Sustainable Practices By Nourish Organics a Clean Food Company

Sustainability Practices by Nourish Organics

Today food companies are taking all measures to reduce not only their carbon footprint but its environmental impact across their entire supply chain. Sustainability has become a crucial value that more and more companies have embedded into their practices and operations.

At Nourish Organic, we believe we have a responsibility to both reduce our impact on the planet through our organic and sustainable practices, as well as give something back to the organizations who work hard to protect it.

Founded by Seema Jindal Nourish Organics is a clean food company that aims at making Nutrition that fits your lifestyle through sustainable, organic food with a wide range of wholesome, multi-grain breakfast cereals, nutrient-dense cookies, on-the-go snacks, seed & nut combinations and fruit+fibre based health bars. 

As a pioneer in clean-label packaged food, all Nourish Organics products are 100% natural, free of processed sugar, preservatives, genetically modified foods, trans-fats or artificial flavour. Each variant is made with locally sourced organic ingredients that are wholesome, rich in fiber, high on plant-based protein, and packed with essential fats, vitamins & minerals through a bounty of nuts, seeds & dried fruit. 

Sustainability is something that's always been important to us at Nourish Organics and we strongly believe that sustainability isn't just a trend—it's an ethos that guides our every action, from the moment we source our ingredients to the moment we package them up and send them out into the world.

Here are some of the ways we practice sustainability in our business:

Natural pest control: Instead of using harmful chemicals like pesticides or fumigants, we employ traditional methods like burning cow dung or neem leaves alongside chili peppers to ward off flies and mosquitoes without harming your health or polluting the air. High-frequency sound machines to ward off rodents are used.

Composting our waste: We compost all of our organic waste, including food scraps. By composting instead of sending it to the landfill, we reduce waste while also recycling nutrients back into the soil.

Donating our edible products: If there are foods that are still good but can't be sold because they don't meet our high standards for quality and freshness, we donate them to local shelters or food banks so they can be enjoyed by others in need. We've donated freshly made products stuck with us due to covid lockdowns. 

Frontline Performance Group and HM Corp Partner to Fuel Growth and Empower Hoteliers in Indian Hospitality Marketplace

Frontline Performance Group and HM Corp Partner to Fuel Growth and Empower Hoteliers in Indian Hospitality Marketplace 

Gurugram (India), June 2022: Frontline Performance Group (FPG), the world leader in frontline technology and training, today announced its partnership with HM Corp, a tourism and hospitality management advisory, led by seasoned luxury hotelier Hemant Mediratta, to deliver FPG’s groundbreaking software, powerful e-Learning, and superior champion certification program to the Indian hospitality marketplace.

“After years of work in India, we believe in its incredible potential, and we are honored to join forces with such a professional and reputable partner that extends distribution, access, and in-market sales resources,” said Paul McLoughlin, FPG President, International. “Whilst leveraging HM Corp for sales, FPG’s team will deliver all elements of our industry-leading platform and support services, our mission is to empower hotels throughout India to reach their greatest potential.”

Hospitality is among the top drivers of economic growth and foreign exchange in India; the country is ranked 10th in the world for its travel & tourism contribution to GDP (Source: World Travel & Tourism Council). By empowering hotels to deliver enhanced guest experiences, better-paid frontline employees, and thriving bottom lines, FPG and HM Corp hope to further fuel economic growth and accelerate post-pandemic recovery in India.

FPG’s performance management software application, IN-Gauge, empowers hotel teams at all levels—from the frontline, to on-property management, and above-property leadership—to measure performance, forecast revenue, audit sales, and train their teams with a comprehensive e-Learning library. The business supports the world’s leading hotel companies and ownership groups including Accor, Hilton, IHG, Marriott as well as numerous independent chains and properties. Programs are active in over a dozen languages within every level of the hotel chain, from city-center all-suite properties to luxury destination resorts.

“We are thrilled to deliver the world’s leading upsell training and technology solution to hotel owners and chains throughout India, enabling them to optimize returns, guest satisfaction and employee morale,” said Hemant Mediratta, Founder - HM Corp. “The FPG offering truly empowers people, which has been a critical need in the Indian and global marketplace.”

Eclat Insights | The Zone of Proximal Development & Some Ideas On What To Do With It

Eclat Insights | The Zone of Proximal Development & Some Ideas On What To Do With It

The zone of proximal development (ZPD) is the distance between what a learner is capable of doing unsupported, and what they can do supported. It is the range where they are capable only with support from someone with more knowledge or expertise ("more knowledgeable other")

Think of it in terms of learning how to drive a car. Parents and driving instructors guide driving students along the way by showing them the mechanics of how the car operates, the correct hand positions on the steering wheel, the technique of scanning the roadway, etc. As the student progresses, less and less instruction is needed, until they are ready to drive on their own. This is the concept of scaffolding.

Scaffolding is a process through which a teacher or a more competent peer helps a student in their ZPD as necessary and tapers off this aid as it becomes unnecessary—much as workers remove a scaffold from a building after they are complete construction.

source
Why is it relevant to Hospitality & Service Industries?

I have been thinking about trainees this week: Industrial Trainees (ITs), Hotel Operations Trainees (HOTs) & Management Trainees (MTs). While the level of knowledge (and what is expected of them) may vary, the common thread is the 'learner' part of the designation/role. Trainees by definition, need to train. While there are some very good models the industry uses - buddy system, a mentor system, learning checklists, projects etc, I was on the quest for a meta-model. I think I have it.

Instinctively this concept makes sense. Allow me to detail this a little bit and you will see it works for any team member, not just trainees.

Actionable Insights

• Use JDs /Check Lists for Tasks.

Create Job Descriptions / Job Lists with 3 columns against each item. Mark each of your team members on:

Column 1: Cannot Do (even with guidance)

• Column 2: Can Do With Guidance / Aid

• Column 3: Can Do Unaided

For the trainees or new joiners, the entire list may start with everything in the first column.  

As your team member progresses through the skill levels, you can also use this to measure learning outcomes or progress.

Go Slow

• Make sure the learner learns something just out of her comfort zone or current knowledge.

• Once that is done, then add another level.

• Challenge the learner, but do not make the skill to be learnt in one go, so difficult that they lose heart or give up.

Go Deeper

This is the vertical integration concept. If someone has been able to learn a skill or a task, you can use The Zone of Proximal Development to add knowledge/skill to a deeper level.  

For example, if someone can finally take a reservation by themselves, see if you can then push them to learn to take a group reservation by themselves. If they can serve one table or manage one table in a restaurant, push it to two or three.

You can also go deeper by complexity or responsibility. i.e. if your team member can finally park a sedan as a valet, can you get them to park a luxury car? If they can park 10 in an hour, can they park 20?

Use this method to create specialists in your team.

Go Wider

This is the horizontal integration concept. If your team member has learnt how to take a Room Service Order? can they learn how to deliver it, then serve, then clear it. 

For the same skill, once the basics of taking an order are done, learn how to suggest, and upsell.

Use this method to create generalists (cross-trained) in your teams. 

Learn how to make a reservation > then learn how to welcome > then check in > then escort the guest to the room > then how to check a room > make a room (so on and so forth)

Want to make this WOW? 

• Take the Task Check List example above. A Wow would be to add a fourth column, 'Can Teach' or 'Can Aid Others'. Use this to create departmental trainers.

• Measure yourself as a leader on the number of people in your team who can teach others how to do things the right way. (the right way is the way we do it here for most organizations)

• Get HR to use this tool for recruitment. At the recruitment stage, use the job list and the columns like an assessment sheet. You may still go ahead and hire someone who does not have proficiency in everything, but at least everyone in the system is aware of the work required.

• Use Groups to challenge and help each other grow. You can make groups based on skill levels, or for specific skills or processes. Give points, run competitions. Make it fun to learn and teach.

