MEMORABLE WEDDINGS WITH PRIDE

Pride Group Of Hotels has witnessed a significant movement in bookings across all its properties for the wedding season. All the hotels nationally have seen a surge in bookings for the upcoming season with banquets already booked on many auspicious dates. With specially curated packages, themed settings, and personalized cuisines, Pride Group Of Hotels reinforces itself as the one-stop destination for the big fat Indian wedding.

“We have witnessed an uptick in demand for weddings with a significant increase in the number of room bookings and banquet sales. The increase in demand is primarily witnessed in the markets of New Delhi, Bhopal, Jaipur, Goa, Ahmedabad, Kolkata, Pune, Chennai, Somnath, and Nagpur. Pride Group Of Hotels resonates with true Indian Hospitality and has attained high acclaim in the catering and hospitality sector. Guests can expect impeccable service in stunning settings, where the fine craftsmanship and bespoke attention to detail is paid to every moment” says SP Jain, Chairman and Managing Director, Pride Hotels Ltd.

Further, “We’re fortunate to cater to 3rd generations of same families. At the same time, Gen Z and communities who don’t mind confirming venue dates on weekends and only for convenience. These set of people are our honored human asset who help us ensure innovation in service and keep our banquets busy round the year” says Atul Upadhyay, Senior Vice President, Pride Hotels Ltd. Depending on the wedding scale, the Pride Hotels team designs the itinerary, starting from welcoming guests to catering services, and world-class entertainment to the themed décor. The highly experienced chef’s design bespoke culinary offerings that make the wedding even more special. Guests can choose from handpicked multi-cuisine delicacies that pledge to give your taste palette an unforgettable experience. There is a dedicated team of experts, to ensure that every detail is impeccably envisioned, created, and executed.

Pride Hotels has a presence in around 45 great locations with 4,850 rooms, 98 restaurants, 125 banquets, lawns and conference halls. Currently, Pride Hotels Ltd operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotels” and a fresh concept of Premium luxury serviced apartment stays “Pride Suites”. Current locations are New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri, and Manjusar (Vadodara), Sasan Gir, Somnath and Bhopal. Upcoming locations are Nainital, Jim Corbett, Jabalpur, Bhopal, Daman, Rishikesh, Aatapi, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Agra, Dehradun, Chandigarh, Neemrana, Mysore, Gurugram, Rajkot, Aurangabad, Halol, Lucknow, Varanasi, Rudra Prayag, Kanpur, Noida among others

Lemon Tree Hotels signs a new hotel in Haridwar

Lemon Tree Hotels Limited, announced its latest signing, Lemon Tree Hotel, Haridwar. This property is expected to be operational by end of CY 2024 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

Located in Jwalapur area of Haridwar, the hotel is close to the main market and the railway station and a variety of facilities are located close by. This part of the town dates back to 1700 CE and has a rich history. It is a financial and industrial hub as well as an important trading and shopping centre for the locals.

The property will feature 50 well-appointed rooms, a restaurant, a gym, meeting rooms, banquets and public areas.

Speaking on the occasion Vikramjit Singh, President, Lemon Tree Hotels Ltd. – commented, “We are delighted to expand our bouquet of hotels with a new hotel in Haridwar with our valued partner, M/s Willowy Hospitality & Tourism. This is our fourth upcoming property in the state, which will add to our seven existing hotels in Uttarakhand, a state famous for its tourism potential which plays host to a large number of travellers. 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 holy city of Haridwar is situated on the right bank of the Ganges river, at the foothills of the Shivalik ranges. It hosts important religious events and serves as a gateway to several prominent places of worship. During the Kumbh Mela millions of pilgrims, devotees, and tourists congregate to perform ritualistic bathing on the banks of the Ganges to wash away their sins to attain moksha in Haridwar. Places of religious interest include Har Ki Pauri, a ghat constructed by King Vikramaditya (1st century BCE) in memory of his brother Bharthari – Chandi Devi Temple – dedicated to Goddess Chandi on the eastern bank of the river Ganges constructed in 1929 CE by the king of Kashmir, Suchat Singh,   
– Mansa Devi Temple – at the top of the Bilva Parvat is a tourist destination because of the mountain cable cars which offer city views. Other attractions include  Maya Devi Temple, Makarvahini Temple, Kankhal, Bharat Mata Mandir and more.

DoubleTree by Hilton Goa – Panaji completes 4 years of hospitality

Goa: DoubleTree by Hilton Goa – Panaji has completed 4 years of serving guests in a picturesque locale. Tucked in the lush landscapes of central Goa, the resort encapsulates a journey filled with noteworthy accomplishments, impactful growth, industry accolades and meaningful partnerships.

The resort with its 160 well-appointed rooms overlooking the enchanting Mandovi river and the forest terrain, speciality dining venues and a host of recreational activities, has been a perfect getaway for fun seekers. An array of personalized services like evening hi tea, minibar with compliments and offerings of local souvenirs makes a visit at the resort extra special.

Speaking on the occasion, Shiv Bose, General Manager of DoubleTree by Hilton Goa – Panaji expressed,“The resort’s success is a testimony of our team’s commitment in offering personalized hospitality to all our guests. We serve with a sense of pride and look at opportunities to surprise and delight our guests. This endeavour has ensured that we are remembered fondly amongst all vacation seekers”.

The resort has recently launched a booklet of recreational activities that can keep guests entertained during their stay. With a keen focus on tiny tots, the resort ensures that every guest leaves satisfied with their stay experience.

W GOA X SUNBURN PRESENTS HALLOWEEN WEEKEND

Spooky season is upon us!

This year, W Goa is taking it up a notch.

The exquisite oceanfront luxe hotel is celebrating the legendary night of terror and magic with a weekend of transcending beats with headlining acts by KILL THE CLOWN & MOJI on 29th & 30th October respectively.

