PRIDE GROUP OF HOTELS ANNOUNCES PROMOTIONS SYSTEM WIDE

PRIDE GROUP OF HOTELS ANNOUNCES PROMOTIONS SYSTEM-WIDE

Pride Group of Hotels announced that it has conducted appraisals for all eligible employees. Over 233 employees have been considered and group has rolled-out promotions for 7 senior-level professionals. Announcing the development, Atul Upadhyay, Senior Vice President, Pride Group of Hotels says, “The hospitality sector which was adversely impacted by the pandemic for the last two years has now gained rapid momentum. During the unprecedented time of the pandemic, the entire team of Pride Hotels stood steadfastly committed to the revival and growth of the organization. While several hospitality chains only opted for salary cuts and layoffs, we firmly supported our society, and employees and ensured their safety, financial wellbeing & basic health essentials like vaccinations during the trying times. As an important gesture to recognize their efforts, patience and sincere contribution; we have recently conducted appraisals for our staff across the organization. We are delighted to announce that over 7 senior professionals heading various divisions have been promoted and re-designated to higher ranks”.

At the unit level, the brand custodians will be entrusted to further develop and operate regions. Mr. Shoeb Mohammad has been promoted from AVP Pride Plaza Hotel Aerocity to AVP North India, Mr. Koustav Mukherjee from RGM to AVP Gujarat, and Mr. Sujit Kumar Singh from GM of Pride Hotel Nagpur to RGM MP & Chhattisgarh. At the Corporate office, Mr. Prithpal Singh, Director- F&B Pride Plaza Hotel, Aerocity has been promoted to Corporate Director- F&B, Mr. Kushal Ranjan from Corporate Revenue Director to AVP Revenue, Mr. Ashutosh Nath Shukla from Corporate HR Manager to Corporate Director- HR and Ms. Prachi R. Chaturvedi from Corporate Marketing Head to Corporate Director- Marketing. 

Pride Hotels Ltd has a presence in around 44 great locations with 4,400 rooms, 89 restaurants, 116 banquets, and conference halls. Currently, Pride Hotels Ltd operates and manages a chain of hotels under the brand name “Pride Plaza Hotels” an Indian Luxury Collection, “Pride Hotels” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotels” and a fresh concept of Premium luxury serviced apartment stays “Pride Suites”. Locations are prominently in New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Rajkot, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri, and Manjusar (Vadodara), Sasan Gir Upcoming locations are Nainital, Jim Corbett, Jabalpur, Daman, Rishikesh, Aatapi, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Agra, Somnath, Dehradun, Chandigarh, Neemrana, Rajkot, Bhopal, Haldwani, Gurugram, Dehradun & Mysore.

Visit Maldives | JUST VEG Celebration Is Back At Atmosphere Kanifushi

JUST VEG Celebration Is Back At Atmosphere Kanifushi

As plant-centric cuisines gain global popularity, this exclusive four-day culinary extravaganza allows guests to savour a limited-edition gourmet menu curated by JUST VEG restaurant along with Guest Chef Fabrizio Marino.

Travellers are far more conscious of their impact on the planet now, with environmentally conscious dining, meat alternatives, and nutritious plant-based cuisines gaining ground in the global culinary scene. There is a new energy, a new focus on vegetarian fine dining.

Way ahead of the curve, five-star resort Atmosphere Kanifushi has been home to the Maldives’ first exclusively meat-free restaurant, JUST VEG, since 2013. This exciting restaurant returns with the second edition of its unique culinary extravaganza. 

Celebrating contemporary plant-forward cuisine, the four-day event will be held from 27 - 30 July 2022, with lunch and dinner hosted by renowned Italian Chef Fabrizio Marino. 

Guests have a unique opportunity to savour finest Italian and French dishes while enjoying the restaurant’s brilliant turquoise ocean views. Fabrizio brings a rhythmic and playful table that blends traditional and modern food, with an authentic occidental focus. 

This exciting four-day JUST VEG culinary celebration is in line with Atmosphere Hotels & Resorts’ philosophy, ‘Joy of Giving’, and is included in the generous Kanifushi PlanTM — it is available to all guests staying at the resort. 

An Elevated Plant-Based Menu 

Chef Fabrizio Marino’s limited-edition menu comes from a deep knowledge of natural, vegetarian ingredients and a recognizable quality of simplicity. Each dish is a culmination of this painstaking creative process that ends on a high note of culinary delight. Service, music and language, every aspect is calibrated for a balanced experience. 

A glimpse of the menu that will be served at JUST VEG restaurant from 27 - 30 July 2022.

• Fresh tomato soup with avocado, strawberries, and fruit sorbet

• Italian and French cheese mousse with pear terrine and mustard

• Potato gnocchi topped with butter and sage and served with asparagus

• Risotto seasoned with parsley and a side of artichokes and olives (evoking the Tuscan tradition)

• Roasted mushrooms served with crunchy and soft polenta and aromatic sauteed chard 

• Refreshing lemon curd served with vanilla ice cream

Chef Fabrizio Marino says, “For several years now, I have been collaborating with the exciting JUST VEG restaurant. Meeting returning guests is always a delight and their smiles inspire me to excel each time. This year’s specially curated menu brings the restaurant’s focus back to subtle flavours through refreshing, Western dishes.”

Chef Fabrizio Marino is famous for Italian natural haute cuisine that is delicious, healthy and leaves an important ethical imprint. He has worked for many years with the well-known Chef Pietro Leemann, who gained the first Michelin Star for a vegetarian restaurant in 2015. Chef Fabrizio Marino recently launched Maggese, his revolutionary veg restaurant in the heart of Tuscany.

A short 35-minute sea plane ride from Malé International Airport brings guests to the ever-beautiful Atmosphere Kanifushi. Off the beaten track at a secluded edge of the Lhaviyani Atoll, is the pristine tropical getaway. The resort offers 162 stand-alone beach and water villas. With the premium holiday plan, Kanifushi PlanTM guests enjoy a hassle-free five-star resort experience. 

###

About Atmosphere Hotels & Resorts

Atmosphere Hotels & Resorts is a dynamic and fast-growing international hospitality company. Currently, the company is operating six resorts within the Maldives and is set to further expand in India, Sri Lanka, Nepal and Bhutan. AH&R’s distinguished portfolio comprises THE OZEN COLLECTION, COLOURS OF OBLU, and By Atmosphere, with a rich diversity of experiences within each of these brands. The company had two new COLOURS OF OBLU resorts: OBLU SELECT Lobigili opened on 24 March 2022 and OBLU XPERIENCE Ailafushi set to open on 19 May 2022.  

