RE-THINKING POSSIBILITIES - BCIHMCT CELEBRATES WORLD TOURISM DAY
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"Our world is nothing but a book and traveling is the way of reading that book and indulging ourselves in the knowledge of this world. Those who don't travel miss this incredible opportunity of knowing the world."
With this thought in mind and the theme of "Rethinking Tourism", Banarsidas Chandiwala Institute of Hotel Management and Catering Technology celebrated World Tourism day on September 27, 2022. To mark the occasion, a host of activities were organized by the premier hospitality institution which were aimed at inspiring the debate around rethinking tourism for development, education, and tourism’s impact on the world economy and opportunities to grow more sustainably in India.
A Quiz Competition aptly titled "Let’s Get Quizzical" was organized, which aimed at generating awareness about the geographical diversity of our nation. Mr. Shaktik Banerjee, Ms. Sunidhi Bala, Mr. Rishab Chauhan, and Mr. Vaibhav Kukreti (Final year Batch) were the Quiz Champions.
'Infographics' - The Poster Making Competition, had many artists of hotel management, showing their creativity which made everyone pause, reflect and recalibrate their vision for the travel and tourism industry. We are all aware that tourism has the power to accelerate growth and promote the cultural ethos of any nation. We must rethink and reinvent the tourism sector to have inclusive growth for all stakeholders. Students drew their dream destinations on canvas and showcased their skills with the power of creativity and visualization. Ms. Kirti Chaudhary was declared the winner and the First Runner up was Mr. Harshit Madan (Batch 2021 - 2025).
"The Escape '' - An itinerary Competition was aimed at highlighting the best way to infuse enthusiasm regarding travel to International Locations. The event saw many contributions from students. The presentation on Delhi to Dubai was adjudged as the winner in which students emphasized pertinent facts related to Dubai travel and highlighted the best and most economical way to reach their destination. A certificate of achievement was given to winners of Mr. Anshu Soni, Mr. Bhavesh Bansal, and Aakshita Khanna (Batch 2021 - 2025).
Towards the end, Prof. Mr. R.K.Bhandari, Principal, BCIHMCT, shared his views about World Tourism day by encouraging each one to contribute towards sustainable tourism by rethinking many ways to preserve and promote our culture. He laid emphasis on the theme of World Tourism Day i.e. Rethinking Tourism. The event was hosted by Ms. Pratishtha Joshi, in an informative, engaging, and discussion-oriented manner.
The event was coordinated by Ms. Divya Thakur, Mr. Siddharth Srivastav, and Mr. Nikhil Sharma, Assistant Professors, BCIHMCT, New Delhi. The event was reported by Mr. Peeyush Srivastav, Media Coordinator, and Assistant Professor, BCIHMCT, New Delhi.
Banyan Tree AlUla Debuts in Saudi Arabia
/Opening in October 2022, the resort, which is developed by the Royal Commission for AlUla, brings wellbeing-centered luxury to a heritage site
AlUla, September 2022 – Banyan Tree launches its first property in historical AlUla in Saudi Arabia, ushering in the Group’s debut in the Kingdom. AlUla is attracting the attention of the world’s affluent travellers with its mesmerising mix of history, culture, and entertainment, all set against a breathtaking desert backdrop dating back millions of years.
Inspired by the nomadic nature of Nabataean architecture, the all-villa, tented resort epitomises Banyan Tree’s commitment to local influence. The fundamental principles of the resort are designed around three concepts that allow guests to immerse themselves in the resort and the destination:
‘In-villa’ provides guests with made-to-measure offerings brought to life by the talented cast of Banyan Tree hosts.
‘In-valley’ takes guests into the essence of AlUla through exclusive outdoor treatments, nomadic chef’s tables, active adventures, and private events staged in spectacular settings.
‘En-voyage’ brings guests through privileged immersions crafted with local talents, continuously unlocking new facets of AlUla’s rich legacy. Bespoke wellbeing and adventure excursions show a glimpse of the ancient landscapes of AlUla and the lives of the people who call it home.
“The Banyan Tree AlUla opening marks the completion of the final development phase of Ashar Valley, which also houses the world-famous Maraya Hall.” said Mr John Northen, Executive Director- Head of Hotels and Resorts at the Royal Commission for AlUla. “The selection of Banyan Tree to operate this resort was driven by the brand’s synergy with the vision of the Royal Commission for AlUla for the destination. The ethos of Banyan Tree is to provide a sanctuary for the senses in an awe-inspiring location with a great sense of place, which is a perfect match for us in AlUla.”
The resort will feature two dining venues, including Saffron, Banyan Tree’s signature Thai restaurant, offering contemporary Thai cuisine. The renowned Banyan Tree Spa welcomes guests with carefully curated wellness experiences that combine Asian traditions and local elements.
“We are thrilled to launch Banyan Tree in the beautiful valley of AlUla in the kingdom of Saudi Arabia. Founded in 6th century BC, AlUla is filled will so much history and we are honoured to be part of its heritage efforts,” said Mr Eddy See, President and Chief Executive Officer, Banyan Tree Group. “Since we started our journey 28 years ago, we have been pioneers of the all-pool villa concept, and now we bring our purposeful, sustainably designed concepts to AlUla with all-tented villas that complement the existing eco-destination.”
Guests looking to be among the first to enjoy a once-in-a-lifetime experience at Banyan Tree AlUla can enroll in Accor’s loyalty programme: ALL – Accor Live Limitless. As a member of ALL-Accor Live Limitless, guests can earn reward points on every stay, when dining and can use their points to book nights at participating hotels, transfer points to use with partners worldwide or convert them into truly unforgettable moments with Limitless Experiences in entertainment, sports, culture, shopping, travel and more.
Navratri Special | 5 Navratri recipes from Hyatt Regency Dehradun to indulge in while you fast
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In India, the festive season officially begins with Navratri. Everyone is looking forward to getting ready for the nine-day tradition as well as spending time with their loved ones while fasting together. But what makes the occasion even more special is the indigenous food prepared specifically for those who are fasting in order to invoke the spirit of the mother goddess and purify their bodies and minds. While the lavish spreads may be replaced with light and healthy dishes, it does not mean that it cannot be an extravagant affair!
Keeping the spirit high this year, Chef Sahil Arora, Executive Chef at Hyatt Regency Dehradun - the heart of the hills brings a plethora of recipes to relish Navratri.
