Soy Como Soy Unveils Nikkei 2.0: A Fresh Take on Japanese-Peruvian Fusion

2024, Pune: Soy Como Soy, the eclectic dining destination in Pune’s Kalyani Nagar, is once again shaking things up with the launch of its new menu—Nikkei 2.0. This refined offering reimagines the dynamic flavors of Japanese and Peruvian cuisine, bringing creativity, quality, and innovation to the forefront of every dish. With an ingredient-driven approach and a focus on technique, Soy Como Soy continues to push the boundaries of gourmet fusion.

Sourcing the finest ingredients from Peru to maintain authenticity, while showcasing the precision of Japanese culinary techniques, the new dishes are a testament to the art of harmonious fusion. Nikkei 2.0 celebrates bold, complex flavors, prepared with the kind of meticulous care that transforms each plate into a culinary story.

After months of research and experimentation, the chefs at Soy Como Soy have crafted a menu that honors the rich culinary traditions of both Japan and Peru. Each dish is technique-driven, designed to expose the palate to a symphony of textures and tastes. The menu offers a sensory journey that’s as much about the experience of creation as it is about the flavors themselves.

The new menu opens with fresh Crab Salad or Chilled Tofu Salad, both of which balance sweet and savory Japanese dressings for a refined start to the meal. The appetizers present a bold array of flavors: the Akami Tuna with Crispy Rice offers a delightful contrast of texture, while the Hokkaido Scallop, with its Japanese seven-spice mix, introduces a fiery kick. The Enokitake showcases delicate mushroom varieties enhanced by the velvety richness of truffle, while the Kataifi Ebi—a shrimp tempura paired with yuzu balm—adds a citrusy brightness to the table.

For the main course, the Black Cod with Granny Smith miso stands out, blending the smoothness of miso with a subtle hint of green apple tartness. The Karifurawa, a cauliflower steak dressed with feta, sesame sauce, chimichurri, and Japanese chili oil, elevates humble ingredients to gourmet status. Another star of the menu is the Sweet Potato, where the punch of Peruvian red chili peppers is balanced by soy glaze and Leche de Tigre—a zesty, citrusy marinade that adds depth to the dish.

A highlight of the new Nikkei 2.0 experience is the cold bar, which is open to diners who can watch sushi being rolled, ceviche marinated, and carpaccio prepared with precision. The Salmon Crudo, featuring truffle passion and wasabi emulsion, delivers a layered burst of flavor, while the Hamachi Tiradito—with Japanese yellowtail, ossetra caviar, and jalapeño—brings both elegance and boldness to the plate. The Lychee Ceviche, accented with jalapeño and cilantro, is a refreshing balance of sweet and spicy.

The beverage menu, carefully curated to complement the flavors of Nikkei 2.0, features a selection of cocktails that combine the best of Peruvian and Japanese influences, enhancing the dining experience with drinks that are as thoughtfully crafted as the food.

Sandy Singh of Soy Como Soy shares, “After some extensive research and inspiration from some of the best Nikkei restaurants in the world, we are very excited to launch our latest menu , Nikkei 2.0. An eclectic mix of timeless classics and ingredient driven as well as technique forward dishes, this new menu is definitely going to gratify all the 5 senses“

With ingredients carefully sourced from Japan and Peru, and dishes that promise a rare and distinct taste, Nikkei 2.0 offers visitors a truly unique culinary experience. The attention to detail in both technique and flavor sets a new benchmark for gourmet fusion dining, making Soy Como Soy a standout destination for those seeking a vibrant, ingredient-driven meal in Pune.

ROHL expands presence in Madhya Pradesh, inaugurates new hotel- Regenta Place Gwalior

Bengaluru, November 2024: Royal Orchid Hotels Ltd. (ROHL) today announced the inauguration of its maiden property, “Regenta Place Gwalior”, in the cosmopolitan city, and 3rd property in Madhya Pradesh, expanding presence in central India. Poised to become a preferred tourist accommodation, the value-priced hotel is conveniently located 7 kms from the bus stand and railway station, 20 kms from Rajmata Vijaya Raje Scindia Air Terminal (Gwalior Airport) for the requirements of both corporate & leisure travellers.

With 39 spacious and professionally designed rooms across segments like premium room (320 sq. ft), executive room (275 sq. ft), and deluxe room (250 sq. ft), the hotel offers modern amenities and comfort with an exquisite hospitality experience. The hotel rooms also feature a stunning view of the popular Gwalior fort, adding to the experience with a touch of luxury. To further enhance the experience, the guests can enjoy a variety of delicious cuisines at ROHL’s signature all-day dining restaurant- Pinxx, and relax and rejuvenate with exotic cocktails and mocktails by the pool side at Sky & Beyond Pool Side Bar Lounge with staggering views of the vibrant city.

Madhya Pradesh, also known as the heartland of India has witnessed a growth trajectory (visitors’ footfall) of tourists in state from 34.1 million in 2022 to 112.2 million in 2023 due to its tourist attractions that include 12 national parks, 25 sanctuaries, 7 tiger reserves, and 14 UNESCO World Heritage Sites (11 tentative and 3 permanent). Gwalior, celebrated as the "City of Temples", famous for its palaces and religious sites, attracts tourists from across the country and globe showcasing the state’s glorious past. Madhya Pradesh government’s strong involvement underscores the impact and potential of tourism in the state, where “Regenta Place Gwalior” will fulfil the increasing demand of accommodations in the city.

Speaking about the inauguration, Chander K Baljee, Chairman and Managing Director, ROHL, said, “The state is witnessing a remarkable increase in tourism and ROHL will propel this growth by further supporting the tourists to discover the state's hidden gems, particularly focusing on spiritual and heritage destinations. Gwalior is known for distinctive flavors, glorious past, and architectural grandeur, which makes it a perfect location to travel. Expanding footprints in the state is strategically aligned with our vision to be present in all places where tourism is thriving”.

Located centrally, “Regenta Place Gwalior” provides easy access to the some of the most renowned landmarks in the city like Gwalior Fort, Jai Vilas Palace, Teli Ka Mandir, Tomb of Mohammad Ghaus, Sun Temple, Madhav National Park and other tourist attractions. The hotel also features a board meeting room and two conference rooms for business meetings, conferences and other gatherings.

Gwalior is known for its palaces and temples and the lush greenery that surrounds the region. The increasing tourism demand has allowed travellers and tourists to discover the state's hidden gems, particularly focusing on spiritual and heritage destinations. The new property launch is part of ROHL’s expansion strategy of being present in all significant markets with increasing tourism demand. 

Ingredient Ideology | Tasty Ways With Baked Beans By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process.

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively.

“Getting Baked Beans into our kitchen for a change is indeed a pleasure – good feel to work with- great to experiment with & brings back loads of compliments innovating with this delicacy using a desi tadka of spices with that perfect twist of taste!” – Dr. Kaviraj Khialani- Celebrity Master Chef.

Let us look at a few culinary applications of Baked Beans:

Baked beans are a good source of fiber, thiamine, copper, phosphorus and lycopene which overall rates it quite well in terms of beneficial offerings. 

Some of the ways in which baked beans have been used are well known to us the idea is how to make it more creative and interesting to apply a creative mind to the concept and make it more acceptable.

1. Baked Bean Cheelas with sour cream dip and tossed green salad is a good way to enjoy a brunch with added flavors of curry leaves, cumin seeds, coriander, green chilies.

2. Baked Bean Ragda Pattice has been one of my early time favorites and the fusion of giving it a rustic tadka with garlic, onions, chilies and a dash of rock salt, placed on the chaat plate topped with schezuan tamarind chutney is just awesome.

3. Baked Bean Pan Rolls, this one calls for a mix-n-match approach in which we temper the beans with herbs, chili flakes, ginger, olives and parsley and then roll them in between ragi pancakes/dosas and top it with a pepper salsa, cheese and bake.

4. Baked Bean Stuffed Mexican Kofta Curry, this one is a must try as well. A sweet potato outer covering flavoured with fennel and cumin, the inside softy filling with puree of baked beans cooked with mava and desi masalas, shaped into koftas, deep fried, steeped in a peri-peri mexi makhani sauce.

5. Baked Bean Ravioli Al Fresco, a square shaped fresh home-made pasta with a cheesy baked bean stuffing, boiled/ fried and served with assortment of dipping sauces flavoured with white wine, gherkins, olive oil, fresh basil and parmesan shavings.

6. Baked Bean & Olive Pao Bhaji, one that will call for a second helping or even more on your plate. A typical desi pao bhaji concept involving the beans, cauliflower, peas, potatoes, capsicums, cooked in butter and oil, tempered with the pao bhaji spices, tomato puree, coriander leaves and served with splash of lime, pickled onions and olives, and a nice jalapeno cheese masala pao.

Let us check out a few Easy & Tempting Recipes with Baked Beans:

Recipe-1] Baked Bean Wraps

Ingredients:

For the Wraps:

Maida-1 cup

Oil-2 tsp

Salt-1 pinch

Water-as needed to make a firm dough

Rest for 20 mins, divide into 5-6 portions, prepare thin chapattis and cook them on both sides.

