Appointment | Cajetan Dsouza is the Food and Beverage Manager at The Ambassador Mumbai

He earlier worked with Sarovar Hotels in the same capacity

Cajetan Dsouza has joined The Ambassador Mumbai as Food and Beverages Manager. He has over 18 years of experience in the hospitality industry.

Before joining here, he was working with the Sarovar Group in the same capacity. Armed with a diploma in hospitality and an MBA in hospitality, he joined the Marriott group as Food and Beverage assistant. Later he moved to ITC Parel. He also worked in Italy for a while before heading back to his motherland.

Cajetan brings with him an expertise in planning, forecasting and budgeting the revenues for the Food and Beverage Department. He has experience in enhancing revenue by re-organizing business direction towards profitability, visibility and growth. An enterprising leader with excellent interpersonal, planning, communication and problem-solving skills, Cajetan believes in the value of team work.

Amilla Maldives Resort and Residences Designs a Special Women’s Retreat

Even though it is a natural stage in life, many women find it daunting to navigate changes in their hormones during perimenopause and menopause, and all that comes with it – hot flushes, mood swings, lack of sleep, brain fog, weight gain around the middle, anxiety and dwindling confidence. But help is at hand! Amilla Maldives Resort and Residences is the first resort in the Maldives (and one of just a handful of resorts around the world) to have created a women’s perimenopause and menopause retreat. 

The aim is to help women take back control of their lives and feel better inside and out, whilst meeting with other women going through a similar situation, in the relaxing surroundings of the five-star Baa Atoll resort. 

The three Perimenopause/Menopause Retreats at Amilla Maldives Resort will run between June 23 to July 7, 2022. It will be led by renowned naturopath and wellness coach, Claire O’Sullivan. The five-day journey has been developed to give women the tools they need to adapt to the changes in their bodies in a healthy and positive way, enabling them to tune into themselves rather than fight nature. With these tools, they will address physical, emotional and lifestyle issues, improving their habits and renewing their energy.  

Amilla’s Sustainability and Wellness Mentor, Victoria Kruse, says: “Knowing what is happening within your own system leads to a deeper understanding of what works, and what doesn’t work for you, and allows to find ways to adapt to this natural biological process with more ease and balance. Being able to talk about what is happening with others was truly a key for my journey” 

Women joining the retreat will be able to explore natural ways to boost female hormones and manage menopausal symptoms through movement, nutrition and mindful activities including yoga, masterclass talks, dynamic meditation, Pranayama breathwork, Sufi Whirling Meditation, intuitive dance, workshops on eating right to protect your future-self (brain, heart, bones), thinking right to feed positive thoughts to your mind, and much more.  

The package includes five days of activities, one wellness drink daily, a one-on-one consultation with the coach, one Foot Reflexology (60 minute) session, one Intuitive Aroma Massage (60 mins), one Craniosacral Therapy, five personalized Sensora Light Therapy sessions and complimentary access to steam and sauna facilities at the private island resort’s Javvu Spa. Amilla’s in-house spa is an award-winning facility immersed in the jungle, while the resort’s delicious Wellness Your Way menus received the prestigious accolade of Wellness Cuisine of the Year in the Destination Deluxe Awards 2021. 

Besides learning about embracing the next phase of life, and feeling empowered, confident and comfortable with the changes, attendees will also be able to visit the world-famous Hanifaru Bay, just ten minutes from Amilla, within the Baa Atoll UNESCO World Biosphere Reserve. The retreat is taking place during manta season, when mantas and even some whale sharks aggregate at the horseshoe-shaped Hanifaru Bay in extraordinarily large numbers to feed on zooplankton. Hanifaru is one of the only places in the world where so many mantas and whale sharks aggregate in such unusually high numbers, which has led to international recognition and it being celebrated in major publications including National Geographic. 

CELEBRATE THE GRAND FINALE OF RAMADAN WITH KEBABS AND HALEEM AT SAN:QI, FOUR SEASONS HOTEL MUMBAI

CELEBRATE THE GRAND FINALE OF RAMADAN WITH KEBABS AND HALEEM
AT SAN:QI, FOUR SEASONS HOTEL MUMBAI

Mumbai, April, 2022:  As we come together to celebrate, Four Seasons Hotel Mumbai invites one and all to come home to San:Qi to celebrate the last week of Ramadan and the joyous feast of Eid-ul-Fitr. Chef Anil Naudiyal presents a sumptuous celebratory menu paying homage to two stellar items from the kitchens of the Nizams of Hyderabad, popularly served as ‘iftari’ or an Eid meal – Kebabs & Haleems.

A wholesome stew made of wheat, barley, lentils and optionally meat, Haleem is a sumptuous preparation known to be best prepared in the courts of royalty. Our chefs take on this much-loved preparation and showcase their skills with a range of Haleems on offer. While kebabs are well-known and appreciated by the regular guests of San:Qi, this special menu presents items such as quintessential Shikampuri Kebabs, a specialty from the region, along with a range of flavourful breads such as khameeri naan and taftan. As always, the menu features star desserts such as Khubhani ka Meetha, to complete the indulgence.

This limited-edition festive menu will be available for lunch and dinner until 4th May at the award-winning restaurant, San:Qi – Four Seasons Hotel Mumbai, as well as deliveries. For more information, call +91 22 2481 8000 or +91 77100 33143.

Wanderlust list | 10 Reasons To Visit OBLU XPERIENCE Ailafushi Maldives this Summer

10 Reasons To Visit OBLU XPERIENCE Ailafushi this Summer

Xperience the magic of connection at COLOURS OF OBLU’s happening new resort - OBLU XPERIENCE Ailafushi opening on 19 May 2022. It is all about deliciously laidback days and buzzing evenings here. The playful, energetic vibe invites you to let go, be free, and simply have the time of your life! 

Not convinced yet? Read on for ten reasons why you’ll love this fabulous new resort – we assure you there are hours of happy sunshine times here for everyone.

• Totally new and playful way to Xperience Maldives.

Families, friends, teenagers, and kids can all enjoy a carefree, tropical holiday at OBLU XPERIENCE Ailafushi. Translating from Dhivehi as a ‘family island,’ this 4-star resort offers a refreshingly laidback experience. From the heartful, all-inclusive Fushi PlanTM to a carefree, relaxed tropical experience – immerse in a youthful Maldives holiday. 

• Live it up in bright, cheerful villas – all with direct beach or lagoon access.

By the beach or over the crystal waters – your choice! OBLU XPERIENCE Ailafushi offers 268 beachsides and overwaters accommodations in 4 categories. The two-bedroom Ocean View Family Room is perfect for large families. It offers a comfortable master bedroom linked to a storybook children’s room with a bunk bed and a playfully decorated ambiance to delight kids.

• Laze around our 1000 sqm swimming pool or drift away in the ocean blues. 

Right next to the beach, is the X360 Bar with a 1000 sqm infinity pool - one of the largest pools in the Maldives. With shaded sun loungers, gently swaying palm trees, and infinite blues on the horizon, this is the perfect spot to laze by the water. Don’t miss the crisp Maldivian snacks (called Hedikha) – served in the evenings.

• Gather for dining experiences that are diverse, delicious, and delightful.

