Rooted in Mindfulness JW Marriott Launches Garden Collaboration with Lily Kwong

JW Marriott, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, today announces the debut of three herb gardens envisioned and planted by renowned landscape designer Lily Kwong as part of the brand’s JW Garden program. Kwong, whose reverence for nature comes to life through her breathtaking botanical installations, is the founder of Studio Lily Kwong, a next-generation landscape design studio with a mission to reconnect people to nature. JW Marriott is guided by similar principles, with a commitment to mindfulness that allows guests to be present in mind, nourished in body and revitalized in spirit – pillars that directly align to the JW Garden experience. Kwong’s JW Garden projects are currently growing at JW Marriott Desert Springs Resort & Spa; JW Marriott Orlando Bonnet Creek Resort & Spa; and JW Marriott Essex House New York.

Rooted in Marriott family tradition, the JW Garden is inspired by founder J. Willard Marriott who took daily nature walks, as well as his wife Alice, who grew fruits, vegetables and herbs for her legendary Sunday night dinners. Today, JW Marriott hotels around the world grow fresh produce and herbs in their own JW Garden, which are used in recipes, cocktails, oils and more.

“There is a synergy that exists between JW Marriott’s point of view on well-being and Lily Kwong’s passion for bringing people back to nature,” said Bruce Rohr, Global Brand Leader, JW Marriott. “Our JW Garden program invites guests to enjoy serene spaces and find balance while staying with us – the garden instantly acts as a respite for the mind and spirit and later nourishes the body through its gifts. Lily is further elevating the JW Garden experience and we cannot wait for guests to enjoy her vision.”

THE JW GARDEN INTERPRETED BY LILY KWONG
Studio Lily Kwong incorporated sustainable practices in each JW Garden including the use of repurposed, low-emission materials such as stucco; water-conserving techniques such as drip irrigation and mulching; and the omission of spray pesticides and fungicides common in commercial gardens. In addition to the gardens she has planted, Kwong’s expertise will be shared through a JW Garden Toolkit, which will be shared with other JW Garden projects around the world.

Providing a thoughtful, multi-sensory experience, while also supporting the hotel’s culinary programs, Kwong and her team centered each JW Garden around aromatic herbs. A signature herb was chosen for each to be harvested and used throughout the guest experience - from garnishes and butters in the kitchens to oils and scrubs at the spas. This was the first time Studio Lily Kwong has built gardens with herbs at their core and the result is a trio of traditional kitchen gardens with a twist, blending mindful moments such as a meditative pathway through olive trees at JW Marriott Desert Springs Resort & Spa and Shou Sugi Ban benches inside the JW Marriott Orlando Bonnet Creek Resort & Spa. To further honor the collaboration and tie back to the mission of the JW Garden program, JW Marriott will donate to one of Lily’s favorite charitable organizations in each destination.

“An herb garden is a beautiful portal to reconnect us back to the land and our senses,” said Lily Kwong. “Our JW Garden projects were designed to honor traditional kitchen gardens, but Studio Lily Kwong’s artistic approach to plant life adds unique and unexpected dimensions to each project. We are thrilled that JW Marriott guests will not only enjoy our gardens’ beauty, but also their bounty. Our greatest aspiration is that our work might inspire some guests to go home and grow their very own herb garden.”

JW Marriott Desert Springs Resort & Spa

Description: Inspired by the diverse landscape of the California desert, Kwong and her team used native plants and edible herbs chosen for their therapeutic properties. With organically shaped garden beds that morph into hidden seating, the garden features peaceful walking paths and shade trees to mitigate the desert heat, inviting guests to rest and reflect. The garden also features a planting palette of endemic sages, desert marigold, milkweed and wildflowers to provide habitat and ecosystem support to fauna and insects.

Appointment | Effotel by Sayaji Dehradun appoints Saransh Sharma as Director of Operations

Effotel by Sayaji has appointed Saransh Sharma as Director of Operations. A passionate hospitality professional, Saransh has over a decade of experience in Hotel operations. He completed his post-graduation from Talbros College of Business Studies, Australia. He has been associated with leading hotel brands like The Oberoi Hotels & Resorts, Park Plaza, Lemon Tree Hotels, Redfox by Lemon Tree, and Summit Hotels & Resorts in various capacities.

Prior to joining Sayaji, he was associated with Spree Hotel Kriday, Dehradun as Hotel General Manager. In his new role, Saransh will be leading and responsible for all the strategic decisions for Effotel by Sayaji, Dehradun.

Sayaji Hotels is a premier upscale lifestyle hospitality brand, renowned for its bespoke experiences, signature hospitality, and ushering new standards of opulence in the 4-star and 5-star hotels category. The group presently operates under three distinguished brands Sayaji Hotels, Effotel by Sayaji, and Enrise by Sayaji. Each of the properties boasts luxurious rooms with a host of banqueting and F&B facilities. The company will soon expand its footprints nationally with property openings in Itarsi, Udaipur, Morbi, Bhuj, Dwarka, Satara, Dehradun, Bhopal, Rewa, Aurangabad, Tadoba, and Vizag.

Appointment | DoubleTree by Hilton, Pune-Chinchwad appoints Suraj Gunjal as Revenue Manager

He will overlook the hotels revenue function, alongside the development and implementation of right strategies

DoubleTree by Hilton, Pune-Chinchwad has appointed Suraj Gunjal as the Revenue Manager. In his current role, Suraj will overlook the hotels revenue function, alongside development and implementation of right strategies. He will also help maintain a trajectory of growth, maximize overall revenue and identify new revenue opportunities.

Suraj brings on table a vast 8 years of professional experience and prior to stepping his foot at DoubleTree by Hilton, he had been associated with several brands of The Marriott hotel properties. In his previous stint at The Marriott International, Suraj identified new growth and business opportunities, strategized and implemented budget plans which maximized overall revenue, and was accountable for visibility across all OTA for seven hotels.

Suraj has completed his Post Graduate in Mass Media and Entertainment from EMDI, Pune. He also holds a B.Sc. in Hospitality Studies from The Pune University.

Commenting on his joining, Suraj says “I am absolutely thrilled to be a part of the team at Double Tree by Hilton, Pune-Chinchwad. I believe that with the experience I hold, I will be able to make a significant amount of difference over here. I look forward to getting to know my associates better and also lead the team in the right direction”.

Suraj’s rich and vast experience is surely to be an asset to the hotel.

Appointment | Marriott International appoints Amitabh Rai as the new Cluster General Manager for The Westin Hyderabad Mindspace and Hyderabad Market

A personification of excellence, innate leadership, and humility, and recognized for his prolific ability in building empowered teams and enable transformative performance and success, Amitabh Rai is a seasoned hotelier with a successful career of about 25 years in directional roles spanning hospitality and business. Amitabh has been recently appointed as the Cluster General Manager for The Westin Hyderabad Mindspace and Hyderabad market. 

Amitabh has mentored and trained hoteliers into accomplished leaders and has coached and motivated his teams to hone their potential, ensuring their growth and pitching them for success.

In his previous assignment as the General Manager of The Ritz-Carlton, Bangalore, Amitabh positioned the iconic luxury hotel as the top runner and flag bearer, across the globe, in imparting the highest standards of guest service along with achieving financial heights. He has also spearheaded The Oberoi, Gurgaon and The Oberoi Grand, Kolkatta.

