Appointment | Nest Jaipur Resort appoints hospitality veteran Manoj Thapa as its General Manager

Nest Jaipur, the luxury resort property on NH8 announces the appointment of Manoj Thapa as the General Manager of the property. A seasoned hospitality professional Mr. Thapa, in his new role will be responsible for implementing high standards of services, and business strategies and overseeing the entire hotel operations.

With a proven track record, He is a passionate hotelier and has specialization in leading hotel operations, food and beverage department and revenue optimization by spearheading standardization processes and promoting business in critical markets. He has worked for well-known hospitality brands such as Four Points by Sheraton, Hyatt Regency, Svelte, Radisson and The Claridge. Prior to joining Jaipur Nest he was working as a Consulting General Manager with Cabana Resort and Spa, Jalandhar.

He will also take care of talent acquisition to form a capable team while ensuring quality services at Jaipur Nest, which is a 107 luxurious room property situated in the outskirt of Jaipur on Ajmer Road. On being a part of the newly launched property Nest Jaipur, Mr. Thapa said, “I am delighted to join a new luxurious property in the Pink City which offers uncompromising quality, true originality and impeccable modern services. As we strive for excellence in all areas of hospitality, I look forward to contributing to the growth of Nest Jaipur.”

Mr Thapa has more than 35 years experience in the hospitality industry, including as General Manager for four years at The Claridge Hotel and Resort New Delhi, three year at Svelte Hotels and Personal Suites New Delhi and five years at Four Points by Sheraton New Delhi at the airport.  While serving as the general manager of these well-known brands he was responsible for operations and standards, strategy and business growth, guest relations and community outreach.

Hilton continues to expand its presence in India with the signing of Hilton Hyderabad Resort and Spa

The resort is spread across 15 acres with 115 hotel rooms, 13 private villas and a state-of-the-art spa experience

Hilton announced the signing of an agreement with CKR Resorts Private Limited to launch Hilton’s flagship brand in Hyderabad, Hilton Hyderabad Resort and Spa. Hilton continues to expand its presence in India and currently operates 24 hotels, seven of which are Hilton Hotels and Resorts properties.

Navjit Ahluwalia, senior vice president and country head of Hilton in India, said, “I am thrilled to announce the signing of Hilton Hyderabad Resort and Spa. We actively explore strategic opportunities to deploy our brands across the country and this signing reinforces our presence in the southern region of India. We are pleased to partner with CKR Resorts Private Limited and bring Hilton’s world-class hospitality to our guests in Hyderabad. I am confident that when the hotel opens, it will be a preferred destination for all travellers.”

Homes & Villas by Marriott International Lands in Australia and New Zealand

Highly-curated offering from Homes & Villas by Marriott International brings guests an expansive portfolio of premium and luxury homes across the beach and urban areas

Homes & Villas by Marriott International, Marriott Bonvoy's curated and growing collection of premium and luxury whole-home rentals around the world, today announced its launch in Australia and New Zealand – marking the platform’s entrance into Asia Pacific. The expansion into these new markets adds over 350 premium and luxury homes to the platform in prime leisure destinations, including Sydney, Melbourne, Perth, Brisbane and Orange in Australia, and Auckland and Queenstown in New Zealand – just to name a few.

With Australia’s interstate and international borders now open, and with New Zealand’s borders soon to follow, Homes & Villas by Marriott International is well-positioned to meet the increasing demands from both domestic and overseas travelers for larger groups stays to experience the joy of reconnecting over travel, together. These unique homes provide members of Marriott’s award-winning travel program, Marriott Bonvoy, with more options when they travel as a complement to Marriott Bonvoy's existing offering of 29 hotels across 13 different brands in Australia and New Zealand. Several of the homes feature balconies, pools, gourmet kitchens and large entertaining areas that make them the ideal place for gatherings.

New Opening | CYGNETT HOTELS & RESORTS SIGNS ‘CYGNETT INN VRINDAVAN’

CYGNETT HOTELS & RESORTS SIGNS ‘CYGNETT INN VRINDAVAN’

Expands its presence in the temple town to tap into leisure, weddings, and MICE segments

New Delhi, June 2022: Cygnett Hotels & Resorts announced the signing of “Cygnett Inn” in Vrindavan, marking its entry into the temple town and in the state of Uttar Pradesh.

 

Cygnett’s first hotel in Vrindavan will have 100+ keys in three different categories, viz., Superior, Club and Suites. With an expansive 10,000 sq.ft. indoor banquet space and a 15, 000 sq. ft. open lawn (including open landscaped gardens), the hotel will be a great wedding and business events destination.  The hotel will offer all-day dining options as well as smaller meeting rooms.

 

The hotel will tap into the burgeoning weddings and meetings & conferences market. Vrindavan has become a 365-day destination for pilgrimage, which makes the town a great destination for hospitality business.

 

On successfully taking a step to establish a presence in Vrindavan, Mr Sarbendra Sarkar, Managing Director and Founder at Cygnett Hotels and Resorts said, “We are proud to announce the addition of Cygnett Inn’s new property in Vrindavan to our portfolio. This temple town has been on our expansion radar for some time, as it is an important leisure market, and we understand the enormous potential that can be tapped into with the opening of this property. Vrindavan is a great wedding destination too, and we are extremely happy to bring the first Cygnett property into this spiritual destination, which will start operating early next year.”

 

According to Mr Sarkar, Cygnett is all about creating memorable experiences and it’s no different this time —reliable, consistent, and exceptional hospitality is what it always aims to provide. “We expect to leverage our strong hospitality industry knowledge, understanding of the market dynamics and unique product proposition, distribution channels, reservation systems, and our robust technology tools to create and develop value for the owners and help them achieve margins that they can be proud of,” Mr. Sarkar added.

 

Cygnett Hotels & Resorts has a diverse portfolio of hotels from the economy and midscale to upscale properties. It is present in 18 great locations in India, having 1,000+ rooms, restaurants, banquet facilities, thereby establishing itself as a one-stop destination for MICE.

 

Cygnett hotels is a technology driven brand which continues to invest in leading technologies to drive better ROI for its Owners and to deliver a great experience to our guests. It offers Franchise Plus and Management models to provide support to hotel partners.  The group wants to be known as a smart hotel brand across upscale, midscale and economy brands, offering a comfortable and safe stay to the value conscious domestic travellers. It has recently launched two additional brands Cygnett Villas, a concept of branded holiday Villas and Cygnett Collections a brand which will support standalone hotels and provide them with complete Sales, Marketing and Revenue support.  

 

ABOUT CYGNETT HOTELS & RESORTS:

Cygnett Hotels & Resorts, established in 2014, operates a diverse portfolio of 18 hotels from economy, midscale to upscale properties with 1000+ keys across key business and leisure locations. Cygnett is a technology driven hotel company endeavours to offer the best of modern hospitality to its guests. Our brands offer a comfortable and safe stay to the value conscious domestic travellers in India.

Cygnett Hotels & Resorts is a group actively working to open 100+ Hotels across 75+ cities in South Asia within the next five years. The group has diverse brands for hotels, resorts, retreats, residences and villas. The company is looking forward to adding 1000+ keys with 15 hotels in various stages of development by the end of FY 2022-23 to its portfolio.

Ras Al Khaimah Tourism Development Authority (RAKTDA) launches RAKation

New Delhi - India, 14 June 2022: Ras Al Khaimah Tourism Development Authority (RAKTDA) launches RAKation, a new summer campaign inviting visitors to explore the nature-based Emirate and discover an endless list of activities and experiences.

