Appointment | Sahil Joshi is now the Rooms Division Manager at Hilton Jaipur

His most recent position before joining Hilton Jaipur was as the Front Office Manager at Hilton Garden Inn Saket New Delhi

Sahil started his journey with Hilton Hotels in 2018 as a Front Office Manager at Double Tree by Hilton Agra and got transferred to New Delhi Saket in 2021.  

His most recent position before joining Hilton Jaipur was as the Front Office Manager at Hilton Garden Inn Saket New Delhi.

Sahil is a graduate of the Institute of Hotel Management and Catering Technology, Shimla where he completed his three-year degree.

Sahil’s motto to live by is: “When you have a dream, you’ve got to grab it and never let go”

On the appointment, Vinodh Ramamurthy, General Manager, Hilton Jaipur stated “Sahil brings with him the experience of turning around guest experience in some challenging hotels and has been instrumental in driving guest experience scores along with the regional champion in India for the last one year. We are happy to welcome Sahil to the Pink City and this appointment underpins our commitment to grow internal talent and provide our team members with ample opportunities to grow and take larger positions within.”

TAAI to hold its 66th Cruising Convention in Singapore in August

TAAI to hold its 66th Cruising Convention in Singapore in August

Office Bearers and Managing Committee Members at both National and Regional levels of TAAI informed and invited their members to the 66th Cruising Convention from 22nd ~ 25th August 2022.

Speaking about the event, Jyoti Mayal, President, TAAI said that the association's strength is in facilitating business-to-business and people-to-people contacts to support its members. And, therefore, we are inviting members to embark on a journey to rebuild the network and relationships post-pandemic.

A strong and committed travel trade professional for four decades; Mayal has been advocating the need for bilateral and multilateral tourism promotion even before taking over as the President in 2019. She shared that the close proximity of Singapore & the opportunity to promote regional tourism is the need of the hour to strengthen bi-lateral relations, develop trade, investments & tourism, to experience the serene beauty of destinations like Singapore and Penang, Malaysia.

Jay Bhatia, Vice President added that the TAAI’s 66th Cruising Convention will be a lifetime experience. The Cruise-to-Cruise experience will begin and end in Singapore. We have roped in the Royal Caribbean International and shall be boarding the ‘Spectrum of the Seas. The largest, best, and newest Cruise ship in the world, ‘Spectrum of the Seas’ offers great food, warm hospitality, and various other unique experience, apprised Bhatia.

Those looking forward to learning; networking; exploring; connecting to situations and people beyond their current, ones must immediately plan their participation and not miss out on exciting and momentous opportunities emphasized Bettaiah Lokesh, Hon Secretary General.

Shreeram Patel, Hon Treasurer informed that TAAI will soon be rolling out the registration opportunity. This 66th Cruising Convention is designed to be numbers restricted, however, basis availability we shall accommodate the maximum number of members, Patel assured.

Appointment | JW Marriott Mumbai Sahar Appoints Dibyajyoti Majumder as Executive Housekeeper

JW Marriott Mumbai Sahar Appoints Dibyajyoti Majumder as Executive Housekeeper 

Dibyajyoti Majumder

Mumbai, August 2022: JW Marriott Mumbai Sahar is pleased to announce the appointment of Dibyajyoti Majumder as Executive Housekeeper at JW Marriott Mumbai Sahar. In his new role, he will be in charge of directing the overall operations and overseeing the housekeeping department.

Dibyajyoti comes with over 12 years of extensive experience in the field of housekeeping and has worked with renowned hotels across the country. He is known to possess proven abilities in team management and guest relationship management.

In addition to that Dibyajyoti is well-versed with modern housekeeping techniques, implementing strategies, reducing costs and optimizing budgets. He is excellent in resource management and is known for his implementation of safety and hygiene standards within the hotel. He has also achieved business growth objectives in global, regional, and rapid-changing environments and holds to his credit numerous leadership awards from his previous stints.

At the JW Marriott Mumbai Sahar, he will be instrumental in the overall maintenance of the hotel to enable smooth operations and ensure an elevated experience for guests.

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.

Appointment | Vandita Singh has joined THE FERN HOTELS & RESORTS as General Manager - Marketing & Communication

Vandita Singh has joined THE FERN HOTELS & RESORTS as General Manager - Marketing & Communication.

Vandita brings with her 10+ years of rich and diverse global experience of working with some of the biggest brands in the world like Qatar Airways and Ogilvy and Mather across the Middle East, India and Nepal. She has completed MSc in marketing and management from Lancaster University.

In her career journey, she has contributed to the global success of Qatar Airways with large-scale events, CSR, and sponsorship tie ups with FIFA, AS Roma, FC Bayern Munich, UNICEF, Farnborough air show etc.

She comes with strong roots in the service industry driving multimillion-dollar projects. Her strengths are her strategic and analytical skills with deep marketing knowledge of topline, sponsorships, Market Analysis, Brand positioning, and Digital Marketing.

Vandita is delighted to be moving to take on the leadership role. She is keen on collaborating with the team towards building on the brands performance, while striving to further enhance brand value focussing on a strong brand positioning of the hotels while creating a positive workforce environment.

An ardent traveler, she also enjoys adventure sports, visiting new places, and is a certified scuba diver

Celebrate this International Beer Day with the Finest Craft Brews from Independence Brewing Company

Celebrate this International Beer Day with the Finest Craft Brews from Independence Brewing Company 

August 5 is International Beer Day and what better way to celebrate than with crisp and delicious brews? Independence Brewing Company, the craft brewery, and brasserie with outlets in Powai and Versova has a multitude of options available, to enjoy at the breweries or to even take home in portable growlers, to keep the party going. 

