Appointment | Debashree Banerjee has been appointed as Manager of Human Resources for the Holiday Inn Bengaluru Racecourse

Bengaluru, 24.08.22: Holiday Inn Bengaluru Racecourse has appointment Ms. Debashree Banerjee as their Manager of Human Resources of the property. Her new role responsibilities shall encompass spearheading all operations across various specialties of Human Resources.

She brings more than decade of rich experience into Hospitality and Human Resource department. In her career she has worked in brands like ITC Windsor, Ritz Carlton, The Westin and Courtyard by Marriott. Before joining Holiday Inn, her last stint was Fairfield by Marriott. Debashree’s passion towards her work fosters an environment where diversity is valued and individual aspirations of the employees are fulfilled. She endeavours to provide exceptional care to each team member to continuously learn and grow at the hotel. In her leisure time she likes to read and cook.

She is responsible for driving Strategic HR goals and fostering the IHG culture to set excellence across team members. Her key responsibilities will include developing a strategy for operations and coordinating Human Resource activities across all the departments. She will also be working closely with department heads throughout the hotel to establish and implement plans that will benefit all the employees, while also improving the hotel’s organizational performance and capability.

On her appointment, General Manager - Jaidev Dutta commented, “I am very happy and excited to welcome Debashree to our team. I am very certain that she will give her best to foster and nurture the team members.”

Get a taste of India's Favourite Laddu this festive season with Dadu's

Laddus are one of the most delicious sweets and is loved by everyone across generations. Each one of us has a favorite story or memory associated with Laddus from our childhood which is full of innocence and love.  Motichoor laddu finds its place in history and is originally a special recipe from Rajasthan and Uttar Pradesh improvised through time. Motichoor laddu, which means crushed pearls in Hindi, is made from fine boondi balls that are small and cooked in ghee. The recipe was invented in North India but has become widely popular throughout India. Even the ancient, as well as medieval texts in the south and eastern regions, gets mention Motichoor laddu in various stories and folk tales.

Dadu's one of the pioneers in the Indian sweets industry was the first one to bring Motichoor Laddu to the people of Hyderabad. For the longest time, the orange fine Dana laddu, in any mithai store in Hyderabad is recognized as "Dadu's Laddu". Dadu's has always offered the most authentic and traditional sweet delicacies especially considering the sweet tooth of Indians. Dadu's Motichoor Laddu is unparalleled in its taste, quality, and overall sensory experience.

Motichoor Laddu is a popular dish throughout the country and is most preferred during Ganesh Chaturthi festival celebrations. Laddus became one of the most popular sweets among Indians somewhere along the way and spread happiness, positivity, and sweetness. Dadu's traditional laddu is a work of art that melts in the mouth, with the finest daana ever found, curated by expert chefs. Dadu's is known for its unique laddu which is prepared only with the best quality besan and the purest ghee from certified suppliers.   

Dadu's is also one of the most innovative sweet brands. For the upcoming Ganesh Chaturthi, they have traditional Rice Modaks, as well as many other flavourful and colorful Modaks with dry fruits, coconut, and jaggery.

According to Mr. Rajesh Dadu, Owner of Dadu's said, “In the Indian culture, motichoor laddu is an integral part of every festival. Every Ganesh Chaturthi, Dadu's sells tonnes of motichoor laddu, from the normal-sized laddus for household poojas to gigantic prasad laddus for Ganesh pandals. We strongly feel that this year, the Ganesh Chaturthi festival celebrations will surpass the pre-covid times and the god's blessings shower upon the people"

In addition, Ms. Muskaan Dadu said, "Dadu's Motichoor Laddu is made with the purest of ingredients and makes a delightful choice for any festive occasion. The festival season is right around the corner, so we are eager to indulge and spread the pearls of happiness far and wide. We endeavor to provide the best quality sweets to the people of Hyderabad and be a part of all their celebrations.”   

Accor India’s most decorated Chef-Jerson Fernandes get elevated to Director of Culinary at the iconic Novotel Mumbai Juhu Beach hotel.

Bringing more than 15 years of hospitality experience, Chef Fernandes aka Jerson MontereyJack will lead the culinary team and oversee the iconic hotel’s six food and beverage outlets.

Novotel Mumbai Juhu Beach has elevated Jerson Fernandes as the new Director of Culinary for the hotel. Bringing more than 15 years of hospitality experience, Chef Fernandes will lead the culinary team and oversee the hotel’s six food and beverage outlets. Having worked with multiple hotel and resort brands, both Internationally and locally, he has developed a repute of providing exceptional food experiences. His passion for food, creativity, and innovation is second to none making him pne of the most sought-after chefs of the country.

On the appointment, Gorav Arora, General Manager, Novotel Mumbai Juhu Beach, shared, “We are pleased to welcome Chef Jerson in his new role. With his extensive knowledge of the hospitality industry and varied culinary expertise, he has proven to be a great asset to our hotel. Under his leadership, we look forward to continuing to extend unforgettable dining experiences for all our guests. He never fails to impress his guests with his gastronomic experiences”

On his promotion, Jerson Fernandes, Executive Chef, Novotel Mumbai Juhu Beach says, “It is a great pleasure to be a part of the team at Novotel Mumbai Juhu Beach. Life’s experiences have educated me, shaped me and inspired me in creating opportunities in the direction of my professional development. All this is only through an amalgamation of experiencing food and the life of people. My culinary team would continue to be my greatest strength and asset, after all, I am only as strong as my team.”

Chef Fernandes’ career has garnered multiple accolades and awards. He was recently awarded the Best Executive Chef of India-2021-22 by Hotelier India, The best Executive Chef of 2022 by Food Connoisseurs awards, He featured in the culinary- power 25 list of chefs by Hoteliers web for 2022. He is the only chef to be awarded the Special jury recognition at the South Asia Accor hotel awards in June 2022. He was felicitated by the CM of Goa and Mayor of Mumbai in 2020-21 for his culinary contributions to the states of Maharashtra and Goa. He is a Guinness world record holder and has a huge fan following whom he inspires on social media.

