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Don’t you like Mushrooms or Vegetables???
This Awesome chef will make you friend with these
Soy Como Soy Nikkei cuisine
Once we visit this place and got to know more about this Nikkei cuisine, which is a fusion of Japanese cuisine with Peruvian ingredients
“I am what I am” is what this Soy Como Soy phrase means and you will meet the head chef there who truly stands with this saying!!
we were tempted to try versions of sushi. The Japanese and Peruvian cultures share their love for fresh fish but we are delighted to find out that Soy Como soy does absolute justice for vegetarians as well.
This food tasting experience was something else for the Indian taste bud foodies. And we are surely not disappointed.
First, we Ordered Cherry blossom and blueberry lavender
Cocktails and Starter
Tom Kha (Lemongrass Coconut soup)
This soup was creamy and full of flavors not overpowering lemongrass and fresh vegetables
On a Cold Rainy day, this soup was surely a yummy treat
the second dish was Avacado Cream Cheese Sushi with wasabi and pickled pink ginger.
This is a simple yet flavourful dish Didn’t expect veg in sushi
Chicken karaage (Japanese Fried Chicken)
Heard a lot about this and this was recommended by the staff as one of their best selling
And It was worth
Crunchy outside with small dried fist coating chicken was juicy and soft well-cooked inside
The flavors blend was surprisingly not strong of dried fish
Ramen Noodles
This was another veg dish we tried and the spicy ramen with all exotic vegetables was full of flavors even the noodles were very well flavorful this was also one of the best selling recommended by the staff.
Goji berry Cheesecake
The meal is not complete if there is no dessert in it.
The most trending Japanese cake with Guji berry ice cream
Mild sweet cheesecake with tangy berry ice cream just melts in your mouth and bursts the flavors of berry
Overall Chef did a good job of bringing delicate flavors with fusion cuisine to your plate. The Chef and Restaurant Staff is friendly they do check on you after your order just to make you comfortable with the ingredient and gives you insights into the cuisine
If you are the first timers like us who didn’t taste Japanese cuisine ever then you can surely try this place, this place will surely not break the heart of vegetarians.
We also got a chance to meet the chef, The kitchen is Headed by chef Rohit Vishnani, a graduate from IIHM, Pune, who gained his experience in Pan Asian cuisine while working at a Vietnamese Restaurant in the US.
Girish Gaikwad, Director of Engineering
SUSTAINABLE INITIATIVES JW MARRIOTT MUMBAI JUHU
Attributed to: Girish Gaikwad, Director of Engineering, JW Marriott Mumbai Juhu
Marriott as a brand has always been conscious about its carbon footprint and it is continuously working towards adopting sustainable practices. From hotel design to the guest experience, sustainability is embedded into our business strategy, and this includes efforts such as creating resource-efficient hotels, purchasing sustainable products, and supporting innovative environmental initiatives.
Given an ever-growing impetus for sustainable choices, the property is continuously evolving to become more responsible. At the JW Marriott Mumbai Juhu, we are committed to a sustainable model in order to ensure the quality of life for our future generations. Our sustainability efforts have a 360-degree approach and our endeavor is to integrate them in our entire hotel operations.
Some of the initiatives undertaken at the property:
MINIMUM FOOD WASTAGE
In our constant endeavor to ensure minimum food wastage, we are committed to the belief of zero-waste cooking which involves using every aspect of an ingredient. We ensure there’s minimal food wastage. Together with the Culinary team spearheaded by Chef Abhishek Basu, Executive Chef, we recently hosted a Zero Waste Brunch which featured 13 zero-waste food dishes and 6 beverages.
Overall, our food wastage initiative has resulted in approximately 15% month-on-month reduction of food wastage.
SUCTION SWEEPING WITH FILTRATION SYSTEM
The suction sweeping machine with an in-built filtration system has helped the property to keep the pool clean and free of dirt which also helps us repurpose liters of water that was previously being trained and use it for other water bodies that help in beautification.
WATER AERATORS
We have installed aerators in guest rooms wash basin taps, shower heads, and sensor taps in the heart-of-house areas to reduce the daily consumption of water. Our initiatives have resulted in a 26% month-on-month reduction in water wastage.
ENERGY SAVING
We are committed to using clean energy and buy wind power. Approximately 30% to 40% percentage of energy that we utilize at the hotel comes from clean wind energy and has been fairly successful for the hotel. Solar power is also a big endeavor for us, today, all our periphery lights are solar powered, so they get energy during the day and power up in the evenings post sunset. As a hotel, we are also in the process of installing solar panels on the terrace of the hotel.
ORGANIC WASTE CONVERTER
We are very mindful and have a process in place to monitor food wastage on a daily basis. The organic waste converter in the hotel converts all this waste to manure and we are fortunate to have a fairly large garden/ landscape area where we can reutilize this.
SEWAGE TREATMENT PLANT
A treatment plant with a water production capacity of 350-kilo liters per day (KLD) has been installed – the recycled water is used for irrigation (approx. 10-15 KLD), cooling tower makeup (approx. 100 KLD), and flushing water for guest rooms (approx. 20-30 KLD).
ITC’S THREE LEED ZERO CARBON-CERTIFIED HOTELS CREATE GLOBAL MILESTONE
~Experience ITC Hotels' timeless spirit of innovation #LoveNatureLivezero~
Delhi, Jun 2022- Reaffirming its credo of ‘Responsible Luxury’ with a comprehensive focus on sustainability, health, and hygiene, ITC Hotels is proud to announce that 3 of its properties in India have been ranked as the world’s top 3 LEED® (Leadership in Energy & Environmental Design) Zero Carbon certified hotels, a first-of-its-kind achievement globally.
ITC Windsor, Bengaluru, became the 1st hotel in the world while ITC Grand Chola is one of the largest hotels in the world to have received the prestigious LEED Zero Carbon Certification. ITC Gardenia has become the third hotel in the world to receive the certification.
LEED Zero Carbon recognizes buildings operating with net-zero carbon emission and LEED® Platinum is the highest rating awarded by U.S. Green Building Council (USGBC). ITC Hotels is the world's largest chain with the maximum number of LEED Platinum Certified Properties as per USGBC.
From using renewable energy and recycling solid waste to conserving water, actively mitigating single-use plastic and reducing the carbon footprint at every step, ITC Hotels have been delivering luxury experiences with planet positive offerings embedded in product, processes, people & progress. Over 40% of consumable food materials used at ITC Hotels is sourced locally and the properties have adopted infra-red based efficient cooking in the kitchen leading to near 20% energy savings.
