Sonia Paul gets promoted to a new role of Cluster Director of Marketing – Hyatt Hotels, West India

She will overlook the marketing operations for brands - Grand Hyatt Mumbai, Hyatt Centric, Hyatt Regency, Hyatt Place and Hyatt Hotel in Mumbai and Pune

Grand Hyatt Mumbai Hotel and Residences is pleased to announce that Sonia Paul has been promoted to the role of Cluster Director of Marketing, effective September 1, 2022.

A career spanning over 15 years, Sonia’s journey has been diverse. From beginning her career in advertising as an Account Manager in 2005 working for J. Walter Thompson Worldwide followed by Catalyst SMC Pvt. Ltd. Sonia moved spells as she entered into Marketing profile by joining Edenred a part of Accor group. In April 2014, Sonia joined the hospitality industry with Keys Hotel – Berggruen Hotels as General Manager of Marketing where she joined the corporate brand team overlooking the portfolio of Keys Hotels. Sonia joined Foodlink Services India before joining the Grand Hyatt Mumbai Hotel and Residences family as a Marketing and Communications specialist in 2018. In 2020, she was promoted as Director of Marketing at the hotel.

In September 2022, Sonia recently got promoted to her new role as Cluster Director of Marketing for Hyatt West India where she will overlook the marketing operations for brands – Grand Hyatt Mumbai, Hyatt Centric, Hyatt Regency, Hyatt Place and Hyatt Hotel in Mumbai and Pune.

On the promotion, Sonia shares the secret of her success, “my work is my passion; it just stays exciting to everyday explore new opportunities for the brand to offer experiential offerings”

Sonia is a people’s person, loves to catch up with her friends and family during her off time and loves to explores new places.

Freedom Healthy Cooking Oils receives ‘AIMA – RK Swamy High-Performance Brand Award 2022’

Hyderabad: September 2022: Freedom Healthy Cooking Oils, the flagship brand of Gemini Edibles & Fats India Ltd (GEF India) received the prestigious AIMA-R K Swamy High-Performance Brand Award 2021  in a Special Session at AIMA's 49th National Management Convention which was held with the theme 'Advantage India: Thriving in the New World Order. The award was received by, Mr. P Chandra Shekhara Reddy, Senior Vice President - Sales & Marketing, Freedom Healthy Cooking Oils from Shri. Nitin Gadkari, Hon'ble Minister of Road Transport & Highways, Government of India in the presence of other dignitaries.

The AIMA-R K Swamy award was instituted in 2009 by the advertising agency R K SWAMY and All India Management Association, in memory of the founder of the agency Sri R K Swamy, who also was a past president of AIMA. The award is to be given to a high-performing Indian-grown brand. Sri Swamy was a true nationalist who felt that Indian companies and brands are as good as MNCs and to honor his view on the subject, AIMA and R K SWAMY instituted this award. The High-performance brand is identified by a panel of leading Industry leaders. The winning brand must consistently outperform others in the category in terms of revenue and profitability as well as satisfy the Jury that the brand has performed well across other categories as well. 

Freedom Healthy Cooking Oils was chosen for the aggressive growth seen from Rs 6,500 Cr to over Rs 10,000 Cr with similar growth in profitability in the last couple of years.  

Past President of AIMA and the Chairman & Managing Director of R K SWAMY Pvt. Ltd, who was the Jury Chair said "We reviewed several categories and studied the performance of various brands before we zeroed in on Freedom. They join several other illustrious brands over the last 12 years like LIC, SBI, Tata, Amul, Titan, HDFC Bank, Bajaj Auto, Wipro, etc. So many congratulations to them and wish them continued success."

Reacting to receiving the award, Mr. Pradeep Chowdhry, Managing Director, Gemini Edibles & Fats India Ltd said "We are delighted to win this award. This was made possible by the hard work put in by our employees and the distributors as well as our agency partners over the last several years. My special thanks to every one of them."

Speaking on the occasion Mr. P. Chandra Shekhara Reddy, Senior Vice President – Sales & Marketing, Freedom Healthy Cooking Oils said, "We are happy to receive the AIMA-RK Swamy High-Performance Brand Award 2021 for Freedom Healthy Cooking Oils. The brand 'Freedom' is built on the fundamentals of consistently providing good quality products, attractive packaging, deep market knowledge and penetration, innovative marketing, customer outreach, and communication strategy. It has helped us grow and become the No.1 brand by volume sales in the country in the sunflower oil category (Neilsen IQ – MAT March 2022) in an extremely competitive marketplace."

Recently Freedom Healthy Cooking Oils bagged the 'Pride of India Brand Award 2022' in the category 'Best Brands of South India'. The Pride of India Brand awards 2022 recognizes and rewards some of India's most loved, home-grown brands.

About GEF India (Freedom Healthy Cooking Oils):

'Freedom' is the Flagship brand of Gemini Edibles & Fats India Limited (GEF India). Freedom Healthy Cooking Oil Range is available as Freedom Refined Sunflower Oil, Freedom Physically Refined Rice Bran Oil, Freedom Kachi Ghani Mustard Oil, and Freedom Groundnut Oil.

The ‘Freedom’ brand was launched in 2010 in Andhra Pradesh and Odisha. Freedom Refined Sunflower Oil is the No.1 Brand by volume sales in India in the sunflower oil category (according to Nielsen IQ data on the Refined Oil Cons Pack (ROCP) market in India (U+R) for the year ending (MAT) March 31, 2022).

Freedom Rice Bran Oil was launched in 2015 in Andhra Pradesh and Telangana.

‘Freedom’ was ranked among the top five cooking oil brands in India according to the India Today ‘Ipsos Urban Consumer Sentiment Survey 2020’.

Social Media handles 

FreedomHealthyOil @freedomhealthyoil

For Media Queries: 

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GEF India is proposing, subject to applicable statutory and regulatory requirements, receipt of requisite approvals, market conditions and other considerations, to undertake an initial public offer of its Equity Shares and has filed the DRHPdated August 7, 2021. The DRHP will be available on the websites of SEBI at www.sebi.gov.in, stock exchanges i.e., BSE at www.bseindia.com, NSE at www.nseindia.com, respectively and is available at the respective websites of the BRLMs, i.e. Axis Capital Limited atwww.axiscapital.co.in, Credit Suisse Securities (India) Private Limited at www.credit-suisse.com/in/en/investment-banking-apac/investment-banking-in-india/ipo.html, Kotak Mahindra Capital Company Limited at www.investmentbank.kotak.com and Nomura FinancialAdvisory and Securities (India) Private Limited at www.nomuraholdings.com/company/ group/asia/india/index.html. Potential investors should note that investment in equity shares involves a high degree of risk and for details relating to such risk, see the section titled "Risk Factors" of the Red Herring Prospectus, when filed. Potential investors should not rely on the DRHP filed with SEBI for making any investment decision

Celebrate the true essence of Bengal, this Navratri with “Bengali Food Fest” at Novotel Visakhapatnam Varun Beach

Celebrate the true essence of Bengal, this Navratri with “Bengali Food Fest”  at Novotel Visakhapatnam Varun Beach

Satiate your taste buds with a delightful feast from the City Joy at the “Bengali Food Fest'' from 23rd September to 2nd October, this year. Durga Puja or Navratri, is one of the biggest festivals celebrated across India. Durga Puja celebrates the victory of the goddess Durga over the demon king Mahishasura and these festivities are incomplete without quintessential Bengali delicacies.

On this auspicious occasion, relish flavorsome Bengali cuisine with signature dishes such as Kanch Kola Bhaja, Potoler Dorma, Fish Paturi, Famous Kolkata Chicken Biryani and Rolls, Basanti Pulao, Chicken Dak Bungalow, Nolen Gur Sandesh, Chaler Payes (Jaggery) and more from the menu, which will have a different set of dishes every passing day.

Sit by the Bay of Bengal and satisfy your cravings for Bengali cuisine for a mouth-watering treat only at Novotel Visakhapatnam Varun Beach. 

Save the date: 23rd September to 2nd October 2022

Time: 19:30 pm to 23:30 pm

Venue: Novotel Visakhapatnam Varun Beach

Price: INR 1899 + Taxes

Redline DJs feat. Dreamstates, OX7GEN, Rafiki, Tarqeeb and Zokhuma to headline jagged breakbeat and burgeoning techno at antiSOCIAL

Redline DJs feat. Dreamstates, OX7GEN, Rafiki, Tarqeeb and Zokhuma to headline jagged breakbeat and burgeoning techno at antiSOCIAL this Saturday, 24th September 2022

Mumbai, 24th September 2022: This Saturday night, make no other plans as the city’s most prolific DJs come together for a crash course rooted in five deeply distinctive styles of curation, as well as the magic that is their unique collective chemistry at antiSOCIAL this saturday, 9 pm onwards!