Atmosphere Hotels & Resorts Brand Websites: ATMOSPHERE / COLOURS OF OBLU / THE OZEN COLLECTION 

EXPERIENCE ELEVATED DINING WITH HAPUSA GINAT SAN:QI, FOUR SEASONS HOTEL MUMBAI

EXPERIENCE ELEVATED DINING WITH HAPUSA GINAT SAN:QI, FOUR SEASONS HOTEL MUMBAI

Mumbai, May 2022: With extraordinary food & beverage being at the forefront of Four

Seasons Mumbai’s offerings, San:Qi is set to showcase a yet another new height of culinary

expertise with a special dinner experience. Chef Atsushi Yonaha of Four Seasons Bengaluru

joins Chef Anupam Gulati to curate an exceptional six-course Japanese menu for San:Qi’s

discerning guests. This flavourful journey will be paired with exquisite cocktails crafted with

Hapusa Gin – the world’s first Himalayan Dry Gin.

Distilled in India with foraged Himalayan Juniper and botanicals from all over the country,

Hapusa Gin gets its name from the Sanskrit word for juniper berries, cementing its character

and identity with the country of its origin. This spirit has received many an accolade – national

and international while representing the country at multiple global events. Using this gin,

Evgenya Prazdnik, Drinks Director for Hapusa Gin stirs up a selection of cocktails paired with

this exceptional menu for Four Seasons Mumbai.

Bringing together this exclusive amalgam of talents is Gagan Sharma of Indulge India, a wine &

beverage professional with unparalleled experience designing beverage adventures.

This exclusive dinner will take place on Friday, 27 th May at the award-winning restaurant, San:Qi

– Four Seasons Hotel Mumbai.

For more reservations, call +91 77100 33143.

Tantalising Tipples of Summer by Drifters Breweries

Tantalising Tipples of Summer by Drifters Breweries

Ideal ‘thirst-quenching’ solution for rising temperatures this season

Drifters Breweries' summer lineup is headlined by new invigorating summer brews. Citrus beers are surely considered as summertime specials, but curated especially to beat the heat, Drifters brings to you two new Mango brew launches along with a hybrid of lager and ale beers to match the flavour of the season.

Mango Mosaic Pale ale, infused with alphonso mango, this pale ale style beer is medium-bodied beer with fruity aromas of guava, mango, passion fruit, and subtle sweetness of mango. It is ideal for sunny days with 16 IBU (Non-bitter), 5.0% ABV. The energizing and flavourful Mango Wit is a full-bodied, creamy Wit brewed with a generous amount of ripe Alphonso mangoes. The addition of fresh fruit adds a tropical flavor and a revitalizing aroma to the brew. It is perfect and an all-around summertime winner with 4.7% ABV. Another new launch to surely tickle your tastebuds is Kolsch (German-style), crisp, delicate and very easy to drink, the German-style Kolsch is a hybrid beer of lager beers and ale beers. It is light in color and has a malt character. This style’s fermentation process yields a light, vinous character which is accompanied by a slightly dry, crisp finish. ABV 4.8%, IBU 17 (not bitter).

Apart from the new launches, not to mention a bunch of delicious classic brews will have you spoiled for choice. So, beat the blaze with these cooling summer beers with Drifters Breweries.

For more information: Drifters Tap Station:

Shop no 1, Ganga Jamana Sangam building 24th Road, Linking Rd, Bandra West, Mumbai, Maharashtra 400050

Time:

Monday - Closed

Tuesday - Friday: 3 PM - 1 AM

Weekends: 12 PM - 1 AM

Contact Number:  +91 93228 92243

Website: https://driftersbrews.com

Appointment | Cygnett Hotels & Resorts appoints Amit Mahajan as Chief Growth Officer

Cygnett Hotels & Resorts appoints Amit Mahajan as Chief Growth Officer

Amit will spearhead the business & product development efforts at Cygnett by implementing new growth initiatives, products, and programs

New Delhi, May 2022: Cygnett Hotels & Resorts is pleased to announce the appointment of Amit Mahajan as Chief Growth Officer. He will be bringing over 23 years of progressive work experience, which has been primarily focused on hotel development, hotel real estate acquisitions, investment analysis, and growth strategy.

Congratulating Amit on his appointment, Sarbendra Sarkar, Founder & MD, Cygnett Hotels & Resorts, said “We are excited to have Amit in, our team. He will help us spearhead our next phase of expansion and achieve our goal of building 100 Cygnett hotels over the next few years."

Before joining Cygnett, Amit had an entrepreneurial stint in the leisure accommodation space, and before that served as Director of Development with InterGlobe Hotels (a joint venture between InterGlobe Enterprises and Accor Hotels), where he actively participated in real estate acquisitions for 21 hotels and greenfield development of over 3,000 rooms.

ABOUT CYGNETT HOTELS & RESORTS:

Cygnett Hotels & Resorts started in 2012 in India with the vision of creating a hotel company that is responsive to the demands of a metamorphosing world, without compromising the ideals of good hospitality, quality comfort and great service. We have transformed Cygnett from the hotel group into an aggrandized hospitality group with a new eco-system of Cygnetture experience. The multi-brand portfolio having a multidirectional approach gives it the edge to cater to the rapidly changing hotel industry on the founding tenets of hospitality: quality, comfort cygnetture service.

Cygnett’s constant endeavour for success and commitment towards excellence is continually recognized in India & globally. The hospitality group is actively working to open 100+ Hotels across 75+ cities in India and to operate in 6+ International locations within the next five years. The company is looking forward to adding 6000+ keys by 2022 and to benchmark “Cygnetture Service & Experiences” in the industry. Currently the group has over 35 alliances with 18 operational hotels and 15 hotels in pipeline at various stages of pre-opening. 

Please visit: www.cygnetthotels.com

Ingredient Ideology | Love For Lasagne By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Love For Lasagne

Lasagne originated in Italy, in the region of Emilia-Romagna. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Originally, in Italy, the word “lasagne” did not refer to a food. Lasagne are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagne alternating with fillings. 

Lasagne is a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated mozzarella cheese. It is made with a type of wide, flat pasta, possibly one of the oldest types of pasta. Traditionally, pasta dough prepared in Southern Italy used semolina and water; in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat.

Typically, the cooked pasta is assembled with the other ingredients and then baked in an oven. Lasagne is a wide, flat sheet of pasta. Lasagne can refer to either the type of noodle or to the typical lasagne dish which is a dish made with several layers of lasagne sheets with sauce and other ingredients, such as meats and cheese, in between the lasagne noodles.