Running from 15 June - to 15 September 2022, RAKation offers guests booking a stay of three nights or more at participating three-, four- and five-star hotels in Ras Al Khaimah, two free tickets for the Jais Sledder. The latest thrilling experience to open on Jebel Jais, the country’s highest peak, Jais Sledder is the region’s longest toboggan ride, covering 1,840 exhilarating meters of hairpin curves and undulating waves. Guests can choose to share the experience with a loved one or go solo, with the ride reaching up to 40 kilometers per hour as you swerve through the mountain – a fun-filled way to soak up the stunning views of the Northern Emirate.

Guests on RAKation will enjoy free return bus transportation from key locations across Ras Al Khaimah to Jebel Jais, plus a 30% discount on other mountain activities including the Jais Flight, the longest zipline in the world, the Jais Sky Tour (six consecutive zip lines) and dining at 1484 by Puro, the highest restaurant in the UAE offering breath-taking mountain views.

A haven for photographers and content creators alike, visitors can capture their perfect Ras Al Khaimah moments via a social media competition. Anyone who posts a photo or video on their public Instagram profile with #RAKation will automatically be entered into a special draw to win one of six, three-night stays in the Emirate.

From rock climbing, mountain biking, and hiking to relaxing spas, expansive pristine beaches, lush mangroves, and over 7,000 years of fascinating history to be explored, Ras Al Khaimah is the perfect getaway destination for families, friends, and couples seeking to escape the city and take a break from the mundane.

The full list of hotels participating in the RAKation campaign includes: 

Action Hotel Ras Al Khaimah

§  Al Hamra Residence

§  Banan Beach

§  BM Beach Hotel

§  BM Beach Resort

§  City Max Ras Al Khaimah

§  City Stay Beach Hotel Apartment

§  Doubletree by Hilton Ras Al Khaimah

§  Doubletree by Hilton Resort & Spa Marjan Island

§  Hampton by Hilton Marjan Island

§  Hilton Garden Inn Ras Al Khaimah

§  Hilton Ras Al Khaimah Beach Resort

§  InterContinental Ras Al Khaimah Resort and Spa

§  Jannah Hotels & Resorts Ras Al Khaimah

§  Kay Homes

§  Mangrove Hotel

§  Marjan Island Resort & Spa

§  Mövenpick Resort Al Marjan Island

§  Mughal Suites

§  Radisson Resort Ras Al Khaimah, MarjanIsland

§  Ras Al Khaimah Hotel

§  Ritz-Carlton Ras Al Khaimah, Al Hamra Beach

§  Ritz-Carlton Ras Al Khaimah, Al Wadi Desert

§  Rixos Bab Al Bahr

§  Royal View Hotel

§  The Cove Rotana Resort

§  Waldorf Astoria Ras Al Khaimah

For more details of Ras Al Khaimah’s RAKation bus schedule visit visitrasalkhaimah.com/bus-schedule and for the incredible experiences on offer check out visitrasalkhaimah.com or visit the Emirate’s social platforms Instagram, YouTube and Facebook.

The Royal Orchid Chain of Hotels Enters The World of Luxury Home-Stays with Saptpuri in Varanasi

The Royal Orchid Chain of Hotels Enters The World of Luxury Home-Stays with Saptpuri in Varanasi

 The Royal Orchid chain of hotels has over seventy-two plus hotels across the length of India in about forty-eight different locations. Primarily focused on luxury hotels, the company has recently moved into the luxury home-stay space with Saptpuri in Varanasi.

Royal Orchid prides itself in providing Warm Indian Hospitality to its guests, so Varanasi is an apt location for their neophyte venture.

The Sapta Puri name has derived from the places of birth of religious and spiritual masters, places where Gods have descended as avatars (incarnations) such as Ayodhya where Rama was born, and places considered as Nitya tirthas, naturally endowed, with spiritual powers since ages such as Varanasi and Haridwar.

Property Highlights

  • The architecture of the property is an admixture of traditional styles and modern amenities.

  • All rooms are air-conditioned, with flat-screen televisions and high-speed Wi-Fi access.

  • Property located on the bank of the Ganga river.

  • Property offers cottages, river-facing rooms, and normal rooms.

  • Constant CCTV surveillance, Safety, and Security are the first priority to visitors.

  • Top-notch services with an array of delicious home-cooked meals to choose from.

Location Highlights

  • Varanasi has been a cultural center of North India for several thousand years.

  • It is one of the seven holy sites of India.

  • It is one of the oldest in existence, that has been consistently inhabited. 

  • 55 Min from Lal Bahadur Shastri International Airport.

  • A hour from Varanasi Railway station.

  • It also connects with National Highway 2, which connects it to Kolkata, Varanasi, Agra, and Delhi.

About Royal Orchid & Regenta Hotels:

Regenta & Royal Orchid Hotels is one of India’s fastest-growing hotel chains. It primarily operates 5-star, 4-star, and resorts, enabling it to target discerning business and leisure travelers. It currently operates 72+ hotels across India. Promoted by Chander K Baljee, Royal Orchid Hotels has become one of India’s most well-known names in hospitality. Royal Orchid is listed on the Bombay & National Stock Exchanges (BSE & NSE) and is governed by an independent board of eminent directors.

The group has bagged many awards including The National Tourism Award 2008-09 organized by the Ministry of

Tourism, Top 50 Brands for 2014 and 2015 by Paul Writer and most recently, the following:

  1. Hotelier India conferred Mr. Chander K Baljee, CMD of Royal Orchid & Regenta Hotels with Hall of Fame Award in 2021.

  2. Hotel Royal Orchid Bangalore and Royal Orchid Central Manipal Central, MG Road have been awarded 2021 Customer Choice Award in the category of ‘Best Business Hotel’ by Yatra.

  3. Royal Orchid Beach Resort and Spa, Goa won the award for the ‘Best Aqua Serenity Concept – 5 Star Category’, in 2019.

  4. ‘Lifetime Achievement Award’ was conferred by International Hospitality Council in Association with IIHM Bangalore, to Mr. Chander K Baljee, Managing Director, in 2019.

  5. Royal Orchid Metropole, Mysore was awarded ‘The Best Heritage Hotel’, by the Federation of Karnataka Chambers of Commerce  & Industry (FKCCI), Karnataka, in 2016.

Our vision is to be the Preferred Hotel Chain for the discerning global traveler. The brand ‘Regenta’ is an extension of the Royal Orchid Hotel Group. It is designed for travelers whose watchword is value and convenience. It is categorized into Regenta, Regenta Central, Regenta Resort, and Regenta Inn.

Forward looking statement

We have disclosed forward-looking information so that investors can comprehend the Company’s prospects and make informed investment decisions. This release and other written and oral statements that we make periodically contain forward-looking statements that set out anticipated results based on the Management’s plans and assumptions. We have tried, wherever possible, to qualify such statements by using words such as ‘anticipates’, ‘estimates’, ‘expects’, ‘projects’, ‘intends’, ‘plans’, ‘believes’ and words and terms of similar substance in connection with any discussion of future operating or financial performance.

We do not guarantee that any forward-looking statement will be realized, although we believe we have been diligent and prudent in our plan and assumptions. The achievement of future results is subject to risk, uncertainties, and validity of inaccurate assumptions. Should known or unknown risks or uncertainties materialize, or should underlying assumptions prove inaccurate, our actual results could vary materially from those anticipated, estimated or projected. Investors should bear this in mind as they consider forward-looking statements. We undertake no obligation to publicly update any forward-looking statements, whether as a result of new information, future events or otherwise.