Memorable meals with scenic pool views. Yes, please! Every meal at Element X' all-day restaurant is delicious and slightly different – with a vast choice of modern Western, Central Asian, and Far Eastern cuisines. A unique chef’s show at cooking stations with an element of live, crisp fried delicacies adds a fun, theatrical touch to your dining experience. The beverage counter features self-pour wine dispensers along with wine service at the table.

• Feel the romantic vibes over a star-lit, beach dinner at Copper Pot Food Truck.

Feast upon choicest fresh seafood and meat grills relished on a soft sandy beach beneath the starry sky. At the Copper Pot Food Truck, you can order off an ala-carte board menu featuring a variety of seafood, meat, and vegetarian grills. The chef’s selections include fresh catch fish, lagoon crabs, and jumbo prawns, paired with red and white wine.

• Sip, shop, and socialise atLa Promenade.

Walk up to the scenic La Promenade and explore a chic retail and café scene – featuring a wine boutique, souvenir shop, and patisserie. A super-inviting deck with overwater hammocks and cozy seating makes it easy to relax, sip a cup of coffee, and socialize with like-minded travelers.

• Be the dance floor diva with live DJ performances every night. 

At night, the resort’s X360 Bar is enlivened with a buzzing party vibe with live music and dance floor, and dazzling colors in the sky. This multi-level bar - one of the largest in the Maldives - features a spacious dance floor in the lower deck area. Indulge in a spellbinding selection of spirits, wines, beer, mocktail of the day, and a signature cocktail fountain.

• Explore an aquatic wonderland–canoeing in the dazzling lagoon or snorkeling in the coral reef. 

Ailafushi island is the ultimate tropical paradise ocean exploration. With the Fushi PlanTM, you will have complimentary use of snorkeling gear and non-motorized watersports equipment (stand-up paddleboard and canoe) throughout your stay. Water lovers can also book ocean excursions and diving experiences at the resort’s PADI and SSI Certified Dive School and Watersports Centre.

• Over-the-top fun and parties are galore for little ones at our multi-level kid’s club with a snack bar. 

Let your kids Xperience the natural world of Ailafushi island and unique Maldivian culture through fun, enriching guided activities – organized every day at the resort’s sprawling Kids Club. One of the largest in the Maldives, this Kids Club comes with a pool, a top-level for older kids with PlayStation and Xbox, and a lower deck for younger kids. A dedicated food corner serves popular and easy to eat dishes, like pasta, pizzas, and cakes. 

• Leave your worries behind At ELE | NA The Spa – featuring a unique garden community spa and ocean view sauna facilities. 

Fancy a deep-healing Maldivian spa therapy? Try our Kaashi Naashi (coconut shell) or Bileh Holistic (betel leaf) massages at ELE | NA The Spa. This sprawling spa complex features four couples and four single treatment rooms, two medical spa rooms, an express beauty salon, and an ocean view thermal and relaxation area. The highlight is a one-of-a-kind Garden Community Spa where you can join holistic workshops and fun spa experiences.

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

STEAMED TO PERFECTION

Steaming is a method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the team. Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient.

Steaming works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in which food is not directly exposed to steam, or pressure cooking, which uses a sealed vessel, but which is capable of pressure steaming or submerging.

Such cooking is most often done by placing the food into a food steamer, typically a circular container made of metal or wood and bamboo. The steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook through the food. When a steamer is unavailable, food can be steamed inside a wok, supported over boiling water in the bottom of the wok by a metal frame. Some modern home microwave ovens include a structure to cook food by steam vapour produced in a separate water container, providing a similar result to being cooked on stove. There are also specialized steam ovens available. In Japan, glutinous rice is steamed to prepare Mochi rice cakes. Traditional Japanese sweets or Wagashi making involves steaming rice or wheat dough for making Mochigashi and Manju.

In Western cooking, steaming is most often used to cook vegetables—it is rarely used to cook meats. However, steamed clams are prepared by steaming. With Chinese cuisine, vegetables are usually stir fried or blanched and seldom steamed. Seafood and meat dishes are steamed. For example: steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken and steamed goose.

Rice can be steamed too, although in Chinese cooking this is simply referred to as "cooking" rather than "steaming". In Thailand steaming is the definition of minimalist cooking. Wheat foods are steamed as well. Examples include buns and Chinese steamed cakes. Similarly, in Mexican and Central American cuisine, tamales are made by steaming a dough made from nixtamalized maize (called masa) in wrappers made from corn husks or banana leaves; the dough can be stuffed or left plain.

Steamed meat dishes (except fish and some dim sum) are less common in Chinese restaurants than in traditional home cooking, because meats usually require longer cooking times to steam than to stir fry. Commercially sold frozen foods (such as dim sum) formerly had instructions to reheat by steaming, until the rise in popularity of home microwave ovens, which have considerably shorter cooking times.

Here are a few easy to make, healthy and nutri-rich steamed recipes.

Recipe-1] STEAMED VEGGIE PLATTER

Ingredients:

Choice of vegetables/ seasonal availability based:

Carrots- 1 cup cubes

French beans-1/2 cup cut

Green zucchini- ½ cup cubes

Yellow zucchini- ½ cup cubes

Asparagus- 10-12 pieces, cut

Cauliflower- 10-12 florets

Broccoli- 10-12 florets

Fresh mushrooms- 4-5 no, cut 1 x 2

Baby potatoes- 3-4 no cut 1 x 2

Snow peas- 100 gms

Red/ green/ yellow bell peppers- ½ cup cubed

For the dressing/ flavouring sauce to go along the steamed vegetables:

Olive oil-2 -2 tbsp.

Star anise- 1-2 no

Garlic- 3-5 cloves

Salt and crushed black pepper to taste

Mustard paste- ½ tsp

Soy sauce- 1-2 tsp

Tomato sauce-2-3 tsp

Parsley- 1 tbsp. chopped

Lime juice- 2-3 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Method:

1. Prepare all the vegetables as per choice/ availability and liking for the recipe.

2. The vegetables need to be checked for quality, freshness and also to ensure there are no foreign or unwanted particles, worms etc in the cauliflower/ broccoli etc.

3. As a preventive measure it is also recommended to place the vegetables in salted water with a few drops of white vinegar in it and allow the vegetables to release out any such unwanted materials, rinse the vegetables thoroughly and keep them ready for steaming.

4. The steamer needs to be well set and the compartments to be decided as well on what to place where and how much. Steaming equipment’s can be working via electricity and also on gas.

5. Pre-heat the steamer, add water as needed to start with the process and place the assortment of veggies as per recipe and cover the steamer well and allow to start the cooking process.

6. Need to keep a check on the steamers for water content which may need to be refilled gradually, turn them off immediately once the cooking is done as per requirement, allow the contents in the steamer to stand on rest for a couple of mins and then either refresh with ice-cold water or allow to cool naturally.

7. Finally the ingredients for the sauce to be worked on, heat oil in a saucepan add in the ingredients one by one and allow the sauce to heat up a little for 2-3 mins, check for seasonings and adjust as needed, remove and serve it warm alongside the steamed veggies.

Recipe-2] SOY MUSTARD MARINATED CHICKEN

Ingredients:

Chicken legs/ thighs/ breast pieces- 750 gms, cut

For the marination:

Oil/ olive oil- 2-3 tbsp.

Mustard paste- 2 tsp

Lime juice- 2-3 tsp

Salt and pepper to taste

White vinegar-1 tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Soy sauce- 2-3 tbsp.