Indulge-in these sumptuous, easy-to-cook recipes, straight from the kitchens of Hyatt Regency Dehradun, to stay energized while you fast.
Shakarkand ki Tikki
Ingredients:
Sweet potatoes (shakarkand) , boiled, peeled and mashed 2 cups
Fresh coriander leaves, chopped 2 tablespoons
Rock salt to taste
Ginger green chili paste 1 teaspoon
Roasted peanut powder 1/4 cup
Boiled potato for coating
Ghee for shallow frying
Fresh coriander sprigs for garnishing
Green chutney to serve
Method
Step 1
Take sweet potatoes in a mixing bowl, add coriander leaves, rock salt, ginger-green chilli paste, peanut powder, and arrowroot powder and mix well
Step 2
Spread some arrowroot powder on a plate
Step 3
Grease your palms with a little ghee, divide the mixture into equal portions, shape them into round tikkis . Keep these tikkis on a plate
Step 4
Heat some ghee in a non-stick pan, place the tikkis in it and shallow-fry, turning sides, till they are evenly golden brown and crisp on both sides. Drain on absorbent paper
Step 5
Arrange them on a serving platter, garnish with coriander sprigs and serve hot with sweet yogurt and green chutney.
Sabudana Khichdi
Ingredients
o Sago 1 1/2 cups
o Peanuts 1/4 cup
o Green chilies 4-5
o Potato 1 medium
o Ghee 3 tablespoons
o Curry leaves 1-2 sprigs
o Cumin seeds 1 teaspoon
o Salt to taste
o Lemon juice 1 teaspoon
o Fresh coconut scraped 2 tablespoons
o Fresh coriander leaves a few sprigs
Method
Step 1
Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
Step 2
Wash green chillies, remove stems and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.
Step 3
Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chilies. When cumin seeds crackle add the potato cubes.
Step 4
Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
Step 5
Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.
Step 6
Serve hot.
Sabudana Vada
Ingredients
o Sago (sabudana), soaked 1 1/2 cups
o Chutney
o Scraped coconut 1/2 cup
o Coriander leaves 1/2 cup
o Green chili 1
o Cumin seeds 1/2 teaspoon
o Roasted peanuts 2 tablespoons
o Salt to taste
o Sweetened Yogurt
o Yogurt, chilled 1/2 cup
o Powdered sugar 1 1/2 tablespoons
o Salt a pinch
o Vada
o Potatoes,, boiled, peeled and mashed 3 medium
o Ginger-green chili paste 2 teaspoons
o Salt to taste
o Cumin seeds 1 teaspoon
o Roasted and crushed peanuts 3/4 cup
o Lemon 1/2
o Oil to deep fry
Method
Step 1
To make the chutney - Put coconut in a mixer jar, add coriander leaves, green chili, cumin seeds, roasted peanuts, salt and ¼ cup water and grind to a fine paste.
Step 2
To make sweetened yogurt - Take yogurt in a bowl. Add powdered sugar and salt and mix well.
Step 3
To make the vada mixture - Take soaked sago in a large plate. Add potatoes, ginger-green chili paste, salt, cumin seeds, peanuts and squeeze the juice of lemon and mix till well combined.
Step 4
Grease your palms with oil, take a portion of the vada mixture, shape it into a ball and slightly flatten it to shape like a vada
Step 5
Heat sufficient oil in a kadai
Kuttu Ka Dosa
Ingredients
o Milk 1 Liter
o Makhana (puffed lotus seeds) 1/4 cup
o Sugar 2 tbsp.
o Pistachios, chopped 2 tsp
o Almonds, chopped 2 tsp
o Green cardamom powder (optional) 1 tsp
Method
Step 1
In a deep vessel, pour in the milk, break the makhanas into smaller pieces, add them to the milk and let it simmer for about 1 1/2 to 2 hours without covering, till the milk boils down and the seeds are soft.
Step 2
Add the sugar and stir for a few minutes.
Step 3
Add the pistachios, almonds and cardamom powder, stir well again.
Step 4
Serve hot or cold, as you like.
Aloo Ki Kadhi
Ingredients
Potatoes (peeled & mashed smooth), boiled 1/2 Kg
Rock salt 2 tsp
Chilli powder 1/4 tsp
Singhare ka atta 1/2 cup
For deep-frying Oil
Sour yogurt 1/2 cup
Curry leaf 1 sprig
Cumin seeds 1/2 tsp
Whole red chilies 2
Ginger, chopped 1 tbsp.
Coriander powder 1/2 tsp
Water 4 cups
For garnishing Coriander leaves
Method
Step 1
Mix the potatoes, 1/2 teaspoon salt, chili powder and singhare ka atta into a thick batter.
Step 2
Put aside 1/4 of the mixture and the rest will be made into pakoris.
Step 3
Heat oil until a drop of batter dropped in comes up at once.
Step 4
Drop spoonfuls into oil, lower the flame and fry to a golden color.
Step 5
Drain on an absorbent paper and keep aside.
Step 6
Add the yogurt to the remaining mixture, make a smooth paste and mix in water
Step 7
In a heavy-based pan, reheat 2 tbsp. of the same oil, add curry leaves, cumin seeds and whole red chilies.
Step 8
When slightly darkened, add ginger and sauté a little.
Step 9
Add the yogurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.
Step 10
Add the pakoris, simmer a couple of minutes more and serve hot, garnished with coriander leaves.
Taste the authenticity of “Durga Pujor Mahabhoj”at Hilton Bangalore Embassy GolfLinks
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Encapsulate the grandeur of deep–rooted culture of the city of Joy, Kolkata with a delightful feast of “Durgapujor Mahabhoj'' from 1st October to 5th October, at Hilton Bangalore Embassy GolfLinks. Durga Puja, also known as Durgotsava is synonymous with homecoming; warm hospitality, and authentic food which is widely observed across the country and in major cities of the world by the Bengali diaspora.
Setting the atmosphere right for all the Bengalis in Bangalore bedecked with the intricate festive décor. Relish the authentic “Durgapujor Mahabhoj'', as each of the 5 days will have different reflections on the food that is eaten on the day. For example, while on Shashthi and Saptami days, the menu will have “Kolkata biryani” or “Chingri Machher Malai Curry”, Astami will have “Bhoger Khichuri with Labra” and Nabami with “Kosha mangsho”.