While it is also said that Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). This recipe was later evolved into the traditional lasagne of Naples ‘lasagne di carnevale’ which is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta or mozzarella cheese and Neapolitan Ragù.

However, what could be considered as the most well-known variation in the world traces back to the Italian region of Emilia-Romagna and is referred to as ‘Lasagne al Forno’. This name refers to the familiar layered dish made with a thick Ragù and béchamel sauce, ricotta or mozzarella cheese, typically flavoured with wine, onion, and oregano.

 Although there's no “traditional” number, most lasagne have between three to four layers. Feel free to add more layers to accommodate a large party. However, the majority of chefs agree that every lasagne should have a minimum of three layers. Pasta, seafood, meats, salads and so much more appeal to a wide variety of diners. Lasagne is an especially popular dish from this pantheon of foods, one that is filling, flavourful and flexible enough to be adapted into a number of different approaches. If your dish is deeper, the favorite two-layer lasagne can absolutely transform into a three-layer lasagne by preparing five additional noodles and increasing the cheese mixture by a third (plus, likely a few extra minutes baking, depending on your oven).

The concept of lasagne is well versed with us here in India since a long time now and we have also tried to apply a number of fusion ideas to it as well to make it more versatile, tasty, yummy and to suit the spice levels of our foodies and connoisseurs. The desi lasagne done with a mix and match approach has done wonders for those who wish to explore new flavours and ideas when it comes to fusion lasagne. A few of my experiments too worked out very well to meet up a clients need who was looking for tadke wala desi punch lasagne recipes in which we re-created a chicken makhani and olive lasagne, herbed palak paneer lasagne with loads of cheese and marinated green olives, paprika and pine nut soil. Besides, we also did a navratan lasagne, a Kolhapuri mutton lasagne, a thai spiced coconut curry with prawns in a lasagne, pizza pasta lasagne, jeera aloo and schezuan chili pepper lasagne to name a few!

Here are a few easy to make concepts with Lasagne for a change!

Recipe-1] VEGGIE WONDER LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the vegetable layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Carrots- ¼ cup chopped

French beans-1/4 cup sliced

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Mushroom-1/2 cup sliced

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the mix veggies and saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

Recipe-2] BETWEEN THE SHEETS

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the bean & vegetable layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

baked beans-1 cup tinned

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the mix veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, baked beans and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

Recipe-3] CHEESY CHICKEN MINCE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the chicken mince layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Chicken mince- -1 and half cup

Green peas-1/4 cup boiled

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the chicken keema and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, baked beans or any boiled or tinned pulses if being used add in and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

Recipe- 4] FLORENTINE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the spinach and cottage cheese layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Green peas-1/4 cup boiled

Cottage cheese/ paneer-1 cup grated

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the spinach and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, cottage cheese and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

Recipe- 5] LASAGNE ROLL UP DELIGHTS

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Sliced Mushrooms-1/4 cup

Cottage cheese/ paneer-1 cup grated

Green/red/yellow capsicum-1/4 cup small cubes

Soya keema cooked-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in assorted veggies and tomatoes, add in cooked soya keema, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, cottage cheese and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, roll them up individually and place them on the dish, sprinkle some herbs, chili flakes and some grated cheese and continue layering the lasagne sheets.

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot

Recipe-6] SPICED SAUSAGE LASAGNE

Ingredients:

Lasagne pasta sheets- 12-16 no, boiled.

For the spiced sausage layer filling:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Green chili-1 tsp chopped

Tomato-1/2 cup chopped

Spinach blanched and chopped -1 and half cup

Green peas-1/4 cup boiled

Sliced chicken sausages-1 cup 

Green/red/yellow capsicum-1/4 cup small cubes

Boiled American corn-1 cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Water-1/4 cup

White sauce- 2 cups

Tomato sauce-1/2 cup

Capsico/ tabasco sauce-1/2 -1 tsp

Grated cheese- 1 cup

Sliced black and green olives- 3-4 no each

To serve with: garlic bread/ bread rolls 

Method:

1. Prepare the pasta sheets by keeping them ready to use.

2. Pre-prep all the vegetables as well and keep them handy.

3. The white sauce, grating of cheese etc to be kept hands on.

4. Pre-heat the oven to 180 degrees celsius, grease a baking dish with oil/ butter and keep.

5. Start with the filling on the gas, heat oil and butter add in the garlic and onions and saute for a few seconds, add in the spinach and assorted veggies and tomatoes, saute them all for a minute, add in salt, pepper, herbs, chili flakes and cook them all for 3-4 mins, add a little water just enough to enable cooking of the tough veggies then add in the corn, sliced chicken sausages and allow them to cook as well.

6.Start with assembling little white sauce at the base of the baking dish, place the boiled sheets of lasagne, spread out the prepared vegetable filling on the sheet, sprinkle some herbs, chili flakes and some grated cheese, and continue layering the lasagne sheets

7. Top it up with some white sauce and cheese and drizzle a little tomato sauce over as well, place the lasagne for baking in the oven for 12-18 mins, remove and serve hot.

SAYAJI HOTELS LIMITED EXPANDS ITS PRESENCE IN MADHYA PRADESH WITH THE SIGNING OF 6 NEW PROPERTIES

SAYAJI HOTELS LIMITED EXPANDS ITS PRESENCE IN MADHYA PRADESH WITH THE SIGNING OF 6 NEW PROPERTIES

Sayaji Hotels Limited will expand its presence in the state of Madhya Pradesh with the opening of 6 new properties by the end of 2023. The group currently operates 4 properties with 500 keys under the brands Sayaji Hotels, Effotel by Sayaji, and Enrise by Sayaji. The upcoming properties include Sayaji Gwalior, Effotel Bhopal, Enise Hoshangabad, Enrise Rewa, Enrise Harda, and Enrise Indore. Collectively these new properties will add 400 keys to Sayaji Group’s portfolio in Madhya Pradesh.

Announcing the development, Jameel Sayed, Director – Business Development, Sayaji Hotels Ltd. said, “Madhya Pradesh has transformed itself into a major industrial hub, besides being in the forefront of culture and tourism. The region has witnessed a steady inflow of leisure and business travelers from across the globe. However, there has been an acute shortage of hotel rooms to meet the needs of discerning travelers. We are pleased to bridge this gap by adding six new properties in the State which will be operational next year. Sayaji Hotels, with its strategic location, luxurious rooms, a host of banqueting and F&B facilities will appeal to travelers in this region”.

