Celebrate the ‘City of Nawabs’ at Jashn-E-Lucknow Food Festival at Crowne Plaza New Delhi Okhla

Celebrate the ‘City of Nawabs’ at Jashn-E-Lucknow Food Festival

 at Crowne Plaza New Delhi Okhla

Muskuraiye janab, aap Jashn-E-Lucknow mey hai!

Gear up for a regal culinary journey to the city of ‘Nawabs, Kebabs and Aadabs’ as Edesia, a multi-cuisine restaurant at Crowne Plaza New Delhi Okhla is hosting the Jashn-E-Lucknow food festival from 26th August to 9th September 2022.  Feast like a Nawab as the ‘Khansamas’ at Edesia will bring to you secret recipes from the royal ‘Dastarkhwans’ and iconic eateries of Lucknow.

In one-of-its-kind concepts the festival attempts to explore the essence of Lucknow city with a three dimensions approach namely Nawabs (unravel the royal era), Kebabs (unravel the delectable indulgences) and Aadabs (unravel the Tahzeeb) via food and unique dining experiences.  

Menu:

Embark on a culinary journey to the city of ‘Chikan’ and ‘Kebabs’ with an array of culinary delights such as Galauti Kebabs with Ulta Tawa Paratha, Kathal Shami Kebab,Rajma Ke Galauti, Lakhnawi Aatishi Khumb, Peshawari Boti Kebab, Murgh  Durbari Meat, Dingari Dolma, Navratan Quorma, Awadhi Murgh Biryani, Warqi Parantha, Taftan, Sheermal, Dhungar Kakori Kebab,  Zaffrani Malai Kofta, Paneer Begum Bahar, Paneer Begum Bahaar,Shah Jahan Nalli Nihari, Murgh Mumtaaz, Shahi Gosht,Khubanee ka Meetha, Seviyo ka Muzzafar, Pani Ke Batashe, Lucknow Ki Basket Chaat and many more. Few of these dishes were reserved for Nawabs and their Begums only during olden times.

Unique Dining Experiences:

Enter through the historic ‘Rumi Darwaza’ while ganjing through ‘Hazratganj’ market and explore the super instagram-able:

• Chattar Manzil or Umbrella Palace Dining Experience (where Nawabs lived)

• Pearl Theatre (1911)  Dining Experience (  Set up by Nawab of Utraula estate)

• Nakhas Market dining experience –  a section  decked up with second hand goods & a unique Chor Bazaar corner

According to Shuvendu Banerjee, General Manager, Crowne Plaza New Delhi Okhla, “Jashn-E-Lucknow is a fresh episode from our endeavors to promote the regional cuisines and support Incredible India. Our food events are unique as we entwine culinary heritage with history to create immersive dining experiences for our patrons. We believe modern day travellers look for immersive experiences and our festival attempts to recreate the magic and old world charm of Lucknow, right infront of their eyes.”

Pradipt Sinha, Director of Food and Beverage, Crowne Plaza New Delhi Okhla said, “Awadhi cuisine is known for Dum style of cooking which will be unique selling proposition for the food festival. We have collaborated with local chefs from Lucknow to capture the secret behind these mouth watering aromatic delicacies. While Mughlai cuisine which is extremely popular in Delhi focuses on grilling & roasting over Tandoor with high quotient of ghee and spices, Awadhi cuisine has subtler flavours with blend of selective yet exotic spices and thus retains the taste of main ingredients.”

Date: 26th August to 9th September 2022

Timings: 7 pm to 11 pm

Price for buffet: INR 2299 + taxes per person

Venue: Edesia at Crowne Plaza Today New Delhi Okhla

India’s first female flair bartender Ami Shroff to take over Gourmet Bar at Novotel Hyderabad Airport on 26th Aug’2022

Novotel Hyderabad Airport’s eclectic Gourmet Bar will witness a bar take-over by celebrity flair bartender and Mixologist - Ami Shroff this August.

Novotel Hyderabad Airport’s eclectic Gourmet Bar will witness a bar take-over by celebrity flair bartender and Mixologist - Ami Shroff this August.

She is India’s first female flair bartender and will not only give a taste of her snazzy concoctions but also bar tricks up and close. Flair bartending which also means ‘extreme bartending’ involves entertaining guests with bar tools and bottles fashionably and with finesse. 

The recently revamped Gourmet Bar with its perfect ambience will be a night of flair, fire and fusion as Ami Shroff gears up to whip her signature cocktails like the Good Old Fashion, Whisky Twisted Sour, Hello Hyderabad and lots more. Hi-tea bites from the bar menu will be curated by the Chefs along with the cocktails. 

