Dr. Kaviraj Khialani Celebrity Master Chef - Author & Academician has been recently honoured with the build India achievement award 2023.

This recognition is for all the efforts put in to revive and extend support to all those who wished to continue their education since the Covid Times.

The fact that thousands of skilled professionals lost their jobs and had tough times to face it is here when support and compassion came into the picture. Chef Kaviraj not only extended his very best towards hundreds of students who wanted to study and work on their careers but he also sought potential jobs for those in need at that hour and got them some stability and life-saving mechanics.

Chef Kaviraj has been known for his knowledge and his passion towards the Hospitality fraternity and his continued dedicated approach towards offering nothing but the best to all truly makes him an iconic name with a class apart.

Culinary arts and skills is a very different kind of sector where not everyone can succeed or make a career at all times. It is important to be persistent and work hard every single day and make it different and worthwhile.

It is rightly said do good and nothing but good comes back ! The Jury at Build India achievement awards were highly impressed with Chef Kaviraj's journey of around 25 years now which has been a one with outstanding performances, distinctive outcomes and a zeal to do something new all the time made them decide him as the awardee of this prestigious honor.

We congratulate Dr. Kaviraj Khialani for for this well deserved acclaim and recognition and wish him more success and awards coming his way in 2023 and beyond.

Ingredient Ideology | STEAMED BUNS TO SAVOUR! Delectable Savory Filipino Style Stuffed Steamed Buns

STEAMED BUNS TO SAVOUR !

Delectable Savory Filipino Style Stuffed Steamed Buns

While there are a number of stories associated with the origin of this delicious and delicate all-day Filipino favorite snacky bite, it is believed that one of the military strategists in the olden times linked to the Philippines invented this food which is to be offered as a sacrifice to the gods for healing. They are buns shaped like human heads and are made of flour stuffed with meat filling. Siopao literally meaning hot bun or steamed bun is a Filipino version of the Cantonese steamed bread buns. It is a popular snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines.

Siopao is a steamed rice flour bun with a meat filling that is a very popular Filipino afternoon snack. It is usually eaten with a sweet spicy sauce and goes well with a steaming bowl of beef noodles. It is the larger version of the Cantonese dumpling filled with barbecue pork, which is either steamed or baked. Filipinos fill their siopao with ground beef of pork and shaped like meatballs and cooked in soy sauce and seasonings, but it can also be made with shrimp or shredded chicken with salted duck eggs.

Siopao and its varieties can be found across Asia. It is called Salapao in Thailand, and Pau in Hong Kong. The Chinese version of siopao is baozi filled with vegetables or meat. Baozi was first made during the Three Kingdoms period in China between 220 and 256 A.D. This food was originally called mantou or flour-head. While it is still called mantou in some parts of Southern China, it is now mostly called Baozi. Legend has it that, this food was invented in the shape of a human head and made as an offering to a god.

The basic Baozi idea was brought by Ma Mon Luk, a Chinese immigrant to the Philippines. He began selling Baozi in the streets and gave out door-to-door samples as well as free food for disaster victims. Eventually, he got a small restaurant that became very popular, and this food became part of Filipino culture. The name siopao replaced baozi. They are still popular in both Chinese and Filipino restaurants and are commonly part of dim sum cuisine.

Bola-bola and Asado are the two most popular flavors in the Philippines. Bola-bola siopao is made with finely ground pork and Chinese sausage. Asado siopao is made with diced beef or pork. It is the most popular variety found in restaurants and street vendors. Part of its appeal is the convenience of eating it in one hand.

You can enjoy this tasty bun for breakfast, lunch, evening snack, supper or dinner. Home-made Siopao is a steamed, meat-filled bun that is a part of traditional Filipino cuisine. It is very similar to, and is probably derived from, smaller Chinese dumplings known as Baozi.  

While the basic concept refers it to as a meat-filled bun these are fairly common in many Asian cuisines, in part perhaps because of their versatility and ease of preparation. They’re often a good way to use leftover meat, and the portability of the end product is often really valuable for people with long commutes or who want a quick meal or snack on the go. The buns are always steamed, too, which usually also means that they’re very easy to cook. They’re commonly paired with a range of dipping sauces to go alongside.

Here are a few of my Twist of Taste versions with this easy-to-make steamed delight called SIOPAO!

 Recipe-1] HONEYED CHICKEN SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Honeyed Chicken stuffing:

boneless chicken breast- 1 cup cut into ½ inch cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

tabasco sauce-1/2 tsp

water-1/2 cup

vinegar-1 tsp

honey-2 tsp

corn starch solution- 2 -3 tsp 

whisky/ brandy-2 tsp optional.

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces and all other ingredients as listed and add little water, reduce the flame and allow to cook for 12-15 mins.

3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-2] CHINTHAI SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the ChinThai Siopao stuffing:

Boiled chicken - 1 cup cut into fine dices/cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

thai red curry paste-1 tsp

coconut milk thick-1/2 cup

thai sweet chili sauce -1 tsp

water-2-3 tbsp.

vinegar-1 tsp

tender coconut flesh -2 tbsp. chopped

corn starch solution- 2 -3 tsp 

spring onion greens-1/4 cup chopped

sprouts-1/2 cup

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces, sprouts and all other ingredients as listed and add little water, coconut cream/milk reduce the flame and allow to cook for 12-15 mins.

3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool add in the greens and tender coconut.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-3] PALAK PANEER BHURJI SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Palak Paneer Siopao stuffing:

oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

ginger-1 tsp chopped

green chili-1 tsp chopped

onion-1/2 chopped

spinach leaves-1 cup roughly cut

paneer-1 cup grated

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

salt and pepper to taste

coriander leaves-2 tsp chopped

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil, butter and add in the garlic, green chilies, onions and saute for a few seconds, add in the spinach and paneer, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in coriander, cheese and turn off the flame, cool the stuffing.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the palak and paneer bhurji mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-4] SIOPAO AL FRESCO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Siopao Al Fresco stuffing:

Olive oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

onion-1/2 chopped

tofu-1/2 cup cubed

soya granules-1/2 cup soaked

green peas-1/4 cup boiled.

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

basil leaves-4-5 no

chili flakes-1/2 tsp

 Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat olive oil, butter and add in the garlic, onions and saute for a few seconds, add in the peas, tofu and soya granules, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in chili flakes, basil leaves, and cheese and turn off the flame, cool the stuffing.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover, and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable, and firm-to-touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the al fresco soya and tofu mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high-up flame for around 12-15 mins, open carefully to see them rise in size carefully take them out of the steamer, and serve hot with dipping sauces.

Recipe-5] SIOPAO BOLA BOLA

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Bola Bola stuffing:

Chicken mince-250 gms

Chicken sausage- 2 pieces chopped.

Salt and pepper to taste

Chopped garlic-1 tsp

Chopped onion-1 no

Celery-1 stalk chopped

Soy sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

White vinegar-1-2 tsp

Egg-1 no

Cornstarch-1-2 tsp

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Bola Bola in this context refers to the mince being used converted into small meat balls or kofta concepts, poached/steamed and then stuffed into the bun dough and steamed together and served.

3. In a food processor jar combine together the ingredients as listed above for the Bola Bola and churn them up into a nice mixture, remove into a bowl, pick them with a teaspoon/ tablespoon drop small roundish portions into the simmering water and poach for 3-5 mins or steam them for 4-7 mins, keep aside.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place couple of the prepared bola bola inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe- 6] MUSHROOM PEPPER SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Mushroom Pepper Stuffing:

Fresh button mushrooms-8-10 sliced

Green capsicum-1 no chopped

Oil-1tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk chopped

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Boiled mashed potato-1/4 cup

Cheese-2-3 tbsp. grated

Corn starch solution-2-3 tsp

Parsley/ spring onion-2 tsp chopped

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and butter and add in the garlic, onions, celery and saute for a few seconds, add in the mushrooms, capsicums, salt, pepper, herbs, chili flakes and saute for a couple of minutes, add in the sauces as listed and reduce the flame and allow to cook for 4-6 mins. Finally add in little corn starch solution thicken the mixture a little, add in the mashed potato, cheese greens and mix well, keep aside.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the mushroom pepper filling inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Makarsankranti special Burfi Recipe from Chef Raghvendra Singh of Meetha By Radisson.