This rapid expansion in Madhya Pradesh exemplifies the consistency in the quality of its services and stays across all the Sayaji Hotels irrespective of the region it operates in. Moreover, the owner-centric strategy adopted by Sayaji Hotels is highly appreciated by its partners, enabling it to rapidly expand its presence under asset-light alliances and management contracts model.

Sayaji Hotels is India’s premier upscale lifestyle hospitality brand, renowned for its bespoke experiences, signature hospitality, and ushering new standards of opulence in the 4-star and 5-star hotels category. The group’s flagship 5-star property in Indore is one the most sought-after destinations for weddings and the only hotel in the city to introduce the grill restaurant concept in India- Kebabville. The group plans to have 50 operational hotels nationally in the next 3 years.

Appointment | Conrad Pune appointed Prashant Shinde as Director of Safety and Security

He brings with him a solid thrust on implementing and sustaining security plans in tandem with guaranteeing safety requirements for the hotel

Conrad Pune is pleased to announce the appointment of Prashant Shinde as the Director of Safety and Security. Through Prashant’s 17 years of skilled operational experience, he brings with him a solid thrust on implementing and sustaining security plans in tandem with guaranteeing safety requirements for the hotel.

A performance driver professional and an effective communicator, Prashant is adept in handling all forms of electronic security gadgets such as CCTV cameras, metal detectors, baggage scanner, guard patrol, and physical barriers. In his new role, he will be responsible for all areas of security at Conrad Pune and for the well-being of the guests and staff of the hotel.

On Prashant’s appointment, Rahul Bhagat, Director of Operations, expresses, “With a fine eye for details, great security management skills, and delivery of impeccable safety, Prashant is a valuable asset to the hotel. His association with our hotel began in 2016 as Safety and Security manager and we are confident he will continue to contribute to the growth of the hotel with his innate skills.”

Prashant in his leisure time loves to spend time with his family.

Appointment | Dhinender Kandpal has been appointed Director of Food and Beverage at Aloft New Delhi Aerocity

With over ten years of experience in the hospitality industry, He will oversee the operations of all three Food and Beverage outlets at the hotel

Aloft New Delhi Aerocity is delighted to announce the appointment of Dhinender Kandpal as Food and Beverage Manager. He will oversee the operations of all three Food and Beverage outlets at the hotel namely Nook, W XYZ bar and Re:fuel by Aloft along with in-room dining and catering services.

Seasoned with over ten years of experience in the hospitality industry and apt management skills, Dhinender persistently believes that creating a core team lays the foundation for successful operations and bigger achievements. He completed his Bachelor’s Degree in Hotel Management, Chandigarh in 2008-2011. Before joining Aloft New Delhi Aerocity, He was working at Le Méridien Gurgaon as Director of Restaurants and Bars.

Over the years, he has gathered experience in increasing the profitability and growth of the brand while ensuring guest satisfaction. Dhinender is an exceptionally skilled professional who is self-motivated and loves to spend his leisure time listening to music and reading books.

Appointment | The Westin Pune appoints Amit Kulkarni as Director of Sales and Marketing

Amit has over 20 years of experience working in the Hospitality space with accrediting 9 years of dedicated work managing sales of many esteemed organizations

The Westin Pune is pleased to have Amit Kulkarni as Westin Pune’s new Director of Sales and Marketing. In his role, he will show promise to shoulder responsibilities that include developing key growth sales strategies, tactics, and action plans. And as part of his duties, he will also aim to support the regional sales leaders on projects in relation to sales infrastructure development, organization design, and yield improvements within the reward and recognition programs.

Amit has over 20 years of experience working in the Hospitality space with accrediting 9 years of dedicated work managing sales of many esteemed organizations. His prior work showcases his personal growth from having worked as a team member in the past, to a Director at present.

His portfolio records his position as an Operation and Sales Head for Explore India Tourism in 2009, a CEO/Director at Ubiquity Hospitality until 2013, and a Sales Manager at Novotel in 2014. Amit started/commenced his Marriott journey in 2014 starting at Lakeside Chalet, Mumbai, Marriott Executive Apartments and Renaissance Mumbai Convention Centre Hotel as a Senior Sales Manager previously and then as Resident Services Manager until 2017, where some of his accomplishments included doubling M.com. Room Night Share for the property, closing hotel room revenues at +6.12% compared to budget and +33.77% compared to Last Year, brought up Food and Beverage revenues by 24.2% for Q1 2017 compared to Q1 2016, and achieved rank 1 for the hotel out of 483 hotels in Specialty Lodgings in Mumbai.

The same year, Amit was a Multi-Property Director of Sales and was later promoted to Director of Sales and Marketing. In 2020, he was appointed Director of Sales Strategy and Analytics – South Asia, during this time he handled a dual role and was on Taskforce leading Marriott’s National Sales Organization for South and East India.

Amit also holds a Master in Science (M.Sc) in International Hospitality & Tourism Management, from Sheffield Hallam University, England, United Kingdom. His earlier studies were completed with a Bachelors in Science (B.Sc) in Hospitality Management from Glion Hotel School, Switzerland, and a Higher Diploma Degree in Hospitality Management from Merit Swiss Asian School of Hotel Management, Ooty, India.

Commenting on his appointment, Amit Kulkarni, Director, Sales and Marketing, The Westin, Pune, said, “I couldn’t be more pleased than to be a part of the Westin family and I look forward to forming a strong connection with the team so that together we bring about more success for the organization. I’m very excited to take on this opportunity as I begin a new chapter facing a new set of challenges post-pandemic. However, I will still continue to strive and put my best foot forward to deliver exceptional results. ”

Thus the Sales and Marketing team at The Westin Pune will be led by Amit Kulkarni as he journeys on his sales director duties surmounting to delivering promising results while achieving annual targets, building relationships, and understanding customer trends.

Appointment | IHCL Elevates Vincent Ramos as Senior Vice President – Goa

After a successful tenure of spearheading the Indian Hotels Company (IHCL) in Goa as the Area Director since 2017, Vincent Ramos has been elevated to Senior Vice President, Goa. In his new role, He will continue to provide strategic direction to IHCL hotels within the Goa region.

With over a decade of management experience, He has been instrumental in the expansion of IHCL across the state, comprising of a group of brands – Taj, SeleQtions, Vivanta, Ginger, amã Stays, Trails, Qmin, and TajSats. Some of the iconic properties in the IHCL, Goa portfolio include Taj Resort and Convention Centre, Taj Exotica Resort and Spa, Taj Fort Aguada Resort and Spa, Taj Holiday Village Resort, and Spa and Cidade de Goa. Under the governance of Ramos, IHCL, Goa witnessed transformative growth leading to greater profitability and market leadership in each of the relative market segments. With a footprint of 21 unique destinations and over 1500 rooms across a wide spectrum of brands, IHCL continues to define the changing landscape of tourism in Goa as the largest hospitality operator and leader in the tourism sector.