Appointment | Anuj Kumar Bhagat appointed Executive Chef at Skyview by Empyrean Patnitop UT J&K

Anuj Kumar Bhagat appointed Executive Chef at Skyview by Empyrean Patnitop UT J&K

 

New Delhi/Jammu, June 2022:  Empyrean Skyview Projects Private Limited (ESPPL)  appoints  Anuj Kumar Bhagat as Executive Chef, Skyview by Empyrean Patnitop UT J&K- the first of its kind holistic lifestyle and leisure destination in the Himalayas.

Executive Chef Bhagat will oversee the extensive culinary operations at Skyview By Empyrean’s several F&B outlets including the global cuisine restaurant Banana Leaf, alfresco dining at Gazebo, and Skyview Cafe, in-room dining, and large banquets. Under his stewardship, the F&B team will always be prepared to cater to over 500 meals a day!

 

Bhagat began his career over two decades ago and his culinary journey has since traversed across India, Bahrain, and Dubai. A skilled culinary professional he specializes in Continental, Mexican, Oriental and Indian cuisine. He is known for his innovative approach to customized dining experiences, expertise in organizing restaurant and banquet services, multi-outlet operations, and outdoor catering. He is well versed in coaching and mentoring teams as well as implementing strategies to improve F&B performance.

 

“We are excited about Chef Bhagat joining the Skyview team,”, said Syed Junaid AltafManaging Director ESPPL, while welcoming Bhagat to ESPPL, "His solid experience and passion for creating exquisite meals and unforgettable dining experiences for guests makes him the ideal choice to lead the team. Under his able guidance, the team will be further motivated and challenged to provide a range of different cuisines, innovative dishes and superlative service to guests."

 

An alumnus of  IHM, Kolkata, Bhagat has also been the Certified Internal Auditor for ISO at Orange County. He honed his skills in crafting culinary ideas during his tenures at Welcome Heritage, Ramee Group-UAE, Orange County Resorts, Radisson Group, Tamara, Lavasa, among others. 

Commenting on his appointment, Executive Chef Bhagat said, “I am looking forward to enhancing the overall food and beverage experience for guests. Given our unique destination, I am excited about building and fostering relationships with local producers and introducing native and seasonal flavours to the menu.”

About Skyview by Empyrean

Skyview by Empyrean [formerly Skyview Patnitop by Empyrean] is an initiative by Empyrean Skyview Projects Pvt. Ltd. [ESPPL] (a wholly-owned subsidiary of FIL Industries Private Limited) and the first of its kind in the Himalayas. This flagship project  by ESPPL is the largest Indo-French collaboration in mountain infrastructure development, and also the biggest tourism project in UT J&K as well as a hallmark project under PPP model with Patnitop Development Authority.

Skyview by Empyrean at Patnitop in Jammu, UT J&K, is the first of its kind holistic lifestyle and leisure  destination in the Himalayas, with the highest ropeway, soft adventure activities, dining experiences and luxury stays, catering to ALL age group who enjoy different leisure and adventure activities. Spread over 22 acres, it is situated just a 90 minute drive from the Mata Vaishno Devi Shrine in Katra and 2 hours from Jammu. It commenced operations three years ago with the successful  launch of the Skyview Gondola, India’s highest [in terms of ground clearance] international class, CEN (European) certified, making it among the safest ropeways in the world. It brought the quaint  hill-resort of Patnitop back into the reckoning and was the first step towards setting a benchmark for responsible tourism and green mobility as it eliminated a 45-60 minute road journey to Patnitop from Sanget Valley by way of a breathtaking and picturesque gondola ride of over 2.8kms to just 10-12 minutes. Skyview has recently been certified as India’s first Sustainable Tourism Destination and a Champion by The Responsible Tourism Society of India [RTSOI].

ESPPL’s aim is to develop such sustainable, environment friendly, leisure, lifestyle, and adventure destinations across India. Imbibing the best practices of responsible tourism, these destinations will offer a multitude of rejuvenating and thrilling experiences to those who are passionate about being outdoors and seek the finest blend of hospitality and adventure unlike anywhere else in India. For more information visit: skyviewbyempyrean.com

Jacob's Creek introduces UNVINED, Pernod Ricard India forays into the non-alcoholic wine category

Today, leading Australian wine brand, Jacob’s Creek announced the launch of Unvined, a non-alcoholic wine with less than 0.5% alcohol, available in two varietals - Riesling and Shiraz.  Unvined, a modern expression of winemaking, is the perfect answer to occasions when one wants to enjoy a glass of wine without the alcohol content yet retaining the true character of the original styles and flavors.  

The winemakers at Jacob’s Creek use sophisticated technology which removes alcohol whilst capturing most of the original aromas and flavours of the wine. The Unvined range has 50% less calories than regular wine of the same varietal, catering to the evolved consumer base looking for varied options to suit their preferences and mood. With the introduction of these two new varietals under non-alcoholic wine category, Jacob’s Creek truly delivers on a coveted portfolio of wines that everyone around the table will want to reach for.

 

Kartik Mohindra, Chief Marketing Officer, Pernod Ricard India, said: “Non-alcoholic wine may sound counterintuitive and something out of the ordinary, however sometimes it’s exactly what the evening calls for. The idea behind creation of Unvined was to ensure that everyone is able to celebrate important life moments with their friends and family in a way that fits with their lifestyle. Given Jacob’s Creek’s vast expertise in winemaking, we have created a product that has a perfect balance of taste while preserving the natural grape profile. We are proud to release Unvined in India. It is an exceptional product with less than 0.5% alcohol and a faithful expression of premium wines from Australia”.

 

Unvined Riesling offers attractive citrus, lime and floral notes that are typical of Australian Riesling. The light bodied palate of the non-alcoholic wine with refreshing fruit notes is balanced by a crisp acidity on the finish. While Unvined Shiraz has appealing plum, blackberry and spice notes distinctive to a South Australian Shiraz. Its medium bodied palate delivers sweet fruit and light toasty oak flavour supported by soft ripe tannins. Unvined can be readily enjoyed with a wide selection of foods.  For the Riesling white meat, seafood dishes and salads make for a perfect companion. For the Shiraz, lighter style curries go perfectly well.

 

Unvined Riesling and Shiraz are available in select retail outlets in Delhi and Mumbai and pan-India through Amazon India at INR 900/-.

 

Ingredient Ideology | CALLING ON SHAKSHUKA – A Middle- Eastern Delicacy! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

CALLING ON SHAKSHUKA – A Middle- Eastern Delicacy!

Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture." The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. 

The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipes guarantee you'll make time and again and enjoy them. While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it's a great food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Here are a few of my ideas with Shakshuka which can be easily made and relished!

Recipe-1] BEAN AND VEG SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Star anise-1-2 for flavour

Cinnamon stick- 1-inch piece

Garlic-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Baked beans- ½ cup from the tin

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.



Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.




Recipe-3] HERBED CHICKPEA SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Boiled chickpeas/ kabuli chana-1 cup

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.





Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.






Recipe- 5] SPINACH AND HERB SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Spinach-2 cups, blanched and roughly cut

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.







Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Yellow zucchini cubes- 1 cup, blanched

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden-fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick-bottomed pan to do this recipe ideally will be nice to have a tight-fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavor the pan.

4. Add in the garlic, onions, and chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Seven Perfect Father’s Day trip for all kinds of Dads CGH Earth, Samode Palace, Antara Luxury River Cruises

Seven Perfect Father’s Day trip for all kinds of Dads

Perfect Father's day trip for all kinds of Dads

This Father's day skip the conventional gift and treat your dad to a travel adventure based on his interest. You can keep this mini vacation simple or completely personalise it with activities of his choice. Here are our recommendations of Seven landscapes and experiences that offer you a chance to spend some quality time doing the things that you both enjoy together.

