Ingredient Ideology | The Mock Meat Trivia to Culinary Delicacies By: Dr. Kaviraj Khialani ,Celebrity Master Chef

The Mock Meat Trivia to Culinary Delicacies

A meat alternative or meat substitute is a food product made from vegetarian or vegan ingredients, and eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Vegan meat also called faux, fake, mock, meat analogues, or plant proteins are products that mimic certain qualities of animal-based meat-like textures, flavor, or appearance, for example. They are made from various ingredients such as soy, textured vegetable protein, or wheat gluten, to name a few. Most mock meats are plant-based products made using soya protein, wheat gluten or vegetable substitutes like jackfruit. The claim is that they are healthier as a result offering more nutritive value, more fiber, lower fat content, and no animal fat (which means also no cholesterol).

While some still struggle to be rest assured if mock meat is healthy to eat and indulge into, the answer according to many sources is yes, according to new research funded by the U.S. National Institutes of Health. It found the imitation meats to be a good source of fiber, folate and iron while containing less saturated fat than ground beef. But the researchers said they also have less protein, zinc and vitamin B12 and lots of salt. And also for the fact that The product that is so formed is similar in texture and consistency to meat of a live animal. While the method checks the killing of animals, its meat is not considered vegan. This is different from mock meat, that is made from ingredients that are vegetarian. At the end of the day, some vegans eat plant-based meats simply because they taste good. Brands like Gardein, Beyond Meat, Tofurky, Morningstar, Sweet Earth, and more are working to make these tasty meats as accessible, delicious, and flexible as their animal-based counterparts which are well known in the international markets.

On a technical note, people also wish to find out that 5 Chemicals Lurking in Plant-Based Meats Tertiary butyl hydroquinone. TBHQ is a synthetic preservative that prevents discoloration in processed foods, Magnesium carbonate. Remember when some bread was accused of having a yoga mat chemical, Erythrosine, Propylene glycol and Ferric orthophosphate. The argument still remains if it can be considered healthier than the real meat? since they can provide essential nutrients and fiber and may be lower in saturated fats than meat. However, they may contain lower levels of some nutrients, such as protein, vitamin B12, or zinc, than a regular meat product.

Talking about mock meat India, it simply refers to Mock meat is made of plant proteins processed to resemble meat in terms of texture, taste and palpability. While India's meatless meat market was almost non-existent a few years ago despite 71% percent of the population eating non-vegetarian food, it is now slowly growing. To know in short how to mock meat? Spices and so-called aromatics are also on standby for replicating meaty taste. Opt for smoky choices like paprika, chipotle powder, cumin, or even smoked sea salt. As for fresh ingredients to start a meat-like meal, Redmond recommends onions, leeks, shallots, garlic, and scallions.

A common query by many foodies also include that what is the best substitute to meat? The healthiest meat substitute will be vegetarian foods that are natural, high in protein, and minimally processed. Great, healthy meat substitutes include beans, tempeh, lentils, jackfruit, mushrooms, nuts, and seeds. While it is also said that mock mutton is made up of gluten, so what are mock meats and plant-based proteins? Mock meats have been around for ages in Asia, and they're typically made from wheat gluten. You can find these traditional mock meats in the form of sausages, nuggets, spam, and minced meat. Mock meat, its growing appeal in India and claims about its health benefits. Multiple studies have shown that replacing animal meat with plant-based or 'fake' meat alone can cut down the risk of heart-related diseases, blood pressure, cancer, and diabetes.

On the other hand, we at times still wonder if plant based food healthy? A diet centred on plenty of whole, minimally processed plant-based foods is beneficial for our overall health. Plant foods like vegetables, fruit, whole grains, legumes, nuts and seeds are low in saturated fat, contain heart-healthy fats and are a great source of fibre. Today, mock meat brands are emerging in India, and are armed with numerous kinds of textured meat. You could literally replace meat in any recipe with mock meat and it will be the same. See which of these are available in your city. Ahimsa Foods produces a variety of vegan meat under their brand 'Veggie Champ'.

Here are a few of my recipes with mock meat trying out an array of simple to cook and dish out delicacies.

Recipe-1] MOCK MEAT PEPPER DELIGHT

Ingredients:

Mock meat- 1 tin, 400gms, drained

Sliced brinjals-150 gms, round slices

Zucchini-1 cup, medium cubes

Green/red/yellow capsicum-1/2 cup cubes

Oil- 2 tsp 

Salt to taste

Pepper powder to taste

Onion paste-1 cup

Ginger-garlic paste-1 tsp

Tomato puree-1 cup

Cumin seeds- 1 tsp

Green chilies- 1-2 slit

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water-1/2 cup

Assorted mixed vegetables- 1 cup

Garam masala powder-1/4 tsp

Fresh basil leaves- 10-12 no

Black olives- 3-4 no

Green olives- 3-4 no

Carrots/ beans/ potatoes/ peas/ cauliflower

Fresh coriander leaves- 2 tbsp. chopped

Method:

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

2. Slice the brinjal and apply little oil, salt and pepper and place in the oven for cooking for 12-16 mins at 160 degrees celsius.

3. Remove and keep aside. Now to prepare the recipe, drain out the mock meat from the tins and cut/ shape into squares or cubes/ use binding agents as needed.

4. To prepare the sauce, heat oil in a pan add in ginger- garlic paste, onion paste and saute for a few seconds, add in the tomatoes, salt, pepper, herbs, chili flakes, spices etc and saute for 1-2 mins.

5. Add a little water as needed to adjust the texture and allow to cook on a low flame. Pre-prep all the other veggies of your choice, cut- blanch, boil and grill as needed, keep it all ready and add it into the pan and simmer for 4-5 mins. finally add in the mock mat pieces and gently cook for 2-4 mins more.

6. To serve, arrange the cooked brinjal slices at the base of the serving dish and spoon over the cooked mock meat and sauce on top and garnish with fresh herbs, nuts, seeds and coriander leaves etc.

Recipe-2] CURRIED MOCK MEAT WITH NUTS AND RICE

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds- ½ tsp

Bayleaf- 1-2 no

Peppercorns- 3-4 no

Ginger-garlic paste-1 tsp

Boiled onion paste- 1 cup

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/4 tsp

Salt to taste

Water-1/4 cup

Cashew paste-2 tsp

Fresh cream-1/4 cup

Curd-1/4 cup beaten

Kasuri methi-1 tsp

Sugar-1 pinch

Mock meat- 1 and a half cup, chunky pieces

Boiled sweet potato- 1 cup cubes

Coriander leaves- 2 tsp chopped

Boiled rice, tossed in butter and burnt garlic- 1 and a half cup

Cashews/ peanuts/ assorted nuts as desired-2-3 tsp

Method:

1. Prepare all the ingredients for the curried mock meat.

2. Heat oil and ghee in a pan add in the whole spices, add in cumin seeds allow to splutter, add onion paste and saute for a few minutes, add in ginger-garlic paste and turmeric, red chili powder, coriander powder.

3. Saute the mixture well, add little water and cook for 2-3 mins on a low flame, as the oil start leaving the sides, add in kasuri methi, the cashew, curd, cream mixture and simmer for 2-3 mins.

4. Add in the sweet potato and mock meat chunks and simmer it all in the curry for 3-4 mins. check for seasonings and adjust to taste.

5. To serve, toss the boiled rice in butter and garlic and arrange it on a serving plate, top it up with the curried mock meat and garnish with fried/ toasted nuts and little fried coriander/ parsley and serve hot.

Recipe-3] MOCK MEAT TACOS

Ingredients:

Taco shells- 8-10 no

For the mock meat mixture:

Mock meat- 1 cup, cubes/chunks

Marination for the mock meat:

Curd-1/2 cup beaten

Salt to taste

Crushed black pepper-1/4 tsp

Red chili powder-1/4 tsp

Turmeric powder-1/4 tsp

Chaat masala-1/4 tsp

Cumin powder-1/4 tsp

Lime juice-2-3 tsp

Apply and keep aside for 10-12 mins.