During his career, he has worked with several Accor properties, namely, Novotel Goa Dona Sylvia Resort, Novotel Hyderabad Convention Centre and has also been associated with P&O Cruises, Taj Hotels, Marriott Hotels, The ritz Carlton and Los Angeles based Berggruen (Keys) Hotel.

When not in the kitchen, Chef Fernandes enjoys capturing moments and different food aspects through photography. He is also passionate about travelling in search of great food.

Ingredient Ideology | The Enchanting Enchiladas - A Treat for the Palate! BY: Dr. Kaviraj Khialani- Celebrity Master Chef

The Enchanting Enchiladas - A Treat for the Palate!

The flavors of mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! this cuisine has so much to offer that it gets difficult to pick and choose between the options. Mexican ingredients are easily available from assorted fresh vegetables to the corn meal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too including chicken, eggs, fish and seafood, red meat as well in some recipes. 

One of the most popular one meal dish in mexican fare is the concept of enchiladas- tortillas [ made up with corn meal/ makkai ka atta] cooked first, rolled up with an array of filling of your choice, topped with a nice cheesy sauce, baked in the oven and relished!

The methods of cooking in this cuisine are easy to follow and also doesn’t really call for any unusual equipment’s as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes there is a lot more which we can think of as well when it comes to fusion with mexican recipes.

Innovating with enchiladas is always so much fun and it just takes the preparation to level next as I tried incorporating leftovers from indian cuisine as well rolling them into tortillas, theplas, leftover chapattis and more! Keep up the spirit of creativity and indulge into this exciting variety of enchiladas and treat your loved ones this weekend.

Here are a few simple recipes with the Mexican concept of Enchiladas with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] DESI SAUSAGE & BEAN STUFFED ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms- 8-10 no

Chicken sausages- 3-4 sliced

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce- 1 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

White sauce- 1 and a half cup

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as listed above/ sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the sausages and baked beans all the sauces etc and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-2] CURRIED CHICKEN AND CHEESE ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Boneless chicken breasts- 250 gms- boiled, shredded

Chicken liver- 2-3 no cooked/boiled, optional

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Curry powder- 1 tsp

Coconut milk- 1 cup thick

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the boiled chicken breast shredded pieces, cooked chicken liver, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the curry powder and baked beans and coconut milk and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a workstation and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce, and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-3] MAKHNI TADKA ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Cooked chicken tikka/ paneer tikka/ tandoori mushrooms

Fresh basil leaves-4- 5 no

Tomato ketchup-2-3 tsp

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Kasuri methi-1 tsp

Red chili sauce-1 tsp

Garam masala powder-1/2 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the cooked sliced chicken tikka pieces, capsicums, salt, pepper, herbs like basil leaves and chili flakes to taste.

3. Cook for 2-3 mins and add in the garam masala powder, kasuri methi, and baked beans and prepared makhani sauce and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe- 4] METHI PANEER ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1 cup puree, fresh

Baked beans in tomato sauce-1 cup

Methi leaves- 2 cups chopped

Paneer- 250 gms, crumbled

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the methi, coriander leaves, tomatoes, salt and all spices and cook on a low flame for 8-10 mins.

3. Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe- 5] TAVA PRAWNS AND PEPPER ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1/2 cup puree, fresh

Baked beans in tomato sauce-1 cup

Assorted capsicums- 1 cup chopped, red-green-yellow

Red chili sauce-1 tsp

Prawns- 500- 700 gms- approx. 10-12 pieces medium sized, cut 1 x 2

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the prawns, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.

3. Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-6] TEX- MEX SUBZI WALA ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1/2 cup puree, fresh

Baked beans in tomato sauce-1 cup

Assorted Veggies- carrots/ beans/ peas/ potatoes/cauliflower/broccoli/ mushrooms/ zucchini etc can be cut into small pieces, blanch/boil the tough options and then cook it in the sauce as listed in the method

Red chili sauce-1 tsp

Green chili sauce-1 tsp

As an option we can use soya chunks/ soya granules/ tofu as well.

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the assorted veggies/ soya chunks etc which are semi- cooked, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.

3. Add in the baked beans, sauces and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

On a Concluding Note: Enchiladas are one of those recipes from Mexican cuisine which is able to find its place at any given hour of the day be it a brunch, supper or even a craving in the evening hours to munch on something interesting and tasty. As an advice we can also assemble these enchiladas and keep them all ready, set them in the baked dishes and store them covered/cling wrapped in the fridge and put them to bake just before you wish to have them/ serve them. This concept is also good to prepare ahead of time and keep which can save last-minute hassles during a get-together or a reunion etc where we can spend more quality time together while the oven creates the magic for the moment! Happy Cooking!!

Waibhav Rawat has been appointed as General Manager at Renest River Country Resort Manali

Waibhav Rawat joins Renest Hotels & Resorts at Manali as the General Manager. He brings with him over a decade of experience. In his role at Renest Manali, he will spearhead property operations and implement growth strategies to achieve and sustain leadership in the market. His responsibilities include but are not limited to all phases of the hotel, including sales and marketing, human resources, food and beverage, budgeting/forecasting, empowering associates to provide superior customer care to the guests, communication, and problem-solving amongst others. Waibhav has experience working with renowned brands like Lemon Tree and Fortune Hotels.

Renest Hotels & Resorts is a unique collection of boutique hotels and resorts that offer experiential stays amidst nature, in picturesque locations across India. With hotels and resorts in key locations of temple towns Shirdi, Tirupati and now Haridwar, popular hill station Manali and business hubs Jaipur and Gandhidham, Renest strives to deliver memorable holiday experiences to all travellers.

