Sheraton Amman al Nabil Hotel names new director of F&B

Dogan Tengizman is the new director of F&B at Sheraton Amman al Nabil Hotel, stepping in to lead four F&B outlets. They include the all-day dining venue Spice Garden; the Italian-inspired Green Lounge; a cocktail spot known as ‘The Bar’; and The Club on Five. He will also head up the catering and events operations.

Tengizman said: “In my new role, I will be closely working with the food and beverage and culinary team to define a new level of food and beverage services in one of the city’s most exclusive addresses. I look forward to creating the best innovative gastronomy experiences and attracting local communities and international travellers to enjoy the many hallmarks of the Sheraton brand.’’

Vatche Yergatian, the hotel’s general manager added: “Dogan is a seasoned food and beverage professional with extensive knowledge of global luxury and fine dining,” “I am confident that he will be able to inspire our team to provide the finest personal and memorable experience for our guests.”

Appointment | W Goa appoints veteran chef Abhijeet Bagwe as its Executive Chef

Abhijeet is geared up to accelerate W Goa’s mission of initiating a worldwide W B&F revolution.

W Goa is set to add a new dimension to its culinary scene with the appointment of veteran chef Abhijeet Bagwe as the Executive Chef of W Goa.

With over fourteen years of strong culinary experience at a number of luxurious hotel brands in India and internationally, including Ritz Carlton, Park Hyatt, Protea By Marriott,
Renaissance Mumbai and Viking Cruises, Abhijeet is geared up to accelerate W Goa’s mission of initiating a worldwide W B&F revolution.

“I enjoy experimenting with standard ingredients to morph them into unique and exciting flavor profiles that surprise guests with every bite. My passion for painting has allowed me
to curate aesthetically appealing dishes with the perfect blend of flavors. W Goa is known for boldly coloring outside the lines of the ordinary, making it the ideal fit for me to explore
my true potential in curating all-­‐new culinary inventions,” adds Chef Abhijeet Bagwe, Executive Chef, W Goa.

“W Goa, strives to consistently deliver authentic and exciting B&F experiences with unmatched local relevance on an unparalleled global scale. As a former Chef at W Goa myself, I see the same drive in Abhijeet to reinvent the global culinary scene to cater to those in search of an epicurean lifestyle,” shares Tanveer Kwatra, General Manager, W Goa.

Chef Abhijeet looks forward to bringing his international expertise and skills that he developed over the past 2 years in Uganda to bring an all-­‐new flavor profile to the Indian market.

Appointment | Nilesh Vitthal Wareshi joins Le Meridien Nagpur as Assistant I.T. Manager

Nilesh will oversee Information Technology division of the luxury hotel

Le Meridien Nagpur has appointed Nilesh Vitthal Wareshi as Assistant I.T. Manager. In this new role, Nilesh will oversee Information Technology division of the luxury hotel featuring 132 rooms and 6 event venues.

He had worked with Internet Broadband services and also renowned hotel companies in India prior to this assignment.

He will focus on motivating the team, nurturing their spirit of striving-for-excellence, and providing guidance on developing strategies with urgency that will drive in hotel technology awareness

Marriott Bonvoy Ò Makes Each Night Count Twice For Members With New Global Promotion

Marriott BonvoyÒ Makes Each Night Count Twice For Members With New Global Promotion

New Promotion Offers Bonus Earning Opportunities and Fast-Track to Elite Status

January 2022: Marriott Bonvoy, Marriott International’s award-winning travel program, is kicking off the year with a rewarding promotion, offering members bonus points and Elite Night Credits on each paid night of their stay, with a fast-track to Elite status and more points for free nights, experiences and more.

Registration starts today for the global promotion, which gives members 1,000 bonus points and an additional Elite Night Credit for each paid night of the member’s stay – effectively making each night count twice during the promotion earning period of February 8 to May 4, 2022. This means a new member could achieve Silver Elite status with just a five-night stay – unlocking elevated Silver Elite benefits such as priority late check-out and 10% bonus points on eligible future hotel stays – all while earning substantial bonus points towards their next free night, Marriott Bonvoy Moments experience, or even to put towards trip add-ons like flights or car rental.

There is no limit to the number of bonus points or bonus Elite Night Credits that members can earn during the promotion, meaning members can earn one bonus Elite Night Credit and 1,000 bonus points for each night of the promotion earning period.  As long as they are registered, members can begin earning bonuses from the very first eligible night that falls within the earning period, and on each eligible night thereafter.

The offer is global, providing more opportunities to experience the world through Marriott Bonvoy’s extraordinary hotel brands – whether that’s close to home or in the most inspiring destinations around the globe.  From distinctive luxury to smart conveniences, members can find their ideal stay through the thousands of hotels and resorts participating in Marriott Bonvoy.

Here are some important details:

• The promotion earning period runs from February 8, 2022 to May 4, 2022.

• Stays completed prior to registration are not eligible to earn bonus points or bonus Elite Night Credits with this promotion. Members must register here before April 20, 2022.

• With this promotion, members can earn unlimited bonus points and bonus Elite Night Credits during the 85-day earning period, up to 85,000 bonus points and 85 bonus Elite Night Credits.

• Members must book stays directly with Marriott on Marriott.com, Marriott Bonvoy Mobile app or through a reservations center. Rates available through most third-party online retailers and select travel agency rates do not qualify for this promotion.

• The following brands are not participating in the promotion: Homes & Villas by Marriott International, Marriott Executive Apartments® and Marriott Vacation Club® owner-occupied weeks. Ritz-Carlton Reserve®, BVLGARI, and other hotels that do not currently participate in Marriott Bonvoy® are also excluded from the promotion.

To see the Terms & Conditions, visit here.

In addition to the global promotion, members enjoy other benefits like exclusive member rates when they book directly with Marriott, contactless check-in with the Marriott Bonvoy mobile app and free wifi for every stay. To join Marriott Bonvoy for free and to learn more about all the benefits, visit Marriott.com

Ingredient Ideology | Turning Out Turnip Treats By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Turning Out Turnip Treats

The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is derived from a Latin word called Napus, the word used for the plant. The turnip or white turnip is a root vegetable. It is commonly grown in temperate climates worldwide for its white, fleshy taproot. There are over 30 varieties of turnips that differ in size, color, flavor, and usage. Purple-top turnips are the most common type. Smaller kinds of turnip are grown for human food. Larger ones are grown to feed livestock.

The most common type of turnip is mostly white-skinned apart from the upper part which protrudes above the ground and is purple or red or greenish where the sun has hit. The turnip is a hardy biennial plant in the mustard family. which they are closely related) in flavor. The turnip is a cool-season crop but does not require a long growing season. In mild climates, turnips are sown either in early spring or in late summer and develop rapidly enough to produce a crop before extremes of summer or late fall weather occur.

Young turnip roots are eaten raw in salads or pickled, they are also cooked and served whole or mashed and are used in stews Turnip greens are a common side dish in southeastern U.S. cooking, primarily during late fall and winter. Turnip roots are an excellent source of dietary fiber, vitamin C and vitamin B6, folate, calcium, potassium, and copper. The greens are an excellent source of vitamins A and C, as well as a good source of calcium, iron, and riboflavin. Some evidence shows the turnip was domesticated before the 15th century BC; it was grown in India at this time for its oil-bearing seeds.

The turnip was a well-established crop in Hellenistic and Roman times, which leads to the assumption that it was brought into cultivation earlier. In Roman times, the turnip was the weapon of choice to hurl at unpopular public figures.

