Winter dishes by The Ghost Chef to keep you warm this season

December is the most celebrated time of the year. Along with it being a festive season, Mumbai also enjoys a dip in the temperature, and the nip in the air is enough to make you hungry and crave some seasonal dishes.

Indian culture is diverse and so are the cuisines, and Mumbai’s newest delivery kitchen by Chef Akhil Multani, The Ghost Chef is a perfect option to try out the winter food from the different cuisines offered by the brand.

The Ghost Chef offers wholesome, well-crafted comfort food from specialists across cuisines in their Indian, Lebanese and Italian menus called ‘Namak’, ‘Alas’ and ‘IL Sale’ respectively.

There are various varieties of soothing soups in the menu, but Roast tomato & Basil Soup made of Spit roasted Tomatoes, Garlic & Basil, Served With Croutons, from IL Sale catches the attention for the season. 

Indulge in the newest dish from their Namak menu, Tambda rassa, a Marathwada special, onion & Kolhapuri chili gravy, spicy mutton, a treat for the meat lovers. Highlight for the winters from the Alas menu is Chicken shawarma manakeesh, slow cooked chicken shawarma topped on a base of toum & spicy labneh, finished with cheese.

So celebrate the weather, and take the chill off winter by ordering these hearty dishes from The Ghost Chef.

For more information:

Place an order via Thrive now: https://thrivenow.in/the-ghost-chef/choose-brand/delivery

Or via Zomato/ Swiggy: https://linktr.ee/theghostchef

REVIVAL ERA OF OFFLINE EXAMS IN HOSPITALITY MANAGEMENT A SHIFT IN COMFORT ZONE TO UNMATCHED EXPECTATIONS! BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

It was great news for all in the academic world in regard to hotel management courses and its affiliates to see offline mode coming back to life after a long break. Students, parents & teachers all had a welcoming back reaction and expressions which could say a lot beyond words. Sitting in front of a laptop and delivering subjects from our field was a big challenge especially when it comes to food production, international cuisines, bakery and patisserie etc. it has been a mixed bag of reactions when we saw students getting back to classrooms and practical labs in various subjects and that’s where the big factor of the effectiveness of online teaching got to know its pros and cons. This article takes me back to the post-lockdown phase during the first quarter of 2022 until now when we finally reach the end of 2022 with phase one of the exam season just getting over with the batches who spent the majority of their time in the online mode of education in hospitality management courses.

Everyone whom we spoke with and discussed this topic had the same response and reaction, how did we teach culinary as one of the core subjects via online modes? Though each one had its one justifiable reply too since it was a global situation and challenge, what we kept looking for was the level of understanding and how effective would it be just looking at an online demo of sauce or cut of fish or meat. true, the answer remains obvious we need to do certain things with our own hands to be able to look at its plus a minus, the level of performance cannot be just judged by watching the demo, we need to perform!

• Comforting yet challenging: when speaking to the students in real-time classroom mode on the same topic on the change in coming to class on time versus turning on a laptop sitting in the comfort zone at home, most said it is anytime better to get out of home and come to college, be with friends, attend lectures and most importantly practical sessions which they missed the most. Of course post lockdown they had to meet deadlines, grooming standards, reporting on time, carry all requirements for said practicals, submission and presentation of assignments, project work and more which was a little cumbersome initially for a few as well.

• The learning curve effect: to learn is not just to sit back and watch, one needs to be there face to face for maximum understanding, clearing doubts and queries, etc which can be done pretty easily in offline mode. Learning was fun for some who were able to manage their concentration levels from home but many agreed there were network issues and a lot more which was a hindrance to learning.

• Understanding Fundamentals & beyond: the subjects in hotel management academics range from the front office – housekeeping- food and beverage service & food production & patisserie as core subjects besides there is accounts, management subjects, communication and french, and we they proceed there comes human resources, strategic management and more as well. coping with new concepts, new timetables, new levels of expectations becomes a little worrisome for a few.

•  T R Sustenance- T for Technical to R for remembering: the fact that a lot of subjects were introduced for many students via online mode and immediately carried forward to level next in offline mode, the connectivity and sustenance factors came into the limelight as well. a lot of teachers and trainers took up review sessions, back to basic sessions in the initial stages but then realized that we cannot keep talking of that all the time since the current schedule of portion also needs to be completed in all respects. On the other hand, students faced a lot of challenges remembering so many new concepts at one time and to be able to give it back in review classes and viva became a cause of concern too.

• Effective Training on the cards: academic guidelines, syllabus completion on time, loads of submissions, class tests, events and activities and more made it a little tight on schedule as well for some. The fact of the matter that life got back to normal and all of it just kick-started with full speed, students back in classes, schedules of co-curricular and extra-curricular too listing up on college calendars, pending back log clearance etc all at once. The word balance kind of took a back seat and let’s do it came forefront! On one side teaching concepts in detail, carrying out practicals, looking at events to side by side has been challenging yet fun too for most of us.

• Goal-oriented performance: parameters to grade and checking on performance levels of students to has seen a slight change and somewhere we have observed that though some students are good in their studies they are not able to deliver 100 percent in their overall conduct during on campus life. Most students we came across also needed loads of counseling, mentorship, and guidance in terms of how to decide on their two subjects for final year semester pattern choice. Most had a dilemma on not being able to pick the right choice and needed advice on how to go about taking the right decision. 

• From offline mode to examination mode: Post teaching and delivery of classes comes the phase of appearing for exams in theory and practical. Performance became a new expectation by examiners who spent their days teaching and delivering at their very best from showing powerpoint presentations to arranging guest lectures, live demos, field trips and visits etc to make learning more fun and effective. We saw some students struggling hard to absorb so much at a time and then prepare for subject-wise written papers being the biggest challenge of all since they had not written much in online mode. Time-bound written exams were a little challenging for a few who wanted to write more but could not since a couple of subject papers were a little too elaborate.