Amitabh has been awarded Marriott International’s APEC General Manager of the year 2020 for his ‘Spirit to Serve Our Guests’. He won the award as General Manager of the Year 2020 in the luxury segment, by Hotelivate HOSI Make-My-Trip and was recognized with the APEC 2019 GM Award for Sales Leadership, by Marriott International amongst other accolades over the years. During his tenure, The Ritz-Carlton, Bangalore, was consistently rated as the Top 5 Ritz-Carlton’s globally in guest delight and won the ‘2019 Marriott Bonvoy Hotel Excellence Award’ for exceptional service delivered.

In his current role, along with The Westin Hyderabad Mindspace, Amitabh will also be heading Hyderabad Marriott Hotel and Convention Centre, Courtyard by Marriott Hyderabad, Le Meridien Hyderabad, and Marriott Executive Apartments. Amitabh’s business acumen and operational expertise will enhance all areas of management from delivering exceptional service standards, implementing operational efficacy, and ensuring team member empowerment to achieve financial results. Renowned for his commitment levels, his contribution to the Hyderabad market is bound to render a much-awaited change in the region. 

Amitabh graduated from St. Joseph’s College for Arts and Sciences, Bangalore post which he did a diploma from the Oberoi School of Hotel Management. An avid traveler and a passionate golfer, Amitabh is a man of many pursuits and believes in living life to its fullest.

Appointment | Rajesh Rajpurohit appointed General Manager at Radisson Blu Resort Dharamshala

Rajesh Rajpurohit

Rajesh Rajpurohit appointed General Manager at Radisson Blu Resort Dharamshala

New Delhi, April 2022: Rajesh Rajpurohit is the new General Manager at Radisson Blu Resort Dharamshala. A seasoned hotelier, with a career spanning more than two decades in hospitality, Rajesh will lead the team at Radisson Blu Resort to position the property as a leading resort in Dharamshala, streamline hotel operations, align sales and marketing strategies with hotel’s commercial objectives and drive excellence in guest experiences.

Rajesh initiated his career in hospitality with the Rooms division and worked across prestigious national and international brands such as ITC Hotels, Taj Hotels, Aman Resorts, Wyndham and IHG Hotels amongst others. Given his exceptional work, Rajesh earned many cross-exposure opportunities to overseas hotels that helped him gain a global hospitality outlook and prepared him for the top positions in the business.

With Radisson, Rajesh has held a long association too. Before joining Radisson Blu Resort Dharamshala, Rajesh served a successful 6-year stint at Radisson Jaipur City Center as the General Manager.

Rajesh’s educational qualifications are equally impressive. He is a post-graduate in Business Management and an MBA in Hospitality. He is also Certified Hospitality Business Acumen from HSMAI University, USA.

EDUCATION IN HOSPITALITY MANAGEMENT 2K22

EDUCATION IN HOSPITALITY MANAGEMENT 2K22

REVIEW- RETRIEVE- REAFFIRM IN THE NEW NORMAL

The education sector in the field of hotel management, culinary arts and overall hospitality education has witnessed the effects of the pandemic and we all have had our own experiences and observations on effective learning and delivering online sessions along with the nuances of the changes around us in the last couple of years. The Covid- 19 phase has much taught us the importance of a lot of things and importance of values, being humble and being able to extend our little best support in all possible ways and means to enhance and develop aspirants to reach their aims and desired opportunities in order to walk on the path to success.

As well all firmly believe that hospitality management courses, subjects and technicalities need face to face interactions, offline mode exposure and a physical contact to an extent in order to understand the finer aspects of the studies involved under various subjects be it theory or practicals. Little to my surprise I came across hundreds of messages, connect requests on various social media platforms from students across the country from Kashmir to Goa and from West Bengal to Rajasthan loaded with queries, doubts and anxiety about what is going to happen in the days to come and how would the new normal be favourable for the student community to work on the path of self-development and revival stage.

The fact of the matter also remained that students did attend the online classes to a great extent which also had its own plus and minus points. While some found it easy to concentrate on the sessions due to not much distractions, many faced unexpected network issues and a few also thought that it was not very effective and impactful. The similar understanding was also shared by the teaching professionals and academia, long hours of screen time, back to back sessions online, managing home and classes side by side, not very comfortable for all subject teachers due to limited expression via online mode. But somehow we all faced it, we went through it and we tried our level best to adjust ourselves with the situation in the benefit of our students and their learning.

POST LOCK- DOWN PHASE: As things got better, life started coming back to normal and we all got a chance to come out of our homes slowly and steadily the excitement and the energy exchange process made way re-connecting back to training rooms, practical labs, seminar halls and sessions which saw benches getting full with students and lively expressions day after day. Though it was a great feel to speak out, share experiences, hear the students speak after a long time, a little observation also showed that the expressive ability of some students had gone for an inner phase direction which means they were not very comfortable opening up, speaking out their thoughts and views due to the online mode of delivery.

The Review Mode: subjects in hospitality courses dealing with the core operation departments like front office, housekeeping, food & beverage service, food production including cookery and bakery called for a thorough brush up on the basics in order to move up the ladder to advanced versions. From the basic sauces, to the types of service, the role of cleaning agents, the seventeen course french classical menu have been few of the classic examples where the students needed a little push and pull strategy approach in order to revise themselves to be open and ready to accept and understand the further upcoming chapters and modules. Kitchen and Bakery practical demos and live on campus sessions also saw a good number of student attendance since most of them have had a passion towards cooking, baking and trying out new foods and products which is quite normal for a hotel management student to since most students when they come for admissions have this thought process in mind that hotel management signifies chefs, celebrity chefs, food experts and more as a part of the growth and opportunity scenario which is exhibited on social media as well to an extent.

The Retrieve Mode: the opening up of the industry and academia both saw the need to bring back people, professionals, students, trainers, human resource teams to re-connect and bring back the much awaited and needed support to run operations and activities from coffee shops to restaurants, banquets to house-keeping, front desk associates to pastry and bakery teams to meet up the demand and supply curves in order to offer better value in service quality and to also polish the new comers into the culture of the organisation in order to prepare them towards perfection for becoming team leaders and managers in the near future. A lot of hospitality management institutions and training centers have retrieved old connects from pre-lock down phase and build back the association and bridged the gap between the industry expectations and enhanced quality delivery systems from the academic point of view. A lot of industry experts, departmental trainers, professionals also have been invited on campus at various educational set ups to come and speak to the students in the form of guest lectures, one to one interactive sessions, speak out your mind career guidance sessions, master class sessions by mixologists, culinary heads, technical support sessions from facing interviews to polish your personality workshops also have been happening. Another aspect of retrieving the connects has been a phase when colleges organise events and theme related assignments which are presented by final year students or as a yearly college fest which picked up pace after couple of years this year. The common platform as one for all and all for one is a good practice as it gets students to be motivated and when it comes from the industry it is always like cherry on the cake.

The Re-Affirm Mode: affirmations and positivity are a couple of words which help is stick onto our goals in life and somewhere the ray of hope deepens and gives us a better dimension towards where we need to head towards, especially when it comes to fresh graduating students after completing degree courses in hospitality management from reputed institutions and universities.

While almost every educational institute is trying their level best to be able to be of utmost help in terms of offering the best of the available job opportunities to their passing out batch students, there are some students who still sound a little unsure whether they would really be able to get something worthwhile and interesting to start up their careers. A simple piece of advice in the new normal reveals that to be successful we need to also start thinking that success starts with us and we will work hard towards achieving it. Nothing happens overnight, no managers and chefs have grown in a day, week month or so, it is a journey and it has to be enjoyed, it has to be teaching us a lot every single day and we need to have an open mind towards being receptive and to accept change as it comes our way. Resistance to change can lead to delay in a great opportune time and phase in life. Taking advice of seniors, mentors, guides, teachers, friends and family members is much required in a lot of new beginnings and we need to be more open towards asking questions and also answering them to our fullest capability when it comes to moulding the future of our country, our children, our students because what stays back on the mind is the imprint of someone who stood by us in our tough times, how we make people feel around us has a very strong impact on our lives as we grow by over the years, we all remember a few of our teachers, a few episodes of our college life, a few instances which make us laugh as we look back through the journey from when we started.