Makarsankranti special Burfi Recipe from Chef Raghvendra Singh of Meetha By Radisson. 

Ingredients

White til 1Kg

Mawa Half Kg

Sugar 400 Grams

Pista 20 gram

Kesar 1gram

Elaichi Powder 20 gram

Steps

1.  Roast 1 kg white Til for 35 to 40 mins on slow flame. Take it out of the gas and let it cool.

2.  Crush the roasted til in the mixture. 

3.  Put 400 Grams of sugar in a pan. Add 300 ml water to sugar and put it on a slow flame for 15 to 20mins to make sugar chashni.

4.  Add half a kg Mawa to Sugar chashni (syrup) and mix well. 

5.  To this add white til mixture and 20 grams of Elaichi powder. 

6.  Mix it well and set the batter in a tray. Garnish it with Kesar and Chopped pista. Cut it into square pieces. And your Til Burfi is ready to serve.

Red Sea Project reveals which hotels will open first at the Saudi Arabia gigaproject

St. Regis, Ritz-Carlton Reserve, and Six Senses will open soon at the Red Sea Project

The world’s first hotels within a Saudi Arabia gigaproject will open in just a few months. Both IHG and Marriott International will open properties along the Red Sea Project – Six Senses Southern Dunes from IHG – and Nujuma, A Ritz-Carlton Reserve, and St. Regis The Red Sea from Marriott.

The three hotels’ upcoming openings were confirmed by developer Red Sea Global. By the end of this year, it is planned 16 hotels will open on the project.

At the time of writing, 13 of the 16 hotels have been announced.

• Faena, The Red Sea

• Nujama, A Ritz-Carlton Reserve

• Miraval The Red Sea

• Rosewood Red Sea

• SLS Red Sea

• The Red Sea EDITION

• St. Regis The Red Sea

• Jumeirah The Red Sea

• Grand Hyatt The Red Sea

• InterContinental Resort Red Sea

• Raffles Red Sea

• Fairmont Red Sea

• Six Senses Southern Dunes, The Red Sea

Relish 10-Day Kashmiri Food festival “The Taste of Wazwan” at Aaleeshan, JW Marriott Bengaluru Prestige Golfshire Resort & Spa

A culinary journey through the delicacy of Kashmir 

To welcome the new year with a beat,, JW Marriott Bengaluru Prestige Golfshire Resort & Spa is all set to take you to an epicurean journey of Kashmir authentic delicacies with their Kashmiri Food Festival, The Taste of Wazwan at Aaleeshan from 6th January to the evening of 15th of January 2023 for a ala-carte lunch. 

Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri culture. To bring this pride of Kashmiri culture to Bengaluru, the property is hosting a 10-day festival at Aaleeshan, a classic culinary house for authentic Indian delicacies at the property. 

Chef Quyoom hails from a Kashmiri Muslim family and mostly learnt the art of cooking from his father, who was a ‘khansama’ and has organized several food festivals in renowned hotels and have been cooking for the past 25 years. He takes pride in cooking authentic Kashmiri Muslim dishes like Goshtaba, Rista, Haaq, Marchwangan korma, Tabak Maaz, Tchok wangan, Maaz seekh, Nadru Yakhni, Heddar kebab and speciality breads like Bakharkhani, Srinagari Sheermal, Girda Roti etc.

Kashmir, one of the most breathtaking natural wonders,a beautiful and mystical region located in the northernmost part of India. It is known for its stunning landscapes and picturesque valleys. The region is also home to a rich cultural heritage, with a unique blend of Indian, Pakistani, and Central Asian influences , sink into every dish and savor the Kashmir heritage only at Aaleeshan, the specialty restaurant. The a-la-carte menu will include the widest range of dishes such as Gosht Yakhni Shorba,Palak Nadar ka shorba, Tabak Maaz,Maaz Seekh, Nadar ke kebab Heddar Kebab, Goshtaba, Murgh Marchewangun korma, Gosht Yakhni pulao, Murgh Jahangiri Biryani, Apple Halwa,Zafrani Rava phirni and many more Relish these signature dishes at the Aviary during their Sunday brunches on the 8th & 15th of January 2023 while relaxing by the lap pool.

Save the date: From 6th  to 15th January 2023

Place: Aaleeshan, JW Marriott Bengaluru Prestige Golfshire Resort & Spa

Time: Lunch hours

Mainland China, Mumbai's iconic Chinese restaurant, unveiled a new look and new menu at its Andheri outlet, and celebrate it's culinary milestone

Mainland China, Mumbai’s favourite go-to brand for a hearty Chinese meal, is celebrating their presence of over 25 years in the Indian F&B industry. To commemorate this occasion, the brand has revamped its Andheri West outpost with a contemporary look and brand new menu!

Known for its authentic cuisine, delicious flavours, immaculate hospitality and a consistent experience, Mainland China has been an iconic part of Mumbai’s F&B culture. Over the past 25 years, the brand has evoked considerable trust from its patrons, which has made it the city’s favourite Chinese restaurant brand. While consistency remains at the heart of what they do, to keep up with the changing times and cater to the exploratory spirit of Gen Y & Z, Mainland China has undergone a contemporary makeover. 

In the outpost in Andheri, the double doors with intricate carving open up into an elevated dining experience, with luxurious marble accents that will immediately transport guests to a fine-dining destination. For an intimate dinner with close friends, patrons can dine at the Maroon Dining Room, which offers a private dining experience par luxe. The colour palette revolves around the mindful Maroon, creating an air of relaxed intimacy within a royal setting. This is complemented by a bespoke service by the Master Chef and Executive Manager. 

The menu takes inspiration from the evolving gastronomic landscapes of Hongkong and Shanghai, and offers a Neo-Chinese experience that these places are known for. With a contemporary take on traditional recipes, the menu offers a vast variety of options that will give patrons a flavour of Shanghai and Hong Kong's cutting edge international culinary scene. With a plethora of options to choose from, patrons will be delighted by the new dim sums that have been added to the menu. Introduction of Black truffle into the recipes, textured noodles like broad Udon Noodles and Vermicelli Noodles, and a full fledged Bao Bun Slider are few of the gastronomical delights one can experience at the new outlet. The contemporary makeover does not dismiss traditional recipes. San Pei Hot Cinese and Golden Egg Fried Rice with Braised Spinach Tofu are an ode to dishes from the Ming Dynasty, and a throwback to the brand’s first menu launched in 1993. The dessert menu crafted with modern and traditional inspirations has scrumptious options waiting to be discovered. 

A sprawling, interactive bar is set to catch the attention of the guests who can watch the bartenders create state-of-the-art concoctions, which is a visual treat for all. The beverage menu uses Chinese ingredients such as the Blooming tea, which makes for the bar’s signature tea infusions. Contemporary ideas, unexplored ingredients and remarkable concoctions are set to offer a memorable mixology experience.  

The new, refreshed ambiance that Mainland China brings with the makeover enhances the experience of loyal patrons and welcomes the new generation to discover the brand in its oriental entirety.

