LOUIS BURGER Launched in Hyderabad
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Indian School of Hospitality partners with Karma Lakelands to run Experiential Farms at the Karma Lakelands Golf Resort
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Ashwani khurana Of Karma Lakeland gurgaon and dilip puri of indian school of hospitality
Gurgaon, India,December 2022: Karma Lakelands and École Ducasse ISH Gurugram announce partnership for an experiential farm at the Karma Lakelands Golf Resort in Gurgaon. The students of Indian School of Hospitality (ISH) will be initiated into organic farming, beekeeping and other eco-friendly initiatives of sustainability and conscious living — a vision shared by the founders of École Ducasse, ISH and Karma Lakelands.
Conscious living / Eco Initiatives have always been at the heart and helm of most endeavours at Karma Lakelands since the resort was developed. From being targeted as a zero-waste property to soil building, planting trees, rewilding, practicing bee farming and bio composting of plant & animal waste, life at Karma is an incredible example for meaningful and sustainable existence. At Karma, nature friendly initiatives and conservation practices that support and promote sustainable living are a way of life. As a resort, it strives to minimize our carbon footprint and execute the initiatives and actions to reduce the use of energy and water, while avoiding the use of plastic.
The idea for the farm came when École Ducasse-ISH sought additional locations to fulfil demands for herbs and organic produce in their kitchens. The farmland shall feature seasonal ingredients and regional plants that account for most of the ingredients used on campus. It will encourage farm-to-table practices, sustainable sourcing, and relying on locally-grown crops. Additionally, students shall participate in practical learning sessions in the open classroom and the rustic kitchen. They will also be guided by an expert on organic and sustainable farming at Karma Lakelands.
Talking about the initiative, Mr Dilip Puri, the Founder and CEO of ISH, says, “Indian School of Hospitality has always adapted its teaching philosophies to meet the needs of the ever-changing culinary and hospitality industry. As interest in learning about the origin of food increases, we have responded by offering students opportunities to harvest agriculture responsibly. It will allow us to incorporate sustainable approaches into the culinary coursework, like the Bachelor’s programme that features classes on food policy, ecology of food and farm-to-table concepts. This way, students will be encouraged to develop mindsets towards sustainability and eco-friendly farming.”
Sharing his thoughts on the partnership, Mr Ashwani Khurana, Founder & CEO of Karma Lakelands, says, “We at Karma Lakelands are committed to protecting the sanctity of mother earth through our various Environmental care - Conscious living initiatives. Collaborating with ISH is yet another step to motivate youth, the future of our planet, towards soil building and experiencing growing healthy food. We aim to promote the concept of living mindfully by minimising waste generation & its innovative management.”
Booking.com - Here is where Indians are travelling for the upcoming holiday season
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Nature getaways and coastal areas continue to be the most sought-after holiday for domestic travel
Metropolitan cities emerge as the top preferred destinations for international travel
Mumbai, December 2022 – December officially marks the beginning of the holiday season and
Booking.com, one of the world’s leading online travel companies, has released its latest search data
trends that shed light on Indian travelers’ preferred destinations during this time 1 . With most travel
restrictions lifted and the world opening up again, it marks a promising return of travel for Indian
travellers who are ready to get back out there and make the most of their holidays.
As per the Booking.com APAC Travel Confidence Index released earlier, beach, nature/mountains and
road trips are among the top 5 most preferred trip types by Indian travellers and this is reflective in the
most searched destinations for the upcoming holiday season. Data from Booking.com reveals that Indian
travellers prefer hill stations, beaches and historical destinations when it comes to domestic travel with
Pondicherry topping the list followed by Lonavala and Manali.
● Puducherry and Goa featured as the most preferred beach destinations
● Udaipur and Jaipur featured as the most preferred historical destinations
● Lonavala, Manali, Munnar and Shimla featured as the most preferred hill stations
Top 10 most searched destinations by Indian travellers for domestic travel with check in dates
between December 24, 2022 to January 2, 2023
1. Puducherry
2. Lonavala
3. Manali
4. Udaipur
5. Mumbai
6. Jaipur
7. Goa
8. Bengaluru
9. Munnar
10. Shimla
Exploring the world is back on the list again for Indians. When it comes to international travel, Indians
are searching for metropolitan cities to celebrate the festive season and ring in the new year. Bangkok
and Singapore continue to be South-East Asia’s most popular destinations, while Dubai remains at the
top as the most popular destination for Indian travellers.
Top 10 most searched international destinations by Indians with check in dates between December
24,2022 to January 2, 2023
1. Dubai, UAE
2. Bangkok, Thailand
3. Singapore, Singapore
4. London, UK
5. Paris, France
6. Patong Beach, Thailand
7. North Male, Maldives
8. Colombo, Sri Lanka
9. Phuket, Thailand
10. Ubud, Bali
When it comes to the top 15 searched destinations searched by global travellers overall for the holiday
season, Paris, London and Dubai are the most searched destinations.
Top 15 most searched destinations globally by all travellers with check in dates between December
24, 2022 to January 2, 2023
1. Paris, France
2. London, UK
3. Dubai, United Arab Emirates
4. Amsterdam, Netherlands
5. Roma, Italy
6. Tokyo, Japan
7. Barcelona, Spain
8. Prague, Czech Republic
9. Wien, Austria
10. New York, USA
Mr. Santosh Kumar, Country Manager, India, Sri Lanka, Maldives and Indonesia at Booking.com, “The
last few years have taught us that travel should not be taken for granted. After two years of travel
restrictions, travellers are feeling overwhelmingly more optimistic about travelling. It is encouraging to
see Indian travellers exploring different destinations both within India and abroad with a more positive
outlook towards travel. As people remain enthusiastic and book their holidays, Booking.com will
continue to make it easier for everyone to create their unique travel memories as they experience what
these different destinations have to offer during the year end and beyond”
METHODOLOGY
¹ This report looks at the top searched destinations between 07-11-2022 and 27-11-2022, with check-in dates
between 24-12-2022 and 02-01-2023.
Winter Offers from Luxury Lodge, Aramness Safaris and more at Gir National Park, Gujarat
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ARAMNESS, a beautiful Indian safari lodge with 18 private village-style kothis - each with its own courtyard, private pool, and forest views, re-announced its two special winter offers, which will be active till the end of March 2023. The offers include “Escape to Wilderness” and the “Signature Extended Stay Offer'Given that Gir is home to the only bunch of Asiatic lions around the world, these offers make for a great start to 2023 for the luxury traveler.
The first offer “Aramness Gir - Escape to Wilderness” is a two-night package (details given below), which includes all meals with a capacious kothi, two spectacular wildlife activities, and more. In case you decide to lengthen your opulent stay, you may take advantage of the “Aramness Gir - Signature Extended Stay” offer which is valid for 3, 4, or 5 nights. This includes an optimal package, details of which are given below.
Along with luxury, you may experience a safari tour that exhibits the park's diversity, including Asiatic lions, leopards, and paradise flycatchers in addition to the breathtaking scenery. Of significance is that each tour is accompanied by an Aramness naturalist who leads and engages the visitors in conversation, while educating them about the surrounding environment and its native flora and fauna. The lodge offers a special chance to connect with wildlife while on foot in addition to safari tours. The 18 sq.km space that separates the resort from Sasan Gir National Park is where this wonderful Indian wilderness experience comes to life.
