Arun Kumar has been appointed as the Front Office Manager Holiday Inn Mumbai International Airport

He has 12 years of experience in the hospitality industry and his last assignment was with Hyatt Regency Delhi

Holiday Inn Mumbai International Airport is pleased to announce joining Arun Kumar as Front Office Manager. He has 12 years of experience in the hospitality industry and his last assignment was with Hyatt Regency Delhi. Arun is guest focused and believes in going beyond the ordinary for guest experiences.

His strong communication, leadership, and dynamic experience in handling Front Office operations have helped him to enjoy his growth.

Indian plant-based meat leader GoodDot signs Indian Tennis Player Rohan Bopanna as their ambassador

With the aim of creating awareness about the benefits of plant-based meat, the global Indian athlete will be a key part of GoodDot’s ‘Do Good’ mission

GoodDot, the pioneer in the plant-based meat industry in India, has signed up Indian Tennis Player, Rohan Bopanna, as its goodness ambassador. The global Indian athlete will be a key part of GoodDot’s ‘Do Good’ mission of creating awareness about the exciting new category of plant-based meats and enabling people to make healthier and more compassionate food choices. The association will also aim to propagate the message that small changes in lifestyle and food choices can go a long way in making the world a better place.

Commenting on the collaboration, Rohan Bopanna said, “I am excited to partner with GoodDot to create a more compassionate world. I truly believe in the philosophy that if it’s good for the planet, it’s good for you. I have been fortunate to represent my country on the global stage for over two decades now. Amongst other things, it comes down to staying fit, and eating right is the foundation for staying fit to that end. I have started incorporating a more balanced diet by including alternate sources of protein. I believe in Abhishek and his team’s purpose to educate people about the long-term benefits of making compassionate choices and I am looking forward to championing this cause – both on and off the field.”

Rohan Bopanna has been a member of India’s Davis Cup team since 2002 and has a Grand Slam title and four ATP Masters 1000 titles in his long career. The Bangalore-based player is the oldest and the highest-ranked Indian player in Men’s Doubles. The veteran, who is still going strong at 42 years old, has also represented India at the 2012 and 2016 editions of the Olympics. Recently Rohan was a semi-finalist in the 2022 French open doubles.

We are proud to have Rohan represent GoodDot on a global level. His qualities of hard work, dedication, and a deep commitment to excellence resonate strongly with us”

Abhishek Sinha, Co-Founder, and CEO, GoodDot.

Subject to the tournaments allowing outside logos, Rohan will also be playing with the GoodDot logo this year. Speaking about the association, Abhishek Sinha, Co-Founder, and CEO, GoodDot said, “ We are proud to have Rohan represent GoodDot on a global level. His qualities of hard work, dedication, and a deep commitment to excellence resonate strongly with us. We look forward to this exciting partnership in spreading global awareness about GoodDot”

Varun Pandit has been appointed as the Assistant Director of Food and Beverage Manager at Hyatt Regency Chennai

He will be seen spearheading the operations of Catering, Restaurants and Lounges guest experience and other key roles at the hotel

Hyatt Regency Chennai is pleased to announce the appointment of Varun Pandit as the Assistant Director of Food and Beverage. He has over 15 years of experience in Food and Beverage operations and will be seen spearheading the operations of Catering, Restaurants and Lounges guest experience and other key roles at the hotel.

He brings along with him great experience and learning from prestigious hotels like Taj, ITC, JW Marriott, MHRS hotels and Courtyard by Marriott, Bengaluru and Ahmedabad where his last assignment was as Food and Beverage Manager and Operations.

Varun has played his roles both as value-adding and as a go-to person for his fellow colleagues. He is approachable and has good interpersonal skills.

Munish Dogra takes over as the Information Technology Manager at HolidayInn Chandigarh

In his current role he will be responsible for providing day to day support to the team for smooth hotel IT operations

HolidayInn Chandigarh Zirakpur is pleased to announce the joining of Munish Dogra as Information Technology Manager. In his current role he will be responsible for providing day to day support to the team for smooth hotel IT operations. Munish brings with him 10 + years of enriching experience in the field of Information Technology and has worked at renowned international hospitality brands like Accor and Shangri-La before joining IHG. Munish has been awarded IT Manager of the year by the Hotelier India Awards in the year 2019 and first runner up in the year 2021.

Apart from his passion for Information Technology Munish loves to travel during his spare time and enjoys spending quality time with his family and friends.

Team HolidayInn Chandigarh Zirakpur wishes Munish all the very best for his future.

Fairmont Jaipur Promoted Shakti Gautam as the Director Of Sales

Fairmont Jaipur, the luxury property in the pink city, announces the elevation of Shakti Gautam as the Director of Sales. With an exemplary experience of over 10 years, Shakti Gautam has proven to be an undeniable asset for Fairmont Jaipur.

Shakti began her journey with Fairmont Jaipur at the time of its inception in 2011, as Front Office Supervisor. As the property established its roots in the country and grew into the marvel of hospitality that it is today, Shakti has been a value add in several different roles. Shakti has grown up the ladder from Assistant Events Manager to all the way up to her new role now as the Director of Sales.  

