Ingredient Ideology | TASTE OF MONGOLIAN CUISINE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

TASTE OF MONGOLIAN CUISINE

Mongolia is a land of vast, unspoiled wilderness, for a long term known as the 'end of the earth'. A country where 30% of the population live in nomadic tribes, from the mountains of the north to the Gobi Desert's "Singing Sands" in the south. Mongolian foods are simple and full of variety of meat that includes mutton, beef, camel, horse, sheep even marmot. There is some Mongolian cuisine accompanied including meat with vegetables, noodles, rice’s and pasta. People mainly eat sheep and goat meat but not much beef, camel, pork and horse meat. 

Mongolian people consume a lot of milk tea, wild fruit juice and home-made alcohol drinks. A variety of dairy products are bread and butter for breakfast and snacks throughout the day. For breakfast and lunch, locals always have pastry and fried bread. Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular.

Mongolian cuisine can be found in China's Mongol Autonomous Region of Inner Mongolia and in other northern Chinese provinces, as far east as Beijing. Mongolian cuisine is mainly derived from the traditions of ethnic Mongols. It is a blend of their nomadic diet and influences from northern China and Russia. Mongolian cuisine is characterized by a variety of meat, including beef, mutton, deer, ostrich almost all kinds of meat on the grasslands, mixing with Mongolian characteristics of seasoning spices, the unique cooking method makes beef more unique in flavor. Shamanistic Mongols worship the good 55 heavens once a year by worshipping a sacred mountain or an Ovoo. During the ceremony of Ovoo worship, shamans offer fire and food to the spirits of the mountains and of the waters. Once a year shamans perform a special ritual to abuse the bad heavens.

Here are a few popular recipes from the cuisine of Mongolia for us to relish:

Recipe-1] Mongolian Bansh – Dumplings

Ingredients:

Flour – 250 gms

Water – 150 ml approx.

Ground meat or lamb -500 gms

Onions- 2 small chopped

Garlic cloves- fine chopped-2-3 pieces

Salt to taste

Pepper powder to taste

Curry powder -1 to 2 tsp

Method:

1. Add the meat, onion, garlic, salt, pepper, and other seasonings to a bowl. 

2. The goal of the mixture is to create a smooth paste. Add just enough water to make the mixture smooth.

3.Add enough water to the flour until it becomes malleable. Knead for several minutes until the dough is pliable.

4. Shape the dough into a bread loaf shape. When done, rest the dough for 15 minutes. Divide the dough into small balls and roll each out until round (you can also use a round cutter to make perfect circles).

To prepare the dumplings:

1. 5. Get one round of dough and add 1 teaspoon or a dollop of the filling into the centre of the dough.

2. Fold the circle in half and press the edges together.

3. When pressing the edges, try to make it form like braids.

4. Repeat the process for the rest of the dough.

5. To cook the dumplings, boil water on a deep pan or pot with a pinch or two of salt.

6. Once the water has boiled, put the Bansh carefully on the boiling water.

7. Let the Bansh sink to the bottom of the pan and boil them for 10 minutes.

8. You will know when the Bansh is ready when they all rise to the surface.

9. Serve it hot with any sauce of your preference or add some vegetables on the side.

Recipe-2] Mongolian Style Tsuvian – Stir Fried Noodles

Ingredients:

For the home-made noodles

2 1/2 cups all-purpose flour plus more for dusting

1 cup water

Vegetable oil for rolling and cooking

For the stir frying of the noodles:

 onion peeled and thinly sliced-1 no

 Mutton or chicken- 250gms, cut into strips

 Salt and pepper to taste

 carrots cut into matchsticks- 2 no

 potato peeled and cut into matchsticks-1 no

 green cabbage thinly sliced-1 cup

 cloves garlic peeled and minced- 2-3 no

water or stock-1 cup

spring green onions thinly sliced- 2-3 no

Method

 To make the noodles:

1. Place the flour in a large bowl and make a well in the center. Add the water and mix to combine and form a dough.

2. On a lightly floured surface, knead the dough well until smooth and elastic. If too sticky to handle, add a little more flour. If too crumbly, add a little water. Cover with an inverted bowl or wrap in plastic and allow to rest for 15 minutes.

3. Divide the rested dough into 4 equal pieces. Cover three of the pieces and place one on a lightly floured surface. Roll the piece of dough into a thin sheet, making sure the bottom does not stick to the surface.

4. Grease the top of the sheet with about 1 tablespoon of oil- making sure all parts are covered. Loosely roll the sheet up, long side to long side. Using a sharp knife, quickly cut the roll into strips about 1/4 inch (0.6 cm) wide. Gently shake the strips loose with your fingers to separate and place on a greased baking sheet or other surface. Repeat with remaining dough.

To prepare the Tsuvian- stir fried noodles:

1. Place a large pan over medium heat and drizzle with about a tablespoon of oil. Once heated, add the sliced onions and cook, stirring often, until softened.

2. Stir in the meat, season with salt and pepper, and continue to cook, stirring occasionally, until golden on all sides. Add the carrots, potatoes, cabbage if using, and garlic. Cook until starting to soften.

3. Pour the water into the pan and bring to a boil. Reduce to a simmer and arrange the sliced noodles around the top, leaving a hole in the center. Drizzle the tops of the noodles evenly with about 1 tablespoon oil. Cover tightly with a lid and steam the noodles until cooked through, about 15 minutes. If the water has evaporated before the noodles are finished cooking, pour in a little more water.

4. Once cooked, remove the lid and gently fan the noodles using a paper fan, the pot lid, or even a cutting board to help dry out the top layer. Use a fork to gently fluff and separate the noodles, then lightly toss all the ingredients together. Season to taste with salt and pepper and serve immediately topped with the green onions

Recipe-3] Mongolian Style Lamb Stir Fry

Ingredients:

For the marination:

Boneless shoulder of lamb- 400 gms, shredded

Salt and pepper to taste

Chinese soy sauce- 1-2 tsp

Garlic-2 tsp minced

Chinese wine-2-3 tsp or red wine- 45 ml

Cornflour- ½ cup

Baking powder-1/4 tsp

Oil- 2-3 tbsp.

Apply all the above to the shredded lamb, keep aside.

For the stir fry sauce to go with the lamb:

Oil- 2-3 tbsp.

Garlic- 2-3 tsp chopped

Onion- 1 small chopped

Slit red chilies-2-3 no

Spring onions- 2-3 sliced

Salt and pepper to taste

Soy sauce- 2-3 tsp

Red chili sauce- 2-3 tsp

Hot garlic sauce-2-3 tsp

Water/stock as needed

Cornflour and water solution for thickening- 2-3 tbsp.

Star anise-2-3 no

White vinegar-1 tsp

Method:

1. Prepare the lamb as instructed above and apply the marination on the same and keep aside for 20-25 mins.

2. To start with the cooking process for the lamb stir fry, choose a thick bottomed pan or skillet and heat up the oil, add in the star anise and chilies, onions, garlic and saute for a few seconds.

