Appointment | The Westin Pune onboards Devendra Modak as the new Director of Engineering

The Westin Pune onboards Devendra Modak as the new Director of Engineering

Pune, June 2022: The Westin Pune Koregaon Park welcomes Devendra Modak as their New Director of Engineering. Devendra, based in Pune, in his role, will be directly responsible to lead the engineering department at The Westin Pune – from hiring and training new team members to managing tech projects and preparing the budget of the team.

With nearly 32 years of expertise in the engineering space, Devendra’s early career started in 1990 as a Central Mechanic for the Ramada Inn Palm Grove. The next year he went on to work for the Welcomgroup Sea Rock Sheraton as the Technician IV and in 1994, work as a Skilled Staff Grade II for Glaxo India Ltd. In October 2001, Devendra got his first big chance as the Engg. Manager for J.W. Marriott Hotel, Juhu, Mumbai, and since then he’s never looked back.

Devendra is a hands-on hotel engineer who is proficient in handling people and products effectively in each and every situation and sector of engineering operations through his immense experience and leadership skills. His past job roles have also seen him work for Sterling Holiday Resorts Limited as Regional Head Engineering, Chief Engineer/DGM Services for Phoenix Market city Mumbai, Director of Engineering for 3 properties including J W Marriott Hotels Mumbai, Hyderabad Marriott Hotel & Convention Centre, and Courtyard by Marriott Hyderabad, and lastly, Chief Engineer at Courtyard by Marriott Pune.

Commenting on his appointment, Devendra Modak, Director of Engineering, The Westin Pune, said, “I am honored with my appointment as Director of Engineering and looking forward to be a part of the Westin family, as for me it’s clear that they are a group of hotels focused on being the best in class asset management professionals. I’m excited and looking forward to join forces with the amazing teams at the hotel and embark on what I'm certain will be an exciting journey alongside incredibly talented people who are mission-driven.”

Devendra is an HVAC certified from the Industrial Technical Institute. In terms of his personal skills, Devendra associates himself with being a team player, trainer, leading by example, communicator, organized, a quick learner, and resourceful.

About The Westin Pune Koregaon Park:

Situated amid celebrated attractions, The Westin Pune Koregaon Park is a luxurious haven of wellness and renewal. Experience effortless relaxation in tastefully designed hotel rooms and suites with signature comforts, sleek marble bathrooms and inspiring views. Thrill your senses at the on-site dining options, including a chic bar and nightclub. Enjoy a coveted location in Koregaon Park near Pune Airport, Magarpatta, Hadapsar and many industrial parks. Work well in 45,000 square feet of sophisticated, flexible hotel event space, enhanced by modern AV equipment, on-site event planning and custom catering services. Refresh in the sparkling waters of our outdoor pool, and exhilarate your body in our well-equipped fitness center with cardio equipment and free weights. After a full day of work, shopping or sightseeing, invigorate your mind and body with massage, beauty and wellness therapies at our Heavenly Spa by Westin™. Replenish your well-being at The Westin Pune Koregaon Park.

Healthier campuses…. An air to breathe -CHANDIWALA WAY by Peeyush Srivastav (Faculty BCIHMCT)

Healthier campuses…. An air to breathe

-CHANDIWALA WAY –

Written by Peeyush Srivastav (Faculty BCIHMCT)

Aryan Kathuria (Student – Batch 2021)

With the devastating heat wave that has engulfed the entire nation and the climate change occurring on regular intervals, especially during summers, India is approaching boiling levels at nearly 50c  In fact, Delhi has suffered several back-to-back devastating heat waves during this summer where the poor and elite have together suffered the consequences of this environmental change.

To quote from recent headlines as per TOI dated May 15, 2022, more than 36 deaths were reported  in a day which was named as“THE DAY OF DEATH”.  As per In shorts update on July 22, 2022, it has released the list of cities with rising temperatures including Delhi, Haryana, Daltonganj, and most of the other major metropolitan cities.

A climate Scientist Indian Institute of Technology in Mumbai, Ms. Arpita Mondal has stated “With no action plan in hand, the situation would get worse if global heating increases to 2 degrees Celsius (3.6 degrees Fahrenheit) more than pre-industrial levels, then heatwaves like this could occur twice in a century and up to once every five years”.

A state like Chennai is also facing water crises, a state which has over two dozen water bodies. The ground water has completely vanished. Localities are unable to quench their thirst with the shortage in water supply. As the situation won’t seen to change with the temperature notching above 45c (degree celcius)., the moist & humidity condition creates tragic circumstances. 

There has been an Orange and Yellow alert which has been issued for late rainfall and major heatwaves for the cities of Delhi ,Haryana and Punjab. 