Through her career trajectory, Shakti has been honored with several feats for her outstanding work in the industry. She has been recognized as the Highest Revenue Generator in her team, nominated for “Salesperson of the Year” in “The Accor South Asia Hotel Awards 2019”, and awarded for being an outstanding team player and for exceeding guest’s expectations at Fairmont Jaipur by the General Manager several times. 

With a holistic and exceptional skillset and vision for moving onwards and upwards, Shakti Gautam is set to be an integral asset to Fairmont Jaipur as the new Director of Sales.  

Talking about the announcement, Rajiv Kapoor, General Manager, Fairmont Jaipur said, “Shakti has been an integral pillar of Fairmont Jaipur. Her experience in the hospitality industry coupled with her unparalleled determination and work ethic makes her a master in her field. We are ecstatic to have her on our team and are excited to continue to innovate and grow with her in this new position.”

Lemon Tree Hotels signs a new hotel in Rajkot, Gujarat

Located at Race Course Road, the hotel is well-connected by both public and private transport

Lemon Tree Hotels announced its latest signing – Lemon Tree Hotel, Rajkot. This property is expected to be operational by March 2023 and shall be managed by Carnation Hotels Private Limited, a subsidiary and the management arm of Lemon Tree Hotels Limited. 

Located at Race Course Road, the hotel is well-connected by both public and private transport. The city of Rajkot holds out several attractions like stunning temples, ashrams, lakes, and gardens. The historic Mohandas Gandhi High School (now Mahatma Gandhi Museum) and Kaba Gandhi No Delo (Mahatma Gandhi’s childhood residence) bear witness to the Father of the Nation spent the early years of his life in the city. The famous Rotary Dolls Museum is one of a kind with a collection of 1,400 puppets and figures from all over the world. People can enjoy a match at the Madhavrao Scindia Cricket Ground, browse through thousands of documents and books covering every period in Rajkot and Saurashtra history at The Lang Library and the G.T. Sheth Library or explore the colonial-era monuments at Jubilee Garden.

This property will feature 45 well-appointed rooms, complemented by a restaurant, swimming pool, fitness center, and a meeting room.

Speaking on the occasion Mahesh Aiyer, CEO, Carnation Hotels Private Limited commented, “We are delighted to expand our reach in Gujarat with our valued partner, M/s Sanjayraj and Co. This will be our sixth property in Gujarat, adding to our existing operational hotels in Ahmedabad, Vadodara, and Dwarka, and will help us grow our footprint in a state famous for its tourism and business potential, which plays host to a large number of tourists every year. We aspire to expand and diversify our existing portfolio by signing and opening more hotels to enlarge our offerings to our guests as well as owners and partners in the tourism and hospitality sector.”

The Indus Valley Launches Truly Healthy Kettle

With the new product line, The Indus Valley is on a journey to become India's fastest growing D2C healthy kitchenware brand 

September, India: Known for its range of healthy and toxin-free cookware, the D2C kitchenware brand, The Indus Valley is ready to expand its product portfolio with the launch of Electric Kettle. 

The Indus Valley electric kettle offers a smart, modern, and ideal solution for making your favorite hot beverages at the press of a button. With the power input of 1500 W, the kettle can boil up to 2 liters of water instantly in just 3-5 minutes. Its sturdy double-walled design also prevents heat from escaping outside and keeps water warm for a longer duration. 

This new launch from The Indus Valley is a truly healthy one! The kettle’s inner pot, inner lid, rim, and spout are all made of 100% food-grade premium 304 stainless steel. This ensures that no harmful chemicals are released while heating. On top of that, the kettle is ISO 9001 certified and even the outer body is completely BPA-free.

Using a kettle for cooking and boiling becomes easier, faster, and hassle-free as The Indus Valley electric kettle offers amazing cooking advantages along with best-in-class safety assurance.  The kettle has a built-in smart auto-shut-off feature that enables it to switch off automatically once the water is boiled. While the cool-touch exterior body and concealed heating element make the kettle safe to touch even when boiling, the one-push button opens the lid safely and prevents burns or accidental injury. The kettle also comes with safety class 1 protection against electric shocks and is backed by a 1-year warranty by the brand.

The icing on the cake for this kettle is its classy premium look that comes in two stunning color variants - black and white. Its user-friendly smart design boasts of a single-button operation, 360° rotatable power base, and 1 m long coil that makes it use and carry anywhere. 

In addition, its ergonomic wide body design with no-spill spout, jointless rust, scale-proof interior, and smudge and finger-print resistant exterior make this kettle super easy to fill, pour, or clean.

In the wake of the launch of The Indus Valley electric kettle, Madhumitha, Co-founder said, “From requiring hot water for your first cup of tea or coffee to making a full meal, an electric kettle can be versatile kitchenware. Given the multipurpose uses it serves, we bring forth a healthy and safe alternative in the form of The Indus Valley electric kettle made with premium stainless steel.” 

“In the time when people are leaning towards healthy, convenient, and multipurpose products, we are happy to introduce The Indus Valley electric kettle which is a step ahead towards making cooking hassle-free. Now you can make your favourite beverages and food instantly and in a healthy way.” added Jagadeesh, Co-founder, The Indus Valley.

Thus, striking the right balance with the Indus Valley’s electric kettle one doesn’t have to choose between health, looks or convenience. Enjoy the experience of the best in one with this smart, safe and stylish  electric kettle from The Indus Valley.