Redline DJs is a collective comprising Dreamstates, OX7GEN, Rafiki, Tarqeeb and Zokhuma and are born from the hazy recesses of the after (after) party. Groove to the rawest form of electronic with OX7GEN, Rafiki, Tarqeeb as they represent a formidable tag team of sounds ranging from jagged breakbeat, burgeoning techno, hardcore jungle and everything in between.

If you ain’t redlining, you ain’t headlining! Come and enjoy with your gang as Redline brings to you some of the most experimental music.

Dreamstates Patently undaunted by the limitations of genre, Mumbai-based dreamstates’ approach to music selection is but a natural furtherance of his wide listening habits, habits that have been in a state of positive flux for nearly two decades. That he would make for one of the Indian underground’s in-demand DJs this early into his professional career would have been a cautious punt even for an 18-year-old Dharam Saraviya circa 2007 as he cut his teeth playing rhythm guitar in thrash and punk bands.\A deep curiosity and a ravenous thirst for musical knowledge guides his hands on the ones-and-twos, and whether it’s emotional breaks, electro, or garage oozing out the speakers, the signature sound invariably breaks through the mix. As a resident DJ on Boxout.FM, India’s only online community radio station devoted to alternative music, D hosts a monthly show titled ‘Cosmic Claps’.

Rafiki

Rafiki is the alter ego of Sohail Arora, founder of KRUNK, which represents some of the most cutting- edge bands & electronic DJ's / producers outta India. Rafiki pushes the best in cutting edge Acid, Breaks, Electro and blurring the lines between House and Techno infused with heavy bass lines. He has cultivated a deserving reputation as someone with an eclectic taste in music from across the globe, no matter whether he is playing it or making it.

Tarqeeb

An instinctive approach to multiple mediums defines digital artist and music producer Tarqeeb’s philosophy. Dedicated to building and showcasing an internationally relevant Indian sound minus the cliches he’s using every avenue available to him to point larger audiences in a direction he hopes will be part of our future. These include tightly-tailored DJ sets —think everything from deep meditative dubstep/jungle to indian electronica—hosting a monthly radio show Juggernaut for boxout.fm and his role in DASTA, a six-person artist collective that is bent on inspiring DIY approaches to growth and empowerment through the arts. His rising acclaim has only been further solidified by large-scale appreciation for his unusual, sometimes-surreal digital art. Despite humble beginnings within the medium two years ago, he has since gone on to conceptualise and create poster, album and logo art for local artists like Oceantied, Nanok, Paraphoniks, Profound, Dasta, Dualist Inquiry and Sandunes, as well as international labels like System Music (UK) & Studio Rockers(UK). In many ways, Tarqeeb remains an individual's experiment to link art, music and learning together to form its own microcosm.

Zokhuma

At the bleeding edge of his own futureZokhuma(Arman Menzies) represents the end of old things,the beginning of new ones, and a forged alliance with those making alternative electronic musicin previously unchartedterritories.This 29-year-old maverick has a mask for every occasion. Well known in the cult progressivemetal circles in India for his earlier work for Goddess Gagged before moving on to study musicproduction in the UK; he’s already performed in places like Croatia, Netherlands, UK and SriLanka while cherry-picking his way through local gigs & festivals as well.Unafraid to crisscross between soundscapes you’ve never heard—think frantic, chopped-upAfrican beats or moodier experimental electronica anddisco; his sensibilities have a way of puttingany audience at ease. Asdoes his infectious energy behind the console

Event: Redline DJs feat. Dreamstates, OX7GEN, Rafiki, Tarqeeb and Zokhuma

Venue: AntiSOCIAL

Date: 24th September 2022

Time: 9 pm onwards

Entry: Rs. 800

Booking Link: https://insider.in/redline-djs-feat-dreamstates-ox7gen-rafiki-tarqeeb-zokhuma-antisocial-mumbai-sep24-2022/event

Booking.com inspires sustainable travel with GenZ star Shanaya Kapoor as its next Explorer

Launches the second edition of Booking Explorers campaign to celebrate the relentless spirit of travel

India, September 2022 - As travel roars back to life, the time is now for travellers to reconnect with the destinations, cultures, people and experiences that they love. With the aim of inspiring us all to rediscover ourselves and reignite our desire to travel, Booking.com, one of the world’s leading travel brands, launches the second edition of its award-winning Booking Explorers campaign today and  celebrates the adventurers and trailblazers among us who have kept the spirit of travel alive, despite the struggles and disruptions we continue to face post-pandemic.

Through the Booking Explorers campaign, Booking.com is bringing to life the compelling stories of 5 explorers across APAC, including the up-and-coming Bollywood actress Shanaya Kapoor, along with other leading travel personalities from Australia, South Korea, Vietnam and Japan. As part of the campaign, these APAC explorers share their travel stories and desire to explore all things new and familiar, whether it’s in their own backyards or around their home countries. Shanaya Kapoor, who is gearing up for her acting debut, shares her love for India – its colourful cities and picturesque countryside, Instagram-worthy destinations and most importantly, the need for responsible and sustainable travel among GenZs.

Through this year’s Explorers, Booking.com continues to celebrate the relentless spirit of travel, and their desire to keep experiencing and exploring all things new and familiar, whether it’s in their own backyards or around their home countries. However as much of the world seeks to travel again, we recognise the need for sustainability: from avoiding single-use plastic and making smart, responsible choices when choosing stays, to transforming how and where we travel so that we minimise our impact on the destinations we visit; and hopefully leave our destinations greener than when we first arrived.

Apart from Shanaya, this year’s campaign features four new personalities across Asia Pacific. Former MasterChef Australia grand finalist, Simon Toohey takes us on a culinary adventure through Victoria, Australia. Multidisciplinary artist MY Q brings us alive South Korea – from underground music scenes to contemporary art galleries. Nature-loving lifestyle personality Tran Quang Dai advocates for sustainable living and travelling as he takes us through Vietnam. And finally, Japanese supermodel Ai Tominaga, a familiar face in haute couture, shares her love for tranquillity, the beauty of nature, and the countryside.

“We want to inspire travellers in Asia Pacific through the rich stories of our Explorers,” said Laura Houldsworth, Managing Director for Asia Pacific. “They invite us to dig deeper into the sights and cultures of the countries they call home. I hope their stories stir travellers everywhere to open their hearts and minds to new experiences and put sustainability at the forefront of all they do.”

Shanaya Kapoor, the India explorer for this campaign said, “I am really excited to associate with Booking.com and be a part of the Booking Explorer campaign that celebrates the relentless spirit of travel in a more meaningful and responsible way. I personally love to travel and I feel as a young actor trying to work on my craft there is no better drama school than to travel into the unknown, find inspiration, enter new cultures, meet new characters and learn from new friends. Even if you are not an actor but knowing yourself, finding out qualities about yourself, about your personality, you will always know one new thing when you travel and that for me is a great achievement.”    

With a mission to make it easier for everyone to experience the world, Booking.com is committed to helping travelers rediscover the beauty of travel and reconnect with the experiences they love. Offering the widest choice, great value, and the easiest experience so travellers can book their perfect place to stay, Booking.com offers the means to get around from anywhere and on any device.

CULINARY AND BAKERY OPPORTUNITIES FOR STUDENTS OF HOSPITALITY

Banarsidas Chandiwala Institute of Hotel Management And Catering Technology and Academy of Pastry and Culinary Arts (APCA), India collaborated to organize a BAKERY & CULINARY Workshop for aspiring Culinary and Bakery Chefs of BCIHMCT, New Delhi.

The workshop, conducted on September 17, 2022, in the institute premises, was specifically aimed for student chefs who are aiming to make their careers in Culinary, Bakery, and Patisserie. A total of 30 students from the Final year benefitted from the workshop.

Mr. A K Gupta, Marketing Head, APCA, commenced the session with a presentation on the Academy of Pastry and Culinary, making students aware about the many avenues being offered in the field of Patisserie. In modern times, the right kind of culinary and pastry education along with the art of cooking can be a stepping stone for one of the most sought-after career options in India.

Chef, Ms. Prerna Baldev Motwani, Assistant Bakery Chef APCA, then practically demonstrated the different dimensions of Cake Making and emphasized on Travel Cakes in particular. Students were amazed to learn about ORANGE CHOCOLATE CAKE - a recipe formulated by the chef herself.

During the preparation of the cake, she gave insights about many pertinent factors like – Science of Cake Making, Use and Significance of right Ingredients in Cake Making, Handling Faults in Cake Making etc. The session was interactive, and students asked many questions and the experienced baker was quick to answer all of them. The event was a major success as it made the students realize another career path for their culinary future.