For the spread options on the wraps:
mayonnaise-1/4 cup

Schezuan chutney- 2-3 tsp

Green chutney mayo-2-3 tsp

Hung curd spread with mint and cucumber

For the filing of the wraps:

Baked beans in tomato sauce -1 cup

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Boiled chicken- cubes/shreds-1/2 cup

Grated cheese-1/4 cup

Mixed herbs-1/4 tsp

Chili flakes-1/4 tsp

Kasuri methi-1 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-2-3 tsp

Coriander-1 tsp chopped

Lettuce leaves-1 cup

Sliced olives/ gherkins/ cherry tomatoes as needed

Method:

1. Prepare all the ingredients, assemble them as required for the recipe.

2. Prepare the wraps, cook them on a tava and keep aside.

3. Heat oil and butter in a pan saute the garlic, onions, chilies, add in the canned beans, seasonings, herbs, chili flakes etc and cook for 2-3 mins, add in the ketchup, spices, and coriander leaves and mix well, switch off the flame, cool aside.

4. Re-heat the prepared wraps on a tava, apply little oil/butter, and remove, place the lettuce leaves, prepared filling, add in the assorted veggies/olives, gherkins, cheese etc and give it a nice roll up.

5. Place in a tray and bake it if desired for a few mins with a topping of white sauce and cheese, serve hot. 

Recipe-2] DESI BAKED BEAN CASSEROLE

Ingredients

Oil-2 tsp

Butter-1 tsp

Cumin seeds- ½ tsp

Hing-1/4 tsp

Dried red chilies- 1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomatoes-1-2 small chopped

Salt to taste

Baked beans in tomato sauce- 1 cup 

Chicken sausages-2-3 sliced

Baby potatoes- 4-6 no cut 1 x2 boiled

Red chili powder-1/4 tsp

Coriander powder- 1 tsp

Turmeric powder-1/4 tsp

Tomato puree-1/2 cup

Cashew paste-1-2 tsp

Peanut butter-1-2 tsp

Water-1/2 cup

Coriander -2 -3 tbsp. chopped

Method:

1. Prepare all the ingredients for the baked bean recipe.

2. Heat oil and butter in a pan saute the spices for tempering, add in the ginger-garlic paste, onions, tomatoes saute for a minute.

3. Add in the boiled baby potatoes, sausages, salt and all masalas and mix well. Add in cashew paste, peanut butter and a little water, cover and simmer it, Cook for 2-3 mins, garnish with coriander leaves.

4. Serve this delicacy with toasts, pitta bread, lavash, focaccia bread etc.

Recipe-3] TADKEWALA BAKED BEAN PULAO

Ingredients:

Oil-2 tsp

Butter-2 tsp

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Slit green chilies- 2-3 no

Slit red chilies-2-3 no

Sliced onions- 1 small

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Tomatoes-1/2 cup chopped

Red chili sauce- 2 tsp

Soya sauce-1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1/2 cup grated

White sauce/cream-1/2 cup

Sliced black/ green olives- 4-5 no

Baked beans in tomato sauce- 1 cup

Cooked white /brown rice- 1 and a half cup

Additional veggies/non-veg ingredients may be added as well.

Assorted fresh herbs/micro-greens for garnish

Method:

1. Assemble all the ingredients for the tadka rice and bean combo.

2. Heat oil and butter in a pan, saute the curry leaves, cumin, ginger, garlic, chilies, onions for a minute. Add in the tomatoes, salt, pepper, herbs, chili flakes, sauces, I also prefer to add colorful capsicum dices here at this stage for a crunch in the rice.

3. Add in the baked beans, rice and toss it up well, cook for 3-4 mins.

4. Now add in the white sauce/ cream and cheese, olives and mix well, cook for another 2-3 mins and serve hot.

Recipe- 4] TEMPERED BAKED BEANS ON TOAST

Ingredients:

Oil-1 tsp

Butter-1 tsp

Onions-1 small chopped

Green chilies-1 tsp chopped

Garlic- 1 tsp chopped

Celery-1 stalk chopped

Red/green/yellow capsicums-1/2 cup chopped

Baked beans in tomato sauce- 1 cup

Red chili sauce-1-2 tsp

Mixed herbs-1/4 tsp

Chili flakes-1/2 tsp

Chaat masala-1/4 tsp

Garam masala powder-1/4 tsp

Tomato ketchup-1-2 tsp

To spread on the bread:

Cream cheese/ peanut butter/ pesto mayo

Choice of breads/ base:

White bread/ brown bread/ french bread slices- 6- 8 no

Method:

1. Pre-prep all the ingredients for the beans on toast recipe.

2. Toast the cut out pieces of breads/sliced french bread etc for a few mins and keep aside.

3. To prepare the baked bean topping heat oil and butter in a pan, saute the onions, chilies, garlic, celery in a pan for a minute. 

4. Add in the capsicums, salt, pepper, herbs, chili flakes, spices, a little water and sauces and mix well. Cook for 2 mins.

5. Add in the beans, and simmer them for 2-3 mins, adjust the seasonings and taste, should be moist but not watery.

6. Just before serving the toasts, apply the spread on the base toasts and spoon over the baked bean mixture, add more grated cheese on top if desired or serve a cheese sauce/ dip at the side. Gratinate/ bake the toasts in the oven/salamander for 2-4 mins and remove. Serve hot as a snack/ appetizer.

Cake Mixing Ceremony at Holiday Inn Agra

In celebration of the upcoming festive season, Holiday Inn Agra recently hosted a vibrant Cake Mixing Ceremony with special guests from the Wedding Association of Agra. This annual event, a beloved tradition in the lead-up to the holiday season, brings together an array of colorful dried fruits, spices, and spirits mixed with joy, laughter, and festive cheer.

The ceremony, held at Holiday Inn Agra’s scenic garden area, was attended by esteemed members of the Wedding Association, along with hotel patrons and the Holiday Inn team. Guests were welcomed with a warm ambiance, live music, and a wide selection of seasonal treats. Participants donned aprons and chef hats as they joyously mixed an assortment of fruits and nuts for the hotel’s holiday cakes, symbolizing a spirit of togetherness and celebration.

Speaking at the event, Ms. Mukta Khanna, General Manager of Holiday Inn Agra, expressed gratitude to the Wedding Association members for their presence and emphasized the importance of celebrating traditions together. “At Holiday Inn Agra, we value community and togetherness, and what better way to celebrate than through the delightful ritual of cake mixing? We are honored to share this festive experience with the Wedding Association, and we look forward to strengthening our bonds with them for future events and celebrations.

The event was a perfect blend of tradition and festivity, kicking off the holiday season in style.

Project 100 Coconut Trees: A Step Towards Sustainability and Serenity at Four Seasons Resort Maldives at Kuda Huraa

This month marks the successful completion of Project 100 Coconut Trees at Four Seasons Resort Maldives at Kuda Huraa, an initiative that has transformed key areas of the Resort with 100 newly planted coconut trees. This project not only enriches the Resort’s natural beauty but also strengthens its sustainability efforts under the Four Seasons For Good program.

The newly planted coconut trees - which include the vibrant Chowghat Orange Dwarf, resilient Malayan Green Dwarf, and high-yielding Gangabondam Hybrid - are now thriving in locations such as Sunset Beach, Sunrise Beach, Reef Island, The Island Spa, and the back-of-house staff area. Each tree is expected to absorb up to 25 kilograms of CO2 annually, helping to reduce the Resort’s carbon emissions by an additional of approximately 2,500 kilograms per year. In addition, these trees will provide natural shade, cooling effects, and enhanced privacy for guests visiting the island.

"Project 100 Coconut Trees is a reflection of our ongoing commitment to creating a harmonious environment for both our guests and the planet," says Didier Jardin, General Manager at Four Seasons Kuda Huraa. "With these trees now part of our landscape, we’re contributing to the island’s beauty while taking meaningful steps toward a more sustainable future.” 

Aligned with the Four Seasons For Good initiative, which focuses on both Planet and People, Project 100 Coconut Trees is the latest in a long line of inspiring initiatives at Kuda Huraa.  From coral reefscaping and sea turtle rehabilitation to a hospitality apprenticeship for Maldivian youngsters and thriving onsite herb and vegetable gardens, Four Seasons Kuda Huraa prioritises projects that consider both the local environment and community. The Resort also takes accountability across all of its departments and operations through annual EarthCheck assessments, earning the EarthCheck Silver award in 2024.

Through Project 100 Coconut Trees and initiatives like it, Four Seasons continues to elevate the standard of eco-conscious luxury, ensuring that nature and hospitality flourish side by side.

For more information on the conservation and sustainability initiatives at Four Seasons Kuda Huraa, click here.

FHRAI Hosts a Successful Three-Day Convention in Goa

The Federation of Hotel & Restaurant Associations of India (FHRAI), the third largest hospitality association in the world, recently hosted a three-day convention in Goa, bringing together industry leaders, professionals, and stakeholders to discuss the future of the hospitality sector. This year's theme, "Tourism @2047: Invincible," focused on the vision for the hospitality industry in the coming decades, emphasising resilience, innovation, and sustainability. The event featured engaging sessions, networking opportunities, and a celebration of excellence in the industry.

