastry is second to none.

His contributions to the culinary field are unwavering, thus securing him the honor of    being selected to represent India at the Asia Pastry Cup- 2014. He has won several awards and accolades in the plated dessert and chocolate display categories which include some of the Country’s biggest competitions such as the Great Indian Culinary Challenge, Indian Bakery and pastry challenge.

Not resting on his laurels, Chef Rajesh,  believes in continual education and horning his skills, and always welcomes new ideas when it comes to mastering his technical skills. He is a perfectionist at work and believes in serving an experience rather than mere food on the table. He believes that every plate has a story to tell and every plate is unique in itself inspired by his journey and work of art. 

Driven by passion and sheer dedication, Chef Rajesh will continue to focus on innovation, flavor, creativity and out of the box dining experiences at Peche Mignon-Mumbai’s best French style pastry and bakery shop at Novotel Mumbai Juhu beach.

Peche this time would offer a mix of both old-school classical and contemporary products from different regions of the world. The menu has been carefully curated ensuring we have a little something for everyone who enjoys real flavors and the purest of ingredients. Peche would open at 10am for Breakfast and shut by 10 pm serving a range of breads, snacks, quick bites, sinful pastries, savory delights, chocolates, Entremets,  finger licking food and a lot more.

Chef Jerson Fernandes- Executive Chef of Novotel Mumbai Juhu Beach says, ”Peche truly would define pure goodness in every bite of its crunchiest puff pastries and the most rejuvenating and kick starting coffee aromas. A true tribute to craftsmanship and ingredients and concepts by our team of culinary rock stars. Mention of concept gets me going about our new innovation which are, the crovers-turnovers made with leaner, meaner and crunchiest croissant dough… and this and that and more YupYup..”  

I truly look forward to welcoming you all at Peche Mignon.. SOON!

Kairali Ayurvedic Group Appoints Anoop Vijayaraj as General Manager for Kairali

Anoop Vijayaraj has over twenty years of experience in the national and international hospitality industry

Anoop Vijayaraj has been appointed as General Manager for Kairali – The Ayurvedic Healing Village, Palakkad. A seasoned Hospitality professional Anoop Vijayaraj has over twenty (20) years of experience in the national and international hospitality industry.

From ensuring high guest satisfaction ratings to achieving sales targets, Anoop has always excelled in the field. He holds a Bachelor’s in Hotel Management from Himalaya Educational Institute of Management and Technology as well as a Diploma’s Hotel Management and American Hospitality and Lodging Association from Oriental School of Hotel Management

Anoop will oversee operations at Kairali – The Ayurvedic Healing Village, Palakkad, a unique over 60 Acre wellness retreat with NABH certification.

Welcoming him to the Group MAbhilash K Ramesh, Ex. Director Kairali Ayurvedic Group said “Thanks to his diversified multi-cultural background in the hotel sector, Mr Vijayaraj has in-depth industry insight and knowledge and exceptional experience in handling the Indian market. Moreover, his innate ability to innovate and insights into the dynamic rural landscape will aid Kairali The Ayurvedic Healing Village in exploring new avenues in the future and ensuring that we grow and expand continuously”.

Prior to onboarding the leadership team at Kairali Ayurvedic Group, he worked as a Consultant General Manager and Resort Manager at Kimmane Golf Resort & Munjoh Ocean Resort  in Karnataka & Andaman Nicobar Islands.

Venu Gopal has been appointed as General Manager at Courtyard by Marriott Tiruchirappalli

He will be spearheading property operations and implementing growth strategies to achieve and sustain leadership in the new market

Venu Gopal joins the all new Courtyard by Marriott at Tiruchirappalli as General Manager. With abundant knowledge and close to 22 years of diversified hospitality industry experience, Venu Gopal is all set to take lead of the first international hospitality brand in Trichy.  

He will be spearheading property operations and implementing growth strategies to achieve and sustain leadership in the new market. A passionate hotelier, Venu believes in a customer centric approach and uncompromising quality of service delivered to sustain revenues and develop market share.

Venu holds specialization in Sales and Marketing function and has strong expertise in the Southern Indian market and an expert in pre-opening, product launch & in establishing a foothold in new markets. He was instrumental in the pre-opening of ibis Coimbatore city, the launch of Vivanta by Taj Surya at Coimbatore and the migration of two hotel brands, The Gateway Hotel and Vivanta by Taj as part of the brand architecture exercise.

A natural leader, Venu Gopal believes people make all the difference. He recognizes the importance of creating and nurturing an efficient strong team for smooth operations, delivering a seamless guest experience and actively participating in the development of human assets. 

Started his journey in the hospitality industry in early 2000, Venu has worked with several brands under Taj group of hotels at Kochi, Vizag, and Coimbatore.

In 2016, he assumed his first role as General Manager at ibis Coimbatore and went on to become General Manager of ibis Hyderabad Hitech City in 2019 before accepting his current role at Courtyard by Marriott Trichy.

An avid food enthusiast, Venu likes to cook for his family and friends and during his spare time and travels to research on cuisines in the southern part of the country.