Patrons can try options like Weisse Crack, a German wheat beer with aromas of banana, clove, and bubblegum; Homing Pigeon, a classic, tart apple cider with a crisp mouthfeel and dry finish; Big Bang, a spicy, fruity and strong Belgian Ale balanced with a hint of bitterness; Feliz Limon, an easy-drinking, refreshing, Brazilian-style light lager with lemon infusion; and Ixcacao 2.0, a chocolate stout with a complex interplay of caramel, bittersweet chocolate and coffee/toffee notes.

These and many more beer varieties are available at Independence Brewing Company, to enjoy on International Beer Day – and every other day! Enjoy on their own or with the extensive food menus that the breweries also offer. 

Independence Brewing Company, Powai

Ground Floor, Ventura Building, Unit 1, Central Ave, Hiranandani Gardens

Powai

Mumbai – 400076

Tel: +91 91569 92337

Independence Brewing Company, Versova

Shop 1, 2, 3 Akshay Villa, Jayaprakash Narayan Road, Seven Bunglows

Andheri West

Mumbai – 400053

Tel: +91 91561 82337

Website: https://independencebrewco.com/

Instagram: @indebrewco

Ohri’s Group featured in JEWELS of FOOD & BEVERAGES in India

Ohri’s Group featured in JEWELS of FOOD & BEVERAGES in India

A compendium of prominent F&B outlets in the country

Hyderabad: August 2022: Ohri’s Group, with over four decades of culinary legacy, with thematically designed restaurants offering experiential dining to its guests, gets featured as The Jewels of Food & Beverages in India. The Jewels of Food & Beverages in India is an initiative by Industry Live in association with NRAI (National Restaurant Association of India) to capture the passion and resilience of the whole gamut of the food, beverage, and confectionery industry in present-day India as it navigates the path in the post-pandemic world to serve delectable cuisines to the discerning Indian customer

The Jewels of Food and Beverage, India captures the fascinating anecdotes by celebrated industry figures, offering a rare, behind-the-scenes look at the industry as it navigated the challenging times during the pandemic by adapting, and innovating to preserve the rich culinary traditions. It is an invaluable latest addition to the saga of the food industry, presenting a ‘tasting platter’ of flavors from different restaurants, cafes, and bakeries in India. It also highlights the contribution of industry veterans, sharing their recipe for success and giving a kaleidoscopic view of the F&B industry and an intimate understanding of how the ‘Food warriors’ contributed to society as a whole during the ‘New Normal.

Speaking about this, Mr. Amar Ohri, Executive Director, Ohri’s Group said, “We are ecstatic to be a part of the Jewels of Food and Beverages in India, an ode to the best ‘Food Warriors’ in the country.

Ohri’s Group has a legacy of over 4 decades and offers experiential dining to the food connoisseurs in the City of Nizams through uniquely themed restaurants. Ohri’s Group enjoys the rare distinction of being a master creator of experiences in South India which appeals to food lovers across generations.  Ohri’s Group appeals the food lovers with the nostalgia of its signature Chole Bhature and Homemade Ice cream, at Eatmor, to an extensive range of grills and kebabs at Sahibs BBQ, and Rubaiyat, whereas, JIVA, Serengeti, Tansen Dhaba the Bristo, Nautanki Gali, offer traditional Indian foods to the discerning food lovers. The brands like Mings Court provide the Asian Touch, and the newly added Cock and Bull, a modern-style pub with fusion cuisine appeals to the Millenials. Cake Nation and Qaffeine are the fastest growing brands under Ohri’s umbrella to serve the preferences of food lovers.  This vast portfolio of brands makes Ohri’s Group unique and a trusted brand for the food aficionado. We hope to continue to serve our guests with great experiences and smiling faces.” 

Celebrating International Beer Day with Mumbai’s new favorite - Igloo Craft Beers, this August 2022

Celebrating International Beer Day with Mumbai’s new favorite - Igloo Craft Beers, this August 2022

~ Crisp. Refreshing. Thirst-quenching ~

National, August 2022: Launched in 2019, for the love and appreciation of beers with the world, the team at Igloo Craft beers was formed using high-quality fresh ingredients to brew a well-curated range of beers. And while the past year hasn’t exactly made things easy on the brewing industry, it’s also ushered in an unprecedented era of widely available, diverse styles of craft beers that suit all tastes. Igloo Beers has definitely hit the right spot in the craft beer industry of India. 

As we celebrate International Beer Day on the 5th of August, the folks at Igloo Craft Beers are brewing some special craft beers that you surely need to try keeping in mind the flavors and ingredients of the season. 

• Konkan lager: A rice Lager brewed with locally grown and sourced rice 

• Mumbai Daze: A juicy American Style New England IPA (NEIPA)

• Dabble Dubble: A Belgian style Dubble brewed with organic liquid jaggery

• Heavy Hitter: Russian Imperial Stout

One can choose from 8 different options by  Igloo Craft Beers that is available in their Growler Station in Chembur, Mumbai, in different combos and offers as well. Be it a house party or an office celebration, one can surely enjoy their range of delectable beers by ordering from their website. 

India emerges as the global leader in travel in 2022 as per TLN survey 50% Indians intend to spend more on travel in 2022

India emerges as the global leader in travel in 2022 as per TLN survey  50% Indians intend to spend more on travel in 2022

Seeking value-based, rejuvenating experiences is the key travel trigger among Indians

August 2022, New Delhi: India leads Asia-Pacific in its intent to travel in the second half of 2022 with 50% of Indians expressing the desire to spend more money on booking a vacation in the world’s largest survey of travel intentions from Travel Lifestyle Network (TLN) in a post-pandemic setting. While international travel still remains a point of contention among many, with only 15% of respondents willing to travel abroad, 29% of people are planning to vacation in India. India emerged as the global leader in domestic travel with 24% of people undertaking at least one vacation every month, for which the global average stands at 11%. The country is also way ahead of its global counterparts in business travel with almost 18% of Indians traveling for work within the country once a month.