For the hills seekers & history buffs:

WelcomHeritage Elysium offers a whole new perspective on the legendary hill station of Shimla. Whereas the hill station is known for colonial architecture and influences, Elysium re-invents the quintessential Shimla experience through the lens of modern luxury and contemporary comforts. Offering a 360o panoramic view of the entirety of Shimla, the lush green valley, and the sublime temples, a stay at Elysium resort offers a whole new way to explore the beauty of the area.

Recommended activities- Besides the regular visit to the mall road and bazaar, take a guided walk to discover some quaint temples and the British influences that continues to linger in this erstwhile summer capital.

For the history aficionados who prefer tropical locales:

No place unravels the unique story of Fort Kochi better than Brunton Boatyard. Always coveted for trade, refuge, the local spices including the Black Gold, or simply chosen as ‘home’ by many travellers, Fort Kochi is an exotic amalgamation of influences - from the Arabs and east Asia to the Jews, Portuguese, Gujaratis, the Dutch, British Raj and many more. Conveniently located at the famed Fort Kochi harbour, the historic hotel is inspired by the harbour’s story. Be it the colonial architecture and local aesthetics, or the heady blend of many cuisines that is a cultural narrative in itself. Elegant and earthy sea-facing rooms and suites, even the windows next to the charming bathtubs face the waters) don’t just reflect the city’s strong local character but are also equipped with all modern luxuries. Watching ships and fishing boats go by, Chinese nets in action or gambolling dolphins waft over the waves from the leisure of your rooms and indulging in an adventurous time-travel Kochi episode, a Brunton Boatyard experience of all things Kochi is something few men would want to miss.

Recommended activities- Discover local flavours at the hotel’s restaurants, History and Armoury, complementary guided walking tour, a visit to Mattancherry for the Palace & Synagogue and a stroll down Jew town (the hotel is happy to organise a tuk tuk or a cab for you), Pandal café at David Hall Gallery for more delicacies and a glimpse into the thriving local art culture.

For the multi-gen, slow & eco-living experience: 

Located a stone’s throw away from Periyar National Park, Spice Village in Thekkady is an eco-living experience - a re-imagined tribal village set up. Exuding the raw spirit of unblemished nature, the retreat celebrates all things spice including insights into hyperlocal experiences of the local community and the environment. Blessed with the feel of the misty hills and forest, moderate temperature, an easy to walk landscape this property is perfect as a stay for multi-generational guests including the elderly. There are several experience options that one can choose for people of all ages, interest and fitness levels. An apt son-father-grandfather getaway.

Recommended activities: Introduction to spices with plantation visits, in-house interpretation centre, a nature walk within the forest, trek into the Periyar forest reserve, rafting, camping and excursions

For wilderness adventures, explore one of the hot-spot biosphere reserves in the world:

Behind the curtain of clouds lies this magical land of plains, mountains, valleys and forest land that is waiting to be discovered. Wayanad Wildis close to the edge of the forest reserve where countless shades of greens appear unbounded and is home to an ecosystem abundant with animal, birds, insects and reptilian life. Wayanad Wild has been designed to introduce you to a part of the Nilgiris Biosphere (one of the few 'Hot Spot' biospheres in the world) with David Raju, naturalist, author and General Manager of the lodge -  an exploration that promises to leave you enchanted! Ideal for fathers & young kids who can bond over the discovery of the fascinating animal kingdom – birds, arthropods and amphibians that are indigenous to the region. Not to miss is the exciting night expedition to explore the nocturnal forest life.

 

Recommended activates: Nature defines the living experience here – bird hunt, an evening with the naturalist, night expeditions, walks, treks, wilderness lectures and interactions.

For unbeatable Wildlife & Safaris; ample doses of South Africa inspired luxury 

This one is for a dad who enjoys a complete wildlife rejuvenation getaway but with doses of luxury. Samode Safari Lodge is a lavish wilderness and wildlife experience, cradled in luxury and not so expected sophistication for an Indian Safari Lodge. While the decor and architecture is inspired by the neighbouring village to seamlessly blend into the region’s landscape, the ambience, vibe and hospitality is unmistakably and uniquely Samode. But it is the wildlife experience that is highly rated here! The lodge has some of the best and the most passionate and professional naturalist and trackers who accompany you for your jeep safaris, walks, birding and regale you with conservation turn around stories, folklore and forest insights. 

Recommended activities: Safari drives and chats with the naturalists for a dose of forest stories and adventures.

For the foodie and gourmand, culinary experiences galore:

Nature and food have always been an essential driving force for the Jehan Numa group. A short flight into Bhopal, Jehan Numa Retreat offers for a quick getaway to treat your dad to a 2 day local Bhopali cuisine extravaganza! Located at the edge of the VanVihar Park, the 12.5 acre luxury retreat with its earthy cottage and lush foliage holds within its folds some celebrated culinary experience - ‘Under the Jamun Tree’ offers signature dishes that come from the kitchens of the Royal family of Bhopal. Inspired by the slow food movement, ‘The Green House Bistro’ is a farm to fork concept restaurant where one can pick your vegetables and ask the chef to cook it for you! The retreat can also give you access to ‘The General’s Table’ a pre-reserved private dining experience at the Jehan Numa Palace that curates a 7 course meal from General Obaidullah’s celebratory menu. And if all of this hasn’t lured you yet, there is the lip-smacking Bhopali street food to experience!

Recommended activities- Gastronomical experiences of The General’s Table & Bhopali cuisine at Under the Jamun Tree; a meal at the contemporary ‘The Green House Bistro’, if time permits, a peek into Bhopal’s history through Jehan Numa Museum at the Palace or a guided city walk that begins at the Palace Gates.

For the cultural purists, here is a gem you wouldn’t want to miss:

Step into the ancient homeland of the Chola Dynasty with Mantra Koodam located in Kumbakonam, in the Tanjavur district of Tamil Nadu. An authentic recreation of a serene typical village found in region; Mantra Koodam is inspired by the Tamzih culture and offers an immersive opportunity to revel in Tanjore’s rich legacy of arts, crafts, architecture, music, philosophy, astronomy, religious and predictive sciences, that flourish even today. There are UNESCO world heritage Chola temples and monuments, precious bronze sculptures and castings, as well as the fascinating naadi shastra that can be explored too. An introduction to this ancient culture begins at the resort with its traditional architecture of temple-like shrines, ponds, courtyards, coconut groves and meandering old-world streets called Agramahan. The rare Chola cuisine is a highlight here with locals whipping up old recipes. In the CGH-style of understated elegance, Mantra Koodam presents that perfect dose of authentic Tanjavur cultural experiences, nostalgia and pride in our land’s ancient heritage along with all modern luxuries that make for a memorable Father-Daughter/Son getaway.

Recommended activities- visits to enthralling local markets, kalamkari communities and Kanchipuram silk weavers, explore the UNESCO protected temples and monuments, sign up for the resort’s bullock cart rides through local villages.

My favorite spot: "The Hotel Cafeteria"-Saluting Hotel Cafeteria Chefs by Mr.Satish Kumar General Manager The Leela Goa

My favorite spot: "The Hotel Cafeteria"-Saluting Hotel Cafeteria Chefs

This is one place which churns out more number of covers than any other restaurant or bar in our hotel irrespective of occupancies. This is also the most gratifying space for our employees if managed well.