Most of the troubles of this scorching summer stems from very basic problems that needs to be addressed by all.  Some of the issues that plague our societies include improper waste management and ecological balance and inefficient methods of recycling and reusing products to quote a few. Being in the 21st century, the concept of creating the right ecological balance through maintaining and improving the flora and fauna of an area might reduce the temperatures in a consistent manner.

At BCIHMCT campus, in the heart of South Delhi, we are proud to introduce one such effort by the Chandiwala Sewa Smarak Trust Society. The Chandiwala Campus is host to several measures including Rain Water Harvesting with two water reservoirs taking care of aqua needs for all students and faculty alike.

A set of two beautiful gardens being maintained by an array of gardeners and a sprawling lawn blooms in all its glory throughout the summer season, giving the entire area a blessed pleasant atmosphere.

Due to the green cover, it is not impossible to view sparrows, parrots & peacocks, black dongo on the campus throughout the day. Students resting under the dark shades of trees are a common site for all. 

BCIHMCT aims to create a campus with good ecological brilliance which is the dream to be achieved with students actively participating in eco campaigns. To further our cause, we encourage students to take part in plantation drives from time to time. We want to bring a change in our society with our little steps by organizing anti-plastic campaign, plantation drives which is the vision with which we work selflessly and bring back the delicate balance of nature with modern living. These initiatives have been whole heartedly encouraged by our Director Sir, Dr. R.K.Bhandari who takes keen interest in organic initiatives like these as he is a nature driven personality. He has himself planted trees in and around the campus of BCIHMCT like Ashoka, Bamboo trees etc. 

This effort, we believe, will a long way in reducing the ill-effects of summers and reduce the temperatures in a big way.

General Manager Shikha Singh Share the expereince of working at Hyatt Hotels

SUCHIR JINDAL AWARDED HOSPITALITY MARKETEER OF THE YEAR 2022

SUCHIR JINDAL AWARDED HOSPITALITY MARKETEER OF THE YEAR 2022

Suchir Jindal, Corporate Head of Marketing and Communications, Sayaji Hotels Ltd. has been awarded Hospitality Marketeer of the year 2022. The award was handed over to him at the recently held “India Hotelier and Hospitality Award 2022”, instituted by Navi Mumbai Chamber of Business & Industries (NMCBI) in association with the India Coaching Federation (ICF) and Great Human University.

A seasoned hospitality professional, Suchir Jindal holds strong digital, traditional marketing, performance marketing, and PR management skills with over 7+years of experience in the domain and overall 11+years of experience in Analytic & customer service. His focus area is to manage Digital Marketing, E-commerce, and Social media for Brands and individual properties. In his illustrious career, he has worked with some of the leading hospitality brands like Accor Hotels, Sarovar Hotels, Novotel Hotels, and Sayaji Hotels.

Mr. Jindal’s core focus area is managing Digital marketing, E-commerce, and Social media for brand and individual properties. He has been responsible for increasing revenue from E-commerce/ OLTA for hotel properties, content management, competition analysis & monitoring brand reports, Search Engine Marketing, and Social Media Marketing with a strong focus on ROI.

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

Appointment | CHEF ABHAY KUMAR SINGH JOINS FOUR SEASONS MUMBAI AS INTERNATIONAL SOUS CHEF

CHEF ABHAY KUMAR SINGH JOINS FOUR SEASONS MUMBAI AS INTERNATIONAL SOUS CHEF

(Mumbai, India): From the glittering islands of the Maldives to the Island City of Mumbai, Chef Abhay Kumar Singh has made a grand voyage to join Four Seasons Mumbai’s culinary team as International Sous Chef.  In his last role, Chef Abhay was responsible for the kitchens of the very exclusive Four Seasons Maldives Private Island at Voavah. His expertise lies in curating menus featuring the best of Western cuisine, such as Mexican, Mediterranean and Arabic. 

With this current role, Abhay completes 13 nearly-continuous years with Four Seasons. Apart from the Maldives, he has also worked in Kuwait and the UAE which further enriched his worldview, having catered to the tastes of ultra-high net-worth individuals who seek luxury in every meal. 

A well-traveled individual with refined sensibilities, Chef Abhay is the ideal fit for The Club at Four Seasons Mumbai, a venue where the who’s who of Mumbai meets and entertains. His creativity and innovation will be pivotal to the metamorphosis of this space over the course of the coming months. Apart from The Club, Chef Abhay will also work on the cuisine which forms part of the city’s favorite rootop bar – AER, in the coming months.

