Ingredient Ideology | The Art Of Cooking Wonder Using Air Fryer BY: Dr. kaviraj khialani Celebrity Master Chef

Cooking trends in India have always seen a number of changes every couple of years and we come across a number of Western and globally influenced systems and methods of applying our food to in order to have something new being done and having the foodies and connoisseurs raise their eyebrows with culinary anxiety pangs to relish and cherish something new coming on the plate to please and treat the palates!

While most of us seem to be on track of being aware that health is wealth especially post the pandemic where a lot of concern stayed on with keeping up high on immunity, eating healthy and staying fit in order to keep any contaminations and viruses at length, there also came about a revolution in the style of cooking fried recipes via using air fryers instead of a deep frying kadai full of oil and immersing our foods into it and getting taste and crunch out from it within a few minutes. Here are a few thoughts, ideas and a few recipes which we can try out using air-fryers and satisfy our hunger pangs with a little less guilt!

What Is an Air Fryer?

An air fryer is a countertop cooking appliance that combines a heating element and a powerful fan to circulate hot air, similar to a convection oven. Air fryers produce foods that are crispy outside and moist and tender inside without actual frying. Philips invented the original air fryer and debuted it at a European consumer electronics fair in 2010. Since then, the category has exploded. By some estimates, more than 25 million air fryers were sold in the U.S. over the past two years. Philips’ original brand name, Air fryer, has now become the generic term for the category.

How Does an Air Fryer Work?

Air fryers use convection heat to cook foods so that they are browned and crispy on the outside but remain moist and tender on the inside. Cooking with an air fryer takes less time and makes less of a mess than deep frying or traditional oven roasting. Another plus is that air frying also uses minimal oil. The top section of an air fryer holds a heating mechanism and fan. You place the food in a fryer-style basket and when you turn it on, hot air rushes down and around the food. This rapid circulation makes the food crisp—much like deep-frying but without the oil.

Unlike a deep fat fryer, where food is submerged in hot oil, an air fryer uses convection heat. Air fryers circulate hot air to cook the food, similar to a fan oven and rely on a chemical process known as the Maillard reaction to crisp up the exterior of food, with tasty results.

(The Maillard reaction is an interaction between amino acids—the building blocks of protein—and reducing sugars. It provides the browning of foods and imparts mouth-watering toasty flavors in dishes.)

How Successful has Air Fryer been in India?

“In fact, cooking with an air fryer can be a healthy cooking method as it uses hot air to cook food rather than oil. By using less oil, it can reduce the fat and calorie content of the food compared to deep-frying or pan-frying,” 

As most of the Fried snacks like Samosa, aloo tikki, kulcha, kachori etc can be done in air fryer with minimum amount of oil most of the households with health concern or diet conscious had purchased the same.

It is compact in size which also helps as it required less space in the kitchen.

How comfortable is it for cooking?

Air fryers feature perforated baskets, wire racks, and/or ceramic plates with holes that allow hot air from above to circulate around food at temperatures around 400 degrees Fahrenheit. This cooks the outside first and seals in the moisture. If you’re looking for convenience, you’ll find that some models come with pre-set programs to cook common foods at the touch of a button. You may also have a preference for digital controls – think LEDs and touchscreens – versus analog dials to control time and temperature.

10 popular foods which people can easily made using Air Fryer:

1. French Fries.

2. KFC style Chicken Fry / Koliwada Prawns

3. Paneer Kurkure.

4. Baked Samosa.

5. Aloo Tikki

6. Cookies/ Nankhatai.

7. Pizza.

8. Air fryer chicken.

9. Frozen food Air fried.

10. Bhajji / Pakora / Potato Fritters.

Minus point of Air fryer in India.

As the Average size of Air fryer in India is about 4L, It is found to be too compact and it is a bit expensive if compared to OTG where OTG can be available from 16l size which can allow to cook more quantity at a time.

In India most of the street vendor prefer OTG as it is user friendly and also the quality of the product turn out excellent. Most of the items which are made using batter does not turn up in same taste as deep fried. As microwave also provide slim fry option now people prefer the same over Air Fryer.

And in India as the people are more concern about flavours & taste Air Fryer option has somehow not been a very convincing solution or alternative as well for everyone on the whole as per my survey, inputs and interactions with food professionals and chefs and I wish to appreciate the efforts put in by Mr. Ankit Mane, in helping this feature happen.

   Here are a few recipes which we can try out using an AIR- FRYER at home:

Recipe- 1] CHATPATI ALOO TIKKIYA 

                   Ingredients:

• 2-3 med sized Potatoes

• 1/4 Cup Green peas

• 1 Tbsp Rice flour

• 1/4 tsp Turmeric powder

• 2 tsp Ginger chilli paste

• 1/2 tsp Garam Masala

• 1 tbsp Fresh coriander

• 1-2 tbsp cooking oil

Method:

1. To make this tikki, we need to steam and cook the potatoes.  I have steamed the potatoes in an instant pot. Add some water into the inner pot. Insert a trivet. keep the washed and cleaned potatoes on it, close the lid. Keep the vent in the sealing position. Pressure cook it for a few mins.

1. Cook the peas till soft and cool it.

2. Add the mashed potatoes and peas and mix well

3. Now add the ginger chilli paste, turmeric powder, garam masala, rice flour and salt

4. Mix everything together into a very soft mixture.

5. Make small balls and flatten it in your palms to make small patties

6. Lightly grease the basket of the air fryer

7. Preheat the air fryer at 200 deg Celsius for 5 minutes

8. Arrange the tikkis in the basket

9. Brush the surface of the patty with little oil.

10. Air fry them for 7- 8 minutes.

11. Flip all the patties and air fry them again for 6 minutes to get the crispy delicious aloo tikki.

12. Serve hot or warm with chutney of your choice for example a chutney- mayo dip or a mango pickle mayo chutney.

Recipe- 2] PANEER KA KURKUREDAAR SNACK

INGREDIENTS

400 gm. Paneer – cut into Cubes.

¼ cup All-Purpose Flour/ refined flour.

1 teaspoon Kashmiri Red Chilli Powder

½ teaspoon Garam Masala Powder

½ teaspoon Turmeric Powder

½ teaspoon Ginger Garlic Paste

1 cup Breadcrumbs or crushed Cornflakes can also be used.

Salt to taste

Water as needed

Method:

1.In a mixing bowl add Maida or all-purpose flour, 1 teaspoon Kashmiri red chilli powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ¼ teaspoon ginger garlic paste and salt as needed.

2.Add water little by little and make a thick paste.

3.Now add in the cut paneer cubes and mix them well to coat them with the batter.

4.In a plate add in the breadcrumbs/Cornflakes. Roll each paneer cube coated with batter tightly in breadcrumbs. Set aside in the fridge for 10 mins.

5.Load the air fryer tray with the prepared paneer cubes. Set it on 180°C for         8 mins and switch on the air fryer.

6.Shake the paneer rectangular cubes once at the midway mark at 4 mins and continue cooking to ensure even cooking and colouring while cooking inside.

7.Remove the Kurkure Paneer using tongs onto a serving plate.

8.Serve hot immediately with tomato ketchup or green mint chutney (optional) on the side.

Recipe-3] Murgh Alishan Fryer Snack

Ingredients

• 750 gms bone-in chicken thighs and legs

• salt and pepper

• 2 cups chaas or namkeen buttermilk. 

• 2 eggs, lightly beaten.

• 2 cups maida/ refined flour.

• 1 tablespoon cajun spice mix seasoning

• 1 tablespoon garlic paste or powder.

• 1 tbsp. Onion paste or powder.

• 2 teaspoons paprika powder or red chili powder/ chili flakes

• 1 teaspoon salt or as per taste.

• 1 teaspoon black pepper powder

• Cooking oil to spray as needed while getting done.

Method:

 1 Apply salt and pepper on the chicken thighs and legs. In a medium-sized bowl add the buttermilk and eggs and whisk. In another medium-sized bowl add the flour, cajun, garlic powder, onion powder, paprika, salt, and pepper.

2. Using kitchen tongs, coat the chicken pieces in the flour, then the buttermilk, and then lastly in the flour. Place in the bottom of the air fryer basket.

3. Cook at 180 deg Celsius for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.

Recipe- 4] Baked Khushnuma Samosa 

Ingredients:

For making Baked samosa dough:

• 1 cup flour/Maida

• Salt to taste

• 2 -3 tbsp. cooking oil as needed.

For the Khushnuma Samosa Filling:

• 100 gm Paneer, grated.

• ½ cup cabbage chopped

• ½ cup boiled rajma

• 3-4 tbsp. grated cheese

• 4-6 no cherry tomatoes

• 1 teaspoon chili flakes

• 1 teaspoon peri masala

• 1-2 tbsp. veg mayonnaise.

Method:

To prepare the samosa wrappers:

1. Combine together 1 cup flour, salt to taste, ajwain, and 2 tablespoons of oil. Mix them well and make a stiff dough by adding cold water. Rest the dough it for 30 minutes.

To prepare the Samosa Stuffing:

1.For samosa stuffing, in a bowl mix together small grated paneer, chopped cabbage, boiled Rajma, grated cheese cherry tomatoes, salt to taste, red chili flakes, peri masala, and a tablespoon of veg mayonnaise. Combine them to make samosa stuffing and keep them aside.

To shape the samosas:

1.Now divide the dough into 4 to 6 equal parts and roll out one portion.

2.Cut this in the middle into two parts and make a cone shape. Fill the stuffing and seal the edges. Make all samosas like this and brush with oil.

