BLUE LOTUS AT SAYAJI HOTEL KOLHAPUR REOPENS WITH AN EXTENSIVE SPREAD OF 80 EXOTIC DISHES

BLUE LOTUS AT SAYAJI HOTEL KOLHAPUR REOPENS WITH AN EXTENSIVE SPREAD OF 80 EXOTIC DISHES

Blue Lotus, the all-day dining restaurant at Sayaji Hotel Kolhapur, has reopened after a brief pause due to the pandemic. Recognized as one of the most luxurious and sumptuous world cuisine destinations in Kolhapur, the restaurant will welcome its esteemed patrons with renewed enthusiasm.

The dine-in menu will feature North Indian, South Indian, Punjabi, Continental, Chinese, Oriental, Mughlai, Italian and Thai cuisines. The appetizing menu exclusively curated by the chef includes an extensive feast of 80 exotic dishes from western, Indian, Bakery, and desserts. Blue Lotus serves the city’s largest buffet spread including diet food requirements like sprouts, healthy drinks, juices, nuts, cheese, fresh fruits, and salads.

Sayaji Hotel Kolhapur is considered the epitome of luxury in the city and is one of the most prominent landmarks of South Maharashtra. The plush rooms, world-class amenities, ambient fine-dining restaurants, and grand banquets make it the destination to be for the esteemed guests of the city.

Appointment | Anastasiya Babenko appointed as Marketing and PR Manager at LUX* South Ari Atoll

Anastasiya Babenko was appointed as Marketing and PR Manager at LUX* South Ari Atoll

Originally from Ukraine, Anastasiya brings a decade of hospitality experience garnered through various brands and destinations

Anastasiya Babenko was appointed as a key marketing player at one of the largest resorts in the Maldives, LUX* South Ari Atoll.

Originally from Ukraine, Anastasiya brings a decade of hospitality experience garnered through various brands and destinations. Her journey in the industry started in her home country to Turkey, UAE, and now – Maldives. Tapping into different departments and roles, she also supported three hotel pre-openings, including her latest island experience. Some notable brands in her portfolio are Rixos Hotels, Sheraton Hotels and Resorts, The Luxury Collection, and the recent JOALI BEING.

“Having worked in both resorts and city hotels, in the desert and in the middle of an ocean, I am always excited to take on new challenges and discover more about the ever-changing world of hospitality,” –comments Anastasiya on her new move.

With a background in fashion design, Anastasiya is passionate about crafts and writing and believes that creativity is the key to success in everything. Her other area of interest is a sustainable approach to travel, which she actively supports through her initiatives at LUX* South Ari Atoll.

Appointment | Rajesh Kumar Gupta joins Sarovar Premiere Jaipur as the new General Manager

Rajesh Kumar Gupta joins Sarovar Premiere Jaipur as the new General Manager

As a seasoned professional, Rajesh aims to bring innovation and operational excellence with his fresh outlook for his current hotel

Sarovar Hotels and Resorts appoints Rajesh Kumar as the new General Manager for Sarovar Premiere, Jaipur. With an illustrious career spanning 22 years of cross-cultural experience in the hotel industry, Rajesh brings with him his strong analytical and planning skills, business driven and people-oriented management style.

Prior to his present role, he was associated with Nile Hospitality based in Ahmedabad, where he successfully managed the hotel operation, won several awards for the hotel and created a strong social media footprint in the major SM platforms.  As a seasoned professional, Rajesh aims to bring innovation and operational excellence with his fresh outlook for his current hotel.

With industry exposure across leading hotel chains in India, Rajesh worked with brands like Hyatt, Taj, Grand Hyatt, Shangri-La , IHG, and The Lalit Suri Hospitality. He has been associated with pre openings as well as running hotels and has accomplished operational success in all spheres.

He holds a bachelor degree in B.Com and Hotel Management degree from NIPS. In his free time he likes reading, travelling and is a fitness freak.

TAAIs Meeting with Shri Sanjay Verma, Secretary - West, Ministry of External Affairs regarding application for US - Schengen Visa / Securing Appointment and related aspects

TAAIs Meeting with Shri Sanjay Verma, Secretary - West, Ministry of External Affairs regarding application for US - Schengen Visa / Securing Appointment and related aspects

On June 17th, 2022 Jyoti Mayal, President, TAAI had an interaction with Shri Sanjay Verma, Secretary - West, Ministry of External Affairs, Government of India.

The meeting request was made to the MEA to discuss and deliberate on the delay in the issuance of Visas to the United States, Schengen and other countries. In a communication addressed to the Hon’ble Minister of External Affairs TAAI sought interference of MEA through a government-to-government dialogue to resolve / address the issues.

TAAI being the apex and oldest body representing the trade has been regularly taking up issues related to the ease of travel & tourism with concerned ministries & stakeholders & thus increasing footfalls for outbound, inbound & domestic markets. While sharing the concerns of the industry with Shri Verma, Mayal said that we at TAAI are seeking MEA’s assistance by way of addressing the issues and challenges faced by the travel trade fraternity of India to make it more robust. The pandemic era has been a struggle for tourism survival & there is a huge opportunity to quickly revive as people are wanting to restart travel with huge enthusiasm.