It’s time to summon your inner demon or angel, whichever you choose. Swoop in your spooky silhouette to witness a complete weekend full of high-octane and unique psychedelic techno blends that will get you charged up.

KILL THE CLOWN:

KILL THE CLOWNS are w DJs and Mexican Producers who have managed to position themselves in Mexico and around the world in the Electronic music scene. They have participated in several festivals such as EDC Mexico, Medusa Festival Spain , Holi Dance of Colours and Water Castle among others.

MOJI:

As a new era in dance music emerges, Australia’s masked mystery is paving the way. MOJI burst onto the scene in mid-2017 with a modern-day house-inspired bootleg of Lil Jon’s club anthem Get Low which reached number 1 on EDM Lead’s overall top 100 charts and received support from the likes of The Chainsmokers, Timmy Trumpet, Wuki and many more. MOJI’s debut single titled 'Dream Forever' released in 2018 with NCS which achieved more than 1 million streams on the day of release and broke into several dance charts around the world. In November of 2020 MOJI released another major collaboration, this time working with DJ Mags #114 DJ in the world; KEVU. Together the pair created a festival anthem titled ‘Empire Of The Dragons’, the track was an instant success gaining early support from the likes of W&W, Saberz and many more. On the back of a busy year of music (2020), MOJI was signed to Asia’s top booking Agency ‘Supermodified’ who also represent Martin Garrix, Yellow Claw, Dimitri Vegas & Like Mike as well as several other well known EDM acts. 2021 started with a bang with MOJI recording his first Beatport top 10 placing. ‘Big Boy Tings’ peaked at #9 in the Hard Dance charts.

So get your spook on this Halloween at Rockpool, W Goa.

Day & Date: Saturday - Sunday | 29-30 October 2022

Time: 10 PM onwards

Venue: Rockpool, W Goa

Price: INR 1000 onwards

Booking Link: https://in.bookmyshow.com/events/sunburn-halloween-weekend/ET00341688

NEXA Journeys presents Highway Dreams - an explorative Tamil Odyssey

~ Presenting the new and fascinating, modern-day, Tamil Nadu

~ Launching on India’s leading lifestyle channel – Zee Zest, October 30, 8 pm

30th October 2022: It is widely believed that the best way to truly experience any place is by traversing through its roads. India, with its massive geographical landscape, and well-connected highways of international standards, presents travellers with the opportunity of exploring the country through a new and different lens. In recent years, driving across the Indian countryside and road trips have become quite the rage creating new travel opportunities and destinations. One such destination, that offers locales which are unexplored and provides a view of the old world seamlessly amalgamating with the modern is, Tamil Nadu. Although Tamil Nadu is more than just its culture, heritage, and usual tourist spots. Being well connected by its highways presenting scenic drives, Tamil Nadu has recently become quite the rage for its road trips. Taking the audience on one such road trip, Zee Zest, with its fingers on the pulse of the Indian viewer, is all set to launch NEXA Journeys presents Highway Dreams, 30th October, 8 pm on Zee Zest and Zee Zest HD. 

NEXA Journeys presents Highway Dreams will be hosted by renowned food traveller, show host and singer, Rakesh Raghunathan. An avid traveller himself, with a passion to research, document and discover heirloom recipes, with quintessential dining destinations native to the region, Rakesh will be seen exploring the region, while interacting with millennials and Gen-Z, as he drives through some known and some unknown highways in the new age NEXA Baleno by Maruti Suzuki.

Commencing this explorative journey from Chennai, Rakesh drives over to the “Manchester of South India” – Coimbatore, exploring the GeeDee Car Museum with a vintage car enthusiast along the way. The drive in Coimbatore also witnesses him zipping through on the racetrack. Moving on to his next adventure, driving through the Nilgiris, we enter the “Queen of Hill Stations” – Ooty, where the host takes us on an immersive and cerebral rejuvenation at MindEscapes®, before heading out to explore one of the largest moving telescopes - The Ooty Radio Telescope, riding an electrical cycle and ending the day with dinner at Canterbury Bar, a British style vintage hotspot.

Speaking on the launch, Amit Shah, Chief Cluster Officer - West, North & Premium Channels, Zee Entertainment Enterprises Ltd. said, “At Zee Zest, our vision is to UNLIMIT experiences through our compelling mix of Indian and international lifestyle and infotainment shows. After the tremendous success of our first collaboration – NEXA Journeys presents Luxe Pins, our aim with the next-in-series is to showcase India beyond its usual travel destinations, through new-age experiences and lifestyle advancements, India offers today. NEXA Journeys presents Highway Dreams as our second association with NEXA Journeys, and we look forward to another exciting chapter exploring the unexplored and discovering the Southern State of Tamil Nadu. Together with NEXA, we hope to present a blend of unique stories to cater to the evolving audience demand for distinctive content.”

A rare known fact that the region of Kodaikanal in Tamil Nadu is counted among the leading growers of avocados in India. As we drive through the serene landscape of Dindigul district to the “Princess of Hill Stations” – Kodaikanal, the host takes us on an enchanting walk, discovering a hidden avocado farm.  Stumbling onto tribal life and inspired by Tribal women entrepreneurs, who have a successful Honey brand, Rakesh engages the audience with a live cooking demonstration at a farm in Kodaikanal. 

Driving through breathtaking and scenic highways of Tamil Nadu, the 10-episode series - NEXA Journeys presents Highway Dreams launches at 8 pm, 30th October on Zee Zest and Zee Zest HD. 

Sharing his thoughts on the new Baleno being part of the series, Shashank Srivastava, Senior Executive Officer (Marketing and Sales) – Maruti Suzuki India Ltd said, “A true work of art inspired by the future, the New-Age Baleno is the perfect companion to experience India through its highways. The technologically superior premium hatchback - the New Age Baleno offers an unmatched driving experience, powerful performance and array of new-age technology driven comfort, convenience and safety features. We are confident that viewers will get the true taste of an engaging drive experience and enjoy the true beauty of India as they witness country’s best-selling premium hatchback traverses the roads and present the modern-day Tamil Nadu to viewers.”