On a Concluding Note: Hospitality as an industry is a vast and huge sector and we all are a part of it under various verticals playing numerous roles over the years, we need to in some way or the other extend our cooperation, guidance, support system and motivate the younger generations towards staying more focussed and be able to develop themselves with a 360-degree approach of being a better person, a well-groomed candidate and a successful hotelier and or hospitality brand name in the days to come not only making our industry a much fulfilling, satisfying and a better place to be a part of but also in developing more jobs, careers and continued nation building activity as well.

Appointment | Regan Barua Chowdhury has been appointed as Junior Sous Chef by Courtyard By Marriott Bengaluru Hebbal

He would be primarily responsible to create a sumptuous buffet experience by adding a lot of variety to it and by striving to bring back forgotten recipes of Grandmother to the table

Courtyard By Marriott Bengaluru Hebbal has appointed Regan Barua Chowdhury as Junior Sous Chef. Regan developed his specialism as a continental chef through his experience in five-star hotels across India, for brands such as Marriott, Westin and Taj Group of Hotels. Using his progressive experience in the industry, he has enriched his career and honed his knack for preparing Continental, Italian dishes and he hopes to bring this flair to the menus of Courtyard By Marriott Bengaluru Hebbal.

In his current role at the hotel he would be primarily responsible to create a sumptuous buffet experience by adding a lot of variety to it and by striving to bring back forgotten recipes of Grandmother to the table. He has an artistic hand in preparing authentic Italian and western food with lot of option with home-made pasta, salads .He also specialized in Seafood like grilled lobster, ceviche, crab, oyster and Mediterranean cuisine which are the main attraction of the brunches and buffets at The Hebbal Café. Regan has also mastered the skill in preparing the best steaks, soups and sauces.

Regan hails from Silliguri and graduated from NIPS School of Hotel Management West Bengal University of Technology. He started out his career in the Novotel Kolkata Hotel and Residence in 2015.After that he worked with Marriott Whitefield Bangalore, Park Hyatt Goa Resort and Spa Goa, Taj Club House Chennai, Westin Hyderabad Mindspace. Prior to joining Courtyard By Marriott Bengaluru Hebbal, he was associated with W Goa as Chef de partie.

He loves playing cricket, watching movies and also takes keen interest in cooking and learning new cuisines

AWARD | Hilton Goa Resort Wins Two Prestigious International Awards for Excellence in Hospitality

Hilton Goa Resort Wins Two Prestigious International Awards for Excellence in Hospitality

Goa,April 2022: Hotel Critics and Bloggers Association (HCBA) is a leading name amongst the Hotel reviewers, critics, and hospitality bloggers. In a private ceremony, Hilton Goa Resort was awarded the International Award for Excellence in Hospitality (GOA) with Mr. Amandeep Singh Grover winning the Best General Manager of GOA award in the Luxury segment. 

Speaking on this occasion, Amandeep Singh Grover, the General Manager of Hilton Goa Resort expresses his gratitude and said, “We are honored to receive these prestigious awards from HCBA. We believe this will stren gthen our position in the market as this recognition encourages our team to exceed our guests’ expectations. In the hospitality industry, it is all about creating the right experiences and Hilton Goa Resort endeavors to constantly improve ourselves to offer guests Hilton’s signature hospitality.”

With these awards, the resort received recognition for its exemplary performance and contribution to the hospitality sector. Furthermore, Hilton Goa Resort was recently awarded the Best All Day Dining Restaurant for their outlet @Saipe in the Premium Category for the Times Food Nightlife Award Goa 2022, bagging the award twice in a row.

About Hilton Goa Resort :

Located at the prime location of North Goa, the luxurious Hilton Goa Resort is a hilltop property that has a calming view of the Nerul River and overlooks the lush greenery. Offering 104 beautiful guest rooms with exclusive private balconies, delectable dining options, the property is loaded with amenities. A cozy bar and a coffee lounge with a spectacular view make an ideal spot for locals to hang out. The Kids’ club and 24-hour fitness center make it perfect for long business guests and the 4 outdoor swimming pools, including a dedicated kids’ pool, add charm to this property. With versatile indoor and outdoor event spaces and being closer to the Candolim beach, Hilton Goa Resort offers the perfect setting for vacations.

Appointment | Hyatt Centric MG Road Bangalore Appoints Neha Kumari as Human Resources Manager

Hyatt Centric MG Road Bangalore Appoints Neha Kumari as Human Resources Manager

Bangalore (April  2022) –– Hyatt Centric MG Road Bangalore recently appointed Neha Kumari as Human Resources Manager. With over a decade of experience, she has worked with leading International hospitality brands such as Hyatt, Hilton and Movenpick hotels. Her most recent position was as Assistant Manager Human Resources with JW Marriot Pune.

Commenting on her appointment, Neha said, “I am excited to join back Hyatt and glad to be back to Namma Bengaluru and be a part of #TheWorldOfCare once again”

In this new role, Neha will be overseeing the overall human resources process. She comes with immense experience and system knowledge in the field, with which she will be able to devise strategies following Hyatt’s values-Respect, Integrity, Humility, Creativity, Empathy and Fun.

Neha enjoys listening to music during her free times and is passionate about traveling and exploring new places.

The Hyatt Centric Experience

Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created for millennial-minded travelers who want to be in the middle of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery. The lobby lounge is a launch pad providing guests with information about the most sought-after food, nightlife and activities the destination has to offer, sourced from a community of “in the know” local explorers. The bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed. Streamlined modern rooms focus on delivering everything guests wants and nothing they don’t, including environmentally conscious bath products, Bluetooth-enabled electronics and restaurant to-go delivery service. A team of associates is always available to aid guests in their discovery of the destination and make the most of their stay. For more information on Hyatt Centric hotels, visit www.hyattcentric.com

Appointment | Hyatt Centric MG Road Bangalore Appoints Bapini Kumar Sahu as Security Manager

Hyatt Centric MG Road Bangalore Appoints Bapini Kumar Sahu as Security Manager

Bangalore (April 2022) –– Hyatt Centric MG Road Bangalore recently appointed Bapini Kumar Sahu as Security Manager. With over eleven years of experience in the hospitality industry, he has worked with leading hospitality brands such as ITC, Taj, Westin and Marriot. His most recent position was as Security Head with Hyatt Place Hyderabad Banjara Hills.

Commenting on his appointment, Bapini said, “I am really excited to be in the garden city and moreover join the vibrant, carefree, and optimistic team wherein I get the opportunity to lead the team to further enhance the procedures, looking after the safety of fellow associates and guests and offering an elevated experience for all.”

He completed his MBA from Manipal University and completed course in Supervision in the Hospitality industry from American hotel and lodging education institute. In his new role, Bapini will be responsible for the entire safety and security of the hotel. He enjoys playing cricket, cooking and travelling while not at work.

The Hyatt Centric Experience

Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created for millennial-minded travelers who want to be in the middle of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery. The lobby lounge is a launch pad providing guests with information about the most sought-after food, nightlife and activities the destination has to offer, sourced from a community of “in the know” local explorers. The bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed. Streamlined modern rooms focus on delivering everything guests wants and nothing they don’t, including environmentally conscious bath products, Bluetooth-enabled electronics and restaurant to-go delivery service. A team of associates is always available to aid guests in their discovery of the destination and make the most of their stay. For more information on Hyatt Centric hotels, visit www.hyattcentric.com.