During the discussions, Mayal conveyed that the issuance of Visas to the United States, and many Schengen countries, especially Greece is a major hurdle that which travel trade fraternity is facing these days. Members & clients have been reaching out to TAAI that they are unable to secure an appointment for visas for travellers & then the long delays in the stamping of visas without any proper communication.

In addition, some missions keep the passports for an indefinite period resulting in uncertainty & cancellations which incur a huge cost to the traveller given that confirmed air tickets & hotel vouchers are a requirement for visa applications, which must be done away with, requested Mayal.

Further, she conveyed that the extension of the free visas to India and the duration to be of minimum 6 months with multiple entries must be resumed immediately. In line with that, E-Visa must be reinstated for all countries including UK & Canada as pre covid, to boost inbound tourism.

Highlighting the administrative bottlenecks for which TAAI has been communicating to other concerned ministries too & are hampering the growth of the sector, Mayal said that the Air Suvidha form is an encumbrance protocol and therefore the same should be immediately scrapped & supported at the home ministry. Parallelly, mandatory health & comprehensive travel Insurance on Inbound E-Visa / Visa for the safety and security of travellers must be introduced.

Mayal apprised Shri Verma that Tourism comes under a wide spectrum of ministries & therefore there is a need to work collectively to achieve progressive & effective results. Taking this thought further, TAAI looks forward to being in continuous communication with the MEA to take more various discussed points into becoming a motivator & enhancer of tourism & bring in ease of travel to drive economic growth.

Taking note of the suggestions and issues, Shri Verma conveyed his assurance to look into some of the matters on priority and assured that his office would remain open to many more such meetings.

Ingredient Ideology | CARING FOR CROQUETTES By: Dr. Kaviraj Khialani- Celebrity Master Chef.

CARING FOR CROQUETTES

The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Phileas Gilbert started to write down the recipe.  The word croquette is French, derived from croquer, meaning 'to crunch'. A croquette is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. 

The Origin of the Croquette- A croquette is a small cylinder or ball of filling that has been breaded and fried. Auguste Escoffier, a French culinary artist, created the modern form of these bundles of joy in France in 1898. Croquettes are a heavenly invention– especially ham croquettes in Spain. But the Spanish aren't the only people to make these delicious fried goodies. Croquettes are simply a bread crumbed and fried roll of food leftovers, usually bound with Bechamel sauce or mashed potatoes. 

One of the most popular Spanish tapas (food bites one eats while drinking), croquettes are also a staple in Spanish cuisine, often served as a light lunch or dinner with a salad. These little bites may easily be called the ultimate comfort food; they are delicious, crunchy, salty, and crispy. To prevent the croquettes from exploding during cooking, it is important that they are completely submerged and that the oil temperature is as specified. You can fry them in sunflower oil if you prefer and some also believe that Croquettes can be frozen for 1 month if stored well.

Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are easy to make! These are perfect for a light dinner, easy appetizer or a quick snack! Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape. Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.

Here are a few easy to make varieties of croquettes to try out and relish:

Recipe-1] CHEESY CHICKEN CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Boiled chopped chicken-1 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled chopped chicken pieces, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-2] DESI ALOO PEPPER TADKA CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Ginger-1 tsp chopped

Cumin seeds-1/2 tsp

Curry leaves- 5-6 no

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic, ginger, cumin and curry leaves and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled mashed veggies, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-3] FISH AND DILL CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boneless fish fillets- 400 gms

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Fresh dill leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

Fish stock -1/4 cup

Fish veloute sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some fish stock/ water and little fish veloute and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the poached fish pieces, mix well and using a fork break it down into the mixture.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, dill leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium-hi flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-4] LENTIL OLIVE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled yellow lentils- ½ cup thick mixture

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the thick lentil mixture, mix well and add in the sliced black olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe- 5] MAC- N- CHEESE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled macaroni pasta- 1 and a half cup

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the macaroni pasta mix well and add in the chopped eggs as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium-high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-6] MIX VEGGIE HERBED CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled carrots/ beans/ peas/ cauliflower- 1 and a half cup mix

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

green olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Jalapenos- 2-3 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled lightly mashed veggies mix well and add in the jalapenos and olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

On a concluding note: the concept of croquettes is no doubt a part of continental cuisine and style but it can be a good option to try when it comes to innovative and or creative aspects being attached to it. A few of my works turned out amazing with this concept for instance some leftover chicken tikka, finely chopped in combination with some schezuan chutney, some mashed potato, fresh coriander all bound up together into a croquette fashion and served with a pesto mayo chutney is just so tempting to the palate! Let us all keep our vision beyond the horizon and experiment with food as much possible to entice the taste buds of not only our loved ones but also our valued guests and food connoisseurs!