Living up to its promise of ‘Responsible Luxury’, ITC Hotels launched a path-breaking “WeAssure” program, adopting the highest standards and protocols in health, hygiene, safety and infection control management. For this initiative, ITC Hotels became the first hotel chain in the world to receive Platinum level certification under DNV's My Care Infection risk management program. In addition, the hotel group introduced waste segregation methods to achieve more than 99% waste recycling and also pioneered the mitigation of single-use plastic.
Anil Chadha, Divisional Chief Executive, ITC Hotels, stated, “ITC Hotels is committed towards sustainability and consistently works to achieve its vision of offering patrons an experience of 'responsible luxury. We pride ourselves on the milestones that we have achieved in our endeavor toward contributing to the Planet. Three of our luxury properties have put India on the global stage by being recognized by LEED as Net Zero Carbon Certified hotels. This achievement is not ours alone but of all our associates and guests who believed in us and shared the same value system. I would like to acknowledge the efforts of ITC Hotels in ensuring that we preserve the elements of sustainability. We shall continue in this direction with our promise to Mother Earth.”
All ITC Hotels have organic waste converters with most of them being equipped with Onsite Bio- Methanation plants. The group has reduced freshwater consumption by almost 50% with strategic conservation, treatment, and reuse over the last 5 years. 57% of electrical consumption at ITC Hotels & Welcomhotels is met through renewable sources. These include ITC Grand Chola, ITC Windsor, ITC Gardenia, ITC Maratha, ITC Grand Central, ITC Mughal, Welcomhotel Chennai, Welcomhotel Coimbatore, Welcomhotel Bengaluru, and Welcomhotel Sheraton New Delhi, which are powered by renewable electrical energy. ITC Hotels’ current carbon emission level is 61 kg per overnight guest stay and 58 kg per sqm per annum against the 2030 target of 65 kg and 129 kg respectively. These milestones have been accomplished through the implementation of various renewable energy and energy efficiency initiatives.
Some of the pioneering eco-friendly initiatives of ITC Hotels are highlighted below:
The design of every ITC Hotel is based on Green Building guidelines and standards which are energy efficient, utilize renewable energy, conserve and recycle water while taking concrete steps to preserve the eco-system around them.
The hotels have witnessed up to 20% increased efficiency with the installation of a programmable HVAC (Heating Ventilation and Air Conditioning) control called the Automated BMS System
Key sustainability initiatives are executed in identified hotels. They include in-house production of water with the help of atmospheric water generators, rainwater harvesting, daylight harvesting, solar heating, food waste composting, biogas generation, and the switchover from HSD/biodiesel fired boilers to renewable electrical energy based boilers for steam application.
All ITC Hotels and Welcomhotels are ISO 14001 Environment Management System and ISO 22000 Food Safety Management Certified. ITC Kohenur has received the 5-star Green Rating for Integrated Habitat Assessment (GRIHA) for incorporating various sustainable practices in building design & operation. ITC Sonar is the only hotel in the world to earn carbon credits under the UNFCCC (United Nation Framework Convention on Climate Change) Kyoto Protocol’s Clean Development Mechanism.
All ITC Hotels & Welcomhotels have implemented COVID Mitigation in Conditioned Space in its HVAC system. The advanced oxidation patented technology neutralizes indoor air pollutants, bacteria and viruses. This technology cell creates photo hydro ions and destroys more than 99% of microbes present in the conditioned space. It is an active technology, where the ions neutralize every airborne organic contaminant it locates.
ITC Hotels is also committed to supporting local artisans while reviving and popularising ancient cuisines and is actively engaged in keeping alive India's time-honored rituals that promote well-being. Walmart, WelcomJawan, WelcomTheatre, Responsible Dining through Local Love, Eat Wisely and Food Sherpa are some of its signature programs that have defined Responsible Luxury.
About ITC Hotels:
ITC Hotels is the largest chain of hotels in the world, which has the maximum number of LEED Platinum Certified Properties (as per USGBC on June 2020, ). Continuing with its Planet Positive Promise, ITC Hotels launched Sunya Aqua or zero-kilometre water in glass bottles across the chain over a decade back and have taken this lead further and pioneered the mitigation of single use plastic from its operations pan India.
“Active Holidays” – a flavor of the season, post lockdown
Authored by: Vaishnavi Joil, Co-Founder, Flying Konkan Zipline Adventure Sports
It is true that the pandemic restrictions had presented new challenges to the travel industry. The past two-three years of a sedentary lifestyle have made the average traveler much restless. There is a lot of pent-up stress that needs much relief. The Indian traveler today, now with the lockdown opening up is asking for more. This has triggered the growth of a trend called “Active Holidays” where the population is looking at adrenalin rush, shaking of lethargy, the feel of thrill while they are now planning their outings. Off-beat travel destinations are landing in the consideration list of the millennials & the Gen Z while they are making their travel itinerary. And with many opting for hybrid work culture, they are even able to pack a holiday destination (with enough wi-fi connection) while at work along with the excitement of thrill is an added bonanza.
What are Active Holidays or Activity Holidays
There is a rising popularity in taking holidays that has some activities packed in such as cycling, nature trails, trekking, surfing, scuba diving, zip-lining, bungee jumping, etc…They may not be completely wild and adventurous but certainly those that give one thrill and excitement and a sense of achieving some milestones of physical goals. The “tried & tested” is not finding many takers but the “unexplored and thrilling” are getting many applicants. There is much consideration for looking inwards and exploring the unexplored. In India, while Delhi, Goa, and Kashmir, may still remain the favorites but it is the not-so-popular locations like Devgad in Konkan, Maharashtra, and Mawlynnong in Meghalaya or Khajjar in Himachal Pradesh, which are finding the takers. These destinations are providing a huge scope for the tourist to have immersive experiences. For eg: Devgad in Konkan, Maharashtra today packs fun and thrill with Zipline, Surfing & water sports along with backwater explorations, mango trails along with the delectable culinary experience that adds value to the idea of a holiday. It is also true for family outings, as we Indians generally tend to have holidays with our families by and large. So safe activities in tourism that we can do with our children and elderly parents alike are gaining consideration.