Green Park Hotels and Resorts, Corporate Office appointments Shraddha Khettry as Associate Director Human Resources

With a meritorious experience of over 11 years, Shraddha has worked with renowned hospitality brands across the country

Green Park Hotels and Resorts, Corporate Office is pleased to announce the Appointment of Shraddha Khettry as Associate Director of Human Resources.

With a meritorious experience of over 11 years, Shraddha has worked with renowned hospitality brands including Starwood Hotels and Resorts and Marriot International which includes Premium Brands like Sheraton, Westin, and Le Meridien.

She is an expert in harnessing employee engagement and setting the foundation for great people and work culture. She was previously part of Rainbow Children’s Hospital, Hyderabad, and Le Meridien, Nagpur leading the HR Operations for the Unit. She has also been associated with The Westin Kolkata and contributed to the Pre-opening functions of the Hotel. She is an MBA in Human Resources and with her extensive experience, she will be instrumental in ensuring the growth, development, and nurturing of our team members.

Encompassing the values, visions, ideals, norms, and working language, Shraddha has a knack for bringing together professionals from various diverse cultures to collaborate in harmony in order to achieve the ultimate purpose and vision of the company.

Hyatt Pune appoints Vikrant Dhingra as a Cluster Revenue Manager

With over 6 years of experience, Vikrant brings with him a vast understanding of the Hospitality Sector

Hyatt Pune has appointed Vikrant Dhingra as Cluster Revenue Manager. In his current role as a Cluster Revenue Manager, Vikrant will be a key member of the team, looking after all three Hyatt Properties in Pune i.e. Hyatt Pune, Hyatt Regency Pune and Residences and Hyatt Place Pune Hinjawadi. He would be managing hotel’s revenue function alongside development and implementation of right rate strategy. He will also assist the property in optimizing total hotel revenue and identifying new business opportunities.

Vikrant holds a bachelor’s degree in Hotel Management from Dr. Ambedkar Institute of Hotel Management, Chandigarh. Post completing the degree he started his career with IHG Hotels and Resorts but soon became Hyatt Family member by joining the iconic Grand Hyatt Kochi Bolgatty and Hyatt Regency Thrissur as a Cluster Revenue Analyst. In his last assignment, he was working as a Revenue Manager for Hyatt Centric MG Road Bangalore.

Vikrant brings an eclectic understanding of the hospitality sector and likes keeping a proactive attitude towards his actions pertaining to pricing and inventory, market analysis and revenue strategy.

His interest lies in following Cricket and Indian Cricket team religiously and watching Indian web series during his leisure time.

Hyatt Pune team welcomes him on board and wishes him the best.

Nest Jaipur appoints Navneet Shekhawaat as Head Chef

He will also take care of the Food and beverage production, kitchen planning, and Food and Beverage cost-management of Nest Jaipur

Nest Jaipur is delighted to announce the appointment of Navneet Shekhawaat, as the Head Chef of this exquisite luxurious boutique hotel.

Bringing on the table his expertise, Navneet is all set to oversee the culinary management of the resort property located in the outskirts of Jaipur. He will also take care of the Food and beverage production, kitchen planning, and Food and Beverage cost-management of Nest Jaipur. In addition to these, his responsibilities include important tasks such as managing the chefs and staff of the kitchenette, approving food before it goes to the customers’ table and supervising the preparation of a variety of scrumptious dishes.

Talking about the appointment, Sanchit Gupta, Managing Director, Nest Jaipur said, “We are pleased to appoint Navneet as the Head chef as his vast experience as a corporate chef will help us taking our Food and Beverage offerings to the next level. I am sure that he will implement both his skills as a food expert and business strategist to support Jaipur Nest to create a unique space in this highly competitive market.”

He began his career as a trainee. With his strong perseverance and dedication, he has risen himself to become a corporate chef of large hotel chains. In his vast career of 19 years, he was associated with big hotels such as Babylon Group of Hotels, Taj Group of Hotels, Shangri-La Group of Hotels, Sarovar Group of Hotels and Royal Orchid. In his past organizations, he showcased his expertise in hospitality management, Food and Beverage production, staff management, cost control, planning menus, helping in brand promotion, and supervising budget for payroll, and kitchen facilities.  His experiences range from developing strategies, service standards, curating operational policies, and monitoring the entire day-to-day operation. In addition to this he has got a strong foundation in keeping a close track of the entire operation from procurement and maintenance of inventory level for seamless function.

Expressing his happiness to work with Nest Jaipur, Navneet Shekhawaat said that, “I am happy to join Nest Jaipur. After working with big hotel chains, I am sure that serving domestic and international guests will be thrilling in Pink City. I look forward to working with the talented Food and beverage team and contributing to the business growth of Nest Jaipur.”

As head chef of the property, he will also be responsible for culinary staff’s training, curating menus and layout for price, signature dishes creation, performance assessment, budgeting and cost control with effective output.

