Kuta Social Club - Bali's First Premier Rooftop Pool Club - Is Now Open

Kuta Social Club - Bali's First Premier Rooftop Pool Club - Is Now Open

On the rooftop of Mamaka by Ovolo, Bali's first urban resort

Perched high above the palms on the famous Kuta Beach strip, Kuta Social Club is the pioneering premier rooftop haven, a fine addition to the buzzing and vibrant neighborhood of iconic Kuta - Legian. Sitting on the impressive rooftop of Mamaka by Ovolo, Bali’s first urban resort, this vigorous oasis is now open to hotel and other guests. 

From unwinding by the pool during the daytime to witnessing the million-dollar golden sunset views with a cocktail in hand; and from indulging your palate with the mouth-watering Mediterranean cuisine to enjoying the pumping beats of the DJ during the evenings. This lively rooftop pool club presents a day club experience and a Mediterranean-inspired menu all cooked over the charcoal grill from the exquisite open kitchen. The drinks program available spoils patrons with innovative concoctions, serving classic libations and spiked juices to quench your thirst during the tropical season.

Kuta Social Club is set to be the most iconic rooftop pool club with a laid-back ambience, with everything focused on its cool yet classy design; think of geometric shapes, retro elements, and bold colours thanks to Ara Design.

The ambience at Kuta Social Club brings a fun and chill atmosphere with the best-curated music as a background. Soulful music flows throughout the day, from the 80’s hip hop to groovy jazz, from chillout sunset mix to ‘oldie-but-goodie’ disco and many more. This rooftop pool club presents regular events featuring exclusive local and international talent that will highlight the Kuta Social Club calendar.

“Kuta Social Club will be a game-changer in the area as it will be the first and only premier rooftop pool club in the Kuta and Legian area with a next-level Mediterranean-inspired menu and special concoction cocktails made with love by our talented mixology team, complimenting the undisturbed views of Kuta beach and its dreamy sunsets.” said Joel Bartlett, General Manager of Mamaka by Ovolo. 

A place to dine, drink, dance and socialise with friends or even make new acquaintances, Kuta Social Club is the place to be, to see and be seen. Kuta Social Club is open daily, from 11 am – 11 pm.

For more information, please visit kutasocialclub.com

About Ovolo Group: 

The Ovolo Group was founded by entrepreneur Girish Jhunjhnuwala and first entered the real estate market in 2002; then further expanded into the hotel industry in 2010. Ovolo Hotels quickly became one of Hong Kong and Australia’s most dynamic independent owner operated hospitality firms by providing guests with the best in effortless living across hotels and food and beverage outlets. In 2022, Dave Baswal was appointed as the Chief Executive Officer, while Girish remains as an Executive Chairman to focus on branding, development, and strategic growth of the business. Aligned by a belief in endless opportunity, the Ovolo Group pride themselves on having an unrivalled company vision.  

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

A proud Hong Kong brand, Ovolo Group remains a family-owned and privately-operated business operating four hotels and three restaurants in Hong Kong, and eight hotels and seven restaurants across Australia in Sydney, Melbourne, Canberra and Brisbane.  

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

As of March 2021, Dash Living collaborated with Ovolo Hotels to launch two new generation of serviced rental solutions in Hong Kong. A total of 135 rooms and suites that form part of a new generation of serviced rental solutions for hyper-mobile millennials will be available for booking. The Aberdeen by Dash Living, soon-to-be converted from Mojo Nomad By Ovolo, offers 79 rooms ranging from studios to executive suites. The 56-room The Sheung Wan By Ovolo, only remaining under Ovolo’s management for stays under 7 days, will offer units from studio, one bedroom, to family room options. 

Ovolo acknowledges the Traditional Owners of the lands on which we are located. We recognise their continuing connection to land, waters and culture, and pay our respects to their Elders past, present and emerging. 

SWEET TREATS ON INDEPENDENCE DAY! CRESCENT SHAPED DELIGHTFULLY AWESOME TREATS By Dr. Kaviraj Khialani- Celebrity Master Chef

SWEET TREATS ON INDEPENDENCE DAY!

CRESCENT SHAPED DELIGHTFULLY AWESOME TREATS

Karanji, a Maharashtrian sweet snack is traditionally made during festivals, especially Diwali. It is made at home with the help of all the members of the family. Children specially get involved while making this sweet. The Karanji recipe as originated from Maharashtra has coconut as one of the main ingredients. 

This dry sweet snack is rich in taste and full of flavour. It is half crescent in shape and can be stored in an airtight container for a long time. The karanji recipe suggests the use of very simple ingredients to prepare this sweet.  The outer covering is made of flour, water and oil, whereas the inner filling usually has grated coconut, sugar, raisins and cardamoms as the ingredients. Karanji is prepared like a samosa by making the dough and filling separately and then assembling them together.

 As per the karanji recipe, this dish tastes best when deep fried in desi ghee. As mentioned earlier this is a typical festival sweet. It is not prepared throughout the year. People of Maharashtra and Karnataka offer karanji to the guests who visit their house during festivals. This sweet is eaten as a snack at any time of the day. It is made in large numbers and is stored so that throughout the festival season it can be enjoyed. Alterations have happened from the original karanji recipe as time has passed. Although the outer cover has not undergone much change, varieties of filling have been created for this special sweet.

Copra filling - This kind of filling is made of copra or dried coconut instead of fresh grated coconut. The other ingredients remain the same.

Puttani filling – Instead of coconut, Puttani or fried gram dal is the main ingredient of this filling. The other ingredients like sugar, cardamom and raisins are mixed with the dal to prepare the filling.

Coconut filling – Some additional ingredients are added to this filling which makes it different from the traditional one. Cashew nuts, pistachios and poppy seeds are added to this filling to make it special. Sometimes instead of sugar, jaggery or sugar free is added to the filling. This special sweet is nowadays available in baked form rather than fried for those health conscious people.

Khajoor or dates: karanji is also a popular karanji nowadays. It consists of a filling of dates.

Innovative ideas: today we are able to variate in a number of ways to make karanji fillings, some of the ideas include using crumbled up boondi ladoo, burfi and mithai can be crumbled and mixed with a little mava and used as well. We also have an option to use chocolate brownies- eggless versions as well with a little Gulkhand mixed in it as a stuffing for the karanji. Besides we also have the halwa, sheera concepts as well which can be adapted to.

The Food and Hospitality Industry has always stepped up on a very positive note when it comes to making moments and occasions like these special for our valued guests and food lovers! A lot of hotels and restaurants plan up special menus with the tri-coloured theme attached to suit the Independence day! There is a décor and ambience created in the outlets to add that look and feel experience to make the auspicious day all the more patriotic and the feeling of pride which every indian carries on this day is just incomparable. Republic day & Independence day theme related welcome drinks, display pieces from fruit and vegetable carvings, spice and salt displays, margarine carvings etc have also been spotted as a part of presenting the menu for the day in a very appealing and impressive manner.