When: 26th August from 6.30 pm onwards 

Where: Gourmet Bar at Novotel Hyderabad Airport  l  Contact: +91 88860 64430

Menu: Specially curated cocktails by Ami Shroff and Hi-Tea bites from the Gourmet Bar Special Menu

About Novotel-

Novotel Hotels, Suites & Resorts offers destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites, and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centers. Novotel, which has over 530 locations in more than 60 countries is part Accor, a world-leading hospitality group consisting of more than 5,200 properties and 10,000 food and beverage venues throughout 110 countries.

Dr. Sanjay Khanzode is the new Wellness Consultant - Fazlani Natures Nest

Dr. Sanjay Khanzode 

 With over 25 years of experience in setting up and operating international hotel spas and wellness centers, Dr. Sanjay Khanzode has been recently appointed as the Wellness Consultant for Fazlani Natures Nest, a Wellness Retreat. Widely popular as a holistic wellness resort, Fazlani Nature’s Nest is conveniently situated between Mumbai and Pune.

Dr. Khanzode is a qualified medical doctor and an internationally recognized Spa leader, educator, and advocate in the field of Spas and Wellness hospitality. He started his career with Rajvilas - an Oberoi Hotel in 1997 as a Spa executive. Some of his other previous positions include Spa Medicine/Wellness services Director at Ananda, The Himalayas and Spa Director at Park Hyatt Goa, Resort and Spa. Dr. Khanjode has also served Grand Hyatt Bali as Cluster Director of Spa and Recreation. He was a part of the Global Hyatt’s prestigious group of Wellness Specialists, where he attended to any hotel seeking assistance in new spa openings, assisted Hyatt Spas in training and devising new treatments, as well as helping in operations or conduct MORs.

Blessed with extensive knowledge in medical, health and beauty sciences and a trained practitioner of aesthetics and preventive medicine, Dr. Khanzode has brought to the spa environment a holistic approach to the management of the lifestyle challenges of today’s world. 

Trained as a medical practitioner with a Bachelor’s degree in Medicine, he went on to pursue his advanced training in Wellness, Aesthetics and Cosmetology from the Bretlands Beauty Training Centre, England. During the course of his CIDESCO and CIBTAC studies, he also acquired specialized training in stress management, alternative therapies like Dead Sea Mineral treatments and Promotive Health care certification from Apollo hospitals.

Dr. Khanzode’s distinctive approach to wellness strategies in hotel spas are based on a combination of the best of Western medicine and cutting-edge aesthetic science with age-old healing techniques from the Far East.

In his new role at Fazlani Nature’s Resort, he will be responsible for creating unique wellness Experience in Amarine Wellness, addressing various lifestyle ailments. He will also create and introduce a new Spa menu of services at Amarine Wellness and Spa combining Naturopathy and Ayurveda with European Spa science.

Dr. Khanzode has been invited as a guest lecturer at the World Spa and Wellness Convention Dubai, 2017, Spa China Summit in Ningbo, China 2013, and the Annual CSI Conference 1999 (Cosmetologists Society of India). An avid reader and a foodie, his own idea of relaxation is being with friends and family.

FAZLANI NATURES NEST

Wellness By Design is the leitmotif at Fazlani Natures Nest, a luxurious haven to refresh, rejuvenate and rebalance body, mind and soul. Overlooking the majestic Sahyadri mountains and surrounded by dense green lands with a plethora of flora and fauna, Fazlani Natures Nest resort which sprawls over 68 acres of land is a rich ecosystem that offers a breath-taking vista of lush greenery beside sparkling azure blue lake waters. The spectacular panorama of natural beauty will spellbind you. Luxury wellness resort is conveniently located between Mumbai and Pune and despite the pristine nature of this hideaway resort it is easily accessible from both cities. Traditional approaches like Ayurveda, Naturopathy, and Yoga are used for treatments combined with unique interesting methodologies like meditative corners, equine therapy, and AAT (Animal Assisted Therapy).  The wellness cuisine at Fazlani Natures Nest draws from its large organic farms and fruit orchards for a Farm to Fork approach to ensure that only the freshest, healthiest, and fully balanced meals are brought to the guest table. 

Onkar Singh is the new Vice President - Hospitality & Wellness Operations, Fazlani Natures Nest

Mr. Onkar Singh

With 27 Years of experience garnered in some of the top hospitality brands across India, Onkar Singh has been recently appointed as the Vice President of Hospitality & Wellness Operations at Fazlani Natures Nest. The wellness resort is conveniently situated between Mumbai and Pune. 

With an extensive experience in hotel operations, along with diverse associations with a number of hospitality bigwigs, Singh will be responsible for overseeing the entire operations of Fazlani Natures Nest, creating the scope for enhanced revenue share and establishing the resort as a go-to wellness destination for discerning travelers seeking a one-of-its-kind wellness experience. Singh in his new role will bring his proficiency to manage the entire gamut of the wellness resort management operations to achieve desired business targets.