For the salsa sauce:

Oil-2-3 tsp

Garlic-1 tsp chopped

Onion-1/2 cup chopped

Tomatoes-1 cup chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Tomato sauce-2-3 tsp

White vinegar-1 tsp

Sugar-1/2 tsp

Chili flakes-1/2 tsp

Parsley/coriander/mint-2-3 tsp chopped

Green capsicums-2-3 tbsp. chopped

Green olives/ black olives- 2-3 each sliced

For the toppings in the tacos:

Shredded purple/ white cabbage-1/2 cup

Assorted bell peppers- ½ cup shredded

Onions-1/2 cup sliced

Sprouts-1/2 cup

Boiled beans/ tinned re-fried beans-1/2 cup

Chili sauce- few drizzles

Sour cream-1-2 tsp

Guacamole/ avocado dip- ¼ cup

Method:

1. Prepare all the ingredients for the tacos as per the recipe.

2. Marinate the mock meat as listed above and after a little resting time, saute it in 2 tsp oil in a non-stick pan for 4-6 mins until nice and dried up, keep aside.

3.Prepare the salsa for the tacos as listed above, heat oil and saute the ingredients into the pan one by one, allow the salsa to cook for 3-4 mins on a medium flame, turn off the flame and bring to room temperature, it can be stored in the fridge as well and used chilled/ as required.

4.Prepare all the toppings as well for the tacos/ choice of veggies additional ingredients to be added with the mock meat to be kept ready/ boiling/ blanching/ saute etc to be done ahead of time and kept handy.

5.Just before serving the tacos need to be assembled, start with the cabbage and other dry ingredients, place the saute and cooked mock meat pieces, add in the salsa, sour cream, chili sauce, olives, etc as desired, and serve immediately.

Recipe-4] MOCK MEAT BURGER

Ingredients:

For the burger assembling:

Burger bread- 2-3 buns, slit and applied butter

Onion rings-1 cup

Tomato slices- 1 cup

Cucumber slices-1/2 cup

Lettuce leaves- 1 cup

Gherkin slices-2-3 no

Salt and pepper to taste

For the burger patty:

Mock meat- 1 tin/ 400 gms approx.

Add binding agents as desired to shape up the patty

Salt and pepper to taste

Mixed herbs/ chili flakes- to taste

Chopped green chili-1 tsp

Coriander/parsley-2 tsp chopped

Garam masala powder-1/4 tsp

Chaat masala powder-1/4 tsp

Cumin powder-1/4 tsp

Cheese-2-3 tbsp. grated

Oil- to fry

For the topping sauce:

Oil-2 tsp

Garlic-1 tsp chopped

Onion-2 tbsp. chopped

Green chili-1 tsp chopped

Celery-2 tsp chopped

Tomato ketchup-1/2 cup

White vinegar-1 tsp

Sugar-1/2 tsp

Red chili sauce- 1 tsp

Water-2-3 tsp

Cook the sauce above for 2-3 mins and keep aside.

Method:

1.Prepare all the components and elements of the burger as listed above one by one and keep ready.

2. Start up with the burger patty and combine all the ingredients in a mixing bowl add seasonings, flavorings, binding agents and shape up the burger tikki into a round shape and coating of bread crumbs followed by deep frying to a nice golden brown color.

3. Prepare the tomato sauce as listed as well and coat the fried patty with the sauce just before placing it on the burger bread during the assembly stage.

4. Slit the burger bread and lightly warm them up and apply a little butter or mayonnaise sauce and place the lettuce leaves, slices of assorted veggies and place the burger patty as well.

5. Cover the burger and secure it with a toothpick in order to hold the ingredients in place. Also fry up some crispy french fries to go along with the burger and start with the plating, we can also offer some coleslaw here with the burger and serve.

Recipe- 5] HEALTHY MOCK MEAT SOUP

Ingredients:

Olive oil/ oil- 2 tsp

Garlic- 2 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Potatoes- ½ cup small cubes

Zucchini- ¼ cup cubes

Broccoli- ½ cup florets

Carrots-1/4 cup small cubes

Boiled beans/ rajma/ tinned baked beans- ½ cup

Celery-2-3 tsp chopped

Tomato puree-1/2 cup

Salt to taste

Pepper powder to taste

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Water/ stock- 3-4 cups

Macaroni pasta- ¼ cup

Mock meat- 1 cup chunky pieces

Grated cheese-2-3 tsp

Coriander/ parsley-2-3 tsp chopped

Roasted crushed peanuts-2-3 tsp

Peanut butter-1-2 tsp

Lime juice- 2 tsp

Method:

1. Prepare all the ingredients for the mock meat veggie soup.

2. To make the veg stock using carrots, onions, celery, bay leaf, peppercorns and water, simmer it for 8-10 mins and strain, use that liquid to make the soup.

3.To start up with the soup recipe, heat oil in a pan add in the garlic, onions and saute for a few seconds. Add in the veggies, tomato puree, macaroni pasta and seasonings, herbs, chili flakes to taste, add in the mock meat pieces and stir.

4.Add in the vegetable stock and bring to a boil, simmer the soup for 12-15 mins, check for seasonings and adjust the texture of the soup, add in the boiled/ tinned beans and simmer for 5-6 mins more and finally add in the peanut butter, mix and serve hot, garnish the soup with peanut soil and coriander/parsley and a drizzle of lime.

Recipe-6] SPICY MOCK MEAT CURRY

Ingredients:

Oil-2 tsp

Lemon grass- 2-3 tbsp. cut into 2 inch pieces

Fresh basil leaves- 6-8 no

Thai red chilies- 3-4 no 

Galangal/ thai ginger- 2 tbsp. sliced

Salt to taste

Thai red curry paste-2-3 tsp

Kaffir lime leaves- 3 -4 no

Water-1 cup

Coconut milk- 2 cups thick

Brown sugar-1/2 tsp

Assorted vegetables to choose from:

Carrots- ¼ cup cubes

Beans- ¼ cup cut

Cauliflower/ broccoli- 1 cup florets

Zucchini-1/4 cup cubes

Babycorn- ¼ cup sliced

Sweet potato -1/2 cup diced, blanched

Assorted bell peppers- ½ cup cubed

Sprouts-1 cup

Mock meat- 1 cup chunky pieces

Coriander leaves-2 tsp chopped

Coconut cream- 2-3 tsp for garnish

Roasted peanut powder-1-2 tsp for garnish

To serve with- steamed white rice/ jasmine rice

Method:

1. Prepare all the ingredients as per the list and keep it handy.

2. To start with the cooking of the curry, heat oil in a pan add in the thai flavorings like galangal, lemon grass, basil, kaffir lime leaves etc and saute for a few seconds, add in the thai curry paste and a little water and mix well.

3. Now add in the assorted veggies as desired and the mock meat and allow to simmer, add salt to taste.

4. Pour in the coconut milk and a little water and allow to simmer for 12-14 mins, add in the brown sugar and balance up the flavor of the curry. 

5. Check for seasonings, adjust the consistency of the curry as desired and add a little corn flour slurry to thicken up a bit to get the desired thickness.

6. To serve the curry, we need to have some steamed/ boiled white rice or jasmine rice. Assemble the rice and serve the curry piping hot, garnish the curry with choice of ingredients.

Alma Resort Grows Its Own Food At New Onsite Farm

CAM RANH, Vietnam February 2023– Thirty-hectare beachfront resort Alma has cultivated its own onsite farm to produce an array of fruits, vegetables, herbs, and chicken eggs, affording organic zero-kilometer vegetables for guests’ meals and beverages.

In a bid to make Alma more self-sufficient and sustainable, landscape manager Ngo Duc Thinh and his team of green thumbs have transformed parts of the family resort into a 1000sqm nursery garden, a 260sqm chicken farm, and a 180sqm herb garden.

Situated on the northern end of Alma’s grounds, a short walk from the Active Youth Club for teenagers, the nursery garden is thriving with bananas, coconuts, papaya, squash, passionfruit, sunflowers, daisies, and more. Adjacent to the nursery garden, the chicken farm is currently home to a growing brood of 17 hens, six roosters, and 18 chicks.

Situated just outside beachfront restaurant Atlantis, with panoramic views of Long Beach, the herb garden is brimming with mustard leaves, morning glory, red and green chili peppers, Vietnamese basil, lettuce, green onions, white radish, bok choy, tomatoes, and more.

Currently, all the farm’s produce is directed to the resort’s restaurants. Bananas, coconuts, and eggs, for example, are served during breakfast at Alma Garden restaurant. Lettuce and mustard leaves are included in salads and coconuts are provided as drinks at Atlantis. Italian restaurant La Casa’s traditional Caprese salad features tomatoes from the herb garden along with locally produced mozzarella cheese.

Leftovers from the resort’s kitchens are used as compost and the farm is watered with recycled water. Complimentary garden tours are on offer for the whole family, with staff sharing fruitful tips on how to cultivate a veggie patch at home. Children also learn how to care for chickens.