This culinary upgrade comes without a change in the pricing and is set to offer guests an amplified  experience of Mainland China’s legacy

Plan Your Next Holiday with Scoot’s "Back to Work” Sale

The sale runs until 10 January 2023

Signals Scoot’s commitment to providing value travel and experiences

 January 2023: Scoot, the low-cost subsidiary of Singapore Airlines Group (SIA), has launched a “Back to Work" sale till 10 January 2023. Travelers may consider planning ahead for their next holidays to enjoy great fares to over 30 destinations, starting from ₹5,700[1].

 Scoot currently operates non-stop flights between Singapore, and Amritsar, Coimbatore, Hyderabad, Thiruvananthapuram, Tiruchirappalli, and Vishakhapatnam. It also provides convenient one-stop connections via Singapore, to destinations including Bangkok, Bali, Melbourne, and Yogyakarta.

Scoot General Manager of India, Brian Torrey, said, "India remains one of Scoot’s important markets and we are committed to connecting travelers conveniently to and from India with other parts of the world. Besides an extensive network, we will also continue to offer quality services, differentiated products, and unique experiences at affordable fares and the highest safety standards that customers have come to expect from a member of the Singapore Airlines Group.”

Last year, Scoot celebrated 10 years since its inaugural flight.  The airline now serves 71 destinations[2] across 15 countries and territories in Asia-Pacific, the Middle East, and Europe, and has a fleet of over 50 aircraft comprising widebody Boeing 787 Dreamliners and single-aisle Airbus A320 family aircraft. In the spirit of celebrations, Scoot partnered with The Pokémon Company and became the first international airline in the ASEAN region to launch the Pokémon Air Adventures project. The collaboration includes a themed flight experience on board the Pikachu Jet, exclusively designed on the outside and inside. Additionally, Scoot hosted its largest flight ticket giveaway, rewarding customers and fans with 10,000 free tickets to anywhere across the airline’s network.

Binge into the Burger & Beer Fest at Novotel Visakhapatnam Varun Beach

With the new year spirit, Novotel Visakhapatnam Varun Beach brings their “Burger & Beer '' fest from the 3rd to the 15th of January 2023 for guests to relish different varieties of burgers, house salads, signature sauces with a combination of beers at the Harbour Vue.

With the magnificent skyline views from the Harbour Vue, the fest will showcase signature dishes with a combination of tastes and textures such as Red Kidney Beans Burgers, Vegetable Burgers, Cheese Potato Burgers, Chicken Burgers, Peri Peri Chicken Burgers, Crispy Fried Chicken Burger, Tower Burger and signature sauce made from Bhut Jolokia, one of the world’s hottest chili also known as the Ghost pepper served alongside crispy potato wedges and fries.

Explore Burgerlicious January 2023 only at Novotel Visakhapatnam Varun Beach!

Date : 3rd January – 15th January 2023

Restaurant : Harbour Vue

Time: 11 am onwards

Price: Ala Carte Prices

Let me know if you would need any other information from my end.

Lemon Tree Hotels signs a new hotel in Banswara, under the brand Keys Lite by Lemon Tree Hotels

This property will feature 54 well-appointed rooms, a restaurant, banquet spaces and a fitness center

Lemon Tree Hotels announced its latest signing, Keys Lite by Lemon Tree Hotels, Banswara, Rajasthan. The property is expected to be operational by April 2024 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

Banswara takes its name from the ‘Bans wala’ (bamboo) forests as this tree grows in abundance around this area. The city is also known as the ‘Cherrapunji of Rajasthan’ as it receives the maximum rain in the state known for its desert areas. It is the greenest city in Rajasthan due to the heavy rainfall that it receives. It is called the City of a Hundred Islands as there are numerous islands in the Mahi River that flows through the city.

There are several tourist attractions within and around a 50 kms radius of the city: The Jain temples of Andeshwar Parshwanathji and the Anekant Bahubali Temple in the Banswara district as well as the dargah of Sayedi Abdul Rasul Saheed in the city and the Sai temple attract the faithful. The artificial Anand Sagar Lake also known as Bai Talab is enclosed by the holy trees named “Kalpa Vriksha”. Arthuna, with its clusters of ruined Hindu and Jain temples from the 11th, 12th and 15th centuries, draws history buffs. The green landscape, sea beach-like appearance and waterfall views of Chacha Kota, 14 km from the city, make it a perfect tourist destination for short getaways.

This property will feature 54 well-appointed rooms, a restaurant, banquet spaces and a fitness center.

The Udaipur Airport is about 161 kms from the property, while the Tatanagar Railway Station is 3 kms away.

Speaking on the occasion, Vikramjit Singh, President, Lemon Tree Hotels commented, “We are pleased to announce the expansion of our portfolio in Rajasthan with our valued partner Soncoya Solutions Private Limited. As we diversify our portfolio with properties across the country, we are increasingly expanding our reach into tier II, III and IV cities. This will be in addition to our five existing hotels and resorts in the state, and we are looking at opening more properties in Rajasthan in the future.”

Radisson Blu Hotel GRT Chennai launches Ministry of Chutneys

Radisson Blu Hotel GRT Chennai launches Ministry of Chutneys the First Anglo-Indian Cuisine Restaurant in South India. Ministry of Chutneys is a celebration of the centuries-old Anglo-Indian cuisine that evolved during the British Raj.

The cuisine was perfected in the Dak Bungalows, Army Camp mess, and the Railways during the colonial period by the Indian Khansammas and cooks who combined spices and ingredients to make unique dishes with an Indian flavor while toning down the spices and pungency of typical Indian dishes to suit the delicate palates of the foreigners.

Vikram Cotah, CEO of GRT Hotels said “Ministry of Chutneys is a celebration of the centuries-old Anglo-Indian cuisine that evolved during the British colonial period. This restaurant’s specialty is its Anglo-Indian menu, which we created with Mrs. Bridget White Kumar. This menu, which combines Indian and Continental cuisine, was created for the British population in India 300 years ago. We also create gourmet gelatos and sorbets by hand, hand-made pizzas baked in a wood-fired oven. In addition, we offer an extensive buffet serving super breakfast, lunches, and dinner. The variety of chutneys curated by the colonial cooks was admired to an extent which resulted in importing to England during the British era.”

Chutney, though an old Hindi word meaning Chatna or ‘to lick with delight’ was popularised by the Colonial cooks and the Britishers liked the flavors of chutneys so much that they exported them in bottles to England. Chutney today typically reminds us of the colonial influence on Anglo-Indian cuisine.

Radisson Blu Hotel GRT Chennai is presenting authentic Anglo-Indian cuisine in the Ministry of Chutneys as a ‘la carte menu to revive this special cuisine. The restaurant will also serve buffets for all meals celebrating global favorite cuisines. The endeavor of the restaurant is also to support the dwindling Anglo-Indian community which was predominantly concentrated in the Cantonment areas close to the Radisson Blu Hotel GRT.

The restaurant is located on the lobby level and is open from 7 am to 12 midnight and has private dining rooms for special occasions.

PRIDE HOTELS GROUP SIGNS ‘PRIDE BIZNOTEL DIGHA’

Pride Hotels Group has announced the signing of & quot; Pride Biznotel Digha & quot. The hotel is prominently located at Digha, the most well-known beach and tourist destination in West Bengal, which is located southwest of Kolkata. The hotel will have well-appointed rooms, a multi-cuisine restaurant, an open terrace specialty restaurant, banquet facilities, and a swimming pool. The new property will be operational from February 2023.

Announcing the signing, Atul Upadhyay, Senior Vice President, Pride Hotels Group said, “Digha has always been an extremely popular weekend getaway for tourists and widely referred to as the Goa of the East. One of the best features of this hamlet is its varied and diverse tourist attraction spots including the Marine Aquarium, serene beaches, museums, and temples. With the signing of & quot; Pride Biznotel Digha " in West Bengal, we are thrilled to expand operations in North East India. Once it is up and running, the new hotel will provide the best possible accommodations for travelers thanks to its excellent location, mouthwatering menu options, banqueting, and a variety of hospitality services.