What are the 3 health benefits of turnips? Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2, and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium, and copper. They are also a good source of phosphorus, omega-3 fatty acids, and protein.

What are turnips grown for? -Fast-maturing and easy to grow, turnips always emerge as stars in the autumn garden. Sown after summer crops of onions, squash, beans or sweet corn, turnip seeds germinate within days, and tender greens are ready to pick within a month. Juicy roots come later, and you can grow turnips for greens, roots, or both.

Storing Turnips- Turnips store very well, which is one of the reasons you see them long into the winter season. Once its green top is removed, the root will keep for a few months in a dry, sealed container, much like the potato and other root vegetables.

Cooking with Turnips- Pro tips: If you’re put off by the sometimes bitter flavor of turnips, make sure you generously peel them before cooking. When you slice a turnip in half, you’ll notice a yellow line about a quarter of an inch into the root. Peeling beyond that line is a way to prevent a bitter batch of turnips. Some also claim that boiling turnips with a potato will decrease bitterness.

Preserving Turnips- Turnips’ peppery flavor makes them perfect for pickling. You can also freeze your winter haul of by peeling, slicing and blanching the turnips. After a plunge in an ice bath to stop the cooking process, you can vacuum seal or transfer to in sealable containers and store in your freezer for months.

Turnips Nutrition- Turnips are rich in Vitamin C and contain good amounts of Vitamins B-6, A, and K in addition to trace minerals. But it’s the greens that pack a nutritional punch with a hefty dose of Vitamins A, C, K, calcium, folic acid, and manganese. Turnips are also low in calories as they are mostly fiber and water. A very good source of dietary fiber, vitamin C, and manganese. The turnip greens are a superfood and packed with nutrients. They are a good source of protein, thiamine, riboflavin, pantothenic acid, iron, and phosphorus.

Here are a few Health Benefits of Turnips:

1. Turnips are considered good for boosting immunity levels in our body, and is also good for heart health.

2. Turnips are good for the health of our lungs and also help treat 

Common ailments.

3. Turnips improve metabolism and also help indigestion.

4. Turnips are common anti-oxidants and anti-cancer.

5. Turnips have a high quality of Vitamin – C and lowers high blood pressure.

6. Turnips are rich in beta carotene and dietary fiber which is beneficial for our health and diets.

7. Turnips are rich in potassium, calcium, manganese, etc which add value to our foods.

8. Turnips are helpful in curing asthma and also help in weight loss.

9. Turnips are rich in minerals for our body development and prevent body odor.

10. Turnips are good for detoxifying our blood, and also good for cardiovascular health.

Here are a few easy-to-make recipes using Turnips!

Recipe-1] TURNIP TOSSED SALAD

Ingredients:

For the base of the salad:

Iceberg lettuce/ Lollorosso lettuce/ mixed greens- 1 cup

For the body of the salad:

Turnips- 250 gms, peeled and cut/sliced/shredded/ cut into strips

Barley- 1 cup boiled/ cooked.

Carrots- ½ cup peeled, cut

Cucumber-1 small, peeled, and sliced

Assorted nuts-2-3 tbsp.

Dates- 2-3 tbsp. sliced

Celery- ½ cup sliced

For the dressing for the salad:

Olive oil- 2-3 tbsp.

Honey- 2-3 tbsp.

Lime juice- 2-3 tbsp.

Salt and pepper to taste

Flax seeds/ sunflower seeds- 2-3 tsp

Toasted white sesame seeds- 2-3 tsp

Chickoo/orange segments-1/2 cup

For the garnish of the salad:

Micro-greens/ cherry tomatoes/ assorted nuts and seeds

Parsley/coriander/mint leaves

Method:

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

2. Clean, wash, and place the salad greens in chilled water.

3. Prepare the ingredients for the dressing of the salad and mix it up well.

4. Arrange the lettuce leaves on a salad plate, in a mixing bowl combine together the body of the salad with turnips, cooked barley along with other ingredients and add the dressing, toss the salad.

5. Place the tossed salad on the bed of crispy lettuce and garnish as desired, serve the salad instantly, the same salad can also be done in non-veg options by adding boiled shredded chicken/ roasted sliced meat, etc, we can also add grilled tofu as well.

Recipe-2] MINCED DUMPLINGS IN TURNIP SAUCE

Ingredients:

For the minced dumplings:

Ginger-garlic paste-1 tsp

Chicken mince- 1 cup

Salt and pepper to taste

Cornflour-1-2 tsp

Maida-1-2 tsp

Garam masala powder-1/2 tsp

Egg-1/2 no

Water/chicken stock to poach the chicken dumplings

For the turnip sauce:

Oil- 2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Turnips- 200 gms, peeled and cut

Salt and pepper to taste

Stock/ water- 3-4 cups

Maida- 1-2 tsp

Bay leaf- 1-2 no

Peppercorns- 3-4 no

White sauce-2-3 cups

Cream- 2-3 tsp

Cream cheese-2-3 tsp

Parsley- 1 tsp chopped

Method:

1. Prepare the mixture for the dumplings combine them all into the mixer jar and blend it all together to make it into a nice smooth textured mix.

2. Using wet hands or a spoon drop the mixture into simmering water/chicken stock cook the dumplings for 6- 8 mins and remove and carefully keep them aside.

3. To prepare the turnip sauce, heat oil and butter in a pan add in the Bayleaf, peppercorns, onion, garlic, and saute for 1-2 mins, add in the turnips, maida, and mix it all up for 1 min.

4. Now add in the water/stock into the pan and allow to cook for 12-16 mins and turn off, cool and grind it to a puree, strain and bring it back to a boil, add a little white sauce, cream and cheese and mix it well.

5. Finally add the cooked dumplings into the sauce check for seasoning and serve it hot, garnish with parsley and enjoy the delicacy.

Recipe-3] MASALEDAAR SHALGAM KI SUBZI

Ingredients:

Oil- 2 tsp

Ghee- 2 tsp

Cinnamon- 1-inch piece

Peppercorns- 4-5 no

Hing-1/2 tsp

Onion- 1 medium sized, chopped

Green chilies- 2-3 slit

Ginger- 2 tsp chopped

Tomatoes- 1 cup puree/chop

Turnips- 200 gms, peeled and cut

Sweet potatoes- 150 gms, peeled and cut

Salt to taste

Turmeric powder-1/4 tsp

Coriander powder- 2 tsp

Red chili powder- 1 tsp

Cumin powder-1/4 tsp

Garam masala powder-1/4 tsp

Water-1/2 cup

Aamchur powder-1/4 tsp

Coriander leaves- 2 tbsp.

Method:

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

2. Heat oil and ghee in a pan add in the hing, onions, ginger, green chilies and saute for a few seconds.

3. Add in the tomatoes and salt, all powdered spices, little water and allow to cook the masala for 1-2 mins.

4. Now add in the turnips, potatoes and bhunofy for 1 minute, add a little water and mix, cover, simmer and cook the subzi for 12-20 mins, stir in between and check for seasonings, add in aamchur and fresh coriander leaves and serve hot with phulkas, rotis and parathas etc.

Recipe- 4] MARINATED TURNIP RELISH

Ingredients:

Oil-2 tsp

Mustard seeds- 1 tsp

Cumin seeds- 1 tsp

Hing-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies- 2-4 slit

Carrots- 1 cup shredded

Turnips- 150 gms, peeled and shredded

Celery- ½ cup shredded

Black sesame seeds- ½ tsp

For the dressing of the relish:

Honey-2-3 tsp

Lime juice- 2-3 tsp

Jaggery- 2-3 tsp

Red chili flakes-1/2 tsp

White vinegar- 2-3 tsp

Salt and pepper to taste

Dates- 2-3 tsp chopped

Flax seeds / pumpkin seeds- 1 tsp

Sugar- 1 tsp

For the garnish of the relish:

Roasted crushed peanuts/ micro-greens/ parsley/ mint/ coriander.