• Evaluating and experiencing a change of thoughts: for every teacher the moment when his/her student performs well and up to the mark is worthwhile all the efforts put in. During some of the evaluations, we observed that some could have done much better and some average ones did fairly well too. The curve and graph of performance have been a little uncertain though we are all looking forward to better days and even better results for our students. An evaluator’s mind and judgment at times juggle between figures and overall semester performance, attendance, and conduct of a student as well, which is no doubt tough at times but is fun too!

• Unveiling the phase in 2023- new year with new hope & new aspirations!

It is finally that part of the year when the calendar is about to change and the figure moves up one ahead from the last one. As we move further with time it becomes even more imperative that we strengthen the bond between students and studies. Hotel management course has always been a highly practical-oriented one ever since and we must continue to keep that alive and enrich our curriculums by adding more practicality aspects and touch points in every subject which can make the students think a little out of the box. 2023 has a lot more to offer to all of us and as we see the industry opening up its doors welcoming more and more budding professionals in various departments of hotel operations and hospitality too on the whole has created more avenues for aspirants to apply and secure a suitable and sustainable career path. With all best wishes for all our valued members of our fraternity, student community, trainers, mentors, facilitators and every single person who is a part and parcel of our hospitality industry.

Happy New Year 2023!

Plum Pudding Recipe from Fairfield by Marriott, Mumbai

Plum Pudding*

• 250 Grams butter

• 150 Grams Sugar

• 100 Grams chopped apple

• 100 Grams of cake crumbs

• 60 Grams Flour

• 4 Gram baking powder

• 4 Eggs

• 60 Grams cream 

• 600 Grams soaked dry fruits

• 40 Gram Caramel Color 

Steps:

1.  Whisk Butter and Sugar till gets light and fluffy. 

2.  Add eggs one by one to the cream mixture that you prepared.

3.  Mix baking powder with the flour.

4.  Put this flour in Soaked Dryfruits and mix it. 

5.  Add this soaked dryfruit and flour mixture with the cream mixture. 

6.   Mix 60 gram of cream with Chopped Apple. Add the soaked dry fruit mixture in it. 

7.  Add caramel color to it.  

8.  Put this mixture in the pudding mould cover it with aluminum foil And put it in a tray with some water and steam at 150 degrees centi for 35mins until it bakes. 

9.  Once it's baked demould it and serve it hot with either brandy sauce or custard sauce. 

Chef Sunil Vaishampayan

Recipe shared by Chef Sunil Vaishampayan

Christmas Tree Lighting Ceremony At Fairfield By Marriott, Mumbai

The holiday season kicks off in Mumbai and it was time for a Christmas celebration at Fairfield By Marriott Mumbai. 

Fairfield By Marriott Mumbai hosted its annual Tree Lighting ceremony to welcome the season of Christmas.

The evening was marked with merriment and laughter. Christmas carol singing, the lightning of the dazzling Christmas tree & mesmerizing surprise from Santa Claus filled the evening with cheers, laughter, and joy. The highlight of the event was its 12 feet Gingerbread house cake which stole everyone’s attention.  The Tree Lighting ceremony was attended by many tv celebrities like Shubhangi Atre, Manya Singh, Gautam Vig, Rrahul Sudhir, Lata Sabharwal & more 

On this merry occasion, Fairfield By Marriott Mumbai

Ajoy Balkrishna, VP-Hospitality of Balwa Group, said, "It was the first time we celebrated Tree Lighting ceremony at Fairfield By Marriott Mumbai. We wanted to make this occasion special so we build a 12ft Gingerbread house and it took more than 14 days of hard work to build it. Kudos to the team. Without Christmas Carol and Santa Claus, the ceremony is incomplete. Over all it was a good experience for Guests and celebrities".

Fairfield By Marriott Pastry Chef Sunil Said, It Was first time Fairfield By Marriott Mumbai hosted Tree Lighting Ceremony. We wanted it to be a big event, me and my team build 12ft Ginger Bread house which took 14 days for us to build it. We are also selling special Christmas hampers to our guests. It was challenging yet a creative process".

A stellar display of festive treat right from Plum Cakes, Mulled wine to mesmerizing Ginger Bread house ,It was a treat for guests that satisfied their taste buds with eye pleasing Christmas vibe. The ceremony ended on happy note.

Celebrate Christmas Day with a Decadent Brunch at Pondichery Café, Sofitel Mumbai BKC

Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, is welcoming guests to celebrate Christmas with a special Christmas Day Brunch on Sunday, December 25, 2022. 

Served at the hotel’s Pondichery Café, the Christmas Day Brunch will be a lavish spread, designed to be enjoyed with friends and family. Diners can begin the meal with a traditional Celeriac Hazelnut & Truffle Soup or Thai Glass Noodle Chicken Soup followed by nibbling on items from the Mezze Bar, like hummus, baba ganoush, tabbouleh, fresh pita, and more. A cheese bar will offer options like fontal, provolone, and gruyere cheeses, as well as bocconcini and chevre, served in jars. 

Western main courses include options like Pumpkin & pine nut crepes with pepper coulis; sous vide lamb galantine with red wine jus and rustic ratatouille with melted brie. No Christmas is complete without turkey and Sofitel will not disappoint. A carving station will offer Oven Roasted Turkey, with traditional dry fruit bread stuffing, oven-roasted sweet potato, buttered Brussels sprouts, and much more. Porchetta Ham will also be on offer, complete with grilled vegetables, broccoli mousseline, and maple sauce. 

An expansive Indian cuisine section will offer dishes like Mutton Dalcha; Amritsari Baingan Bharta; Undiyo; and biryanis, and a Tandoor section will appease kebab lovers. Asian food enthusiasts are not forgotten – the meal offers a Dim Sum station with a choice of dipping sauces; as well as Singaporean Chili Crab; Steamed Tofu with Mala Sauce; and Roasted Duck & Lychee in Red Curry Sauce. 