To curate the menu, the hotel roped in the help of a foodpreneur, Debopama who hails from Kolkata. From bite-sized culinary delights to lavish feasts, the skilled culinary team has curated an elaborate lunch from the taste palette of a Bengali. The menu celebrates a unique amalgamation of authentic age-old recipes along with Bengali favorites to tantalize the taste buds of the guests.
Delve into an indulgent gastronomic affair with an extensive spread of vegetarian and non-vegetarian dishes such as Postor bora, Kosha Mangsho, Chingri Maachher Malai Curry, Kolkata Chicken Biryani and Bhoger mangsho. The restaurant will also serve specialties from the recipes of the famed Tagore family of Calcutta like The Mohan Polao, Komola Polao and Darbesh. Adding to the epicurean feast, guests can satisfy their sweet tooth from a wide selection of traditional Bengali desserts like ‘Thakur barir darbesh, Labango latika’, Golap kachagolla, and more.
Hilton Bangalore Embassy GolfLinks is all set to make this year's Durga Puja wholesome with an eclectic menu, perfect ambiance and traditional dishes of Bengal.
Venue: Ministry of Food, Hilton Bangalore Embassy GolfLinks
Date: 1st Oct to 5th October
Time: Lunch 12:30 pm to 3:30 pm and Dinner 7 pm to 11 pm
Entry Fee : RS 1,249 + taxes per person
For table reservations, call on +91 70907 12002 / +91 73537 59841
Rémy Cointreau Unveils “METAXA” The Original Greek Spirit in India
/The one-of-a-kind Amber Spirit- METAXA 12 Stars offers an
The unexpected journey of discovery
Mumbai, September 2022:- The Rémy Cointreau Group (headquartered in Paris, France), has a portfolio of exceptional spirits which draw their strength from authenticity and originality. Each of these brands embodies unique expertise and heritage while sharing the same culture of excellence.
Like all Rémy Cointreau Group brands, METAXA is rooted in the depths of terroir, in this case, that of Samos, a Greek island which lies in the Aegean Sea. At the very heart of METAXA’s exceptional smoothness is the prized Muscat wine of Samos. The Muscat wines and wine distillates are aged separately in oak casks until they are ready to be married. A bouquet of Mediterranean botanicals brings the final touch to the smoothness to METAXA.
“We are confident of the evolving taste for spirits in India, as the journey around discovery of flavours and tastes is more appreciated than ever before. As we bring METAXA from Greece to India, we are sure this spirit embodying the flavours of the Mediterranean will offer a cherished experience for connoisseurs and even those with a taste for botanicals”, says Mr. Abhishek Parameswaran, Country Manager India, Rémy Cointreau
Tasting Notes
METAXA 12 Stars, the first from the METAXA collection to be launched in India, has a unique taste. The authentic character of this spirit is irresistibly associated with the idea of a journey. METAXA 12 Stars’ mature and distinctive character is best explored neat or on a single rock. Bartenders and mixologists enjoy offering it in signature cocktails where it lends a curious sensorial experience!
The fruit of nature and the work of time, enhanced by the devotion and talent of people – that is the philosophy of the House of METAXA: Taste The Unexpected.
In the words of METAXA Master Constantinos Raptis “Those who would like to discover METAXA, have to think of making a unique, unexpected discovery. They embark on a journey of pleasure through all their senses, a journey they will take from time to time in their life.”
Craftsmanship
The House of METAXA does not have a Master Distiller, nor a Master Blender. It has a METAXA Master, Constantinos Raptis, who embodies the unique savoir-faire of the House. He is only the fifth METAXA Master since 1888. The wine distillates and Muscat wines are aged separately until Constantinos Raptis decides they are ready to be emulsified in Limousin oak casks. A multitude of Mediterranean botanicals adds the finishing floral touch and freshness. The METAXA Master needs both inspiration and passion. Just as he needs to blend the ingredients that make METAXA, Constantinos Raptis needs to blend the old with the new. He must retain the tradition and the style of METAXA while being inspired to create new expressions, like METAXA 12 Stars.
History
Since 1888, the House of METAXA is on a journey to offer a one-of-a-kind amber spirit. Experience the unique taste of Samos Muscat wines, aged wine distillates and Mediterranean botanicals for an intense smoothness. Constantinos Raptis, the METAXA Master, first makes his selection of the Muscat wines from Samos, chosen for their aromatic concentration and intensity. He then chooses the fine wine distillates for their character and elegance. Spyros METAXA built his first distillery in 1888 in Piraeus, the port of Athens. His unique one-of-a-kind amber spirit was soon being exported around the Mediterranean. The House of METAXA is today in the north of Athens. It is here, in the dark of the cellars, that the METAXA Master reveals his unique savoir-faire to honour Spyros METAXA’s legacy.
Today, it is recognized for what it is, a unique amber spirit.
For more information visit https://www.metaxa.com/
Instagram Handle https://www.instagram.com/metaxa.official/?hl=en
METAXA 12 Stars will be available in Maharashtra across all leading liquor retail stores, it is priced at INR ₹6,900.
THE BIGGEST DANDIYA FEST AT PHOENIX MARKETCITY MUMBAI!
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Celebrate Navratri in style at Mumbai’s favourite destination mall, Phoenix Marketcity Mumbai! This year's Dandiya Raas promises to be super exciting with leading singer Shruti Pathak of Shubhaarambh and Bhammariyo fame, livening up the glorious evenings with music and beats for an unforgettable celebration with family and friends. With an array of restaurants offering over a 100 vegetarian delicacies and convenient parking Phoenix Marketcity Mumbai has ensured that you can focus on just having fun! Come along to this 2-day fiesta and get in the festive spirits with Mumbai’s favorite location for all weekend plans.
Date: 1st October 2022 - 2nd October 2022
Venue: Dublin Square, Mumbai Marketcity Mumbai
Book: https://bit.ly/BiggestDandiyaFest
We hope you might be able to feature these in your esteemed publication.
Sayaji Jamnagar appoints Nishant Dudwani as the hotel’s new Director of Operations
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Jamnagar, September 22: Sayaji Jamnagar, is pleased to announce the appointment of Nishant Dudwani as the hotel’s new Director of Operations. Nishant brings with him a rich 14-year industry experience and has proven to be a great asset.