Varun Pandit has been appointed as the Assistant Director of Food and Beverage Manager at Hyatt Regency Chennai

He will be seen spearheading the operations of Catering, Restaurants and Lounges guest experience and other key roles at the hotel

Hyatt Regency Chennai is pleased to announce the appointment of Varun Pandit as the Assistant Director of Food and Beverage. He has over 15 years of experience in Food and Beverage operations and will be seen spearheading the operations of Catering, Restaurants, and Lounges guest experience and other key roles at the hotel.

He brings along with him great experience and learning from prestigious hotels like Taj, ITC, JW Marriott, MHRS hotels, and Courtyard by Marriott, Bengaluru, and Ahmedabad where his last assignment was as Food and Beverage Manager and Operations.

Varun has played his roles both as value-adding and as a go-to person for his fellow colleagues. He is approachable and has good interpersonal skills.

One Rep Global hosted an experiential FAM tour for luxury travel partners Showcased Nepal’s premium hospitality destinations

Gurugram (India), August 2022: One Rep Global, a leading representation company for luxury and ultra-luxury hotels, organized a familiarization tour for Indian travel agent partners to Nepal’s two most stunning hospitality destinations - Dwarika’s Hotel Kathmandu and Dwarika’s Resort Dhulikhel. The four nights tour was recently organized, in August 2022, in association with Kathmandu Travels.

Destination Nepal offers an appealing amalgamation of culture, nature, and wellness. The FAM tour itinerary, thoughtfully curated with enriching local experiences and explorations across the Kathmandu Valley, left the tour group of 11 luxury travel partners from Delhi mesmerized.

Dwarika’s Hotel Kathmandu and Dwarika’s Resort Dhulikhel played the perfect host offering an opulent backdrop to the exciting familiarization visit. Showcasing two distinct realms of magnificent Nepali hospitality, both properties displayed high standards of graciousness and guest service elevated by the tastefully crafted hotel interiors and ambience.

Rene Vijay Shrestha Einhaus, Executive Director, Dwarika's Group of Hotels and Resorts said, ‘We were extremely excited to welcome our first trade FAM group of luxury travel agents from India. This is the first of the many familiarization trips planned for the near future, with our partner One Rep Global. We were pleased to showcase the unique experiences that Dwarika’s Group of Hotels & Resorts had to offer, and to also position Nepal as a good option for a luxury holiday. We are upbeat about the India market and see a huge potential in the luxury travel segment from the country.’

Hemant Mediratta, Founder – One Rep Global echoed similar sentiments and said, ‘It was such a pleasant revelation for the FAM attendees to discover and experience this hidden jewel in Nepal. Comments on the exemplary service and level of detailing at the hotel were heart-warming. Post the FAM trip, there are already multiple small group and FIT queries which exhibit the attractiveness of Dwarika’s Kathmandu and Dhulikhel.’

Established in 1972, the Dwarika’s Hotel Kathmandu has become synonymous to a ‘living museum’ as it continues to preserve, restore and revive Nepal’s historic, cultural and architectural heritage. Started as the founder, Mr. Dwarika Das Shrestha’s quest to rescue intricately carved wooden masterpieces that were being used as firewood, the hotel has evolved to become one of the biggest sanctuaries for original carved woodworks.

On the other hand, tucked away amid 25-acres of preserved jungle on the beautiful hills of Dhulikhel, the all-suite Dwarika’s Resort offers pure escapism with a touch of spiritual charm. The 40-suite luxury resort represents unpretentious luxury, exuding the ambience of an opulent residential compound. The resort draws its inspiration from the Himalayan holistic lifestyle which believes in the need to maintain harmony between the body, mind, spirit and Earth for a peaceful life.

Novotel Vijayawada Varun promotes green hospitality with Accor’s Planet 21 initiatives

Vijayawada: Novotel Vijayawada Varun has been at the forefront of introducing green practices in the Indian hospitality industry with Accor’s global sustainable development program, Planet 21. From replacing the vehicle commute with a walk towards the hotel every 21st of the month to a tree plantation activity on the premises by the employees, the hotel prides itself on the small practices that make a big impact.

Novotel Vijayawada Varun’s initiatives have resulted in it being the only hotel in the city to have an EV charging station with an aim to promote electric mobility. In addition to building an EV station, the hotel’s other notable initiatives like using electric bikes/bicycles for local commute, a vertical herbal garden, an in-house compost machine, and similar are all directed towards shaping the future of responsible travel.

Speaking on the green footprint of the hotel, Abhishek Pani, Hotel Manager of Novotel Vijayawada Varun expressed, “Keeping Accor‘s values of giving back at heart, our endeavor at Novotel Vijayawada Varun is to limit energy usage, consistently promote energy conservation methods, work towards reducing carbon dioxide emissions and encourage eco-friendly practices like the ones mentioned above across various departments at the hotel. As we move forward, our vision is to further strengthen our sustainable practices through constant support from the management”.

Novotel Vijayawada Varun‘s constant efforts have led to them being awarded a bronze level at Accor’s Planet 21 initiative.

