ARJUN KANUNGO CONCERT FOR UMEED: Tap your feet or get dancing to hits like Rangrez, La LaLaandBaakiBaatPeeneBaad!With over 1.7 billion views and streams online and multiple hit songs, music superstar Arjun Kanungo is live in concert at Phoenix Marketcity Mumbai. This crowd-puller is a youth icon and the first-ever Indian artist to be featured on iTunes and Apple music. Organized by Rotaract Club this concert supports a great cause with a part of the funds being donated to NGO 'Umeed' initiatives in providing for paediatric heart surgeries, eradicating malnutrition and providing water sanitization for the less privileged.
TO BOOK: https://landings.laliga.com/elclasicoinindia
Hyatt Place Jaipur Malviya Nagar Celebrates Opening
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Hyatt Place Jaipur Malviya Nagar, the first Hyatt Place hotel in Rajasthan and the seventh Hyatt Place hotel in India, is open – expanding the Hyatt Place brand’s footprint globally in markets that matter most to guests and World of Hyatt members. The new hotel features the Hyatt Place brand’s intuitive design, casual atmosphere, and practical amenities, such as free Wi-Fi everywhere and 24-hour food offerings. Hyatt Place Jaipur Malviya Nagar has been developed by Heritage Motels Private Limited.
Because Hyatt’s efforts are grounded in listening and fueled by care, Hyatt Place hotels combine style, innovation, and 24/7 conveniences to create an easy-to-navigate experience for today’s multi-tasking traveler. Hyatt Place Jaipur Malviya Nagar is located close to the core business district of the city, and within reach of major tourist destinations and shopping malls. The hotel is a convenient 10-minute drive from the Jaipur International Airport.
“As Jaipur continues to grow and thrive economically, we are excited to offer travelers an international experience through the first Hyatt Place hotel in the city,” said Sunjae Sharma, managing director, India & South West Asia, Hyatt. “With our smartly designed social spaces and guestrooms with separate work and sleep areas, our multitasking guests can easily accomplish what they need while on the road. This hotel also marks our aggressive expansion plans for the Hyatt Place brand in India, making it our seventh Hyatt Place hotel in the country.”
Hyatt Place Jaipur Malviya Nagar offers:
116 spacious guestrooms with separate spaces to sleep, work and play, as well as a cozy corner sofa-sleeper; the suite also includes a private outdoor space, which features a whirlpool
Complimentary breakfast for guests featuring a variety of hot and cold breakfast items to suit all guests’ needs
Zing, Hyatt Place Jaipur Malviya Nagar’s open-kitchen restaurant, bringing an all-day dining experience with authentic flavors of Indian, Italian and Asian cuisines
The Market serving freshly prepared meals anytime, day or night, including bakery items, salads, and sandwiches
An open-air bar with cabana seating featuring single malt whiskeys and premium beers, as well as wines and cocktails
Necessities program for forgotten items that guests can buy, borrow or enjoy for free
Free Wi-Fi throughout the hotel including guestrooms
Event Spaces offering 6,626 square feet of flexible, high-tech meeting, indoor and outdoor meeting function space
Fitness Center featuring cardio equipment with LCD touchscreens, and a rooftop swimming pool
“Jaipur is a vibrant city, filled with friendly people, great neighborhoods and an ever-expanding list of interesting places to visit and things to do or see,” said Shul Ambwani, general manager Hyatt Place Jaipur Malviya Nagar. “Our hotel is central to all of them, and we are confident that Hyatt Place Jaipur Malviya Nagar will exceed guests' expectations and provide them with everything they need while visiting our hotel. The hotel design aesthetics capture the essence of Rajasthan that promise to create an authentic and engaging atmosphere for our guests.”
The Anam Group Announces Three Senior Recruitments
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CAM RANH, Vietnam (October 12, 2022) – The Anam Group has called on Laurent Myter, a hospitality veteran with almost three decades of experience managing luxury hotels and resorts, to spearhead its expansion and oversee its growing number of properties.
The group has also named Martin Koerner, who has a substantial background in sales and marketing, as the group commercial director. Ye Chang Sheng (Peter), who has worked for the group’s first resort Anam Cam Ranh since its 2017 debut, has been promoted to resort manager of the group’s second property, Anam Mui Ne, due to celebrate its grand opening in January
Myter comes to the group after working at YTL Hotels for 26 years, of which 23 years were based in Malaysia where he became YTL’s ‘executive vice president of operations resorts’ responsible for 12 hotels and resorts in Southeast Asia and France. He has been an executive director and the president of Small Luxury Hotels of the World’s International Advisory Board of Hoteliers for three years and two years respectively.
German national Koerner, an impassioned volunteer, returns to the Anam Group after previously working for almost four years as the group’s director of sales, marketing and distribution and the Anam Cam Ranh’s director of sales and marketing from late 2016 until mid 2020. Before his return to the group Koerner helped establish Optimum Hospitality, a specialist hotel and resort asset management and hospitality consultancy company for owners and investors, and was also Alma Resort Cam Ranh’s commercial director for almost two years.
Prior to his new role, Ye worked as the Anam Group’s executive assistant manager at Anam Cam Ranh. He joined the resort in 2017 as its executive chef and played an instrumental role in establishing its four restaurants and three bars. Ye has worked as a chef at InterContinental and Hilton hotels in South Africa, and took charge of the kitchen at Mia Resort Nha Trang as executive chef for two years before joining the Anam.
“Laurent, Martin and Peter all have excellent track records in hospitality leadership and innovation; their rich and diversified experience will propel our group’s aspirations to significantly expand in Vietnam,” said the group’s founder Pham Van Hien.
RAKESH KUMAR, DIRECTOR OF ENGINEERING, THE ST. REGIS MUMBAI
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Join us in welcoming Rakesh Kumar to The St. Regis Mumbai as he comes on board as Director of Engineering.
With over 22 years of experience in the luxury hospitality business with leading Indian and International chain of hotels, Rakesh brings with him expertise in the engineering and maintenance operations department while driving passion to deliver only the highest standards of service.
Rakesh commenced his career with the Hyatt Group of Hotels post his completion of academics of a B-Tech degree and a Management degree from Amity University. His most recent role as Director of Engineering, Functional Specialist (India - North) at Hyatt Hotels Corporation, allowed him extensive experience while bringing success with their brands Andaz, Grand and Regency. He achieved internal recognition with his leadership and dedication, proficiently handling people and products effectively in the area of engineering operations. His tenure with varied properties in different cities allows him to be well equipped to handle leisure resorts and urban business hotels alike.
At The St. Regis Mumbai, Rakesh will helm the high performing engineering team to enhance the luxurious experience of the discerning clientele. He will lead the back of the house and guest facing teams, from training new engineering team members to managing advanced technical projects at the ‘The Best Address’. Rakesh will focus on ensuring attention to detail while driving Guest Voice through the highest standards of service excellence, maintaining the standards for BSA while ensuring the Engineering and Maintenance Division’s profitability.
In his downtime, Rakesh enjoys reading and relaxing with his family. An avid bike enthusiast, he not only explores new destinations but also does social service to under privileged children with his group of bikers.
ABOUT ST. REGIS HOTELS & RESORTS
Combining classic sophistication with a modern sensibility, St. Regis is committed to delivering exceptional experiences at nearly 40 luxury hotels and resorts in the best addresses around the world. Since the opening of the first St. Regis hotel in New York City over a century ago by John Jacob Astor IV, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by signature St. Regis Butler Service. The ultra-luxury brand is set to expand its legacy to 50 hotels by 2018. For more information and new openings, visitstregis.com or follow Twitter, Instagram and Facebook. St. Regis is proud to participate in the industry’s award-winning loyalty program, Starwood Preferred Guest®, in which members can link accounts with Marriott Rewards® and The Ritz-Carlton Rewards® for instant elite status matching and unlimited points transfer.