Celebrate fathers day Welcomhotel Sheraton New Delhi

Spend Father's Day at Welcomhotel New Delhi and create stories you will
retell for a lifetime. Join us at Delhi Pavilion for a gourmet brunch
experience on Father’s Day and the eldest generation’s bill will be on the
house.

Relish the taste of familiarity and comfort with the best of Indian and
global cuisine - caringly selected and mindfully prepared by our chefs.
Enjoy our curated meals delivered seamlessly. Crafted with the utmost care,
safety and hygiene, we present to you much-loved culinary experiences from
around the world - now in the comfort of your home.

Topped with powdered cocoa and iced to perfection, treat dad to Nutmeg
Roasted Almond & Chocolate Celebration Cake, a cake as special as him.

Welcomhotel Sheraton New Delhi is also extending 10 percent discount on
Father's Day package and additional 20 percent savings on food and soft
beverages, spa, salon, and laundry services are included in this exclusive
staycation package.


For more details and prior reservations call 9818854237 or 011 42661122

This Father’s Day, celebrate dad and relish childhood memories by visiting these destinations

This Father’s Day, celebrate dad and relish childhood memories by visiting these destinations

Celebrated on 19th June every year, Father’s Day looks at appreciating the amazing efforts that fathers put in to raise us into the people we are today. Spending quality time and engaging in some fun activities are great ways to celebrate your relationship with your father, especially in the fast-paced lives that we live. And what better way to celebrate than relishing and celebrating fond childhood memories.

On the occasion of Father’s Day, Booking.com, the leading travel brand has delved into endorsements from travellers for different activities that one can indulge in and relive some memorable moments with their father or create new ones! From hiking in the mountains of Kasol to taking a photo walk in Varanasi, here are some destinations you can travel to and strengthen your bond with your dad. 

1. Kasol for Hiking:

Kasol, located in Himachal Pradesh between Bhuntar and Manikaran, brings mesmerizing views of wooded mountains. The destination has been endorsed by travellers on Booking.com for hiking. In Kasol, there are several adventure activities one can partake in with their father, including trekking to Chalal, a serene village situated at 7800 feet above sea level that is ideal for nature enthusiasts. You can also trek towards Tosh, which is situated at 22 km from Kasol. To visit Tosh, you can take a cab to Barshaini and trek for 4-5 kms to Tosh. Travellers can also visit the 'HILL TOP CAFE' that gives a stunning view of the peak. Hiking is recommended during the summer months of May-August as hiking in the winters might be challenging for you and your father.

1. Kodaikanal for Cycling:

A lot of us learn cycling from our fathers and cycling in the lanes of Kodaikanal is a perfect way to recall and cherish those memories. Kodaikanal, the hill station located in the Dindigul district of Tamil Nadu is also known as ‘The Princess of Hill Stations’ due to its scenic view. The destination is endorsed by travellers on Booking.com for cycling, and it will not disappoint as you cycle through the lush greenery around the Kodai Lake. Its amazingly satisfying to cycle in the early morning as you pedal through the pleasant air that brushes against your skin. Kodaikanal has breathtaking views of hills, forests and waterfalls that you can enjoy with your father.

1. Kochi for Art

The tranquillity of Kochi seems soothing as it is now increasingly being recognized as an art destination for its vibrant colours of culture. India's most prominent art festival ‘Kochi-Muziris Biennale’, is held in Kochi. If your father shares your passion for art, there are several art galleries to add to your list. Some of them include the Kashi Art Gallery, Vancasso Art Gallery located in Mattancherry's ancient Jewish Quarter, and Pepper House, located on the shoreline is one of Kochi's hidden jewels rooted in colonial history. One can also explore the Chaithanya Art Gallery which has embraced both traditional and modern Indian art trends. The destination has been endorsed for art by travellers on Booking.com.

1. Varanasi for Photography

Situated in the banks of river Ganga, Varanasi in Uttar Pradesh is immensely rewarding for photographers. The ghats and alleys give the ideal backdrop for some stunning photography, particularly portraiture. It has a diverse natural landscape across the river as well as cultural significance that lets one capture the various moods of the city. Varanasi is an astonishing jumble of streets where you'll discover many interesting people and objects to photograph. ‘The Ganga Aarti’ is among the most popular photographic subjects. If you and your father are passionate about photography, you can venture on a photo walk to capture some amazing photos of Varanasi - the destination that’s endorsed for photography by travellers on Booking.com.

1. Malvan for Water Sports

Malvan, a coast town in Maharashtra is an ideal destination to try water activities, especially to beat the summer heat. If you or your father enjoy the thrill and the adrenaline rush of being in the water, then Malvan is the place for you. The destination is endorsed by travellers on Booking.com for water sports. Banana Ride, Jet Ski Ride, Bumper Ride, Kayaking, Water Scooter, Parasailing are some of the activities you can try while at the destination. You can also try Scuba Diving in Tarkarli or Deobaug to make your trip memorable one with your father.