• Use this for potential assessment. Rather than the 'management feels' concept, see how much a particular team member has grown (learned, done) over the last year. Team members who demonstrate the ability to learn are more valuable. The ability to grow is potential.

AWARD | Niraamaya Wellness Retreats bags multiple awards by TripAdvisor for its retreats in Kerala

Adjudged TripAdvisor’s Travellers’ Choice – Best of the Best for the year 2022.

Niraamaya Wellness Retreats has been awarded TripAdvisor’s “Travellers’ Choice – Best of the Best” award for the year 2022 for its multiple retreats in Kerala.

Niraamaya Retreats Backwaters And Beyond, Kumarakom has been ranked 8th in the category of Top Luxury Hotels in India and 11th in the category of Top Small Hotels in India. Niraamaya Retreats Cardamom Club, Thekkady has been ranked 24th in the category of Top Mountain Lodge & Resort in the World, 9th in the Top Small Hotels in Asia, and 4th in the category of Top Small Hotels in India. The newest entrant in their growing portfolio, Niraamaya Retreats Samroha, Athirappilly is already creating waves and has been ranked 22nd in the category of the Top Hotels in India.

Travelers’ Choice Awards: The Best of the Best awards instituted by the travel platform “TripAdvisor” is given to the best resorts and hotels in the world. These awards are based on guest reviews and Niraamaya Wellness Retreats has been amongst the top-ranked hotel brands with votes and support through excellent reviews from many travelers around the globe.

TripAdvisor Travellers’ Choice awards recognize the world’s finest hotels, committed to the highest standards of quality and service excellence. It was founded on the principle of celebrating extraordinary hotels that have quality service and encourages them to maintain excellence within a highly competitive industry. It is all about congratulating hotels that have taken the extra step by providing the guests with outstanding experiences.

“After a grueling and extremely challenging period that the hospitality industry has seen recently, these awards are a testament to the hard work, skill, and passion that our teams possess. It is an honour for us to be recognized by our guests and be a part of the top 1% of the hotels worldwide. I consider myself privileged to lead a team that strives to excel at service delivery every single day.” said Allen Machado, Chief Executive Officer of Niraamaya Wellness Retreats.

George Bennet Kuruvilla is now the General Manager at The Ritz-Carlton Bangalore

George is a seasoned hospitality leader with over 28 years of luxury and has managed various national and international assignments

George Bennet Kuruvilla is newly appointed as the General Manager for the iconic and first 277- key Ritz-Carlton in India, located in the epicenter of Bangalore. George hails from a prolific career with excellence in spearheading the opening and large operations of flagship hotels and resorts across the country and globally.

With a remarkable record of building productive teams, implementing best practices and operational efficacy, George has an intrinsic knowledge of the intricacies of crafting personalized experiences and indelible memories for guests. His dynamism, commitment complemented with a hand-on approach, and strategic acumen have resulted in exceptional guest appreciation metrics along with achieving financial results. George in his last assignment at Westin Pune Koregaon Park formed the entire edifice of the team and achieved significant outcomes.

George is a seasoned hospitality leader with over 28 years of luxury and has managed various national and international assignments with The Oberoi Hotels and Resorts, Taj Hotels, and Hyatt Hotels Corporation to name a few.  Under his able leadership, hotels have won multiple accolades in guest satisfaction and improved revenues through maximizing employee productivity. His impeccable style, humility, and ability to empower bring the best in every team he leads.

In his current role at The Ritz-Carlton, Bangalore, George is pitched to play a focal role in enhancing operational efficiency and delivering the legendary Ritz-Carlton Gold Standards of Service by enlivening the credo.

George graduated from IHM, Mumbai, and holds a post-graduation from the Oberoi Centre for Learning and Development, beginning his career in 1992 as a management trainee with The Oberoi Group. He has also completed the General Managers Program at Cornell University.

A passionate golfer, George has a flair for languages and is a food aficionado. His wife Ritu, son Neel and daughter Zara will be accompanying him to Bangalore. He believes, “When the going gets tough, the tough get going.”

Appointment | Syamjith Venugopal joins Holiday Inn Cochin as Food and Beverage Manager

His endeavor is to garner a motivated and engaged team that delivers on the brand promise.

Syamjith Venugopal joins Holiday Inn Cochin as Food and Beverage Manager. A passionate hotelier with an extensive experience of around 17 years in the hospitality industry. 

Syamjith’s last assignment was with Casino Hotel Kochi as Assistant General Manager and Corporate Food and Beverage Operations Manager where he was overlooking Hotel Operations of Casino Kochi and Food and Beverage Operations of Properties under CGH Earth. He has also worked with renowned hotel Brands like Zone by the Park Coimbatore, Le Meridien Kochi, Radisson Blu Kochi, and La Cigale Doha Qatar. 

His endeavor is to garner a motivated and engaged team that delivers on brand promise. He also wants to build future leaders and foster an environment that allows people to flourish and grow. With Food and Beverage his core strength he wants to create unique and new experiences. 

Outside the realm of work, he enjoys spending time with family, photography, and bike rides.

Appointment | Courtyard by Marriott Aravali Resort Appoints Shibendu Ray Chaudhury as Executive Chef

He comes with an impressive set of footprints and 14 years of rich experience earned over the course of his career.

Shibendu Ray Chaudhury, Executive Chef, Courtyard by Marriott Aravali Resort.

With over 14 years of experience in the hospitality industry, Shibendu Ray Chaudhury joins the soon-to-be-launched Courtyard by Marriott Aravali Resort as the Executive Chef. He will be spearheading the culinary team where he will direct and oversee Food and Beverage operations that would entail, menu innovations, simplifying and localizing cuisines, and helping curate personalized dining experiences that will contribute to an enhanced guest experience. 

He comes with an impressive set of footprints and rich experience earned over the course of his career. His fascination for creating delectable food and presenting it in all its simplicity and goodness, while not compromising on taste or style, gained him a lot of recognition and appreciation.

Before his stint with Courtyard by Marriott Aravali Resort, Shibendu worked with many renowned hotels such as Taj Bengal Kolkata as Chef de Partie, the Grand Hyatt Goa as Sous Chef, Fairmont Jaipur as Executive Sous Chef and Renaissance Mumbai Convention Centre and Lakeside Chalet Marriott Executive Apartments as Multi-Property Executive Sous Chef. In his career, he has implemented and designed various new menu concepts, led and encouraged training programs, and fostered a healthy and competitive team spirit that has him working with a dedicated and high-performance team.  In recognition of his exemplary work and dedicated efforts Shibendu has been awarded the Times Food and Nightlife Award 2017-18 for Best All-Day Dining Restaurant in Goa and the Times Food and Nightlife Award 2019-20 for Best Buffet in Mumbai Suburbs awarded to Lake View Café

Chef holds a degree in B. Sc in Hotel Management from IHM Kolkata.  Shibendu is a very creative individual who loves retro music of different genres – English, Bengali, and Hindi. In his free time, he is often sketching and exploring niche markets around the city.

Appointment | Josu Sedano-Martin has recently been appointed Executive Chef at Mövenpick Hotel Sukhumvit 15 Bang

Josu Sedano-Martin has recently been appointed Executive Chef at Mövenpick Hotel Sukhumvit 15 Bang

Josu hails from Bilbao, Basque Country, Spain and he is a graduate of the Basque Culinary Academy with further studies in Hospitality Management with Cornell University. 

In a career which expands over 20 years, Josu has held positions as Executive Chef and F&B Director and worked for InterContinental, Hilton Hotels and LHW properties in Europe and in exclusive locations like Seychelles, Maldives and the Caribbean. 

In 2018 he joined Accor Hotels Asia for the opening of the exclusive Mövenpick Kuredhivaru in Maldives while his next move took him to Thailand to the equally unique Mövenpick Asara Resort in Hua Hin. 