Nishant started his journey in 2008 as a management trainee at Park Hyatt Goa Resort and Spa and since then he has successfully managed to climb up the ladder by being associated with several renowned hospitality brands. His last stint was with Regenta Resort, Belgavi wherein he headed the resort’s overall management and operations as the resort’s General Manager. Prior to that he has been associated with several hospitality brands such as Holiday Inn Express, Gurugram, Radisson BLU Metropolis, Rudrapur, Country Inn & Suites, Goa Candolim, etc.
Nishant says, “I am thrilled to join the team at Sayaji Jamnagar. At Sayaji Jamnagar I will strive hard to leverage all my learnings at the hotel. I will work towards creating an unmatched experience for our guests and contribute towards the overall operations of the hotel.”
At Sayaji Jamnagar, Nishant will be responsible in overlooking the operations of the hotel across all functions and ensuring the highest level of guest satisfaction is delivered.
Nishant holds a B.Sc. in Hospitality & Hotel Administration from IHM Goa and a Post Graduate Diploma in Business Administration from Sikkim Manipal University, Distance education. He is a firm believer of hard work, perseverance, and dedication but at the same time believes in taking time off to indulge in hobbies that bring about balance in his life and help to succeed in life.
Oktoberfest special Brews : Dabble Dubble and the Ludwing's Party Festbier by Igloo Craft Beers
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~ Crisp. Refreshing. Thirst-quenching ~
Oktoberfest after years started as a horse race to celebrate Bavarian Crown Prince Ludwig’s wedding in 1810 is today, one of the world’s largest annual festivals where millions of people congregate to drink beer. We at Igloo Craft Beers are super excited! 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 Beers offering widely available brews within diverse styles that suit all tastes launched the two special craft beer brews this Oktoberfest.
The folks at Igloo Craft Beers are brewing some special craft beers this Oktoberfest, 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 at Igloo Craft Beers are available in 1Litr bottles and growlers at their Growler Station in Chembur, Mumbai. These special brews are in different combos and offers. Be it a house party or an office celebration, one can surely enjoy their range of delectable beers from Igloo Craft beers this Oktoberfest by clicking to order 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
Date: 22nd Sept to 15th October 2022
Amarjeet Singh elevated as Director of Marketing, at NHCC & HICC
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Hyderabad, September 2022: Novotel Hyderabad Convention Centre (NHCC) & Hyderabad International Convention Centre (HICC) announced the elevation of Mr. Amarjeet Singh as the Director of Marketing for the property. In his present role, he will be responsible for strategizing, budgeting, planning, and implementing marketing and communication activities for the property in line with the business requirements.
Amarjeet has a proven track record of 18 years with extensive experience in Marketing and Communication. He has also been nominated as the best Marketing & Communications Manager at the Hospitality India Awards by Hotelier India Magazine. He has worked in the hospitality sales & marketing teams and was actively involved in strategic planning and execution of communication strategy, managing Digital Marketing and social media strategies across channels with proven leadership qualities, relationships, adaptability, and communication skills.
He holds a Diploma in Event management from Event Management Development Institute, Mumbai. He has successfully driven the Marketing, Communication & PR for renowned brands like Park Hyatt- Chennai, Novotel - Mumbai Juhu Beach, besides BNP Paribas Asset Management India Pvt Ltd. He joined Novotel Hyderabad Convention Centre as Manager of Marketing & Communications in 2019.
Speaking on the elevation, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “We are extremely delighted to announce the elevation of Mr. Amarjeet Singh as Director of Marketing. He has been a valuable asset to the team driving the marketing and communication strategy for the property through innovative campaigns and enhancing the visibility and repute. He has been instrumental in positioning and promoting the property in the right light and is a catalyst in our development. We are confident that he will strive hard in his new role and further contribute to the property’s growth.”
The Fern Residency Opens in Katra Vaishno Devi
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Concept Hospitality Pvt. Ltd., India’s leading environmentally sensitive hotel chain, has marked its presence in Jammu and Kashmir with the opening of The Fern Residency, Katra. With this new opening, the company now has a presence in 8 of India’s main temple towns – Ajmer, Dwarka, Haridwar, Hubballi (Hubli), Junagadh, Katra (Vaishno Devi), Sarnath (Varanasi) and Somnath.
Expressing his pleasure at the new opening, Mr Suhail Kannampilly, CEO, Concept Hospitality-The Fern Hotels & Resorts said, “We are delighted to have a presence in this historic and holy location that serves as a base for pilgrimages to Vaishno Devi. We have been steadily growing our Fern brand all across India and are now present in over 75 key metros, tier I & II cities and in resort destinations covering beaches, hills & mountains, temple towns, historical monuments, jungle safaris, forest resorts, wildlife sanctuaries, lakes, palaces and deserts.”
On the occasion of the rebranded launch of the hotel, the owners Mr Ambrish Magotra and Mr Rajinder Singh Manhas, Managing Directors, Magotra and Manhas Hotels Pvt. Ltd. mentioned, “We are very pleased to partner with Concept Hospitality to launch their first eco-friendly Fern branded hotel in Jammu and Kashmir. We have a loyal base of guests that stay with us when they visit Vaishno Devi, who will now get to enjoy the environmentally sensitive facilities, services and operations that the Fern hotels are so well known for. Our hotel will additionally benefit from the strong sales presence the Fern brand enjoys with leading online portals and the top travel agents and consolidators all over India.”
The Fern Residency, Katra is conveniently located in the main city, with easy access for pilgrimages to Maa Vaishno Devi. The hotel offers 68 well-furnished rooms in 4 different category options, each room well-appointed with all modern facilities and amenities, including high-speed Wi-Fi internet access, LED televisions, complimentary bottled drinking water, tea/coffee makers and eco-friendly room lighting & bathroom amenities. The hotel also has a pure vegetarian multi-cuisine restaurant, banqueting space and Spa therapy for its guests.
LOCATION: The hotel is 2 km from Katra Railway Station, 60 km from Jammu Airport and 14 km from Vaishno Devi temple.
SAYAJI HOTEL KOLHAPUR HOSTS THE FIRST EDITION OF ‘SHUBH VIVAH BY SAYAJI’ SHOW
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Sayaji Group of Hotels hosted the first edition of the ‘Shubh Vivah by Sayaji’ show in association with DYP Hospitality on September 17th, 2022. The iconic show held at the Sayaji Hotel Kolhapur showcased Sayaji Hotels’ signature wedding venues, exquisite décor, curated wedding services, personalized cuisine, and other elaborate offerings. The evening witnessed the most awaited Shubh Vivah fashion show that saw fashion models sashaying down the ramp displaying the emerging trends in wedding wear for brides and grooms.