Baking the prepared Samosas finally in Air-fryer:

1.Now Preheat your air fryer by setting the temp at 180 deg celsius and timer at 5min. after that take out the basket and place the samosa in wire basket of the air fryer.

2.Air fry for 15-17 minutes. Your crispy air fried much healthier Khushnuma Samosas are ready. Serve them hot with chutney/ dips of your choice.

Recipe- 5] Dilkhush Double Roti Stuffed Pockets.

INGREDIENTS

•  6- 8 Sandwich Bread Slices

• 1 Onion Finely Chopped

• ½ cup Boiled Sweet Corn

• ½ teaspoon Garlic paste

• 1 teaspoon Italian Spices and herbs

• 1 teaspoon red chili flakes

• ¼ cup Mozzarella cheese Grated

• 2 tablespoons Pizza Sauce

• 1-2 teaspoon Oil – regular or olive oil.

• Salt as needed

• Water as needed

Method:

1. In a mixing bowl add in the finely chopped onion along with ½ cup of boiled sweet corn. Add ½ teaspoon garlic paste, 1 teaspoon Italian mixed herbs, 1 teaspoon red chili flakes, and salt as needed.

2. also add ¼ cup grated mozzarella cheese & mix everything well together and set aside.

4. Now cut off the edges of 6- 8 sandwich bread slices, fill some water in a small plate and carefully dip a slice of bread for a minute.

6. Next gently squeeze out the excess water by pressing it between your palms. The bread should be soft but not soggy with water, place 1-2 tablespoons of prepared veggie filling at the center. Carefully fold the bread slice in half and tightly seal all the edges.

9. Prepare all the bread slices similarly and set it aside. Meanwhile, preheat the air fryer at 180°C for 5-7 mins. place the pizza pockets in the air fryer tray and gently brush it with a teaspoon of oil.

11. Set the air fryer at 180°C for 15 mins. After 6 mins, remove it and brush it with a few drops of oil again. After 15 mins of air frying, bread pizza pockets should be golden brown, crispy, and fully cooked. If not, extend the cooking time by another 1-2 minutes as needed. Serve hot immediately with some tomato ketchup/ chutney on the side. 

On a concluding note: 

While cooking is an art and it involves a mix of skill sets and creative ideas to fall in place with the right balance and approach, trends and styles of cooking foods keep coming our way with a ray of hope and thought processes that make us want to incorporate them into our daily cooking as well. In my opinion, it would be a little difficult for me to accept the air-frying concept and equipment in my personal kitchen since my personal views when it cooking have always been “what it should be” In this context, it refers to the fact that if a pakora or a fritter, batata Vada or a medu Vada has to go through the immersion concept coming out well drained from a hot kadai of oil so be it! to balance the health aspect in that case one could look at a nice workout and burnout session to help the absorption levels in the body so as to not gain or store up calories. 

Happy Cooking!!!

Minor Hotels Announces New Edition to the Anantara Brand in China With the Signing of Anantara Shaoxing Resort

Minor Hotels announces the signing of Anantara Shaoxing Resort in northeastern Zhejiang Province. Perched on the slopes of Mount Kuaiji, the luxury resort developed will be the first internationally-branded resort in the city of Shaoxing when it opens in 2024.

Anantara Shaoxing Resort will form the core of Taoyuanli Health and Wellness Town – an integrated mixed-use community featuring landscaped courtyards, playgrounds, world-class restaurants, organic supermarkets, communal dining, and comprehensive health and wellness facilities for all ages.

The design of the 120-key Anantara Shaoxing is inspired by a multi-deck luxury yacht, with clusters of low-rise buildings cascading towards the sparkling Lanruo Lake. Anantara guests will be able to spend time exploring local farms, hiking along scenic trails, as well as enjoying a spot of off-roading, wall climbing, or playing recreational sports. Guests can also visit the variety of clinics available in the Taoyuanli Health and Wellness Town, specialising in traditional Chinese and Western medicine and offers diagnostic tests, chronic disease management, lifestyle risk factor reduction, longevity, telemedicine services and much more. 

Anantara Shaoxing Resort along with the recently announced Anantra Anji Resort will join Anantara Guiyang Resort in Guizhou Province and Anantara Xishuangbanna Resort in Yunnan Province as the brand’s fourth property in China.

Dubai – your ultimate destination for a long weekend getaway

Treat yourself to an unforgettable long weekend escape in the captivating city of Dubai

National, August 2023: With long weekends just around the corner, there's no better time to plan a thrilling getaway than now! For those seeking an unforgettable experience, look no further than Dubai, a destination that offers an exceptional blend of culture, adventure, luxury, and more, all within a short flight from India. Bask in the blend of modernity and tradition, luxury and adventure, while you witness world-class attractions, iconic landmarks, and warm hospitality.

Here are some of the reasons why Dubai should be on top of your list for the next long weekend:

Accessibility: Dubai is connected to major cities in India through direct flights. With seamless connectivity and great offers, Dubai is an ideal choice for a quick holiday that is sure to leave you rejuvenated.

Culinary Delights: Dubai's culinary options will leave you spoilt for choice. Enjoy a range of flavors and cuisines from around the world. From Michelin-starred restaurants to local Emirati dishes, authentic Indian delicacies, and street food, Dubai is a gastronomical delight for the foodie in you.

Iconic Landmarks: Dubai is home to some of the world's most iconic landmarks. The mighty Burj Khalifa for stunning panoramic views, the mesmerizing Dubai Fountain show, and the luxurious Palm Jumeirah - the options are truly endless.

Diverse Experiences: Dubai has something to offer everyone, ensuring an enjoyable experience for families, couples, friends, and solo travelers. For those seeking thrills and adventure, Dubai offers exhilarating desert safaris, skydiving experiences over Palm Jumeirah, and water sports along its pristine coastlines. Families can spend quality time at the numerous theme parks, wildlife sanctuaries, and interactive museums.

Shopping Paradise: There is no place quite like Dubai for retail therapy. From traditional souks where you can find the best souvenirs to modern mega-malls, like the Dubai Mall and Mall of the Emirates, Dubai offers an unparalleled shopping experience.

Luxurious Accommodations: Dubai boasts a wide range of luxurious hotels and resorts that offer world-class amenities and services. From opulent beachfront resorts with private beaches to high-rise city hotels with panoramic views, Dubai caters to various preferences and budgets, ensuring a comfortable and lavish stay.

Family-Friendly Entertainment: Dubai is a haven for families seeking an enriching vacation. Treat your little ones to unforgettable experiences at theme parks like Dubai Parks and Resorts, LEGOLAND® Dubai, and AYA Experience, the list can go on!

Vibrant Nightlife: When the sun sets, Dubai comes to life with its vibrant nightlife. Experience the glitz and glamour of trendy nightclubs, sophisticated lounges, and beachside bars, providing the perfect ambiance to unwind and dance the night away.

Make the most of the upcoming long weekends by discovering the wonders of Dubai. Unravel the city's magic, indulge in unforgettable experiences, and return with a heart full of cherished memories.

Tête-à-tête with Ms. Nutchavinee Nikhomchaiprasert, Executive Director - Marketing, Ocean Glass Company Ltd.

“We understand that every detail counts when it comes to providing a memorable guest experience. That’s why our crystal glassware is meticulously crafted to uplift the drinking experience and elevate the overall ambiance of any hospitality setting.”

— Ms. Nutchavinee Nikhomchaiprasert

Lucaris crystalware has gained recognition for its exceptional quality and craftsmanship. How does the company ensure consistent high standards across its product range?

We take great pride in our commitment to maintaining exceptional quality standards across our entire product range. We achieve this through a combination of world-class quality standards and a dedicated team of professionals in our quality assurance department.

From the selection of raw materials to the meticulous manufacturing process, every step is carefully monitored to ensure that our crystalware meets the highest standards of craftsmanship. We employ advanced technologies and employ stringent quality control measures to guarantee consistency and excellence in every piece of Lucaris crystalware. Our quality assurance team conducts rigorous inspections and tests at various stages of production to identify and address any potential issues. We also collaborate closely with renowned experts and industry professionals to ensure that our products meet and exceed the expectations of our customers.

By upholding these stringent quality standards and investing in a knowledgeable and experienced team, we can consistently deliver crystalware that embodies the essence of craftsmanship, durability, and brilliance that Lucaris is renowned for.

In today’s sustainability-focused world, how does Lucaris integrate eco-friendly practices into its production processes and materials?

Lucaris is deeply committed to sustainability and integrate eco-friendly practices into its production processes and materials. One of our key initiatives is operating our manufacturing facilities under the ‘Green Factory’ concept, where we prioritize environmentally friendly practices.

We have implemented several sustainable measures, including the installation of solar rooftop panels to harness clean energy and reduce our carbon footprint. Additionally, we have implemented water recycling systems to minimize water consumption and ensure responsible usage throughout our production processes.

Managing waste and pollution is another vital aspect of our sustainability efforts. We have implemented effective waste management systems to reduce waste generation and ensure proper disposal of materials. By adhering to stringent pollution control measures, we aim to minimize our impact on the environment.

In terms of packaging, we carefully select materials that are eco-friendly and compatible with recycling processes. We prioritize the use of packaging materials that can be recycled or have a minimal environmental impact. Our aim is to minimize the use of single-use plastics and embrace sustainable packaging solutions.

Lucaris collaborates with renowned designers to create its stemware and wine accessories. Could you elaborate on the design philosophy behind these collaborations and the inspiration they bring to the collections?

Lucaris believes that design plays a crucial role in enhancing the overall drinking experience. That’s why we strongly emphasize collaboration with renowned designers to bring their unique perspectives and creative expertise to our stemware and wine accessories. Our design philosophy revolves around crafting distinctive pieces that stand out in the market and captivate the senses of our customers.