A variety of Live Stations will offer numerous cuisines and dishes from across the globe. These include a North Indian-style Kachori station; a Waffle Gratine Bar; a Christmas Grills station offering sausages (chicken tikka, pork, lamb); pork bratwurst; zucchini & cottage cheese steak and much more; a Chaat station and a Pizza station. 

The sweet-toothed will be in for a real Christmas treat with an expansive dessert section that will offer classic Christmas delicacies like the Plum Cake; Plum Pudding; Mini Stollen; Dundee Cake; Yule Log; entremets such as Pistachio Cherry; and Strawberry fraiser; pies & tarts like Linzer Torte; Classic Mince Pie; & Honey Walnut Pie; and cookies like Gingerbread; Linzer Eye; and Almond Stick. A live deconstructed Black Forest station complete with ice creams and condiments will round out the desserts on offer. 

Kids will be in for a treat at a youngster’s station filled with goodies like marshmallows, lollies, jellies, chocolate eclairs and lots more.  

Christmas Day Brunch is priced at Rs. 3199 plus taxes per head (non-alcoholic); Rs. 3799 plus taxes per head (with alcohol) and Rs. 5499 plus taxes (with Champagne). Brunch will be served at Sofitel Mumbai BKC’s Pondichery Café from 12:30 pm to 4:00 pm on Sunday, December 25, 2022. 

Pondichery Café 

Sofitel Mumbai BKC

C 57, G Block BKC

Bandra Kurla Complex

Bandra East

Mumbai – 400051

Christmas Day Brunch: 12:30 pm to 4:00 pm Sunday, December 25, 2022

Telephone (for reservations and more information): +91 22 6117 5115 

TIS the Season to Be Jolly at Le Café! @Novotel Hyderabad Convention Centre

Let your Christmas be extra special with delectable desserts & goodies from Le Café Novotel Hyderabad Convention Centre. Enjoy traditional and decadent desserts with your loved ones. ‘TIS the Season to be Jolly’ will offer food lovers a 15-day endless supply of delectable desserts & joyous goodies. Make this Christmas unforgettable for your family and friends.

Where: Le Cafe at Novotel Hyderabad Convention Centre, Hyderabad, Telangana.

When: 12th to 26th Dec 2022, Time: 09:00 AM to 08:00 PM

To Know More, call: +91 9642326162

A Christmas Feast at DoubleTree by Hilton Jaipur - Amer’s ‘Amber Kitchen’

December is here, and it’s the season to be jolly and celebrate the spirit of Christmas with your family and loved ones. They say "there's no place like home for the holidays," but DoubleTree by Hilton Jaipur Amer, with their festive decor, seasonal eats, and memorable holiday experiences might be even better.  

Sumptuous Christmas Eve Dinner and Christmas Brunch at The Amber Kitchen 

Festive revelry is incomplete without a wholesome meal filled with decadent delicacies. To sample some authentic Christmas dishes and a host of interactive live counters in the city, head to The Amber Kitchen, the hotel’s all-day dining outlet for a gastronomic sojourn. The elaborated menu planned by the culinary team will be inclusive of traditional Yuletide specialties like roasted turkey, ginger bread, eggnog, mulled wine, indulgent desserts and more. The cherry on the cake is the unlimited serving of premium beverages as part of both the eve dinner and the brunch. 

For reservations, call on: +91 8800423800  

Six Senses Celebrates Plastic Freedom this Holiday Season

BANGKOK – December 2022 – Six Senses has always believed in taking guests beyond destinations into new experiences and cultures, so they feel the purpose behind their travels. But the past few years have provoked a renewed appreciation that exploration and escape go hand in hand with thinking about the impact this has on the environment and local communities.

As a leading sustainability pioneer within the hospitality industry, Six Senses has set an audacious goal towards plastic freedom and is committed to weaving long-term positive change into the fabric of every property.

Following its pledge as a founding signatory of the Global Tourism Plastics Initiative in 2019, efforts to eliminate single-use plastic are on track. This includes eliminating the brand’s “18 Most Unwanted” items, everything from guest amenities to behind-the-scenes material such as coffee pods and fruit packaging. It also means sourcing plastic-free products, arranging packaging take-back, bottling drinking water on property, and sharing best practices.

In 2021, Six Senses was also the first hospitality brand to collaborate with the United States Coalition on Sustainability and SustainChain™ as part of an ambitious Plastic Free 2022 strategy to remove and avoid all virgin plastic materials from its hotel and spa operations.

By the end of 2022, Six Senses will have:

• Eliminated all unnecessary plastic packaging of bathroom amenities, room amenities, and retail spaces.

• Introduced more reusable solutions in the kitchens to replace cling film and plastic packaging of fresh products.

• Sourced naturally compostable packing and other materials where appropriate by engaging with suppliers.

• Worked with other hotels and industry partners to share best practices, supplier recommendations, and other information to help all stakeholders move away from plastic.

• Eliminated more than 1.5 million plastic bottles each year by bottling its own drinking water in reusable glass bottles.

• Used natural materials to substitute everything from plastic straws to toothbrushes, and also crates, cloth bags, bottles, and containers that can be reused and refilled.

“When the world woke up to plastic straws, we realized we need to go much further to continue to lead on sustainability in the hospitality industry, so back in 2017, we set the audacious goal of eliminating all unnecessary plastics,” says Jeff Smith, VP of Sustainability at Six Senses. “This journey began with an inventory of all remaining plastics, once straws and bottles had been eliminated, and now continues with supplier engagement, seeking natural materials, and adopting circular solutions. Our solution to plastic waste is to avoid it before it happens.”

The group-wide journey to banish the “18 Most Unwanted” plastic items will be showcased and celebrated over the coming months via the local resorts’ Instagram reels, from guest amenities to packaging. The brand will also issue a summary of elimination numbers early next year.