Red chili sauce- 2-3 tsp

Green chili sauce- 2-3 tsp

Celery-1 stalk cut into pieces

Bay leaf- 2 no

Crushed black peppercorns-1 tsp

Method:

1. Prepare the cuts of chicken for the steamed recipe, I usually prefer to use thighs for this recipe. 

2. Wash the chicken well, skin may be removed for this recipe. apply the marination on the chicken pieces add a little white wine as well if desired into the marination, keep refrigerated for 30-45 mins.

3. Prepare the steamer/ steaming equipment for cooking the chicken pieces and ensure the water levels are up to the mark. Once chicken is done with marinating stage, place the pieces on the steamer and also add in a few small peeled shallots, some celery pieces, some sweet potatoes etc.

4. Check on the chicken after around 4-5 mins, turn the sides and ensure even cooking, using a brush the marinated can be applied on the chicken at regular intervals while cooking in order to prevent drying up of the chicken during cooking.

5. In a saucepan take in the rest of the marinated liquid and add a little cornflour and water solution and thicken up the liquid content a little and the same can be served with the chicken which has been steamed. Arrange the chicken pieces with assorted vegetables and drizzle the marination sauce over and serve hot with bread rolls, butter, a glass of white wine.

Recipe- 3] STEAMED GINGER LIME PRAWNS

Ingredients:

Prawns – large/ medium size- 750 gms, cleaned- tail on.

For the marination:

Oil / olive oil

Salt and pepper to taste

Orange segments- ½ cup

Lemon grass- 3-4 pieces

Kaffir lime leaves- 3-4 no

Slit thai red chilies-2-3 no

Slit green chilies-2-3 no

Lime juice- 2-3 tsp

Ginger juliennes- 2- 3 tsp

White wine-2-3 tbsp. optional

Mustard paste-1 tsp

Coriander leaves- 2-3 tbsp. roughly cut

Sweet lime slices- 3-4 no

To serve with: 

Lemon garlic butter sauce, dill mayo sauce, butter garlic pepper sauce etc.

Method:

1. Prepare the prawns to start with, clean, de-vein them and rinse them well under running water, soak them in salt, vinegar water for 3-4 mins, refresh.

2. In a mixing bowl, prepare the marination and mix it well, add in the prawns and mix them well. allow them to steep in the marination for 20-30 mins in the fridge.

3. Prepare the steamer and adjust the water levels etc in it and pre-heat to the steaming point. Place a bed of banana leaf or butter paper at the base and then arrange the prawns in the steamer and lightly brush with the marination as well.

4. Cover and close the steamer and allow the prawns to steam and cook within for around 4-6 mins, apply a little marination using a brush in between during the cooking process as well to maintain the juicy texture of the prawns.

5. Once well done and cooked, turn off the steamer and remove the ready to eat prawns into a serving plate/platter and line up the choice of sauces to go alongside and enjoy the ginger lime prawns.

Recipe- 4] STEAMED HONEY CHILI LIME FISH

Ingredients:

Fish fillets- with center bone/ boneless chunky fish- 500- 750 gms

For the marination:

Oil/ olive oil- 2-3 tsp

Lime juice- 2-3 tsp

Lemon zest – 1 tsp

Lemon grass- 5- 8 pieces

Lemon leaves- 4-5 no

Fresh basil leaves- 4-5 no

Slit red chilies- 3-4 no

Slit green chilies- 3-4 no

Salt and pepper to taste

Thai red curry paste-2-3 tsp

Honey- 2-3 tsp

Soy sauce- 2-3 tsp

Chili vinegar- 2-3 tsp

White wine- 2-3 tbsp. optional

Fresh herbs- parsley/ dill/ coriander- few sprigs

Assorted veggies/ greens to go alongside with the steamed fish.

Choice of greens- spinach/ asparagus/ snow peas/ green zucchini etc

Method:

1. Start up with the pre-preparation for the fish. Clean, wash and prepare the cuts.

2. In a mixing bowl, combine together the marination contents and mix them well, now add in the fish pieces, mix well and keep refrigerated for 20 mins.

3. In the meantime, prepare the steamer and ensure the water levels are followed and met up with, pre- heat the steamer for a few mins and then create a bed of banana leaf or butter paper and place the fish fillets/ cuts and brush them with a little more of the marination.

4. Cover and close the steamer and allow the fish to cook up well inside with the steam and within 5-7 mins it should be ready. Check for doneness, turn off the steamer, meanwhile keep the presentation plate ready along with all garnishes and accompaniments and finally dish out the steamed fish.

5. The leftover marination can be heated up in a saucepan, a little coconut milk can be added to it and fresh basil leaves, a little corn flour and water solution to thicken up the sauce and serve it alongside the steamed fish and a bowl of steamed rice.

Recipe- 5] CITRUS LOBSTER STEAMED DELIGHT

Ingredients:

Lobster- 2 pieces, meat removed, shells washed and blanched.

For the marination of the lobster flesh:

Oil / olive oil- 2-3 tbsp.

Salt and pepper to taste

Lime juice- 2-3 tbsp.

Cumin seeds- 1 tsp, roasted and crushed.

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Red chili flakes- ½ tsp

Mixed herbs-1/2 tsp

Lime slices- 4-5 no

Curry leaves- 10-12 no

Lemon grass- 5-6 pieces

For the sauce to go along with the steamed lobster:

Butter- ¼ cup

Garlic- 1 tsp sliced

Parsley- 2- 3- tbsp. chopped

Shallots- 5-7 no, sliced

Salt and crushed black pepper to taste

Lime juice- 2-3 tbsp.

White wine-2-3 tbsp. optional

Cherry tomatoes- 6- 8 no

Method:

1. Prepare the lobster to start with and pre-prep the lobster flesh and the shells, keep aside.

2. In a mixing bowl, combine the contents of the marination and mix it well. add in the lobster pieces and gently mix them, place in the refrigerator for 30 mins for resting.

3. Meantime, we can get ready with the steamer/ steaming equipment and adjust the water levels as needed within. Line up a little banana leaf/ butter paper and then place the marinated pieces on top and cover.

4. Start the steaming process and allow the lobster to cook well on all sides, turn it over occasionally and brush with a little marination too along the way, it will take around 8- 10 mins to get this done and finally once ready, turn off the steamer and prepare the sauce to go along side in a pan and continue with the plating of the lobster recipe, serve it hot.

Recipe- 6] STEAMED STUFFED CHICKEN BREASTS

Ingredients:

Chicken breasts- 500- 750gms, 3 – 5 pieces.

For the marination on the chicken breasts:

Oil- ¼ cup

Salt and pepper to taste

Lime juice- 2 tsp

Mustard paste-1 tsp

White wine- 2-3 tsp opt

All spice powder-1/2 tsp

Fresh herbs- 2 varieties- 2-3 tbsp.

Honey- 2-3 tsp

Chili flakes- ½ tsp

Mixed herbs- ½ tsp

Capsico sauce- 1 tsp

Red chili sauce- 2 tsp

Brown sugar- 2-3 tsp

For the stuffing of the chicken breasts:

Boiled mashed potatoes- 2 -3 cups

Oil-2 tbsp.