On the educational front, he holds a B. Sc. in Hospitality and Hotel Administration from IHM Thiruvananthapuram, along with multiple culinary certifications.  At a personal level, Abhay enjoys traveling and has ticked numerous iconic destinations off his list like Vietnam, Sri Lanka, Thailand and more.   

Park Plaza CBD Shahdara, Delhi announced promotion of Devinder Kumar as Executive Assistant Manager (E.A.M.) - Food & Beverage.

Park Plaza CBD Shahdara, Delhi announced promotion of Devinder Kumar as Executive Assistant Manager (E.A.M.) - Food & Beverage. 

Devinder Kumar

A goal oriented F&B professional Devinder Kumar holds an experience of more than 24 years in hospitality industry. Devinder started his journey with The Bristol hotel as management trainee and developed his skill in different areas of F&B. During his journey he experienced in flagship hotels at different part of country including The Bristol, ITC welcome group, Majestic Park Plaza Ludhiana, Jaypee Hotels & Resorts, I.R.C.T.C, Vista Park and Park Plaza CBD, Delhi.

During his professional culinary journey as a Chef, performed cookery shows at Dordarshan and India News on Television. Awarded as “Chef of the Year” for premium category hotels from Sarovar group of hotels for the year 2015.

During his 10 years dedicated tenure at Park Plaza Delhi with an exceptional record of service and experience in handing multiple clients and all facets of cooking management and catering operations. He has good interpersonal skills, fast and strong communication skills and a good pre-opening experience.

Appointment | Gaurav Thakur Appointed General Manager of Hilton Maldives Amingiri Resort & Spa

Gaurav Thakur Appointed General Manager of Hilton Maldives Amingiri Resort & Spa

Holding two decades of hospitality experience, Thakur will lead the pre-opening team in all aspects of resort operations, from guest satisfaction to commercial activities

MALÉ, Maldives – [June 2022] Hilton has appointed Gaurav Thakur as the general manager of the upcoming Hilton Maldives Amingiri Resort & Spa. Located on a private island in the North Malé Atoll, the 109-all pool villa resort will open on 1 July 2022, marking the entry of Hilton’s flagship brand into the Maldives.

“Hilton Maldives Amingiri Resort & Spa is an outstanding resort, anchored on Hilton’s signature hospitality, promising guests innovative dining, wellness and leisure concepts that will help them create new experiences as they travel and reconnect with their loved ones,” said Jamie Mead, Senior Director of Operations, Hilton, South East Asia. “With his innate understanding of the industry, strong background in operations, and sound leadership skills, I have no doubt that Gaurav will ably guide his team to ensure an impactful launch and continued success for the resort.”

An accomplished hospitality veteran with a 17-year long career in Hilton across the Waldorf Astoria, Hilton, and Conrad brands, Thakur’s diverse experience includes roles in countries such as the United Kingdom, India, and the Maldives, where he oversaw operations across different departments. Throughout his career, Thakur also played key leadership roles in the opening teams for Conrad Pune, Conrad Bengaluru and Waldorf Astoria Maldives Ithaafushi, where he served as resort manager before moving to Hilton Maldives Amingiri Resort & Spa.

“India continues to be one of the top source markets for our destination,” said Thakur. “The team and I look forward to introducing unique and inspiring experiences to travelers from this key location, whether they are visiting for the first time or rediscovering the iconic beauty of the Maldives.”

Hilton Maldives Amingiri Resort & Spa is set to open on 1 July 2022. Conveniently accessible via a 20-minute premium speedboat transfer from Velana International Airport, the stunning island property showcases 109 beaches and overwater villas – each featuring its own private pool, six exceptional restaurants and bars, holistic spa and wellness facilities and best-in-class amenities for families, including one of the largest kids’ clubs in the Maldives and a rooftop lounge exclusive to teenage guests.

BCIHMCT Arranges Seminar Of "Eggucation On Processed Eggs"

EGGUCATION FOR HOSPITALITY

U.S.A. Poultry & Egg Export Council, India office and Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, jointly organized an engaging and learning oriented seminar titled "Eggucation On Processed Eggs''on 24th June 2022.

The seminar was conducted by World renowned Chefs, Chef Y B Mathur, Ex-Senior Executive Chef, ITC Limited and Chef Sabyasachi Gorai, recipient of the most coveted National Tourism Award, for “Best Chef of India."

Students got an excellent opportunity to learn about U.S. processed eggs from the stalwarts of the hospitality industry. These products are hygienic, convenient and safe products and help reduce waste.

Chefs especially delved upon many advantages of processed eggs, including Dried Egg Products, Frozen Egg Products and Value Added Products made from Processed eggs.

Towards the end, students asked questions which were amicably handled by the Speakers.