Renest River Country Resort, Manali: Located off the bustling Mall Road, this 58-room resort overlooks the river Beas amidst pine and cedar and the majestic Himalayas. The hotel focuses on overall wellness, a theme which remains constant through the food, outlay and peace of the hotel. One can also unwind at its onsite spa, sweat it out at the 24 hours gym, sauna, steam,, relax at the spa or enjoy a game of pool, carrom or table tennis games room, while kids unleash their energy at the kids play area.

Chalet Hotels Limited announces appointment of Rashna Kapadi as AVP - Architecture

 Chalet Hotels Limited announces appointment of Rashna Kapadi as AVP - Architecture 

Mumbai, August 2022: Chalet Hotels Limited (CHL), owner, developer, and asset manager of high-end hotels in key metro cities in India has announced the appointment of Rashna Kapadi as Associate Vice President (AVP) - Architecture. Rashna will operate out of the Corporate Office in Mumbai and report to Raman Sapru, Director – Design & Engineering, K Raheja Corp. This comes at a time when the Company has recently announced its expansion plans in North India and has been awarded the contract by Delhi International Airport Limited (DIAL) to develop a hotel at the T3 Terminal of Indira Gandhi International Airport (IGIA). 

Rashna brings in over two decades of experience in architecture and interior design, along with urban planning and landscape design. She was previously associated with IMK Architects as Design Director and Head Design with Mahindra Hotels & Resorts Pvt. Ltd. Over the years, Rashna has also collaborated and partnered with Bobby Mukherjee Associates, Sankalpan, and DSP Associates. In addition to managing both design and project management responsibilities, Rashna has demonstrated her skills as a hands-on architect in sectors across hospitality, educational facilities CRE, healthcare, residential, liaison work, etc. She has also collaborated with firms such as HOK, Cracknell and Belt Collins for clients including Jindal, Reliance, Mahindra, Great Eastern Shipping, Symbiosis, Save the Children India, Central Government of India, Tata, Taj, Citrus Hotels, and Lemon Tree.

“Sustainability forms an integral part of Chalet’s business philosophy, and to reinforce this architecture and design play a critical role. We are happy to welcome Rashna on board, and I am confident that her rich experience will add immense value to our growth journey,” said Sanjay Sethi, MD & CEO, Chalet Hotels Limited.

Talking about her new role in the company, Rashna Kapadi, AVP – Architecture, Chalet Hotels Limited, added, “I am glad to be a part of the team at Chalet Hotels. The Company’s commitment to design and sustainability is truly inspiring, and I look forward to a fruitful association where we are able to cross many milestones together.”

About Chalet Hotels Limited:

Chalet Hotels Limited (CHL), is an owner, developer, asset manager and operator of high-end hotels in key metro cities in India. CHL portfolio comprises of seven operating hotels, including a hotel with a co-located serviced residence, which are situated across the markets of the Mumbai Metropolitan Region, Hyderabad, Bengaluru, and Pune. The hotels are branded with globally recognized hospitality brands and are in the luxury, upper upscale and upscale hotel segments. The hotel platform emphasizes strategic locations, efficient design and development, appropriate positioning and branding and operational tie-ups with leading hospitality companies. CHL uses its experience to actively manage the hotel assets to drive performance. In addition, CHL has developed commercial assets co-located with the hotels under a mixed-use strategy. These are at strategic locations, generally with high barriers to entry, and in high-density business districts. For more information about the company, please visit  www.chalethotels.com.

Lexicon IHM signs an MOU with French multinational hospitality company Accor to mentor and guide young hospitality aspirants

Lexicon IHM signs an MOU with French multinational hospitality company Accor to mentor and guides young hospitality aspirants

Pune, August, 2022: Lexicon Institute of Hotel Management proudly announces entering into an MOU with Accor India. Accor is an augmented hospitality group with more than 5,300 properties in over 110 countries. 

"As a professional who has been associated with the academic end of hospitality for a long time, the MOU that Lexicon Institute of Hospitality is signing with Accor creates a unique and invaluable supplement to the knowledge and learnings that students will acquire during the program. It gives them a deep understanding of the industry expectations and helps them align their expectations for their career path." Mr. Gladvin Rego, Principal, Lexicon Institute of Hotel Management. 

Mr. Satish Kumar, Sr Director - Talent & Culture, Accor India & South Asia at Accor, visited Lexicon Institute of Hotel Management to inaugurate India’s First Accor Classroom at the Lexicon IHM. Here, students will learn from experience of finest Industry experts through mentorship opportunities and other medium, this will equip future hospitality leaders to become Day Zero Professionals. The focus of this relationship is also to introduce the future hospitality leaders to Accor as a brand and understand the Accor Brand Ethos and Core Values. 

"At the Lexicon Institute of Hotel Management, we strive to ensure that our students are equipped with all the requisite skills to become leaders of the global hospitality industry. Our successful collaboration with leading international chains, such as Accor, pave the way to nurturing hospitality aspirants and enabling them to harness their skills and succeed in achieving their dreams of becoming exceptional Hoteliers of tomorrow.", says Mr. Nasir Shaikh, Group CEO - Of the Lexicon Group of Institutes, MultiFit, and EduCrack. 

This collaboration is another successful endeavor of the Lexicon Institute of Hotel Management to nurture hospitality aspirants and create the Global Hospitality Leaders of tomorrow. Lexicon IHM aims to drive academic excellence, supported by Accor, curating an advanced curriculum and bridging the gap between academia and the industry. 

‘MOSTLY GRILLS’ AT THE ORCHID MUMBAI HOSTS ‘THRILL OF THE GRILL’ FESTIVAL

The Orchid Mumbai Vile Parle is hosting ‘Thrill of the Grill’ festival at the hotel’s signature open aired rooftop restaurant ‘Mostly Grills’. The weeklong festival will let diners savor sizzling kebab preparations, rooftop grills and refreshing drinks that add to the monsoon thrill. The sweet aroma of spices from the kitchen, live music and interactive dining elements create an inspiring vibe as you embark on the flavours of medieval India.