No vacation is complete without exquisite gastronomy treats. From traditional Gujarati food to cuisines from around the world, the property offers a wide variety of dining options, for you to indulge your taste buds. The delectable menu includes the Gujarati Swaminarayan Thali, an all-vegetarian feast, as well as the Aramness Thali which allows you to savor the state's unsung non-vegetarian dishes. The Matla chicken, sheesha, and a spirituous drink make for the ideal evening followed by a jungle barbecue in the wilderness.
Unwind and revitalize yourself with spa treatments at the Aramness Spa while taking in the beauty of the imposing forest and its sweet-smelling fresh air. In conclusion, enjoy unparalleled luxury whilst being surrounded by the magnificent Gir's natural beauty and witness the wilderness unraveling before your eyes
Lexicon Institute of Hotel Management hosted “Bridge The Skill Gap” Event in association with the Tourism and Hospitality Skill Council
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Pune- December 2022- Built on the foundations of "A Hotel School: By the Hoteliers, For the Hoteliers", Lexicon Institute of Hotel Management is a premier hospitality education institute that offers budding hoteliers the perfect balance of educational and experiential learning experiences. In light of the recent concerns of skilled workforce shortage in the hospitality industry, Lexicon IHM collaborated with the Tourism and Hospitality Skill Council to host the “Bridge the Skill Gap Event- Strengthening The Hospitality Skills Ecosystem Through Empowerment.”
The speakers at the event included Mr. Jatin Khanna, CEO of Sarovar Hotels and Resorts, Mr. Gladvin Rego, Principal of the Lexicon Institute of Hotel Management, representatives from THSC, Mr. Amol Bajaj, Head - of Apprenticeship Division, Ms. Feba Abraham, Apprenticeship Division, and Mr. Visham Thapa, Assistant Vice President- Client Acquisition Apprenticeship and Traineeship, 2COMS Consulting Pvt. Ltd. Mr. Nasir Shaikh, Group Chief Executive Officer, The Lexicon Group of Institutes, MultiFit & EduCrack, says “Recruiting and retaining talent has been a big challenge for the hospitality and tourism industry. A lack of skilled talent directly affects the customer experience. It can have a long-lasting impact on the brand image and eventually, revenues. I believe that the Recruit-Train-Deploy model if implemented appropriately, can serve as an effective solution. It improves the employability scope of aspirants and can attract talent through short-term skilling programs to meet immediate industry requirements. It is a win-win scenario for both employee and employer. This was an important session as it highlighted, the need of the hour, by emphasizing on various tools that can help in developing an ecosystem that will be beneficial for individuals who aspire to establish careers in the hospitality segment. We are thankful to the Tourism and Hospitality Skill Council for collaborating with us on this initiative that gave us an insight into effective measures to tackle talent deficit issues in the industry.”
The event focused on various aspects of the Hospitality Skills Ecosystem, starting with the future of hospitality traits that highlighted the trends shaping the hospitality industry and the skills required to adapt to these trends. In his address, Mr. Amol Bajaj, Head - Apprenticeship Division, THSC, also introduced the concept of apprenticeship programs that allows young individuals to Learn, Earn and Qualify for industry-specific jobs, which also helps improve skilling and recruitment in the industry. He illustrated the design of an efficient Recruit-Train-Deploy model that can successfully help bridge the skill gap and become a vital tool for hiring. Mr. Bajaj also emphasized the importance of Quality/Skilled team members' contribution towards generating valuable revenue. “With the “Bridge the Skill Gap” event, we sought to emphasize the need to develop sustainable skill ecosystems using various tools such as Apprenticeship Programs, efficient hiring strategies and building talent pipelines. One way in which hospitality education institutes can contribute to improving employability is by designing short-term foundation courses offering department specific training to help aspiring individuals enhance their skillsets. It was a pleasure to host and collaborate with the THSC and explore creative solutions to assist hotel groups and the industry to tackle talent deficit issues.”Said Mr. Bajaj while speaking about how RTD can be a sustainable solution for the hospitality industry.
To assist hoteliers in implementing apprenticeship programs, Ms. Feba Abraham, Apprenticeship Division, THSC, shed light on the new reforms and legalities of the Apprenticeship program by the Government of India. Towards the end of the event, Mr. Visham Thapa, Assistant Vice President- Client Acquisition Apprenticeship and Traineeship, 2COMS Consulting Pvt. Ltd., spoke about the advantages of expansion of the apprenticeship programs through collaboration with Sector Skill Council and Third Party Aggregators, which will also result in further strengthening the skilling ecosystem and help the hospitality and tourism industry reap maximum benefits from Apprenticeship programs.
By bringing together vital industry stakeholders such as National Skill Development Corporation, Tourism and Hospitality Skill Council, Poona Hoteliers Association, along with industry leaders, under one roof, the “Bridge the Skill Gap” event has taken a positive step towards enabling organizations and the industry successfully utilize resources and tools to develop a sustainable ecosystem for the creation of skilled workforces.
Raan Mussalam Recipe by Chef Ashfaque Ali
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Bark of Cinnamomum species. Cinnamon contains antioxidants, which are a healthy component of the diet that help neutralize free radicals, preventing them from damaging cells in the body. Cinnamaldehyde also has some antibacterial properties and might slow down the growth of cancerous cells. A cup of cinnamon tea everyday can reduce stress and body ache.
Black cardamom
Also know as Bengal cardamom. It gives powerful smoky flavor and has a huge health benefits too. It is very uses full for congestion of lungs, and digestive disorder etc to name a few.
Grinding and blending
Mixture of these two spices gives heavenly flavor and aroma to any dish. It can be use to make nice mutton, Biryani and stews.
Take a quantity of 2:3, broil them and let it cool and stone grind to get a better result. Keep it in an air-tight container and use it adequately to flavor the choice of your dishes.
Raan Mussalam
Ingredients
For marination
3kg lamb leg (clean, wash, and prick it with knife)
4onion finely slice
4tomatoes chopped
300g yoghurt
3 black cardamoms
2 cinnamon sticks
3 tablespoon ginger garlic paste
100g mint leaves
100g Fresh coriander stems
1 tablespoon red chili powder
1 teaspoon Turmeric powder
1 tablespoon coriander powder
Salt to taste
For dishing out
Ghee
Ginger
Green chilly
Ran gravy
Fried onion
Red chilly powder
Cinnamon and black cardamom powder
100ml cream
10-15 leaves of mint finely chopped
50g fresh coriander
Kewra
Saffron water
Method
Marinade the mutton leg with marination ingredients and rub the mixture nicely to the mutton leg. Allow the mixture to be in the marination for 4-6 hrs.
Arrange the legs in the roasting try by covering it with its own marination then seal the tray with aluminum foil nicely & then Place it into the pre heated oven for 3 hours at 180c.
Remove the tray from the oven and check the tenderness if require then put it back again for another 20 minute.
Remove the legs from the mixture and separate the meat from the bone discard the unwanted tissues and keep it aside.