Active relaxing
While holidaying with our family and friends is about relaxing but now we want to pick up a bike and cycle into the mountains or take up a surfboard and jump into the sea. Focusing the mind on technical activity tends to completely switch off. It is rather pertinent in a time and age where we are amply stressed through pressures of work and the overload of information that we are consuming on a daily basis
It’s about the experience
More and more travelers want an immersive experience of the destination. It not only creates a feel-good factor but is also impactful in creating powerful memories of the destination. In a world comprising of fleeting attention, we humans want more enriching occurrences that are unique to that individual and that which they can convey back to their friends and followers. To a woman clad in saree ziplining across a sea, cost is an unforgettable experience, a sense of achievement, that which she can speak to her friends about while motivating them and that which remains etched in her memory
Me-time while still in a group
The traveler today is not thinking of giving priority to the leader of the pack or compromising for the family. She wants her time to pursue things while giving the rest of the family members or members of the group enough time and space to build their own unique experiences. It is a much more democratic way of doing things. At one moment you feel like sunbathing and at another moment you would like to go windsurfing. You want to challenge yourself, and destinations that give the scope to the traveler to do so – like culinary experience, wine tasting, nature trails, outdoor activities or even nurturing of Oliver Ridley turtles and/or soaking in the uncanny history of petroglyphs; then gets high on the list because there is something for everyone
Exercise Fix
Outdoor activities result in significantly greater improvement in mental well-being. You feel more connected with nature, clean air, and the Vitamin-D boost that the world is devoid off. Outdoor activities in a mountain or near a sea or in a forest can result in improved self-esteem, and higher energy levels and assist in the relief of mental clogs. The complete focus while doing a particular activity can greatly aid in your mindfulness and thereby a holistic wellness fix.
It is no wonder that we are seeing more options opening up and more & more of the Indian population opting for active holidays. After two-three years of being cooped up, we all need to experience that sense of freedom right up to our core!
SATTVIK WEDDINGS AT WELCOMHOTEL KATRA
Located in the heart of the divine city Katra, Welcomhotel by ITC Hotels Katra has 83 well-appointed rooms overlooking the Trikuta Hills home to Mata Vaishno Devi Shrine. Just 45 kilometres away from the Jammu airport, the hotel is an idyllic destination nestled in the lush green valleys with panoramic views. Amidst the pine trees, breathtakingly beautiful landscape, the hotel stands tall like a crown jewel of Katra city.
Welcomhotel Katra has opened new horizons for weddings and MICE in this holy city of India. The hotel offers an ideal indoor and outdoor space for events, weddings and celebrations with a seamless pillar-less banquet hall of 225 sq mt that can accommodate up to 250 guests opening into a dedicated pre function area & outdoor gardens.
The picturesque and scenic backdrop, complimented with the culinary strengths of ITC Hotels, are an ideal combination to curate memorable experiences during weddings and wedding related events. Local delicacies like Kalahari Cheese, Rajma, Ambal, Shingare ki Kadhi, Mewe ka Kofta and Tumba Ajwain Aloo etc. will take guests on an expedition of this rich, Sattvik cuisine.
River rafting features high on the itinerary of honeymooners. Katra has one of the best rafting stretches in the region with its fifteen-kilometer-long stretch bordered by lush green surroundings in the white waters of Chenab that is 24 kilometers from the hotel. Moreover, Bhimgarh Fort, 20 kilometers from the hotel, and hot springs, 5 kilometers away are also favoured by the tourists and honeymooners to explore. The special honeymoon package at Welcomhotel Katra offers romantic settings in privacy of one’s room.
Welcomhotel Katra is the base camp for those couples wanting to partake of the region’s picturesque attractions, including Patnitop which is just 85 kilometres by road from the hotel and the route to the hill station is truly poetic with the beautifully lined pine and cedar trees. Nathatop, 10 kilometers from Patnitop, and Sanasar, 10 kilometers from Nathatop, are two other nearby attractions where adventure activities take place and guests can revel in the nature.
Welcomhotel Katra offers a quintessential ITC Hotels culinary experience with signature dishes on offer at its two restaurants, WelcomCafe and Dough and Co. The WelcomCafe serves the best of gourmet flavours in international and regional vegetarian cuisine - it’s one of a kind in its offerings and the finest in Katra. Dough & Co. offers a range of teas and coffees with short eats to go with them with some mesmerising views of the valley and Trikuta Hills.
The WelcomSthalika represents regional fare from Jammu region, and is prepared in Sattvik style bringing out the flavors predominant in Katra and adjoining areas. Some of these local preparations are Jammu Rajma, Ambal, Shingare ki Kadhi, Mewe ka kofta and Tumba ajwain aloo. The curated menu uses locally grown ingredients like Jammu Rajma, walnuts, almonds, badi masala, tumba ajwain, shahi zeera, saunf, sonth and more in traditional style.
While the mere mention of Katra brings to fore images of the holy shrine of Mata Vaishno Devi, there is much more to this high point destination. Welcomhotel Katra is a destination that offers a gleeful experience to the discerning traveller with interests ranging from pure spirituality to celebration events, rest and rejuvenation in this holy city.
About Welcomhotel: www.itchotels.com/welcomhotel:
Welcomhotel is a collection of premium hotels designed for those who demand more and seek bespoke experiences to make the most out of their stay, optimizing their travel intent. With an endeavour to provide immersive and enriching experiences, the brand is reflective of the warmth of Indian culture while upholding the benchmark service standards that ITC Hotels is known for. From curated journeys that enhance leisure trips, to those that help maximize the efficiency of business stays, at WelcomHotel, every effort is made to add value to the new-age traveller. It is this vision that helps enrich the lives of the guests, the community, and our hotel associates through integrated efforts and holistic initiatives. ITC Hotels manages and owns many hotels under the Welcomhotel brand including Welcomhotel Chail, Welcomhotel Shimla, Welcomhotel Sheraton New Delhi, Welcomhotel Mussoorie, Welcomhotel Jodhpur, Welcomhotel Fort & Dunes, Khimsar, Welcomhotel Visakhapatnam, Welcomhotel Mammalapuram, Welcomhotel Coimbatore, WelcomhotelPahalgam, WelcomhotelKatra, Welcomhotel Amritsar, Welcomhotel Bay Island (Port Blair), Welcomhotel Dwarka (New Delhi) and Welcomhotel Guntur.
About ITC Hotels:
ITC Hotels is the largest chain of hotels in the World, which has maximum number of LEED Platinum Certified Properties. Continuing with its Planet Positive Promise, ITC Hotels launched Sunya Aqua or zero-kilometre water in glass bottles across the chain over a decade back and have taken this lead further and pioneered the mitigation of single use plastic from its operations pan India. While ITC Windsor is the first hotel in the world to achieve LEED Zero Carbon Certification, ITC Grand Chola is the largest hotel in the world to achieve the LEED Zero Carbon Certification. ITC Gardenia is the third hotel in world to receive the LEED Zero Carbon Certification.
Ovolo Hotels, an award-winning boutique designer hotel collection, has recently announced the release of their latest quarantine accommodation offering - Quarantine Concierge 7.0. Since Hong Kong's quarantine duration has been reduced to a short seven days, Ovolo has celebrated this the best way they know how – with a refreshed offer and even more flexibility.
With the summer season approaching, Ovolo have once again elevated their offer, now to be even more accommodating for children after noticing a significant increase in the number of families returning to Hong Kong. Incorporating this ‘Sweet Child O’Mine’ package will allow parents to extend their family adventure for a short 7 day staycation.