Appointment | FAIRMONT HOTELS AND RESORTS STRENGTHENS LEADERSHIP TEAM WITH NEW GENERAL MANAGER

Fairmont Hotels and Resorts announces the promotion of Abdel Rahman Abdel Shafi as General Manager of Fairmont Fujairah Beach Resort

*FUJAIRAH, APRIL 2022 – Fairmont Hotels and Resorts, the global luxury hotel group is pleased to announce the promotion of Abdel Rahman Abdel Shafi as General Manager of Fairmont Fujairah Beach Resort. Abdel Rahman’s new role as General Manager comes as a promotion from his most

recent position as Director of Operations at Fairmont Fujairah Beach Resort in 2021. Here, he

was responsible for pursuing the outstanding quality of operations and performance of the hotel.

Under his leadership, he spearheaded a range of upgrades and activations to optimize the

resort’s dining, leisure, and entertainment offerings throughout the past 8 months. He has also worked on restructuring and upgrading all the F&B facilities in line with the room refurbishment

plans to further elevate the guest experience and maintain the high caliber of service expected

at Fairmont Hotels and Resorts.

Alongside his experience with Fairmont Fujairah, Abdel Rahman brings with him an incredible track record of over 20 years of experience in the hospitality sector, having essayed roles in Hilton Group, and previously held various leadership assignments with exposure across various departments including Culinary, F&B, Sales and Revenue Management, Housekeeping and Engineering. Abdel Rahman landed his first role in Hilton Hurghada Plaza as Front Office Manager in 2014 then worked his way to Oman as Operation Manager at the Hilton Salalah Resort.

As General Manager at Fairmont Fujairah, Abdel Rahman will be responsible for overseeing all aspects of operations functions of the hotel, including the provision of strategic guidance to achieve Accor’s vision and implement organizational processes for all divisions.

Commenting on his promotion, Abdel Rahman stated, “I am delighted to have been

granted this opportunity to become the hotel’s General Manager. Now, with broader experiences from different aspects of the business and a variety of cultures, I look forward to leading such a diverse team across many different departments, as well as making my own contribution to the hotel’s exciting plans to further enhance the experience of our guests by providing unparalleled luxury matched with gracious and intuitive service.” Before embarking on his career with Hilton, he graduated from Suez Canal University holding a Bachelor’s degree in Tourism and Hotel Management College in Cairo.

Appointment | Sandeep Singh appointed new Director Operations JW Marriott Mumbai Sahar

A renowned name in the hospitality industry, Sandeep Singh has been appointed as the new Director of Operations at JW Marriott Mumbai Sahar, which has become the city’s favored hotel since its launch in 2015.

In his new role, Sandeep will be responsible for overseeing the hotel’s operations across all functions and achieving high levels of guest satisfaction and operational excellence.

An industry expert with 16 years of experience as a hospitality professional in luxury and business hotels Sandeep brings with him fine leadership skills, passion about enhancing customer experiences and achieving operational excellence with his team.

Armed with a degree in Hotel and Catering Management from Vivekananda Institute of Hotel and Tourism Management Gujarat, Sandeep has worked with leading hotel chains through his career and successfully risen up the ranks, with responsibilities spread across a gamut of functions. His knowledge and approach to the business along with his passionate outlook has always been the key factor to his success.

In spite of his abundant understanding of the industry Sandeep strongly believes in sharing the work with his team and delegating to build and strengthen the team’s experiences and core competency. His additional insights and support has always been highly motivational and invaluable for the team.

At the JW Marriott, Mumbai Sahar Sandeep will utilize his expertise in revenue management, cost management control, reporting and market share growth. Sandeep will aim to improve customer satisfaction, ensure the smooth functioning of all areas under his jurisdiction, establish operational excellence along with the support of his team, improving service standards as well as maintaining excellent relationships with stakeholders.

Apart from his work, Sandeep also enjoys spending time with his family, and playing badminton and lawn tennis.

Tanah Gajah Ubud Readies For Tourism With Welcome Back to Bali Package

Tanah Gajah Ubud Readies For Tourism With Welcome Back to Bali Package

The Ubud property navigates local requirements so guests can start their holiday immediately

BALI (Apr. 12, 2022) - As the island of the gods opens up to international travelers, an iconic resort in the tropical island’s spiritual hub of Ubud is ready to host guests as an officially appointed hotel.

The boutique property, Tanah Gajah, a Resort by Hadiprana, has been chosen by the Indonesian government as one of the hotels visitors can stay at as part of the “Warm Up Vacation” requirement, officially promoted by Indonesia’s Ministry of Tourism. Although visitors may move around Bali freely after testing negative for COVID at the airport, they are still required to stay at the same hotel during their first three nights in the country.

The Tanah Gajah Ubud team have crafted a short-stay package, “Welcome Back,” that allows guests to relax and unwind in comfort while meeting the local COVID requirements for a getaway to the island.

Bali has now reinstated its visa on arrival services for 42 countries and revoked mandatory quarantine for vaccinated international travelers. However there are still some requirements, such as one PCR Test (upon arrival at the airport) as well as 30 days of health insurance protection. For more details see here. Insurance is included in the resort’s latest offering.

Also included in the package: airport pick up; personal hand sanitiser, face mask and disinfectant in each villa; a personal butler service; WiFi; daily afternoon tea; a daily sunset cocktail; complimentary minibar including alcohol selections (replenished daily); daily laundry up to six pieces per villa; access to wellness facilities; a UV light treatment in the villa prior to check-in; and a daily nanotechnology spray treatment for the villa, to minimize potential infections. However it’s the property’s location and rich cultural heritage that are the real drawing card for visitors.

Moored amid rice paddies in the uplands of Bali, and a destination unto itself, the 20-key property is spread out over a lush six hectares of land. With roots that go back to legendary designer and art collector, Hendra Hadiprana, the property has long attracted art and design lovers. It was originally built in the 1980s as a holiday home for Hadiprana and his family and was transformed into a resort in 2004. Though the Hadiprana family relinquished its occupancy of the site as a private family compound, the patriarch’s art collection remained, and numerous sculptures, antiques, and artwork from his travels can be found throughout the property to this day.

The resort offers two dining destinations, The Tempayan and Panen Padi Lounge. The new Tempayan was unveiled in 2020 with a design inspired by wantilan, a Balinese style pavilion. The tapas outlet, Panen Padi Lounge, also debuted during the pandemic. Both locations command prime locations with views over rice paddies and the resort’s hot air balloon experience.

The resort’s spa also takes in the property’s quintessential Balinese landscape, while the main pool is guarded over by Ganesh statues and partially flanked by ponds with resident swans. Private pool villas are available for guests who would like to enjoy a dip in privacy.

Tanah Gajah Ubud has strict health protocols. All staff are fully vaccinated and the property was awarded a 100% score for its CHSE (cleanliness, health, safety and environment) certification from the Indonesian government. The entire property is sprayed down with disinfectant twice a week and housekeeping disinfects guest rooms on a daily basis.

Package prices start at IDR 9,100,000 nett (Approximately USD 640) for single occupancy in a One Bedroom Club Suite (70 sqm) and range up to IDR 14,300,000 nett (Approximately USD 640) for double occupancy in a One Bedroom Club Pool Villa (280 sqm).