3. Add in the marinated lamb and give it a nice stir, add in some wine if desired. Add in some stock or water and allow the lamb to cook for a few mins. Now add in the seasonings, sauces and give it all a nice mix.

4. Allow the lamb to cook up well to the desired cooking stage and thicken up the sauce a little using cornflour and water solution. Dish out the stir fried lamb and garnish with fresh spring onions their greens and some sliced celery etc and serve it hot with steamed rice.

Recipe-4] Gambir- Mongolian Style Fried Pancakes

Ingredients:

Refined flour- 250 gms

Salt- 1 pinch

Water- 150 ml approx.

Grain white sugar- 4-5 tsp

Oil/ fat for frying as needed

Method:

1. Knead pliable dough with water and flour. Leave it aside for 15 minutes.

 2. Divide the dough into 3-4 parts, to process individually, Roll one part into a thin sheet.

 3. Drizzle drops of oil or melted butter on it, Sprinkle a little sugar over the surface.

 4. Wrap up the sheet into a long roll and press it into a compact heap, so that the oil and sugar can equally be distributed, Flatten it again with the rolling pin. Make parallel cuts near the center with a knife.

5.Heat oil and fry on both sides over medium heat, Repeat with other dough portions.

Recipe-5] FISH CURRY MONGOLIAN STYLE

Ingredients:

Fleshy variety of fish of your choice- 500-750 gms, cubes

For the curry:

Oil- 3-4 tbsp.

Mustard seeds-1/2 tsp

Fenugreek seeds- ½ tsp

Onion- 1 small chopped

Ginger- 1 tsp, chopped

Garlic- 1 tsp, chopped

Onion-1 small, chopped

Turmeric powder-1/2 tsp

Chili powder-1/2 tsp

Coriander powder-1 tsp

Salt to taste

Tomatoes- 1 cup puree

Red chili paste-1-2 tsp

Seafood/ fish stock- 2-3 cups

Tamarind pulp-1/2 cup

Coconut cream- 1 and a half cup

Coriander leaves- 2-3 tbsp. chopped

Lime juice- 2 tsp

Fried red chilies- 2-3 garnish.

Method:

1. Prepare the fish and keep aside. Apply a little salt on the fish cubes and allow to chill and rest for 20 mins.

2. To start the cooking process, heat oil in a pan add in the seeds allow them to crackle for a few seconds. Add in the garlic, ginger, onions and saute them until light pink in color, add little stock or water during the process as needed.

3. Now add in the tomato puree or chopped tomatoes, salt and powdered spices and allow them all to blend well, cook the masala mixture on a low flame for 3-4 mins, add little stock.

4. Add in the fish pieces and lightly coat them with the masala and add ½ cup fish stock, simmer cover and cook fish for 2-3 mins.

5. Now add in the coconut cream/milk and stir in well to get a nice creamy texture for the curry, simmer for another 2-3 mins. Check for salt and adjust accordingly. 

6. Serve the fish curry piping hot garnished with fried red chilies and add in a splash of lime juice and enjoy it with steamed white rice.

Recipe-6] MONGOLIAN FRIED RICE

Ingredients:

Boiled white rice- 2 cups

Oil- 2 tbsp.

Butter- 1 tsp

White sesame seeds- 2 tsp

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Spring onions- 3-4 chopped

Spring onion greens-1/2 cup chopped

Red chili paste-1/2 cup cooked

Red chili sauce-2-3 tsp

Tomato ketchup-1-2 tsp

Soy sauce-1-2 tsp

Salt to taste

Black pepper to taste

Water/stock-1/2 cup

Boiled shredded chicken-1 cup

Beansprouts- 1 cup

Sliced mushrooms- 1 cup

Broccoli/ zucchini/ Babycorn/ beans-1 cup assorted, blanched

White vinegar-1-2 tsp

Fried red chilies- 2-3 for garnish

Eggs- 2-3 no

Method:

1. Prepare all the ingredients for the rice recipe

2. Boil the rice, allow to cool completely.

3. To start cooking, heat oil in a wok or pan add in the white sesame seeds, the garlic, ginger, onions and saute.

4. Add in the veggies of your choice, salt, pepper, little stock and allow to cook for 2-3 mins.

5. Add in the chili paste, sauces and mix well. Cook the mixture for 2-3 mins. Add in the chicken and boiled rice and give it all a nice stir.

6. Finally check for seasonings, adjust as needed, add in the egg in the form of scrambled eggs/ double fried egg shredded and placed on top or also can be like a half fry egg which can be placed while serving.

MansionHaus, a heritage property turned boutique hotel, is all set to regale guests

New Delhi, July 2022: MansionHaus, a heritage property turned boutique hotel, is all set to regale guests with its timeless architecture, curated gastronomic journeys and luxury stay at Goa’s most effervescent neighborhood, Anjuna. MansionHaus is an 18th Century family residence restored by Kezya De Bragança

The private residence turned luxury boutique hotel boasts of its neo-classical interiors paired with iconic Goan architecture and delicately balances the luxuries of a hotel with eco-friendly sustainable sensitivities. Gourmet cuisine that is organic and local ensures that every meal is an epicurean adventure to be remembered. What makes the venture authentic is that it is spearheaded by a Goan entrepreneur, one who’s family has been deeply rooted in the fabric of the city’s rich culture for generations.  

The pre-independence era private residence has been transformed into a luxury hospitality property where old-world Portuguese charm blissfully marries contemporary aesthetics. The property is envisaged as a private escape for the conscious traveller providing comforts, privacy and familiarity of a home enriched by a wealth of history, art, culture. world class hospitality to provide an immersive experiential hospitality that has a warm human connection. 

Kezya De Bragança says, “We pledge to offer a true conscious hospitality experience, in harmony with the environment, local cultures, traditions, and the communities that uplift them.” The property was home to Kezya’s paternal grand agnate Marie Antoinette. The Salon Privé previously a ‘Sala’ (room for entertaining visitors) has been named after her and the property layout was retained to exemplify how these spaces interacted for centuries. In restoring the iconic structure, the complex, multi-layered evolution of architecture in Goa and the intricate cultural expressions of Goa have been kept as the leitmotif.

MansionHaus’ nine suites come either with pool access, private pool or jacuzzi and range from 310 – 650 sq. ft.  Each suite has a garden or overlooks the mansion’s main garden. The restoration has been fashioned with weathered wood, porcelain floors, polished marble, distressed surfaces, and muted fabrics accented by eclectic art on rotation from local artists. 

“MansionHaus brings a unique hospitality experience to the discerning traveller who appreciates old-world influences balanced with life’s finer indulgences. Everything we offer here from the luxurious private suites to our culinary journeys is aimed at providing a bespoke private experience punctuated with unforgettable moments.” says Kezya De Bragança.

The hosts ensure that guests have a comfortable stay and a private experience without the service being intrusive. During the stay, guests can opt for the unique experiences that MansionHaus offers - sound meditation, pilates, private Chef’s table with food and wine pairings to name a few.

Vintage cars for excursions

Guests also have access to vintage cars and chauffeurs to escort them for private excursions to experience the colourful local culture, unravelling the hidden gems of North Goa or even a day at the beach.