The event was coordinated by Chef Ranojit Kundu (HOD – Patisserie), Chef Uttam Kumar Singh and Chef Suprabhat Banerjee, Assistant Professors, BCIHMCT, New Delhi. The event was reported by Mr Peeyush Srivastav, Assistant Professor, BCIHMCT, New Delhi.

Sofitel Mumbai BKC Welcomes Navratri with a Special Navratri Thali at Tusker's

Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, will offer a special Navratri Thali at Tusker’s from September 24-October 5, 2022.

Tuskers is the specialty vegetarian restaurant & bar at Sofitel Mumbai BKC. Guests who opt for the delicious Navratri Thali will begin with a refreshing Lassi; followed by starters of Sabudana Vada; and Aloo Tikki. Main Courses include Vrat Ki Kadhi, tempered curd-based curry with fresh coconut; Moongfali Rassedar, peanut and coconut curry; Dahi Arbi, colocassia & curd tempered with curry leaves and cumin; Suran Ki Sabzi, yam cooked with fasting spices; and Sama Ki Khichdi, tempered sama rice cooked with ground peanuts and fresh coconut. The meal will be accompanied by Singhare Ki Poori and Set Curd. Desserts will include Sabudana Kheer; Ratalu Ka Halwa; and Cut Fruits.

The special Navratri Thali at Tusker’s is priced at Rs. 1900 plus taxes per person, for lunch only, and is available from September 24-October 5, 2022.  

Tusker’s

Sofitel Mumbai BKC

C 57, G Block BKC

Bandra Kurla Complex

Bandra East

Mumbai – 400051

Hours of Operation: 12 pm – 3:00 pm (lunch),  Monday-Sunday

Telephone: +91 91673 91130  

ChaoBella at Crowne Plaza New Delhi Okhla is hosting Travelling Dimsums festival.

‘Travelling Dimsums’ at ChaoBella 

Treat your taste buds with our steamy delights as ChaoBella at Crowne Plaza New Delhi Okhla is hosting Travelling Dimsums festival.  

Chow down to an assortment of innovative dimsums travelling from twelve regions of China such as Black Diamond, Flower Dumplings, Rainbow Prawn, Prawn Shu Mai, Chicken Shiitake Pouch along with the quintessential favourites such as Asian Green, Asparagus Corn Dumpling, Mushroom Bao, Thai Chicken Dumplings, Spicy Chicken Shanghai, Duck Dumpling and Prawn & Cilantro.  

These dim sums have been picked from various regions of China such as Hangzhou, Nanjing, Guangzhou, Chengdu, Manchuria, Yunnan, Fujian, Shanghai, Beijing, Peking, Zhejiang & Huhhot. 

According to Pradipt Sinha, Director of Food and Beverage “Every handcrafted Dimsum from the menu has a unique story to offer. We have experimented with the outer covering in the form of wheat starch, potato starch, lotus flour as well as innovative fillings, shapes & colours schemes. The menu includes some never heard before variants such as Black Diamond that takes its colour from the edible squid ink and Rainbow Dim sums that uses extracts from seven flowers in its coating. Other interesting dim sums at the festival would be-artistic Flower Dim sums, therapeutic Chicken Shiitake Pouch, open faced Prawn Sui Mao & many more.” 

According to Shuvendu Banerjee, General Manager, “Since the ancient times, Chinese travellers along the Silk Route broke their journey by stopping at the tea houses. They used the pair the tea with bite sized Dimsums served in bamboo steamer baskets to fuel themselves. We are extremely excited for our corporate clientele to make Travelling Dimsums a part of their working lunch culture.  The team has also curated a special Travelling Dim sums guide that will narrate the tale of origin of each Dim sum from mainland China to enhance the food experience. We are looking at making Travelling Dimsums a regular experience at ChaoBella.” 

What: Travelling Dim sums 

Where: ChaoBella, Crowne Plaza New Delhi Okhla 

When: 23rd September to 5th October, 2022 

Timings: 12:30 pm to 3:30 pm and 7 pm to 12 midnight 

Price: INR 675 + taxes onwards 

Beach Cleaning Drive by The Fern Samali Resort, Dapoli (Ratnagiri), Maharashtra

The Fern Samali Resort, Dapoli (Ratnagiri) carried out a beach cleaning exercise at Ladghar beach near the resort and collected more than 200 kg of plastic and other waste materials strewn across the beach, the GM of The Fern Samali Resort, Dinesh Kumar Yadav said.

Congratulating the green team of The Fern Samali Resort,  Noshir A Marfatia, Senior Vice President - Sales & Marketing, The Fern Hotels & Resorts said, “ Such activities are extremely important for us, as they resonate with the basic philosophy of the brand. We encourage all our hotels to carry out such activities from time to time”.  

The entire activity was carried out by the green team members of the resort. The staff members collected plastic bottles, wrappers and other types of waste  to make the beach look beautiful , Dinesh informed.

During the Ganapati visarjan, there is a lot of activity at the beaches as people bid adieu to their beloved God. These people leave a lot of things like thermocol sheets, floral offerings etc, so we decided to carry out the activity after the visarjan,  Dinesh said

The Fern Hotels & Resorts is India’s leading environmentally sensitive hotel chain and amongst the fastest growing hotel brands in India, with over 90 hotels & resorts currently operational under management or opening shortly across 75 locations in India and internationally under The Fern, The Fern Residency, Zinc by The Fern and Beacon Hotels brands. The company is a part of CG Hospitality, the hospitality arm of CG Corp Global, a multi-dimensional Nepalese conglomerate.

Plan ahead for Six of India’s most exciting upcoming art festivals at these destinations

After more than two years of silence in the fields and cities of the best-loved art events, festivals are back with a bang. Held at beautiful destinations across India, these festivals offer unique opportunities for art enthusiasts. People passionate about art forms such as music, films or photography can amalgamate their love for art with travel for an enriching break. And with organizers clearly determined to remind festival-goers what they have been missing, some of the country’s fine artists will grace art festivals across destinations for the rest of the year. 

Now that the world is finally opening up again, Booking.com has curated a list of domestic destinations with the most anticipated art festivals of 2022 for travellers to get into the vibe. From Ziro in Arunachal Pradesh to Alsisar in Rajasthan, plan ahead for exciting upcoming art festivals where each festival offers something completely unique. 

1.    Ziro Festival of Music - Ziro, Arunachal Pradesh (29th September - 2nd October 2022)

Hosted in Arunachal Pradesh’s lush green Ziro valley, the music festival is an amalgam of vibrant culture, music, and art. The Ziro Music Festival brings some of India's top musical talents to a wide audience yearning for some original and cool music. In addition to the festival, the valley has a lot to offer for travel enthusiasts. Home to the Apatani tribe, the Ziro Valley stands out for its picturesque scenery, majestic mountains, charming villages, rivers, and landscapes. One can explore and understand centuries-old indigenous farming practices, stroll through villages, plan a trek to Hakhe Tari, or visit the Talley Valley Wildlife Sanctuary, home to the endangered clouded leopard. With four days of wonderful music combined with a spellbinding location; travellers are sure to have a place worthy of their bucket list.

2.    Jodhpur RIFF in Mehrangarh Fort - Jodhpur, Rajasthan (6th October - 10th October 2022)

The Jodhpur RIFF (Rajasthani International Folk Festival) is a five-day musical gateway that embraces Rajasthan's rich musical legacy. The festival is hosted at the spectacular Mehrangarh Fort in Jodhpur, the quintessential Blue City, described by Rudyard Kipling as "the work of angels, fairies, and giants." When more than 250 performers from all over the world play against the majestic backdrop of Mehrangarh Fort, the audience is captivated by the sheer beauty and grandeur of music. Jodhpur, also popularly known as the "Sun City," encapsulates all that the state is known for—from golden deserts and crumbling forts to sumptuous palaces and luxurious accommodations. So, this October, get ready to visit opulent palaces, indulge in local flavours, partake in adventure activities, experience the cultural extravaganza, and enrich your journey with memories that you will cherish for a lifetime. 

3.    Magnetic Fields Festival in Alsisar Mahal - Alsisar, Rajasthan (9th December - 11th December 2022 )

Known as one of the most stunning music festivals spanning across three days in the magnificent Mahal of Alsisar in Rajasthan, Magnetic Fields is nothing less than a visual dream. It is a unique marriage of contemporary culture with Rajasthani customs and hospitality. The musical carnival features some of the world's biggest underground stars as well as some of the country's best and most forward-thinking music. Apart from the wonderful music, attendees can enjoy an adventurous jungle safari to the popular Ranthambore national park, high tea sips at a garden picnic, relax at majestic pool parties, and indulge in gourmet treats at The Chef's table. Magnetic is more than simply a festival; it's a whole experience that you must have. 