Didier Jardin joins Four Seasons Resorts Maldives at Kuda Huraa as General Manager
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Maldives, October 2022: With a focus on serene island living and the charm of a Maldivian village, Four Seasons Resorts Kuda Huraa is an award-winning luxury property that beckons guests with the welcoming embrace of a lagoon, flower gardens, a private spa island in a charming village setting. The luxury resort now welcomes Didier Jardin, a hospitality veteran who has been with the Four Seasons since 1994, as the resort’s new General Manager.
Born in La Ferte Bernard, France this sailor, diver and fire fighter; sky diver, adrenaline-junkie, Didier Jardin’s formative years were spent in France’s Loire Valley, a region known for its extraordinary castles and for its Sancerre and Pouilly Fume wines.
With the epiphany that a career in hospitality would afford him the chance to see the world, he commenced a two-year apprenticeship to become a fine-dining waiter, then moved to Paris to practise his craft. He spent three years studying hotel management earning a CFA Food and Beverage Diploma, from Chartres, France and a Hotel Management Diploma, Lasalle College, Montreal.
“After graduation, marriage and three cold winters, we were craving a warmer life. Somewhere with waterfalls, beaches and rainforest,” Didier recalls. His wife and he packed backpacks and a tent – “as a back-up in case money ran out” – and flew to Hawaii. It was a bold move. “I applied everywhere in the islands and got offers from a Mexican restaurant on the beach and Four Seasons Resort Maui at Wailea. Looking back, I made the right choice,” he says with a smile.
Nearly three decades later, Four Seasons Resort Maldives at Kuda Huraa is Didier’s tenth Four Seasons posting. From the beaches of Santa Barbara, Bora Bora, Mauritius and Hualalai to the cityscapes of New York, Cairo and Chicago – the birthplace of his twin daughters – he is well on his way to achieving his goal of working for Four Seasons in every region where the brand operates.
People are key to Didier’s definition of success. “Success is built upon the happiness of your employees: if you get that right, everything else will follow,” he states emphatically. As opening General Manager of the architectural marvel of Four Seasons Hotel Kuwait, he travelled through 15 further countries hiring the right team. His belief? “You can build anything from scratch but you can’t create soul: that has to come from the people you hire.”
Talking of soul: “I came from a small village of just 200 people: Kuda Huraa reminds me of that,” he says of his island home. "That genuine sense of unity and togetherness, of coming home, of people doing things because it’s life, not work. It’s a place to share memories and stories. Life is very different when everyone lives and works on site: our team is like a family, and guests become extended family who come to visit. Here, you’re at home when you’re at work and at work when you’re home. The sense of connection is magnified – that’s what gives Kuda Huraa its soul.”
Connection underpins Didier’s leadership ethos – as does his passion for “giving back and giving opportunities.” Having started in the industry as an apprentice himself, Four Seasons Resorts Maldives Apprenticeship program is of particular interest to him, while his open-door policy further supports his desire to be seen as just one of the team. “We’re all born the same way and all have a job to do,” he concludes. “I am firm, fair and flexible but most of all I strive to have fun. There’s no bigger motivator than a positive working environment.”
Woods At Sasan Presents “The Woods Night Out”
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Immerse in the exquisite wilderness experience of the majestic Sasan Gir Forest, Gujrat with the first ever experience of forest life after dark
October 2022- As the moonlight filters through the leaves, creating shadows full of mystery, adding a different texture and depth from daytime, the majestic Sasan Gir offers an incredible canvas to explore the thrill of the thick flora and fauna.
Experience the pull of adventure, beauty, abuzz with the chirp and roar of life as Woods At Sasan, a modern retreat in Sasan Gir Forest, presents “The Woods Night Out”, the first ever immersive night-time experience within the Sasan Gir Forest.
Soaking up the night sky and deep diving into the native habitat, “The Woods Night Out” is a once in a lifetime experience that explores that which is lurking in the deep pools of shadows & lights and immerse in the history and beauty of the majestic Sasan Gir Forest.
This experience includes, among others, an hour-long gypsy ride as you explore the areas of wooded jungle and local settlements. It offers guests the unique experience of forest life after dark and a rare opportunity to spot elusive nocturnal animals with night-vision binoculars while the naturalists share deep stories of the forest.
Explore the thrill of the forest as the all-pervading quiet reveals the different soundscape of the night-time forest – the rustle of the bushes, the hoot of an owl or the roar of a lion in the distance. As the night transcends with this one-of-a-kind experience, indulge in the local delicacies of Sasan Gir.
With the pursuit of enabling destinations and creating sustainable built environments, Woods At Sasan, the flagship retreat by 1000 Island Hotels & Resorts curates meaningful explorations, with wellbeing as the undercurrent, fuelled with passion of coexisting with the jungle and its habitat.
About Woods At Sasan
A modern retreat inside the Sasan Gir forest in Gujarat, Woods At Sasan by 1000 Island Hotels & Resorts, is a biophilic paradise set among 16 acres of mango orchard and lush forest, our retreat offers best-in-class wellbeing programming through a slow, sustainable, nature immersed lifestyle. Our retreat is a blend of pared down and eco-conscious architecture designed to enhance interaction with nature and encourage self-exploration in a tranquil and serene atmosphere. With a focus on optimising natural energies and harmonising the physical and spiritual selves, we draw upon ancient Eastern knowledge systems and incorporate the practices of Ayurveda, yoga and meditation and sattvic nutrition along with nature expeditions and experiences into Pathways – curated wellbeing experiences guided by expert practitioners. With Nature and Birding trails and culture and culinary immersions, Woods At Sasan offer a Destination First approach that brings alive the world of Sasan Gir. We have pioneered a sustainable system of hospitality that’s based on observation, active engagement, learning, implementation and design.
1000 Island Hotels & Resorts is a forward-thinking and creative hub which architects retreats that enable joy, well-being and thoughtfulness. We design hospitality with meaning and hope. Inspiring meaningful choices, living environments and a positive lifestyle for all.
With a pursuit of enabling destinations, 1000 Island Hotels & Resorts creates sustainable built environments and inclusive experiences to influence people all around us, across varied contexts. Fuelled by a passion to serve, our endeavour is a way of life.
Bonding over cake mixing at DoubleTree by Hilton Agra
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Agra, October, 2022The season of making plum cakes and soaking up nuts, fruits and spices in wine and rum is finally here. The traditional cake mixing ceremony which usually happens a month or two ahead of Christmas, ushers in good tidings and fun for the festive season. DoubleTree by Hilton Agra recently organised their annual cake mixing ceremony based on the cricket T20 theme.
The ceremony was based on the popular T20 Series with all the decoration around that. A team of about 20 chefs, led by Executive Chef Ameet Rane marched in elegantly holding the containers with nuts, plums and mixers making a dramatic entrance to the venue.
Shyam kumar, General Manager at DoubleTree by Hilton Agra hosted the grand event and the invited guests from Agra and well as the in-house guests. The grand ceremony was followed by Hi Tea.
The star of the show was the mesmerizing assortment of dry fruits such as cashews, prunes, pistachios, almonds, figs, apricots, raisins, nuts, black current etc. in the most unique T 20 theme. The hotel has also organised live music to add on to the celebrations.