Method:

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

2. In a pan add a little oil add in the seeds, chilies, curry leaves, allow to splutter for a few seconds.

3. Add in the celery, turnips and carrots and saute them all for a few seconds and turn off the flame.

4. Allow the mixture to cool and come to room temperature. In a separate bowl combine together the ingredients for the dressing in a bowl and mix well, add it to the turnip mixture.

5. Mix well and place the turnip and dressing mixture into a glass jar and keep it refrigerated for a day.

6. Next day we can serve the relish along with some starters/snacks etc garnish the relish with greens/ nuts/ seeds as desired.

Recipe-5] HERBED TURNIPS AND GREENS

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Cumin seeds- 1 tsp

Black sesame seeds- 1 tsp

Ginger- 1-2 tsp shredded

Slit green/red chilies- 2-3 no

Spring onions-1/2 cup sliced with greens

Turnips- 150 gms, peeled and cut 1 x 4, blanched.

Spinach leaves- 2-3 cups

Salt and pepper to taste

Mustard paste-1 tsp

White vinegar-1-2 tsp

Sugar-1-2 tsp

For the accompanying sauce:

Peanut butter- ¼ cup

Water-1/4 cup

Tomato ketchup-2 tsp

Tabasco sauce- 1 tsp

Crushed black pepper- ¼ tsp

Soy sauce- 1-2 tsp

Method:

1. Prepare all the ingredients for the stir fry recipe as listed above.

2. Heat oil and butter in a pan, add in the cumin etc for tempering the pan, allow to splutter for a few seconds.

3. Add in the ginger, chilies, onions, and saute for a few seconds.

Add in the blanched turnips, salt, pepper to taste and add a little water or stock and allow to cook for 4-5 mins.

4. Add in the blanched spinach leaves, spring onion greens and continue cooking for 1-2 mins more.

5.Turn off the flame now and in a separate pan combine together the ingredients for the sauce with peanut butter and other elements which need to be cooked together for 2 mins.

6. Now serve the saute turnips and spinach along with the nutty peppery sauce, this goes well with toasted bread/ garlic bread etc.

Recipe- 6] LENTIL TURNIP SOUP 

Ingredients:

oil- 2 tsp

butter- 1 tsp

bay leaf-1-2 no

peppercorns- 4-5 no

onion- 1 small sliced

garlic- 1 tsp chopped

turnips- 150 gms, peeled and cut

potato- 1 medium sized, peeled and cut

assorted lentils- ½ cup, split yellow lentils

salt and pepper to taste

mixed herbs- ½ tsp

chili flakes-1/2 tsp

maida- 1 tsp

tomato-1 small chopped

water/ stock- 3-4 cups

cream- ¼ cup

assorted nuts- 2-3 tbsp. cashews/ walnuts

parsley-2-3 tsp chopped

lime juice a dash to add and serve hot.

Method:

1. Prepare all the ingredients for the turnip and lentil soup and keep it all ready.

2. Heat oil and butter in a pan add in the bay leaf, peppercorns, onion, garlic and saute for a few seconds.

3. Add in the turnips, potatoes and other veggies as well like some carrots, celery, peas etc to add more flavor into the soup.

4. we can add in the salt, pepper, herbs, maida, chili flakes, tomato, soaked yellow lentil and mix well.

5. Now we can add in the water/ stock and bring to a boil and simmer for 12-18 mins and allow to cool, puree the soup and bring it back to a boil, add in little cream, stock/water and adjust the texture of the soup.

6. Lastly, add in the chopped nuts, lime juice and parsley and serve the soup hot, we can also add boiled chicken cubes/ chopped boiled eggs, saute prawns etc to make it in a non-veg variation.

Holiday Inn Jaipur City Centre invites you to indulge in myriad delicacies from the Orient as they celebrate the CHINESE NEW YEAR (YEAR OF THE TIGER) at Chao Chinese Bistro

Holiday Inn Jaipur City Centre invites you to indulge in myriad delicacies from the Orient  as they celebrate the CHINESE NEW YEAR (YEAR OF THE TIGER) at Chao Chinese Bistro 

Chao Chinese Bistro, Holiday Inn Jaipur City Centre is back with the most awaited and the annual Chinese New  Year Festival, it is the Year of Tiger and a 15 day special Food Festival is designed featuring special treats and  unforgettable experiences that brings you good luck, great health, and prosperity with lots of happiness and  fortune. 

The Chinese New Year 2022 will be celebrated on Tuesday, 1st February according to the traditional Chinese  calendar. In Chinese astrology, each year is represented by an animal. 2022 is the Year of the Tiger, the third of  all zodiac animals. 

Throughout the festival starting 28th January, Chao Chinese Bistro will be decked up with Asian Lanterns,  Greetings posters & photo booth, Table set-up with mini Tigers and lamps and will present a special menu that features Chinese New Year elements. Nostalgic dishes such as, “Bao in Chao –Assortment of Baos to choose  from along with relishing dips, Hong Kong style crispy tofu, Wok tossed Sichuan edamame, Lamb shank with bok  choi in chili sauce, Kaffir lime infused baked cheesecake, Oriental Cocktails, and Mocktails and last but not the  least Fortune Cookies” can be found on the menu. 

General Manager, Mr. Imit Arora informed that “To mark the Lunar New Year, the Hotel’s master-chefs have  curated an extensive array of signature dishes from the 8 great regions of the Orient -- Sichuan, Hunan,  Cantonese, Fujian, Zhejiang, Anhui, Jiangsu, and Shandong.” Usher in promising beginnings and boundless joy  with time-honored extraordinary indulgences at Chao Chinese Bistro.  

At CHAO– Chinese Bistro, like every year we celebrate the new year along with our patrons and bring you  delectable flavor’s from the Chinese mainland, fresh and untampered, soulful, authentic, and a delight to your  senses. Also, Executive, Chef Raj Kumar informed that “The festival showcases the indigenous delicacies of the  Chinese cuisine, some signature dishes include - Kimchi and Edamame Bao, Wok tossed wild mushroom with  chestnut in chili bean sauce, Lamb chops with star anise and bok choi, Wok tossed Sichuan edamame,  Cantonese tossed vegetable with hand-rolled noodles, Stir fry Chinese greens in chili lemongrass sauce and not  to forget the Kaffir lime infused baked cheese cake and the Five spiced chocolate dome to let you droll over.  

Date – 28th January – 13th February 2022 

Timings – 12.30 PM TO 3 PM, 7 PM TO 11 PM 

Price – Chinese New Year Set Menu or A-la-carte  

Appointment | Hyatt Regency Chandigarh appoints Ritesh Sinha as the Director of Engineering

Over the past 15 years, he has worked with Mahindra Holidays & Resorts, IHCL, Accor and Marriott

Hyatt Regency Chandigarh has appointed Ritesh Sinha as the Director of Engineering. With over 15 years of experience in hotel engineering operations, he will be responsible for the property’s engineering team and overseeing all the engineering operations.

After acquiring his engineering degree from Amravati University in 2008, Sinha set his sights on the hospitality industry and joined the engineering team at Mahindra Holidays & Resorts, where he also took on the responsibility of renovations at two properties. He followed his passion for hotels with brands like IHCL, Accor, Hyatt, and Marriott.