Garlic- 2 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1 tsp chopped

Salt and pepper to taste

Red chili flakes-1/2 tsp

Mixed herbs- ½ tsp

Garam masala powder-1/2 tsp

Grated cheese-1/2 cup

Olives- 2 tbsp. sliced black

Olives- 2 tbsp. sliced green

Parsley/ coriander leaves- 2 tbsp. chopped

Green peas -1 cup boiled

For the sauce to go along with the chicken:

Mayonnaise -1 cup

Olive oil-2 tsp

Curry leaves- 10-12 no

Slit red chilies- 2-3 no

Shallots- 2-3 tbsp. sliced

Coriander leaves- 2 tbsp. chopped

Lime juice-2 tsp

Cream cheese- 2-3 tsp

Capsico- ½ tsp

Peanut butter-2 tsp

Assorted seeds- 2 tsp, pumpkin, sunflower, flax seeds

Method:

1. To start with the recipe, work on the chicken breast pieces, remove the bone inside and retain the skin ideally to maintain the moisture content.

2. We can now proceed since we have slit the chicken breasts open and the idea is to marinate them inside out and then place a little stuffing in between each opened up breast and then close, seal and place it for steaming and getting it cooked.

3. To proceed with the recipe, heat oil in a pan add in the ingredients for the stuffing and cook them all well for 3-4 mins, turn off the flame add in cream cheese and mix, cool the stuffing, place a little in between each chicken breast piece and close, seal the chicken breasts and allow to chill for 20 mins in the freezer.

4. Prepare the sauce to go alongside with the chicken, in a mixing bowl combine together all the contents of the sauce starting from mayonnaise and mix well, it is a cold sauce which is going along so no cooking here as such, mix well, chill for 20 mins.

5. Now prepare the steamer for the cooking of the chicken breasts which have been stuffed and chilled by now, place the pieces on a bed of banana leaf/ butter paper, close it well and cover the steamer, allow the chicken to cook in the steam for 20-25 mins, check on the water level along the way. 

6. Once the chicken is well cooked, turn off the steamer, arrange the chicken pieces on a serving plate accompanied by some chilled sauce/dip and serve the chicken. Ideally slice the breasts 1 x 2 or 1 x 3, so that the inside filling is a little visible as well, serve.

Novotel Goa Candolim and Novotel Goa Resort and Spa appoints Kittali H.V. as Director of Engineering

Kittali H.V. has been appointed as the new Director of Engineering of Novotel Goa Candolim and Novotel Goa Resort and Spa. With an illustrious career spanning over 21 years and having spearheaded this domain with exclusive hospitality brands in India, Kittali will be leading the conceptualisation of systems at both the Goa properties.

Kittali has been creating successful concepts and consistent systems for various hotels. He has been felicitated with numerous awards for his contribution in the field of engineering by multiple prominent hospitality brands. He is an alumnus of Goa Board of technical education and graduated in the year 1997 from Government Polytechnic College, Althino, Panaji- Goa.

On the appointment, Ranju Singh – Complex General Manager, Novotel Goa Candolim and Novotel Goa Resort and Spa stated, “We are delighted to welcome Kittali to the forefront of our engineering team. With a seasoned expert like him, we only see great innovations and advancements across our concepts that will create a benchmark in the hospitality industry.”

“A new opportunity is always an interesting challenge to work on. As a former part of the Accor Group, I am drawn in the direction of energy the brand brings out. I am looking forward to supporting the crew with the experience I have garnered over the years”, said Kittali H. V. – Director of Engineering, Novotel Goa Candolim and Novotel Goa Resort and Spa.

Pavan Krishna joins as Executive Housekeeper at Hyatt Regency Pune Hotel and Residences

Hyatt Regency Pune Hotel and Residences has appointed Pavan Krishna Pusuluri as an Executive Housekeeper.

Pavan has more than 18 years in the field of housekeeping. Throughout his career, He has worked with a host of renowned names in hospitality such as the JW Marriott, Juhu, The Hilton in Gatwick, London, Intercontinental, New Delhi, and Taj Palace, New Delhi to name a few. Pavan’s last stint was with JLL wherein he took up the role of Facility Manager at Amazon, before taking on the new assignment of Executive Housekeeper, at the Hyatt Regency Pune Hotel and Residences.

Throughout his career, Pavan has won multiple accolades such as ‘The Brand Ambassador award’ when working with The Westin Hyderabad, Mindspace, “The Best employee award” and “The performance award” whilst at the Hilton Gatwick Hotel, London.

On joining, Gaurav states, “I am very excited to join Hyatt Regency Pune as Hyatt is a vibrant brand to work with. Hyatt cares for people and I am happy to be part of the team!”

Apart from work, Pavan enjoys his cricket. Not only is he an avid fan of the game, but also enjoys playing a stoke or two in his leisure time. He is also fond of traveling and exploring new places.

Hilton Bangalore Embassy GolfLinks has appointed Akanksha Patnaik as the Executive Housekeeper.

Akanksha Patnaik appointed Executive Housekeeper at Hilton Bangalore Embassy GolfLinks

BANGALORE, KARNATAKA: Hilton Bangalore Embassy GolfLinks has appointed Akanksha Patnaik as the Executive Housekeeper.

Akanksha is a goal oriented professional who brings close to 11-years of experience in the hospitality industry. Having contributed to reputed brands like The Lalit, Hyatt, and IHG, she is known to demonstrate excellent customer relations and team management skills. Some of the primary responsibilities in her last assignment included supervising daily Housekeeping operations, building strong relationships with hotel guests and managing human resource activities required to support housekeeping team.

With a proven track record of working with a positive attitude, Akanksha commenced her hospitality journey with Trident Bandra Kurla after finishing her graduation from Institute for Technology and Management, Navi Mumbai. Following a four year stint with The Lalit Hotels where she handled several managerial roles, Patnaik moved to the Hyatt group in 2016 before moving to Bangalore in 2022. She briefly worked with IHG hotels in New Delhi prior to joining Hilton bangalore Emabassy GolfLinks.

Commenting on her new role, Akanksha says, “Getting to be a part of 100 year old company is an honour for me. My focus will primarily include accentuating guest experience at the hotel, contribute positively towards overall financial goals and work effectively to ensure product upliftment.”

Adroit at learning and adapting to any culture and business environments, Patnaik loves gymming and cycling in her free time.

Rotana Hotels has a new corporate director of Fn'B

Rotana Hotels has appointed a new corporate director of F&B to supercharge the home-grown brand’s food and beverage presence. Miguel Silva has been selected for the role, of an Fn’B expert previously posted at Grosvenor House Dubai.

In his new role, Silva will work across some 112 hotels, developing new restaurant concepts while also maintaining existing Fn’B footprints.

Commenting on the announcement, Jarrett Beaulieu, corporate vice president of food & beverage of Rotana, said: “Silva’s appointment represents our continued efforts to provide our guests with memorable experiences across our F&B venues. His extensive experience in the food & beverage industry will bring about even more diverse offerings, exciting companywide promotions and a fresh approach to team training and service delivery.”

Silva added: “I am excited to join Rotana – a brand renowned for its extensive and superlative F&B portfolio. With over 200 unique venues, Rotana has proved to be a leader in the F&B industry with many restaurants conceptualized and created by the group itself and I look forward to working on new concepts and projects continuing the brand’s promise of delivering outstanding service.”

Silva brings close to 20 years of experience to the position. Between 2021 and 2022 he was at Grosvenor House Dubai as director of F&B, working at Waldorf Astoria Ras Al Khaimah in the same position before that.

From 2015 to 2018, he was also operations manager of Grosvenor House Dubai and an F&B manager within Merlin Entertainments in 2015. Here, he was responsible for F&B within Legoland Hotel.