Singh also boasts of a strong background in the food and beverage aspect of the business, providing strategic guidance, identifying, developing, and evaluating business strategy, and delivering high standards of customer service. As a strategic leader and P&L management professional, Singh is known to efficiently devise and validate sales & marketing strategies, ensuring maximum profitability and revenue generation.

Singh in his earlier roles has been associated with Atmantan Wellness Resort as its General Manager. In his illustrious career, Singh has also served hotels including Hyatt Raipur, Hyatt Regency Pune, Park Hyatt Goa Resort, The Leela Kempinski Bangalore, and Taj Holiday Village Resort Goa.

A hospitality graduate from the Institute of Hotel Management & Catering Technology and Applied Nutrition, Goa. Mr. Onkar Singh also holds a Bachelor of Science (B.Sc.) degree from the University of Allahabad. Singh is a fitness/wellness enthusiast who is extremely positive about life and believes in thinking ahead.

“My focus in my new responsibility will be on innovative practices to position Fazlani Natures Nest, A Wellness Retreat as a Global Wellness Destination and achieve operational excellence in the property. I plan to establish a strong bond between the resort and various customer segments to offer seamless service excellence,” commented Singh.

FAZLANI NATURES NEST

Wellness By Design is the leitmotif at Fazlani Natures Nest, a luxurious haven to refresh, rejuvenate and rebalance body, mind and soul. Overlooking the majestic Sahyadri mountains and surrounded by dense green lands with a plethora of flora and fauna, Fazlani Natures Nest resort which sprawls over 68 acres of land is a rich ecosystem that offers a breath-taking vista of lush greenery beside sparkling azure blue lake waters. The spectacular panorama of natural beauty will spellbind you. Luxury wellness resort is conveniently located between Mumbai and Pune and despite the pristine nature of this hideaway resort it is easily accessible from both cities. Traditional approaches like Ayurveda, Naturopathy, Yoga are used for treatments combined with unique interesting methodologies like meditative corners, equine therapy and AAT (Animal Assisted Therapy).  The wellness cuisine at Fazlani Natures Nest draws from its large organic farms and fruit orchards for a Farm to Fork approach to ensure that only the freshest, healthiest and fully balanced meals are brought to the guest table. 

https://fazlaninaturesnest.com/

Let’s swirl up a Happy High with ‘Alco Soft’ at DoubleTree by Hilton Goa - Panaji

Let’s swirl up a Happy High with ‘Alco Soft’ at DoubleTree by Hilton Goa - Panaji

Goa: DoubleTree by Hilton Goa – Panaji welcomes guests to enjoy a delicious and unique dessert combination, known as ‘Alco Soft’ at The Comida Bar. As the name rightly suggests, the exquisite flavors of fine liqueurs like Bailey’s Irish Cream and Martini Fiero unveil into a delectable softy experience to create the exciting Alco Soft. It is beverage-infused soft-serve ice cream popularly known as ‘softy’, curated by the mixologists at the resort, where one can enjoy the best of both worlds with every swirl!

The preparation of this experience has your choice of beverage infused in the softy cone, as swirls of the frozen dessert make the top layers. The preparation of Alco Soft is a fun watch and bartenders at the resort effuse a sense of perfection as they blend your choice of liqueur into the cone and complete the process with effortless ease. The liqueur enhances the experience as your make your way to the innards of the dessert and leaves you wanting more. You can choose between a range of liqueurs with varied flavor bases to make your Alco Soft truly unique.

The Comida Bar at DoubleTree by Hilton Goa – Panaji, is well-known for its spirited evenings and is the resort’s exclusive destination to enjoy a fine selection of hand-crafted cocktails, along with a scrumptious snack menu. The new addition of the specially crafted dessert, Alco Soft gives a unique twist by combining enhanced beverage flavors to a dessert experience.

So it’s time to take a selfie, as you hold the cone and dive into the world of Alco Soft. Guests can visit the bar at any time of the day between 11:00 am to 11:00 pm to binge on these delights! 

Where: Comida Bar, DoubleTree by Hilton Goa – Panaji
Price: INR 200 plus taxes
Timing: 11:00 am to 11:00 pm
Contact: 9607975337

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Thematic Sunday Brunches curated by Conrad Bengaluru

Thematic Sunday Brunches curated by Conrad Bengaluru 

Bringing to you an array of scrumptious delicacies curated by the chefs of Conrad Bengaluru, thematic Sunday brunches at Caraway Kitchen is a must try for you and your loved ones!

Inspired by innovation, the thematic brunches at Caraway Kitchen for the month include Southern Comfort and Autumn Coming, on the 21st and 28th of August respectively. 

Southern comfort is all about those comforting meals that transcend you to a space of solace and a tummy full of happiness and smiles. Rounding up a selection of the best southern dishes from around the world, a few dishes worth indulging are – Peach and Apricot Cobbler, Srilankan Meat Balls, Indonesian Chicken Satay, Burmese Khao Suey, Gonguru Mamasam and Malaysian Rending to name a few. 