After the three night stay guests have the option of staying on or continuing their journey with Hadiprana through a stay at Dua Dari, a Residence by Hadiprana. Dua Dari consists of four residences in a jungle valley overlooking the Petanu River. The hotel was Hendra Hadiprana’s private residence after Tanah Gajah Ubud became a resort. Like its sister property, his extensive art collection can still be found throughout the site and the majority of the decor and furniture were once part of Tanah Gajah Ubud.

The Welcome Back package is valid until December 23, 2022. For full terms and conditions please visit https://www.tanahgajahubud.com/en/offers-promotion/welcome-back-warm-up-vacation for the latest information. Please also visit https://tanahgajahubud.com/en/press/travel-update for the full list of requirements

RAS AL KHAIMAH TOURISM DEVELOPMENT AUTHORITY MAKES WAVES AT THE 2022 INDIA ROADSHOW

RAS AL KHAIMAH TOURISM DEVELOPMENT AUTHORITY MAKES WAVES AT THE 2022 INDIA ROADSHOW

New Delhi, 11 April 2022: Ras Al Khaimah Tourism Development Authority, representing the Northern Emirate of Ras Al Khaimah in the United Arab Emirates, held a 2-city roadshow in India. The 4-day networking event in Delhi and Mumbai received an overwhelming response with over 400 travel trade, MICE, wedding specialists and leading media. The 2022 Roadshow successfully showcased key highlights and upcoming tourism developments in Ras Al Khaimah that will help facilitate additional traveller demand from India.

The event kicked off in New Delhi on April 4th followed by Mumbai on April 7th where the tourism authority delegation, led by Iyad Rasbey, Executive Director, Destination Tourism Development at Ras Al Khaimah Tourism Development Authority, met business partners and media.

Commenting on this year’s roadshow, Iyad Rasbey said “It was great to reconnect with our travel partners in India since the start of the pandemic. India is a very viable and highly valued travel market; last year alone it was the third largest international source market for Ras Al Khaimah, welcoming over 30,000 visitors. This is considerable given that the Indian market was largely closed or restricted last year. We aim to increase this and go back to pre-pandemic tourism numbers through promotional activities geared towards leisure travellers and incentives targeting MICE, destination weddings and other celebrations.”

Ras Al Khaimah Tourism Development Authority announced a tourism strategy that will see the destination become the regional leader in sustainable tourism by 2025. It maps out key steps for the Emirate to secure long-term sustainability that will drive overall tourism growth objectives and contribute directly to national and international climate change and environmental policy commitments. An investment of USD $134 million is geared towards 20 sustainable tourism developments across the Emirate especially on Jebel Jais where our projects have been designed to not just protect the mountain ecosystem, but to enhance it. By creating attractions that preserve the Emirate’s culture and local communities, guests will be able to enjoy authentic experiences that will see them leaving a positive impact in Ras Al Khaimah when visiting.

On new and upcoming destination attractions in 2022, the Jais Sledder, the region’s longest toboggan ride were highlighted amongst a line-up of upcoming enhancements on Jebel Jais like the Jais Wings (paragliding) and Jais Mountain eco-golf. New sustainable accommodation includes Earth Altitude, an eco-based pop-up hotel concept and Cloud7 Camp Jebel Jais, the ultimate sustainable glamping experience. In addition, a brand-new tethered hot air ballooning experience in Manar mall, RAK airventure, which will offer panoramic views of the city above the beautiful mangroves and a Scallop Ranch at Al Hamra Marine will offer oyster/scallop diving, live cooking, family and kids’ experiences, and cultural activations.

Expanding the destination’s portfolio of world-class hotels, the Emirate recently welcomed the opening of InterContinental Mina Al Arab with 351 rooms, the largest Hampton by Hilton globally, with more than 500 rooms and Radisson Al Marjan Island with 388 rooms. Operated by global hospitality brands, a series of new hotels and resorts will be launched across the Emirate over the next three years including Marriott, Movenpick, Anantara, Sofitel and Conrad, adding 3,525 keys to the current 7,720 keys in Ras Al Khaimah.

About Ras Al Khaimah Tourism Development Authority (RAKTDA)

The Ras Al Khaimah Tourism Development Authority (RAKTDA) was established in May 2011 under the government of Ras Al Khaimah. RAKTDA aims to develop the Emirate’s tourism infrastructure and establish Ras Al Khaimah as a world-class destination for leisure and business travel, creating sustainable investment opportunities and enhancing the quality of life for its residents. In order to achieve its goals, the Authority has a government mandate to license, regulate and monitor the Emirate’s tourism and hospitality industry.

voco continues its expansion in the Middle East with first Qatari opening: voco Doha West Bay Suites

April 2022: IHG Hotels & Resorts, one of the world’s leading hotel companies, has rebranded voco Doha West Bay Suites – the first voco property in Qatar and is introducing guests to new and refreshed dining and stay experiences in the coming months.  As one of IHG’s newest hotel brands, voco combines the reassurance of a global brand with the informality and charm of an individual hotel. 

Nestled in Doha’s most popular spot, West Bay, voco Doha West Bay Suites offers a modern, stylish, and unstuffy hotel experience for guests.  The 46 floors will continue to offer 396 spacious rooms and suites well-loved restaurant and lounges - The Social, Serenitea, Sky Lounge on the 35th floor, an exclusive helipad, and facilities including a pool deck, a 24-hour gym with steam, sauna, and Jacuzzi, a spa and a kids’ wading pool and five meeting rooms.

 The property offers a selection of studios, one, two, and three-bedroom fully serviced suites spread over 46 floors which embody the characteristics of voco with exclusive features and distinctive hallmarks, setting it apart for a memorable stay. All deluxe rooms, suites, and studios are well-appointed with separate living and dining areas, as well as an accompanying modern kitchenette. All suites are complete with complimentary Wi-Fi access, 24/7 reception, and concierge services.

 Every guest will experience the voco signature ‘come on in’ warm welcome, promising a swift and simple check in, with dedicated voco hosts available throughout the guest’s stay as resident experts, and a locally inspired welcome treat. As part of the transformational works carried out at the property, the refurbished guest rooms benefit from the voco design concept with thoughtful comforts like cozy bedding made from 100% recycled materials, Antipodes high-quality organic amenities in larger dispenser bottles, and high-speed Wi-Fi, Smart TVs, executive desks and in-room refreshments. So, guests can relax and indulge in some ‘me time’ when they stay at voco.

 Located in the heart of the bustling and cosmopolitan district of Doha, voco Doha West Bay Suites is minutes away from Doha Exhibition and Convention Centre, and the diplomatic and financial hub of the city, as well as luxury malls and cultural attractions, the hotel will cater for both short stay or a comfortable home-away-from-home experience, combined with state-of-the-art leisure and business amenities and gold courses.

Commenting on the hotel opening, Liezl Meier, General Manager, voco Doha West Bay Suites, said: “We are thrilled to open Qatar’s first voco hotel in Doha’s most vibrant, upscale destination. The hotel benefits from the brand’s bold and distinctive identity, bringing warmth and a modern touch to our guests.”

 She added: "With an excellent location, boasting upscale facilities and amenities and a unique brand experience, voco Doha West Bay Suites is set to be a preferred destination for guests visiting Doha as well as for residents.”