The wedding expo organized as a part of this mega event bought together the region’s best bridal designers, jewelers, makeup artists, hair stylists, and wedding vendors under one umbrella. The gala dinner hosted for all the elite guests was curated by Executive Chef Kishan. The menu included a wide spread of authentic regional specialties and international fare, reflecting the latest trends wedding menus are curated to cater to the Indian palate.
“We are delighted to host the first edition of Shubh Vivah by Sayaji show at the Sayaji Hotel Kolhapur. The show created a perfect wedding atmosphere for our guests to immerse in some of the most memorable and luxurious experiences. It was a platform for wannabe brides and grooms looking for inspirational themes and settings for their dream weddings. Sayaji over the years has been synonymous with splendor, impeccable hospitality, and the spirit of India’s rich tradition. We have perfected the art of Indian weddings by adapting to various ceremonial customs that perfectly complement the uniqueness of the occasion”, said Saba Dhanani, Director of Marketing, Sayaji Hotels Ltd.
‘Shubh Vivaah by Sayaji’ brings together a bouquet of memorable experiences coupled with unparalleled services. The in-house wedding specialist team pays careful attention to every minute detail so that the guests cherish every special moment and the happy couple can breathe a sigh of relief to concentrate on the biggest day of their lives. The team presents great value additions by customising offerings that include personalized e-invitations, creative floral arrangements, mesmerizing décor, audiovisuals, world-class entertainment, wellness offers, and unique photography to capture those special moments. The highly experienced chefs design the best culinary concepts that feature tantalizing cuisines and the finest flavours with an elaborate eye for detail. The luxurious rooms and suites filled with contemporary elements offer utmost comfort to the visiting guests.
On World River Day: Booking.com shares 5 lesser known riverside vacation destinations in India
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Beach vacations, hill station holidays, and cultural tours, are some well-known travel ideas, but have you ever explored a riverside getaway? On the occasion of World River Day, which is celebrated annually on the fourth Sunday of every September, Booking.com has curated a list of some lesser-known riverside destinations that you can visit on your next holiday. From unadulterated scenic beauty and adventure to relaxation and new experiences, these riverside destinations offer it all.
Papikondalu (Andhra Pradesh) - River Godavari
Nestled in Rajahmundry, Andhra Pradesh, Papikondalu is a sheet fest to the eyes in terms of its scenic beauty. Its beauty is often compared to that of Kashmir as the area around is quaint and bountiful with nature. The beautiful scenery of Papikondalu, the waterfalls at Munivaatam and the peaceful atmosphere at this tribal area makes it a great destination to relax and rejuvenate. The mighty Godavari river twists and turns along the Papi Hills and is a visitor’s delight. To get the real essence of Papikondalu, travelers can explore a boat journey either from Rajahmundry or Bhadrachalam.
Williamnagar (Meghalaya) - River Simsang
Located on the banks of the Simsang river, this beautiful corner of Meghalaya is home to beautiful gorges, sprawling meadows and lush hills. The neatly planned township of Williamnagar was named after the founding chief minister of Meghalaya, Captain Williamson A Sangma, and it is the headquarters of the East Garo Hills District. The simple pleasure of just lazing on the banks of the river and soaking the sun, especially during winter, is quite an experience. Simsang also offers opportunities for fishing. Travelers visiting during winters can coincide their trip with the Nathok Wari, a fishing festival organized by the villagers nearby.
Harsal (Uttarakhand) - River Bhagirathi
Nestled on the banks of the Bhagirathi River, Harsil is a small village and an important army area in the Uttarkashi district of Uttarakhand. Surrounded by the majestic Himalayas on all sides, this is an ideal destination for travellers looking to discover unadulterated beauty and soak in the rich culture. While in Harsal, travelers can also visit the sacred temple of Gangotri or spend a day in Sattal which is known for its seven lakes.
Pasighat (Arunachal Pradesh) - River Siang
Situated on the banks of Siang River, the main tributary of Brahmaputra, this place is a photographer's delight. The snow clad peaks, rocky mountains and a variety of flora and fauna offer nature lovers ample opportunities to explore. While in Pasighat travelers can visit Gekar Sinyi, a beautiful natural lake surrounded by a landmass of hard rocks, the Jawaharlal Nehru Museum which has a rich collection of textiles, handicrafts etc that reflect the tribal culture and heritage of Arunachal Pradesh and the Polo Park, a small botanical garden located on top of a ridge.
Nilambur (Kerala) - River Chaliyar
Nestled at the bank of Chaliyar River, about 70 kilometers from Calicut lies Nilambur, a place known for teak plantations and tribal settlements. Its close proximity to the Nilgiri Range blesses this small sleepy town with ample rainfall, waterfalls and lush green rain forests. Enriched with charming landscape, a unique blend of culture, exquisite art forms and a peep into colonial rule makes Nilambur a destination worth adding to your travel bucket list. While in Nilambur, travelers could also visit Adyanpara waterfalls and Nedumkayam rainforest.
Pawan Poojari has been appointed Housekeeping Manager at Fairfield by Marriott Mumbai
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Fairfield by Marriott Mumbai International Airport has appointed Pawan Poojari as the Housekeeping Manager for the bustling 205-key up-market business hotel with two vibrant food & beverage outlets and sprawling event spaces, located in the heart of the millennium city. He will play a key role in overlooking the housekeeping operations of the first Fairfield by Marriott hotel across all functions and ensuring the highest levels of guest satisfaction.
With an illustrious career trajectory spanning 10 years of cross-cultural experience in the hospitality industry. Prior to his current role, he was the Housekeeping Manager for The Radisson Mumbai, where he successfully opened and helmed the entire operations of In-house laundry along with optimization of resources. He was also associated with brands like Hilton Mumbai, Hyatt Regency & Sahara Star.
He was also awarded the ‘Best Innovative Ideas 2019’ and ‘Rising Star of the year 2018’ during his time at Hyatt Regency. Pawan holds a Bachelor in Hospitality Studies from the prestigious Mumbai University and has completed his post-graduation from Welingkar Institution.