INVESTING IN TOMORROW: CELEBRATING THE FOUR SEASONS RESORTS MALDIVES HOSPITALITY APPRENTICES GRADUATING IN 2022 AND WELCOMING THE CLASS OF 2023

A country’s youth are its future and this year, the Four Seasons Resorts Maldives Hospitality Apprenticeship program saw 40 young Maldivians graduate towards brighter horizons.  The Apprenticeship has been the longest-running and most successful of its kind in the Indian Ocean since its inception in 2001, and has celebrated its latest graduates – and inaugurated its new learners – at a special ceremony on May 28, 2022, at Maldives National University Auditorium, Malé.

Now in its twenty-first year, the program has supported a total of 697 youngsters to date, setting them up for an exciting hospitality career not only in the Maldives, but potentially world-wide. The Class of 2022 graduate in disciplines including: Food & Beverage Service; Food & Beverage Preparation; Housekeeping & Guest Services; Retail; Front Office & Recreation; PADI Dive Master; Safe Maritime Transport (SMT); Engineering and Watersports Attendant.

“Investing in people is the cornerstone of great hospitality,” comments Four Seasons Resorts Maldives Regional Vice President Armando Kraenzlin. “And helping local youth achieve their potential and create empowered futures is very much a part of that. Their enthusiasm, talent, energy, and focus amaze us year on year, but the resilience shown by our current graduates, in the face of such unprecedented challenges, is particularly commendable.”

Celebrating their achievements at the graduation ceremony was Chief Guest of Honour and First Lady of the Maldives, Madam Fazna Ahmed. Inspiring young minds to dream big, she addresed both the incoming and outgoing students, as well as presented certificates to them. In her address to the new apprentices, Her Excellency Fazna Ahmed inspired the young audience to become enthusiastic lifelong learners. She encouraged them to make this apprenticeship program a stepping stone where they begin the process of gaining knowledge and learning new skills throughout their lives.

Despite uncertain times for the hospitality industry, the 2022 program managed to take in 40 apprentices, with the Safe Maritime Transport module upgraded with Niyami 1 Certification and Marine Mechanic Level 3 Certifications.

The future looks bright too, with the 2023 intake welcoming 65 hopeful students from across 30 islands, and the introduction of a new third year module, Advanced Engineering.

The Four Seasons Hospitality Apprenticeship – accredited by the Government of Maldives since 2010 – is open to all young Maldivians, aged 17-20, who meet a number of entry criteria including O-Level certifications and fluency in both written and spoken English.  No previous work experience is required and apprentices are fully supported to both live and work at Four Seasons Resorts Maldives, training in Resort operations five days a week, with theory classes one day a week.  Performance appraisals and tests are taken at regular intervals.

At its heart, the apprenticeship program is about learning on the job, with classes conducted by professionals with many years of international experience in the luxury hotel, dive and marine industries. Recognising the need for encouragement and guidance along the way, each apprentice is assigned a buddy and mentor. Learning to work hard within an ambitious team builds stamina and character, and strengthens the apprentice’s sense of professionalism, discipline, teamwork and perseverance.

is required and apprentices are fully supported to both live and work at Four Seasons Resorts Maldives, training in Resort operations five days a week, with theory classes one day a week.  Performance appraisals and tests are taken at regular intervals.

At its heart, the apprenticeship program is about learning on the job, with classes conducted by professionals with many years of international experience in the luxury hotel, dive and marine industries. Recognising the need for encouragement and guidance along the way, each apprentice is assigned a buddy and mentor. Learning to work hard within an ambitious team builds stamina and character, and strengthens the apprentice’s sense of professionalism, discipline, teamwork and perseverance.

Novotel Goa Resort and Spa Celebrates the Feast of San Janv with a Splash!

Novotel Goa Resort and Spa Celebrates the Feast of San Janv with a Splash!

With tremendous pomp and vigor, Novotel Goa Resort and Spa celebrated the feast of San Janv - a festival to mark the arrival of monsoon amidst much revelry. An annual Christian fest started by Baptist St. John is an age-old tradition with its roots in Portugal. Nothing short of a carnival, the celebration at the Poolside, Novotel Goa Resort, and Spa saw many adventurous, locals and travelers take part in the revelry as they enjoyed gastronomical favorites served from the chef’s special menu. 

 The merriment included everything from dancing to singing Mandos (Goan songs) and as well as according to rituals had the revelers jump into the pool with an ecstatic shout of “viva San Janv”. The attendees of the event had a feast as the chef-curated dishes inspired by the local cuisine and the festivities which included baskets of fresh seasonal fruits like pineapples, mangoes and jackfruits. The Goan delicacies like the chicken cafreal and refreshments like the local coolers made way for guests to bond with each other. 