As the show progresses, it journeys into the Sathyamangalam Tiger Reserve, on an adventurous tour with a forest ranger before taking the audience to experience life in a tribal village. Driving towards the region of Karaikudi, which gets its nomenclature from palatial villas, the host stops over to give you a glimpse into the antiques at the Muneeswaran Kovil street. The season concludes on an audacious note with viewers joining in a high-octane journey into Rameshwaram, situated in the Gulf of Mannar at the tip of the Indian Peninsula. Surrounded by turquoise blue water, the adventure culminates in the coastal waters with a session of snorkeling and kitesurfing.

With the launch of the new show partnered by NEXA, Sonal Shah, National Head Sales Niche Cluster- ZEE Entertainment Enterprises Ltd. said, “After a successful collaboration for our first series, we are delighted to fortify this association with NEXA Journeys presents Highway Dreams on Zee Zest. At ZEE, our aim has always been to deliver higher value to all our clients through our gamut of offerings, and we are pleased to see Maruti Suzuki India Ltd. and NEXA Baleno fitting seamlessly into our content and reaching audiences across the country in an effective and innovative manner. We also look forward to driving a fruitful partnership with Maruti Suzuki India Ltd. in this new season.”

NEXA Journeys presents Highway Dreams, which premieres on 30th October, 8 PM on Zee Zest and Zee Zest HD. Tune in every Sunday for an unforgettable journey of this enchanting and evolving Indian State of Tamil Nadu. 

Watch NEXA Journeys presents Highway Dreams also on Zee Zest and Zee Tamil SD & HD

YouTube link: https://youtu.be/EsFvN_RkeyU

Novotel Visakhapatnam Varun Beach conferred the Excellence Award for "Best Coastal Hotel in India"

Visakhapatnam, October 2022: Surrounded by mesmerizing skyline with the gorgeous sights of the Bay of Bengal, Novotel Visakhapatnam Varun Beach is a sought-after destination in the erstwhile state of Andhra Pradesh. This property promises its true exclusiveness and unparalleled celebration drenched in its charm. Popular in India for its understated grandeur and warm hospitality, Novotel Visakhapatnam Varun Beach acquired the Excellence Award for "Best Coastal Hotel in India" at the latest edition of the Haute Grandeur Global Hotel Awards. 

Haute Grandeur is the world's most prestigious Global Hotel, Spa & Restaurant Awards worldwide. It recognizes remarkable achievements in delivering consistent, exceptional experiences in the global luxury hospitality industry. Moreover, the awards discern excellence through feedback from guests , industry experts and not the number of votes by the general public or a panel of judges.

Speaking of the award, Ravi Rai, Cluster General Manager, Novotel Visakhapatnam Varun Beach, Novotel Vijayawada Varun, and The Bheemili Resort expressed his gratitude and said, “We are honored to receive this prestigious award from Haute Grandeur. We believe this will strengthen our position in the market as this recognition encourages our team to exceed our patrons' expectations. In the hospitality industry, it is all about creating the right experiences, and Novotel Visakhapatnam Varun Beach aims to further facilitate the hotel’s promise of delivering unique and unparalleled hospitality for guests.” 

Novotel Visakhapatnam Varun Beach basks in the "Jewel of the East Coast" with beautifully appointed 225 rooms and suites to grand ballrooms and dining spaces; expansive wellness facilities and salon. 

Shangri-La Al Husn, Muscat unveils Contemporary Indian Restaurant Aangan by Award Winning Chef Rohit Ghai

October 2022: Shangri-La Al Husn, Muscat is delighted to announce the newest addition to Oman’s diverse culinary scene, the opening of contemporary Indian restaurant Aangan by Rohit Ghai. A sophisticated dining destination with a fresh take on Indian cuisine, critically acclaimed Chef Rohit Ghai has curated an innovative menu inspired by his personal and professional culinary experiences from across the globe.

Chef Ghai is renowned for earning upmarket London restaurant Jamavar a Michelin Star in under a year, the first ever Indian chef to achieve such an accolade in the UK. Rohit Ghai has become one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. With his award-winning skills attracting international praise, Shangri-La Al Husn is delighted to welcome critically acclaimed Rohit Ghai and his esteemed team of chefs to the city of Muscat.

Aangan meaning courtyard in English, is referred to as a warm and welcoming dining space where food is shared and enjoyed with family and friends. Complete with an alfresco terrace, Aangan majestically overlooks the turquoise waters of the Gulf of Oman. Taking inspiration from Oman’s heritage and India’s homeland, soaring ceilings and artistic archways create a magnificent sense of place. Guests enter the dining area through the grand double doors flanked with bold blue drapes, inviting diners to enter another world and enjoy the heartfelt hospitality Shangri-La is renowned for.

The extensive menu designed to share; allows diners to mix and match dishes to tease and tantalise the palate. Chef Ghai has taken a contemporary approach to traditional Indian cuisine and has created dishes that burst with flavour. Dishes include an Aloo Tikki, one of the most well-known street food dishes in India and set to be a favourite on the menu. The crispy potato cake with sweet and tangy tamarind, lentils and fresh mint is balanced with honey yoghurt to create a perfect combination of sweet and sour flavours. Ghai’s signature batter fried crunchy Masala Prawns get their spice from the Kashmiri chili. Cooked with sesame, peanut and tamarind, the perfectly cooked prawns are finished with a light dusting of desiccated coconut.

Accompanied by a twist on a traditional chokha, the Rogan Josh Lamb Shank dish is not to be missed. Slow cooked for eight hours until the meat is tender, the hearty dish is accompanied by a sauteed onion base, green and Kashmiri chili, cumin, coriander, and a touch of ginger. A smooth, velvety sauce is the perfect accompaniment to the rich and tender lamb.