As I climbed through several leadership positions, I realized the importance of this space more often than ever. Having started my career in the housekeeping department, I have had my share of missed meals and most importantly lack healthy food overnight when you do night shifts. I am sure all of you can relate to this and imagine all those days when we compromised. Since then I have made a commitment not to compromise and continue to deliver the best in this space. As a General Manager, the only way you get to know this space well is by spending a reasonable amount of time in this space too.

We took an opportunity to recognize these unsung heroes- #cafeteriachefs at The Leela Goa cafeteria who prepare the most delicious food for our employees. This needs a high level of commitment, passion, and compassion. They serve their most loyal guests who are their "fellow colleagues" who come from different parts of the country, backgrounds, etc every single day.

What do we do to get it right?
1. Everyone including me has our meals in the cafeteria. This is the beginning of any improvement. No more Executive Dining Rooms, please.
2. Plan a menu well in advance and balance it well. Stick to the menu and deliver it. If we can manage it well in restaurants so why not here?
3. Speak to the employees in the cafeteria during their meal periods and seek their feedback. Don't we all do this in our outlets with our guests?
4. Celebrate your success over a lavish meal. This is our inbuilt culture right from childhood- back to basics
5. Never let go off any employee hungry at any given point in time. We are in the business of hospitality and the worst thing to happen is an employee going hungry after working so hard and that too in hotels.

Are we at our best? Not yet. I started my journey The Leela Goa 11 months ago and I still have a long way to go! Isn't it all about continuous improvements?

I am sure, all my employees & leaders with whom I had the opportunity to work all around the world over the last decade would agree on the passion we had for this space when we work together

Appointment | Novotel Hyderabad Airport Elevates Parul Sethi as Director of Sales and Marketing

Novotel Hyderabad Airport Elevates Parul Sethi as Director of Sales and Marketing


National, June 2022:  Novotel Hyderabad Airport announces the elevation of Parul Sethi to director of sales and marketing. Coming with an experience of over 13 years in the hospitality industry, she has worked with affluent Indian and international chains of hospitality brands prior to initiating her journey with Accor group. In her previous role in 2019, she was the director of sales at Novotel Hyderabad Airport.

Parul has been a key contributor in planning and implementing ideas to increase the revenue of the property and to over achieve targeted budgets.  She will now be responsible for the entire sales and marketing program along with the application of strategies and budgets for the hotel.  

Mr. Rubin Cherian, General Manager of Novotel Hyderabad Airport stated, “Parul has been an integral part of our team and her contribution to the hotel has been outstanding. We are assured of the positive partake she brings to the team and I'm sure her elevation as the Director of Sales and Marketing will further enhance her performance.”


Parul is an alumnus of the Institute of Hotel Management, Catering Technology and Applied Nutrition, Lucknow. She has a keen interest in sports and has been a district-level basketball player. She also likes to explore different places.

About NovotelNovotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centers. Novotel, which has over 530 locations in more than 60 countries 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.

IHG Hotels & Resorts marks 6,000 hotels milestone with spectacular openings and partnerships to reward travellers

LONDON (June 2022) – IHG Hotels & Resorts (IHG), one of the world's leading hotel companies, is celebrating 6,000 open hotels by unveiling the ‘6,000 Club’ and announcing partnerships with major sports and entertainment events.

The 6,000 Club features a collection of stunning newly opened hotels from IHG’s iconic portfolio, showcasing the global reach of its 17 brands and the many ways its hotel teams delight owners and guests by delivering True Hospitality for Good, every day. 

The milestone was commemorated by IHG CEO, Keith Barr, at the New York Stock Exchange on June 7 when he rang the bell to signal the close of trading, alongside local hotel General Managers and colleagues.

In the past five years, IHG has broadened its appeal to owners and guests by acquiring or launching six exciting brands to take the portfolio to 17 - providing more choice and amazing experiences than ever before. The new additions include Luxury & Lifestyle brands Six Senses, Regent and Vignette Collection; Premium brand, voco hotels; Essentials brand, avid hotels; and Suites brand, Atwell Suites.

IHG is set to grow its portfolio by a further 30 percent, with more than 1,800 hotels already signed in its development pipeline, illustrating how much owners value the strength of IHG’s scale and brands. To thank guests, the company recently reinvented its loyalty programme, IHG One Rewards, to offer members more choice, value and richer rewards than ever before - all powered by leading technology on a new mobile app.

The company is also announcing a series of exciting multi-year sports and entertainment partnerships for IHG One Rewards members that will connect travellers at events around the world, including Major League Soccer, European Professional Club Rugby and music festivals across the US and UK. The partnerships will reward loyal members with the chance to create memorable moments from events the world has missed in recent years.

IHG Hotels & Resorts CEO, Keith Barr, said: “I’m incredibly proud of our IHG Hotels & Resorts teams for reaching a milestone of 6,000 hotels open around the world, and would like to thank our owners for their collaboration and our guests for their love and trust in our brands. Every single property we open is a cause for celebration as we offer guests unrivalled experiences in amazing locations and give owners even more reasons to work with us. Our new partnerships will connect more of our IHG One Rewards members with memorable moments, as travel continues to return. With over 1,800 hotels in our pipeline, I’m looking forward to IHG’s next chapter of growth and to celebrating plenty more milestones to come.”

6,000 Club

Hotels in the 6,000 Club will celebrate the occasion in the coming months by surprising select guests with 6,000 IHG One Rewards points. Some of the hotels in the Club are: 

  • Six Senses Fort Barwara – a beautiful 14th-century fort in India which was converted to become a sanctuary of well-being after a significant conservation effort 

  • Regent Phu Quoc – the first all-suites-and-villas resort under the upper luxury brand in Southeast Asia, located off the southwest coast of Vietnam alongside a UNESCO-designated World Biosphere Reserve

  • Kimpton Margot Sydney – marking the Australian debut for the brand, this art-deco hotel features a rooftop pool, wine bar, and a 1,725-square-foot “Celebrity Suite”

  • voco The Hague – the first for the brand in Netherlands which includes a garden terrace designed by an expert ecologist who created a welcoming space for nature to thrive

  • Atwell Suites Denver Airport - Tower Road – the second hotel to open for IHG’s newest all-suites brand, featuring the brand’s signature design and adaptable spaces which support longer stays and allow for easy transition between business and leisure

  • Staybridge Suites Al Khobar City – the second for the brand in Saudi Arabia, this all-suites hotel is located on the shores of the Arabian Gulf in the heart of the corporate and shopping hub of vibrant Al Khobar

For the complete list of the 6,000 Club, please click here.

IHG Partnerships 

With a shared belief that experiences bring people together, the new partnerships will connect travelers around the world. Each national partnership will bring people together by creating new ways to redeem IHG One Rewards points and celebrate the universal love of music and sports. Highlights include: 

  • The Governors Ball, Lollapalooza, Reading and Leeds Festivals, Music Midtown, Ohana Festival: While watching live performances, attendees can enjoy exclusive benefits with IHG One Rewards including backstage access and time in VIP Lounges. 

  • Major League Soccer: With a multi-year agreement as the official hotel sponsor, IHG Hotels & Resorts and MLS are partnering to create unique, enhanced money-can’t-buy experiences exclusively for IHG One Rewards members and MLS fans across the country. 

  • European Professional Club Rugby (EPCR): With the Heineken Champions Cup and EPCR Challenge Cup 2021/2022 tournaments ending in May, under this three-season agreement IHG and EPCR will welcome fans back at the start of the 2022/2023 season beginning this December. 