Food is local and organic

All fruits and vegetables used at the MansionHaus kitchen are organic and sourced locally. The in-room minibars are stocked with locally produced superfoods, preservative free health snacks and pre/pro-biotic Haus made drinks.

The Angler, an experiential bar and bistro, serves as an energy centre for the mansion, offering brasserie style dining taking you from coffee to cocktails over the course of a typical day. From dining by design to communal, al-fresco, private and in-room dining, guests can enjoy the finest, freshest, locally sourced produce from a continuously evolving menu in the most private setting. 

Other culinary offerings include an in-house culinary lab Cozinha, that features chefs’ tables by both local and international food artisans. 

Commitment to environment

MansionHaus sets the standards for conscious luxury. From building materials to the entire supply chain, the owner Kezya De Bragança has ensured that every decision in the development of MansionHaus is made to minimize environmental impact and maximize commitment to sustainable development. In their efforts, the wood of a 100-year-old ship marooned on the coast of the Arabian Sea has been repurposed to create the Summer Room, the tea is sourced locally, and the glass packaging is recyclable. As a plastic and paper free property, all in room amenities are glass bottled by their very own “HausLab”.

Rooms range from 12,000 to 40,000 rupees per night (£150-£400) with four room categories. MansionHaus is being formally launched this season though it was open for family and friends last year.

Find out more and book via www.mansionhaus.com 

Chef Maha Naseer, Creative Culinary Director at Oaga Resorts Awarded Title of 'Master Chef'

Chef Maha Naseer, Creative Culinary Director at Oaga Resorts Awarded Title of 'Master Chef'

Oaga Art Resort, is proud to announce Chef Maha Naseer, Creative Culinary Director to become the first Maldivian to be awarded the title of Master Chef from the Master Chef Society of the World. The World Master Chefs Society is a leading global honours society for exceptionally skilled professional chefs with over 200 members across 50 countries. Founded over 50 years ago, the World Master Chefs Society, is the only Society certified to award the title of World Master Chef and regularly awards reputable Chefs with their prestigious recognition. Membership of this society is offered on a strict base of high qualifications, career achievements and managerial recommendations.

Maha is currently one of the few handfuls of female Executive Chefs from the Maldives. She first started her kitchen adventures at age 8 and had a firm decision on becoming a renowned chef since. A professional chef and mother of 4 started her career 8 years ago to cater for international clients.

Maha is a graduate in Culinary Arts and Cuisine from Singapore’s Creative Culinare. She currently holds the position of the Secretary General of Chefs Guild of Maldives and is a World chefs approved rookie Judge in pastry. The enthusiastic entrepreneur has won multiple national and international awards and recognitions over the years.

Maha’s goal is updating, curating, and elevating local cuisines with quality products that reflect what she sees from her travels around the world. Her aim is to offer unique conceptualization developments and exclusively designed programs in the industry.

At Oaga Art Resort, her role will be to elevate the culinary journey with artistically experimental creations, fun innovations and a fusion of local culture.

Oaga Art Resort is situated in North Malé atoll, 40 minutes by speedboat from Velana International Airport; Oaga Art Resort is a singular island, which is scheduled to open its doors for guests in Q4 of 2022. Oaga Art Resort is currently in pursuit for creative local talents to join their team. 

The Ritz-Carlton Maldives, Fari Islands to Host the First Marriott Maldives Cocktail Competition

The Ritz-Carlton Maldives, Fari Islands to Host the First Marriott Maldives Cocktail Competition

Taking place in July 2022, this luxury resort will host Bartenders from each of the Marriott properties present in the Maldives.

Representatives from Le Méridien Maldives Resort & Spa, Sheraton Maldives Full Moon Resort & Spa, JW Marriott Maldives Resort & Spa W Maldives, The Westin Maldives Miriandhoo Resort, The St. Regis Maldives Vommuli Resort, and The Ritz-Carlton Maldives, Fari Islands will put their skills into action to create their signature cocktails, inspired by Maldivian flavors, for an afternoon to remember.

Eau Bar and La Locanda, two of the resort’s 7 restaurants and bars will host this 2-part competition, where guests and celebrity Judge, Colin Chia, will select the best cocktails, winner of the Iconic Hospitality Award 2022 and renowned bartender from Nutmeg & Clove, based in Singapore.

“This is the first cocktail collaboration amongst all Marriott properties”, says Marco Barsotti, Director of Beverages for The Ritz-Carlton Maldives, Fari Islands, who is eager to establish the Maldives as a destination known for its local flavors in both food and drinks.

This activation follows the resort’s Behind the Bar initiative, with its inaugural event in 2021, where the exquisite island retreat burst onto the scene introducing exceptional gastronomic experiences to the unique Fari Islands’ concept.

Each residency has introduced some of the world’s most talked about libations – some with a twist, and will incorporate exclusive masterclasses for guests to create an enviable cocktail arsenal to take home.

After the competition, Colin Chia will be the next to take over the resort for a new edition of Behind the Bar, on July 21st and 22nd.

About The Ritz-Carlton Maldives, Fari Islands

The property is ideally located at Fari Islands, in the North Malé Atoll of the Maldives, which is a 45-minute journey by speedboat or a 10-minute seaplane flight from Malé International Airport. The resort features white sandy beaches, turquoise lagoons, and coral reefs with marine life. Shaped by the Maldivian sun and shored by the Indian Ocean, guest villas at The Ritz Carlton Maldives, Fari Islands are expected to range in size from one to three bedrooms, featuring the refined elegance and legendary service that define The Ritz-Carlton brand. The property is also expected to offer a choice of outstanding culinary venues serving an array of international and local cuisines, in addition to a full suite of fitness and recreational facilities including a signature Ritz-Carlton Spa. The Ritz-Carlton Maldives, Fari Islands is part of Fari Islands, an archipelago that features three world-class hospitality brands inclusive of The Ritz-Carlton. The guests are expected to have access to a picturesque Fari Marina – the archipelago’s communal beating heart. Built around a vibrant Beach Club, Fari Marina features charming boutiques and a handpicked selection of dining options. Spaces have been designed by the renowned Kerry Hill Architects, to bring about a delicate balance of serene and social.

About Marriott International, Inc.

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 7,600 properties under 30 leading brands spanning 133 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.

About The Ritz-Carlton Hotel Company, LLC

The Ritz-Carlton Hotel Company, L.L.C., of Bethesda, MD, part of Marriott International, Inc., currently operates more than 100 hotels in 32 countries and territories. For more information or reservations, visit the company web site at www.ritzcarlton.com, for the latest company updates, visit news.marriott.com and to join the live conversation, use #RCMemories and follow along on Facebook, Twitter, and Instagram. The Ritz-Carlton Hotel Company, L.L.C. is a wholly-owned subsidiary of Marriott International, Inc. (NASDAQ:MAR). The Ritz-Carlton is proud to participate in Marriott Bonvoy, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit MarriottBonvoy.marriott.com.

Trivendra Rawat is now the Executive Chef at Courtyard by Marriott Ahmedabad (Ramdevnagar)

Trivendra Rawat is now the Executive Chef

Whatever it is, the way you tell your story online can make all the difference.

