QSR Chain 99 Pancakes Raises INR 6.5 cr To Fuel Expansion

QSR Chain 99 Pancakes Raises INR 6.5 cr To Fuel Expansion

-         Plans to open 25 outlets across India over the coming months

-         To venture in FMCG segment with pancake pre-mixes

Mumbai, May, 2022: Mumbai-headquartered quick service restaurant (QSR) chain 99 Pancakes has raised INR 6.5 crore in a round of funding through a group of angel investors. India’s first QSR chain specializing in pancakes is set to utilize the funding for aggressive expansion and marketing across India in the coming months. The brand which recently collaborated with leading kids’ entertainment channel, Cartoon Network to roll out a special summer menu for children will be further spreading its wings for such marketing associations.

Started by Mumbaikar Vikesh Shah in 2017, 99 Pancakes is a specialty QSR chain with 45 outlets operational across 14 cities - Mumbai, Surat, Pune, Varanasi, Indore, Jabalpur amongst others. The brand enjoys a dominant presence in Mumbai with 20+ outlets. This is the brand’s first round of funding and the company already has defined plans to consume the incoming funds to fuel country-wide expansion. 99 Pancakes plans to open 25 outlets, in the first phase and going ahead with more rounds of funding, it plans to penetrate in Tier 2 & 3 cities as well. The brand will follow the Company Owned Company Operated (COCO) and Franchise Owned Company Operated (FOCO) model to mark its presence all over the country. The brand will also soon enter the FMCG segment as well with the introduction of its first product as pancake premixes.

“In the last 5 years, 99 Pancakes has successfully carved a niche for itself in the QSR segment. We have grown steadily through the owned and franchise route so far. With this funding, we will steer ahead and expand our presence in Delhi, Gurgaon, Noida, Ahmedabad, Bengaluru, and Chennai. To maintain the SOPs and experience of the ambience and menu, we wish to keep the operational functionality with us, however to penetrate the markets all across the country, we may adopt the institutional franchise route”, said Vikesh Shah, Founder, 99 Pancakes.

Vikesh further added, “With this funding we intend to enter the FMCG segment with pancake premixes. A part of these funds will also be utilised towards brand building and marketing. We have grown organically so far and we will now adopt a strategic approach towards brand positioning and visibility through a digital first approach.”

Naresh Kamath who invests in ace start ups said multiple factors induced him to invest in this project. “Since its inception, the brand has performed steadily and has continued expanding its footprints. Despite the setback in the last two years, the brand has not only managed to sustain but also has registered very good numbers especially since the restrictions were relaxed. The F&B industry is showing great promise in the country. I am confident about its management and expect it to become one of the most popular brands in the country within a couple of years.”

99 Pancakes, which is the pioneer in the pancakes QSRs in India, is currently present across 14 cities of the country including Mumbai, Pune, Surat, Lucknow, Indore, Hyderabad amongst others. The brand offers a 100% vegetarian menu, including the speciality pancakes. Besides this,, the menu offers a variety of Waffles, Crepes, Cakes, Pastries & Desserts, French Macarons, Chocolates, Croissants, Pizzas, Shakes, Coffee & other Beverages. Customers can dine-in, take-away or order delivery through Zomato and Swiggy. The brand also recently collaborated with Cartoon Network, and rolled out a special summer menu for children inspired by the popular cartoon characters like Ben10 and Tom & Jerry. In the past, it has also collaborated with Nickelodeon and SONY.

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.

Appointment | Jon Cannon has recently been appointed General Manager of Mövenpick Hotel Sukhumvit 15 Bangkok

Having joined Accor in 2010 at Sydney Olympic Park, home to the first Pullman address in Australia, Jon took on various operational roles across the country before relocating to Thailand in 2015. Since then, Jon has held leadership positions in Phuket, Koh Samui and Bangkok.

Jon is also Accor’s Planet 21 Champion for Thailand, Vietnam, Cambodia, Laos and Vietnam. Within this role, Jon oversees projects related to sustainability and corporate social responsibility (CSR) at over 140 hotels and resorts across five countries. Planet 21 is Accor’s Global CSR programme consisting of a series of ambitious objectives structured around four strategic pillars: working with employees, involving clients, innovating with partners, and involving local communities.

In his spare time Jon is a Board member for the Thailand chapter of the Australian Chamber of Commerce, and is actively involved in community initiatives across the Kingdom, heading the chamber’s CSR committee.

Jon also supports three children at Yaowawit School – Kapong, in the Phang Nga Province of southern Thailand, as part of a community sponsorship programme, along with his rescue dog, Keo, who he met during the pandemic in Koh Samui.

Jewels of India at Hilton Chennai

Jewels of India at Hilton Chennai

Hilton Chennai welcomes you to join 'Jewels of India' a food festival, celebrating cuisines from the Royal

Kitchens of Kashmir, Delhi, Punjab, Rajasthan, Rampur, Awadh & Hyderabad.

Conceptualized by Chef Mothi in collaboration with Celebrated Chef Mujeeb-ur-Rehman, who holds an

experience of two decades, well versed with the nuances of many regional variations of Indian & Royal

cuisines.

Hilton Chennai aims to deliver pure ecstasy to their customers and to bring authenticity to the people

of Chennai. As our General Manager, Jameson Solomon says, “you don’t have to travel far off to taste the

different flavours of India, you can experience them under one roof in Chennai.”

Jewels of India takes place at Vasco’s from 16th to 25th May, 2022 for Lunch & Dinner Buffet.

Sustainable suitcase swaps: Booking.com’s guide to packing more mindfully

Sustainable suitcase swaps: Booking.com’s guide to packing more mindfully
With 94% Indians wanting to travel more sustainably, here’s a helpful packing guide with more mindful must-haves for your future travel

Mumbai, Tuesday, May 2022: With travel restrictions lifting, people are eager to get back out and experience the world again. While sun-drenched beach escapes with the family and romantic weekend getaways are firmly back on the calendar, many travellers are also thinking more responsibly about the impact of their trips. In fact, recent sustainable travel research commissioned by Booking.com reveals that travelling more sustainability is important to 94% of Indian travellers*. Additionally, 68% of Indian travellers say that recent news about climate change has been the impetus to make more sustainable travel choices.

However, travelling more sustainably starts before even leaving one’s home and by taking a more mindful approach to packing the proverbial bags. By carefully considering the contents, as well as packing a little lighter, travellers can keep their personal travel footprint to a minimum. Less weight means planes burn fuel more slowly and, with 36% of Indian travellers in the past year choosing to travel lighter, as a result, it’s a positive step towards reducing the carbon emissions associated with their trips. Even travellers escaping to their chosen destinations by train, car, bike, boat, or foot, can pack a few mindful essentials that will help them further minimize their impact. With that in mind and as Indian travellers get back to travelling this summer,Booking.com – one of the world’s leading digital travel platforms – shares a helpful packing guide with more mindful must-haves for this year’s sustainable suitcase.

Trusty eco-friendly toiletries

Bathroom cabinet contents have benefited from an eco-makeover in recent years, with more sustainable options now available in place of toiletries that use non-recyclable plastic. For those who are keen to pack lighter and more sustainably, there are game-changing shampoo and conditioner bars that don’t use plastic packaging and won’t weigh a case down.

For travellers planning to take to the water on their getaway, consider the sustainable credentials of the SPF too – particularly travellers who will be visiting and swimming in areas with sensitive ecosystems such as coral reefs. The chemicals in sunscreen can be harmful to the ocean and aquatic life, so ensure it’s labeled ‘reef-safe’ before it makes its way into the suitcase. Likewise, with mosquito repellent, some chemicals can be damaging to the planet, so consider switching to a natural option that uses citronella or peppermint instead to keep the bugs away. These simple switches are a great option for the 58% of Indian travellers who consider preserving the wildlife and natural habitats of their chosen destinations a key part of sustainable travel.