Modern Indian fine dine restaurant Tresind introduces their new 14 course degustation menu

Tresind - The modern Indian progressive fine dine launches its new menu in India. Always known for curating innovative Indian cuisines with the best dining experiences, Tresind in Mumbai introduces a gastronomic delight with the onset of the monsoons in Mumbai Continuing this tradition of being flag bearer of Indian food with abundant flavors Tresind brings you a new 14 course meal with unique, delicious and experiential food helmed by Chef Sarafaraz in India

Explore a variety of traditional dishes with Tresind’s special modernistic approach in each meal. Dive into flavors from all over India at just one place.

Here are some of the highlights of the new menu:

1. Cucumber pani puri:   flavored cucumber water, poached pear, and feta cream pani puri with fresh dill leaves.

2. Banana varuval:  spiced stir-fried raw banana topped with coconut flavored sweet yogurt, banana chips, curry leaf and 

   chaat seasoning.

3. Butternut ravioli: sweet and sour butternut mash filled ravioli, served on crispy spinach leaf with sage pesto.

4. Milk textures: 5 different textures of milk in form of malai burrata, milk crumble, milk foam, dehydrated crisps and in – house fermented milk ice cream.

Other exciting dishes include Butternut Ravioli, Meat Kachori, Root chips, paan stone and more! 

 We look forward to you experiencing Tresind’s myriad flavors that bring sophistication, visual allure and engagement.

Available from: 12 noon - 4:00pm (Lunch), 7:00pm-10:00pm (Dinner) 

Note: Tresind is closed on Tuesdays

Location: Tresind, BKC, Mumbai. 

Rates: Rs. 3500++ (Vegetarian) 

          Rs. 3700++ (Non-Vegetarian)

          Rs. 2000++ (Cocktail Pairing) 

PRIDE GROUP OF HOTELS LAUNCHES ‘PRIDE DIVINE RESORT SOMNATH’

PRIDE GROUP OF HOTELS LAUNCHES ‘PRIDE DIVINE RESORT SOMNATH’

Pride Group of Hotels has launched ‘Pride Divine Resort’ in the pilgrim town of Somnath. The hotel is centrally located on Junagadh-Somnath Highway, near Dari Toll Plaza, easily assessable by road, rail and air. It is well-connected to prominent places of interest namely Somnath Mahadeo Temple, Somnath Beach, Mall and theater which are in close proximity. Pride Divine Resort Somnath will be Pride group’s 14th property in the State of Gujarat. 

Announcing the launch, Mr. Atul Upadhyay, Senior Vice President, Pride Group of Hotels says, “The pilgrim town of Somnath, famous for the Somnath Jyotirling Temple attracts lakhs of devotees every year. Somnath is firmly entrenched in history, heritage, culture, and spirituality, making it one of the most renowned pilgrimage destinations in India. We are extremely delighted to launch the Pride Divine Resort Somnath that will offer contemporary amenities, impeccable hospitality, and all the devotional settings for travelers to this region”.

Pride Divine Resort Somnath boasts of 65 aesthetically designed rooms and cottages.  All the rooms are fully air-conditioned and filled with contemporary amenities like LED television, intercom facility, a tea/ coffee maker, high-speed internet connectivity and much more. The facilities include 2 multi-cuisine restaurants serving authentic delicacies, an outdoor swimming pool, gym with latest fitness equipment’s and a kid’s play area. The 25,000 sq ft size lush green spawning lawn with a capacity of 2,500 people is ideal to host weddings. Social gatherings and other memorable events. 

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

Meliá Phuket Mai Khao Introduces Host of Wellness Experiences

Meliá Phuket Mai Khao Introduces Host of Wellness Experiences

PHUKET, Thailand (June 2022) – Meliá Phuket Mai Khao, a wellness-inspired resort that fronts Phuket’s longest stretch of sand, has launched an eclectic series of classes and workshops ranging from singing bowl therapy and raw food demonstrations to Thai boxing and making a fresh Thai Jasmine rice scrub.

The resort, which debuted December 1 on secluded Mai Khao beach, has unveiled a “Energy for Life Activities” program offering a total of 18 different experiences. 

The selection of activities “affords guests ample opportunity to explore as many varied facets of their wellbeing as they wish, by mixing and matching what appeals to them,” said Meliá Phuket Mai Khao’s general manager Magdalena Martorell.

Hour-long morning activities include sunrise tai chi and gentle yoga for beginners on the resort’s vast lawn overlooking Mai Khao beach, and an energizing walk on its buttermilk sands. High intensity interval training, aqua exercise, Vinyasa flow yoga, Pilates, beach volleyball, Thai boxing and sunset yoga are among the program’s other pursuits.

Guests are encouraged to tap into their spiritual side with singing bowl therapy and observing a traditional Thai spirit house blessing. ‘Lifestyle slow press juices’ and ‘raw food’ demonstrations at all-day dining restaurant SASA are designed to equip guests with the know-how to concoct healthy juices and raw food dishes at home.