Buffets, special a la carte offers, table promotions, tent card delights, live counters, chefs special offerings, mocktail bar specials are some of the attractions which see a houseful of food lovers visiting the food outlets to celebrate the day with family and friends. In India, the term "tricolour" refers to the Indian national flag. The National flag of India is a horizontal tricolour of deep saffron (kesari) at the top, white in the middle and dark green at the bottom in equal proportion. The design of the flag of India that was first presented in 1921 to Late Shri. Mahatma Gandhi, leader of the All-India Congress, was created by Pingali Venkayya. 

The Chakra or the wheel also symbolizes the Power of the State governed by Dharma. It is also called the tiranga or tricolour. The National Flag is a horizontal tricolour of India saffron (kesari) at the top, white in the middle and India green at the bottom in equal proportion.

 The ratio of width of the flag to its length is two to three. In the centre of the white band is a navy-blue wheel which represents the chakra. The top saffron colour, indicates the strength and courage of the country. The white middle band indicates peace and truth with Dharma Chakra. The green shows the fertility, growth and auspiciousness of the land.

Food is also one of the important elements associated with the tricolour and as we represent various meanings and values via colors it not only pleases the senses and whets the appetite but also creates wonderful concoctions and makes our culinary diaspora more rich and varied from indian cooking to international it gives a sense of brotherhood and togetherness creating a melange of flavours, tastes and balance.

Here are a few of my favorite easy to make recipes with a mix-n-match touch of twist on this auspicious occasion on the eve of our 75th year of Independence.

Here are a few simple and easy ways with Karanji, our all-time favorite homemade sweet with a little twist of taste!

Recipe-1] Desi Nariyal Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Nariyal wali stuffing:

Desiccated coconut-1/2 cup

Ghee-2 tsp

Green cardamom powder-1/4 tsp

Cashew powder-2 tsp

Raisins-2-3 tsp chopped

Dates-2-3 tsp chopped

Almonds-2-3 tbsp. sliced finely

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the coconut and lightly saute it for a few minutes on a low flame.

4. Add in the green cardamom powder, cashew powder, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Recipe-2] Akhroat Aur Khajoor Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Akhroat Aur Khajoor wali stuffing:

Mava- ½ cup grated

Ghee-2-3 tsp

Green cardamom powder-1/4 tsp

Almond -powder-2 tsp

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

walnuts-2-3 tbsp. sliced finely

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the mava and dates and lightly saute it for a few minutes on a low flame.

4. Add in the green cardamom powder, almond powder, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Recipe-3] Chukandar aur Charoli Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Chukandar aur Charoli wali stuffing:

Mava- ½ cup grated

Ghee-2-3 tsp

Green cardamom powder-1/4 tsp

Beetroot/ chukandar- 2 med sized, peeled, grated.

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

Charoli- 2-3 tsp.

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the grated beetroot and dates and lightly saute it for a few minutes on a low flame for 3-4 mins, add in the grated mava and cook on low flame for 3-4 mins.

4. Add in the green cardamom powder, Charoli, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Recipe-4] Lauki Aur Badam Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Lauki aur Badam wali stuffing:

Mava- ½ cup grated

Ghee-2-3 tsp

Green cardamom powder-1/4 tsp

Lauki/Dudhi/bottle-gourd- 300 gms, peeled and grated

Almond -powder-2 tsp

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the grated Lauki/ bottle-gourd and cook for 2-3 mins, add in the grated mava and dates and lightly saute it for a few minutes on a low flame.

4. Add in the green cardamom powder, almond powder, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in an air-tight container and serve as needed.

Recipe- 5] Videsi Tadke Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Videsi Tadke Wali stuffing:

Dark/ bitter chocolate-1/4 cup, grated

White chocolate-1/4 cup, grated

Butter-2 tsp

Almond flakes/ sliced-2-3 tsp

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

Digestive biscuits- 4-5 no, powdered

Apricots/ berries/ prunes- 2-3 tbsp. cut

Glazed cherries- 5-6 no chopped

Powdered sugar-2-3 tsp/as per taste

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Warm up the butter in a thick bottomed pan add in the fruits, nuts, powdered digestive biscuits and dates and lightly saute it for a few minutes on a low flame.

4. Add in the almond powder, nuts/berries etc as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

Recipe-6] Gajar aur Gulkhand Wali Karanji

Ingredients:

For the Karanji dough:

Maida- 2 cups

Ghee-2 tbsp.

Salt-1/4 tsp

Milk-1/4 cup/ as needed

For the Gajar Aur Gulkhand wali stuffing:

Mava- ½ cup grated

Ghee-2-3 tsp

Green cardamom powder-1/4 tsp

Carrots- 300 gms, peeled and grated

Almond -powder-2 tsp

Raisins-2-3 tsp chopped

Dates -1/2 cup finely chopped

Powdered sugar-2-3 tsp/as per taste

Gulkhand- 2-3 tsp

To fry:

Oil- as needed.

Method:

1. Assemble all the ingredients for the Karanji recipe as listed.

2. Prepare the dough to start with, a semi-hard, firm and pliable dough easy to work with. Cover it with a damp muslin cloth and rest the dough for 20-25 mins.

3. Meantime, we can prepare the filling/stuffing for the karanji. Heat up the ghee in a thick bottomed pan add in the grated carrots and cook for 2-3 mins, add in the grated mava and dates and lightly saute it for a few minutes on a low flame.

4. Add in the green cardamom powder, almond powder, nuts as desired and give it a nice mix. Once it all starts coming together add in the powdered sugar and mix well, cook for 1-2 mins and turn off the flame. Allow the prepared filling/stuffing mixture to cool and then add in Gulkhand and mix well, chill for 30 mins.

5. Divide the prepared and rested dough into 12-16 lemon sized portions, roll them out one by one and using a round cutter get a uniform size to all the sheets of the dough, place 2-3 tsp full mixture on one side, apply little water on the edges and using finger tips and then a fork, seal and crimp up/ press the ends in order to secure the filling inside.

6.To fry the prepared Karanji, Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Just add a few karanji while frying and don't crowd them.

7.Fry till crisp and golden in color, remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store them in air-tight container and serve as needed.

SAYAJI HOTEL KOLHAPUR COMMEMORATES INDIA’S 75TH INDEPENDENCE DAY

Independence Day is a day of immense pride for all Indians, a day filled with patriotism. To commemorate 75 years of Independence, Blue Lotus- the All-day dining restaurant and Moon Tree cafe at Sayaji Hotel Kolhapur has a menu to offer a wide variety of delicacies.  

The Blue Lotus will be operational for an exclusive buffet with complementary mocktails & mouthwatering wide range of buffet spreads.