Sunil Khera is now the Area General Manager at Hometel Chandigarh

He joined Sarovar hotels in Feb 2021 as General Manager for the Sarovar-owned unit Hometel Chandigarh and was recently promoted as Area General Manager

Hometel Chandigarh promoted Sunil Khera as Area General Manager. Sunil Khera brings with him a rich experience of three decades in the Hospitality Industry. Aluminum of Institute of Hotel Management and Catering Technology, Lucknow affiliated With National Council for Hotel Management Pusa, New Delhi.

His first assignment was with Hotel Leela Kempinski, Mumbai and throughout his journey in the hospitality industry he has worked with Brands like ITC Hotels; Richie Rich Hotels; Hotel President; IHG Hotels, and Fortune Park Hotels Ltd by ITC. He joined Fortune Park Hotels Ltd in 2007 at Ludhiana as GM for a pre-opening Hotel and was awarded a corporate role at Fortune Corporate office Gurgaon to spearhead Pre-openings of the upcoming Hotels in 2018.

He joined Sarovar Hotels in Feb 2021 as General Manager for the Sarovar-owned unit Hometel Chandigarh and was recently promoted as Area General Manager.

Hilton Goa Resort successfully celebrates Poder Culture

Hilton Goa Resort

Goa, August 2022: Hilton Goa Resort hosted the third year of ‘The Poder Chronicles’ from the 5th to 7th of August, 2022. The Poder Chronicles celebrated the essence of Goan breads which are freshly baked country bread sourced and produced locally in Goa. The expert team at Hilton Goa Resort showcased and revived several contemporary, delicious dishes like The Maka Kullyo Zai, the Buff Tart, and Avo’s Kakon are few among the creations along with Goan-infused cocktails.

The three-day event was a starry affair with remarkable personalities gracing the event with their presence. The first day of the event was graced by local newspaper journalists, and lifestyle magazines with Tridha Chowdhury, Bollywood actress. Whereas on the second day of the event, various lifestyle publications from across India graced the event with their presence such as famous personalities like Kamiya Jani (The CurlyTales), Odette, Jade, Goan communities such as Explore Goa, Wahh Goa and Much Food Goa to name a few among other personalities. 

On the occasion of the event, General Manager, Amandeep Singh Grover said: “The event was an immense success owing to the number of people who turned up this year. I believe that this project will achieve great success in the coming years while accomplishing its vision of supporting the Poders and offering a boost to the ancient bread making business in Goa.”

Hilton Goa resort overlooking Saipem’s lush greens and Nerul river was definitely a sight to people’s eyes. Each day the event commenced in the evening with the view of the amazing sunset while enjoying the innovative cocktails such as Carambolyacho Pass, Jackolada, Sol Mavleen , Enaagini complimenting the freshly baked fusion breads. Meanwhile, on the work front, Hilton Goa Resort is all set for the upcoming festive season and is expected to come out with more innovative experiences in the future.

An Exclusive and Limited Period Offer to Escape with your Family and Friends, This Long Weekend at the JW Marriott Bengaluru Prestige Golfshire Resort & Spa

An Exclusive and Limited Period Offer to Escape with your Family and Friends, This Long Weekend at the JW Marriott Bengaluru Prestige Golfshire Resort & Spa

Bengaluru,August 2022: If one is planning a refreshing and luxurious getaway in Bengaluru, JW Marriott Bengaluru Prestige Golfshire Resort & Spa has just the right stay offer. Guests can enjoy an added one day complimentary stay when they book for two days, with their ‘Stay for 3 Nights, Pay for 2’ offer that is available only for a limited period. The luxury resort offers its guests beautiful views of Nandi Hills that calm and refresh one’s mind, body and spirit, making it the perfect destination for one’s next holiday!

This special offer includes complimentary breakfast at the all-day dining restaurant, The Aviary, that serves delectable Western, Indian, and Asian cuisines for their customers to savour. The beautiful restaurant is an ideal destination for a getaway where you could enjoy a stunning bird-watching experience with a magnificent view of the magical Nandi hills.Along with this, the exclusive offer also includes a ‘two – way airport transfer’ or local transfers within a 25 km radius. Guests may choose to continue their fitness routine at the state-of-the-art fitness centre or take a dip in our soothing temperature-controlled lagoon pool which overlooks the scenic views of Nandi Hills, or even choose to spend time at the yoga terrace while soaking in a gorgeous sunrise. The resort hosts varied fun activities which includes magic shows for kids, family canvas painting, kite flying in addition to ‘Halli Katte’, a local high tea experience, and a complimentary access to fully loaded entertainment zone with select games included and a Family by JW children’s club with interactive activities, a certified nanny to take care of your tiny tots.

Outside of this package, one may choose to dine at any of the other five elegant outlets and savour delectable cuisine from around the world. The property also offers an indulging and rejuvenating, full-service spa that allows guests to de-stress and relax with exquisite treatments.Sip your favourite drink by the beautiful lagoon pool or stroll with your pets amidst picturesque luxury while enjoying Bengaluru’s beautiful hilly climate, only at the JW Marriott Bengaluru Prestige Golfshire Resort & Spa; make your booking today with the ‘Stay for 3 Nights, Pay for 2’ offer today, and get closer to nature and the ultimate relaxation you seek!