Josu is a member of Slow Food International and is passionate about farm-to-table concepts. He loves to cook with the products from his herb and vegetable patch. He also enjoys playing golf, tennis, running and watching his hometown football team, Athletic Bilbao. 

ABOUT MOVENPICK

In Switzerland, in 1948, Ueli Prager created Mövenpick, a revolutionary dining concept where anyone could enjoy a taste of good wine, good times and the good life. Today, that same brand of welcoming hospitality lives on in every Mövenpick hotel, where everyone can appreciate life’s essential pleasures, through moments of true indulgence. With more than 100 hotels and resorts around the world and another 50 planned by 2025, Mövenpick remains true to its Swiss heritage and rich culinary legacy, honouring its founder’s promise to do things well by doing things right. In recognition of the brand’s holistic approach to sustainability, and its deep commitment to local environments and communities, Green Globe has named Mövenpick the world’s most sustainable hotel company every year since 2017. Mövenpick is part of Accor, a world leading hospitality group consisting of more than 5,200 properties and 10,000 food and beverage venues throughout 110 countries.

movenpick.com | all.accor.com | group.accor.com

Sheraton Grand Pune welcomes Erica Gomes at the Senior Sales Manager

She will be using her 12 years of abundant sales experience to identify and target groups that will generate business for the hotel

Sheraton Grand Pune announces the appointment of Erica Gomes as the Senior Sales Manager at the hotel. Erica has been a part of the hospitality industry for almost 12 years and has an extensive experience in sales and marketing.

Erica has a Masters in Hospitality and International Human Resource Management from the Indian School of Business Management, Mumbai. Post this she has been a part of various Indian and International hotel chains such as InterContinental Hotels Group, Four Seasons, Marriott International, and Accor Hotels. Erica has also worked extensively in the middle-east market.

Erica strives to be a result-oriented resource and is dedicated to meeting deadlines and exceeding sales revenue goals. At Sheraton Grand Pune, Erica will be using her 12 years of abundant sales experience to identify and target groups that will generate business for the hotel. She will also be in charge of using company-wide programs, sales developments, WSO customer events, and reporting for group business development.

When she is not busy achieving her targets, Erica loves to spend her time watching documentaries and reading good books. Some of her favorite books are Shantaram and Mrs. Escobar. She enjoys listening to trance music as well.

JW Marriott Debuts in Germany

A Haven of Inspired Luxury and Genuine Hospitality Awaits at JW Marriott Hotel Frankfurt

JW Marriott, part of Marriott Bonvoy’s global portfolio of 30 extraordinary hotel brands, has made its debut in Frankfurt, Germany with the opening of JW Marriott Hotel Frankfurt. With purposeful design, extraordinary service and a commitment to holistic well-being, the property offers an elevated stay in the city, encouraging guests to connect with the world around them and revitalize the mind, body and spirit.

“With each new opening, JW Marriott brings with it a legacy of luxury hospitality combined with the brand’s foundation of holistic well-being,” said Bruce Rohr, Global Brand Leader, JW Marriott. “Travelers to the storied German city staying at JW Marriott Hotel Frankfurt will now have access to JW Marriott’s genuine service, comfortably modern design and of course guiding principles of a well-being lifestyle that can be seen and felt throughout the guest experience.”

Inspired Design
Each of the 219 guestrooms and suites features floor-to-ceiling windows offering sweeping views of the sparkling city skyline and River Main, offering a moment of reflection. Directly connected to the shopping area Zeil, the hotel offers guests an unbeatable location just steps away from the heart of Frankfurt.

The hotel will soon complete a transformative renovation, bringing to life the JW Marriott brand’s serene sensibility married with modern technology catering to the sophisticated, mindful traveller. Combining thoughtful interiors and fashionable state-of-the-art amenities, the hotel is a serene retreat within the heart of the thriving metropolis.

Embracing local touches that encourage moments of reflection, JW Marriott Hotel Frankfurt has enlisted Hartwig Ebersbach, one of the most famous painters in Germany, to create 230 paintings which are delicately placed throughout the hotel. While the paintings are not for sale, guests can marvel at the depictions and inspirations that Hartwig Ebersbach gathered during his journeys around the globe.

Culinary Delights
JW Marriott Hotel Frankfurt embraces the brand’s focus on authentic and sustainable dining experiences with two concepts for guests. Located on the first floor, Max on One offers modern French cuisine with an Asian twist in a metropolitan atmosphere. Perfect for after dinner drinks, guests can enjoy Ember Bar & Lounge, a chic cocktail and champagne lounge with an extensive gin and wine list.

Furthering the brand’s commitment to nourishing the body as well as the spirit, JW Marriott Hotel Frankfurt produces its very own delicious honey from a colony of bees that reside on the hotel’s rooftop. The honey is served fresh from a honeycomb during breakfast while also being incorporated into delectable dishes served during lunch and dinner.

An Urban Sanctuary
JW Marriott Frankfurt is designed with guests’ well-being in mind. Guests of the hotel are encouraged to take a moment for themselves to truly discover the experiences that will leave them feeling revitalised and refreshed both during and after their stay.

This World Environment Day, Booking.com lists Top Destinations for More Sustainable Stays in 2022

This World Environment Day, Booking.com lists Top Destinations for More Sustainable Stays in 2022 

Mumbai, June, 2022: Celebrated by millions of people across the globe, World Environment Day aims to create awareness and encourage action for the protection of the environment. And while one can practise sustainability in multiple aspects of one’s life, travelling sustainability can be a traveller priority, especially with easing of COVID-19 restrictions and resumption of travel. 

This World Environment Day, Booking.com has compiled a list of destinations across the globe with the highest percentages of Travel Sustainable properties on their platform*. Travel Sustainable badge recognizes the impactful efforts properties worldwide are making to help protect the planet and contribute positively to their local communities. From trend-setting cities to stunning natural parks and destinations making a concerted effort to manage their travel volumes more consciously, there is plenty of inspiration for the 94% of Indian travellers who say that sustainable travel is important to them** – no matter where their sense of adventure and exploration might take them.

1. Hoedspruit, South Africa

Nestled beneath the majestic Northern Drakensberg Mountains, the scenic town of Hoedspruit is surrounded by the largest privately-owned conservation area in the world. The town is located in the heart of the UNESCO registered Kruger to Canyons Biosphere where the local community takes part in several recycling and conservation initiatives, and showcases local produce at the Lekker Farmer’s market to support the surrounding area. Known as one of the best places for a safari in South Africa, visitors can immerse themselves in the beautiful surroundings by respectfully observing the incredible wildlife in their natural habitat. To witness the admirable work the town does with regards to protecting animals, visitors can spend time at – and make a contribution to – the Moholoholo Wildlife Rehabilitation Centre and the Hoedspruit Endangered Species Centre.

2. Stockholm, Sweden 

Spread across fourteen islands, Stockholm is widely regarded as one of the most environmentally friendly cities in Europe – and celebrated as an international role model for climate action, having taken multiple measures to ensure a net positive impact. The Swedish capital uses renewable energy sources and recycles 99% of the city’s solid waste. It also has one of the cleanest – and tastiest – tap waters in the world, so there’s no need to buy bottled water. Since the city is relatively compact, there are options to explore it more sustainably, with a great public transport system and many sights within walking distance. The city offers a community bicycle program that allows people to rent one of 1,000+ bicycles that are scattered throughout Stockholm. Visitors can also explore the city from the water: an evening city kayaking tour offers the unique experience of paddling through Stockholm’s waterways to admire the architecture and landmarks, ending with a traditional Swedish meal. 

