Indore Marriott Hotel has appointed Vikram Singh as their Director of Sales and Marketing

With over 21 years of experience, Vikram brings along a wealth of knowledge in the Food and Beverage and Sales and Marketing domain

Indore Marriott Hotel strengthens its team by appointing Vikram Singh as the Director of Sales and Marketing.

With over 21 years of experience, Vikram brings along a wealth of knowledge in the Food and Beverage and Sales and Marketing domain. An industry veteran with a rich experience across renowned hospitality brands like ITC Hotels, Hyatt Place, he will be responsible in driving commercial objectives and enhance the brand positioning for Indore Marriott Hotel.

His Marriott career began in the year 2008 with Hyderabad Marriott and Convention Centre, thereafter he moved to JW Marriott Chandigarh and before joining Indore Marriott, he was associated with Fairfield by Marriott Lucknow, as Director of Sales.

Some of his achievements include prestigious awards like DOSM of the year (North India) by BW Hotelier in 2020, Sales Manager of the Year 2018 – Global Recognition of Fairfield Brands.

Please join us in congratulating Vikram on this new role and wishing him success in his journey with Indore Marriott family.

Leisure Hotels Group appoints Amandeep Sharma as head of project and technical services

He will be responsible for planning and executing projects and providing technical support to the group's green field and brown field projects

Leisure Hotels Group (LHG), a leading experiential luxury resort chain in North India with over 30 properties in its portfolio, has appointed Amandeep Sharma as Head of Project and Technical Services, responsible for planning and executing projects and providing technical support to the Group’s green field and brown field projects. This comes at a time when the Group has recently announced its plans to consolidate their existing presence in North India through management contracts of third-party properties in strategic locations.

In addition to managing both design and project management responsibilities, Amandeep has demonstrated his expertise in areas like tendering, contracting, awarding various MEP packages including their installation, testing and commissioning and handing over to the hotel operations team etc.

Speaking on the appointment, Vibhas Prasad, Director of Leisure Hotels Group remarked “We are delighted to welcome Amandeep in the Leisure Family. He brings with him a wealth of expertise in successfully executing projects and preparing property improvement plans (PIPs). His technical feasibility on green field & brown field hotel projects will be an asset in guiding the ownership in building its own properties and in effectively providing technical services to properties under management for effectively implementing brand standards.”

Amandeep joins Leisure Hotels Group after having spent almost two decades in project design, management and execution responsibilities in large Indian hotel and multinational chains like Radisson Hotel Group, Intercontinental Hotels Group and IHCL etc.

Pullman and Novotel New Delhi Aerocity appoints Sandeep Kalra as Director of Culinary

Sandeep will be spearheading the culinary segment alongside Food and Beverage operations at the hotel

Pullman and Novotel New Delhi Aerocity is delighted to announce the appointment of Mr. Sandeep Kalra as the Director of Culinary. He’ll be responsible for supervising the culinary operations, providing high standards of guest satisfaction and experience.

Being a professional chef with over 27 years of experience, he has worked at various managerial positions in top-tier hotels like The Ritz-Carlton; The Oberoi New Delhi and The Imperial. He carries extensive knowledge and expertise in a variety of cuisines like Italian, French, Spanish, Vietnamese and Indian.

In his new role, Sandeep will be spearheading the culinary segment alongside F&B operations at Pullman and Novotel New Delhi Aerocity. He displays a great potential and pledges to shoulder responsibilities in everyday activities at our F&B avenues. As a culinary artist with an immense credibility, he masters in menu engineering, standardizing recipes and plating design.

He has completed his comprehensive training in order to gain an exceptional proficiency in culinary art from Michelin Star chefs, across Vietnam, Switzerland, France, Belgium etc. With an expansive learning in the field of food & beverage he has accompanied South-East Asian and American chefs in various ethnic settings and cultural diversities.

To enhance the culinary experience at Pullman, Sandeep aims at creating innovative food platters by bringing his culinary exposure into practice. He was awarded with the “Executive Chef of the Year” in 2019 from IHA Hotelier in collaboration with BW Hoteliers and was the recipient of the prestigious “Most Innovative Chef of the Year” in 2018 received from BBC in collaboration with Callebaut and food.

In his leisure time, Sandeep Kalra loves to spend time with his family and travelling.

Novotel Hyderabad Airport Appoints Kazim Mehdi as their Food and Beverage Director

Kazim is a seasoned, energetic, passionate, and highly motivated hospitality professional with over 17 years of experience in managing F&B operations at leading luxury hotels & resorts

Novotel Hyderabad Airport announced the appointment of Kazim Mehdi as F&B Director. He would be in charge of managing all aspects of the food and beverage responsibilities and ensuring that Novotel’s food ideology is reflected across all its restaurants. Through his expertise, he will help not only to bolster an improved business environment by analyzing and suggesting trends in the hospitality industry but also deliver positive results by improving guest satisfaction and profitability simultaneously.

Kazim is a seasoned, energetic, passionate, and highly motivated hospitality professional with over 17 years of experience in managing F&B operations at leading luxury hotels & resorts. These include Al Shalal Beach Club, Dubai; Fairmont India, Jaipur; and Fairmont Ajman, UAE. He will utilize his extensive skills and knowledge in bestowing leadership that will help achieve fruitful business results. He intends on addressing guests’ requirements and concerns by further improving the quality of service and profitability.