Alma also plans to host cooking classes on the farm, where guests pick and clean their ingredients to cook their own healthy meals.

“We feel so proud to be putting our resort’s land to good use by creating our very own farm and embracing the ‘farm to table’ movement; it’s so rewarding for our team of gardeners to see how the kitchen staff love picking produce from the farm and to see guests of all ages take tours of the farm with interest and curiosity,” said Mr Thinh.

“There’s a lot of talk in the hospitality industry about going green but it’s really important to walk the talk and this is yet another initiative at Alma that helps create a more sustainable holiday for guests,” added Alma’s managing director Herbert Laubichler-Pichler.

The resort’s ‘hotel as farm’ efforts follows numerous initiatives including plans to implement Vietnam’s most ambitious solar power project for a hotel yet, and the appointment of a sustainability officer.

NH Collection Dubai The Palm LaunchAes on the Iconic Palm Jumeirah in the UAE

We are excited to share with you that NH Collection Dubai The Palm has opened its doors in the United Arab Emirates, representing the debut of the NH Collection brand in the Middle East. 

•    NH Collection Dubai The Palm is positioned in a new development on the city’s iconic Palm Jumeirah with direct access to West Palm Beach.
•    The new-build hotel features 226 hotel guest rooms and suites in addition to 306 studios and apartments across 11 room categories, all with a bold and original décor. 
•    Highlights at the hotel include a 45-metre infinity pool and rooftop bar, both with spectacular Dubai skyline views. 
•    The property brings together the characteristic qualities of NH Collection hotels: a prime location with easy access to Dubai’s many attractions, fine cuisine, tasteful décor and impeccable customer service.

Hyatt Reports Fourth Quarter and Full Year 2022 Results

Hyatt Hotels Corporation reported fourth quarter and full year 2022 financial results. Highlights include:

• Net income was $294 million in the fourth quarter and $455 million for the full year of 2022. Adjusted net income was $278 million in the fourth quarter and $365 million for the full year of 2022. Net income in the fourth quarter and for the full year of 2022 includes a non-cash benefit of $250 million due to the release of a valuation allowance on U.S. federal and state deferred taxes.

• Diluted EPS was $2.69 in the fourth quarter and $4.09 for the full year of 2022. Adjusted Diluted EPS was $2.55 in the fourth quarter and $3.28 for the full year of 2022.

• Adjusted EBITDA was $232 million in the fourth quarter and $908 million for the full year of 2022. Apple Leisure Group ("ALG") contributed $43 million of Adjusted EBITDA in the fourth quarter and $231 million for the full year of 2022.

  • Adjusted EBITDA does not include ALG's Net Deferrals of $28 million and $94 million, and Net Financed Contracts of $15 million and $63 million, in the fourth quarter and for the full year of 2022, respectively.

• Comparable system-wide RevPAR increased 34.8% in the fourth quarter and 60.2% for the full year of 2022, compared to 2021.

• Comparable owned and leased hotels RevPAR increased 41.7% in the fourth quarter and 87.6% for the full year of 2022, compared to 2021. Comparable owned and leased hotels operating margin improved to 27.9% in the fourth quarter and to 27.1% for the full year of 2022.

• All-inclusive Net Package RevPAR was $190.64 in the fourth quarter and $187.28 for the full year of 2022.

• Net Rooms Growth was 6.7% for the full year of 2022.

• Pipeline of executed management or franchise contracts was approximately 117,000 rooms, inclusive of ALG's pipeline contribution of 8,000 rooms.

• Share repurchase activity was approximately 1.15 million shares repurchased for $106 million in the fourth quarter and approximately 4.23 million shares repurchased for $369 million for the full year of 2022.

Mark S. Hoplamazian, President and Chief Executive Officer of Hyatt, said, "Our results in the fourth quarter mark the completion of a truly transformative year. We generated a record level of fees and free cash flow while leading the industry in organic growth for a sixth consecutive year. This outcome is a direct result of successfully executing on our asset-light growth strategy. We continue to experience positive momentum in the markets in which we operate and are optimistic about the year ahead."

Dr. Kaviraj Khialani ( Celebrity Master Chef ) bags the prestigious Award and title of Top Most Hospitality Icons ( Chefs )

Presented by Asia Food Congress endorsed by the World federation of Hospitality Professionals.

This valentines day has truly been a memorable one for Chef Kaviraj since it not only was a special moment being awarded this special title and award for his very first love being cooking since the age of seven. Becoming a Chef was always his very focused goal and ambition since childhood and his perseverance and continued hard work- dedication and being creative has ever since kept him on top of the charts in his area of expertise and in the Hospitality Industry at large as well since over 25 years now.

Cooking and innovating with ingredients, trying out new and unusual combinations with home recipes and international classics as well has impressed a very huge audience and fan following in his case which makes him a class apart.

Having worked with some of the finest hotels and Hospitality companies in India and overseas which has made him not only learn his subject to the very best but has also helped him achieve milestones at a much younger age.

I always wanted to be different and stand out from the regulars through my work and my passion. There have been a number of instances and experiences during the journey which were not very pleasant as well but for me not getting distracted was the prime focus in life and through constant self motivation I work on my ambitions one by one and ensure they are achieved. In today's times and with the current generation of those who want success and popularity there needs to be a lot of mentorship and coaching sessions planned and executed so that experience of people like me are able to offer our best and help the young aspirants be more inclined with passion and not moving off track at any given point especially during the struggle phase.

The Hospitality industry is vast and there is a place for everyone as long as there are basics in place and a grounded attitude which wants to have an open mind and wishes to learn at the same time with a little patience and cool mind.

Asia food congress has always made me feel special and has honoured me third time in a row this year for which I'm truly humbled.

Awards and Recognitions are part of the journey where it keeps us pepped up and on the toes to continue doing our very best and offer our expertise in the best possible ways.

Four Seasons Hotel Bangkok at Chao Phraya River recently Visited India to Meet With Members of the Media

Mumbai/Delhi, February 2023: Mr. Dan Schacter, Director of Public Relations from Four Seasons Hotel Bangkok at Chao Phraya River recently visited India to meet with members of the media. The visit aimed to highlight the luxury hotel's commitment to providing exceptional hospitality to guests, as well as its efforts to promote tourism in Bangkok. Spearheaded by Dan, the one-on-one meetings were to showcase the opening of Four Seasons Bangkok in December 2020, including dining experiences, state-of-the-art amenities, and bespoke services. The delegation also met with key travel influencers and media personalities to discuss potential collaboration opportunities. 

Four Seasons Bangkok is a riverside urban resort and a dining destination in the heart of Bangkok with elements of water features flowing throughout the resort bringing the energy of the river to the property. The property recently launched its wellness offerings on the 1st of February which focuses on a 360-degree approach to wellness encompassing mind (spirituality), body (spa) & work (fitness) with dedicated centres, a lap pool, a Muay Thai ring, and other fitness facilities such as gym, aerial yoga, and aqua aerobics. 

On this occasion, Mr. Dan Schacter, Regional Director of Public Relations, Four Seasons Hotel Bangkok at Chao Phraya River said “ It was a delight to meet key media editors and luxury writers in India. It was a great opportunity to understand the Indian media landscape and traveling trends for international destinations.”

This urban resort highlights a sensory cocktails experience with its signature cocktails and classics made by one of the most influential bartenders, Philip Bischoff at BKK Social Club, ranking at #14 in Best Bar in the World by 50 Best. The property also includes a MICHELIN starred Cantonese restaurant Yu Ting Yuan, as well as Riva Del Fiume offering a selection of seasonally inspired Italian cuisine & the riverfront Brasserie Palmier.

TOURISM AUSTRALIA AND SINGAPORE AIRLINES ENTER MOU TO BOOST BUSINESS EVENTS TO AUSTRALIA

Mumbai, February: Tourism Australia and Singapore Airlines (SIA) have signed a new three-year marketing agreement aimed at promoting business events travel to Australia. Under the Memorandum of Understanding (MOU), Tourism Australia and Singapore Airlines will jointly deliver a range of marketing and promotional trade activities within Asia and the United Kingdom to promote Australia as the ideal destination for business events. The activities will highlight Australia’s strengths as a world-class business events destination including its iconic and diverse landscapes, award-winning venues, unique experiences, and friendly people with fresh perspectives.