4.     The Orange Festival - Dambuk, Arunachal Pradesh ( 15th December - 18th December 2022) 

Nestled deep inside Arunachal Pradesh’s Lower Dibang Valley, Dambuk is acclaimed for its oranges. Nature reigns in all her purity here, away from all the clamour of the city, retaining the state's distinct rustiness. Hundreds of acres of orange orchards on the mountain slopes add to the region's charm during the harvesting season. This sparked the idea of an orange-themed music and adventure event. The Orange Festival of Adventure & Music attracts visitors from all over the world who want to discover Arunachal Pradesh's untamed natural beauty and learn about the native way of life. The event is a perfect combination of traditional and modern elements, including music, speed, and thrills. The Orange Festival of Adventure & Music is not just another music festival but a confluence of music, oranges, and adventure put together in the scenic setting of the stunning Dambuk! 

5.    Dharamshala International Film Festival - McLeod Ganj, Himachal Pradesh (3rd November - 6th November 2022)

Held in the serene dreaming town of McLeod Ganj, artists and film enthusiasts consider it one of India's greatest independent film festivals. The Dharamshala International Film Festival is also known for its exciting and unusual selection of documentaries, shorts and feature films. The festival also serves as a platform for filmmakers across the globe to showcase their talents. McLeod Ganj, often known as Little Lhasa, is a fascinating blend of Tibetan and British culture. Home to the spiritual leader, Dalai Lama, this town is famous for its breathtaking trekking trails, relaxing weather, magnificent scenery, and dynamic culture.

6.    Indian Photo Festival - Hyderabad, Telangana (18th November - 19th December 2022)

The Indian Photo Festival (IPF) is organized by Light Craft Foundation in partnership with the department of tourism, the government of Telangana, and the State Gallery of Art. IPF, India's longest-running international photography festival, celebrates the world behind the lens with talks, workshops, screenings, and print and digital exhibitions by photographers from around the world. The festival aims to promote the art of photography while also addressing social concerns. The festival is hosted at several locations around Hyderabad, which offers a range of tourist attractions such as age-old heritage monuments, gardens and resorts, lakes, parks, museums, scrumptious dishes, and an amazing shopping environment. Hyderabad, endearingly named the Pearl City, is a stunning panorama of the past and is a blend of rich cultural and historical traditions spanning 400 years.

Café Noir Embraces Classic French Cooking Techniques in its All-New Menu – A Parisian Affair

As Mumbai prepares to leave behind grey skies and welcome a change of seasons, the city’s favourite all-day café - Cafe Noir, serving French casual cuisine, is ready to kick up its own storm with an all-new menu – A Parisian Affair. The menu highlights classic French flavours, cooking techniques, healthy dishes, and a range of vegan and keto options keeping in mind the palettes of health-conscious customers. 

Keeping high-quality, seasonal produce at the forefront, the new menu transforms locally and internationally-sourced ingredients into classic French dishes, that one may have sampled at a typical French bistro.  Through this menu, one will experience dishes made using signature French techniques such as slow cooking and sous vide, as well as items such as hand-churned ice cream, homemade cheese, freshly baked in-house bread, homemade jams, dips and more. Classically French at heart, the new menu items come with a special Café Noir twist which will leave the diners wanting for more.  A few of the novel additions include vegetarian options such as Za’atar Spiced Broccoli, farm fresh broccoli marinated with zaatar spice, grilled to perfection; Quinoa, Hass Avocado & Orange Salad, mix of white and black quinoa, avocado, hazelnut with yuzu dressing; Red Wine Poached Pear with Smoked Feta Cream, pears poached in wine with smoked feta cream and candied walnuts; and Broccoli & Kale Soup, made with fresh broccoli and kale. Guests can also try non-veg options such as Harissa Chicken & Emmental Crepe with lettuce, caramalised onions and mushrooms; Cheese Melt Lamb Burger, hand-pounded lamb patty, caramalised onions, fried egg and cheese melt; and Textures of Snapper, pan seared red snapper, buttered mushed edamame, potato dauphinoise, snapper croquette and yuzu sauce, a must try on the Mains. Goat Cheese Spinach & Sundried Tomato Quiche, which will be made-to-order; wood-fired Arugula Feta Pizza, margherita topped with arugula, feta drizzle with balsamic reduction; Verte Mock Duck Sub, mock duck, spicy mayo arugula, pickles and cheddar melt, come with a special recommendation from the Chef. 

"The idea behind the new menu is to give our guest the experience of Classic French cuisine. Many more flavours and fresh ingredients has been added in this new menu. From freshly baked Quiche, classic Paris crepes to French classic mains." Chef Shreyas Kadam, Sous Chef Cafe Noir Mumbai.  Speaking about the menu curation, Amit Shetty, Chef De Cuisine, Cafe Noir and Taki Taki, Mumbai adds, “The thought behind the new menu was to keep ingredients fresh, have healthier options, a fine dining experience, and focused more on cooking techniques. Cooking is a bit like cinema. It’s the emotion that counts. To me, food is as much about the moment, and experience as the guest.”

Through this new menu which focuses on quality produce and cooking techniques, Café Noir aims to give guests an opulent fine dine restaurant experience.

For more information and reservations, please contact: 

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

Time: 10 am to 11 pm (Monday to Friday) 8 am to 11 pm (Saturday and Sunday) 

Contact for reservations: +917400491481

Special two Brews, Dabble Dubble, and the Ludwing's Party Festbier launches - by Igloo Craft Beers

~ Crisp. Refreshing. Thirst-quenching ~

IglooCraft Beers launched in 2019, for the love and appreciation of beers with the world, the team at Igloo Craft beers was formed using high-quality fresh ingredients to brew a well-curated range of beers. Igloo with offering widely available brews within diverse styles that suits all tastes, launched the two special craft beer brews.

 

The folks at Igloo Craft Beers are brewing some special craft beers that you surely need to try keeping in mind the flavors and ingredients of the season. The first one to be Dabble Dubble which comes in from the land of devout monks, a complex Belgian style with deep aromas of spices and dark fruits like plum and raisins, and the second special craft brew from Igloo to be Ludwing’s Party Fesbier - One of the 2 styles served at Oktoberfest that started as a wedding party crown, Price Ludwing. Light malty toffee is characterized to keep you drinking by the liter.

Both the Beer from the  Igloo Craft Beers are available in 1Litr bottles at their  Growler Station in Chembur, Mumbai, in different combos and offers as well. Be it a house party or an office celebration, one can surely enjoy their range of delectable beers by ordering from their website. 

For More Information:

Website: igloocraftbeers.com

Address: Shop No 3, Cubic Mall, CG Rd, Chembur, Mumbai, Maharashtra 400074

Contact: 85914 65592

Time: 11am to 10pm

Nourish Organics Launches Nutrition Bars 2.0

One of its kind nourishment bars for a convenient clean snack and on-the-go Nutrition

September, 2022: Nourish Organics has always been a favourite amongst the health conscious. They have now launched their new and elevated Nutrition Bars 2.0 with refurbished packaging.

A homegrown, sustainable, organic food-focused brand, Nourish Organics has always aspired to cater to its consumers in every way possible. An all-new packaging is their way to make the nutrition bars easy to consume for anyone who is on the go and looking for a guilt-free, nutritious bite to snack on.

The new addition to the range includes Amla Cashew Bar, Banana Nut Bar, Coconut Lime Bar, Apple Cinnamon Bar, Choco Nut Bar, Vanilla Nut Bar and Variety Bars Pack.

The new nutrition bars are shaped slimmer and taller to easily fit into pockets, purses and travel bags making them an easy snack for long travels. The newly shaped bars signify the innovation the brand has brought about a change that not only matches the consumer’s aesthetic and beautifies the product but also makes it more consumer-friendly and gives it an overall utilitarian makeover.

“As we expand our product range, it is important for us to make sure our customers do not get overwhelmed, and can enjoy all or any Nourish Organics product they choose. We have always been innovators in food and packaging, and this was our new way of allowing beautiful design into your kitchen, home, and lives. We believe every kitchen should have good foods that not only satisfy your body & mind, but also please your aesthetics & add beauty to your everyday life.” Says Seema Jindal Jajodia, Founder Nourish Organics

Nourish Organics is constantly innovating to bring out newer products to meet the health needs and also give a treat to the taste buds of the consumers. The Nutrition Bars 2.0 will be great for a quick and easy breakfast on-the-move, a pre workout snack and a handy byte for those who need a healthy pick-me-up!

As a pioneer in clean-label packaged food, all Nourish Organics products are 100% natural, free of processed sugar, preservatives, genetically modified foods, trans-fats or artificial flavor. Each variant is made with locally sourced ingredients that are wholesome, rich in fiber, packed with essentials fats, vitamins & minerals through a bounty of nuts, seeds & dried fruit.