YHI Spa hosts a workshop teaching guests how to make a fresh Thai Jasmine Rice scrub to exfoliate the skin. Private 75-minute yoga classes and cycling for up to three hours, amid the resort’s stunning natural surrounds, round out the Energy for Life Activities.

Meliá Phuket Mai Khao’s YHI Spa is 300sqm and home to five treatment rooms. In addition to its extensive menu of massages, facials, body scrubs and wraps, spa therapists also provide poolside and in-villa treatments. The resort’s fitness center is equipped with treadmills, ellipticals, exercise bikes, and weight machines.

In addition to an outdoor bathtub and private plunge pool, the resort’s 15 wellness villas each feature an open-air Vitamin C shower, ultrasonic essential oil diffuser, GermGuardian air purifier, Tempur-Pedic pillows, aromatic salts for the outdoor bathtub, a fit ball, yoga mat and Harman Kardon speaker. A highlight of staying at a wellness villa is a daily 60-minute massage. 

The resort is the second five-star property to be launched in Thailand under Spanish hotel group Meliá Hotels International as part of a brand roll-out in key destinations across the Kingdom. For more information about Meliá Phuket Mai Khao, visit www.melia.com, call +66 76 563 550 or email info@meliaphuketmaikhao.com

Under the Energy for Life Activities program, sunrise tai chi, the energizing beach walk, gentle yoga for beginners, high intensity interval training, aqua exercise, Pilates, beach volleyball, how to make a fresh Thai Jasmine rice scrub, lifestyle slow press juices demonstration, raw food demonstration, and observing a traditional Thai spirit house blessing are complimentary. Vinyasa flow yoga, Thai boxing, sunset yoga and singing bowl therapy are chargeable. The resort offers bicycles to guests for up to three hours on a complimentary basis.

Kolkata’s popular Chinese restaurant chain- Chowman debuts in Delhi NCR

Kolkata’s popular Chinese restaurant chain- Chowman debuts in Delhi NCR

~Chowman has opened two outlets in Delhi NCR~

Delhi NCR, June, 2022: Marking its territory across Kolkata & Bangalore, Chowman – Kolkata’s Best and Favourite Chinese destination enters “Dilwalo ki Sahar - Delhi”. And after stealing hearts with over 600 + stunning items, handpicked and reinvented from the land of Orients, Chowman adds one more feather to its cap as it enters the capital city of India and opens its first two outlets in East of Kailash & Noida respectively.

Strategically located at the bustling hub of East of Kailash (Address : D Block, East of Kailash, New Delhi, Delhi 110065) and Noida Sector 18 (No 33, J Block, Sector 18, Noida, Uttar Pradesh – 201301), it is all set to bring a bend to the Chinese food narrative with traditional, authentic flavors of China. Embraced with a cosy setup emulating fine arts and decors imported from China, Chowman is offering the perfect ethos of ancient rustic China. The dine-in outlets also has the Chowman’s signature décor with elegant red and black color scheme surrounded by low lighting along with the bronze Buddha statute, pots and bells are thoughtfully put together for a soothing ambiance.

And with every meal, foodies of Delhi are to indulge in robust flavours of Chinese delicacies featuring amazing Seafood, squid, crab, lamb and Pork delicacies. Chowman offers a lavish spread of vegetarian and non vegetarian delicacies to match every taste bud from Wine & Crab Meat soup  to veg starters such as Konjee Crispy three treasure mushroom, Crispy Chilli Baby Corn some classic non veg starters like Honey Glazed Spare Ribs, Golden Fried Fish, Mountain Chili squid, Char Sui Lamb to name a few. The main course in the Oriental Menu  is an extension of this holistic thought process with options that include Stir Fried Sea Food Noodles, Egg White Fried rice, Drunken Chicken, Sliced Pork in sweet chilli sauce among the other items. Crab Meat in chilly basil or Butter Garlic Prawn the dishes in the menu represent the wonders of Oriental cuisine and are authentic representations of Asian flavours.  

Commenting on the launch, Debaditya Chaudhury, Managing Director of Chowman Hospitality Pvt. Ltd. said, “I believe in hard work and Chowman is the true Delhi manifestation of all those months of hard work that the entire Chowman family has put in. I am super happy to see my dream come true. There’s no end to the pride bubbling inside me seeing Kolkata’s best and favourite Chinese destination entering Delhi. My friends and acquaintances in Delhi who had tasted Chowman’s Chinese for many years wanted me to expand to Delhi. Today is the day I raise a toast to them because without them and the love of people, Delhi would not have been possible! Happy to serve as always!”

Chowman will also offer online delivery other than Swiggy & Zomato, with incredible discount and offers exclusively available on Chowman App!