His professional journey took him to diverse regions of the country- Kolkata, Gir, Kumbhalgarh, Goa, Gangtok, and Mussoorie. In all his assignments, he set and completed objectives focusing on asset management, sustainability, and the training of his team.

Sinha is thrilled to return to the Hyatt family and looking forward to his time in The City Beautiful. When not occupied by the professional responsibilities at work, he loves to spend his time cooking for his loved ones or traveling.

Booking.com to share the winners of the 10th annual Traveller Review Awards where Kerala won the title of ‘The Most Welcoming Region’ for the 4th time.

Booking.com announces its Traveller Review Awards 2022: KERALA named ‘The Most Welcoming Region’ for the 4th time in a row followed by GOA

Mumbai, January, 2022: Despite the challenges the past two years have wrought upon the travel industry, our love for travel has never waned as travel optimism and hope for recovery remains high. Drawing upon more than 232 million verified reviews from real travellers, leading digital travel platform Booking.com announces the recipients of its tenth annual Traveller Review Awards, including the 2022 Most Welcoming Places on Earth. 

Booking.com today revealed the top five Most Welcoming Regions in India according to its Traveller Review Awards 2022. Kerala has topped the list once again as the ‘Most Welcoming Region’ in India followed by Goa and Puducherry. Palolem, Agonda, Mararikulam, Thekkady and Varkala are the top five ‘Most Welcoming Cities’ in India. The awards also highlight hotels as the most welcoming accommodation type by Indians followed by homestay, resort, guesthouse and apartments.

2022’s Most Welcoming Places on Earth

From iconic architectural wonders to pristine natural beauty, the 2022 Most Welcoming Places on Earth span the globe and offer travellers a range of memorable travel experiences. The 2022 Most Welcoming Regions on Earth include Gorenjska (Slovenia) followed by Taitung County (Taiwan) and Tasmania (Australia). Booking.com also revealed the top 3 Most Welcoming Cities on Earth which include Matera (Italy), Bled (Slovenia) and Taitung City (Taiwan). In terms of places to stay, Italy leads the pack with the most accommodations being recognized with a 2022 award (162,272), followed by Spain (93,130) and France (89,186). India (9062) ranked ahead of Colombia (8082), New Zealand (7355), Taiwan (7350), and  Chile (7267).

2022’s Most Welcoming Cities and Regions in India 

Looking at the properties receiving the Traveller Review Awards 2022, Booking.com has also revealed the Most Welcoming Cities and Regions in India for travellers to experience the best in hospitality and friendliness whenever it’s safe again to do so. Three out of five destinations from Kerala are a part of the Most Welcoming Cities in India. From Palolem (Goa) and Agonda (Goa) to Mararikulam (Kerala) and Thekkady (Kerala), these places reveal the love for coastal getaways by Indian travellers. While South India dominated the most welcoming regions list in India, Himachal Pradesh also made it to the top five Most Welcoming Regions in India in 2022.

 Most Welcoming Accommodation Types in India

Another year in a row, hotels take the top spot in the Traveller Review Awards 2022 as the most-awarded property type in India, with 3644 partners being recognized for their efforts. Homestays take the second spot with 1141 properties being honored, followed by resorts, guest houses and apartments. 

Warm and welcoming staff make the difference 

When diving into the individual aspects of their stays that the guests valued most at the 9062 properties receiving a Traveller Review Awards 2022 in India, staff (8.8) cleanliness (8.7) and location (8.7) received the highest average marks. This is above other aspects evaluated, such as facilities (8.3) or value for money (8.3), demonstrating the importance of those welcoming, friendly interactions during the stay, as well as health and hygiene in light of the evolving status of the global COVID-19 pandemic. 

Ritu Mehrotra, Regional Manager, South Asia at Booking.com said, “As travel dynamics continue to change, it’s heartening to see the love travellers have expressed for the destinations as recognized by Booking.com’s Traveller Review Awards 2022. The travel industry has continued to remain vigilant and flexible in light of the uncertainty and travel restrictions, and we acknowledge the passion and dedication of our partners in creating safe and welcoming travel experiences, enabling travellers in having beautiful experiences our world has to offer. As we navigate through the current travel environment, we are looking towards the future with renewed optimism and hope, and with these awards, we recognize the incredible hospitality our partners deliver to travellers each and every day and thank them for their amazing devotion as we continue to rebuild together.”

“Azadi ka Amrit Mahotsav” organized at IHM Ranchi On the occasion of National Tourism Day, a "Vlog Competition" was organized on the theme "Dekho Apna Desh - Vocal for Local" at IHM Ranchi

“Azadi ka Amrit Mahotsav” organized at IHM Ranchi

On the occasion of National Tourism Day, a "Vlog Competition" was organized on the theme "Dekho Apna Desh - Vocal for Local" at IHM Ranchi

On the occasion of National Tourism Day, Azadi Ka Amrit Mahotsav was organized at IHM Ranchi. The event was blessed by Shri Hemant Mehta Hotel Radisson Blu, Ranchi General Manager and Dr. Subhakant Mohanty Indira Gandhi National Open University, Ranchi Senior Regional Director as the Guest of honor. This program was coordinated by Miss Aarti Tevatia, Assistant Lecturer of IHM Ranchi.

A "Vlog Competition" on the theme "Dekho Apna Desh - Vocal for Local" was also organized on the occasion wherein students of all NCHMCT affiliated Institutes across the India were invited to participate. The competition was inaugurated with the Lamp Lighting and Saraswati Vandana. In his welcome speech, Dr. Bhupesh Kumar, Principal of IHM Ranchi thanked the guest of honors and all the participants. The principal mentioned that No matter how dire the situation has come, our country has always performed better and has progressed. Especially during this pandemic, our country has performed better than before and the growth rate of our country is expected above 9 percent. The same situation should apply on the Tourism and Hotel industry which will lead to better development in the tourism and hotel industry.

Shri Hemant Mehta applauded the attendees and IHM Ranchi for this initiative and said that the tourism and hotel industry is not only attracting tourists but also providing a lot of employment opportunities. At present, India is ranked at 34th with a climb from 56th rank in 2017, in addition to heritage and cultural tourism, medical tourism is also increasing in the country.

Dr. Subhakant Mohanty said that National Tourism Day is celebrated to make people aware about tourism in the country so that development of Tourism places as well as nearby places can be done. IGNOU is also running some programs for the development of this sector which will help the working people to enrich their knowledge and develop skills in the field of travel and tourism. 

The Vlog competition was organized virtually on Google Meet. Students from 12 IHMs participated in the competition. The Vlog’s were evaluated on the basis of creativity, depth of thought, creation and presentation, attractiveness of a particular destination, and information provided about the destination. The Jury of this competition were Dr. Bhupesh Kumar, Principal of IHM Ranchi and Mr. Ravi Omkar, HR Manager, Hotel Radisson Blu, Ranchi. The Jury congratulated all the winners and also explained how to create a better Vlog in future.

The first prize in the competition was won by Mr. Manish Kumar, first year student of B.SC H&HA, IHM Ranchi, second prize was won by Ms.  Shubhangi Kumari, final year student of IHM Kolkata, third prize was awarded to Mr. Vivek Saxena, first year student of IHM Silvassa and consolation prize was given to Douglas Devassia, from IHM Mumbai. The first-place winner was awarded with 3000 rupees, second place with 2000 rupees, third place with 1000 rupees and 500 rupees was given as consolation prize, also, all the participants were given the e-certificate. The event was concluded with vote of thanks by Mr. Alok Aswal, Head of Department, IHM Ranchi, with congratulations to all the winners and participants.