To place your order visit https://www.nourishorganics.in

The New Addition to the range includes below bars

Choco Nut Bar - INR 360

Our wholesome Choco Nut bars are an amazingly healthy snack with a chocolatey twist! Packed with a delicious combination of juicy dates, whole oats, and crunchy sunflower seeds & almonds, these bars are a perfect mix of chewy, crunchy and sweet. Cacao nibs add a touch of chocolatey indulgence – enjoy them as a treat, any time of day or just a guilt-free dessert after a meal!

Apple Cinnamon Bar - INR 360

Our Apple Cinnamon bar evokes a fresh-baked apple pie, with delicious dried apples and warm notes of cinnamon. Whole oats are blended with dried fruits and nuts to make these bars hearty as well as healthy - full of fibre, protein, and antioxidants. They’re great for a quick and easy breakfast on-the-move!

Coconut Lime Bar - INR 360

Our Coconut Lime bar is sweet, tangy, and full of health-boosting goodness! Plump dates are blended with dried coconut, cashews and a squeeze of lemon juice into deliciously velevelty bars. A dash of chia seeds adds wonderfully nourishing omega 3’s. Enjoy these anytime you want an indulgent (but healthy) treat!

Banana Nut Bar- INR 360

Our Banana Nut Bars are packed with goodness! Featuring a toothsome blend of oats, bananas, dates, and buckwheat - naturally sweetened with honey - these bars are filled with amazing plant fiber and nourishing antioxidants. Pop one in your bag for a convenient snack on-the-go!

Amla Cashew Bar - INR 360

These delicious amla bars are an antioxidant powerhouse, thanks to the star ingredient - amla! Packed with vitamin C, this tart dried fruit is combined with raisins, cashews and almonds into a sweet and healthy treat. Filled with body-boosting goodness, these bars are great whenever you need a healthy pick-me-up!

Vanilla Nut Bar – INR 360

Lightly sweet Vanilla Nut bars are the perfect afternoon pick-me-up! Almonds, puffed brown rice, raisins, and dates give these bars a ever so slightly chewy texture. A dusting of vanilla powder adds delicious flavour. Try them with a spread of your favorite nut butter for a perfect anytime snack!

Variety Bars Pack – INR 360

The Variety Bar Pack contains an assortment of six power-packed nutrition bars that use organic ingredients and offer a combination of health benefits through superfoods and real fruit. This pack includes Amla Cashew Bar, Apple Cinnamon Bar, Vanilla Nut Bar, Coconut Lime Bar, Choco Nut Bar & Banana Nut Bar.

About Nourish Organics

Nourish Organics is a clean food company that aims at making Nutrition that fits your lifestyle through sustainable, organic food with a wide range of wholesome, multi-grain breakfast cereals, nutrient dense cookies, on-the-go snacks, seed & nut combinations and fruit+fibre based nutrition bars. As a pioneer in clean-label packaged food, all Nourish Organics products are 100% natural, free of processed sugar, preservatives, genetically modified foods, trans-fats or artificial flavour. Each variant is made with locally sourced organic ingredients that are wholesome, rich in fiber, high on protein and packed with essentials fats, vitamins & minerals through a bounty of nuts, seeds & dried fruit.

About Seema Jindal

Seema Jindal is the Founder & MD of Nourish Organics, India’s leading clean-label functional food company. Growing up with her siblings, Seema took an active interest in sports and fitness. Her understanding of the space was inspired by the time she spent at the Indian Institute Of Yoga And Naturopathy (IIYN) which was managed by her family at the time. This paired with her edification in holistic wellness led her to develop her range of honestly healthy functional foods. At Nourish Organics, Seema aims to develop well researched organic products that nourish the brand’s consumers, its community and the society. Her vision is best encapsulated in the brand’s product code Nutrition that fits your lifestyle. This code flows unparalleled through her range of wholesome & delicious multi-grain breakfast cereals, nutrient dense cookies, on-the-go snacks and fruit+fibre-based nutrition bars. 

JW Marriott Bengaluru Prestige Golfshire Resort & Spa Appoints A Brigade Of Culinary Masters Stellar leadership for its exceptional culinary team

Karnataka, September 2022: JW Marriott Bengaluru Prestige Golfshire Resort & Spa has now hired three new chefs to lead their culinary team. The Executive Sous Chef for the property is now Chef Sumit Rawat. With expertise that go far and beyond just culinary, Chef Sumit possesses a plethora of skills that he uses to overcome the diverse challenges of this field and go above and beyond to make every meal extraordinary. He has worked with Hyatt Regency Mumbai, and Grand Hyatt Goa, and then moved to Marriott International at Sheraton Grand Bengaluru Whitefield. Chef Sumit brings over a decade of experience to this new property where he leads the kitchen operations throughout the property, oversees all outlets, and maintains and develops the cuisines and concepts of all the outlets among various other responsibilities.

Chef Sangeet is a pastry chef with expertise in pre-opening hotels and standardizing new pastry kitchens as per the latest technologies and food trends. He has a Strong culinary experience of 14 years with leading brands in the industry. He started his culinary journey at The Oberoi Hotels New Delhi and went on to work in Fairmont Hotel and Convention Center Jaipur, JW Marriott hotel and convention center Pune, Hyatt Regency Hotel Ahmedabad, The Leela Ambience, and Gurugram as a Pastry Chef. He rose to become the senior sous chef at The Oberoi Hotels and Resorts, Bangalore, Karnataka, and The Oberoi Hotels and Resorts, Gurugram, India, and now has secured the position of executive pastry chef at JW Marriott.  He was a part of the pre-opening team for this 301-rooms property with an Asian restaurant, an all-day dining, an Indian specialty restaurant and a convention center.

East, The Asian kitchen is headed by Indonesian Chef Saiful Agam who has over twenty years of experience behind the wok. He started from humble beginnings as a steward crew and then specialized in Asian cuisine at Niyama Hotel & Resort Maldives. He then worked in Shangri-La Maldives and then became Head Chef of RIN, a Japanese restaurant in Australia. His years of skill and expertise in the Asian specialties will be on display at East with authentic Japanese, Korean and Cantonese cuisine taking modern interpretations. Conversant in English and Indonesian, Chef Saiful is known for his amiable personality. His passion for the culinary arts, an outstanding portfolio of Asian specialties and personable nature make him an extraordinary host at East. 

About JW Marriott Bengaluru Prestige Golfshire Resort & Spa

JW Marriott Prestige Golfshire Resort & Spa is situated within the tranquil Nandi Hills region of Bengaluru, once an ancient hill fortress and the summer retreat of Indian royalty. Within this idyllic setting, the resort aims to fulfil the JW Marriott brand promise to allow guests to focus on feeling whole – present in mind, nourished in body and revitalized in spirit. The 301-room resort is nestled in the rolling greens of the 275-acre, award-winning Prestige Golfshire course and luxury residential development, and within a 20-minute drive from Bengaluru’s Kempegowda International Airport. For more details, visit https://www.marriott.com/hotels/travel/blrnh-jw-marriott-bengaluru-prestige-golfshire-resort-and-spa/

About JW Marriott

JW Marriott is part of Marriott International’s luxury portfolio of brands and consists of beautiful properties and distinctive resort locations around the world. JW Marriott is a tribute to the founder of Marriott International, J. Willard “J.W.” Marriott, who prioritized his own well-being so that he could take better care of others. Inspired by his approach to life and rooted in holistic well-being, JW Marriott properties offer a haven designed to allow guests to focus on feeling whole – present in mind, nourished in body, and revitalized in spirit – through programs and offerings that encourage them to come together and experience every moment to the fullest. Today there are more than 100 JW Marriott hotels in more than 35 countries and territories worldwide that cater to sophisticated, mindful travelers who come seeking experiences that help them be fully present, foster meaningful connections and feed the soul. Visit JW Marriott online, and on Instagram and Facebook. JW Marriott is proud to participate in

Marriott Bonvoy®, the global travel program from Marriott International. The program offers members an extraordinary portfolio of global brands, exclusive experiences on Marriott Bonvoy

Moments and unparalleled benefits including free nights and Elite status recognition. To enroll for free or for more information about the program, visit marriottbonvoy.com.

The Westin Pune Koregaon Park appoints Uday Thakur as the new Executive Housekeeper

Pune, September 2022: The Westin Pune Koregaon Park is pleased to appoint Uday Thakur as their new Executive Housekeeper. Uday in his role will be seen controlling the expense areas of the five-star property that fall within the housekeeping department's area of responsibility. His tasks primarily will include coordinating between housekeeping crews to inspect assigned areas to ensure standards are met.