Stay Dates: August 6th to August 21st, 2022

About JW Marriott Bengaluru Prestige Golfshire Resort & Spa

JW Marriott Prestige Golfshire Resort & Spa is situated within the tranquil Nandi Hills region of Bengaluru, once an ancient hill fortress and the summer retreat of Indian royalty. Within this idyllic setting, the resort aims to fulfill the JW Marriott brand promise to allow guests to focus on feeling whole – present in mind, nourished in body and revitalized in spirit.The 301-room resort is nestled in the rolling greens of the 275-acre, award-winning Prestige Golfshire course and luxury residential development, and within a 20-minute drive from Bengaluru’s Kempegowda International Airport. For more details, visit https://www.marriott.com/hotels/travel/blrnh-jw-marriott-bengaluru-prestige-golfshire-resort-and-spa/

About JW Marriott

JW Marriott is part of Marriott International’s luxury portfolio of brands and consists of beautiful properties and distinctive resort locations around the world. JW Marriott is a tribute to the founder of Marriott International, J. Willard “J.W.” Marriott, who prioritized his own well-being so that he could take better care of others. Inspired by his approach to life and rooted in holistic well-being, JW Marriott properties offer a haven designed to allow guests to focus on feeling whole – present in mind, nourished in body, and revitalized in spirit – through programs and offerings that encourage them to come together and experience every moment to the fullest. Today there are more than 100 JW Marriott hotels in more than 35 countries and territories worldwide that cater to sophisticated, mindful travelers who come seeking experiences that help them be fully present, foster meaningful connections and feed the soul. Visit JW Marriott online, and on Instagram and Facebook. JW Marriott is proud to participate in 

Marriott Bonvoy®, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy 

Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit marriottbonvoy.com.

Shyamkrishnan A is the new Cluster Revenue Manager at Hyatt Centric MG Road Bangalore and Hyatt Place Hampi

In his new role, Shyamkrishnan will be responsible for driving both strategic and tactical initiatives for maximising revenue growth for the properties

Hyatt Centric MG Road Bangalore has appointed Shyamkrishnan A, as the new Cluster Revenue Manager. Shyamkrishnan will be responsible for 2 of the brand’s iconic properties in Karnataka – Hyatt Centric MG Road Bangalore and Hyatt Palace Hampi.

Over the course of his 14 year career, ShyamKrishnan has led successful revenue strategies for eminent hospitality brands such as Babylon Rotana, Gevora Hotels (Tallest Hotel in the world) in Dubai, Grand Excelsior Hotel Dubai, Hilton Garden Inn Trivandrum, Hyatt Regency Ahmedabad and Vivanta by Taj Trivandrum.

In his new role, Shyamkrishnan will be responsible for driving both strategic and tactical initiatives for maximising revenue growth for the properties. He will work closely with various teams in determining pricing strategy, creating striking promotions and identifying new business opportunities focusing on the overall revenue generation.

Shyamkrishnan is a graduate in Hotel management from Munnar Catering College and after completing his Masters in Tourism Management from Tourism Management Institute of Singapore, he embarked on his professional journey in hospitality.

Shayamkrishnan on his appointment said, “Hyatt is a brand that is very close to my heart and this is my second stint with the group. I have always admired the progressive culture of the brand in encouraging its teams to implement fresh ideas and strategies. I am excited to bring in my knowledge and experience earned through the years working with revenue generation teams across some of the finest hotels in India and the Middle East.

Outside of his work, Shyamkrishnan is a football buff and an ardent Sci-fi fan.

Viraj Kadam is appointed as the Executive Housekeeper for The Westin Mumbai Garden City

In his new role, he will strive to lead his team in maintaining and further enhancing the cleanliness and safety standards of the hotel

Viraj Kadam, a valuable asset to the Housekeeping team at The Westin Mumbai Garden City, has been promoted to the role of Executive Housekeeper.

Viraj always goes the extra mile to deliver inspired service and thus this accomplishment comes as no surprise! Viraj has been associated with The Westin Mumbai Garden City for the last five years joining as Deputy Housekeeper in August 2017. With his sheer determination and relentless spirit of learning, he has been promoted to Executive Housekeeper recently, at the age of just 30! In his new role and responsibility, he will strive to lead his team in maintaining and further enhancing the cleanliness and safety standards of the hotel in order to sustain the highest rank in the Asia Pacific region. 

Viraj has been a part of the industry since 2010. Having started his career with Courtyard by Marriott Mumbai as a Housekeeping Associate, he successfully climbed the ladder getting promoted to Executive and then Assistant Manager Housekeeping in no time. 

A warm and intuitive personality, Viraj is constantly working to elevate the guests’ experiences with his attention to quality and detail. He envisions delivering a stay experience to the guests, that’s not just delightful and comfortable but also memorable. 

Sitansu Kar is now the Assistant Finance Controller at Holiday Inn Kolkata Airport

Holiday Inn Kolkata Airport is delighted to announce the appointment of their new Assistant Finance Controller – Sitansu Kar.