On the occasion, Mr Ranju Singh - Complex General Manager of Novotel Goa Candolim and Novotel Goa Resort and Spa stated, “The culture and the people of Goa are an essential part of the state which makes it a much-loved travel destination. Apart from the beaches and nightlife, festivities like San Janv keep the communities bonded and while the travellers find unique ways to celebrate this. Our chefs laid out a delectable spread which received much appreciation from all. We look forward to more celebrations and give as close as possible, an authentic experience for all”

OBLU SELECT Sangeli Opens JustWok — An Exciting Pan Asian Restaurant With Intimate Family-Style Dining

OBLU SELECT Sangeli Opens JustWok — An Exciting Pan Asian Restaurant With Intimate Family-Style Dining

COLOURS OF OBLU brand brings yet another fresh, innovative concept to the Maldives with the launch of JustWok at OBLU SELECT Sangeli. The Contemporary Pan Asian restaurant, included in the resort’s Serenity PlanTM, opened on 4 June 2022.

JustWok serves bountiful shared platters and playful culinary creations for a convivial, family-style dining experience. Large dishes of food replace the individual portions. The concept is that of families feeling at home with the serving and handpicking of the delicious food platters and connecting over shared laughs and chatter. 

Located in One Banyan mini-island, JustWok replaces the resort’s Simply Veg outlet. Crystalline ocean views and swaying palm trees frame the indoor-outdoor restaurant. From delicate cherry blossom patterns on the cutlery to accents of orange and aqua blue hues, there is a pleasing Oriental vibe in the design. 

A carefully curated à la carte menu features family-style platters full of exotic flavors. Aromatic soups, fragrant kimchi, and the daily chef’s special all showcase fresh produce and authentic spices. The steamed section has much-loved Asian favorites, including handmade dim sums filled with Himeji, shitake, and cream, edamame bean dumplings, and classic har gaw with beans and prawns. 

In the main course, guests can tuck into blissful wok-tossed delicacies. Kung pao chicken, mapo tofu, reef fish fillet, and Australian Angus tenderloin served with sides of steamed jasmine rice and braised noodles make for hearty meals. 

Adin Jaisinghani, General Manager, OBLU SELECT Sangeli says "We believe in creating memorable culinary journeys. This passion to delight guests is built into our DNA, with the Joy of Giving philosophy. At JustWok, it is all about relishingcleverly crafted dishes and good times with family. The delectable cuisine is coupled with a warm and communal dining experience, which is the hallmark of the Asian food traditions.”

Situated in the North-Western tip of Malé Atoll, Maldives is the romantic island of Sangeli, home to OBLU SELECT Sangeli. Surrounding the island are clear, turquoise waters with coral reefs and vibrant marine life. Guests at the resort can choose from 137 spacious stand-alone beach and water villas – with and without private pools. The upgraded premium holiday plan – The Serenity Plan™ includes a selection of water sports, snorkelling, ocean excursions, and fine dining experiences at two speciality restaurants – Just Grill and JustWok as well as daily in-villa mini bar replenishments.

The Goan Chapter A culinary expedition of India’s unique local flavours at JW Café highlighting hyper-regional flavours and cuisines

The Goan Chapter

A culinary expedition of India’s unique local flavors

 Gourmet Travelogues, The Goan Chapter - A culinary series at JW Café highlighting hyper-regional flavours and cuisines from across the country showcasing inspiration from the travel escapades of our Executive Chef Dane Fernandes, starting June 24th until July 3rd, 2022.

The Goan Chapter - A unique collaboration between childhood friends and award-winning chefs, Dane Fernandes, Executive Chef, JW Marriott Mumbai Sahar and Avinash Martins, Head Chef, Cavatina Goa. The first of the series is a showcase of undiscovered flavours of Goan Saraswat and Hindu Goan cuisines along with the camaraderie of two renowned chefs.

Drawing inspiration from the hyper-regional locations of our diverse country, Executive Chef, Dane Fernandes went back to his roots on his first culinary expedition featuring the authentic and undiscovered favourites of Goa along with Avinash Martins. Traveling together to the epicenter of local cuisine, meeting people who are passionate about producing high-quality food, sampling and savoring local flavors and experience the richness of Goa’s culinary tradition through itineraries that include unique and off beat experiences.

Chef Dane and Chef Avinash have curated this limited-edition menu using local star ingredients such as Kokum, Goan Vinegar, Black Jaggery, Goan Chorizo, Xacuti Masala, Recheado Masala, Jackfruit, Cashew, Local Chilly (Portugali).