Having completed 20 years of expertise in the housekeeping department at the start of the year, Uday’s early career started at The Imperial, New Delhi as a Housekeeping Associate & Trainee. The following years saw him working for different hotels like Hyatt Hotels Corporation, the Emirates Palace Abu Dhabi, Kempinski Hotel, and the Grand Hyatt, as the Team Leader of Housekeeping, Senior Supervisor Housekeeping, and Asst. Manager Housekeeping, respectively.

 In 2013, Uday went on to work for Waldorf Astoria Hotels & Resorts as a full-time Assistant Executive Housekeeper and has only moved forward from there. Later on, he worked for Rotana Hotel Management Corporation PJSC, Marriott Hotels, and Banyan Tree Hotels & Resorts as an Executive Housekeeper.

Uday as an Executive housekeeper for The Westin Pune Koregaon Park will also be seen managing many priorities and demands while solving problems, supporting the staff, as well as performing the duties of a housekeeper when required. He will be responsible for all functions such as operations & admin for housekeeping, interviewing, hiring, orientation, performance appraisals, and dismissals in coordination with the Personnel Department to ensure appropriate staffing and productivity.

Commenting on his appointment, Uday Thakur, Executive Housekeeper, The Westin Pune Koregaon Park, said, “I am really glad to be a part of The Westin family, and I really hope to take the hotel to newer and better heights with utmost contribution from my end. I really look forward to giving my 100% to the team and I hope to not only lead the team with examples but also learn a lot more from my colleagues in the process.”

Uday is a graduate and a postgraduate with a Master’s of Business Administration from Subharti University. A few of his past colleagues speak of Uday as a very professional yet friendly person who’s calm, composed, and well experienced in the Housekeeping department. They also describe him as an employee with an eye for detail and as a result-oriented person who exceeds and strives for the highest of standards.

About The Westin Pune Koregaon Park:

Situated amid celebrated attractions, The Westin Pune Koregaon Park is a luxurious haven of wellness and renewal. Experience effortless relaxation in tastefully designed hotel rooms and suites with signature comforts, sleek marble bathrooms and inspiring views. Thrill your senses at the on-site dining options, including a chic bar and nightclub. Enjoy a coveted location in Koregaon Park near Pune Airport, Magarpatta, Hadapsar and many industrial parks. Work well in 45,000 square feet of sophisticated, flexible hotel event space, enhanced by modern AV equipment, on-site event planning and custom catering services. Refresh in the sparkling waters of our outdoor pool, and exhilarate your body in our well-equipped fitness center with cardio equipment and free weights. After a full day of work, shopping or sightseeing, invigorate your mind and body with massage, beauty and wellness therapies at our Heavenly Spa by Westin™. Replenish your well-being at The Westin Pune Koregaon Park.

About Marriott International:

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 8,000 properties under 30 leading brands spanning 139 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy®, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com.  In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

Dr. Chef. Kaviraj bags the Prestigious Human Rights Nobel Award for 2021 - 2022.

Having known for his outstanding achievements, dedication and winning attitude since over two and a half decades Chef kaviraj has been one name which is synonymous with quality and perfection.

His passion of being known for his creativity and out of the box thinking, impressing foodies and guests with his art - skills, and talents have made success stories the world over since around 25 years now.

This Human Rights Nobel Award has been conferred upon him for his untiring efforts and support extended to the food and Hospitality industry including operations to Academics and beyond.

Hundreds of Hospitality industry employees were helped get back into their jobs and also the fresh graduates were shown directions on how to start up and find the right place to Kickstart a successful career, being stable in a job and not changing often have been a few of his contributions to name a few which have been of true help to professionals.

We are happy - proud and wish him all the very best for the kind gestures extended towards humanity and the development of quality manpower for the industry on the whole. Wishing Chef kaviraj all the very best in all his upcoming endeavors.

Ingredient Ideology | TURKISH DELIGHTS TO ENTICE THE TASTEBUDS By: Dr. Kaviraj Khialani- Celebrity Master Chef

TURKISH DELIGHTS TO ENTICE THE TASTEBUDS !

A Basic Introduction: One of my all-time favorite cuisines has been from Turkey, it is not only easy to prepare but has a lot of robust aromas and a great sense of satisfaction which is felt after cooking and serving it to food connoisseurs who do not only relish the tempting delicacies but also appreciate it and share its goodness with loves ones and friends. Turkish Cuisine is one of the world’s top cuisines, joining the ranks of French, Chinese, Italian, and the like. Like the country’s cultural mosaic, the food of Turkey is very colorful and contains countless different influences and tastes. The cuisine of Turkey has continued to evolve over centuries, deriving influence from its rich history of lands that hosted first the Byzantine, and then the Ottoman Empires. Specific tastes in different regions of Turkey contribute to the complexity of the country’s cuisine. The availability of different Turkish food in some regions also helped to shape the foods common to that particular area. 

An Overview of Turkey and its Food Culture: Every country and or continent is known for a particular style of food, variety of ingredients available/ being grown or out-sources, etc which have influenced the food and recipes as well of that particular diaspora. The Eastern Black Sea region, for example, is not appropriate for wheat production due to heavy rainfall; therefore, the residents developed dishes that rely mostly on corn and corn flour. Likewise, the Southeastern Anatolian region is famous for kebabs as a result of its abundant livestock. The Aegean region, known for its olive production, is famous for its delicious olive oil vegetable dishes and herbs; while pastries are the monopoly of Thrace. Istanbul has always attracted a large number of migrants from other parts of Turkey, relocating to the city in search of work. Because of this, Istanbul has become the cultural heart of Turkey, sharing the most delicious Turkish foods from each region in its unique cuisine. The Ottoman Turks had two meals a day. The first meal, which they ate between morning and noon was more like brunch. They would have the second meal of the day anytime between late afternoon and evening; this meal consisted of meat dishes served with vegetable and legume accompaniments such as stuffed eggplant or bulgur pilaf with vegetables. In Turkey, nowadays most families enjoy 3 meals a day. Weekday breakfasts are basic and quick but weekend breakfasts where the family comes together are large and consist of many different foods.

Lunches in Turkey are usually made of seasonal dishes, soup, salad, etc. Dishes that require time and effort to prepare are not common at this meal. Meat-based dishes, as well as desserts, aren’t served at lunches. Dinners are usually a more elaborate and richer one because it’s the only time when family members have been working in fields or at another job all day come home together. In Turkey, there is another unofficial meal called “yatsilik” which is eaten after dinner around 9 or 10 pm. Nuts, dried, and fresh fruits are usually served with black Turkish tea. Some of the most common foods served for yatsilik are seasonal fresh fruits, dried plums, figs, dried fruit pulps (grape, apricot or mulberry), and nuts like pistachios, almonds, roasted chickpeas, roasted pumpkin seeds and sunflower seeds, walnuts, and hazelnuts. 

Turkish Bread:  Among the varied starch preparations, Bread is yet another indispensable part of every Turkish meal. This has been true for thousands of years, and it remains the most important component to every meal: breakfast or dinner, without bread your Turkish meal will lack something special. It is eaten, whether it is particularly suited to the meal, or not. Turkey has the highest bread consumption per person in the world. Bread consumption a year is 199.6 kg (440 lb) per person. Turkish people eat more than three times their own body weight in bread annually.

A few of the key ingredients used in Turkish cooking include:

Vegetables: okra, pea, green peppers, tomato, mallow, artichoke, carrot, cucumber, chicory, spinach, zucchini, cauliflower, celery, asparagus, cabbage, mushrooms, parsley, lettuce, potatoes, beets, eggplant, leek, arugula, garlic, purslane, onion, radish, Legumes: broad beans, beans, chickpeas, lentils, Meats: lamb, beef, chicken, fish

Spices: rosemary, red pepper, nigella seeds, thyme, cumin, mint, cinnamon, coriander, turmeric, sumac, black pepper, clove, poppy seeds, saffron, sesame seeds, Nuts: pistachios, chestnuts, almonds, hazelnuts, walnuts, Grains: rice, bulgur, Oils: Sunflower oil, olive oil, hazelnut oil.

Turkish Cuisine has a wide variety of foods, including cereals, pastries, vegetables, and self-growing herbs mixed with meat. There are also many soups and other traditional Turkish foods that incorporate butter, sunflower oil, and olive oil as an ingredient. Turkish cuisine has also its own unique types of healthy food, such as grape molasses, yogurt, bulgur, etc. Rice is used extensively in Turkish cuisine. It is featured in many of the stuffed meat and vegetable dishes as well as being served as pilaf, and Turkish people have very high standards for its preparation. A great-tasting pilav is proof of a Turkish housewife’s good cooking skills.