Blend the mixture in mixer grinder and strain through conical strainer and keep it aside use it as Raan gravy
Heat the ghee in a pan and add chopped ginger green chilly and sauté it gently add the strained gravy and cook it nicely so that the extra moisture goes out.
Add powdered spices and cook it for another 2-3 minutes add the separated meat to the gravy toss it gently add cream, check seasoning adjust accordingly.
Add chopped green, kewra water and dissolved saffron and serve hot on serving pan.
Chef Ashfaque Ali
A skilled professional, recognized for a comprehensive knowledge of national and international cuisine and an innovative approach to setting the stage for a customized culinary experience. Over 17 years of progressive Indian cuisine experience in managing the provision of fine dining for renowned luxury hotel and Michelin starred restaurants, refining the art of Indian cooking, developing Progressive menus, and preparing Indian dishes influenced by culturally diverse regions around India.
He worked with high end luxurious Indian and international brands like, The Oberoi, Shangri-la, Four seasons, Jumeirah and Meydan. He has also done preopening of very high end fine dining restaurant with Michelin starred chef Vineet Bhatia at two different location, one in Riyadh (Maharaja East) and another one in Doha (Indigo 360) . From his deep cuisine knowledge of different cultures across India, he will be sharing his secret trick of paring of spices to get maximum flavor and make aromatic dishes.Two spices which Chef Ali’s feels are the soul of Indian cuisine and are precious to him. Black cardamom and cinnamon, He feels that only these two spices are the soul of making flavorful Indian dishes, Rather than having hundreds of spices at home only these two spices can do wonders to home cooked meals. Plus these spices not only give good flavor to the dish but also have great medicinal benefits.
Food lovers rejoice: Veg Surprise Burger makes a comeback to McDonald’s India- North and East menu
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December 2022, New Delhi: McDonald’s India - North & East has listened to its customers and relaunched an old customer favourite. The Veg Surprise Burger is back on popular demand, as part of the menu at McDonald’s India- North and East.
A complete value for money, the Veg Surprise Burger is priced at INR 65*, available à-la-carte or with Value Meals and Double Patty variant at McDonald’s restaurants** in North and East India or through McDelivery (including Swiggy, Zomato and Magic Pin), takeaway, or drive-thru.
“At McDonald’s, we’re always listening to meet the evolving needs of our customers. On popular demand, we are excited to bring back the Veg Surprise Burger to our menu. With a unique taste, crunchiness and distinctive flavour, added by an optimal quantity and combination of select Italian herbs, the Veg Surprise Burger is set to be yet another exciting option for McDonald’s fans, said, Rajeev Ranjan, Managing Director, McDonald’s India – North and East.
Veg Surprise is a delectable treat for McDonald’s fans, who prefer Vegetarian options. It comes with a crunchy patty made with chunky potato bites, perfectly seasoned with the finest Italian herbs including parsley and chilli flakes for a mildly spicy flavour. This mélange is topped with a delicious Italian Herb Sauce made with the choicest of herbs and then shredded onions to add to the crunch, and then sandwiched between freshly toasted McDonald’s signature bun.
As part of its commitment to the Indian culture and sensitivities, McDonald’s has separate kitchen sections to ensure Vegetarian and Non-Vegetarian menu items are cooked and prepared separately. All mayonnaise used in Vegetarian burgers at McDonald’s are eggless preparations.
McDonald’s India - North and East has been continuously evolving its menu items, adding new and exciting options, as per the tastes and preference of its customers. Most recently, McDonald’s introduced Cheesy Fries with Smoky Chipotle Sauce. Among one of the most notable launches this year is the Butter Chicken Grilled Burger & Butter Paneer Grilled Burger. The brand has also recently re-launched its Breakfast menu in select restaurants across North and East India.
*Price may vary in-store & through delivery and across certain regions
**Not available at Delhi Domestic & International terminals
THE OZEN COLLECTION Unveils Expansion Plans With Two Distinct New Properties
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A lavish stately city experience in India at OZEN MANSION KOLKATA and tranquil, intimate stays on the scenic Maldivian isle of OZEN PRIVÉ ATHIRI GILI will enrich THE OZEN COLLECTION’s portfolio of resorts
THE OZEN COLLECTION extends its portfolio with two new properties, OZEN MANSION KOLKATA and OZEN PRIVÉ ATHIRI GILI. The new additions will bring distinctive, unique concepts to the portfolio – be it an elegantly lavish interlude amidst the old-world charms of Kolkata or a sustainable, secluded sojourn in the Maldives.
Infusing THE OZEN COLLECTION experience into the City of Joy
In Q4 2023, the brand will make its first foray into India with OZEN MANSION KOLKATA. Enviably located in Kolkata’s New Town area, just a couple of minutes away from Eco Park and 10 minutes from International Airport, the grand hotel will be reminiscent of an impressive, stately residence with event venues that reflect a timeless elegance.
Boasting 235 units with minimum of 70-square-meter club rooms and two presidential suites with a maximum of 400 square meter of space and a private pool, this spectacular city-focused property also serves up a unique ‘club lounge’ concept. The exclusive lounges will highlight and be named after iconic cultural elements of Kolkata, such as Victoria, Chowringhee, Eden Garden, Howrah, and Kalighat.
The hotel is set to be the city’s event venue of choice with approximately 6500 square meters worth of impressive indoor and outdoor venues. This will include a sprawling, pillarless, state-of-the-art banquet hall with pre-function space, an open-air courtyard and lawn, board rooms, three expansive conference rooms, and a pool party hall with open-air space. Plans include three signature eateries, an international all-day dining restaurant, private dining areas, two bars, and a bakery cum café. Epicureans will be dighted with a glorious mix of favourite THE OZEN COLLECTION outlets and progressive new culinary concepts.
The lively city life experience will be punctuated with delightful leisure amenities such as a 1000 square meter swimming pool with a sprawling deck area, a children’s playroom, and a venue for wedding rituals and ceremonies by the gorgeous poolside area. An expansive ELE | NA ELEMENTS OF NATURE spa and wellness centre will round off the indulgent facilities.
A Soulful, Sustainable Sanctuary in the Maldives
OZEN PRIVÉ ATHIRI GILI, set for a Q4 2024 launch in South Malé Atoll, brings to the fore an inspiring getaway with sustainability and seclusion at the heart of every experience. The tranquil resort will have 38 enchanting pool villas and private dining havens scattered throughout the scenic island, offering a selection of multi-cultural dining experiences.
An exceptional fully encompassing holiday plan will offer guests the ultimate carefree escape, with the freedom to dine anytime, anywhere – at one of the pre-booked dining havens or in the comfort of their villas. Quintessentially Maldives, a Spa Village by
ELE | NA ELEMENTS OF NATURE will beckon those who want an extremely exclusive and private wellness experience.
At OZEN PRIVÉ ATHIRI GILI there will be a genuine focus on innovative eco practices to protect the delicate tropical ecosystem. Sustainable initiatives will include rainwater harvesting, renewable energy, a biogas plant, a bio pond swimming pool, the use of geothermal, recyclable materials, zero food waste, organic farming, a drip irrigation system, and the ‘3R’ concept for waste management.