He has completed a Bachelor of Commerce from Utkal University. Sitansu has joined them from Le Meridian Mahabaleshwar. He was associated with organizations like Marriott India (different properties), Shangri La Bangalore, Fortune Inn Exotica Pune and Mayfair Palm Beach Resort Orissa.

He is passionate about travelling and swimming during his free time.

Ravi Mehta joins Fairfield by Marriott Mumbai International Airport as the Front Office Manager

Ravi Mehta

Front Office Manager

Mr. Mehta has previously been associated with brands such as The Hilton Newbury - London, The Fern, The Resort, and Fort Jadhavghad

Ravi Mehta has recently been appointed as Front Office Manager for Fairfield by Marriott Mumbai International Airport.

His previous assignment before becoming part of Fairfield by Marriott Mumbai Airport was with The Sarovar Group, Mumbai where he was heading Room Operations. He bagged the ‘Director of Rooms of the Year award at the 11th Hotelier India Awards 2019. Mr. Mehta has previously been associated with brands such as The Hilton Newbury – London, The Fern, The Resort, and Fort JadhavGHAD.

Ravi Mehta has completed his post-graduation in hospitality from Ealing Hammersmith & West London College, UK and has an overall experience of 14 years. His expertise in customer satisfaction and commitment to excellence showcases a leader that blends advanced organizational, technical and business acumen.

Fairfield by Marriott Mumbai International Airport under the leadership of VP Ajoy Balakrishna and hotel manager Jenvie Peters consists of seasoned professionals including Javedakhtar Sayyad -Executive Chef,  Dawood Qureshi, Head of Sales and Marketing and Pawan Poojari Housekeeping Manager.

Ingredient Ideology | HEALTH TOTAL CULINARY FIESTA YOUR GUIDE TO CULINARY APPROPRIATE BEHAVIOUR By: Dr. Kaviraj Khialani- Celebrity Master Chef.

HEALTH TOTAL CULINARY FIESTA

        YOUR GUIDE TO CULINARY APPROPRIATE BEHAVIOUR!

Treat up yourself to the best but eat well & rest is also one of the citations these days which we need to look at and follow up on while we are on the way dealing with Covid-19 and since we all are aware that we need a strong immunity level built up taking place during the recovery days a few tips from our culinary collection can also assist us do it well. with the onset of the current monsoon season, many of us feel under the weather at times and end up catching a common cold, cough and other infections due to a number of reasons.

Most people these days are adapting themselves to various styles and methods and combo treatments from allopathy to Ayurveda, naturopathy and more! We must however take all advice and reconfirm any readings with our nutritionists and then only take up one or more of them to help better suit our system and help it heal faster.

Firstly, we need to be strong come what may, since stress pulls down our immunity levels drastically which is not a good sign instead we need to be calm, patient and slightly more alert once the tests are positive. Let us now look at a few helpful pointers listed below as suggested by a few experts and studies on the culinary Covishield.

Trivia on Culinary Aspects Associated with Seasonal / climatic changes, their effects on our health and its variants:

1. Drink warm/lukewarm water at least 3 to 4 litres, throughout the phase and continue following it for days and weeks to go.

2. Alter your diet immediately as we have heard “You are what you Eat!” Now it would be Eat light, feed wise & rest right to sit up upright to face the tide!” it is time to eat limited, but nutritious and low in oil & fats, sodium and spices.

3. It is suggested to be on a protein rich diet ideally while recovering, would be great to be on vegetarian diet ideally which is also protein rich. Also follow the policy of cook fresh eat fresh! Do not store the cooked food for a long time and again re-heat & consume.

4. As a guide to keeping inflammation and bacterial growth at bay, we would suggest to keep wheat away from the diet for a few days and also keep away wheat based products for a while, instead recommended to consume brown rice, pulses like rajma, black eye peas, and opt for gluten free flours like oats flour, soy flour etc for your chapattis etc.

5. We also need to keep away sweets and sugar in all forms hence none of your favorite Gulab jamuns, malai sandwich or rossogulla, phirni etc for some time, it’s time to revamp your diet.

6. Mucus formation needs to be taken care of in the system during these times, therefore it is suggested to avoid milk and milk based/dairy products as well not to be included in the diet for a while.

7. On a positive note, one can try consuming roasted pounded Flaxseed powder, 1 -2 tsp per day, depends on how well you can have the intake and acceptance by your body, also try having organic honey a tsp or so in a day, it does have benefits to offer as well.

8. We have often heard of fresh turmeric being great when it comes to remedial measures and it has been handy in our kitchens since ages now, try fresh ground turmeric paste with a little crushed black peppercorns and a few tulsi leaves and have it as a mix in the morning to start your day on an empty stomach, it has worked for many.

9. During this recovery and rebuilt of strong immunity levels in our body it is important to make healing energy available on our plates as well and what better than a small portion of boiled rice, with a dal which is made non-spicy, less oil and salt a little drinkable works well. Furthermore, we are aware of the best nutri rich voted Indian favorite dal khichdi- have this made with yellow or green moong dal, mildly to low in spices and salt levels. For the dessert and sweet tooth lovers go for a small portion of a ripened sweet papaya!