The Sweet Child O’Mine package ensures all children will be entertained after so parents can kick back, relax, and enjoy a stress-free happy hour to the fullest. Ovolo offers 2 packages: one for the little ones between ages 3-6 ($340) and another for bigger kids between ages 7-11 ($480).
For the little ones, the add-on will include a foldable cardboard play area which they can play and nap in, but also an area for parents to hide from them in, various off screen activities including colouring sheets, spot the difference and many more puzzles, and a recommended Netflix kiddies list. For the big kids, the package will include a table top cardboard model to build, decorate and name, a 7-day advent calendar countdown, various off screen activities including colouring sheets, join the dots, origami and many more puzzles, and a recommended Netflix kiddies list.
In addition to the Sweet Child O’Mine package, Ovolo has even gone a step further to add the Family Suite and Family Suite Plus rooms in Ovolo Southside and the Connecting Room Suites in Ovolo Central to accommodate these larger families who wish to quarantine together over the summer season.
In Ovolo Southside, the Family Suite sits on a high floor and boasts 2 queen sized beds and a sofa bed for a more comfortable sleeping arrangement. The open floor plan also includes an adjustable coffee/dining table, and a domestic style fridge to ensure all snacks and wine remains chilled throughout the stay, adjustable Yogi chairs, an ottoman with a foldable side table, four wall mounted TV’s, a walking pad, and more. This makes the room the perfect set up for a family of up to five.
The Family Suite Plus is best suited for a family of up to six. It is also situated on a high floor and boasts 2 queen sized beds, a sofa bed, and 2 Hollywood single beds that can be pushed together to convert into a queen bed. The room also comes with an adjustable coffee/dining table, a domestic style fridge, four wall mounted TV’s, a microwave, and more. With plenty of space, it ensures everyone in the family will still like each other by the time quarantine ends.
Meanwhile, the Connecting Room Suite in Ovolo Central is suitable for families of up to three. In addition to a rockin’ view, each suite also has ownership of an entire private floor - fitted with all of life's essentials from a king sized bed, a sofa bed, study desks, kitchenette/bar areas with a cocktail set & a drinks cabinet, and separate sitting and dining spaces.
Josie Bristow, the Assistant Director of Marketing, says, “It is our privilege to accommodate these returning families the best that we can. Despite quarantine being shortened to 7 days, we understand how difficult it can be for families to be constantly confined in one space. With our family friendly suites, which include clever tweaks for a more comfortable living and sleeping arrangement, together with the Sweet Child O’Mine package, we’re looking to provide a wonderful experience for not only the parents, but the entire family.”
Ovolo Southside and Ovolo Central are already the leading hotels on the designated quarantine hotel list, by providing guests with exceptional service and the freedom of choice throughout their mandatory stay. With the recent launch of Quarantine Concierge 7.0 and now the Sweet Child O’Mine package and the added family suites, they are truly transforming the compulsory period into an enjoyable staycation with all the inclusions.
Additionally, with the announcement of Ovolo's exclusive partnership with ClassPass, quarantine guests can experience the platform complimentary for two weeks complete with 20 credits and 50% off all classes on their trial. Some classes are even kid-friendly!
As always, Ovolo is looking forward to welcoming international travellers to Hong Kong with open arms – under their PPE gear of course.
ITC GARDENIA, BENGALURU ACCREDITED THE LEED ZERO CARBON CERTIFICATION BY USGBC
ITC Gardenia, Bengaluru has been accredited yet another distinction by the USGBC (United States Green Building Council), making it the third hotel in the world to achieve the LEED Zero Carbon Certification, after ITC Windsor, Bengaluru and ITC Grand Chola, Chennai.
ITC Hotels’ Responsible Luxury journey started at ITC Gardenia in 2009 when it was conferred the highest rating for green buildings in the world - the LEED India Platinum Rating. This recognition made it Asia’s first platinum rated hotel and is yet another manifestation of ITC's leadership in Sustainability Practices.
LEED Zero encourages a holistic approach for buildings and places, which will contribute to a regenerative future and demonstrates a deep commitment to implementing building and design strategies that assure an enhanced quality of life.
ITC Gardenia is an inclusive blend of contemporary design and International Green Practices, a beacon in a bustling urban environment. The hotel has utilised innovation, cutting edge technology and design integration to earn new benchmarks in energy efficiency, water efficiency and zero carbon techniques, and is a model of environmental stewardship. A series of sustainable measures and practices were embraced to ensure that elements of nature were effectively harnessed at every level inside this luxury hotel.
Manas V. Krishnamoorthy, General Manager, ITC Gardenia, added, “Following its philosophy of “Forward to Green. Back to Nature.”, ITC Gardenia exemplifies ITC's vision and is perhaps the perfect example of finding the common rhythm between man-made and natural environment. The LEED Zero carbon certification for ITC Gardenia is a matter of huge pride for us as our journey towards Responsible Luxury started with ITC Gardenia in 2009 when it was conferred the LEED Platinum certification. Guests staying at ITC Gardenia consume lesser carbon footprints, compared to any other hotel of this size. It is our humble attempt to educate them on not only being eco-friendly but also eco-responsible.”
ITC Hotels has pioneered several ground-breaking initiatives on environment, hotel ecosystem, health, and well-being. From LEED platinum ratings, to being one of the first chain to eliminate single use plastic free products, deployment of radiation harmonisers across the chain, farm to fork low carbon footprint cuisine, clean air and more.
“ITC Gardenia’s LEED Zero [Energy, Water, Waste or Carbon] certification demonstrates a tremendous commitment to implementing building and design strategies that ultimately help improve quality of life for all” said Peter Templeton, president and CEO, USGBC. “LEED Zero was created to give the green building community a new standard to strive for and recognize the leadership of projects that
have aspired to net zero goals. By prioritizing net zero [energy, water, waste or carbon], ITC Gardenia is pioneering a new way forward for the industry as a whole.”
For more than two decades, LEED has provided a framework for creating high performance green buildings and spaces and is an internationally recognized symbol of excellence. Building on that work, the U.S. Green Building Council has developed LEED Zero, a complement to LEED that verifies the achievement of net zero goals. LEED Zero represents a new level of achievement in green building that is not just attainable but is the goal of LEED certified projects around the world.
(*LEED - Leadership in Energy and Environmental Design)
About ITC Hotels:
ITC Hotels is the largest chain of hotels in the World, which has maximum number of LEED Platinum Certified Properties (As on June 2020, as per USGBC). Continuing with its Planet Positive Promise, ITC Hotels launched Sunya Aqua or zero-kilometre water in glass bottles across the chain over a decade back and have taken this lead further and pioneered the mitigation of single use plastic from its operations pan India. While ITC Windsor is the first hotel in the world to achieve LEED Zero Carbon Certification, ITC Grand Chola is the largest hotel in the world to achieve the LEED Zero Carbon Certification. ITC Gardenia is the third hotel in world to receive the LEED Zero Carbon Certification.