Courtyard by Marriott Drafts Passionate Fans for Ultimate VIP Experience at the 2022 NFL Draft

30 NFL Draft Tickets Will Be Awarded to Guests Who Attend the Courtyard Bistro & Banter Event Featuring Matthew Stafford and Aidan Hutchinson

Courtyard by Marriott, the Official Hotel of the NFL, will host an exclusive “Bistro & Banter” live event open to NFL fans the night before the 2022 NFL Draft kicks off in Las Vegas. Super Bowl-winning quarterback Matthew Stafford, the number one Draft pick from 2009, and NFL Draft prospect Aidan Hutchinson will swap football and travel stories one-on-one, moderated by Dave Farra while discussing their personal career journeys and passion for the game.

To attend, NFL fans in town for the League’s pinnacle event should head to The Library at Marquee inside The Cosmopolitan of Las Vegas, Autograph Collection, located at 3708 Las Vegas Boulevard South on Wednesday, April 27 at 6 p.m. PDT. At the conclusion of Bistro & Banter, Courtyard will surprise and delight passionate fans in attendance with 15 pairs of VIP Access tickets to the 2022 NFL Draft to celebrate the official kickoff to the exciting weekend. Inspired by Courtyard’s signature dining concept, Bistro Bar, the event will offer guests sample menu items featuring fresh ingredients and handcrafted cocktails.“We’re excited to be back at the NFL Draft this year, not only in-person in Las Vegas but also as the presenting sponsor on ESPN,” said Sarah Lipton, Vice President, Premium & Select Brand Marketing at Marriott International. “Our Bistro & Banter programming and VIP Access ticket giveaways are just some of the ways we are able to bring travelers closer to the game they love as the Official Hotel of the NFL.”

Courtyard, part of Marriott Bonvoy's extraordinary portfolio of 30 brands, has been the Official Hotel of the NFL for over 10 years, offering fans unprecedented access to NFL experiences that have created lasting memories. Empowering guests to keep moving forward no matter the purpose of their trip, Courtyard is the hotel brand of choice that inspires trailblazing travelers to pursue their passions while on the road.

In addition to Courtyard’s Bistro & Banter event, Marriott Bonvoy is offering members of its award-winning travel program and Marriott Bonvoy Visa Cardmembers the chance to enjoy NFL Draft through exclusive experiences on Marriott Bonvoy Moments.

Novotel Hyderabad Convention Centre celebrates “Earth Day 2022” with a Tree Plantation Drive.

Novotel Hyderabad Convention Centre celebrates “Earth Day 2022” with a Tree Plantation Drive.

Hyderabad,April 2022: Novotel Hyderabad Convention Centre (NHCC) celebrated “The Earth Day 2022” by organizing a tree plantation drive within the 15 acres of award-winning landscaped gardens. Commemorating the drive with an objective to focus on sustainable development and also maintain & improve the green cover the staff planted 8 organic mango trees. The team at NHCC also reiterated their commitment to avoiding food wastage by observing a ‘No-Bin Day’ at the staff restaurant every 21st of the month.

The Planet 21 – Acting here program endeavors to act for “positive hospitality” and has structured around four strategic pillars: working with the employees, involving the clients, innovating with the partners, and involving local communities. Accor is deeply committed to sustainable value creation and plays an active role in giving back to the planet and community. Novotel Hyderabad Convention centre is one of the first hotels of Accor Group in India to adapt Planet 21 and implement the same at the property.

Speaking at the occasion Mr. Manish Dayya, General Manager NHCC said “We at Novotel Hyderabad Convention Centre are working towards reducing food wastage and also relentlessly focus on sustainable development. Planet 21 is a brilliant initiative and has witnessed wonderful teamwork towards a common goal of positive hospitality. We aim to create awareness by mobilizing our employees, guests, and partners to actively contribute toward a greener future. We also consciously deepen our focus on preserving the ecosystems in which our hotels operate. We are constantly focusing on creating an ecological balance and working towards the betterment of the communities and society.” 

The Macallan Collaborates with Michelin star Chef Vineet Bhatia to curate a 12-course bespoke culinary pairing experience

The Macallan Collaborates with Michelin star Chef Vineet Bhatia to curate a 12-course bespoke culinary pairing experience

~ Incorporating the fine flavors of The Macallan Double Cask Range, this collaboration unites the best of both worlds~

Mumbai, April 2022: The Macallan, one of the world’s most sought-after single malt brands, proudly announces its creative association with renowned Michelin star Chef Vineet Bhatia, through a 12-course tasting and pairing menu. The evening hosted by Chef Vineet and Jodie Marriott - Brand Education Manager at The Macallan, witnessed guests partaking in exquisite offerings from the bespoke menu exclusively curated for this event; bringing together the symphonic mélange of Indian spices with the subtle yet distinct flavor profile of The Macallan.

Recognized for its unmatched quality and incomparable character, each of the exceptional single malts by The Macallan is a reflection of the brand’s unrivaled craftsmanship and commitment to the mastery of wood and spirit since 1824. From the signature ranges available globally to special limited release whiskies, every bottle of The Macallan comes with a rich story to tell. 

Celebrated Chef Vineet Bhatia’s tasting menu journeys through the highlands of Scotland, harmoniously uniting two worlds onto one plate. Through the beautiful marriage of classic The Macallan style and the unmistakable sweetness of American oak and European oak casks, paired impeccably well with the decadence of Indian spices and aromas. Chef Vineet aptly embodies the essence of “Crafted Without Compromise” which lies at the heart of what The Macallan stands for.  

Through his exclusive menu, he explores the versatility of The Macallan Double Cask Range by incorporating them into classic Indian desserts like The Macallan Rabdi, The Macallan Jalebi, and refreshingly innovative - The Macallan Ginger Granita with Pomegranate Jelly. This collaboration and the menu that is born out of it is the perfect metaphor for the journey The Macallan has had and is a testament to the brand’s ethos.

Chef Vineet Bhatia, one of the first Indian chefs to have been awarded the Michelin Star reflects on his association with The Macallan, as he says, “Coming back to India and curating this menu for The Macallan was truly an introspective experience and made me reflect on my own experience as a chef. From learning how to experiment with local Indian spices to now owning 8 restaurants worldwide, this collaboration is even more special as it takes place at Ziya, where I started my career. It truly is a full-circle moment for me! It’s delightful to associate myself with a brand with a history like The Macallan which focuses on fine flavor, and their mastery & dedication to perfection is truly unparalleled. Bringing The Macallan and its unmatched perfection to India through my menu is a testament to the global identity of Indian food and this collaboration is the perfect union of Scottish and Indian aesthetic influences.”

Against the backdrop of Ziya at The Oberoi, this creative association truly reflected the epitome of “East meets West”. The Scottish heritage of The Macallan was further elevated by Chef Vineet Bhatia’s flair. Jodie Marriott, Brand Education Manager at The Macallan shares, “Chef Vineet Bhatia is the epitome of Indian sensibilities & global versatility and brings with him his signature flair and immense talent that perfectly complements the essence of The Macallan. Chef Vineet shares The Macallan’s values of creativity, craftsmanship, and dedication to the continuous pursuit of perfection. It is an honor to be collaborating with him to bring the best of two worlds to life in Mumbai.”