A key highlight of the convention was the keynote address delivered by Mr. Puneet Chhatwal, Managing Director and CEO of Indian Hotels Company Limited (IHCL). Mr. Chhatwal’s insights on leadership and strategic growth in the hospitality sector were not only inspiring but also demonstrated his commitment to advancing industry standards. His contributions to the field have been invaluable, and we are grateful for his continued leadership and vision.

The three-day event, running from October 16th to 18th, was inaugurated by Shri Gajendra Singh Shekhawat, Hon’ble Minister for Tourism, Government of India, in the presence of Dr. Pramod Sawant, Hon’ble Chief Minister of Goa. The convention brought together approximately 800 delegates to discuss the future of India’s tourism and hospitality industry. The welcome address was delivered by Mr. D.S. Advani, Chairman of the Convention Organizing Committee (COC), and Mr. Pradeep Shetty, President of FHRAI. 

Honourable Minister for Road Transport & Highways, Mr. Nitin Gadkari, shared his thoughts via a video message. Additionally, Ms. Mugdha Sinha, Director General of Tourism, Ministry of Tourism, also addressed the event. Mr. Suman Billa, Additional Secretary, Ministry of Tourism, was among the speakers. 

Pradeep Shetty, President of FHRAI, said, "I want to extend my heartfelt thanks to everyone who attended this year's convention. Your participation reflects our collective commitment to excellence and innovation in the hospitality industry. Together, we can drive meaningful change and create a brighter future for our sector. I am grateful to our esteemed speakers, panellists, and partners for contributing their insights and expertise. It is through collaboration that we can overcome challenges and seize new opportunities."

A key highlight of the convention was the release of a comprehensive report by the FHRAI’s recently established Centre of Excellence on the "Ease of Doing Business" in the hospitality sector. This centre of excellence has been established in 2024 to further strengthen FHRAI’s advocacy efforts. This CoE, a research arm, focuses on advancing knowledge, innovation, and excellence in the tourism and hospitality sector. The centre aims to serve as an industry think tank, conduct research, and provide valuable insights. Its goal is to drive positive transformation within the industry and strategic relationships with policymakers.

This report was developed after consulting over 500 key stakeholders, including hotel owners, operators, regulators, and industry associations. The report underscores the hospitality industry's vital role in driving economic growth and job creation. It identifies critical challenges faced by the industry and provides actionable recommendations to improve the business environment. The report also emphasises the need for improved regulatory frameworks, better access to funding, and enhanced training programs to support workforce development. By addressing these issues, the industry can strengthen its resilience and drive sustainable growth in the coming years.

Throughout the three days, the convention featured various business topics, including panel discussions on market trends, customer experience, digital transformation, and sustainable practices. Industry experts shared their knowledge and insights, fostering engaging conversations that inspired attendees to rethink and innovate in their respective fields.  Awards were presented on both the first and last days of the convention, celebrating excellence across various categories and honouring those who have made significant impacts in the hospitality sector.

The industry paid tribute to key figures in the hospitality sector recognizing their contributions. The Lifetime Achievement Award was posthumously awarded to Late Mr. Prithvi Singh Oberoi, Former Executive Chairman of EIH Limited, in recognition of his leadership and impact on the hospitality industry. In addition, three industry leaders were inducted into the Hall of Fame. These are Dr. Ajit B Kerkar, Former Chairman and Managing Director of the Taj Group of Hotels, Late Capt. C P Krishnan Nair, Founder Chairman of The Leela Group of Hotels, and Mr. Lalit Suri, Founder Chairman of The Lalit Suri Hospitality Group. On the Awards Night, several awards were given to a diverse range of professionals and organisations, showcasing the best practices in service, management, and innovation. 

FHRAI 54th Annual Convention was a remarkable success, fostering valuable connections and setting a positive tone for the future of the hospitality sector. We extend our heartfelt thanks to all attendees, speakers, and sponsors for making this event memorable. Special thanks to IHCL and Taj Cidade for their support. We look forward to continuing our journey together in advancing the hospitality industry. 

ShriGo Hotels & Resorts Founder Nandlal Agarwal honored with Young Hotelier of the Year Award at 52nd FHRAI Convention

Goa, India – October 2024 – ShriGo Hotels & Resorts is thrilled to announce that its founder, Nandlal Agarwal, has been awarded the Young Hotelier of the Year at the 52nd Federation of Hotel and Restaurant Associations of India (FHRAI) Convention, held at the prestigious Taj Cidade de Goa. This annual convention, a landmark event in the Indian hospitality industry, celebrates outstanding contributions and achievements that are shaping the future of hospitality in India.

 Nandlal Agarwal shared, “It is an immense honor to receive the Young Hotelier of the Year award at such a prestigious forum. At ShriGo, our mission is to redefine hospitality by putting our guests’ needs first. This award is a testament to the hard work and dedication of the entire ShriGo team. Together, we aim to continue elevating the standards of the Indian hospitality industry.”

Founded in 2020, ShriGo Hotels & Resorts has rapidly expanded under Agarwal’s leadership, with over 20 + properties nationwide, each committed to providing comfortable and quality accommodations. His innovative, guest-centered approach has not only propelled the brand’s success but also established new benchmarks in the hospitality space, focusing on accessible luxury and meaningful travel experiences.

 The convention at Taj Cidade de Goa was an inspiring platform for networking, discussions, and insights into the future of hospitality, with a shared commitment to innovation, sustainability, and excellence. The event witnessed leaders and professionals from across the nation, recognizing visionaries who have redefined industry standards. Agarwal’s recognition as Young Hotelier of the Year underscores his dedication and relentless pursuit of excellence, leading ShriGo Hotels to become a respected name in the sector.

Radisson Blu, Bengaluru, Outer Ring Road First in India to be Awarded LEED V 4.1 Platinum Certification (Operations & Maintenance)by US Green Building Council

Radisson Blu, Bengaluru, Outer Ring Road, is the first hotel in India to be awarded the prestigious LEED V 4.1 Platinum Certificate (for Operations & Maintenance of an Existing Building). 

Issued by the US Green Building Council, this top-level certification reflects Radisson Blu, Bengaluru, Outer Ring Road’s outstanding commitment to sustainability. 

The hotel has taken many, impactful steps, including investments in renewable energy and innovation, to consistently reduce its carbon footprint. The hotel building is 100% powered by green energy, which is generated from its own solar plant. This makes it de facto a net zero energy building. Most of the hotel’s cars used for guest commutes are EVs and in addition, these cars charge on-site with electricity that is generated from the hotel’s solar plant 

The hotel has an in-house bio-gas plant, which converts waste into biogas which is sufficient to fully supply the staff canteen for cooking purposes.  The useful by-product of the process is high-quality organic sludge, which is further used to fertilize the gardens. This has allowed the hotel to completely move away from non-organic fertilizers. This system has allowed the hotel to achieve 100% circularity as far as organic waste management is concerned, making it an industry first in the hospitality sector in India.

To avoid using single-use plastic bottled water, the hotel has installed an in-house water bottling plant and refills glass bottles used in all guest rooms, restaurants, and banquet facilities. This system alone has allowed to avoid more than a tonne of plastic waste every year.

The hotel excels in minimizing water use. It has a robust rainwater capture, reuse, and recharge system in place. Over 40% of the roof area is used for storing in the rainwater sump and re-using the captured rainwater for domestic purposes through a filtration plant. The water used for the large on-site laundry is 100% circular. An ETP (Effluent Treatment Plant) of 40 Kilo Litre Per Day has been installed to recycle all of the hotel’s laundry water. The same water goes to an STP (Sewage Treatment Plant) for further processing and to bring it back to the required quality for reuse, the water is then run through UF (Ultra Filtrations) and RO (Reverse Osmosis). 

Mr. Austin Roach (Chairman, Radisson Blu Bengaluru Outer Ring Road – A venture by Roach Lifescapes) says, “At Radisson Blu, Bengaluru, Outer Ring Road, sustainability is not about following a trend, but is a sincere way of life. For over a decade, we are deeply committed to the environment and we are acutely aware of the impact that the hospitality industry alone can have on our planet. We are honoured to have been awarded LEED Platinum certification, which is a recognition of our efforts and impetus for us to do even more, to continue creating a positive environmental impact.”

The Fern Hotels & Resorts Enhances Gujarat's Hospitality Landscape with Two New Openings

Unveils The Fern Sattva Resort, Little Rann of Kutch & The Fern Residency, Porbandar

Mumbai, October 2024: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the launch of 2 new properties in Gujarat- The Fern Sattva Resort, Little Rann of Kutch and The Fern Residency, Porbandar. The addition of these new properties will reinforce the brand's leadership position in this key market and underline its commitment to impeccable guest experiences. The company now has a total of 38 properties in Gujarat, operational and shortly opening.

Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, expressed his pleasure at the group's continued expansion and commitment to delivering impeccable hospitality. Speaking on the occasion, he commented, "Today marks a significant milestone for The Fern Hotels & Resorts as we unveil two new properties in the vibrant state of Gujarat: The Fern Sattva Resort in the enchanting Little Rann of Kutch, and The Fern Residency in Porbandar. We are pleased to expand our footprint in this culturally rich region, offering unique hospitality experiences that celebrate both the beauty of Gujarat and our commitment to sustainability. Our utmost priority remains delivering top-notch service and warm hospitality to every guest. Each property is designed not just as a place to stay, but as a haven where guests can unwind and create lasting memories. We believe that exceptional service is the cornerstone of a remarkable experience, and our teams are committed to providing personalized attention that exceeds expectations. We look forward to welcoming guests to these remarkable locations."

The Fern Sattva Resort, Little Rann of Kutch

Beautifully set amidst the captivating landscapes of deserts and forests, The Fern Sattva Resort, Little Rann of Kutch presents an exquisite retreat for both business and leisure travelers. A short 10-minute drive from the starting point of Wild Ass safaris, this resort is ideally situated for exploration and adventure. It features 47 elegantly appointed rooms, equipped with modern amenities to ensure a luxurious stay. Guests can enjoy high-speed Wi-Fi, LED televisions, complimentary in-room tea and coffee, digital safes, eco-friendly lighting, and 24-hour hot and cold water etc.

Culinary offerings at the resort include Dune, the multi-cuisine restaurant that provides an extensive buffet along with à la carte options throughout the day. Overlooking the serene oasis, Monolith Bar, the hotel’s café bar is a perfect spot to savor a variety of snacks, mocktails, and beverages while enjoying the spectacular Rann views. Additionally, the resort offers tailored private dining experiences for special occasions.

The hotel also offers an array of facilities, including a well-equipped gym, spa, swimming pool, and a game zone. For corporate events and gatherings, The Fern Sattva Resort features state-of-the-art meeting spaces, banquet facilities, and expansive lawns, spanning up to 14,000 sq. ft., perfect for hosting a wide range of occasions. Conveniently located 100 km from Ahmedabad Airport, 30 km from Viramgam Railway Station, and in close proximity to notable attractions such as Wild Ass Sanctuary and Nal Sarovar Bird Sanctuary, The Fern Sattva Resort is the perfect destination for those seeking a blend of luxury and adventure in the enchanting Little Rann of Kutch.

The Fern Residency, Porbandar

The Fern Residency, Porbandar, is ideally located along the Porbandar-Somnath Highway, just a short distance from the picturesque coastline. The hotel features 45 well-appointed rooms, all designed with modern amenities to ensure a comfortable stay. Each room includes high-speed Wi-Fi, an LED television, a digital in-room safe, tea and coffee-making facilities, and eco-friendly bathroom amenities, among other conveniences.

Guests can enjoy a delightful dining experience at Krishna, the hotel’s multi-cuisine vegetarian restaurant, which operates daily from 7:00 am to 11:00 pm. With a diverse menu featuring both buffet and à la carte options, diners can relish their meals in a serene setting that overlooks the swimming pool, with options for both indoor and outdoor seating. Additionally, 24-hour in-room dining is also available.

Additional in-house amenities include a fully equipped gym, a swimming pool, spacious banquet, as well as recreational facilities such as a children's play area, and sea tours, among others. The Unnati banquet hall spans 2,378 sq. ft., making it an ideal venue for both social and corporate events.

With its convenient accessibility, the hotel is only 10 km from Porbandar Airport, 6 km from Porbandar Railway Station, and 6 km from Narsang Tekri Bus Stand, making it a perfect choice for travelers. Experience the perfect blend of comfort, convenience, and coastal beauty at The Fern Residency, Porbandar, where every stay is thoughtfully designed to create lasting memories.

As we open the doors to these new properties in Gujarat, The Fern Hotels & Resorts reaffirms its commitment to providing impeccable and warm hospitality to every visitor. Each property is designed to reflect the rich culture and heritage of the region. Whether you're exploring the unique landscapes of the Little Rann of Kutch, or enjoying the coastal charm of Porbandar, our aim is to ensure a memorable stay filled with comfort and care. We invite travelers to experience the essence of hospitality that defines The Fern, where every moment is crafted with attention and warmth.

Khoya Mithai Makes Its International Debut with Dubai Store

Khoya Mithai, known for its luxurious handcrafted Indian sweets, has officially opened its first international store in Dubai. Situated in the lively Dubai Hills Mall, this 1500 sq. ft. boutique marks an exciting new chapter for the brand as it brings its heritage and craftsmanship to a global audience.

Expanding to Dubai has long been part of Khoya’s vision. The brand aims to introduce its artisanal creations to a wider market while staying true to its Indian roots. Dubai, with its diverse culture and love for fine experiences, offers the perfect gateway. As Sid Mathur, Founder and Director of Khoya Mithai, explains, “We’ve always believed Khoya has the potential to connect with a global audience while keeping the essence of Indian tradition alive. This store is a stepping stone to more international ventures, and Dubai is the ideal starting point.”

At the Dubai store, customers can appreciate Khoya’s full range of signature mithais, as well as an assortment of teas, nuts, and Mukhwas. In an exciting addition, Khoya is poised to launch an in-store café after Diwali, giving visitors a new way to enjoy their favourite treats in a relaxed setting.

Designed with simplicity and elegance in mind, the store’s clean lines and understated elements allow the products to shine truly. The thoughtful design guarantees that each offering and treat represents Khoya’s loyalty to both quality and presentation.

Khoya Mithai didn’t need to adapt much to the Dubai market as its existing clientele in the UAE already appreciates the brand’s use of ingredients like nuts, dates, honey, and milk, which are also beloved by the local Emirati community. However, the café menu does feature a few creative takes, such as the addition of pomegranate molasses to their signature chaat.

Looking ahead, Khoya Mithai is already planning further expansion, with another UAE store expected to open by mid-next year. As the brand continues to grow, each new location will bring its timeless, handcrafted mithai to more people around the world, combining tradition and opulence in every delicacy.

Shri Suman Billa, inaugurates FHRAI Centre of Excellence for India's Tourism and Hospitality Sector

The Federation of Hotel and Restaurant Associations of India (FHRAI), the third largest hospitality association in the world, inaugurated its Centre of Excellence at the FHRAI office, marking an important step for the tourism and the hospitality sector in India. The inauguration was done by Shri. Suman Billa IAS, Additional Secretary, Ministry of Tourism, Government of India, in the presence of senior industry leaders were also present at the inauguration. 

This centre of excellence has been established to further strengthen FHRAI's  advocacy efforts. This CoE, a research arm, focuses on advancing knowledge, innovation, and excellence in the tourism and  hospitality sector. This centre aims to serve as an industry think tank, conduct research and valuable insights. Its goal is to drive positive transformation within the industry and strategic relationships with policymakers. 

Suman Billa, IAS, Additional Secretary, Ministry of Tourism said, “The significance of research and data in the tourism industry cannot be overstated. Being in the sector which is vast and multifaceted, it is essential to have accurate and comprehensive data to inform our decisions. While government data provides a solid foundation, it often captures only one facet of the entire landscape. To truly understand the dynamics of the tourism and hospitality sectors, we must triangulate this data with insights from industry bodies, international organisations like the World Tourism Organization (WTO), and other reliable sources.”

“The establishment of the Centre of Excellence is a welcome step in this direction. By pooling together various data sources, we can achieve a more robust understanding of our industry. This collaborative effort is not about competition; it’s about creating a comprehensive data ecosystem that benefits everyone involved. The Centre will play a vital role in generating analytical insights that can guide government policy and help us better support the industry. In turn, this will allow the government to take a fresh look at the sector, recognizing its true size and potential, and impact on employment and GDP. Ultimately, our goal is to build a data-driven framework that enhances the resilience and growth of the tourism industry as a whole, ensuring that it continues to thrive in an increasingly competitive global market” he further added. 

Pradeep Shetty, President of FHRAI said, “The establishment of the Centre of Excellence represents a significant milestone for the tourism and hospitality industry in India. This has been a long-standing desire of our federation, as we have often faced challenges when approaching the government regarding policy issues, regulatory bottlenecks, compliance burden, and the overall ease of doing business One of the major gaps we identified was the lack of comprehensive data to support our claims and recommendations. With the Centre of Excellence, we aim to address this gap head-on.

He further said, “This centre is not just about data collection; it’s about creating a  framework for research that can support policy advocacy. With the help of this CoE, we will generate analytical data that will help us represent our industry more effectively to the government. Every concern and issue that our members face will now be backed by solid data, allowing us to present a more compelling case for the reforms we seek. Our goal is to uplift the standards of the hospitality sector and ensure that we are equipped to meet the evolving needs of both consumers and stakeholders. We believe this Centre will become a beacon of best practices, innovation, and excellence, benefiting not just our members but the entire industry and the millions of people who depend on it.”

Garish Oberoi, Hotel and Restaurant Association of Northern India, “The hospitality sector has always struggled with a lack of focused and reliable data, which hampers our ability to address policy bottlenecks effectively. The inauguration of the Centre of Excellence is a response to this need. It will serve as a crucial resource for gathering and analysing data specific to our industry.”