Moon tree café will offer patrons Desserts & Bakery products by paying 75 % on the mark of 75th Independence Day.

To celebrate the occasion Sayaji Hotel Kolhapur will be hoisting the Indian National flag in the presence of its team, prominent dignitaries, and esteemed guests. Every arriving guest will be given a flag which the guests can enthusiastically carry themselves and fill their hearts with patriotic fever.

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

Visit: www.sayajihotels.com

ITC Hotels unveils its 12th property in Gujarat with the iconic ITC Narmada

Bringing the ultimate luxury hospitality experience to Ahmedabad, ITC Hotels announced the inauguration of its premium luxury hotel – the ITC Narmada, in India’s first UNESCO World Heritage City of Ahmedabad. Honourable Chief Minister of Gujarat, Shri Bhupendra Patel inaugurated the iconic property situated at the heart of the city. ITC Narmada is Gujarat’s first LEED Platinum certified hotel and is ITC Hotel’s 15th Luxury Collection Hotel in India. ITC Narmada is ITC Hotels 12th property in the state of Gujarat.

Conveniently located in the business district of the city, this 291 keys, 19-storey, 70 metre grand structure – is an architectural marvel towering over Ahmedabad’s skyline with its fine indigenous grandeur and contemporary design. The hotel celebrates the spirit of Gujarat and the unique fervour of its people through its premium offerings; rooms that offer luxury of space, 5 signature culinary brands, convention spaces and Kaya Kalp – The Spa.

The sprawling property symbolizes the traditions of the region through culinary marvels that include the globally-acclaimed Peshawri, an award-winning brand that curates an indulgent culinary experience with its offerings from North-West Frontier cuisine through some handpicked recipes.

The ITC Narmada Lobby Atrium

ITC Narmada will also house Royal Vega offering a melange of flavours from the luxury vegetarian cuisine of India.  Inspired by the Adalaj ni Vav- the world’s renowned stepwell is the Adalaj Pavilion, the all-day dining and a la carte restaurant offering a range of Indian and international cuisines. ITC Narmada will also house Yi Jing, ITC’s signature Chinese cuisine brand, and Fabelle, the luxury chocolate boutique that offers an immersive & participative experience.

ITC Narmada is set to transform Ahmedabad’s hospitality landscape with its exquisite offerings, making it an ideal destination for global MICE tourism and events.  The premium luxury property also boasts versatile meetings, banquets, and events space over 10,820 square feet of collective area. This includes a magnificent Stateroom sprawling over 4,600 square feet of pillar-less area in addition to a 2,422 square feet of pre-function area along with elegant arrival lobbies. ITC Narmada’s event spaces offer sheer flexibility to its guests making it suitable to host weddings and social gatherings, intimate ceremonies, a host of business events and conferences in different formats.

Sanjiv Puri, Chairman, ITC Ltd

Speaking on the occasion, Sanjiv Puri, Chairman, ITC Ltd said, “It gives us immense pride to present ITC’s signature hospitality landmark, ITC Narmada in Ahmedabad. Building on the legacy of ITC’s iconic hotel properties in India, ITC Narmada is a befitting tribute to the rich heritage, grandeur and vibrant culture of Gujarat. It is also the first hotel in the State to receive the LEED Platinum certification for its sustainability and environmental stewardship. I am confident that this world-class property will make a meaningful contribution to the vibrant tourism landscape of Gujarat. Over the years, ITC has been expanding its presence in the State across agriculture, manufacturing and services. Our multi-dimensional interventions include farmer empowerment across a range of agri value chains, growing footprint of our manufacturing and hospitality assets as well as launching new initiatives like ITCMAARS (Metamarket for Advanced Agriculture and Rural Services), a ‘Phygital Eco-System’ that digitally empowers farmers with FPOs as the pivot. Stepping up our investments further, we are now constructing a state-of-the-art packaging unit at Nadiad, which will create significant livelihood
opportunities in the State.”

Nakul Anand

Executive Director, ITC

Nakul Anand, Executive Director, ITC Ltd said, “The addition of ITC Narmada to our luxury hotel portfolio further strengthens our presence in Western India. Ahmedabad is rich in culture and traditions in a unique way – it has celebrated the culture of the intellect through the centuries, where literature, poetry, painting, sculpture, theatre, cinema, science, have not only blossomed, but are inherent to the ethos of Gujarat. In keeping with ITC Hotels’ philosophy of Responsible Luxury and creating indigenous experiences, ITC Narmada is rooted to the ethos of the land and pays a tribute to these finest experiences that while being indigenous to the State are celebrated globally.”

The ITC promise of luxury hospitality comes with responsibility towards the environment and its resources, through its commitment to sustainability. ITC Narmada registered with USGBC for Leadership in Energy and Environmental Design (LEED) platinum certification. Right from developing the site to construction and operationalising, sustainability has been at the heart of design at ITC Narmada with enhanced focus on energy efficiency, water efficiency, sustainable site development, use of sustainable materials and indoor environment quality. A series of sustainability initiatives such as rainwater harvesting, recycling water, using construction materials with high recycling content and deploying energy efficient systems for air conditioning, refrigeration and water pumping among other key functions, have been actively taken up as a sustainable practice at ITC Narmada, while offering unmatched luxury hospitality to its patrons.

In line with ITC Hotels philosophy of staying rooted to the soil of the land, ITC Narmada creates a brand folklore – where various art works and artistic affiliation will spotlight the cultural panorama of Ahmedabad. ITC Narmada draws its architectural inspiration from the heritage icons of Gujarat. The façade elements are inspired by the classical Gujarat Toran of the Sun Temple at Modhera and the unique step wells that were once integral to the region. The central atrium lobby and its majestic water wall is a tribute to lifeline river Sabarmati. The building façade carries elements of local craft including an interpretation of the famous “Tree of Life” at the Sidi Syed Mosque in Ahmedabad. The super imposing step wells architecture to latticework and mirrors, silks, brocades, world famous cotton weaves and teakwood of Narmada’s basins will be the hallmark of ITC Narmada’s artistic elevation.

Amandeep Singh is now the Executive Sous Chef at The Westin Mumbai Garden City

Amandeep brings along with him a rich experience of 13 years and a proven ability in managing Culinary Operations

The Westin Mumbai Garden City is pleased to announce the recent appointment of Amandeep Singh as the Executive Sous Chef of the property. His new role responsibilities shall encompass working closely with Executive Chef Vikas Singh and the Kitchen team to identify new and innovative culinary techniques that focus on delivering exemplary dining services to the guests.