One Rep Global appointed as India representative for Broadwick Soho London

One Rep Global appointed as India representative for Broadwick Soho London

One Rep Global has been appointed the India Sales & Marketing representation office for Broadwick Soho London. Slated for launch in late 2022, Broadwick Soho is a 57 room luxurious boutique hotel, home to a Sicilian inspired restaurant and terrace, rooftop lounge, intimate dining room and speakeasy bar. 

On this occasion, Hemant Mediratta, Founder One Rep Global said, “As part of our commitment to bring the best of the best to Indian consumers, we are excited on this latest addition to our portfolio. The residential style guest rooms, including one Penthouse and nine suites, are all individually designed, with many rooms offering private balconies and all featuring the finest appointments and amenities. 

Designed by Martin Brudnizki, the refreshingly original property will offer impeccable personalised

service in opulent yet cosy surroundings, inspired by the spirit of Soho. Hailed for his style blending modernity and authenticity, Brudnizki’s approach is a perfect match for the neighbourhood, where the creative, eclectic and exhilarating atmosphere is as emblematic as a warm welcome.

Appointment | Four Seasons Resort Dubai appoints Pedro Samper as executive chef

Pedro Samper has joined Four Seasons Resort Dubai at Jumeirah Beach as executive chef. His wealth of knowledge and skill stems from 20 years of experience, working in Michelin star kitchens alongside some of the world’s most decorated chefs. Samper’s role sees him lead the resort’s culinary team, overseeing venues including Sea Fu, Mercury Lounge and Shai Salon.

Samper said: “My love for exploring culture carried me to Dubai, and my passion for pursuing excellence brought me to Four Seasons. To be a part of such a passionate and diverse team gives me a feeling of home. Growing up, I had to travel the world to gain insight into new ways of cooking and living. I am now privileged to have the world in my kitchen. I am already both learning from my team and creating wonderful things with them.”

Before joining Four Seasons Resort Dubai

Originally from San Sebastian, Spain, Samper spent his formative years in a community where chefs are as revered as doctors and engineers. Although he exhibited an early fascination with food, he decided to pursue a degree in environmental chemistry to expand the breadth of his interests and build an educational foundation. Despite the prospect of a promising career in science, after graduating, he set off on his childhood dream of exploring the diverse cultures and flavours of the world.

Counting passport stamps as badges of honour, Samper has since discovered the colourful spices of India, the meticulous work ethic of Japanese chefs, the complexity of Asian cuisine and the history-infused cookery of Europe. His impressive resume includes stints at Martin Berasategui (Spain, three Michelin stars), Quique Dacosta (Spain, three Michelin stars), Ryugin (Japan, three Michelin stars) and Zurriola (Japan, two Michelin stars).

Samper achieved major successes in Spain as executive chef at Paradores de Turismo hotels and resorts, a brand centred on Spanish heritage and history. The role saw Samper dream up feasts fit for a king, with frequent banquets held for the Spanish royal family. Samper then continued his international forays, thriving in leadership roles across Malaysia, Hong Kong and The Maldives.

The chef counts his depth and profound understanding of cooking, as major assets. His philosophy on cuisine can be broken down into three main pillars: Seasonality, legacy and mastery.

Marriott International Earns 100% Perfect Score on 2022 Human Rights Campaign’s Corporate Equality Index

Marriott International, Inc. today received for the ninth consecutive year a score of 100 on the Human Rights Campaign Foundation’s 2022 Corporate Equality Index (CEI), the nation’s foremost benchmarking survey and report measuring corporate policies and practices related to LGBTQ workplace equality.

The CEI rates companies on detailed criteria falling under four central pillars of non-discrimination policies across business entities; equitable benefits for LGBTQ workers and their families; supporting an inclusive culture; and corporate social responsibility.

“Marriott International has a more than 90-year history of fostering a culture of inclusion and belonging,” said Ty Breland, Executive Vice President, and Chief Human Resources Officer, Marriott International. “We are proud of this recognition for the ninth consecutive year and will continue to implement policies and programs that create a welcoming workplace for all.”

Marriott has consistently been recognized for its outstanding workplace and diversity, equity and inclusion programs. For a comprehensive list, please visit Awards and Recognition.

About Marriott International
Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of nearly 8,000 properties under 30 leading brands spanning 139 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.

Eclat Insights | “Satisficing"​ - How To Maximise This Amazing Human Trait

Satisficing is a portmanteau word, made from satisfying & sufficing. It was first used by the Nobel laureate in economics Herbert Simon to explain a decision-making process in which an individual makes a choice that is satisfactory rather than optimal.

Why do we humans do this in the first place? Why accept something that is just satisfying, rather than go after something perfect, or optimal? Because, it would require a great deal of effort – and may not even be possible – to gather all the necessary information in order to make the best decision, and satisficing thus represents the kinds of decisions we are actually capable of making. Satisficing is all about making ‘good enough’ decisions instead of perfect ones.

Psychologists have found that people's approaches to decision-making tend to fit into one of two categories:

1. Maximizers, Tend to use a more exhaustive approach to their decision-making process: they seek and evaluate more options than satisficers do to achieve greater satisfaction. Maximizers tend to be less happy with their decision outcomes.

2. Satisficers, whose choices are determined by more modest criteria and nothing more. They generally stop looking when they have found something that fulfils their criteria. Satisficers tend to be relatively pleased with their decisions.

So as customer service leaders, who can we use this? 

The starting point would be to see if you can identify yourself as a maximiser or satisficer. You will find a self-evaluation guide at the bottom of this post. 

Now, can you do this for your Guests / Customers? Some examples:

• A guest spends a lot of time looking at the menu, asking the server what is best here, can you call the chef? what are those people having, etc, etc? Probably a Maximiser.

• A guest likes the first room you show her. She does not want to see a different view or a different style etc. Satisficer.

For the same process, develop 2 faces or shades.

Check-In

For Satisficer - 'Ms XYZ, your agent requested for a twin room, close to the elevator and on a non-smoking room. Your room is this way. 

For Maximiser - 'Ms XYZ, this is your first visit to our hotel. May I show you a couple of rooms? One is a twin room, the other has a king-size bed. We also have sea view facing rooms and ones that are closer to the elevators'.

Laundry Bag & Laundry Slips

This one is a little out there but stay with me. This could be a fun experiment to run too.

Instead of a long laundry list, that lists out all the types of garments that a guest could possibly have, try a simplified one with just the number of items. That's it. Give the guest both these options and see what happens. 

Menus

For Maximisers - More choices, more details, nuances, maybe even pics and a QR code so they can see how it is cooked and what are the ingredients etc. 

For Satisficers - Ask for top preferences and then offer a smaller, curated menu. A menu 'a la you'

Once you identify what a guest's mode is when interacting with your services, present the correct face of your process.  

Caution - people can move between these modes for different decisions. You may be a satisficer for renting a car, but a maximiser when buying one. 

Want to make this WOW? 

The distinction between satisficing and maximizing not only differs in the decision-making process but also in the post-decision evaluation

For Maximizers? Make sure these guests get more information, more choices, more time to make those choices and are allowed to change their minds if they want to.

• Let them know that they can change the room if they don't feel it was the right choice.

• Let them know you will be happy to bring them another dish if you see they are not really happy with what they ordered.

You can also do this for your teams.  

Let the maximisers in your team make the duty rota after they have asked the satisficers which shifts they would want.