Embrace zero waste

It’s no secret that limiting single-use plastic is one of the greatest environmental challenges faced, with an estimated 91% of plastic currently not recycled and ending up in the ocean or landfill. Travellers can make some simple swaps when packing, thinking about what reusable items they might need on their travels. Many global travellers are already considering dinner time sustainable swaps, with 75% Indian travellers planning to be more conscious about their food consumption while travelling, such as choosing more vegan or vegetarian options or eating organic/locally sourced foods. But it can also be more than what's on the plate. If eating at a food market or dining on street food, then drop in some bamboo cutlery to avoid the single-use ones on offer. Sampling the local cocktail selection? Pack a metal straw and BYO to the bar. For those planning to do some shopping? Pack a tote bag to carry purchases. Thinking ahead about the reusable switches when travelling means travellers will naturally pack more mindfully.

Travellers can also make sustainable swaps while staying hydrated too. Instead of purchasing single-use plastic bottles of water during trips, consider a stainless steel alternative, which can be used for years, and keep it topped up with drinking water wherever possible. For those venturing to destinations where the water might not be safe to drink, or those relying on natural water sources on camping and hiking trips, there are eco-friendly options too. Consider water purification tablets or a UV-light purifier - a small, lightweight wand-like item that emits UV light to destroy bacteria, viruses, and protozoa (parasites) in water.

Sustainable style

For some people, having a vacation ‘outfit of the day’ (OOTD) is even more important to them than picking what to wear at home. But that’s not to say that the OOTD can’t be a sustainable choice. Avoiding fast fashion is an advised way to shop for our latest garments, but sustainability-savvy travellers can also pack mindfully too. Avoid over-packing by thinking about those versatile wardrobe staples that can be worn a few times over. Or take a color-coordinated approach, so more of the clothes mix and match and work well together. If travelling for a longer period of time, consider packing lighter and doing laundry on the move. Many places to stay have a laundry service available or are often close to a laundry facility. There are a plethora of eco-friendly laundry options available these days, from detergent sheets and strips to refillable options to switch to at home and decanter a small amount for travel. These options mean a lightweight option to pack, but also completely reduce plastic packaging.

Whether a consciously sustainable traveler like the 45% of Indian travellers now bringing their own products to minimize their impact or just looking for a few smart swaps to be more mindful during their next trip, thinking about what goes into the suitcase is a great way to have a more positive impact on the environment even before the actual travelling begins.

Methodology

*Research commissioned by Booking.com and independently conducted among a sample of 30,314 respondents across 32 countries and territories (1,000 from USA, 958 from Canada, 1,009 from Mexico, 1,001 from Colombia, 1,003 from Brazil, 1,017 from Argentina, 1,000 from Australia, 486 from New Zealand, 998 from Spain, 1,003 from Italy, 996 from France, 495 from Switzerland, 980 from the UK, 998 from Germany, 1,014 from the Netherlands, 991 from Belgium, 985 from Denmark, 984 from Sweden, 964 from Croatia, 976 from Russia, 1,008 from Israel, 1,002 from India, 1,004 from China, 925 from Hong Kong, 1,006 from Thailand, 988 from Singapore, 1,002 from Taiwan, 1,004 from Vietnam, 1,004 from South Korea, 1,003 from Japan, 1,006 from South Africa and 504 from Kenya ). In order to participate in this survey, respondents had to be 18 years of age or older, had to have traveled at least once in the past 12 months and must be planning to travel in 2022, and be either the primary decision maker or involved in the decision making of their travel. The survey was taken online and took place in February 2022.

Appointment | Sudeep Sharma Joins The Westin Pune As General Manager

Continuing his 11+ years of experience at Marriott International

Pune, May 2022: The Westin Pune Koregaon Park announces the appointment of Mr. Sudeep Sharma as the General Manager of the luxury haven of wellness & renewal. Sudeep has primarily been with Marriott International for over a decade, having worked his way from the Assistant Director Food & Beverage at JW Marriott Mumbai Juhu to various leadership positions such as Director of Food & Beverage at Jaipur Marriott Hotel and Director Of Operations at Courtyard by Marriott Ahmedabad, before being appointed, today, as the General Manager for The Westin Pune. As a seasoned professional, Sudeep aims to bring innovation, operational excellence, and renewed energy to Westin Pune with his fresh perspective.

Sudeep’s remarkable work at Marriott International has earned him the title of a trailblazer for the brand. He has been bestowed with numerous awards and accolades over the years, including General Manager of the Year by FHRAI for 2018 and Global General Manager of the Year in 2019 for Fairfield by Marriott and Restaurateur and F&B Leader for the APAC region in the year 2013-14.

“I am thrilled to be joining the talented team at The Westin Pune as we strive to offer the authentic Westin experience for our guests,” shares Sudeep, General Manager, The Westin Pune. “I hope to leverage my learnings at Marriott International brands across the country to empower associates with growth opportunities and scale the property to new heights.”

Born and raised in New Delhi, Sudeep holds a Bachelor's degree in Hospitality Management from Chaudhary Charan Singh University. He is a firm believer of work-life balance, prioritizing his fitness routine and travel with family when he’s not on the clock.

About The Westin Pune:

The Westin Pune Koregaon Park is a luxurious haven of wellness and renewal. Experience effortless relaxation in tastefully designed hotel rooms and suites with signature comforts, sleek marble bathrooms and inspiring views. Thrill your senses at on-site dining options, including a chic bar and nightclub. Refresh in the sparkling waters of our outdoor pool, and exhilarate your body in our well-equipped fitness centre with cardio equipment and free weights. After a full day of work, shopping or sightseeing, invigorate your mind and body with massage, beauty and wellness therapies at our Heavenly Spa by Westin. Replenish your well-being at The Westin

Pune Koregaon Park.

About Marriot International

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 8,000 properties under 30 leading brands spanning 139 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com.

In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

Nestlé a+ Mishti Doi with jaggery is a category-first innovation, launched this summer.

Nestlé a+ Mishti Doi with jaggery is a category-first innovation, launched this summer. The product is deliciously creamy and smooth, with a distinct caramelized taste of jaggery.

Commenting on this new launch Mehernosh Malia, Head  – of Dairy Business, Nestlé India said, “The taste of traditional mishti with gur is something special. Nestlé a+ Mishti Doi with jaggery is our attempt to bring this delightful experience to our consumers. Along with its traditionally known goodness, jaggery also has a distinctly rich texture which lifts the taste of our new Nestle a+ Mishti Doi.”

Nestlé a+ Mishti Doi has been launched in Delhi NCR and from July’22 onwards, will be available in Mumbai, Bengaluru, and Hyderabad.

Alila Kothaifaru Maldives Opens in the Scenic Raa Atoll

The all-pool-villa sanctuary provides guests with a luxurious island escape surrounded by abundant marine life, clear blue waters and lush vegetation

CHICAGO (May, 2022) – Hyatt Hotels Corporation (NYSE: H) announced today the opening of Alila Kothaifaru Maldives, a private island retreat located in the picturesque Raa Atoll at the northern edge of the Maldives. The all-pool-villa resort offers a refreshing blend of serenity and discovery in a relatively untouched corner of the archipelago renowned for its abundant marine life.

“As countries continue to open up and travel confidence grows, we look forward to welcoming guests from all over the world to Alila Kothaifaru Maldives for a memorable getaway in what we hope will become the centerpiece of Raa Atoll,” said David Udell, group president, Asia-Pacific, Hyatt. “We are delighted to add this beautiful resort in the Maldives to our growing Alila portfolio, with new Alila hotels opening in sought-after destinations such as Suzhou and Shanghai in China and Nha Trang in Vietnam in the future.”

Surrounded by Nature’s Wonders

Housed on a 27.6 acre  (11.2 hectare) island, Alila Kothaifaru Maldives can be reached via a 45-minute seaplane journey from Malé. As one of the deeper atolls in the archipelago, the Raa Atoll offers abundant snorkeling and diving options to discover its rich marine life, from colorful corals to manta rays and sharks. The resort offers easy access to the famous Hanifaru Bay UNESCO World Biosphere Reserve and is close to Vaadhoo Island, one of the best spots to witness the spectacular ‘Sea of Stars’ phenomenon. Alila Kothaifaru Maldives features white-sand beaches overlooking the infinite expanse of ocean blue, a stunning house reef and lush greenery.