Meanwhile the vegetarian Dhokla is crunchy on the outside with a soft cake like interior that is peppered with fresh apple and tempered baby heritage beetroot. To finish, a sweet, fresh Mango cheesecake is finished with green pistachio and a little kick of pink peppercorns to perfectly balance sweet and savoury flavours.

To complement the dishes, an extensive beverage list has been carefully curated with wines hailing from old and new world vineyards.  Expertly crafted cocktails include the signature Gin & Tonic Pushpanjali, meaning a handful of flowers in English. Meanwhile, the whiskey-based cocktail Somras packs a punch and is a cross between a Manhattan and an old fashioned. The drink is inspired by the Sanskrit culture and was believed to have been consumed as a potion by the Hindu gods to remain immortal and invincible.

Chef Rohit Ghai said: “I wanted to bring the spirit of ‘aangan’ to Oman and inspire diners to celebrate special moments together while enjoying the diverse flavours of Indian cuisine.  Indian food is complex and steeped in tradition, but through Aangan, I’m able to showcase Indian food in a new light. Using locally grown fresh produce, authentic Indian spices and innovative cooking techniques, I’ve evolved and tweaked the very best of the cuisine to create a contemporary menu that is truly unique. I look forward to welcoming guests to Aangan from all over the world.”

René Egle, Area General Manager, Shangri-La Barr Al Jissah Resort & Spa and Shangri-La Al Husn Resort & Spa said: “When the opportunity arose to work with Chef Rohit Ghai, it was an easy decision. Aangan is an exciting addition to our portfolio of premium restaurants at Shangri-La Al Husn and we are thrilled to bring this new dining destination to our guests and the local community of Muscat. Our talented team are hugely passionate about delivering memorable experiences and with its alluring fragrant spices and distinctly different dishes, Aangan is set to be one of a kind.”

Saahil Sheokand is now the Director of Sales and Marketing at Radisson Gurugram Udyog Vihar

Saahil comes with a varied range of experience and an innate understanding of the hospitality industry, nationally & in global markets Radisson Gurugram Udyog Vihar is pleased to announce the appointment of Saahil Sheokand as Director of Sales & Marketing; he will oversee Sales, Events, Revenue and Marketing for the hotel.

Saahil brings with him a wealth of experience in the hospitality arena, he has been associated with some of the leading properties like Hyatt Regency Delhi, Hyatt Regency Gurgaon; Hyatt Place Gurgaon, Dusit Hotels & Resorts and Corus Hotel Hyde Park, London (United Kingdom) to name a few. In each of his previous roles, he contributed immensely towards creating milestone achievements for respective organizations.

Prior to joining Radisson Gurugram Udyog Vihar, he was associated with Hyatt Regency Gurgaon as Director of Sales.

Talking about his appointment, Saahil stated “I am excited to embark on this new chapter at Radisson Gurugram Udyog Vihar and immensely proud to be part of Radisson Family”.

Saahil is a people’s person; he is an inquisitive traveller who likes to discover destinations.

JW Marriott Bengaluru appoints Kiran Kumar as the new Chief Engineer

He is well-known for being an expert in pre-opening, coordinating with project teams and maintaining documents for handing over

JW Marriott Hotel Bengaluru would like to announce the appointment of Kiran Kumar as the new Chief Engineer. With over 18 years of vast experience, Kiran will be seen implementing policies, standards, and procedures pertaining to engineering and technical work across all departments. 

He is a leader with strong technical skills, excellent leadership qualities equipped to handle energy conservation orientation training. He is well-known for being an expert in pre-opening, coordinating with project teams, and maintaining documents for handing over. As a seasoned engineer, Kiran is known to be a solution-oriented person. 

He possesses immense knowledge in the field and has an excellent record of ensuring the smooth running of the daily operations of the hotel. From supervising the hotel staff to maintaining a record of timely completion of maintenance requests, to ensuring local government guidelines and regulations are followed strictly, Kiran has a track record of managing all with a flourish.

Crowne Plaza Greater Noida celebrates International Chef Day; Young Kids become master chefs for a day

Along with cooking food, the kid received insight into a career in the hospitality industry from the Chefs team led by Executive Sous Chef, Saurabh Singh Chandel and General Manager Crowne Plaza Greater Noida, Sharad K. Upadhyay

Chefs are known for their skills and innovative presentable techniques and cooking some delectable savories. They are the creative hands behind the love language called food. They keep innovating to satisfy our food cravings. To mark a day, International Chef Day dedicated to these wonderful cooks, Crowne Plaza Greater Noida played host to a unique fun activity, where they invited kids from Prathmik Vidhyalaya Mubarikpur and gave them the opportunity to be the master chef for the day to cook some delicious dishes. 

Along with cooking food, the kid received insight into a career in the hospitality industry from the Chefs team led by Executive Sous Chef, Saurabh Singh Chandel and General Manager Crowne Plaza Greater Noida, Sharad K. Upadhyay. It was a heady concoction for these kids who also tried their hands at cooking during this fun activity. It was a delightful event in every sense for these kids. 

Talking about the activity GM Sharad K. Upadhyay said, we all are in celebration mode, and it’s the International Chef Day. To contribute to the society and in an effort to make these kids have a good time, entertainment and celebrations, we plan to host this program with kids and chefs. It was thoroughly entertaining for us to have them here to celebrate the Chef Day, some of them were quite talented and tried their hands at deliciously cooked dishes. 

During the program, the kids danced to the tunes, recited some songs, poems etc., while we found the GM himself cooking for these kids. That was a surprising moment for all. 

Saurabh Singh Chandel was excited and happy with the proceedings. He said to be a part of such activities are real fun, especially when these kids cooked the dishes and served like the professionals. We at Crowne Plaza Greater Noida believe in celebrating each and every occasion in a different way, so we all decided to dedicate the International Chef Day celebrations to these little master chefs for a day and it was some serious fun and entertainment for all, he said. 