Cost for Two: 899/- + taxes

Timing: 12 Noon – 10:30 PM

Helpline: 18008902150 

Kerten appoints Group General Counsel Tara Marlow to strengthen Group’s Global footprint expansion and openings

Kerten appoints Group General Counsel Tara Marlow to strengthen Group’s Global footprint expansion and openings

DUBAI, June 2022: Kerten Hospitality, a mixed-use, ESG and lifestyle operator, appoints Tara Marlow as Group General Counsel based in the Group’s UAE office, from where Tara will be supporting and strengthening the footprint expansion in existing and new markets while at the same time supporting the multiple ongoing openings in KSA, Kuwait, Georgia, Italy, UAE, and Egypt to name a few which are set to open in the next 12 months alone.  

Tara Marlow, a British national who has lived in the UAE since 2004, is a highly experienced lawyer in real estate development and the Hotels & Leisure industry, with over 20 years of experience. Tara has been consistently ranked by international legal directories Chambers Global and Legal 500 as a leading individual in the Hotels & Leisure market and was recognised by Who's Who Legal as a 'Global Elite Thought Leader in Hospitality - EMEA' 2020. 

Tara joins Kerten following many years as a Partner and Regional Head of Real Estate and Hotels & Leisure, with the MENA region's largest law firm, Al Tamimi & Co, where she created the firm’s widely respected Hotels practice. Tara also previously held the position of Vice President, Legal for MAF Hospitality, working hand in hand with seasoned hotel professionals from various international brands, where she also established and managed the legal function, and provided legal support to the business as it developed its portfolio of hotels.  She has been an active member of the Advisory Committee of the Arabian Hotel Investment Conference and, as a private practice lawyer, has been widely published and a regular speaker at industry conferences throughout the Middle East. 

Commenting on the appointment, Marloes Knippenberg, CEO of Kerten Hospitality said: “We are honoured to welcome Tara to the Kerten family. Tara is a follower and supporter of Kerten Hospitality since its birth. To have someone of Tara’s calibre believe in Kerten’s future vision and join the team is yet another great achievement. Tara shares Kerten’s owner-centric focus, and we believe that she will be instrumental in our rapid growth and in meeting our ESG-focused business objectives that deliver a return to all stakeholders involved – owners, investors, guests and communities around our projects.”

Tara Marlow, Group General Counsel at Kerten said: “I’m thrilled to be joining such a progressive, positive, agile and future-focused hospitality player who has brought innovation in the industry to new heights.  I’m very excited to be a part of Kerten’s next level of growth and to be working with the team in the ongoing transformation of its business.  I particularly welcome the opportunity to get to know our owners and to be able to continue to enhance and support the alignment of our owner’s interests with ours, which is so key to our fundamental principle of human connection and mutual success.”  

Zone of Hospitality By Vinjamuri Sriram Dutt,Assistant Professor Welcomgroup Graduate School of Hotel Administration

Zone of Hospitality

Hospitality 101 comes with a multitude of acronyms and customer service rules that can be applied in any business where service is a key element of the experience

One of the first rules taught by hospitality companies big and small is the 10 and 5 Staff Rule, also known as the ‘Zone of Hospitality’.

Understanding the 10 and 5 Staff Rule

Simply explained, the 10 and 5 Rule suggests that anytime a guest is within ten feet of a staff member, the staff member should make eye contact and warmly smile to acknowledge the oncoming guests. When a staff member is approximately five feet from a guest, a sincere greeting or friendly gesture of acknowledgment should accompany the eye contact and smile. Successful companies in and out of the hospitality industry have adopted their own versions of the 10 and 5 Staff Rule.

At Wal-Mart, founder Sam Walton coined the ‘Ten-Foot Attitude” and said, “…I want you to promise that whenever you come within 10 feet of a customer, you will look him in the eye, greet him and ask him if you can help him.”

At Walt Disney World, the rule is taken a few steps further by outlining what should happen any time a Disney “cast member” is near a guest with Disney’s Seven Service Guidelines:

• Make eye contact and smile

• Greet and welcome each and every guest

• Seek out guest contact

• Provide immediate service recovery

• Display appropriate body language at all times

• Preserve the “magical” guest experience

• Thank each and every guest

The essence of the ’10 and 5 Staff Rule’ is applicable throughout any service industry, as it demonstrates to guests that the staff member is aware of his or her surroundings and understands that the essential part of their job is to be helpful and welcoming.

Do you employ the 10 and 5 Staff Rule in your company? If not, is there another rule like it that you apply to your overall customer service strategy?

BARBEQUE NATION AT SAYAJI HOTEL KOLHAPUR HOSTS ‘ANDAZ - E - LUCKNOW’ FOOD FESTIVAL

BARBEQUE NATION AT SAYAJI HOTEL KOLHAPUR HOSTS  ‘ANDAZ - E - LUCKNOW’ FOOD FESTIVAL 

Barbeque Nation at Sayaji Hotel Kolhapur is hosting the ‘Andaz - E – Lucknow’ food festival starting from June 17th, 2022. The 10-days food festival will showcase popular cuisines from the land of the nawabs with rich aromatic flavours and a myriad of mouthwatering cuisines. Treat your taste buds to an extravagant spread of delicacies across Vegetarian, Non-Vegetarian, and equally delicious desserts that are unique in their taste, inspired by the rich heritage of the Nawabi kitchen.