Guests can select from choices of vegetarian and non-vegetarian dishes prepared and grilled to their preference. The menu will change each day to enable patrons to savior a wide range of enticing grilled culinary experiences. On the platter will be Tandoori Aloo Hare Pyaaz, Grill Mushrooms, Grilled Babycorn, Grilled Cottage cheese, Murg Dungar Jaipur, Rai aur Hare pyaaz ka fish tikka, BBQ Chicken, Grilled pork chops all marinated in rich spices and authentic seasonings. 

Venue: Mostly Grills, The Orchid Mumbai, Vile Parle

Date: August 25th to August 31st, 2022

Call: 9930247874/ 022- 61697000

ROSADO: The Tallest-Biggest-Sexiest luxury lounge and kitchen opens in Jaipur

ROSADO: The Tallest-Biggest-Sexiest luxury lounge and kitchen opens in Jaipur

August 2022, Jaipur, Rajasthan: Rosado, the newest luxury lounge and kitchen in Jaipur opens for guests and patrons in Pink city. Rosado means ‘Pink’ in Spanish and the luxury lounge is set to give the party lovers and lifestyle enthusiasts of the city a global menu, specially crafted beverages, stunning skyline views, and an opulent ambiance.

Located on the 11th floor of Mall of Jaipur, Gandhi Path Vaishali Nagar, the 500-seater luxury lounge is at the terrace height of 135 ft.; making it Jaipur’s Tallest-Biggest- Sexiest luxury lounge.  Indoor and outdoor seating, and multiple spaces with themed décor, Rosado is ideal for small and big events and casual dining & drinks with family and friends.

This venture marks the entry of KCCO India Pvt Ltd, helmed by entrepreneur brothers Tarun Behl and Varun Behl into luxury hospitality and lifestyle segment.

Tarun Behl, founder and Managing Director, KCCO Group adds “Rosado brings a new dimension of luxury experiences to Jaipur and we are looking at target segment coming in from Delhi and Chandigarh as well. Rosado has multiple spaces, which can cater to families, groups and party lovers as well. Our highlights are the city views from 135 ft and a global menu which our guests and patrons will love.”

Commenting on Rosado’s launch, Varun Behl, co-founder and Managing Director, KCCO Group, said “Rosado is the first step of our brand expansion beyond restaurants and dining spaces.  Jaipur is our home base and we have taken local crafts and locally sourced materials for construction, to ensure that our brand stays true to our roots and our sustainability efforts”.

Jay Kay Govind, COO, KCCO Group says “The menu at Rosado will be something the city has never seen before. We have brought flavours from Middle East and Morocco, South East Asia and given a modern twist to some local favourites. Especially our Magnum Platters are a must try!”

Kobid Sinha, Restaurant General Manager, Rosado sums it up as “Jaipur has an interesting mix of history and modern lifestyle. Rosado precisely raises the bar on the city’s expanding nightlife and dining culture. We have the perfect ambience and a never-seen-before food and beverage offerings. Rosado is Jaipur’s Tallest-Biggest- Sexiest luxury lounge now.

Rosado Jaipur is a multi-level luxury lounge and kitchen that has a seating capacity to accommodate 500 guests. Spread over 55,000 sq feet, the luxury lounge is one of Jaipur’s best venues for social events, casual and fine dining with well-crafted drinks. The lounge has a modern décor with shades of gold. Different seating venues include Rajwada section, elevated VIP section, al-fresco seating and many more sections to allure our guests. Rosado overlooks the city’s skyline and the striking feature of the lounge is Jaipur 360 degrees, its rooftop deck, which at 135 ft terrace height is among the tallest buildings in the city. The lounge bar and kitchen has a menu of food and beverage featuring international cuisine and crafted cocktails. Must try dishes include the Magnum Platters and food specials from Milan to Morocco, Siam to Seoul, Mexico to Madrid and of course our favorite Indian kebabs and curries. In the beverage section, it boasts of signature cocktails, well-stirred and shaken classic cocktails and a complete range of best beverage brands from around the world.

KCCO India Pvt. Ltd currently has seven culinary brands under its ambit and its focus is on quality, consistency, hygiene and service across all its outlets. Apart from its restaurants, KCCO India Pvt. Ltd also operates in the space of upscale catering for groups and events. KCCO India Pvt Ltd currently has its presence in Jaipur, Ajmer, Kota, Udaipur with a total 19 number of restaurants and culinary outlets. 

Alma Resort Cam Ranh Appoints Homegrown Talent as Spa Manager

Alma Resort Cam Ranh Appoints Homegrown Talent as Spa Manager

CAM RANH, Vietnam (August 2022) – Nguyen Thi Thanh Hang, a professional with more than 15 years of hospitality wellness experience, has been named spa manager at Alma Resort’s Le Spa.

Born and bred in nearby Nha Trang, Hang joins the 30-hectare resort’s Le Spa after five years as the spa manager at Vinpearl Resort & Spa Long Beach Nha Trang’s Akoya Spa.

Upon graduating from Khanh Hoa College with a major in hotel and restaurant management, she began her hospitality career in 2006 as a receptionist at Nha Trang’s Ngoc Dung hotel. In 2007 Hang became a qualified masseuse at Khanh Hoa Medical College and worked as a spa therapist at Six Senses Hideaway Resort Ninh Van Bay for almost four years.

From 2011 until 2017 Hang was a spa therapist and spa trainer at Six Senses Spa at Missoni Hotel, later renamed Symphony Style Hotel, in Kuwait. She returned to Khanh Hoa province in 2017 as the spa manager at Vinpearl Resort & Spa Long Beach Nha Trang, situated next door to Alma, and from 2019 to 2021 was also the spa director overseeing the Akoya Spas at 14 Vinpearl properties across Vietnam.

Hang has won various awards throughout her career including ‘Best Spa Manager’ across the Vinpearl Group.