On Kazim’s appointment, Rubin Cherian, General Manager, Novotel Hyderabad Airport stated, “We are elated to have a seasoned professional like Kazim join us at Novotel Hyderabad Airport.   With his extensive knowledge in F&B and global trends coupled with his management and operation skills, he will surely help boost the overall growth of the property both in terms of topline, as well as experiences.”  

Along with many other achievements, Kazim completed the ‘Global Leadership Program’ on March’21 from Accor Academy, Dubai. He has also been acknowledged as ‘Leader of the Year 2018-2019’, Fairmont Ajman, UAE; and ‘Leader of the Quarter’ for 2018, Fairmont Ajman, UAE

YOUnion Season 2 Launches a Carnival Sunday Brunch

YOUnion, the all-day gastrobar, which is Zorawar Kalra’s homage to the millennials, recently launched with ‘Season 2’ of the space, featuring an entire refurbishment of the interiors, and all-new F&B offerings. Now, the fun and trendy venue has just launched a Carnival Sunday Brunch. 

Ideal for families, couples, or groups of friends, the Carnival Sunday Brunch offers something for everyone. Guests will enjoy an abundance of food options via live counters. Diners can enjoy an egg station serving Magic Masala Scrambled Eggs; and Sunny Side Up on Toast; a live pasta and risotto station where one can choose one’s own pasta type and sauce; and a live Pancakes & Mini Waffles station. Also, available on the buffet brunch menu are a Salad bar featuring a variety of different salads and dressings; a Mezze & Tapas Bar, complete with Mediterranean dips and small plates; wood-fired oven pizzas; sandwiches; and dumplings. Those craving more can enjoy Hot Main Courses like Slow-Cooked Awadh Nihari; Truffle Mac n Cheese; and Exotic Vegetarian Thai Curry with Garlic Rice. A live Dessert counter offers options like Chocolate Éclair; Exotic Cup Cake; and Crème Brulee. 

While the food will definitely be an attraction, guests can also be entertained with a plethora of talent, such as an illusionist, a tattoo artist and a magician. For those wanting a nibble before or after their meal, a popcorn machine dispensing four different flavours of popcorn is also on offer.

Brunch pricing is based on the package guests choose and ranges between Rs. 1599-Rs. 3499 plus taxes per head. 

YOUnion Season 2

Address: D-Wing, Ground Floor, Kamala Mills, Near Radio Mirchi Office, Tulsi Pipe Rd, Lower Parel, Maharashtra 400013

Telephone Number:

+91 8433942801 | +91 8433942802

Brunch Timings: 12:00 pm to 4:00 pm, every Sunday

Social Media Handles: FB - YouniounMum  |  Instagram - YOUnion_Mumbai

BOCA Dubai introduces sustainable and waste-free cocktail menu

BOCA’s Omar Shihab commissioned an artist to design the new illustrated menu

BOCA Dubai, Gault&Millau UAE 2022’s Sustainable Kitchen of the Year, has launched a new cocktail menu inspired by local and regional ingredients and an obsession with reducing waste in the bar. The new cocktail list is the result of months of research and close collaboration within the restaurant.

Founder and GM Omar Shihab sat down with Caterer Middle East to chat about the new cocktail offering. He said: “Our new bar offering features ingredients that are local and new, perhaps never been explored in the bar. Some of the ingredients are made out of waste from the kitchen.”

Introducing new ingredients can always be challenging Shihab explained, but due to his culinary team’s extensive experience with sustainable ingredients, he knew that adapting the ingredients into a drink format was doable. He said: “We understand these ingredients’ taste profiles and we know how they react to specific preservation methods. Giedre Bielskyte, our bar manager, was mapping out the taste profiles of each drink and seeing what we need to match the botanics of the cocktail’s main liquor.

“We were able to look at new items that are considered waste in the kitchen. Things like tomato water and fruit skins. We found ways to maximise those ingredients. For example, we use the skins as dehydrated garnish. We also thought it was very important to tap into what the kitchen usually buys. That was our inspiration for the pimientos del padron cocktail, which is our take on a paloma, made with BOCA’s favourite tapas.”

Oher cocktails on the list include the cold brew martini made with the UAE’s own Boon coffee. The foraged martini is made with UAE-native desert plant khansour, dried apricots and apricot leather made from apricot skin. The summer in Bethlehem cocktail is made with Palestinian brandy. Others include a frankincense negroni made with white Omani frankincense, and tomato and rayhan, made using tomato pulp that’s left over from paellaand native basil.

“We spent a lot of time with the kitchen team when developing this menu. They helped us explore new ingredients and provided us with a new source that may have been destined to the bin,” added Bielskyte.

The growing popularity of non-alcoholic beverages

BOCA’s new cocktails are also available with a low-ABV or no alcohol option using Lyre’s Non-Alcoholic products. Shihab said: “We are going through an evolution in the market. We are seeing a lot of new bars and menus including the no ABV option. The idea is how to integrate that in an organic way, without having to create a brand new category and what we are doing with this menu. We are using Lyre’s products in replacement for alcoholic products. So essentially we keep the cocktail the same but use zero-proof spirits instead. It is important not to alienate the non-drinkers.”