The theme Autumn Coming is an amalgamation of all things delectable. Autumn themed dessert stations such as Pecan and Saffron Honey Saffire, Dark and White Marquise.  A cranberry themed chaat station with variations of favourites such as Cranberry Dahi Bhalla and Cranberry Corn Golgappa. The themed brunch will house various lip-smacking delicacies such as Honey Chili Lotus Stem, Thai Pomelo Salad, Duck Pancake, Mutton Dhansak and a trolley with a combination of seasonal grains, legumes and much more.

Spend the day indulging into an array of delicious cuisines curated at Conrad Bengaluru with special offers only at Caraway Kitchen!

Non-alcohol Brunch - INR 2800 + Gst

Brunch with Alcohol - INR 4100 + Gst

About Conrad Hotels & Resorts

Spanning five continents with 40 properties, Conrad Hotels & Resorts has created a seamless connection between contemporary design, leading innovation and curated art to inspire the entrepreneurial spirit of the globally connected traveler. Conrad is a place where guests can experience service and style on their own terms — all while connecting with local and global culture. Experience a positive stay at Conrad Hotels & Resorts by booking at conradhotels.com or through the industry-leading Hilton Honors app. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits. Learn more about Conrad Hotels & Resorts at newsroom.hilton.com/conradhotels, and follow the brand on Facebook, Instagram and Twitter.

About Hilton

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 18 world-class brands comprising more than 6,700 properties and more than 1 million rooms, in 122 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed more than 3 billion guests in its more than 100-year history, earned a top spot on the 2021 World’s Best Workplaces list, and was named the 2020 Global Industry Leader on the Dow Jones Sustainability Indices. In 2020, Hilton CleanStay was introduced, bringing an industry-defining standard of cleanliness to hotels worldwide. Through the award-winning guest loyalty program Hilton Honors, the nearly 123 million members who book directly with Hilton can earn Points for hotel stays and experiences money can’t buy. With the free Hilton Honors app, guests can book their stay, select their room, check in, unlock their door with a Digital Key and check out, all from their smartphone. Visit newsroom.hilton.com for more information, and connect with Hilton on Facebook, Twitter, LinkedIn, Instagram and YouTube.

Lexicon Institute of Hotel Management organised a workshop for under privileged women on 'How to make Modaks'

Lexicon Institute of Hotel Management organised a workshop for under privileged women on 'How to make Modaks'

An initiative by the institute to help women to become self-dependent and earn a living

Pune August, 2022: Lexicon Institute of Hotel Management conducted an entrepreneurial workshop for 15 under-privileged ladies as part of their contribution to the Skill India Movement launched by the Indian government. Through this endeavour, Lexicon IHM want to help these women learn a skill which can be a source of income for them and their families.

During the workshop, the participants were introduced to the techniques and ingredients involved in making various delectable Indian sweets like Chocolate Modak, Pineapple Sheera, Dry fruit Modak & Coconut instant Modak etc. Along with the art of learning to make modaks, the women also learned concepts of managing the products, pricing, procurement etc.

“The innovative preparations and packaging of traditional sweets will definitely empower these women to think of creative methods of supplementing their incomes. I am sure skilling workshops like these will kindle the fire of entrepreneurship amongst the attendees”, said Gladvin Rego, Principal, Lexicon Institute of Hotel Management

This initiative by the Lexicon Institute of Hotel Management is a way to support underprivileged women with skills and knowledge that can help them to become their own masters, leading to improved livelihoods and enhance their quality of life. In this workshop it was seen that most of these women have a lot of unexplored talent and potential and with some support they can give a new direction to their lives.

Lexicon Institute of Hotel Management is a Hospitality Management Institute ‘By the Hoteliers, For the Hoteliers.’ The Institution is starting their first session this academic year and it has been developed to meet the requirements of the Hotel Industry and to prepare its students to be ‘Day Zero Professionals’.

World’s largest Chai-led platform Chai Point enters Amritsar

World’s largest Chai-led platform Chai Point enters Amritsar

Chai Point store opens at the iconic Town Hall Complex near The Golden Temple.

The Premium store design and craftsmanship pays homage to the times when the partition museum was an active palace.

Bangalore, Aug 2022: Chai Point, the World’s largest Chai-led beverage platform, has announced the brand’s entry into Amritsar by opening its store at the iconic Town Hall Complex near The Golden Temple.

The launch is in line with Chai Point’s retail expansion strategy of opening 100 more stores in the next 12-18 months and bringing an elevated Chai experience to a larger consumer base by leveraging the software and hardware capabilities of its myChai™ brewing system. Chai Point is present in India through its retail network of 180 stores across 9 major cities and in over 3500 workplace community hubs covering 43 cities through its specialised brewing systems. Over the past month, the company has opened 18 stores with a strong presence in major cities including Bangalore, Hyderabad, Pune, Mumbai and NCR.