Let the satisficers work on the physical or hard part of your services. example, the table layout, setting up a room for a guest etc. Let the maximisers work on the soft part of the services, empathy, warmth etc.  

Want to know what type are you?

Appointment | Doubletree by Hilton Jaipur appoints Sahil Arora as Front Office Manager

Sahil Arora has joined as Front Office Manager at Doubletree by Hilton Jaipur. Sahil’s journey in the hospitality industry began in 2010 at Amritsar where he was filled with hopeful dreams while working with candour and dedication. In 2013, he got his big break when he joined Hyatt as a Guest Service Officer.

Post this, in April 2015, he joined Hilton Worldwide. During his time at Hilton, he has served in a variety of positions before joining as a Front office Manager.

Prior to joining Doubletree by Hilton Jaipur team, he worked as an Assistant Front Office Manager at the Doubletree by Hilton in Panaji, Goa. After this is when he was promoted and moved to the Front Office Manager position, here at Doubletree by Hilton, Jaipur.

Speaking about his new role, he says, “Hilton has been an excellent place to work in for me because of its strong values and I eagerly look forward to my experience with the team here at Doubletree by Hilton Jaipur.”

Appointment | Double Tree by Hilton Jaipur Amer elevates Nibedita Thapa to Cluster Learning & Development Manager

Nibedita is an expert in harnessing employee engagement and setting the foundation for great people and work culture

Doubletree by Hilton Jaipur Amer has announced the elevation of Nibedita to Cluster Learning & Development Manager

Possessing nearly 11 years of experience, Nibedita is an expert in harnessing employee engagement and setting the foundation for great people and work culture at Doubletree by Hilton. Here, she will be handling Hilton Jaipur and Doubletree by Hilton Jaipur Amer.

Encompassing the values, visions, ideals, norms, and working language, she has a knack of bringing together professionals from various diverse cultures to collaborate in harmony in order to achieve the ultimate purpose and vision of the company.

Having previously worked at a range of well-known hotels, such as Radisson Hotels, Oberoi Hotels and Resorts, Nibedita believes that the Learning and Development department truly develops and manages a company’s culture.

Air India likely to be handed over to the Tatas today

According to sources, Tata Sons chairman N Chandrasekaran is likely to be present on the occasion, to mark the change in ownership of India's government-owned flag carrier to the Tata Group.

Air India is likely to be officially handed over to the Tata group today, kicking off the process of the ownership changing hands.

According to sources, Tata Sons chairman N Chandrasekaran is likely to be present on the occasion, to mark the change in ownership of India's government-owned flag carrier to the Tata Group.

"The transfer will happen on Thursday and the process to transfer the airline will begin and the complete handover may happen over a period of time," sources told ET.

After a competitive bidding process, the government had on October 8 last year sold Air India to Talace Private Limited, a subsidiary of the Tata Group's holding company, for INR 18,000 crore - about INR 2,700 crore will be paid to the government and the rest will be Air India loans that the new entity will take.

Post the takeover, the new management will place an interim management to run the airline, which will constitute executives from AirAsia India, TCS and Tata Steel.

"AirAsia India executives will bring in aviation expertise, TCS will bring in IT expertise and Tata Steel's experience of handling unions will be used to handle HR issues at Air India," said another source on condition of anonymity.

After the handover, the Tata group is likely to operate three airlines - Air India, Air India Express and Vistara - after the government transfers the airline to the group and upon merger of AirAsia India and AI Express.

The group, for the time being, plans to continue with Vistara as a separate entity, as SIA is not on board for the AI deal. Vistara is a 51:49 joint venture between the Tata Group and SIA. SIA, however, had agreed to be part of the plan to acquire Air India but did not want to continue after Covid impacted their business and funds dried up.

As part of the revival plan, the Tata group is also blueprinting a 100-day plan for Air India to improve the operational and service standards of the airline that includes its on-time performance, as well as issues related to passenger complaints and call centres.

AWARD | The Fern Residency, Rajkot wins the prestigious Hygiene & Clean Hotels Award given by Rajkot Municipal Corporation for maintaining hygiene standards

The Fern Residency, Rajkot wins the prestigious  Hygiene & Clean Hotels Award given by Rajkot Municipal Corporation for maintaining hygiene standards  

The Fern Residency, Rajkot won the prestigious Hygiene and Clean Hotel Award for the year 2021-22.  The award was given by the Rajkot Municipal Corporation after surveying all the hotels under its jurisdiction.

The General Manager of the hotel, Ajay Srivastava received the award from the municipal commissioner and mayor of Rajkot. Congratulating the staff members of the hotel, Senior Vice President-Sales & Marketing, Noshir A Marfatia said, “It is a proud moment for us that a hotel competing with so many other hotels has been recognized for its hygiene standards and cleanliness. This has always been the ethos of The Fern Hotels and becomes even more important in this prevailing pandemic situation”.

According to the GM, Ajay Srivastava the award carries a huge significance in the city as very stringent norms are followed by the municipal corporation. Moreover, the municipal officers visit unannounced and there is an element of surprise as well. They not only check the front areas but also the back-end operations, kitchen, inventory etc. After taking note of everything a jury which includes both municipal commissioner and mayor along with other members reviews all the hotels and then decides upon the winner.

The Fern Hotels & Resorts is India’s leading environmentally sensitive hotel chain and amongst the fastest growing hotel brands in India, with 88 hotels & resorts currently operational under management or opening shortly across 70 locations in India and internationally, under The Fern, The Fern Residency, The Zinc by The Fern and Beacon Hotels brands. The company is a part of CG Corp Global, a multi-dimensional Nepalese conglomerate.

TAAI seeks immediate attention & action on GST rationalisations and TCS in letter to Finance Minister

TAAI seeks immediate attention & action on GST rationalizations and TCS in letter to Finance Minister

In a letter drafted to the Union Minister of Finance, Nirmala Sitharaman, Travel Agents Association of India (TAAI) has presented certain important points, which requires Ministry’s prompt attention especially in the upcoming Budget 2022. Speaking on which, Jyoti Mayal, President, TAAI said that the pandemic has created a havoc for the travel trade for nearly two years now with no respite to the members from the government. “As the President of one of the oldest travel associations of India, I would like to bring into notice, inbound tourism business; GST competition internationally: there is a huge gap between what overseas agents charge and what our members - tour operators and travel agents are required to charge.

She further spoke about GST input credits as to how hotels be allowed to charge IGST, which will enable seamless availability of credit across India. "Tour operators to be enabled a special presumptive GST rate of 1.8 per cent with full GST setoffs, travel agents to be allowed the option of exploring the reseller model for charging," she said expressing concerns on various other matters and seeking an immediate action.

Adding to which Jay Bhatia, VP, TAAI further said that tourist transporters should also be allowed the provision for availing GST setoffs on the interstate tourist transport taxes, taxes on parking fees and taxes on fuel which is their biggest input costs. “GST on travel and tourism related services must be given a tax holiday for atleast two years, so as to increase the business and bypass the competition, due to the pandemic concerns, where business has dropped to nearly zero, ” he said.

Talking about the Tax collected at source (TCS) Bettaiah Lokesh, HSG, TAAI commented on some points like ease of doing business, displace business from Indian travel companies to companies out of India, removing the safety net from Indian travellers and further explained other points as well with their cons and pros. He added that under the points mentioned, and due to the waste of time in ensuring compliances, loss in business due to inflated pricing due to GST and TCS, deviation of business from TAAI members to online companies and other travel agents overseas, we the association once again appeal to abolish TCS.