Over the last year, Shihab has seen see the market adapting a lot more to zero-proof beverages. He added: “The products are getting a lot more visibility, so the consumer is more open to drinking non-alcoholic beverages. We are so happy to get behind that as well.”

Ingredient Ideology | TEACHER’S DAY SPECIAL THE MYSTICAL MACARONI BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Curled up to treat the palate with sumptuous delicacies

Macaroni a well-known pasta shaped at the curve and looks like our elbow shape is one of the easiest and tasty versions of pasta which has been known to us. A lot many ways with macaroni have been designed and presented to our guests from the classic Italian to the contemporary versions and the creative concoctions which are my favorite and out of the box offerings!

A pasta is one of the easiest dish to prepare since it just needs a few basic tips to adapt to and the recipes from the simplest to the fusion are just a thought process which is imaginary and full of aromas and flavors to balance that perfect pasta plate to indulge into at any hour of the day.

Macaroni pasta is small in size and easy to handle for someone working with pasta for the first time and is also good to learn with a variety of sauces, ingredients and taste enhancing ingredients to make the pasta experience all the more enticing and mesmerising. 

Wishing all our Teachers, Mentors and Guides a very happy teacher’s day 2022.

Here are a few tips on how to combine Macaroni Pasta in our day to day cooking:

• Combine boiled macaroni with boiled green peas and cook it in tomato based masala with simple home spices like cumin, coriander, turmeric, red chili, mixed herbs and a little salt to taste, fresh coriander leaves and have it with a little topping of grated cheese, good munch for the kids and teenagers.

• Macaroni pasta goes well into our palak paneer gravy as well, try using a little leftover gravy next time add boiled pasta to it and some sweet corn, capsicums and chili flakes, top it with cheese and bake.

• Adding macaroni pasta to a chana chaat, tossing it together with a sprouts salad with desi chutneys for dressing, serving it with roasted crushed peanuts with a little curd and chaat masala, mint and coriander in a raita format for a change with a tadka of curry leaves and mustard seeds is just yummy!

• I have always enjoyed macaroni with cubes of hard boiled eggs, boiled shredded chicken pieces, saute prawns or boiled shrimps, some sliced chicken sausages, salami, bacon etc dressed in a little mayonnaise with some mustard paste and a dash of Capsico or tabasco sauce for a snack.

• Macaroni pasta can also be done with a tomato/ onion- tomato masala and additions can be potato cubes, a few fox nuts/makhanas or phool patasha as we call it in sindhi, it’s a little gravy to it and eaten with rotis.

• I also enjoy macaroni pasta with a methi garlic masala and with some paneer or colorful capsicums/ little lady fingers/ bitter gourd/ small baby onions cooked in a green masala also is a good choice as a variety.

Here are a few easy and yummy recipes with macaroni pasta for a perfect Sunday Brunch!

Recipe-1] MACARONI MASKA MASALA

Ingredients:

Macaroni- 2 cups boiled

Green peas-1/2 cup boiled

Oil-1 tsp

Butter-1 tsp

Slit green chilies- 2-3 no

Curry leaves -5-6 no

Salt to taste

Cumin seeds-1/2 tsp

Turmeric powder- ½ tsp

Red chilli powder-1/2 tsp

Coriander powder-1/2 tsp

Chaat masala-1/2 tsp

Tomatoes-1 cup grated/puree

Cheese-2 tbsp. Grated

Coriander leaves- 2 tbsp. chopped

Lime-2-3 slices

Method:

1. Prepare all the ingredients for the macaroni pasta recipe in a desi style.

2. Heat oil in a pan add in the curry leaves, green chilies and cumin seeds allow to splutter for a few seconds, add in the grated or fresh tomato puree.

3. Add in salt and all the powdered spices, boiled green peas and mix well.

4. Cook the mixture for 4-5 mins on a medium flame and add in the boiled macaroni pasta, and coriander leaves, herbs to taste and toss well. Cook for another 4-5 mins on low flame.

5. Finally add grated cheese mix and serve hot with a slice of lime.

Recipe-2] SPICED TOMATO MACARONI SOUP

Ingredients

Oil-1 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Carrot-1/2 no small cubes

Celery-1 stalk small pieces

Potato-1 small cubes

Green capsicum-1/2 no small cubes

Sprouts-1/2 cup

Boiled rajma/ chana/ pulses of your choice-1/2 cup

Water/vegetable stock- 3-4 cups

Salt and crushed black pepper to taste

Mixed herbs/fresh basil to taste

Chili flakes-1/2 tsp

Grated cheese-2 tbsp. Optional.

Coriander/parsley/basil-1 tbsp. for garnish.

Method:

1. Heat oil and butter in a pan add in the garlic and onions and saute for a few seconds. Add in the assorted vegetables, ideally start with the tough ones of your choice and saute them for a minute.

2. Add in the seasonings from salt, pepper to flavorings with mixed herbs and chili flakes to spice it up.

3. Add in vegetable stock or water and allow to boil, simmer and cook the soup for around 20-25 mins on a medium flame or until the macaroni and tough veggies are just done.

4. Now add in the capsicums, sprouts and mix well into the soup, cook for another 3-4 mins and serve hot garnished with cheese/ fresh herbs/coriander.