Pilaf in Turkey are usually cooked plain only with butter but there are also those exotic rice dishes flavoured with spice, nuts, and fruits—others made with meat, fish, and vegetables, are known as sultan pilavı. Pilaf’s are usually served as an accompaniment to the main course of meat or fish, but some more substantial pilaf’s, like yufkalı pilav and safranlı midyeli pilav can be served with a salad to make a full meal, iç pilavı, with currants, pine nuts, and calves liver, is served all over Turkey, especially on special occasions. Acılı Bulgur Pilavı is actually made with bulgur, or cracked wheat, which has a nutty flavor. Rice with chickpeas is a popular and nutritious type of rice dish in Turkey. In the summer, some pilafs are served cold with plain yogurt.

The preparation of pilaf is as much an art today in Turkey as it was in the sultan’s kitchen in Ottoman times.

Vegetarian in Turkish cooking: Turkey is no stranger to vegetable-based and vegetarian cuisine. The country’s cooking culture often uses vegetables and wild-grown greens, cooked as vegetarian dishes or with meat for the protein hit that can stretch precious supplies of food items like beans and rice. Aegean and Mediterranean regions are well known for their warm and sunny climate which allows growing vegetables year-round. Some of the most common vegetables grown and eaten in Turkey are zucchinis, eggplants, cauliflower, bell pepper, green beans, spinach, artichokes, carrots, and celery. Fresh vegetables are cooked in many ways, but they mostly fall into one of these categories: meatless vegetable dishes (including vegetables with olive oil), boiled, fried, and roasted veggies. Fried vegetables are usually served with garlic yogurt sauce. 

A typical vegetable dish is prepared with a base of olive oil, chopped onions, pepper paste or tomato paste (concentrated tomato sauce), and fresh tomatoes. Usually, the vegetables and hot water is added to this base and prepared as a pot dish. Minced meat can be added to most vegetable dishes except the ones cooked with olive oil. Olive oil dishes are also eaten cold and having meat in them is not a great idea.

Here are a few popular Vegetarian dishes from Turkish Kitchens:

Karniyarik: Large eggplant stuffed with ground beef, chopped-up onions, garlic, tomatoes, and green peppers and cooked in the oven.

Kizartma: Deep-fried vegetables (usually eggplant, zucchini, potatoes, and green peppers) served with yogurt sauce.

Mücver: Graded vegetable (the most popular one is zucchini) mixed with egg and flour and deep-fried.

Lahana Sarmasi: Rolled white cabbage, stuffing is usually with onions and rice and may have minced beef if preferred with meat.

Kapuska: Thin sliced white cabbage cooked with onions and tomato sauce. Can be cooked with minced beef or lamb.

Ispanak Yemegi: Onions, spinach, and rice cooked with tomato sauce (tomato paste). Usually eaten with garlic yogurt.

Türlü: A vegetable dish made with eggplant, zucchini, potatoes, tomatoes, and onion.

Meat Cookery in Turkish kitchens: From the delicious chicken dishes to beef and lamb, Turkish cuisine is definitely a carnivore’s paradise. The meat cooking methods are also varied – from roasted meats cooked in spiced sauces or stews with vegetables to skewered kebabs grilled over slow-burning coals. The kebabs and meatballs are two other very popular ways of preparing meats in Turkey.Almost every city in Turkey has its own style of kofte and kebab which consists of spiced chicken, lamb, or beef. Cooking lamb meat with bulgur, (cracked wheat) and legumes is also a common way of preparing main meals in Turkey. If the dish has lentils, beans, or chickpeas, as the dish is already very nutritious and can be made quickly, a small amount of meat is used just to give the dish a meat flavor.

Lamb was the most popular meat in Ottoman cuisine. The beef was only used to make sausages and dried meat (pastirma). In today’s Turkish cuisine, besides lamb, beef and chicken meat are also used in abundance. Especially chicken meat has become the most popular meat in Turkey in recent years due to its cheap price compared to red meat. 

 

Kebabs in Turkish cuisine:

In Turkey, kebab is cooked at home as well as in restaurants. It is either cooked on skewers over an open flame but it may also be prepared in pots drily without any water. The pot style kebabs are a more common type of kebabs cooked at home as it’s an easier way to prepare kebabs. Skewered kebabs often dined at restaurants, but they are also the quintessential dish for any family picnic where a mangal (barbeque) is ready with charcoal open flame. Kofte made with ground beef or lamb, grilled meats, skewered meats, and grilled tomato, peppers, and eggplant are also cooked for family picnics. Kebab generally refers to any dish of meat, fish, or vegetables, which are grilled on a skewer or roasted using a rotisserie. In Turkey, the word kebab extends to include any of these dishes cooked over, or next to, a flame. It consists of both small and large cuts of meat, as well as ground meat. Kebab in Turkey can be served on plates (known as porsiyon), in sandwiches, or even in wraps (known as durum).

1. Shish Kabab- A traditional and familiar Turkish kebab of meat and vegetables, generally cubed and threaded onto a skewer before being grilled and served with bread and rice with salads. Çöp şiş is a variety of this popular kebab, made with smaller pieces of meat and generally cooked on wooden skewers, as opposed to iron.

2. Adana Kabab- Hailing from the South-Eastern Turkish province of the same name, Adana kebab is a spicy (read: hot) kebab made from ground mince formed over a wide skewer and grilled over charcoals. A milder version originates from a nearby town and is known as Urfa kebab. Both kebabs are served with grilled vegetables and bulgur pilaf.

3. Iskendar Kabab- This kebab inspired Iskender Efendi to invent the vertically cooking kebab and originates from his seaside hometown of Bursa. Iskender kebab is essentially döner kebab, served with a slathering of melted butter over a bed of bread, with yogurt on the side.

4. Doner Kabab- The World-famous Turkish kebab means ‘rotating’ kebab in Turkish. It is made from lamb, chicken, or beef, slowly roasted on a vertical spit, and then thinly sliced off. Döner is served on a plate with salad and rice or potatoes; in bread like a sandwich; or in a wrap known as durum.

Mezze and salads: Vegetables are a very important part of the Turkish diet, and fresh salads are an essential part of most meals. They are served with the main course. Most salads are simply made with leafy greens, tomatoes, cucumbers, green peppers, onions, and whatever other vegetables are in season. Salads made with beans, grains, and vegetables are frequently a part of a winter meze. Edible wild greens such as dandelions are often cooked and served cold with a drizzle of extra-virgin olive oil or lemon juice.

Olive oil in Turkish cuisine. Today, meze culture is very common in Turkish taverns and restaurants. Hot and cold Turkish mezes ordered to the table in small plates and are shared by everyone at the table. Turkish meze can be served with any kind of beverage. Turkish wines and Turkish raki, make great accompaniments to appetizer mezes. Wild herbs with yogurt sauce, pickles, ezine cheese, melon, vegetable dishes with olive oil, stuffed grape leaves, Haidari, lakerda, arugula salad, tomato and onion salad, roasted eggplant salad, marinated fish, octopus’ salad, shrimp cuts, sautéed wild herbs, pilaki, fava, olives, şakşuka, celery salad, artichokes with olive oil, ezme salad are the best examples of mezes in Turkey. Turkish people give careful consideration to the acid, fat, and salt ratio of the different mezes when ordering many of them together. Some of these mezes mentioned above are dipping mezes and usually served with toasted bread.

Turkish Sweets & Desserts: Baklava and kadayif, those sweet, nutty, flaky pastries, are the most familiar Turkish desserts to the rest of the world. The most famous baklava types are from the southeastern Turkish cities of Gaziantep and Urfa. They prepare it with painstaking care from rolling the thinnest possible sheets of fresh filo dough to selecting and grinding the nuts. Baklava, until the 1990s, was a celebration dessert in Turkey only served during the religious holidays of Ramadan and Sacrifice feast. 

There are 3 main types of Turkish desserts: Syrupy desserts: Syrupy desserts are desserts made with dough and usually by pouring sugar syrup on them. Baklava, tulumba, kadayif, sekerpare, lokum (Turkish delight), revani, irmik tatlisi, tas kadayif, lokma, and Burma are some of the popular syrupy deserts. Milky desserts: Milk desserts, which are lighter compared to syrupy desserts, are both easy to eat and easy to digest. Keokuk, sakizli muhallebi, sutlac, tavukgogsu, kazandibi, dondurma (Turkish ice cream), and gullac are some of the popular milk based desserts in Turkey. Fruit desserts: hosaf, komposto, kabak tatlisi, ayva tatlisi, pestil are among the popular fruit-based Turkish sweets. 