Private Island Sanctuary

Alila Kothaifaru Maldives offers 80 pool villas, of which 44 are along the beach and 36 are perched overwater with direct access to the sea. Guests can unwind in these understated, sophisticated spaces that balance privacy with openness to the outdoors. Each villa comes with a private pool and sun deck where guests can bask in picture-perfect views and enjoy personalized service whether they are staying steps from the beach or above the turquoise lagoon. The Sunrise Beach Villas offer early birds captivating views to start their day alongside quick access to the resort’s main facilities such as the infinity pool, Play Alila kids’ club, Seasalt restaurant and Mirus Bar.

The resort’s elegant minimalist architecture by Singapore-based Studiogoto encompasses terraced pavilions, villas and a treetop spa that are carefully integrated into the existing landscape to immerse guests in the picturesque natural surroundings. The low-rise structures and contemporary interiors feature open-air spaces and a calming palette of island-inspired colors and textures, creating an idyllic setting for complete relaxation and connection with nature.

Immersive Culinary Journeys

Alila Kothaifaru Maldives offers a delightful variety of culinary experiences including:

• Seasalt, the resort’s beachside all-day dining restaurant with an ocean view, serves coastal Mediterranean cuisine with Middle Eastern influences. Not to be missed are the restaurant’s signature salt-baked fish dishes.

• A spectacular Maldivian sunset alongside a refreshing selection of cocktails at Mirus Bar inspired by the region’s former spice trade routes and concocted with ingredients from the resort’s own herb garden.

• Umami offers Japanese-inspired menus prepared in a teppan theater with a premium selection of organically grown vegetables, Wagyu beef and sustainably sourced fish and seafood. The adjourning Yakitori Bar is the place to be to indulge in sundowners, from Asian-inspired craft cocktails and mocktails to fine Japanese sakes and spirits, amidst delicious smoky aromas from a robata grill.

• Pibati Café provides light bites and comfort food that are convenient for grab-and-go en route to an excursion.

• Guests dreaming of an ultimate castaway experience can set sail in a traditional Maldivian dhoni on a two to three-hour journey around the Raa Atoll before returning to the resort’s private sandbank, The Shack, a secluded spot for a gourmet picnic, a sunset barbecue or a romantic candlelit dinner under the stars.

Haven for Relaxation

Nestled just above the treetops, Spa Alila features four double treatment suites, all with a private bathroom, shower and a floor-to-ceiling window with verdant views. Guests can indulge in rejuvenating treatments and beauty rituals that put a contemporary spin on ancient healing techniques and draw on the benefits of natural ingredients. Guests can also enjoy a complimentary daily yoga session in a tranquil outdoor space within the spa. The resort also offers a 24-hour fitness center and a beachfront infinity pool.

A wide range of water activities and excursions organized through the expert marine guides at the resort’s Water Sports and Dive Center are also available while Play Alila, a dedicated play and learning space for young guests will keep them entertained with toys, games and fun, supervised indoor and outdoor activities.

Bespoke Celebrations

From barefoot chic to elegant sophistication, couples can tie the knot or renew their vows with an enchanting celebration set in tropical splendor, whether on a pristine palm-fringed beach with the glistening ocean as a backdrop or on the private sandbank at sunset followed by a bespoke dinner under the stars.

“We are honored to welcome guests to one of the world’s most blissful destinations and we look forward to sharing with them the awe-inspiring nature that surrounds us,” said Alexandre Glauser, general manager, Alila Kothaifaru Maldives. “Here at our all-pool-villa sanctuary, guests can unwind in peaceful seclusion with charming views while our gracious hosts deliver personalized experiences leading to unique moments and treasured memories.”

Guided by its purpose of care, Hyatt’s multi-layered Global Care & Cleanliness Commitment further enhances its operational guidance and resources around colleague and guest safety and peace of mind. More information on Hyatt’s commitment can be found here: hyatt.com/care-and-cleanliness.  

For more information about Alila Kothaifaru Maldives, please visit: alilahotels.com/kothaifaru-maldives.

The term “Hyatt” is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.

For further information:

About Alila

The hallmark of Alila hotels is the combination of innovative design and luxury in unique locations, set apart by an unprecedented level of private space, crafted artisanship, personalized hospitality, and bespoke journeys. Alila means “Surprise” in Sanskrit, which suitably describes the refreshing character of our properties and impressions of our guests when they stay with us. In support of sustainable tourism, Alila hotels adopt EarthCheck operating standards, integrating the natural, physical and cultural elements of their environments. To stay at any Alila hotels and resorts is to embark on a destination experience – be it in recreating the flavors of the local cuisine, enhancing your well-being through ancient healing arts or the thrill of adventure sports, you will re-discover the luxury of living at Alila hotels. For more information visit, alilahotels.com, follow us on Instagram @AlilaHotels or like us on Facebook.

About Hyatt Hotels Corporation

Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose – to care for people so they can be their best. As of March 31, 2022, the Company’s portfolio included more than 1,150 hotels and all-inclusive properties in 71 countries across six continents. The Company's offering includes the Park Hyatt®, Miraval®, Grand Hyatt®, Alila®, Andaz®, The Unbound Collection by Hyatt®, Destination by Hyatt™, Hyatt Regency®, Hyatt®, Hyatt Ziva™, Hyatt Zilara™, Thompson Hotels®, Hyatt Centric®, Caption by Hyatt, JdV by Hyatt™, Hyatt House®, Hyatt Place®, UrCove, and Hyatt Residence Club® brands, as well as resort and hotel brands under the AMR™ Collection, including Secrets® Resorts & Spas, Dreams® Resorts & Spas, Breathless Resorts & Spas®, Zoëtry® Wellness & Spa Resorts, Vivid Hotels & Resorts®, Alua Hotels & Resorts®, and Sunscape® Resorts & Spas. Subsidiaries of the Company operate the World of Hyatt® loyalty program, ALG Vacations®, Unlimited Vacation Club®, Amstar DMC destination management services, and Trisept Solutions® technology services. For more information, please visit www.hyatt.com.

PRIDE HOTELS TO EXPAND ITS FOOTPRINTS TO 100 HOTELS BY 2030

PRIDE HOTELS TO EXPAND ITS FOOTPRINTS TO 100 HOTELS BY 2030

Pride Group of Hotels which presently has 44 properties nationally has embarked on an ambitious expansion plan to open 100 hotels by 2030. Once the new hotels are operational, Pride Group will have 100 properties with over 10,000 keys spread across various geographical regions, primarily in tier 1 and tier 2 markets. The focus is on an asset-light model for expansion with a major slice of the portfolio managed directly by the company. Most of the new properties will be located in popular leisure destinations with great tourism potential.

Announcing the developments Mr. SP Jain, Chairman and Managing Director, Pride Hotels Limited, said “Subsequent to the challenges due to the pandemic in the past two years we are now witnessing exponential growth. While we will have 50 properties by the end of this year we plan to expand our footprints nationally by doubling our portfolio to 100 hotels by 2030. With the market gaining rapid momentum we will soon come back to expansion mode for our flagship properties. The Pride Group performed exceedingly well in 2021-2022 compared to 2020-2021. The ADR and occupancy have gone up from 43% to 65% for the current year 2022-2023. We are expecting to clock a turnover of Rs. 250 crores this fiscal year”.

The new portfolio includes resorts and hotels in the cities of Nainital, Jim Corbett, Jabalpur, Daman, Rishikesh, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Agra, Somnath, Dehradun, Chandigarh, Neemrana, Rajkot, Bhopal, Aurangabad, and Haldwani. Pride Group has also forayed into the premium service apartment space with the launch of its new brand ‘Pride Suites’, with the first property signed in Gurugram.

Currently, Pride Hotels operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located upscale business hotels, “Pride Resorts” at mesmerizing destinations and Mid-Market segment hotels for every business “Pride Biznotel”. All four brands are well appreciated and frequented by corporate clients, domestic and foreign tourists. Pride Hotel is a homegrown brand that resonates with true Indian hospitality. The group’s vision is to establish Pride Hotels as the best Indian Hospitality chain.