Andaz - E – Lucknow will feature an exhaustive choice of dishes including Zaffrani Murgh Tikka, Lal Mirch ka Bhuna Chooza, Nawabi Galouti Kebab among others. Traditional Lucknowi cuisine employs the use of unique ingredients, dry fruits and exotic spices to give a distinct flavor to the dish. Barbeque Nation encapsulates the essence of Lucknow's theme which is complemented by its traditional décor, soulful music, and royal ambiance. Curated by the Executive Chef, Andaz - E – Lucknow takes you on a culinary journey that dates back to the 18th century and discover the flavor that once enticed the Nawabs.

Barbeque nation stands as one of the major barbeque restaurants across the country. A leading casual dining chain in India, Barbeque Nation pioneered the concept of “over the table barbeque” live grills embedded in dining tables – allowing guests to grill their own barbecues right at their tables.

Date: 17th June till 26th June 2022

Venue: Barbeque Nation, Sayaji Hotel Kolhapur  

Contact- 7722053716 / 7722053713

Visit: www.sayajihotels.com

Initiative | The Fern Hotels & Resorts celebrates The Fern Environment Week

The Fern Hotels & Resorts celebrates The Fern Environment Week

In their efforts to spread awareness about the importance of environmental preservation and sustainability, the sales associates at The Fern Hotels & Resorts celebrated The Fern Environment Week.

 During the entire week (June 6 to June 10) the Fern sales teams in Mumbai interacted with various corporates and travel agents and tried to educate them about the importance of going green. The team also gifted potted plants to all their business partners.

Kevin Ashley Martis, General Manager-Sales & Marketing (West), The Fern Hotels & Resorts said. “This year we have tried to take environment conservation to a new level by involving our business associates. They have appreciated our efforts and taken note of our seriousness towards the cause of the environment and were thrilled to receive live plants.”

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

TAAI AirIndia Meeting Yielded Fruitful Results for Travel Trade Fraternity

TAAI AirIndia Meeting Yielded Fruitful Results for Travel Trade Fraternity

TAAI Office Bearers and the Airline Council had a very positive meeting on 7th June 2022 with senior officials of AirIndia, Mr. Nipun Aggarwal, CCO, Mr. Melwin D'Silva ED Commercial and Mr. Rajender Nath GM Marketing.

Mrs. Jyoti Mayal, President TAAI interacted in-person, whereas Mr. Jay Bhatia, VP TAAI, Mr. Lokesh Bettaiah, HSG TAAI, Mr. Shreeram Patel, Treasurer TAAI and Mr. Paras Lakhia, Chairman TAAI Airline Council joined the meeting virtually.

TAAI is extremely pleased to share that the main agenda of the meeting was to push to open all Flight inventories for authorised IATA agents, which was immediately actioned by AirIndia, specially the CANADA inventory has been reactivated effective 14th June (today) on the GDS.

In addition, TAAI had positive constructive discussion on the following points:

Travel Agents Remuneration - Agents invest heavily in being IATA recognised, setting up their infrastructure & resources well as generating business. AirIndia, now a TATA group company should take the initiative to remunerate authorised IATA Travel Agents with a reasonable remuneration of the fare. This positive step shall instil the confidence of their partnership and support for their largest distribution channel, the Travel Agent community. Travel Agents shall be motivated to sell more of AirIndia and will increase their loyalty to a great extent.

Web Parity - Web parity on all fares should be maintained while distributing the inventory over the Online and Offline platform. Maintaining parity would ensure the Travel Agents aren't forced to discount their Markups/Margins in order to secure business.

More Connectivity - More direct flights should be started for Domestic and International destinations. Post Covid, Travel has opened up worldwide and there are a lot of opportunities to grab. AirIndia assured that they have roust plans for expansion of AirIndia and we shall get a lot more new exciting routes/destinations in times to come with new Aircrafts also being inducted.

Call Centre - There should be effective and dedicated Call Centre assistance for Travel Agents and passengers so that their queries can be effectively addressed.

Regular Meetings - TAAI suggested to have regular meetings at State level and National level which shall help in disseminating important information and brainstorming over any matters. Together we can create great synergy and strong partnerships.

AirIndia briefed TAAI during the meeting about their further plans on revamping and transformation of AirIndia in the times to come.

Mr. Nipun Aggarwal also briefed on the further expansion plans and the efforts being put in to improve the overall experience of flying AirIndia. AirIndia also requested TAAI to submit their suggestions to the Airline so that they can work on the same in the benefit of the Travel Agents.

Mrs. Jyoti Mayal, President TAAI and all Office bearers present at this meeting thanked AirIndia for having such a positive and constructive meeting with TAAI.