The event also marked the announcement of the “Far East Soiree” the exclusive Asian food festival at the hotel’s All day dining restaurant, North 27.
Express your love this festive season with "Khushiyan by Hilton” by Hilton Goa Resort
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It is that time of the year when we usher in the festive cheer of celebration with delicacies, beautifully decorated houses, new outfits and gifting, and nothing spells festive cheer like indulgent goodies. Capturing this spirit perfectly, Hilton Goa Resort brings to you “Khushiyan by Hilton”, a delightful array of Hampers curated especially for you and your loved ones. From artisanal chocolates to traditional desserts, Khushiyan by Hilton Goa Resort promises to brighten this festive season even more.
The congenial hampers offer a melange of saporous Indian flavours and delicacies combined with the aesthetics and craftsmanship of the chefs from Hilton Goa Resort.
The beautifully crafted hampers are conceptualized keeping in mind the festive spirit of the season and contain a spread of delicious edibles made with immense love.
From classic confectioneries to specially curated delicacies that embody the spirit of the festival, Khushiyan by Hilton Goa Resort offers the perfect range of all-in-one gift hampers for you to gift your loved ones this festive season.
Regal Indulgence: INR 499++
Rasamalai Bomb | Royal Rose | Desi Melt | Nutty Paan
Assorted Extravaganza: INR 799++
Peri Peri Jumbo Cashew | Herb Caramelized Almond | Cake Bar | Mango Passion Bar | Raspberry Bar | Pistachio Bar | Banana Bar
Mithai Medley: INR 1199++
Nutty Gur Delight | Figgy Medallion | Kesaria Cashew | Pistachio au Vent | Dourado Rosette
IHG Hotels & Resorts Survey reveals guests’ value personalised hotel experiences
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New Delhi, October 2022: A pan – India survey commissioned by IHG Hotels & Resorts as part of the launch of their “Guest How You Guest” global loyalty campaign revealed insightful results, to better understand how consumers like to enjoy their time as a hotel guest.
With a total sample size of 5000 respondents including male (52.7%) and female (47.3%) from age groups of 18 – 65, the survey aimed to explore preferences and desires of guests during hotel stays, critical to offering a world-class hospitality experience. It revealed how hotel guests value a more personalised experience that allows them to be totally themselves, something the hotel group hopes to offer to each and every guest.
The survey results revealed what guests are looking for in a hotel experience, with the three most popular features of a hotel stay rated as -- 58% of respondents enjoy room services in hotels while 53% of guests are fond of selection of food available at in-house restaurants and the facilities such as pool, sauna stands at 50%. Meanwhile, 40% of respondents enjoy in-room entertainment available in hotels for a satisfactory stay.
Further exploring how Indians like to guest in hotels, the research showed that 32 per cent are content walking around a hotel in their beachwear. 22 per cent like to get changed for dinner to look their best, while 19 per cent are comfortable enough slouching in their pajamas and hotel slippers. 17 per cent respondents revealed that not having to cook for themselves or clean up after (15%) are truly key luxuries that enrich the hotel stay experience.
A stand-out statistic in the survey was that 93% of guests feel they can completely be themselves while staying at hotels. While 56 per cent feel they are always relaxed during their stay and 34 per cent of respondents feel completely at home during their hotel stays, 12 per cent worry that their kids may misbehave and cause disturbance to other guests.
The insightful survey also revealed the popularity of a personalised hotel experience (79%), something IHG Hotels & Resorts are seeking to celebrate with the launch of their ‘Guest How You Guest’ campaign. The global initiative highlights the benefits of unique and personalised guest experiences for members of their newly launched IHG One Rewards programme. The programme, a standout in the hospitality sector, provides industry-leading value and relevant benefits for members to enhance their stays beyond what is already carefully curated for guests.
IHG also created a series of ‘hotel guest archetypes’ as part of the research. Amongst these, 31 per cent are “memories-makers”, focusing on creating memorable experiences and touristing around the local area and 23 per cent classed themselves as a “groupie”, most likely to relax and enjoy the company of family and friends. 17 per cent admitted to being “party people”, using the pool by day and going for drinks at night, while 16 per cent were “romance-lovers”, enjoying luxurious, romantic trips with their partners, and finally, 10 per cent are “explorers”, going off the beaten track to discover new experiences.
Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts commented, “The hospitality industry in India is ever evolving and growing at a very rapid pace, catering to diverse guest preferences across business and leisure segments. Guests remain the focal point of all our services, and thus it is imperative for us to understand their needs, desires and preferences to deliver what they’re looking for the most. It has been very insightful to understand that guests value personalized services at hotels the most. At IHG, we aim to deliver just that and more to attract repeat customers. We know each and every one of our guests is unique, and with our reinvigorated loyalty programme, IHG One Rewards, members can tailor the way they use their points to best suit them.”
The benefits of IHG One Rewards include a faster bonus point earning structure, with which members can gain even more points and bag rewards sooner, free breakfast for Diamond Elite members, exclusive access to Reward Night Discount Promotions, room upgrades, early check-in or out and more (subject to terms and conditions).
IHG Hotels & Resorts is constantly improving One Rewards to cater to the changing desires and needs of guests across its brands, which include Indigo, voco, Crowne Plaza, InterContinental, Holiday Inn and Kimpton, amongst others. IHG’s Guest How You Guest campaign will provide One Rewards members with exclusive celebrity hotel experiences at select hotels (for a limited period), meet and greets with celebrities, and much more.
JW MARRIOTT MUMBAI JUHU RECOGNIZED WITH CONDE NAST TRAVELER’S 2022 READERS’ CHOICE AWARD #17 OF BEST HOTELS IN INDIA
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The RCA’s celebrate the world’s top hotels, resorts, cities, countries, islands, spas, trains, airlines, airports, cruises, and more.
Mumbai, October 2022 - Condé Nast Traveler earlier this month announced the results of its annual Readers’ Choice Awards with JW Marriott Mumbai Juhu recognized as the #17 Best Hotel in India.
More than 240,000 Condé Nast Traveler readers submitted responses rating their travel experiences across the globe to provide a full snapshot of the top places they enjoyed this year and can’t wait to return to next.
“As we celebrate our 20th year, we feel honored that the discerning readers of Condé Nast Traveler again recognized our hotel for being among the very best of the best. This win is a true testament to the passion and commitment of our associates,” says Nikita Ramchandani, General Manager at the JW Marriott Mumbai Juhu.
The Readers’ Choice Awards are the longest-running and most prestigious recognition of excellence in the travel industry and the full list of India winners can be found here.
About JW Marriott Hotels & Resorts
JW Marriott is part of Marriott International’s luxury portfolio of brands and consists of beautiful properties and distinctive resort locations around the world. Inspired by the principles of mindfulness, JW Marriott is 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 over 30 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.marriott.com.
HOD Appointments at The Fern Hotels & Resorts Goregaon
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Arindam Sarkar
General Manager
Arindam Sarkar is the newly appointed General Manager of The Fern Goregaon. A seasoned professional, Sarkar aims to bring innovation, operational excellence and renewed energy to The Fern Goregaon with his fresh perspective. Sarkar has been a passionate hotelier with over 20 years of experience. He believes that hard work and discipline are secret ingredients to success.
Before joining The Fern Goregaon, Mumbai, Arindam was the General Manager at The Fern Residency, Yeshwantpur, Bangalore.
Arindam started his career with Radisson hotel New Delhi and worked with Hyatt, P&O cruise liner ,ITC Fortune, Sarovar Hotels and Clark's group of hotels. He lives with his wife Moupeyee and 10 year’s old daughter Arshia. Fitness, movies and travel keep driving him during his free time.