Recipe-3] THE HEALTHY MACARONI SALAD BOWL

Ingredients

Macaroni pasta-1 cup boiled.

Cucumber-1 small, cut into small cubes

Tomatoes-1 small, cut into small cubes

Onion-1/2 small, cut into small cubes

Boiled pulses- rajma/ beans/ peas- ½ cup

Fresh sprouts-1/2 cup

Cabbage-1/2 cup cut into cubes- white or purple cabbage

For the dressing:

Curd- 1 cup – hung to remove excessive whey/liquid

Salt and crushed black pepper to taste

Mint leaves- 2 tsp chopped

Coriander leaves- 2 tsp chopped

Fresh herbs/basil leaves- 4-5 no

Chili flakes-1/2 tsp

Lime juice- 2 tsp

Chaat masala-1/4 tsp

Cumin powder-1/4 tsp

Flax seeds/ melon seeds/roasted crushed peanuts- 2 tsp

Fresh pomegranate seeds-1/2 cup

Method:

1. Prepare all the ingredients for the healthy macaroni salad bowl.

2. In a mixing bowl combine together all the ingredients for the dressing and mix well.

3. Now add in the body of the salad from macaroni to all other veggies/fruits/non-veg ingredients if any of your choice and give the salad a nice toss.

4. Arrange a bed of assorted lettuce leaves or salad leaves at the base of the serving bowl/salad plate and top it up with a generous portion of the freshly tossed healthy salad.

5. Garnish with fresh herbs, assorted seeds and serve immediately.

Recipe-4] SOY MACARONI COMBO MEAL

Ingredients

Macaroni -1 cup boiled

Soy granules-1 cup, soaked in warm water for 15-20 mins

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste- 1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/2 tsp

Tomato puree-1 cup fresh

Kasuri methi-1 tsp

Water-1/2 cup

Green peas-1/2 cup boiled

Coriander leaves-2 tbsp. chopped

Grated cheese-2 tbsp.

Method:

1. Heat oil and butter in a pan add in the cumin seeds, onions, ginger-garlic paste and green chilies and saute for 1-2 mins.

2. Add in the tomato puree, kasuri methi, salt, all spices and add in the drained soy granules and green peas, saute well for a couple of mins.

3. Simmer and allow to cook for 8-10 mins. Add in the boiled macaroni and mix well, cook for another 4-5 mins and add in the coriander leaves and grated cheese mix and serve hot with garlic bread/ masala pao.

Recipe-5] MACARONI MUSHROOM MELANGE

Ingredients:

Macaroni pasta-1 cup boiled

Mushrooms-1/2 cup sliced

Oil-  1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1/2 small chopped

Celery-2 tsp chopped optional

Salt and crushed black pepper powder to taste

Maida-1 tsp

Milk-1/2 cup

Veg stock/ Water-1/4 cup

Cream-2 tbsp.

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-2 tbsp. grated

Parsley/basil/coriander-2 tbsp. chopped

Method:

1. Heat oil and butter in a pan add in the garlic, and onions, and saute for a minute.

2. Add in the sliced mushrooms, and maida and saute for 30 seconds, add in the milk and water, herbs, chili flakes and stir well.

3. Bring the mixture to a boil and add in the boiled macaroni pasta and mix, allow to cook on a medium flame for 2-3 mins.

4. Add cream and cheese, herbs to flavor the pasta and serve hot with toast.

PRIDE GROUP OF HOTELS LAUNCHES THE ‘PRIDE HOTEL BHOPAL’

Pride Group of Hotels has added another landmark in Central India with the launch of ‘Pride Hotel Bhopal’. Conveniently located in the heart of the city, the hotel is easily accessible to prominent tourist & leisure destinations, marketplaces, and commercial establishments. Well-connected through rail, road, and air to all major cities, the hotel gives you the best of the city of Bhopal.

Announcing the launch, Atul Upadhyay, Senior Vice President, Pride Group of Hotels said, “We are extremely thrilled to launch our new property in Bhopal which offers the signature Pride hospitality experience to our esteemed guests in the city. This full-service upscale hotel with all the contemporary amenities, banqueting, and F&B facilities will complement the needs of leisure and corporate travelers. With this launch, we now move a step further to establish our presence across popular destinations across the country”.

‘Pride Hotel Bhopal’ encompasses 73 well-appointed rooms that perfectly fit the needs of the discerning traveler.  All rooms are fully air-conditioned and equipped with tea/ coffee makers, Wardrobes, ergonomic work tables, Wi-Fi connectivity, LED TVs, and safety lockers. The facilities at the hotel include 24-hours room service, a travel desk, a multi-cuisine restaurant, and 3 banquet halls. The hotel also boasts of a swimming pool and spa which will be operational later this year.

Guests can enjoy a magnificent culinary journey that spans diverse gastronomic experiences and sumptuous cuisines at Café Pride.  The 3 state-of-the-art banquets with a capacity to accommodate guests ranging from 50 to 400 are designed to host private parties, small gatherings, and social events. The banquets a well-equipped with all audio-visual facilities to conduct corporate meetings, special alliances, and training and development programs.