10. Taking positive culinary moves to waive off the positivity from the test reports would be to include tisanes or herbal teas, ginger- cinnamon tea or a combination of black pepper and tulsi chai, have this few times a day in small portions with no sugar and no milk, try adding giloy though!

11. Drumsticks as we mentioned in our immunity boosting list earlier is a true friend and support here, have a nice light soup made with drumsticks- I make this like a shorba but with no oil, just with curry leaves, pepper, ginger, choose between ajwain or jeera,  a touch of lime, turmeric, fresh coriander, mint with cut up drumsticks in boiling water with a pinch of pink or Himalayan salt if available, cook the drumsticks in the soup pot, extract and strain out the flavors of the drumstick, nice and mild, sip on this one for a few days!

12. A few foods from the Pre-Biotic category are also helpful and come handy here to boost up our immunity levels for instance gradually we can start using a little garlic, ginger, onion, ripened banana, fresh coconut, fermented foods, brinjal and even raw tomatoes in our healthy cooking drive to also support good gut bacteria in our system which goes for a little toss due to antibiotics.

13. Experts also suggest to include sattu in the special diet after the initial few days it is possible to do a desi protein shake kind of concept here and sattu goes well with roasted jeera powder as well, having a couple of spoons of this mixture should be good.

14. Sprouted and ground moong dal or mix dal dosa or cheela concept being made with very little oil on a non-stick tava with light seasonings and flavorings like ginger and onion should be good to start now, can also use little sprouted kabuli chana once in a while in the above.

15. For those who wish to opt for eggs, may think of including 1-2 boiled eggs or a simple omelette to go once in couple of days with some multi-grain bread or gluten free slice bread.

16. Almonds soaked overnight and eaten in the morning would be a good start to the day, have 6-8 of them per day, along with these one can also think of having raisins, figs or Anjeer as available or any other dry fruit as well of your choice can be consumed.

17. We all need a little twist of taste on our palate during these times, try a sweet potato and sprouted cooked/boiled moong dal tikki, with a touch of ginger, green chili, salt and coriander /mint and have them like small tikkis shallow fry on a non-stick with very little oil for a change add a little crushed melon, sunflower seeds for a crunch in them.

Here are a few recipe suggestions which can be easily made and are healthy as well this monsoon season to keep our immunity levels high:

Recipe-1] HEALTHY OATS IDLI

Ingredients:

Oats -1 cup

Rava/sooj-1/2 cup

Curd-1/4 cup

Water- 1 cup to be used and adjust texture.

Salt to taste

Lemon juice- 2 tsp

Cooking soda/ fruit salt- ½ tsp

Carrot-2- 3 tbsp. grated

For the tempering:

Oil/ghee- 1 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

White urad dal- 1 tsp

Chana dal-1/2 tsp

Ginger-1 tsp grated

Cashews- 2-3 no. chopped 

Hing- 1 pinch

Green chili-1 no chop

Curry leaves-4-5 no.

Coriander leaves- 2 tbsp. chopped

Method:

1. Firstly, dry roast the oats in a non-stick pan for a few mins, cool slightly and grind it to a powder using a dry grinder.

2. Now heat the oil/ghee and prepare the tempering as listed above, add in the rava and powdered oats and mix them well on a low flame add salt and keep aside to cool completely.

3. Add water and curd or use buttermilk to make a nice batter for the idlis, adjust the texture and cover, set aside for 10-15 mins, now add lemon juice, carrot, coriander, nuts to the batter and finally add fruit salt and mix well.

4. Place the idli maker on the flame meantime with water, grease the idli moulds and pour the batter in each mould and continue with the steaming process once it comes out clean with a toothpick, carefully remove the idlis and serve with coconut chutney.

Recipe-2] SATTU KA HEALTH SHAKE

Ingredients

Sattu ka atta- 2 tbsp.

Almond powder/ cashew powder- 2 tsp

Soy milk- 1 and a half cup

Green elaichi powder- ¼ tsp

Raisins-1 tsp chop

Dates- 2-3 no. chop

Turmeric powder-1/4tsp

Saffron- 2-3 strands

Method:

1. Prepare all the ingredients for the shake.

2. In a pan add the soy milk, add in the chopped dates, saffron, turmeric, add the sattu, nut powder and cook well for 3-4 mins.

3. Add elaichi powder, raisins and bring a light boil and simmer for 2 mins.

4. Serve the health shake warm to slightly hot and enjoy this 2-3 times a week.

Recipe-3] MIX DAL KA CHEELA

Ingredients:

Toor dal- 3 tbsp.

Yellow moong dal-3 tbsp.

White urad dal- 2 tbsp.

Brown rice/white rice- 3 tbsp.

Oil- to cook

Sooji- 2-3 tbsp.