Arvind Dangwal
Executive Chef
Mr.Arvind Dangwal has been appointed as the Executive Chef of The Fern Goregaon, Mumbai
With his 24 years’ experience, Chef Dangwal has developed his repertoire to provide an outstanding food experience. He acquired his culinary expertise through high-end hotel and restaurant work in Taj President Hotel Mumbai, ITC Grand Maratha Sheraton Hotel Mumbai, Orchid Hotel, Mumbai Marriott Hotel, Park Hotel Mumbai, Carnival Cruise USA where he established his career and cultivated attractive culinary techniques and strong leadership in kitchen management. He has been a Jury member in Masterchef India season 5 and 6
Executive Chef, Dangwal is a great asset to The Fern Goregaon. He will continue to provide guests with memorable food experiences
Ajeet Nayak
Front Office Manager
Ajeet Nayak has been appointed as the Front Office Manager at The Fern Goregaon. He comes with a decade of industry exposure in increasingly responsible roles within the Front office & Room division department. He holds a Bachelor’s Degree in Hospitality & Tourism Studies. His core competency lies in excellent Room division operations, OTA revenue management, Time Management Skills, Eye for detailing, Leadership coaching & mentoring. He has worked with Holiday Inn Mumbai, The Orchid Mumbai, Vivanta by Taj and The Resort Madh Marve in his Career of 10 years in the hospitality Industry. He brings The passion for delivering the highest standards of service while managing and motivating his teams.
Pradeep Shetty Is The New President Of HRAWI
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Mumbai, October At the 72nd Annual General Meeting of the Hotel and Restaurant Association of Western India (HRAWI) held on 24th September 2022, Mr Pradeep Shetty – Director, Maharaja Hotels was elected the President. Maharaja Hotels operates hotels and restaurants, among other F&B facilities in Mumbai. Prior to taking over as the President, Mr Shetty served as its Sr. Vice President and has been an active member of the Association for over a decade. He has also served as the Jt. Hon Secretary of the Federation of Hotel & Restaurant Associations of India – the country’s apex Hospitality Association. The youngest President of the Association, Mr Shetty is also considered one of the foremost legal minds on hospitality. He has spearheaded several legal campaigns at the behest of the hospitality industry and played a critical role in bringing together hoteliers and restaurateurs protesting the unethical business practices of OTAs and FSAs, cable TV / TRAI matters, service charges, and MRP issues faced by the members.
“The pandemic dealt a big blow to the hospitality and tourism industry and although things are getting progressively better, there are several concerns that are yet to be addressed. The Association’s endeavour is to do its best towards alleviating as many pain-points of its members and we will work closely with the State and Centre in policy advocacy for the growth of tourism and hospitality in the region. I thank the Executive Committee for their trust and for electing me as President of the Association,” says Mr Pradeep Shetty, President, HRAWI.
The new office will have Mr Nirav Gandhi and Mr Chetan Mehta as the Sr. Vice President and Vice President of the Association. Mr Jimmy Shaw will act as the Hon. Secretary, Mr Dilip Kothari as the Jt. Hon. Secretary and Mr Paramjit S. Ghai as the Hon. Treasurer of HRAWI.
HRAWI is the hospitality industry’s voice for hotels and restaurants across the Western India region including the States of Gujarat, Goa, Madhya Pradesh, Chhattisgarh and Maharashtra, and the Union Territories of Dadra and Nagar Haveli and Daman and Diu.
About Hotel & Restaurant Association Western India (HRAWI)
The Hotel and Restaurant Association (Western India) is a 72 years old Association of Hotels and Restaurants in Western India. Its members include various restaurants and smaller Hotels up to 5-Star Deluxe categories. The bulk of its members like any growth economy are made up of restaurants and budget hotels. With membership
Waterfall Bathes the Heart of a New Resort in Vietnam
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Avana Retreat announces the debut of 36 villas atop a terrace of rice fields in Mai Chau
HANOI (Sept. 20, 2022) - An untouched waterfall, terraces of rice fields and a jungled mountainside setting form the underpinnings of a spectacular new 15-hectare resort in Vietnam’s Mai Chai Province, a 3.5-hour drive from Hanoi.
Opened quietly during the pandemic, the 36-villa property features spacious, indigenous design, a spa built on a stream and one of the most majestic dining opportunities to be found in Southeast Asia.
“It’s one thing to build a resort near the wonders of nature but to build in the midst of all this natural splendor, with a footprint as light and retractable as we have, makes for an immersive experience that can be overwhelming,” said Mr. Vu Huy, founder of Avana Retreat.
With architecture that leverages local Hmong and Thai building techniques and aesthetics, the resort’s 36 villas range in size from 98-square-meters (1,054-square-feet) to 229-square-meters (2,465-square-feet). Some of the villas optimize outdoor opportunities with balconies as large as 35-square-meters (377-square-feet). One villa perches on top of a terrace of rice fields. Three of the villas boast private pools, and the most exclusive villa features an 89-square-meter (958-square-feet) private heated pool that climbs in tiers like a visual echo of the rice terraces.
The roofs of the bungalow villas are thatched, like the local stilt houses and the walls are made of earth as is common with Hmong homes. The rattan ceilings are made using a Thai weaving technique. The warm wood interiors feature local arts and crafts, including hand-drawn beeswax paintings of intricate ethnic patterns.
The lantern-lined pathways and bridges that wind through the jungle of the property highlight the location, without tampering with it. The private waterfall, which inspired the development when discovered by the founders a decade ago, is the backdrop for private dinners and intimate parties with a terraced deck overlooking the cascade.
The resort’s open-air yoga studio pavilion juts over the stream. The property’s eight-treatment-room Orchid Spa is built along the stream, which courses through the site, and immerses guests in nature through both the therapies on offer and the lush landscape that surrounds. Spa treatments look to the landscape with local healing herbs and oils used in therapies that range from facials and body wraps through to comprehensive pampering packages like the Wild Reconnection. This signature 3-3.5 hour transformative experience includes a body exfoliation using local products, a toning and firming wrap, a relaxing facial, and a signature body massage that uses firm pressure and the stimulation of acupressure points, as well as warm Vietnamese herbal packs.
The property features four heated infinity pools with views of the sunset or cloud ceiling. The aptly-called Cloud Pool Bar, is named after this phenomenon, where the fluffy cloud cover settles just below the property for an almost other-worldly view. At this dining destination guests can enjoy a tipple, light snacks or lunch with a menu featuring local specialities, like a banana flower salad, and western-style fare like pizza, pasta, and sandwiches.
Avana’s all-day dining restaurant, Green Chili, offers an impressive selection of dishes from pho and Australian Wagyu Beef to a line-up of vegetarian and vegan options. As much as possible the team uses local herbs, spices and vegetables. They source organic eggs from a chicken farm on property.
Leveraging what’s local is a priority across the board. More than 90% of the staff are from the surrounding area.
“We want as much of the experience of accommodation here to be as singular to this part of Mai Chau as possible, from the sights you see, to the food you eat, to the people you meet,” said Huy.
To stay in harmony with the area, Avana is also a plastic- free retreat. Trash bags are made from corn starch, organic materials are composted, and they have their own Avana bottle plant to produce purified drinking water. They use an electric buggy service, to take guests around the resort, and continue to add to the diversity of the region through their tree-planting program.