Visit: www.pridehotel.com

Trends | SATTVIK WEDDINGS AT WELCOMHOTEL KATRA

SATTVIK WEDDINGS AT WELCOMHOTEL KATRA

Located in the heart of the divine city Katra, Welcomhotel by ITC Hotels Katra has 83 well-appointed rooms overlooking the Trikuta Hills home to Mata Vaishno Devi Shrine. Just 45 kilometres away from the Jammu airport, the hotel is an idyllic destination nestled in the lush green valleys with panoramic views. Amidst the pine trees, breathtakingly beautiful landscape, the hotel stands tall like a crown jewel of Katra city.

Welcomhotel Katra has opened new horizons for weddings and MICE in this holy city of India. The hotel offers an ideal indoor and outdoor space for events, weddings and celebrations with a seamless pillar-less banquet hall of 225 sq mt that can accommodate up to 250 guests opening into a dedicated pre function area & outdoor gardens.  

The picturesque and scenic backdrop, complimented with the culinary strengths of ITC Hotels, are an ideal combination to curate memorable experiences during weddings and wedding related events. Local delicacies like Kalahari Cheese, Rajma, Ambal, Shingare ki Kadhi, Mewe ka Kofta and Tumba Ajwain Aloo etc. will take guests on an expedition of this rich, Sattvik cuisine. 

River rafting features high on the itinerary of honeymooners. Katra has one of the best rafting stretches in the region with its fifteen-kilometer-long stretch bordered by lush green surroundings in the white waters of Chenab that is 24 kilometers from the hotel. Moreover, Bhimgarh Fort, 20 kilometers from the hotel, and hot springs, 5 kilometers away are also favoured by the tourists and honeymooners to explore. The special honeymoon package at Welcomhotel Katra offers romantic settings in privacy of one’s room.

Welcomhotel Katra is the base camp for those couples wanting to partake of the region’s picturesque attractions, including Patnitop which is just 85 kilometres by road from the hotel and the route to the hill station is truly poetic with the beautifully lined pine and cedar trees. Nathatop, 10 kilometers from Patnitop, and Sanasar, 10 kilometers from Nathatop, are two other nearby attractions where adventure activities take place and guests can revel in the nature.

Welcomhotel Katra offers a quintessential ITC Hotels culinary experience with signature dishes on offer at its two restaurants, WelcomCafe and Dough and Co. The WelcomCafe serves the best of gourmet flavours in international and regional vegetarian cuisine - it’s one of a kind in its offerings and the finest in Katra. Dough & Co. offers a range of teas and coffees with short eats to go with them with some mesmerising views of the valley and Trikuta Hills.

The WelcomSthalika represents regional fare from Jammu region, and is prepared in Sattvik style bringing out the flavors predominant in Katra and adjoining areas. Some of these local preparations are Jammu Rajma, Ambal, Shingare ki Kadhi, Mewe ka kofta and Tumba ajwain aloo.  The curated menu uses locally grown ingredients like Jammu Rajma, walnuts, almonds, badi masala, tumba ajwain, shahi zeera, saunf, sonth and more in traditional style. 

While the mere mention of Katra brings to fore images of the holy shrine of Mata Vaishno Devi, there is much more to this high point destination. Welcomhotel Katra is a destination that offers a gleeful experience to the discerning traveller with interests ranging from pure spirituality to celebration events, rest and rejuvenation in this holy city.

About Welcomhotel: www.itchotels.com/welcomhotel:

Welcomhotel is a collection of premium hotels designed for those who demand more and seek bespoke experiences to make the most out of their stay, optimizing their travel intent. With an endeavour to provide immersive and enriching experiences, the brand is reflective of the warmth of Indian culture while upholding the benchmark service standards that ITC Hotels is known for. From curated journeys that enhance leisure trips, to those that help maximize the efficiency of business stays, at WelcomHotel, every effort is made to add value to the new-age traveller.  It is this vision that helps enrich the lives of the guests, the community, and our hotel associates through integrated efforts and holistic initiatives. ITC Hotels manages and owns many hotels under the Welcomhotel brand including Welcomhotel Chail, Welcomhotel Shimla, Welcomhotel Sheraton New Delhi, Welcomhotel Mussoorie, Welcomhotel Jodhpur, Welcomhotel Fort & Dunes, Khimsar, Welcomhotel Visakhapatnam, Welcomhotel Mammalapuram, Welcomhotel Coimbatore, WelcomhotelPahalgam, WelcomhotelKatra, Welcomhotel Amritsar, Welcomhotel Bay Island (Port Blair), Welcomhotel Dwarka (New Delhi) and Welcomhotel Guntur. 

About ITC Hotels:

ITC Hotels is the largest chain of hotels in the World, which has maximum number of LEED Platinum Certified Properties. Continuing with its Planet Positive Promise, ITC Hotels launched Sunya Aqua or zero-kilometre water in glass bottles across the chain over a decade back and have taken this lead further and pioneered the mitigation of single use plastic from its operations pan India. While ITC Windsor is the first hotel in the world to achieve LEED Zero Carbon Certification, ITC Grand Chola is the largest hotel in the world to achieve the LEED Zero Carbon Certification.  ITC Gardenia is the third hotel in world to receive the LEED Zero Carbon Certification.

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Appointment | Ruchika Gupta appointed as Marketing Director at Beam Suntory India

Ruchika Gupta appointed as Marketing Director at Beam Suntory India

Beam Suntory India, the global premium spirits company, has appointed Ruchika Gupta to the role of Marketing Director in India. This strategic appointment to its leadership team is in-line with its vision of reaching $1 billion in revenue by 2030. Among the youngest marketing top talents in Indian alco-bev currently, Ruchika Gupta is the first woman leader to spearhead brand marketing for India business of Beam Suntory in India.

Ruchika joined Beam Suntory India in 2019 as part of the brand team and was elevated to Head of Marketing in the interim last year, succeeding Rishi Walli, who was appointed as Senior Commercial Director for the company in India, effective April 1, 2021. Amongst her many achievements, she led the launch of one of Beam Suntory’s strategic priority NPD Project - Oaksmith – India’s first International Blended Whisky. Under her leadership, Oaksmith has rapidly expanded in the period of three years and has won many international and national blend and brand building accreditations. More recently, she has supported the premiumization and growth of the Beam Suntory India portfolio.

Ruchika brings over 15 years of rich marketing and digital experience working with some of the finest organizations. Prior to Beam Suntory, Ruchika led strategic thinking for world class brands like Bacardi Rum, Grey Goose Vodka, brands at Uber and also from the agency side supporting brands from Unilever and Johnson & Johnson. In her present role, she will be responsible for building new scale for Beam Suntory’s premium brand portfolio, lead the rapid expansion of Oaksmith and unlock new business opportunities and digital-first equity building to increase the market share of key brands.

“At Beam Suntory, preserving the rich legacy of our centuries’ old brand heritage, building winning new brands and innovating to premiumize is an ongoing ambition,” said Neeraj Kumar, Managing Director at Beam Suntory India. “Ruchika has been instrumental in accelerating the growth strategies of the company through sustained market outperformance and innovative practices. Ruchika’s success in building our brands through the challenging pandemic is a testament to the passion, agility and strategic thinking that she consistently brings to the fore. Given her depth of experience with our brands and teams, we are confident that our marketing team and the business will benefit richly from her leadership role at Beam Suntory India. I want to wish Ruchika and Rishi the very best in their new roles at Beam Suntory India”

Marketing Director at Beam Suntory India, Ruchika Gupta says, “It’s an exciting time for alcobev in India, and it has been my absolute joy working with the iconic brands at Beam Suntory India driving forward our marketing work pivoted around principles of Monozukuri, Monogatari and Gemba. After 3 years in the company, I feel fortunate to be a part of a dynamic and inclusive work environment where every talent is nurtured to their highest potential. I look forward to moving onto the next chapter and to lead with purpose and vision of building greater scale for our premium brands alongside my fantastic team, aligned to our vision of “Growing for Good”.”

Rishi Walli, Senior Commercial Director at Beam Suntory India says, “It has been a remarkable journey of portfolio expansion at Beam Suntory. Our focus behind premiumization and a ‘Gemba’ mindset continue to be at the core of achieving our 2030 ambition and we are investing in building strong commercial capabilities to enable this vision. I wish Ruchika the very best in her new role as marketing director, leading the scale up and growth of our iconic brands.”