Pride Hotels Ltd. has a presence in around 45 great locations with 4,400+ rooms, 89+ restaurants, 116+ banquets, and conference halls. Currently, Pride Hotels Ltd operates and manages a chain of hotels under the brand name “Pride Plaza Hotels” an Indian Luxury Collection, “Pride Hotels” which are conveniently centrally city-located business hotels, “Pride Resorts” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotels” and a fresh concept of Luxury serviced apartment stays “Pride Suites”.

The 9th edition of ‘Big F Awards’ marks the celebration of Gurgaon’s culinary marvel

(Gurgaon, Haryana), India, September 2022: The 9th edition of Big F Awards, organized by Indian Food Freak concludes amid much fanfare. Held on the 31st of August, Wednesday at The Westin, Gurgaon, the awards ceremony was nothing short of spectacular with the who’s who of the food and entertainment industry gracing the evening with their presence. The food gala was a celebration of Gurgaon’s culinary culture where untapped local food marketers, home chefs, and home bakers got their share of recognition in addition to commercial establishments. In fact, the event’s sole objective was to provide a platform for small-scale but passionate foodpreneurs to showcase their talent and participate in the F&B space.

The Big F Awards started in the year 2014 and have steadily become the most sought-after and prestigious awards for culinary enthusiasts of Gurgaon. These Gurgaon-specific awards have helped showcase the city’s love for food and get recognised as a culinary capital. The Big F Awards 2022 honoured a variety of food categories ranging from local takeaway joints to fine dining restaurants and bars, in addition to a community of home bakers among others. The list of winners included Vir Sanghvi who was facilitated with Star of India, Lifetime Achievement award was awarded to Chef Manjit Singh Gill while Comorin won the Restaurant of the year award. Arvind Saraswat Young Chef award by Chef Ranveer Brar was bagged by Chef Aditya Murali Shankar from Varq at Taj Mahal Hotel. Chef Aditya won Rs50, 000 apart from the trophy from the personal fund of Chef Ranveer Brar.

These awards are judged by some of the best Chefs and Food critics in the country including Chef Nita Mehta, Diwan Gautam Anand, Chef Manisha Bhasin, Mayur Sharma, Chef Sabyasachi Gorai, Pawan Soni, Chef Rakesh Sethi, and Rocky Singh. The awards provided chefs, bakers, and restaurateurs with a pool of opportunities to establish their identity and get recognised by the industry. Speaking on the same Pawan Soni, Founder of Indian Food Freak and The Big F Awards said, “We’re very happy with the way things have unfolded this year marking the 9th edition of Big F Awards. I humbly acknowledge and thank all our sponsors, jury members, attendees, and participants for making this event a huge success.”

Shibani Kashyap’s melodious performance enthralled the audience. Other key people who attended the awards include Chef Manish Mehrotra, Chef Kunal Kapur, Chef Ajay Chopra, Dildeep Kalra, AD Singh, Rana Sohal – Leasing Head, M3M India, Neeraj Kumar – MD, Beam Suntory, Nitin Seth – Vice Chairman – Tops, Kabir Suri – President NRAI amongst many others.

Hyatt Regency Phnom Penh Helps Nurture Next Generation Of Hospitality Stars

Luxury hotel will provide resources and training under MOU with Cambodia’s NIEI

Dr. Tan Kosal, the director of NIEI, and Hyatt Regency Phnom Penh GM Juan Mercadante at the MOU signing event at the hotel last week

PHNOM PENH, Cambodia ( 2022) - Hyatt Regency Phnom Penh is nurturing the next generation of Khmer hospitality personnel via a new collaboration with Cambodia’s National Institute of Entrepreneurship and Innovation (NIEI).

The property, the newest international branded luxury hotel in Cambodia’s capital, today signed a memorandum of understanding (MOU) with the NIEI. Through the agreement, which will span the next two years, the hotel will provide resources, workshops, training, technical and curriculum consultation to NIEI in order to develop candidates. It will also offer internships to NIEI students to help build their skills in key areas of hospitality.

“One of Cambodia’s most potent attributes is the natural hospitality of its people,” said Juan Mercadante, the general manager of Hyatt Regency Phnom Penh. “By refining skills through internships at our hotel, we can really maximize this human capital and offer these students invaluable experience and opportunities to grow their careers.”

The new arrangement between Hyatt Regency Phnom Penh and the NIEI is in line with the Hyatt RiseHY initiative. RiseHY is a new global program designed to pair the hospitality industry’s career opportunities with young people who need them. As part of the initiative, Hyatt hotels around the world will commit to hiring 10,000 Opportunity Youth – people ages 16 to 24 who are neither in school nor working – by 2025.

According to the International Labour Organization, more than 40 percent of the world’s young people are either unemployed or living in poverty.

“We understand the challenges young people face, and Hyatt hotels are uniquely positioned to be part of the solution. Hospitality is one of the few industries where entry-level opportunities often lead to fulfilling, life-long careers that can change the trajectory of someone’s life,” said Malaika Myers, chief human resources officer, Hyatt. “With the launch of RiseHY, Hyatt hotels will harness the power of technology in ways our industry has never done before, to scale career opportunities, bringing awareness to hospitality careers and setting up candidates for success from the start as it expands training programs as a path for employment.”