Prior to joining The Westin Mumbai Garden City, Amandeep was associated with Hyatt Regency, Kolkata as Chef de Cuisine. His luminous career started in 2009 as a commis in ITC Hotel Agra, after which he joined Radisson Agra. He then successfully climbed up the ranks to being a part of the culinary teams at Holiday Inn Jaipur, Raintree Hotel Chennai, Indore Marriott Hotel, and Marriott Whitefield Bengaluru.

Amandeep brings along with him a rich experience of 13 years and a proven ability in managing Culinary Operations. He possesses strong knowledge of local, national, and international food preferences taking the property’s outlets to the next level. With his passion and love for a wide array of cuisines, he would be responsible for developing innovative menus ensuring cleanliness in accordance with company standards and health code regulations whilst training and supervising kitchen personnel.

An IHM Bhopal pass-out Amandeep describes his journey as an explorer of not just the destination but the local cuisine as well. His passion for travel and food has taken him across 15 states and 28 National Highway biking trips exploring the local favorites.

He can be best described as an exceptional people person with a penchant for being observant, especially in the kitchen. The opportunity to travel in the industry, and explore places and food cultures has been his source of inspiration.

Wishing Amandeep a fruitful tenure with us, the entire team at The Westin Mumbai Garden City looks forward to working closely with him. Please join us in extending a warm welcome to him.

Exotic Getaways with The Residence by Cenizaro

With the new Forever Yours campaign, The Residence by Cenizaro invites families to create memories that will last a lifetime. Following a lengthy period of travel restrictions, the brand is excited to welcome guests back to their prestigious properties in the Maldives and Mauritius in 2022.

The Residence is making it easier to access heartfelt hospitality in some of the world's most captivating destinations by bringing forth experiences that are in a class of their own. Forever Yours offers exclusive discounts and bucket list experiences designed for families to enjoy together. It could be a family vacation with children, a romantic getaway for couples, or even a reunion for families who haven't seen each other in a long time. This season, The Residence by Cenizaro invites guests to reconnect and create memories that will be Forever Yours.

Further, those that will make their booking through the Forever Yours package will acquire 35% off the Bed & Breakfast rate plus Forever Yours experiences to make for a perfect holiday. The package and the experience are curated with the intent to make most of the lost time and create moments to mark the missed milestones, overdue holidays, and celebrations, and enable an opportunity to disconnect from the world outside and make memories together as a family.

Guests of The Residence Maldives Dhigurah and The Residence Maldives Falhumaafushi can tick off their bucket list with a sunset dhoni & dolphin cruise around the Gaafu Alifu Atoll, one of the largest and deepest in the world, where spinner and bottlenose dolphins reside. As the sun sets in golden hues, sip on champagne whilst cruising alongside the playful mammals for a truly unforgettable evening.

Providing a tropical escape, guests of The Residence Mauritius can uncover the secrets of Mauritian cuisine, mastering faratas and vibrant vindaye under the watchful eye of the head chef. Cook up traditional dishes with freshly plucked herbs and vegetables from the Earth Basket, a year-round on-site kitchen garden, sustainably cultivated across all of The Residence of Cenizaro properties.

Liza Quddoos, Cenizaro Hotels & Resorts’ Director of Corporate Communications, says: “As the world opens up again and families seek to create meaningful memories, we hope the Forever Yours campaign provides our guests with the chance for some downtime and they get to truly cherish moments spent together, whilst immersing themselves in one of our beautiful properties with top tier amenities and hospitality that we are proud to vouch for”.

The package is available by The Residence by Cenizaro for Maldives and Mauritius until 30th November 2022. For further information visit cenizaro.com/offers. 

Seema Taj elevated as Director of Sales at Sheraton Grand Palace Indore

Seema Taj, Director of Sales, Sheraton Grand Palace Indore

Sheraton Grand Palace Indore is delighted to announce that Seema Taj has been elevated as the Director of Sales. In her new role she will be responsible for sales, revenue management, marketing and business operations and will overlook all aspects of sales department.

With over 17 years of experience in the hospitality industry, she has been instrumental in initiating and organising many successful sales initiatives. She started her career in 2005 and has worked diligently with many renowned brands in the industry like ITC Fortune, Radisson and Sayaji Hotels before joining Sheraton Grand Palace Indore. She possesses a strong business acumen and seeks to work towards implementing strategies to elevate the brand presence.

An ardent learner and visionary, bringing along a wealth of experience in the industry, her elevation is a testament to her hard-work and dedication. Sheraton Grand Palace Indore is proud to have her as part of their team and looks forward to her continued success in her new role.

Courtyard by Marriott Pune Chakan appoints Chef Feroz Patel as Executive Chef

Chef Feroz has 15 years of expertise in the culinary field and is well-versed in all aspects of food and beverage operations

Courtyard by Marriott Pune Chakan is pleased to announce the appointment of Feroz Patel as ‘Executive Chef’. With his vast experience, Chef Patel has developed his repertoire to provide an outstanding food experience.

With a passion for cooking, Chef Feroz completed his Hotel Management & Catering Technology (HMCT) degree at Pune University. Chef Feroz has 15 years of expertise in the culinary field and is well-versed in all aspects of food and beverage operations. Prior to joining Courtyard by Marriott Pune Chakan, Chef Feroz has worked with brands like Sarovar Group, Premier Inn, Citrus Hotels, and Carnival Cruise to name a few. His last assignment was with Le Meridian Nagpur as Executive Chef.

Chef Feroz is a recipient of numerous prizes in the Inter-Hotel Chef Competitions in the past years. He specializes in Bakery, Continental and Fusion Foods. His roles and responsibilities include overseeing the hotel’s overall culinary operations, designing the menu, handling and managing the restaurant, curating special occasion menus. Chef will also be responsible for maintaining high standard of discipline among his associates and also for mentoring them.

Talking about the appointment Chef Feroz said, “It is my great pleasure and I am overwhelmed to join the Courtyard Marriott family, a brand that has a unique culinary structure. I am looking forward to this role and working closely with my team”.

A seasoned and accomplished culinary professional, Chef Patel is passionate about curating an experience that nourishes the soul. The team at Courtyard by Marriott Pune Chakan is looking forward to working under his leadership in the kitchen and elevated to learn from his experience and unique culinary creations.

Here is how Indian travellers are travelling during the upcoming long weekends

Here is how Indian travelers are traveling during the upcoming long weekends

Mumbai, August 2022: The world has started to emerge from strict border closures and Indians are eager to hit the roads and the skies for a trip. The month of August officially marks the beginning of the festive season and this year Indian travellers are blessed with extended long weekends in the month of August, enabling them to plan longer holidays.

As per the recent APAC Travel Confidence Index Report by Booking.com, 86% of Indian travellers stated that they intend to travel in the next 12 months. And despite some COVID-19 restrictions, travel optimism continues to remain high with 70% of Indian travellers accepting of anticipated travel disruptions and 78% considering leisure travel as important while keeping their overall health and safety in mind. Keeping the optimism of Indian travellers in mind and further delving into the travel behaviour of Indians for the period of August 1- August 31, 2022, Booking.com, the digital travel leader connecting travellers with the widest choice of unique places to stay, today shared key booking trends for India as the festive season commences.