With participation from 179,446 people across 28 countries, the survey, released this week, was conducted by a leading PR consultancy group Travel Lifestyle Network (TLN), and compiled by Thrive and market intelligence firm AudienceNet. The survey provides insight into the state of travel across the 28 relevant markets including travel behavior patterns.

In terms of leisure travel, over 36% of Indians are most likely to take road trips in 2022, followed by long weekends influencing 34% of Indians to bite the travel bug. In terms of factors influencing travel behavior, India is at par with the global average, as at least 26% of Indians indicated that their destination choice would be based on value for money, while 22% attributed it to a relaxing experience. 

“Interestingly, after two very turbulent and passive years, the global dynamics of travel look completely different from before. As the survey indicates, there is an immense travel appetite among Indians who wish to explore places and destinations for unconventional reasons unlike earlier. With wellbeing and self-care gaining importance in a hybrid model of living, the millennials are re-embracing travel more enthusiastically followed by Baby Boomers and Gen X. It is extremely encouraging to see this uptick in travel sentiment after a prolonged lull for a quicker sectoral recovery”, said Archana Jain, Managing Director, PR Pundit - a member company of the Travel Lifestyle Network.

In the context of the evolving cost-of-living crisis, with inflation rates soaring in many countries, the travel industry needs to contend with consumer concerns relating to the price of travel. Affordability is likely to have a significant impact on travel-related purchasing in the second half of 2022 and into 2023 with over a quarter (26%) of the global respondents rating value for money as the key factor that has the most impact on decisions about where to travel on vacation.

Virginie Le Norgant, President, of Travel Lifestyle Network said, “Our report clearly shows how the rising cost of living is influencing every travel decision made today. This global survey highlights how an increasing number of consumers are seeking value for money when booking their leisure trips. Price, not necessarily quality, is going to be a key differentiator to attract consumer spend in the remainder of 2022 and in early 2023.”

Overall, the survey discovered that wanderlust abounds with a strong desire to seize the experiences that travel offers in the post-Covid climate. Asked if they were “someone who likes to explore the world”, consumers were highly positive in all regions: the Middle East and Africa (60%); North America (51%); Europe (49%); Asia-Pacific (44%); and Latin America (43%). Survey respondents across the US were asked what they had missed most during the pandemic and cited: exploring new places; a change of scenery; spending time with loved ones; relaxing or sunbathing, and eating different foods.

Hilton Reports Second Quarter Results; Exceeds Expectations and Raises Full Year Outlook

MCLEAN, VA - Hilton Worldwide Holdings Inc. ("Hilton" or the "Company") (NYSE: HLT) today reported its second quarter 2022 results. Highlights include:

• Diluted EPS was $1.32 for the second quarter, and diluted EPS, adjusted for special items, was $1.29

• Net income was $367 million for the second quarter, exceeding the high end of guidance

• Adjusted EBITDA was $679 million for the second quarter, exceeding the high end of guidance

• System-wide comparable RevPAR increased 54.3 percent, on a currency neutral basis, for the second quarter compared to the same period in 2021

• System-wide comparable RevPAR was down 2.1 percent, on a currency neutral basis, for the second quarter compared to the same period in 2019

• Approved 23,400 new rooms for development during the second quarter, bringing Hilton's development pipeline to 413,000 rooms as of June 30, 2022

• Added 14,400 rooms to Hilton's system in the second quarter, contributing to 13,300 net additional rooms in Hilton's system during the period

• Repurchased 3.6 million shares of Hilton common stock during the second quarter, bringing total capital return, including dividends, to $521 million for the quarter and $812 million year to date through July

• Full year 2022 system-wide comparable RevPAR is expected to increase between 37.0 percent and 43.0 percent, on a currency neutral basis, compared to 2021; full year net income is projected to be between $1,146 million and $1,216 million; full year Adjusted EBITDA is projected to be between $2,400 million and $2,500 million

• Full year 2022 capital return is projected to be between $1.5 billion and $1.9 billion

Ingredient Ideology | RAISING A TOAST TO PIZZA By: Dr. Kaviraj Khialani- Celebrity Master Chef.

RAISING A TOAST TO PIZZA 

RELISH THE TEMPTATIONS!

Pizza is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients, which is then baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. Looking back into history and finding out how it all started reveals specifically, baker Raffaele Esposito from Naples is often given credit for making the first such pizza pie. Historians note, however, that street vendors in Naples sold flatbreads with toppings for many years before then. Legend has it that Italian King Umberto I and Queen Margherita visited Naples in 1889. While few food connoisseurs argue on what is so special about a pizza? Your taste buds are the primary factor in what makes pizza special. 

Along with sweet, salty, sour and bitter, there is a fifth "taste" called umami. Umami was pinpointed by a Japanese chemist who took his observations into a lab and determined exactly what "umami" was and how it affected your taste buds.

Few facts about how the very first pizza came into existence says, the first Italian pizza restaurant, Antica Pizzeria Port ‘Alba, began baking pizzas in 1738 as the dish grew in popularity, especially with tourists visiting Naples. Then, in 1889, modern pizza was born when pizza maker Raffaele Esposito created the “Pizza Margherita” for the Queen consort of Italy, Margherita of Savoy. Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States.

While some also call it is pizza pie for the fact that Pizza was first invented in Naples, Italy as a fast, affordable, tasty meal for working-class Neapolitans on the go. While we all know and love these slices of today, pizza actually didn't gain mass appeal until the 1940s, when immigrating Italians brought their classic slices to the United States. The reason for pizza usually being round in shape but why must is be round? For starters, round pies can be easily cut and divided into equal pieces. Second, a circular shape can be more evenly cooked and heated throughout. Pizza dough is also stretched by spinning the lump of dough in the air, which takes advantage of centrifugal force and rounds the dough out.

Here are a few of my all-time favourite pizza recipes for our readers to freshly bake and relish.