Independence Brewing Company Strikes Gold with the Launch of Two New Beers

Independence Brewing Company, the craft brewery and brasserie with outlets in Powai and Versova, has just launched two new beer varietals, both which won gold in the category of ‘Best Beers’ at the prestigious Brewer’s World Beers of India Awards. 

Brews Wayne (Weizen Bock) is a darker and more malty version of the Weiss beer. It features a lot of melanoidin malt aroma and flavor due to an extended boiling process and the use of dark crystal malts. The beer has a banana and clove aroma and ends on a semi-sweet note with a rich, creamy mouthfeel. It’s a perfect beer for the monsoons, designed to savour slowly, thanks to its richness and 7.5% ABV.

Big Bang (Tripel Belgian) is a spicy, fruity and strong Trappist-style ale with a hint of bitterness and pleasant alcohol notes. It has a high ABV but remains surprisingly drinkable, with a smooth finish. 

Visit either Independence Brewing Company outlet – Powai or Versova – to get your fix of their latest beers!

Independence Brewing Company, Powai

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

Powai

Mumbai – 400076

Tel: +91 91569 92337

Independence Brewing Company, Versova 

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

Andheri West

Mumbai – 400053

Tel: +91 91561 82337

Website: https://independencebrewco.com/ 

Kelly Slater Reigns Victorious on Finals Day at the 2022 Four Seasons Maldives Surfing Champions Trophy

India, 2022: It was another perfect morning in Kuda Huraa when the horn blew for Finals Day at the 2022 Four Seasons Maldives Surfing Champions Trophy. A crystal-clear Indian Ocean played host to dreamy two-to-four-foot Sultans, as our competitors prepared to compete in the final surfing discipline of the event, the Thruster Division.

11x World Champion Kelly Slater (USA) started the day dominantly, taking a win over Rob Machado (USA) and Taylor Knox (USA) in Round One. Slater then went on to match up against local wildcard and multiple Maldives Surfing Champion Hussain “Iboo” Areef (MDV) in the first Semifinal, and excitement in the channel was palpable. Maldivian flags flew from nearby boats, hoping for a local win, and Slater fans were cheering from their sundecks as the two surfers battled it out at Sultans. In the end it was Slater who advanced, taking the win from Iboo and advancing to the Final Round.

“I am very honoured and very happy to have surfed these past few days,” said Iboo. “These guys are legends, they are the people I watched when I was learning to surf. They had a big impact on my surfing career. That last heat with Kelly was probably the best heat of my life. I never thought in my dreams that I would be surfing against him, man-on-man. He’s hard to beat, he’s the best in the world! I don’t think I’ll get to see anyone else like him in my lifetime, so this has been an amazing opportunity.”

Slater then went on to compete against Rob Machado (USA) in the Thruster Division Final, where he scored a 9.33, the highest wave score of the event, in the dying minutes of the heat. This solidified his second victory of the event, making him not only the Single-Fin Winner but now also the Thruster Champion.

“This whole event has been so fun, it’s been really relaxed with the guys,” said Slater. “To have this crew together has been really enjoyable, and Iboo has been a great addition. I’ve never met him before, but he’s had a smile on his face the whole time – it was so nice to get to know him and surf with him. He said he was really stoked to surf a heat with me today, and I was really happy to surf with him too. He’s just a really good dude.”

“All of the local crew that showed up on the boats seemed like they were having a great time, too – they were hundreds of yards from us, but we could hear them yelling the whole time. There has been such a good vibe here.”

Following the Thruster Division Final, the two surfers with the most points accumulated throughout the event were set to surf in the Grand Final. Slater and Shane Dorian (HAW), who have been the most consistent surfers over each division, were the Finalists. The two have been going head-to-head throughout the event, Dorian with two-out-of-three heat wins against Slater.

With inconsistent sets rolling through the lineup at Sultans, conditions were tricky for the Finalists. Dorian found himself in a combination situation for much of the heat, and although he was able to throw down a strong score of 8.7 in the final minutes, he wasn’t able to find that backup score to take the win. Slater, however, found himself in rhythm with the ocean and won the Grand Final with high scores of an 8.23 and an 8.73.

 “The Final was really fun,” said Slater. “Shane has been the really in-sync guy with the waves throughout this event, but in the Final I kind of took that from him. I think he caught one of the best waves of the heat (8.7) but the wave came too late, and there were only a few minutes left when he got back out to the lineup. We’re even now though, it worked out perfectly.”

The 2022 Four Seasons Maldives Surfing Champions Trophy is a luxury surfing event like no other, and the iconic lineup of Momentum Generation surfers (Kelly Slater, Taylor Knox, Rob Machado, Shane Dorian and Ross Williams), along with local wildcard Hussain “Iboo” Areef, have made this year one for the history books.

Thruster Division Results:

Kelly Slater (USA) – 1st

Rob Machado (USA) – 2nd

Shane Dorian (USA) – 3rd

Hussain “Iboo” Areef (MDV) – 3rd

Ross Williams (USA) – 5th

Taylor Knox (USA) – 5th

Ovolo Hotels Celebrates the Home. Stretch. of Quarantine Measures with NEW Quarantine Concierge Offering

Ovolo Hotels Celebrates the Home. Stretch. of Quarantine Measures with NEW Quarantine Concierge Offering

Ovolo Hotels has launched a new Home. Stretch. Quarantine Concierge offering in response to Hong Kong’s 12 August easing of restrictions

The award-winning designer hotel collection has been proudly bringing Hong Kongers home for the last two years and has been an industry trailblazer when it comes to elevating mandatory quarantine to a pleasant and restorative experience for its guests.