About The Macallan

Founded in 1824 in the heart of Speyside, The Macallan was one of the first distilleries in Scotland to be legally licensed. Since then it has built a reputation as one of the world’s leading single malt whiskies. The creation of The Macallan draws on the vital contributing influences of Spain, North America, and Scotland, and their retrospective natural raw materials, combined with traditional methods and craftsmanship.

From its founding, through the subsequent owners of The Macallan distillery in the nineteenth and twentieth centuries and into the present century, The Macallan has been recognized for its outstanding quality above all else. 

The reputation of the Macallan has been built on the exceptional oak casks for which The Macallan is world-renowned. Sourced, crafted, toasted, and seasoned under the watchful eye of The Macallan Master of Wood, the hand-picked casks are delivered to the demanding specifications of The Macallan Master Distiller. It is the ancient oak that makes the single greatest contribution to the natural color and distinctive aromas and flavors at the heart of this revered single malt whisky.

Qatar Tourism reveals the country’s best budget-friendly eats

Ten budget-friendly bites under USD10 in Qatar

• Qatar Tourism reveals the country’s best budget-friendly eats 

• Qatar has a budget bite to suit every taste and craving

• Qatar boasts more than 3,000 restaurants serving cuisines from countries around the world

With the FIFA World Cup Qatar 2022TM bringing in fans from around the world, Qatar Tourism reveals the budget-friendly restaurants best for big appetites without breaking the bank.

For less than $30 a day, fans can taste authentic Middle Eastern flavours, or any international cuisine, at breakfast, lunch and dinner, along with local teas and “qahwa” coffee to boost energy levels in preparation for the match excitement. 

Chief Operating Officer of Qatar Tourism, Berthold Trenkel, said: “Sometimes, all a traveller wants is a quick, affordable, but delicious meal to get them through the day. In Qatar, visitors can grab a shawarma with meat fresh off the grill, or dip warm falafel into tahini for just a few Qatari riyals. With a never-ending portfolio of pocket-friendly bites on every street corner, sometimes the simplest meals are the best. Football fans should get ready to be wowed with our low-cost sweet and savoury sensations.”

While Qatar excels in luxury offerings, the country also allows for budget dining without scrimping on quality. The road to the FIFA World CupTM has never looked so delicious. 

1. Shay AlShomous

Located in a corner of Souq Waqif, Shay AlShomous is owned and actively run by a renowned Qatari woman called Shams Al Qassabi. With all menu items priced under $7, it’s a must-visit location for authentic Qatari food. Top tip: the restaurant is known for its breakfast rush.  

1. Chapati & Karak 

It's always tea time at Chapati & Karak. Located in Katara Cultural Village, this establishment serves an assortment of flavoured chapati and innovative teas to quench both sweet and savoury cravings, for under $2. Top tip: perfect for a quick mid-day snack.

1. Karak Mqanes

Karak Mqanes serves traditional Qatari cuisine with a hint of local charm. With more than 20 locations serving recipes shared through generations, Karak Mqanes is known for its Qatari breakfast, desserts, and authentic karak. Most of the menu items are priced under $5. Top tip: make sure to leave room for dessert.  

1. Turkey Central Restaurant 

Located in the heart of the city, Turkey Central is known by both locals and expats for its mouth-watering menu, generous prices and prompt service. The menu options start from $1 upwards, with plates big enough for two to share. Favourites from the restaurant include mixed mezze ($8), mixed grill ($9), half grilled chicken ($7) and the renowned lamb chops ($10). Top tip: be sure to arrive early, as it’s first come first serve and always packed with customers. 

1. Petra

Visitors can drop by any Petra location for a taste of the Middle East. With all sandwiches under $2, this is a trendy destination for a bargain bite. Popular choices include the falafel and chicken sandwiches. Top tip: order two, no one stops at just one.

1. Marmara Istanbul Restaurant

Guests can mark ‘eating shawarma in Qatar’ off the checklist with one of the best at Marmara. Priced at $3.50 and $2 for large and regular-sized shawarma respectively, this restaurant is always buzzing with people at all hours of the day and night. Top tip: the restaurant is open from 9 am to 4 am.

1. Sabah W Masa

At $5.20, this Lebanese restaurant serves some of the greatest falafel in town. Fresh Lebanese cuisine is available on-the-go from a wide menu suitable for breakfast, lunch and dinner. Top tip: one main menu order is good for two people.

1. Ali Al Naama Café

Visitors can dine amongst the hustle and bustle of Souq Waqif at this local eatery. Adorned with traditional seating, the Ali Al Naama Café has become a crowd favourite for its quick service and low-priced menu with most items under $4. Top tip: the combination of the egg and cheese paratha and a cup of karak make the perfect meal combination. 

1. Biryani Corner

Visitors in the mood for some south-Asian cuisine can grab a hearty plate of biryani for under $5 from this local eatery. The selection includes vegetable, egg, chicken and mutton biryani to fulfil everyone’s appetite. It’s best for a quick takeaway. Top tip: order a side of papadum, pickled veggies and yoghurt to make any meal a feast. 

1. TeaTime

With an extensive menu available 24/7 and most items under $4, TeaTime is a night owl’s dream. With branches all over the city, visitors can grab a burger, wrap, snacks and its famous karak everywhere they go. Top tip: most branches do not have dining areas, so it’s best for a quick takeaway.

*All prices have been rounded to the nearest figure and are subject to change at the restaurant’s discretion.

For an inexpensive way to get to the eateries, visitors can travel on the state-of-the-art Doha Metro for as little as $0.5 a trip. In operation since 2019, the gleaming rapid transit system boasts some of the fastest driverless trains in the world, linking the capital’s main cultural attractions.

Visitors interested in more information on where to dine on a budget should visit here: https://www.visitqatar.qa/intl-en/things-to-do/food-drink/economical-budget-friendly 

CARTOON NETWORK PARTNERS WITH 99 PANCAKES TO CURATE A SUMMER SPECIAL KIDS’ MENU

CARTOON NETWORK PARTNERS WITH 99 PANCAKES TO CURATE A SUMMER SPECIAL KIDS’ MENU

Ongoing until 31 May 2022

Mumbai, April 2022: 99 Pancakes, India’s leading QSR chain specializing in pancakes, has collaborated with India’s leading kid’s entertainment channel, Cartoon Network, to bring a specially curated toon-tastic menu for kids at its 45 outlets across 14 cities in the country. 99 Pancakes runs exclusive outlets in Mumbai, Telangana, Madhya Pradesh, Karnataka and Tamil Nadu.

The special menu #99PancakesWithToons is inspired by fan-favorite Cartoon Network characters like alien-fighting super kid Ben from ‘Ben 10’, homegrown sci-fi super hero Ekans from ‘Ekans - Ek Se Badhkar Snake’ and globally popular cat and mouse duo Tom & Jerry. From colorful packaging to yummy flavors, the drool-worthy menu selection is all set to be a winner for kids and adults alike. The pan India association is a part of Cartoon Network’s summer campaign ‘Redraw Your Summer’, celebrating its newly launched re-energized brand promise and tagline ‘Redraw Your World’, which encourages kids to be comfortable in their own skin and embrace their uniqueness.

On the menu are flavorful combos like ‘Tom and Jerry’ bubblegum pancakes, waffle and shake combo; ‘Ben 10’ dark chocolate with green vermicelli pancakes, waffle, and black lemonade combo; and ‘Ekans’ mango pancakes, waffle and shake. The menu is available in two meal combo sizes of 12 pieces and 6 pieces, priced between INR 399 – 590, and is available until 31 May 2022.