Mr Salil Panigrahi, the Managing Director of Atmosphere Hotels & Resorts, says,“We are continuously evolving ourselves into a more resonating brand every day, in true Joy of Giving spirit. With the two upcoming THE OZEN COLLECTION resorts, we are pushing the boundaries on the guest experience. Expanding into India is a homecoming for me, with OZEN MANSION KOLKATA giving us a chance to enrich lives in India.”
In addition to these two properties, THE OZEN COLLECTION also has a resort in the pipeline in Sri Lanka. OZEN SECLUDED TANGALLE will take the brand to the Emerald Isle of the Indian Ocean.
CHEF WARIS QURESHI TAKES ON THE MANTLE OF INDIAN CUISINE AT JYRAN, SOFITEL MUMBAI BKC
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Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, introduces Waris Hasan Qureshi as the new Indian Master Chef at Jyran. The award-winning signature restaurant, serving authentic cuisine inspired by the Northwest Indian Frontier Province, will now be helmed by Chef Qureshi, who specializes in Awadhi, Hyderabadi, and Kashmiri cuisines.
A curious learner, Waris spent his early years in a quaint village in Lucknow listening to the tales of innovative Indian cuisine from his great grandfather Mohammed Yusuf Qureshi, who was the head Chef to the Nawab Wajid Ali Shah, in 18th century Lucknow. At the age of 12, he was intrigued by the stories about the feasts his grandfather cooked for the Nawabs and his guests, and that developed his interest in food and cuisine. His great-grandfather’s legacy is being carried forward by his father, who now runs a catering business in Lucknow. He was a helping hand to his father until he decided to come to Mumbai.
He first began his culinary journey in 2013 at Tote on the Turf. He then moved on to Blue Waters restaurant, followed by an appointment at Oakwood, now Z-Luxury Residences. Armed with his recently honed skills, he transitioned into the world of hotels over the years and soon joined Marriott International with the JW Marriott Mumbai Sahar, where Chef Qureshi began focusing on specialty menus and cuisines. After this, he joined two hotel chains in succession – the Bengaluru Marriott Whitefield, followed by the Conrad Pune, where Chef Qureshi progressed from Senior Chef de Partie to Junior Sous Chef (Indian Master Chef) within a year.
Across his roles, Chef Qureshi remained focused on developing new and unique menus, featuring traditional, authentic flavors and celebrating specialty cuisines via food festivals and previously unknown recipes. His Signature dishes include Awadhi Ghosh Dum Biryani, Shahi Ghosh ki Gilawat, Kakori Kebabs, and Nalli Nihari.
His deep knowledge of cooking techniques, coupled with access to secret recipes passed down through generations, make him a formidable force in the kitchen.
Outside of the kitchen, Chef Qureshi enjoys socializing with friends and family, playing cricket, traveling, swimming, and experimenting with recipes.
About Sofitel Mumbai BKC
A perfect mélange of the French way of life and warm Indian hospitality, the grandeur of Sofitel Mumbai BKC is reflected in its unrivaled facilities and personalized service from the heart. Strategically located in the city’s central business district – the Bandra Kurla Complex, Sofitel Mumbai BKC is designed specifically for the global traveler, offering multifaceted experiences in cuisine, entertainment and relaxation. 302 rooms and suites, cutting-edge meeting spaces, the Club Millésime Executive Lounge, a wealth of dining options, Sofitel SPA, Sofitel FITNESS, a Hair & Beauty Salon, and a serene open-air pool, make this luxury hotel a haven for both business and leisure travelers.
Four Season Hotel Bengaluru - An evening of Christmas Cheer Of Ballet, Jazz, Giving And Celebrating
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AN EVENING OF CHRISTMAS CHEER Of Ballet, Jazz, Giving, And Celebrating
Bengaluru, December 2022: As the year winds down to a close it’s time to slow down, pause and revel in the bounty of the season. Four Seasons Hotel Bengaluru has curated a special evening of Jazz, Ballet, and the traditional Tree Lighting Ceremony on Thursday, 8th of December 2022 with the spirit of giving as its cornerstone.
The evening opens with the traditional tree lighting ceremony at CUR8, a ceremonial usherer of the festive season. The Grand Ballroom then becomes the venue for a scintillating evening of ballet by Love Kotiya, an exceptional 17-year-old talent from Faridabad, India, who has trained in classical ballet at the Imperial Fernando Ballet Company (IFBC) in New Delhi under the Argentine Maestro, Fernando Aguilera and Penelope Scarian, an Italian dancer and graduate of ENBS, from Imperial Fernando Ballet Company.
Interspersed with the ballet performances, there will be soulful music by MoonArra Jazz Trio followed by a celebration of food and beverage curated by by the chefs and mixologists of Four Seasons.
‘Four Seasons Hotel Bengaluru is delighted to be showcasing an evening of culture and art for a noble cause. Our traditional tree lighting ceremony will open an elegant evening of festive celebrations with a befitting signing off on the culinary side, by our team of talented chefs. It is our constant endeavour to create memorable experiences for our guests and this evening will be the perfect way to draw a curtain on this year.’ summed up Reuben Kataria, General Manager.
About Love Kotiya
Love Kotiya is a 17-year-old ballet dancer from the Imperial Fernando Ballet Company (IFBC) in New Delhi, India. A few months ago he auditioned for and was accepted to the English National Ballet School. This may sound unremarkable but, nothing short of a leap to a different universe for this young lad from Faridabad, in the outskirts of New Delhi. Until two years ago he had never been in a ballet studio or a theatre, let alone on a plane or in a foreign country. His mother is a widow who makes a modest living as domestic worker, and a ballet training would have been completely out of his league. Yet, he was spotted by a generous teacher, Maestro Fernando Aguilera who saw passion and potential in this young boy. He trained with diligence every day, from morning to evening, through lockdowns and uncertainty, to reach the level he’s arrived at. His talent shone during a visit to London and he was accepted at the prestigious English National Ballet School. However, the yearly fees of 20,000 pounds still seems unattainable, except for the generosity of donors who are inspired by his talent.
Watch Love Kotiya’s dance here https://www.instagram.com/p/Ckhy4fnvo4N/?utm_source=ig_web_copy_link
Flow of Events
6.30 pm- Tree Lighting in CUR8
7.15 pm - Proceed to Grand Ballroom
7.30 pm - Ballet – First Act
7.45 pm - First set of Jazz
8.00 pm - Ballet – Second Act
8.15 pm - Second set of Jazz
8.45 pm - Ballet – Third Act
9.00 pm to 10.00 pm – Dinner & Jazz Music
Where: Four Seasons Hotel Bengaluru
When: 8th December 2022
Time: 6.30 pm onwards
Prices: INR 4800 per person
To know more, guests can call +91 81235 90160
Pride Hotel Chennai hosts 'Punjabi Food Festival' at 'PURAN DA DHABA',
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This time of the year is so full of tasty delicacies awaiting your presence. Be it a special celebration, a family get-together, or a pleasant couple time you’d like, there’s something for everyone.