Explore the brilliance of the two chefs through an exclusive menu highlighting Spiced Green Pea Cigar, Mutton Mit Miren, Mackerel Beetroot Cutlets, Tambdi Bhaji, Spanakopita, Rassa Jackfruit Cafreal , Gaunta Sansav Chouriço Pulao,Pork Feijoada, Lamb Paya Tonnak amongst an array of other delicacies.

A Snapshot of Gourmet Travelogues: The Goa Chapter

●       June 24th – July 3rd 2022

●       Time: 07.00 pm – 11.00 pm 

For reservations, call 022 6882 8888 or 022 6882 8656 or email jw.bomsa.cafe@marriotthotels.com

About JW Marriott Mumbai Sahar

JW Marriott Mumbai Sahar offers effortless elegance and sophistication. Just a short drive from Mumbai's international and domestic airports, the luxury hotel makes for an ideal destination for business and stay. Our 5-star hotel accommodation features 588 spacious rooms with pillow top beds, marble bathrooms and high-speed Wi-Fi, as well as generous work desks and 24-hour room service. Our Hotel’s dining options reflect the city’s rich culture and culinary tradition. Romano’s, JW Café, JW Lounge and JW Baking Co. showcase the gastronomic prowess of the talent we have at JW Sahar.  Our 29,837 sq.ft. of indoor conventional and meeting spaces are a blend of beauty, authentic hospitality and world-class audio-visual services. Spa By JW, the first of its kind in Asia Pacific, extends its host of therapies so one can experience holistic wellness. Visit us online on www.jw mumbai.com. For social media updates, follow us on Facebook, Instagram and Twitter on @JWSahar. For more information, follow us on LinkedIn, YouTube, Google Plus.

About Marriott International

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

Appointment | Novotel Guwahati GS Road appoints Saurav Banerjee as Front office Manager

Novotel Guwahati GS Road appoints Saurav Banerjee as Front office Manager

Saurav Banerjee has begun his career with ITC Grand Chola, Chennai and he was a part of the pre-opening team. He joined Taj Management Training program in 2015 and worked with multiple brands of Taj across India (Taj Mahal Palace and Towers, Taj Lands End, Taj Santacruz in Mumbai, Taj Bekal in Kerala, Vivanta Bangalore, and Corporate office in Mumbai).

His last assignment was with Lemon Tree Premier Mumbai, International Airport as an assistant Front Office Manager.

Appointment | Novotel Guwahati GS Road appoints Bhaskar Jyoti Bhatta as Food and Beverage Manager

Novotel Guwahati GS Road is pleased to announce that Bhaskar Jyoti Bhatta recently joined the team.

Prior to this role, Bhaskar Jyoti Bhatta has worked in various other brands across India. Born and bought up in Assam, he shifted his base to Kolkata and completed his BHM course at West Bengal University and technology. He is having approx. 12 years of experience with different properties of India including established brands such as Courtyard, and Renaissance. His last assignment was with Marriott Suites, Pune as an Assistant Food and Beverage Manager.

Team Appreciation Week 2022 at Hilton Garden Inn

Ingredient Ideology | THE CALZONE FIESTA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE CALZONE FIESTA

A Calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century. It all Started in Naples, originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it, hen, America got on board to get in the Cal-Zone. The origin of this delicacy began in Naples, Italy in the early 1700s. If you were to translate 'calzone' from Italian to English, it would mean 'pants leg. ' Pants leg refers to the Italians with the need for a pizza on the go! They are basically an individual pizza all wrapped up. No cheese sliding off or floppy crusts. Just pure deliciousness wrapped up in a pillowy dough. This recipe gives calzones their much-needed due attention.

When calzones were first originated in Naples, they were designed to be eaten by hand, without any utensils. The half-moon shape of a traditional calzone indicates that it was made by simply folding over a single round of pizza crust. Originating in 1700's Naples, Italy, calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it. They're also the basis for the frozen food – “Pizza Pockets.” While calzones are more commonly the size of a medium pizza, panzerottis remain small and sandwich-sized. They tend to be about 9″ inches in diameter and semi-circled. Calzones are Italian. Actually, legitimately, 100%-certified, Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza, and they vary in terms of ingredients and techniques in different regions in Italy. Stromboli is Italian-American. A calzone is like a pizza, but it's not a pizza. That's why it's called something different. Similar to the sandwich/wrap conundrum. But sandwiches, like pizza, are endlessly versatile (toppings, breads, sauces, etc.)

In Italy. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti. Calzone fillings are similar to that of toppings on pizza- cured meats like ham, pepperoni, prosciutto, sausage…, vegetables, and various cheeses. This Calzone is more of a classic “Supreme Pizza” but you can use whatever fillings you like best. A true calzone has ricotta cheese and does NOT have any sauce. A calzone is actually a type of pizza, but the big difference is it's inside out! The dough is on the outside and the “toppings” are inside the calzone making it a completely different experience from eating a pizza. 