Staff from Hyatt Regency Phnom Penh and NIEI celebrate the new arrangement linking the hotel with the skills institution

Hyatt Regency Phnom Penh is the newest international branded luxury hotel in Cambodia’s capital

Relish the traditional Onam Sadhya at Hilton Bangalore Embassy GolfLinks

Soak in the spirit of this harvest festival with Hilton Bangalore Embassy GolfLinks and savor the traditional Onam Sandhya, a multi-course vegetarian meal served on a ginormous banana leaf featuring over 25 dishes on the 8th of September 2022. Onam is an annual harvest festival celebrated in the state of Kerala, one of the major festivals for Keralites and other southern states of India.

From luscious Pulissery to decadent Pachadi, celebrate this festivity in true gourmet style with elevated delicacies like Erissery, Thenga Choru, Avial Ada Pradaman, Pal Payasam, Parippu Payasam along with traditional dishes from across the state, including a variety of curries, fried snacks, pickles, and sweets served alongside red rice. Relish a slice of God's own country with your loved ones amongst the hymn of soothing traditional music.

With preparations beginning much in advance, Sadhya brings the community together in forging a memorable affair. Enjoy the traditional experience with authentic regional Kerala dishes at Hilton Bangalore Embassy GolfLinks and make the most of this extravaganza at the multi-cuisine restaurant ‘Ministry of Food’.

Date: 8th of September 2022

Place: Hilton Bangalore Embassy GolfLinks

Time: 12:30 pm to 3:30 pm

Entry fee: INR 999 plus taxes, per person

Vijayalakshmi is now the Hygiene Manager at Hyatt Regency Chennai

Hyatt Regency Chennai announces the appointment of Vijayalakshmi as
the new Manager Hygiene.

She has over 15 years of experience in the Hygiene Department. She brings along with her great experience and learning from prestigious groups like The Oberoi, Hyatt, Hilton and Travel Food Services where her last assignment was as a AM Business Excellence.

Vijayalakshmi has played her roles both as value adding and as a go-to person for her fellow colleagues.

She is approachable and has good interpersonal skills.

Hilton’s Al Habtoor City Hotel collection launches a foodie’s stay package

The hotel offers dining credits for its foodie citizens so they can make the most out of their staycation

Al Habtoor City Hotel Collection brings in a “A Foodie’s Stay” package, available at all its hotels and offering generous dining credit for its foodie citizens to unlock an array of worldly cuisines for a truly restorative staycation – Food is your currency!

Spoil yourself in the trilogy of hotels at Al Habtoor City Hotel Collection. Habtoor Palace Dubai, LXR Hotels and Resorts for a palatial retreat, V Hotel Dubai, Curio Collection by Hilton for fun and adventure and Hilton Dubai Al Habtoor City for a family-friendly stay.

Located by the arterial Sheikh Zayed Road and on the backs of Dubai Water Canal, Al Habtoor City Hotel Collection is within the grasp conveniently via land through Sheikh Zayed Road, sea through the exclusive RTA water taxis and air with its own helipad, the guests can enjoy over 30 dining outlets ranging from casual to fine dine including bars and live music, two tranquilizing spas, three rooftop pools to let off the summer heat, a kids’ club- so when the kids are away, the parents can experience a wide range of activities such as the miraculous La Perle- A Las Vegas style extravagant world class water themed show by Dragone.

• Sidra – Surrounded by astute elegance, Sidra at Habtoor palace Dubai celebrates a timeless tradition to invite guests to experience pure legacy. A relaxing lounge offering an impeccable selection of fine tea blends paired with delicious pastries, homemade cakes and live entertainment in an intimate setting.

• BQ French Kitchen and Bar – at Habtoor Palace Dubai the social centre of Dubai’s culinary scene, this restaurant reminisces of the local brasseries on Avenue des Champs Elysees in Paris. Serving refined French classics which have been refined for today’s modern palates.

• World Cut Steakhouse – at Habtoor Palace Dubai an elegant space of natural dark wood, glamorous lights and leather furniture, World Cut Steakhouse represents American steakhouse favourites with a modern touch offering a selection of signature cuisines, bold beverages and mesmerising live entertainment. And not to miss the world class Raise the Steaks – Saturday Brunch starting from AED 395.

• The Polo Bar – at Habtoor Palace Dubai symbolizes the Habtoor Palace hotel’s trademark sophistication with its perfectly mixed cocktails and the finest cigars as well as a quality selection of wines, spirits and cognacs. The perfect speakeasy venue for a late night hang out with friends.

  Ribs & Brews – An American gastropub serving gourmet comfort food and beverages. A unique and modern take on American cuisine, where handcrafted cocktails are stirred, brews are drawn and plates are passed around.

• The Market – Seasonal ingredients and superfoods handpicked by the chefs that are high in nutrients and maximize their use in all kinds of recipes. With a wide range of cuisines from around the world, cooked as per the guest’s requirements.

• The Café – Need a break between busy meetings? This is the place to be. With access to fresh ingredients and indulgent healthy bites. The café promises a fun and healthy contrast that will add variety for all the guests.

• Firefly Lounge – A chic and urban poolside lounge. An escape to comfort with soothing colors and plush seating. Ideal for a lazy afternoon to enjoy great food and staple cocktails in a vibrant atmosphere. A perfect spot for after work shenanigans or group gatherings.