“Join us on the newly launched terrace restaurant, PURAN DA DHABA at Pride Hotel Chennai and relish the lip-smacking authentic Punjabi cuisine
ine delicacies. Chennai market always had a knack for authentic Punjabi food cuisine. We have an additional capacity to cater authentic Punjabi cuisine from the hands of an expert chef from Delhi. Again, a bandwidth possible with Pride Hotels Group since we’re present across Indian locations since 1987” said Ravi Dhankhar, General Manager, Pride Hotel Chennai.
Satiate your taste buds and enjoy the warm ambiance at the Punjabi Food Festival until the 11th of December, 2022
Time: 7:00 Pm onwards
Date: 2nd to 11th December, 2022
The Westin Pune Koregaon Park is excited to be associated with Gulson Foundation’s next initiative Skills on Wheels
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Pune, Dec. 2022; With the vision to impart skills and enhance the opportunities available to the youth, Gulson Foundation has undertaken the ‘Skills on Wheels’ initiative. Under this initiative, the NGO provides mobile training skills in various programs such as Tailoring, Basic Computer Training, Bakery Training, and Beauty and Wellness Training to the underprivileged population, initiating with two districts i.e Satara and Ratnagiri.
Under this project, they have 2 vehicles that are designed and well-equipped to carry out classroom sessions in any remote part of the country. The air-conditioned state-of-the-art vehicle is equipped with collapsible desks, benches, smart tv, etc.
The project has successfully partnered with Gold's Gym Fitness Institute, India, and has completed 2 batches (Pune and Nanded) with 28 graduates who have been certified as fitness trainers, and 20 candidates have been successfully placed in various gyms in Pune and Nanded.
This project has created job opportunities for students in the fitness industry and provided the gyms with certified staff thus bridging the demand and supply gap.
Skills on Wheels also conducts courses in the interior parts of India and has completed multiple agricultural and basic computer training courses at Rajapur in Ratnagiri District. In Rajapur, the vehicle has completed 4 batches consisting of 50 students in the Basic Computer Course. Conducted entrepreneurship development project with 4 self-help groups consisting of 400 women from 4 villages.
They have also conducted an agriculture-based training program in 5 villages covering about 250 participants. From the goat-rearing training program in Satara, 11 families have started their own goat farming.
With the aim to build Rural India’s skills and impart wings to make use of those skills, Gulson learning centre, (Shirdi) has already benefited over 400 people and has multiple courses in the pipeline. They aim to partner with industry to bridge the gap between demand and supply and create opportunities for underprivileged youth.
Commenting on the same, Ryena Advani, Managing Trustee says, ‘Through our Foundation, I hope to make an impact in society with disability inclusion. We have successfully partnered with Helen Keller Institute for the Deaf and Deaf-blind. My mission is to impart many different skill sets to these children and I believe the world will be more vibrant when all people are seen, valued and empowered to be included in our society. While we have made some good strides forward there is a constant need to build strong partnerships with industry to train the underprivileged and open up a world of opportunity for them.’ Keeping the foundation's strong footprints and legacy in mind my aim is to execute innovative projects and build strong partnerships.
The Skills on Wheels program team visited The Westin Pune Koregaon Park recently and the hotel is proud to be associated with Gulson Foundation.
About Gulson Foundation - Gulson Foundation is a non-profit organization founded by Mr. Gul Advani in the year 1994. Through the foundation, he has touched many lives and extended wholehearted support to various organizations providing support towards terminal and critical illnesses, primary health, education and poverty reduction.
Ohri’s Group plans to expand operations
/Charts a roadmap to take iconic brands Qaffeine- coffee shop, Sahib’s Barbeque, Cake Nation, and Ming’s Court to Bengaluru, Pune, Mumbai & Goa
Hyderabad: December 2022: Ohri’s Group Hyderabad's fastest-growing restaurant chain with over four decades of culinary legacy has charted a strategic roadmap for expanding operations and setting up footprints across different geographies. The group has identified 4 brands Qaffeine-The Coffee Shop, Sahib’s Barbeque, Cake Nation, and Ming’s Court to expand the operations in India.
Ohri’s Group has a legacy of offering experiential dining to the food connoisseurs in the City of Nizams through uniquely themed restaurants & enjoys the rare distinction of being a master creator of experiences that appeal to food lovers across generations. The portfolio of brands with Ohri’s group appeals the food lovers with the nostalgia of its signature Chole Bhature and Homemade Ice cream, at Eatmor, to an extensive range of grills and kebabs at Sahibs BBQ, Nautanki Gali, offers traditional Indian foods to the discerning food lovers. The brands like Mings Court provide the Asian Touch, and the newly added Cock and Bull, a modern-style pub with fusion cuisine appeals to the Millenials. Cake Nation and Qaffeine are the fastest-growing brands under Ohri’s umbrella to serve the preferences of food lovers.
Ohris Group has redefined the hospitality business and has grown into a large enterprise with multiple restaurants and hotels across Hyderabad. The 44-year-old journey has had many successes and credits and is a highly recognisable brand across the city. The Ohri’s Group is today managed by a team of experienced professionals and led by the dynamic persona of Mr. Amar Ohri. Ohri’s restaurants are known for their experiential dining as most restaurants are thematically designed. Today, Ohri’s is synonymous with hospitality, large spreads, tasteful cuisines, and innovative restaurant ambience which has consequently led to them winning many awards and gaining pan-India recognition. Through constant innovation and consistent growth, Ohri’s has emerged as one of the fastest-growing restaurant chains in India.
According to Mr. Amar Ohri, Executive Director, Ohri’s Group “Ohri’s is a trusted brand for the food aficionado in Hyderabad, with a unique appeal and experiences for all age groups through the thematic restaurants. We hope to continue to serve our guests with great experiences and smiling faces. However, as we approach our Golden Jubilee in 2026, we wish to have our brands across the country. In the first phase, we will begin operations in Bengaluru, Pune, Mumbai, and Goa. In the next two years, Ohri’s will be visible across major towns in the country, along with London and Dubai.”
Adventures Overland Announces Morocco Road Trip 2023
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This February 2023, an immersive experience awaits travellers!
Delhi, November 2022: Adventures Overland – India’s first and biggest Road Trip Company, has announced its forthcoming Morocco Road Trip. A picturesque country offering contrasts ranging from UNESCO world heritage sites to the cultured modernity of Casablanca, the multicultural imperial city of Marrakech, to the blue city of Chefchaouen nestled between two mountains. The mesmerising view of the valley of roses and rugged wadi gorges, carved by the Dades river, from Ouarzazate en route to experiencing the hottest desert in the world – The Sahara; the country truly bustles with life with bespoken kasbahs and the best-known squares in Africa.
The expedition planned between 25th February 2023 and 6th March 2023 offers a self-drive convoy-style journey across Morocco, which crisscrosses from South to North before finishing at Casablanca by the Atlantic. With luxurious accommodations and delectable cuisines cared for, travellers can immerse in the experience of Morocco's rich culture and a wide variety of landscapes.
Sanjay Madan and Tushar Agarwal, Guinness World Record Holders, came together in 2012 and founded Adventures Overland, India's leading niche travel company that offers first-of-its-kind self-driving expeditions across six continents. They are also the pioneers in cross-border and fly-and-drive excursions in India.