Pride Hotel Group has a presence in around 51 great locations with 5,075 rooms, 102 restaurants, 134 banquets, lawns, and conference halls. Currently, Pride Hotels Ltd operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotels” and a fresh concept of Premium luxury serviced apartment stays “Pride Suites”. Current locations are New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri, Manjusar (Vadodara), Sasan Gir, Somnath, Bhopal and Haldwani. Upcoming locations are Daman, Bhavnagar, Surendranagar, Agra, Rishikesh, Dwaraka, Jabalpur, Bhopal, Bharuch, Haldwani, Nainital, Jim Corbett, Dehradun, Chandigarh, Dehradun, Lucknow, Varanasi, Rajkot, Kanpur, Neemrana, Mysore, Gurugram, Aurangabad, Halol, Yawatmal, Rudraprayag, Bengaluru, Ranakpur, Greater Noida among others.

IHG debuts voco brand in India with a signing in Jim Corbett

The company continues to expand its portfolio in the country by introducing global brands to new markets

January 2023, New Delhi: IHG® Hotels & Resorts, one of the world’s leading hotel companies, has announced the signing of a management agreement with Satyadeo Hospitality Private Limited to convert Corbett Aamod Spa & Resort into India’s first Voco hotel.

The new voco Jim Corbett is scheduled to be rebranded by July 2024, adding 100 rooms to IHG’s premium portfolio in the country. The signing also marks the introduction of the 7th brand from IHG’s global portfolio to the Indian market.

The distinctive, lifestyle brand, voco offers a premium experience to guests and combines the informality and charm of an individual hotel with the quality and reassurance of a global and respected brand. Since launching globally in 2018, voco has enjoyed rapid growth with multiple signings across Europe, the Middle East, Africa, and Asia (EMEAA), and the signing of voco Jim Corbett marks the brand’s debut in the South West Asia region. 

A key part of Voco’s offer for owners is the pace at which hotels are able to convert into IHG systems, helping them quickly benefit on a global scale and maximize their returns.

The new voco hotel will be located in the popular leisure gateway in North India, Jim Corbett which attracts high footfall from tourists. In addition to guest rooms, the hotel will feature an outdoor pool, a gymnasium, a spa beyond, an all-day dining restaurant and a bar.  voco Jim Corbett’s indoor and outdoor banqueting spaces will cater to the demand from corporate and leisure guests, who are looking to benefit from the area’s excellent road connectivity with major cities in North India to host MICE including weddings and other occasions.

Located along the popular Dhikuli gate and within few minutes’ walk from the main market, voco Jim Corbett will have excellent visibility along the Kosi River and easy access to all major tourist spots in in the area. The hotel is also strategically located in close proximity to the railway station and nearest airport in Pantnagar, positioning itself as the perfect destination for corporate and leisure guests.

Commenting on the signing, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts said, “We are delighted to partner with and welcome Satyadeo Hospitality Private Limited to the IHG family as we introduce the voco brand in India. voco has been one of IHG’s most successful brand launches, due to its refreshed guest offering, as well as interest from hotel owners who appreciate the brand’s flexibility and returns. We are excited about the opening of voco Jim Corbett in 2024 and are confident that the hotel will be much appreciated and enjoyed by our guests.

He further added, “This latest development is a testament to our continued commitment to growing our footprint in India by bringing the right brands to the right markets. We are pleased with the confidence our owners have placed in our business and brands, and we look forward to further strengthening our portfolio in the country to offer exceptional hospitality to our guests.”

Pankaj Kashyap, Managing Director, Satyadeo Hospitality Private Limited added, “We are thrilled to partner with an internationally and locally trusted hospitality company like IHG to launch the voco brand in the country. With easy access from major cities such as Delhi NCR, Dehradun, and Agra, there is a very high demand for quality hotels in the Jim Corbett area for leisure as well as MICE. We are confident that once opened, voco Jim Corbett with its excellent location and exceptional proposition will be a great success.”

IHG® currently has 44 hotels operating across five brands in SWA, including Six Senses, InterContinental Hotels, and Resorts®, Crowne Plaza®, Holiday Inn® , Holiday Inn Resort®, and Holiday Inn Express®, and has a strong pipeline of 37 hotels due to open in the next 2-3 years.

Numbers as of September 30, 2022

EXPERIENCE THE THERAPEUTIC POWERS OF FIVE HEALING ARTS AT THE ISLAND SPA

Mumbai, January 2023 - The Island Spa at Four Seasons Resort Maldives at Kuda Huraa has launched a new therapeutic arts menu, comprising Acupuncture, Cupping, Moxibustion, Physiotherapy and Reflexology.

The treatment is administered by Resident Acupuncturist and Physiotherapist Dinesh Man Lahke, who studied acupuncture in his native Nepal along with cupping and reflexology. Dinesh is also qualified in moxibustion (a complement to acupuncture) and has a physiotherapy degree under his belt.

Harbouring a unique understanding of the body and determination to help rid people of pain, Dinesh brings relief and ease to debilitating conditions, including musculoskeletal or postural-related pain, sciatica, headaches, disc compression injuries, frozen shoulder, or post-traumatic stress disorder through the therapeutic powers of five healing arts.

Opt for a “pure” session in one of Dinesh’s five areas of expertise or follow his blended approach, which incorporates two or more modalities.

Featured Sessions

Initial Consultation and Treatment – USD 250++ (90 minutes)

Follow-Up Session – USD 195++ (60 minutes)

Stress Relief Treatment – USD 195++ (90 minutes)

Three-Day Package – USD 575++

• 90-Minute Initial Consultation and Treatment

• Two 60-Minute Follow-Up Sessions

Five-Day Package – USD 925++

• 90-Minute Initial Consultation and Treatment

• Four 60-Minute Follow-up Sessions

To experience the therapeutic powers of five healing arts with Dinesh Man Lahke, email: reservations.mal@fourseasons.com or contact the Central Reservations Department at tel: (960) 66 00 888

PRANIC PSYCHOTHERAPIST AND HEALER RAAJ NAIR AT AYURMA Four Seasons Resort Landaa Giraavaru

Visiting Master at Four Seasons Resort Landaa Giraavaru from January 20 to February 16, 2023

Mumbai, January 2022 - AyurMa’s heartfelt health haven – the evolution of 15+ years of well-being innovation at Four Seasons Resort Maldives at Landaa Giraavaru – offers unique individual and shared experiences spanning Ayurveda, Yoga Therapy, Wellness, and Planetary well-being, designed to cultivate care for ourselves, others, the oceans, and the entire planet.

As part of its offerings, AyurMa’s Visiting Masters program connects guests to industry-leading wellness practitioners specializing in areas ranging from Pranic Healing to Elemental Acupuncture.

From January 20 to February 16, 2023, AyurMa will be hosting visiting master Raaj Nair, Pranic Psychotherapist, and Healer. From the resolution of old trauma through Pranic ("life energy") Psychotherapy to the release of emotions through crystal spa treatments, Raaj’s intuitive approach is a powerful blend of the practical and spiritual.

Raaj has trained with some of the world’s most acclaimed practitioners – including Masters of Pranic Healing – using the teaching of one of the foremost energy Masters, Grand Master Choa Kok Sui. His Pranic Psychotherapy sessions address a variety of mental health conditions including depression, trauma, obsession, and addiction, and can also be used to improve communications and address long-standing challenges between couples.

Rates

• Crystal Spa (30 minutes) – USD 275++

• Pranic Facial (60 minutes) – USD 325++

• Pranic Healing (75 minutes) – USD 350++

• Pranic Psychotherapy (90 minutes) – USD 375++

Explore AyurMa’s upcoming line-up of Visiting Masters.