Fairfield by Marriott Mumbai International Airport under the leadership of VP Ajoy Balakrishna and hotel manager Jenvie Peters consists of seasoned professionals including Javed Akhtar Sayyad -Executive Chef, Ravi Mehta, Front Office Manager, and Dawood Qureshi Head of Sales & Marketing.
11 activities you must explore at DoubleTree by Hilton Goa – Panaji
/DoubleTree by Hilton Goa – Panaji, which is known to be the epicenter of family fun in Goa has added 11 engaging activities as part of their latest entertainment offerings. The varied activities have a multi-generation appeal catering to different age groups which calls for a memorable holiday for each member of the family. So, let’s find out what’s in store.
Beat the House
Since the best exercise is walking, at check-in, guests who arrive get a chance to measure their steps. All you have to do is strap a pedometer, provided by the resort and match your in-house opponent. A team member entrusted to pace you out in this count.
At the end of the stay, match your steps with the in-house opponent to be proclaimed a winner.
Bicycle Trot
Team with a partner or go solo as you explore the enchanting lanes of Old Goa on a bicycle. Feel the fresh breeze passing by as you cycle your way for an adventure of your own and burn your calories while returning to the resort feeling revitalized and full of stories and memories to share with family and friends.
Evening Melody
Bring your game face to square off with other residing guests of the resort during the resorts indulgent hi-tea session. You can partake in the game of the day or simply laze around and enjoy the evening sojourn.
Bragging Rights
Challenge your family as you team up for basketball and football at the outdoor play area.
Feeding Frenzy
Derive intrinsic fun as you feed the adorable fishes at the open aquarium located in the resort.
Sun & Sand
Wear your vacation hat as you embark on a beach picnic with a customized hamper of essentials packed for a fun day.
Heritage City Tour
Traverse the bygone era of Goa’s heritage and find yourself in awe with the amazing history of Goa’s culture, lifestyle and food during this heritage tour.
Recreation Room
Showcase your skills as you challenge others in a host of indoor games and create memories to cherish.
Evening Cruise
Set off on a cruise and sip your favorite beverage as you wade through the idyllic Mandovi river and experience the city in nightfall.
Borrow a Game
Spend quality time with family as you borrow a game and share the joys of being together.
Wake up, Jog & Repeat
Burn the holiday calories with a morning jog on a track serenaded with flora and fauna.
At DoubleTree by Hilton Goa – Panaji, the entertainment is non-stop, so what’s stopping you from packing your bags? Book a getaway and be a #CertifiedFamilyFuntraveller at the resort.
For bookings, call on 0832 2491900 or 9607975365
Ingredient Ideology | QUICK FIX TIFFIN RECIPES By: Dr. Kaviraj Khialani- Celebrity Master Chef
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QUICK FIX TIFFIN RECIPES
The word tiffin is also used as a name for a lunchbox. Tiffin’s (or dabbas) come in all shapes and sizes, but traditionally they are round, with three or four stacking stainless steel compartments firmly sealed with a tight-fitting lid and a side clip to avoid any nasty spillages and a handle for carrying on top. In India food cooked at home with care and love is considered to deliver not only healthy (and relatively cheap) food but also divine contentment. Lunch is usually eaten thali-style, with a tantalising selection of regional delicacies that may include any combination of spicy vegetables, dhal, rice, yoghurt, pickles, bread and pudding served on a big steel plate or a banana leaf. The separate compartments in the tiffin lunchbox accommodate thali lunches perfectly.
Tiffin culture is now to be found all over India. Everyone from women in brightly coloured saris working in the fields to giggling families on long train journeys – carries a tiffin to provide a compact, portable, homemade lunch. in British India tiffin has evolved to create a fascinating world of its own, a world that involves a whole range of dishes and equipment and above all of suppliers, from the tiffin wallas of Bombay to the sellers of spiced tea and savoury snacks who cater for busy punters on the run. Today tiffin might mean a packed lunchbox or afternoon tea, a savoury snack or a sweet treat. As long as it is munched between breakfast and dinner, it is simply tiffin. In India we also have a constant and dedicated effort in working on our daily tiffin’s to work being carried from home as well which can be challenging and time consuming as well if not planned ahead of time. Tiffin planning plays a crucial role in cooking and packing meals to carry at work in order to sustain the day all along and to be able to manage the hunger pangs and cravings as well in between meals.
“To me a perfect tiffin refers to variety of temptations packed in a safe manner which offers a perfect balance between color, flavour, taste, temperature and texture which is not only convenient to eat but to also please the palate on the whole!” – Dr. Kaviraj Khialani – Celebrity Master Chef.
Here are a few ideas on daily meal tiffin plans which can be prepared well in time with a little plan of action and pre-preparation to offer a good variety for in meal tiffin boxes & dabbas to work to enjoy with work mates during lunch time.
Recipe-1] ALOO MATTAR KI PESHGI
Ingredients:
Potatoes- 2-3 medium sized, peeled and cut into cubes
Green peas- 1 cup
Oil-2 tsp
Ghee-1 tsp
Cumin seeds- 1 tsp
Curry leaves- 10-12 no
Salt to taste
Turmeric powder-1/2 tsp
Coriander powder- 1 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/4 tsp
Water-1/2 cup
Fresh coriander- 2 tbsp. chopped
Grind to a puree/paste:
Onion-1 no
Tomatoes- 2-3 medium sized
Green chilies- 2-3 no
Ginger-1-inch piece
Using ½ cup water grind and keep side.
Method:
1. Prepare all the ingredients for the recipe as listed.
2. Cut the potatoes, prepare the green peas as well, grind the puree.
3. To start cooking, using a pressure cooker add oil/ ghee and allow the cumin seeds to crackle add in curry leaves, now add in the prepared onion tomato puree.
4. Cook the mixture for 2-3 mins, add in salt to taste, all powdered spices and add potatoes, peas and bhunao for 2 mins, add little water.
5. Pressure cook for 3-4 whistles and carefully open when the steam subsides, check for texture and salt and adjust as needed, add in fresh coriander leaves and mix, pack up the tiffin with the subzi and go along with rotis/ salad/ pickle.