Essentially a pizza folded over itself, the calzone is like one big hand pie: filling neatly enclosed with dough, so you get browned crust in every bite. You can fill it with any pizza toppings; it should be substantial and fairly dry so the dough doesn't leak or get soggy. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while Stromboli are typically only made with mozzarella. Calzones' fillings do not include sauce; marinara is served on the side for dipping.

You can also make calzones in smaller one-serving sizes, if you prefer, and they can be filled with the ingredients of your choice. Since calzones are equally good served hot or at room temperature, they are perfect for parking-lot picnics, sack lunches or meals on the run.

 Here are a few twist of taste - Calzone recipes to try out by all our readers:

Recipe-1] HERBED CHICKEN CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the herbed chicken filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Boiled chopped chicken- 1 cup

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the chicken filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-2] MUSHROOM AND TOFU CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the mushroom & tofu filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Sliced fresh mushrooms- 1 cup

Tofu- soft/ firm- ½ cup crumbled

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the mushroom and tofu filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-3] PASSION OF SEAFOOD CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the seafood filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Medium sized shrimps-1 cup, cleaned

Poached fish/ cooked fish- 1 cup

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the seafood filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-4] PEPPERED MEAT CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the peppered meat filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Cooked meat/ grilled sliced meat-1 cup

Red chili sauce/green chili sauce- 2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the peppered meat filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe- 5] SPINACH AND CORN CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the spinach and corn filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Spinach- 1 cup blanched and chopped

American corn- 1 cup boiled

Red chili sauce-1-2 tsp

Chaat masala-1/2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh parsley- 2 tsp chopped

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.

5. Meantime prepare the spinach and corn filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.

6. Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

Recipe-6] VEGETARIAN BASILICO CALZONE

Ingredients:

For the calzone dough:

1 cup whole- wheat flour

½ cup refined flour

Yeast- 1 tsp fresh

Sugar- 1 tsp

Salt- 1 pinch

Warm water as needed to make the dough

Olive oil-2 tsp

For the Veggie basil filling:

Oil- 2 tsp

Garlic-1 tsp chopped

Onion- 1 small chopped

Carrots and beans-1 cup, cut and boiled

Green peas-1/2 cup boiled

Cauliflower-1/2 cup boiled

Red chili sauce-1-2 tsp

Chaat masala-1/2 tsp

Salt and pepper to taste

Sliced black olives- 2-3 tsp

Sliced green olives- 2-3 tsp

White sauce- ½ cup

Tomato ketchup-2 tsp

Fresh cream-2 tbsp.

Grated cheese-2 -3 tbsp.

Fresh basil leaves- 8-10 no

Mixed herbs- ½ tsp dried

Chopped capsicum-2-3 tsp

Method:

1. To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins. 

2. Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.

3. Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.

4. Punch back the dough and release the air from it post-fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep it aside.

5. Meantime prepare the veggie and basil filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely, and then add in the grated cheese.

6. Roll out each of the dough mixtures into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.

7. Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.

MINISTRY OF FOOD’, HILTON BANGALORE EMBASSY GOLFLINKS HOSTS ‘DUMPLINGS’ FOOD FEST

MINISTRY OF FOOD’, HILTON BANGALORE EMBASSY GOLFLINKS HOSTS ‘DUMPLINGS’ FOOD FEST

Dumplings signifies togetherness and completeness. And we aim to do just that with our newest ‘Dumplings of the World’ food fest at Ministry of Food.

Whether you like them steamed or fried, covered in chilli sauce or soy, our all day dining restaurant- Ministry of Food brings you flavourful dumplings from five regions of Ladakh, Nepal, China, Korea and Japan.

The buffet menu includes vegetarian and non-vegetarian options both and the restaurant has experimented with various ingredients to bring in some brilliant dumplings like Canton Vegetable Dumplings (Wheat and potato starch dumplings filled with butter garlic greens), Thai Style Crystal Dumplings (Shitake, black fungus, button mushroom, vegetables), Kowloon Prawn Potstickers (Prawns, water chestnut xo sauce), Seafood Sui Mai (minced fish and prawns in steamed wonton cups), Kra Pao Cabbage Rolls (Minced chicken hot basil rolled in Napa cabbage) to name a few.  

Feast on food menu will be paired with some exciting desserts like Wasabi Baked Cheesecake, Five Spice Chocolate Marquise along with Mango Frangipane Tart.

So gather friends and family to indulge in a truly unique experience of dimsum dining worth savouring.