Courtyard by Marriott Ahmedabad has appointed Trivendra Rawat as Executive Chef to enhance the culinary experience at the Ahmedabad hotel. He moves from The Oberoi Trident Hyderabad, where he worked in the capacity of Executive Sous Chef.

Chef Trivendra started his hospitality journey with the Oberoi Udaivillas. His passion for good food and creating experiential events was evident throughout his career in brands like Oberoi, Taj, Fairmont, Lebua, Park Hyatt Resorts, Five Palm- Jumeriah and Marriott.

Rawat has worked in places like Hyderabad, Delhi, Jaipur, Bangalore, Goa, Dubai, Thailand and Ahmedabad and Chandigarh, in addition to international markets like Dubai and Thailand. Known for his drive and a keen eye-for-details, he will focus on strengthening the food strategies of the hotel, while overseeing the launch of various contemporary F&B concepts.

In his spare time, Chef Trivendra enjoys discovering new places and interacting with different cultures.

Amit Sachdeva appointed as Cluster General Manager,Hyderabad Marriott Hotel and Convention Centre and Courtyard by Marriott Hyderabad.

For Hyderabad Marriott Hotel and Convention Centre and Courtyard by Marriott Hyderabad

Amit Sachdeva

Amit Sachdeva has recently been appointment as Cluster General Manager for Hyderabad Marriott Hotel and Convention Center and Courtyard by Marriott Hyderabad.

Having been with the hospitality industry for over twenty years, Amit has held several significant leadership roles with some of the top brands in the country bringing with him a rich experience in both the business and luxury segment of hotels. Amit has previously worked with a bouquet of prominent hotel chains including – Marriott, The Imperial, The Oberoi Hotels and Resorts and Accor Hotels.

Amit’s last assignment within Marriott International was as General Manager at Courtyard by Marriott Gurugram Downtown, Gurgaon. Prior to this, Amit was Assistant Vice President Operations for DLF’s super luxury condominium, The Camellias in Gurgaon and responsible for complete planning of processes and set-up. He has also previously served as General Manager at JW Marriott Jaipur Resort and Spa and Hotel Manager of the Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet Mumbai, Marriott Executive Apartments.

An alumni of IHM Chandigarh, Amit graduated in the year 2000 and joined the industry as a graduate trainee at The Imperial, New Delhi. Over the years, Amit has exhibited a stellar track record of performance in challenging situations and has significantly contributed across various disciplines in multiple assignments. While Amit credits his recent portfolios with International business, leisure hotel brands and Real Estate Hospitality for his strong business acumen, he acknowledges his early formative years as a hospitality professional for his deep roots in the essence of uber luxury hospitality, all of which has greatly enhanced his efficiency in workflow, strategic planning and cost management.

Amit is delighted to be moving to take on the leadership role for dual properties of Marriott Hyderabad and Convention Centre and Courtyard by Marriott Hyderabad. He is keen on collaborating with the team towards building on the hotel’s performance, while striving to further enhance service quality and brand value into the future. An ardent traveler, Amit also enjoys adventure touring and visiting new places with his family.

Debut edition of Global Destinations Expo & Conference – Weddings & Films inaugurated in New Delhi

Debut edition of Global Destinations Expo & Conference – Weddings & Films inaugurated in New Delhi 

14 – 16 July 2022 

✓ An exclusive B2B event for Tourism Boards, Hotels & Resorts, Individual Properties,  and film productions 

✓ A 3-day premier engagement platform for regional as well as international experts and  participants to discuss the emerging trends in managing destinations globally 

✓ Industry experts to hold strategic panel discussions on key issues, industry trends and opportunities on each day of the exhibition 

New Delhi, 14 July 2022: The first edition of Global Destinations Expo & Conference (GDEC) – Weddings & Films was inaugurated today at JW Marriott, Aerocity in New Delhi. The 3-day B2B event,  scheduled from 14-16 July 2022, is organized by India Advantage Foundation and managed by iCONEX  Exhibitions. Event inauguration was done in the presence of Amaresh Tiwari, Chairman, India  Advantage Foundation (IAF) & Global Destination Expo & Conference (GDEC) and important  dignitaries including Maharaj Kumar Sahib Lakshyaraj Singh Ji Mewar of Udaipur & Executive  Director - HRH Group of Hotels, Udaipur; Mohamad Gulamali Morani, Managing Director, Cineyug  Group of Companies; S. Viswanathan, IAS, Managing Director - Madhya Pradesh State Tourism  Development Corporation; Dr. Bharat Pathak - Vice Chairman MGNCRE Hyderabad MHRD, Govt . Of  India; and Dr. Nandita Pathak - Founder Director JP Foundation, Udyamita Vidyapeeth. 

A premier B2B event, Global Destinations Expo & Conference focusses on weddings and film  production segment and aims to support the Destination marketing and management industry along  with the people who make it work i.e. the Global Destination Organizations, Event Planners and  Tourism Boards. GDEC is being organized at an opportune time as the industry begins to recover from  the unprecedented impact of the pandemic on the Travel and Hospitality sector. 

Amaresh Tiwari, Chairman, India Advantage Foundation (IAF) & Global Destination Expo &  Conference (GDEC) at the inauguration said, ‘Our vision with GDEC is to bring under one platform the  wedding and film production stakeholders with service providers from travel and hospitality sector to  explore business opportunities. We believe these niche tourism segments also need to be brought  under the gamut of MICE in order to enjoy benefits of the industry status.’ 

He further added, ‘Our vision is to also position India as an attractive destination for weddings. With  over 32mn NRIs residing across the world, we have a large opportunity to explore in this segment.’ 

Maharaj Kumar Sahib Lakshyaraj Singh Ji Mewar of Udaipur & Executive Director - HRH Group of  Hotels, Udaipur commented, ‘The world is becoming smaller yet people are growing distant. While  achieving all kinds of professional growth, the pride that one feels to see your country’s name attached 

to yours is a feeling that cannot be described. I feel people need to work more closely together to  ensure India’s image grows globally.’ 

Mohamad Gulamali Morani, Managing Director, Cineyug Group of Companies said, ‘While the world  is beautiful, there are no dearth of breathtaking locations in our very own country. For weddings or  for films, India is brimming with scenic destinations and we must work domestically, join hands with  hotels in India, destinations, to promote our country. The Government too needs to ease the permits  needed for shooting, which many states have done already.” 

S. Viswanathan, IAS, Managing Director - Madhya Pradesh State Tourism Development Corporation said, ‘Madhya Pradesh offers many scenic locations for destination weddings and film shoots. We are  aggressively promoting the state as a tourist destination with a special focus on customized  experiences for senior citizens and children.’ 

Dr. Nandita Pathak - Founder Director JP Foundation, Udyamita Vidyapeeth shared, ‘The  government has not just cleared the coastline along River Ganges but is also developing the coastline  alongside the Namami Gange in collaboration with ITDC. ITDC is working towards building properties  that will enable people to host weddings or events alongside the Ganges shore.’ 