Through collaborations with professional designers, we ensure that our collections are not only visually appealing but also meticulously tailored to enhance the specific characteristics and preferences of different beverages.

For instance, our Master’s Choice collection, which includes GRAN, The Elements, RIMS, and Desire, has been developed in collaboration with experts in the fields of wine, cocktails, and whisky. These collaborations allow us to infuse the designs with a deep understanding of the beverage’s nuances and the desired sensory experience. The inspiration behind these collaborations lies in our shared passion for innovation, craftsmanship, and pushing the boundaries of glassware design.

The success of our design collaborations is evidenced by the numerous prestigious awards we have received. Lucaris has been honored with accolades such as the iF Design Award from Germany, the Good Design Award (G Mark) from Japan, the Design Excellence Award (D Mark) from Thailand, and the Golden Pin Design Award from Taiwan. These recognitions underscore the creativity, innovation, and exceptional quality that our collaborations bring to our products.

Lucaris has been recognized with prestigious awards for its design and innovation. How does the company nurture a culture of creativity and innovation within its team to consistently deliver unique and cutting-edge products?

Lucaris has fostered a culture of creativity and innovation that runs deep within our team. This commitment to pushing the boundaries of design and delivering unique and cutting-edge products is ingrained in our company’s DNA. Our recognition with multiple Design and Innovation Awards is a testament to our unwavering dedication to excellence. These accolades showcase our passion for creating glassware that not only looks beautiful but also functions exceptionally well. We believe that design is not just about aesthetics but also about enhancing the sensory experience of enjoying wines, cocktails, and spirits.

By nurturing a culture of creativity, innovation, and customer-centricity, we consistently deliver unique and cutting-edge products that exceed expectations. Our commitment to excellence, collaboration with industry experts, exquisite craftsmanship, and comprehensive value-added services are the pillars that drive our team to consistently deliver the best in glassware design and functionality.

As the hospitality industry continues to evolve, what role does Lucaris envision its crystalware playing in enhancing the guest experience and creating a lasting impression?

We envision our crystalware playing a vital role in enhancing the guest experience and creating a lasting impression in the evolving hospitality industry. We understand that every detail counts when it comes to providing a memorable guest experience. That’s why our crystal glassware is meticulously crafted to uplift the drinking experience and elevate the overall ambiance of any hospitality setting. Our crystal glasses are designed with precision and elegance, offering a level of sophistication that enhances the presentation and enjoyment of elixirs. The brilliance and clarity of our crystal glassware add a touch of luxury to any table setting, making a visual statement that leaves a lasting impression on guests.

By incorporating Lucaris crystalware into their service offerings, hospitality establishments can demonstrate their commitment to quality, style, and creating unforgettable moments for their guests. We strive to be a trusted partner for the hospitality industry, providing glassware that not only meets their functional needs but also exceeds their expectations in terms of aesthetics and craftsmanship.

Lucaris crystalware is more than just a vessel for beverages—it is an essential element in the art of hospitality, enhancing the guest experience and creating cherished memories that will be cherished for years to come.

Lucaris offers value-added services such as consultancy, after-sales support, and stock availability. Could you elaborate on how these services contribute to building strong relationships with customers and ensuring their satisfaction?

Lucaris understands that building strong relationships with customers goes beyond providing exceptional products. That’s why we offer a range of value-added services that contribute to customer satisfaction and ensure their ongoing support. One of the key services we provide is consultancy. We believe in working closely with our customers to understand their specific needs and preferences. Our team of experts is available to provide guidance and assistance in selecting the right glassware for their establishments or events. We offer insights into the latest trends, design recommendations, and help customers create a cohesive glassware collection that aligns with their brand image and enhances their beverage service.

Our commitment to customer satisfaction extends beyond the point of purchase. We provide comprehensive after-sales support to address any queries, concerns, or issues that may arise. Our dedicated customer service team is readily available to assist with product inquiries, replacement requests, and troubleshooting. We value the feedback and input of our customers, and we strive to resolve any issues promptly and effectively.

Another aspect of our value-added services is our focus on stock availability. We understand the importance of timely delivery and meeting the demands of our customers. That’s why we maintain a robust inventory management system to ensure that our products are readily available and can be delivered promptly. Our customers can rely on us to have the glassware they need when they need it, reducing any potential disruptions to their operations.

As Lucaris continues to make waves in the glassware industry, could you share any exciting upcoming initiatives or plans that the company has in store for this year?

We are constantly striving to innovate and introduce exciting new collections that cater to the evolving needs and preferences of our customers. We have several exciting initiatives and plans in store for this year.

In the fourth quarter of 2023, we will introduce a new premium lifestyle crystal collection. This collection will showcase our dedication to craftsmanship, elegance, and sophistication, elevating the drinking experience to new heights. Each piece will be meticulously crafted to embody the perfect balance of functionality and artistic beauty.

Additionally, in the fourth quarter, we will unveil a festive collection that captures the spirit of celebration and joy. This collection will feature specially designed glassware that adds a touch of glamour and elegance to holiday gatherings, making every moment memorable.

As we move forward, Lucaris remains dedicated to excellence, innovation, and customer satisfaction. We look forward to introducing our new collections and continuing to serve our valued customers with the finest crystal glassware in the industry.

The Fern Hotels & Resorts launches The Fern Bambora Fort, Bambora-Udaipur, Rajasthan

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the opening of its first Fort resort, The Fern Bambora Fort, Bambora-Udaipur. This is the company’s 13th hotel in Rajasthan. Nestled in the breathtakingly rugged landscape of Bambora village, the fort offers a picturesque and enchanting setting for its guests. The resort is accessible from Maharana Pratap Airport, Udaipur’s Ranapratap Railway Station and Chittaurgarh Junction Railway Station. The resort’s location allows guests to explore the surroundings and also take in all the attractions in Udaipur.

The Fern Bambora Fort, Bambora-Udaipur offers an exceptional stay experience with 32 regency-fashioned well-appointed rooms and suites. All rooms are fully air-conditioned, with Wi-Fi connectivity, LED TVs, and eco-friendly bathroom amenities. The resort also features a swimming pool, an in-house bakery, lush lawns, children’s play area, spacious banquets and meeting rooms. 1711 AD Lounge, the lobby-level restaurant serves authentic Rajasthani and multicuisine options in similarly matched regal decor. The menu features the finest foods from the nobles' kitchens as well as a selection of mocktails from the beverage card. The Sheesh Bar offers an extensive selection of finger foods, alcohol and Cuban cigars, and gives guests the opportunity to experience soothing music and immerse themselves in the majestic ambiance created for the Maharajas. The resort is also pet-friendly and welcomes guests with their small pets.

Expressing his happiness at the opening, Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “We are thrilled to announce the launch of The Fern Bambora Fort in this beautiful location in Udaipur. The resort is a perfect amalgamation of luxury and leisure. The mesmerizing destination, renowned for its beautiful Rajasthani ancient architecture, lakes and lavish palaces attracts tourists from all over the world. Through the introduction of this splendid retreat, we further strengthen our hotel presence in Rajasthan, while remaining committed to our initiative of providing our guests with a sustainable and eco-conscious environment.”

Announcing the launch, Mohit Sharad, Associate Vice President - Sales & Marketing (North & East India), The Fern Hotels and Resorts, said, “With the launch of The Fern Bambora Fort, Bambora-Udaipur, we celebrate a significant milestone in this vibrant region. As a prominent market for our growing brand, the property captures the essence of Rajasthan, offering guests an extraordinary blend of historical opulence and luxurious experiences. We look forward to welcoming our guests here, offering them a seamless blend of comfort, elegance and an array of delightful amenities, guaranteeing an unparalleled hospitality experience at our new property.”

LOCATION: The resort is 40 km from Maharana Pratap Airport, 50 km from Udaipur Ranapratap Railway Station, 95 km from Chittaurgarh Junction Railway Station and 38 km from Jaisamand Lake.

ADDRESS: Bambora, Udaipur 313 706, Rajasthan

T:  +91 87802 84069 | +91 70690 39304 | +91 70690 39308

E: info.fr.bambora@fernhotels.com

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IHG to bring another voco hotel to India with the signing of voco Goa Arpora

IHG® Hotels & Resorts, one of the world’s leading hotel companies, has announced the signing of a management agreement with Ginger Tree Goveia to bring a new hotel to Goa, India. voco Goa Arpora is set to open its doors in January 2025 as the next stride forward in IHG’s ambitious regional growth strategy for the premium brand.

Earlier this year, IHG announced the signing of two voco hotels in the country across Jim Corbett and Gurugram. The latest signing marks the rapid expansion of– voco - IHG’s seventhbrand in the country in a prime leisure destination and further strengthens IHG’s footprint in the country.

The distinctive 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, Middle East, Africa and Asia (EMEAA), including markets such as Saudi Arabia, United Arab Emirates Egypt and India. 

Complementing Goa’s white-sandy beaches, vibrant nightlife, sacred temples, and World Heritage-listed European-influenced architecture, a premium hotel, voco Goa Arpora will be agreat fitment to the destination. Often referred to as a fusion of Eastern and Western cultures, Goa draws in leisure travellers from across the globe throughout the year. Once opened, voco Goa Arpora will cater to the growing demand for quality and unique accommodation requirements in Goa, catering to the needs of discerning travellers seeking a modern and comfortable hospitality experience.