Further deep diving into the travel behaviour of Indian travellers, the destination range beyond metros like New Delhi and Mumbai and leisure, closer to home destinations like Kochi and Lonavala, rather Indian travellers are travelling to religious and historical destinations like Varanasi and Agra in addition to hill and beach destinations like Ooty and Pondicherry. These trends give a holistic overview of travel destinations and preferences of both Indian travellers within India in the month of August 2022, and Indians travelling abroad.

For Indians travelling internationally, other than the UK, USA and France, they are also booking destinations which are easier to reach and visas can be accessed easily such as Thailand and Indonesia.  Hotels continue to be the top booked accommodation type by Indians travelling domestically. Besides hotels, Indians are also looking to stay in alternative accommodations like resorts, guesthouses, homestays, and hostels.

Different kind of domestic destinations explored by Indian travellers during the festive period of August 1 - August 31, 2022
While New Delhi, Mumbai, Bengaluru are top 3 metro destinations preferred by Indian travellers for the month of August, many in India are also exploring leisure destinations like Lonavala, Pune and Kochi, religious destinations like Tirupati, Shirdi and Rishikesh, historical and culturally rich destinations like Jaipur, Udaipur and Agra, or travelling to beach destinations like Pondicherry, Goa and Puri and scenic destinations like Ooty, Munnar and Kodaikanal.

Indian traveller behaviour while travelling internationally for the period of August 1 - August 31 2022

When looking at international destinations most preferred by Indian travellers for the extended long weekend, destinations such as Thailand, Indonesia, Turkey, Vietnam and UAE made it to the top 10 list in addition to countries like UK, USA, France, Switzerland and Malaysia. This also shows that Indians are opting for destinations where obtaining the tourist visa is easier as compared to other countries.

Accommodations preferred - from hotels to hostels

When it comes to accommodation choice, Indians are more likely opting for hotels in addition to alternate accommodation options like - resort, guest houses, homestays and hostels.

Ritu Mehrotra, Regional Commercial Director APAC at Booking.com said, “With Raksha Bandhan on Thursday followed by Independence Day on Monday, Janmashtami on Friday and many such holidays coming up in August, it is a great opportunity for extended weekend getaways. As per Booking.com’s APAC Travel Confidence Index research released recently, 78% of Indian travellers consider leisure travel as important while keeping their overall health and safety in mind. A testimony to this is our search data that shows that Indians are making travel plans during this festive period and using this opportunity to travel either to near-by destinations or long-haul domestic and international destinations.”

To tap into this demand and make it easier for everyone to explore the world once again, Booking.com is offering Getaway Deals for travelers to use when booking their next trip. Discounts start at a minimum of 15% and are valid for stays till September 30, 2022. In addition, Booking.com is bringing the great value of its Genius program to even more customers by giving all account holders access to the program’s Level 1 benefits, with no minimum number of previous bookings to qualify, including access to exclusive 10% discounts at hundreds of thousands of participating properties around the world. All travellers have to do is download the Booking.com app, log in and look for the Genius logo to identify associated benefits, discounts and perks

Kuta Social Club - Bali's First Premier Rooftop Pool Club - Is Now Open

Kuta Social Club - Bali's First Premier Rooftop Pool Club - Is Now Open

On the rooftop of Mamaka by Ovolo, Bali's first urban resort

Perched high above the palms on the famous Kuta Beach strip, Kuta Social Club is the pioneering premier rooftop haven, a fine addition to the buzzing and vibrant neighborhood of iconic Kuta - Legian. Sitting on the impressive rooftop of Mamaka by Ovolo, Bali’s first urban resort, this vigorous oasis is now open to the hotel and other guests.

From unwinding by the pool during the daytime to witnessing the million-dollar golden sunset views with a cocktail in hand; and from indulging your palate with the mouth-watering Mediterranean cuisine to enjoying the pumping beats of the DJ during the evenings. This lively rooftop pool club presents a day club experience and a Mediterranean-inspired menu all cooked over the charcoal grill from the exquisite open kitchen. The drinks program available spoils patrons with innovative concoctions, serving classic libations and spiked juices to quench your thirst during the tropical season.

Kuta Social Club is set to be the most iconic rooftop pool club with a laid-back ambiance, with everything focused on its cool yet classy design; think of geometric shapes, retro elements, and bold colors thanks to Ara Design.

The ambiance at Kuta Social Club brings fun and chill atmosphere with the best-curated music as a background. Soulful music flows throughout the day, from the 80’s hip hop to groovy jazz, from chillout sunset mix to ‘oldie-but-goodie’ disco, and many more. This rooftop pool club presents regular events featuring exclusive local and international talent that will highlight the Kuta Social Club calendar.

“Kuta Social Club will be a game-changer in the area as it will be the first and only premier rooftop pool club in the Kuta and Legian area with a next-level Mediterranean-inspired menu and special concoction cocktails made with love by our talented mixology team, complimenting the undisturbed views of Kuta beach and its dreamy sunsets.” said Joel Bartlett, General Manager of Mamaka by Ovolo.

A place to dine, drink, dance, and socialize with friends or even make new acquaintances, Kuta Social Club is the place to be, to see, and be seen. Kuta Social Club is open daily, from 11 am – 11 pm.

For more information, please visit kutasocialclub.com

About Ovolo Group:

The Ovolo Group was founded by entrepreneur Girish Jhunjhnuwala and first entered the real estate market in 2002; then further expanded into the hotel industry in 2010. Ovolo Hotels quickly became one of Hong Kong and Australia’s most dynamic independent owner operated hospitality firms by providing guests with the best in effortless living across hotels and food and beverage outlets. In 2022, Dave Baswal was appointed as the Chief Executive Officer, while Girish remains as an Executive Chairman to focus on branding, development, and strategic growth of the business. Aligned by a belief in endless opportunity, the Ovolo Group pride themselves on having an unrivalled company vision.  

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

A proud Hong Kong brand, Ovolo Group remains a family-owned and privately-operated business operating four hotels and three restaurants in Hong Kong, and eight hotels and seven restaurants across Australia in Sydney, Melbourne, Canberra and Brisbane.  

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

As of March 2021, Dash Living collaborated with Ovolo Hotels to launch two new generations of serviced rental solutions in Hong Kong. A total of 135 rooms and suites that form part of a new generation of serviced rental solutions for hyper-mobile millennials will be available for booking. The Aberdeen by Dash Living, soon-to-be converted from Mojo Nomad By Ovolo, offers 79 rooms ranging from studios to executive suites. The 56-room The Sheung Wan By Ovolo, only remaining under Ovolo’s management for stays under 7 days, will offer units from studio, one bedroom, to family room options. 