A one of its kind industry event, GDEC will offer a much-needed platform for tourism boards and  hospitality brands to connect with key wedding planners and film production houses to explore  business opportunities. A series of panel discussions and informative workshops with industry experts  are also lined up over the three days of the event to discuss changing trends affecting wedding  business and film shoots along with strategies for organizations and destinations to tap the potential  of these segments. 

The GDEC will feature panel discussions, addresses and knowledge sharing sessions on various  subjects by renowned names in the industry. To name a few: Maharaj Kumar Sahib Lakshyaraj Singh  Ji Mewar of Udaipur & Executive Director, HRH Group of Hotels (Udaipur); Rituraj Khanna, Director – Q Events, Brian Worley, Creative Director & Owner - B. Worley Productions; Angela Proffitt, CEO GSD  creative, USA; Monica Balli, Founder Lime SRL, Italy; Martin Emmanuel - Managing Director,  Razzmatazz Ventures; Neha Mehrotra - Founder and Director at Foreign Wedding Planners; Devika  Sakhuja -Devika Sakhuja Designs; Rajiv Kapoor – General Manager - Fairmont Jaipur; and Mohamad  Gulamali Morani - Managing Director, Cineyug Group of Companies amongst others 

Day 1 of the event will see a lineup of expert panel discussions on subjects ranging from Indian &  International wedding industry collaboration; Technology Integration in Wedding Industry; Upcoming  trends in Décor & Wedding planning and the Changing Trends of Indian Wedding.  

Day 2 & 3 will comprise one-on-one hosted buyer meetings alongside a number of engaging  workshops and trainings led by seasoned professionals from the domestic as well as global wedding  industry. Panel discussions will cover important subjects ranging from the Power of business  networking, to Challenges and New Opportunities in the Wedding business post pandemic, and the  changing game of Indian gourmet business. 

The inaugural event will see participation from over 50+ exhibitors and 200+ hosted buyers from India  and overseas.

About India Advantage Foundation 

The India Advantage Foundation is a not – for - profit organization dedicated to supporting the work  to empower organisations globally through innovation and resource incubation. The foundation seeks  to provide its members with innovative thought leadership, tools and solutions, as well as incubate  future products and programs that will advance and support the work of the associations and the  industry. 

Our current areas of focus include Industry Advocacy & Research, Diversity, Equity & Inclusion, Talent  & Workforce Development, and Global Outreach Investment in different organizations.

Celebrity Chef Sweety Singh is coming to Hyatt Regency Dehradun

Celebrity Chef Sweety Singh is coming to Hyatt Regency Dehradun

Revel in authentic flavors from Punjab with Chef Sweety Singh in Dehradun, this July

In continuation to their commitment of bringing authentic local experiences to Heart of the Hills, Hyatt Regency Dehradun is bringing celebrity Chef Sweety Singh to Dehradun, this July.

Chef Sweety Singh aka Harjinder Singh is a name synonymous with Punjabi cuisine. Always smiling and humble, Sweety Singh would rather delight you with his signature recipes than brag about this exemplary journey in the culinary world.  Popularly known as the ‘Master of Spices’ and much loved by celebrities and sports personalities across for his signature Punjabi treats and humble nature, he is all set to delight the Doon tribe with a series of pop-ups at the most energizing dining destination of Dehradun from July 8 – 17, 2022.

The Pop-ups schedule at Hyatt Regency Dehradun:

Friday, July 8 and Saturday, July 9, 2022 // Dinner only

Set Menus at the Rooftop Bar & Kitchen // INR 1499* per person onwards

Revel in good times over a sumptuous spread accompanied by vibrant live music at our scenic rooftop. The vegetarian and non-vegetarian set menus include a welcome beverage, a choice of six appetizers & five main courses as well as two desserts from his signature collection of Punjabi recipes.

Sunday, July 10 and July 17, 2022 // Sweety’s Sunday Brunch

Brunch at RANGE – cosmopolitan food gallery // INR 2499* per person onwards

Make the most of the stunning settings and savor signature creations by Chef Sweety Singh at the Sensational Sunday Brunch buffet.

Sunday, July 10 and July 17, 2022 // Dinner buffet

Buffet Dinner at  RANGE – cosmopolitan food gallery // INR 1999* per person onwards

Revel in good times over scrumptious Punjabi flavors and vibrant live music, with your loved ones at Range.

Chef Sahil Arora, Executive Chef at Hyatt Regency Dehradun commented “We are excited to have Chef Sweety Singh with us to launch the regional pop-up series. We are positive that our guests will enjoy the signature recipes that Chef Sweety has curated for the pop-up menus at Hyatt Regency Dehradun. I am looking forward to welcoming you all to this special celebration.“

For further information, please contact +91 135 6171234 or visit: https://www.hyatt.com/en-US/hotel/india/hyatt-regency-dehradun/delrh

You can also follow us @HyattRegencyDehradun on Facebook, Twitter, Instagram, and LinkedIn to know about energizing experiences and offerings.

About Hyatt Regency Dehradun

Nestled amidst picturesque 4.25 acres, adjacent to the serene Malsi Forest and majestic Himalayan range, on the Dehradun-Mussoorie road in Uttarakhand, Hyatt Regency Dehradun is the first 5-star hotel in Dehradun and the largest luxury hotel in the state of Uttarakhand.  Designed by Giampiero Peia, the Milan-based Italian architect, the hotel offers 263 rooms across 7 floors, 4 distinctive food & beverage venues each with alfresco seating option, Regency Club,  Rooftop Pool, Spa & Salon , Stay Fit Studio and Camp Hyatt.   The event spaces of the hotel are spread across 3115 sqm (33500 sq ft), incorporating the magnificent Regency Ballroom & Lawns, Vista Lawns, 3 spacious Studios, Pinnacle Lounge and one Boardroom, making it an ideal destination for celebrations in the heart of the hills.

THE GOURMET SHOP AT THE ORCHID MUMBAI CURATES CHOCOLATE FESTIVAL

THE GOURMET SHOP AT THE ORCHID MUMBAI CURATES CHOCOLATE FESTIVAL

The Gourmet Shop at The Orchid Mumbai has curated the chocolate festival with a wide assortment of all chocolate.  Guests can taste mouthwatering creations crafted by in-house chocolatiers and pastry chefs.  The festival's central theme is ‘One Bite Is Not Enough’, which will be held from July 14th, 2022 to July 30th, 2022.

Chocolate lovers can indulge in various delectable delights including chocolate butterscotch bonbons, chunky chocolate truffle, chunky chocolate & butterscotch truffle, chocolate coconut bonbons, chocolate mendicants, and chocolate butterscotch bark among others. Besides its great taste, the festival also offers chocolates that also have many health benefits.

Come, indulge yourself in the sweet goodness of chocolate that ought to melt in your mouth!