Arun Kumar has been appointed as the Front Office Manager Holiday Inn Mumbai International Airport

He has 12 years of experience in the hospitality industry and his last assignment was with Hyatt Regency Delhi

Holiday Inn Mumbai International Airport is pleased to announce joining Arun Kumar as Front Office Manager. He has 12 years of experience in the hospitality industry and his last assignment was with Hyatt Regency Delhi. Arun is guest focused and believes in going beyond the ordinary for guest experiences.

His strong communication, leadership, and dynamic experience in handling Front Office operations have helped him to enjoy his growth.

Indian plant-based meat leader GoodDot signs Indian Tennis Player Rohan Bopanna as their ambassador

With the aim of creating awareness about the benefits of plant-based meat, the global Indian athlete will be a key part of GoodDot’s ‘Do Good’ mission

GoodDot, the pioneer in the plant-based meat industry in India, has signed up Indian Tennis Player, Rohan Bopanna, as its goodness ambassador. The global Indian athlete will be a key part of GoodDot’s ‘Do Good’ mission of creating awareness about the exciting new category of plant-based meats and enabling people to make healthier and more compassionate food choices. The association will also aim to propagate the message that small changes in lifestyle and food choices can go a long way in making the world a better place.

Commenting on the collaboration, Rohan Bopanna said, “I am excited to partner with GoodDot to create a more compassionate world. I truly believe in the philosophy that if it’s good for the planet, it’s good for you. I have been fortunate to represent my country on the global stage for over two decades now. Amongst other things, it comes down to staying fit, and eating right is the foundation for staying fit to that end. I have started incorporating a more balanced diet by including alternate sources of protein. I believe in Abhishek and his team’s purpose to educate people about the long-term benefits of making compassionate choices and I am looking forward to championing this cause – both on and off the field.”

Rohan Bopanna has been a member of India’s Davis Cup team since 2002 and has a Grand Slam title and four ATP Masters 1000 titles in his long career. The Bangalore-based player is the oldest and the highest-ranked Indian player in Men’s Doubles. The veteran, who is still going strong at 42 years old, has also represented India at the 2012 and 2016 editions of the Olympics. Recently Rohan was a semi-finalist in the 2022 French open doubles.

We are proud to have Rohan represent GoodDot on a global level. His qualities of hard work, dedication, and a deep commitment to excellence resonate strongly with us”

Abhishek Sinha, Co-Founder, and CEO, GoodDot.

Subject to the tournaments allowing outside logos, Rohan will also be playing with the GoodDot logo this year. Speaking about the association, Abhishek Sinha, Co-Founder, and CEO, GoodDot said, “ We are proud to have Rohan represent GoodDot on a global level. His qualities of hard work, dedication, and a deep commitment to excellence resonate strongly with us. We look forward to this exciting partnership in spreading global awareness about GoodDot”

Varun Pandit has been appointed as the Assistant Director of Food and Beverage Manager at Hyatt Regency Chennai

He will be seen spearheading the operations of Catering, Restaurants and Lounges guest experience and other key roles at the hotel

Hyatt Regency Chennai is pleased to announce the appointment of Varun Pandit as the Assistant Director of Food and Beverage. He has over 15 years of experience in Food and Beverage operations and will be seen spearheading the operations of Catering, Restaurants and Lounges guest experience and other key roles at the hotel.

He brings along with him great experience and learning from prestigious hotels like Taj, ITC, JW Marriott, MHRS hotels and Courtyard by Marriott, Bengaluru and Ahmedabad where his last assignment was as Food and Beverage Manager and Operations.

Varun has played his roles both as value-adding and as a go-to person for his fellow colleagues. He is approachable and has good interpersonal skills.

Munish Dogra takes over as the Information Technology Manager at HolidayInn Chandigarh

In his current role he will be responsible for providing day to day support to the team for smooth hotel IT operations

HolidayInn Chandigarh Zirakpur is pleased to announce the joining of Munish Dogra as Information Technology Manager. In his current role he will be responsible for providing day to day support to the team for smooth hotel IT operations. Munish brings with him 10 + years of enriching experience in the field of Information Technology and has worked at renowned international hospitality brands like Accor and Shangri-La before joining IHG. Munish has been awarded IT Manager of the year by the Hotelier India Awards in the year 2019 and first runner up in the year 2021.

Apart from his passion for Information Technology Munish loves to travel during his spare time and enjoys spending quality time with his family and friends.

Team HolidayInn Chandigarh Zirakpur wishes Munish all the very best for his future.

Fairmont Jaipur Promoted Shakti Gautam as the Director Of Sales

Fairmont Jaipur, the luxury property in the pink city, announces the elevation of Shakti Gautam as the Director of Sales. With an exemplary experience of over 10 years, Shakti Gautam has proven to be an undeniable asset for Fairmont Jaipur.

Shakti began her journey with Fairmont Jaipur at the time of its inception in 2011, as Front Office Supervisor. As the property established its roots in the country and grew into the marvel of hospitality that it is today, Shakti has been a value add in several different roles. Shakti has grown up the ladder from Assistant Events Manager to all the way up to her new role now as the Director of Sales.  