Tourism Australia’s Executive General Manager of Eastern Markets and Aviation, Andrew Hogg said, “Singapore Airlines is one of our longest-standing airline partners and I am thrilled we are working together once again to promote why there’s nothing like Australia for business events. Business events are incredibly valuable to Australia’s visitor economy and strategic partnerships such as this, help to secure future business for Australia”.

Prior to the pandemic business, events were a strong performing sector for Australia with 1.04 million arrivals, spending A$4.5 billion for the year to 31 December 2019.

Ms JoAnn Tan, Senior Vice President of Marketing Planning, at Singapore Airlines, said, “Australia has always been an attractive and popular destination for both leisure and corporate travellers, and Singapore Airlines remains firmly committed to keep Australia connected to the world. With our 111 weekly services between Singapore and seven points in Australia, coupled with our extensive passenger network, we are pleased to support efforts in promoting business events travel to Australia.”

The announcement complements recent Tourism Australia initiatives in the business events sector, including the new business events brand campaign, There’s Nothing Like Australia for Business Events, which was recently rolled out in Greater China. The campaign features a new creative strategy that shows how Australia has everything you would expect from a business event destination, plus so much more.

Tourism Australia is also ramping up its business events distribution activity, providing qualified planners, agents and media with the opportunity to experience Australia first hand. This includes the recently announced Business Events Australia Asia Mega Famil Showcase, which will be held in April with host city partner BESydney and Tourism Australia’s incentive showcase Dreamtime, which will be held in November 2023 with host city partner Business Events Adelaide. 

ISLAND ROMANCE AT FOUR SEASONS RESORT MALDIVES, KUDA HURAA

Serene Island Living with Maldivian Charm 

Four Seasons Resort Maldives at Kuda Huraa invites you to celebrate your love with their beautiful Island Romance Package valid from February 2023 to December 2023. 

Gently rising from a sheet of turquoise, at Kuda Huraa it’s hard to tell where the ocean ends and sky begins. As captivating beneath the waves as above them, you can embrace these stunning surroundings that bring you closer to the sea and its secrets. Discover the welcoming embrace of a lagoon, flower gardens, a private spa island and spacious new Beach Pavilion hideaways in a charming village setting at these unforgettable locations. 

The Island Romance package from the hotel is valid for stays of more than 4 nights and especially designed for just you and your loved one in this intimate garden paradise with gourmet food, spectacular sunsets and the reassurance of intuitive Four Seasons service. Romantic getaways don't get more perfect than this.

The package includes round-trip airport transfers by shared speedboat between the Velana International Airport and Four Seasons Resort Kuda Huraa for two guests. The rates are inclusive of daily breakfast in Café Huraa, a bottle of champagne in your villa on arrival and to make your celebration memorable, a candlelight dinner for two guests.

Marriott Bonvoy on Wheels will now deliver epicurean delicacies through the Club Marriott South Asia mobile app to its customers

The new feature was launched with Bollywood celebrity Kriti Sanon in Mumbai

Marriott Bonvoy on Wheels (MBOW), Marriott International’s online food delivery program, has integrated with the Club Marriott South Asia app and the Club Marriott website.

Mumbai February 2023: Marriott Bonvoy on Wheels (MBOW), Marriott International’s online food delivery program, has integrated with the Club Marriott South Asia app and the Club Marriott website. Club Marriott is Marriott’s dining membership program in Asia Pacific that offers its valued members a range of services and accommodation benefits at over eighty hotels within South Asia. In addition to providing real-time table reservations, with this new service extension guests and members can now indulge in decadent menus from award-winning restaurants such as Adrift Kaya (JW Marriott New Delhi Aerocity); Koishii (The St. Regis Mumbai) and Ukiyo (The Ritz-Carlton Pune) to name a few, through the Club Marriott South Asia app or the website. 

Through the Club Marriott South Asia app and the website, customers can instantly order their meals, opt for an easy takeaway, or gift a meal to their loved ones customized to their taste and preference. Design-led, with an easy and intuitive user interface, the app also comes with the added benefit of Marriott’s food pairing recommendations. The curated menus will feature a wide variety of dishes, including appetizers, entrees, vegan-friendly specials, and sinful desserts handcrafted by Marriott’s expert chefs. Club Marriott Members will be entitled to ongoing benefits for the services provided.  Guests can enjoy the app experience with a 15% discount using code MBOW15 for 2 weeks from 27th January - 12th February 2023.

Ranju Alex, Area Vice President - South Asia, Marriott International said, “At Marriott International, we constantly push innovations across the board to enhance guest experiences with our elevated offerings. Marriott Bonvoy on Wheels, our online food delivery programme has witnessed significant success since its inception. Integrating this service to the Club Marriott South Asia app widens and extends our diverse F&B portfolio to our guests, giving them the luxury of experiencing a wholesome luxe home dining experience with comfort and ease”.

Leading Bollywood actress, Kriti Sanon announced this integration at a pop-up launch event in Mumbai. The evening had her engage with guests and food aficionados, while she self-ordered her all-time favourites - Indonesian Nasi Goreng, Korean chicken burger and a brioche bun with gochujang sauce through the Club Marriott South Asia app and thoroughly enjoyed her perfectly delivered meal.

Similar activations were done in Bangalore & Delhi respectively with a fun and exclusive MBOW pop-up experience at Orion Mall (Bangalore) on 3rd February and Cyberhub on 4th February ( Delhi ) respectively.

Sharing her thoughts on the occasion Kriti Sanon said, “As a brand, Marriott International has always stood out with its innovative food & beverage concepts. Marriott Bonvoy on Wheel's food delivery platform is an extension of their culinary repertoire. I am very pleased to announce the integration of Marriott Bonvoy on Wheels into the Club Marriott South Asia app. In our fast-paced lives, this app is the perfect solution to all our food needs. User-friendly and customised to taste, it's set to bring signature dining experiences to the comfort of our homes”.

Marriott Bonvoy on Wheels has rolled out several specially curated signature menus comprising fine dining specialities alongside comfort food favourites. Leveraging on the strong network of the Marriott hotels and marquee restaurants gives it a distinctive edge within the food delivery space. Today, MBOW delivers across 30 cities from more than 80 restaurants in South Asia. Integral to this service is the Marriott brand promise of stringent safety and hygiene checks while preparing, packaging and delivering these meals within record time.

Marriott Bonvoy on Wheels is available across Marriott hotels in Mumbai such as The St. Regis Mumbai, JW Marriott Mumbai Juhu, JW Marriott Mumbai Sahar, The Westin Mumbai Garden City, The Westin Mumbai Powai Lake and Courtyard by Marriott Mumbai International Airport.

Mainland China restaurant Completes 30 years in the industry

With completing 30 years in the industry, the Mainland China restaurant unveiled a new look and new menu at its Andheri outlet, and celebrate it's culinary milestone

~Completing 30 years in the industry, Mainland China Restaurant redesigned its Mumbai Restaurant and Launched a New Menu!~

Mainland China, one of Mumbai's most popular and well-loved Chinese restaurants, has just undergone a massive revamp! The restaurant has been completely renovated, and now boasts a sleek and modern look. In addition to the new décor, Mainland China has also introduced a brand new menu with a wide variety of mouth-watering dishes to choose from. Whether you're craving dim sum, noodles, rice, or something else entirely, Mainland China's new menu has something for everyone. And of course, the restaurant's signature dishes – are still available. 

The new Mainland China will be bringing along a breath of fresh air, Crafted Cocktails that are a recipe to the perfect companion to the food that will sweep you off your feet. Dumplings, Sushis, and so much more that we’re so excited to share with our family. The new menu is developed keeping in mind the faith of our loyal patrons and the new generation. All of this and so much more to offer without a change in our price range, with an enhanced experience at this outlet.

Now, it's not just the cuisine that will transport you to another world. 

Welcoming the patrons with a bar with state of the art cocktails, an open kitchen that leaves aromas into the restaurant & an intimate seating that allows conversations & celebrations. Of craftsmanship, and the collective spirit of our patrons with team Mainland China, the cocktails are a vision of artfully created masterpieces. Contemporary ideas, unexplored ingredients, remarkable concoctions, everything and more you need to be at the bar for.

The new, refreshed ambiance that Mainland China is bringing to you comes with a touch of the young, contemporary along with the traditional essence of China. An evolved bar, for you to explore our innovative cocktails. The ambience, the music, the re-designed bar will uplift your senses and take you on an oriental odyssey. 