Date: July 14th to July 30th  2022

Venue: Gourmet Shop, The Orchid Mumbai

Contact No: +91 84229 28021 / 022 - 26164000

Visit: https://www.orchidhotel.com/

Novotel Hyderabad Convention Centre in collaboration with Blood Cell – National Health Mission organizes Blood Donation Camp

Novotel Hyderabad Convention Centre in collaboration with Blood Cell – National Health Mission organizes Blood Donation Camp 

Hyderabad July:  Novotel Hyderabad Convention Centre (NHCC) & Hyderabad International Convention Centre (HICC), as part of their Corporate Social Responsibility yet again this year organized a Blood Donation Camp in association with Blood Cell, National Health Mission to bring to light the contribution each individual could make towards a greater good and do our bit to aid the health experts in saving lives.

More than 100 employees of NHCC & HICC participated in the drive from different departments. Our sincere efforts were recognized & accoladed by the Telangana State Aids Control Society, which works for providing free blood and ensuring proper treatment is administered to critically ill patients. NHCC received an award from Sri T. Harish Rao, Hon'ble Minister for Finance & Health, and the Government of Telangana for its outstanding contribution.

Speaking on the occasion Mr. Manish Dayya, General Manager Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said, "We strongly believe in giving back to the society & are constantly looking for ways in which we can extend our support towards social development, this initiative is a small step towards the same. The blood donation camp was a huge success and I would personally like to thank all our Heartists, who participated in the camp and contributed to the noble cause of saving lives.”

Choose Holistic Wellness at Amal Tamara Kerala

Choose Holistic Wellness at Amal Tamara

Holistic wellness is a life-long commitment and we know how hard it can be to maintain healthy habits in the hustle of modern-day life. Take a step towards recovery at Amal Tamara with expert physicians who will help you embark upon a lifelong journey of holistic wellness. As an Amal Yatri, you will have a new lease on life with regular consultations with in-house doctors, exclusive diet plans, and advice on access to sustainable lifestyle changes.

About Amal Tamara Amal Tamara is a luxury holistic wellness Ayurvedic center. Based on the ancient wisdom of Ayurveda, every program at Amal Tamara is carefully designed to offer privacy, tranquility, and authentic program, diets, and exercise and meditation regimes for a truly transformative experience. For each Amal Yatri, the goal will be to equip each individual with an understanding of lifestyle changes that will allow them to carry wellness wisdom home with them. 

Amal Tamara offers 8 curative programs to choose from, immersive experiences such as, but not limited to Kathakali dance and a backwater cruise and village tour as well as a customized food menu to suit each individual's dietary and health requirements.

Contact : +91 477 2250300

Reservation : reservations@amaltamara.com 

Address : Ponnad PO, Mannanchery,

Alappuzha, Kerala – 688538, India.

Website :  https://amaltamara.com/ 

ibis India appoints Supreet Ghai as Culinary Director

Ibis India appoints Supreet Ghai as Culinary Director

He will be responsible for all food and beverage decisions for 18 ibis properties

ibis India, an Accor group hotel, appoints Supreet Ghai as Culinary Director. A seasoned epicurean with more than 14 years of experience in the hospitality and retail industry, Chef Supreet brings a creative flair to his dishes by adding a twist of traditional flavors and elevated gastronomy. He will be based in ibis Vikhroli, Mumbai, and will oversee the curation of F&B offerings not only for the resident guests but for the guests who will walk in from the neighborhoods and markets around all ibis hotels. With Supreet onboard, ibis aims to design a high-quality food menu that has an offering for everyone.

Vinay Gupta, Director of Operations at Ibis, said “We at ibis India, are excited to have Supreet on board as Director Culinary. With his rich and diverse experience, we are sure he would be creating Food and Beverage inspirations. He has a unique interpretation of the local and international flavors. In line with our brand promise of delivering memorable, youthful, fun, and enjoyable moments, I am hopeful these F&B innovations will bring a fine experience for our guests.”

Feeling excited to join ibis India, Chef Supreet, Director of culinary, ibis India said, “I am honoured to join ibis India as Culinary Director. I believe in leaving our guests with a meaningful experience. I believe one should not feel intimidated by cooking. Everyone has it in their own unique way! Never underestimate your abilities because all of us know what good food tastes like & it’s all about trusting that good feeling and giving it a shot.”

Chef Supreet is a gold medallist from Rizvi College of Hotel Management and has worked with some of the most prestigious Indian hospitality brands. He started his career with the Oberoi Hotels and was associated with Trident, ITC, and Accor which gave him a great variety of experiences and a unique perspective that has contributed to his culinary leadership. His last assignment was with Food Hall where he was Culinary Country Head for 4 years. 

In his free time, the Chef Supreet likes to explore new restaurants and try new dishes, read culinary books and spend time with his son. He stays with his family in Mumbai and fondly recalls that his cooking knack developed because of his mother as she used to make him try new dishes often.

Mumbai's first Fairfield by Marriott to open on July 15, 2022

Mumbai's first Fairfield by Marriott to open on July 15, 2022

Mumbai’s first Fairfield by Marriott Mumbai International Airport, an upmarket business hotel will start welcoming the guests from July 15, 2022, a press release issued by the company said.

Strategically located near the Mumbai International Airport, the hotel is close to key business and commercial offices on the Andheri Kurla Road and SEEPZ. Flanked equidistantly between Bombay Exhibition Centre and the Jio Convention centre, it offers direct access to Western Express Highway and Powai. 

The hotel offers 205 tastefully-done rooms which offers affordable luxury to the discerning business traveller. The rooms are full of amenities such as deluxe pillow-top mattresses, 55 -inch Smart LED TV, Wi-Fi, tea/coffee makers, Electronic Safe, Wardrobe, and a mini-fridge. The modern well-appointed bathrooms are equipped with premium bathing products that add up to the exuberating stay. Guests can look forward to enjoying other amenities such as a rooftop infinity pool overlooking the runway, a state-of-the-art gym which is operational 24/7.

About F&B outlets at Fairfield by Marriott

Mado Mado- is the expansive all-day dining café which features local delicacies, global cuisines and interactive live stations, designed to gastronomically delight the guests.

Bisou- Unwind evenings with drinks and intimate music at Bisou.

SORA-open to sky infinity pool located at the rooftop provides a breath-taking view of the runway.

Expressing his excitement on the launch of the hotel, Ajoy Balkrishna, VP-Hospitality, Balwa Group said, "We are excited for the opening of the first Fairfield by Marriott in Mumbai- the bustling Commercial Capital of the country. We and our team are looking forward to welcoming you all to come and experience the signature Marriott Hospitality and will leave no stone unturned to delight you all.”

The hotel manager, Jenvie Peter lauded the pre-opening team and said, “It is an absolute privilege to be a part of the pre-opening team for the first Fairfield by Marriott in this bustling city of Mumbai. All of us are looking forward to delivering an effortless experience and making it the right service with a smile."

Fairfield by Marriott under the leadership of VP Mr Ajoy Balakrishna and hotel manager Jenvie Peter's consists of seasoned professionals including

Ravi Mehta, Front Office Manager,

Dawood Qureshi, Head of Sales & Marketing

Pawan Poojari, Housekeeping Manager

Javed Akhtar Sayyad, Executive Chef

Oberoi Hotels and Resorts voted the World’s Best Hotel Brand at the Travel + Leisure, USA World’s Best Awards, 2022

Oberoi Hotels and Resorts was voted the World’s Best Hotel

Oberoi Hotels and Resorts has been voted the World’s Best Hotel Brand at the Travel + Leisure, USA World’s Best Awards, 2022.  