Centrally located in prominent North Goa, voco Goa Arpora will offer proximity to popular night markets, high-quality dining experiences, boutique shopping and the prominent beaches of Baga & Calangute. In addition to best-in-class guest rooms, the hotel will feature an outdoor pool, a rejuvenating spa and a well-equipped gym for guests looking to unwind. voco Goa Arpora will also house meeting rooms spread across two venues and a banqueting space. For guests looking to indulge in exceptional culinary experiences, the new hotel will offer three dining options including a bar and lobby lounge, catering to diverse guest preferences.

Commenting on the announcement, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts said,

“We are delighted to bring our voco brand to Goa in partnership with Ginger Tree Goveia. Goa is one of the most popular tourist destinations in the country and there is a constant demand for quality branded accommodations. We are confident that voco Goa Arpora, with its distinct premium hospitality experience, will be a preferred stay option for leisure travellers. We look forward to delivering exceptional hospitality and creating memorable experiences for our guests in Goa. We are committed to expanding our presence in the country and are collaborating with the right partners to bring our global brands to the right markets.”

Mr. Sagar Wadhwani, Partner, Ginger Tree Goveia added,

“We are pleased to join the IHG family and bring the voco brand to Goa. This partnership aligns with our vision of offering upscale hospitality experiences in Goa. The hotel’s prime location combined with outstanding facilities, fresh, vibrant and colorful designs, voco Goa Arpora is set to become a preferred destination for both domestic and international travelers seeking a premium hotel experience in the heart of Goa.”

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Tri Vananda Partners With CBRE For the Development of Wellness Resort

Kittsak Pattamasaevi, CEO, Tri Vananda (second from right) and Lee Soon Guan, owner’s representative, Tri Vananda (far right) with Brian Doyle, Project Director, CBRE Thailand (far left), and Keith McGovern, Head of Project Management for CBRE Thailand (second from left)

Tri Vananda, a far-reaching integrated health concept in Phuket, has selected global real estate services firm CBRE as the project manager to develop its world-class wellness facility.

Taking shape over 96 hectares amidst verdant forests in northern Phuket, yet not far from the international airport, Tri Vananda — a Sanskrit term meaning “forest of lasting happiness” — is the vision of Montara Hospitality Group, the firm behind Trisara, one of the island’s most exclusive resorts.

It is arguably the firm’s most ambitious project to date. And Montara has partnered with CBRE, a global leader in real estate services and investment, to steer Tri Vananda towards fruition.

Additionally, in a strategic move to ensure the highest quality design and development of its wellness resort, Tri Vananda has also engaged the expertise of several acclaimed consultants.

Renowned architects Habita and Arsomsilp, known for their innovative designs and sustainable approach, have been tasked with the architecture of the wellness resort project. At the same time, P49, an esteemed interior designer known for its exquisite aesthetics, will be responsible for the resort's interior design.

Situated on 600 rai of pristine lakes and forests in the heart of Phuket, Tri Vananda blends the principles of biophilic philosophy with luxury wellness experiences. The project, slated for a grand opening in Q4 2025, will comprise a luxury wellness resort, a residential wellness community with villas, and a protected wetland nature reserve.

The collaboration with CBRE, Habita, Arsomsilp, and P49 is a testament to its commitment to delivering an unrivalled wellness resort experience. These partnerships combine world-class expertise in project management, architectural innovation, and luxury design to meet and exceed the expectations of future wellness resort guests.

"We are thrilled to bring together a team of such high-calibre professionals,” remarked Kittisak “Kitt” Pattamasaevi, the CEO of Montara Hospitality Group. “CBRE's expertise in project management, coupled with the creative insights from Habita, Arsomsilp, and P49, will undoubtedly help us realise our vision for the wellness resort at Tri Vananda. Their collective experience and skill will undoubtedly add to the prestige and quality of our project."

About TRI VANANDA:

Forging a new chapter of Montara Hospitality and its most ambitious project to date, Tri Vananda brings to life a first-of-its-kind development rooted in multigenerational living, wellness, sustainability, and nature. Framed by the raw beauty of Phuket, best-in-class medical facilities, wellness amenities, and tailored programs are purposefully designed to nurture seasonal guests and year-round residents alike. Tri Vananda will set the benchmark for wellness real estate and tourism in Asia through transformative experiences that highlight mindfulness, physical and cognitive health, community building, and a connection to nature, offering a panacea to the frenzy of urban life when it debuts in 2025. Trivananda.com

About Montara Hospitality:

Montara Hospitality Group was established by the Pattamasaevi family, the original shareholders and developers of the renowned Trisara on Phuket Island. The group also owns one MICHELIN-starred PRU and MICHELIN Green Star JAMPA, MICHELIN recommendation Seafood at Trisara, plus the renowned Thai restaurant Praya Dining in Bangkok. Together with a team of experienced hoteliers, Montara Hospitality invests in best-in-class hospitality platforms that connect investors, lifestyle travelers, and innovative hoteliers. Montara's properties include Phuket's most exclusive pool villa beach resort, Trisara; Bangkok's only river mansion boutique hotel, Praya Palazzo. www.montarahospitality.com

Minor Hotels Wins 19 Top Accolades in Tripadvisor 'Best of the Best' Awards

Minor Hotels has secured more than 270 awards at the Tripadvisor Travellers’ Choice 2023 awards, including 19 prestigious ‘Best of the Best’ accolades that recognise the top 1% of listings on the site.

Among the group’s four wins in Asia was Avani+ Khao Lak Resort, located on Thailand’s Andaman Coast, which earned a highly coveted ‘Best of the Best’ award as one of the ‘Hottest New Hotels in the World’.

The annual Travellers’ Choice Awards are based on a full year of Tripadvisor reviewse, and recognise the properties that have delivered the most exceptional experiences for travellers.

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Banyan Tree Krabi joins hands with a local fishing village, giving visitors an intimate opportunity to help create local products

Banyan Tree Krabi, a luxury 72-key resort situated on secluded Tubkaek Beach, is encouraging its visitors to immerse themselves in the local Southern Thai culture, by joining weekly excursions to a nearby island renowned for producing beautiful batik fabrics and woodcrafts.

The initiative is part of the Banyan Tree Group’s “Stay for Good” programme, launched two months ago, aimed at enticing guests at 5-star hotels worldwide to roll up their sleeves and join neighbouring villagers at work.

At the Balinese property of Buahan, A Banyan Tree Escape, for example, guests spend a day with local farmers, foraging for fruits and edible plants, while at Garrya Nijo Castle Kyoto in Japan, visitors learn how to entwine grass to make traditional thatched roofs for villagers’ homes.

“At Banyan Tree Krabi, we invite our guests to embark on a day’s adventure at the quiet fishing town of Ban Koh Klang on a small island in the middle of the Krabi River,” said Sustainability Manager Ms Thepsuda Loyjiw. “It’s a great opportunity to travel by traditional longtail boat along the river where they might spot some rare bird species and wild monkeys among the mangroves. The island itself is a spectacular natural setting and among the hidden gems we visit is a series of majestic limestone caves.”

A lunch, inspired by home-grown fruits, vegetables and recipes passed down from one generation to the next, is served on a floating restaurant among the mangroves, then the guests meet the villagers and interact.

Among the daily pursuits the foreign visitors can experience are: joining the local craftsmen who intricately carve and create wooden models of longtail boats, which are sold in Krabi as souvenirs; and sitting with the women of Ban Koh Klang who are veterans of batik art, mixing organic dyes and skillfully painting colourful fabrics. Harvesting rice in the fields with a local family is included as a seasonal activity.

Launching the programme in May, Banyan Tree said it hopes the visits will “encourage a deeper connection with each destination while honouring the heritage and traditions and contribute to creating more opportunities for local communities.”

Constantly vying to reduce the hotel’s carbon footprint, in December Banyan Tree Krabi partnered with a local artisan, Souvenirs From the Sea, a project involving beachcombing for refuse and waste products that could be upcycled into sellable items such as tote bags.

Banyan Tree Krabi’s other recent sustainability initiatives include an Earth Day beach clean-up, and the introduction of Forest Bathing, a nature-based educational tour for guests, including children, to help raise awareness about environmental conservation and protecting local flora and fauna.

“Of course, many guests come to a serene destination to relax, to enjoy cocktails at sunset, spa treatments, and wining and dining,” said Loyjiw. “However, they also want to see the local customs, and nothing feels better than giving something back to the community.”

For more information, contact Banyan Tree Krabi at: krabi@banyantree.com or tel: +66 75 811 888.

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Sterling Adds To Its Kerala Footprint With A Romantic Getaway In Vythiri

• 7th Resort in Kerala and 2nd in Wayanad as part of Sterling’s expansion plans

• Ideal destination for Couples, Family Vacationers, Reunions and Nature Enthusiasts

Sterling Holiday Resorts, India's leading leisure hospitality brand, announced the opening of its new resort in Vythiri, Wayanad. This is Sterling’s 2nd resort in the bustling tourist destination of Wayanad, adding to its existing resort at Sultan Bathery. With this, Sterling’s portfolio in God’s Own Country extends to seven.

Nestled amidst a lush 4.5-acre green landscape with 27 beautifully furnished suites and cottages, the main attraction of Sterling Vythiri Wayanad is the tranquil rivulet of the Kabini river flowing through the resort. An awe-inspiring 80 ft giant bamboo thicket and a restored Russian army truck provide unique selfie-spots in the property.

Within a 2-hour drive from Calicut International Airport, and 1 ¼ hour drive from Sterling Wayanad, the resort is ideal as a romantic getaway for couples, newlyweds or nature enthusiasts on a quiet escapade. A stay at Sterling Vythiri Wayanad can help one indulge in much needed ‘me-time’ with soul-pampering activities. Breathtaking sunrise and sunset views, immersive bird-watching trails or a gentle cycling trip around the resort will help one simply unwind.