Ovolo Hotels welcomes the latest announcement to reduce quarantine with open arms and sees this as a positive step forward in what the city hopes to be the ending stages of in-bound quarantine.

Ovolo has always been an advocate for reopening Hong Kong’s borders when it was safe to do so. While Ovolo was honored to play its part in welcoming returning citizens and visitors to Hong Kong with a safe and enjoyable experience, running a quarantined hotel has many challenges and few of the joys of face-to-face interaction that hospitality normally offers. With the exceptionally high costs of running a quarantined hotel, financial gain has never been a priority – for Ovolo, it’s all about bringing people back to Hong Kong with dignity and respect. It is now time to reinvigorate the city and treat COVID as what it is: a part of life.

Quarantine Concierge: Home. Stretch. continues to offer everything Quarantine Concierge 7.0 did and more, with a choose-your-own three-day staycation experience. Ovolo has curated a number of options under the pillars of Wellness, Fitness, and Indulgence for guests to choose from. Guests can mix and match according to their personal preference, enabling them to enjoy a healthy or indulgent lifestyle balance:

• The ‘Wellness’ selection is perfect for guests wanting to use the time to practice some mindfulness, with activities such as origami kits, meditative coloring-in and a yoga masterclass, complete with a take-home yoga mat.

• Those looking to stay active can pick from the ‘Fitness’ menu, which offers a variety of workout equipment plus a pilates masterclass membership, motivating playlists and a walking pad to ensure your daily step count is reached.

• Guests needing a little self-care will enjoy ‘‘Indulgence’ options complete with a luxe whisky masterclass, gourmet Kettle Chips and a rejuvenating skin retreat masterclass.

Ovolo’s partnership with ClassPass, provides quarantine guests with a complimentary membership for two weeks, complete with 20 credits and 50% off all classes on their trial, so they can continue to enjoy the perks after their stay.

“The home stretch…….finally!  It’s awesome to see that Hong Kong’s quarantine rules are easing to 3 days hotel quarantine with a further 4 days of health monitoring. Whilst Ovolo Hotels has been proud to look after returning Hong Kongers over these last two years, I hope to see quarantine-free travel for everyone coming into our amazing city soon. A quarantine-free border policy is the only way we can truly return to our status as Asia’, says Girish Jhunjhnuwala, Founder & Executive Chairman of Ovolo Hotels.

“Just as we led the way in delivering an exceptional experience throughout the initial quarantine periods, we are now looking at how we can offer an amazing three-day quarantine to corporates and locals, and maybe even some tourists, that will be more like a staycation than quarantining. This includes offering a wide variety of fitness, wellness, and indulgence experiences to care for you – mind, body and soul.

Our Homecoming Project will also continue through this period; it's an initiative that is dedicated to supporting returning Hong Kongers in need, with HKD$1 a night rooms during this mandatory quarantine period to help them get back to their loved ones.”

Standard in all Quarantine Concierge packages, this new offer will continue to be inclusive of three daily meals per person, free daily in-room happy hour drink and snacks, free welcome mini bar, free welcome Loot Bag, free unlimited premium Wi-Fi, free local calls, and in-room Apple TV and Alexa.

“Coming off the immense success of our Quarantine Concierge 7.0 package, we’re excited to announce Quarantine Concierge: Home. Stretch., which offers guests more choice than ever before, ensuring a pleasurable staycation experience, no matter what they’re into,” says Mael Vastine, Director of Operations of Ovolo Hotels Hong Kong

For more information:

Website: https://ovolohotels.com

This Ganesh Chaturti, Celebrate with ‘Kesari’ from Vanilla Miel

Ganpati festivities are in full swing and this means a variety of sweets and goodies at all your celebrations. This year, add Vanilla Miel’s ‘Kesari’ to the mix. The Mumbai-based patisserie & chocolaterie founded by sisters Mansi and Isha Shetty, has just introduced a new dessert tart that is ideal for festive celebrations.

A tribute to the rich history of Indian sweets, each element of this tart is inspired (and maybe stolen) from the recipe books of the founder’s different family members. It features slow-cooked gajjar ka halwa, boondi-laced rabri mousse, and a motichoor topper with crushed pistachio and saffron slivers. Encased in an almond pastry crust, this tart is created as a labour of love - a humble something from their family to yours!

The gajjar ka halwa is ‘mummy’ certified – she learnt how to make it from Mansi and Isha’s Nani and can be found in the Vanilla Miel kitchen on most days, making the dish herself.

The boondi in the tart is a tribute to the girls’ memories of celebrating Ganesh Chaturti growing up – boondi laddoos were always a favourite dessert and therefore had to be incorporated into this tart.

The rabri is a recipe from Mansi and Isha’s father, who runs a restaurant in Mumbai. Patiently cooked and caramelized using fresh milk, this rabri forms the perfect backdrop to elevate the vibrancy of the halwa and the boondi.

This Ganpati, celebrate the love of all things sweet with a fusion tart that promises a surprise with every bite!