The Oberoi, New Delhi has also been voted the World’s Best City Hotel in Asia. The Oberoi, Marrakech: The Best Resort in North Africa and the Middle East and The Oberoi Udaivilas, Udaipur: The Best Resort in India. 

Brand at the Travel + Leisure, USA World’s Best Awards, 2022

Oberoi Hotels and Resorts has received this title from among 9.5 million readers of Travel + Leisure magazine in a Readers’ Poll conducted by them

Travel + Leisure USA’s World’s Best Awards are amongst the most prestigious in the travel industry as it is the readers who define excellence in hospitality and travel. Oberoi Hotels & Resorts has received this recognition from among 9.5 million readers of Travel + Leisure magazine in a Readers’ Poll conducted by them.    

Arjun Oberoi, Executive Chairman, The Oberoi Group said, “We are delighted to receive this prestigious award and honored to have contributed in our own small way to the “Make in India” initiative. My heartfelt gratitude to our valued guests for their continued support and our exceptional colleagues for their dedication and commitment to excellence.”  

Vikram Oberoi, CEO, and MD, The Oberoi Group further added, “The awards are an affirmation of Oberoi Hotels & Resorts’ unwavering commitment towards offering guests exceptional facilities and unparalleled levels of service. Our founder Rai Bahadur M.S. Oberoi and Mr. P.R.S. Oberoi our former Chairman and mentor have always maintained that people are our most important asset – time and again our colleagues live up to this enduring belief.”

Chai, Chops and Chatter with DoubleTree by Hilton Goa – Panaji

Chai, Chops, and Chatter with DoubleTree by Hilton Goa – Panaji

Goa: Tucked between lush forest and the calming waters of the Mandovi River, DoubleTree by Hilton Goa – Panaji has been the city’s go-to destination for family fun over the years. The resort presents an inviting Chai, Chops, and Chatter offering which blends the resort’s warm hospitality with engaging activities while satisfying your monsoon cravings.

Stay in, and enjoy the rhythm of the rain from your balcony, watching it melt into the glorious river as you sip unlimited cups of tea and coffee. DoubleTree by Hilton Goa – Panaji ensures a host of entertainment options to enjoy the season. Celebrate your time over various family bonding experiences curated by the resort such as a movie night, treasure hunt or engage in friendly duels over board games in the comfort of your room and more. Enjoy an array of themed hi tea and snack service inspired by the different regions of India. From the rustic litti choka of Bihar to the tangy chaats of Delhi. The varied snacks of India have a predominant representation in this diversified affair.

 Just book your memorable family getaway this monsoon at Double Tree by Hilton Goa- Panaji and celebrate monsoon with Chai, Chops & Chatter!

 Package Duration: 1st July – 30th September 2022 (also mentioned in the email brief)

Package Price: Rates are dynamic per stay dates.

For Bookings: +91 96079 75314

THE EXTRAORDINARY SALE OF AN EXTRAORDINARY WHISKY Ardbeg enthusiast buys one-of-a-kind 1975 Islay single malt for £16million

THE EXTRAORDINARY SALE OF AN EXTRAORDINARY WHISKY

Ardbeg enthusiast buys one-of-a-kind 1975 Islay single malt for £16million

National, July 2022: A one-of-a-kind 1975 cask of Ardbeg Islay single malt Scotch whisky, which survived the Distillery’s two brushes with closure, has been sold to a private collector in Asia for £16million. The oldest ever released by Ardbeg, “Cask No. 3” is incomparably precious, since little single malt was created at the Distillery in the 1970s and it was closed through much of the 80s and 90s.  Described as a “remarkable piece of liquid history” by world-renowned whisky expert Charles MacLean, Cask No. 3 will be bottled over the course of five years for its owner, giving her an unparalleled vertical collection of aged Ardbegs, which cannot be replicated for at least a decade. To celebrate the half-century of patience and generations of Distillery workers behind this “vanishingly rare” whisky, Ardbeg will donate £1million to causes on Islay.  

Far surpassing any previous auction records for a cask of single malt, Cask No. 3’s private sale is an extraordinary milestone in Ardbeg’s 200-year history. While the Distillery is famed for creating the world’s smokiest drams – and is among the most highly awarded of the smoky malts – its journey has often been turbulent. In the 1970s, the majority of its whisky was sold for blending. And since just a few casks each year were set aside for single malt bottling, stock from that decade has always been exceptionally hard to come by. Then through most of the 1980s, the Distillery was closed as its future hung in the balance. While Ardbeg re-opened for a time, it shut again in 1996 – some thought forever. Saved from extinction the following year, the Distillery has since gone from strength to strength. Today it has a near-cult global following, has won countless awards, and is enjoyed in the world’s most prestigious bars. But Ardbeg’s darkest days remain fresh in the memories of its fans even now.

Commenting on the sale, Thomas Moradpour, CEO, of The Glenmorangie Company said, “This sale is a source of pride for everyone in the Ardbeg community who has made our journey possible. Just 25 years ago, Ardbeg was on the brink of extinction, but today it is one of the most sought-after whiskies in the world. That is a reflection of generations of hard work: from those in the stillhouse who craft our smoky spirit to the warehouse staff who care for our casks over decades, to teams around the world who build the reputation of our whiskies with fans, bartenders and collectors”.

“While such a rare whisky is out of reach for all but one of our fans, we put the same passion and care into every bottle of Ardbeg as went into this exclusive single malt in 1975 – from flagship Ardbeg Ten Years Old, to limited-edition releases. Today, our new stillhouse is working at full capacity to make more Ardbeg available than ever, and whisky creator Dr Bill Lumsden is busy imagining many more surprising smoky releases for Ardbeg fans. Because when a business like Ardbeg gets rewarded for 50 years of patience, it gives us the confidence to keep investing in the future of our distillery, and in our island community. The journey continues!”

Created in a bygone era when the Distillery still malted its barley onsite, the smoky, balanced spirit of cask No. 3 was distilled on Tuesday, 25th November 1975, and laid down to age in two separate casks – a bourbon and an Oloroso sherry. Those casks were patiently matured by generations of Ardbeg’s skilled warehouse workers over 38 years. Then Ardbeg’s acclaimed Director of Whisky Creation, Dr Bill Lumsden, decided to marry the two casks, creating an even more extraordinary single malt. On 31st March 2014, he transferred their whisky into a single refill Oloroso butt, selected to give only the subtlest of wood influence. There it has remained ever since. Today, more than 46 years after its story began, this single malt is a smorgasbord of sherried, smoky aromas and rich, elegant tastes.

Over the next five years, Ardbeg will continue to mature Cask No. 3 in a secure location on Islay for its owner. Every year, she will receive 88 bottles from the cask. By 2026, this Ardbeg enthusiast will possess a unique vertical series of rare Ardbegs from 1975, aged 46, 47, 48, 49, and 50 years old.