“Hang has a strong work ethic, can-do attitude, effectively leads her team and genuinely strives to improve the guest experience day in and day out; so much so she’s already developed an incredible new spa menu based on all-natural treatments in the few weeks she’s been here,” said Alma’s managing director Herbert Laubichler-Pichler.

Le Spa features 13 separate treatment villas sprinkled onto the landscape, each named after a different Vietnamese flower, as well as ‘his and hers’ saunas and steam rooms, two lounges, and a beauty salon.

Chef Bishan Singh Negi has taken over as Executive Chef at Novotel Guwahati GS Road

Novotel Guwahati GS Road is pleased to announce that Chef Bishan Singh Negi has recently joined the team as Executive Chef.

Prior to this role, he had worked as Executive Sous Chef in Westin Hyderabad Mind space & The Den hotel Bengaluru. Chef Negi (he loves to be called as Chef Negi) was born & brought up in Uttarakhand, he completed his degree from SHREE SHAKTI COLLEGE OF HOTEL MANAGEMENT Hyderabad.

He had done his specialization from SUAN DUSIT INTERNATIONAL SCHOOL at Thai embassy & had been associated as certified Trainee in Oberoi Bangalore & Oberoi New Delhi) under Chef AUGUSTO.

Chef Negi has total 22 years of experience. He started his career from Taj Deccan in 2001 followed by Oberoi New Delhi & Trident Gurgaon. In 2009 he moved to Marriott & worked in various Courtyard by Marriott properties in Hyderabad, Gurgaon, Chennai as Pre-opening sous Chef , Executive Chef & Head chef respectively. He had a stint with IHG in Chennai as well where he worked as Executive Sous chef at intercontinental Mahabalipuram followed by another tenure in Marriott, as pre-opening Executive sous chef at JW Marriott Jaipur before moving to Den hotel, Bangaluru.

He is an explorer by choice & he loves to explore new places, experience new culture & try new cuisines.

“Guwahati has a different vibe compared to other metro cities; entire northeast is in a growing phase now. Guwahati is an emerging city & people are open to explore new cuisines, which makes me more comfortable and gives me a platform to introduce new culinary experience for guests. Our team is small but cultural diversity is here. I am looking forward to be a part of this family & to have an amazing experience with Accor.” – Chef Negi

This Ganesh Chaturthi, Savour an Assortment of Artisanal Modaks by Patasa

Ganeshostav is around the corner and the city is all geared up to celebrate the most awaited and loved festival with fervor. The festival is incomplete without gorging on Lord Ganesha’s favourite dish - modak. Whether you want to indulge yourself with this sweet delicacy or gift it to your family and friends, Patasa has got you covered with their curation of special artisanal modaks ahead of Ganesh Chaturthi, which are a must-have this season!

Curated by founder and baker, Palak Panchal, who has maintained her expertise of experimenting with traditional mithai with a modern twist. The brand ensures that the best quality ingredients mixed with the right amount of sweetness is tastefully delivered right at your doorstep!

Their decadent box of Modak consists of Nawabi modak, sugar free dates and fig modak with roasted nuts; Choco caramel modak, chocolate peda with gooey caramel; and Citrus modak, almond modak with orange filling. The modaks not only look delightful, but also taste heavenly. The box costs INR 850/-

To place your order, visit: https://www.instagram.com/patasaofficial/

or call: 9920787789

Hyatt Regency appoints Kovid Ummat as Cluster Director, Marketing, for Hyatt Regency Dehradun & Hyatt Regency Jaipur Mansarovar

Hyatt Regency appoints Kovid Ummat as Cluster Director, Marketing, for Hyatt Regency Dehradun & Hyatt Regency Jaipur Mansarovar

India, August, 2022: Hyatt Regency by Hyatt Hotels Corporation (NYSE: H) today announced the appointment of Kovid Ummat as the Cluster Director of Marketing for two properties —Hyatt Regency Dehradun, the first 5-star hotel and the largest luxury hotel in the state of Uttarakhand and Hyatt Regency Jaipur Mansarovar, the first Hyatt Regency property in the city.

Kovid, who brings to the brand a rich and diverse experience spanning nine years, will be orchestrating all marketing and communication strategies for both these hotels. While adept in ATL and BTL communication, he also has a comprehensive understanding of surrogate advertising.

He will be responsible for generating market specific-content to drive business growth and profitability and also for planning and executing strategies to strengthen the unrivalled and competitive positioning of the two hotels.

Kovid has worked in agencies such as Ogilvy and Dentsu handling a range of sectors: FMCG, Alco-Bev, QSRs and Automobiles. He has also held positions in both account management and strategic planning in his stint.

He has worked on some iconic brands such as Chivas, Ballantine’s, Beefeater, Mentos, Centre Fruit, Centre Fresh, Chupa Chups and Honda Motorcycles and Scooters India to name a few.

About Hyatt Regency

The Hyatt Regency brand prides itself on making travel free from stress and filled with success. More than 210 conveniently located Hyatt Regency urban and resort locations in more than 30 countries around the world serve as the go-to gathering space for every occasion – from efficient personalized, high-touch business meetings to energizing family vacations. The brand offers stress-free environments for seamless gatherings and empathetic service that anticipates guests’ needs. Designed for productivity and peace of mind, Hyatt Regency hotels and resorts offer a full range of services and amenities, including the space to work, engage or relax; notable culinary experiences; technology-enabled ways to collaborate; and expert meeting and event planners who can take care of every detail. For more information, please visit hyattregency.com. Follow @HyattRegency on Facebook, Twitter and Instagram, and tag photos with #HyattRegency.