3. Arusha, Tanzania 

Known as Tanzania’s safari capital and a wonderful stopover for keen hikers heading to scale Mount Kilimanjaro, Arusha is exactly halfway between Cairo and Cape Town. With the breathtaking dormant volcano of Mount Meru as a backdrop, Arusha is easily explored by foot and is known for its environmental efforts such as tree planting initiatives, sustainable agricultural volunteering programs, and a water sanitation project which visitors to the area can support. The East African city is also known for its monumental clock tower and various cultural tourism programs on offer, including a tour of the Olpopongi Maasai Cultural Village and Museum where visitors can experience the local Maasai culture firsthand. This is an ideal way to learn more about and connect with the local community – perfect for the 69% of Indian travellers who say they want to have authentic experiences that are representative of the local culture when they travel**. 

4. Merzouga, Morocco

Merzouga is a charming small village in south-east Morocco, located near the stunning Erg Chebbi desert, known for its magical sand dunes and wide range of wildlife. Visitors can trek to nearby ancient Berber villages that still act as oases in the expansive desert to immerse themselves in local history and culture. For early risers, the desert at dawn provides stunning sunrise views, and those taking part in the two-hour Erg Chebbi Sunset Dunes Walk will experience equally transcendent twilight hues passing across the dramatic landscape as the sun goes down. Morocco itself is a leading destination in terms of its environmental commitments, with a sustainable development model and goals to source 100% renewable energy by 2050. 

5.Puerto Iguazú, Argentina

Located where Brazil, Paraguay and Argentina meet, Puerto Iguazú is home to the magnificent Iguazú National Park – a UNESCO World Heritage Site and voted one of the Seven Natural Wonders of the World. With 275 waterfalls, the most renowned and arguably most stunning is the semicircular Devil's Throat, more than 269 feet (82m) high and located at the very heart of the national park. For those wanting to explore with minimal impact, the luscious landscape is accessible by foot via the many hiking trails, or reachable by the Ecological Train that crosses the jungle. Visitors can observe the wildlife in the surrounding tropical forest; with over a thousand different species of animals and plants, it’s part of a larger ecosystem that runs through most of Latin America. To help preserve biodiversity and protect the park, as well as the local community, the hospitality sector has kickstarted several initiatives including litter and street cleaning to ensure the numbers of tourists do not adversely affect the area and the people who live there.

6. Boracay, Philippines

An idyllic tropical island destination, Boracay is the stuff Instagram dreams are made of. Featuring no fewer than 17 stunning beaches and coves, including the stunning 2.5 miles (4km) long White Beach, visitors have stretches of pristine sand and sea to surf, kiteboard, and snorkel, or to simply relax and soak up the sunshine. Things haven’t always been so dreamy for Boracay: in the past, the island took the difficult decision to close to visitors for six months due to the negative impact of too many tourists. After refocusing their efforts and allowing the island’s ecosystems to start to recover, Boracay is now responsibly welcoming visitors again, managing volumes with a daily tourist limit. The island has also implemented an array of sustainable eco-tourism practices, including the adoption of electric tricycles, and now relies on solar power as their main energy source, seeking to ensure a long and healthy future. 

7.                   Villa de Leyva, Colombia

Located northeast of Colombia’s capital Bogotá, the charming town of Villa de Leyva is known for its rich history and traditional whitewashed architecture. In the heart of the town lies the stunning Plaza Mayor, home to the city hall, museums, hotels and shopping passages for visitors to explore and support the work of local artisans. Visitors should consider timing their trip to coincide with the annual tree festival, the Festival del Árbol, which is held in October to celebrate the natural wonders the town has to offer. A celebration of the region’s indigenous plants, the festivities include everything from lectures on conservation and sustainable tourism to performances from local musicians. 

8.  Amsterdam, Netherlands

Given its warm and welcoming atmosphere, its historic canal houses, cozy cafes, and small boutique shops, it’s no wonder the Dutch capital is so popular with travellers. Although Amsterdam has struggled for years with what some might call ‘too much of a good thing,’ in terms of tourism, it’s actively addressing the issue by encouraging visitors to explore outside of the crowded city center and its infamous red-light district. By redirecting travellers to its many charming neighborhoods, the hope is to spread the positive socio-economic benefits of tourism more evenly throughout the city and surrounding areas. On a national level, the Dutch government is rewarding sustainable initiatives, taxing polluting activities, making investments in soft mobility and encouraging the use of public transport and bicycles. Amsterdam is also committed to reducing CO2 emissions and has fostered an increasingly popular vegan and vegetarian food scene, making it easier for both visitors and locals alike to eat more mindfully.

9. Toronto, Canada

Known for its live music scene, acclaimed museums and galleries, the iconic CN Tower and an incredible skyline, Ontario’s capital and Canada’s largest city is also a fantastic destination for those with an eye on traveling more responsibly. Mesmerizing and modern, Toronto is best discovered through a tour with a local guide to escape the tourist trail and discover local markets and hipster hangouts. In efforts to address climate change, the environmentally-conscious Toronto is actively supporting the take-up of electric vehicles, offering carbon offset credits, and even introduced a Green Roof Bylaw in 2009, requiring buildings to have a green roof for vegetation to grow. As Toronto is now blessed with incredible fruit and vegetable growers and nearby farms just outside of the city, the farm-to-table ethos has been adopted widely by many of the city’s most popular restaurants, where visitors can enjoy delicious food grown close to home. 

10.  Rishikesh, India

At the base of the Himalayas and located right on the Ganges River, Rishikesh is a beautiful city surrounded by rippling rivers and majestic mountains. An exquisite and calming place to nurture the soul, visitors can tap into the rejuvenating vibe by participating in wellness activities like a sound healing session. A world renowned destination for yoga, meditation, and hiking, the city has also taken multiple measures to be more sustainable, including becoming vegetarian by law and actively encouraging plant-based eating to support the environment. Rickshaws, one of the main traditional transport options in the city, have been fitted with CNG-powered engines in an effort to reduce pollution, while local artists are producing art installations using single-use plastics. 

*Destinations selected from the top 200 destinations selected based on volume of properties with a Travel Sustainable badge and sorted by highest share of overall properties that have the badge.

** 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.

Celebrity Master Chef – Dr. Kaviraj Khialani conducted a 3-day Global Gastronomy Workshop – Food from around the world with a twist of taste at GNA University, Phagwara- Punjab.

Celebrity Master Chef – Dr. Kaviraj Khialani conducted a 3-day Global Gastronomy Workshop – Food from around the world with a twist of taste at GNA University, Phagwara- Punjab.

Keeping in mind the current culinary trends and latest twists and turns to have the interest levels pepped up for young budding culinarians, celebrity master Chef Kaviraj Khialani presented a global twist with fusion cooking in an attempt to have the desi flavours revamping themselves with an international look and vice versa. The intent of this 3-day workshop from 23rd to 25th May 2022, pre-dominantly was to share ideas, knowledge and information about global cuisines with the young wanting to be chefs at the esteemed GNA University at Phagwara, Punjab.

The workshop started off with a seminar room presentation in which the importance of knowing basic’s in culinary was discussed, a formal presentation on the art of fusion cooking was presented starting from its origin to the modern outlook. Chef Kaviraj made this session a very interactive one and the students too participated whole-heartedly and shared their experiences with cooking, baking and innovating with foods.

The session also laid importance on understanding various cooking methods, how to mix- n- match regional foods with fusion, the know-how aspects of how to blend spices, masalas, sauces, condiments etc to create new combinations and concoctions to impress a foodie in a number of ways possible. Chef also discussed various examples from our day to day cooking from a dal fry to jeera aloo, to our favourite pao bhaji, sooji ka sheera, aloo paratha and many more sharing ideas on how we can create new recipes using our foundation recipes. 