Avik Chatterjee,Exec. Director of Innovation and New Formats & Whole-Time Director at Speciality Restaurants, "We believe this contemporary change is a remarkable milestone for Mainland China. After being the most beloved destination for over 3 decades, we're now all set to welcome a larger group of patrons, from all age groups because there is something for everyone. The food on the new menu is well-researched, curated, and explored for you to now explore. The classics that were loved by our patrons are also there. The cocktails are crafted into a unique experience in every glass. The ambiance is something that fits and celebrates all your moods and reasons to be here in Mainland China. To sum it up, Mainland China: Plates of good food & people full of stories. A culinary treat unlike any other."

Mainland China is an established name in the hospitality industry in India. With a legacy that dates back to 1993, Mainland China has always been known for serving authentic Chinese cuisine. In a bid to offer a unique experience to their patrons, Mainland China launched and revamped their restaurant in Mumbai and with that, also completed 30 years in the industry. The restaurant is now open for business. So come on down to Mainland China and check out the new menu today!

Karnataka showcases its eco-tourism hotspots to G20 delegates from 30 countries

Bengaluru, February 2023: Delegates from 30 countries visited the  Bannerghatta National, the Kalkere Arboretum, and Jungle Lodges & Resorts on  Thursday as part of the series of events organized by the Environment and  Climate Sustainability Working Group (ECSWG). During this excursion, curated  by the Department of Tourism, Govt. of Karnataka, the State showcased its  models for the restoration of forest eco-systems and the different types of  forests curated at the arboretum.  

At Bannerghatta, the delegates visited the famous butterfly park and a short  animal safari curated for them, where they were able to learn about Karnataka’s  sustainable ecotourism model. The Globally acclaimed “Wild Karnataka” movie  was screened for the delegates at Jungle Lodges & Resorts. The visit is part of  India’s efforts to shift focus to the climate-change challenges and towards  sustainable models of development such as eco-tourism, which can play a vital  role, and will balance the needs of the growing economy with necessary  measures for protecting the environment. 

Speaking on the occasion, Dr. V Ram Prasath Manohar, IAS, Director, Karnataka  Tourism said "Karnataka has an abundance of natural beauty including the Western Ghats, a site listed as a UNESCO World Heritage Site. This mountain  range is renowned for its great diversity of flora and fauna. The state has 35  wildlife sanctuaries and 5 national parks. It is also home to over 100 species of  animals, and 600 species of birds, including 524 tigers and over 6000 elephants,  making Karnataka, truly India’s wildlife capital. Today, the G20 delegates were  given a short insight into the state's rich biodiversity and stunning wildlife during  the excursion". 

The excursion was organized by the Ministry of Environment, Forest and Climate  Change in association with the Department of Tourism, Govt. of Karnataka,  Karnataka State Tourism Development Corporation, Jungle Lodges and Resorts,  Bannerghatta National Park and the Karnataka Forest Department.

Coastal Fry, One-of-a-Kind Cloud Kitchen Delivering Lip-Smacking Coastal Delicacies on Your Doorstep

Seafood lovers in South Mumbai, it’s your time to rejoice as the city gets the newest cloud kitchen delivering lip-smacking coastal delicacies to your doorstep. Coastal Fry, a sister company of Golden Chimney Restaurant & Bar, is the latest entrant in the country's emerging concept of cloud kitchens. Vegetarians fret not as there’s something for you too, with a tantalizing twist of local coastal curries.

Coastal Fry’s journey into catering delicious food experiences traces back to Sadanand Café in 1955. Starting humbly with a mouth-watering South Indian breakfast to transforming into a successful multi-cuisine family restaurant Golden Chimney, the culinary enthusiasm of founder Sadanand Shetty now extends to coastal specialities. Butter Garlic Prawns, Bombil Rava Fry, Crispy Fried Chicken, Stuffed Prawn Papad Roll, there is a wide variety of munchy starters to choose from. For the main course, one could have an elaborate feast on Goan Curry versions of fish, chicken or mutton, Prawn Pulao, or Spicy Ambotik Curry. The chef’s special Green Curry and Mix Seafood Pulao are also other relish-worthy items on the menu. Vegetarians can indulge in the flavours of the coast, with special Exotic Vegetables available in Goan and Green Curry versions. The quintessential Dal Tadka and Paneer Makhani are also part of the Veg Menu. The dessert options include a Tender Coconut Payassam to finish off your meals with a heavenly taste.

With the convenience of cloud kitchens, it is now easier to get fresh meals delivered for lunch and dinner. Coming from a legacy of great quality food and affordable pricing, Coastal Fry will satiate cravings without you having to step out of the home. So, the next time you want a soulful coastal meal but don’t know where to order for a truly authentic taste in SoBo, check them out.

Speaking of the launch, Founder Sandeep Shetty says, “We always felt that Mumbai needed a revamp in the sea food kitchen space. We at Coastal Fry have tried moving away from the basics and have introduced a variety of dishes and curries that have never been tasted before.

Apart from dining in coastal restaurants, we felt there was a much bigger vacuum in the cloud kitchen market, and felt it was a much safer option to launch our brand in this segment; especially in order to keep up with the current market trend. Neat and simplistic packaging along with food that give your taste buds a one of a kind experience right at your doorstep, has been our primary Moto. 

Since our cloud kitchen is unfortunately restricted to the radius of only South Mumbai at the moment, we hope that down the line we can open a cloud kitchen in the suburbs as well and then go beyond. All in all, if our brand gets the traction we hope it gets, we vision that one day we can create a sit down restaurant of Coastal Fry and give our customers a much more engaging experience.”

Coastal Fry is available for delivery on Swiggy and Zomato.

Atmosphere Kanifushi Enriches Culinary Experiences With The New Lantern Bar

The blissfully tropical Maldivian resort, Atmosphere Kanifushi recently unveiled a new overwater bar, poetically named the Lantern Bar, the Asian fusion bar is located on the southern side of Kanifushi island, perched over a crystal-clear aquamarine lagoon, just like a lantern illuminating the ocean waters. 

An extension to the award-winning restaurant, Just Veg, this charming new outlet is all about slowing down, experiencing glorious sunset hues, and easing into the night in the lantern-lit ambiance as the stars come up in the night sky. 

Guests can savour flavourful vegetarian platters that reimagine iconic Asian dishes with an artistic flair. Picture spring rolls and kebabs, crostini and falafels, all served with handmade dips and sides. Complementing the dishes are a collection of ‘Elixirs’ – delicious, healing mocktails prepared by an Ayurvedic doctor that not just woo the taste buds but also leave the body nourished and rejuvenated. Elements from nature like hibiscus and aloe vera blend with classic mixers to create magic in a glass, and beyond.

The name Lantern Bar is inspired by the symbolism of light as pure, optimistic, triumphant, and even divine. Light and dark, sunrise and sunset, the eternal phases of life are perceived as a harmonious totality in many East Asian cultures. In a far-off island such as Atmosphere Kanifushi, one comes even closer to such natural rhythms.

From the logo and décor to the menu – there’s a subtle ode to lanterns and lights throughout the experience. Take for instance the fascinating mural framing the bar counter that depicts a local scene half in paint and the other half in metal, representing the duality of light and dark.

Lantern Bar serves a Sampler Platter Menu from 5pm to 8pm. And, from 8pm to 10.30pm, guests can enjoy the dinner menu from Just Veg, a specialty restaurant with contemporary, plant-based cuisine with recipes from Arabic, Indian, and Mediterranean regions.

Mei P. Pun, the General Manager of Atmosphere Kanifushi, says, I am thrilled to announce the opening of the Lantern Bar that marks yet another exciting landmark in Kanifushi’s charming history. We are passionate about offering holistic health and Food & Beverage concepts that that fills our guests with joy and I cannot wait for them to experience this first hand. 

An exhilarating 35-minute Sea Plane ride from Malé International Airport brings guests to Atmosphere Kanifushi, located off the beaten track at a secluded edge of the Lhaviyani Atoll. The resort offers 7 villas categories with 132 detached sunset bungalows and 40 overwater villas offering complete privacy. With the premium holiday plan, Kanifushi PlanTM guests enjoy a hassle-free, blissfully tropical island experience with dine-around and unlimited spirits and beverages, ocean excursions, snorkelling, daily activities, and entertainment all blended with the stay.