Room rates start at USD 432. For more information visit https://avanaretreat.com
Signum Hotels welcome Jyoti Mayal as the new Board of Director
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New Delhi, October 2022: Signum Hotels, a fast-growing hotel management company, today announced Jyoti Mayal as a Board of Directors. She joins the current board that comprises industry stalwarts like Murali Menon, Sunil Sikka, Greesh Bindra, Manoj Virmani, Ish Anand, Rajiv Duggal, Sajid Mahmood, Ashish Chopra, Chef Sultan Mohideen and Riaz Ahmed.
Jyoti Mayal is a much-respected industry veteran. She is currently the President of the largest nodal Travel & Tourism Association - TAAI (Travel Agents Association of India). She is also the Vice Chairperson of FAITH (Federation of (10) Associations in Tourism & Hospitality); Chairperson of THSC (Tourism & Hospitality Skill Council) under the aegis of NSDC; Special Invitee – ASSOCHAM’s National Council on Tourism, Hospitality, Aviation and Airport Infrastructure; Member National Governing Body CII Tourism Council; and Member Board Indian Chamber of Commerce - Tourism & Aviation.
Commenting on the development, Mehul Sharma, Founder & CEO, Signum Hotels & Resorts said, ‘Onboarding Jyoti Mayal is a matter of pride for Signum Group. Travel Trade and Hospitality go hand in glove and therefore, having Jyoti as a Board Member will open for us a plethora of opportunities across India, Asia and the globe.”
Ms Jyoti Mayal stated that she is thrilled to be a part of the Signum group and of the opportunity to support the most important pillar of the tourism vertical – Hospitality. “I have been working closely with the fraternity and a strategic association like this would be an opportunity for me to contribute, to the best of my experience and expertise, towards the growth and expansion of the group in India and abroad. I am keenly looking forward to extending support to the hospitality sector and creating opportunities for not only the group but the whole industry, to recover post covid & flourish. Together we can rebuild this industry of Travel, Tourism, & Hospitality,” she added.
Accor expands luxury footprint in India with signing of Fairmont Udaipur Palace
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ANNOUNCEMENT MARKS THE SECOND FAIRMONT PROPERTY IN THE COUNTRY, FIRST IN UDAIPUR
Accor, a world-leading hospitality group with over 425 hotels across India, the Middle East, Africa, and Turkey, continues to expand its luxury footprint in India with the signing of Fairmont Udaipur, located in the historical city of Udaipur, in the state of Rajasthan, which is set to open in 2024
The agreement was signed in partnership with Keystone Resorts Pvt Ltd., a real estate development company set on increasing their footprint in hospitality.
At the signing event, Mark Willis, Chief Executive Officer India, Middle East, Africa and Turkey for Accor, said, “With the aim to provide unforgettable experiences, Fairmont’s distinctive collection of unrivalled hotels reflects our belief in giving world-class service to guests who appreciate unique locations. As we are witnessing a rising demand for luxury experiences in India, and as the leading hospitality group in the country, we aim to stay ahead of the curve. The new Fairmont Udaipur Palace will continue to showcase our commitment to offering a place for occasions and unmatched guest experiences at the most beautiful locations around the country. We couldn’t think of a better city than Udaipur for Fairmont –a city steeped in culture and has a rich heritage that offers the perfect setting for the hotel.”
With a unique location along a hillside, with an exclusive access to the forest reserve, the property is spread over 16 acres of land, offering guests an unparalleled view of the city. Featuring 340 guest rooms with over 100,000 sq.ft of banqueting and events space, a variety of outdoor venues, recreational spaces, dining facilities and Fairmont’s signature Spa, offering luxurious one-of-a-kind holistic wellness experiences
Mr. Aniruddh Kumar, VP of Development, Accor India & South Asia, commented, “We are delighted to expand our presence in Udaipur by adding another property within the Fairmont brand. We will continue the legacy of our luxury portfolio by providing our guests with unique and enriching experiences.”
On the signing, Mr Somesh Agarwal, Keystone Resorts Pvt Ltd stated, “We are excited to enter into this partnership with Accor and are pleased to bring unparalleled luxury to Udaipur with its first Fairmont property.”
The signing of the project further strengthens Accor’s already dominant position in India, with its existing 56 properties across a selection of brands, including Raffles, Fairmont, Sofitel, Pullman, Grand Mercure, Novotel, Mercure, ibis and ibis Styles. With six more properties in the pipeline set to open next year, Accor is focused on providing guests with an unparalleled and diverse offering across India.
PURATOS INDIA LAUNCHES COLORED AND FLAVORED COMPOUND AND COMPOUND FILLING
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The flavor of food is the single most crucial factor in driving consumers’ choices. It is even more relevant in sweet food categories like chocolate, cakes, and patisserie. Traditionally the market for compound chocolates has been segmented as Dark, Milk, and White. However, the growing appetite for chocolate flavor in various sweet recipes has propelled the demand for colored and flavored compound and compound filling. Hence keeping up with the market landscape, Puratos India has now launched Colored & flavored compound and compound filling in two categories - Hard Compound Chocolate, Carat Cover Classic, and Fat-based filling, Carat Supercrem.
Mr. Ashish Seth, Managing Director, Puratos Food Ingredients India Pvt. Ltd., said “The Indian consumers are now more open to experimenting with new flavors and textures. Taking a view of the growing demand for colored and flavored compound and compound filling, we are delighted to launch Carat Cover Classic and Carat Supercrem. These exciting flavors will bring a fresh bouquet of taste which will enliven the finished product and differentiate it through taste and innovation. This will inspire bakers and artisans to introduce exciting new customized sweet recipe concepts for their customers with authentic taste and texture”.
Puratos Colored & flavored compound and compound filling bring the best flavor and color to the finished products without the complexity of ingredient sourcing. These unique components come in selective colors and flavors based on consumer insights and expert panels. Puratos global presence, long history of expertise, and R&D capabilities in India have enabled them to tailor products to match Indian preferences, value, and functionality.
Puratos Cover Classic range is designed for customers looking for an easy melting profile, good snap, excellent shine, and versatile application – Coating, Ganache, Garnishing, and Enrobing. The flavorings include Mango, Strawberry, Orange, and Pineapple.
With the Puratos Carat Supercrem range, you can choose from a wide variety of smooth flavorings such as Mango, Strawberry, Orange, Pineapple, Roasted Almond, and Pistachio. It is ideal for versatile applications including Cookies (Pre-bake), Donuts and other bakeries (Post-bake), Mousse cups (Frozen), and Chocolate, Donuts, Cookies, and Pralines (Center filing).
Mumbai's popular Gateway Taproom Opens Its Second Outlet in Kalaghoda, this October
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Mumbai’s award-winning microbrewery, bar & restaurant Gateway Taproom has crossed over the sealink and it is set to open its second taproom in the much-loved art district of Mumbai - Kala Ghoda, this October.
Known for its hip, artsy vibe and streets dotted with dainty cafes, Kala Ghoda makes for the perfect location for a casual bar. Gateway Taproom comes as a respite to busy shoppers and working professionals in the area who are looking to wind down after a tiring day over a quick round of drinks and food.