The brand serves over 700,000 cups every day and fulfilled 100 million cups delivery over the past year through its cloud kitchens and delivery networks using their innovative heat retaining Chai flasks which were launched in 2016. Chai Point is the first company in India to launch environment-friendly heat retaining Chai flasks that can keep the chai, coffee hot for upto 2 hours. With its packaged goods range, Chai Point has served over 8,300 pin codes in India.

 Amuleek Singh Bijral, Co-founder & CEO, Chai Point, says, “We are excited to bring the Chai Point experience to a city known for its exceptional food culture. With our innovation backed myChai™ brewing systems and a wide array of food offerings, we are looking forward to delighting our customers in Amritsar with an elevated Chai led experience.”

The Company also organised a Chai langar at The Golden Temple on the morning of 15th August, as a tribute for entering the holy city.

Chai Point Amritsar is a large format store offering both indoor and outdoor seating. The premium store design and experience comprises a contemporary environment inside a historic building with careful attention given to its scale and original texture.

“While staying true to the building's typology of the space, we paid homage to the building's former stature by using materials and furniture that are relevant to the times when it was still an active palace, a time when artisans and royalty walked the halls of this massive palace. Therefore, we found a blend of contemporary and vernacular look and a tactile mix of materials in natural finishes that bear traces of craftsmanship and serve as an appropriate base for the design. As a showcase of our multi-layered approach to design, the original walls of the building were contrasted with massive wooden panelling that frames the space at sill level,” adds Bijral.

The furniture for the Amritsar store is custom designed in Jodhpur with emphasis given to raw materials in special finishings that highlight the background of the space. The indoor - outdoor relationship is maintained by applying similar design ideas and material choices to the partition museum's outdoor terrace with cast iron tables and wooden benches circulating around planters.

About Chai Point

World’s largest Chai-led beverage platform, Chai Point, is an omni channel brand started in 2010. The Company reaches millions of customers everyday through multiple touch points including retail stores, cloud kitchens, corporate offices and institutions, consumer packaged goods and HORECA (hotels, restaurants and cafes). myChai™ brewing system is a proprietary Cloud-connected Chai and coffee brewing technology platform which gives Chai Point the capability to brew fresh chai and coffee with consistent quality at a global scale.

Chai Point is present in India through its retail network of 180 stores across 9 major cities and in over 3500 workplace community hubs covering 43 cities through its specialised brewing systems.

With single origin tea from Assam’s finest estates and 100% single origin Arabica coffee beans from Rainforest Alliance certified estates of Chikmagalur, Karnataka, Chai Point is already serving over 700,000 cups every day.

Chai Point is the first company in India to launch environment-friendly heat retaining Chai flasks in 2016 that can keep the chai, coffee hot for upto 2 hours.

As the brand continues to expand across formats with myChai™, the Company is aiming to tap into one million small and mid-size bakeries and cafes by bringing them onto a single platform.

The Company plans to install 30,000 myChai™ brewing systems across India in the next 3 – 5 years giving it the largest footprint in the retail channel in India.

Towards the brand purpose of brewing an authentic cup that brightens lives and brings people together, the Chai Point Rewards program not only continuously delights and rewards its customers but also engages communities in a unique manner through the iroc – I Run on Chai program, which is seamlessly integrated in the Chai Point mobile app.

Chai Point is backed by marquee investors like Eight Roads Ventures (part of Fidelity Investments Inc.), Saama Capital, DSG and Paragon Partners. The Company has raised over $50 million in funds till date

Hyatt Regency Phnom Penh welcomes new general manager Juan Mercadante

Hyatt Regency Phnom Penh welcomes new general manager Juan Mercadante

Juan Mercandate

Mexican looks forward to embracing Cambodia’s rich culture and warm people

PHNOM PENH, Cambodia (August 16, 2022) - Hyatt Regency Phnom Penh, the newest international branded hotel in Cambodia’s capital, is pleased to announce the appointment of experienced general manager Juan Mercadante.

The well-traveled Mexican aims to maintain the high-performance capabilities of one of the city’s top-ranked luxury hotels.

The property has earned widespread acclaim since its opening in January 2021. Most recently, it was ranked “top city hotel” in Cambodia, as leading travel publication Travel & Leisure Asia published its Asia’s Best Awards 2022.

Mercadante, who takes the lead as general manager at the property this August, is looking forward to collaborating with the Hyatt Regency Phnom Penh team. “I intend to enhance our personalized and inclusive service. I’m excited to share my knowledge and contribute to the hotel’s continued success,” he said.

He has overseen a succession of projects with Hyatt including rebranding, deflagging, and pre-opening properties. “In my tenure with Hyatt, I’ve had the privilege of working in five different continents, he said. “Each role has been a unique experience that has contributed to my knowledge and skills to become a better leader.”