About Hyatt Hotels Corporation

Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose – to care for people so they can be their best. As of December 31, 2021, the Company’s portfolio included more than 1,150 hotel and all-inclusive properties in 70 countries across six continents. The Company's offering includes the Park Hyatt®, Miraval®, Grand Hyatt®, Alila®, Andaz®, The Unbound Collection by Hyatt®, Destination by Hyatt™, Hyatt Regency®, Hyatt®, Hyatt Ziva™, Hyatt Zilara™, Thompson Hotels®, Hyatt Centric®, Caption by Hyatt, JdV by Hyatt™, Hyatt House®, Hyatt Place®, UrCove, and Hyatt Residence Club® brands, as well as resort and hotel brands under the AMR™ Collection, including Secrets® Resorts & Spas, Dreams® Resorts & Spas, Breathless Resorts & Spas®, Zoëtry® Wellness & Spa Resorts, Alua Hotels & Resorts®, and Sunscape® Resorts & Spas. Subsidiaries of the Company operate the World of Hyatt® loyalty program, ALG Vacations®, Unlimited Vacation Club®, Amstar DMC destination management services, and Trisept Solutions® technology services. For more information, please visit www.hyatt.com.

Limited Edition Artisanal Modaks by The Blue Gourmet this Ganesh Chaturthi

Ganesh Chaturthi is just around the corner and that calls for the most popular sweet of the season - Modaks. To add more joy, merriment and sweetness to the festivities, this Ganesh Chaturthi, The Blue Gourmet has on offer limited edition artisanal Modak bonbons in innovative flavours and combinations inspired by Indian flavour profiles. Whether you're looking for gourmet gifts for your near & dear ones or to offer to Bappa at home, these artisanal Modaks serve as the perfect option. 

Handcrafted and available in four unique flavours such as Paan, Jaggery Coconut, Hazelnut and Salted Caramel, these sweet treats are sure to make a statement and leave everyone wanting for more. 

These limited edition Modaks are available in boxes of 6 and 12 priced at INR 599 and INR 999 respectively. One can buy these boxes offline at Out Of The Blue's outlet in Khar or order online via Zomato / Swiggy

Availability  - Out Of The Blue, 14, Union Park Rd Number 4, Khar, Union Park, W, Mumbai, Maharashtra 400052 and online ordering via Zomato & Swiggy

About The Blue Gourmet:

After serving the most scrumptious dishes from across the world for over two decades, Le Sutra Hospitality has launched The Blue Gourmet which adds a whole new dimension to confectionery products in India. Ever since he was a child, Hotelier Rahul Bajaj wanted to open his own chocolate factory just like Willy Wonka. Rahul and his team travelled across the globe to study and understand the process of growing, harvesting and processing cacao. He understood how nuanced the process is and how important high-quality cacao is for making the best quality chocolates. His research and experimentation with desserts and chocolates is what intrigued him to launch The Blue Gourmet. They now have a dedicated farm in Kerala that produces cacao just for The Blue Gourmet and allows them to make their own couverture chocolates.

The Blue Gourmet is a brand that caters to both - B2B and B2C requirements of chocolates. Their chocolates are one of the very few bean-to-bar chocolates available in the Indian market.

Woods At Sasan Launches “Baarish” A slow, immersive monsoon retreat in the Sasan Gir Forest

Woods At Sasan Launches “Baarish”

 A slow, immersive monsoon retreat in the Sasan Gir Forest 

August, 2022 : As the first drops of rain soak through the parched soil, the scent of wet earth suffuses the air heralding the coming of the monsoons. Woods At Sasan, a modern retreat in Sasan Gir, bears witness to the grand transformation as the forest casts off the warm browns of summer and dons her shimmering and dewy monsoon greens. Nestled in the forest, this modern retreat in the woods is the first of its kind in India – a luxury retreat that’s based on biophilia and is grounded in sustainable practices. 

Explore the perfect blend of nature and luxury with “Baarish” by Woods At Sasan: A slow monsoon retreat curated by the wellbeing, sattvic diets, nature and culture experts. Experience the beauty of wilderness and nature in all its glory while you rejuvenate and unwind from the fast-paced city life.

The “Baarish” experience includes among others, guided Nature Walks and Birding Tours, Monsoon Special Som Wellbeing Therapies, Sattvic based culinary experiences to nourish the mind, body and soul, Sound Healing and Lifestyle consultations as well as evenings spent in art and craft – pottery, movies, vintage car rides or a day experience in the village. 

With “Baarish”, truly enjoy the beauty of the season as you slow down over a 3 nights and 4 days stay and immerse in the soulful experience with the weather and feel the earth coming alive to enrich the senses.

Woods At Sasan presents a truly sustainable, immersive way of living with nature & wellbeing that can be integrated into daily life practices.

For reservations and further details, please visit- https://www.woodsatsasan.com/experienceboards

DoubleTree by Hilton Agra launches “Agra Black Book”

Agra, August 2022: DoubleTree by Hilton Agra celebrated the launch of Agra Black Book, an exclusive program created to celebrate their elite members including the High-income network group of the Taj City. 

The dazzling evening was attended by the hotel’s elite Hilton Honors members who were also given exclusive discount cards which they can use at the hotel anytime. Agra Black Book, an exclusive limited club with selected premium spenders of the city is one of its first being launched in Agra.

The event was hosted by Shyam Kumar, General Manager of the hotel who has been taking various initiatives in Agra at the hotel including the launch of the Agra Black book, the diversified work culture at the hotel, and innovative food festivals among many others.

The hotel’s elite Hilton Honors patrons were invited for an evening full of engaging conversations, sumptuous food, exotic concoctions and much more at their Indian fine dining restaurant - Kebab-E-Que. There was soulful live music and guests sipped away the evening with handpicked cocktails curated with Dewars and Grey-goose along with gourmet delights by their culinary experts.

“Hilton Honors has lot to celebrate and offer for our appreciative diners around various hotels of Hilton in APAC.” And Agra Black Book is an initiative we have taken to celebrate our elite Hilton Honors members in the city of love.” - says Shyam Kumar. 

The hotel celebrated the first edition of the event which will be followed by many more curated events and dining experiences at DoubleTree by Hilton Agra. 

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With a hint of Italy and a twist of Goa - Forno Tinto, a casual Italian dining restaurant launches at Novotel Goa Resort and Spa!