“We are extremely excited about this collaboration with Cartoon Network. As summer vacations are approaching, we are expecting a promising footfall at our outlets. The redesigned packaging with the ‘Redraw Your World’ theme and the special kids’ menu inspired by popular toons has been curated to add to the holiday fun and excitement for our young patrons.” says Vikesh Shah, Founder – 99 Pancakes.

As an extension to this collaboration with Cartoon Network, 99 Pancakes has also planned a series of engaging content on social media including online contests as well as offline events to further engage the kids and keep them entertained.

Fans can follow 99 Pancakes and Cartoon Network India on Instagram and hashtag #99PancakesWithToons for more updates.  

About 99 Pancakes

99 Pancakes is one of the leading QSR chains in India specializing in a variety of pancakes. The QSR started its first outlet at Kala Ghoda in Mumbai in 2017 and within a span of 5 years already has a presence in 14 cities across India with 45+ exclusive outlets.

99Pancakes has a USP of having open kitchens in all its outlets where the customers can experience the making of the pancakes, live. Another USP of the brand is that it serves Mini Holland Pancakes with a variety of toppings. Other than pancakes, the brand also has Waffles, Crepes, Cakes, Pastries & Desserts, French Macarons, Chocolates, Croissants, Pizzas, Shakes, and Coffee & Beverages on its menu.

About Cartoon Network India

Cartoon Network is a leading kids’ entertainment brand in India, offering the best in original animated content including superhero action-comedy ‘Ekans - Ek Se Badhkar Snake’, multi-award-winning local and global hits like ‘Ben 10’, ‘Teen Titans’, ‘Teen Titans GO!’, ‘We Bare Bears’ and ‘Lamput’ as well as iconic chase comedy show ‘Tom and Jerry’. Cartoon Network is currently available nationwide in Hindi, Tamil and Telugu.

CartoonNetworkIndia.com is a destination where kids can find a large selection of cartoon character-based games, videos on demand, and a community site featuring personalized avatars and message boards. Cartoon Network, a companion brand to POGO, is a brand created and distributed by Warner Bros. Discovery.  For more information, visit @CartoonNetwork.India on Facebook, @CartoonNetworkIndia on Instagram and @CartoonNetworkIndia on YouTube.

Marriott International appoints Ranju Alex as Area Vice President, South Asia

Ranju takes over the role from Neeraj Govil who relocated to Singapore after being appointed Senior Vice President of Operations for Asia Pacific last year

Marriott International Inc. has promoted Ranju Alex as its Area Vice President for the South Asia region. Ranju takes over the role from Neeraj Govil who relocated to Singapore after being appointed Senior Vice President of Operations for Asia Pacific (excluding China) last year. As a key member of Marriott International’s leadership think tank, Ranju will be based in Mumbai and oversee the company’s operations across India, Bangladesh, Sri Lanka, Nepal and Bhutan. Ranju will be responsible for creating and executing a strategic road map that will focus on establishing brand positioning and effectively expanding market share of the Marriott portfolio in South Asia.  Prior to this appointment, Ranju was the Market Vice President for West India.

Market Vice President Gaurav Singh who based in Bengaluru will oversee South and East India, Sri Lanka and Bangladesh. Marriott has also appointed Arun Kumar as Market Vice President overseeing North India, Nepal and Bhutan. Arun will be based in Gurgaon.

Rajeev Menon, President Asia Pacific (excluding China) said, “I am delighted that Ranju has taken on this role to lead our business operations across South Asia as we focus on leading the business recovery across the region. Her extensive hospitality experience and strong leadership skills will allow us to leverage the strength of our brands as we continue to innovate and grow across the region”.

Ranju has over 28 years of hospitality experience and is a 12-year veteran with Marriott International.  Ranju is an alumnus of IHM Kolkata and started her hospitality career with Oberoi group of hotels. Ranju joined Marriott International in 2010 as the General Manager of Courtyard by Marriott Pune Hinjewadi, she then moved on to the Goa Marriott Resort and Spa as General Manager in 2013. Her hands on leadership style, a laser-sharp focus on business results and her ability to lead diverse teams saw her promoted senior roles overseeing East India, Bhutan and Bangladesh. In 2019, Ranju was promoted to Market Vice President of South India and Sri Lanka.

Aside from championing diversity and women empowerment across several international platforms, she is a health and fitness enthusiast who loves tennis and swimming, as much as she loves showcasing her culinary skills for her friends and family.  Traveling is another hobby, as this allows her to spend quality time with her two children and husband.  Ranju is an avid reader and is also passionate about her charity causes that she supports. Marriott International‘s current portfolio in the South Asia region features 139 properties (managed and franchised) and over 25,000 rooms across 38 cities.

Appointment | Syed Sumsudeen is Financial Controller at Holiday Inn Chennai OMR IT Expressway

He will be responsible for ensuring that hotel’s financial controls are healthy and the correct internal systems are in place to support this growth

Holiday Inn Chennai OMR IT Expressway announced the appointment of Syed Sumsudeen as its Financial Controller. As a dynamic team leader, he brings a decade of skill set in accounts and financial management experience from brands like Marriot, Accor, and Radisson and will be seen in administrating the finances of the hotel.

In his current role as the Financial Controller, he will be responsible for ensuring that hotel’s financial controls are healthy and the correct internal systems are in place to support this growth. Having completed in MBA in Finance Syed handled and coordinated all types finance operations including statements and expenses.

While being a passionate cricket player, Commenting on his appointment, Syed said, “I am very excited to be part of Team Holiday Inn Chennai and look forward to driving the team in achieving the organizational goals through driving the financial performances”.

Appointment | Monica Rawat is Executive Housekeeper at Holiday Inn Chennai OMR IT Expressway

Holiday Inn Chennai OMR IT Expressway appointed Monica Rawat as the new Executive House keeper. Monica will be instrumental in further enhancing the procedures of ‘IHG Clean Promise’ program at the hotel, which ensure the utmost safety and hygiene for guest’s associates across all functions.

Brining a decade of work experience in hospitality industry with eminent brands such as The Park, IHG, and TAJ Hotels, Monica has a proven track record in achieving the highest guest satisfaction and strategic approach towards problem solving and team management.

Monica mentioned “I am thrilled to embark upon this journey and be presented with this opportunity”.

Appointment | Novotel IBIS Chennai announces promotions and appointments to its senior leadership team

The promotions are Bala Murali as Food and Beverage Manager, Chef Saravanan Ranganathan as an Executive Chef and Shreesh Mishra as the Front Office Manager

Novotel ibis Chennai OMR is pleased to announce the promotion of Bala Murali as Food and Beverage Manager. In his new role, he will oversee the Food and Beverage operations at the complex, along with a special focus on guest experience. His role also entails curating innovative experiences for visitors to the complex while nurturing business opportunities. Bala has been part of Accor since 2008, where he has had a successful career at key hotels such as Novotel Hyderabad Airport and Novotel Goa Resort and Spa, to name a few. Bala was a pre-opening team member and has had a vital role in creating the Food and Beverage identity of the complex. In his personal life, Bala is a travel enthusiast and likes to visit sites and heritage temples that are unexplored.