Spring Valley – the multi-cuisine restaurant promises exotic Moplah / Malabari cuisine along with select Indian and global favourites. Chemmeen kudampuliyittathu, Malabari peralan and Veg mappas promise to offer food enthusiasts a gastronomic journey across Kerala’s rich cuisines all at one destination.

Other nearby attractions include the captivating Manjappara View Point, offering picturesque sights, boating in the scenic Pookode Lake, exploring the glass bridge of Thollayiram Kandi, and visiting the unique Seetha temple at Pulpally, the only one of its kind in India. For adventure-seekers, there are options like bamboo rafting at Kuruvadweep, thrilling trekking adventures on the Chembra Peak, and much more to explore.

Speaking on the launch of the resort, Mr. Vikram Lalvani, MD and CEO of Sterling Holiday said, “This is our 7th resort in Kerala and our portfolio includes: hill stations, lake side, jungle, pilgrimage and drive-to destinations. There is a surging tourism demand for Kerala that we would like to tap and we are planning to further expand our presence with more resorts across the state.”

On the occasion, Mr. Jose Mathew, Director EVM Group said, “We are sure that our Vythiri resort will form a nice circuit with the existing Sterling Wayanad resort making it an ideal 5-day holiday for our guests to enjoy the natural beauty and rich culture that Wayanad has to offer. We are delighted to join hands with Sterling to present a world-class hospitality experience to our esteemed guests.”

Sterling Vythiri Wayanad is currently open for bookings on – www.sterlingholidays.com

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Empowering India's Food Culture: FSSAI and Radisson Blu Kaushambi Delhi NCR Unite to Promote Millets - “From Farm to Plate

Embracing the nutritional value of Millets

New Delhi, August 2023||FSSAI, Northern Region along with Radisson Blu, Kaushambi organized a millet awareness event based on the theme “Millets: From Farm to Plate” on 31st July, 2023 specially for the chefs of numerous acclaimed hotel chains and students from several hospitality as well as culinary institutes. Mr. Navneet Jain, Group CEO, Radisson Blu, Kaushambi Delhi NCR  and Radisson Blu Towers Kaushambi Delhi NCR, was one of the dignitaries in the event and provided tremendous support to FSSAI, Northern Region for successful organising of the event. Mr. Sanjay Kaushik, Senior Regional Director,Operations  Radisson group, South Asia was also instrumental in making the event a great success. He also graced the event with his auspicious presence. In this event more than 50 hotels took part and there were more than 200 chefs from the northern states. Mr. Praveen Kumar Singh, the Agriculture Commissioner, Ministry of Agriculture & Farmers Welfare, Government of India, was the special guest of the event and he shared information about policies and subsidies to promote millets in the country. Dr Hamid Latif, Principal, Regional Institute of Rural Development, Ghaziabad, a dignitary of the event, focussed on the importance of millets in combating challenges related to food security and the synergistic relation between balanced diet, millets and healthy lifestyle. Chef Davinder Kumar, President, Indian Culinary Forum efficiently sensitized chefs as well students from hospitality and culinary art institutes towards reinvention of their menu towards healthy diet. 

Dr. Manisha Narayan, Deputy Director, FSSAI Northern Regional Office, taking the theme forward, suggested the ways and highlighted the role of chefs in promoting the consumption and improving palate acceptability of millets. In the presentation, Dr. Narayan aligned the consumption of millets with the Eat Right India Movement of FSSAI. She also emphasised that the India’s concept of ‘वसुधैव कुटुम्बकम् - One Earth, One Family, One Future’ can be achieved by promoting the consumption of millets globally, millets being ‘nutri-cereals’.

Further, Chef, Rakesh Sethi, corporate chef of Radisson blu group of hotels through a video shared a recipe of millet shami kebab and he also informed about their initiative “Farmer Millet Brunch”. Chef Dhreeraj Mathur, Executive Chef of Radisson Blu, Kaushambi, made an excellent demonstration of ragi based khandavi. 

Ranveer Brar and Kunal Kapoor through videos motivated appreciated the programme specially designed for Chefs. Several other chefs from renowned hotels demonstrated and showcased their cuisines prepared from various millets. 

Ms. Anuja Agarwala, former senior dietician from AIIMS shared insight about the optimisation of portion size of millets to be included in our daily diets.. The event also had participation from Indian Agricultural Research Institute (IARI), which was represented by a senior scientist, Dr. Vinutha T. who emphasized on the current research trends and different processing technologies associated with millets.  A large number of manufacturers and vendors participated in the programme by sharing their experiences in manufacturing millet based food products. The vendors also showcased the various ready to cook and ready to eat value-added millet based products, like idli mix, khichdi, laddu, savouries, cookies, etc. The experiences and insights shared amongst FSSAI, chefs, vendors and entrepreneurs during the event have laid a concrete foundation for the utilization of millets as part of the healthy and diverse diet.

In his thank-you speech at the FSSAI function, Mr. Navneet Jain expressed heartfelt gratitude to the FSSAI team for taking this beautiful initiative. He emphasized that chefs are the driving force in hospitality institutions, whether they are stand-alone restaurants or 5-star deluxe hotels. Mr. Jain passionately advocated for the incorporation of millets into everyone's daily diet, not just as a practice, but as a culture. He believes that promoting millets in various culinary settings will lead to a healthier and more sustainable lifestyle for all.

The Fern Hotels & Resorts launches The Fern Bambora Fort, Bambora-Udaipur, Rajasthan

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the opening of its first Fort resort, The Fern Bambora Fort, Bambora-Udaipur. This is the company’s 13th hotel in Rajasthan. Nestled in the breathtakingly rugged landscape of Bambora village, the fort offers a picturesque and enchanting setting for its guests. The resort is accessible from Maharana Pratap Airport, Udaipur’s Ranapratap Railway Station, and Chittaurgarh Junction Railway Station. The resort’s location allows guests to explore the surroundings and also take in all the attractions in Udaipur.

The Fern Bambora Fort, Bambora-Udaipur offers an exceptional stay experience with 32 regency-fashioned well-appointed rooms and suites. All rooms are fully air-conditioned, with Wi-Fi connectivity, LED TVs, and eco-friendly bathroom amenities. The resort also features a swimming pool, an in-house bakery, lush lawns, a children’s play area, spacious banquets and meeting rooms. 1711 AD Lounge, the lobby-level restaurant serves authentic Rajasthani and multicuisine options in similarly matched regal decor. The menu features the finest foods from the nobles' kitchens as well as a selection of mocktails from the beverage card. The Sheesh Bar offers an extensive selection of finger foods, alcohol and Cuban cigars, and gives guests the opportunity to experience soothing music and immerse themselves in the majestic ambiance created for the Maharajas. The resort is also pet-friendly and welcomes guests with their small pets.

Expressing his happiness at the opening, Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “We are thrilled to announce the launch of The Fern Bambora Fort in this beautiful location in Udaipur. The resort is a perfect amalgamation of luxury and leisure. The mesmerizing destination, renowned for its beautiful Rajasthani ancient architecture, lakes and lavish palaces attracts tourists from all over the world. Through the introduction of this splendid retreat, we further strengthen our hotel presence in Rajasthan, while remaining committed to our initiative of providing our guests with a sustainable and eco-conscious environment.”

Announcing the launch, Mohit Sharad, Associate Vice President - Sales & Marketing (North & East India), The Fern Hotels and Resorts, said, “With the launch of The Fern Bambora Fort, Bambora-Udaipur, we celebrate a significant milestone in this vibrant region. As a prominent market for our growing brand, the property captures the essence of Rajasthan, offering guests an extraordinary blend of historical opulence and luxurious experiences. We look forward to welcoming our guests here, offering them a seamless blend of comfort, elegance and an array of delightful amenities, guaranteeing an unparalleled hospitality experience at our new property.”

LOCATION: The resort is 40 km from Maharana Pratap Airport, 50 km from Udaipur Ranapratap Railway Station, 95 km from Chittaurgarh Junction Railway Station and 38 km from Jaisamand Lake.

ADDRESS: Bambora, Udaipur 313 706, Rajasthan

T:  +91 87802 84069 | +91 70690 39304 | +91 70690 39308

E: info.fr.bambora@fernhotels.com

IHG to bring another voco hotel to India with the signing of voco Goa ArporaThe new 110-keys hotel aligns with IHG’s growth strategy for the Indian market

August 2023, New Delhi: IHG® Hotels & Resorts, one of the world’s leading hotel companies, has announced the signing of a management agreement with Ginger Tree Goveia to bring a new hotel to Goa, India. voco Goa Arpora is set to open its doors in January 2025 as the next stride forward in IHG’s ambitious regional growth strategy for the premium brand. Earlier this year, IHG announced the signing of two voco hotels in the country across Jim Corbett and Gurugram. The latest signing marks the rapid expansion of– voco - IHG’s seventh brand in the country in a prime leisure destination and further strengthens IHG’s footprint in the country.

The distinctive 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), including markets such as Saudi Arabia, United Arab Emirates Egypt, and India. 

Complementing Goa’s white-sandy beaches, vibrant nightlife, sacred temples, and World Heritage-listed European-influenced architecture, a premium hotel, voco Goa Arpora will be a great fitment to the destination. Often referred to as a fusion of Eastern and Western cultures, Goa draws in leisure travellers from across the globe throughout the year. Once opened, voco Goa Arpora will cater to the growing demand for quality and unique accommodation requirements in Goa, catering to the needs of discerning travellers seeking a modern and comfortable hospitality experience.