Priced at Rs. 500 (for an individual tart), Rs. 1950 for a Petit tart, and Rs. 2450 for a Grande tart, the Kesari tart from Vanilla Miel can be ordered on their website at: https://bit.ly/3cvxC8j. The dessert can also be picked up from Vanilla Miel’s kitchen in Andheri located here: https://goo.gl/maps/FJmpVo3vTW7htUoF9.

The tart can be made egg-free, if customers prefer.

Mumbai’s new favourite Japanese restaurant - Taki Taki announces the launch of their Ramen Bowls ~ A bowl full of wholesome goodness ~

Mumbai, August 2022 - A perfect companion on a gloomy afternoon, while sitting at home and watching the downpour. This August, Mumbai’s popular Japanese restaurant - Taki Taki, situated at Lodha World Crest is all set to launch its Ramen Bowls and Chung Fung Menu. The menu is curated in a way keeping in mind the traditional approach as well as capturing the intensity of flavor. 

Imagine a steaming broth, with delicious ribbon-like strands of noodles, often topped with dried seaweed, in salty richness, and is enough to invoke serious hunger pangs. The kitchen team has curated the menu that will provide you with an enhanced world of sensory appeal with the addition of bright colors, tasty aromas, and fun garnishes.  The menu will include Chung Fung and Ramen. Crispy prawns & chives, Crispy chicken, and Crispy exotic vegetables are the options for Chung Fung. Ramen Bowls are so unique from one another, VEGETABLE RAMEN- Soy Broth, Tofu, Bamboo shoots, Corn, Bok Choy. CHICKEN SHIO RAMEN- Chicken Broth, Grilled rubbed chicken, Marinated Eggs, Bamboo Shoot. PORK CHARSUI GOMA RAMEN- Pork Broth, Braised Pork Belly, Marinated Eggs, Chilli Bean Paste & Sesame dressing.

Come join us and celebrate your favorite Japanese Bowls at Taki Taki this August.

Other information:

Price - 615 ₹ onwards

Address -World Crest, Unit no.1A & 1B, Lodha, Upper Worli, Lower Parel, Mumbai, Maharashtra 400013

To reserve, call us on 7400491480

Appointment | Debashree Banerjee has been appointed as Manager of Human Resources for the Holiday Inn Bengaluru Racecourse

Bengaluru, 24.08.22: Holiday Inn Bengaluru Racecourse has appointment Ms. Debashree Banerjee as their Manager of Human Resources of the property. Her new role responsibilities shall encompass spearheading all operations across various specialties of Human Resources.

She brings more than decade of rich experience into Hospitality and Human Resource department. In her career she has worked in brands like ITC Windsor, Ritz Carlton, The Westin and Courtyard by Marriott. Before joining Holiday Inn, her last stint was Fairfield by Marriott. Debashree’s passion towards her work fosters an environment where diversity is valued and individual aspirations of the employees are fulfilled. She endeavours to provide exceptional care to each team member to continuously learn and grow at the hotel. In her leisure time she likes to read and cook.

She is responsible for driving Strategic HR goals and fostering the IHG culture to set excellence across team members. Her key responsibilities will include developing a strategy for operations and coordinating Human Resource activities across all the departments. She will also be working closely with department heads throughout the hotel to establish and implement plans that will benefit all the employees, while also improving the hotel’s organizational performance and capability.

On her appointment, General Manager - Jaidev Dutta commented, “I am very happy and excited to welcome Debashree to our team. I am very certain that she will give her best to foster and nurture the team members.”

Get a taste of India's Favourite Laddu this festive season with Dadu's

Laddus are one of the most delicious sweets and is loved by everyone across generations. Each one of us has a favorite story or memory associated with Laddus from our childhood which is full of innocence and love.  Motichoor laddu finds its place in history and is originally a special recipe from Rajasthan and Uttar Pradesh improvised through time. Motichoor laddu, which means crushed pearls in Hindi, is made from fine boondi balls that are small and cooked in ghee. The recipe was invented in North India but has become widely popular throughout India. Even the ancient, as well as medieval texts in the south and eastern regions, gets mention Motichoor laddu in various stories and folk tales.

Dadu's one of the pioneers in the Indian sweets industry was the first one to bring Motichoor Laddu to the people of Hyderabad. For the longest time, the orange fine Dana laddu, in any mithai store in Hyderabad is recognized as "Dadu's Laddu". Dadu's has always offered the most authentic and traditional sweet delicacies especially considering the sweet tooth of Indians. Dadu's Motichoor Laddu is unparalleled in its taste, quality, and overall sensory experience.

Motichoor Laddu is a popular dish throughout the country and is most preferred during Ganesh Chaturthi festival celebrations. Laddus became one of the most popular sweets among Indians somewhere along the way and spread happiness, positivity, and sweetness. Dadu's traditional laddu is a work of art that melts in the mouth, with the finest daana ever found, curated by expert chefs. Dadu's is known for its unique laddu which is prepared only with the best quality besan and the purest ghee from certified suppliers.   

Dadu's is also one of the most innovative sweet brands. For the upcoming Ganesh Chaturthi, they have traditional Rice Modaks, as well as many other flavourful and colorful Modaks with dry fruits, coconut, and jaggery.