Noesis "Hotel in 2032" Report summarises the global hospitality sector and the current and upcoming trends in the hotel in the next decade.

The effects of the pandemic have altered the way we travel. Travellers are becoming more concerned with their travel choices these days. Following the pandemic, various trends such as workcation, staycation, co-working spaces and so on have emerged. The "Hotel in 2032" report from Noesis Capital Advisors, India's leading hotel advisory firm, offers information on an overview of the global hospitality sector and the current and upcoming trends in the hotel in the next decade. It also includes some exquisite analyses of the hospitality market from industry leaders.

Based on the "Hotel in 2032" report, between the period of 2022 and 2032 travel and tourism will contribute to the worldwide economy at an average annual rate of 5.8%, which is more than double the 2.7% average annual growth rate of the global economy. It is predicted that by the end of 2022, the contribution of this sector to the overall economy will be increased by 71% in the Asia-Pacific region, thanks to a rise in domestic spending and the return of foreign tourists. The countries that are anticipated to experience a large increase in foreign visitor arrivals include Malaysia, Japan, and Australia. By the end of 2023, the travel and tourism industry in the Asia-Pacific region is anticipated to reach pre-covid levels. However, it is subject to if important source markets like China and Japan continue to impose restrictions on international travel.

The millennial generation and generation Z are driving change in the hospitality business and it is important to understand their expectations. The incredibly tech-savvy and adaptable Generation Z (born between 1997 and 2012) are leading to changes in travel preferences in this digital age. For this generation, four out of five methods for planning a trip are online-based channels; thus, a shift from multichannel marketing to omnichannel marketing will be more effective. As a result, the hospitality sector must adapt to these developments. This generation is the first digital natives; They value experiences over things / material objects, giving rise to trends such as staycations and workcations.

The report goes into detail about the foregoing trends, staycations (stay-at-home vacations that don't involve much travelling) are estimated to be 15% more cost-effective than traditional vacations involving travel. According to NOESIS survey, 84% of hospitality leaders foresee staycations as a recurring trend in the coming decade. People are drawn to such trends because staycation offers convenience, less planning, specific activity experience and lesser risk of cancellation. In the report, it is also discussed how work-from-home concepts have now become work-from-anywhere thus giving rise to the trend - Workcation. One survey found that 62% of employees believe working remotely increases their productivity.

Another emerging trend is co-working spaces, where employees from various companies share space, providing a sense of community, creativity and flexibility. This market has a growth rate of 14.8% with an estimated value of $24 billion by 2030 and even hotels are taking advantage of this trend to expand and utilize available space for business travellers by providing services such as strong WIFI infrastructure, food, stationery and workspace during the day. One of the many hotels that have adopted the co-working model is Roseate Hotels and Resorts. The report goes into great detail about many other intriguing developments, including technology, dynamic workforces, subscription-based services etc. Subscription-based services are a result of the current trend of remote working for those looking for an 'office away from home.' On the other hand, the F&B market is expanding, and hotels can benefit from subscription-based food/delivery services, particularly for the current generation Z guests who demand highly personalized service. The Indian Hotels Company Limited (Taj Hotels) established “Qmin” their online culinary and food delivery platform just three months into the beginning of the pandemic and today it is present in over 20 cities across multiple platforms. The global online food delivery services market is projected to expand rapidly at a CAGR 9.8% and the current global market valuation is US$ 38.2 billion.

One of the most recent trends following the pandemic is the hospitality industry needing to focus on a dynamic workforce, where the generation z's expectations are drastically beyond what learning a starting position in a hotel can provide. Lower wages along with unpredictable work hours and weekend night shifts, neither of which are particularly enticing to a new graduate. According to the World Travel and Tourism Council, the industry is anticipated to generate 126 million new employment opportunities between 2022 and 2032, with the Asia-Pacific region expected to generate 76.9 million of those opportunities, as well as 64.8% of all new travel and tourism-related jobs globally. The report makes a few recommendations, including permitting flexible work schedules and remote work, offering rewarding jobs, appealing employee benefits, and expanding career options inside the sector.

The study also highlights the significance of crucial design changes in the modern hotel industry. In the next few years industry will see a “Hypo-allergenic room concept, with enhanced HEPA filter technology”

As rightly said by the CEO of NOESIS Capital advisors, Mr Nandivardhan Jain “In the future, hotels will be integrators with a new function: providing guests with a unique hotel experience tailor-made to their preferences for each visit.” We can be certain that hotels will experience rapid growth in the near future.

Visit  www.noesis.co.in and its social media pages to keep up with the "Hotel in 2032" report and learn more about the hotel industry's future from experts.

RAS AL KHAIMAH SETS TWO GUINNESS WORLD RECORDS™ TITLES WITH A NATURALLY MAGICAL #RAKNYE 2023 FIREWORKS SPECTACLE

 Two GUINNESS WORLD RECORDS™ titles set for ‘the largest number of operated multi-rotors/drones with simultaneous fireworks display’and the ‘largest aerial sentence formed by multirotors/drones’, adding to the destination’s growing list of global achievements.

Spectacular #RAKNYE 2023 celebrations feature a dazzling 12-minute display of over 670 drones, covering 4.7 kilometers of beachfront and reaching a height of 1,100 meters

New Delhi, India, January 2023: Ushering in the New Year in legendary fashion, Ras Al Khaimah, already the holder of several world records for its renowned fireworks performances, welcomed 2023 with a mesmerizing pyro-musical show, smashing two GUINNESS WORLD RECORDS™ titles.

Securing the title of the ‘largest number of operated multi-rotors/drones with a simultaneous fireworks display’ with record-breaking 671 operated drones, and setting a brand-new world record for the ‘largest aerial sentence formed by multirotor/drones created with 673 drones, the 12-minute spectacle lit up the sky with a jaw-dropping pyrotechnic performance and larger-than-life fireworks display.

Attracting visitors from around the world, the show featured state-of-the-art drones, nano lights, colors and shapes all choreographed to electric beats. Covering a stretch of over 4.7 kilometers, it reached a height of 1,100 meters and smashed the previous record of 458 drones. Culminating in a ‘Happy New Year 2023’ message to signal new beginnings, the drones then seamlessly transitioned into the Emirate’s iconic ‘RAKashida’ logo to tie back to the destination. Taking inspiration from the ‘kashida’ concept in Arabic calligraphy – a line that connects letters to form a word – the logo represents the Emirate’s three uniquely recognizable natural elements: the sea with its perpetual swelling and subsiding, the desert with its undulating dunes, and the mountains with their staggering elevations.

Commenting on this year’s world record-breaking fireworks show, Raki Phillips, Chief Executive Officer of Ras Al Khaimah Tourism Development Authority, said: “Ras Al Khaimah has once again proven its position as a leading tourism destination that welcomes people from all over the globe. Not only have we set two new GUINNESS WORLD RECORDS™ titles for our #RAKNYE2023 celebrations, but we’ve also given thousands of visitors and residents a New Year’s Eve show that they’ll never forget. This marks a great start to what is set to be a hugely exciting and busy year for us as we continue to build the reputation of Ras Al Khaimah as the must-visit destination for 2023.”

Ensuring the best seats in the house, the celebrations were enjoyed by revellers of all ages as part of a family-oriented festival across Al Marjan Island. Offering the perfect midnight viewing platform, the community came together for an unforgettable evening, with entertainment from some of the UAE’s best DJs and artists in an electrifying concert, mesmerising carnival-like performances, on-stage crowd karaoke, food trucks and much more. The dazzling fireworks show was also visible from the many hotels lined up from Al Marjan Island to Al Hamra while many thousand others followed the celebrations live on raknye.com. The festivities saw over 30,000 visitors and hotels across the Emirate fully booked, making it the most visited show to date.