Ovolo acknowledges the Traditional Owners of the lands on which we are located. We recognise their continuing connection to land, waters and culture, and pay our respects to their Elders past, present and emerging. 

W Hotels Ushers in a New Era of Luxury Lifestyle on the Greek Coast with the Opening of W Costa Navarino

W Hotels, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, today announced the opening of W Costa Navarino. The highly anticipated debut of this Greek retreat brings a vibrant and creative energy to the Navarino Waterfront, the newest integrated resort area of Costa Navarino in the Mediterranean. The new W Escape is set within a scenic 32-acre site along a sandy beach, stretching along 1,500 feet of shoreline, and overlooking the protected and historic Bay of Navarino. Exclusively welcoming adults and young adults over 12 years old, W Costa Navarino introduces a place that fosters creativity, individuality, and freedom of expression.

“Set against the unparalleled beauty of the Mediterranean, we are thrilled to introduce W Hotels to Greece with the opening of W Costa Navarino,” says Benoit Racle, Vice President, Brand Management, W Hotels Worldwide. “From upcycling materials to a bioclimatic design, W Costa Navarino features sophisticated architecture that leans into the broader sustainability efforts of the coastal enclave, presenting international travelers and local tastemakers an opportunity to capture the energy of Mediterranean culture. World-class dining and immersive programming celebrate authentic Mediterranean culture, promising an unforgettable, one-of-a-kind experience at W Costa Navarino.”

Local Authenticity Meets Modernity in Refined Design
With architectural design led by renowned Greek architects Tombazis and Associates, W Costa Navarino takes inspiration from the region’s traditional architecture with cobbled paths, monolithic building and stone towers creating the feeling of a Greek coastal village. Using local materials, Costa Navarino’s dedication to sustainable practices is reflected in the hotel’s timeless design, unified within lush indigenous greenery and planted roofs overlooking the sea.

All guestroom, suite, and villa interiors celebrate the heritage of Greek artisans with a palette of neutral tones which are occasionally met with pops of color. Infused with the unexpected, thoughtful design elements of W Hotels, the interior design across the resort including the public areas and the culinary square – Platía – was led by London-based and globally focused studio MKV Design. Modern yet refined interpretations of traditional craftsmanship can be seen through the lighting and flooring, referencing the time-honored Greek basket weavers and leather chairs that offer a contemporary interpretation of regional saddler’s art.

The unique architectural design of the destination beach club Parelía as well as the Platía, were designed by Tombazis and Athens-based K-Studio, with the latter also leading interiors at Parelía. Moreover, the interior design at the sunset restaurant and bar, Between was created by Interior Design Laboratorium. Inspired by the local area and Greek heritage, the custom-designed W totem was crafted with reclaimed wood collected from old fishing boats, representing the notion of seafaring.

Setting the Tone, a Music and Artistic Hub
The passionate personality of W Hotels comes to life through the artistic and musical edge across the lush grounds. With its original music programming, guests at W Costa Navarino can enjoy a diverse, genre-defying programme including funky house, hot disco, afro-house, tribal and neo-soul. The Escape is set to host international and local DJs and musicians each season such as Alex Nude and Valeron & Band, to complement its roster of resident DJs including Ukrainian Rie Kiriiaka, Greek-Colombian DJ Montana Cruz and Greece’s own Vasilis Georgakopoulos.

BCIHMCT NOW RANKED NO 1 IN NORTH ZONE

BCIHMCT NOW RANKED NO 1 IN NORTH ZONE

As per the latest survey done by THE WEEK HANSA research survey 2022 ( Issue August 14, 2022), Banarsidas Chandiwala Institute of Hotel Management & Catering Technology has been ranked No 1 amongst Private Hotel Management colleges in North Zone & No 2 in Private Hotel Management College in All India.

THE WEEK (magazine) has been conducting the Best Colleges Survey in association with Hansa Research since 2009 to rank the top colleges in India.

Evaluation of the participant colleges is carried out on the basis of pertinent factors like specialization, expertise, research excellence, award numbers, Internship, placements, industrial linkage, infrastructure, historical reputation and admissions to name a few

BCIHMCT has always focussed on the holistic development of its students while at the same time ensuring the highest professional standards. The success of the Institute has been achieved by the support of our management, the dedication by our faculty, and the hard work combined with the sincerity of our students. We are shaping and grooming future hospitality leaders by enhancing their analytical and professional abilities.

We want them to be well-informed professionals, having the requisite skills-set so that they can make a meaningful contribution to the industry specifically and to the society at large.

DADU’S opens new outlet in Banjara Hills

Hyderabad: August 2022: Dadu's, a leader in traditional and modern Indian sweets and snacks announced the opening of its newest outlet at Banjara Hills, Road no. 12, Hyderabad. Dadu's new store will be the destination for top-quality sweet and savoury products that are scrumptious & authentic with a touch of modern-day flavours. Although traditional at heart, the three decades old iconic sweet brand caters to the discerning crowd of Hyderabad and has been recreating itself to cater to the changing tastes of the city. It is renowned for its sweets and Dadu's has become a household name.

A foodie's dream destination, the new outlet at Banjara Hills adorns stunning interiors with a magical atmosphere. With its lovely ambiance, Dadu's will offer an unmatched confluence of sweet and savory. On the ground floor, Dadu's will have everything from pan-Indian Mithai to traditional South Indian Sweets and Savouries, giftable modern Mithai, Turkish  Delicacies, Dry Fruits, Italian quality Gelatos, and a new range of bakery products, in addition to mocktails counter and an authentic chat section. For the food connoisseurs of the city, the first floor features a new menu and some new flavors for the award-winning restaurant Masala Republic. The restaurant's expertise in vegetarian cuisine, attentive service, and sophisticated design will enchant guests and customers alike. Young and urban people can enjoy an unbelievable array of food in this restaurant that expands beyond borders and brings regional and global flavors into a pure vegetarian fine-dining concept.

Speaking on the occasion, Mr. Rajesh Dadu, Owner of Dadu's said, "We are extremely delighted to launch the Dadu's at Banjara Hills, The brand Dadu's has been growing rapidly in the past few years and will see multi-fold growth moving forward with the state-of-the-art factory establishment coming up in the following year. This outlet will enhance the overall offering of Dadu's Group."

In addition, Ms. Muskaan Dadu said "We are elated to add another beautiful store to our portfolio, that will be a representation of our bespoke services and will provide a memorable and comfortable shopping experience to our customers during the upcoming festivities. This launch marks the beginning of an exciting season that will be packed with surprises as we unveil our newest products, thoughtfully curated to exactly fit the needs of all our patrons.”