According to Mr. Rajesh Dadu, Owner of Dadu's said, “In the Indian culture, motichoor laddu is an integral part of every festival. Every Ganesh Chaturthi, Dadu's sells tonnes of motichoor laddu, from the normal-sized laddus for household poojas to gigantic prasad laddus for Ganesh pandals. We strongly feel that this year, the Ganesh Chaturthi festival celebrations will surpass the pre-covid times and the god's blessings shower upon the people"

In addition, Ms. Muskaan Dadu said, "Dadu's Motichoor Laddu is made with the purest of ingredients and makes a delightful choice for any festive occasion. The festival season is right around the corner, so we are eager to indulge and spread the pearls of happiness far and wide. We endeavor to provide the best quality sweets to the people of Hyderabad and be a part of all their celebrations.”   

Accor India’s most decorated Chef-Jerson Fernandes get elevated to Director of Culinary at the iconic Novotel Mumbai Juhu Beach hotel.

Bringing more than 15 years of hospitality experience, Chef Fernandes aka Jerson MontereyJack will lead the culinary team and oversee the iconic hotel’s six food and beverage outlets.

Novotel Mumbai Juhu Beach has elevated Jerson Fernandes as the new Director of Culinary for the hotel. Bringing more than 15 years of hospitality experience, Chef Fernandes will lead the culinary team and oversee the hotel’s six food and beverage outlets. Having worked with multiple hotel and resort brands, both Internationally and locally, he has developed a repute of providing exceptional food experiences. His passion for food, creativity, and innovation is second to none making him pne of the most sought-after chefs of the country.

On the appointment, Gorav Arora, General Manager, Novotel Mumbai Juhu Beach, shared, “We are pleased to welcome Chef Jerson in his new role. With his extensive knowledge of the hospitality industry and varied culinary expertise, he has proven to be a great asset to our hotel. Under his leadership, we look forward to continuing to extend unforgettable dining experiences for all our guests. He never fails to impress his guests with his gastronomic experiences”

On his promotion, Jerson Fernandes, Executive Chef, Novotel Mumbai Juhu Beach says, “It is a great pleasure to be a part of the team at Novotel Mumbai Juhu Beach. Life’s experiences have educated me, shaped me and inspired me in creating opportunities in the direction of my professional development. All this is only through an amalgamation of experiencing food and the life of people. My culinary team would continue to be my greatest strength and asset, after all, I am only as strong as my team.”

Chef Fernandes’ career has garnered multiple accolades and awards. He was recently awarded the Best Executive Chef of India-2021-22 by Hotelier India, The best Executive Chef of 2022 by Food Connoisseurs awards, He featured in the culinary- power 25 list of chefs by Hoteliers web for 2022. He is the only chef to be awarded the Special jury recognition at the South Asia Accor hotel awards in June 2022. He was felicitated by the CM of Goa and Mayor of Mumbai in 2020-21 for his culinary contributions to the states of Maharashtra and Goa. He is a Guinness world record holder and has a huge fan following whom he inspires on social media.

During his career, he has worked with several Accor properties, namely, Novotel Goa Dona Sylvia Resort, Novotel Hyderabad Convention Centre and has also been associated with P&O Cruises, Taj Hotels, Marriott Hotels, The ritz Carlton and Los Angeles based Berggruen (Keys) Hotel.

When not in the kitchen, Chef Fernandes enjoys capturing moments and different food aspects through photography. He is also passionate about travelling in search of great food.

Ingredient Ideology | The Enchanting Enchiladas - A Treat for the Palate! BY: Dr. Kaviraj Khialani- Celebrity Master Chef

The Enchanting Enchiladas - A Treat for the Palate!

The flavors of mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! this cuisine has so much to offer that it gets difficult to pick and choose between the options. Mexican ingredients are easily available from assorted fresh vegetables to the corn meal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too including chicken, eggs, fish and seafood, red meat as well in some recipes. 

One of the most popular one meal dish in mexican fare is the concept of enchiladas- tortillas [ made up with corn meal/ makkai ka atta] cooked first, rolled up with an array of filling of your choice, topped with a nice cheesy sauce, baked in the oven and relished!

The methods of cooking in this cuisine are easy to follow and also doesn’t really call for any unusual equipment’s as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes there is a lot more which we can think of as well when it comes to fusion with mexican recipes.

Innovating with enchiladas is always so much fun and it just takes the preparation to level next as I tried incorporating leftovers from indian cuisine as well rolling them into tortillas, theplas, leftover chapattis and more! Keep up the spirit of creativity and indulge into this exciting variety of enchiladas and treat your loved ones this weekend.

Here are a few simple recipes with the Mexican concept of Enchiladas with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] DESI SAUSAGE & BEAN STUFFED ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms- 8-10 no

Chicken sausages- 3-4 sliced

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce- 1 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

White sauce- 1 and a half cup

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as listed above/ sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the sausages and baked beans all the sauces etc and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-2] CURRIED CHICKEN AND CHEESE ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Boneless chicken breasts- 250 gms- boiled, shredded

Chicken liver- 2-3 no cooked/boiled, optional

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Curry powder- 1 tsp

Coconut milk- 1 cup thick

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the boiled chicken breast shredded pieces, cooked chicken liver, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the curry powder and baked beans and coconut milk and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a workstation and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce, and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-3] MAKHNI TADKA ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Cooked chicken tikka/ paneer tikka/ tandoori mushrooms

Fresh basil leaves-4- 5 no

Tomato ketchup-2-3 tsp

Baked beans in tomato sauce-1 cup

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Kasuri methi-1 tsp

Red chili sauce-1 tsp

Garam masala powder-1/2 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the cooked sliced chicken tikka pieces, capsicums, salt, pepper, herbs like basil leaves and chili flakes to taste.