Over the recent years, Beam Suntory India has been on an upward growth trajectory by building premium scale within the alco-bev industry in India. Despite the challenges posed during the global pandemic, the company has launched some of the world’s most iconic brands like Yamazaki 55-Year-Old Single Malt Whisky, Hibiki 21-Year-Old Blended Whisky, Bowmore Series, etc. This also includes rapid expansion of Oaksmith, its first international blended whisky which is now present in 16 markets across the country and is expected to be a national brand by the end of 2022. The company is on a path of building capability and strengthening digital and commercial excellence. Its progressive people policies and a culture of high people engagement have resulted in Beam Suntory India to secure a recertification as a Great Place To Work in 2022.

Appointment | Radisson Blu Kaushambi Delhi NCR appoints Saurabh Thakur as Cluster General Manager

With almost two decades of experience in the hospitality world, He specializes in the pre-opening and operations of hotels

Saurabh Thakur joins as the Cluster General Manager, where he will oversee two luxury hotels, having a total of 329 keys, Radisson Blu Kaushambi Delhi NCR and Radisson Blu Towers Kaushambi Delhi NCR. He brings with him almost two decades of experience in the hospitality world. Through his extensive experience garnered from various roles, positions, and hotel segments, he specializes in the Pre-Opening and Operations of hotels.

He began his career with Hyatt Regency Mumbai, from where he moved to Hyatt Regency Delhi. Throughout his career, he worked at several hotels across India, working his way up to the General Manager level. The experience includes Hilton Janak Puri, Delhi, and The Westin Gurgaon – Starwood Hotels. After moving to Bengaluru in 2015, he became Food and Beverage Manager at the Aloft Bengaluru Cessna Business Park – Marriott International. In his role as Director of Food and Beverage, he opened the 100th Marriott hotel – Sheraton Grand Whitefield Bengaluru and Convention Centre. He was named Best Food and Beverage Person at the Food Food Awards for 2017. Later, he moved on to JW Marriott Chandigarh, where he served as an Acting General Manager for a year. Before moving to Delhi NCR, he was the Pre-Opening General Manager at Radisson Bhopal which is 100th Radisson Hotel in India. His supervision led to the hotel winning the Best Pre-Opening Hotel award in 2021.

He has pursued his Diploma in Hotel Management (approved by A.I.C.T.E Govt. of India, Food and Beverage Service, A) from IIHM, Kolkata 2002 – 2005, And his B. A in hospitality Management (Hotel / Motel Administration/Management, A) from Queen Margaret University College in the year 2002 – 2005.

LEADING PERSONALITIES TAKE OVER RAS AL KHAIMAH IN NEW GLOBAL BRAND CAMPAIGN

LEADING PERSONALITIES TAKE OVER RAS AL KHAIMAH IN NEW GLOBAL BRAND CAMPAIGN

  All-new digital-first campaign brings the Northern Emirate to life

New Delhi,May 2022: Marking the next chapter in its tourism expansion and overall growth, Ras Al Khaimah Tourism Development Authority (RATKDA) unveils an all-new brand campaign at the Arabian Travel Market (ATM) 2022.

Building on the successful launch of its new vision and brand identity at last year’s ATM, RAK Calling uses integrated social media platforms to follow a group of influencer friends as they discover the nature Emirate. In collaboration with renowned content creators from Europe and the Middle East, the digital-first campaign showcases the diversity of Ras Al Khaimah and a myriad of tourism experiences across its pristine beaches, lush mangroves, sprawling deserts and majestic mountains. Locations include the beautiful Waldorf Astoria Ras Al Khaimah and Jebel Jais, the UAE’s highest peak, with its iconic zipline, unique dining experience Puro 1484 and new and upcoming attractions Jais Wings, RAK Airventure, Jais Sledder and the Wingsuit Diving Platform taking center stage.  

Appealing to those who cherish responsible, meaningful and truly memorable experiences in the new era of travel, RAK Calling will resonate with those seeking ‘a sense of place’ and wanting to ‘live their moments.’ It joins several other leading and emerging destinations that have focused on purposeful, engaging content, including Iceland and New Zealand. Launched on May 9th, creative assets will be released in the Middle East and Europe across multiple languages via digital and social media channels.  

“This campaign marks an exciting next step in providing visitors with immersive content that not only highlights our iconic locations but also gives a sense of how Ras Al Khaimah can make you feel,” said Raki Phillips, Chief Executive Officer of Ras Al Khaimah Tourism Development Authority. “We recognise how important different mediums are in creating something that can easily be understood and remembered by intended audiences. We saw this first-hand when we launched our new brand identity last year with a razor focused approach that was instrumental in helping us achieve almost pre-pandemic visitor numbers in 2021. With RAK Calling, we are on the cusp of the metaverse; it's an exciting new chapter in the destination’s virtual presence.”

He further added: “This campaign also represents other emerging destinations that don’t have large scale budgets but can creatively work with content makers to develop something super compelling and relevant to today’s audiences.”

The new campaign stars Egyptian actor Sherif Fayed (@sheriffayed) paragliding over the Hajar Mountains in a teaser for the soon-to-be launched Jais Wings experience, as well as Saudi mountaineer Raha Moharrak (@rahamoharrak) experiencing the thrill of the Jebel Jais Flight and UAE-based radio host Kris Fade (@krisfade) rock climbing at Bear Grylls Explorers Camp. Other highlights include:

·        'Emirati batman' Khalifa Al Ghafri (@khalifa_alghafri_uae), Dani Roman (@daniroman_) and Marco Fuerst (@fuerstmarco) gliding over Jebel Jais from the Wingsuit Diving Platform - the first base jump platform in the UAE recently opened for professional base jumpers and wing suit flyers

·        Dany Neville (@danyneville) hosting a DJ set whilst soaring over Ras Al Khaimah with RAK Airventure, the Emirate’s new tethered hot air balloon experience

·        Jessica Kahawaty (@jessicakahawaty) and Enjy Kiwan (@enjykiwan) taking on the mountain biking trails at Jebel Jais

·        Mad Shadz (@madshadz) conquering his fears on the Jais Sledder, the region’s longest toboggan run

·        Arabian Gazelles (@arabiangazelles) taking on the picturesque mountain roads and hairpin bends

·        German model and reality television star Fiona Erdmann (@fionaerdmann) enjoying the view from 1484 by Puro, the highest restaurant in the UAE

As part of its digital-first approach, Ras Al Khaimah Tourism Authority has also unveiled two redesigned websites for the destination, reflecting the new brand identity announced last year. “We are constantly innovating to provide incredible and seamless experiences for our visitors, which starts even before they set foot in our beautiful Emirate. In the new era of travel, people research their destination in detail before making an informed choice. Our new websites give them a real feel for what our Emirate offers and provide both inspiration and details to make their visit truly memorable,” added Phillips.

To find out more about Ras Al Khaimah’s new campaign check out visitrasalkhaimah.com and visitjebeljais.com  or visit its social platforms Instagram, YouTube and Facebook. Alternatively, check out the Ras Al Khaimah Tourism Development Authority stand at Arabian Travel Market, ME3310.

Initiative | Signum Hotel Academy partners with Tourism & Hospitality Skill Council (THSC) to train entry level workforce for hospitality

Signum Hotel Academy partners with Tourism & Hospitality Skill Council (THSC)

to train entry-level workforce for hospitality

New Delhi, May 2022: Signum Hotel Academy, an educational initiative by Signum Hotels & Resorts, has partnered with Tourism & Hospitality Skill Council (THSC) to conduct THSC-approved hospitality courses. The affiliation aims to create a pool of talent for entry-level positions in hospitality that is facing a crunch of human resources in current times.

The THSC-approved courses will impart theoretical knowledge as well as on-the-job training in key operational areas of a hotel including the Front Office, Food & Beverages, Food Production, and Housekeeping. Signum Cityscapes Mohali has also been approved as the on-the-job training center for practical exposure.

Commenting on the affiliation, Mehul Sharma, Founder – of Signum Hotels & Resorts said, ‘The pandemic had stalled hospitality hiring and training, and drove away interested students from opting a career in this sector. With business reviving, hiring has also re-started but now there is a shortage of skilled talent. We are happy to partner with THSC in our shared vision to create more skilled manpower for the industry.’