The Crowne Plaza Greater Noida team also celebrated the day and Diwali festivities with these kids and contributed some gifts as a token of love to the children.

Out Of The Blue Brings you the Most Sinister Cocktails This Halloween!

Unleash the spirits this Halloween at this iconic restaurant to experience horror like never before

Out of The Blue has summoned the spooky spirits and channeled all things terrifying to curate a Halloween to remember.

Halloween is that time of the year when you can let your hair down and have some seriously spooky fun! This may mean wild seasonal decorations, edgy costumes, and scary makeup! All this wouldn’t be possible without a healthy dose of liquid courage. This Halloween, Out Of The Blue has introduced Halloween special cocktails from the 27th to the 31st of October 2022.

These limited-edition cocktails, specially crafted for Halloween, look as good as they taste and will satisfy your curiosity to try the most lethal blends! Try The Grave Digger - a Vodka based drink infused with fresh berries and lychee, green apple syrup, and Martini Binco or go for the spooky rum-based cockatiel called the Spiked Jolly which is composed of Blue Curacao, Pineapple Juice, Watermelon Juice, Lemon Juice, and fresh Kiwi. On offer is also Blood Moon which is a more modern take on the classic whiskey sour crafted with Whiskey, Egg White, Rasberry puree, SS Mix, and Pink Grapefruit. For the coffee aficionados, Black Cauldron - a coffee-inspired cocktail awaits featuring Espresso, Kahlua, and Vodka. Last but definitely not least is Kiss To Die - a gin-based cocktail garnished with Pink Grape and Thyme and made of gin, Martini Rosso, and Ginger Ale.

This Halloween, Out Of The Blue is creepin' it real with hauntingly delicious drinks that double as the best thirst-quenching beverages; perfect to add a spooky touch!

Availability:

Date: 27th to 31st October 2022

Venue: Out Of The Blue, 14, Union Park Rd Number 4, Khar, Union Park, W, Mumbai, Maharashtra 400052

For reservations: 093248 39393

This October, 2022 - Juhu’s favourite all day diner, Cafe 49 - Launches their ‘Coffee Menu’

Mumbai, October 2022 - Located in Juhu, Cafe 49, known for its luscious menu and indulging desserts, is all set to create an unforgettable experience by launching the ‘Coffee Menu’, which allows you to choose from a variety of flavors and combinations. The Coffee Menu will be available in October, which customers are certain to 'fall' for.

Cafe 49 has a cozy atmosphere. It's a place where you can sit for hours as you sip your coffee. The interiors are designed to create a welcoming environment by emphasizing comfort and individuality. Off-white brick walls act as the perfect backdrop for salmon and teal-colored seating as well as a colorful and photogenic wall with wings. 

Customers are bound to adore the new Coffee menu, the new line includes Berry-flavored Frappes, Vanilla Frappes, Iced Americanos with Tonic Water, and Irish Coffees with whiskey, a blended drink made of Irish whiskey, hot coffee, sugar, and whipped cream.

Cappuccino, Cafe latte, Cold Mocha, and many other classics are available at Cafe 49. Cafe 49 is the combination of various factors – good coffee, nice music, a comfortable setting, and comfort food.

This October, come enjoy an evening of delicious Desserts and coffee with your family or friends and have a great time.

Other Information:

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

Time: 11 am to 11 pm 

To book call: 9223379080 / 96

Grand Mercure Hotel & Residences and ibis Styles Dubai Airport appoints Fadi ELIAS as new Cluster Director of Revenue

This brand new ACCOR complex celebrating the UAE heritage is pleased to  announce the appointment of Fadi ELIAS as Cluster Director of Revenue. 

Elias brings 14 years of revenue management experience to the hospitality team,  making him a valuable asset to the hotel and group. Using his customer-centric and  data-driven expertise, he will play an integral role in leading, developing and  supervising the revenue management and distribution strategy of the 712 keys  complex. 

Prior to this role, he held the cluster director of revenue’s position for Rose Rayhaan  by Rotana, Towers Rotana and Villa Rotana where he achieved the highest RevPar  Ranking with RGI of 175 and introduced effective pricing and yield management strategies.  

Elias has a bachelor in Hospitality Management from the International Institute of  Dummar of Syria. 

On his appointment, Elias said, “I am delighted to be part of such a great team. The  property has continually raised the bar for offering guests luxurious yet affordable  experiences and I look forward to working with the team to build on the reputation  that the ACCOR Group has created for itself around the world.” 

Tyrone Lodder, Cluster General Manager at Grand Mercure & Ibis Styles Dubai  Airport, said, “We are glad to welcome Fadi Elias to the team and confident in his broad skillset. Fadi’s passion for optimizing revenue will shine as he settles into the  new role, ensuring to maintain the properties in "pole position," within its compset. 

Novotel & Ibis Bengaluru Outer Ring Road hosts the traditional cake mixing ceremony

With the customary cake-mixing ritual, Novotel & Ibis Bengaluru Outer Ring Road officially kicked off the Christmas and New Year festivities.

 

During the occasion, guests, hotel staff, and various corporate professionals came together to mix the ingredients—massive types of candied fruits, assorted nuts, blended spices, and fruit peels—which were all soaked in rum, wine, and other alcoholic beverages. It was orchestrated under the watchful eyes of newly appointed General Manager – Mr. Sandeep Johri and Executive Chef Karan Kohli.

 

“The heady blend of exotic ingredients will now be given at least a month to settle. The flavor improves as the components are steeped in a sufficient amount of liquor. This combination will be mixed with flour to make the dough for some of the best Christmas Cakes, Carrot Cakes, Dundee Cakes, Stolen bread, and other seasonal delights.” Chef Karan said.

 

After the cake-mixing ceremony, the guests were hosted for a Hi-Tea along with cocktails at Chez Nous – The 24x7 Lounge at the hotel.