Recipe-1] MURGH AFGHANI PIZZA

Ingredients:

Pizza base of your choice- 2-3 no

For the spread on the pizza base:

Peanut butter- 2-3 tbsp. mixed with 2 tbsp. tomato sauce

For the toppings of the pizza:

Sliced onions-1/2 cup

Slit green chilies- 2-3 no

Boneless chicken cubes/ shreds- 1 and a half cup cooked

Cream cheese-1/2 cup

Mixed herbs-1 tsp

Chili flakes-1 tsp

Crushed black pepper-1/2 tsp

Chaat masala-1/2 tsp

Red chili sauce-1 tsp

Slit black olives- 2-3 no, green or black

Fresh basil leaves- 4-5 no

Method:

1. Prepare all the ingredients for the pizza as listed.

2. Spread up the peanut butter and tomato sauce mixture on the pizza base.

3. Use pre-cooked chicken pieces’/ chicken kababs/ seekh kababs etc for this pizza along with a choice of veggies like corn/ capsicums/ onion rings etc.

4. Mix up the cream cheese and the grated cheese with some herbs, chili flakes and fresh herbs to top it up and spread it on the pizza toppings.

5. Garnish the pizza with sliced olives and gherkins/ fresh basil leaves etc and bake it in a pre-heated oven at around 180 degrees celsius for 8-10 mins, slice and serve hot.

Recipe-2] Pan- n- Pick Pizza

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Paneer/ tofu cubes- 1 cup

Marinate it with salt, pepper, oil, mixed herbs and chili flakes

For the add on toppings:

Sliced onion rings-1/4 cup

Sliced mushrooms- 1/3 cup

Shredded capsicum-1/2 no

Salt and pepper to taste

Chaat masala powder-1/2 tsp

The assorted choice of cheese- 1 cup, mozzarella/ processed cheese.

Method:

1. Prepare all the ingredients for the pizza as listed.

2. Spread the tomato chili sauce on the pizza base.

3. Marinate the paneer/tofu cubes and keep aside for 20 mins.

4. Saute them lightly in a non-stick pan with little oil and chaat masala.

5. Place the assorted veggies as per choice on the pizza base.

6. Top up the pizza with grated cheese to cover it all over.

7. Sprinkle herbs and chili flakes and place the pizza for baking in a pre-heated oven at around 180 degrees celsius. serve hot.

Recipe-3] DESI SAUSAGE PIZZA

Ingredients:

For the base of the pizza:

Choose as desired thin or thick crust pizza bread.

For the spread on the base:

Tomato sauce ¼ cup mixed with chopped chilies 2 tsp

Or schezuan sauce and little tomato sauce mixed

For the toppings of the pizza:

Sliced chicken sausage- 2-3 no

Sliced onions-1/4 cup

Salt and pepper to taste

Shredded green/red/ yellow capsicum-1/2 no

Boiled sweet corn-1/4 cup

Grated cheese- ½ cup, as per choice.

Chaat masala- ½ tsp

Red chilli flakes-1/2 tsp

Olives- 3-4 no black

0lives- 2-3 no black.

Micro-greens for garnish

Method:

1. Prepare all the ingredients for the pizza recipe as listed above.

2. Choose between the desired thickness of the pizza bread.

3. Apply a spread of mayo mixed with chili sauce and a dash of chili flakes, herbs and chopped garlic.

4.Now place the sliced sausages along with all other ingredients on the pizza base and spread it evenly.

5. It is now time to place the herbs/ chili flakes and seasonings to taste and place all the additional toppings on the pizza.

6.We can place the prepared pizzas topped with choice of cheese in a pre-heated oven at around 180 degree celsius. and slice and serve it hot once done. For a choice of veg in the same recipe, we can also use cubes of assorted veggies, use exotics like broccoli, Babycorn/ roasted eggplant etc.

Recipe- 4] FUSION TOSS PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

Juliennes of chicken salami- ½ cup

Mixed herbs-1-2 tsp

Salt and pepper to taste

Chili flakes-1 tsp

Choice of cheese as desired from processed to mozzarella

Method:

1.Prepare all the ingredients for the recipe as listed.

2. Choose between regular pizza base of thick crust/ fancy ingredient 

Being added to the base.

For the choice of spreads on the base:

Tomato sauce and chili sauce as per taste- 2-3 tbsp.

Mayo plus white sauce plus Capsico sauce-2 tsp

Cream cheese plus tomato sauce and herbs-2-3 tbsp.

Pesto chutney with a dash of cheese-grated -1 cup

For the toppings on the pizza:

Sliced chicken tandoori pieces- 10-12 no or 2 breast pieces

Assorted veggies like broccoli/ mushrooms, bell peppers and a lot more can be a choice for the toppings. We can also use grilled/ roast or bbq chicken pieces as well.

We can also use tandoori paneer, grilled or pan-fried prawns, tava fish fry can also be used to place, bake and serve.

For the garnishes of the pizza:

Sliced onions-1/2 cup

Sliced tomatoes-1/2 cup

Sliced brown onion rings- 1 cup

Micro-greens-1/4 cup

Sliced olives- black or green-4-5 no

Grated cheese-1 cup, processed or plain.

Recipe-5] MURGH MASALA MIX PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Sliced chicken salami- 1 cup

Sliced red capsicum-1/2 no

Baked beans from a tin-1/3 cup drained

Chicken- 250 gms, cut into cubes to be cooked in makhani gravy.

Makhani gravy- 1/2 tsp

Cream cheese-2-3 tbsp.

Cheese- ½ cup choose between processed and or mozzarella

Slit olives- black and green- 3-4 no each

Assorted herbs- ½ tsp

Chili flakes-1/2 tsp

For the garnishes:

Micro-greens- ¼ cup

Sliced gherkins-1/4 cup

Fresh assorted herbs-1-2 tbsp.