Amidst the challenging business circumstances posed by the pandemic, Ramos demonstrated exceptional leadership in effectively positioning IHCL’s various brands in Goa. Additionally, various initiatives were carried out under his guidance in aid of those who were deeply affected across the state and in support of the healthcare workers, migrant laborers, and Covid Care Centres during these unprecedented times.

He has not only effectively represented IHCL but has also been the voice of the industry as a whole, within the geography. The optimization of costs and enhancement in revenue in Goa over the past two years is testimony to Ramos’s drive towards excellence. Moreover, he has been actively involved with the local state authorities to achieve benchmark standards for tourism in Goa. He is appointed as Mentor for the Goa Chamber of Commerce and Industry (GCCI) Committee Tourism vertical and is a part of the Managing Committee of the Travel and Tourism Association of Goa (TTAG) as an Executive Member as well as the Confederation of Indian Industry (CII) Goa.

Hailing from the beautiful island of Chorao in Goa, Ramos completed his schooling at Monte de Guirim School and later graduated from the Institute of Hotel Management, Goa. He attained his Master’s in Business Administration from S. P. Jain Institute of Management and Research, Mumbai. Furthermore, he has achieved prestigious academic certifications from IIM Ahmedabad, Cornell University and Nanyang University Singapore. He has been previously awarded the ‘Unsung Hero of the Hospitality Industry’ in 2017 and ‘Most Admired General Manager of the Decade’ in 2018.

Known to turnaround loss-making hotels, He has brought numerous accolades to India including winning the coveted ‘Best Hotel of the World’ by TripAdvisor in 2016 during his stint leading the legendary Umaid Bhawan Palace, Jodhpur where he made both Indians and Goans proud. The most recent recognition includes IHCL, Goa achieving the Best Team Achievement Award for business performance through innovation at the Worldwide Hospitality Awards 2021.

Delighted to execute his new role, Mr. Ramos is humbled to be in service of the state as the Senior Vice President, Goa and looks forward to IHCL’s growth in the region, thus contributing towards the state’s tourism growth story by generating job opportunities and other potential prospects for the Government and the local community.

Booking.com is ‘spilling the tea’ with five destinations to celebrate International Tea Day

Booking.com is ‘spilling the tea’ with five destinations to celebrate International Tea Day

Ah, tea! The comforting brew that most people can’t get enough of. International Tea Day on 21st May, celebrates the cultural and economic significance of tea across the globe, highlighting just how much joy and comfort this beverage can bring.

Booking.com is marking the occasion with a round-up of five destinations for tea lovers around the world. With 44% of Indian travelers keen to try the best places for food and drink on their next trip,* International Tea Day is the perfect excuse to travel to locations naturally steeped in history and beauty.

Tea is a worldwide phenomenon and just about every country, from Argentina to Malaysia, has its own way of consuming it. From the rich flavorful tea leaves from Darjeeling to the vibrant mint leaves of Morocco, discover the exciting destinations behind the drinks.

Darjeeling, India

The Darjeeling district of West Bengal is known for its plethora of tea gardens, with over 80 stretching across acres of land. Located in the foothills of the mountains, the emerald-green Darjeeling Tea Garden produces tea with such an intense aroma and spicy flavor, that it’s often referred to as the ‘champagne of teas.’ When visitors aren’t admiring the majestic Khangchendzonga, the world’s third-highest mountain, they can visit Buddhist monasteries and take a ride on the 140-year-old stream Darjeeling Himalayan Railway.

Where to stay: The blissful hill resort Mayfair Darjeeling, with spectacular views overlooking the valley, is a tranquil spot with easy access to the Darjeeling Tea Garden. Classic Indian rooms exude old world charm and elegance with carved wooden furnishings and colourful prints. The hotel features a spa, state-of-the-art gym, pool, and tea boutique. Wake up to birdsong and spend the day exploring the stunning tea gardens.

Harrogate, United Kingdom

English breakfast tea is a British staple, which has expanded over the years to include a variety of brews including decaf and gold standard. The quaint spa town of Harrogate is home to one of the UK’s most popular Yorkshire tea brands, where it blends tea leaves from Assam and East Africa to create unique combinations bursting with flavour. Take a trip to the nearby city of York and enjoy a delightful Afternoon Tea Boat Cruise along the picturesque River Ouse, where visitors will discover the city's mediaeval history. Iconic sites include York Minster, one of the largest and most beautiful Gothic cathedrals in the world.

Meknes, Morocco

Refreshing mint tea is the national drink of choice in Morocco. Various blends are made across the country, but the vibrant mint leaves from the scenic hilltop city of Meknes are said to be the best. A UNESCO-stamped ancient medina, meander around the old town to discover everything from specialist souks selling beautiful crafts and textiles to teahouses in secret courtyards and even the odd donkey strolling around.

Where to stay: Stay in the heart of Meknes at the impressive Riad Mama H&K. Traditionally decorated with the authentic architecture of Morocco including hand-carved wood and geometric tiles, the hotel also features a pretty outdoor terrace. Discover local dishes from tangines to seafood in all their richness and variety at the on-site restaurant or relax by the fireplace with a soothing mint tea.

Misiones, Argentina

Said to have the strength of coffee, the health benefits of tea and the joy of chocolate, the herbal tea Yerba Mate is Argentina’s national drink, and enjoyed for its energy-boosting qualities. The leaves are grown in the rich rainforests of the northeastern province of Misiones, famed for its red earth and papaya fields. Within Misiones lies the Iguazú National Park, home to the magical Iguazú Falls – the world’s largest waterfall – where visitors can spot bright-billed toucans and colourful butterflies.

Where to stay: Self-catering bungalows Cabañas Doralia in the city of Oberá feature a well-equipped kitchen, BBQ terrace, outdoor pool and exquisite garden views. The comfortable accommodation is located near La Ruta Del Te, an Argentinian tea house where travelers can learn from fourth generation tea producers and try Yerba Mate sweetened with agave and served with pastries for an afternoon treat.