About the U.S. Green Building Council
The U.S. Green Building Council (USGBC) is committed to a healthy, resilient and equitable future for all through the development of green buildings, cities and communities. For more than 20 years, USGBC has been advancing green building practices through the development of LEED, the world’s most widely used green building program. With the support of thousands of members, volunteers and partners, USGBC provides robust green building education courses, a rigorous professional credentialing program, and advocates for effective public policies. It convenes an international network of green building and sustainability leaders through the annual Greenbuild International Conference & Expo, and forward thinking programs, including the Center for Green Schools. For more information, visit usgbc.org and connect on Twitter, Facebook, Instagram and LinkedIn.
Ankit Nagori
Curefoods has been acquiring and incubating multiple cloud kitchen brands in the last few months. The fresh influx of funds will be used to acquire many more digital food brands across geographies.
Curefoods, the spin off food tech brand founded by Ankit Nagori in 2020, which operates brands like Eatfit, Yumlane, Aligarh House Biryani, and Masalabox, has raised $13 million funding led by Iron Pillar, Nordstar, and Binny Bansal. Leading angels Adil Allana, Rashmi Kwatra, Lydia Jett, and Kunal Shah also participated in the round, according to a statement.
The company has been acquiring and incubating multiple cloud kitchen brands in the last few months. The fresh influx of funds will be used to acquire many more digital food brands across geographies. Moreover, Curefoods will look to expand its cloud kitchen footprint across multiple cities and build backend technology to manage its multi-brand, multi-city kitchens footprint.
With this fundraise, the total funding raised by the company is at $20 million between Seed and Series A. Curefoods is also looking to close a $10 million debt raise in the coming weeks. According to Ankit, the team now wants to expand from four cities to eight cities in South India in 12 months, and they want to acquire five more brands in the next 12 months.
In a conversation with YourStory, Ankit said, "The pandemic has transformed the way people eat and order food online. Some people did it for convenience and some people for entertainment. This made us believe that there is no one-size-fits-all. While we have been successful with Eatfit with a certain kind of audience at a certain time, we couldn't cater for entertainment of group order. We wanted to have a multi-brand approach that catered to different needs of the audiences."
He added that there are few Indian cloud-kitchen brands that are in the top 10 ordering choices of the consumer across the country, and the regional brands are part of the top 10 brands regionally. "This means the local regional brands haven't had velocity to reach a national level. So we thought to onboard local well-known cloud kitchen brands, which are digital brands, with Curefoods.
India, August 2021- Inspired by the growing appetite among consumers for sustainable and naturally available alternatives to animal-based meat, Hilton India, in partnership with Wakao Foods, has put up a sustainable food showcase for guests. The exciting food festival - 'The Wakao Fest,' aims at offering an unforgettable dining experience through an exquisite menu with jackfruit as the core ingredient. The innovative food menu will be available across dining outlets at Hilton properties in the country.
Commenting on the association, Mr. Prashant Kulkarni, Director F&B, India-Hilton said, “At Hilton F&B, we wanted to keep innovation, sustainability, and deliciousness at the front and center of the creative process, and we challenged our Chefs to take Jackfruit, the humblest of ingredients, and come up with a menu which will excite and intrigue the palate. With Wakao we have been able to do just that. Wakao is an expression that perfectly captures the flavourful twist of our dishes as well as the guests' reaction when they dine at any of our Hilton outlets."
"The shift towards plant-based alternatives is the most dominant trend of 2021 triggered by the growing consciousness about mindful and healthy eating. The Wakao Fest explores unique dishes that are sustainable to serve and bring guest delight.” Prashant added.
With the joint vision of placing jackfruit as a sustainably sourced plant-based meat substitute, the collaboration between Hilton and Wakao Foods aims at supporting local producers and products, as well as bringing plant-based alternatives prominently to the food and beverage scene in India. A sustainable crop, sourced locally, which does not need irrigation, pesticides/herbicides, Jackfruit can be intergrown with other crops to create a regenerative ecosystem.
Sairaj Dhond, Founder & CEO Wakao Foods said, "As the world looks at more plant-based alternatives, which are healthier and more sustainable options, there is a growing interest in meatless meals off late. The versatile and indigenously grown jackfruit is bursting onto the scene and finding itself being used more often. The pop-up, therefore, explores the versatility of the humble jackfruit, which is considered a superfood but needs to be more relevant across the cuisine culture of the country."
“It is a great honor to be associated with an international brand like the Hilton, so early in our life cycle. These kinds of platforms and collaborations give brands and start-ups like ours a fillip to take our efforts to more people and educate the consumer as well. The collaboration brings Hilton’s culinary expertise to one of our most loved indigenous products - Jackfruit.” Added Sairaj.
The artisanal menu at The Wakao Fest has been curated by the culinary experts at Hilton to offer multiple cuisines and gourmet delights comprising starters, main course and desserts, by leveraging the versatility and richly layered flavors and textures of the Jackfruit. Guests can sample dishes like Faux Pao, The Wakao Krapow, Parmesan Polenta, and “Bar of Bliss” and much more during this festival across the FnB outlets at @SAIPE at Hilton Goa, Coriander Kitchen at Conrad Pune, The Amber Kitchen at DoubleTree by Hilton Jaipur Amer,Terazzo at Hilton Shillim Estate Retreat & Spa to name a few. The festival will be celebrated from August to November 2021 across Delhi NCR, Mumbai, Pune, Ahmedabad, Goa, Bangalore, Chennai, Lucknow, Agra, Jaipur and Trivandrum.
Arvind Singh, Secretary — Tourism, Government of India
announced that a task force had been formed and initial deliberations begun on a mission intended to connect all stakeholders in the tourism ecosystem digitally.
The National Digital Tourism Mission for India may soon become a reality as Arvind Singh, Secretary — Tourism, Government of India said his Ministry had started initial deliberations on the same at an e-conclave on travel and tourism organized by FICCI on August 6, 2021.
The Tourism Ministry had formed a Task Force for the National Digital Tourism Mission which had already had its first virtual meeting this week.
The Tourism Secretary said that the Ministry had started the digitization process during the Covid19 pandemic itself by launching NIDHI and SAATHI projects. He said that the Ministry has started expanding the NIDHI system by bringing tour operators, travel agents, etc. also on the platform. Singh said that the National Digital Tourism Mission was intended to connect stakeholders in the tourism eco-system digitally in the same lines as the National Health Mission.