Method:

1. Prepare all the ingredients for the base of the pizza.

2. Apply the choice of spreads on the pizza base or bread.

3. Now place the toppings as per choice as listed above and add in the baked beans, chicken pieces, kale and other greens.

4. Pace the chicken pieces laced with makhani gravy on the pizza bread and top it up with choice of cheese and cream cheese as well.

5. Sprinkle over the garnishes and cheese as needed for the pizza before placing it in the pre-heated oven at 180 degrees celsius.

6. Cut the pizza into equal portions and dish out the pizza while it is still hot since the cheese tends to get rubbery if not cut accordingly and serve hot.

Recipe-6] VEGGIE WONDER PIZZA

Ingredients:

For the choice of base for the pizza:

Whole wheat / multi-grain/ regulars

For the choice of spread on the pizza base.

Tomato herbed sauce- ½ cup

Tomato- pepper- chili dip-1/2 cup

Peanut butter with dash of chili sauce and garlic- 2-3 tbsp.

For the toppings:

Sliced onions-1/2 cup

Green capsicum-1/2 no cut into strips

Black and green olives- 3-4 no each

Sliced roast chicken-1 and a half cup

For the add-on toppings:

Water chestnuts- 2-3 no sliced

Sliced mushrooms-1 cup

Salt and pepper to taste

Chaat masala-1/2 tsp

Method:

1. Prepare the ingredients for the pizza as listed above and pre-heat the oven to 180 degrees celsius.

2. Apply a choice of spreads which can be applied on the pizza base and can add a lot more excitement and feast for the palate.

3. Place the assorted toppings as desired and choose between veg and non –veg and evenly spread them all out.

4. Place out the garnishes for the pizza as per choice and ensure that the pizza looks colorful and attractive and not just the regulars but also exotic veggies be added on the pizza bread. 

5. After ensuring a generous topping of grated cheese and assorted nuts/seeds/ herbs etc place the pizza inside the oven and allow to bake for 3-4 mins on each sides.

6. Remove from the oven and slice them hot along with tomato sauce/ chili sauce/ Capsico/ and a small portion of tossed salad.

ITC Hotels has appointed Deepak Menezes as the new General Manager at the iconic property ITC Windsor, Bengaluru.

Bengaluru, 2022 - ITC Hotels has appointed Deepak Menezes as the new General Manager at the iconic property ITC Windsor, Bengaluru. With over two decades of experience in hospitality, Deepak brings with him an astute sense of business and markets. 

Deepak is a highly dynamic, goal-driven and accomplished professional with luxury hospitality experience in customer service, hotel and resort management, complemented with a proven record of success in pre-opening assignments and overseeing daily hotel operations. He has been associated with ITC Hotels for over 7 years and his previous assignments include a tenure of 5 years and 2 years at ITC Grand Bharat, Gurgaon and ITC Royal Bengal, Kolkata respectively.

In his role as the General Manager at ITC Windsor, he will be responsible for day to day operations and management of the hotel, while leading the teams to drive revenues and increase brand value. With extensive and practical knowledge of Food & Beverage concepts & operations, enhancing guest experiences, product and hotel development, he brings with him the perfect skill set and experience required to carry forward the legacy of ITC Windsor and achieve the desired goals amongst the competition set in the city of Bengaluru.

In his personal time, Deepak likes to indulge in golfing, yoga, gourmet cooking, gardening, listening to slow rock and retro, travelling, meeting people and networking.

AWARDS | Chef Jerson Fernandes wins award for Novotel Juhu at the India Food and Beverage awards.

Food and Beverage is the best thing that has ever happened to me- Chef Jerson Fernandes wins another award for Novotel Juhu at the India Food and Beverage awards.

Chef Jerson Fernandes, indubitably Accor India’s most decorated chef was yet again awarded another award- the India food and Beverage awards by FBAI (Food Bloggers Association of India) held at Jio world center- BKC, Mumbai on the 14th of July for his contribution and excellence in the food and beverage industry in the 5-star hotel category. 

A master at F&B concepts and someone who believes in serving an experience rather than mere food have exceeded the expectations of all his guests, bloggers, and influencers when it comes to curating some of the best dining experiences at Novotel Juhu which proudly boasts of its 6 unique and interesting Food and Beverage outlets. His passion and love for food and beverage are simply second to none. Chef Jerson Fernandes is the Executive chef of Novotel Mumbai Juhu Beach and believes there is only one boss- the guest! 

The delight of receiving an excellence award amidst the countless operational challenges that the hospitality industry navigated over the past two years is accompanied by a combination of celebration for both, the recipient – as indicative of the standards of professionalism and positive hospitality, and for the brand; reinvigorating differentiation and leadership! He was also awarded the best Executive chef of the year 2021 by Hotelier India in Dec 2021 and The Best Chef of the year 2022 by food Connoisseurs awards in March 2022.

He was also awarded and felicitated at the South Asia Accor Awards Ceremony at Pullman New Delhi Aerocity, Chef Jerson Fernandes is .known for creating culinary experiences that obscure the boundaries between food and art, curating menus that reflect fresh tastes, mastery of diversity, and delighting guests through every interaction.

 Accor has been a culture of recognition, where each employee is valued in their career journeys, and encouraged to be proactive in professional self-development. While our masterpiece performances or endeavors may be their own reward; the acknowledgment of the fruits of one’s efforts and intentions from great leaders such as Mr. Puneet Dhawan- Sr. Vice President of Operations, India and South Asia, and Mr. Gorav Arora- General Manager of Novotel Juhu helps reveal the secret of our individual capabilities and competencies, passion for service and achievement  and the admirable flavors of ingredients: our harmonious team.