Ras Al Khaimah has a strong track record for making history with its astounding New Year’s Eve celebrations over the past four years, welcoming 2022 with the world record for the ‘Highest Altitude Multirotor/Drone Firework Display’. It also holds the GUINNESS WORLD RECORDS™ titles for the ‘Most Unmanned Aerial Vehicles for Launching Fireworks Simultaneously’ and the ‘Longest Fireworks Waterfall,’ gained in 2020, as well as records for the ‘Longest chain of fireworks’ and the ‘Longest straight line of fireworks’ with its 2019 New Year’s Eve Fireworks. In addition, it is home to the world’s longest zipline, Jais Flight, which spans an incredible 2.83km and recently announced its 100,000th visitor..

Jambughoda - Gujarat’s Hidden Gem: Discover The Wonders of Nature

Jambughoda - Gujarat’s Hidden Gem: Discover The Wonders of Nature Just 90 Minutes From Vadodara! 

Jambughoda is a hidden gem in the district of Panchmahal in the eastern part of Gujarat. A  nature lover’s dream, one can revel in its numerous forest trails, waterfalls, trekking paths,  picnic spots, lakes, bird sanctuaries, and other activities that include tribal interactions,  experiences of rural life, trips to dams, temples, forts, heritage monuments, and several other interesting sites. 

Getting There  

Jambughoda is 70 km from Vadodara and it takes around 1hr 30 min by road. The roads are excellent and the landscape is scenic. 

The nearest railway stations to Jambughoda are Vadodara and Ekta Nagar (Kevadia), both of which are almost the same distance away. Both railway stations are on the state’s main railway route, with direct trains connecting them to all of the country’s major cities. 

Things to do around Jambughoda 

Jambughoda Sanctuary  

A beautiful space and the only natural expanse of green left within a radius of around 100 km from the closest major city of Vadodara. The verdant environs are a big draw for visitors from the city who want to get away on holidays and detox and just breathe the fresh unpolluted air. This lush forest is an absolute joy to explore. 

Wadhwana Bird Sanctuary  

This attracts innumerable species of indigenous and migratory birds in the winter. A must-visit for those interested in birds and photography. 

Hathni Mata Waterfalls  

Hidden deep in the forested hills and rocks, this waterfall is at the height of its glory in the monsoons. 

Champaner, Pavagadh 

The Champaner UNESCO World Heritage Site is situated at the foot of the Pavagadh hills. It  encompasses the hill as well as the historical city of Champaner which was established in in the 8th century 

Zand Hanuman Temple 

This is famous for the 18-ft statue of Lord Hanuman which is believed to have been made during the Mahabharata era. 

Tribal Village Visit and Rustic Meals 

Rathwas are the main tribes of the region and have still held on to their identity by way of their culture, customs, clothing, cuisine, etc. They worship a deity called Babo Pithora who is represented by paintings on the walls of their houses in the form of animals, birds, plants,  people, and other scenes of everyday life. These are known as Pithora paintings are highly sought after by tourists.

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Bhanu The Fern Forest Resort & Spa, Jambughoda, Gujarat 

The resort is situated at the lap of nature near Jambughoda Forest, 80 km from Vadodara.  This upscale resort has 108 luxury rooms, suites, and villas. The culinary prowess of the 5- star resort comes through in its all-day dining restaurant, Forestta, serving world cuisine buffets & a la carte and a Snacks Bar at the Poolside. The resort also offers a swimming pool with a kids’ pool and multiple activities inside the property. A state-of-art Banqueting facility for social & corporate events and large lawns make it ideal for destination weddings and other social events. 

INGREDIENT IDEOLOGY | POWER-PACKED SALADS INTO THE NEW YEAR BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

POWER-PACKED SALADS INTO THE NEW YEAR

Indulge in the crunch & freshness of salads this season & stay rejuvenated!

A Salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, Panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad.

Salads may be served at any point during a meal:

• Appetizer salads- light, smaller-portion salads served as the first course of the meal

• Side salads- to accompany the main course as a side dish; examples include potato salad and coleslaw

• Main course salads- usually containing a portion of one or more high-protein foods, such as meat, fish, eggs, legumes, or cheese

• Dessert salads- sweet salads containing fruit, gelatin, sweeteners or whipped cream.

When a sauce is used to flavor a salad, it is generally called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a creamy dairy base.

Bound salads are assembled with thick sauces such as mayonnaise. One portion of a bound salad will hold its shape when placed on a plate with a scoop. Examples of bound salad include tuna salad, chicken salad, egg salad, coleslaw, and potato salad. Some bound salads are used as sandwich fillings. Some pasta salads, e.g. macaroni salad, are bound salads. They are popular at picnics and barbecues.

Dessert salads rarely include leafy greens and are often sweet. Common variants are made with gelatin or whipped cream; e.g. jello salad, pistachio salad, and ambrosia. Other forms of dessert salads include regional dishes such as Midwestern America's ambrosia-like glorified rice and cookie salad, which contains crumbled cookies as an ingredient. 

Here are a few simple, easy to make & Nutritious Salad Recipes to start up the new year with positivity and hope in a bowl tossed with health and nutrition:

Recipe-1] TIC TAC TOE SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup- iceberg, romaine, cos lettuce.

For the body of the salad:

Boiled sweet corn- 1 cup

Sliced green cucumber- ½ cup

Sliced red onions- ¼ cup

Red radish- 2-3 no sliced

Green capsicum/ red capsicum- ¼ no cubed

Tomatoes-3-4 cherry variety sliced

For the dressing of the salad:

Olive oil- 2 tbsp.

Lime juice- 2 tbsp.

Mustard paste-1 tsp

Rock salt/sea salt- 1/4 tsp

Crushed black pepper- ½ tsp

Roasted crushed cumin-1 /2 tsp

Honey-1 tbsp.

Mint leaves-10-12 no

For the garnish of the salad:

Pomegranate seeds/ flax seeds/ sunflower seeds- 1 tbsp.

Micro greens/ mint/ coriander/parsley- 1 tbsp.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the dressing.

3. Add in the body of the salad just before serving.

4. Arrange the lettuce leaves at the base of your serving bowl/ plate.

5. Place the tossed salad on top and garnish it appropriately.

6. Serve immediately.

Recipe-2] BOWL OF FASCINATION

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup- iceberg, romaine, Lollorosso lettuce

For the body of the salad:

Sweet potato- 400 gms, peeled and cubed.

Boiled chickpeas- ½ cup

Shallots/madras onions- ½ cup cut 1 x 2

To saute the sweet potato for 8-10 mins in the following:

Oil- 1 tbsp. + garlic- 1 tsp chop + ginger – 1 tsp chop + salt and pepper to taste + water- ½ cup + garam masala powder- ¼ tsp + chopped coriander- 1 tbsp.

For the dressing of the salad:

Lime juice- 2 tbsp.

Tahini paste- 2 tbsp.

Hung curd-1/2 cup.

Peanut butter- 2 tbsp. blended in 1/4 cup warm water.

Crushed black pepper- ½ tsp

Mint leaves- 2 tbsp.

Chat masala-1/2 tsp

For the garnish of the salad:

Roasted crushed peanuts/roasted almonds/ melon seeds- as desired.

Fresh herbs- basil/ oregano/ thyme- as available can be added.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the lime, peanut butter mixture, pepper, salt, and mint leaves, and mix well.

3. Add in the body of the salad- cook the sweet potato separately and add it here along with the shallots and chickpeas toss well.

4. Arrange the base of the salad in a serving bowl, and arrange the salad over it.

5. In another mixing bowl combine the hung curd + tahini + chat masala mix well and add that on top of the salad like a drizzle topping and garnish, and serve.