Over the decades, he rose through the room and management ranks at Hyatt Regency Cancun Mexico, Hyatt Regency Almaty Kazakhstan, Hyatt Regency London -The Churchill and Hyatt Regency Dubai, and Galleria Residence. In 2012, he returned to his hometown to join Hyatt Regency Mexico City as a hotel manager before advancing as a pre-opening general manager at Grand Hyatt Playa Del Carmen Resort, which was the first Grand Hyatt brand in Mexico. Most recently he was selected as pre-opening general manager at the first Andaz brand in South Korea.

With shifts at high-profile city and resort hotels around the world in his background, Mercadante can draw upon extensive experience in the global tourism industry. The passionate world traveler from Mexico City is confident that his solid guidance will ensure Hyatt Regency Phnom Penh remains prominent among Cambodia’s elite hotels.

“Together with my team, we will strive to fulfill the owner’s vision of making Hyatt Regency Phnom Penh one of the leading hotels in the city,” he added.

Discover the depths of the Kingdom of Bhutan with the ancient Trans Bhutan Trail

Discover the depths of the Kingdom of Bhutan with the ancient Trans Bhutan Trail

The Trans Bhutan Trail (TBT), which dates back to the 16th century and served as a pilgrimage route for Buddhists from the east traveling to the most sacred sites in the western region and Tibet, has made a comeback after sixty years. Bhutan, one of the world's top ten biodiversity hotspots and the world's first carbon-negative country, will welcome visitors once again from September 23, 2022, after a 2½ year hiatus due to Covid.

 The 403km trail connecting nine districts, 28 local governments, and two national parks will open to visitors from all over the world on September 28, 2022, allowing travelers to explore the mystique of this land.

The path that was once used by monks, messengers, traders, and pilgrims fell into disrepair as the national highway was constructed in the 1960s. With the foresight of His Majesty The King of Bhutan and the support of the Tourism Council of Bhutan, the Bhutan Canada Foundation led the revival of the ancient Trail, making it accessible once again to locals and visitors alike. The Trail connects the town of Haa, in the western extremes of Bhutan and near the border with Tibet, with Trashigang in the East, bordering Arunachal Pradesh. The restoration of the Trail is intended both as a homage to Bhutan’s ancestors, and as a gift to its present and future generations. 

The Trail contributes significantly to sustainable development, setting global standards for environmental preservation. It passes through spectacular scenery, ranging from mountain ridges to lush valleys, with breathtaking views of the Himalayan peaks, and passes at least 400 historic and cultural sites on its way. It is hoped that the Trans Bhutan Trail will benefit the communities along the route by providing new opportunities for economic growth.

Sam Blyth, Chair of the Bhutan Canada Foundation, the not-for-profit organisation behind the restoration of the Trail conveys, “The Trans Bhutan Trail will significantly contribute to the expansion of sustainable and ecotourism by encouraging intrepid visitors and explorers from India to participate in community-based experiences. Our aim is to help local communities to enhance tourism amenities and provide visitors with the experience of a lifetime.” 

Set to reopen to visitors on September 28, 2022, the Trans-Bhutan Trail can be hiked or biked. True adventurers can complete the trail in just over a month. Half-day and full-day treks are also available, with three, four, or seven-day section hikes expected to be popular among most visitors. The Trail offers a diverse experience for birdwatchers and botanists, photographers, rafters and runners, and those seeking spiritual, wellness, or religious fulfilment. Signature campsites, homestays, and hotels will be available along the way. Curated options for shorter-duration tours are also available

Guruprerna Hotel, Dwarka Rebrands as a Beacon Hotel

Concept Hospitality Pvt. Ltd., India’s leading environmentally sensitive hotel chain, has taken over the operations and marketing of Guruprerna Hotel, Dwarka under its smart, efficient Beacon Hotels brand. Rebranded as Guruprerna Beacon Resort, Dwarka this is the second resort the management company operates in Dwarka, making this it's 22nd hotel under management in the state of Gujarat.

On the occasion of the rebranded launch of the hotel, Mr Suhail Kannampilly, CEO, Concept Hospitality-The Fern Hotels & Resorts said “We have been successfully operating The Fern Sattva Resort in Dwarka, and this new Beacon addition will provide our guests with additional availability for their stays in this key temple town. We are presently the largest hotel operators in Gujarat and cover all major business and leisure destinations in the State.”

Hotel owner, Mr Mansukhlal V Barai, Managing Director, Guruprerna Enterprises added, “We are pleased to tie with Concept Hospitality and bring their Beacon brand to Dwarka. Their efficient operations will enhance the experience of our loyal clients and guests when they now come and stay at our iconic hotel.”