 As part of IHG Hotels & Resorts, guests at voco Doha West Bay can stay with confidence, thanks to the IHG Clean Promise and enhanced IHG Way of Clean procedures using science-led protocols and service measures in partnership with industry leading experts Cleveland Clinic, Ecolab and Diversey. Find out more at http://www.ihg.com/clean.

voco hotels continues to evolve as part of its global ambition to welcome guests at 200 voco hotels in leading urban and leisure locations in the next 10 years. Testament to the rising global prominence of the brand, three hotels opened in 2022 including voco Singapore, voco Bonnington Dubai and voco Johannesburg Rosebank, another five hotels opening in the Middle East in the next three years

Appointment | Crowne Plaza New Delhi Okhla appoints Sanjeev Kumar as Rooms Manager

New Delhi: Crowne Plaza New Delhi Okhla is delighted to announce the appointment of Sanjeev Kumar as Rooms Manager. In his new role, Sanjeev will focus on spearheading Front Office department by establishing quality and service standards, streamlining room occupancies & operations, focusing on loyalty recognition & enrolment and curating engaging guest experiences. 

With a proven track record of 8 years across international hotel brands, Sanjeev is a master in enhancing revenues for the hotel owing to his excellent up selling techniques and inventory management. He has a knack of building strong liasoning with the guests and handling their issues on real time basis making them repeat customers and helping in business growth. In his new role, he will relentlessly focus towards driving guest satisfaction index & online reputation while ensuring 100 % brand standard compliance to deliver IHG’S commitment of True Hospitality to the patrons.

On his new appointment, Sanjeev comments, “Service comes from a manual but hospitality comes from heart. I believe in making guests the heart of our world from the minute they enter through the door.  As a team, we will focus towards living IHG’s service style of Dare To Connect by understanding the guest’s preferences & curating tailor-made experiences throughout their journey. We will strive to create an experience which the guests would want to re-live. This can only be done by harnessing the team’s strength and encouraging the team members to showcase their unique personality while handling the guests.”

Shuvendu Banerjee General Manager, Crowne Plaza New Delhi Okhla said, “Sanjeev’s inquisitiveness to match pace with the evolving guest preferences makes him an ideal choice to take forward the brand's position as a modern business hotel allowing guests to focus on blending the duality of both work and life. His core area of expertise lies in creating a holistic guest experience while adhering to brand standards. This rare combination of analytical as well as creative thinking skills will definitely make him an asset to the hotel.”

He has moved to this role from Crowne Plaza Kochi where he used to efficiently lead the Front Office operations on all aspects related to administration, manpower planning & training, monitoring of accounts related issues and handling of credit policies and procedures. Sanjeev is a ‘Rajya Puruskar Awardee’ in Scouts and Guides. He loves to indulge in Motor Sports, Cricket and old classics in his leisure time.

Ingredient Ideology | THE TURMERIC TRIVIA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE TURMERIC TRIVIA

Turmeric, also known as the golden herb of India, is a plant in the ginger family, is native to Southeast Asia and is grown commercially in that region, primarily in India. Its rhizome (underground stem) is used as a culinary spice and traditional medicine. Historically, turmeric was used in Ayurveda and other traditional Indian medical systems, as well as Eastern Asian medical systems such as traditional Chinese medicine. In India, it was traditionally used for disorders of the skin, upper respiratory tract, joints, and digestive system. Today, turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others. Turmeric is a common spice and a major ingredient in curry powder. Curcumin is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Curcumin gives turmeric its yellow color.

 Turmeric dietary supplements are made from the dried rhizome and typically contain a mixture of curcuminoids. Turmeric is also made into a paste for skin conditions. Turmeric is a yellow spice and medicinal herb that originated in India. The orange pulp inside the stem contains the potent plant compound curcumin.

Turmeric and curcumin have a variety of interesting biological activities, but they’re challenging to study because curcumin is unstable (it easily changes into other substances) and has low bioavailability (not much of it reaches the bloodstream) when it’s taken orally. In addition, curcumin products may differ in composition or contain more substances than expected, which makes the results of research on these products difficult to understand and compare. Because the actions of turmeric and its components in people are complex and not well understood, no clear conclusions have been reached about whether these substances have benefits for health conditions. Turmeric and conventionally formulated curcumin products are probably safe when taken orally or applied to the skin in the recommended amounts. Efforts have been made to develop curcumin products with increased bioavailability, and many modified products are already on the market. Improving bioavailability might lead to increases in harmful effects as well as desirable ones. Turmeric may be unsafe for use during pregnancy in amounts greater than those commonly found in food. Little is known about whether it’s safe to use turmeric in amounts greater than those commonly found in food while breastfeeding.

Turmeric is used in Ayurveda to balance vata, pitta, and kapha, though, in excess, it can aggravate pitta and vata. It has many beneficial effects for rasa and rakta dhatus (the blood and plasma of the circulatory system). It also kindles Agni (digestive fire), helping reduce Kapha and ama (toxins). In Ayurvedic practices, turmeric is thought to have many medicinal properties including strengthening the overall energy of the body, relieving gas, dispelling worms, improving digestion, regulating menstruation, dissolving gallstones, and relieving arthritis. Turmeric is used in Ayurveda to balance all three Doshas—vata, pitta, and kapha. If taken in excess however, it can aggravate pitta and vata. From an Ayurvedic point of view, turmeric has the following properties: warming, pungent, light, dry and digestive. Turmeric is Tridoshic, meaning it serves to balance all three Doshas. Despite being warming, this magic spice is great for balancing fiery Pitta just be careful not to overdo it. Adding ¼ teaspoon three times as day with your meals is a wonderful way to include turmeric in your daily diet. As tea, enjoy 2-3 cups throughout the day in combination with other supportive herbs such as ginger, triphala, green tea, or lemon. Turmeric Active - The essential turmeric blend for the active lifestyle. The recommended turmeric dosage is between 150-250 mg of curcumin and 1000-1500 mg of turmeric root powder per day. This is a safe amount of turmeric to take daily and should be enough to yield significant health benefits to those who remain consistent with turmeric supplements. 

Turmeric has been used as a medicine for centuries to treat wounds, infections, colds, and liver disease. Studies have shown that curcumin, a compound in turmeric, may reduce inflammation in the body. Turmeric has antioxidant properties and one study shows that it may protect your body from free radicals by neutralizing them. Another study suggests that turmeric's antioxidant effects may also stimulate the activity of other antioxidants. So, by eating turmeric with good fats, like avocado, olive oil or coconut oil, you're more likely to absorb more of it into your bloodstream. This is also why turmeric is commonly mixed with warm milk—any kind of milk including coconut, cow, or almond. However, People who should not take turmeric include those with gallbladder problems, bleeding disorders, diabetes, gastroesophageal reflux disease (GERD), infertility, iron deficiency, liver disease, hormone-sensitive conditions and arrhythmia. Pregnant women and those who are going to undergo surgery should not use turmeric.

Let us now look at a few easy to make healthy and nutritious recipes using Turmeric.

Recipe-1] HERBED TURMERIC HUMMUS

Ingredients:

Boiled chickpeas- 1 and a half cup

Turmeric – fresh or powdered as desired ¾ tsp

Garlic-1 tsp chopped

Olive oil/ refined oil- ¼ cup

Chilled water-2-3 tbsp.

Tahini paste- 2-3 tsp

Lime juice- 2-3 tsp

Pinenuts/ cashews/ roasted peanuts- 3-4 tbsp.

Cream cheese- 2 tsp

For additional flavouring and garnish:

Chili flakes- ½ tsp

Mixed herbs-1/2 tsp dried or fresh ones

Micro-greens for garnish

Black olives- 2-3 no

Green olives- 2-3 no

Stuffed olives- 2-3 no

Paprika powder-1/2 tsp

Parsley-2-3 sprigs

To serve with: veg sticks/ pitta bread/ lavash/ cheese straws

Method:

1. To start with, ensure the chickpeas are soaked for 5-6 hours and then boiled, well cooked and cooled down. They would now be ready to go to the next step of being further processed into the hummus dip.