About Novotel & Ibis Bengaluru Outer Ring Road

Strategically located in the heart of the IT corridor- Novotel and Ibis Bengaluru Outer Ring Road bring to you different categories of beautiful rooms that are sleek and contemporary designed, full of modern-day amenities suitable for your stay. At Novotel, you’ll find a gym, spa, pool, and other recreational activities which will make your stay worth it. Also, you’ll find a comfortable and luxurious setting for all your stays, which will make your staycation more relaxing and rejuvenating. 

 In proximity to numerous IT parks and corporate hubs notably- Ecospace Business Park, Prestige Techpark, Cessna Business Park, and Salarpuria Techparks- Novotel & Ibis Bengaluru Outer Ring Road offers the perfect residence to travelers across the globe.

Novotel Visakhapatnam Varun Beach to celebrate the upcoming festivity”

As festivities in India are incomplete without the decadent spread of delicacies, Novotel Visakhapatnam Varun Beach, ushers in Diwali in style with an exciting Ladoo making ceremony at – The Square. The beauty of its surroundings is ravished by the Bay of Bengal, which is another reason why it captivates the visitors who can engross themselves with a calm view of the sea and engage themselves in a lot of joyful activities. This Ladoo making tradition has been part of this hotel since time immemorial and is conducted all amidst great cheer and festive fervor of this much loved age old Indian tradition.

The culinary team at Novotel Visakhapatnam with over 30 guests present at the property rolled on their sleeves, wore the aprons, disposable gloves and chef caps were all set to try their hand in making this unique ladoo by mixing boondi’s. Vibrant colorful settings and decorations added to the charm of the ceremony. On each table there was boondi drenched in desi ghee among other ingredients like cardamom powder, pumpkin seeds, whole cardamom seeds, and assorted dry fruits platted in huge thalis. Mixing the warm boondi and dry fruits brought back nostalgia and the memories of the significance of making ladoos during the festive occasion of Diwali for the guests present at the event. The highlight of the event was within a time span of 10 to 15 minutes the participants made 400 ladoos. The participants who made the properly shaped ladoos were declared as winners.

On this cheerful occasion of Ladoo making, Ravi Rai, Cluster General Manager, Novotel Visakhapatnam, Novotel Vijayawada, and The Bheemli Resort expressed, “Diwali is one of the biggest festivals across the country, we wanted to connect with people through the age-old tradition of ushering in good tidings. We at Novotel Visakhapatnam Varun Beach have always organized this tradition with a lot of enthusiasm. The traditional ladoo ceremony spreads joie de vivre and camaraderie for Diwali. It is an ecstatic moment to watch the guests, members and children and our team of chefs and associates participate in the mixing, celebrating the onset of the festive season”.

The ladoo-making ceremony is a warm-up to the festive holiday season and has far more significance in the current times. The festivities come wrapped with hopes and revival for a happier tomorrow.

Ingredient Ideology | FESTIVE SPECIAL: PARATHA PARTY Rolled with passion stuffed with compassion BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Indian breads as we know are popular not only in our kitchens and restaurants but across the world, there are a number of ways in which these breads have been altered, modified to suit the needs of a number of guests every single day in the food service industry. The story of parathas dates back to a time when the development of indian breads was on a fast pace and the concept of making them more wholesome and filling in nature adding value to its composition and content became a way of life for many foodies across the globe.

Paratha is well defined and fits into the accompaniment category of our indian menus and includes simple yet popular ingredients from preparing a dough using water with whole wheat flour, maida, salt, oil or ghee, a few select indian spices, the fillings or stuffing’s start from the all-time favorite aloo to the exotic mushroom, cheese & chicken keema parathas, dal ke parathey, sattu ka paratha, soya bean ke atta ka paratha, bajra and ragi varieties etc are too being included these days to make them more nutri dense.

Innovation & creativity has left no stone unturned and we see people including almost anything that can sit in between that paratha dough getting itself rolled out being cooked on both sides on a tava or a hot griddle to a nice golden brown color, a topping of white butter is a must of paratha lovers and the sides include a bowl of fresh curd or a boondi raita/ mix-veg raita, some select choice of pickle from aam ka achaar to the mix veg to shalgam and more, papad is also one of the needs of many parathas to go along.

Wishing all our readers a very Happy & Prosperous Diwali 2022 

Here are a few simple- easy to make parathas for our readers:

Recipe-1] MASALEDAAR MOONG KE PARATHE.

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the moong stuffing:

Yellow moong dal- 1 cup soak for 15 mins boil in a open kadai with salt to taste and ½ tsp turmeric powder, water- strain out the dal once it is just cooked and not mashed, allow to cool on the side.

Add the following ingredients to the cooked dal:

Salt to taste

Garam masala powder-1/2 tsp

Chopped coriander-2 tbsp.

Chopped green chili- 1 tsp

Chaat masala-1/2 tsp

red chili powder-1/4 tsp

method:

1. Prepare the dough for the parathas and keep aside.

2. Prepare the moong dal filling and mix well.

3. Divide the dough into 4 portions, roll out each and place a good amount of moong dal filling in the center of the dough and secure it back into a round, seal it well, lightly roll the paratha once again and using a hot tava and oil/ghee cook the paratha on both sides until nice and golden color, cook on a medium to low flame for even cooking, cut and serve hot with curd/raita/papad/pickle.

Recipe-2] METHI AUR MAKKAI KE PARATHE

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the methi-makkai stuffing:

Oil-1 tsp

Ginger- 1 tsp chopped

Green chilies- 1 tsp chopped.

Fresh methi leaves-1 cup chopped

Salt to taste

Boiled crushed sweet corn- ½ cup

Roasted crushed jeera powder-1/2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Coriander and mint leaves- 2 tbsp. chopped

Grated cheese- 2 tbsp.

Method:

1. Prepare the dough for the paratha, allow to rest for 20 mins.

2. Heat oil in a pan add in the ginger and chilies and saute add in the corn and methi leaves, salt and all powdered spices.