The exclusivity of delivering  personalized guest experiences has necessitated Chef Jerson’s  potential to inspire newer gastronomic  creations to suit a multiplicity of palates; whilst remaining true to the simplicity and authenticity of flavors, cuisines,  embracing the unexplored, revolutionizing perceptions, and multi-sensory encounters

In the words of Chef Jerson, “ This recognition and appreciation by FBAI for the Food and beverage Awards in the best Hotel Chef Category, 2022 reinforces my learning agility and personal discovery and strengthens my emotional connect and investment with the Accor values. I have always believed, that there is only one boss- the guest! ”

Expressing his happiness at the achievement, Gorav Arora, the General Manager of Novotel Mumbai Juhu Beach, said, "I am extremely proud of Chef Jerson's commitment to hospitality and his personalization of service; vibrancy in food and beverage offerings and being an inspiration to team members."

Novotel Hyderabad Convention Centre Organizes Punjabi Food Festival

Novotel Hyderabad Convention Centre Organizes Punjabi Food Festival

Hyderabad: Novotel Hyderabad Convention Centre (NHCC) organizes an eclectic Punjabi food festival in collaboration with renowned Chef Jugesh Arora at Food Exchange NHCC. The weeklong festival promises to transport guests to the by-lanes of Punjab and fill in their senses with the aromas and flavours of authentic “Desi” food. With the lovely weather and perfect ambiance of the Food Exchange, the Punjabi Food Festival will showcase the spirit of Punjab in its most lovable form. The specially curated menu by Chef Jugesh Arora and the Culinary team of NHCC is inspired by traditional eateries, especially highway dhabas with an effort to present culinary secrets from the heartlands of Punjab.

Chef Jugesh Arora will cast his gastronomical spell of flavors and will display truly rustic elements of Punjabi cuisine. Food lovers can experience a huge variety of delectable and exotic Punjabi spreads over the week-long food festival, including vegetarian and non-vegetarian dishes prepared using traditional methods including tandoori, roasted, and more. Additionally, Flavors of Punjab will also offer some interesting vegetarian dishes such as Paneer Tikka Jalandhari, Paneer Pakoda, Phalhari Chaat, Pethiwali Tikki, and Non-vegetarian spread will include Mogey Da Kukkad, Peshwari Murgh Malai Tikka, Bhatti Murgh, Chicken Pakoda, Meat Diya Seekhan, Kaleji Taka Tin, Machli Tikka and Talli Machli.

Expressing immense confidence in the fest, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre said, "We are delighted to host the Punjab food festival and treat people to the swag and flavors of traditional haute cuisine combined with music and fun. We are glad to have partnered with Chef Jugesh Arora who has worked closely with our team of chefs to bring forth this delectable spread of Punjabi food. With our constant commitment to the well-being of our communities and commitment to our F&B team and chefs, at NHCC we encourage them to do colorful and vibrant events which bring people together”.

The Punjabi Food Festival will deliver a special menu that will provide a unique experience of learning about the Punjabi culture while also enjoying the vibrant food culture of the state. This event is being organized at an ideal time and will lead to an enriching, delicious experience.

Jameson Solomon joins Hilton Chennai as General Manager.

Chennai: Jameson Solomon joins Hilton Chennai as General Manager.

Jameson joins Hilton Chennai, bringing a wealth of knowledge with a focus on strategic management,

F&B, leadership, and marketing.

He has over two decades of experience in the luxury and upscale segment of the hospitality industry

having worked with Hyatt International, Starwood Hotels and Resorts, The Leela Palace Hotels and

Resorts and Accor hotels in various capacities. The majority of his professional tenure has been with

International luxury hotels, where he was a part of several pre-openings and task force assignments.

Jameson has a strong background in F&B operations. His management and leadership style focus on

business strategy, eye for detail in operations, adaptability, and effective communication.

He is an alumnus of the Institute of Hotel Management, Mumbai, and also has an MBA in Hospitality and

Hotel management

His role will involve working with the team to unlock greater value from hotels services and offerings,

and enhance profitability.

“Hilton Chennai is a stunning hotel with vibrant Food & Beverage offerings. I am extremely thrilled to

be a part of a great brand, to continue and build further on this success and work together with an

energetic team. In this new role, my focus will be on driving operations that positively impact the

guests and commercial strategies for the hotel. I am confident that together, we have many positive

things to look forward to. Hilton Chennai reflects optimism and high energy”. - said Mr. Solomon during his

appointment.

Jameson is passionate about music, traveling, and exploring diverse gastronomic experiences.

For more information about this appointment, please do not hesitate to reach out to us/ under signed.

The Renaissance Bengaluru Race Course Hotel marks its fourth anniversary by opening Cinnamon Deli

The new menu at Cinnamon offers dishes made to tickle your taste buds leaving you spoilt for choice

This year has just got more overwhelming as Renaissance Bengaluru Race Course Hotel, one of the few lifestyle hospitality destinations in Bengaluru completes 4 spectacular years of flawless services and excellence in guest experiences.

The hotel has achieved a new milestone with determined devotion in-providing best in class experiences to their patrons and has successfully established the brand as a preferred hotel for travelers as well as a preferred workplace for the associates. The year 2022 has been a memorable journey and saw the exclusive launch of Cinnamon, a Deli by the hotel. 

Overlooking the iconic Bengaluru Turf Club, Renaissance Bengaluru Race Course Hotel is nestled in the Central Business District of the city. The premium 5-star property which adorns aesthetic interiors, features 276 rooms and suites where some have attached terrace balconies overlooking the race course, meeting space of 12,682 sq ft and a beautiful lush lawn. The hotel offers guests an unforgettable experience of contemporary and approachable lavishness with spacious guestrooms, bold & buzzy R Bar reflecting the city’s nightlife, world-class restaurants, rooftop pool, wellness center that includes state-of-the-art fitness equipment and a luxurious spa.

The hotel welcomes their guests to indulge in offerings at Cinnamon that consist of scrumptious food, pleasant ambience and superlative services. Relish on the specially curated delicacies in the menu of Cinnamon at the Hotel. The new menu at Cinnamon offers dishes made to tickle your taste buds leaving you spoilt for choice.