St. Regis Hotels & Resorts Unveils Champagne Sabrage Masterclasses

Honoring St. Regis Hotels & Resorts’ long-standing tradition of sabrage, the brand is delighted to announce the launch of private champagne sabrage masterclasses at all properties across North America. Launching this summer, guests and locals alike will have the opportunity to book a private champagne sabering masterclass led by an expertly trained St. Regis Butler at The St. Regis Atlanta, The St. Regis Aspen Resort, The St. Regis Bal Harbour Resort, The St. Regis Deer Valley, The St. Regis Houston, The St. Regis New York, The St. Regis San Francisco, The St. Regis Toronto, and The St. Regis Washington D.C.

“We are delighted to bring the art of sabrage front and center for both guests and visitors this summer at our hotels and resorts,” said George Fleck, Vice President and Global Brand Leader, St. Regis Hotels & Resorts. “There is no more glamorous way to celebrate a soiree, toast to a milestone, or bond with friends than sabering a bottle of champage. We look forward to raising a glass to the time-honored tradition of sabrage with a new era of St. Regis guests.”

Able to be tailored to a variety of group sizes, the St. Regis Sabrage Masterclasses are open to both hotel guests and locals. From couples and bridal parties looking to learn a new skill to show off at an upcoming wedding, to small corporate retreats, to an unexpected night out with friends, the classes will take each participant through the history and technique before allowing them to try their hand at the cherished St. Regis ritual.

The art of sabrage has an illustrious history that stretches back more than 200 years. For St. Regis Hotels & Resorts, the ritual dates back to 1904 when hotel founder John Jacob Astor IV would nightly have a bottle sabered on-property to celebrate the transition from day to night. Astor was inspired by the glamour of sabrage, an act which had been made famous by Napoleon Bonaparte, who opened champagne with his saber and notably said, “Champagne: in victory, one deserves it; in defeat, one needs it.” Today, St. Regis Hotels & Resorts around the world continue the tradition with a nightly and celebratory sabering rituals performed regularly across the global portfolio.

For those looking to take the art of sabrage home with them, The St. Regis Atlanta, The St. Regis Aspen Resort, The St. Regis Bal Harbour Resort, The St. Regis Deer Valley, The St. Regis New York, The St. Regis San Francisco, The St. Regis Toronto, and The St. Regis Washington D.C. will offer private sabrage masterclasses upon request. Available for groups up to four people, the experience will include a 30-minute masterclass, a bottle of champagne, and canapés with additional add-ons that vary property to property.

For private sabrage masterclass reservations, please contact the properties directly.

About Marriott International
Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 8,100 properties under 30 leading brands spanning 139 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly awarded travel program. Connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

It’s Raining Awards @Novotel Hyderabad Convention Centre

It’s Raining Awards @Novotel Hyderabad Convention Centre

“Best Sunday Brunch” by Travel & Leisure – Delicious Dining Awards

“Best Menu R&D and Innovative Culinarians Award” by Restaurant India Awards 2022

Hyderabad August: Novotel Hyderabad Convention Centre (NHCC) has been awarded the prestigious “Best Sunday Brunch” award by Travel & Leisure – Delicious Dining Awards and the “Best Menu R&D and Innovative Culinarians Award” at the Restaurant India Awards 2022 Hyderabad. Novotel Hyderabad Convention Centre (NHCC) is known for its world-class facilities and exceptional service standards and has been winning accolades for the same since its inception.

In the recently organized awards ceremony both by Travel + Leisure and Restaurant Association of India Hyderabad, Novotel Hyderabad Convention Centre has achieved this feat of winning two awards for The Food Exchange at NHCC. There were a total of 51 participants in the category Best Sunday brunch, Delicious Dining Awards 2022 which celebrates the best in the Indian culinary Industry. NHCC has won these rewards amongst leading restaurants, and bars in the country through an online voting system.

According to Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, “We are truly delighted and honored to receive affirmation from industry experts and guests who have experienced delectable cuisines and services at our property. The award acknowledges Novotel Hyderabad Convention Centre as a world-class hotel enhancing guest experiences through an amazing range of food choices for a global audience. We foster a culture of innovation and research in every aspect of our operations and processes to give our guests a superlative experience at the property.”

Food Exchange is a contemporary, casual & multi-cuisine restaurant serving food from the four corners of the world. The restaurant is widely known for its innovative and modern reinterpretation of popular dishes and beverages. A selection of pan-Asian, global and local cuisines. Explore fresh new flavours with Exchange Kitchens that dish out delicacies using handpicked ingredients and organic produce, cooked right in front of you.

 Among the best restaurants in Hitech City, Hyderabad, Food Exchange is designed to be a Social Hub with flexible seating options. The relaxed ambiance creates an experience suitable for the family packs as well as “together alone” guests. A scenic poolside & beautifully landscaped lawns form the backdrop of the restaurant.

Chef Rajesh Paramashivan gives Juhu’s its best French Contemporary Pastry shop- Peche Mignon at Novotel Mumbai Juhu beach.

Chef Rajesh Paramashivan gives Juhu’s its best French Contemporary Pastry shop- Peche Mignon at Novotel Mumbai Juhu beach.

Chef Rajesh Paramashivan, Pastry Chef at Novotel Mumbai Juhu Beach Hotel exemplifies the time-tested passion for his culinary expertise. Having started with one of the oldest Bakeries of Mumbai at Gaylord Hotel as a Commis, he has been creatively living and breathing in the sweet and artistic world of Pastry and Bakery. With confidence and resilience, he then whole-heartedly embraced opportunities at Sky Gourmet, Sahara Star and Accor group of hotels.  With more than 14 years of experience, Chef Rajesh currently leads and spearheads bakery and patisserie operations at Novotel Mumbai Juhu Beach, as one of the country’s best award winning Pastry and Bakery chefs. He has been bringing to life the great flavors  and delicacies through his dedication, hard work and passion. His creativity and mastery in the field of Bakery and Pastry is second to none.

His contributions to the culinary field are unwavering, thus securing him the honor of    being selected to represent India at the Asia Pastry Cup- 2014. He has won several awards and accolades in the plated dessert and chocolate display categories which include some of the Country’s biggest competitions such as the Great Indian Culinary Challenge, Indian Bakery and pastry challenge.

Not resting on his laurels, Chef Rajesh,  believes in continual education and horning his skills, and always welcomes new ideas when it comes to mastering his technical skills. He is a perfectionist at work and believes in serving an experience rather than mere food on the table. He believes that every plate has a story to tell and every plate is unique in itself inspired by his journey and work of art. 

Driven by passion and sheer dedication, Chef Rajesh will continue to focus on innovation, flavor, creativity and out of the box dining experiences at Peche Mignon-Mumbai’s best French style pastry and bakery shop at Novotel Mumbai Juhu beach.