Centrally located in prominent North Goa, voco Goa Arpora will offer proximity to popular night markets, high-quality dining experiences, boutique shopping and the prominent beaches of Baga & Calangute. In addition to best-in-class guest rooms, the hotel will feature an outdoor pool, a rejuvenating spa and a well-equipped gym for guests looking to unwind. voco Goa Arpora will also house meeting rooms spread across two venues and a banqueting space. For guests looking to indulge in exceptional culinary experiences, the new hotel will offer three dining options including a bar and lobby lounge, catering to diverse guest preferences.

Commenting on the announcement, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts said, “We are delighted to bring our voco brand to Goa in partnership with Ginger Tree Goveia. Goa is one of the most popular tourist destinations in the country and there is a constant demand for quality branded accommodations. We are confident that voco Goa Arpora, with its distinct premium hospitality experience, will be a preferred stay option for leisure travelers. We look forward to delivering exceptional hospitality and creating memorable experiences for our guests in Goa.  

He further added, “We are committed to expanding our presence in the country and are collaborating with the right partners to bring our global brands to the right markets.”

Mr. Sagar Wadhwani, Partner, Ginger Tree Goveia added, “We are pleased to join the IHG family and bring the voco brand to Goa. This partnership aligns with our vision of offering upscale hospitality experiences in Goa. The hotel’s prime location combined with outstanding facilities, fresh, vibrant and colorful designs, voco Goa Arpora is set to become a preferred destination for both domestic and international travelers seeking a premium hotel experience in the heart of Goa.”

Get a glimpse of New Zealand’s newest attractions!

Mumbai August 2023: New Zealand offers a plethora of new and exciting experiences that are sure to captivate travellers. Embrace the thrill at New Zealand's highest rooftop bar, offering breathtaking vistas or delight in a unique stay at the fresh and innovative PurePod, providing a close-to-nature escape. Enjoy the invigorating night ski parties in Queenstown, combining adventure and festivity or stay in a boot fit for the giants, the offerings are endless. 

Here is a list of new offerings that are worth a visit:

Pāmu PurePod

The latest in the PurePod collection is Pāmu PurePod in Rotorua. This beautiful predominantly glass house is located in the middle of lush farmland, making it a great spot to catch the sunrise, sunset and epic starry views. It is also a mere 10-minute drive from the city centre. Opened July 2023.

Wai Ariki Hot Springs and Spa

Wai Ariki Hot Springs and Spa, located lakefront in Rotorua city centre, opened late June and is the largest spa and wellness centre in the Southern Hemisphere. This is a premium, five star experience. Māori owned (Ngati Whakaue), and managed by Belgravia Leisure, Wai Ariki is a haven of relaxation and rejuvenation offering a unique blend of traditional Māori healing practices and modern wellness experiences. Visitors can indulge in the therapeutic mineral-rich hot springs, renowned for their healing properties and soothing effects.

Ōmataroa Eco-Tours

In the Ōmataroa forest of the Eastern Bay of Plenty, Ōmataroa Eco-Tours is a recently opened, locally owned and operated Māori Trust enterprise. This Puhikōkō reserve off-grid eco-centre, which offers eco-tours and Kiwi bird encounters, is a must-see for any nature and wildlife enthusiast. Enjoy kai (food) in a lovely natural setting while learning about the many flora and fauna species and their importance to the forest habitat and Māori way of life.

Sky Bar at the Sky Tower

Sky Bar at the Sky Tower is New Zealand's newest and highest rooftop bar, sitting atop one of Auckland's most iconic landmarks. This is the best new site for magnificent 360° views from sunrise to sunset, located at a teetering 182 meters in the clouds. SUCRÉ by SkyCity is an extravagant venue for an innovative cocktail and beverage experience, accompanied with a delicious patisserie offering from the master pâtissiers. This is where decadence and indulgence meet, inspired by the natural aspects of the Tāmaki Makaurau Auckland landscape..

Mangamaire Sunflower Field

Mangamaire Sunflower Field in Manawatū-Wanganui is preparing for another season of stunning blooms beginning in January 2024. Owner Abbe created the stunning sunflower fields as a creative way to slow down passing traffic on her busy route, but it has now blossomed into a hotspot for luxury picnics, elopements, and Instagram-worthy photo stops. Book a luxury lunch in the Secret Sunflower Field close to a babbling stream, replete with an eight-person picnic table and a fire pit to relax around. Guests can bring their own food and drinks, or they can purchase a hamper stocked with local goods or a s'mores kit to cook over the fire. 

Additional Information

Tourism New Zealand is responsible for marketing New Zealand as an international and domestic visitor destination.

Tourism New Zealand’s purpose is to enrich Aotearoa New Zealand and all who visit. We generate and shape tourism demand in a way that ensures tourism gives back more than it takes to New Zealand.

We look to attract visitors who will contribute positively to our culture, environment, economy and communities while they are in New Zealand.

For more information, kindly check:

Website:

newzealand.com/in

https://traveltrade.newzealand.com/pa-in/

https://marketinghub.newzealand.com/

Social Handles:

https://www.instagram.com/purenewzealand/

https://www.facebook.com/purenewzealand

https://twitter.com/PureNewZealand

Hashtags: #NZmustdo     

JW Marriott Goa Announces the Launch of its speciality restaurant Heliconia a celebration of Nikkei cuisine

HELICONIA

A celebration of Nikkei Cuisine

The newly opened JW Marriott Goa, launches, Heliconia.  Set amidst lush greenery, Heliconia is an exquisite dining destination that celebrates the fusion of Peruvian and Japanese culinary traditions to present the globally famed Nikkei Cuisine.

This specialty-dining venue, aptly named after the elegant flower, Heliconia, a flower of Peru, also growing in abundance in Goa, is a celebration of the vibrancy of Peru.  Just as the nectar is tucked away in this flower for distinctive birds, Heliconia is tucked away within the foliage of the hotel for discerning diners.

Helming this Nikkei, inspired dining venue is Peruvian chef, Arturo Castro Salazar, a culinary expert of Asian, Modern Asian, Nikkei and Japanese.   His exceptional skill in crafting extraordinary dining experiences allows him to create an exceptional menu at Heliconia.    Nikkei cuisine blends the delicacy of the Japanese culinary tradition with the strong, vibrant and spicy flavors of Peru.  Using fresh and seasonal ingredients, his menu is a harmonious blend between the culinary tradition of Peru and the cooking style of Japan. A style that created a cuisine, with the best of flavors and aromas of the two countries.  Guests will have the pleasure of dining on a variety of dishes from Ceviche to Tiradito, from Sushi to Nigiri, from Tacos to grills and from salads to desserts.  His signature selections will include creations like Carretillero, Tuna Tataki, Avocado Gunkan, Hamachi Nigiri, Yasai Wrap, Misoyaki, and Daikon Noodles, all of which will take center stage on the menu, with other flavourful Nikkei dishes. 

Complementing the delightful menu is a vibrant beverage program.   Handcrafted cocktails, inspired by the journey of Nikkei cuisine is presented with a flourish by our talented mixologist.  Roots, created with the roots of coriander, Full Moon, a secret concoction, Kaizen, a treat curated with lavender and blue pea flower are some of the delicious beverages on offer. 

Leading up to this exquisite dining venue is the enchanting ‘Walk of Life’ or a fun buggy ride to the gates of Heliconia.  The concept of the décor, designed by famed couturier, Rajdeep Ranawat, is in synergy with the essence of the flower and seeks to bring the outside inside.  Inspired by the beautiful views of the venue, the décor depicts the surrounding tropical landscape with a vintage palette to create a warm and luxurious ambience.   Heliconia is a seamless blend of modern aesthetics with classic tones making it a sophisticated yet tranquil experience. 

Welcome to Heliconia.

Cleartrip unveils 4500+ bus connections in Kerala; partners with KSRTC

National, July 2023: To make bus transportation more accessible and seamless in Kerala, Cleartrip, a Flipkart company, rolled out 4500+ bus connections in the state. The company has partnered with Kerala State Transportation Corporation (KSRTC) and leading private players to offer various bus options for travellers across the board.

Cleartrip launched bus services earlier this year to ensure greater travel connectivity. It has an inventory of 10 lakh bus connections and plans to build the most extensive bus network in India. Since the launch, the company has witnessed more than 100% growth month-on-month.

Speaking on the development, Karthick Prabu, Head of Strategy, Cleartrip, stated, “Kerala, rightly known as God’s Own Country has continued to be one of the most sought-after destinations. We are pleased to partner with KSRTC, we look forward to boosting road connectivity to aid both interstate and intrastate travel while positively contributing to Kerala’s tourism”

With the new bus service, Cleartrip has successfully addressed critical user needs through unmatched flexibility and transparency. Some key features include a 24*7 voice helpline, no convenience fees, earning super coins for every bus booking, 24-hour refunds, and self-serve cancellation. By strengthening its offerings under air, hotels, and buses and commitment to value-for-money constructs, Cleartrip was recently declared as the second-largest OTA player by a recent benchmarking report.

About Cleartrip

Launched in July 2006, Cleartrip Pvt Ltd., a Flipkart company, has emerged as India’s fastest-growing online travel technology company. In April 2021, Flipkart acquired 100% of Cleartrip’s shareholding. Cleartrip recently emerged as the no. 2 OTA player as per a recent third-party study. With an aggressive plan to emerge as a leading innovator in the industry, Cleartrip is on its way to building a differentiated value proposition for its customers looking for end-to-end travel solutions. With industry-first offerings such as ‘CT Flexmax, CT Flex, and CT Upgrade’, Cleartrip has a clear vision to disrupt the OTA segment. Combining intuitive products with a customer-centric approach and a wide selection of flights and hotels, Cleartrip brings a unique selling point to the market, offering its customers convenience, choice, competitive prices, and premium content.