Celebrate World Martini Day with Belvedere Vodka

BELVEDERE CLASSIC MARTINI 

An iconic combination of Belvedere Vodka and French Fortified Wine, with a fresh pink grapefruit twist.

60ml - Belvedere Vodka

7ml - French Fortified Wine

Garnish - Pink Grapefruit Twist 

Combine ingredients in a mixing glass and stir over ice until very cold. Strain into a chilled martini glass and garnish with a pink grapefruit twist.

BELVEDERE SUNSET ROSE MARTINI

 A delightfully light martini with hints of floral rose and stone fruits highlighting the unique characteristics of Belvedere Lake Bartezek.

45 ml - Belvedere Lake Bartezek

7.5 ml - Lillete Rose

1 Dash Crème de Peche

Garnish - Lemon Coin

Add all ingredients to mixing glass over cubed ice and stir. Fine strain into a chilled martini glass. Garnish.

CAFÉ PRIDE AT PRIDE PLAZA AEROCITY NEW DELHI CELEBRATES ‘FATHER’S DAY’

CAFÉ PRIDE AT PRIDE PLAZA AEROCITY NEW DELHI CELEBRATES ‘FATHER’S DAY’

This Father’s Day express your love to the most special man in your life by treating him to an extravagant meal at Café Pride, Pride Plaza Hotel Aerocity New Delhi. The all-day dining restaurant hosts “A Treat for Your Dad”, a specially curated menu inspired by what dads would love to indulge in. To make the day even more memorable the restaurant is offering a 50% discount on the buffet lunch. Café Pride features a curation of delectable dining experiences set in a casual atmosphere, complemented by traditional Indian hospitality.

The buffet menu encompasses an excellent lineup of tantalizing appetizers and mains including specialties like Healthy Man’s Choice Salads, Cantonese Vegetables, Country Style Roasted Chicken, Fish Soya Garlic, Corn Fried Rice, Kaju Kofta Curry, Cabbage Foogath, Silwata Masala Chicken among others. Conclude the meal with sweet treats ranging from Refreshing Mint Moose, Strawberry Delight, and many more.

As the popular saying goes, “The way to a man’s heart is through his stomach”. There are no better ways to pamper your loving dad than to surprise him with an exceptional gastronomic experience he truly deserves.

Venue: Café Pride, Pride Plaza Hotel Aerocity New Delhi

Timing: 12.00 PM to 3.00 PM

Date: June 19th 2022

Visit: www.pridehotel.com

Father’s Day Celebration- ITC Grand Central

Father’s Day Celebration- ITC Grand Central

Father’s Day is around the corner and we all know how everyone gets baffled on how they can make this day momentous for their fathers. This Father’s day is a perfect opportunity to pamper the superhero in your life in a most extravagant way. Celebrate the man of the moment with a wide range of curations by ITC Grand Central. 

Delve into delectable culinary preparations with weekend dinner & brunch spread in the all-day dining restaurant ‘Hornby’s Pavilion’. The menu comprises of an array of dishes to choose from that will leave you spoilt for choices, with a 25 percent savings on the total bill. Celebrate the occasion with our handcrafted sweet delights and cakes from Nutmeg- the gourmet shop. Enjoy this delectable experience at the comfort of your home. Be the one to make a memory he can cherish for a life time.

In honour of Father’s Day a Mixology Session is planned at ‘Dublin- the Irish Bar’. The mixology session will be in association with Diageo; followed by a masterclass on how to prepare your cocktail, with interactive party punch demonstrated by Diageo Brand Ambassador Khushnaz Raghina.

This joyous experience is mindfully curated with the freshest of ingredients and promise of We Assure commitment by ITC Hotels.

Order now through the ITC Hotels App or click here to view our menu and place your order: https://welcomzestlounge.in/fathers-day-2021/index.html

Also available for delivery via Swiggy, Zomato and Eazydiner in select locations. For more details please call: 022 67045118.

Appointment | Sarovar Hotels appoints Ankur Chandra as their new General Manager – Development

In his new role, along with his team, he will be responsible for underline Sarovar Hotels and Resorts’s Strategy to boost new projects and development

Sarovar Hotels announces the appointment of Ankur Chandra as the new General Manager- Development.

Mr. Chandra has close to 20 years of experience in Hotel Operations to Pre – opening, Development and Projects. In his new role, along with his team, he will be responsible for underline Sarovar’s Strategy to boost new projects and development.

His last assignment before becoming the part of Sarovar Hotels was with Cygnett Hotels as the Director of Operations and Development. Mr. Chandra started his professional journey in 2003 with Park Inn, Chennai followed by with brands such as Taj , Asiana Hotels, The Fern, Tulip Inn, Aloft and Royal Orchid.

A Graduate from IHM Chennnai and is a Millennium Merit Award Holder from IHM Chennai, He is also a Degree holder from Madras University and is also a post graduate from Symbiosis University, Pune.