Recipe-3] TRUE TO LIFE TOSS 

Ingredients:

For the base of the salad:

White and purple cabbage- 1 cup shredded

For the body of the salad:

Sprouted moong – 2 cups

Cucumber-1/2 cup cubed

Tomatoes-1/4 cup cubed

Green chilies- 1 tsp chop

Onions-2 tbsp. chop

Pomegranate seeds- ¼ cup

Grapes- black/green-1/2 cup

Chickoo-2 no peel and cubed.

For the dressing:

Olive oil- 2 tsp

Lime juice- 2 tbsp.

Honey-1 tsp

Jeera powder-1/2 tsp

Chat masala-1/2 tsp

Ginger juice- 1 tsp

Mango pickle masala- 1 tsp from your mango pickle jar.

Mint leaves-1 tbsp. + 1 tbsp. coriander/basil leaves

For the garnish of the salad:

Chia seeds/ sunflower seeds/ sesame seeds- 1 tsp

Method:

1. Prepare the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the dressing.

3. Just before serving add in the body of the salad and toss well.

4. Arrange the base on a serving plate/bowl top it up with the tossed salad.

5. Garnish appropriately as desired and serve chilled.

Recipe-4] LA VOILA SALATA

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup – Lollorosso, chicory, cos lettuce

For the body of the salad:

Fusilli pasta- 2 cups or any pasta of your choice- boiled.

Tofu/ Paneer-1/2 cup cubes grilled/pan fried.

Cherry tomatoes- 5-6 no cut 1x 2

Red/green/yellow peppers-1/2 cup cubed

Broccoli florets- 1 cup blanched.

For the dressing of the salad:

Olive oil- 2 tsp

Garlic- 1 tsp chop/burnt garlic flakes- 1 tsp.

Tomato ketchup- 2 tsp

Lime juice- 2 tsp

Chili flakes- ½ tsp

Mixed herbs-1/2 tsp

Salt and crushed black pepper-to taste

Parsley- 1 tbsp.

Chat masala-1/2 tsp

For the garnish of the salad:

Black and green olives- 3-4 no sliced.

Fresh basil/rosemary- 2 tbsp.

Shavings of parmesan/ cheese- 2 tbsp.

Method:

1. Prepare all the ingredients for the salad.

2. In a mixing bowl combine together the ingredients for the body and the dressing and toss well.

3. Arrange the base of the salad on a salad plate or bowl, place the tossed salad on the base, garnish it well and serve it immediately along with a portion of crispy garlic bread.

Recipe-5] FRUITY PARADISE

Ingredients:

For the base of the salad:

Banana leaf- 1 no cut it as per the size of the serving plate/platter.

For the body of the salad: use your choice of fruits.

Watermelon- 1 cup cubes

Musk melon-1/2 cup cubes

Green apple- ½ no cubed

Chickoo- ½ cup cubed

Papaya-1 cup cubed.

For the dressing of the salad:

Orange segments- ½ cup from fresh orange

Ginger juice- 1 tbsp.

Mint leaves- 10-12 no 

Honey-1 tbsp.

Chat masala-1/2 tsp

Mustard paste- ½ tsp

Lime juice- 2 tbsp.

Sunflower seeds/ melon seeds- 2 tsp

For the garnish of the salad:

Pomegranate seeds- ½ cup/ olives/ grapes/ fresh herbs/ micro greens 

Method:

1.Prepare all the ingredients for the salad.

2. Use choice of fruits as per seasonal availability.

3. Combine the dressing ingredients in a mixing bowl.

4. Add in the fruits to the dressing bowl just before serving, toss well.

5. Arrange the banana leaf on a serving plate/platter top it with the tossed salad, garnish appropriately and serve use assorted nuts like walnuts/ apricots/pine nuts etc on this salad.

Ingredient Ideology | Asian Wok Style Cooking OODLES TO THE NOODLES BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

Asian Wok Style Cooking OODLES TO THE NOODLES!

We all love noodles and why not, they are so tasty and so versatile! Although a lot of negative publicity is done around them, they are still around and are savored as a staple in several countries. The origin of noodles dates back to 4000 years ago in China. At present, noodles are available in more than 30 varieties in different parts of the world. You will be surprised to know that the humble bowl of noodles is full of nutrients and has now reached even space, all thanks to technology. It was only after World War II; noodles became an integral part of Chinese food history. This 4000-year-old food item has some really interesting and shocking facts associated with it that no one can ever imagine.

Noodles or Chow Mein is one of the forms of an authentic dish called, in Mandarin, "ch'ao mien", or "stir-fried noodles". The authentic dish is prepared by frying boiled noodles w with a few bits of meat and vegetables. Those crisp noodles served in this country are not found in China. Literal meaning. "Stir-fried noodles". Chow Mein are Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Although food historians can't really agree on who made the first chow Mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably originated in Northern China. Chow Mein is one of the all-time favorite dish popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.

Here are a few easy-to-toss and relish recipes with Noodles!

Recipe-1] CHIN THAI NOODLES

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 red chilies, slit

2-3 green chilies, slit

½ cup carrots, shredded

½ cup red/ yellow capsicum, shredded

½ cup snow peas, blanched

Salt and pepper to taste

1-2 tsp soya sauce

1-2 tsp thai red chili sauce

1-2 tsp thai sweet chili sauce

1 cup stock/water

¼ tsp sugar

4-5 no fresh basil leaves

3-4 pieces’ lemon grass

3-4 no lemon leaves

2-3 tsp roasted crushed peanuts

2-3 tsp spring onion greens, chopped

Method: Pre-prep all the ingredients for the recipe as listed. Start with the boiling of the noodles and once they are just cooked, remove from the hot boiling water, refresh with cold water and sprinkle a little oil and toss, keep aside. Heat oil in a wok/ pan and add in the lemon grass, ginger, garlic, onions, chilies and stir for 1 min. add in the assorted veggies and saute for 1 min. add in the sauces, seasonings, little water / stock and cook for 1-2 mins, add in the noodles, also add variety of other ingredients as desired like stir fried/ boiled/ roast chicken/ shrimps/ prawns/fish cubes can also be added. For the veg options we can use tofu/mushrooms as well. Add in the peanuts and greens at the end and serve hot.

Recipe-2] HIDDEN TREASURE NOODLES

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 green chilies, slit

½ cup carrots, shredded

½ cup white cabbage, shredded

½ cup green capsicum, shredded

Salt and pepper to taste

2 tsp soya sauce

2 tsp chili vinegar

2 tsp red chili sauce

1 tsp green chili sauce

¼ tsp sugar

½ cup sliced mushrooms

½ cup sliced Babycorn

Water-1/4 cup

2-3 tbsp. spring onion greens

Method: Pre-prep the ingredients as per the recipe. Start with the boiling of the noodles, once just cooked remove from the boiling water and refresh with cold water, sprinkle little oil and toss, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, onions and chilies, add in the assorted veggies as per choice and add seasonings, sauces, little water and cook for 1-2 mins. Add in the boiled noodles, cook for 2-3 mins, add in the non-veg options if any like boiled/shredded chicken/fish/shrimps/eggs etc and serve hot garnished with the greens.

Recipe-3] PEPPERY CHICKEN NOODLES

Ingredients

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 green chilies, slit

1-2 red chilies, shredded

1-2 no star anise 

½ cup yellow capsicum, shredded

½ cup red capsicum, shredded

½ cup broccoli florets, blanched

½ cup zucchini slices, blanched

1 cup shredded boneless chicken pieces, boiled.