In the concluding part of the letter, Shreeram Patel, Treasurer, TAAI put forth his views and quoted, "We as an association are fully aligned to the nation’s need of enhancing tax compliance. Ensuring tax compliance on travel can effectively be done through pan cards, Aadhaar cards and passport detail records of the travel booker, as an alternative, which is already being done.

The TAAI office bearers unanimously in the letter addressed to Sitharaman, said that despite the same, if there is still a gap in the tax coverage, they would be happy to discuss a way forward with the Ministry. "This will also help us mutually develop a process, which can lead to resolving multiple queries on this topic. We as an association, seek the Ministry’s immediate attention and action on GST rationalisations and TCS to be withdrawn," the association said.

RECIPES | Republic Day Culinary Delicacies By Dr. Kaviraj Khialani- Celebrity Master Chef

Republic Day Culinary Delicacies

Republic Day has been celebrated every year in India on January 26, since 1950 to honour the date on which the Constitution of India came into effect. India was a colony of the British for over 200 years and became independent from the rule of the British Raj following the Indian independence movement. While India became independent on August 14, 1947, it still didn’t have a permanent constitution, and Indian laws were based on a modified version of the British established, Government of India Act 1935. 

However, two weeks later on 29 August 1947, a Drafting Committee was appointed for the drafting of a permanent Indian Constitution, with Dr B R Ambedkar as chairman. After a lot of hard work, the Constitution was finally drafted, and January 26 was chosen as the day to declare India as the Sovereign Republic. 

The significance of January 26 is that on that day in 1929, the Indian National Congress made the well-known Declaration of Indian Independence (Purna Swaraj) as opposed to British rule. And though the Constitution came into force in 1950 with a democratic government system, it was adopted by the Indian Constituent Assembly on 26 November 1949. 

This completed the country’s transition into becoming a sovereign republic. The draft of the constitution was submitted to the Indian Constituent Assembly on 4 November 1947. Over the course of 166 days, that were spread over two years, the 308 members of the Assembly met in sessions that were open to the public and made some modifications. Finally, on January 24, 1950, the Assembly members signed two handwritten copies of the Constitution, one in English and one in Hindi. And two days’ later history was made. On that day began Dr. Rajendra Prasad’s first term of office as President of the Indian Union. The Constituent Assembly became the Parliament of India under the transitional provisions of the new Constitution. January 26 is celebrated to commemorate the Indian Constitution replacing the Government of India Act (1935) as the governing document of India. And now it is celebrated across India with a lot of fervour. In Delhi, at Raj Path magnificent parades by regiments of the Indian Army, Navy, Air Force, police and paramilitary forces march and there is also a display India’s defence prowess is on display with latest missiles, aircraft, and weapon systems. Beautiful tableaus, representing the beauty of all the states of India are also showcased during the parade. There are also sky shows by the Air Force, though we are still fighting the pandemic bravely all across the country, India will be celebrating its Republic Day this year as well.

The Food and Hospitality Industry has always stepped up on a very positive note when it comes to making moments and occasions like these special for our valued guests and food lovers! A lot of hotels and restaurants plan up special menus with the tri-coloured theme attached to suit the republic day! There is a décor and ambience created in the outlets to add that look and feel experience to make the auspicious day all the more patriotic and the feeling of pride which every indian carries on this day is just incomparable. Republic day theme related welcome drinks, display pieces from fruit and vegetable carvings, spice and salt displays, margarine carvings etc have also been spotted as a part of presenting the menu for the day in a very appealing and impressive manner.

Buffets, special a la carte offers, table promotions, tent card delights, live counters, chefs special offerings, mocktail bar specials are some of the attractions which see a houseful of food lovers visiting the food outlets to celebrate the day with family and friends. In India, the term "tricolour" refers to the Indian national flag. The National flag of India is a horizontal tricolour of deep saffron (kesari) at the top, white in the middle and dark green at the bottom in equal proportion. The design of the flag of India that was first presented in 1921 to Late Shri. Mahatma Gandhi, leader of the All-India Congress, was created by Pingali Venkayya. 

The Chakra or the wheel also symbolizes the Power of the State governed by Dharma. It is also called the tiranga or tricolour. The National Flag is a horizontal tricolour of India saffron (kesari) at the top, white in the middle and India green at the bottom in equal proportion.

 The ratio of width of the flag to its length is two to three. In the centre of the white band is a navy-blue wheel which represents the chakra. The top saffron colour, indicates the strength and courage of the country. The white middle band indicates peace and truth with Dharma Chakra. The green shows the fertility, growth and auspiciousness of the land.

Food is also one of the important elements associated with the tricolour and as we represent various meanings and values via colors it not only pleases the senses and whets the appetite but also creates wonderful concoctions and makes our culinary diaspora more rich and varied from indian cooking to international it gives a sense of brotherhood and togetherness creating a melange of flavours, tastes and balance.

Here are a few of my favorite easy to make recipes with a mix-n-match touch of twist on this auspicious occasion of 26th January.

Recipe-1] TIRANGA MASALA PULAO

Ingredients:

Basmati rice- 2 cups boiled, divided into 3 parts.

Makhani gravy- for the orange layer- 1 and a half cup

White onion- cashew- coconut gravy- 1 cup for white layer

Green spinach gravy- 1 cup for the green layer

Star anise-1 no for the center garnish.

To assemble the pulao:

Edible food colors which are safe to use may be used to color the rice lightly or just lightly toss them in the respective gravies as well with a little butter.

Fried onions/ birishta- 1 cup

Fried cashews and raisins-1/2 cup

Rose water-2-3 tbsp.

Kewra essence-2-3 tsp

Pure ghee-2-3 tsp

Coriander and mint leaves-1/2 cup chopped

Saffron and milk solution-1/4 cup

For adding into the makhani gravy:

 Saute some cubes of chicken tikka for non veg- or Paneer cubes/ mushroom quarters/ carrot cubes/ soya chunks etc and cook it in the gravy and keep aside.

For adding into the white gravy:

Fried makhanas, cubes of cooked potatoes, grated cheese or cream cheese can be used, for non-veg options use marinated fish or boneless chicken cubes in malai tikka marination.

For adding into the green gravy:

Boiled green peas, cubes of blanched green zucchini, blanched broccoli florets, blanched snow peas, methi paneer koftas, for non-vegetarian options use prawns or shrimps or pahadi chicken tikka sliced.

Method:

1. This recipe is more of a pre-prepared assembly recipe in which we are trying to combine together three different flavors of indian cuisine in one pulao recipe, we can choose veg or non-veg.

2. Once we have prepared the rice as per the divisions and also tossed the veg/non-veg in respective gravies we need to now assemble and layer the pulao in a flat thick bottomed kadai.

3. Spoon in a little ghee at the base of the kadai and then start placing the respective gravy tossed veggies/non-veggies in three sections in the kadai, sprinkle all the biryani garnishes and flavourings all over and then top with the respective coloured rice.

4. Place a tava below the kadai, cover with a tight fitting lid, apply atta on the side or aluminium foil and place some weight on the top and give dum to the tri-coloured pulao for 20-25 mins, serve hot.

Recipe-2] TRI- COLORED PANEER ON SKEWERS

Ingredients:

Paneer/ tofu – 400 gms, cut into cubes, divide into three parts.

For the orange marination:

Use a tandoori marinade as always and coat the paneer or tofu cubes and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/tandoor.