On the THSC-approved courses being offered at Signum Hotel Academy, Mehul further added, ‘our courses follow a focused approach so the student spends time in learning and training in their core area of interest. This also fast tracks learning and absorption of talent in the workforce.’

Shilpa Dikshiit, Head - of Signum Hotel Academy said, ‘THSC partnership will add further credibility to the courses and will enhance program enrolments further. Our courses offer the ideal balance of theoretical knowledge and practical exposure.’

Rajan Bahadur, Chief Executive Officer, Tourism & Hospitality Skill Council (THSC) said, ‘We welcome Signum Hotels to our Training Partner network. THSC is committed to creating a robust and sustainable ecosystem for skill development in the industry to fulfill the manpower requirements and bridge the gap. With Signum Hotel Academy we will expand our reach with a common aim to develop skilled talent for hospitality and other sub-sectors of the industry.’

Three-month courses offered at Signum Hotel Academy are as follows:

·        Soft Skills Training

·        Food & Beverage Service

·        Commis Chef

·        Front Office Associate

·        Guest Service Associate (Housekeeping)

Ingredient Ideology | Crush On Cutlets By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Crush On Cutlets

Cutlets are a concept that has seen a number of changes and adaptations as it came along and shook hands with our cuisine and cooking style from the west and various parts of the world during its culinary voyage. It is a concept that deals with ingredients with a complimenting nature coupled with a perfect pinch of spice and flavors, a dash of creativity, and a good addition of love and passion while making them.

They are a good option to plan for getting together, occasions, home celebrations, birthdays, etc. not only are they easy to plan and assemble but also great to work on pre-preparation and keep ready ahead of time, and are convenient and comfortable to handle and dish out. 

Cutlets are great being enjoyed for a Sunday brunch as well, from the vegetarian options of mixed veggies to soy keema or granules, from spinach and cottage cheese cutlets to prawn masala pepper cutlets, chicken Manchurian cutlets, sweet potato and kidney bean cutlets, desi fish and macaroni cutlets, Mexican corn and jalapeno pepper cutlets, indo- Italian chili cheese pasta cutlets and the creative list can go on and on.

A few points to keep in mind when we do cutlets are that the ingredients should be picked fresh, should go along well for their taste and nature, must be cooked well where needed and in case of non-veg special care is to be taken when it comes to using mince-meat or keema, even with fish, prawns and assorted seafood we need to be sure of the proper cooking time and serving temperatures to avoid contamination and other health-related issues.

Binding agents play a significant role when it comes to cutlet making process, we usually use mashed potatoes, cornflour, maida, arrow-root, bread crumbs, and thick white sauce called panada. We also have various other options as well like using boiled grated sweet potatoes, oats flour, soy flour, multi-grain mix, vegan options like almond meal flour, etc which can also be used to make quality cutlets.

Here are a few easy to make Recipes for Cutlets:

Recipe-1] Spiced Chickpea & Sweet Potato Cutlets

Ingredients:

Oil-2 tsp + as needed for frying

Cumin seeds-1/2 tsp

Ginger-garlic-chili paste- 1 tsp mix

Onion-1/2 chopped

Boiled mashed chickpeas-1/2 cup

Boiled peeled, grated sweet potato-1 cup

Salt and pepper powder to taste

Chaat masala-1/2 tsp

Red chili powder-1/2 tsp

Coriander and mint leaves- 2 tbsp. chopped mix

Chopped cashews/raisins-2 tsp.

Bread crumbs/maida/corn flour- as needed for binding and coating.

To serve with: chutney/ketchup/dips and sauces.

Method:

1. Prepare all the ingredients for the cutlet recipe.

2. In a mixing bowl combine the boiled mashed chickpeas with the grated sweet potato and add in salt, pepper, all the powdered spices, chopped nuts, coriander, and mint, little oil and mix it well.

3. Add in a little maida/bread crumbs as needed for binding texture to shape into cutlets and divide the mixture into 12-15 small portions.

4. Shape them into small cutlets and coat with little dry cornflour/maida or coat with a batter of maida and water and then with bread crumbs and deep fry in medium hot oil, remove on a kitchen paper drain excess oil and serve hot.

Recipe-2] Soya Mattar Aloo Cutlets

Ingredients:

Oil- 2 tsp + as needed for frying

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1/2 chopped

Soya granules-1/2 cup

Boiled green peas-1/2 cup

Green capsicum-1/2 chopped

Boiled, peeled, grated potatoes- 2 cups

Salt and pepper to taste

Garam masala powder-1/2 tsp

Chat masala-1/2 tsp

Red chili powder-1/2 tsp

Maida/corn flour/ bread crumbs as needed

Grated cheese-2 tbsp.

To serve with:

Sauce/ chutneys/ ketchup/ dips.

Method:

1. Prepare the boiled mashed potatoes and add salt, pepper, coriander leaves, mint leaves, some bread crumbs and corn flour into it and prepare a firm dough like texture and keep aside.

2. Heat oil in a pan add in the onions, ginger-garlic, chilies and saute for a couple of mins, add in the drained soya granules which have been soaked in 2 cups water for 20 mins and also add in salt, pepper, peas, capsicums and all powdered masalas and saute well.

3. Cook the soya mattar mixture for 10-12 mins until well cooked and dry and turn off the flame add in the grated cheese and mix well.

4. Apply oil on the hands and divide the potato mixture into 8-10 equal portions flatten each portion on the hand and place 1 tsp filling of the soya mattar in the center and close it.

5. Chill the prepared cutlets for 20 mins, dip them in maida water thick batter and coat with dry bread crumbs and fry to a golden brown color on a medium flame, remove, drain off the excess oil and serve hot with dips and sauces.

Recipe-3] Corn Capsicum Cheese Cutlets

Ingredients:

Oil-for frying as needed

Sweet corn-1/2 cup boiled and crushed

Capsicum-1/2 no finely chopped

Boiled mashed potato-1/2 cup

Grated paneer-2 tbsp.

Salt and pepper to taste

Chaat masala -1/2 tsp

Garam masala powder-1/2 tsp

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

Grated cheese- 2 tbsp.

Coriander/mint/parsley-2 tbsp. chopped.

Maida/ corn flour/ bread crumbs- as needed for binding and coating.

To serve with: dips/ sauces/ chutneys etc.

Method:

1. Prepare all the ingredients for the corn –cheese- capsicum cutlets.

2. In a mixing bowl combine together the boiled crushed corn, potatoes, capsicums, paneer, cheese and all the seasonings, herbs, chili flakes, and spices and give it all a nice mix.

3. Add in a little coriander/parsley etc and a binding agent like maida/ corn flour/ bread crumbs and mix well to help in shaping the cutlets.

4. Apply oil on the hands and divide the mixture into 10-12 equal portions and shape each into a round cutlet, dip in maida batter and coat with bread crumbs and fry until golden browned in medium hot oil.

5. Remove onto a kitchen paper and serve hot with assorted dips and sauces.

Recipe-4] Lentil Pulse Cutlets

Ingredients

Oil- for frying as needed

Yellow/green lentils/dals as desired-1/2 cup boiled.

Black eyed peas/beans or chauli-1/2 cup boiled and mashed

Ginger paste-1 tsp

Green chilies chopped-1 tsp

Salt to taste

Boiled mashed potato- 1 cup

Maida/corn flour/ bread crumbs- as needed for binding/coating.

Amchur powder-1/2 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/2 tsp

Coriander /mint leaves- 2 tbsp. chopped

Roasted crushed/powdered peanuts- 2 tbsp.

Method:

1. Prepare all the ingredients the lentil pulse cutlets.

2. In a mixing bowl combine together the boiled and mashed lentils and pulses, add in salt and all the masalas, and mix.

3. Add in the boiled mashed potato, peanuts, cornflour and little bread crumbs and get it all binding together.

4. Divide the cutlet mixture into 10-12 equal portions and shape each cutlet and chill for 20 mins.

5. Coat with cornflour/ dip in batter and coat with bread crumbs and shallow/ deep fry to a nice golden color remove excel oil on a kitchen paper and serve hot with assorted dips/ chutneys/ sauces.