Cameron Highlands, Malaysia

Steeped in rich tea-making traditions, the Cameron Highlands is renowned for its impressive emerald tea estates and exquisite mountain views. The Bharat Tea Estate produces some of the world's favourite tea labels including Cameroon Valley, which takes its flavour inspiration from Sri Lanka and South India. Visitors can quench their thirst at the estate’s Tea House with a special high tea, and wander through the lush hilly terrain with moss-covered trees, rich wildlife and exotic plants.
Where to stay: Located a short drive away from the Bharat Tea Estate is Heahtitude, a kitsch vintage guest house with modern amenities. Visitors can enjoy activities around the Cameron Highlands, including hiking and cycling in the Mossy Forest, where Rafflesia – the biggest flowers in the world – can be found. Between trekking and tea culture, it’s easy to unwind in the evenings on the beautiful riverside terrace.  

For those inspired to discover the destinations behind their favourite teas, Booking.com is sharing Getaway Deals for travellers to use when booking their next trip. Discounts start at 15% and are valid for stays between April 4, 2022 until September 30, 2022. In addition, Booking.com is bringing the great value of its Genius program to even more customers by giving all account holders access to the program’s Level 1 benefits, with no minimum number of previous bookings to qualify, including access to exclusive 10% discounts at hundreds of thousands of participating properties around the world. All travellers have to do is download the Booking.com app, log in and look for the Genius logo to identify associated benefits, discounts and perks.

* Research commissioned by Booking.com and conducted among a sample of adults who plan to travel for business or leisure in the next 12-24 months. In total 24,055 respondents across 31 countries and territories were polled (including 501 from Argentina, 1003 from Australia, 500 from Belgium, 1001 from Brazil, 500 from Canada, 1000 from China, 1007 from Colombia, 1001 from Croatia, 508 from Denmark, 1002 from France, 1000 from Germany, 1005 from Hong Kong, 1000 from India, 502 from Israel, 1003 from Italy, 1002 from Japan, 500 from Mexico, 501 from The Netherlands, 501 from New Zealand, 500 from Peru, 1000 from Russia, 1005 from Singapore, 1002 from South Korea, 1002 from Spain, 501 from Sweden, 501 from Switzerland, 504 from Taiwan, 500 from Thailand, 1000 from the UK, 1002 from the US and 501 from Vietnam). Respondents completed an online survey in August 2021.

Eclat Insights | Using The Competition To Get Better. This Is What You Should Be Doing

1. Set up your competitive set. The most common approach includes a combination of location, level of service, price band.  

Location is the most obvious one. If you are a business hotel in Gurgaon, then this works very well. If a business traveller has a meeting in Gurgaon, she is not going to be looking at hotels in Noida. 

To some extent, this works for resorts too, though, at the high end - uber-luxury, your competitive set could be halfway across the world.

Level of service

Most hotels categorise themselves into a star rating model from 1 - 5. Once they identify themselves in a particular "star" category, that pretty much becomes the filter for competition. +- 1 is also considered. So a very good 4-star hotel could compete with a badly managed/run 5-star hotel.  

Airbnb and other platforms changed the game. The star category was thrown out of the window and replaced with visuals that appeal. If the customer/guest felt something looked amazing, it was 5 stars.  

Another change was the 'guest review' mechanism on social media/platforms. google review, TripAdvisor etc. These use the same 5 point scale, but the stars mean very different things from the categorisation based on amenities. Suddenly you could have a stand-alone, no brand property, with no pool, no speciality restaurant, no-frills ranked higher than a full-service hotel. 5- star rating, has replaced, 5- the star category.

Price

or price band since almost all hotels have dynamic revenue management now. If there is another hotel in your catchment area/vicinity that matches your rates (even if it is their low and your high or vice versa), the hotel is in your competitive set.

Start with these. You can always get creative and add size, banquet spaces, food & beverage etc.

In some areas/cities, due to the nature of your business (property), you might land up with a lot of competition. I suggest you trim it down to 7. Be ruthless at this stage. You will not be able to keep track if you keep your competitive set too large.  

2. Set up what you would like to track

ARR or REVPARs are the most commonly tracked metric. Some savvy operators track costs (like HR from keeping a track of salaries etc, or info from suppliers). It makes sense, this is what bosses want to see, can be exchanged easily and understood. Quantity Of business, measured. You can also use this information to see if you have positive market penetration. If you are not doing this right now, I suggest you talk to the leadership at your competitive set and start sharing this information.

If, for myriad reasons, this is not possible, then have someone check rates on your preferred travel website and use that as a proxy.

Quality Of Business, however, is another story. Some intelligence is gathered, like company accounts, events hosted etc. This might give you an indication if you are getting the same 'quality' of clients as your competition. If the VPs are being put up in your competition and you are getting all the interns/entry-level, even if the rate is the same, you are playing second fiddle.

Make sure your sales team feeds you market intelligence. This should be part of their KRAs.

What To Do:

• Track websites of your competitive set. Apart from the design, look, feel, keep a track of special promotions, events, announcements etc. Join their mailing list.

• Follow & track social media accounts. This is just a wealth of information.

• Track reviews of your competitive set ruthlessly. I added ruthlessly. Here is an example:

source

What I like about the reviewer, is that he still gave the location a 3.

If this is your competition, your sales team needs to be carrying this review to all pitches.

• Don't use reviews only for a sales advantage. Use them to improve your processes and services. This is your TG. If the guests of your competitive set are unhappy about something at the hotel they currently use, you could improve your processes to focus on the issues that are highlighted. You can also run a targeted social media campaign talking about how you offer the services/amenities.

• You can add services or create new processes to solve/address these unmet needs. here is an example:

Source

As a competing hotel, you should ensure that at Check-In the guest can see enough staff around.

• Get your teams to experience the competition. It is an expense that will pay rich dividends. See this review for example:

source - First, when was the last time a guest booked for 6 days and stayed for 21 at your hotel? Now, Imagine sending your Front Office team to stay a night and experience the legendary hospitality of Ajay & Mukesh as mentioned by the guest. Maybe personalized service is what keeps guests coming to this hotel and staying there. Do your people get named in reviews?

Think of these are mystery audits, but for your competition. Let your people use elaborate checklists, take lots of photos, videos, and interact with staff, but more importantly let them come back and present/share the details with the entire team. 

PROTIP - Ensure they share the good and great before they go into everything that was wrong and reinforce we-are-amazing. We want to learn and improve.

Bonus Ideas on defining the competitive set

• If your sales team keeps running into the sales team from another hotel at client offices, they are a competition!

• Ask your bookers/agents, what hotel they would use if you were sold out. The answers are your competition.

• Ask your guests, what hotels they would use if you were unavailable. The answers are your competition.

--END OF INSIGHT--

### How do I get more reviews on Google?

While I have some ideas of my own, here is something from Google https://support.google.com/hotelprices/answer/7219055?hl=en

• Create and share a link guests can use to leave a review.