The journey to plastic freedom is made of many journeys

Every time plastic isn’t used in a Six Senses resort on the journey to plastic freedom is yet another good news story. A day in the life of a sustainable glass bottle at a Six Senses property highlights one such journey in the cause. It was just one of many bottles that made its way out of the refinery that day. Tomorrow it will be re-filled, ready for another story with another guest. But today, its story has been captured on film.

Ingredient Ideology | STRAWBERRY SEASON SPECIAL BY: Dr. Kaviraj Khialani: Celebrity Master Chef

STRAWBERRY SEASON SPECIAL

Superfruit loaded with goodness & versatility

The first look of it is so very pleasing & inviting appealing to the eyes and the senses! Yes, it is the very impressive seasonal fruit most of us wish to have in many forms, Strawberries! It has been one of my all-time favorites since a long time and trying out new delicacies with this delicate vibrant and burst of mouthfeel expressions has been truly wonderful.

It is one of the most economical and important fruits from the berry family consumed for its high pack nutrient content and of course its pleasant personality. A fruit which blends itself into various types of recipes from a morning breakfast cereal bowl to being tossed into salads, having them into jams, marmalades & preserves they promise to be around us all year through. They are one of the most well-liked and best-voted fruits globally by a great number of foodies, not to forget the only fruit with seeds on its outer side!

One of my latest trials with strawberries has been with watermelon and minted strawberry gazpacho shots refreshing and nutritious they are a must for a detox diet!

Health Benefits of Strawberries:

• Packed with antioxidants, excellent source of Vitamin –C, and also helps us lower cholesterol.

• Improves health of hair, skin, good for the eyes too.

• Strawberries reduce inflammation & lower blood pressure, rich in fiber, and cholesterol free.

• It helps lose fat and in weight management.

• Strawberries are considered good for the heart.

• It is also considered an anti-aging ingredient.

• Strawberries are good immunity-boosting fruit.

• They are considered to be good for the bones as well.

• Strawberries are high in omega-3s fatty acids.

• They contain a good amount of folate, preventing anemia

Uses of Strawberries in our Kitchen & Bakery-Confectionary:

• A fresh strawberry milkshake of course remains on top of the charts for most of us and we just love the taste and flavor of the tall glass!

• Strawberries taste amazing fresh, just the way they are tossed into various combinations as salads with mild dressings work well, combine them with greens, herbs, cheese & honey-ginger flavors that taste awesome.

• Health shakes, smoothies and frozen yogurts with strawberries are yum to have too, do try having them accompanied to your French Toast.

• Some of us freeze strawberries as well in order to store them for a few more days and enjoy them a little after the season too.

• A strawberry mousse, cheesecake, jelly with custard with a combination of fresh fruits.

• Strawberries coated with chocolate for a nice dessert platter work well, appeal to a lot of people and dark or white chocolate too complements them well.

• A nice strawberry coulis or a sauce to use for plating desserts adds a totally different dimension to the final product.

• A breakfast/brunch counter usually has toppings with strawberries to go with freshly made pancakes, waffles, or being flambéed with some brandy/rum etc.

• A great ingredient for a garnish for a salad, a chilled soup, a set dessert, toppings for decorating cupcakes, iced muffins etc.

• Fresh strawberry salsa too is a good way to use it in dips and accompaniments to go with cold starters to desserts.

• Strawberry sorbet, ice-cream, strawberry cream, to me fusion works wonders with seviyan payassam with bits of fresh strawberries, sago strawberry pudding, kulfis & how about trying a strawberry tiramisu? 

Here are a couple of easy-to-make recipes with Strawberries:

Recipe-1] SEASONAL SHAKE

Ingredients:

Fresh strawberries- 8-10 no- cut into pieces.

Warm milk- 2 cups- options of using regular/oats/soy/almond milk.

Oats- ½ cup simmered & cooked in 1 cup milk for 10 mins with 1 tbsp. jaggery/brown sugar could be used, allow to cool.

Honey- 1 tbsp.

Sliced cashews- 1 tbsp.

Raisins- 1 tsp.

Sunflower seeds/melon seeds- 1 tsp.

Banana- 1 ripe.

Method:

1. Prepare all the ingredients for the shake.

2. In a blender jar combine together all the ingredients.

3. Churn up the contents into a nice smooth shake.

4. Check for sweetness and adjust accordingly.

5. Pour into glasses serve immediately.

6. Garnish with fresh mint, fresh sliced strawberries, kiwi fruit/ seeds of your choice.

Chefs Variations:

We can also use healthy cookies/biscuits as well to add to our shake in place of oats cooked in milk.

Try using a variety of ingredients like fresh pomegranate seeds as well to be a part of the garnish

Assorted berries can also be used to make varietals.

Recipe-2] NUTTY STRAWBERRY CHIA PUDDING

Ingredients

Fresh strawberries- 10-12 no.

For the Pudding:

Milk- 2 cups- options of regular/soy/oats/cashew/almond milk.

Sugar/honey/dates/jaggery- sweeteners to choose as per taste

Chia seeds-1/4 cup soaked in 2 cups water for 20 mins.

Chopped assorted nuts- apricots/ sultanas/ almonds/pista etc

Milk chocolate/white chocolate- 2-3 tbsp. grated

Crumbs of digestive biscuits- ½ cup

Fresh fruits like banana/ chickoo etc- ½ cut

Method:

1. Prepare all the ingredients for the dessert.
2.In a saucepan combine together the milk, soaked chia seeds and sweeteners to taste, cook on low flame for 6-8 mins.

3. Divide the mixture into two parts, to the first part add the crushed powdered digestive biscuits, fruits, nuts and mix well, pour into a glass/dessert cup.

4. To the second mixture add the white or milk chocolate and nuts and mix well, pour this mixture in the same glass or bowl and allow to set in the fridge for an hour, garnish with fresh berries and serve.

Chefs Variations:

Try the pudding with vanilla custard, chocolate sauce and some cake crumbs as well for a varied flavour.

Fresh strawberries layered in between date and walnut brownies topped with a nice saffron rabdi tastes yum!