The seminar session also presented 100 ways with fusion recipes which were shared with all the participants in the form of handouts especially designed for the workshop which were a great take away from the session in terms of how and where we can innovate and create fusion in our daily cooking. the students found this part very informative and interesting since the names given to the fusion dishes too were different, unusual and with a punch of humour. Besides this Chef Kaviraj also handed out 100 most popularly asked questions for culinary interviews and vivas from indian cuisine to international as well with hints and tips on how to answer them aptly and to the point, this was appreciated by the participants as it would be helpful for them in the coming semesters at college.

The 2nd and 3rd day of the workshop were totally practical and hands on in the training kitchen and labs, the students were asked to divide themselves into 3 teams and groups of 10-12 each per team by which it would be easy to divide the work and the mis-en-place for the menus to be done on the said days. There were totally 3 teams and each team did 1 menu of around 5-6 dishes per day and 2 menus totally in 2 days were completed by each team. The emphasis here was on pre-planning, organising, and dividing the tasks equally among team members who also had to carry out tasks related to bakery as well. the student’s enthusiasm was worth watching and the excitement to work on day 2 and day 3 was the best part to observe at the end of day 1 of the seminar.

The management team of the university also visited the presentation room to check out the presentations of the students in teams and their menus which they found pretty impressive and in good spirit it was a break from routine sessions and practicals as well from the faculties point of view. The students were asked to present their respective concepts of the global fusion menus and to get confident on how to speak effectively with a sense of pride about what is appearing on the plates!

The students were very tempted to try out their dishes and menus by the end of the presentations on both the days and they loved sharing their dishes with the other teams as well in order to have an open learning session and that is what really works when it comes to cooking and food. The reactions and expressions of some of the students were worth watching when they tasted some really new and unimaginable recipes during these sessions and the wow factor just took over everyone!  Some of the most liked dishes from the fusion desk included international chinese Manchurian chaat platter, palak paneer tadke wala lasagne baked to perfection, chicken mehlokhiya with Mashkool rice, layered phirni and flaky pastry dessert enlaced with blueberries and nuts to name a few. Indian, Chinese, Thai, Arabic, Mexican, Malaysian, Filipino, Sri-Lankan, French, Italian were few of the cuisines picked for this workshop. The top 5 students among both the teams after a thorough observation on all days were also offered a token of appreciation by chef kaviraj for their exemplary performance!

“my experience at GNA University has been amazing! The students taking up culinary arts are so focussed, they love to be in the kitchen, want to get into doing things practically, they are not only open to discussions and food talk sessions but also want to get their hands on trying new ways out with the regulars. The students have been very cooperative and have exhibited an awesome interest and impeccable presentation styles as well during the 3-day global gastronomy workshop”. 

Mr. Gurdeep Singh- President of GNA University also offered a token of gratitude and appreciation to Dr. Kaviraj Khialani for having conducted this global gastronomy workshop for the students and along with him the vice-chancellor, dean- academics and head of department too extended their best wishes to Chef Kaviraj for this great task well executed.

On day 3 we also had a certificate of appreciation which was signed by Chef Kaviraj and handed over personally to each participant with a photo session as well to leave back memories ever after.

These kind of sessions are very helpful for the students and they develop a sense of confidence and motivation for them to work on their area of interest and stay committed towards making a bright career in the near future too. It would be nice if more colleges and universities across India start accepting this idea and fact of knowledge sharing by we experts with the students and also a platform where they can ask questions, clarify doubts and even showcase their own talents as well summarised chef Kaviraj Khialani as he concluded the workshop with a note of thanks and best wishes for all.

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Appointment | Priyanka Majumder joins as Front Office Manager at Grand Mercure Bengaluru Gopalan Mall

She brings in over 10 years of extensive experience in front office management, revenue management, guest service, customer support

Priyanka Majumder joins Grand Mercure Bengaluru at Gopalan Mall as the Front Office Manager. She brings in over 10 years of extensive experience in front office management, revenue management, guest service, and customer support. In her last role, she was the Front Office Manager at the Pride Hotel Bengaluru heading the departmental operations and assisting in revenue management.

“Priyanka with her diverse experience and her pleasing and calm demeanor will be will be a great addition to our team where she can lead the guest experience and loyalty,” says Sachin Maheshwary, GM of Grand Mercure Bengaluru Gopalan Mall, welcoming Priyanka to the team.

After graduating from IHM Bhubaneshwar, Priyanka began her career with Hyatt Regency as the Guest Service Officer. Over the course of her career, she has worked with many renowned hotel brands including Hyatt, IHG and Lalit. She has previously worked with Accor as the assistant manager – Front Office at Novotel Kolkata Hotel and Residences.

Priyanka has a deep artistic inclination and spends leisure time enjoying recitations and practicing creative painting and singing.

NEW LAUNCH | thinKitchen™ introduces four new brands – Mikasa, KitchenCraft, La Cafetière and London Pottery

thinKitchen™ introduces four new brands – Mikasa, KitchenCraft, La Cafetière and London Pottery

• Beautiful on-trend pieces by Mikasa are made with care, be it for relaxed entertaining or a dinner party. Mikasa makes every dining experience special and a moment to savour.

• Established in 1850 KitchenCraft is a market leader in all types of kitchen and homewares products and accessories

• London Pottery collection has been designed to help consumers maintain a sense of wellbeing ticking the boxes for mindful brews, everyday cuppas & infusion friendly brewing

• Serving café culture since 1967, the La Cafetière’s range is designed for relaxed moments

National, May 2022: thinKitchen™ - India’s leading omnichannel retailer offering global, premium kitchen and homeware brands, recently announced the launch of four new international brands – Mikasa, KitchenCraft, London Pottery and La Cafetière.  With these new launches thinKitchen™ adds to its portfolio of dinnerware, glassware, serveware and beverages alongwith the addition of a new category of planters to its homeware range. With an aim to further enhance its consumers dining and home experience.

Mikasa’s, beautiful on-trend pieces are made with care, be it for relaxed entertaining or a dinner party. Mikasa makes every dining experience special and a moment to savour. thinKitchen presents the Satori Collection by Mikasa – this tableware collection is inspired by Japanese cuisine, embossed with Seigaiha wave pattern design, the traditional Japanese sign for good luck, energy and happiness. This collection is perfect for those who love oriental cuisine. Julie Collection by Mikasa - made from high quality European crystal, glassware from the Julie collection is beautiful and functional. Serenity Collection by Mikasa - This beautiful dinner collection, in earthy and warm tones of taupe, slate grey and dusky pink is versatile and designed for modern day living.

KitchenCraft, which is UK's premium inspiring kitchen and homeware brand, established in 1850. The KitchenCraft range at thinKitchen includes playful ceramic planters and multi-purpose bowls. The on-trend planters will bring fun and playfulness to the home, while the creative and vibrantly coloured range of bowls are ideal for daily use and can instantly brighten up any table.

Following KitchenCraft is London Pottery, designed by UK’s celebrated ceramist David Birch. The range at thinKitchen includes ceramic teapots and stoneware mugs with features developed over years from drip free spouts to ceramic filters and lids designed to stay put while pouring. London Pottery ranges are made of high-quality material and are the perfect choice for loose leaf or floral infusion brews.

With the goal to fulfil a growing consumer desire to emulate the café experience at home, thinKitchen™ has introduced La Cafetière. Serving café culture since the year 1967, La Cafetière's collection is intended for relaxing moments and enjoying coffee at its best in the comfort of the home.

Speaking on these global launches in India, Anand Baldawa, CEO, thinKitchen™ shared, “We are pleased to introduce these global brands to the thinKitchen™ portfolio. It is a matter of pride for us to present these brands to the discerning India consumer. We aim to help create a stylish and sustainable kitchen space and make the dining and culinary experiences mindful, elegant and full of memories “

About thinKitchen™

thinKitchenTM is India’s leading omnichannel retailer offering global, kitchen and homeware brands. It offers premium and quality cookware, prepware, glassware, dinnerware and serveware alongwith homeware and products for kids in India. thinKitchen™ enables a healthy, happy, nourished life by helping you create a mindful, stylish and sustainable kitchen space, which blends thoughtful global designs, unique aesthetics and innovative functionality.