Guruprerna Beacon Resort, Dwarka is ideally situated in the heart of the city, just 500 meters from the Dwarkadish Temple. Offering 57 modern, well-appointed rooms in four room categories to suit all guest requirements, the resort also offers a pure vegetarian multi cuisine restaurant, Sharanam, and an excellent view of the Dwarkadish Temple from its rooftop.

The four categories of rooms are well equipped with all modern amenities and offer in-room facilities of high-speed Wi-Fi internet access, LED televisions, complimentary bottled drinking water, tea/coffee makers, digital safes and eco-friendly room lighting & bathroom amenities. 

LOCATION: The resort is located opposite the Bhadrakali Mandir, 500 meters from the main Dwarkadish Temple.

ADDRESS: Opp Bhadrakali Mandir, Devbhoomi Dwarka 361 335, Gujarat, India.

Ankit Nayyar is now the Director of Revenue at Hyatt Hotels Pune

He will be supervising the revenue management and distribution strategy of the hotel

Hyatt Hotels, Pune announced the appointment of Ankit Nayyar as the new Director of Revenue for Hyatt Hotels, Pune. In his role, Ankit will be supervising the revenue management and distribution strategy of the hotel along with managing day-to-day field operations.

A seasoned hotelier, Ankit has been in the Hospitality industry for over 13 years. Prior to joining Hyatt Hotels, Pune; Ankit was the Director of Revenue at Crowne Plaza Gurugram. His deep understanding of the hospitality industry is critical to his role as the Director of Revenue at Hyatt Hotels, Pune.

After pursuing his Bachelors in Arts – Hospitality degree from Chattrapati Shahu Ji Maharaj University, he started his career with Jet Airways and further worked with the ITC Group, Accor Group and IHG hotels. A professionally established career driven man, Ankit loves to travel and explore different global cuisines!

Puneet Sharma joins Angsana Oasis Spa and Resort, Bangalore as the Wellness Manager

In his new role, Puneet will be responsible for overseeing the entire wellness division of the property and curating special wellness menus

A luxury wellness spa resort, Angsana Oasis Spa & Resort Bangalore, appoints Yoga and wellness expert Puneet Sharma as the new Wellness Manager. 

In his new role, Puneet will be responsible for overseeing the entire wellness division of the property and curating special wellness menus that includes-signature yoga retreat programs for in-house guests, immunity boosting treatments and healing therapies.

Over the course of his career, Puneet has worked with world-renowned hotels and other platforms helping people understand the ancient Indian Vedic practices and their benefits. Puneet has been instrumental in creating the entire journey of Wellness offering for ultra-lux resorts like the Cheval Blanc Randheli operated by Moet Hennessy Louis Vuitton (LVMH) and the Four Seasons Resort in the Maldives.

Though Puneet’s professional journey as a wellness specialist started a little less than two decades ago, he grew up learning and practicing Vedic ways of living since his childhood. He was always passionate about learning about the Vedic philosophy and culture which is what made him choose Sanskrit in School. Puneet later went on to do a Bachelor in Science in Yoga from Svyasa University, Bangalore. As a part of this graduation program, he completed a six months internship program from Soneva Fushi by Six Senses Spa Maldives in 2012.

Whether at work or outside of work, it is all about Yoga and Meditation for Puneet.

On the appointment, General Manager Ashley James said, “We are extremely delighted to welcome Puneet Sharma to lead our Wellness team. We could not have found a better match than someone who has dedicated his life to ancient Vedic & spiritual culture of India and Yoga”.

Angsana Oasis Spa  & Resort, part of the Banyan Tree Group, is truly an urban retreat for the mind, body and soul, designed to uplift the spirit. The property located close to the airports offers a sanctuary not just to day visitors but also to people looking to escape the busy life and get lost in the raw beauty of nature.

The Westin Mumbai Garden City welcomes Shikha Khanna as the Director of Rooms

In her new role, Shikha will helm guest-facing teams in Front Office, the Housekeeping Department, and the discerning Concierge teams

The Westin Mumbai Garden City is pleased to announce the recent appointment of Shikha Khanna as the Director of Rooms of the property. In her new role, Shikha will helm guest-facing teams in Front Office, the Housekeeping Department, and the discerning Concierge teams. She will focus on ensuring bespoke and personalized service while driving Guest Voice, BSA, and Rooms Division Profitability.

Shikha’s appointment marks her return to The Westin Mumbai Garden City, where she spearheaded the housekeeping team back in 2014 – 16 as Executive Housekeeper.

She brings with her over 17 years of experience in the luxury hospitality business with leading hotels, ensuring service excellence with guest-facing teams. Post her Hotel Management education, Shikha commenced her career with Grand Hyatt, Mumbai where she embarked on a role with the Front Office, Housekeeping, and Reservations Division. Her dedication, eye for detail, and guest focus allowed her to grow and rise as she moved up the ranks. Her most recent stint was with Four Seasons, Mumbai, where she consistently contributed to the guest satisfaction score as Assistant Director of Rooms. 