Use fresh strawberry puree blend it into low fat cream cheese and greek yogurt layer it with oatmeal cookies/ ragi cookies and serve it like a chilled dessert.

Recipe- 3] STRAWBERRY POWER PACK SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves- 2 cups- iceberg/ romaine/ cos/ Lollorosso.

For the body of the salad:

Fresh strawberries- 1 cup cut

Sliced green cucumber- 1 cup

Feta cheese- ¼ cup crumbled

Cherry tomatoes- ½ cup cut

Sliced pink onions/ red radish- ¼ cup

For the dressing of the salad:

Olive oil- 1 tbsp.

Lime juice- 2 tbsp.

Mint leaves- 8-10 nos.

Mustard paste- 1 tsp

Rock salt/chaat masala- ½ tsp

Honey- 1 tsp.

For the garnish of the salad:

Assorted fresh herbs/ choice of seeds like melon/sunflower/pumpkin or assorted nuts like slivers of roasted almonds/pista etc

Method:

1. Prepare all the ingredients for the salad

2. Assemble the dressing elements into a mixing bowl and stir well or shake in a jar format

3. Arrange the base of the salad on a serving plate.

4. Drizzle the dressing over just before serving.

5. Garnish appropriately as per choice of options and serve.

Chefs Variations:

Try the same salad with elements like boiled cubes of eggs, chicken cubes- roasted/grilled/boiled, sliced grilled prawns/fish, use shredded white/purple cabbage as a base.

I also like to add a little date puree at times into a dressing with berries in a salad since they balance the flavors well.

Can also have this salad only with a combination of fruits like papaya, kiwi, mango, pineapple, pears, grapes etc and the feta cheese.

Novotel Visakhapatnam Varun Beach Bags “Best Contribution to Hospitality in South India" by SIHRA

Visakhapatnam December 2022: Novotel Visakhapatnam Varun Beach located centrally facing the Bay of Bengal, is a go-to destination for every traveler in the SouthEast region. With all Sea-facing rooms and a fitness center, the property is for leisure holidays. The property overlooks the scenic view of the Bay of Bengal with all 225 rooms having a panoramic view of the ocean. With exquisite features like a rooftop pool & jogging track, a gym with a scintillating view of the ocean and 5 multi-cuisine restaurants, owing its beauty to the beach and the views, the property was awarded two prestigious awards this year as “Best Contribution to Hospitality in South India" by SIHRA.

In this glamorous affair led by SIHRA, Southern Region of the Federation of Hotel and Restaurant Associations of India (FHRAI), comprises of the smallest Restaurants to the Five Star deluxe Hotels in the Southern States of Andhra Pradesh, Telangana, Karnataka, Kerala, and Tamil Nadu and the Union Territory of Puducherry. On this occasion, Novotel Visakhapatnam Varun Beach was recognized for its contribution towards the tourism industry in South India as the “Best Contribution to Hospitality in South India" award presented by Shri Basavaraj Bommai, Hon’ble Chief Minister of Karnataka.

The glittering ceremony of SIHRA was held under the presence of dignitaries such as Shri G. Kishan Reddy, Hon’ble Minister of Culture, Tourism, and Development of North East Region, Shri Anand Singh, Hon’ble Minister of Tourism, Govt of Karnataka, Dr Mathiventhan, Hon’ble Minister of Tourism, Govt of Tamil Nadu, Smt R K Roja, Hon’ble Minister of Tourism, Govt of Andhra Pradesh, Shri V Srinivas Goud, Hon’ble Minister of Tourism, Govt of Telangana, among others.

On the joyous occasion, Ravi Rai, Cluster General Manager, Novotel Visakhapatnam Varun Beach, Novotel Vijayawada Varun, and The Bheemili Resort expressed his gratitude and said, “Hotels are part of the infrastructure, and it’s the backbone of the growth of Tourism in the country. We are delighted to receive this award where we have been appreciated as one of the top pioneering leaders in the hospitality industry that has played a significant role in promoting Tourism in Southern India”

Novotel Visakhapatnam aims to continue serving its guests by providing expansive wellness services, and world-class amenities with its 225 rooms and suites to grand ballrooms and dining spaces. 

Fortune Hotels arrives at Haldwani

Set in the foothills of the Kumaon Himalayas, this is the city's first branded property in its segment

Haldwani, December 2022: Fortune Hotels, a member of ITC’s hotel group, announced the opening of Fortune Walkway Mall Haldwani pegged to be the first branded hotel of the city in the segment, and the upscale hotel chain’s third hotel in the state of Uttarakhand.

Strategically located on the high street of Haldwani, atop a premium mall, the stylish hotel boasts of contemporary well-appointed and elegant rooms and suites that open into the lush green views of the scenic Himalayas and the buzzing street below.

An aesthetically designed lobby, thoughtfully crafted food and beverage experiences, a relaxing spa, a well-equipped fitness centre, a plush club lounge, and other modish amenities add a touch of class to the other modern, contemporary comforts that the warm and trendy hotel exudes.

Being in close proximity to the nearest industrial hub of Sitarganj and just 35 kms from Nainital makes Fortune Walkway Mall Haldwani, is a perfect pitstop for guests looking for a relaxed business or leisure stay. Easily accessible by air, rail and road the hotel is just 2.6 km away from Kathgodam, and around 35 km from Pant Nagar airport.

Speaking about the launch, Samir MC, Managing Director, Fortune Hotels said, “Fortune Hotels have always travelled beyond the known vistas, into new markets to extend our branded offerings to the city residents and our old and new guests alike. With the Haldwani addition we yet again become flag bearers of growth, entering a tertiary city of India that holds immense business potential. We are on track to achieve our expansion goals. Fortune Walkway Mall is a perfect place for business and leisure travellers and we look forward to delighting them with our warm hospitality and the impeccable Fortune experience.”