Hyatt Regency Jaipur Mansarovar appoints Nikhil Gandhi as General Manager

In his new capacity, Nikhil will assume an integral role in elevating the Hyatt Regency brand experience, bringing a unique hotel to Jaipur

Nikhil Gandhi has been appointed as General Manager of Hyatt Regency Jaipur Mansarovar. Nikhil has spent more than 20 years in the hospitality industry.

He brings with him a wealth of experience in operations management, driving guest engagement, and commercial strategies, and ensuring superior business results for the properties he has worked with. In his new capacity, Nikhil will assume an integral role in elevating the Hyatt Regency brand experience, bringing a unique hotel to Jaipur, and will ensure that the team delivers timeless guest experiences.

A consummate hotelier, Nikhil has acquired a deep knowledge of diverse aspects of hotel management and has gained experience in dealing with different cultural backgrounds while working across India.

“Hyatt Regency Jaipur Mansarovar is a very special property located in a beautiful city like Jaipur that celebrates both traditional and modern luxury with equal aplomb. I am honored to be chosen as this property’s first General Manager and look forward to setting new precedents in the years to come. My team and I will continue to build on and elevate the luxury experience our guests associate with the Hyatt group” said Nikhil Gandhi, General Manager, Hyatt Regency Jaipur Mansarovar.

An analytical thinker, Nikhil knows how to lead and inspire his team. Having worked in the industry in different positions over the years, he has a keen understanding of the nuances of the hospitality sector.

Besides his love for all things culinary and music, Nikhil is also a fervent biker.

Prabhneet Kaur Sodhi has been appointed as Guest Services Manager at The Imperial New Delhi

Throughout her career, she has been part of some of the finest hospitality brands and operations in India

Imperial New Delhi is pleased to announce the appointment of Prabhneet Kaur Sodhi as Guest Services Manager as of July 2022. Reckoned in the industry for managing bespoke guest experiences, she has earned several accolades for her organizational dexterities and for leadership in the area of customer satisfaction. Throughout her career, she has been part of some of the finest hospitality brands and operations in India. She also enjoys the reputation for structuring and training performance-oriented guest services teams across many luxury hotels and is now set to take on this significant role in the capital’s most distinguished address, The Imperial New Delhi.

Sodhi holds an MBA degree in marketing and is a Science graduate in Hospitality Management. Her experience spans over a decade, resting on the pillars of powerful guest relations and efficacious communication in the areas of Experience Management and Front Office Operations.

Sharing his thoughts on this occasion Louis Sailer – Senior Executive Vice President at The Imperial New Delhi said: “I am very pleased to welcome Prabhneet to this Grand Dame hotel for this special role. Based on my past working experience with her, Prabhneet will build upon and spearhead our Guest Services team to new heights, providing our valued guests from India and abroad with indelible guest experiences, one comes to expect from our iconic hotel.”

A World of Wellness Awaits at THE OZEN COLLECTION

A World of Wellness Awaits at THE OZEN COLLECTION

Upcoming wellness journeys to look forward to at THE OZEN COLLECTION’s two resorts in the Maldives. Here, breath-taking vistas contribute to soulful healing therapies and are a catharsis to the weary spirit. Read through our wellness calendar for the rest of the year.

Maldives: The lavish resorts of THE OZEN COLLECTION boast only the most indulgent and grand wellness therapies. After all, you are at our properties in the idyllic Maldivian archipelago—a world of soothing delight, bespoke indulgence, and memorable experiences. 

Both OZEN RESERVE BOLIFUSHI and OZEN LIFE MAADHOO are home to sprawling wellness complexes that are havens of inspiring tranquillity. Their ELE | NA Elements of Nature spa and wellness is a part of both resorts’ all-encompassing holiday plans in which guests are treated to immersive healing experiences, with inspiring holistic therapies, alternative medicinal treatments, and personalised wellness dining options to choose from. With a focus on the various elements of nature, natural products, and sustainable practices, these paradises of peaceful pleasures hold within them a plethora of rejuvenating experiences. 

The goal is to establish ELE | NA Elements of Nature spa as one of the premier and sought-after wellness destinations in the world. We aim to promote unique trysts with healing that reflect every individual’s own spirit and soul.

Personalised Attention from Expert Resident Practitioners

Our resident practitioners provide immense know-how and services to guests who are embarking on a unique journey of wellness at our resorts. 

Gagandeep Singh leads the Integrative Wellness Therapy program at THE OZEN COLLECTION which includes restorative, healing, and invigorative treatments based on ancient rituals. The idea is to balance body and mind through the relaxation of muscle tension.  

Our Medi Spa at both resorts works to strengthen and rejuvenate the various layers of your skin to help it protect your body. For ultimate revitalization, explore a world of skin therapies with medi spa specialists, Michelle Tavazia at OZEN RESERVE BOLIFUSHI and Iyanu Okusanya at OZEN LIFE MAADHOO.

At OZEN RESERVE BOLIFUSHI, the Ayurveda therapies are led by award-winning Dr. G.N. Lakshman Bams, MD, MBA. An expert at paediatrics, eye care, ENT concerns, cancer therapy, general panchakarma, and nadi vignan from Kerala’s astavaidyas, he brings holistic wellness to the forefront of our spa services. 

Inspiring Visiting Practitioners at OZEN LIFE MAADHOO

Eat Right, Eat Green With Zee Zest’s New Show ‘ PATT-AY KI BAAT’

Eat Right, Eat Green With Zee Zest’s New Show ‘ PATT-AY KI BAAT’

Discover a variety of Anokhi, Leafy, Mazedaar recipes that take you on a zaika-filled food adventure

July, 2022: As unbe-leaf-able as it may sound, Yes! Leaves aren’t just an element of garnish in the world of gastronomy, but also an essential main ingredient in lots of dishes. So, let’s cut to the chase and get talking about interesting leafy facts tossed together with a treasure trove of Anokhi, Leafy, Mazedaar recipes on Zee Zest’s new show - ‘PATT-AY KI BAAT’.