Thalaiva Sir Rajinikanth vacations at Kuda Villingili Resort Maldives

Maldives, 2023 - The legend Thalaiva Sir Rajinikanth, vacationed at the Kuda Villingili Resort

Maldives on a relaxing 12-day retreat, after wrapping up the shoot of his next film, Jailer and Lal Salaam.

Thalaiva Sir Rajinikanth, known for his charismatic on-screen presence and unparalleled acting prowess, had chosen the exquisite Kuda Villingili Resort as his ultimate destination to relax and rejuvenate. Situated amidst the turquoise waters of the Maldives, the resort offers an idyllic sanctuary that perfectly complements Thalaiva Sir Rajinikanth’s penchant for simplicity and tranquility. During his stay, the esteemed legend indulged in the finest amenities the resort has to offer, including lavish overwater villas with breathtaking views of the Indian Ocean, personalized butler service, world-class spa treatments, and delectable cuisine prepared by talented chefs from around the world.

Kuda Villingili Resort, renowned for its commitment to excellence, ensures utmost privacy and security for its high-profile guests, and Thalaiva Sir Rajinikanth’s visit was no exception. The resort

the staff has been meticulously trained to provide discreet hospitality, guaranteeing a serene and secluded experience.

Thalaiva Sir Rajinikanth’s presence at Kuda Villingili Resort Maldives is also a testament to the Maldives’ standing as a premier travel destination for celebrities. The archipelago’s natural beauty, coupled with the warm hospitality of its people, continues to attract international jet-setters and celebrities.

Commenting on his stay, Thalaiva Sir Rajinikanth said, “It was a superb experience to stay at the Kuda Villingili Resort – it is paradise. Now it has become my home.” While at the resort, Thalaiva

Sir Rajinikanth enjoyed the resort’s relaxing, private and peaceful ambiance.

Ingredient Ideology | PASTA TO PERFECTION By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Connecting up flavors and tastes to appease our Compassion.

Pasta is one ingredient close to many hearts and taste buds for various reasons well justified by most of us and seriously taken by a number of us too! Cooking and eating good food not only needs a bit of variation sometimes but also needs to create a bit of interest to try out something which is not regular always and that’s the kind of thinking which makes us go a long way in creating new concepts and concoctions to please our palate!

Cooking with pasta is now pretty much an old story but the newness that comes to it with our ideology is what keeps it right there on the popularity charts for a long time which shall continue in the future also. From kids to teenagers and to all age groups pasta is a good break from routines making it fun and so is enjoying it until the last bite!

My experience with pasta goes back to the times when we only had a couple of basic sauces the white and the tomato which were most common and from the very technique of understanding al dente stage- just cooked or can bite into the stage of cooking pasta to trying it out in fusion variations it has been simply divine and full of wow factors attached to it from the guests I served some really unusual ones.

It is this wow factor that not only enhances the guest experience at a restaurant but also helps us in word-of-mouth publicity on social media as well as getting the guest back for more and most importantly earning his loyalty with us.

Pasta has been known to us in a number of shapes, sizes, patterns, names, and colors as well. They go back to a basic classification of small and long, shapes and plan or stuffed varieties. From the fresh homemade pasta to the machines its journey has been wonderful and chefs around the world have contributed immensely towards its development.

Here are 3 Simple, Easy to Make and Enjoy Pasta Recipes with a little Twist of Taste for all you Foodies to enjoy:

Recipe- 1] MOMENTUM OF PEACE

[Fettucine pasta tossed in an herbed creamy sauce with fresh sliced mushrooms, star anise, and pepper, cooked to perfection]

Ingredients:

Fettucine pasta- 100 gms, boiled to al dente stage.

Fresh sliced mushrooms- 150gms.

For the sauce:

Oil/olive oil-1 tbsp.

Butter- 1tsp

Star Anise- 1 no

Garlic – 1 tsp chopped

Onion- 1 small chopped

Maida- 1 tbsp.

Water/veg stock-2-3 cups.

Salt and crushed black pepper to taste

Mixed herbs & chili flakes to taste

White wine- 30 ml optional

Fresh cream- 60ml

Grated parmesan cheese- 30gms/as per taste.

Parsley- 1 tbsp. chopped

Method: 

1. Prepare all the ingredients for the pasta.

2. Boil the pasta to just cooked stage and keep aside, apply a little oil to prevent sticking or boil it just when the sauce is getting ready and put it in immediately.

3. To prepare the mushroom cream sauce, heat oil and butter in a pan, add in the star anise – this is my additional choice of ingredient here since it goes well with the recipe, it may be avoided as well.

4. Add in the garlic, onions and saute for a few seconds, now add in the mushrooms and saute, add in the flour to thicken up the excess liquid, add in wine if desired.

5. Cook the mixture on a medium flame, add in little veg stock/water and mix, add in the fresh cream a little cheese blend it all well and finally add in the boiled pasta toss well, check for seasonings.

6. Finally serve the dish in a pasta plate, garnish with parsley, olives, cheese and micro greens and serve hot.

Chefs Variations: 

The same pasta can be made in a number of ways with a few alterations like adding an Indian style korma gravy with mushrooms, paneer and capsicums.

Try the similar option with boneless cubes of chicken, reshmi malai tikka, add in sliced cooked chicken seekh kababs as well.

For the vegetarians who avoid mushrooms can use colorful bell peppers, broccoli, zucchini, snow peas etc too with their pasta.

Recipe- 2] ORANGE MYSTIQ

[fusilli pasta tossed in a mix of herbs and spicy flavors tomato base with a dash of cream and hint of cheese]

Ingredients:

Fusilli pasta- 100 gms boiled

For the Sauce:

Oil/olive oil- 1 tbsp.

Butter- 1tsp

Garlic- 1 tsp chopped

Onions- 1 small chopped

Tomato puree- 1 cup fresh

Kashmiri red chili powder-1/2 tsp

Paprika/chili flakes- 1 tsp

Salt and pepper to taste

Mixed herbs- 1 tsp or fresh herbs like basil, thyme, oregano.

Refined flour- 1 tbsp.

Veg stock/water- 2 cups

Fresh cream- 2 tbsp.

Grated cheese- 30gms.

Herbs/olives to garnish- 10 gms.

Additional veggie add ons to the pasta- shredded capsicums, boiled corn, broccoli, asparagus, paneer cubes etc.

For non-veg variations: cooked chicken cubes, sliced tandoori chicken or cubes of chicken tikka, fish tikka, tandoori prawns, tandoori lamb chops sliced as well can be used.

Method:

1. Prepare all the ingredients for the pasta.

2. Heat oil and butter in a pan, saute the garlic, onion saute well until light pink, add in the tomato puree, seasonings, herbs, spices and cook well on medium flame, add little water or stock.

3. Once it starts leaving oil from the sides, add in the fresh cream and mix well, add in the boiled pasta, veggies or non-veg of your choice and cheese and toss well, cook for 2 mins.

4. Serve hot garnished with olives, cheese, fresh herbs and serve.

Chefs Variations:

Try the same recipe with a flavor of kasuri methi- dried fenugreek leaves adding them into the tomato sauce, with a little garam masala powder as well, to slightly Indianise the flavors.

For a denser flavor of fusion, can add a little schezuan sauce to the tomato base sauce and continue with it add spring onion greens as well.

Recipe-3] HARIYALI AUR PASTA

[a simple yet delectable spaghetti pasta tossed in a green sauce with flavors to entice the senses and a feeling of goodness all over]

Ingredients

Spaghetti pasta- 100gms boiled.

For the green sauce:

Fresh basil leaves- 2 cups, stems to be trimmed

Garlic- 1 tbsp. chopped

Chilled water- 2 tbsp.

Olive oil- 4-5 tbsp.

Salt and pepper to taste

Parmesan cheese- ¼ cup

Lime juice- 1 tbsp.

Nuts- cashew Tukda/ almonds/pista/ pinenuts- ¼ cup

To add on into the pasta:

Cherry tomatoes- 4- 5 no-cut 1x2

Sliced olives- 4-5 green/black.

Blanched snow peas- 10-12 nos.

Sliced roast chicken breast/ poached fish fillets/ sliced boiled eggs/ grilled paneer cubes or tofu/ cooked soy chunks/ butter garlic prawns/ malai paneer tikka etc can be combined with this.

Method:

1. Prepare all ingredients for the pasta.

2. Boil the spaghetti pasta and keep aside.

3. In a blender jar combine ingredients for the green chutney and mix well.

4. Remove into a bowl, keep in the fridge until used.

5. If serving immediately toss the sauce with the boiled pasta, add your choice of additional ingredients to add color/flavor and texture.

6. Serve at room temperature or chilled ideally garnish with cherry tomatoes, olives, parmesan or cheese shavings.

Chefs Variations:

To prepare the same green sauce differently I also use blanched spinach leaves with some fresh basil, add roasted peanuts, a bit of ginger, garlic and green chili as well to the chutney and blend it well.

For the pasta, we can toss it in the pan with some olive oil, burnt garlic and chili flakes a little white wine and then add it to the sauce.

BOOK : Chutney Chronicles: A Flavorful Expedition Across India's Culinary Map, by Chef Dev Raj

We asked Chef Dev Raj about his latest book.

What inspired you to write this book?

As a chef, my culinary journey has always been fuelled by a passion for exploring and sharing the diverse flavors of India. I wanted to capture the essence of Indian cuisine, not just through recipes, but also by delving into the cultural and historical significance of each Chutney. The rich tapestry of India's culinary traditions and the vibrant stories behind them inspired me to write "Chutney Chronicles."