To learn more about IHG Hotels & Resorts, visit here

Crowne Plaza New Delhi Okhla is hosting a Silk Route Food Festival

A culinary sojourn featuring the Silk Route at Edesia

Embark on a delicious trans-continental voyage as Edesia, multi cuisine restaurant at Crowne Plaza New Delhi Okhla is hosting a Silk Route Food Festival for its patrons. The culinary extravaganza is a part of 12th anniversary celebrations of the hotel and showcases the food stories from the lens of Marco Polo, one of the greatest explorers of his era.  

Map the culinary Route:

Mediterranean and Asian cuisine lovers  are in for a culinary joyride to the countries such as Italy, Lebanon, Turkey, Egypt, Persia, Somalia, India, Indonesia, China & Mangolia  as the festival will house buzzing Shawarma Station,  Carving Caravan, Teppanyaki Junction, The Kebab Road, Wok Station,  Sandwich Point, Pasta Street, Salad Marg, Dimsum Town, Ice Cream Parlour & more.

The festival boasts of 100 + dishes across the cuisines which will be served on cyclic basis to the guests.  Few of the delicacies to be served during the festival would be Mezze Platter, Shawarma, Sushis & Dimsums, Batu Maung Satay, Tandoori Raan, Turkish Kebabs, Vietnamese Sandwiches, Sausage Wraps, Chicken Thupka, Wok Fried Noodles, Homemade Pastas and more. A special LIVE South Indian station will also be set up paying an ode to Marco Polo’s landing on the Coromandel Coast back in 1292 AD.

The culinary sojourn offers the guests interesting dining experiences & setups in the form of:

  • Merchant Of Venice: An Italian Household set up with a fireplace depicting the hometown of Marco Polo

  • Mediterranean Nights: A cabana style seating with the hues of blue & white; an integral part of Marco Polo’s journey

  • The Chinese Checkers: Dedicated to Kublai Khan, the emperor of Mangol empire where Marco Polo served as key official, with  a decor inspiration from the Lantern festival

According to Pradipt Sinha, Director of Food and Beverage, “As a hotel, we are focussing on experience-based food festivals with history entwined with food. Silk Route Food Festival spells the culinary tales from one of the most important trade routes of ancient era coupled with thematic ambience. Guests can choose if they want to take a seating in the European setup, Mediterranean set up or Asian set up which would be fascinating.”

According to Shuvendu Banerjee, General Manager, We have a host of chefs in our hotel trained across diverse national and international cuisines. Curated festivals such as the Silk Route give them an opportunity to showcase their passion & talent which translates into lifetime experiences for our guests. The modern travellers & food enthusiasts are looking for interactive experiences, tailor-made delicacies, novelty in cuisines and social media worthy presentations and this is exactly how we would like to evolve with our food and beverage.”

Is Ravioli a distant cousin of Dumplings? Or can Spaghetti befriend a Wok instead of drowning in love with Pesto? Decode of the secret connection of the cuisines across the Silk Route in the most delectable ways at Edesia

When: 10th June to 23rd June, 2022 

Buffet Price: INR 2299 + taxes per person (Only for dinners)

Eclat Insights | The Frequency Illusion. Ideas On How To Use This Amazing Psychological Process Proactively

Eclat Insights | The Frequency Illusion. Ideas On How To Use This Amazing Psychological Process Proactively

Frequency Illusion: Once you notice a phenomenon, you believe it happens a whole lot.

The Frequency Illusion is a result of two well-known psychological processes, selective attention (noticing things that are salient to us, disregarding the rest) and confirmation bias (looking for things that support our hypotheses, disregarding potential counterevidence) - Arnold M. Zwicky, Stanford University

The most common example cited for this is when you buy a new car, you start noticing it everywhere. 

Why is it relevant to Leaders & Managers?

  • You can use the frequency illusion to your advantage by “priming” your brain to notice the kinds of things that are important to you and that you want to focus on.

Try this simple exercise: think of the colour red & close your eyes for a moment. What other images popped up in your head? Now, look around the room and see how the colour red pops at you.  

Actionable Insights

Prime yourself with keywords. Once those keywords have your psychological attention, you will see them everywhere.

  • Pick words that represent your values or that are an important indication of work success for you.

  • Make a stack of such keywords or concepts.

  • Pick one out of the stack every day and spend some time focusing on the keyword.

Now start your day, you are primed. Once you are primed for a keyword, and it sits on top of your conscious mind, you will see it everywhere.

Let's say your keyword for the day is 'innovation'.

  1. Write down as much of the free association that happened in your mind when you looked at the word or thought about it. Do not judge your thoughts. Just take notes.

  2. Take a moment to write down what that word means to you, and how important it is for you and your work.

  3. Find your team living that value or keyword. When you meet your team or do a property round or shop floor walk, you will start noticing 'innovation' or some form of it anyway. Maybe someone created a new micro process that you did not know about. It would have gone unnoticed, but because you are primed, you will notice it now. Acknowledge it, the moment you recognize it.

  4. Use it to 'catch' your people doing the right thing. Appreciate them when you do catch them.

  5. Use the keyword in meetings, and in your speech.

  6. Use it in your one-on-ones or even in your email communication that day. I love using the email signature feature. Let me know if you need help setting it up. p.bedi@eclathospitality.com

  7. Ask questions with the keyword. For example:

  • 'What was the last innovation we did?'

  • 'What new innovation did you like in another service or product?'

  • 'What does or what could innovation look like at your work?'

8. Use the keyword to color or filter your processes or services. Have a list of key processes? Do a quick check against each process for the keyword, in this case, 'innovation'.  

9. Do a google search with the keyword and just spend a few minutes browsing the results, OR use the keyword as a hashtag and check out some social media on it. 

Want to make this WOW? 

Two suggestions, in opposite directions.

1. Have the same keyword for the entire leadership team. You can do this for a day or a week. Having everyone primed and looking at the world through the same lens even for a moment can be a game-changer.

2. Go the other route and let everyone on your leadership team pick their own keyword for the day/week and run this their way. When we did this internally, I was looking at something from a 'cost' perspective, while my colleague was looking at the same idea from a 'revenue' perspective. It was a hilarious discussion. 

I invite you to take 2 mins and do this right now. Action this immediately and you will love it. Just make a list of 5 keywords for yourself. See that red pen in the corner? Yup, that's the one you were primed for. 

Prabhjot

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 | Conrad Pune appoints Deepali Singhal as the Director of Human Resources

Conrad Pune appoints Deepali Singhal as the Director of Human Resources

Pune, 2022: Conrad Pune is pleased to announce the appointment of Deepali Singhal as the Director of Human Resources. In her role, she will be spearheading the HR department and will be responsible for key operations like employee development, consulting management on strategic staffing plans, and implementing new HR policies.

With her enriching experience of over 15 years, Deepali comes with a deep understanding of this department and will be eminent in overseeing the entire HR and training functions. Touted as a creative thinker with grooming and strong communication skills, she aims to work toward the best interest of the hotel.

On Deepali’s appointment, Rahul Bhagat, Director of Operations expresses, “We are delighted to have Deepali as the new Director of Human Resource. She is a positive personality and will bring forth her gamut of experience in the HR sector that will work towards enforcing company policies and best practices for the hotel”.

Having spent over a decade in Pune, she has a thorough understanding of the culture and predilection of the people. This will reflect in her role and she will be able to become the guiding light for the strategies that need to be planned for the right execution of the employee-centric policies and overall development of Conrad Pune.

Appointment | Karthikeyan K. joins Hilton Goa Resort as the Executive Chef

Karthikeyan K. joins Hilton Goa Resort as the Executive Chef

Goa With a rich expertise of 15 years in the culinary industry

Karthikeyan K. joins Hilton Goa Resort as the Executive Chef. Karthikeyan would be spearheading the Kitchen team while identifying new and innovative culinary techniques to provide the guests with exemplary services.