Green chili-2 tsp chop

Ginger- 1 tsp chop

Hing- ¼ tsp

Coriander leaves- 2 tbsp. chop

Salt to taste

Method:

1. Clean the dals and rice, wash them well and soak them all together in water around 4 cups for around 2-3 hours.

2. Drain the water grind with green chili, hing, ginger to a coarsely fine paste, add few tsp of water as needed.

3. Remove into a bowl, add in the sooji and mix well, cover and keep aside for 15-20 mins.

4. Using a non-stick tava, grease it lightly, using a round spoon/ladle pour the cheela batter onto the tava and spread it evenly.

5. Spray or drizzle very little oil on the sides to assist in cooking once it gets a light nutty brown color, remove and serve hot with chutney or little curd.

Recipe-4] DRUMSTICK SOUP

Ingredients

Drumsticks- 2-3 scrape them a little from the top with a sharp knife and cut into smaller pieces and washed.

Oil-1 tsp

Cumin seeds- ¼ tsp

Mustard seeds-1/4 tsp

Curry leaves- 4-5 no

Green chili-1 no chop

Salt to taste

Ginger- 1 tsp chop

Water- 4-5 cups

Black pepper powder- ¼ tsp

Lime juice- 1 tbsp.

Coriander leaves- 1 tbsp.

Method:

1. Prepare all the ingredients for the healthy soup.

2. Heat oil add in the tempering ingredients add in the drumstick pieces and salt, pepper, water and bring to a boil, simmer for 15- 20 mins or 3- 4 whistles using a pressure cooker.

2. Cool down slightly and press down and extract the drumstick pulp into the soup, strain the entire mixture in to a fresh sauce pan and bring it back to a boil, now check for salt, add lime and coriander and serve hot.

Recipe-5] NUTRI RICH MOONG DAL KHICHDI

Ingredients:

Boiled brown rice/white rice- 1 cup cooked.

Yellow moong dal- 1 cup boiled and mashed

Oil/ghee- 1 tsp

Hing-1/4 tsp

Ginger- 1 tsp chop

Slit green chili-1 no

Cumin seeds-1/2 tsp

Salt to taste

Curry leaves- 4-5 no

Turmeric powder-1/2 tsp

Coriander powder-1/2 tsp

Coriander leaves- 2 tbsp.

Tomato- ½ cup chop.

Lime juice-2 tsp.

Roasted crushed peanuts- 1 tbsp.

Method:

1. Prepare all the ingredients for the khichdi recipe.

 2. Heat oil/ghee add in the ginger, hing, chili and tomatoes.

3. Add in the spices, salt, boiled dal and rice and mix well.

4. Cook on a medium flame for 8-10 mins.

5. Adjust texture using hot water and get the khichdi to a slightly

Mashed texture, add lime juice and crushed peanuts.

6. Serve hot garnished with fresh coriander.

On a concluding note: Keeping it simple- light & easy is the key! do not be in a rush to go very heavy on the intake of foods high in carbs, fats etc. look at the balance in the nutrition chart for a couple of months from here, have adequate sleep and take good rest. Avoid too much of physical activity do not strain your mind, brain and body too much with work pressure/stress etc for few weeks, as we agreed upon Health is Wealth! Take regular medications as prescribed, do continue a few steam inhalations, and also salt water gargles couple of times a day. Revitalise yourself and revive all those aims, goals and ambitions after a little break and me time, which is most needed during these times. Stay Safe, Eat Healthy and Stay Fit!

Mihir Dwivedi is now the Front Office Manager at Courtyard by Marriott, Agra

Courtyard By Marriott, Agra appointed Mihir Dwivedi as their Front Office Manager. He will be responsible for driving the operations of front office and handling guest relations.

Mihir brings over 10+ years of experience with hotel chains like The Oberoi Group, Ritz Carlton and The Leela Palaces, Hotels and Resorts. He is a graduate from IHM, Meerut and started his career in 2009 with The Oberoi, Group. In his last assignment was with The Leela Palace, Chennai he served as the Assistant Front Office Manager between April, 2019 till March, 2022.

Mihir is excited about his new role with Courtyard By Marriott, Agra and will bring with him experience of turning guest experience and will also be instrumental in driving daily operations. His commitment and dynamism coupled with focusing on business development will surely contribute to the overall success of the hotel.

Le Meridien, Jaipur Resort and Spa appointed Prashant Tripathi as Director of Sales and Marketing

Le Meridien, Jaipur Resort and Spa appointed Prashant Tripathi as Director of Sales and Marketing

Le Meridien Jaipur Resort and Spa announced the appointment of Prashant Tripathi as the new Director of Sales and Marketing. In his new role, Prashant will be responsible for leading strategic sales, marketing and business operations and overlook all aspects of the sales and marketing department.

Prashant completed his MBA from Sinhgad Institutes, Pune. An experienced, result-oriented sales and marketing professional with a demonstrated history of over 12 years excelling in the luxury hospitality sector. Prior to this Prashant has worked with reputed luxury hotel chains and has also played an integral role in establishing and strengthening the sales and marketing vertical for Sheraton Grand Palace, Indore on his last stint.

Prashant possesses a strong business acumen and seeks to work towards implementing strategies to elevate the brand presence and deliver profitability to the stakeholders. His key expertise lies in developing and implementing sales and marketing strategies, achieving revenue goals and monitoring the financial performance of the department. Training has always been one of his strong suits which has contributed to being able to upskill the team for better performance and growth.