Our initial focus will be on creating reports on the vital areas that impact our members across different regions. We understand that each state has unique challenges and requirements, which is why we are committed to conducting state-centric surveys and assessments. With the right personnel and resources in place, we aim to produce insightful white papers that will guide our advocacy efforts. This Centre will help us establish a strong foundation for data-driven decision-making, allowing us to present accurate information to both government bodies and stakeholders. This data will empower us to better represent the interests of our members and foster growth in the hospitality sector as a whole.” he further added. 

Apeejay Surrendra Park Hotel Limited announces the opening of THE Lotus Palace Chettinad,

The Lotus Palace Chettinad, a heritage hotel in Tamil Nadu

National, October 2024: Apeejay Surrendra Park Hotels Limited (ASPHL) announces the opening of THE Lotus Palace Chettinad in Tamil Nadu, a heritage hotel under THE Park Collection brand. Situated in the Town of Palaces - Kanadukathan, near Karaikudi, this architectural marvel, has been conserved and restored by ASPHL. Believed to have been built in the late 17th century, the hotel’s architecture is steeped in the Chettiar legacy.  Chettinad, which translates to 'Land of the Chettiars,' is a region in South Eastern Tamil Nadu that once encompassed over 96 towns and is home to numerous Chola and Pandya temples, making it one of India's most attractive heritage travel destinations.

The palace’s design follows a Maximalist approach—an aesthetic that retains the character of the original Chettinad homes while incorporating a variety of Indian and modern design elements. The intricate Burmese teak wood-carved large entry doors have been preserved, leading to expansive open-air courtyards with wooden and stone-carved pillars. The main courtyard of THE Lotus Palace is inspired by the Sahasradala Padma (1000 petal lotus) pattern, a homage to traditional kolam ( rangoli ) patterns, which are a staple in Chettinad and Tamil Nadu homes.

The 15-room heritage palace features an eclectic mix of furniture and antique pieces. A fresh colour of turquoise green and hints of black were used for the tiles on the floor referencing to the traditional “athangudi” tiles. 

A fine dining Chettinad Thali restaurant 86 Pillars celebrates the rich spice-heavy flavours of Chettinad cuisine. Highlights on the menu are Kaalan Keti Kuzhambu, Karaikudi Attu Kari Kuzhambu, THE Lotus Palace Thali: a complete traditional Chettiand meal experience consisting of 15 dishes.

86 Pillars is designed to evoke a lush tropical green forest, brimming with foliage. Décor accents like the original Raja Ravi Verma influenced stained glass panels, each depicting a unique scene from the Ramayan adorn the walls. This enhances the location's significance, as THE Lotus Palace Chettinad was a revered location for Ramayan recitals for over 100 years.

In striking contrast to the vibrant hues of the THE Lotus Palace, the bar features a serene palette of soft pale grey tones and rattan furniture, accented by delicate lotus motifs on the floor and contemporary light fittings. 1795, named after the year the Palace was reputedly constructed, offers a curation of hand-crafted, inventive cocktails, a selection of light snacks and Asian-inspired bites, complemented by a live DJ. The vibrant menu pays homage to the diverse countries where the Chettiars once resided.

1795 seamlessly transitions to the to the outdoor poolside space called Aqua, THE Park’s signature poolside bar lounge. Featuring a pristine blue pool at its heart, with a pergola shaded deck and inviting seating, ideal for relaxing and savouring a drink after a refreshing swim.

The Red Room is a stunning space which is saturated in the colour of red Burmese lacquer, which was collected and treasured by the Chettiar families. The space features a high tea experience, a wide selection of books and board games. The Red Room is an exclusive lounge reserved solely for in-house guests, offering a private and refined sanctuary within the Hotel.

The Red Room leads to The Library- a gallery running along the façade, housing a wide variety of reading material. Slatted windows allow a peak in to the village road and its inhabitants.

The luxury spa, Aura features a tranquil couple’s spa room and an individual spa room, both equipped with luxurious shower facilities that feature a built-in steam unit. The thoughtfully curated spa menu offers a diverse array of Aura’s signature therapies based on natural and organic products.

Experience breathtaking views of the village roofscapes from The Sunset Terrace, where vibrant hues paint the sky as day turns to night. Relax in the serene ambiance, surrounded by the rich history of our The Palace.

Architect Kaushik Mukherjee was commissioned to recreate the essence of living in an authentic, erstwhile Chettinad home, while celebrating modern luxury and conveniences sought by global travelers.

Speaking on the launch, Ms Priya Paul, Chairperson, Apeejay Surrendra Park Hotels commented, “We are thrilled to open THE Lotus Palace Chettinad, celebrating its unique architectural style. We are bringing THE Park Spirit to this spectacular mansion, merging the age-old traditions with contemporary luxury, sought by global travellers seeking authenticity. This hotel emboldens our commitment to honouring and preserving India's diverse legacy, by carefully turning historic spaces into living stories. We look forward to creating Anything But Ordinary™ experiences for those who seek a unique blend of history, art, and culture.”

Mr Vijay Dewan, Managing Director, Apeejay Surrendra Park Hotels Limited opined, "We are excited to introduce THE Lotus Palace Chettinad to our portfolio, a strategic addition that aligns with our growth and market expansion plans. This not only strengthens our presence in the heritage luxury segment but also builds on our existing footprint in the region, alongside THE Park Chennai. Our investment in Chettinad reflects our confidence in the region's potential as a unique travel destination, contributing positively to both our bottom line and the local economy."

Jimmy Shaw Takes Over As President Of HRAWI

Mr Jimmy Shaw, Managing Director of The Waterfront Shaw, Lavasa has been elected the new President of The Hotel And Restaurant Association (Western India) – HRAWI. The appointment took place during the 74th Annual General Meeting (AGM) held in Mumbai on 21st September, 2024, where new Office Bearers for the 2024-25 term were also appointed. In his new role, Mr Shaw will continue to lead HRAWI’s efforts in spearheading various campaigns that cover critical facets of the hospitality industry, including food safety, regulatory advocacy, talent retention and development and sustainability.

 A third-generation hotelier, Mr Shaw also serves as Director of Bona Sera Hotels Ltd and Shaw Hotels & Consultancy Services Pvt Ltd. In addition to his hospitality ventures, he is also the Managing Director of ShawMan Software Pvt Ltd. and Director at IDS NEXT Business Solutions Pvt Ltd. Known for his advocacy within the industry, Mr Shaw previously held the position of Honorary Secretary of HRAWI.

“HRAWI has made significant progress, crossing many important milestones in recent years. The past committee’s leadership worked tirelessly to address member concerns and engage with the Government, facilitating swift resolutions where necessary. The Association has been proactive in addressing key challenges, from simplifying GST compliance to tackling issues like cyber-bullying and talent shortages. My goal is to continue this legacy and work in the best interest of our members and the hospitality sector as a whole. I am grateful to the Executive Committee for placing their trust in me and electing me as President,” says Mr Jimmy Shaw, President, HRAWI.

Under Mr Jimmy Shaw’s leadership, HRAWI will continue engaging with the Government during the GST Council meetings and Union Budgets, collaborating with the Ministry of Tourism and making legal interventions to address industry-wide concerns. The Association will be particularly focused on simplifying the process of obtaining licenses through its recommendations on Ease of Doing Business (EoDB).

“We will continue advocating the need to streamline and simplify licensing procedures to enhance the EoDB initiative and reduce administrative burdens. For the hospitality industry to thrive, a business-friendly environment with fewer complexities is essential. We will also continue to work with policymakers to bring about these much-needed reforms. Additionally, the Association will continue hosting its latest initiative - Empowering Hospitality Conclaves & Awards, which aims to bring together industry leaders, experts and stakeholders to discuss and address key issues facing the hospitality sector at regular intervals. Most importantly, going forward our focus will be on creating a greener, more eco-friendly future for our industry and our planet,” concludes Mr Shaw.

The newly appointed Office Bearers include Mr Nirav Gandhi as Senior Vice President, Mr Chetan Mehta as Vice President, Mr Pradeep Shetty as Honorary Secretary, Mr Sumit Suri as Joint Honorary Secretary and Mr Gurbir Singh Bedi as Honorary Treasurer.

CMO Asia Honors Soumitra Kundu as Pune's Best General Manager, Hospitality

Pune : CMO Asia has recognized Soumitra Kundu, Deputy General Manager at The Orchid Hotel, Pune, with the prestigious title of Pune’s Best General Managers, Hospitality. With an illustrious career spanning over 20 years in the hospitality sector, Soumitra Kundu has established himself as a leading force in driving operational excellence and elevating service standards.

Under his forward-thinking leadership, The Orchid Hotel, Pune has undergone significant transformation, particularly in its Food & Beverage (F&B) operations, where eco-friendly innovations and advanced technologies have been seamlessly integrated. His comprehensive approach to staff training programs has further enhanced guest satisfaction, aligning with the hotel’s commitment to sustainability and service excellence.

Soumitra Kundu’s expertise extends across hotel budgeting, forecasting, and staff performance development, ensuring that The Orchid Hotel, Pune continues to strengthen its position as a premier hospitality destination. His deep understanding of industry regulations and unwavering integrity has played a pivotal role in maintaining impeccable safety measures for both guests and staff, creating a secure and comfortable environment.