Chef Saravanan Ranganathan was also promoted to the position of Executive Chef, where he will oversee the entire culinary operations at the complex, which includes two restaurants, two bars and lounges, over 4000 square feet of banqueting space and in-room dining.. Chef Saravanan comes with vast culinary experience from working with premium brands such as The Leela Hotels and Resorts and Jumeirah Hotels. He began his tenure with Accor in 2018 as Executive Sous Chef at Novotel ibis Chennai OMR. He is also a passionate food explorer and travels far and wide to explore regional cuisines for inspiration to create new experiences

Shreesh Mishra has been appointed as Front Office Manager at Novotel ibis Chennai OMR. Shreesh began his career with IHG hotels at the Crowne Plaza Kochi. He began his stint with Accor as an Assistant Manager Front Office at Grand Mercure Bengaluru in 2015 and quickly rose through the ranks to become the Front Office Manager at Novotel Guwahati in 2018 . He has also been associated with Sayaji Hotels and IHG Hotels. Shreesh’ s current responsibilities include overseeing overall front office operations, with a special emphasis on guest experience and loyalty development, as well as instilling the ALL (Accor Live Limitless) culture in the team. His role is  crucial in managing guest sentiment toward the hotel, while focusing on increasing revenue streams. Shreesh is a Bachelor of Hospitality from the IHMCT and AN, Chennai. He enjoys exploring new and uncharted destinations as an avid traveler.

Appointment | Fairmont Jaipur Elevates Neeraj Sharma as the Food and Beverage Manager

He joined Fairmont Jaipur in September 2020 with a wealth of knowledge and an extensive background in the hospitality and Food and Beverage industry

Fairmont Jaipur announced the elevation of Neeraj Sharma as the luxury property’s Food and Beverage Manager. With a rich experience spanning over 15 years, Neeraj Sharma has proven to be a strong pillar for Fairmont Jaipur. He joined Fairmont Jaipur in September 2020 with a wealth of knowledge and an extensive background in the hospitality and Food and Beverage industry.

Commenting on the announcement, Rajiv Kapoor, General Manager, Fairmont Jaipur said, “Neeraj is a chief resource to Fairmont Jaipur. His exceptional experience in the Food and Beverage industry makes him a master in his domain. For any hotel, Food and Beverage is a key aspect to focus on and with virtuous employee like Neeraj we are certain that with his expertise and diverse skill set, he will pay a crucial role in helping us to translate our business objectives, as we continue to innovate and grow.”

Prior to this stint at Fairmont Jaipur, he has worked with Pullman and Novotel, New Delhi, as the Food and Beverage Assistant Manager. Having completed his education in Hotel Management from JP Institute of Hotel Management and Catering Technology, Uttar Pradesh, Sharma is a passionate hotelier, eager to bring new flavors, cuisines and incredible hospitality with unique dining experiences to each guest’s table at Fairmont Jaipur.

Neeraj Sharma comes with immense experience through his roles with leading hospitality chains such as Carnival Cruise Lines, The Leela Palace Chanakyapuri, Shangri-La New Delhi.

Aspiring To Be a Successful Chef - Chef Kaviraj shares his opinions and experience

ASPIRING TO BE A SUCCESSFUL CHEF

A REALISTIC 360 DEGREE APPROACH

Living a passion, enduring its journey & assimilating all that goes together into a success story can become a book by itself! The word “Chef” has not only been a very catchy and attractive one since a while now but also become a befitting title to almost everyone who loves cooking or aspires to be a culinarian during the course of time. When I look back in time and evaluate my own interest towards cooking which started since the age of seven observing and admiring the best home chefs in the world, my mother, my grandmother and the associated ladies of the house and family it brings back fondest memories which can replicate no other experience.

I was always very fond of and liked my table to be well set and arranged during all my dining times at home & a sense of being particular of the water glass, the cutlery, crockery, things to go alongside from condiments to accompaniments too became a part of detailed note as I grew along the phase. My favourite dishes included butter chicken, fried rice, hakka noodles and fish- n- chips since childhood and I had a quest and inclination to see how  my food was being cooked in the kitchen, mom would make me sit on the side shelf and some of the admirations of her skills included the way she chopped onions with a speed and finesse! Which made me try it too…a best guide and mentor to have since a young age is a mother or an elderly figure from home who can help set the goals right, since we didn’t have social media, Instagram, Facebook and other platforms to jump onto and build castles.

Long hours of dedication, persistence to pursue ones dreams and ambitions, being able to meet up expectations of self and family, exceeding self-realisations and to be able to match the demand and supply curve, facing competitions with a positive mind and a never give up attitude have been some of my self-motivating factors all the way long. 

A few reality checkpoints to look at before getting into it:

1. K.Y.S: Know Your Self – a little self-introspection, why do I want to be a chef? what attracts me into it? Is it just social media or? how about talking out your mind to a successful chef or one who can guide the real way through his/ her experience.

2. F A Q: Factors Affecting Quality- there is a need to check on what the factors which can affect one from diverting attention and focus away from the goal towards becoming a culinary expert, a known name and one people can look up to.

3. B T S: Between The Scenes – what ultimately matters during the work phase are realistic factors like sustainability, being able to stand, work for long hours, to get conditioned with all kinds of human behaviours and to be able to take all that comes our way on the journey, there will be ups and downs, good and bad days, testing times, but what we required in this industry is a continued vision with humility and grace.

4. A Q A: Ask Questions Always – one of the important point during our learning stage is asking questions, clarifying doubts, being able to get the answers to the unclear technical and beyond. Somehow some people feel that becoming a chef doesn’t need theory, it’s a practical industry, but one needs to realise the importance of know-hows before getting onto a range and tossing over a wok!

5. G A M E: Get A Mentor Evaluator: we usually think that by joining a professional course and completing a degree and diploma etc will be all enough for a lifetime to carry on the journey. It needs constant mentorship and guidance along the way too, there is a need to connect with professionals, work under or associate with skilled technically sounds and known chefs in order to improvise and update ourselves.

6. O W A A: Overcome Worries And Anxieties: it is important for budding professionals to keep an open mind towards situations, people, circumstances & unexpected case studies which are a part and parcel of our profession, be it any department. My observations somewhere tell me that the young generation today is anxious about rising up soon, getting titles, promotions, taking up responsibilities when not ready yet etc which at times can be disappointing for some.

7. S I O P: Success Is Ongoing Persistence: In my opinion and experience success comes to those who work towards it and strive to be different in their thoughts, actions, and creations. Being a chef is much more than just cooking and to be able to do a monotonous job can be a little put off for a few ambitions in the lot! I always liked to work in various sections, departments, front and back both understanding the nuances and approach systems, etc which go into the efforts of making a guest satisfied, be open to exploring more.

On a Concluding Note: The prestigious title of a Chef and its visibility, recognition, and value-added perks have grown in recent times as compared to a few decades back, the entire thought of being able to get into a kitchen, cooking up a storm, impressing loved ones and guests with something exciting, interesting & innovative has crossed all boundaries in modern times. we need to motivate, counsel, advice and encourage young minds to get more focussed before choosing this profession and with a continued effort of the community and industry on the whole we can create and look forward to a lot of competitive talent which can make the Indian food and hospitality industry reach up and stay on top of the charts on a global platform.

Celebrity Master Chef. Dr. Kaviraj Khialani.

Food & Hospitality Consultant.

Author- Academician- Advisor for Culinary and Hospitality Industry & Education Sector.