The Great Small Breaks staycation offers complimentary stays and meals for children aged below 12, among other experiences
As the unlock unfolds and families are eager for short –distance getaways, Conrad Bengaluru has come out with the perfect option. Under the umbrella of Hilton’s campaign “Great Small Breaks”, a one of a one-of-a-kind staycation offer, tailor-made for families and young guests, Conrad Bengaluru has launched their version of leisure travel within the city for leisure travelers, especially families.
This initiative by the property promises to enhance the Conrad experience for families, especially their young ones with complimentary stays, personalized surprises, interactive games and a whole host of fun activities.
“As the Garden city, unlocks to its residents, we took this opportunity to gift our little ones an experience of boundless joy and happiness in a safe abode. Under our brand initiative of Great Small Breaks, we connected the hearts of millions in the city for an inspiring weekend getaways. With this initiative, we have touched the aspects of capturing the entire journey of a Little Guest – from a Disney land experiential welcome, to an elevated Check in, Room stay, kids menu, kids zone activities and much more to delight them. As we are returning back to travel, we are here to imbued and spread the warmth of Hilton Hospitality across the globe”, said Srijan Vadhera, General Manager, Conrad Bengaluru.
The experience begins straight from the guest’s doorstep with a customized, fairy-tale like pickup service. The property cars are decorated with balloons, filled with chocolates along with games to keep the young ones occupied while on their way to the property. On arrival, the guests are greeted with a larger than life Mickey Mouse and a tray filled with lollypops, marshmallows and chocolate dip, as a welcome treat. With a special check -in counter with an elevated step for the young ones, they are asked to fill in their preferences for cupcakes, chocolates or cookies.
The package is designed with curated sightseeing itineraries for outstation guests to UNESCO World heritage site Mahabalipuram, a dedicated activity planner for kids with nanny services, and oceanography/ surfing lessons for adults.
InterContinental Chennai Mahabalipuram Resort has announced the launch of its wedding staycation package Muhuratham By The Bay for to-be wedded and families looking to club their wedding celebrations with vacation retreat. Last year, the Resort saw a huge shift in the wedding segments with couples looking to have a more all-inclusive wedding experience, with families. The package is designed with curated sightseeing itineraries for outstation guests to UNESCO World heritage site Mahabalipuram, a dedicated activity planner for kids with nanny services, and oceanography/ surfing lessons for adults.
Muhuratham By The Bay by InterContinental Chennai Mahabalipuram Resort is truly experiential in nature, as it caters to the growing need for intimate weddings in a safe haven, although with continued International travel restrictions more couples are looking at shot-gun wedding format which can be built into a destination vacation. InterContinental Chennai Mahabalipuram drives an advantage of open areas, sprawling landscape, and pristine beach access which appeals to the popularity of the concept. The hotel has further personalized this wedding staycation with themed meals in-built to the package, provision of an on-site venue for a social celebration, chauffeur services for the newlyweds, and access to an in-house Spa & Salon for grooming. Guest numbers for this micro wedding staycation may vary from 50 guests to 100 guests.
Speaking about the initiative, General Manager Kunal Shanker shares "We decided to get creative and curate a way that allowed couples to enjoy all the perks of getting married at a beautiful beach resort destination, but with some of the bigger planning decisions already taken care of. We've streamlined everything and launched a dedicated InterContinental Weddings Microsite that highlights the ins and outs of the Muhuratham By The Bay Package. Our options are continuing to evolve as the needs of our couples change. We are looking forward to seeing how our guests respond to this initiative."
TIFFIN TALES BY GOURMET COUCH
‘Southern Indian Stories’
Experience Tiffin Tales by Gourmet Couch in the comfort of your home offered by ITC Royal Bengal & ITC Sonar in Kolkata. It carefully curates a selection of mindfully prepared dishes from Southern India’s rich and diverse culinary heritage. Choose from the Snacking Tiffin, a selection of classic flavors that are savored any time of the day, or the Meal Tiffins, a celebration of Southern Indian delicacies.
The Snacking Tiffin priced at INR 1200 plus applicable taxes includes Kuzhi Paniaram (Seasoned rice & lentil batter cooked in 'paniaram moulds'), Molagai Podi Idli (Mini idlis tossed in ‘Ramnad chili’ enhanced spice powder), Keerai Vadai (Urad and rice vadai with green chili, local greens & onion), Lemon Sevai (Tempered vermicelli enhanced with lemon juice), Thangai Paal Payasam (Tender coconut in jaggery sweetened coconut milk), Degree Kafi (South Indian filter coffee) and accompaniments Coconut chutney, Daangar chutney-onion and garlic chutney & Sambar.
The Meal Tiffin has three different selections.
The Meal Tiffin Set One is priced at Rs 1550 plus applicable taxes and includes Mokkajonna '65 (Masala coated fried baby corn), Beetroot Kola (Spiced balls of beetroot and cashew nut), Chinna Urlagadda Kurmah (Baby potatoes in an aromatic curry), Vendakai Kozhambu, (Okra curry with tamarind and coconut milk), Keerai Kootu, (Local greens & lentil combination tempered with red chilly and garlic), Carrot Beans Poriyal (Carrot & beans tempered with coconut gratings and curry leaves), Cauliflower Battani Birinji (Aromatic rice preparation with cauliflower and peas), Veechu Paratha (Grilled flaky bread made of maida), Cucumber Patchadi (Seasoned curd with cucumber gratings & tempering) Appalam (South Indian fried papad) and Elaneer Payasam (Tender coconut kernel in jaggery sweetened coconut milk).