Salt and pepper to taste

2 tsp soya sauce

2 tsp schezuan sauce

1 tsp green chili sauce

¼ tsp sugar

2-3 tbsp. sliced water chestnuts

2 tsp white vinegar with green chilies

2-3 tsp coriander leaves, chopped

2-3 tsp spring onion greens, chopped

Method: Pre-prep all the ingredients for the dish as per the recipe. Start with the boiling of the noodles, drain them once just cooked, refresh with cold water, sprinkle little oil over them, toss and keep aside. Heat oil in a wok, add in the ingredients one by one, start sautéing the ginger, garlic, chilies, onions for a few seconds. Add in the assortment of vegetables as per choice and chicken/ meat/ fish etc as well. Add in the sauces, seasonings and little water and cook for 3-4 mins on a low flame. Now add in the boiled noodles, sliced water chestnuts adjust seasonings to taste and cook for 2-3 mins, turn off the flame add in the greens for garnish and serve hot.

Recipe-4] SEAFOOD TOSSED NOODLES.

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

2-3 pieces of lemon grass

3-4 no fresh basil leaves

1 cup prawns, shelled, cleaned, washed

1 cup boneless fish cubes

2 eggs, scrambled

Salt and pepper to taste

2 tsp soya sauce

2 tsp red chili sauce

2 tsp chili vinegar

½ cup carrots, shredded

½ cup green capsicum, shredded

2-3 tbsp. spring onion greens, chopped

Method: Pre-prep the ingredients as per the list as given. Start with the boiling of the noodles, drain them once just cooked, refresh with cold water, sprinkle little oil on them, toss and keep aside. Heat oil in a wok, start by sautéing the ginger, garlic, chilies, onions, lemon grass, basil leaves and cook for 30 seconds. Add in the assorted seafood of your choice and cook for 1-2 mins, add in the veggies, sauces, seasonings and add in little water/stock just to cook up the mixture a little for a few mins, add in the cooked noodles and toss them well. Cook for 2-3 mins, add in the scrambled eggs for added taste and eye appeal along with greens to garnish and serve hot.

Recipe- 5] WOK TOSSED VEGGIE NOODLES

Ingredients

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

1 cup assorted mushrooms, sliced

½ cup bean sprouts

½ cup water chestnuts, sliced

½ cup bamboo shoots, sliced

½ cup mix veggies like carrots, beans, capsicums, shredded.

Salt and pepper to taste

2 tsp soya sauce

2 tsp red chili sauce

2 tsp chili vinegar

¼ cup stock/water

2 tsp schezuan sauce

2-3 tbsp. spring onion greens, chopped

Method: Pre-prep all the ingredients as per the recipe listed. Start by cooking up the noodles first, boil them until just cooked stage and refresh with chilled water, add a little oil and toss them, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, chilies, onions for a few seconds. Add in the assorted veggies as per choice and toss them for a few seconds. Add seasonings, sauces, little water/stock and cook for 2-3 mins. Now add in the cooked noodles, toss well, adjust the flavor of the sauces/ seasonings and cook for 2-3 mins. Serve hot garnished with greens.

Recipe- 6] CHEFS SPECIAL NOODLES.

Ingredients:

1 packet noodles, boiled

To stir fry:

2 tbsp. oil

1 tbsp. garlic, chopped

1 tsp ginger, chopped

3-4 spring onions, sliced

½ cup Babycorn, sliced, blanched

½ cup green/yellow zucchini, sliced, blanched

½ cup broccoli, florets, blanched

½ cup sliced/ shredded roast chicken/ meat

3-4 sliced chicken sausages

2 tsp soya sauce

2 tsp red chili sauce

2 tsp green chili sauce

2 tsp peanut butter

2 tsp tomato ketchup

¼ cup water/stock

2 -3 tsp roasted crushed peanuts

2-3 tsp spring onion greens, chopped

2-3 tsp chili vinegar

Method: Pre-prep the ingredients for the recipe as listed. Start with boiling of the noodles, cook them until just done and refresh with cold water, sprinkle little oil and toss, keep aside. Heat oil in a wok/ pan and saute the ginger, garlic, chilies, onions for a few seconds. Add in the assorted veggies and toss them add seasonings, sauces to taste and little water to cook, allow to simmer for 2-3 mins. Now add in the non-veg ingredients which can be pre-cooked and added. Also add in the boiled/cooked noodles and give it a nice mix. Cook for 2-3 mins and adjust the seasonings/ sauces as per taste. Serve hot garnished with peanuts, greens or even a double fried egg.

PRIDE HOTELS GROUP LAUNCHES ‘PRIDE BIZNOTEL HALDWANI’

Pride Hotels Group has announced the launch of Pride Biznotel Haldwani in Uttarakhand. Conveniently located at Haldwani Nainital Road, the business hotel is easily accessible to prominent tourist & leisure destinations, key establishments, and marketplaces. Well-connected through rail and road to all major cities, the hotel gives you the best of the city of Haldwani. The region offers mesmerizing views of the quaint valley with some of the popular sightseeing attractions including Nainital, Bhimtal, Jim Corbett, and Hanuman Dham located in close proximity.

Announcing the launch Atul Upadhyay, Senior Vice President, Pride Hotels Group said, “We are thrilled to launch the Pride Biznotel Haldwani, which is our second property in the State of Uttarakhand. Known as the gateway of Kumaon region, it is renowned for its majestic mountain ranges and pristine natural beauty that attracts tourists from across the country. Haldwani has emerged as a major economic hub with the presence of large commercial, industrial, and manufacturing establishments. Pride Biznotel Haldwani with its strategic location, mesmerizing ambiance, contemporary amenities and impeccable hospitality will efficiently cater to the growing demands of travelers to the region”.

“With the launch Pride Biznotel Haldwani we are delighted to add another landmark to our growing portfolio in North India. Haldwani witnesses a steady inflow of corporate travelers, leisure tourists, and pilgrims throughout the year. Pride Biznotel Haldwani offers a stunning array of facilities that will complement the needs of the visitors. Pride Hotels resonates with true Indian Hospitality and has attained high acclaim in providing memorable travel experiences to all its guests” said Shoeb Mohammad, AVP North India, Pride Hotels Group.

Pride Biznotel Haldwani offers elegantly designed deluxe, premium and suite rooms. All the rooms air-conditioned are filled with modern amenities like LED Television, Work desk, Tea & coffee maker, Mini-bar, Wardrobe, in-room safe, Iron & Iron Board, Hair Dryer, high-speed internet connectivity, and much more. The facilities at the hotel include 24-hours room service, a travel desk, complimentary breakfast, and laundry services. Guests can enjoy a magnificent culinary journey at Café Pride serving diverse Indian and Oriental cuisines, an Open Grill restaurant with Rational Cooking/ Live counters, and an Outdoor Glass bar with a wonderful view of the Naini Hills.

The 2 state-of-the-art banquets Imperial and Chancery can host 500 guests and 100 guests respectively in a floating-style area. These are ideal to host weddings, private parties, birthday parties, corporate events, and other intimate gatherings. Senate, the Board room with a capacity ranging from 25 persons to 30 persons is best suited for corporate meetings and training & development programs.

Pride Hotels Group has a presence in around 51 great locations with 5,075 rooms, 102 restaurants, 134 banquets, lawns, and conference halls. Currently, Pride Hotels Ltd operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotels” and a fresh concept of Premium luxury serviced apartment stays “Pride Suites”. Current locations are New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Goa, Jaipur, Indore, Ranakpur, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri, Manjusar (Vadodara), Sasan Gir, Somnath, Bhopal and Haldwani. Upcoming locations are Rishikesh, Agra, Nainital, Jim Corbett, Jabalpur, Bhopal, Daman, Aatapi, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Dehradun, Chandigarh, Neemrana, Mysore, Gurugram, Rajkot, Aurangabad, Halol, Lucknow, Varanasi, Rudra Prayag, Kanpur, Bangalore and Greater Noida among others.

Visit: www.pridehotel.com