The new outlet in Kala Ghoda is spread over 1100 sq ft. and offers a seating capacity of 48 people. The interiors have been designed keeping the district artist aesthetic, with white brick walls and contrasting shades of orange to complement. The menu offers a wide variety of spirits, Cocktails, G&Ts, Sangrias & Wines in addition to the brand’s signature Craft Beers. The food menu consists of dishes inspired by various regions of Europe. Dishes such as Basil Hummus with melba toast; Homemade Khari with chilly and cheese; Beer Batter Prawns; Birria-style Chicken or Lamb Taco; Pepperoni & Mozzarella Flatbread; Smoked Chicken Waffle Sandwich; Tenderloin Burger; Watermelon & Feta Salad; and Baked Lemon Cheesecake are some of the menu offerings one can try at the taproom. Those experiencing the brand for the first time must try the fresh brews it offers. White zen - Mumbai’s Original Wheat beer, is light & refreshing with hints of clove and banana; Doppelganger is a dark and malty beer with a luscious mouthfeel; Zini Lager is a homage to a native rice variety, Zini from Palghar, which is on the verge of extinction. This light and crisp lager are great for easy drinking while being truly local at heart.
For teetotalers, the menu also has a wide selection of mocktails such as Espresso Tonic with orange, honey, and mint; Spiced Guava with strawberry and lime; and Watermelon Mint with melon and coconut, amongst many others. Guests can also try Smoothies; Juices; Soft Beverages; Gourmet Teas and Fresh Ground Coffees.
Gateway Taproom, KalaGhoda will open doors to the public this October, just in time for the festivities.
For more information, please contact:
Gateway Taproom, KalaGhoda. 5, Hari Chambers, 58/64, Shahid Bhagat Singh Rd, Kala Ghoda, Fort, Mumbai, Maharashtra 400001
Phone: 07506128945
Hours: Tuesday - Sunday, 12:00 noon to 1:00 am
Raising The Bar with World Renowned Bartender Atilla Iskifoglu at Romano’s JW Marriott Mumbai Sahar
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Experience the most memorable Sunday afternoon with a celebrity flair bartender, Italian delicacies, and electrifying live entertainment at Romano’s
Mumbai, October 2022: Romano’s, the signature Italian restaurant at JW Marriott Mumbai Sahar has been the city’s much-loved destination amongst gourmet aficionados. Elevating this experience for guests is the Sunday Italian Afternoon with celebrity world champion flair bartender Atilla Iskifoglu at Romano’s on 16th October 2022, in association with World on A Plate and beverage partner Pernod Ricard.
A uniquely crafted experience exhibiting some of the finest cocktails accompanied by electrifying live music with DJ Anisha. With a penchant of flipping bottles, the Turkish world champion flair bartender has made an appearance in one of the world’s greatest reality show, Britain’s Got Talent and has made flair bartending a trend indeed. Travelling the world over with reinventing cocktails and serving it with style, Atilla who has performed flair bartending for Sting, John Travolta, Madonna, and Darius, will showcase an exceptional live bar flair performance at Romano’s which cannot be missed.
Guests will witness the theatrics and experience the best of flair bartending with Atilla’s signature and innovative concoctions made from Monkey 47 & Malfy Gin, which includes Atilla’s Passion ( Ciroc Vodka, Ancho Reyes, Aperol, Passion Fruit, Raspberry Shrub), Copacabana Mule (Titos Vodka, Lime Juice, Club soda, ginger foam), Lychee Delight ( Absolut Elyx, Creme de Casis, Lychee Puree, Raspberry Shrub, Lime Juice), Don the Beachcomber ( Bacardi Gold, Bacardi Black, Lemon Juice, Passion fruit Puree, OJ juice, Pineapple Juice, Kahlua/ Simple Syrup), Purple Dragon ( Avion Tequila, Creme de cassis, Grapefruit Juice, Lime Juice, agave, Top off with Ginger beer), Sultans Velvet Secret (Remy, Louis XIII, Luxardo Cherry), Gin Cocktail Queen ( Gin, lemongrass syrup, Lime juice, Sugar Syrup, cranberry juice, blueberries, Raspberry liquir) and the ultimate Atilla’s Smash ( Whiskey, Peach ice tea, or peach syrup, Elderflover liquir or syrup, Ginger syrup, lemon juice, Soda water).
Experience the Romano’s culinary brilliance with the ever-evolving Italian delicacies such as chives and toasted poppy seeds panini and lemon and fennel butter as Table tops, Asparagus textures, saffron pearls, Confit portobello, brown onion jus, truffle foam and Nori crusted newzealand lamb loin, arugula gel among others as Handcrafted Brain Teasers and for a Sweet Closure, one can choose from Sicilian Cannolo , Sweet Ricotta , Candid Mandarin and Marzipan and Apple Cake with Pecan Rum and Bourbon Vanilla Gelato.
Join us with friends and family for the most memorable Sunday afternoon with Romano’s Italian Brunch Affair and experience the showmanship of world-renowned bartender, Atilla Iskifoglu at JW Marriott Mumbai Sahar.
Raising The Bar With Atilla Iskifoglu
Venue: Romano’s, JW Marriott Mumbai Sahar
Date: 16th October 2022
Time- 1pm to 4pm
Cocktails & Small Plates
Price: INR 4000 plus taxes per person (includes food and cocktails)
Ingredient Ideology | WONDERS OF VIETNAMESE CUISINE Dr. Kaviraj Khialani - Celebrity Master Chef
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It is said that Cuisine is an integral part of a culture. It is passed from one generation to the next. We grow up eating it, and it became a part of who we are. The act of cooking and eating traditional food is a method of preserving our culture. And because no two cultures, though may bear similarities, are the same, a diversity in different cuisines from around the world is created. Now, let’s have a look at what special characteristics of Vietnamese’s culinary culture that make it one of a kind. Food is also very important. Vietnamese food is delicious and stimulating, with many different colors, smells, textures, and flavors. This gastronomy gives great importance to balance, and simple yet colorful and tasty ingredients are combined, creating inviting contrasts.
Vietnamese foods are rich in vitamins and minerals including vitamins C, B1, B6, B3, folate, biotin, zinc, copper, magnesium and potassium – all of which have been proven to help boost energy levels. Usually gluten-free, no need to worry about steep spikes and drops in blood sugar. Vietnam is famous for its bustling Hanoi and Ho Chi Minh cities and Instagram-worthy tourist destinations like Ha Long Bay, the Mekong Delta, and Da Nang. Vietnam is also famous for the Vietnam War, historical cities, and its French-colonial architecture
Vietnam is said to be an agricultural country with a typical monsoon climate and split into three particular regions: North, Central, South. It is that geographical differences that have form culinary variations between each one, creating diversity in Vietnamese cuisine. Each respected region has its own appetite expressed in different names, ingredients, cooking technique, color, to how to present and eat. A bowl of pho in the south usually have bean sprouts, but not in the north. Yet no matter how different the variation is, you can still taste the quintessential elements within it: light, sweet broth, soft beef and the seducing scent of aromas. It's hard to talk about Vietnamese food without mentioning French colonization, which began with missionaries arriving in the 18th century and not ending until 1954. Clearly it had a lasting effect on the country, the people, the architecture, the land, and the flavors. Most obvious might be the banh mi, with its crusty French baguette as the foundation. But the Vietnamese have taken this sandwich and made it entirely their own with grilled pork, fish patties, sardines, cilantro, chili-spiked pickled carrots and other fillings. Many forces of climate, trade, history and immigration have influenced Vietnamese cuisine. Outside cultures have had a strong influence, from the Chinese and Khmer dynasties and the Indian empire to the (short lived) Japanese occupation and, in particular, the French colonial rulers.
Vietnamese are curious and would value the knowledge they have yet to grasp. They are also fast and flexible learners as well. With the process of globalization, they can easily adapt the unique trait of other cuisines from Korea, Japan, China, and European countries, combining with theirs to create new dishes, various methods of cooking that are purely Vietnamese. Take, for example, a famous Indian dish: the curry. When imported to Vietnam, they were able to make the dish less spicy yet still savoury.