Hapusa x Soy Como Soy present: LAYERED DINING TABLES

Pune, Feb 2023: Situated in Pune, Soy Como Soy, is known for its Nikkei cuisine that promises to indulge plates and palates in textures, aromas, and flavors like never before. This February, the restaurant is all set to collaborate with popular homegrown gin, Hapursa for a concept called 'Layered Dining Tables' on 17th & 18th February 2023. 

The collaboration includes a bespoke 4-course experience blending Hapusa cocktails inspired by the Himalayas with an eclectic mix of regional cuisines, all of which come together to shape the food culture of one of Delhi’s famed “underground” chefs – Kaushik Ramaswamy of Bela Gulab. 

The menu consists of an hors d'oeuvre along with Hapusa Gin cocktails, both Vegetarian and  Non-Vegetarian menu options are available.

This is going to be an evening where we ask what really is “Indian food”. The typical Indian household is hardly a thorough-bred affair anymore. It is in a state of constant evolution with more inter-cultural marriages and interactions than ever before. The newness of this mixing means that the resulting cultures and traditions aren’t a single homogenized mixture of the different elements yet, and instead co-exist in a multi-layered state. These layers,  each bring their own, differentiated flavors, aromas, and techniques which we can pull apart or consume all in one bite to create something new and surprising.  

Other Information: 

Venue : Soy Como Soy, Pune

Date & Time: 17th & 18th Feb,2023 |  7.30 pm onwards

Address: Ground Floor, Golden Nest Coop Society, Near Royal Orchid Golden Suites, Kalyani Nagar, Pune Contact: 9865437291

VISTARA INAUGURATES SERVICES TO NEW GOA INTERNATIONAL AIRPORT

New Delhi, February 2023: Vistara, India’s finest full-service carrier and a joint venture of Tata group and Singapore Airlines, today commenced services to Goa’s Manohar International Airport (New Goa International Airport), connecting it to Bengaluru with direct daily flights, along with 6x weekly flights to and from Mumbai. Vistara already flies to Dabolim Airport (Goa International Airport) from Delhi, Mumbai and Bengaluru.

Mr. Vinod Kannan, Chief Executive Officer, Vistara, said, “At Vistara, we remain committed to offering better connectivity to our customers by densifying our domestic network. The commencement of our operations at the Manohar International Airport will enhance our footprint in Goa and will enable us to better facilitate the growing traffic. We are certain that customers looking for direct connectivity to North Goa will appreciate the option of flying India’s most loved airline.”

Bookings for the flights are open on all channels, including Vistara’s website,  mobile app, OTAs (online travel agencies) and other travel agents.

Vistara is India’s highest-rated airline on Skytrax and TripAdvisor, and it has been the winner of several ‘Best Airline’ awards, besides being lauded for world-class cabin cleanliness and upholding high safety standards. The airline has recently been featured amongst World’s Top 20 Airlines while being recognised as the ‘Best Airline in India and Southern Asia’ for the second time in a row, ‘Best Airline Staff Service in India and Southern Asia’ for the fourth consecutive year, ‘Best Cabin Crew in India and Southern Asia’ for the second time in a row and ‘Best Business Class in India and Southern Asia’ at the coveted Skytrax World Airline Awards 2022

About Vistara (TATA SIA Airlines Limited): TATA SIA Airlines Limited, known by the brand name Vistara, is a 51:49 joint venture between Tata Sons Private Limited and Singapore Airlines Limited (SIA). Vistara brings together Tata’s and SIA’s legendary hospitality and renowned service excellence to offer the finest full-service flying experience in India. Vistara commenced its commercial operations on January 9, 2015, with an aim to set new standards in the aviation industry in India and it today connects destinations across India and abroad. The airline currently has a fleet of 53 aircraft, including 42 Airbus A320neo, six Airbus A321, two Boeing 737-800NG and three Boeing 787-9 Dreamliner aircraft and has flown more than 42 million customers since starting operations.

For more information about Vistara, visit www.airvistara.com

Guinness World Record for the Longest Underwater Kiss Sets New Mark at LUX* South Ari Atoll in the Maldives

The Maldives, February 2023 –  Global hospitality group The Lux Collective’s well-loved LUX* South Ari Atoll in the Maldives is the official resort host of South African-based conservation couple, Beth Neale and Miles Cloutier, who break the Guinness World Record for the longest underwater kiss to mark the Valentine’s Day 2023.

A mermaid at heart, Beth Neale is a 4-time South African freediving champion, conservation filmmaker, Pure Apnea Master freediving instructor, and a qualified Professional Association of Diving Instructors (PADI) advanced scuba diver. Together with her husband, a renowned director Miles Cloutier, they took their love to new lengths, breaking the previous world record of 3 minutes 24 seconds 34 frames set in Italy in 2010. Through sharing their underwater love story, they hope to inspire others to fall in love with the magic and wonders of the underwater world. The couple believes that oceans need all the love possible to safeguard them for future generations. 

The new record of the longest underwater kiss of 4 minutes and 6 seconds took place on 4 February 2023, at LUX* South Ari Atoll, one of the largest resorts in the Maldives. The event was attended by the Guinness World Records Official Adjudicator Mr. Swapnil Dangarikar who confirmed the achievement. The record was celebrated with a champagne ceremony on the island, followed by a surprise greeting by Trans Maldivian Airlines for the couple on their way back home.

During the celebration of this great milestone, Beth shared, “Breaking a Guinness World Record for the longest underwater kiss at LUX* South Ari Atoll is a dream come true - it is the world’s most romantic destination resort and the pinnacle of eco-conscious luxury. Surrounded by pristine ocean thriving with life, it is a true island paradise with no better destination to share our underwater love story!” 

Miles enthused, “It is such a privilege to partner with The Lux Collective, which shares our goal of promoting sustainability and ocean conservation. The infinity pool overlooking the ocean was the perfect location for this world record breaking kiss. We feel that Valentine’s Day is the best time to share our new record, as it’s a reflection of our love for the underwater world and for each other. And what better way to make the moment last than with a 4-minute kiss!”

John Rogers, General Manager of the resort, added, “Our heartiest congratulations to Beth and Miles! It is an honour to witness the achievement, and LUX* South Ari Atoll is proud to be associated with Guinness World Records and to be part of this award-winning moment.”

This record showcases the Maldives as the ultimate romantic destination, and LUX* South Ari Atoll continues to be the top island resort for wedding and honeymoon travel as well as once-in-a-lifetime romantic getaways. Offering extraordinary experiences and surprises, this uniquely chic island offers the most inspiring eco-conscious luxury escapes for couples.

To learn more about romantic offers and extraordinary experiences of LUX* South Ari Atoll, visit  www.luxresorts.com, email the resort at stay@luxmaldivesresort.com, or call +960 668 0901

Espire Hospitality Group launches a sub-brand of ‘Country Inn Hotels & Resorts’, with the signing of a ‘Country Inn Premier’ hotel in Mussoorie, Uttarakhand

February 2023, New Delhi: The swiftly emerging hospitality company, Espire Hospitality Group continues the expansion of its leisure portfolio with the signing of a new hotel in the queen of hills, Mussoorie. The company has entered into an agreement with Nagalia Hotels to open ‘Country Inn Premier, Mussoorie, overlooking the pristine snow peaked mountains and the forest.

Located at walking distance from the heart of Mussoorie, Mall Road, the hotel will be launched in April this year. ‘Country Inn Premier, Mussoorie’ will feature 48 well-designed rooms offering scenic views, a multi-cuisine all-day dining restaurant, a gaming zone and toddler's play area, a spa, two banquet halls, and an open-air celebration lawn.

Situated 32 km from Dehradun railway station, the upscale hotel can be easily accessed by road or train. It is in close proximity to major tourist attractions like Mall Road, Kempty Falls, Gun Hill Ropeway, and Landour clock tower

Commenting on this important signing, Akhil Arora, Chief Operating Officer, Espire Hospitality Group said “We are thrilled to announce the launch of ‘Country Inn Premier’ brand with our upcoming resort in one of India's popular hill stations Mussoorie. Our expansion strategy is to capture various target segments in the domestic market. Along with our recent entry into the luxury boutique segment with the launch of ‘ZANA - Luxury Escapes’ and select-service segment with the launch of ‘Country Inn Express’ brand, this introduction of upscale brand is an effort to attract diverse guest profiles. Adding to our existing two resorts in Bhimtal and Jim Corbett, this signing solidifies our presence in Uttarakhand.” 