Karthikeyan K. possesses strong knowledge of local, national, and international food preferences taking the property’s outlets to the next level. Over the years, Karthikeyan K. has worked with Renaissance, JW Marriott, Le Meridien, The Westin, Radisson Blu, Accord Metropolitan Hotel, and more.

On Karthikeyan’s appointment, Amandeep Singh Grover, General Manager, Hilton Goa Resort expresses, “We are pleased to appoint Karthikeyan as the Chef as his expertise in the gourmet industry will bring forth the best in him that will facilitate the property to stay current on the latest restaurant industry trends.”

With his passion for a wide array of cuisines, Karthikeyan would be responsible for developing innovative menus ensuring cleanliness in accordance with the company standards and health code regulations while hiring, training, and supervising kitchen personnel.

HILTON BANGALORE EMBASSY GOLFLINKS SPREADS THE MESSAGE OF ONLY ONE EARTH, THIS WORLD ENVIRONMENT DAY

HILTON BANGALORE EMBASSY GOLFLINKS SPREADS THE MESSAGE OF ONLY ONE EARTH, THIS WORLD ENVIRONMENT DAY

~ GREEN INITIATIVES TAKE PRIORITY IN THE HOTEL OPERATIONS ~

 

June 2022:  With an aim to celebrate, protect and restore our planet, Hilton Bangalore Embassy GolfLinks conducted a host of transformative and sustainable activities in the hotel with the team members and guests, to spread the message of this year’s World Environment Day theme of Only One Earth.

Designed to raise awareness of the importance of taking care of the only planet we have, several initiatives were planned over the course of one week to offer insights into sustainability issues and the hotel’s environmental policy including-

 

·        The hotel personnel carried out a cleanliness drive near the hotel. They collected close to 300kgs of trash and other waste materials that were strewn across the road.

·        Introduced a water bottling plant within the premises to serve purified water to guests in rooms and restaurants. The plant works on the principle, that an automated in-house system washes, sterilizes and fills glass bottles, thereby not only cutting down on plastic waste but also eliminating carbon emissions involved in transporting the bottles to the hotel from a plant.

·        In-house guests were given seed balls in a water-soluble pouch as a token of the hotel’s commitment to supporting sustainable practices.

·        Organized a poster-making and slogan writing competition for employee kids along with the children of Parikrama- a Bangalore-based NGO to highlight the key messaging of #OnlyOneEarth. These posters were later displayed in guest areas to promote the occasion.

·        Highlighted the use of Organic Waste Composter by recycling all the wet waste generated at the hotel and transforming it into organic manure for our own landscape.

·        Constantly encourage guests to commute to work within the tech park in the electric golf carts. This enables us to save an enormous amount of fuel combustion.

Tejus Jose, General Manager expressed his views on the occasion, "In line with Hilton’s Travel with Purpose initiative, Hilton Bangalore Embassy GolfLinks under the ownership of Embassy Group, continues to drive responsible tourism at every step. From eliminating several single-use plastics, introducing water conservation strategies to reducing carbon footprint, we remain committed to sustainable business practices.”

 He further added, “We will continue to invest in activities and drive initiatives at the hotel to encourage healthy tourism and eco balance. Our planet is everyone’s responsibility and we must all make a collective effort to protect it.”

 

ROLE OF CONNECTIVITY & NETWORKING IN HOSPITALITY By Dr. Kaviraj Khialani- Celebrity Master Chef.

ROLE OF CONNECTIVITY & NETWORKING IN HOSPITALITY

The words Connectivity and Networking has a wider perspective than we usually refer it to in our daily life and its implications and adaptations too have a much wider role to play in our profession and beyond. Being on social media has become as necessary as having a good cell phone or being in line with the trends to maintain our status on the whole among friends and associates. If we come across someone in today’s times who says he/she doesn’t have an email id or a profile on a said platform leads to eyebrows on a raise, giving a doubt about the person if he/she is really living in this era or it simply sounds as outdated or an app which needs an update. 

While most of us maintain our presence through various applications on our smart phones to be visible, some like to do it to associate further, some have business angles attached to being present online while there a few who are just there and in the dormant profile category. In my opinion, one needs to firstly understand the need of being there, doing that and to have a clear vision towards how it can help one through the activity. To some it is just a medium to satisfy their anxiety pangs and reaching out to sort their curiosity syndromes as well, no wonder we see that many profile holders have started locking their social media profiles on a few platforms. 

It sounds hilarious to me when I come across a locked profile, gives an impression that the person has locked in loads of valuables, while someone might steal away by peeping in and visiting maybe. An open minded approach is the first thing we should apply and imply when we wish to be present on a wider platform, connecting with people cannot happen with locked approach methodology! The lockdown as it was for all of us in the past year and a half back led to a lot of need and want based connect up strategies by number of people especially aspiring to be hoteliers/chefs/ managers to the already existing ones all through the hierarchies and departments from the world across who started spending time enlivening their social media accounts and profiles to network and find answers to a number of questions which even google could not answer and the search engines too just stopped working on as well.

My ideology of connectivity and networking approach has always been towards visibility with a vision, presence with a passion, impacting the audience with initiation and interest, having a flair towards sharing knowledge, holding up a conversation and maybe looking at possible associations and engagements on a professional front too if things work. While over 60 percent of people I have come across on various networking sites are so weak that they don’t even know how to respond to a hi or a hello message upon connecting. Sounds strange yes, I know but that is the fact, while the other 40 percent of the audience I have come across is so need based in conversations that their very first message starts with need a job- this is my profile/ resume, let me know if you have anything at the earliest… hilarious & strange, typical motive based connectivity which at times we don’t even feel like responding too since it doesn’t give a good first impression. 

A few pointers which I wanted to share for all those who are looking at increasing and elevating their followers count at times even in competition with others just to add for the heck of it should think about the following:

  • Connect with a reason: if you wish to make a connection with a professional profile, you should be well aware of why you intend to do so, and what is it that can benefit you to an extent, be it counseling, mentoring, assistance on career guidance, etc. One more point I usually like to make when I speak on this is that we need to be able to look at and learn from these profiles, read about their struggles, and success stories, and check out on search engines what all they had to go through in order to connect with them with a purpose and reason which can motivate one to do better in their professional life.

  • Network to maintain: my very own experiences is what I usually share in my articles and one such point is this one, a person or a candidate I knew like ten or twelve years back messages all of a sudden in today’s times asking for favors, references, and recommendations, testimonials and more! A little thought process of even maintaining a connection by occasional wishing/ festive greetings/ new year or birthday wishes can also help keep you in better books of image.

  • Communicate with Clarity: referring to our hospitality industry, we are the ones who connect, who are people friendly and customer or guest-oriented in a number of ways, we don’t act out of attitude with ego and we do not like to extend negative vibes and unwanted crap in communication patterns. While we do come across people on social media who at times do not maintain the decorum of communication design, weird typo- ethical errors/ unclear mode of communication, etc. which needs to be handled with care and precision.

  • An Attitude of Gratitude: connecting with professional profiles and to be able to get some benefits from the same is a way of life for a number of people who like to network, though there is nothing wrong in it, one should be there to assist, help, refer and suggest appropriate solutions etc to our valued industry connects and aspirants, but as a piece of advice it is recommended to at least maintain an attitude of gratitude, at times it so happens that you refer candidates to a place/ hotel or so and once he/she gets through, you become a dormant unwanted entity. A little sense of saying a basic thank you or acknowledging someone’s efforts should be considered.