As he accepts this acknowledgement , Soumitra remains dedicated to The Orchid Hotel’s mission of delivering outstanding guest experiences, fostering operational efficiency, and championing sustainable practices. His leadership continues to inspire innovation and growth, ensuring the hotel's legacy as a leader in Pune’s hospitality landscape.

Lost Recipes Of India By: Dr. Kaviraj Khialani- Celebrity Master Chef

Revival of Roots

Introduction to the Classic Cooking of India.

Welcome to Classic Indian Cooking! In this culinary journey, we will explore the essence of Indian cuisine in seven distinct facets. First, we'll delve into the world of spices, discovering the aromatic wonders that underpin Indian flavours. Then, we'll traverse the diverse regions of India, each offering unique tastes and specialties. Next, we'll celebrate the richness of vegetarian cuisine, followed by an exploration of the art of tandoor cooking. Sweet indulgences are next on the menu as we explore the realm of Indian desserts. From street-side chaats to opulent thali meals, we'll uncover the breadth of Indian dining experiences. Finally, we'll witness the evolution of Indian cuisine in the modern world, where tradition meets innovation. Get ready to embark on a delightful and flavourful adventure through Classic Indian Cooking!

Why do we call them lost recipes?

"Lost recipes" are called so because they are traditional or historic recipes that have been forgotten or are no longer commonly prepared and passed down through generations. These recipes may have faded from use due to changes in culinary trends, cultural shifts, or a lack of documentation, leading to their designation as "lost." Efforts are often made to rediscover and preserve these recipes to maintain culinary traditions and cultural heritage.

Why these recipes have been found left behind?

Recipes are often left behind due to changing tastes, lack of documentation, and cultural shifts. Sometimes, convenience foods and historical events play a role. Efforts are made to rediscover and preserve these lost recipes to honour culinary traditions and heritage.

11 recipes from the Lost category to be revived:

1. Parinde main Parinda from Uttar Pradesh

Parinde main parinda looks like this rich extravagant dish, which weighs down the table as you keep it. Quite a lot of work goes into the preparation of this dish. It is a rendition of the bigger roast, that was basically made with whole camel, stuffed with smaller animals, one inside the other, till the smallest cavity fills with a boiled egg. It is made with duck, chicken, quail and a boiled egg. Each bird was prepared and marinated separately and differently. The flavor of each is retained while they come out beautifully in culinary nirvana.

2. Shufta Kanaguchhi from Jammu and Kashmir

Here is dish which has the exclusive and precious morel mushrooms as an ingredient. This dish is basically all dry fruits sweetened gracefully. Kashmiri Shufta is one of the few sweet dishes from Srinagar. This dish is paradise in a bowl. It is a thick concoction of cottage cheese, dry fruits, saffron, milk, desi ghee and morel mushrooms. This dish was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine.

3. Phulkari Pulao from Punjab

Move over lubricant laced hearty dishes, here’s a dish prepared from four different variety of rice. It’s called ‘Phulkari Pulao’, which is a mix of a variety of rice. This is refreshing since traditional pulao is increasingly giving way to biryani. Nice to know the hearty Punjab is varied too.

4. Jadoh a Dish from North-East India

Jadoh is a Khasi delicacy from Meghalaya, with rice as its basic ingredient. It’s got pork, rice, herbs and is richly garnished with cilantro. Served simmered and savoury! Jadoh is one of the recipes from Meghalaya which is on the verge of loss.

5. Tit-Koh from Tamil Nadu

This is a refreshing dish with freshness of coconut water, fish sauce and honey. It has the richness of pork and caramel. Garnished and sprinkled with red chillies on top.

6. Chena Poda from Odisha

Here is a creamy rich dish made of ricotta cheese, sugar and brown sugar. With the crunch of roasted cashew nuts and raisins. Sometimes, jaggery was also used to make it. Cooked hot and served cold, fresh and slightly moist.  Chena Poda originated in the town of Nayagarh in the first half of the twentieth century.

7. Kalmi Saag from West Bengal

Kalmi Saag is a leafy vegetable that is available mostly in summers. It is grown in the wetlands and this recipe has very cooling effects on the body. Very simple and basic to cook, with the only other vegetable to accompany being onion.

8. Ratalachya Gharya from Maharashtra

This one is a traditional dish of the Maharashtrian food legacy. It looks like stuffed paratha. It’s got sweet potato for stuffing and the highlight being that it’s served with spicy Mirchi cha thecha.

9. Saasni Machi from Gujarat

This dish is a conglomeration of Gujarati and Parsi Flavors. It’s basically a white, egg and rice flour-based sauce. Only white fish like pomfret is used to make this dish. It also contains some local seasonal vegetables which are hard to come by now.

10. Lehsun ki kheer from Rajasthan

Here is an exotic sweet dish with goodness of khoya, milk, dry fruits and, wait-for-it, garlic! Yes. They had a kheer made out of garlic. Absolutely sumptuous and thick, served cold and in perfection with rich desi ghee for preparation.

11. Crab Curry from Bihar

Crab recipes are just as tricky and hard to come by as they are delicious. This rich and authentic recipe was however, very simple to cook. Novel how a state that boasts of rich vegetarian dishes had a crab-based dish as its speciality once.

HOW CAN CURRENT TRENDS IN THE HOSPITALITY INDUSTRY GET THEM BACK INTO LIFE AND REALITY?

Tech Integration: Use contactless tech, online booking, and digital menus.

Safety: Maintain cleanliness and safety standards.

Sustainability: Implement eco-friendly practices.

Flexibility: Offer flexible booking and cancellation.

Personalization: Use data for tailored experiences.

Diversify: Explore new revenue sources.

Food Innovation: Offer healthier options and unique dining.

Experiences: Create memorable guest experiences.

Marketing: Invest in online presence and safety messaging.

Staff Well-being: Train and support staff.

Community: Partner with locals.

Adapt: Stay flexible and innovate as needed

Here are a few recipes from my favourite list which should be revived and made popular in the menus all across for the food connoisseurs:

Recipe-1] Lehsun ki Kheer from Rajasthan

Ingredients:

20-25 garlic cloves, peeled

1 litre of milk

1/2 cup sugar (adjust to taste)

A pinch of saffron strands (soaked in a tablespoon of warm milk)

1/4 cup mixed nuts (almonds, cashews, and pistachios), chopped

1/2 teaspoon cardamom powder

Ghee (clarified butter) for frying the garlic cloves

A few strands of saffron for garnish (optional)

Method:

1.Heat a small amount of ghee in a pan and fry the peeled garlic cloves until they turn golden brown. Be careful not to burn them. Once fried, remove from the pan and set aside.

In a separate heavy-bottomed pan, bring the milk to a boil. Stir it continuously to prevent it from sticking to the bottom.

2.Once the milk comes to a boil, lower the heat and simmer it until it reduces by about one-third of its original quantity. Keep stirring occasionally to prevent the milk from scorching.

3. Add the fried garlic cloves to the simmering milk and continue to cook. Stir gently to combine them.

Add the sugar and mix well. Continue to simmer until the kheer thickens, and the garlic cloves become soft and well-incorporated into the milk. This may take about 30-40 minutes.

4.Add the saffron strands soaked in warm milk, chopped nuts, and cardamom powder. Stir well and continue to simmer for another 5-10 minutes.

5. Once the kheer has thickened to your desired consistency and the garlic cloves have become soft and flavourful, remove it from the heat.

Let the kheer cool to room temperature, and then refrigerate it for a few hours to serve it chilled.

6.Garnish with saffron strands before serving if desired.

Lehsun ki kheer is a sweet and aromatic dessert with a hint of garlic flavor, making it a unique and delightful treat. Enjoy this traditional Rajasthani dish as a special dessert after a meal.

Recipe-2] Crab Curry from Bihar

Ingredients:

500 grams of fresh crabs, cleaned and washed

2 onions, finely chopped

2 tomatoes, finely chopped

2-3 cloves of garlic, minced

1-inch piece of ginger, minced

2 green chilies, split lengthwise

1/2 cup mustard oil

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

Fresh coriander leaves for garnish

Water as needed.

method:

1. Heat the mustard oil in a deep, heavy-bottomed pan until it starts to smoke. Remove it from the heat and let it cool slightly.

2. Once the oil has cooled a bit, return it to the heat and add the chopped onions. Sauté the onions until they turn golden brown.

3. Add the minced garlic and ginger and sauté for another couple of minutes until the raw smell disappears.

4. Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes become soft and the oil starts to separate.

5. Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook the spices with the tomato-onion mixture for a few more minutes until the oil separates.

6. Now, add the cleaned crabs to the pan. Stir well to coat the crabs with the spice mixture.

7. Season with salt and cook for about 5 minutes, stirring occasionally.

8. Add enough water to cover the crabs and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and let the crab curry cook for about 20-25 minutes or until the crabs are cooked through and the curry thickens. Stir occasionally to prevent sticking.

9. Check for seasoning and adjust the salt and spices if needed.

Once the crab curry is ready, garnish it with fresh coriander leaves.