This is an element that contributes greatly to the diversity and harmony of Vietnamese culinary culture. Most salt intake in the Vietnamese diet is delivered in the form of fish sauce. Salty, funky, fermented fish sauce, or nước mắm in Vietnamese, is used in marinades, soup broths, salad dressings, spring roll dips, and it's really hard to think of any dish where it's not used. The national condiment is nước chấm, made of fish sauce that's diluted slightly with a splash of lime juice, sugar, chilies and garlic.
Vietnamese greatly respect the harmony within their dishes. A dish must have meet two requirements equally: tasty and healthy. In order to do this, they use what Mother Nature has offered. Nutritious, healthy ingredients such as vegetables and fruit are utilized extensively, to compensate the hero of the dish, and sometimes become the main ingredient. This is quite different from western cuisine, where meat is usually used as the center of the dish. Because of that, Vietnamese food has a surprisingly low amount of fat, grease, and oil, unlike western dishes which usually use too much meat or Chinese dishes with a bit excessive use of oil. You can enjoy Vietnamese cuisine to your heart’s, or stomach’s, content without being satiated and feel even better knowing that it’s one of the healthiest cuisine out there.
Vietnamese cuisine at a glance
It is undeniable that food plays a crucial role in a country’s culture. Traditional cuisine is passed down from generation to generation – keeping the good old flavors to this modern day. Vietnamese food is widely applauded for its balancing flavors as it is a symphony of protein, spices, herbs, vegetables, and even fruits. No wonder people have also known Vietnamese food as one of the healthiest cuisines in the world.
There is something really tempting about Vietnamese dishes that most people can’t resist – even the celebrity chef Gordon Ramsey, the famous American chef Anthony Bourdain, and the British chef Jamie Oliver. The distinct and oddly satisfying tastes of Vietnamese cuisine have travelled all around the world. Rice (or rice flour) plays the main part in every Vietnamese meal – no matter it is a dish from the North, the Central, or the South. However, the side dishes of each region are what set them apart and make them interesting.
The food in the north of Vietnam is influenced by neighbouring China. Stir fries and noodle soups are common. Towards the south, food becomes sweeter, and mixes flavours from Cambodia and Thailand. The Mekong Delta in the south, aptly named the “the rice bowl” of Vietnam, is incredibly fertile, with a tropical climate, sustaining more rice paddies and coconut groves. In fact, Vietnam rice production is the second biggest rice exporter in the world (after Thailand). Rice is a central part of the Vietnamese diet, and steamed rice is part of almost every meal. It is also transformed into ingredients such as rice noodles, rice paper for spring rolls, rice vinegar, and rice wine.
Vietnamese cuisine is fresh, healthy and light, characterised by Pho (pronounced fuh), an aromatic rice noodle soup, which is the national dish of Vietnam. It is consumed any time of day – breakfast, lunch or dinner, sold throughout the country, and is a big part of the street food culture. Combined with meat in a meat-y broth, aromatics and herbs such as lemongrass, ginger, mint, parsley and coriander are used with fresh, crunchy vegetables such as cucumber, bean sprouts, chilli and plenty of lime juice.
Before eating, Vietnamese usually “invite” others in the same table to eating, somewhat similar to the Japanese “itadakimasu”, but rather to invite others to start eating. This is one of much Vietnamese cultural beauty.
Vietnamese also love to invite guests to have a meal with them, or even invite them to join during a meal. More guests mean more bowls, chopsticks,and everyone eats a bit less to spare some food for the guests. The host of the meal usually pick up food and put them in the guests’ bowl as a polite and generous manner. And keep in mind that the host never finishes before their guests. As a conclusion, a Vietnamese meal not only fun but also represent their hospitality.
Let us have a look at few popular recipe concepts and food categories under Vietnamese cuisine:
1. PHO: Putting it across in simple words it is just a rustic, simple, rustic bowl of sweet, savoury broth, some rice noodle, a few slices of beef and some herbs to go along. Yet without a single doubt, it has become the heart and soul, the symbol of Vietnamese cuisine. Business Insider magazine has published a list of 40 most delicious dish in the world that everyone should try at least once. And the first name of the list comes as no surprise: our beloved pho. And it’s not there for no reason. Behind a seemingly plain bowl of pho are the compositions of a number of meticulously selected spices and ingredients, along with time taking a process of preparation and cooking. Pho has a place in every Vietnamese heart. It basically represents the Vietnamese culinary culture. You can find a pho restaurant everywhere you look in Vietnam, from the rural countryside to busy metropolis. You can enjoy this dish at any meal, whether it’s breakfast, lunch or breakfast, and even multiple times a day without feeling satiated.
2. BANH MI: A sandwich concept with goodness of ingredients dressed in between slit open bread. Banh mi is a phenomenon everywhere it reaches. And in Vietnam, all it takes is a minute walk from your hotel to the nearest alley to get a bite of this global food trend. Perhaps banh mi has become such an ordinary item within Vietnamese’s daily life that they have forgotten to make a standard recipe for it. Right in its birthplace, there are already so many different kinds, from pork skin banh mi in the south, to fish stick banh mi in the middle region, every banh mi maker has their own recipe, making a list of hundreds of variations that can only be found in Vietnam. Banh mi has followed Vietnamese footsteps to travel the globe, building famous brand such as Banh Mi Saigon in New York, Banh Mi Boys in Toronto, Banh Mi Ba in Prague, though you can even make your own banh mi at home, it will get nowhere near to taste as good as one from its home country.
3. FRESH VIETNAMESE SPRING ROLLS: In 2011, spring rolls made its appearance in CNN Travel’s “50 best dishes in the world”, becoming the runner-up and came in a close second only after pho for best Vietnamese dishes. Many are convinced that should there be a dish from Southeast Asia that is capable of rivalling Japanese’s finest – sushi, it would be spring rolls, based on the fact that it’s tasty, nutritious without putting you on weight.
Perhaps, spring rolls are one of the most “easy-going” dishes in Vietnamese culinary culture. You can either eat it as a quick, delicious meal to satisfy your rumbling tummy or enjoy as a fancy delicacy. It’s probably because of this attribute, with the fact that it has a signature flavor of North Vietnam or to be more specific, Hanoi, making it one of the most important, indispensable dish within the menus of every Vietnamese restaurant in the far West. The French named it “Rouleau de Printemps” – the rolls of spring. Maybe This is probably because of the combination of colors of spring rolls. Just take a bite, feel the chewiness of those rice papers, the juiciness of the pork and the sweetness of the shrimps, dipped in savoury sauce with a hint of spice, the freshness of raw vegetables, all come together to create a symphony of flavors. Spring rolls without the presence of its dipping sauce would only half as good. The savoury fish sauce deepens the flavor of the vegetables and fillings. From spring rolls, you can sense the balance of elements from ancient philosophy. It’s a gathering of the five tastes: the sweetness of the rice noodle, the savouriness of the eggs and meat, the heat of garlic and chili, the acridness of green bananas, the sourness of star fruits or pineapple, yet each of them only has a specific tone that is just right. Should one flavor out powers one another or become absent from the dish, the balance would be destroyed, leaving nothing but unsatisfied gastronomes.