Peche this time would offer a mix of both old-school classical and contemporary products from different regions of the world. The menu has been carefully curated ensuring we have a little something for everyone who enjoys real flavors and the purest of ingredients. Peche would open at 10am for Breakfast and shut by 10 pm serving a range of breads, snacks, quick bites, sinful pastries, savory delights, chocolates, Entremets,  finger licking food and a lot more.

Chef Jerson Fernandes- Executive Chef of Novotel Mumbai Juhu Beach says, ”Peche truly would define pure goodness in every bite of its crunchiest puff pastries and the most rejuvenating and kick starting coffee aromas. A true tribute to craftsmanship and ingredients and concepts by our team of culinary rock stars. Mention of concept gets me going about our new innovation which are, the crovers-turnovers made with leaner, meaner and crunchiest croissant dough… and this and that and more YupYup..”  

I truly look forward to welcoming you all at Peche Mignon.. SOON!

Kairali Ayurvedic Group Appoints Anoop Vijayaraj as General Manager for Kairali

Anoop Vijayaraj has over twenty years of experience in the national and international hospitality industry

Anoop Vijayaraj has been appointed as General Manager for Kairali – The Ayurvedic Healing Village, Palakkad. A seasoned Hospitality professional Anoop Vijayaraj has over twenty (20) years of experience in the national and international hospitality industry.

From ensuring high guest satisfaction ratings to achieving sales targets, Anoop has always excelled in the field. He holds a Bachelor’s in Hotel Management from Himalaya Educational Institute of Management and Technology as well as a Diploma’s Hotel Management and American Hospitality and Lodging Association from Oriental School of Hotel Management

Anoop will oversee operations at Kairali – The Ayurvedic Healing Village, Palakkad, a unique over 60 Acre wellness retreat with NABH certification.

Welcoming him to the Group MAbhilash K Ramesh, Ex. Director Kairali Ayurvedic Group said “Thanks to his diversified multi-cultural background in the hotel sector, Mr Vijayaraj has in-depth industry insight and knowledge and exceptional experience in handling the Indian market. Moreover, his innate ability to innovate and insights into the dynamic rural landscape will aid Kairali The Ayurvedic Healing Village in exploring new avenues in the future and ensuring that we grow and expand continuously”.

Prior to onboarding the leadership team at Kairali Ayurvedic Group, he worked as a Consultant General Manager and Resort Manager at Kimmane Golf Resort & Munjoh Ocean Resort  in Karnataka & Andaman Nicobar Islands.

Venu Gopal has been appointed as General Manager at Courtyard by Marriott Tiruchirappalli

He will be spearheading property operations and implementing growth strategies to achieve and sustain leadership in the new market

Venu Gopal joins the all new Courtyard by Marriott at Tiruchirappalli as General Manager. With abundant knowledge and close to 22 years of diversified hospitality industry experience, Venu Gopal is all set to take lead of the first international hospitality brand in Trichy.  

He will be spearheading property operations and implementing growth strategies to achieve and sustain leadership in the new market. A passionate hotelier, Venu believes in a customer centric approach and uncompromising quality of service delivered to sustain revenues and develop market share.

Venu holds specialization in Sales and Marketing function and has strong expertise in the Southern Indian market and an expert in pre-opening, product launch & in establishing a foothold in new markets. He was instrumental in the pre-opening of ibis Coimbatore city, the launch of Vivanta by Taj Surya at Coimbatore and the migration of two hotel brands, The Gateway Hotel and Vivanta by Taj as part of the brand architecture exercise.

A natural leader, Venu Gopal believes people make all the difference. He recognizes the importance of creating and nurturing an efficient strong team for smooth operations, delivering a seamless guest experience and actively participating in the development of human assets. 

Started his journey in the hospitality industry in early 2000, Venu has worked with several brands under Taj group of hotels at Kochi, Vizag, and Coimbatore.

In 2016, he assumed his first role as General Manager at ibis Coimbatore and went on to become General Manager of ibis Hyderabad Hitech City in 2019 before accepting his current role at Courtyard by Marriott Trichy.

An avid food enthusiast, Venu likes to cook for his family and friends and during his spare time and travels to research on cuisines in the southern part of the country.

Green Park Hotels and Resorts, Corporate Office appointments Shraddha Khettry as Associate Director Human Resources

With a meritorious experience of over 11 years, Shraddha has worked with renowned hospitality brands across the country

Green Park Hotels and Resorts, Corporate Office is pleased to announce the Appointment of Shraddha Khettry as Associate Director of Human Resources.

With a meritorious experience of over 11 years, Shraddha has worked with renowned hospitality brands including Starwood Hotels and Resorts and Marriot International which includes Premium Brands like Sheraton, Westin, and Le Meridien.

She is an expert in harnessing employee engagement and setting the foundation for great people and work culture. She was previously part of Rainbow Children’s Hospital, Hyderabad, and Le Meridien, Nagpur leading the HR Operations for the Unit. She has also been associated with The Westin Kolkata and contributed to the Pre-opening functions of the Hotel. She is an MBA in Human Resources and with her extensive experience, she will be instrumental in ensuring the growth, development, and nurturing of our team members.

Encompassing the values, visions, ideals, norms, and working language, Shraddha has a knack for bringing together professionals from various diverse cultures to collaborate in harmony in order to achieve the ultimate purpose and vision of the company.

Hyatt Pune appoints Vikrant Dhingra as a Cluster Revenue Manager

With over 6 years of experience, Vikrant brings with him a vast understanding of the Hospitality Sector

Hyatt Pune has appointed Vikrant Dhingra as Cluster Revenue Manager. In his current role as a Cluster Revenue Manager, Vikrant will be a key member of the team, looking after all three Hyatt Properties in Pune i.e. Hyatt Pune, Hyatt Regency Pune and Residences and Hyatt Place Pune Hinjawadi. He would be managing hotel’s revenue function alongside development and implementation of right rate strategy. He will also assist the property in optimizing total hotel revenue and identifying new business opportunities.

Vikrant holds a bachelor’s degree in Hotel Management from Dr. Ambedkar Institute of Hotel Management, Chandigarh. Post completing the degree he started his career with IHG Hotels and Resorts but soon became Hyatt Family member by joining the iconic Grand Hyatt Kochi Bolgatty and Hyatt Regency Thrissur as a Cluster Revenue Analyst. In his last assignment, he was working as a Revenue Manager for Hyatt Centric MG Road Bangalore.

Vikrant brings an eclectic understanding of the hospitality sector and likes keeping a proactive attitude towards his actions pertaining to pricing and inventory, market analysis and revenue strategy.

His interest lies in following Cricket and Indian Cricket team religiously and watching Indian web series during his leisure time.

Hyatt Pune team welcomes him on board and wishes him the best.