Serve the Bihar-style Crab Curry hot with steamed rice or roti (Indian bread). Enjoy this flavourful and spicy crab curry, a traditional dish from Bihar, as a delightful addition to your Indian cuisine repertoire.

Recipe-3] Chenna Poda from Odisha.

Ingredients:

For Chena (Paneer):

1 litre of cow's milk

1-2 tablespoons lemon juice or vinegar

Water

For Chhena Poda:

1 cup homemade chhena (paneer)

1/2 cup sugar (adjust to taste)

1/4 cup semolina (sooji)

1/4 cup grated coconut (fresh or desiccated)

1/4 cup chopped nuts (cashews and almonds)

1/2 teaspoon cardamom powder

A pinch of salt

2 tablespoons ghee (clarified butter)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Method:

1. Making Chhena (Paneer):

Heat the milk in a heavy-bottomed pan and bring it to a boil.

When the milk starts boiling, reduce the heat and add lemon juice or vinegar while stirring continuously. This will cause the milk to curdle and form chhena (paneer).

1. Once the chhena has separated from the whey (the liquid part), strain it through a muslin cloth or a fine sieve. Rinse the chhena under cold water to remove any traces of lemon juice or vinegar.

2. Squeeze out excess water from the chhena by tying it in the cloth and hanging it for about 30 minutes.

3. Preparing Chhena Poda: Preheat your oven to 180°C (350°F).

In a mixing bowl, crumble the chhena and add sugar. Mix well and let it rest for 15-20 minutes to allow the sugar to dissolve.

1. Add semolina (sooji), grated coconut, chopped nuts, cardamom powder, and a pinch of salt to the chhena-sugar mixture. Mix everything thoroughly.

2. Heat ghee in a small pan and add it to the chhena mixture. Mix well. Add baking powder and baking soda to the mixture and combine it evenly.

3. Grease a round cake pan or a baking dish with some ghee.

Pour the chhena mixture into the greased pan and spread it evenly.

Bake in the preheated oven for about 35-40 minutes or until the top turns golden brown and a toothpick inserted in the centre comes out clean.

1. Remove the Chhena Poda from the oven and let it cool in the pan for a while. Once it has cooled slightly, gently invert it onto a plate or a serving platter.

2. Cut into slices or squares and serve your homemade Chhena Poda as a delicious Odia dessert. Enjoy the rich, caramelized flavors of Chhena Poda, a delightful sweet treat from Odisha!

CONCLUSION

In conclusion, the revival of "The Lost Recipes of India" is a vital effort to preserve the rich culinary heritage of the country. It connects generations, showcases cultural diversity, and offers unique insights into history and tradition. This culinary journey not only enriches our palates but also fosters a deeper appreciation of India's cultural identity and the global influence of its cuisine.

The Fern Hotels & Resorts Debuts in Bihar with The Opening of The Fern Residency, Bodhgaya

Mumbai, October 26, 2024: The Fern Hotels & Resorts, India's leading environmentally sensitive hotel chain is pleased to announce the opening of The Fern Residency, Bodhgaya, Bihar. The opening of this hotel marks the brand’s entry into the culturally rich state of Bihar, further enhancing its footprint across India.

Expressing his pleasure at The Fern Group’s entry into the historic state of Bihar, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “The launch of The Fern Residency, Bodhgaya, in a city of immense historical and spiritual significance, marks an important milestone for us. Our aim is to offer guests a unique sanctuary that blends comfort with serenity, while being in close proximity to this important pilgrimage site. We are confident that the hotel will become the preferred destination for discerning travellers, setting a new standard of hospitality in the region.”

Strategically located on the Gaya-Dobhi Road, The Fern Residency is just minutes from the iconic Mahabodhi Temple, a UNESCO World Heritage Site and a significant pilgrimage destination for Buddhists worldwide. The hotel’s prime location ensures easy access for travellers, being only 8 km from Bodhgaya Airport, 14 km from Gaya Railway Station, and 114 km from Patna, the state capital.

The hotel offers 63 elegantly appointed rooms, thoughtfully designed with modern amenities to ensure a relaxing and comfortable stay. Each room includes high-speed Wi-Fi, an LED television, a digital in-room safe, tea and coffee-making facilities, and eco-friendly bathroom amenities, among other conveniences.

The hotel also features an onsite restaurant- The Kapila Restaurant, an all-day dining venue, offering a diverse menu featuring local and international cuisines, perfect for families, friends, and corporate travellers alike. In-room dining is also available around the clock for added convenience.

Other in-house amenities include meeting rooms, banquet facilities, a landscaped lawn, and a souvenir shop. For events and gatherings, The Fern Residency, Bodhgaya boasts versatile spaces, including the expansive 4500 sq. ft. Utsav Hall, and a beautifully landscaped 12,000 sq. ft. lawn ideal for outdoor functions. The hotel also features well-equipped meeting rooms, making it an ideal venue for both leisure and business events.

The launch of The Fern Residency, Bodhgaya, represents a significant milestone for The Fern Hotels & Resorts as it marks the brand's debut in Bihar. With its prime location, modern amenities, and commitment to sustainability, the hotel is set to offer travellers an exceptional experience that combines comfort with the rich cultural heritage of the region. The Fern Residency, Bodhgaya aims to be a premier destination for both leisure and business travellers, inviting guests to explore the spiritual heart of Bodhgaya while enjoying top-notch hospitality.

Spree Hospitality Unveils Spree Maati Jungle Resort: A New Eco-Luxury Retreat in Bandhavgarh, Madhya Pradesh

Spree Maati Jungle Resort is designed to offer an unparalleled blend of luxury and nature, making it a perfect destination for both leisure and adventure seekers

New Delhi, 2024: Spree Hospitality, a subsidiary of EaseMyTrip.com, one of India’s leading online travel tech platforms, announced the signing of its newest property, Spree Maati Jungle Resort, located in the heart of Bandhavgarh, Madhya Pradesh, one of India's renowned Tiger Reserves. The property, expected to open by October 2024, marks Spree Hospitality’s fourth resort near tiger reserves, joining their esteemed properties in Corbett, Sariska, and Ranthambore.

Spree Maati Jungle Resort is designed to offer an unparalleled blend of luxury and nature, making it a perfect destination for both leisure and adventure seekers. The resort features spacious cottages equipped with private plunge pools and gardens, providing a serene and exclusive retreat for the guests.

It has a poolside multicuisine restaurant, Feast, that can accommodate up to 40 guests, offering a diverse menu that caters to all palates. The lush green lawns and recreational areas, including a mini-theatre for 15 guests, a kids play zone, and a large swimming pool with an attached kids pool, ensure a delightful stay for families and groups.

Spree Maati Jungle Resort stands out for its commitment to sustainability. The resort is an eco-friendly sanctuary with approximately 2000 trees, organic farming practices, and a focus on preserving the natural beauty of its surroundings.

Spree Maati Jungle Resort offers unmatched features designed to enhance any stay. Guests can enjoy the privacy and luxury of cottages, many of which come with private plunge pools and gardens. Families will appreciate the dedicated kids play zone, providing a safe and fun environment for children to play and explore. The resort also offers a variety of indoor and outdoor activities, catering to all ages and preferences, ensuring there is something for everyone. For those who enjoy a more intimate entertainment experience, the resort provides a cosy 15-seater mini theatre. Additionally, Spree Maati Jungle Resort is committed to eco-friendly initiatives, emphasising organic farming and maintaining extensive greenery to preserve the natural beauty of the surroundings.

"We are excited to bring Spree Maati Jungle Resort to Bandhavgarh," said Mr. Sagar Khurana, COO of Spree Hospitality. "This property is designed to offer a unique blend of luxury and nature, making it a perfect destination for both leisure and business travellers. We look forward to welcoming our guests to experience the exceptional hospitality that Spree is known for."

Spree Maati Jungle Resort promises an unforgettable experience, combining luxurious accommodations, exceptional amenities, and a deep connection with nature.

Sodexo India Chefs Spread Smiles on International Chef’s Day

In a heartwarming celebration of International Chef’s Day, 12 top chefs from Sodexo India came together to cook and serve nutritious meals to 150-odd children from the Rishi Valmiki Eco School in Mumbai. Led by Chef Jerson Fernandes, Director of Culinary Operations – Corporate Office food-India, the event embraced this year’s theme, “Making a Difference,” focusing on sustainability, empowerment, and diversity in the kitchen.

In line with Sodexo’s global commitment to sustainability, the chefs emphasized the use of locally sourced ingredients, minimizing food wastage, and adopting eco-friendly cooking and serving methods. The event showcased a menu crafted around seasonal produce, supporting local farmers and reducing the carbon footprint associated with food transportation.

“Sustainable cooking is more than just a trend; it’s a responsibility,” said Chef Sudhir Nair-Culinary lead at Sodexo India. “We want to inspire these kids to understand that every choice we make, from the ingredients we use to how we prepare food, can positively impact our planet.” Chef Nair added further.

Beyond sustainability, the initiative also underscored Sodexo’s dedication to fostering a diverse and inclusive work culture. The team of chefs came from different regions of India, each contributing their unique culinary expertise to create a blend of flavors that delighted the children. This diversity, Chef Chetan Washikar- Corporate Chef- ILA added, strengthens collaboration and innovation in the kitchen, creating more impactful and meaningful dining experiences.