At the Le Meridien, Jaipur Resort and Spa, Prashant will work towards driving the hotels revenue performance and brand positioning in a highly competitive landscape. “I am honoured to be a part of the Le Meridien, Jaipur Resort & Spa family and look forward to working with the seasoned team members to create experiences and foster connections for our esteemed guests,” said Prashant Tripathi.

Amit Dash joins Goa Marriott Resort and Spa as Executive Chef

He will be responsible for planning, supervising, and managing the entire kitchen operations

Amit Dash has been appointed as Executive Chef at Goa Marriott Resort and Spa. An accomplished chef with a high passion to create delectable recipes to please every palate, he brings his rich expertise to Goa Marriott Resort and Spa.

He will be responsible for planning, supervising, and managing the entire kitchen operations including procurement and maintenance of inventory levels for smooth functioning of all operations.

An International Institute of Hotel Management (IIHM) Kolkata graduate, Amit has over 18 years of extensive culinary experience. He has worked his way through culinary discipline holding various positions across leading brands such as Taj Hotels by IHCL, ITC Hotels, Marriott International, and Atmosphere Hotels and Resorts., Maldives.

“In my new role as Executive Chef of India’s first Marriott property, Goa Marriott Resort and Spa, “I look forward to taking on the exciting challenge of introducing new concepts to Goa Marriott Resort and Spa Food Beverage outlets while ensuring the use of quality ingredients and procuring locally from Goa’s native agricultural tradition,” said Chef Amit.

During his leisure time, Amit enjoys traveling to unusual places, trying local cuisine, and writing about his experiences.

Manikandan TG elevated as Director of Sales at Grand Mercure Mysore

Manikandan TG elevated as Director of Sales at Grand Mercure Mysore

Grand Mercure Mysore announced the elevation of Manikandan TG as the Director of Sales. With a rich experience spanning over 16 years, Manikandan has proved to be a strong pillar in Grand Mercure Mysore. In his role, he will be responsible for the Sales, Revenue and marketing management of the hotel, its staff, and guests.

“Having begun his journey as a Sales Manager, Manikandan has shown great dedication to his duties, which has helped him advance quickly and take up further responsibilities. Manikandan has been extremely instrumental in enhancing the hotel sales and revenues and we are certain with his expertise and perseverance, he will play a crucial role in meeting Hotel’s future goals.” says Sunaina Manerker, General Manager, Grand Mercure Mysore.

Manikandan began his career with VCI hospitality Ltd as a Team Leader Sales, later joining an International hospitality chain and thus beginning his career in the industry. He has upskilled himself with many certifications and trainings in the arena of business development, sales and revenue management, crisis management etc.

In his free time Manikandan enjoys Traveling and Explore local Cuisine

Jitendra Sharma is now the General Manager of Lords Plaza, Jaipur

Jitendra Sharma has been appointed as General Manager at Lords Plaza Jaipur. He is a seasoned Hospitality professional with 19 (Nineteen) years of experience.

Well versed with the business of hospitality, Mr Sharma holds a Bachelor’s degree in Arts and credits his acumen to the knowledge he acquired from the Institute of Hotel Management Catering Technology and Applied Nutrition, Udaipur (Rajasthan), which awarded him with a diploma certificate.

His career graph has seen him initially in the role of a Guest Assistant at Hotel Oberoi Udaivilas from where he progressed to Taj Lake Palace, Udaipur as Guest Service Supervisor, ITC Fortune Landmark as Asst Housekeeping Manager (Unit Head), and then to Sarovar Hometel, Chandigarh joined as Executive Housekeeper.

Moving forward, Mr Sharma got an opportunity with Justa Rajputana Resort, Udaipur, where he adorned the role of an Operations Manager and then to Lords Plaza, Jaipur as a General Manager. And again, his second Inning with Justa Rajputana Resort, (The Amargarh Resort) Udaipur as a General Manager.

Now, in 2022, he has been welcomed by Lords Hotels and Resorts to take charge of Lords Plaza Jaipur as its General Manager and is managing operations of the same unit.

Jaheer Abbas joins as Talent and Culture Manager at Grand Mercure Mysore

In his role, he will be responsible for the talent acquisition and management, employee welfare and engagement

Jaheer Abbas joins as the Talent and Culture Manager at the hotel Grand Mercure Mysore. In his role, he will be responsible for the talent acquisition and management, employee welfare and engagement. Jaheer brings in over 12 years of experience in the field of Talent – Culture and HR Management. His last assignment before joining Accor was with The Park Hotels, Hyderabad, where he has up skilled himself with many certifications and trainings in the recruitment, training and development, HRM policy drafting, employee branding etc.

“I’m delighted to have Jaheer as a part of our leadership team. His significant intrinsic human resource skills; a motivator, a communicator, a collaborator will play a pivotal role in continuing with our Heartist Culture.” says Sunaina Manerker, General Manager, Grand Mercure Mysore.

In his free time Jaheer enjoys playing listing music and cricket.