He further added “Mussoorie is an important leisure destination that attracts nature lovers and adventure enthusiasts from across the country and we aim to bring a new level of comfort and facilities at our resort ‘Country Inn Premier, Mussoorie’. With excellent services and well-known heartfelt hospitality, we are certain about becoming a preferred choice of the travellers.”

We are pleased to announce the launch of our upscale ‘Country Inn Premier’ brand’. Along with the addition of new properties, our focus is also on diversifying our portfolio by adding new brands, to enhance the offerings for the guests as well as owners. This signing is another milestone in our expansion journey and a strategic move to steadily expand our footprint across the country.” said Sushil Amlani, Head of Business Development, Espire Hospitality Group.

Ingredient Ideology | Winter Season Special: Amaranth in Daily Cooking & Beyond! BY: Dr. Kaviraj Khialani – Celebrity Master Chef

Amaranth is a highly nutritious leafy vegetable and grain as well which has been consumed by mankind for centuries all over the world. It is a gluten-free ancient grain that has been compared with rice due to its various qualities and offerings in the culinary world. The green leaf varieties are very popular in India while the chinese prefer the amaranth with the red leaf varieties. Amaranth is an upright moderately tall, broad, leafed annual plant. It comes in variety of sizes, shapes and colors as well. the leaves can be roundish or lance shaped, light, dark green or even with a tinge of red in them.

While the youngish leaves have a milder flavour and a great to be getting tossed in summer salads, the matured leaves are better going into the pan or wok and getting cooked a bit like spinach. Amaranth leaves also called as chaulai in the desi terms are nutritionally similar to beetroot and spinach but with a little edge over them and said to be superior. They also contain three times more amount of calcium and three times more amount of vitamin B3 also called niacin as compared to spinach leaves. Amaranth seeds are also known as ramdana in India in the dried form is used in a number of ways in our kitchens and baked products from seeds, to flour and more.

Let us have a look at a few health benefits of Amaranth:

• It is a gluten free ingredient which makes it more versatile in adaptability and also high in calcium content for our body.

• It is considered to be a heart healthy food and also easy to be digested by our system.

• Amaranth is good for our eyes, hair and also a great source of protein in our diets and recipes.

• It is full of antioxidants and mineral contents and also plays an important role in maintaining healthy body weight.

• It is regarded as a great immunity-boosting ingredient and also reduces signs of aging.

• Amaranth reduces risk of cardio-vascular diseases, helps to prevent and control diabetes as well.

• Its consumption also helps to eliminate diarrhoea, bloating and cramping in our body.

Here are a few of my favorite ways with amaranth when it comes to cooking some easy and yummy recipes with this superfood ingredient:

Recipe-1] Dal Amaranth

Ingredients:

 Toor/ Arhar ki dal- 1 and a half cup

Amaranth leaves – 1 and a half cup

Garlic- 2-3 cloves, chopped

Ginger-1 tsp chopped

Green chilies-2-3 slit

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Onion-1 small chopped

Tomato-1 med chopped

Coriander powder-1 tsp

Oil-1 tsp

Ghee-1 tsp

Salt to taste

Sugar-1/2 tsp

Tamarind pulp-2-3 tsp

Method:

1. Clean, wash, and soak the Toor dal for 20 mins.

2. heat oil and ghee add in the ingredients for the tadka one by one and allow them to crackle and splutter and then add in the onions, saute them to a light brown, add in chilies, tomatoes and cook for 1-2 mins.

3. Now add in the drained dal, cleaned and roughly cut amaranth leaves, salt to taste, coriander powder, sugar and 2-3 cups of water.

4. Allow to come to a boil, simmer and cook on a low flame for 20-25 mins, add water as needed. Allow dal to get soft.

5. Now add in the tamarind pulp for a little tart flavor and allow to simmer for another 3—4 mins.  the same recipe can be made using a pressure cooker as well and 3-4 whistles can be given to the same.

6. Serve the dal amaranth hot with phulkas, rotis, parathas, salad and pickle/ raita.

Recipe-2] Amaranth ka Saag

Ingredients:

Amaranth greens-1 large bunch, cleaned

Spinach-1 medium bunch, cleaned

Dill leaves- ½ cup, cleaned

Methi leaves-1 cup, cleaned

Onion-2 med sized chopped

Tomatoes-2 med sized chopped

Green chilies- 3-4 no chopped

Ginger- 2 tsp chopped

Garlic- 2-3 tsp chopped

Cumin seeds-1 tsp

Coriander powder- 1 tsp

Besan-1 and a half tbsp.

Oil- 2 tsp

Ghee-1 tsp

Salt to taste

Water-1/2 cup

For the tempering:

Butter/ ghee-1 tbsp.

Garlic-1 tsp sliced

Red chili powder-1/2 tsp

Hing-1/4 tsp

Method:

1. Clean and thoroughly wash all the greens and keep them aside, roughly cut them or tear them.

2. Using a pressure cooker or an open container add in all the greens, green chilies, ginger, garlic, 1 onion, tomatoes, salt, and 1 cup water and cook/ pressure cook for a whistle or 5-7 mins.

3. Cool down, puree or using a hand blender grind to a coarse-textured paste.

4. In a pan, heat oil and add in the rest of the chopped onion saute until light brown, add the puree of the greens and salt, coriander powder, and cook for 2-3 mins.

5. Combine besan into the mixture and saute, allow to cook on a low flame for 2-3 mins.

6. Now heat up butter/ ghee and prepare the tempering for the saag, once it is already adding it into the saag and mix well, and serve hot with makki di roti, parathas, phulkas.

Recipe-3] Amaranth ki Subzi

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp sliced

Garlic-1 tsp chopped

Green chilies-2-3 tsp chopped

Hing-1/4 tsp

Dry red chilies- 2-3 slit

Amaranth leaves- 1 big bunch, cleaned and washed

Methi leaves-1/2 cup, cleaned

Coriander leaves-1 cup, cleaned

Spinach leaves- 1 bunch, cleaned

Tomato -1 cup chopped

Salt to taste

Turmeric powder- ¼ tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Assorted vegetables- peas/potatoes can also be added

Boiled lentils/ pulses may also be added.

Roasted crushed peanuts-2-3 tbsp.

Fresh coconut-3-4 tbsp. grated

Method:

1. Prepare all the greens, clean, wash, and roughly cut them up.

2. Heat oil and ghee in a pan add in the ingredients for the tempering to start with, hing to ginger, garlic, and chilies, add in cumin seeds, red chilies and saute for a few seconds.

3. Add in the onions cook them until light brown, add in the tomatoes, salt and all powdered spices, add in the greens and veggies/lentils etc as desired and mix well.

4. Reduce the flame and allow to simmer as the green wilt up and get cooked in the spices the aromas and flavours get developed. Adding a little water is fine as well in case the mixture gets too dry in the pan.

5.Cook for around 12-15 mins, check for seasonings and adjust accordingly. Finally add in the coconut and peanuts for the crunch effect and taste. Serve the subzi hot garnished with fried red chili/ ginger juliennes and enjoy it with rotis and a bowl of curd or raita/papad.

Recipe-4] AMARANTH ONION FRITTERS

Ingredients:

Amaranth seeds- 1 cup

Water-2 cups

Oil-1 tbsp. + for frying as needed

Garlic- 3-4 cloves chopped

Onion-1 med sized, chopped

Zucchini-1/2 cup finely chopped

Red capsicum-1/2 finely chopped

Aamchur powder-1/2 tsp

Chili powder-1/2 tsp

Coriander powder-1/2 tsp

Salt to taste

Garam masala powder-1/2 tsp

Black pepper powder-1/4 tsp

Lemon juice-1 tsp

Breadcrumbs-1/2 cup for binding/coating

Flour-2-3 tbsp. for binding/coating

Can also add mixed herbs/ chili flakes/ cheese as well.

To serve with:

Dips/ chutneys/ sauces of your choice.

Method:

1. Boil water in a pan, add in the amaranth seeds and stir well. bring to a boil, simmer for 20 mins. once it is done add salt and pepper and keep aside.

2. In a pan add oil saute the garlic and onion for a few seconds, add in the red capsicum and zucchini and stir fry for a few minutes. Now add in the powdered spices as per taste and turn off the flame, keep aside. Any choice of veggies like green peas, carrots, beetroot, sweet potato etc can also be added into the fritter mix for a more nutri-rich option.

3. Add this mixture to the cooked amaranth and also add some lime juice, mix well and apply oil on the hands and divide the mixture into 12-16 portions and shape them into fritters/ tikki shapes.