3. Cook the mixture well on a low flame for 4-5 mins and remove into a plate, add grated cheese and allow to cool.

4. Divide the paratha dough into 4 portions roll out place a little filling and re-shape it back by rolling it into a paratha.

5. Using a tava and oil/ghee cook the paratha on low to medium flame to ensure cooking, serve hot.

Recipe-3] MURGH MASALA PARATHAS

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the murgh masala stuffing:

Chicken breast/ leg piece boneless – 150 gms cut into small pieces.

Oil-2 tsp

Ginger –garlic paste-1 tsp

Onion- 2 tbsp. chopped

Salt to taste

Red chili powder-1/2 tsp

Coriander powder- 1 tsp

Garam masala powder- ½ tsp

Tomato ketchup- 2 tbsp.

Coriander leaves- 2 tbsp.

Mint leaves- 2 tbsp. chopped

Boiled chopped eggs-1 no

Grated cheese- 2 tbsp.

Method:

1. Prepare the dough for the parathas and allow to rest and divide into 4 portions.

2. Prepare the chicken filling for the parathas by heating up oil/ghee in a pan saute the onions, ginger, chilies for a few seconds.

3. Add in the chicken pieces cut finely add salt all powdered spices to taste, a little water just to cook the chicken, add in the tomato sauce and simmer, allow to cook for 10-12 mins, add in the boiled chopped eggs, coriander, mint and mix well.

4. remove onto a plate, cool down the dry to moist textured filling add in grated cheese and mix, stuff the same into the parathas, cook them on a tava with oil/ghee to a nice crusty golden color on both sides, cut and serve hot.

Recipe-4] PANEER AUR CHEESE WALE PARATHE

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the paneer & cheese stuffing:

Grated paneer- 1 cup

Grated cheese-1/4 cup

Chopped green chilies- 1 tsp

Salt and crushed black pepper to taste

Coriander leaves chopped-2 tbsp.

Mint leaves- 2 tsp chopped

Roasted crushed jeera-1/2 tsp

Ajwain- ½ tsp

Garam masala powder-1/4 tsp

Boiled mashed potatoes-1/2 cup

Method:

1. Prepare the dough for the parathas and allow to rest, divide into 4 portions.

2. Prepare the stuffing by combining all the ingredients in a mixing bowl and placing it into the parathas as a filling.

3. Cook the paneer aur cheese wale parathe on a tava using oil/ghee on a low to medium flame cooking on both sides to a nice crusty color.

4. Cut them into quarters/wedges and serve hot with a bowl of curd/raita or some pickle.

Recipe- 5] SHAKHARKHANDI KE PARATHE

Ingredients:

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the Shakarkhandi stuffing:

Sweet potatoes- 400 gms boiled, peeled and mashed

Boiled mashed green peas- ½ cup

Grated carrot- ¼ cup

Salt and crushed black pepper to taste

Coriander and mint leaves- 2 tbsp. chopped

Aamchur powder-1 tsp

Chaat masala-1/2 tsp

Red chili powder-1/2 tsp

Roasted crushed jeera-1/2 tsp

Green chilies- 2 tsp chopped

Method:

1. Prepare the dough for the parathas and allow to rest.

2. Prepare the stuffing for the parathas and mix them well into a mixing bowl.

3. Divide the dough into 4 portions roll and stuff the filling inside each portion. Roll it back into a paratha and cook it on a tava using oil/ghee to a light golden color.

4. Cut into halves/quarters and serve hot with papad, pickle, raita.

Recipe- 6] SOY BEAN & DAL PARATHAS

Ingredients

For the paratha dough:

1 cup atta

½ cup maida

Salt-1/4 tsp

Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.

Water as needed to make a firm hard dough- rest for 20 mins.

For the soy bean and dal stuffing:

Oil/ghee-2 tsp

Jeera-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies- 1 tsp chopped

Soy keema-1/2 cup soaked in warm water for 10 mins

Green moong dal- ½ cup boiled-3/4th cooked

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Coriander and mint- 2 tbsp. chopped

Aamchur powder- ½ tsp

Ajwain-1/2 tsp

Boiled mashed potatoes-1/2 cup

Method:

1. Prepare the dough for the parathas and keep aside, divide into 4 portions and roll for the parathas.

2. Prepare the soy and moong dal stuffing by heating oil/ghee in a pan add in the jeera, ginger-garlic paste, green chilies and saute, add in the drained soy keema and partly cooked green moong dal and bhunao.

3. Add in salt and powdered spices and mix well, cook for 3-4 mins on a medium flame. Check for seasonings and adjust accordingly, add in the boiled mashed potatoes and combine it all well.

4. Allow the mixture to cool in a plate and then start stuffing the parathas with the filling, cook on a tava using oil or ghee until a nice crusty texture and light golden color is visible as the parathas cook, cut them into pieces and serve hot.

INDIA’S FIRST THE ST. REGIS GOA RESORT APPOINTS SATISH KUMAR AS GENERAL MANAGER

The St. Regis Goa Resort - the first resort and the second St. Regis branded property in India – appoints Mr. Satish Kumar as General Manager. A well-recognized leader with over two decades of outstanding experience in luxury hospitality, Satish will be leading the task of introducing the legendary outpost to the country starting October 2022. 

This newly transformed property will host time honoured signature rituals of The St. Regis, innovative cuisines, and exceptional amenities including the trademark personalized butler service for each guest.

Satish has successfully launched over 8 luxury hotels across various geographies. With his strong leadership skills and forward-thinking approach, Satish has succeeded in building high performance teams that strive for the best and emerge as winners. In his new role, he will be responsible for overseeing hotel operations and ensuring the highest standards of guest services synonymous with the St. Regis brand, are met. 