For the white marination:

Use a combination of little oil, curd, cream, cashew paste, salt, garam masala powder, ginger-garlic paste and apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

For the green marination:

Use a combination of little oil, curd and green mint and coriander chutney with a little blanched spinach puree as well, green chili-ginger-garlic paste and touch of spices, apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

To serve with:

Green mint and coriander chutney/ assorted dips.

Sliced onion & lemon slices/wedges.

Method:

1. The paneer or tofu preparation in this case also uses three different colors as marination and shall be assembled separately, cooked and then served on the same platter.

2. Being a starter category recipe, we can make this pre-preparation a day prior and keep it refrigerated as well, we can also use chicken or fish for non-veg variations for the same recipe.

3. Once we have cooked the paneer/ tofu skewers as per choice of method of cooking it, we need to assemble the platter to serve this colorful starter.

4. Place the cubes of paneer/tofu de-skewer them on the platter, sprinkle a little lime juice and dash of chaat masala over and arrange the chutneys and other accompaniments by the side and serve hot.

Recipe-3] TRI- COLOURED GRILLED SANDWICHES

Ingredients:

Sliced white/ brown/ multi-grain bread- 12-14 slices

For the orange layer:

Butter-1 tsp to spread on the bread slices

Tandoori mayonnaise/schezuan sauce-2-3 tsp to spread

Tomato slices- ½ cup de-seed and use them.

Salt- pepper- chaat masala to flavor.

For the white layer:

Butter-1 tsp to spread on the bread slices

Eggless mayonnaise-2-3 tsp to spread

Sliced cucumbers-1/2 cup or boiled sliced potatoes-1/2 cup

Salt-pepper- chaat masala to flavor.

Grated cheese-1/2 cup to spread.

For the green layer:

Butter-1 tsp to spread

Mint mayonnaise-2-3 tsp to spread

Shredded green capsicums-1/2 cup

Salt-pepper- chaat masala to flavor.

Method:

1.Pre-prep all the ingredients as per the divisions to get the tri color effect in this bulky grilled sandwich concept, good for a brunch or evening snack.

2. Apply butter and then the flavoured spread on the bread slices, assemble the ingredients as listed and sandwich them.

3.Now the tri color layered sandwiches are ready and assembled, heat up a griller or grill pan and place it carefully to get nice grill marks on both sides turning them carefully and smearing a little melted butter as well when we do that.

4. Once we get a nice grilled effect and golden brown color on our sandwiches, remove them, cut them with a sharp knife into triangles/squares etc and assemble them on the serving platters and serve them with ketchup, hung curd- mint and cucumber dip, green pesto chutney etc and wafers/chips/french fries.

Recipe-4] TRIO SWEET TEMPTATIONS

Ingredients:

For the dessert mix:

Milk- 1 litre boiled

Sugar- to taste

Condensed milk may also be used if desired.

Green cardamom powder-1/2 tsp

Rice paste- ½ cup, raw rice and water to grind- fine paste

Rose water-2-3 tsp

Mava- 100 gms grated

For the orange flavor and color:

Use orange essence

Use orange crush

Use orange segments

For the white layer and flavor:

To be used the way it is add blanched sliced almonds

For the green flavor and color:

Use fresh kiwi fruit puree

Use kiwi crush

Use khus syrup 

For garnishing we can use many options:

praline/chikki can be crushed and used.

Glazed cherries

Meetha paan can be chopped and used

Method:

1. Prepare a basic mixture of the phirni concept by using a thick bottomed saucepan, combine together the milk, sugar to taste, elaichi powder, rice paste and keep stirring it carefully and cook the mixture for around 30-45 mins until nice and thick like custard and well cooked.

2. Turn off the flame and check for sweetness adjust and divide the mixture into three portions.

3. Mix in the ingredients as listed above to get the desired color contrasts in the prepared phirni.

4. Use dessert glasses/ cups and layer the tri-coloured phirni and garnish as desired accordingly.

5. We need to chill this dessert for 2-3 hours in the fridge and then relish the flavors from these layers one by one.

Recipe-5] THREE TONED DESI TEMPERED SNACK

Ingredients:

Semolina/rava-1 and a half cup

Curd- 1 cup sour curd to be used ideally

Salt to taste

Sugar -1/2 tsp

Ginger-1 tsp grated

Green chilies-1 tsp chopped

Water-1/2 cup

For the orange layer-1 carrot to be pureed and used

For the green layer-1/4 cup blanched spinach paste/chutney

baking soda- ¼ tsp for each layer for steaming to be added

we can also use ¼ tsp of eno as well in the layers in place of soda.

oil for greasing and tempering for the discs.

For the tempering:

Oil-2 -3 tsp

Hing-1/4 tsp

Curry leaves- 10-12 no

Mustard seeds-1-2 tsp

Green chilies-2-3 slit/shredded

White sesame seeds-1-2 tsp

Lime juice-2-3 tsp

Coriander and mint leaves- ¼ cup chopped

Water- 2-3 tbsp.

Sugar-1-2 tsp

Salt-1 pinch

Combine together and cook for 1-2 mins.

To serve with: assorted chutneys/ dips of your choice to go along with the snack.

Method:

1. Clean the semolina, add it to a bowl add in the sour curd and add little salt and 2 tbsp. water mix well, cover and keep aside for 20 mins.

2. Prepare the blanched carrot puree and blanched spinach paste as well and keep aside.

3. Now post resting we need to divide the semolina curd mixture into three equal parts.

4. Mix in the carrot puree and spinach puree respectively into their parts and keep one part as white itself.

5. Get the steamer ready meantime with water and slice of lime in the water, get the mould/thali ready and greased with little oil or ghee.

6. Add a little water to all the three parts of the semolina mixture to get it to right dropping texture and add in the baking soda and mix well and pour the mixture into the mould.

7. Start with the green layer first, place it in the hot steamer and cover, steam for 5-6 mins, remove and place the white layer and repeat the steaming process and finally the top layer with the orange semolina mixture and steam once again for 5-7 mins, using a toothpick check if it comes out clean, turn off the flame and let the mixture rest in the steamer for 5 mins.

8. Remove the steamed preparation and loosen the edges with a oiled knife and de-mould it and cut into discs using a round cutter and place it on your serving platter.

9. The last step is to prepare the tempering and once it all comes together and cooks for a couple of minutes, pour the hot tempering over the discs and serve it immediately with assorted dips/chutneys of your choice.

Appointment | Shezad Nagori is Front Office Manager at Courtyard by Marriott Sindhu Bhawan Ahmedabad

He will bring to the table detailed guest interaction methodologies and an ability to provide effective solutions to complex challenges

Shezad Nagori has joined Marriott Sindhu Bhawan Ahmedabad as Front Office Manager at Courtyard. He has worked with Marriott with for over 9 years, starting out as a receptionist in 2011.

In his present role, Nagori will bring to the table detailed guest interaction methodologies and an ability to provide effective solutions to complex challenges. His key responsibility areas include developing and executing smooth check in, managing selling-oriented activities, analyzing problems figures and ensuring exceptional customer service. Recruitment-training-mentoring of the front office team, working in tandem with off-property.

Nagori’s communication skills, leadership qualities, adeptness as a team player, exemplary managerial abilities and aptitude for taking sound decisions have been the pillars for the exponential growth in his career. A people’s person and proficient in English, Hindi and Gujarati, his ability to learn the nuances of his job quickly has facilitated him to bolster his keen professional expertise.

Outside the workplace, the gregarious Nagori is an avid sports enthusiast, especially when it comes to  cricket. His hobbies include travelling and cooking. Listening to different genres of music and watching mystery movies are some of his other modes of unwinding after a busy and productive day at work.