Tushar Agarwal, Co-Founder of Adventures Overland, said, “We chose Morocco as we wanted passionate travellers to experience some of the most beautiful cities in North Africa. This road trip will offer innumerable sensory experiences, making it worthwhile, and a self-driven convoy-style journey will add to the thrill. Every single route in each country that we visit has been vetted to ensure that the journey is seamless. We take charge of documentation, paperwork, visas and permits to ensure that the entire focus of travellers is on experiencing the journey.”
The cost for the Morocco Road Trip is INR 3,75 000 + 5% GST per person, and an EMI option is also available. The bookings have commenced and interested travellers looking for this unconventional experience can book by calling +91 9911599811.
With an eclectic mix of Berber, Arab, and European lifestyle traits woven into everyday living, Morocco is a cultural traveller's dream destination; and off-roading in Morocco's desert in a 4WD is sure to tick some adventures off the bucket list.
About Adventures Overland
The company was founded in 2012 by Sanjay Madan and Tushar Agarwal. Headquartered in Gurgaon, Delhi NCR, the company also has an office in Goregaon, Mumbai. The company has undertaken over 100 expeditions, including the fourth edition of the Road to London. Drives through Jordan, Brazil, Oman, Iceland, and Kyrgyzstan are a few other trips avid road-trippers can look forward to. The three pillars of the company’s business model are Community, Content, and Commerce.
Awards
SATTE, 2020
World Travel Awards, 2020
Times of India Power Icon Awards, 2018
Ingredient Ideology COOKING WITH CHAULI BEANS BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.
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Nutri-rich & Nourishing for the Palate
Also known as chawli beans or lobia it is one of the commonly available variety in the family of legumes and pulses which have come a long way offering their fruitful uses and benefits to us in our diets over the years. This is very popular in our day to day cooking and is prepared in a number of ways from starters to soups, from dips to salads from stews to curries and from Chaats to kebabs!
Lobia to me as a chef has been very kind enough to come about getting itself incorporated and transform into various forms, textures and even accepting flavors on the whole giving me great opportunities to impress my guests with wondrous recipes with lobia for instance the sun dried tomato and lobia paniyarams, the chawli bean pancakes, the lobia waffles with peanut butter salsa, nizami nargisi lobia wale chaap, black eyed beans in coconut gravy, lobia cheelas, dosas and uttappams etc.
Here are a few health benefits of Chauli Beans:
1. Lobia are said to be full of proteins, fiber and great source of potassium in our day to day diet.
2. Lobia also are a good source of iron and assist a lot in weight loss as well.
3. Lobia is good for the heart, a great anti-oxidant and also low in fat.
4. Lobia are good for our bone health and also helps in lowering of blood pressure.
5. Lobia promotes skin health and is also said to wash away free radicals, overall it has most of the essential nutrients for our body.
A few Culinary Uses of Chauli beans:
1. Soaked, boiled add a dash of chaat masala or salt and crushed black pepper with a splash of fresh lime in a bowl being enjoyed the way it is, is heavenly.
2. Chawli beans as it is also called is a popular choice for us to make in a slightly gravy form while some like it with steaming hot boiled rice or jeera rice and some prefer to have phulkas or hot parathas, salad and curd or raita.
3. Black eyed peas/beans is also popular in many international cuisines as well from being tossed into salads and quick fix meal bowls, one pot dishes, stir fries, baked dishes and stews!
4. Try lobia with a number of exotic veggies like zucchini, Babycorn, red capsicums, asparagus, mushrooms etc and add a touch of garlic and tomatoes in a stew format with fresh herbs and simmer it, serve the stew with toasted garlic bread.
4. While many of us like lobia with a spicy wet coconut based masala too the flavor of the coconut compliments chawli beans quite well, it can also be enjoyed with dosas, uttappams, appams etc too.
5. Lobia with fresh greens like methi, dill leaves, palak, coriander welcome each other pretty well and It can be prepared as a main course or even as a side dish to go with the main course with less oil and spices, healthy and nutri rich as well.
6. Lobia in the form or dahi bhallas, Kachories, steamed lobia idlis, dhokla with lobia ka atta, lobia goes well into a handvo concept as well. Always try to think of a mix- n- match concept when it comes to ingredients like lobia since it needs a little planning and it emerges as a winner at the end of it
Do try out these Simple- Healthy- Nutritious Chauli Bean Recipes:
Recipe-1] LAJAWAB CHAULI BEAN CURRY
Ingredients:
Chawli beans/lobia- 1 cup, cleaned and soaked for 1 hour in 3 cups water.
Oil/ghee- 2 tsp
Cinnamon stick- 1-inch piece
Cumin seeds- 1/ 2 tsp
Hing- 1 pinch
Ginger garlic paste- 1 tsp
Onions- 2 small chopped
Tomatoes- 2 med sized puree
Salt to taste
Kasuri methi- 1 tsp
Red chili powder- ½ tsp
Turmeric powder-1/2 tsp
Coriander powder- 1 tsp
Garam masala powder- ¼ tsp
Water as needed to cook
Fresh coriander leaves- 2 tbsp. chopped
Method:
1. Prepare all the ingredients the black eyed bean recipe.
2. Heat oil/ghee in a pan and add in the cumin and cinnamon stick and after 15 seconds add in the onions and saute till pink, add ginger garlic paste.
3. Add little water as required and add in the tomatoes, salt and all masalas, kasuri methi and mix well for 30 seconds.
4. Drain off the water from the chawli and add it into the pan, and saute on a medium flame for 2-3 mins add in water 2-3 cups and bring to a boil, cover and cook for 30-45 mins or use a pressure cooker
5. Finally add in the garam masala powder and coriander leaves and mix well, check for seasonings and adjust texture accordingly and serve with roti or rice.
Recipe- 2] MURGH AUR CHAULI BEANS KI JUGALBANDI
Ingredients:
Chawli beans/ lobia-1 cup- boiled.
Boneless chicken cubes- 250 gms.
Oil/butter- 2 tsp
Bayleaf- 2 no
Peppercorns-4- 5
Slit red chilies- 2 no.
Onions- ½ cup chop
Garlic- 1 tsp chop
Salt and pepper to taste
Cumin powder- ½ tsp
Tomato puree-1/2 cup
Veg stock/water- 2-3 cups
Assorted vegetables- carrots, peas, potatoes, mushrooms etc.
Soy granules or soy chunks can also be used with lobia beans.
Chicken – breast pieces or leg or drumstick with bones- 600gms cut
Chicken sausages-2-3 no. sliced.
Mixed herbs-1 tsp
Chili flakes-1 tsp
White wine/red wine- 2 tsp optional.
Parsley/coriander- 2 tbsp. chop.
Method:
1. Prepare all the ingredients for the stew recipe.
2. Heat oil/butter in a pan and add in the whole spices.
3. Add in the onions, garlic and saute for few mins.
4. Now add in the drained lobia, chicken curry cuts/boneless cubes and sausages or vegetables as per choice and tomato puree, salt and all spices to taste
5. Saute the mixture for 1 min, add in liquid in the form of water or stock, bring to a boil and simmer for 30- 45 mins until the beans are well softened and chicken too is cooked well.