The Meal Tiffin Set Two priced at INR 2100 plus applicable taxes include: Mokkajonna '65 (Masala coated fried baby corn), Meen Varuval (Pan grilled masala coated fish fillets), Yera Thokku (Prawns tossed in onion tomato masala with curry leaves) Kozhi Melagu Kary (Pepper chicken curry), Keerai Kootu (Local greens & lentil combination tempered with red chilly and garlic) Carrot Beans Poriyal, (Carrot & beans tempered with coconut gratings and curry leaves), Cauliflower Battani Birinji (Aromatic rice preparation with cauliflower and peas), Veechu Paratha
(Grilled flaky bread made of maida), Cucumber Patchadi, (Seasoned curd with cucumber gratings & tempering), Appalam, (South Indian fried papad), and Rosapoo Gulkand (Winter melon halwa enhanced with rose petal compote)
The Meal Tiffin Set Three priced at INR 1950 plus applicable taxes includes: Mokkajonna '65 (Masala coated fried babycorn), Meen Varuval , (Pan grilled masala coated fish fillets), Kozhi Melagu Kary (Pepper chicken curry), Palletoori Mamsam Koora (Village style mutton curry), Keerai Kootu (Local greens & lentil combination tempered with red chilly and garlic), Carrot Beans Poriyal (Carrot & beans tempered with coconut gratings and curry leaves), Cauliflower Battani Birinji (Aromatic rice preparation with cauliflower and peas), Veechu Paratha (Grilled flaky bread made of maida), Cucumber Patchadi, (Seasoned curd with cucumber gratings & tempering) Appalam (South Indian fried papad) and Elaneer Payasam (Tender coconut kernel in jaggery sweetened coconut milk)
A Responsible Dining initiative, the Tiffins serve one guest and is available on food aggregator’s platform, Zomato, Swiggy. In addition, it can be ordered via the ITC F&B App and Takeaway option. The special take-out counter at each ITC Royal Bengal & ITC Sonar, Kolkata has also been enhanced with hand sanitizers and thermometers to corroborate the health parameters of local food delivery partners. The Hotels have also enabled ‘no contact’ deliveries on all pre-paid orders and has implemented stringent measures and protocols, including mandatory temperature checks for all Chefs and Food & Beverage associates as part of the 'WeAssure' program.
ITC Hotels’ tradition of culinary excellence is reflected in its well-researched cuisine concepts that underline the brand’s objective to showcase the best of Indian culinary offerings. The packaging has been thoughtfully planned after study of factors such as temperature, distance traveled, mode of transport, consumption techniques, re-heating norms and more. The food is packed in environment-friendly corrugated paper boxes.
HAPPINESS IS CHAAT IN THE COMFORT OF YOUR HOME
Happiness is giving into Chaat cravings without any restraint. Order in
Chaat Box, a part of the Local Love by Gourmet Couch from ITC Royal Bengal
for a Kind indulgence with items ranging from Phuchkas, vadas
kachoris to mouthwatering accompaniments.
The Chaat Box captures the delectable flavors of Kolkata's legendary Chaat
in a box filled with joy. Crafted with warmth and prepared to the highest
standards of safety & hygiene in accordance to ITC Hotels WeAssure
protocols, this offering celebrates the city and the assimilation of
different cultures to whom happiness is Kolkata and home.
This burst of lively flavors is curated by Chef Varun Mohan, the Box
contains 24 one-of-a-kind Range Birange Fuchkas accompanied by two variants
of lip-smackingly spicy Fuchka Pani, four each of Mirchi Vadas, Mewa Aloo
Samosas, Dahi Bhallas and Dal Kachoris accompanied by Aloo Hing Ka Sabji.
Pair these with chutneys and spices or perhaps spiced yogurt for Dahi Papdi
and the Signature Gulab Jamuns provide the perfect finale to the experience.
The Chaat Box serves 4 people and is priced at Rs 2500 all inclusive. It is
available on Swiggy and Zomato and you can place an order by calling
033-44464646 for home delivery
HEALTHY, HEARTY, WHOLESOME;
Introducing a New Menu at Bombay Baking Company,
Mumbai’s Iconic Patisserie-Deli.
Mumbai, 28th June 2021 – “Coffee and conversation” gets a whole new meaning as Bombay Baking Company, the much sought-after patisserie-deli at the JW Marriott Mumbai Juhu presents an all-new menu this season.
The thoughtfully curated menu features nutritious breakfast bowls, all-time deli favorites, and fresh house-made smoothies made with superfoods and immunity-boosting ingredients to offer flavorsome, power-packed meals.
It’s the perfect place for a catch-up with friends or to just sit by yourself and indulge in your creative side. Delve into morning essentials such as Acai Bowl, Granola Yogurt Parfait and Omega Bowl which are sure to get your creative juices flowing, and everyone’s favorite Pancakes and Waffles for that feel-good sweet indulgence.
The menu also includes hearty and wholesome meals including BBCo. Signature Club Sandwich, Croissant Sandwich, Lox and Bagel, Mushroom Bruschetta, Farmhouse Panini along with fresh, nutrition-packed smoothies like Avocado & Blueberries, Beetroot & Banana, Date & Cinnamon, Avocado & Moringa and Spinach & Kale. What’s more, indulge in fresh treats from the oven such as Quiches, Danishes, Cruffins, Cronuts, Brioches and more.
Refresh your palate as you enjoy the ultimate Bombay Baking Company experience beginning 1st July, 2021.
Bombay Baking Company New Menu
▪ When : 1st July, 2021 onwards
▪ Time : 9:00 am - 4:00 pm
▪ Where to Buy: Bombay Baking Company, JW Marriott Mumbai Juhu
To place your order, dial +91 22 6693 3344 / +91 90046 16506 or visit our social handles @jwmarriottjuhu across Instagram, Facebook, and Twitter.
About JW Marriott Hotels & Resorts
JW Marriott is part of Marriott International’s luxury portfolio and consists of beautiful properties in gateway cities and distinctive resort locations around the world. These elegant hotels cater to today’s sophisticated, self- assured travelers, offering them the quiet luxury they seek in a warmly authentic, relaxed atmosphere lacking in pretense. JW Marriott properties artfully provide highly crafted, anticipatory experiences that are reflective of their locale so that their guests have the time to focus on what is most important to them. Currently, there are 70 JW Marriott hotels in 26 countries; by 2019 the portfolio is expected to encompass more than 100 properties in over 30 countries. Visit us online, on Instagram, Twitter and Facebook.
About Marriott International, Inc
Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 7,500 properties under 30 leading brands spanning 132 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy™, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.
Chef Sanjeev Kapoor along with Chef José Andres are currently dishing out 10,000 meals for frontline healthcare workers in Mumbai, Ahmedabad, Delhi, Gurugram, Kolkata, Goa, and Hyderabad
As the second wave of COVID-19 rages across India, Masterchef and philanthropist Sanjeev Kapoor has come forward with a heart-warming initiative. In a bid to support the healthcare workers, Chef Kapoor along with World Central Kitchen and Taj Hotels is providing free meals to the healthcare staff at various hospitals in Mumbai, Ahmedabad, Delhi, Gurugram, Kolkata, Goa and Hyderabad. World Central Kitchen (wck.org) has been doing pioneering humanitarian work across the world.
As a part of the initiative, Chef Kapoor, World Central Kitchen, and Taj Hotels are currently actively dishing out over 10,000 meals daily for frontline workers on duty across the hospitals in these seven cities. The menu is specially curated keeping in mind their nutritional needs to fight the pandemic. The trio will further ensure all of the safety measures while creating and delivering the meals.