With a hint of Italy and a twist of Goa - Forno Tinto, a casual Italian dining restaurant launches at Novotel Goa Resort and Spa! 

August 2022: Novotel Goa Resort and Spa (Candolim) launch their brand new restaurant Forno Tinto - a casual Italian dining restaurant overlooking lush green paddy fields and hills in the sunshine state of Goa. Deriving its name from Forno (Oven) and Tinto (Village Market Place), the restaurant serves authentic Italian cuisine along with signature Goan and Italian fusion dishes crafted to excellence. Chef Alex Dias’s vision is to serve wholesome classic-style recipes dished out to perfection. 

This open-air restaurant is an ideal place to gorge on some delicious Italian fare while enjoying the company of friends, family, and nature. The place features an interactive live kitchen that lets you experience the art of making hand-stretched signature pizzas and other delicacies. 

Make sure to try out the chef’s signature dishes like the ‘pizza de funghi’ - a vegetarian pizza curated with chunky passata, mushrooms and buffalo cheese and the ‘cafreal chicken pizza’, a perfect unison of  Goa and Italy. One can also taste experimental desserts like the ‘Kokum Pannacotta’ that ends your feast with a sweet yet quirky note. 

While you teleport yourself into the true flavors of Italy, expert mixologists will serve you handcrafted cocktails and mixers. You can experience a renaissance of flavors with signature cocktails like ‘Mando’ and ‘Botanici’ as the drinks here get a twist of local herb and spice infusions. The refreshing ‘Italian summer mocktail’ is a perfect companion for the bright sunny days in Goa. The open-air seating brings to life a perpetual bliss.  

Chef Alex Dias, executive chef at Novotel Goa Resort and Spa said, “We curated the menu acknowledging the similarities between the ingredients used in Italian and Indian fare. Be it the pizzas, salads or deserts, all the dishes have a certain twist of taste and innovation. Our aim has always been to give a great gastronomical experience that shall linger with guests for a long time. ”

Speaking on the occasion, Mr Ranju Singh - Complex General Manager Novotel Goa Candolim and Novotel Goa Resort and Spa stated, “With the launch of Forno Tinto, we only strengthen our culinary repertoire. We aim to lead with the ongoing trends and cater to the new audience which is well travelled and more aware than before. The calm and peaceful ambience complements the overall vibe of this place. We are confident that the restaurant and bar will become an iconic spot for locals and visitors alike. ”

THE OZEN COLLECTION Returns with Guy Charbaut Champagne Masterclass & Gastronomy

Xavier and Nathalie Charbaut present a sparkling soirée and an exclusive dinner showcasing Guy Charbaut House Champagnes, at OZEN RESERVE BOLIFUSHI and OZEN LIFE MAADHOO from 24 to 30 October 2022.

Maldives: Champagne is the epitome of enchanting indulgence. Likened to a taste of stars, the sought-after beverage is much more than the toast of celebrations. The age-old culture of indulgence reflects rich wine traditions and is a way of life in itself. It is time to bask in a golden sunset, bubbly in hand, and delicious nibbles within reach while immersing in the world of champagne once again.

THE OZEN COLLECTION brings France's most elegant drink to the balmy Maldivian shores for a one-of-a-kind Champagne Masterclass. With just one sip, guests will find themselves transported to a heritage Guy Charbaut vineyard in the heart of Mareuil-sur-Ay, one of France’s finest wine-growing regions.

Rooted In Heritage, Brought Together By Passion
A penchant for crafting authentic experiences brings together the two inspiring brands. Just as THE OZEN COLLECTION tailors unique retreats with a heartfelt cultural connection, Guy Charbaut is renowned for its varietal champagne produced using traditional methods for a true expression of the environment and natural conditions of the vineyard.

Champagne Conversations with Xavier and Nathalie Charbaut
Gracing the privileged event will be Xavier and Nathalie Charbaut. The multi-generational artisanal wine growers and owners of Guy Charbaut Champagne House will be staying at the two resorts and presenting five of their finest champagnes.

With their own vineyards, consisting of Pinot Noir, Pinot Meunier and Chardonnay varieties, the Charbauts take pride in producing wine made through méthode champenoise, or the traditional method. This focus on quality results in elegant and distinctive wines – with a strong connection to the land. Guests will explore the nuances of each bottle with tasting and food pairing experiences. Wine culture will come alive through hearty conversations and fascinating insider know-how. The delightful soiree will be followed by an exclusive degustation dinner.

Masterclass at OZEN RESERVE BOLIFUSHI and OZEN LIFE MAADHOO
The sparkling wine extravaganzas will unfold from 24th to 30th October 2022, as a part of the RESERVETM Plan at Bolifushi island and the INDULGENCETM Plan at Maadhoo island. With three champagne nights at each resort, wine lovers have a lot to get excited about.

At OZEN RESERVE BOLIFUSHI, the sophisticated masterclass will be held at Cuvée followed by a lavish dinner at the overwater speciality restaurant, ORIGINE. An exclusive menu will be designed to accompany the aromatic range of Guy Charbaut Champagnes.

The other resort within the brand, OZEN LIFE MAADHOO, will also host the masterclass at the speciality Gin Is In bar. Guests can enjoy a more lively and engaging dinner, with Mediterranean style cuisine served under the stars at the soon-to-open Joie de Vivre Beach Club.

Guy Charbaut Champagnes are also available at the resorts’ bars and restaurants to be savoured all year round

Monu K Bhardwaj to Lead the HR Division for The New Shop with his broad knowledge of employee welfare and human resources!

India, August 2022: The NEW Shop, India’s fastest growing convenience commerce company announces the appointment of Mr. Monu K Bharwaj as the Head of the Human Resource Division.  He has a track record of working in the retail sector and has experience in human resources, competent in sourcing, screening, HR policies, business planning, and budgeting. He holds an MBA with a specialization in HR and OB from Guru Jambheshwar University and is a strong human resources expert. As they continue to offer more services throughout India, The New Shop is excited to employ his abilities. Mr. Monu headed the HR division for WHSmith prior to joining The New Shop.