Guests can choose to dine at Zodiac, the all-day dining multi-cuisine restaurant that showcases an extensive a-la-carte menu featuring the best of Indian, European, Western, and pan-Asian cuisines; relax and meet close friends at Neptune the chic bar and lounge serving wide selection of wines, spirits, and appetizing food in a chic and contemporary setting; or enjoy a stone fire pizza in the panoramic alfresco area and get awestruck by the mesmerizing mountain views it has to offer.

Additionally, the stunning hotel has an aesthetically appointed banquet hall embellished with modern interiors and ornate and elegant décor that opens into a stunning terrace courtyard to help guests celebrate their special occasions in style. With a capacity to host up to 250 guests, the hotel is a perfect destination for small weddings, company off-sites, social events, celebrations, conferences, and more.

Besides Fortune Walkway Mall Haldwani, Fortune has two other hotels in Uttarakhand- one each in Mussoorie and Haridwar.

Espire Hospitality Group debuts in Goa with the launch of ‘Country Inn Tarika Goa, Varca Beach

The company continues to add hotels, in line with the expansion plan to have 20 resorts by 2023

December 2022, New Delhi: The swiftly emerging hospitality company, Espire Hospitality Group has announced the opening of its first resort in Goa, Country Inn Tarika Goa, Varca Beach, located just 200 meters away from the Varca Beach.

Located in the most scenic part of this popular leisure destination, South Goa, the resort is at walking distance from Varca Beach and in close proximity to other beaches such as Colva Beach and Marjoda Beach. This quaint retreat offers 48 well-designed cottages, an all-day dining restaurant ‘Mélange’, a pillar-less ballroom for social and corporate gatherings, a stunning outdoor swimming pool and a poolside restaurant ‘Varca High’ to unwind and rejuvenate. 

Commenting on this important signing, Akhil Arora, Chief Operating Officer, Espire Hospitality Group said “We are thrilled to open our first hotel in Goa, especially at this time when multiple measures are being taken by the government to offer seamless connectivity to the coastal state and boost the tourism profile. The state attracts travellers throughout the year and is an extremely important market for us. We are planning to add another resort in Goa under our luxury boutique resort brand ‘ZANA - Luxury Escapes’, in the near future.”

He further added: Our Country Inn Hotels & Resorts brand has always been successful, for the consistent warm hospitality and for creating inspirational family experiences. We will continue to expand this brand exponentially, making it a leading mid-market resort brand in the country.

About Espire Hospitality Group

Espire Hospitality Group is the owning company of India’s most magnificent luxury resort ‘Six Senses Fort Barwara’, own and operate a mid-market resort chain ‘Country Inn Hotels and Resorts’ and operate a luxury boutique resort brand ‘ZANA - Luxury Escapes’ that is a confluence of luxury and top notch hospitality. The group plans to open 20 hotels and resorts in next 2 to 3 years.

Newly Renovated Anantara Veli Maldives Resort Reopens with Fresh, Wellness-Centric Identity

Anantara announces the reopening of Anantara Veli Maldives Resort, following nine months of extensive renovations. Here are a few highlights of the newly reopened adults-only resort:

-    Introduction of brand-new Beach Pool Villas – a new room category for the resort
-    Redesign by New York-based designer Yuji Yamakazi
-    A new Villa Host service for all guests
-    Introduction of new Wellness Villa concept
-    Balance Wellness by Anantara spa reopens with a new hammam and resident nutritionist, holistic therapist, personal trainer, and yoga and lifestyle coach
-    Fully refurbished restaurants including Cumin serving cuisine from Indian subcontinent
-    Wide selection of experiences available on and under the water, including diving, surfing and snorkeling with sharks
-    Located in the stunning natural lagoon just 30 minutes by boat from Male International Airport 

Novotel Hyderabad Convention Centre supports Ashray Akruti

Hyderabad: December: Novotel Hyderabad Convention Centre (NHCC) as a part of their corporate social responsibility program has contributed INR. 5.5 Lakhs to Ashray Akruti for the upliftment of underprivileged women in collaboration with Lions Club of Hyderabad Jubilee Hills who contributed an additional 1.5 Lakhs making a total contribution of INR 7 Lakhs. The funds will be utilised to create an ecosystem for hearing-impaired people and their families. The cheque was presented by Mr. Madhusudan Rao, Business Head & CFO Emaar Properties (PJSC Dubai) to the representatives of Ashray Akruti.

Cyberabad Convention Centre Pvt. Ltd. the owning company of Novotel Hyderabad Convention Centre is committed to positively contributing to the society and communities in the state of Telangana. This project undertaken & driven on the ground by Ashray Akruti will be focused on people with disabilities with a focus on children with hearing loss. In order to address the challenges faced by women from underprivileged families, Ashray Akruti is training them to work as sign language interpreters between hearing impaired and hearing communities. This will provide a huge impetus to the disability sector and give employable skills to women who want to fill the communication gaps for hearing-impaired people.

Novotel Hyderabad Convention Centre is committed to improving our society and providing support to underprivileged women. We have collaborated with Lions Club Hyderabad Jubilee Hills to join hands with Ashray Akruti for the Women Empowerment Project using Sign Language and Technology. Our goal is to create awareness of sustainable development by engaging our employees, guests, and partners to contribute actively to society.”

Celebi India bags ground-handling contract at The Chennai International Airport

9th airport for Celebi India after Mumbai, Delhi, Bengaluru, Cochin, Kannur, Hyderabad, Goa, and Ahmedabad.

Operations to commence in early 2023. Celebi making all efforts to start in 1st quarter.

To deploy industry standard and best-in-class equipment and recruit a required number of manpower in phases at different levels.

·         Will be investing close to 8 million dollars.

Chennai, Dec 2022: Celebi India today announced its appointment has submitted its acceptance to the Airport Director at the Airport Authority of India, Chennai, and has started fulfilling the requirements to start the services. Celebi will provide complete ground handling support to scheduled and non-scheduled airlines at domestic and international terminals.