Date: On till 3rd July 2022

Venue: Ministry of Food, Hilton Bangalore Embassy GolfLinks, Embassy GolfLinks Business Park, Off Intermediate Ring Road, Domlur, Bengaluru

Time: 7:00 pm to 11:00 pm

Contact No.: +91 73537 59831/ +91 70907 12002

Marriott International Signs Landmark Agreement With Vinpearl to Add Eight Hotels in Vietnam

Agreement is set to further strengthen Marriott International’s presence in Vietnam with the expected addition of more than 2,000 rooms to its existing portfolio

Marriott International, Inc. today announced a strategic agreement with Vinpearl, Vietnam’s largest hospitality and leisure chain, to convert and develop 2,200 rooms across eight hotels in Vietnam - significantly expanding its portfolio of world-class hotels and resorts in the country. This collaboration expects to see the debut of the Autograph Collection Hotels brand in the country, while other planned openings span the following brands: Marriott Hotels, Sheraton Hotels & Resorts, and Four Points by Sheraton.

“We are thrilled to be working with Vinpearl to accelerate our growth in Vietnam,” said Rajeev Menon, President, Asia Pacific (excluding Greater China), Marriott International. “With the country’s solid foundation for a resilient economy, and continuous growth of its infrastructure especially in the tourism sector, we are confident this collaboration will enable us to better cater to our guests’ needs.”

Of the eight hotels, six are conversions that are expected to be part of Marriott’s system later this year.

Vinpearl Landmark 81, Autograph Collection is expected to serve as Vietnam’s first Autograph Collection hotel. The lifestyle hotel will join a diverse and dynamic collection of over 260 independent hotels around the globe hand-selected for their inherent craft and distinct perspective on design and hospitality. Currently known as Vinpearl Luxury Landmark 81, the hotel is set high up in a gleaming 461-meter tower on the banks of the Saigon River and is anticipated to feature 223 rooms and suites, three food and beverage outlets, 12 function spaces, a business center, spa, outdoor pool, and fitness center.

Appointment | Vikram Singh Rathore joins Golden Tulip Jaipur as the new Area General Manager

Vikram Singh Rathore has recently joined the Golden Tulip, Jaipur as an Area General Manager. Result driven, highly motivated with experience of more than two decades in the hospitality industry. Expertise in Operations & Revenue Management and strategic planning.

Vikram is a seasoned hospitality professional with a strong background that boasts of an illustrious and ascending career graph with a rich experience of working with good hospitality brands.

Before associating with Golden Tulip Jaipur, he was with Suba Group of Hotel as a Regional Head Rajasthan. In the past, he has worked with hospitality brands such as Sarovar Hotels & Resorts, Royal Orchid, IHG, ITC, Carlson Group of a Hotel.

Vikram holds a Bachelor Degree in Hotel Management from Rajasthan University.

IHCL debuts in Manali with the signing of a new SeleQtions Hotel

Indian Hotels Company (IHCL), India’s largest hospitality company, today announced that it is stepping into Manali, Himachal Pradesh with the signing of a new SeleQtions hotel. Located at Kullu-Manali Marg, the current Baragarh Resort & Spa will be converted to an IHCL SeleQtions resort post upgradation. The resort has a management contract with the Khullar’s.

Commenting on the signing, Suma Venkatesh, executive vice-president - Real Estate & Development, IHCL, said, “Located in the heart of the mountains, Manali has always been a key destination on the global tourism map, known for its strategic position as the gateway to the Himalayas, natural beauty, rich-cultural heritage and variety of adventure activities. We are delighted to partner with the Khullar’s to bring our second hotel to Himachal Pradesh and accelerate the tourism potential of this destination.”

The 33-room SeleQtions resort is located in the famous Baragarh Estate, nestled amidst fruit orchards and the picturesque Himalayan ranges. It is well connected to the hill stations of Dharamshala and Shimla by road, the key metros of Chandigarh and New Delhi, and Bhuntar airport. The resort will feature an all-day diner, open air restaurant and bar. It will also have banqueting and outdoor spaces, perfect for meetings and events. Fitness facilities will include a gym, spa and swimming pool. The resort is slated to open in 2023.

Nakul Khullar, said, “We are delighted to partner with IHCL to bring the SeleQtions brand to Manali. We believe that this resort will leverage the untapped potential of the hospitality landscape in the city and further boost Manali’s popularity as a traveller’s paradise.”

Situated in the Beas River Valley, Manali serves as a gateway to Lahaul and Spiti, and the city of Leh in Ladakh. Its ease of access to the Rohtang Pass makes Manali a popular transition hub for tourists while its beauty and range of adventure activities makes it a haven for nature lovers and adventure seekers.