Known for offering glocal content, Zee Zest hosts a great mix of Indian and International lifestyle/infotainment shows. It is an evolving platform that highlights innovative content in an ever-changing world. And so, after decoding the viewer’s taste by launching shows related to health, baking, and kids specials, Zee Zest is all set to bring to the kitchens a unique show with a different perspective on green leafy vegetables and herbs found in India and globally!

When one thinks of leafy greens, one might think of the classic combinations found in a salad: Iceberg lettuce and cabbage, or the desi favorite - palak paneer and saag. However, unknown is a plethora of leaves that PATT-AY KI BAAT is pleased to present to viewers on a 16-episode journey along with Chef Ajay Chopra. With 48 different kinds of ingredients such as Fenugreek, Moringa, Coriander, Curry, Bay, Colocasia, Sage, Thyme, Rosemary, and more, the show is set apart from all others, to showcase unique dishes using the leaf as a spice/flavoring agent, a main course ingredient, and a cooking agent that will surely add a newfound freshness to every meal!

So, let’s explore the green world and its healthy but delicious offerings, with Zee Zest’s ‘PATT-AY KI BAAT’ from 29th July 2022, at 1.00 pm onwards, every Thursdays and Fridays only on Zee Zest SD and HD, along with ZeeZest.com.

Commenting on the launch of the new innovative show, Amit Nair, Business Head, Zee Zest quotes, “Leaves have always been present in most of our meals and a part of Indian heritage since time immemorial due to its medicinal, aromatic, herbal and flavorful properties, but it hasn’t received the spotlight it deserves. This is why ‘PATT-AY KI BAAT’ highlights a sense of urgency or importance in its concept that focuses on showcasing the benefits, elements, and utility of leaves which hasn’t been done before. We hope audiences will find inspiration from the various nutritious and tasty recipes we have curated and can adapt the same as they cook nourishing food to keep their families healthy too.”

So, while viewers are onboard for a zaikedaar food experience they can also look forward to takeaway more useful information with Pattay Ka Corner, and Pattay Ki Tip. Pattay Ka Corner is the corner of the Kitchen with homegrown leaves & herbs that gives the space a healthy, and refreshing vibe, while Pattay Ki Tip helps solve a common recurring problem of quickly drying leaves with helpful suggestions on preserving them.

Chandiwala host Culinary Marathon of U S Cranberries

Chandiwala host Culinary Marathon of U S Cranberries

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology in association with US Cranberries, India successfully organized a CULINARY TRAINING WORKSHOP on July 26, 2022, on the college premises.

The event commenced with a traditional lamp lighting in the presence of the dignitaries and eminent guests including Mr. Mark Rossman, Ag Attaché, US Embassy, New Delhi, Mr. Sumit Saran, US Cranberry India representative, Chef Rakhee Vaswani, Chef Harpal Singh Sokhi, Chef Vikas Seth, Chef Yogesh Utekar, Chef Abhijit Saha and Mixologist Shatbhi Basu along with Mr. R K Bhandari, Principal, BCIHMCT, New Delhi.

The Culinary Marathon saw many innovative dishes being curated in front of a large gathering of students of BCIHMCT.

Chef Vikas Seth, Culinary Director, Embassy Leisure, infused cranberries in the Som Tam Salad (Thai recipe) and made Cranberry Som Tam Rolls. The recipe was eagerly noted down by budding chefs of hospitality who also asked him many questions including about the use of cranberries in traditional Indian cuisine and recipes. 

Chef Rakhee Vaswani, Founder, Palate Culinary Studio & Academy, showcased her culinary skills through the skillful use of cranberries in the recipe of Liquid Cranberry Cheesecake. The recipe included Cranberry Compote, Cranberry Papad, Spiced Powder Mix, Crumbs and Cranberry Foam. Her recipe had the subtle and delicious flavors of the sweet cranberry compote along with crunchy butter crumble, and spiciness of cranberry papad.

The third demonstration by Chef Abhijit Saha,F&B Consultant and Restaurateur, Oenophile, Author, and Celebrity chef who has been recognised for his expertise in modern continental and European cooking. He made the audience familiar with his recipe ‘Arroz Con Vino Tinto Y Arándanos’ He focussed on the ingredients of Red wine-infused cranberries, Dried U S cranberry, Red wine, Fresh rosemary, Lemon zest, tomatoes and salt. 

Chef Harpal Singh Sokhi, most recognized and popular chef of "Turban Tadka '' fame, was our fourth celebrity chef known for his enthusiasm, energetic and entertaining way of keeping the audiences in splits while creating interesting north indian recipes. He innovated with cranberries and made Cranberry Malai Chicken Tikka along with Cranberry infused Butter Chicken along with Cranberry Paratha and Salad. 

Mixologist Ms Shatbhi Basu, India's First Female Bartender, Author and Bar & Beverage Consultant, then took everyone on the medley of flavours to make some amazing Mocktails, with a sweet amalgamation of Cranberry Juice, like "Cranberry & Kokum Medley" (Represented the tangy flavor of the south infused with the richness of nutrition of cranberries) and "Bay Bliss" (Punchiness of pineapple and peach). Her beverage recipes were very well received by the audience. 

Towards the end of this amazing Culinary Marathon, Chef Sanjeev Kapoor, most conferred or celebrated face of Indian cuisine, graced the occasion ONLINE and interacted with the students. Chef Sanjeev Kapoor shared his life experiences and expressed his thoughts about the hotel management course, which has "An ocean of opportunities". He advised all to live with openness and adapt to the opportunities provided by the course on hospitality.