6. Add in the wine if being used and parsley/coriander leaves and simmer for another 3-4 mins keep the gravy medium in this case as being served with french bread or bread rolls, serve hot.
Recipe-3] GREENS AND CHAULI BEAN MASALA
Ingredients:
Chawli beans- 1 cup boiled.
Spinach- 1 bunch, cleaned, washed, blanched and chopped.
Methi leaves-1/2 cup chopped
Oil/ghee- 2 tsp
Cumin seeds-1/2 tsp
Dried red chili-2 no.
Ginger garlic and green chili paste- 1 and a half tsp
Onion paste-1/2 cup
Tomatoes- ½ cup chopped
Salt to taste
Coriander powde-1 tsp
Cumin powder- ½ tsp
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Aamchur powder-1/2 tsp
Water as needed
Garam masala powder-1/2 tsp
Coriander leaves-2 tbsp. for garnish.
Method:
1. Prepare all the ingredients for the recipe.
2. Heat oil/ghee in a pan add in the cumin and dry red chili and then add in the onion paste and ginger garlic chili paste to saute it all well, keep adding little water as needed. Add in the tomatoes, salt and all powdered spices and bhunao well for 3-4 mins on a medium flame.
3. Add in the boiled lobia and chopped spinach, methi and blend it all well in the pan, add a little water and simmer for 3-4 mins, check for seasonings, add in the aamchur powder, garam masala powder and coriander towards the end and serve hot with rotis, naans, missi rotis and laccha parathas.
Recipe 4: CHAULI BEAN WALA CHATPATA CHAAT
Ingredients:
Boiled lobia- 1 cup
Khara boondi-1/4 tsp
Boiled cubes of potatoes-1/2 cup
Cucumber -1 small cubed
Tomatoes-1 small diced
Green chilies- 1 tsp chop
Onion- 2 tbsp. chopped
Mint leaves- 2 tbsp.
Coriander leaves-2 tbsp.
Chaat masala-1 tsp
Salt and pepper to taste
Roasted crushed jeera powder-1/2 tsp
Lime juice- 2 tbsp.
Imli chutney- 2-3 tbsp.
Schezuan chutney-1 -2 tsp if desired.
Crushed Papdi, sev, bhujiya or cornflakes chiwda for topping/garnish.
Method:
1. Prepare all the ingredients for the chaat.
2. Assemble all ingredients into the mixing bowl one by one and add in the seasonings, spices, sauces, chutneys etc and give it a nice toss and mix.
3. Seasonal fruits like mango cubes, grapes, chickoo cubes, pomegranate seeds can also be incorporated into the chaat to make it more nutritious.
4. Add in the mint and coriander leaves on the top along with the farsan or namkeen toppings, for non-veg options for this chaat one may add boiled cubes of eggs, boiled or tandoori chicken tikka pieces, sauté prawns etc.
Recipe- 5] MASALEDAAR CHAULI BEAN WALA DUM PULAO
Ingredients:
Basmati rice- 2 cups soaked for 20 mins
Soaked black eyed beans-1 cup for 30 mins
Oil-2 tsp
Ghee-2 tsp
Bay leaf- 2 no
Peppercorns- 4-5 no
Cloves- 3-4 no
Ginger- garlic paste-2 tsp
Onions- 1 cup sliced
Tomatoes- 1 cup fresh puree
Salt to taste
Potato cubes-1 cup
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Turmeric powder- ½ tsp
Kashmiri red chili powder-1/2 tsp
Garam masala powder -1/2 tsp
Water- 4 cups
Kasoori methi-1 tsp
Coriander leaves-2-3 tbsp.
Fried onions-1/2 cup for garnish
Fried nuts- ½ cup for garnish
To serve with:
Curd / raita/ papad/ pickle.
Method
1. Prepare all the ingredients as listed for the rice and bean recipe.
2. Heat oil and ghee in a pan, add in the whole spices, onions and saute for 1 min. add in the ginger-garlic paste, tomato puree and cook.
3. Add in the kasoori methi, all powdered spices and salt to taste and bhunao for a few minutes.
4. Now add in the drained black eyed beans, the drained rice and add in the water/stock and bring to a boil.
5. Simmer the rice and allow the pulao to cook well, absorb all the moisture and once it is all set, remove onto serving plates, garnish and serve hot with fried onions and nuts, enjoy the recipe with bowl of curd/ raita.
Recipe- 6] TEMPTING CHAULI BEAN SALAD
Ingredients:
For the base of the salad:
Iceberg lettuce/ Lollorosso lettuce- 1 cup
For the body of the salad:
Boiled black eyed beans-1 cup
Boiled sweet potato cubes- ½ cup
Boiled sweet corn-1/4 cup
Green and yellow zucchini- ½ cup small dices
Tomato-1 med sized, de-seed and cut into small dices
Assorted moong sprouts- ½ cup
Black and green olives- 3-4 no sliced.
For the dressing:
Olive oil-2-3 tbsp.
Honey-2 tsp
Mango pickle masala from the jar- 2-3 tsp
Lime juice-2 tsp
Chaat masala- ½ tsp
Roasted crushed cumin powder- ½ tsp
White vinegar-2 tsp
Grated jaggery-2 tsp
Mixed herbs- ½ tsp
Chili flakes-1/2 tsp
For the garnish of the salad:
Assorted nuts / seeds/ micro-greens/ olives etc as desired.
Mint leaves
Parsley leaves
Method:
1. Prepare all the parts of the salad as listed above and keep it ready.
2. Clean and rinse the lettuce leaves and place them in the serving salad plate after placing them on water absorbent kitchen towels.
3. In a bowl/ jar, shake together the ingredients for the dressing and give them a nice shake/ stir/ mix and toss it all well. Add some chopped dates in case it gets too sour.
4. Just before serving the salad, add in the body of the salad into the dressing and toss the salad well and check for seasonings, adjust accordingly.
5. Dish out the salad on a bed of crispy salad leaves, add garnishes of your choice from greens to nuts/seeds/ for non-veg variations try adding boiled cubes of chicken/ sliced chicken sausages/ boiled cubed eggs etc.
BCIHMCT student's participation and winning at the Open Mic Competition held at Apeejay School of Management, Dwarka
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AGRIMA shines again...receives First runner-up at Open Mic Competition, Apeejay School of Management
On December 04, 2022, three enterprising and enthusiastic students participated In Inter College Open Mic Competition, held at Apeejay School of Management, Dwarka.
Mr. Srijan Verma (BATCH 2019-2023), Ms. Agrima Bhatia ( BATCH 2021-2025), and Nishant Garg (BATCH 2022-2026) from Banarsidas Chandiwala Institute of Hotel Management and Catering Technology participated in the competition.
Participants were allowed to showcase their creativity by presenting either a mono act, a poem, or a speech on the topic of Environmental Sustainability. The competition was a beautiful medium to talk about a very important issue- environmental sustainability which meant development that meets the needs of the present without compromising the ability of future generations to meet their own needs.
Participants from many prominent colleges from DELHI NCR participated and vehemently put across their views with zest and zeal.