Mr. Murali Ramachandran, CEO of Celebi India, said, "We understand the needs of the airlines and the growing aviation industry in India and are well equipped to meet current and future airline and passenger traffic. We will provide the much awaited quality ground handling services at Chennai airport and develop a sustainable ecosystem to meet the larger goal of the aviation industry to become carbon neutral in the very near future.”

Chennai is the 9th airport in India for Celebi after Mumbai, Delhi, Bengaluru, Hyderabad, Cochin, Ahmedabad, Goa (Manohar International airport, Mopa), and Kannur. Recently, Celebi won the bridge-mounted equipment services contract for Bengaluru airport and introduced 100% electric, air-conditioned tarmac coaches for passenger transportation at the Delhi International Airport.

About Celebi: Çelebi is one of the world’s leading ground handling companies with over 60 years of experience in the industry. It has played a key role in the transformation of aviation landscapes in the countries where it has operations, viz.  Tanzania, Germany, Hungary, India, & Turkey. This global footprint gives Çelebi a distinguished place among the biggest European companies in the business. Çelebi is one of the largest independent ground handling companies in Europe & India as a full-service ground handling provider as per IATA standards. With over 11000 dedicated employees, Çelebi supports 300+ customers between 43 airports across the globe.

An eventful Christmas & New Year awaits at OZEN RESERVE BOLIFUSHI

The tranquil and luxurious OZEN RESERVE BOLIFUSHI resort in the Maldives is all prepped up to delight its guests with an 11-day festive program. The tailored Christmas and New Year offerings inclusive of entertainment, multi-generation events, wellness, and sports will bind the families together at this well-deserved year-end getaway.

All throughout the 11-day period, the festive quotient will be at par with designed family events like Christmas Tree Ornament Making, Christmas Tree Decoration, Tree Lighting, Christmas Cookie Decoration, Making Santa’s Wish List & Christmas Card, Christmas themed T-shirt painting, Christmas Eve Cocktails and Gala dinner, Santa’s Arrival, Christmas lunch, and a Christmas market.

For an unparalleled entertainment experience, guests can indulge in multiple events like Family Water Gun Battle, Hawaiian Party, Maldivian Night, Wine Journey, Cocktail Masterclass and Flairtending Show, Winter Wonderland Cocktail, Venetian Carnival, Making New Year’s wish Jar, DJ Night and a night of splendor on New Year’s Eve.

For those seeking wellness and relaxation, the team at ELE | NA Spa has outdone themselves with rejuvenating experiences like Kayak Workout, Natural Scrub Workshop, Standup Paddle Workout, Meditation Workshop, Crystal Sound Healing, Sunrise Yoga, Zumba, Pilates and New Year’s Resolution with Swimming Exercise.

The resort has strikingly put a special focus on the kids with child-friendly group activities ranging from obstacle races, children’s movie night, island treasure hunt, children's Zumba, Maldivian bowling, boat making (using recycled & sustainable material), coconut hunting, and painting, Christmas themed t-shirt painting, pool party, mini pizza making and children year-end photoshoot with face paint, makeup & costumes.

THE WESTIN RISHIKESH RESORT & SPA APPOINTS AMARDEEP SINGH AS GENERAL MANAGER

National, December 2022: The Westin Rishikesh Resort & Spa, one of the most iconic resorts in Marriott International’s diverse portfolio in India, has announced the appointment of Amardeep Singh as its General Manager. Amardeep will be responsible for spearheading the resort launch, managing finance performance, guest engagement & relationships.

A seasoned hotelier with over two decades of extensive experience in the hospitality industry, Amardeep will be responsible for strategically building the hotel’s vision of being the most preferred and versatile destination in the Himalayas. Having shouldered key responsibilities to develop growth tactics and plans across leading hotels, he now will bring newer perspectives to further strengthen Westin’s 6 pillars of wellness.

An alumni of The Oberoi Centre of Learning and Development, Amardeep has led multiple luxury hotels as a General Manager. He began his career in 2001 as a Food & Beverage Assistant at The Oberoi Udaivilas, followed by Food & Beverage Manager at The Oberoi Cecil and Front Office Manager at The Oberoi Grand. With his enriching experience, he has a well-rounded skill set across hotel operations, sales, marketing, revenue management, and distribution. His portfolio records his position serving as General Manager for Trident Cochin, The Oberoi Vrinda, The Oberoi Cecil, to now playing a pivotal role in the pre-opening of The Westin Rishikesh Resort & Spa.

Known for his people-oriented approach, Amardeep enjoys conversations with people from all facets of life. An avid reader, Amardeep’s idea of unwinding is playing golf and spending quality time with his family. 

 

 

About Westin® Hotels & Resorts

Westin Hotels & Resorts, hospitality’s global leader in well-being for more than a decade, empowers guests to transcend the rigors of travel while on the road through the brand’s Six Pillars of well-being: Sleep Well, Eat Well, Move Well, Feel Well, Work Well, and Play Well. At more than 230 hotels and resorts in nearly 40 countries and territories, guests can experience wellness offerings that include the brand’s iconic and award-winning Heavenly® Bed, TRX fitness equipment in the signature WestinWORKOUT® Fitness Studios, delicious and nutritious menu offerings on their Eat Well menu, and more. Stay connected to Westin on Twitter, Instagram, and Facebook. Westin is proud to participate in Marriott Bonvoy®, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit Marriott Bonvoy

Glenmorangie launches the Delicious Design Project - a one-of-its-kind sonic visual art series with ‘Wondermaker’ Karsh Kale

The Delicious Design Project - Glenmorangie teams up with Indian-American artist extraordinaire Karsh Kale to launch a digital art X music experience, that re-imagines the technicolour world of India and takes audiences to a journey of awe and wonder across all touchpoints.