Recipe-2] RASMISE VATANE
Ingredients:
Oil-2 tsp
Ghee-1 tsp
Green vatana- 1 cup boiled
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Hing-1/4 tsp
Curry leaves- 8-10
Slit green chilies- 2-3 no
Salt to taste
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Coconut milk- 1 cup thick
Fresh coriander- 2 tbsp. chopped
Coriander powder-1 tsp
For the masala paste:
Red chilies-2-3 no
Black peppercorns-4-5 no
Green cardamom-1-2 no
Onion-1 med sized
Tomatoes-2 med sized
Ginger-1 tsp
Garlic-2 tsp
Water-1/2 cup
Method:
1. Prepare all the ingredients for the vatana recipe as listed.
2. Soak the vatana overnight and boil, keep aside.
3. Prepare the paste using the ingredients as listed.
4. To start cooking, heat oil and ghee in a pan add in the cumin, mustard, curry leaves, green chilies and allow to crackle/ splutter.
5. Add in the prepared paste and all powdered spices, salt to taste and mix well, cook for 1-2 mins.
6. Add in the coconut milk and boiled vatana and give it a nice mix, cover and cook for 10-12 mins, add in fresh coriander and turn off the flame, cool a little and pack up the tiffin, this can be enjoyed with roti/ pao/ bread/ rice and some raw salad/ pickle on the side.
Recipe-3] GOBI GULISTAN
Ingredients:
Cauliflower- 400 gms, cleaned.
Potato- 2 small, cut into cubes
Green peas-1/2 cup
Oil-2 tsp
Ghee-1 tsp
Hing-1/4 tsp
Bayleaf- 2 no
Peppercorns- 4-5 no
Cinnamon stick-1 piece
Onion paste-1/2 cup
Tomato puree-1/2 cup
Ginger-garlic- chili paste- 2 tsp mix
Salt to taste
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Kasuri methi-1 tsp
Water- ½ cup
Fresh coriander-2 tbsp. chopped
Ginger juliennes-2 tsp for garnish.
Method:
1. Prepare all the ingredients for the subzi recipe as listed.
2. Clean the cauliflower and soak in salted water for 3-4 mins and refresh.
3.Prepare all the pastes ahead of time and keep them ready for the cooking.
4. To start cooking, heat oil and ghee in a pan, add in the whole spices and start with the onion paste, cook for 2-3 mins, add in the ginger- garlic- chili paste, add in tomato puree, salt and all spices one by one and bhunao the masala well.
5. Add in the cauliflower, potato, peas and mix well, cook for 1 minute. Now add in water, mix, cover and close the pressure cooker and allow to have 3-4 whistles, turn off the flame, open the cooker and check for salt and texture, adjust as per taste, add fresh coriander leaves and garnish with ginger juliennes and serve it hot with rotis/ phulkas etc.
Recipe- 4] JHATPAT SCHEZUAN FRIED RICE
Ingredients:
Boiled basmati rice-2 cups
Oil-2 tsp
Butter-1 tsp
Ginger-1 tsp chopped
Garlic-2 tsp chopped
Green chilies-1 tsp chopped
Onion-1/2 cup chopped
Carrots/ cabbage/ capsicum-1 cup mix chopped as desired
Mushrooms/ boiled corn/ Babycorn/ zucchini etc can be used.
Boiled cut chicken pieces’/ chicken sausages sliced/ chicken salami/
Shredded chicken tikka or leftover grilled chicken can be used too.
Eggs- 2-3 no
Salt and pepper to taste
Soy sauce- 2 tsp
Water-1/4 cup
Schezuan sauce- 2-3 tsp
Spring onion greens- 2-3 tbsp. chopped
Method:
1. Prepare the ingredients for the recipe as listed.
2. The rice in this case needs to be pre-cooked, leftover white rice can be used as well.
3. Prepare the options for the veg/ non-veg choice of ingredients and to get started with the cooking process.
4. Heat oil in a pan add in the ginger, garlic, chilies, saute for a few seconds, add in the chopped onions and saute it for a few seconds.
5. Add in your choice of veggies/ non-veg ingredients, eggs and give it all a nice toss.
6. Add salt and pepper to taste, schezuan sauce, soy sauce and a little water to ensure even blending of the flavours. Cook for 2 mins.
7. Now finally add in the cooked white rice and give it all a nice toss. Add in the spring onion greens, can also add a little grated cheese as well towards the end for a little distinct flavour in the rice recipe. pack up the tiffin and enjoy with some raw salad.
Recipe-5] PANEER BHURJI BEMISAAL
Ingredients:
Paneer- 250 gms, crumbled
Oil-2 tsp
Ghee-1 tsp
Cumin seeds-1/2 tsp
Slit green chilies-2 no
Curry leaves- 3-4 no
Onion-1 small chopped
Tomato- 1 small chopped
Ginger-1 tsp chopped
Green capsicum-1/2 chopped
Salt to taste
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Coriander powder-1 tsp
Garam masala powder-1/4 tsp
Water-1/2 cup
Curd- 2-3 tsp
Malai-1-2 tsp
Fresh coriander leaves- 2 tbsp. chopped
Method:
1. Prepare all the ingredients for the recipe as listed.
2. Heat oil and ghee in a pan and add in the ingredients one by one and allow to cook for a few seconds.
3. Add in the onions, light brown them add ginger, tomato and all powdered spices, salt and little water and allow to cook for 2-3 mins.
4. Now add in the green capsicums and cook for 2-3 mins, now add in the curd and malai, paneer and gently mix them together and cover and simmer for 4-6 mins.
5. Check for salt and adjust accordingly, finally add fresh coriander leaves and pack up the bhurji for lunch with pao/ phulkas, rotis with some raw cut salad.
Recipe-6] ANDA MASALA CURRY
Ingredients:
oil-2 tsp
ghee-1 tsp
eggs- 4-5 no boiled, peeled
salt to taste
fresh cream- 2-3 tsp
salt to taste
kasuri methi-1 tsp
coriander powder-1 tsp
turmeric powder-1/4 tsp
red chili powder-1/2 tsp
garam masala powder-1/4 tsp
Curd-2-3 tsp
Cream-2-3 tsp
in a saucepan combine together:
onion-1 sliced
tomato-2 small chopped
ginger-1 tsp
garlic- 3-4 cloves
Bayleaf-1 no
Peppercorn- 4-5 no
Cinnamon-1 small piece
Green cardamom-1-2 piece
Cashews- 2-3 tsp
Water-1 cup
Cook the above all together for 8-10 mins, cool and grind to a fine paste.