How long did it take you to research and write the book?

In 2007, as a trainee at Metropolitan Hotel, I began my culinary journey that would ultimately lead me to the world of chutneys. It was during my time at the hotel that I encountered a fascinating Indian restaurant named Chutney. Intrigued by its name, I approached one of the chefs to inquire about the reason behind it. Little did I know that this encounter would ignite a passion and curiosity that would shape the course of my culinary career.

The chef at Chutney explained to me that they specialized in serving an astonishing selection of 100 different chutneys. But still, I don’t know if it is true or not because I did not visit there I just work at the banquet and back area that time trainees are not allowed to work in that kitchen,  This revelation left me astounded, and sparked a desire to explore the possibilities and intricacies of chutney-making. The idea of creating such a wide range of flavors and combinations intrigued me deeply, and I couldn't help but wonder about the techniques, ingredients, and stories behind each unique chutney.

Driven by this newfound fascination, I embarked on an extensive research journey that lasted over two years. I traveled across various regions of India, immersing myself in the local markets, connecting with home cooks, and learning from seasoned chefs. Each destination offered a glimpse into the rich culinary heritage and diverse chutney traditions.

During my travels, I discovered that chutneys were not just condiments; they were an integral part of Indian cuisine, reflecting the flavors and culinary customs of each region. From tangy tomato chutneys in the south to fiery chili chutneys in the east, every chutney had its own story to tell. It was this narrative aspect that fascinated me the most – the way chutneys carried the essence of a place, its people, and its shared history.

As I gathered recipes, anecdotes, and cultural insights, I realized the importance of capturing the essence of each chutney in my documentation. It was not enough to simply list the ingredients and instructions; I wanted to provide readers with a deeper understanding of the cultural significance and regional variations of chutneys. Each chutney became a chapter in the culinary chronicles I was creating, narrating its origin, the stories behind its creation, and the memories associated with its consumption.

But my exploration didn't end there. Fueled by my passion and determination, I decided to take on an audacious challenge – to set a record in the Limca Book of Records. With relentless focus and preparation, I successfully prepared astonishing 362 chutneys in just three hours. This remarkable feat showcased the boundless creativity and endless possibilities that chutneys offered.

Finally, in 2023, after years of immersive research, culinary adventures, and record-breaking achievements, I proudly published the book "Chutney Chronicles." It represented the culmination of my dedication, knowledge, and passion for chutneys. Within its pages, readers would find not only a comprehensive collection of recipes but also a profound appreciation for the cultural heritage and diversity that chutneys brought to Indian cuisine.

"Chutney Chronicles" stands as a testament to the flavors, traditions, and stories that are preserved within each jar of chutney. It is my sincere hope that this book will inspire fellow culinary enthusiasts to embark on their own flavorful journeys, embracing the magic that can be created through the art of chutney-making.

What do you hope readers will gain from reading your book?

My primary aim with "Chutney Chronicles" is to transport readers on a flavorful expedition through the diverse landscapes of Indian cuisine. I want them to not only savor the delicious recipes but also develop a deeper appreciation for the cultural significance and stories associated with each chutney. Through this book, I hope readers will gain a better understanding of the regional nuances, cooking techniques, and ingredients that make Indian cuisine so extraordinary. Hotel management students and aspiring chefs will embark on a flavorful expedition into the diverse landscapes of Indian cuisine.

Furthermore, I believe food has the power to bridge cultural gaps and foster connections. I hope that by exploring the flavors of India through "Chutney Chronicles," readers will develop a sense of curiosity and openness towards other cultures, promoting a spirit of inclusivity and understanding.

Who would you recommend this book to the most?

I would recommend "Chutney Chronicles" to anyone who shares a love for culinary exploration, whether they are seasoned cooks or just starting their culinary journey. This book is for those who appreciate the interplay of flavors, the stories behind the recipes, and the cultural heritage that enriches our food and aspiring chefs.

Additionally, "Chutney Chronicles" would be of particular interest to travelers, food enthusiasts, and individuals interested in discovering the diverse regional cuisines of India. It serves as a comprehensive guide that not only provides authentic recipes but also offers insights into the traditions, rituals, and history associated with Indian cooking.

Ultimately, this book is for anyone who wants to embark on a flavourful adventure, discovering the soulful and vibrant world of Indian cuisine.

---

Chef Dev Raj is a highly experienced and innovative chef with a passion for Indian cuisine. With a young age and years of cooking experience, he has become a master in preparing a wide variety of Indian dishes. His culinary skills and creativity have earned him a place in the prestigious LIMCA Book of Records for creating 362 kinds of Chutneys in just three hours, 720 kinds of rasgulla preparation , and 2139 rice preparation in five hours. 

He worked as an Assistant Professor at the University Institute of Hotel Management (UIHM), Chef Dev Raj brings his comprehensive experience in academics, independent restaurants, lounges, and five-star properties. He excels in creating top-quality and delicious food that not only contributes to revenue growth but also reduces wastage and costs.

Chef Dev Raj has a deep appreciation for international cuisine and enjoys exploring the intricacies of different cultures and traditions through food. His love for creating fresh, honest, and delicious dishes has led him to explore India's culinary delights in both metropolitan cities and villages.

As a caring chef, Chef Dev Raj is always eager to provide practical solutions and mentor other team members, ensuring efficient day-to-day operations. He believes in driving innovation in Indian kitchens, with upcoming sections dedicated to curry, tandoor, sweets, and fusion in Indian cuisine.

Chef Dev Raj also aims to spread awareness about the benefits of fresh food and shares hidden food facts with a twist to promote healthy eating choices. His mission is to be there for people throughout their journey towards healthy food.

Outside the kitchen, Chef Dev Raj has become a well-known figure in the culinary world, appearing on cookery shows, providing advice, and conducting culinary demonstrations through various mass media platforms. He has collaborated with established companies in the culinary industry for branding advertisements and product launches, further solidifying his reputation.

Before pursuing his career as a culinary trainer, Chef Dev Raj had aspirations of becoming a journalist, fashion designer, and model. While he initially didn't believe he was good enough to become an actor, he always had a passion for cooking and eventually embraced his talent as a chef.

Chef Dev Raj's mastery of Indian cuisine is evident through his ability to create dishes with rich flavors, diverse spices, and regional influences. With a deep understanding of traditional cooking methods and a wide range of spices, he skillfully combines ingredients to create aromatic and harmonious meals. His expertise extends to various regional Indian cuisines, allowing him to prepare popular dishes from different parts of the country.

What sets Chef Dev Raj apart is his ability to innovate and fuse flavors while maintaining the authenticity of Indian cuisine. His creations often incorporate new ingredients, presentation styles, and cooking techniques, resulting in memorable dining experiences.

As the head chef at the Sports Authority of India, Chef Dev Raj plays a crucial role in providing nutritious and well-balanced meals to athletes and sports professionals. His understanding of sports nutrition and culinary expertise enables him to support the overall well-being and performance of the athletes.

In this demanding role, Chef Dev Raj thrives in a fast-paced and high-pressure environment, ensuring that the meals he prepares contribute to the athletes' training and recovery. His culinary skills and dedication demonstrate the importance of nutrition and culinary expertise in the field of sports and athletics.

Chef Dev Raj's achievements, talent, and dedication to the culinary arts have made him a highly respected and celebrated figure in the culinary world. His flavorful creations continue to delight and inspire countless individuals who have the pleasure of savoring his Indian dishes.

Chalet Hotels Limited announces its results for the first quarter of the fiscal year 2024 ending June 30, 2023.

Chalet Hotels Limited announces its results for the first quarter of the fiscal year 2024 ending June 30, 2023.

Key Highlights for Q1FY24:

 Total Income at INR 3.1 bn, up 21% as compared to Q1FY23

 Adjusted EBITDA at INR 1.3 bn, up 24% as compared to Q1FY23

 Hospitality Segment Performance:

o Revenue at INR 2.8 bn, up by 23% from Q1FY23

o ARR at INR 10,317, up by 38% over Q1FY23

o Occupancy was at 70%

o RevPAR improved by 24% YoY to INR 7,182

o Adjusted EBITDA was at INR 1.2 billion, up by 26% from Q1FY23

Other Highlights:

 ~68% of the total electricity for hotel portfolio sourced from renewable resources in Q1FY24.

 Newly launched The Westin Hyderabad HITEC City is completely sold out from day 1, operated by an all-women team and is run on 100% Green Power.

Development Pipeline Updates:

 CIGNUS POWAI ® Tower I at Westin Complex, Powai is in its final stages of completion.

 At the CIGNUS Whitefield Bangalore ® Tower I, tenants are moving in by August 2023.

 CIGNUS Whitefield Bangalore ® Tower II is in its final stages of completion.

 88 new rooms at Novotel Pune are ready and awaiting OC to commence commercial usage.

 We are adding ~130 guest rooms at Bengaluru Marriott Hotel Whitefield, designs are in final stages.

 The residential project, Raheja Vivarea, at Koramangala, Bengaluru is progressing well and sales for the project is expected to commence within the calendar year 2023.

Speaking on the financial results, Mr. Sanjay Sethi, MD & CEO, Chalet Hotels Limited, said,

“ARRs have been holding strong with 38% growth year-on-year, a key business performance indicator for the Company. This quarter also witnessed the launch of our first all-women-run hotel, ‘The Westin Hyderabad HITEC City’, a small contribution towards gender equality and empowerment in the hospitality industry. India's strong economic indicators combined with a robust demand-supply environment and our ongoing capex initiatives, bode well for the future of Chalet Hotels.”