Turkish Beverages: It is common to think that as the majority of Turks are Islamic, alcoholic beverages wouldn’t be common. However, they’re just about equally available in Turkey as anywhere in Europe. Rakı and beer make up a large portion of alcohol consumption in Turkey. The country has long been producing great wines in a number of regions and wine production in Turkey also goes back thousands of years ago. In Turkey, there are two dominant types of non-alcoholic drinks: black tea and Turkish coffee. Turkish people also love to drink herbal tea as well, especially on cold winter days. Mint, sage, ginger, thyme, chamomile, rosehip teas are some of the popular ones.

  

Turkish Tea:

Turks love tea, and most Turks drink many cups a day. Turkish tea is always offered first to visitors and guests to all homes and businesses. Turks prepare tea by brewing it in a teapot (not with ‘tea bags’), preferably porcelain, over a kettle, and a perfectly brewed Turkish tea should be a deep red color. Although tea can be found served in porcelain cups at the major hotels and cafes, Turks prefer to have their tea served in glass cups. Although instant coffee (which Turks call ‘Nescafe’) is quite common, nothing can take the place of a good cup of tea. Tea gardens abound in Istanbul. These open-air gardens, usually located in areas with stunning panoramic views, also serve fruit juice, colas, and some Turkish food like sandwiches and ‘tost’ (grilled sandwiches). More traditional tea gardens serve their tea with a semaver (a metal teapot), and in some tea gardens, you’ll even find nargile (water pipe) for smoking an array of fruit-flavoured tobacco. The tea gardens of Moda and Emirgan are popular choices among café-goers.

Turkish coffee- Turkish coffee is served in small porcelain cups (resembling espresso cups) and always with a glass of water. It is not usually consumed with breakfast; but, more commonly, it is enjoyed after meals with something sweet, usually Turkish delight or chocolate. Turkish coffee is traditionally prepared in a small copper pot called a cezve, and is made by boiling an extremely finely ground coffee together with water and sugar. The coffee is served according to your taste – sade (without sugar) or sekerli (sweet). While drinking you should sip the coffee lightly, to leave the coffee grounds at the bottom of the cup. Afterward, you can perhaps find someone who can read your future from the coffee grounds, which is still very popular in Turkey among both the older and younger residents.

On a Concluding Note & A Few Notes to know of on a Turkish Table: Before eating the food in Turkey it is common for the chef and others at the table to wish each other ‘afiyet olsun’, which is essentially the same as saying bon appetite. As a complement to the chef, the diners at the table will also say ‘elinize saglik’, which literally means ‘health to your hands’ but is interpreted as a sign of endearment or ‘very delicious, well done’. Finally, before drinking, everyone will shout ‘serefe’, meaning cheers! As we all know India too has been widely open to accepting culinary heritage and recipes from across the globe and we do find a few restaurants/ outlets too in various parts of our country who serve a few of the well-known Turkish delicacies under various categories to relish at their very best!

Brew your coffee at The Tamara Coorg

Embark on a journey with The Tamara Coorg through their organic coffee plantations and discover a whole world of flavors, textures, and aromas. The expert guide at The Tamara Coorg takes you through the process of roasting, grinding and brewing a cup of coffee. And if you so desire, you could take home your own special blend.

About The Tamara Coorg: 

Lush greenery, plantations of the most aromatic coffee, cardamom and pepper, beautiful streams, and gushing waterfalls, all experienced in a stunning eco-resort. The Tamara Coorg spans 180 acres and is located over 3,500 feet above sea level. Here, you will experience nature and luxury at its best as you wake up to the breathtaking view and the calming silence of the hills, disturbed only by the chirping birds and the rustle of leaves.

For Reservations:

Where: The Tamara Coorg, Kabbinakad Estate, Yavakapadi Village, Napoklu Nad, Madikeri Taluk, Kodagu District – 571212

Website: https://thetamara.com/coorg-resort/

Email Id: reservations@thetamara.com

Contact: +91 82 7223 8000

History is Witnessed by NO Nominations for Office Bearers Position – unopposed: TAAI

TAAI successfully conducted the process of scheduling the 71st Annual General Meeting of Travel Agents Association of India (TAAI) and the Election of the Office Bearers and Members of the Managing Committee for the term 2022 – 2024. The receipt of nominations was closed at 5 PM on 15th September 2022. The nominations received in sealed envelopes were opened in presence of the members who were present at 5 PM on 15th September 2022 and were available while the scrutiny was being done.

It was informed to the nominees that if any of the above members wishes to withdraw his / her nomination the same can be done before 17:00 hours on Friday, 23rd September 2022, by giving intimation in writing to the Hon. Secretary-General, by post at the registered address of TAAI or by email generated through the member’s registered email ID.

We are pleased to share that TAAI created history once again by no one filing for nominations for the position of Office Bearers. The members showed complete confidence in the current dynamic team spearheaded by the most formidable Jyoti Mayal. The Annual General Meeting and the Elections will be held on Thursday, 29th of September 2022 at ITC Maratha, Sahar Airport Road, Near International Airport - T2, Ashok Nagar, Andheri (East), Mumbai – 400099 at 11:30 AM.

Launch of Mumbai’s Newest Roman Style Pizza - Pizza Dude, By the Slice. Create a Mixbox.

Pizza by the slice. Roman Style. Sourdough. 

Mumbai, September 2022: The Covid lockdown (2020 & beyond..)brought out the hidden chef in a lot of people. While most of us decided to limit our experiments to personal kitchens, one SoBo entrepreneur, owner of Gateway Brewing co., decided to take things further and Pizza Dude came to life in August 2022. Pizza Dude is a delivery kitchen that will transport Mumbaikars to the city of Rome, offering Roman-style pizzas that one can buy “by the slice & create a mixbox '' to sample 12 different types that are on offer. Since each variant is a slice measuring 5 inches by 4 inches, a person can easily try 3 variants in one go versus buying a whole regular round pie. Additionally, just like Pizza Romana Dude’s dough is not only slow-fermented but also naturally fermented sourdough! Only flour, water & salt are used.

While most of us are familiar with round pizzas, Pizza Dude offers square pizzas, sold by the slice that are cut from a rectangular piece and baked on a sheet pan. During the lockdown, Navin started experimenting with pizza & other sourdough pieces of bread to re-create what he had experienced in Rome in 2019.  After days and months of trials and testing, the madness gave birth to Pizza Dude.  “In 2019, I was in Rome where I was introduced to pizza Romana, which is made from dough that is slowly fermented over 24 hours. Cut to 2020, there was a lockdown and I had plenty of time to experiment with this style of pizza, and now I’m happy to share it with the people of Mumbai,” says Navin. 

Using a naturally fermented, pillowy, yet strong sourdough base to hold generous amounts of toppings, the pizza is best enjoyed one slice at a time. This also encourages customers to indulge in several flavors at a time. The menu is designed keeping in mind those classic and adventurous palettes, with innovation, local, and variety is the main drivers of the product.

On the menu, one can try classic flavors such as Cherry Tomato, Basil & Fresh Mozzarella, tomato sauce, dude mozzarella blend topped with roasted cherry tomatoes & fresh buffalo mozzarella, finished with basil, extra virgin olive oil, and herbs; Creamed Spinach & Corn, white sauce, dude mozzarella blend topped with creamed spinach & sweet corn kernels and finished with crispy garlic flakes; and Truffled Mushroom, garlic white sauce, dude mozzarella blend topped with pan-roasted mushrooms, finished with caramelized onions, truffle oil and greens. Those who like to explore can try novel toppings such as Eggs Kejriwal, garlic white sauce, dude mozzarella blend topped with scrambled eggs. This finished with spicy coriander chili pesto and chives; Hot Chicken & Ranch, tomato sauce, dude mozzarella blend topped with shredded chicken in ghost pepper hot sauce, finished with onion jam & ranch drizzle; Turkish Chicken Doner, dude mozzarella blend topped with spiced chicken, finished with peppers and garlic yoghurt mayo; and Lamb & Za’atar, dude mozzarella blend topped with za’atar spiced mince lamb, finished with fresh salad and labneh. The tomato sauce is made in-house which complements the soft cheese and crispy, light crust. To finish the meal, the Tiramisu makes for the perfect, sweet ending.

Unlike others, Pizza Dude’s pizzas can be topped after they come out of the oven, and taste great, both hot and cold. The fresh and crisp flavours of each pizza is complemented by the vibrant colours of the fresh produce that is used. The freshness, bursts of flavour, and the lightness of the crust along with the serving size make for an exploratory dining experience that is economical, exciting, quick and on-the-go. Pizza Dude’s pizza retains the crust, firmness and texture that is chewy and fulfilling. 

Pizza Dude follows pocket-friendly pricing and is available to order via their own kitchen, and Swiggy and Zomato.

For more information, please contact:

Address: 1st Pasta Lane, Colaba, Narayan (Karim) Building Shop No. 10, Shop No. 11, Ground Floor, Mumbai, Maharashtra 400005

Delivery: Swiggy and Zomato