SOME FACTS ABOUT VIETNAMESE FOODS:
A COLORFUL & FLAVORFUL BREAKFAST TO START THE DAY: Breakfast is the most important meal of the day, no doubt. Vietnamese have the same idea. It provides energy for you to make through the day, thus, Vietnamese rarely skips breakfast. Foreign travellers are especially impressed with how Vietnamese have their first meal of the day in moderation and how nutritious it is. Scarcely do travellers find Vietnamese have cereal, salad or sweet food for breakfast. Instead, they take their time to enjoy a big, wholesome meal, with banh mi, pho, rice, congee or a bowl of steaming hot sticky rice with dried pulled or braised pork, eggs to start the day right. Housewives in Vietnam also get up very early to prepare dishes for their family so they can make the most of the time their family are together.
ENJOYING DESSERTS AS SNACKY MEALS: Some humorous travellers take on Vietnam’s climate as “unforgivingly hot”. It’s more than true, but the Vietnamese have learned to adapt to this. They came up with refreshing desserts such as sweet soup or gruel, juice, mixed yogurt travellers coming to Vietnam will get the chance to enjoy these, and some dishes that really struck an impression are sweet bean soup, Thai sweet gruel, douhua, in common sense, these dishes are only used in small portions after the main dish, but the case is different in Vietnam. Vietnamese tend to have these as afternoon snacks, in small shops or vendors. This is why traveling to Vietnam requires a pot belly to experience all of it.
VIETNAMESE COFFEE CULTURE: Coming second only to Brazil in the field of coffee production, it’s not much of a surprise to see foreigners find the culture of this signature drink in Vietnam a bit odd. Being exquisitely flavourful, Vietnamese coffee will utmost certainly be a highlight of travellers’ holiday. Iced coffee with milk is a generally popular Vietnamese drink. In every town or city, foreign travellers can easily find a decent coffee shop on the street. It’s not a tough task to see Vietnamese enjoying their cup of black or brown coffee on every street. No need for big, fancy coffee shop, but only some plastic stools and a couple tables, and you’ll get a decent place to sip some caffeine with a view of the old quarters, or the busy streets in the breezy weather. Also, Vietnamese don’t waste their weekend morning by waking up really early to stop by a coffee shop for a chat with some friends or to read a good book.
FISH SAUCE AS A POPULAR FLAVOURING: It is and has been the key spice and sauce to Vietnamese dishes. You can’t call it a Vietnamese family meal without a small bowl of fish sauce in it. Fish sauce is made by brewing anchovies and salt until fermented. At the right point of time, the base sauce won’t retain such an overpowering flavor, but rather a pleasant taste. The sauce is elevated even more when combined with other ingredients. Fish sauce is the perfect dipping sauce for many Vietnamese dishes such as spring rolls, bun cha, sweet and sour grated salad were fish sauce to not exist, Vietnamese cuisine wouldn’t be able to stand where it is now among others.
FEW POPULAR INGREDIENTS USED IN VIETNAMESE COOKING:
Cilantro: In salads, soups, spring rolls, and beyond. Widely used as the finishing touch garnish. Depending on your genetics, might taste soapy.
Mint: Several varieties grow in Vietnam. Some are fuzzy, some taste lemony, some spearmint, others are spicy.
Fish Mint or Fish Leaf: Ever tried fish mint? Wow, it's really fishy. Appropriately named, this leafy herb has an awfully pungent smell and taste. You'll think you wrapped actual fish into your spring roll, but really it's just this sneaky leaf.
Basil: More popular in Thailand but still makes an appearance in pho and on herb plates.
Lime Leaf: Bright green and shiny. Somewhat bitter oils.
Lemongrass: Tastes and smells, not surprisingly, like lemon. Used in both sweet and savoury dishes.
Green Onions and Scallions
Garlic Chives: Flat leaves with a delicate onion and garlic flavor.
Perilla Leaf: Green on top, purplish on the underside with a complex flavor that combines liquorice, mint, and lemon all in one leaf.
Dill: Hardly associated with Southeast Asian cuisine but used in a famous Vietnamese fish dish called Cha Ca, where it's treated more like a veggie than an herb.
Turmeric: Sometimes called poor man's saffron, it adds a vivid goldenness to fried foods and some peppery flavor.
Ginger and Galangal: Both knobby rhizomes, both pervasive in Vietnamese cooking.
Saigon Cinnamon: There are different species of cinnamon in the world, and this one is indigenous to Vietnam. Woody, earthy flavor and aroma. Important in pho.
Tamarind Pulp: Maybe this doesn't belong on this list, but it needed to go somewhere. The sweet-sour pulp is used in noodle soups and curries.
Vietnamese cuisine also has influences from Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such as bánh khọt were influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders.[4] Though not common in the north, cà ri is a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with bread, steamed rice, or round rice noodles (rice vermicelli). Mắm bồ hóc or prahok, adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup called bún nước lèo which originated with ethnic Khmers in Vietnam and is not found in Cambodia. Despite the varied landscape of Vietnam, all of the cuisine contains this brilliant balance of aromatics, heat, sweetness, sourness, and fish-sauciness. As with other Asian cuisines, it's all about the yin and yang; the sweet and the salty, the cooling and the warming, the fresh and the fermented. Until now, Vietnam food is also regarded as one of the healthiest cuisines all over the world. As people usually say, "Vietnamese food is not only food, it is Vietnamese culture”. Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavor.
Overall to describe Vietnamese cuisine in a nutshell the following can be kept in mind:
The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:
Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.
Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.
Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.
Broths or soup-based dishes are common in all three regions.
Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.
Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create a yin–yang balance makes the food simple in appearance but rich in flavor.
Because of economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stir-fry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like scallions, the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.
On a concluding note: the food of Vietnam is vivacious, delectable and a perfect treat for the palate. It is easy to adapt to and blend in its culture, taste, flavors, aromas, category of meats, fish, poultry, veggies and more. We need to promote this cuisine all over and make more and more aware of what’s happening around us and how it can help the tourism and culinary gastronomy.
An exclusive festive Hamper by Hilton Bangalore Embassy GolfLinks
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Gifting during Diwali is a deep-rooted part of the celebration, reflecting the warmth of the gift giver along with the spirit of the festival. Understanding the deep-rooted sentiments and solemn affair that Diwali is, Hilton Bangalore Embassy GolfLinks has a host of hampers that promise something for everyone. Hilton Bangalore Embassy GolfLinks presents “Khushiyan” an exquisite range of luxury hampers that includes all the must-have goodies and delicious bites thoughtfully curated with warm wishes and good cheer.
Keeping true to their luxurious offerings across experiences, Hilton Bangalore Embassy GolfLink’s bespoke Diwali hamper imbibes a medley of rich Indian flavors and delicacies, conceptualized with care and crafted to aesthetic perfection. And with it, comes the warmest of wishes to enhance the joy of giving.
Ranging from curated special mithai to nut berry granolas, bring home these gorgeous hampers as you choose from an array of thoughtfully curated options featuring premium khushiyan mithai box, Classic Khushiyan Mithai Box, Festive Khushiyan Mithai Box, Indian SIgnature, Sweet Indulgence, Treasure Trunk of Joy. These hampers are packed in elegant boxes that will serve as a symbol for warmth and opulence this festive season.
An absolute treat for connoisseurs of the finer things in life, the Hilton Bangalore Embassy GolfLinks Diwali hamper “Khushiyan” has all that you need to make the festivities even more special.
Premium Khushiyan Mithai Box (9 Pieces): INR 675/-
Classic Premium Khushiyan Mithai Box (15 Pieces): INR 975/-
Indian Signature (16 Pieces Mithai): INR 750/-
Sweet Indulgence (32 Pieces Mithai): INR 1400/-
Celebration (18 Pieces Mithai with 2 Nuts): INR 1400/-
Mini Treasure: INR 4000/-
Treasure trunk of Joy: INR 6500/-