Mr. Srijan Verma and Mr. Nishant Garg spoke effectively on sustainability and brought out many solutions to make Mother Earth more sustainable.
Ms Agrima Bhatia, in her own inimitable style, recited a heartfelt poem on Mother earth, where she mentioned that mother earth believes in giving and not taking anything from humanity.
As the event concluded, and the results were announced, Ms Agrima Bhatia, was adjudged First Runner up of the Open Mic Competition. She was awarded with a Certificate, Trophy and Gifts.
It was indeed a proud moment for BCIHMCT family
The Fern Hotels & Resorts launches Arova Woods Zinc Journey by The Fern in Lonavala, Maharashtra
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The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, has opened its new lifestyle resort, Arova Woods Zinc Journey by The Fern in Lonavala, Maharashtra.
Speaking of the launch, Ms. Vaishali Momaya, General Manager-Operations, Concept Hospitality-The Fern Hotels & Resorts said, “Zinc Journey by The Fern is our lifestyle brand that provides guests with an innovative environment of style and a dose of the local culture. This boutique full-service resort showcases high-end interiors and comes with its set of experiences, to create a wow factor in the guest stay.”
Mr Vinod Cougnery, General Manager - Sales & Marketing (Maharashtra) shared, “We already operate 2 resorts in Lonavala under our Fern and Beacon hotel brands, and this new addition under our Zinc Journey brand will provide exciting and varied experiences for our guests. The resort is in a layout of villas and row houses, with room options of DeluxZ rooms, Zuper DeluxZ rooms, Zuper Premium rooms and SuiteZ. The Zinc Journey team strives to Do The Unexpected and our guests will experience this in various aspects of their stays with us.”
Arova Woods Zinc Journey by The Fern, Lonavala is a new-build upscale 23-room resort offering modern living spaces, Meraki, a finely-designed multi-cuisine restaurant, a swimming pool, and a banquet hall. Located on the Old Mumbai-Pune highway in Lonavala, the resort has easy access to all the major sightseeing attractions and is in close proximity to the main market area of Lonavala.
Location: The resort is 88 km from Mumbai, 70 km from Pune Airport, 2 km from Lonavala Railway Station and 3.5 km from Lonavala Market.
Address: Old Mumbai-Pune Highway, Near HP Petrol Pump, Lonavala 410 401, Maharashtra
Smaaash Launches its Gaming Hub ‘Smaaash Game On’ at Jodhpur, Rajasthan
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SMAAASH, India's most acclaimed gaming, and entertainment destination have now launched at Indiabulls Mega Mall, Meera Nagar in Jodhpur. Spread across 19,000 sq ft this contemporary entertainment hub seamlessly blends sports, and virtual reality in an immersive way to offer guests the most fascinating experiences. It is the perfect gateway to sports, adventure, dining, and entertainment for people of all ages.
Announcing the launch, Shripal Morakhia, Founder, SMAAASH said, “We are delighted to expand our footprints in Rajasthan with the launch of our center in the Sun City of Jodhpur. This is our second center in the State with another center operational in Jaipur. The city of Jodhpur with its rich cultural heritage attracts a large slice of tourists from across the world. We are fascinated to welcome them with our signature gaming attractions, unique entertainment, and sumptuous dining experiences that they will cherish and revisit again and again. We are a place where friends become family and family become friends”.
SMAAASH Jodhpur offers over 70 fun-filled games including extravagant Virtual Reality Games, Arcade Games, Vending Games, and Redemption Games. Some of the hugely popular activities at SMAAASH including Bowling alleys, VR Cricket, and other VR attractions have been introduced for the first time in Jodhpur. The simulators, technology, and sights are unmatched and will give guests a unique experience and a ton of memories. In addition to these flagship gaming experiences, the center will soon introduce exciting new attractions like Paintball, Two shooting ranges, and a Trampoline park. Visitors can explore and flaunt their skills in their favourite games like Cricket, Bowling, paintball, shooting ranges and many more.
SMAAASH offers the perfect setting for cocktail parties, birthday celebrations, corporate events, kid's parties, and team-building activities. After a fun-filled day of entertainment, guests can unwind at C2H5OH restaurant which offers delectable Indian delicacies, global cuisines, cocktails, spirits and diverse gastronomic experiences. It is a destination for fun, food, games, and laughter.
About SMAAASH:
Launched in 2012, SMAAASH is one of India's acclaimed gaming and entertainment centers that blends sports, virtual reality, music and dining into an immersive, evolved, interactive and innovative social experience for family, friends and children alike. Helmed by its creative ideator, Shripal Morakhia, SMAAASH is renowned in the field of sports simulation technology and proprietary gamification technologies such as a unique twilight bowling zone, motor racing and bike racing simulators and go-karting tracks (in Mumbai & Gurgaon). Being a virtual reality-led entertainment gaming center – vastly credited to its in-house research and production capabilities, head-mounted displays are used to produce games such as Walk the Plank, Finger Coaster, Cockpit 360, etc.
Website: https://smaaash.in/
Tree lighting ceremony at Hilton Chennai
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The magical evening was filled with laughter, surprises, and celebration along with our esteemed guests.
For the ceremony, the hotel invited special guests from PREMA VASAM, a home for underprivileged children who came together to light up the Christmas tree in the lobby.
At present, the hotel is decorated with Christmas décor that spreads the festive vibe across the lobby
and the hotel itself. The 18 feet tall tree with a frosted appearance and long hanging white strings
with baubles around it, is one of the hard-to-miss sights in the lobby. The tree lighting ceremony
symbolizes the advent of the festive season at Hilton Chennai where the hotel has built a life-size
SANTA’S BAKE SHOP in the lobby features a variety of festive delights. This year, Hilton Chennai has
taken an initiative to bring joy to everyone as we contribute a part of the proceeds from the purchase
of a select hamper to PREMA VASAM children during the festive season.
“I feel overwhelmed with the efforts taken by the team to make the ceremony festive and
memorable. With the presence of little guests from Prema Vasam, the ceremony was just perfect. The
tree symbolizes hope, joy, and celebrations, with which we present our festivities to our guests as we
strive to make them feel that Hilton Chennai is a home away from home. We have a series of
upcoming events that are made furthermore exciting for everyone visiting Hilton Chennai. So mark
your calendar, to spend a memorable festive season with us”. - says Mr. Jameson Solomon, General
Manager.
Hilton Chennai reflects the spirit of the city in a harmonious confluence of tradition and contemporary
stylization. The 204 – rooms and suites hotel offers a complete array of upscale amenities and guest
services. The hotel offers five dining options to explore, namely Ayna - Pan-Indian restaurant, Vasco’s
- All day dining restaurant, Vintage Bank- Wine and Cheese Bar, Est - Contemporary café and Q Bar -
located at the rooftop offering a unique culinary experience. Furthermore, the hotel holds extensive
conference and banqueting facilities, a well-appointed business centre, a 24-hour fitness centre, and an outdoor infinity pool.
Tree Lighting Ceremony at DoubleTree by Hilton Agra in association with Uttar Pradesh Tourism
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All Merry & Bright at DoubleTree by Hilton Agra