Appointment | Ankush Ahuja joins Hilton Goa Resort as the F&B Manager

Goa, May 2022: Ankush Ahuja is a seasoned hotelier with a rich experience of over 13 years in the industry. In his new role at Hilton Goa Resort, Ankush would be spearheading the functioning on overseeing all aspects of food and beverage operations and repositioning of the food and beverage outlets. 

Over the years, he has worked with the finest hospitality leaders such as Marriott International, Starwood Hotels & Resorts, Centara Hotels & Resorts, Taj Hotels &Resorts, Carlson Rezidor and YUM Restaurants International. On his last assignment with 'The B Premier Boutique Collection, Doha' as Assistant Food & Beverage Manager, he incorporated unique menus for the restaurants, maintaining brand standards and operational excellence. He is a leader with the right skills to undertake Guest Relationship Management, Revenue Management, Food Promotion, Staffing and more.

With his wide spectrum of knowledge in budget analysis, effective cost planning,managing key relations, implementing and optimizing procedures, team leadership and development, Ankush will be bringing forth his expertise to maximize revenue and rightfully connecting with the customers to ensure that their requirements are met while maintaining the highest standards along with compliance with the food and safety regulations.

On Ankush’s appointment, Amandeep Singh Grover, General Manager, Hilton Goa Resort expresses, “We are delighted to appoint Ankush as the F&B Manager as his expertise in the food and beverage industry will facilitate the hotel in promoting our outlets and will ensure a smooth functioning of the teams working under him.”

AWARD |IHM Ranchi wins the award of 1st Rank of Government Hotel Management Institutions Survey 2022.

Global Human Resource Development Center Survey 2022 released for Hotel Management Institutes in India. 

Institute of Hotel Management (IHM) Ranchi, established by the Department of Tourism, Government of Jharkhand has been awarded as "Promising Hotel Management Institute" award for the year 2022 among all Government IHMs of India in the Top Hotel Management Institutes Survey 2022 by Global Human Resource Development Center (GHRDC).

Also, IHMCT&AN Ranchi has been given the first position in the state of Jharkhand. In this survey, the ranking criteria is based on the infrastructure, faculty, research and publications, admission and curriculum delivery system, placement and industry network, etc. On being honored with the award, Dr. Bhupesh Kumar, Principal of the Institute, has shown his humble gratitude towards Secretary Tourism & Director Tourism, Jharkhand, teachers, staff & students of IHM Ranchi, associate hotels of Ranchi such as Hotel Radisson Blu, Hotel BNR Chanakya, Capitol Hill, etc and all the media stakeholders for their unconditional support throughout. Further, he said that the purpose for which IHM Ranchi has been set up by the Department of Tourism, Government of Jharkhand, it is continuously working in that direction and will strive to be the best in the world. After all the struggles and difficulties, the institute started in the year 2019, and in the last three years, wherein two years were hard hit due to the COVID-19 pandemic, overcoming all these difficulties, IHM Ranchi has been successful in setting this example as a new upcoming, most admired and promising Hotel Management Institute in India. For the efforts shown by the Institute, Shri Gyan Bhushan, CEO, NCHMCT, another official of the Ministry of Tourism, Govt. of India & NCHMCT, congratulated and expressed their confidence toward the Institute that in the near future, IHM Ranchi will grow as one of the reputed and esteemed institution not only in the country but in the world and will provide the best facilities in providing Hotel Management education.

Ingredient Ideology | TASTE OF ARUNACHAL PRADESH By: Dr. Kaviraj Khialani- Celebrity Master Chef.

TASTE OF ARUNACHAL PRADESH

[VERSATILE- VIVID & VIBRANT]

Arunachal Pradesh is one of the states of north eastern India and just like all the other North-Eastern states, its tradition and culture are one of the main focus of Indian tourism. Food forms an essential part of the culture of North East India, and is a traveller's urge to understand the unknown, the food of Arunachal Pradesh is a topic that draws a lot of attention! The first thing you should know about Arunachal Pradesh food is that it differs from tribe to tribe. Arunachal Pradesh's platter varies across the regions and the tribal groups. The styles, methods of cooking, the ingredients used and elements of these tribal preparations are countless and hence offers one with a very diverse, vibrant and dynamic menu. The staple food, like in most North-Eastern places, is rice, fish, meat and vegetables. 

The dishes use very less spice, and they mostly use flavours from herbs, organic productions and bamboo shoots. Different styles and verities of Momos and Thukpa are popular and widespread in the area. Boiled rice cakes are also enjoyed widely as a snack all over Arunachal Pradesh. Pasa, a fish soup, while Noatak a fish curry are delicacies, almost essentials in a local platter. Chinese cuisine is also trendy and finds its distinct place in Arunachal Pradesh's kitchen. Other than these is a rice beer called Apang found in the region.Arunachal Pradesh "The land of rising sun" is one of the largest among North eastern states. They prefer to use different methods of cooking. This region is occupied by tribal people and they use fresh herbs, vegetables in their everyday cooking. They don't use oil much or packed spice products and they prefer steaming, boiling and smoked food methods of cooking. As you move toward the eastern side of Arunachal people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not very popular as people like to eat either boiled or smoked food. As you move toward the town of Tawang and places closer to the country of Tibet you'll notice that dairy products are more in use. The people closest to the city are more dependent on a normal day to day products.

A few popular ingredients and culinary basics of the cuisine:

Rice is a staple food in Arunachal Pradesh food, and any other food is just a side dish. The most important and different thing about their rice is that in Arunachal, they prefer to cook their rice in the hollow bamboo over some hot coal to give it a different flavour than other types of rice.

Bamboo shoot is widely eaten through all the North Eastern States because of its delicate flavour and is a chief component of food in Arunachal Pradesh. The delicious bamboo shoots are used in the dishes of boiled vegetables, cooked meat, pickles and chutneys.

Pika Pila is a famous type of a pickle that is mostly made by the Apatani tribe of Arunachal Pradesh. It is a favourite accompaniment of food in Arunachal Pradesh. Pika Pila is a type of a pickle that is made by using bamboo shoot and pork fat with a little addition of King Chilly. It is hot but not very spicy as to make you feel sick.

Lukter Another delicacy of the Arunachal Pradesh Food is the Lukter. Nothing complicated, Lukter is a combination of cooked dry meat and chili flakes from the King chilly or Bhut Jolokia. Like the norm goes with Arunachal, this too is just a side dish meant to be eaten with the rice.

Pehak is also a side dish delicacy of Arunachal Pradesh Food. Pehak is a type of spicy chutney that is made by the use of fermented soya bean and chilli. The chilly obviously being the King chilly is the main ingredient in this dish as that's what makes it hot and spicy. The taste of flavoured rice along with this spicy tangy mash makes for an awesome dish!

Apong- Rice Beer- It is just another name for rice beer and is one of the most important traditional drink of Arunachal, and forms an important part of cuisine in Arunachal Pradesh. This beer is home-made, free of any chemicals and is also light on the buds if you're a light drinker and want a little light beer instead of the usual strong commercialized one.

Marua-Just like the Apong, Marua is also home-made alcohol that is very famous in Arunachal Pradesh cuisine. The only difference is that this alcoholic beverage is made of millet instead of rice. A common drink that Arunachalis enjoy drinking on occasions. 

Chura Sabji- I personally have not developed a taste for this dish yet but all the people I know absolutely love it. It is a kind of a curry made of fermented cheese made by either yak milk or cow's milk and not to forget most important the flakes and a few pieces of the King chilly which makes it spicy but delicious.