Director of Whisky Creation, Dr. Bill Lumsden, who will oversee the cask’s ongoing maturation, said: “Cask No. 3 is an extraordinary taste of Ardbeg’s past. Its aromas are nutty, herbal, and smoky, while its tastes of tar, espresso coffee, and spearmint have an astonishing finesse for a whisky of such age. So little stock survives from this era, that this cask really is one of a kind. And its complex flavors are a testament to the extraordinary skill of the Ardbeg team who have cared for it over the decades. I look forward to exploring how it continues to evolve over the next five years.”

Experts have hailed the sale of Cask No. 3 as an illustration of Ardbeg’s unique appeal, and the investment value of single malt Scotch. Praising its exceptional quality, author and world-renowned whisky expert Charles MacLean said: “This truly unique whisky is a remarkable piece of liquid history – an evocative taste of what Ardbeg was like when it malted its own barley. Many old whiskies can go flat with age. But Cask No. 3 is a really lovely whisky, hugely complex, still having vitality after nearly half a century.”

On Ardbeg’s appeal to collectors, he added: “The factors which make a particular whisky investable are threefold: rarity, flavor, and variety. And collectors do love Scotch, because of the provenance and history. Furthermore, there is a keen interest in smoky Islay whiskies. And Ardbeg is particularly rare – there just aren’t many bottlings of this age out there.”

Becky Paskin, whisky expert and founder of OurWhisky, explained that the strength of Ardbeg’s following and the continuing maturation of Cask No. 3, further increased its desirability. She said: “Cask No. 3 is undoubtedly alluring, and not just because of its own rarity. It hails from a Distillery that has a reputation for creating beautiful liquid, commands a cult status worldwide, and has a firm place in whisky enthusiasts’ hearts. Of the many distilleries in Scotland which have a legacy, a history and a charm about them, Ardbeg is certainly one of those which could command such a high price for a vanishingly rare cask like this. What’s most fascinating is that the owner hasn’t simply purchased an Ardbeg cask, she has invested in a vertical series of bottlings from one single cask, which will develop and mature over the next five years. This is a rare opportunity to witness a cask’s development over time.”

Rare whisky has become increasingly sought-after by investors in recent years. Andrew Shirley, editor of the renowned Knight Frank Wealth Report, said: “Over the last 10 years rare whisky has been the top-performing asset class in our Luxury Investment Index. Our index, which tracks a basket of rare bottles sold at auction, has increased in value by 428% over the last decade, and 9% in the past year. This record cask sale has set a very interesting new benchmark. Although the equivalent price for a bottle – £36,000 – is comparable to some of the rare bottles sold at auction.”

The Grand Buffet is back with makeover at Sayaji Raipur

BRACE YOURSELF WITH THE FINEST OF CUISINES

Raipur, July'2022: Rooted and in service for about 3 decades, we now have 3 hotel brands, and properties across India in all the major cities offering exemplary service and great hospitality. With the foundation built on trust, ever-smiling staff and creating guest experiences with everything we can offer. Known for its bespoke experiences and signature hospitality Hotel Sayaji Raipur, Indulge in the inviting ambiance of your favorite restaurant.

Pamper your taste buds @CravingsSayajiRaipur and cherish yourself with appetizing, aromatic, exquisite spreads!! A wide spread of buffets from a spread of Salads to the main course from Indian to Italian, Tandoori. A buffet with a variety of savories and desserts for sweet lovers, so there's something for everyone. Explore the lavishness and experience the luscious cuisines. Your tummy will be satiated in no time.  The beautiful ambiance makes for an unforgettable experience. You will be thankful for the rapid service and the range of delicacies. 

Call: 9109160064, 9109160029

Timing: Buffet Breakfast:  7AM- 10:30AM, Lunch: 12PM -3 PM, Dinner: 7:30 PM – 11 PM,

Address: Cravings, Sayaji Raipur.

T’S POURING GREAT OFFERS AT THE PRIDE HOTELS

T’S POURING GREAT OFFERS AT THE PRIDE HOTELS

Monsoon is a season that requires no introduction. Be it the nostalgia you get into hearing your favorite songs or the special “Adrak wali chai” or the ever delicious “Pakora” which are relished in these days.

Pride Group Of Hotels takes you on a fun spin with each of these experiences and more at their choicest destinations in Pan India. It’s indeed pouring offers at the Pride Hotels. Enjoy 25% off* on your stays with special offers on food, soft beverages, and laundry. *T&C

The offer is valid for bookings until 31st July 2022 while the room stays are valid until 30th September 2022

Announcing the development, Atul Upadhyay, Senior Vice President, Pride Group of Hotels said, “The season has its own charm. While one can get over-stressed work-wise but surely enjoy the mist and cool nostalgia that the Monsoon brings alongside. We’ve introduced this package to ensure all in the family enjoy the rains to the maximum”.

Pride Hotels 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 Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, and “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 and Somnath. Upcoming locations are Nainital, Jim Corbett, Jabalpur, Daman, Rishikesh, Aatapi, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Agra, Dehradun, Chandigarh, Neemrana, Rajkot, Bhopal, Haldwani, Gurugram and Aurangabad.

RAJESH KUMAR ROY has joined as General Manager of The Fern Seaside Luxurious Tent Resort, Diu

RAJESH KUMAR ROY

RAJESH KUMAR ROY has joined as General Manager of The Fern Seaside Luxurious Tent Resort, Diu. Before joining The Fern group, he was working with the Golden Leaf Resort, Jamshedpur in the same capacity.

Rajesh has been associated with the hospitality industry for the last two decades. He has worked with many national and international well-known brands in India and abroad, including Clarks Group Varanasi, Pride Hotels Ahmedabad, Sun N Sand Pune and ITC Fortune Hotels in India and Well Worth Group of Hotels and Kempinski Hotels in Tanzania, Plan Hotel Hospitality Group and Resorts, Switzerland and the Zuri in Kenya.

An experienced Food and Beverage veteran, his strength lies in working with the team and ensuring customer satisfaction. He looks forward to launching this novel 81-tents beachfront resort in Diu.

The Fern Hotels & Resorts has appointed Manish Deolekar as General Manager at Grand Victoria The Fern Resort & Spa, Panchgani.

MANISH DEOLEKAR

The Fern Hotels & Resorts has appointed Manish Deolekar as General Manager at Grand Victoria The Fern Resort & Spa, Panchgani. 

Manish has been a part of the group for the last decade and has helmed various leadership roles within the Fern Brand, the most recent being Executive Assistant Manager at The Fern Residency Mumbai. His appointment as General Manager of the new resort will witness Manish in an all-encompassing role responsible for positioning the hotel as a defining benchmark in luxury hospitality in the region.  

Manish Deolekar is a graduate from Pacific International Hotel Management School, New Zealand, and is currently pursuing his MBA. He has earlier held various roles in sales and operations and worked across brands like Taj, Accor & Starwood Hotels. He is an enthusiastic leader bringing energy to those around him and is focussed on targets both financial and qualitative, with a passion for Guest Service, people and their development.