2. Using a food processor, combine together the boiled chickpeas and all other ingredients as mentioned and using a little chilled water and oil, tahini paste we need to process it further into a smooth paste.

3. Once the desired coating yet smooth texture of the hummus is achieved we can remove it into a bowl check for seasonings, adjust the salt and lime, the flavours can be enhanced as well as options given above.

4. Portion out the turmeric hummus into the serving dip bowl, garnish it appropriately and allow it to be chilled for 20-25 mins. in the meantime, we can prepare the cuts of veggies, pita bread, lavash, cheese straws etc which will be served with the dip, assemble and serve cold.

Recipe-2] TURMERIC CHICK- N-PEA MELANGE

Ingredients:

For the chicken:

Boneless chicken cubes- 250 gms

To marinate:

Oil-2 tbsp.

Garlic paste-1 tsp

Fresh turmeric-1 tsp paste

Salt and crushed black pepper to taste

Mustard paste-1/2 tsp

Lime juice-1 tbsp.

Lemon leaves- 2-3 no

Lemon grass- 2-3 pieces

Ginger-1 tsp juliennes

For the melange cooking:

Oil-2 tsp

Butter-1 tsp

Slit green chilies- 2-3 no

Slit red chilies-1-2 no

Sliced onion-1 small

Garlic- ginger paste-1 tsp mix

Salt to taste

Thai yellow curry paste-2-3 tsp

Coconut milk- 1 cup thick

Water- ½ cup

Boiled chickpeas-1/2 cup

Diced fresh pineapple- ½ cup 

Fresh basil leaves-8-10 no

Roasted crushed peanuts-2-3 tsp

To serve with:

Steamed rice, brown rice, coconut rice, pea pulao, birishta rice

Method:

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

2. Start with the marination of the chicken pieces and apply the turmeric and other ingredients over and keep aside for 10-15 mins.

3. Start with the cooking for the same, heat oil and butter add in the flavourings, ginger, garlic, onions, saute for a few minutes. Add in the yellow curry paste, little water, salt and sugar a little as well to balance the spices.

4. Add in the chicken pieces and saute them for a couple of minutes, add in some water to cook the chicken also add boiled chickpeas and simmer for 2-3 mins, add in coconut milk and continue simmering for 4-5 mins.

5. Now check for texture and adjust it accordingly, and the dish would be cooked by now, garnish it appropriately and serve it hot with steamed rice, variety of rice can go along with this dish. Garnishes can also be colorful and crunchy as well.

Recipe- 3] STIR FRIED CABBAGE WITH TURMERIC

Ingredients:

Oil-2 tsp

Ghee-1 tsp

Hing-1/2 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 10-12 no

Slit green chilies-2-3 no

Slit red chilies-2-3 no

Chana dal- 1 tsp

Ginger juliennes- 1 tsp

Onion-1 small sliced

Salt to taste

Turmeric powder-1/2 tsp 

White cabbage- 200 gms, shredded

Freshly grated coconut-1/4 cup

Fresh coriander leaves- 2-3 tbsp.

Aamchur powder-1/2 tsp

Method:

1. Prepare all the ingredients for the cabbage and turmeric recipe and keep it all ready before starting.

2. Shred the cabbage, heat oil and ghee in a pan add in the ingredients for the tempering one by one and allow them to start spluttering and crackling for a few seconds.

3. Add in the chana dal as well, a little water to prevent the spices from burning, add in the onions, saute them to a light pink color. Add in salt, turmeric and shredded cabbage.

4. In some variations, I also use green peas, capsicums, french beans, carrots etc as well with cabbage while making it the same way.

5. Cover and simmer, allow the cabbage to cook in steam with all the spices and turmeric for around 5-6 mins. open and stir, add in the freshly grated coconut, at times I also add boiled ground nuts into the same recipe for a crunch. Finally garnish the recipe with fresh coriander, a fried red chili and enjoy it as a side dish with a gravy preparation or dal, rice.

Recipe- 4] WOK TOSSED NUTTY TURMERIC RICE

Ingredients:

Basmati rice- 1 and a half cup boiled

Oil-2 tsp

Ghee-2 tsp

Cumin seeds-1/2 tsp

Hing-1/2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp sliced

Onion-1 small chopped

Curry leaves- 5-6 no

Slit green chilies- 2-3 no

Slit red chilies- 2-3 no

Thai yellow curry paste-2-3 tsp

Lemon grass- 3-4 pieces

Salt to taste

Turmeric powder-1/2 tsp

Coconut milk-1 cup thick

Roasted crushed peanuts-2-3 tbsp.

Salt and pepper to taste

Assorted veggies: boiled corn, zucchini cubes, carrot cubes, french beans, broccoli, mushrooms, red capsicum etc

Water-1/2 cup

Fresh coriander leaves- 2 tbsp. chopped

Lime juice-1 tsp add and serve

Fried/ toasted cashewnuts- 2-3 tbsp.

Fried/ toasted assorted nuts- 1-2 tsp

Raisins-2 tsp

Fresh coconut shavings/ tender coconut for garnish.

Method:

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

2. The rice needs to be almost cooked and to be cooked by draining method.

3. Using a wok or an open pan, we need to saute the rice recipe, starting with some oil and ghee, add in the ingredients for the tempering one by one from hing to chilies, to seeds, ginger-garlic, onions and saute them well.

4. Now we can add in the assorted blanched or pre-cooked veggies, the yellow curry paste, some water, lemon grass, basil leaves, salt to taste and mix well. cook for 2-3 mins.

5. continue by adding in coconut milk, add in the rice and cook it all together for 3-4 mins on a medium flame, stir occasionally. Finally, we garnish the curried rice with nuts, fried curry leaves, fried red chilies, golden fried onions etc and serve it hot.

Recipe- 5] ASIAN STYLE TURMERIC TOSSED PRAWNS

Ingredients:

Prawns- 500 gms, shelled, deveined, cleaned and washed

For the marination:

Oil-2 tbsp. 

Lime juice-2 tbsp.

White vinegar-1 tbsp.

Turmeric powder/fresh turmeric paste-1 tsp

Crushed black pepper- ½ tsp

For the stir fry with the prawns:

Oil- 2 tsp

Butter-1 tsp

Slit green chilies- 3-4 no

Slit red chilies- 3- 4 no

Garlic- 1 tsp sliced

Ginger-1 tsp sliced

Salt to taste

Sugar-1/2 tsp

Shallots/ spring onions- 4-5 cut

Lemon grass- 4-5 pieces

Lime leaves- 3-4 no

Thai red/ yellow curry paste-2-3 tsp

Water-1/2 cup

Red chili sauce-1 tsp

Tamarind pulp-2-3 tsp

Corn flour and water solution- 2-3 tsp to thicken

Sunflower seeds/ pumpkin seeds- 1 tsp

Fresh coriander- 2-3 tbsp.

Method:

1. Clean, wash and prepare the prawns for the recipe.

2. Apply the marination on the prawns and keep aside for 12-15 mins.

3. Once the prawns are well marinated and flavours infused in the prawns, we can saute the prawns in a little oil in a hot pan for few mins and remove them aside.

4. Using the same pan, we continue the sautéing of the ingredients starting with lemongrass, ginger, garlic, onions/shallots, red chilies, green chilies etc, cook them up for a few minutes, now add in the curry paste, add little water.

5. Bring to a boil, add in the sauces, seasonings, and adjust the texture add in the corn flour water solution and get a nice thick texture to the sauce, add in the prawns and cook them on a medium flame for 3-4 mins more.