Momos- The defining food of the northeast, stuffed dumplings known as momos are ubiquitous across Delhi and the northeast and are usually filled with various vegetables like cabbage, potato, carrot in their vegetarian variants and chicken, mutton, and beef are used in their non-vegetarian counterparts. If you haven't tried it yet please do so soon, they are among the most famous food of Arunachal Pradesh!

Mithun -Meat is the main delicacy of Arunachal Pradesh. Until now, I have not met a single Arunachali who doesn't love meat be it Chicken, Mutton or pork. The people of Arunachal however, prefer not to have their meat fried, and it's either boiled or smoked and the most common meat is that of an animal called 'Mithun' (Bos frontalis), a member of the cattle family found only in the North East.

Here are a few easy to make recipes from Arunachal Pradesh:

Recipe-1] KHARZI PULAO [cheesy- spring onion pulao]

Ingredients:

Basmati Rice – 1 cup

Salt to taste

Water – 2 cups

Ghee – 2 tbsp.

Onion – 1 small

Tomato – 1

Mozzarella Cheese – 30 gm

Ginger – a small piece

Garlic – 3-4 pods

Red Chili Powder – 1 tsp

Green Peas – 1/4 cup, boiled

Spring Onions – 1/2 cup

Method:

1. Prepare all the ingredients for the recipe, clean and wash, soak rice for 20 minutes.

2. Cook it in an open pan with salt and water until tender. Set aside to cool down.

3.Grind together ginger, garlic, red chili powder, tomato and cheese to a fine paste. Set aside.

4. to continue further, in a pan heat ghee and add onions & once they are golden, add in the ground paste and cook on low flame until it is thick and ghee separates.

5.Add the boiled green peas, chopped spring onions and fry for a minute.

6.Add this to the cooked rice and gently mix it to combine, garnish with more spring onions and serve with a raita.

Recipe-2] Vegetable Thukpa Bowl.

Ingredients:

Oil- 2 tsp

Garlic- 2 tsp sliced

Ginger-1 tsp sliced

Green chilies 2-3 no

Tomatoes- 2 med sized

Water-1/2 cup

Onions- ¼ cup chopped

Salt to taste

Cumin powder-1/4 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Water as needed for cooking

Noodles- 150 gms boiled

Beansprouts- ½ cup

Tofu-1/2 cup

Assorted veggies:

Carrots/ cabbage/ capsicum/ french beans/ red & yellow peppers cut

Spring onions- 2 tbsp. chopped

Lime juice- 2 tsp.

Method:

1. To prepare the thukpa soup recipe, assemble all the ingredients as per the recipe.

2. To start cooking, heat oil in a pan and add in the onions and saute for a few minutes.

3. Using a grinder jar combine together the tomatoes, garlic, ginger, chilies and using a little water grind them all into a paste.

4. Add the above paste into the pan and saute it with the onions for a couple of minutes.

5. Now add in water and salt, spices, vegetables and allow to cook for 8-10 mins. add in the boiled noodles and allow to simmer a little. Add some water or stock as needed so that it does not get too thick.

6. Finally add in the sprouts and the spring onion greens and serve hot with a splash of lime juice into the soup.

Recipe- 3] OYING VEGETABLE STEW

Ingredients:

Potatoes- 2 cups peeled and cubed

White cabbage- 1 cup cut into dices/shreds

French beans-1/2 cup cut into small pieces

Salt to taste

Pepper to taste

Green chilies- 2 tsp slit

Ginger-1-inch piece

Water as needed for the stew.

Method:

1.To prepare the classical stew from Arunachal Pradesh, prepare all the ingredients as listed and using a heavy bottomed pan start the cooking.

2.This recipe is made without using any oil or fat and is also vegan too. Start with water in the pan add in the potatoes and allow them to cook on a low flame until they get tender 12-15 mins, add in the cabbage and salt, pepper, cook for another 2-3 mins.

3.Now add in the slit green chilies, ginger shredded/ grated or even paste can be used. Mix in all well and continue to cook on a low flame with a lid on top for 3-4 mins. turn off the flame, check for the seasoning and liquid content since it is a stew it is not supposed to be very dry.

4.This veg stew called Oying is usually eaten with steamed white rice, pickle on the side.

Recipe- 4] ZAN – Finger Millet Porridge with Veggies.

Ingredients:

Ghee- 2 tbsp.

Finger millet- ragi flour- 4-5 tbsp.

Water- 1 and a half cup approx.

Carrots- ½ cup sliced/ shredded

Green peas-1/2 cup boiled

Soy beans-1/2 cup boiled

Spinach-1 cup leaves

Black pepper powder-1/2 tsp or as per taste

Fresh coriander leaves- 2-3 tbsp. chopped

Method:

1. Begin making the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) roast the millet flour with a tablespoon of ghee in a kadai and set aside. 

2. Dissolve millet flour in little water and cook until it becomes semi thick paste.

3. Saute the vegetable separately in a flat tawa with little oil, saute the carrot first so that it gets cooked and then add in the spinach. Keep it aside. 

4. You can also blanch the vegetables in water with salt till it becomes tender and then add it to the ragi porridge. 

5. Take about one and half cup of water in vessel and bring it to a boil. Add this millet flour paste and mix it. 

6. At this point add the vegetables and seasoning like salt, pepper and herbs. Keep whisking it till you get your desired consistency. 

7. Serve it hot with by sprinkling some fermented cheese or just plain as well. 

8. Serve the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) as a healthy breakfast.

Recipe-5] BAMBOO SHOOT PICKLE

Ingredients:

Bamboo shoots- 2 cups, fermented

Cumin seeds-2 tsp

Fenugreek seeds-2 tsp

Mustard seeds- 2 tsp

Red chili powder-1 tsp

Kalonji- 1 tsp

Bird’s eye chilies- 12-15 no

Local red chilies- 2-3 no spicy

White vinegar-2 tbsp.

Mustard oil-1/2 cup

Salt to taste

Method:

1. Prepare all the ingredients as listed for the pickle recipe and If the bamboo shoot is whole big pieces then cut them into small pieces and roughly crushed them with a mortar and pestle. 

2. Dry roast cumin, fennel, fenugreek seed, Mustard seed, Kalonji till it starts to splutter. Let it cool down and come to room temperature.

3.Now coarsely ground the roasted masala along with bird eye chillies and local spicy red chillies and chili powder. 

4.In a mixing bowl add the bamboo shoot, grounded masalas, vinegar and half of mustard oil. Add Salt and mix all together nicely. 

5.Now transfer the mixture in a sterilized jar and pour the remaining mustard oil and close the lid tightly and sunbath it for a week in the sun or for Atleast 2-3 days for places with proper sunlight and then the tempting bamboo shoot pickle will be ready to eat and relish.

Recipe-6] KOAT PITHA

It is a delectable fritter’s recipe, which is easy to make and can be prepared at home without putting in much efforts. Made with the goodness of rice flour, banana, powdered jaggery and oil, this dish is a perfect sweet cum snack recipe.

Ingredients:

Rice flour- 2 cups

Jaggery powder- ½ cup

Water- ½ cup

Oil- 1 cup

Salt- 1 tsp

Bananas ripe- 4-5 no

Method:

1. Begin with combining powdered jaggery and water in order to get a syrup like consistency. Once you achieve the desired consistency of the mixture, sieve it to remove the unwanted particles etc.

2. Take a deep bowl and add bananas in it. Gently mash the banana using a spoon and add the jaggery syrup in the bowl followed by rice flour and salt. Mix all the ingredients together to get a thick dropping batter like consistency.

3. Heat a deep bottomed pan on medium flame, heat oil. Once the oil is hot enough, gently pour spoonful of the prepared batter in the oil. Fry these fritters until you see a nice golden brown color. 

4.Transfer the fritters into an absorbing paper. Serve warm with a choice of topping/sweet sauce etc to go alongside.

Appointment | Crowne Plaza New Delhi Mayur Vihar Noida has appointed Bhupender Singh as the new Human Resource Manager.