Recipe-5] Hariyali Subzi Cutlets

Ingredients:

Oil- for frying as needed

Spinach blanched and chopped-1/2 cup

Boiled mashed potato-1 cup

Grated paneer-1/4 cup

Kasuri methi-1/2 tsp

Grated cheese-2 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Oil-2 tbsp for cooking

Cumin seeds-1/2 tsp

Ginger-garlic-chili paste-1 tsp mix

Chaat masala-1/2 tsp

Garam masala powder-1/2 tsp

Coriander and mint leaves-2 tbsp. chopped

Maida/corn flour/ bread crumbs- as needed for binding/coating.

To serve with assorted dips/ chutneys/ sauces.

Method:

1. Prepare all the ingredients for the cutlets and keep them ready.

2. Heat oil in a pan add ginger garlic chili paste, cumin seeds, spinach, paneer, and potato, and mix it all well.

3. Add in salt, pepper all powdered spices, methi, herbs, chili flakes and cook for 3-4 mins on a medium flame.

4. Add in the coriander and mint leaves and mix well, remove from flame add in cheese, the bread crumbs/ corn flour as needed for binding the cutlets.

5. Divide the mixture into 10-12 equal portions for medium sized cutlets shape them well and coat with little dry corn flour and fry on a non-stick tava with little oil as well until a nice golden color is achieved.

6. Remove onto a kitchen paper drain excess oil and serve hot with assorted chutneys/sauces/dips.

BEING SELECTIVE ON ELECTIVES IN TODAY’S HOSPITALITY JOB OFFERINGS! By Dr. Kaviraj Khialani.

BEING SELECTIVE ON ELECTIVES IN TODAY’S HOSPITALITY JOB OFFERINGS!

Competence and confidence the two of the many list of essentials required in the field of hospitality has also been facing a slight twist and elements of change since the last few months. In recent times my observations and experiences have a lot to say about the thought processes and mind sets of certain aspiring to be futuristic hoteliers. It has always been a challenge to get the right person for the right job at the right time and place when it comes to building the teams and filling in the gaps which arise and appear almost at all times in last few years.

From fresher’s to slightly experienced and even the higher ups have been looking for something good and being able to meet up self-expectations, growth plans, increments, promotions and beyond. The very fact that the industry has just picked up in the last few months have seen a huge rise in new appointments, new recruits and positions available for almost every single department in the hotels from top to bottom. 

If I look back around a year and a half, the scene was very un-expected and unavoidable which left a big number of candidates in a lot of confusion and unsurety on what next? a lot of counselling, mentoring and lifestyle coaching, career guidance picked up and I even came across experienced profiles asking shall I switch my industry? Will there be any luck of things opening sometime in the near future? The level of bewilderment rose to great heights and many gave up for the survival fact and some thought of self-driven ventures too. The fact of the matter remains that we have all lived through the challenging times and have evolved as better individuals, brands, hotel chains, restaurant business, airline companies and more.

A few of my thoughts and experiences are shared below and I am sure many of you will somewhere resonate with a few facts.

1. The Connective Social Media: while most people don’t even remember the passwords to their social media accounts very easily, their presence on them is widely visible and has been for the fact that I myself have received hundreds of messages asking for job references, referrals on whom to connect with? queries like which department shall I apply for? What salary and benefits shall one look forward to? Is brand A better, competitive or less adviced to join than brand B? having been stood in a little contributing support towards our industry I did get a chance to counsel and advice a number of people on the above and more, and I must share that we should maintain connects not only when we have tough times in life, or not having any other options, or needing help from each other in challenging phases of our careers. The need to keep the connect is important.

2.MAKE YOUR RIGHT MOVE: while a lot of today’s young generation gets carried away with peer suggestions, online visibilities, ratings and surveys, a dream profile and a dream start up job with a particular brand or hotel, we also need to look at the realistic approach factors. I came across candidates who said they wanted to have their jobs within 4-5 km of their residence, since they read somewhere that saving energy is maximising quality at work. Another example which comes to mind is that I wanted to join a particular hotel, all went well, got selected, joined and within 2 weeks left the place of work since there was nothing much to learn and therefore wish to quit. After a little interaction and understanding the views of such candidates a few inferences which came to mind we are we not in a position to adjust in new environments? Or is there something like a fast forward mode which needs to be activated upon starting a new job.

3.BEING INSIGHTFULL & NOT IGNORANT: Due to the online mode of education system in recent times the student fraternity across the globe have been a little under experience when it comes to the real true face and expectations by the practical industry on the whole. Theory and online practicals have indeed been a way of instruction and learning for a while now, keeping that in mind candidates need a little time to be a part of conversations, guidance, special career planning seminars etc which can play a role in shaping minds and bridging the gap between demand and supply. If a candidate during internship is being asked to cut and chop/slice onions, bags full of them which is the case since our times, instead of complaining about it and making a fuss at work one should take it up as a challenge and task to enhance your cutting skills and more. Every task we do or come across has something to teach us, be it polishing of glasses, cleaning tasks in house-keeping, carrying out store pickups, setting up banquet venues and requirements or for the fact of simply filing papers at the back office.

4. AFFIRMATIVE APPROACH TO ADVANCEMENT: A pre-set mind, pre-conceived notions and hearing a few unpleasant experiences doesn’t make work places unsuitable or cutting them off your lists. No human being is perfect and hence we need to be able to accept the law of nature which says acceptance, affirmations and being adjustable. Interactions via offline sessions/seminars/ career guidance meets with graduating hospitality students offered a lot of new world thoughts and queries which came up checking on working conditions, people’s behaviour and comfort zone expectations upon joining a new place of work. A few instances and experiences also showed me lack of affirmative thoughts being instilled upon carrying out even a short term internship exposure which was meant to be a value added approach beyond online classes to get first-hand experience and practice which is being offered by almost all hotels in the city and country at the moment. In spite of being mentored by academic team members, guides, the human resource department teams at hotels giving up too soon has been the observation which is not really advisable. One has to get used to new environments, people, situations and work cannot be defined to that extent where a fresher does mis-en-place for a week and starts working on the live range cooking up guest orders. A steady phase of understanding nuances and building confidence side by side will all make it happen.

5. SKY IS THE LIMIT TO ACHIEVEMENTS & PERFORMANCE: well-phrased, written and endorsed! The fact of the matter remains whether we are ready to even take a few steps to reach out where we wish to. While most candidates choose to pursue hotel management to become chefs, has now become a shift in thoughts and today we come across aspirants who say we wish to do something different, want to be a self-made entrepreneur, guess I can be a good sales and marketing professional, some of the passionate ones wish to be celebrity chefs, a good name in the industry, would like to get into event management, have in mind to start my own restaurant chain, aspire to be an in-flight manager with a leading airline company, see myself working on a well-known cruise traveling around the world making big money! With time things change, and guess some of we the seasoned ones are well-tempered and accustomed to managing change with our enriched experiences and realistic lifestyles. In conversation and interactions with leading teams from human resources, training managers, learning and development specialists across India gave me nourishing feedback too on the same and while some focussed candidates who join in for internships or start their careers with reputed brands and hotels are able to meet up expectations and keep up their spirit of learning, experiencing and work on themselves as well to in-still a sense of discipline, dedication, consistency, performance and feedback strategy plans, multi- departmental skills development approach and more.

6. ALTERATIONS & REVIVAL PLANS MAY WORK:

Not everyone is born with a golden spoon, all five fingers aren’t the same size, Rome was not built in a day, patience is the key, persistence pays! At times we see, hear and say a lot of things without actually reading in between the words, thoughts and statements. Our industry is not a bed of roses for all, it is a two-way approach which always works. We cannot be selecting a job because the brand offers six or eight off days in a month or has limited work load or will be a general shift from nine am to six pm. Making a choice with the right homework being done in advance can help one to be more sustainable. Operation departments like kitchen, bakery, restaurants, banquets, house-keeping, front office cannot be time bound all the time, there are times when we have to stay back and adjust to situations, meet up the guest expectations, offer our one hundred percent and more at work to maximise revenue and maintain guests with us for long. The competitive world today which has loads of competition cannot be taken so lightly and hence joining a place of work and living it day by day, working up the ladder, having a need to accept challenges and to be able to get recognised as well should be on the to do check list of aspiring future hoteliers. Giving up too fast, not giving yourself a second chance, not being open to getting the right guidance, thinking one sided only, concluding things by just facing a few tough days is not the solution.