Through her career trajectory, Shakti has been honored with several feats for her outstanding work in the industry. She has been recognized as the Highest Revenue Generator in her team, nominated for “Salesperson of the Year” in “The Accor South Asia Hotel Awards 2019”, and awarded for being an outstanding team player and for exceeding guest’s expectations at Fairmont Jaipur by the General Manager several times. 

With a holistic and exceptional skillset and vision for moving onwards and upwards, Shakti Gautam is set to be an integral asset to Fairmont Jaipur as the new Director of Sales.  

Talking about the announcement, Rajiv Kapoor, General Manager, Fairmont Jaipur said, “Shakti has been an integral pillar of Fairmont Jaipur. Her experience in the hospitality industry coupled with her unparalleled determination and work ethic makes her a master in her field. We are ecstatic to have her on our team and are excited to continue to innovate and grow with her in this new position.”

Lemon Tree Hotels signs a new hotel in Rajkot, Gujarat

Located at Race Course Road, the hotel is well-connected by both public and private transport

Lemon Tree Hotels announced its latest signing – Lemon Tree Hotel, Rajkot. This property is expected to be operational by March 2023 and shall be managed by Carnation Hotels Private Limited, a subsidiary and the management arm of Lemon Tree Hotels Limited. 

Located at Race Course Road, the hotel is well-connected by both public and private transport. The city of Rajkot holds out several attractions like stunning temples, ashrams, lakes, and gardens. The historic Mohandas Gandhi High School (now Mahatma Gandhi Museum) and Kaba Gandhi No Delo (Mahatma Gandhi’s childhood residence) bear witness to the Father of the Nation spent the early years of his life in the city. The famous Rotary Dolls Museum is one of a kind with a collection of 1,400 puppets and figures from all over the world. People can enjoy a match at the Madhavrao Scindia Cricket Ground, browse through thousands of documents and books covering every period in Rajkot and Saurashtra history at The Lang Library and the G.T. Sheth Library or explore the colonial-era monuments at Jubilee Garden.

This property will feature 45 well-appointed rooms, complemented by a restaurant, swimming pool, fitness center, and a meeting room.

Speaking on the occasion Mahesh Aiyer, CEO, Carnation Hotels Private Limited commented, “We are delighted to expand our reach in Gujarat with our valued partner, M/s Sanjayraj and Co. This will be our sixth property in Gujarat, adding to our existing operational hotels in Ahmedabad, Vadodara, and Dwarka, and will help us grow our footprint in a state famous for its tourism and business potential, which plays host to a large number of tourists every year. We aspire to expand and diversify our existing portfolio by signing and opening more hotels to enlarge our offerings to our guests as well as owners and partners in the tourism and hospitality sector.”

The Indus Valley Launches Truly Healthy Kettle

With the new product line, The Indus Valley is on a journey to become India's fastest growing D2C healthy kitchenware brand 

September, India: Known for its range of healthy and toxin-free cookware, the D2C kitchenware brand, The Indus Valley is ready to expand its product portfolio with the launch of Electric Kettle. 

The Indus Valley electric kettle offers a smart, modern, and ideal solution for making your favorite hot beverages at the press of a button. With the power input of 1500 W, the kettle can boil up to 2 liters of water instantly in just 3-5 minutes. Its sturdy double-walled design also prevents heat from escaping outside and keeps water warm for a longer duration. 

This new launch from The Indus Valley is a truly healthy one! The kettle’s inner pot, inner lid, rim, and spout are all made of 100% food-grade premium 304 stainless steel. This ensures that no harmful chemicals are released while heating. On top of that, the kettle is ISO 9001 certified and even the outer body is completely BPA-free.

Using a kettle for cooking and boiling becomes easier, faster, and hassle-free as The Indus Valley electric kettle offers amazing cooking advantages along with best-in-class safety assurance.  The kettle has a built-in smart auto-shut-off feature that enables it to switch off automatically once the water is boiled. While the cool-touch exterior body and concealed heating element make the kettle safe to touch even when boiling, the one-push button opens the lid safely and prevents burns or accidental injury. The kettle also comes with safety class 1 protection against electric shocks and is backed by a 1-year warranty by the brand.

The icing on the cake for this kettle is its classy premium look that comes in two stunning color variants - black and white. Its user-friendly smart design boasts of a single-button operation, 360° rotatable power base, and 1 m long coil that makes it use and carry anywhere. 

In addition, its ergonomic wide body design with no-spill spout, jointless rust, scale-proof interior, and smudge and finger-print resistant exterior make this kettle super easy to fill, pour, or clean.

In the wake of the launch of The Indus Valley electric kettle, Madhumitha, Co-founder said, “From requiring hot water for your first cup of tea or coffee to making a full meal, an electric kettle can be versatile kitchenware. Given the multipurpose uses it serves, we bring forth a healthy and safe alternative in the form of The Indus Valley electric kettle made with premium stainless steel.” 

“In the time when people are leaning towards healthy, convenient, and multipurpose products, we are happy to introduce The Indus Valley electric kettle which is a step ahead towards making cooking hassle-free. Now you can make your favourite beverages and food instantly and in a healthy way.” added Jagadeesh, Co-founder, The Indus Valley.

Thus, striking the right balance with the Indus Valley’s electric kettle one doesn’t have to choose between health, looks or convenience. Enjoy the experience of the best in one with this smart, safe and stylish  electric kettle from The Indus Valley.