6. Finally, add in a little sugar and tamarind pulp, a dash of Capsico or red chili sauce/ schezuan sauce and toss the prawns well, add some dices of red/green/yellow capsicums for some color and crunch as well. serve hot.

Recipe-6] SPICED TURMERIC GOLDEN MILK

Ingredients:

For the spice mix:

Green cardamom-1-2 no

Cloves-1-2 no

Cinnamon stick-1/2-inch piece

Peppercorns-2-3 

Sugar-2-3 tsp

For the milk mixture:

Milk- 500- 750 ml

Honey-1-2 tsp

Sugar- as required

Additional flavours/ ingredients which may be used:

Cashew powder-1 tsp

Almond powder-1 tsp

Nutmeg powder-1 pinch

Dried rose petals- 2-3 tsp

Ginger powder-1 pinch

Saffron- 2-3 strands

Palm sugar-1-2 tsp

Jaggery-2-3 tsp grated

The above are optional ingredients

Method:

1. Prepare all the ingredients for the golden turmeric milk.

2. To prepare the spice mix, dry roast the spices on a tava for 2-3 mins, cool and mix with sugar and grind to a powder, store in an airtight box.

3. To start with the recipe, place the milk in a heavy bottomed pan and bring to a boil, simmer and reduce a little, add in the spice mix and cook for 2-3 mins, simmer the milk and add in the sweetener of your choice and continue to cook the golden milk for 2-3 mins more.

4. If adding in the dry fruits/ powdered version or chopped etc can be done at this stage, mix and serve it hot in small cups/ glasses and garnish with a little cinnamon powder on the top and enjoy it as a nice immunity boosting beverage at any hour of the day.

Appointment | Acapella Hospitality Appoints Chef Sushil Multani as Culinary Director

Acapella Hospitality Appoints Chef Sushil Multani as Culinary Director

Mumbai, April 2022: Acapella Hospitality is pleased to announce the appointment of Chef Sushil Multani as the new Culinary Director. A dynamic team leader and mentor, Chef Sushil in his current role will oversee the F&B experience across Acapella’s brands and will work towards creating a stellar culinary experience for customers across all formats.

With over 16 years of experience Sushil holds to his credit of  having worked with brands like The Oberoi Group of Hotels, Savor Experiences, amongst others. He is also a Gold Medalist in the postgraduate program in Kitchen Management from the Prestigious Oberoi Center of Learning and Development (OCLD). 

Sushil’s passion for this profession started with his love for food and his need to explore led him to pursue a degree in hospitality where he spent time learning the craft, nuances and techniques behind a skilled chef.

His well-balanced temperament and creative flare are attributes that are valued immensely by his colleagues. As culinary director his responsibilities will include R&D, food development, brand expansion and smooth functioning of all kitchens under Acapella. Sushil will continue leading the F&B experience at Cafe Panama, while also overseeing other company brands.

About Acapella Hospitality

Acapella Foods And Restaurants Pvt Ltd (Acapella Hospitality) is an F&B business that invests in and operates restaurants, cafes, bars, cloud kitchens, QSR and catering ventures. Acapella operates brands across segments and aims to build human and process driven dine-in and delivery brands Pan - India and globally. The company is promoted by Mr. Chandir Gidwani (Founder and Chairman Emeritus) and Mr. Jaspal Bindra (Executive Chairman) of the Centrum Group, and is led by Shaan Gidwani (Founder and Managing Director - Acapella Hospitality).

National Pet Day: Five things to keep in mind while looking for a pet-friendly accommodation

National Pet Day: Five things to keep in mind while looking for a pet-friendly accommodation

It can be heart-breaking to leave your beloved pet behind while you embark on your next adventure. But with an increasing number of travellers looking to take their smaller halves with them as well as more and more accommodations and airlines catering to those with pets, there’s really no reason your furry adventurers can’t join in the fun.

On the occasion of National Pet Day, Booking.com shares top tips on what to look for in a pet-friendly stay. With the summer travel season upon us along with the easing travel restrictions, now is the best time to explore the world with your furry companion by your side! Be it an off-beat beach destination or a chilly hill station, make sure you keep the below in mind while planning a trip with your pets.

Select accommodations using smart filters

Technology has today compensated for the geographical distance there is between our homes and a holiday destination, as we conveniently book accommodations through various applications. A pet owner would agree that booking the right accommodation ahead of their arrival at the destination is very important for a pleasant trip. To make the process even smoother, pet owners can search for accommodations that are pet-friendly by using the ‘pet-friendly’ filter on Booking.com and ensure a comfortable stay for their pet. Travellers must also look for reviews on the website or app to understand fellow travellers and pooch parents' first-hand experience at the accommodation. Do read through the fine print to confirm the pet fee.

Make sure the staff is known for loving—not just dealing with—pets!

While shortlisting an accommodation, make sure you speak with the staff ahead of your booking to make sure they are not just comfortable, but also fond of pets. This will enhance your pet’s experience and help in managing the anxiety arising from the journey. After all, a lovable environment is what your pet is used to and it's important to maintain a similar environment. During your stay, travellers you must be proud of your pooch instead of dodging disapproving looks as you walk in the corridor. Ensuring the staff’s love for pets will help you avoid any displeasing situation.

Check out the scenery or nearby parks to make sure your precious pup can run and roam

Travelling is a far bigger experience for pets as they are taken out of their natural habitat. While making pets completely comfortable with travelling is a gradual process, giving your pooch a setting that makes them the happiest is one of the ways you can get them to have a positive association with travelling. And what better than having an open space where your pets can run to the fullest and roam about freely. Travellers must access the images of the accommodations to ensure there is enough and more open and scenic space for their furry companions to cherish the destination, as much as you do!

1. See if spa days and grooming services are available for your little love

Grooming and keeping your pet’s health is a number one priority. And travelling with pets means exploring the various landscapes the destination has to offer - be it the sandy beaches or muddy trek trails. The aftermath of such experiences for pets is the need for grooming and cleaning to ensure their health is not affected. Having such spa or grooming services at an accommodation helps travellers save the hassle of the upkeep of their pets. It also lets you and your pets be papered during your stay, providing a truly enriching and relaxing time.

Check for availability of gourmet pet menus

Remember that the food can make or break a trip, for you and your dog. Travellers must make sure the pet-friendly accommodation has enough and more food supplies for your pet so that you don’t have to carry an extra load of luggage to feed your pet. Many accommodations provide paw-fect gourmet menus to treat the taste buds of our little ones. The lipsmacking menus are also Instagram worthy as you can share your experience with the fellow pet parents, and inspire them to keep their furry friends by their side for their next trip. Travellers must call the accommodation ahead of their arrival to inform about any allergies their pets may have.

Appointment | Ridhima Nair appointed as Hotel Manager at Fairfield by Marriott Bengaluru Whitefield

She strongly believes that the success of any company is a prioritized balance between people, product and process

Ridhima Nair has been appointed as the Hotel Manager – Fairfield by Marriott Whitefield. She began her career in Front Office with IHG and has been part of two accelerated leadership programs during her career of twelve years. She comes with a rich experience of handling operations at hotels while catering to different markets and segments.

Ridhima strongly believes that the success of any company is a prioritized balance between people, product, and process. For her contributions to the organization, Ridhima was awarded the ‘Operations Excellence Award’ for H1 2019, ‘The Trailblazer Award’ in 2020 for the hotel’s performance of 2019 and she was also recognized as ‘Hotel Leader of Q3 2019’ in the South – West Asia Region at IHG.

In her free time she enjoys traveling for adventure, reading short stories and autobiographies. Her hobbies also include gardening and working on DIY projects for home décor.