On a Concluding Note: a passion to achieve, a keen interest and liking to do something, utilising your own inner skills, talent and capabilities not only help us to evolve much better on a personal level but also on a professional level. In times to come, we will witness a lot of development and positive steps being coming to real in our industry on a global platform. My little advice to all would be to not deviate yourself from your selection choice, do not change your mind every day on selecting a department, choice of subject for a specialization, attend certain lectures, practical and theory sessions etc. being open, receptive, willing to take part in self-development, speaking your mind out, connecting with experienced resource people is the need of the hour. Let us all take a vow that comes what may we shall not give up on our dreams and achieve the very best from the electives on our selection list.

Dr. Kaviraj Khialani.

Celebrity Master Chef.

Author- Academician- Advisor to the Hospitality Industry and Education Sector on National Level.

Sarovar Hotels announces appointment of Jatin Khanna as the new Chief Executive Officer

Sarovar Hotels, one of the fastest growing hotel chains in India and Africa today announced the appointment of Mr. Jatin Khanna as the new Chief Executive Officer for the brand.

Before becoming part of Sarovar Hotels, he was with Marriott, handling 32 hotels as Vice President-North India, Bhutan and Nepal. Jatin earlier served as VP Operations for Hilton Hotels India. 

Jatin is a graduate from Delhi University and holds a BA Hons. in Hospitality Management from the University of West London.

Anil Madhok, Executive Chairman, Sarovar Hotels said “We have, since our inception, worked towards constantly evolving ourselves and Sarovar as an organization. We clearly established our goals and founding principles on Day 1. Owner as king; an efficient and effective Corporate team to support our hotels; and strong S & M contribution to all unit hotels. We value and uphold our core values-mutual respect, fair play, innovation. We strive to improve each day. In line with our business philosophy, we are delighted to appoint Jatin Khanna as CEO of Sarovar Hotels, effective immediately”

Jatin, Chief Executive Officer, Sarovar Hotels Said “It’s a sheer delight to join one of the leading and fastest growing hospitality brands in India. I look forward to work with the talented team of Sarovar hotels.

New Opening | Leisure Hotels Group Announces the Opening of ‘Fishermen’s Lodge’ In Bhimtal

Leisure Hotels Group Announces the Opening of ‘Fishermen’s Lodge’ In Bhimtal

An Ethereal Lakeside Resort for an Idyllic Retreat in Kumaon, Uttarakhand.

Leisure Hotels Group (LHG), an experiential luxury resort chain with a bouquet of 29 properties spanning North India, has announced the opening of ‘Fishermen’s Lodge’, a colonial-style boutique resort with mesmerizing views and charming countryside getaway to the mountains of Bhimtal in Uttarakhand.

Fishermen’s Lodge sits snug in the hills of Kumaon Himalayas as a rustic colonial-style boutique fishing retreat perched on the lakeside, offering mesmerizing views of the entire lake valley. All the rooms boast breathtaking views of the lake valley, complemented with open sit-out balconies. L’attitude Diner, Group’ signature restaurant, serves North Indian & international gourmet cuisine and regional fare. An alfresco L’attitude Deck offers breath-taking views of Bhimtal Lake, as well as Experiential Fusion Cuisine with a twist and a variety of alcoholic and non-alcoholic drinks.

The retreat also has a ‘Lounge’ that offers a wide range of indoor recreational activities, a library, and a cozy fireplace. Binoculars and telescopes are available for taking in vistas and stargazing as part of the activities available.

Vibhas Prasad, Director, Leisure Hotels Group said “This exciting new addition to our portfolio will offer travelers yet another breath-taking destination to explore and unwind in comfortable earthy luxe interiors of a lakeside lodge that warms your heart and soul. It is one of those experiential properties in the region that will make you come back to it again and again. This picturesque hideaway makes for an offbeat vacation destination for families around the year”.

The resort lies in close proximity to places of tourist interest and is located just 22 Km or about 45 minutes away from Nainital and about 300 km from Delhi NCR. Situated 39 km from Kathgodam Railway Station, this serene and mesmerizing hill station can be accessed easily by road or train, and by air via Pant Nagar Airport just 55 km away.

The new openings are a part of the group’s continued commitment to the state. We feel there are still unexplored locales within the state and many tourism circuits have yet to be explored, hence, we are on a quest to put Kumaon Uttarakhand on the national tourism map that has close proximity to Delhi NCR, U.P., Punjab and Haryana” further added Prasad.

Bhimtal is a lake city named after Bhima, a famous Mahabharata mythological character. Bhimeshwara Mahadev Temple, a historic Shiva temple on the banks of Bhimtal Lake, is said to have been built when Bhima visited the area during the Pandavas’ exile (vanvas).

Apart from spectacular landscapes, Bhimtal is also known for boating, kayaking, aero and water sports, paragliding, zorbing and other activities. Bhimtal Lake Aquarium, Victoria Dam for picnics, Hidimba Parvat, Astronomical Observatory, and Butterfly Research Centre are among the other destination attractions.

Appointment | Rohit Chopra joins Conrad Bengaluru as the Director of Food and Beverages

In his new role he will focus on overseeing all aspects of food and beverage operations and repositioning of the food and beverage outlets

Rohit Chopra is a seasoned hospitality professional with a qualitative experience of 13 years in the industry. He comes with a wide spectrum of knowledge and experience of delivering successful Food and Beverage divisions. Hence, his new role at Conrad Bengaluru would predominantly focus on overseeing all aspects of food and beverage operations and repositioning of the food and beverage outlets.

He has worked with some of India’s leading luxury hospitality brands like Hyatt Hotels and The Indian Hotels Company Limited. During his previous assignment at Hilton Goa Resort as the pre-opening Food and Beverage Manager, Rohit has worked towards conceptualizing and planning Food and Beverage concepts, developing an array of menu concepts, identifying and developing revenue streams for the division.

On his appointment, Rohit Chopra said, “As Director of Food and Beverage I am looking forward to developing improved and effective strategies together with the team at Conrad Bengaluru. I am keen on bringing forth my expertise and skills to maximise revenue and introduce exciting and fresh concepts for our cherished guests.

Appointment | Accor appoints Sneh Jha as Director of Marketing and Communications for India and South Asia

Accor appoints Sneh Jha as Director of Marketing and Communications for India and South Asia

Accor is pleased to announce the appointment of Sneh Jha as Director of Marketing and Communications, India and South Asia. She is bringing over 14 years of versatile experience in handling brand marketing, corporate communications, and strategy functions for brands across the hospitality, advertising, and technology industries to the role. 

As Director of Marketing and Communications, Sneh will be responsible for leading the development and execution of Accor’s communications strategy, planning and implementation of new marketing initiatives, alongside exploring and activating new partnerships and alliances. She will be overseeing the marketing and communications activities for 55 operating hotels, across ten brands including Raffles, Fairmont, Novotel, Pullman, Sofitel, Mercure and ibis.   

Congratulating Sneh on her appointment, Puneet Dhawan, Senior VP Operations, India and South Asia said “We are very excited to welcome Sneh to her new role with Accor. Her deep knowledge in marketing brands across industries and her expertise will help us drive strategic conversations with both our internal and external stakeholders. We are confident that her valuable experience will further strengthen our positioning in the country.” 

In the past, Sneh has been associated with brands such as PMG Asia, OYO Life and Stanza Living. In her previous role, Sneh oversaw the new marketing initiatives and planning of content and communication as Head of Brand Marketing and Corporate Communications at Blackberry Menswear. 

“It is exciting to return to my first love, hospitality. At Accor, I look forward to using my experience to curate strategic initiatives and bring our best to our guests and business partners.” Sneh said about her new role. 

She holds a diploma in Business Administration and has completed certifications in Marketing and Strategic Management from IIM Bangalore. In her free time, Sneh is a yoga enthusiast and enjoys reading and travelling.