Shikha always puts forth her passion for delivering the highest standards of service while managing and motivating her teams. Her tenure with varied brands and properties equipped her to handle the discerning luxury clientele.

Shikha can be best described as a warm, kind, and wise soul who truly and deeply adores her pets. 

Mumbai welcomes The Ghost Chef, a new cloud kitchen featuring Namak & Alas | August 2022

Mumbai welcomes The Ghost Chef, a new cloud kitchen featuring Namak & Alas | August 2022

Mumbai, August 2022:Most of us have had days where we can’t see ourselves stepping out for a meal, or step into the kitchen and fix something to eat. On days where cooking seems like a chore and you need a day off, let Mumbai’s newest cloud kitchen - The Ghost Chef take centre stage. Delivering all across Mumbai, this new entity aims to customise customers’ needs and offer a restaurant-style experience in the comfort of their homes.

Born from the concept that the soul of a Chef has taken the reins and can be felt in delicious plates of food, The Ghost Chef is founded by Chef Akhil Multani and  runs two brands under its name - ‘Namak’ and ‘Alas’, both meaning salt in Hindi and Greek, respectively. 

‘Namak’ or salt is one of the most basic, yet crucial ingredients of any dish across the world. Through Namak, Ghost Chef takes the customer on a gastronomic journey of North Indian and Mughlai cuisines, while also venturing into niche ones such as  Andhra, Parsi, Maharashtrian, Rajasthani, amongst others. The menu caters to comfort foods that satisfy both, the palette and soul. Customers can enjoy an extensive selection of vegetarian and non-vegetarian Kebabs which feature Chef’s specials such as Chatpate Tandoori Aloo; Thetcha Broccoli; Chicken Burra Tangdi and Chicken Reshmi Tikka. The Mains showcase a wide variety of Indian flavours in dishes such as Ghee Roast Paneer, a Manglorean special which also comes in a non-veg version with Prawns. Customers will also find comforting dishes such as Kalimirch Paneer, black peppercorn marinated cottage cheese paired with a rich cashew cream gravy; Laal Maas, a fiery Marwari fall-of-the-bone lamb, slow-cooked in a spicy red chili & onion gravy; and Savji Mutton, Vidarbha style stone flower masala roasted, boneless lamb, slow-cooked overnight. To accompany these, customers can choose from a selection of Indian Breads, Sides and Rice preparations such as Chef’s special Namak Special Dal Khichdi; Paneer Makhanwala Biryani; Butter Chicken Biryani; and Chicken and Mutton Yakhni Pulao.

For those looking for something beyond Indian cuisine, ‘Alas’ is a great choice. Alas, which is the translation of salt in Greek, boasts of a very traditional Lebanese and Greek menu with influences of Turkey. Perfect for parties or for those who love their pita and dips, the menu has a wide range of Mezze options such as a variety of Labneh including Spicy Labneh, Garlic Labneh, Avocado Labneh and Labneh Za’atar. A Mediterranean menu is incomplete without hummus, and Alas has a selection to choose from. In addition to the traditional version, one will also find Spicy Moroccan Hummus, spicy Moroccan chilli scented spicy hummus; Green Pea & Truffle Hummus, truffle scented roasted green peas churned with tahini cream; and Avocado Hummus, fresh avocado and chickpeas blended with garlic and tahini, and topped with roasted seeds and smoked paprika. Orektíká or warm appetisers include Falafel; Chevre and Almond stuffed Falafel; Adana Kebab, chicken mince kebab, flavoured with sumac, fresh herbs and red chilli flakes, and served with a coriander pesto labneh; Harissa Chicken Kebab, Moroccan chilli paste marinated chicken cubes, cooked over a spit roast and grilled, and served with cream cheese and honey; and Kebab Istanbul, Turkish spiced lamb mince kebabs, basted with white butter & served with mint labneh. The menu also features a selection of Manakeesh (flatbreads), Ilektrikó Díktyo (mains), and Shawarmas, that will delight one’s palette.

All the food at The Ghost Chef is cooked fresh and does not use any ready-made or pre-prepared products. For those looking for party catering, The Ghost Chef has a format that allows customers to order components separately, and assemble the dish at home by following simple, easy-to-follow video instructions. The kitchen has carefully selected talented Chefs who use the finest ingredients and follow quality hygiene practices keeping the customer’s comfort at the forefront at all times. 

In the coming months, Chef Akhil will also be adding two kitchens to the portfolio. Yan, set for launch in September 2022, which will serve Asian cuisine, followed by Ilsali in October, which will cater to Italian food lovers. Both brand names are also translations of salt from their native languages.

Guests can place their orders for Namak or Alas via Thrive and Swiggy.

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.