4. Heat oil in a pan add oil and shallow fry the fritters to a nice golden brown color on both sides, use medium flame to cook this. Serve these amaranth fritters with hung curd- mint and garlic dressing, or a mayonnaise with chili and coriander.

Recipe- 5] FRUITY AMARANTH PUDDING

Ingredients:

Amaranth seeds-1 cup

Coconut milk- 3 cups

Coconut- grated-1/2 cup

Honey-1/4 cup

Salt-1/4 tsp

Cinnamon stick- 1 piece

Vanilla essence-1/2 tsp

Raisins-2-3 tbsp.

Cashews-2-3 tbsp.

Almond powder-1-2 tsp

Condensed milk-1/4 cup

Brown sugar- 2-3 tsp

Dates- 2-3 chopped

For the options of fresh fruits in the pudding:

Assorted berries- ¼ cup

Fresh kiwi- ½ cup

Banana-1-2 sliced

Mango-1/2 cup cubes

Method:

1. Using a thick-bottomed pan, add in the coconut milk and cinnamon stick, simmer for 2-3 mins, add in the amaranth seeds, mix, and stir well, cook for 6- 8 mins.

2. Add in the condensed milk, nuts, and almond powder and simmer, continue stirring, and allow the mixture to cook for 3-4 mins more.

3. Once the mixture starts to thicken up and the amaranth seeds get cooked, check for sweeteners as per taste, add dates and turn off the flame, add in the grated coconut.

4. Allow the pudding mix to come to room temperature, add in the vanilla essence, and remove the cinnamon stick. Mix well and chill for 30 mins.

5. Using dessert cups/ dessert bowls, start setting the pudding, layer the pudding with fresh fruits, dry fruits, fruit crush etc can also be used.

6. Allow the dessert to now set and chill in the fridge for around 1-2 hours and serve it cold as a dessert. We can also add praline or crushed dry fruit chikki into the same recipe to add some crunch into the pudding as well. garnish with assorted fresh fruits and relish the sweet.

Recipe-6] AMARANTH PANCAKES

Ingredients:

Eggs-2 no

Amaranth flour- 1 and half cup

Milk-1 and ¼ cup

Melted butter- 3 tbsp.

Sugar-2-3 tsp powdered.

Salt-1/2 tsp

Baking powder-1 and a half tsp

Vanilla essence- ½ tsp

Options for plating the amaranth pancakes:

Melted butter

honey

Peanut butter

Nutella

Fresh cream

Chocolate sauce

Vegan fruit toppings/ sauces

Assorted fresh fruits:

Banana/ strawberries/ kiwi/ chickoo/ berries/ cherries

Assorted dry fruits:

Dates/ walnuts/ apricots/ almonds/ cashews etc.

Method:

1. In a bowl beat up the eggs until light and fluffy. Add in the milk and melted butter, add in vanilla essence.

2. Sieve the dry ingredients together and add this mixture into the egg, milk and butter mixture, mix well and allow to rest for 15-20 mins.

3. Using a non-stick pan for preparing the pancakes, grease the pan first, allow to heat up, spoon in the pancake batter into the pan and allow to set a little on one side for 1-2 mins, carefully turn the pancakes over on the other side and continue cooking on a low flame.

3. Once a golden brown color has been achieved on both sides, remove the amaranth pancakes and get ready for plating them.

4. Using the various options as listed above we can present these pancakes loaded with a number of goodies, colors, tastes and flavours topped, layered and garnished to perfection.

5. Enjoy these amaranth pancakes with a cup of coffee/ tea/milkshakes etc, these are a perfect choice to enjoy for a brunch as well.

Recipe-7] MUSHROOM AMARANTH CUPPA SOUP

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Amaranth leaves- 1 cup

Celery- 2 stalks, chopped

Mushrooms- 1 cup sliced

Green chilies- 1 tsp chopped

Salt to taste

Black pepper powder-1/4 tsp

Water/veg stock- 2-3 cups

Coconut milk-1 cup thick

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1-2 tsp grated

Peanut butter-1 -2 tsp

Coriander leaves- 2 tsp chopped

Method:

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

2. Heat oil and butter in a pan, add in the garlic and onions and saute for a few seconds.

3. Add in the celery and chilies, mushrooms, amaranth leaves and saute for a few seconds. Add in the salt, pepper, herbs, chili flakes.

4. Now add in the veg stock/ water, boil, simmer for 4-5 mins. turn off the flame, cool and puree the soup.

5. Bring it back to a boil, simmer and add in the coconut milk, allow to cook for 2-3 mins, blend in the peanut butter, add in the coriander leaves and cheese and dish out the soup.

6. The soup can be garnished with a number of options from saute sliced mushrooms, golden fried onions, fresh micro-greens, caramelised garlic and fried red chilies etc. the soup can also be made using non-veg ingredients like chicken which can go along with mushrooms as an option.

COURTYARD BY MARRIOTT EXPANDS FOOTPRINTS IN THE NORTH EAST INDIA WITH THE OPENING OF COURTYARD BY MARRIOTT SHILLONG

Design-driven spaces, authentic cuisines and smart services come wrapped in Shillong’s beautiful culture and warm hospitality

India, February 2023- Courtyard by Marriott part, of Marriott Bonvoy’s extraordinary portfolio of 30 brands, today announced the opening of the Courtyard by Marriott Shillong. Located in the heart of Shillong, also known as the Scotland of the East, this 182-key property is surrounded by breathtaking mountain views, offering guests both the vibe of a bustling city and the peaceful respite of nature. Business and leisure travelers will check into a fresh contemporary space paired with smart amenities and services, allowing them to shift gears from work to relaxation, seamlessly.

“We are very pleased to grow our presence in the East with the opening of the Courtyard by Marriott Shillong, as the demand for travel coincides with the piqued interest of travelers seeking to discover new and emerging cities across India,” said Ranju Alex, Area Vice President – South Asia, Marriott International. “Courtyard by Marriott Shillong marks the 26th Courtyard by Marriott to join the Marriott Bonvoy portfolio in India and further compliments our growing footprint in the country.”

Nestled in lush greenery and rich landscapes, the property is located about 30km from the Shillong airport. It’s the perfect destination for travelers who are in search of unexplored terrains like the Living Roots Bridge, which are amongst the most unique bridges in the world, made entirely from living tree branches, trunks and roots. The city is built close to nature, with endless mountains and majestic waterfalls as its backdrop. Its charm is enhanced with old school cathedrals, museums, eclectic cafes and vibrant markets, perfect for that leisurely evening stroll. Shillong is also popularly known for the Cherry Blossom Festival that takes place in November. During the festival the city is covered in a beautiful hue of pink and is the perfect platform that spotlights the music, fine arts and culture while paying ode to the ethereal beauty of the flowers.

The hotel offers both deluxe and luxury suites. Featuring a warm colour palette with shades of white and yellow the rooms feature amenities that encourage a balance of work and relaxation. Light filled and spacious they open up to beautiful hill and city views. In addition, the family suite comes with a private kid’s play area designed to keep little guests entertained and engaged.

Courtyard By Marriott Shillong holds three dining options. Spectra all-day dining offers a wide variety of cuisines, from an international buffet spread to an ala carte menu of local favourites. Tavern Club is an alfresco bar overlooking the famous Khasi Hills, ideal for cocktails and unwinding over small bites by the poolside. Shillong Baking Company offers a range of brewed aromatic coffees, fresh bakes and sweetmeats.

Travelers with business on their mind can make use of the hotel’s functional work areas comprising 9130 sq feet of meetings and events space, with three multi-functional conference rooms equipped with smart technology. Flexible and comfortable to customize the banquet spaces are adept at meeting the diverse needs of business, events, conferences & large weddings.

When ready to unwind, travelers can visit the Pura Vida Spa, a calm and serene wellness abode with four treatment rooms offering a range of holistic treatments including body wraps and deep tissue massages. The property also houses an outdoor  swimming overlooking panoramic hill views, along with a Jacuzzi and a 24-hour fitness center.

“We are thrilled with the launch of the Courtyard by Marriott Shillong. We offer a prime location for both business and leisure travel. The Northeast is a melting pot of Indian and Southeast Asian cultures and guests can soak up the diverse spirit of the region through its cuisines, landscapes and traditions. Courtyard by Marriott Shillong will blend this timeless culture with modern forward-thinking hospitality to create a truly immersive guest experience in a unique setting” said Tushar Nagar, General Manager, Courtyard by Marriott, Shillong.