Prior to this, Satish served as General Manager at The Leela Goa and Conrad Pune. Spanning across his enriching career with esteemed hospitality brands, Satish has led hotel operations with The Oberoi Hotels & Resorts, The Taj Group of Hotels and overseas properties like The Marriott Marquis Doha-Qatar, The Westin & Le Méridien City Centre Bahrain and JW Marriott Jakarta- Indonesia. He is also a Certified Green Belt from Six Sigma-Operational Innovation at Marriott International and was awarded the Global Discipline Award for Excellence in Delivering Guest Experience in the year 2018.

Satish is an alumnus of Regency College of Hotel Management & Catering Technology, Osmania University, Hyderabad and also holds a Post Graduate Diploma from The Oberoi Centre of Learning and Development (OCLD). 

When not in work mode, Satish enjoys playing Chef, whipping up a meal for the family and indulging in his love for travel and discovering new places, cultures and cuisines. 

About The St. Regis Goa Resort 

The St. Regis Goa Resort is the first resort experience by the St. Regis branded property in India. Nestled amidst a sprawling spread of 49 acres, the resort is lush with trees, flora, fauna and freshwater lagoons. This contemporary resort experience blends seamlessly into its surroundings with its confluence of Portuguese and Indian architecture. It features the renowned hallmarks and vanguard spirit of the iconic luxury brand, such as its signature rituals, innovative cuisine, and exceptional amenities including the personalized St. Regis Butler service for guests.

Sizzling flavors at Sayaji Pune’s Sizzler food festival this October!

Pune, October 20, 2022: Sizzlers make for that perfect fun order and why not! With a hint of drama attached to it as you hear the sizzle from the metal plate and watch the steam from that piping hot meal…it’s all too hard to go unnoticed. This month, Sayaji Pune is all set to invite you to an extravagant Sizzler Food Festival! After all, sizzlers are an eternal favorite and make for a smoking hot treat this monsoon season!

While this widely popular dish is an American concept, its variant can be found in different parts of the world. The India sizzler dates to 1963 and was introduced by Firoz Irani. It was later carried on by son and since then has been a favorite among many. A meal that has delicious aromas wafting by, an array of options in sauces- tangy, spicy, barbeque, you name it, a meal that is a treat to the eye as well your tastebuds, and a variety of grilled, roasted, or fried meats/vegetables along with your choice of rice/noodles/fries make this dish simply irresistible.

The chef and his team of culinary experts have curated a menu that is a little something for everyone. For those who enjoy oriental flavors can relish dishes such as Kung pao water chestnut sizzler with rice, Cantonese cottage cheese chilli sizzler. Sizzlers with a desi take will feature preparations such as Gosht ghee roast sizzler with roomali roti, Murgh reshmi kebab with curd onion salad, Paneer tikka sizzler with dal makhani & rice, and Aloo nazaquat sizzler. Other sumptuous preparations that can’t be missed are Rosemary scented chicken steak, Paprika grilled fish with sautéed veggies, Prawns sizzler with hot soya chilli sauce, and Lamb bell pepper sizzler with rice.

The team at Sayaji Pune is all set to elevate your dining experience this October with an array of sizzling preparations to feast on. What are you for then? Make your way to Sayaji Pune to experience a hearty meal with your loved ones!

DATES: Ongoing- Friday, October 21, 2022

TIME: 7:00 PM Onwards

VENUE: TurQue, Sayaji Pune

Ghar ki yaad dilanewali Diwali at Sayaji Raipur!

Raipur, October 2022: The festival of lights is just around the corner and it’s time to ring in the festivities with your loved ones. The celebration around Diwali has its charm and can make everyone feel that warmth and positivity no matter which part of the country you might reside in. It’s a time when you want to be the closest to your loved ones. To truly celebrate that festive season, Sayaji Raipur has an array of festive activities, food, sweets, and much more lined up so that you celebrate that Ghar ki yaad dilanewali Diwali!

India’s rich culture and tradition come to life best through all its festivities. And Diwali is no exception. A festival of sparkling celebrations, indulgent delicacies, happiness, and prosperity is enjoyed thoroughly with your loved ones. This Diwali, Sayaji Raipur is all set to celebrate the festival of lights in an eco-friendly manner and unity. Be it a guest, a member of the hotel, or just someone dining for a meal; Sayaji Raipur is here to celebrate a homely Diwali with each and everyone. Guests and staff can be a part of the Rangoli and lighting Diya activities to truly celebrate the festivities together. Diwali is incomplete without gorging on homemade savoury and sweet preparations. Those delicacies prepared with extra love which we’ve all munched on as children can take you down memory lane really quick. The culinary team at Sayaji Raipur has whipped up some delicious festive savory and sweet preparations packed with love. One bite and you’ll have those childhood memories gushing back to you.

Whether you’re dining at the hotel for a meal or are staying at the property, the team at Sayaji Raipur is all set to make this Diwali all the more special for you and your loved ones! 

Hotels and Restaurants Association of Telangana Demands Industrial Status

Hyderabad, October 2022: Hotel and Restaurant Association of Telangana represented by President Mr. Manish Dayya and Reginald Corbett, General Secretary along with other Executive Committee members of the association met Mr. Sandeep Kumar Sultania, Tourism and Culture Secretary, Government of Telangana, and discussed the concerns faced by the sector and submitted a representation demanding industry status for the hospitality industry. Considering the rapid growth of the tourism industry in Telangana, and the scope for scaling it up further, the committee urged the government to provide all the facilities on par with industries.

Speaking on the occasion, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “In light of the State's rapidly expanding tourist industry the association has submitted a representation to the government demanding an ‘Industry Status’ to the hospitality sector. This sector is a major contributor to employment generation and GSDP, besides playing a pivotal role in promoting tourism in the state. ‘Industry status’ in the hospitality sector will go a long way in encouraging the operators to propel tourism in the state, as it will be easier to do business. We expect a positive response from the authorities on the submitted proposal and look forward to a speedy output on the same.”