3. Cook for 2-3 mins and add in the garam masala powder, kasuri methi, and baked beans and prepared makhani sauce and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe- 4] METHI PANEER ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1 cup puree, fresh

Baked beans in tomato sauce-1 cup

Methi leaves- 2 cups chopped

Paneer- 250 gms, crumbled

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the methi, coriander leaves, tomatoes, salt and all spices and cook on a low flame for 8-10 mins.

3. Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe- 5] TAVA PRAWNS AND PEPPER ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1/2 cup puree, fresh

Baked beans in tomato sauce-1 cup

Assorted capsicums- 1 cup chopped, red-green-yellow

Red chili sauce-1 tsp

Prawns- 500- 700 gms- approx. 10-12 pieces medium sized, cut 1 x 2

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the prawns, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.

3. Add in the baked beans and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

Recipe-6] TEX- MEX SUBZI WALA ENCHILADAS

Ingredients:

For the enchilada wrapper:

Readymade tortilla rotis [made with corn ka atta] - 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of the enchiladas:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp choppedOnion-1 small chopped

Ginger-1 tsp chopped

Tomatoes- 1/2 cup puree, fresh

Baked beans in tomato sauce-1 cup

Assorted Veggies- carrots/ beans/ peas/ potatoes/cauliflower/broccoli/ mushrooms/ zucchini etc can be cut into small pieces, blanch/boil the tough options and then cook it in the sauce as listed in the method

Red chili sauce-1 tsp

Green chili sauce-1 tsp

As an option we can use soya chunks/ soya granules/ tofu as well.

Coriander leaves- 1 cup chopped

Salt, pepper, herbs and chili flakes to taste

Turmeric powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Garam masala powder-1/4 tsp 

Spring onion green or 2 tbsp. chopped coriander.

Grated cheese-1/4 cup

White sauce- 1 cup only for topping

For the Salsa mixture:

Tomatoes-1 cup chopped

Onions-1 small chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

To serve with: salsa sauce as above / sliced avocado/ tossed salad.

Method:

1. Prepare the wrappers for the enchiladas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic, ginger and onions and saute until light pink add in the assorted veggies/ soya chunks etc which are semi- cooked, salt and all spices, tomato puree and cook on a low flame for 8-10 mins.

3. Add in the baked beans, sauces and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens/ coriander leaves, cheese and mix well, also add colorful bell peppers/capsicums for crunch and color.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. Pre-heat the oven to 160-180 degrees celsius and grease a baking dish with some butter, place a little white sauce at the base and then place the rolled up enchiladas, arrange them neatly, top with the white sauce, salsa sauce and some grated cheese and bake for 15-18 mins until nicely browned and set, remove and serve hot.

On a Concluding Note: Enchiladas are one of those recipes from Mexican cuisine which is able to find its place at any given hour of the day be it a brunch, supper or even a craving in the evening hours to munch on something interesting and tasty. As an advice we can also assemble these enchiladas and keep them all ready, set them in the baked dishes and store them covered/cling wrapped in the fridge and put them to bake just before you wish to have them/ serve them. This concept is also good to prepare ahead of time and keep which can save last-minute hassles during a get-together or a reunion etc where we can spend more quality time together while the oven creates the magic for the moment! Happy Cooking!!

Waibhav Rawat has been appointed as General Manager at Renest River Country Resort Manali

Waibhav Rawat joins Renest Hotels & Resorts at Manali as the General Manager. He brings with him over a decade of experience. In his role at Renest Manali, he will spearhead property operations and implement growth strategies to achieve and sustain leadership in the market. His responsibilities include but are not limited to all phases of the hotel, including sales and marketing, human resources, food and beverage, budgeting/forecasting, empowering associates to provide superior customer care to the guests, communication, and problem-solving amongst others. Waibhav has experience working with renowned brands like Lemon Tree and Fortune Hotels.

Renest Hotels & Resorts is a unique collection of boutique hotels and resorts that offer experiential stays amidst nature, in picturesque locations across India. With hotels and resorts in key locations of temple towns Shirdi, Tirupati and now Haridwar, popular hill station Manali and business hubs Jaipur and Gandhidham, Renest strives to deliver memorable holiday experiences to all travellers.

Renest River Country Resort, Manali: Located off the bustling Mall Road, this 58-room resort overlooks the river Beas amidst pine and cedar and the majestic Himalayas. The hotel focuses on overall wellness, a theme which remains constant through the food, outlay and peace of the hotel. One can also unwind at its onsite spa, sweat it out at the 24 hours gym, sauna, steam,, relax at the spa or enjoy a game of pool, carrom or table tennis games room, while kids unleash their energy at the kids play area.