From the house of Moët Hennessy India, luxury single malt Glenmorangie is set to dazzle audiences as it amalgamates art and music with The Delicious Design Project. Indian-American musician, Karsh Kale features in as the exclusive ‘Wondermaker’ also featuring artist, Nikunj Patel of Studio Moebius to create an immersive long-form digital art series. 

In its pursuit to bring luxury moments of consumption through elevated localized experiences, this whimsical art & music series sets up 3 such fantastical moments of brand enjoyment titled Khuld, Raas and Shararat.

With the venue transformed into an “orangie” arthouse, the 3 immersive art pieces were launched with a high-octane event in Mumbai replete with fascinating installations, live rituals, and a dramatic performance by the artists themselves in true Glenmorangie style. While Khuld involves viewers to enjoy lingering boat rides with friends in pristine lakes or soak in the breath-taking beauty of valleys laden with bright flowers, Raas takes them on a journey of merriment, opulent celebrations, and dance in palatial courtyards. Shararat on the other hand celebrates urban party experiences made delicious with dancing skylines & giant giraffes. Thrilled about his association with Glenmorangie, Karsh Kale commented, “Working on The Delicious Design Project has been an outstanding experience. This is one of the first projects I have worked on where the vibrant India is depicted as a whimsical wonderland. Right from its inception, our endeavor was to curate unparalleled experiences in the art, music and spirits space and we are excited to unleash the magic for all our consumers to indulge in.”

Commenting on this initiative, Smriti Sekhsaria, Marketing Director, Moët Hennessy India expressed, “Glenmorangie as a future-forward brand is always looking to create meaningful experiences, and The Delicious Design Project is one such initiative that will appeal to consumers and establish deeper connections with the brand. Tapping into India’s cultural nuances, the campaign will unleash the quirky side of the single malt, the beats of Karsh Kale, and the canvas of Nikunj Patel, thereby creating newer avenues of interacting with consumers who appreciate the wonderful and delicious experiences in life.”

Link to view the campaign video: https://youtu.be/q3eJjZpKcUU

Events by the river at DoubleTree by Hilton Goa - Panaji

Goa: DoubleTree by Hilton Goa – Panaji has unveiled a brand new banquet space at their iconic location perched amidst the lush landscapes of central Goa. The latest offering best suited for intimate gatherings promises attributes like views of a majestic river, a green belt on the fringes, inbuilt audio-visuals, and natural daylight among the many. The venue is artistically designed with inlay acoustics for a seamless experience.

The aesthetic sensibilities are designed keeping social and corporate events in mind and will be a value proposition to the resort’s offerings. The inaugural event witnessed a packed house with an evening gala that showcased a line-up of world cuisine and beverage ensemble. Guests enjoyed the curated event and reveled in the expanse of the ballroom space backed by a robust inventory of 160 rooms and numerous breakaway rooms for smaller gatherings.

Speaking on the banquet launch, Shiv Bose, General Manager, DoubleTree by Hilton

Goa – Panaji expressed, “We are excited to launch our new banquet venue that encompasses 3,400 square feet and can be divided into two halls. The response for the event space has been great and we have commenced taking reservations for all event types”.

For event reservations, call on: 9607975303 

Grounded - Bandra’s enchanting new café is now open

Mumbai has got its new space where one can find the calm within the chaos! While ushering in some meaningful conversations over delicious food, coffee and desserts, one can enjoy the serenity in Bandra’s newest Insta-worthy cafe, Grounded, which is now open in the bustling neighbourhood of Bandstand.

As the name suggests, Grounded is simple in nature but holds a lot of value to its customers who can come, converse and share their experiences over their favourite brews, food and desserts. This complemented by the sea breeze and sounds of the waves creates a tranquil ambience at the cafe. The brainchild behind this new establishment is India’s youngest entrepreneur in F&B - Yuvika Wadhawan. While people of her age are usually figuring out their next choice of academics, this 18-year-old has not been afraid to make an unconventional and bold move of starting her own entrepreneurial venture. In addition to donning the hat of the founder, Yuvika, fuelled by her passion for food and baking since the age of 7, has curated the menu at Grounded. With the desire to bring uncommon flavours to the plate, she has crafted a delectable dessert menu that is set to swoon anyone who walks in.

The food menu has been designed keeping in mind the cafe’s audience and offers dishes that can be enjoyed throughout the day. On the menu, one will find dishes like Californian Benedict, benedict but with a twist, fresh poached eggs on a croissant with in-house garnish; New York-style B**f Burger, organic veggies, chipotle chilli and marinated patty served in a house-made burger bun; and Spiced Chicken Stuffed Buns, Minced chicken in their flavourful sauce, stuffed in homemade buns. Those with a sweet tooth will enjoy Burnt Orange Ice Cream Sandwich, hazelnut sponge, in-house burnt orange ice cream with honeycomb; Nutella Tiramisu, a coffee cup made out of milk and dark chocolate filled with tiramisu and nutella; and the Mexican classic - OG Tres Leches Cake, a vanilla sponge soaked in 3 milks and topped with cream. The food menu is complemented with an extensive coffee menu, made with beans sourced from select estates and different roasts, to offer an immersive coffee experience. The brews offer a unique range of flavours and an unparalleled experience that this neighbour is yet to witness.

Designed with a blend of Greek and Mediterranean influences, the space follows a unique approach. It is accented with a burst of blue color and muted tones. A key feature of the cafe is its signage, which conveys a modern and innovative concept in an eye-catching manner. Adding to the wonderful aesthetic of the cafe is the terrazzo countertop with its attractive colour and pattern. The glass ceiling floods the space with soft natural sunlight. As the evening draws closer the soft glow from ambient lighting adds a comforting atmosphere to the space making it more welcoming. Grounded oozes charm and is sure to please anyone who walks through the doors.

For more information, please contact:

Grounded: Shop no.1, Natalwalla bungalow, 41, B.J road, Bandstand, Bandra West - 400050

Hours of Operation: Monday - Sunday, 8am - 1am

Instagram: https://www.instagram.com/groundedmumbai/