Speaking on the initiative, Sanjeev Kapoor said, “I got a call from World Central Kitchen which was keen to contribute towards Covid relief activities in India. We had provided for to the Covid warriors in hospitals last year. With World Central Kitchen’s intent to support relief work in India, it started all again. While the financial funding would come through World Central Kitchen, we needed a partner to produce large quantity meals in a hygienic way. And, hence, we joined hands with the Taj Hotels. The intent is to give healthcare workers, who are working tirelessly at various hospitals, healthy and hygienic food that is also tasty. We are creating menus looking at the needs of each hospital as a single menu cannot fulfill all requirements. In terms of food options, we are also going with the ones that stay fresh for a long time, as they might not be able to eat it on time.”
At the moment, Sanjeev Kapoor and the team are delivering meals to Cooper Hospital & Sion Hospital in Mumbai, and a state-run civil hospital in Ahmedabad providing thousands of meals a day to the nurses and other staff members. In addition, they have also expanded their offering to other cities like Delhi, Gurugram, Kolkata, Goa and Hyderabad.
Since the outbreak of the COVID-19 pandemic, the celebrity chef and entrepreneur has been promptly serving the Indian community by arranging, stocking, distributing, and mobilizing food and other essential commodities throughout the period. Some of his initiatives during the lockdown in 2020 included arranging meals for doctors and medical care providers of Kasturba, KEM, and Sion Hospital in association with India’s leading homegrown hospitality brand and catering service.
The multi-broadcast, hub and spoke, video conferencing, and gala-to-go offerings allow hosts and planners to create memorable experiences while maintaining guest health and safety.
Four Seasons Hotels and Resorts has introduced Hybrid Meetings by Four Seasons, which combines in-person and virtual settings in a reimagined meetings and events offering. Merging creative design with the latest audio-visual technology, and a commitment to health and safety it promises to enrich every meeting with human connections wherever in the world attendees may be.
"We have adapted to a world where we are connecting virtually more than ever before. Until we can gather safely again, we are creating ways to combine advanced technologies with a human approach that is distinctly Four Seasons," said Ben Trodd, Senior VP-Sales and Hotel Marketing. "Time apart from colleagues, clients, friends and family has only reinforced the importance of meetings and events and the need to connect in meaningful ways. While the format of these meetings and events may look slightly different, our ability to foster deep connections and create exceptional experiences for our clients and guests remains. Each event is brought to life through industry-leading technology, a focus on health and safety through Lead With Care, and by our people who are dedicated to making each meeting and event spectacular."
Whether hosting an annual conference, delivering a keynote address to a large audience of clients and customers, celebrating an anniversary, or simply working from a new setting, Four Seasons teams will support throughout the planning journey, providing expertise on hosting a Hybrid Meeting. It will also customise programming to address and overcome the needs and challenges of connecting in the age of COVID-19.
Four Seasons’ technology solution partners form an integral part of the Hybrid Meetings planning process, providing personalised consultations and expert guidance, ensuring seamless meetings and events, no matter the format. To immerse and engage attendees in the meeting or event, its conference services and catering teams can craft unique experiences that will delight attendees, whether in-person or remote. These include bespoke local activities to curated culinary surprises that are served on-cue across multiple global venues.
Planners and attendees can also take comfort that their wellbeing is the highest priority through Four Seasons global health and safety program, Lead With Care, which is implemented at all its properties worldwide, and is adhered to by all third-party vendors. Commonplace measures such as screening, increased sanitation, physical distancing, and mandatory use of masks or face-coverings are in effect, while Four Seasons will also manage attendee flow, room set-ups and food and beverage experiences, suggesting outdoor venues wherever possible, to ensure heightened health and safety at every stage of the event.
Whether as a departure requirement, for added safety at in-person gatherings, or simply for peace of mind, all Four Seasons properties globally can facilitate access to COVID-19 testing for guests through a third-party provider. Property teams will work with planners to understand their specific needs and provide guidance and recommendations on end-to-end testing options and costs.
Trodd continued, "Guided by leading healthcare experts, we ground all planning and decision-making in expertise and the latest knowledge and best practices, while training our on-property teams not only about how to adhere to the strictest of protocols but also why they matter."
Organizations can benefit from the multi-broadcast meeting solution, which provides a compelling and professional backdrop, stage and technology to engage audiences and bring the message to life. Perfect for keynotes and leadership addresses, this format takes speakers out from behind a desk to present in front of their global online audience.
For those able to meet in smaller gatherings, the Hub & Spoke solution is thoughtfully designed to promote new ideas and spark global discussion, connecting several regional groups across multiple Four Seasons properties to create a single hybrid event, enabled by cutting-edge technology. One central Four Seasons contact will coordinate across multiple properties, providing a cohesive and consistent experience for attendees from anywhere in the world.
Ikai Asai launched in 2019, just a few months before the lockdown hit in India. Since then, the artisanal homeware brand has worked with luxury hotels such as Raffles in Udaipur, Leela in Jaipur, Fairmont in Jaipur and a few Marriott properties across the country.
The company is currently in talks with boutique heritage properties across the country including Postcard Hotel at Gir, Pugdundee Resorts and Aramness Resorts. The launch at Maison Et Objet in Paris and then the presence at London Craft Week also resulted in some international tie-ups. Tablewares are also present at restaurants such as Mai Bao in Delhi, India Accent at Lodhi Hotel, GAA in Bangkok and will be soon be seen at Jamun and Olive Bar & Kitchen in Goa, later this year.
Spearheaded by CEO Kanupriya Verma, Ikai Asai first launched at Maison Et Objet, Paris in January 2020, with its offering including a range of soulful and small-batch products to rediscover local craftsmanship and the artisanal industry.
Ananya Birla founded CuroCarte- a website that curated and sold over 35 rare local crafts from 12+ countries along with Verma in 2016. As they delved deeper into the market- an inclination arose to follow a different route. A route closer to home, a route that is found in an aesthetic built around the Indian artisan. The conception of Ikai Asai hence began in mid-2018 and it was introduced two years later with a distinctive core.
“Currently our plans for Bespoke Gifting sets are on track, and we are also looking to host retail pop-ups & displays at hotels and restaurant spaces in the future. We are excited for all that’s to come, but given the current situation, we are planning a day at a time,” Verma started with, in an interaction with ET HospitalityWorld.
Overall, there has been more of a conscious effort towards recognizing and incorporating local crafts, especially as 'vocal for local' gains more support today, hotels and restaurants are looking to give their guests a curated experience.
New age restaurants especially are experimenting with Indian regional cuisine trying to create a contemporary experience for the urban consumers. Smaller volumes, bespoke customization requests and budget cuts have contributed to this as well.
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Eclat Hospitality Weekly Newsletter - 43 by Eclat Hospitality
This is edition: ^ Career Article Of The Week: Bridging the Knowing-Doing Gap ^ Our Open Positions ^ Stuff We Loved This Week
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