Method:
1. Prepare all the ingredients for the Anda curry masala.
2. To start cooking, using the saucepan add in all the ingredients for the paste and cook for a few mins, cool and grind to a puree.
3. To prepare the gravy, heat oil and butter in a pan, add in the cooked and blended spice mix and cook it for 2-3 mins.
4. Add in the salt, powdered spices and mix well. cook for 3-4 mins, simmer the gravy, add in some curd/ cream as desired to offer a creamy texture. Cook the gravy well until the oil starts leaving the sides.
5. Now add in the sliced boiled eggs and allow them to steep a little in the masala to get the flavours well balanced.
6. Finally add in the fresh coriander leaves and pack up the tiffin with the egg masala curry which goes with boiled rice as well or phulkas, rotis etc.
K-Town : Your everything Korea” on the 24th Sept, 3PM - 7PM, at Wagle Estate SOCIAL.
/SOCIAL Presents K-Town: Your Everything Korea
Mumbai, 24th September 2022: If twenty years ago someone told you that a country – approx. 5000 km away, speaking a language completely foreign, would be loved and cherished by millions of Indians across the country, you would have laughed. But the rise of Korean pop culture is witnessed that The Korean Wave or Hallyu is a phenomenon unlike any other in the world.
A heritage that blends incredible history, exquisite architecture, traditional dance and music, mesmerizing Buddhist arts, and breathtaking natural landscapes, it’s no wonder that every Indian cherishes South Korea’s culture, with their hearts and minds set to experience "The Land of the Morning Calm" and its astounding grandeur.
Presenting to you
K-Town: Your everything Korea” on the 24th Sept, 3 PM - 7 PM, at Wagle Estate SOCIAL.
Inspired by everything Korean, SOCIAL welcomes all K-fans to the launch of their very first hallyu convention that has something for every Korean lover out there. With a chance to deepen one’s interest into Korean art, beauty, decor, jewelry, and more, the convention is a fan celebration of Korean culture and music in its truest sense, as fans will also have the opportunity to interact with Korean entertainment and culture as a community.
So no matter where you are in India, if you’ve felt the light of hallyu spark within you, here’s your sign to come to K-Town! For there’s so much in store to explore – K-Pop, K-Beauty, Korean arts, crafts, home decor, and the best of all, Korea.
See you there!!
Venue: Wagle Estate SOCIAL, Shop No. 7, Ground Floor, Centrum IT Park, Wagle Estate, Panch Pakhdi, Thane West, Mumbai, Maharashtra 400604, India
When: Saturday, 24th September 2022
Time: 3:00 pm onwards
Entry Fee: Rs. 499
WB Hotels raises 40 million for the brand's development and growth
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WB Hotels, India’s number 1 online tech-based hotel brand has raised INR 40 million from its existing investors and will be using the funds to enter new markets, strengthen senior leadership roles, and towards skill upgradation, AIML & RPA-based tech development. The brand is also eyeing to join the coveted 1 Lakh club by taking 1,00,000 rooms under their wing by 2023. This pioneering fraternity under the leadership of Chandan Pandey, Co-Founder & CEO and Aman Gupta, Founder hopes to provide support with HR, finance, and technology to every budget friendly hotel in the country.
This revolutionary travel-tech company currently has 950+ Hotels, 20,000 + Rooms, 27+ States, and 150+ locations growing by the minute. Set out to optimize the online revenue of co-branded hotels, WB is an ingenious solution to tackle problems like losses in revenue, rising costs, and customer acquisition troubles. In addition to this, the brand also offers unique services that propel occupancy and efficiency with high-end technology. They have further eased this process by offering the hotel owners an opportunity to join WB Hotels without any joining fee.
WB has unique brand-level agreements with leading OTAs to help hotels with high-quality listings along with the skills and technology for improved visibility. In the WB program, all hotels are optimized with high-end technology to increase occupancy. It also provides real-time dynamic pricing and inventory management systems to achieve rate parity. These state-of-the-art features make the WB project an outstanding one. The start-up also plans to go public in the next four to five years.
Sharing his vision and thoughts, Chandan Pandey, Co-Founder & CEO said, “WB hotels’ technology will resolve the real time problems of budget hotels. Since all the latest technology is beyond the reach of budget hotel owners, we are here to make them a part of the fastest growing travel technology revolution. The brand also boasts its own mobile app & websites to make hotel reservations effortlessly with the help of Artificial Intelligence & Machine Learning based rate fetching technology.”
WB is now everywhere. From the countryside abode of Hotel Vinit s by WB in Bhagalpur, Bihar to the hustle and bustle of Hotel Skyhy by WB in Hyderabad. From the serene scenes of Hotel Sahil by WB in Jammu to the holy place in Samastipur Kailash Inn by WB. The brand aims to connect beautiful people to beautiful places by globalizing incredible local hospitality.
Sayaji Rajkot appoints Sachin Sharma as the new General Manager
/Rajkot, September’22: Sayaji Rajkot is pleased to announce the appointment of Sachin Sharma as the new General Manager of the hotel. Sachin bags over 20 years of industry experience and is a business leader with a proven track record of strategy planning, business development, sales and marketing, sales growth, and bringing about transformation in several five-star properties.
Having started his journey in 2000, with perseverance and grit he has made a mark in the industry. As he begins a new chapter at Sayaji Rajkot, Sachin looks forward to bringing in operational excellence, growth and a fresh perspective and energy at the property. Prior to joining Sayaji Rajkot, Sachin’s last stint was at Vennington Court. As the General Manager at Vennington Court, he was responsible for the hotel’s overall management, operations, driving key financial performance, etc. He has also been associated with several other properties such as Hotel Regenta Klassik by Royal Orchid Group of Hotels, James Hotel (Earlier PARK PLAZA) Chandigarh, and Hotel Ramada Plaza, New Delhi, among others.
Commenting on his appointment- “I am delighted to have been granted this opportunity to become the hotel’s General Manager. It goes without saying that I will be working really hard to raise the hotel’s status quo to an even higher level and to achieve higher levels of hospitality our guests would enjoy. I am elated to this start this new chapter in my life and even happier to share this with the team at Sayaji Rajkot.”
Having a rich 20-year career experience and a vast knowledge of the industry, General Manager Sachin Sharma is a great asset to Sayaji Rajkot. The hotel is known for providing guests with a memorable hospitality experience, under Sachin’s mentorship they will continue to further enhance the service and brand value.
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.