Crowne Plaza New Delhi Mayur Vihar Noida has appointed Bhupender Singh as the new Human Resource Manager. 

Bhupender is a very familiar and known face for us in IHG SWA and was working as ' Deputy Human Resource Manager with Holiday Inn New Delhi International Airport. He brings 11 years of rich experience to the Hospitality and Human Resource department. Bhupender started his career as Human Resource Assistant in June 2011 with Select Hotels and Resorts, Manesar. 

Bhupender brings his strong principles of trust, honesty, respect, integrity, and commitment to consistently nurture and maximize talent at the company. 

In his leisure time, he loves to explore and travel to offbeat destinations.

American Brew Crafts launches Blockbuster beer in Goa - ‘The Party Capital’ of India

American Brew Crafts launches Blockbuster beer in Goa - ‘The Party Capital’ of India

Goa : May, 2022: American Brew Crafts Ltd, (ABCL) a modern and authentic beer manufacturing company forays into Goa – ‘The Party Capital’ of India by launching its BLOCKBUSTER beer for the discerning customers. Goa with its buzzing vibe and vibrant culture is undoubtedly India’s favorite party and holiday destination. ABCL has chosen Goa as its next destination and is ready to serve the market with an authentic taste for beer derived from the best ingredients and innovative brewing practices. The range of BlockBuster beer currently available in Goa includes Lager & Strong. BlockBuster Lager is a light and refreshing variant especially meant to accentuate the experience of social interactions and family and friends outings and BlockBuster Strong is a pure-play value for money brand to provide the thrill of authentic chilled beer across seasons and is best for the Goa weather. 

American Brew Crafts makes its own beer at two state-of-art breweries equipped with the latest German machinery. They prefer to make the beer in small batches giving enough attention and focus to the recipe of each beer. This process also allows them to keep control over the quality of the drink without compromising on the taste. BlockBuster beer is a result of rigorous research on the supreme quality beer brewed with carefully selected finest malts and hops to ensure the perfect flavor. BlockBuster beer is available in 330, 650 ml bottles, and 500 ml cans.

Speaking on occasion, Mr. Satya Siva Athi, Director of American Brew Crafts Pvt Ltd. said, “We are delighted at the launch of BlockBuster beer in Goa, the most dynamic place in the country. BlockBuster is launched to offer an unparalleled experience for connoisseurs and satiate the taste buds of the beer-drinking population in the country. Beer lovers have greatly appreciated our brew and have been really supportive of our endeavors.  Our mission is to infuse the Goan market with more and more variants of beer so that beer lovers can experience the best and most innovative beer brews. We hope to provide more interesting options shortly.”

Adding to this, Sri Nagendra Tayi, Chief Executive Officer, American Brew Crafts Pvt Ltd. said, “We are ecstatic to bring BlockBuster to the vibrant and Sauvé population in Goa.  Beer is the most preferred drink in Goa and we hope BlockBuster will find its place of prominence. We have aggressive plans to expand our reach and portfolio of brews for discerning beer lovers.  We are truly a ‘Made in India’ brand. We have a team of expert brewers to ensure we deliver the best brews consistently. We source the best raw materials from the communities in our neighborhood to build a sustainable model of growth.”

About American Brew Crafts Pvt Ltd:

American Brew Crafts Pvt Ltd. was established in 2017 with a mission to create alcobev products for a fast-growing economy with very limited options and little innovation. They acquired breweries from Lilasons Brewery in Telangana and Arthos Brewery in AP, upgraded the infrastructure by installing state-of-the-art German machinery and packing zone. BlockBuster beer is the flagship brand of American Brew Crafts Pvt Ltd. It is a new brand crafted for the next generation of customers. The current portfolio of American Brew Crafts Pvt Ltd has BlockBuster Lager, BlockBuster Strong Ultra Lager, Ultra-Strong, Khajuraho Lager Khajuraho Strong, and Khajuraho Ultra to name a few.

Active Holidays” – a flavour of the season, post lockdown

“Active Holidays” – a flavor of the season, post lockdown

Authored by: Vaishnavi Joil, Co-Founder, Flying Konkan Zipline Adventure Sports

It is true that the pandemic restrictions had presented new challenges to the travel industry. The past two-three years of a sedentary lifestyle have made the average traveler much restless. There is a lot of pent-up stress that needs much relief. The Indian traveler today, now with the lockdown opening up is asking for more. This has triggered the growth of a trend called “Active Holidays” where the population is looking at adrenalin rush, shaking of lethargy, the feel of thrill while they are now planning their outings. Off-beat travel destinations are landing in the consideration list of the millennials & the Gen Z while they are making their travel itinerary. And with many opting for hybrid work culture, they are even able to pack a holiday destination (with enough wi-fi connection) while at work along with the excitement of thrill is an added bonanza. 

What are Active Holidays or Activity Holidays

There is a rising popularity in taking holidays that has some activities packed in such as cycling, nature trails, trekking, surfing, scuba diving, zip-lining, bungee jumping, etc…They may not be completely wild and adventurous but certainly those that give one thrill and excitement and a sense of achieving some milestones of physical goals. The “tried & tested” is not finding many takers but the “unexplored and thrilling” are getting many applicants. There is much consideration for looking inwards and exploring the unexplored. In India, while Delhi, Goa, and Kashmir, may still remain the favorites but it is the not-so-popular locations like Devgad in Konkan, Maharashtra, and Mawlynnong in Meghalaya or Khajjar in Himachal Pradesh, which are finding the takers. These destinations are providing a huge scope for the tourist to have immersive experiences. For eg: Devgad in Konkan, Maharashtra today packs fun and thrill with Zipline, Surfing & water sports along with backwater explorations, mango trails along with the delectable culinary experience that adds value to the idea of a holiday. It is also true for family outings, as we Indians generally tend to have holidays with our families by and large. So safe activities in tourism that we can do with our children and elderly parents alike are gaining consideration.

Active relaxing

While holidaying with our family and friends is about relaxing but now we want to pick up a bike and cycle into the mountains or take up a surfboard and jump into the sea. Focusing the mind on technical activity tends to completely switch off. It is rather pertinent in a time and age where we are amply stressed through pressures of work and the overload of information that we are consuming on a daily basis

It’s about the experience

More and more travelers want an immersive experience of the destination. It not only creates a feel-good factor but is also impactful in creating powerful memories of the destination. In a world comprising of fleeting attention, we humans want more enriching occurrences that are unique to that individual and that which they can convey back to their friends and followers. To a woman clad in saree ziplining across a sea, cost is an unforgettable experience, a sense of achievement, that which she can speak to her friends about while motivating them and that which remains etched in her memory

Me-time while still in a group

The traveler today is not thinking of giving priority to the leader of the pack or compromising for the family. She wants her time to pursue things while giving the rest of the family members or members of the group enough time and space to build their own unique experiences. It is a much more democratic way of doing things.  At one moment you feel like sunbathing and at another moment you would like to go windsurfing. You want to challenge yourself, and destinations that give the scope to the traveler to do so – like culinary experience, wine tasting, nature trails, outdoor activities or even nurturing of Oliver Ridley turtles and/or soaking in the uncanny history of petroglyphs; then gets high on the list because there is something for everyone

Exercise Fix

Outdoor activities result in significantly greater improvement in mental well-being. You feel more connected with nature, clean air, and the Vitamin-D boost that the world is devoid off. Outdoor activities in a mountain or near a sea or in a forest can result in improved self-esteem, and higher energy levels and assist in the relief of mental clogs. The complete focus while doing a particular activity can greatly aid in your mindfulness and thereby a holistic wellness fix.

It is no wonder that we are seeing more options opening up and more & more of the Indian population opting for active holidays. After two-three years of being cooped up, we all need to experience that sense of freedom right up to our core!