• When guests check out, invite them to leave a review on Google. Consider creating a short link or Quick Response (QR) code that makes it easy for users to get to your review page.

• After check out, follow up with guests and send a reminder in any of your post-stay communications.

As always, I am on p.bedi@eclathospitality.com. Reach out and we can discuss your competitive set, what you should track and how to get more and better reviews from guests.

Prabhjot Singh Bedi

is a Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

Appointment | Amrita Ray been appointed as Marketing and Communications Manager of JW Marriott Kolkata

Her key responsibility areas include ideation and implementation of marketing strategies, marketing communication, content creation, digital marketing, and establishing brand associations

Amrita Ray, who has recently been appointed as Marketing and Communications Manager of JW Marriott Kolkata. She brings with her over a decade of benchmarking success in integrated marketing and communication projects with diversified industry experience in hospitality, automotive, and media. Her knowledge in enhancing business positioning and augmenting brand value through successful social media and digital marketing strategies, as well as improving public and media relations to propagate brand legacy, makes her an asset to the organization.

Amrita’s key responsibility areas include ideation and implementation of marketing strategies, marketing communication, content creation, digital marketing, establishing brand associations and handling of media and PR activities for the hotel.

Armed with a Post Graduate in Journalism and Mass Communication, Amrita started her career in hospitality industry with The Park Kolkata. She comes with a strong background in media relations owing to her tenure with brands like, The Park Kolkata, The Lalit Great Eastern Kolkata and BMW Group India, The Westin Kolkata, JW Marriott Jaipur Resorts and Spa and The Leela Palace New Delhi.

Throughout her tenure, she displayed her strengths in the domains of property positioning, planning and executing marketing strategies, as well as nurturing public and media relations. Her hard work ensured that the brand had strong communication and marketing strategy in both, pre and post launch periods.

Amrita loves to spend time with her toddler and two fur babies on her off days.

Appointment | Annam Lubana has been appointed as Director of Rooms at JW Marriott Pune

Annam brings with her an experience of over a decade from renowned hospitality chains, The Oberoi and Marriott in India

JW Marriott Pune is pleased to announce the appointment of Annam Lubana as the Director of Rooms.

A strategic and passionate hotelier, Annam brings with her an experience of over a decade from renowned hospitality chains, The Oberoi and Marriott in India.

At JW Marriott Pune, she will be responsible for spearheading Front Office, Housekeeping, and Spa operations with a passion for curating superlative guest experiences that uphold the tenets of the JW brand and sustain the traditions of which the JW Marriott Pune team is so proud of while striving to further enhance service quality and brand value in the future. Annam is an effective orator, known to achieve organizational goals with great enthusiasm. ‘’Beyond the awe-inspiring façade and the resplendent lobby of the JW Marriott Pune, it’s the keen eyes and serving hands of our team that build customer loyalty that lasts a lifetime. It’s the attention to detail that matters the most when it comes to our discerning guests and we aim to continue sustaining the legacy JW Marriott Pune stands on”, says Annam.

Annam is a bibliophile and also enjoys nurturing her collection of diverse plants in her free time.

Appointment | Keenan McKenzie appointed as General manager at ITC Narmada – Luxury Collection of ITC Hotels

Keenan McKenzie appointed as General manager at ITC Narmada – Luxury Collection of ITC Hotels

Keenan McKenzie has been appointed by ITC Hotels as the General Manager for its upcoming luxury property, ITC Narmada in Ahmedabad. Bringing along an extensive 18-year experience in the hospitality and services sectors, Keenan is all set to lead the team at ITC Narmada and script its growth story by strengthening its brand position in the value-driven market of Ahmedabad.

Keenan Began his career two decades ago as a management trainee at the ITC Hotel Management Institute (formerly known as the Welcome Group Management Institute) in the year 2000. He has pursued his degree in Tourism Studies from IGNOU. He took a leap into the hospitality sector in 2004 when he joined ITC Kakatiya in Hyderabad and later moved on to Welcome Hotel Grand Bay at Visakhapatnam. This was followed by his stints at ITC Rajputana in Jaipur and ITC Sonar in Kolkata.

Having worked in different roles across the ITC brand of hotels including the ITC Maratha, Keenan brings along a multi-faceted experience in the hospitality sector with an extensive experience in ITC’s bouquet of luxury hotels in India. By building, positioning and strengthening ITC’s Luxury hotel brands in different markets, Keenan has carved a niche in attaining operational excellence from process to execution to delivery level.

In fact, Keenan’s astute leadership as the hotel manager of ITC Maratha not just steered the property’s revenue growth across different channels but also drove its journey to become the market leader in overall guest experience.

Sharing his views about his upcoming journey with ITC Narmada in Ahmedabad, Keenan said, “Ahmedabad is a unique and promising market. In fact, it is an eclectic blend of centuries-old heritage, culture and traditions and modernity. Ahmedabad draws beautiful contrasts by being the country’s first UNESCO World Heritage City and a gateway to the modern world being a thriving global business hub located in close proximity with India’s first International Financial Services Centre (IFSC) at GIFT City in Gandhinagar. Adding one more start to my journey with ITC Hotels, I look forward to the opportunity of launching one of the most prestigious properties of ITC Hotels and strengthening the position of this hotel in the value-driven market of Ahmedabad amidst the city’s growing hospitality sector.”

“Through ITC’s promise of hospitality, we will put our best foot forward to continue offering specially curated experiences to our guests,” he further went on to say.

A firm believer in collaborative approach to achieve operational efficiency, Keenan is known for his well-thought out business strategies and keeping his team dynamic and motivated. A voracious reader and a well-travelled individual, he prefers spending quality time with his family.

American Brew Crafts launches Block Buster beer in a CAN

American Brew Crafts launches Block Buster beer in a CAN

Same taste in a trendy new avatar  

Hyderabad: May 2022: American Brew Crafts Pvt. Ltd. a modern and authentic beer manufacturing company announced the launch of the BlockBuster beer in a Can. The all-new BlockBuster beer CAN will come in both Lager & Strong variants offering a refreshing experience to customers. The CAN will accentuate the experience of social interactions, parties, travel, and events by offering convenience and ease of consumption. Everybody can now enjoy the thrill of pure chilled beer anytime, anywhere. The new CAN will be available in stores across Telangana, Andhra Pradesh, Goa, Pondicherry, and Andaman.

The new beer CAN will add to the Blockbuster SKU basket offering convenience and comfort for beer connoisseurs to use while on the move. . BlockBuster beer can is available in 500 ml packs which are easy to carry and look trendy and cool.  