The NEW Shop began operating in important transit hubs, including roads and train stations, in Delhi NCR. Since then, it has had unheard-of growth as a result of seizing key strategic locations throughout the city, and it now operates over 50 stores in the NCR. The NEW Shop plans to have more than 1,000 stores by 2025, the bulk of which will be in residential areas, and to see exponential development. The NEW Shop currently operates in six cities: Mumbai, Delhi NCR, Indore, Lucknow, Ahmedabad, and Agra. 

The brand believes that an omnichannel delivery approach will dominate the convenience commerce market because it improves brand identification and product differentiation, which are currently absent in rapid commerce or conventional retail models. It also helps win customers' confidence and loyalty. The New Shop's hyperlocal delivery approach guarantees that consumers receive convenience goods and services in 30 minutes or less, 24hours a day and 7 days a week,it seeks to change the overall Indian consumer experience by providing such instant convenience at reasonable pricing. 

“Mr. Monu K. Bhardwaj has a wealth of experience in the field. I firmly believe he will lead The New Shop to its position as one of India's top convenience stores serving the entire world thanks to his outstanding vision and leadership. And we are confident that because of his management skills, he would look out for The New Shop's employees' needs and guide it to new heights in terms of business strategy.,” said Aastha Almast, Co-Founder, The NEW Shop.

The NEW Shop is a reasonably priced convenience store that offers a product selection that includes both established and cutting-edge direct-to-consumer brands. Fresh food and FMCG items such packaged foods, snacks, tobacco, beverages, pet care, over-the-counter prepared foods, personal care, home care, cleanliness, stationery, and other essentials are sold in The NEW Shop. With a variety of offerings that redefine convenience commerce, such as ATM services, courier services, freshly cooked food, etc., the brand aims to enter not just new product categories but also new service categories.

"After having worked across leading retail chains in India, I know that The New Shop is the disruption that was much needed in the retail sector. I was amazed to see the scale and efficiency this young Indian startup has achieved in less than 2 years. I am happy to join this super charged up team to build India’s largest convenience commerce company and for creating millions of job opportunities in our country.” says Mr. Monu on taking over as the HR Head.

About The New Shop:

The New Shop is India's fastest-growing omnichannel convenience commerce company. It operates 24-hour convenience stores that sell and deliver within 15-30 mins fresh food and FMCG products such as packaged food, snacks, tobacco, beverages, pet care, over-the-counter and ready-to-eat food, and personal care items, home care, hygiene, stationery, and other necessities. Incepted in the year 2019, The New Shop is the brainchild of Aastha Almast (Co-founder and Head of Business), Charak Almast (Co-founder and Head of Operations), and Mani Dev Gyawali (Co-founder and Head of Technology). The New Shop stands for 'Next-gen Everyday Shopping' that offers a wide range of products and services that cater to the needs of the modern, millennial, and Gen Z consumer. All the stores have a sleek and contemporary design and are equipped with state-of-the-art technology that makes shopping a seamless and convenient experience. It also offers hyperlocal delivery services with its own delivery fleet through its own mobile application. So far, The New Shop has 57 operating outlets in India, spread across Delhi and NCR, Mumbai, Lucknow, Ahmedabad, and Agra. It is expanding to India's major cities via mass transit hubs such as airports, train stations, gas stations, tourist attractions, motorways, and residential neighborhoods. The New Shop aims to be India's largest ‘convenience commerce brand with a fabulous customer experience and quick deliveries.

Courtyard by Marriott Pune Chakan Celebrates its 9th Anniversary!

To mark its anniversary, the hotel organised a cake cutting ceremony with the students of Zilla Parishad Primary School

Pune, August, 2022: Let’s raise a toast and let the good times roll in as Courtyard by Marriott Pune Chakan celebrates its 9 glorious years of service! Located in Chakan, away from the hustle and bustle of city life, this property is an oasis of tranquillity. It is the perfect choice for a relaxing staycation coupled with luxury when you opt for a getaway not too far off from the city but just long enough to escape the daily social whirl of events. 

The property highlights sensational dine in options- right from Global and local cuisines; there’s a plethora of options to choose from. Other than that, the property has splendid recreational facilities including spa, fitness centre, swimming pool, modern versatile venues, plush rooms with state of the art facilities. The multifunctional halls are a great option for corporate parties and casual events on the property and last but not the least- the hotel is pet friendly so you can travel with your furry friend and turn it into a memorable petcation! 

To mark its 9th anniversary, Courtyard by Marriott Pune Chakan had a bunch of activities lined up to bring in the celebrations. Right from celebrating the occasion with honouring the police officials, to organising a plantation drive, and much more; every member of the hotel was a part of this special occasion. The highlight of the celebration, however, was the celebrations with the students at the Zilla Parishad Primary School, Chakan, Pune. The team of Courtyard by Marriott Pune Chakan visited the Zilla Parishad Primary School for their anniversary celebrations where-in they celebrated with a cake cutting ceremony with the children. The school holds a special place in the hearts of the team at Courtyard by Marriott Pune Chakan as they have organized several CSR activities with the students in the past.

“Courtyard by Marriott Pune Chakan opened its doors in 2013 and since then it has been a significant destination for local guests and travellers. Being located away from the city chaos, the location encapsulates serenity and tranquillity for guests. Over the years we have become a local community favourite and a central focus for travellers across as well. Among all the activities carried out in the spirit of Celebrating our 9th anniversary, the celebrations with the Zilla Parishad Primary School students were the highlight and truly a special and memorable moment for us”, says Amit Kumar, General Manager, Courtyard by Marriott Pune Chakan. 

The property has been a go-to destination for staycations as well as a great spot for hosting corporate and casual events and has become a local community favourite over the years. The team is elated on completing 9 glorious years and looks forward to many more years of exemplary service!