  • Enliven and Encourage: A big number of student community has been in touch with me over the years and especially during the lockdown it somehow just increased by over 30 percent of what it was, reason being that the aspiring to be future chefs, hoteliers, airline professionals and more had a lot of queries, doubts and needed certain answers to their much reasonable enough why’s ? what’s and how’s ? I came across loads of messages on my own handles saying that the so called professional names, big time image holders, popularity chart busters, lakhs of likes tag holders and beyond are so very busy that they do not even accept, respond, reciprocate and bother to even look at the connects which wanted to do so for a specific guidance aspect looking at them as so called role models and examples. It sounded a little usual to me upon hearing and reading all this coming from young students and professionals but somehow my approach was slightly different, I rather managed to be receptive and replied upon all of them who wanted to do so and were expecting with a ray of hope! To my surprise I was shocked to see a reply which came by from a young aspirant, “it’s nice to see one reply out of a hundred who cares to be realistic and responds to us”- and when we started interacting the entire story of experience what they go through unfolded. 

  • Being a good listener rather than like seeker: I also came across feedback from some saying that when we reach out to professionals for advice or so, the first thing they say is that how many likes and followers will you get me in return or what’s my benefit in talking to you? No one helped me during my time of struggle, why do you expect help from me? why should I be in your story of struggle etc? let us somewhere understand that just because I / Me or You had to go through some difficult times during our times doesn’t mean that the current generations too should go through the same, can’t we be a little more matured enough to assist, stand by, encourage and be of help to the ones who are really asking for help on a genuine basis? A little understanding and assisting can take us all a long way!

  • The Karmic fare has a universal approach: one thing we should try to relate to is that today someone might be in a good position, post, hierarchy, salary bracket, best of the best etc but somewhere we have all started from a much lower stage in life and have come up with our hard work, commitment, dedication and stability on the whole during our professional journeys. Let us not indulge into biases and partiality approach when we deal with people especially when it comes to connectivity and networking on social media etc. there are even job offering profiles and job seeking profiles who connect and while some get across to their next destinations, some are left behind, some keep trying and some by the time give up. Good deeds never go waste and good help and offerings are always adding into our asset columns in the balance sheet of our lives, let us all try to be more sensible enough to come forward at the right and opportune time to be there to stand with our industry, community and academia as well bridging the gap between demand and supply, quality and quantity etc. let us all strive together to make this a wonderful and much recommended industry to work in and not just have people come in touch base and fly away into other sectors just because somewhere the connectivity fell weak and the net worth was not met up with due to the network.



URBAN RESORT MAMAKA BY OVOLO GOES FULL THROTTLE WITH GOOD VIBRATIONS

URBAN RESORT MAMAKA BY OVOLO GOES FULL THROTTLE WITH GOOD VIBRATIONS

- Get ready to experience something new and fresh in the iconic Kuta – Legian area -

About MAMAKA by Ovolo

Good Soul. Good Times. Good Vibrations are at Kuta Beach.

MAMAKA by Ovolo is a beach-front urban resort for modern travellers, foodies and social-surfers alike, perfectly positioned in the thriving neighbourhood of Kuta Legian. With a refreshing take on design and experience, it’s an escape embodying Ovolo’s mantra of staying connected with our guests.

Explore the vibrant bazaars, world-class shopping malls, galleries, quaint indie cafes and laneways offering the unexpected - it’s the ultimate place for stepping out and living the Bali life. Chill out or max out from morning until night at the many all-day dining and drinking options offering dynamic culinary experiences, buzzing bars and amazing views of Bali’s beaches and beyond.

Just like Bali, MAMAKA offers the unexpected. Get to know the Kuta break with Quicksilver Surf Academy, hit the wellness center to keep fit or strengthen you core on a mechanical surfboard. Top it off any time of the day with all the flavours of Asia at Street 32, Kuta Beach’s modern Pan-Asian cocktail bar and eatery serving Asian street food classics.

Return to the 191 playfully and effortlessly designed rooms with interiors subtly reflecting Bali’s cultural heartbeat and relationship with nature. MAMAKA by Ovolo is the answer Kuta Legian has been waiting for: it will enrich your own Bali journey with good vibrations.

The hotel consists of 74 Bali High rooms, 74 Kokomo rooms, 28 Summer Garden Terrace rooms, 12 Swagger Suites rooms and 3 Top Gun Suites. Room sizes range from the Bali High and Kokomo at 25 sqm, whilst the Summer Garden Terrace, the same size has the addition of a private terrace overlooking the gardens. The Swagger Suites are a spacious 50 sqm, while the expansive 2-bedroom Top Gun suites are 91 sqm with all suites boasting views of iconic Kuta beach.

Mamaka by Ovolo – Design + Sustainability

Design:

Mamaka by Ovolo’s design language responds to the dichotomy of both the global brand ethos of Ovolo – vibrant, dynamic spaces drawing in global nomads – and alongside, subtly injecting the ancient Bali cultural heartbeat into the overall aesthetic.

Hand-in-hand, these two threads came together to create spaces that convey colour, vibrancy, self-expression, and the diversity of what is available at the property, both materially as well as visually, subtly influencing the spatial emotion of each space.

In order to present a fresh concept to the Kuta area, design firm Ara Design played a lot with geometric shapes, retro elements, and bold colours, especially the blue of the ocean that runs as a common thread throughout the hotel, as well as natural materials and textures such as wood, rattan, shells and weaves.

ara design International have completed projects globally for both private owners and top brand world operators alike. The founding partners, Andre Avedian and Harry Gregory, have nearly 60 years of hospitality design experience between them, and established the company in 1996. Together, they have amassed a powerful list of clients since the company’s inception.

Sustainability:

MAMAKA by Ovolo – Bali's first urban resort – has been recognised with a Carbon Neutral Certificate from Interface by using their Carbon Neutral Floors program to ensure that there is less carbon in our atmosphere to protect our planet. According to Interface, by using their product more efficiently, it will reduce the carbon footprint of its carpet tiles by 74 per cent.

The property has also been taking on the responsibility to help preserve the environment with initiatives such as single-use plastic-free, recycled drinking water from a bottling plant, eco-friendly pest control measures and a strong food waste management program.

About Ovolo Group

The Ovolo Group was founded by entrepreneur Girish Jhunjhnuwala and first entered the real estate market in 2002; then further expanded into the hotel industry in 2010. Ovolo Hotels quickly became one of Hong Kong and Australia’s most dynamic independent owner operated hospitality firms by providing guests with the best in effortless living across hotels and food and beverage outlets.

The Ovolo Group is a collection of contemporary hotels that keep you connected to the little luxuries you love, all effortlessly included. The company prides itself on being in touch with the modern traveller through award-winning interior designs, detail-driven comforts, complementary value added services like the mini bar and breakfast, with cutting-edge technology. Ovolo Hotels have been acknowledged for Hotel and Accommodation Excellence, receiving the accolade “Hotel Brand of the Year'', at the 2019 and 2020 HM Awards.

A proud Hong Kong brand, Ovolo Group remains a family-owned and privately-operated business operating four hotels and three restaurants in Hong Kong, and seven hotels and five restaurants across Australia in Sydney, Melbourne, Canberra and Brisbane. A new hotel is being developed in Melbourne, Australia, Ovolo South Yarra.

Ovolo also has the By Ovolo Collective within its portfolio of hotels, a distinctive collection of four hotels each one unique, each one special, the more guests explore, the more they’ll find. These include Nishi Apartments in Canberra Australia, The Sheung Wan by Ovolo in Hong Kong, and Mamaka Kuta Beach in Bali Indonesia.