“We are happy to announce the launch of BlockBuster beer CAN in Telangana. Our objective is to introduce a trendy and appealing SKU for the brand. With this launch, we are looking at offering ease of consumption and storage to our customers." said Mr. Satya Siva Athi, Director of American Brew Crafts Pvt Ltd. 

Adding to this, Sri Nagendra Tayi, Chief Executive Officer, American Brew Crafts Pvt Ltd. said, “We hope this unique Can will attract the millennials who are constantly looking for innovations and trying out new tastes. With this new SKUs, we aim to increase our reach and offer convenience to our customers. Blockbuster offers a unique taste and fizz and is fast emerging as one of the leading brands in the sector” 

Can's have always been the chic and cooler cousins of the bottles, while the bottles come in 650ML and 330ML, the 500ML CAN provide an additional option for consumers who strictly go by portions. Today’s CANS can retain the actual taste and authenticity of the brew for much longer. While the true essence of the beer remains in all our SKUs the CAN will provide us a window to the next-gen consumers.

Awards | 25 hotels and resorts managed by Concept Hospitality win Trip Advisor’s Travellers Choice Award for the year 2022

25 hotels and resorts managed by Concept Hospitality win Trip Advisor’s Travellers Choice Award for the year 2022

As many as 25 Fern and Beacon hotels and resorts managed by Concept Hospitality have won the prestigious Trip Advisor’s Travellers Choice Award for the year 2022, Noshir A Marfatia, senior VP, Sales & Marketing, The Fern Hotels & Resorts said.

Congratulating the winning hotels, he said, “It is a moment of great pride when we receive the acknowledgment of our hospitality and services from our guests. It is a validation of the processes we have adopted that make our guests feel safe and secure.”

Giving the breakup of the awards he said, “Nine of our upscale The Fern hotels won this award, as did 15 of our mid-scale Fern Residency level hotels. And one of our smart, efficient Economy brands, Beacon Hotels, also received the award.”

The Fern Hotels & Resorts is India’s leading environmentally sensitive hotel chain and amongst the fastest growing hotel brands in India, with 88 hotels & resorts currently operational under management or opening shortly across 72 locations in India and internationally, under The Fern, The Fern Residency, Zinc by The Fern and Beacon Hotels brands. The company is a part of CG Corp Global, a multi-dimensional Nepalese conglomerate.

Appointment | Ramandeep Singh Kapur appointed as Director of Operations of Andaz Delhi

Ramandeep Singh Kapur has been appointed as the new Director of Operations at Andaz Delhi – a concept by Hyatt. An expert in luxury hospitality, His career spans over 15 years across multiple iconic names in the industry.

Ramandeep started his career in hospitality in 2006 as a Food & Beverage Assistant at The Oberoi Amarvilās. Over the next few years, he worked at The Trident in Gurgaon, from 2010 till 2016 as the assistant manager for Food and Beverage services and as the Assistant Food and Beverage Manager from 2016 till 2018. In 2017 he joined The Oberoi Udaivilās in Udaipur as the Food and Beverage Manager. He also worked as the Director of Food and Beverage at JW Marriott, New Delhi from 2018 till 2022, and his last assignment was at The Camellias Superluxury Residences by DLF as the in-charge of their AGM Club Operations.

On his appointment, Ramandeep says: “I am thrilled to begin my wonderful journey at Andaz Delhi and am proud to be part of the Andaz tribe. I look forward to utilizing my years of experience and hope to continue to progress further and truly make a difference in the lives of our guests.

Ramandeep holds an Advanced Diploma in Hospitality Management by GRICHM as well multiple certifications from The Oberoi Group and The Oberoi Center of Learning and Development. He was also awarded the Special Jury award by Indian Hospitality Expo for Food and Beverage, and the Food and Beverage Team at The Oberoi Udaivilās, Udaipur was awarded the team of the quarter under his leadership as well.

Wandurlust List | BIRD’S-EYE VIEW OF RAS AL KHAIMAH WITH BRAND-NEW HOT AIR BALLOON EXPERIENCE AT MANAR MALL

UP, UP AND AWAY: GET A BIRD’S-EYE VIEW OF RAS AL KHAIMAH WITH A BRAND-NEW HOT AIR BALLOON EXPERIENCE AT MANAR MALL

Take to the skies and soak in the awe-inspiring views of the Emirate via the new tethered hot air balloon flight at Manar Mall in Ras Al Khaimah

New Delhi, May 2022: Ras Al Khaimah Tourism Development Authority (RAKTDA) announces the opening of RAK Airventure, a brand-new tethered hot air ballooning experience, available exclusively at Manar Mall, the Emirate’s most popular shopping and leisure center. Opened to the public on Saturday 30th April just in time for the Eid Al Fitr holidays, the family-friendly experience offers breath-taking aerial views of Ras Al Khaimah’s diverse natural and urban scenery.

Offering all the thrills of a traditional hot air balloon ride in a safe and fun environment suitable for all ages, flights last approximately 10 minutes to giving time to soak in the stunning views from above like never before. Seek out the majestic Hajar Mountains, rolling terracotta dunes, lush mangroves and the city’s busy markets, palaces and mosques – as you fly almost 30 meters above the ground.

Commenting on the launch of RAK Airventure, Raki Phillips, CEO of Ras Al Khaimah Tourism Development Authority, said: “We are delighted to unveil Ras Al Khaimah’s latest attraction, another unique way for visitors to explore our diverse Emirate and soak up its beautiful sights. With nature, adventure and outdoor experiences at the very core of our destination strategy, RAK Airventure is a perfect addition to our portfolio, providing stunning 360-degree views of our unique landscapes.”

The launch of RAK Airventure follows the Authority’s announcement in May 2021 of over 20 new sustainable tourism initiatives across the Emirate marking an investment of half a billion dirhams in partnership with RAK Hospitality Holding and RAK Chamber of Commerce and Industry. These projects center on the Emirate’s new destination strategy that focuses on nature, leisure, adventure, accessibility and authenticity.

Operated by the General Civil Aviation Authority (GCAA), the flights are run by fully qualified pilots with years of experience in the ballooning industry. Welcoming visitors from five to 75 years old, including people of determination, for safety reasons, passengers must be able to physically climb into the basket unaided.

RAK Airventure is open daily from 5pm until sunset at Manar Mall, flight availability might be altered due to weather conditions. Kids under 12 years old must be accompanied by an adult and tickets are priced at AED 75 for both adults and children. To find out more about information on RAK Airventure and to book your spot in its sunrise or sunset flights