“By sharing their skills and experiences, the chefs showed the next generation how food can be a tool for positive change. Chefs truly are the superheroes of our company and giving them a free hand to express themselves certainly goes a long way” said, Mr. Rakesh Agarwal, Country Segment Director for corporate office food.

This act of service was not just about nourishing the body but also the mind and soul, making a lasting difference in the lives of these children.

List of participating chefs who made a difference:

• Chef Jerson Fernandes

• Chef Mohit Chotrani.

• Chef Sudhir Nair.

• Chef Sugata Sen Gupta

• Chef Irfan Lateefi

• Chef Chetan Washikar.

• Chef Gaurav Pawar.

• Chef Pravin Nanaware.

• Chef Ashwin Iyangar

• Chef Nagesh Morajkar

• Chef Sarvanan Rathinavel

• Chef Nishant Kumar

• Chef Preeteesh Wagh

• Mr. Zoheb Sheikh

St. Regis Hotels & Resorts Celebrates the Milestone Opening of Its 60th Property, the St. Regis on the Bund, Shanghai

St. Regis Hotels & Resorts announced the highly anticipated opening of The St. Regis on the Bund, Shanghai. Unveiled as the brand’s 60th property globally and the second in Shanghai, the hotel marks a significant milestone that underscores the distinct legacy of one of the world’s most storied luxury brands. Owned by Pacific Eagle Real Estate, the hotel offers guests a fresh perspective on signature rituals, St. Regis Butler Service, and refined dining in one of Shanghai’s most historic areas.

“The opening of The St. Regis on the Bund, Shanghai marks a pivotal moment in the brand’s expansion, as we celebrate the debut of our 60th property globally,” said Jenni Benzaquen, Senior Vice President and Global Brand Leader of The Ritz-Carlton, St. Regis, and Bvlgari Hotels & Resorts.  “As one of the world’s most iconic luxury brands, St. Regis continues to set the standard for exceptional service and timeless elegance at the best addresses worldwide. With this milestone, we continue to offer our discerning guests unparalleled experiences on the Bund, blending the rich cultural heritage of Shanghai with the signature rituals and bespoke service that define St. Regis.”

Poised along the storied Bund, The St. Regis on the Bund, Shanghai offers unrivaled vistas of the Huangpu River and the Pudong skyline. Set amidst one of the city’s most historic quarters, the hotel serves as a gateway to Shanghai’s most distinguished landmarks, including Yu Garden, Nanjing Road Walkway, Oriental Pearl Tower, and Shanghai Museum. Situated near The Bund Finance Center, the hotel is also conveniently located 17 kilometers from both the Shanghai Hongqiao Railway Station and Shanghai Hongqiao International Airport and 41 kilometers from Shanghai Pudong International Airport.

Inspired by the rich culture and identity of Shanghai, the hotel's exterior is a refined collaborative design between Norman Foster and Heatherwick Studio. Inside, the hotel’s design blends the opulence of Art Deco, emblematic of 1920s Shanghai, with intricate Su embroidery and delicate magnolia motifs, enveloping guests in a narrative of artistic elegance and cultural refinement. The hotel houses 72 original artworks by renowned artists, including Legend of Shanghai by Ma Tianyu and Splendid Orient by Shi Qi, which are gracefully displayed throughout.

The St. Regis on the Bund, Shanghai presents 192 exquisitely appointed guest rooms, including 13 suites ranging from 118 to 288 square meters, each offering residential-style accommodations with sweeping views of the Huangpu River and the historic Bund area. Each guest room is designed with the guests’ comfort in mind and complemented by thoughtful touches throughout, serving as a space where guests can relax and admire the Shanghai-inspired design details featured across the room. Guests will also enjoy the St. Regis Butler Service, a signature offering that provides each guest with personalized and anticipatory attention.

The hotel offers exceptional culinary journeys through its distinct venues. Celestial Court, the hotel’s exclusive Chinese restaurant, is designed for high-end gatherings and celebrations, serving a fusion of Huaiyang cuisine in its spacious dining area and private dining rooms. The St. Regis Brasserie offers a vibrant all-day dining experience, where guests can enjoy breakfast with local Chinese and international flavors, while lunch and dinner feature Western grills and fresh seafood. At The St. Regis Bar, a refined homage to its New York origins, guests are invited to indulge in a collection of curated cocktails, including the hotel’s interpretation of the St. Regis Bloody Mary, the brand’s signature cocktail that is unique and different at every St. Regis destination around the world. 'The Bund Snapper' artfully blends Shanghai’s five spices with Zaolu, the traditional Shanghai rice wine vinegar, and balanced by the subtle aroma of osmanthus, creating a unique flavor that embodies the city’s essence. The Drawing Room, set to open by the end of the year, will serve as a hub where guests can indulge in light meals and refreshments, as well as enjoy the signature traditions of St. Regis, including Afternoon Tea and a nightly evening ritual Champagne Sabrage.

The St. Regis Spa provides guests with a serene retreat from the vibrant energy of the city, boasting expansive facilities including three luxurious private spaces over 140 square meters each. The spas blend modern skincare technology with ancient wellness wisdom, providing personalized treatments to rejuvenate body and mind. The hotel also features a fitness center for complimentary 24-hour access to state-of-the-art workout equipment.

With nearly 1,100 square meters of event space, including a grand 720 square-meter Astor Ballroom and three function rooms, The St. Regis on the Bund, Shanghai, is an ideal venue for both intimate gatherings and large-scale events.

“We are thrilled to continue the storied legacy of St. Regis with the debut of The St. Regis on the Bund, Shanghai, the thirteenth address in our expanding portfolio of St. Regis hotels in Greater China,” said Bart Buiring, Managing Director, Luxury, Greater China, Marriott International. “The Bund is a blend of Shanghai’s rich history and dynamic modernization, where the cluster of historical buildings juxtaposes the modern skyline of Pudong. From this iconic location, the hotel sets to embody the timeless elegance and impeccable service inspired by the Astor family, offering an unparalleled experience to both our loyal guests and the next generation of luxury travelers.”

Meliá Chiang Mai has joined forces with three universities to educate and train upcoming generations of hospitality professionals about sustainable farming, culinary and waste management practices.

Culinary students from Suan Dusit University in Lampang, Chiang Mai University and Rajamangala University of Technology Lanna Tak study, and experience in action, Meliá Chiang Mai’s ‘360º Cuisine’ concept as part of ongoing partnerships between the hotel and the universities.

Under its ‘360º Cuisine’ program, the hotel works closely with local farmers to help improve sustainability and encourage ethical production to make the overall food system more resilient. The hotel sources vegetables, fruit, herbs, cage-free eggs, sterilised fresh milk, artisanal cheese, honey and more from a network of nearby ethical and chemical-free suppliers such as gourmet organic farms Seed and Rong Khum, as well as Jartisann’s Original Thai Cheese and Supha Bee Farm.

Designed to reduce the hotel’s carbon footprint and promote healthy eating, the ‘360° Cuisine’ program is spearheaded by Meliá Chiang Mai’s executive chef Suksant (Billy) Chutinthratip. Chef Billy and his team harvest as many ‘farm to plate’ ingredients as possible – roots, leaves, stems, stalks and more – in a ‘thoughtful cooking process’ before food waste returns to the farms as fertilizer.

Since the 360° Cuisine program’s inception in 2022 until July this year, the hotel has processed more than 5590kg of leftover food as compost and fertilizer and more than 1820 kg of cooking oil as a biodiesel fuel.

“Witnessing the younger generation engage with our concept is incredibly rewarding; the students appreciate the hard work behind our sustainability efforts, and the universities value real-world learning experiences,” Chef Billy said. “The students hold the key to long-term changes benefitting the health of our guests, community and environment.”

As part of their studies, students visit Seed and Rong Khum to learn about sustainable agriculture, and spend time at the hotel’s kitchens to see the 360° Cuisine program in action and cook the concept’s dishes. Chef Billy provides case studies for students as part of their culinary art curriculum, and participates in guest speaker sessions.

Meliá Chiang Mai has hired some of the students upon graduation who, according to Chef Billy, “share our passion for sustainability”.

"I had the invaluable opportunity to serve as a kitchen trainee at Meliá Chiang Mai, where I learned numerous sustainability practices, including managing kitchen waste through a 360-degree approach, directing it to an organic farm for composting,” said Chiang Mai University graduate Thodsapol Chaimongkol. “My university instructor and Chef Billy supported me in an experimental project that explored the use of locally grown kale in pizza dough. This experience enriched my culinary skills and paved the way for me to be selected as a permanent staff member upon graduation, marking a major milestone in my career."

"After completing my internship program with Meliá Chiang Mai, I am so proud to be a member of the culinary team,” said Rajamangala University of Technology Lanna Tak graduate Chanika Thongtecha. “I had the opportunity to learn extensively during my time here and, with the support of Chef Billy and the team, I implemented a project using surplus tomatoes from local farms to create jelly for our buffet sections and coffee breaks. This experience has been rewarding and educational, and I’m excited to continue contributing to the team."