Experience tantalising flavors at ‘Tales of Tangra’ Festival at The Market, The Westin Pune Koregaon Park
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Satiate your taste buds with a curated Kolkata-style Chinese street food menu as Chef Ho Chi Ming exhibits his childhood chronicles at ‘Tales of Tangra’ festival.
Pune, October 2022: Rediscover the authentic flavors of Kolkata’s oldest Chinatown as Chef Ho Chi Ming with the essence of his roots in his blood and passion for culinary arts in his heart, brings to you ‘Tales of Tangra’ festival.
Taking root in a multi-generational close-knit Chinese community in downtown Tangra, Chef Ming is the 3rd generation of his family to make his profession in cooking food. No stranger to Cantonese and Hakka-style flavours that the city is revered for, the tradition of cooking Indo-Cantonese style Chinese food, flows in the blood of Chef Ming.
Carrying tremendous love and pride for this cuisine, Chef Ming has curated an entirely new menu at The Market unfolding age-old culinary secrets and tantalizing flavours of original Kolkata-style Chinese food.
The vast menu opens with soups and appetizers like Honey Chili Baby Corn, Crackling Spinach Almond Flake and Dragon Chicken Lollipop, before moving to the homestyle Mains and Rice & Noodles.
Other top picks from their extensive menu includes Beijing Style Lamb, Buddha’s Delight, Four Season Green Beans and Chicken Dry Chili Cashewnut. The Rice & Noodles section, of course, focuses on the cuisine’s classic Garlin Chili Fried Rice, Yam Mein and Cantonese Chow.
Don’t miss the menu’s bespoke desserts Banana Toffee With Ice Cream and Date Pancake With Ice Cream.
That said, there are plenty of other indulgent dishes for patrons to try at Tales of Tangra Festival. So come together at The Market with your favourite people to satiate your taste buds to your heart’s desire.
Date: Till 23rd October 2022
Time: 12:30 PM - 12:00 AM
Venue: The Market, The Westin Pune Koregaon Park
Contact: +91 7066200300
BAREFOOT LUXURY AT ITS FINEST AT THE RESIDENCE BY CENIZARO, MALDIVES
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Unadulterated moments come to life as luxury meets inspiration at the Residence by Cenizaro, Maldives
Floating in the Indian Ocean, The Residence Maldives at Falhumaafushi with 94 villas and the Residence Maldives at Dhigurah with 173 villas are located in the Gaafu Alifu Atoll, also known as the northern Huvadhoo Atoll. As you spend your days and nights breathing clean air, feet dipped in crystal blue water, you can feel the strain of a hectic city life melting away. Barefoot luxury at its finest is what The Residence by Cenizaro is designed to offer.
Stay in the lap of luxury
As you step into this haven, unwinding in the true sense begins, thanks to the muted tones of the interiors contrasted with the azure sea. The understated luxury is perfectly expressed through thatched roofs, natural materials and fabrics accented with local artefacts and wall art, and a 360-degree view from the French windows of the villas. There are beachfront villas, one-bedroom and two-bedroom overwater villas to choose from.
Savour scrumptious meals
Dining out has a whole new meaning at The Residence Maldives. One can choose to dine by the pool in the comfort of their villa, on the beach, or even over the ocean. The chefs ensure that the flavours of everything served excite the palate.
One of the most romantic settings is an evening on a private castaway island when you can feel pages from Robinson Crusoe books come alive. A personal chef serves delicious cocktails and gourmet options inspired by world cuisine, while guests listen to the calming ocean breeze, only punctuated with the sound of the waves. Each experience is tailored to one’s taste and mood.
To take your dining experience closer to nature, one can opt for the Earth Basket session. Cycle your way around the farms, nursery and gardens or take a walk. The tour gives a peek into the cycle of farming and offers special herbs-infused beverage tasting sessions. As you pick your own harvests that are naturally grown in the vegetable garden. Make your own lunch with fresh produce as a chef guides you during your farm-to-table experience.
Enjoy a wholesome vacation
The vast ocean around is inspiring enough to take a dip into it. But, a holiday at The Residence is beyond that. Spend a 90-minute ride on a Dolphin Cruise gazing at the blue ocean and spotting spinner dolphins and bottlenose dolphins. Enjoy the view of the setting sun while enjoying a glass of bubbly.
To take your marine activity a notch higher, opt for snorkelling or deep-sea diving. The PADI Dive Centre at the resort offers various classes and excursions that include snorkelling in nearby reefs and advanced open water diver courses. Exploring the underwater world in the Gaafu Alifu atoll where the resort is located is extremely rich when it comes to marine life. Home to over 1,200 species of fish and coral, you can also spot species of sharks, green turtles, manta and eagle rays. You can snorkel in and around Falhumaa reef or journey in dhoni, a traditional Maldivian boat, between five minutes and one hour from the resort to reach dive sites.
For those in love with marine exploration, the fact that The Residence Maldives forms part of Protect Maldives Seagrass initiative by the Blue Marine Foundation and the Maldives Underwater Initiative (endorsed by the Maldivian Ministry of Tourism) makes it extra rewarding.
Recharge your mind, body and soul
The welcoming ambience of Spa by Clarins is a soothing addition to the barefoot luxury that you experience at The Residence. Tucked away at the end of a jetty, overlooking the lagoon, the spa comprises six pavilions and an en-suite hair salon. Every spa and beauty treatment uses Clarins’ products that are made of plant-based active ingredients.
Those looking for yoga and meditation sessions, can head to an open deck and align the mind and body.
If you are planning a trip this year, do check out The Residence by Cenizaro website for special offers, last-minute deals and activities. The properties can be reached by a 50-minute domestic flight from Malè to Kooddoo airport.
Whether you choose to stay at the Falhumaafushi property or the one at Dhigurah, The Residence by Cenizaro is where you can become one with nature in the most effortless fashion.
Renowned Islay Single Malt Ardbeg debuts its prestige range in India with the exceptionally rare and limited Batch 4 of Traigh Bhan
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Ardbeg Traigh Bhan 19 Years Old Batch 4 demonstrates the Distillery’s versatile character, and is a limited edition launch exclusively available at Duty-Free in Mumbai and Delhi airports
National, October 2022: Ardbeg is soon to debut in India a limited edition expression from its revered prestige range. The fourth bottling of its permanent 19-year-old expression, Ardbeg Traigh Bhan (pronounced tri-van) will be made available in the country exclusively via Duty Free retail outlets in Mumbai and Delhi airports. Bringing the strictly limited edition launch to India is Ardbeg’s first step in fulfilling the growing demand of its prestige offerings in the country.
Produced in small batches and released year-on-year, Ardbeg Traigh Bhan 19 Years Old Batch 4 is an exceptionally rare and ever-changing whisky, drawing its inspiration from Islay’s Traigh Bhan beach, known locally as the Singing Sands. Matured with a higher proportion of Oloroso Sherry casks, Batch Four is subtly different to the previous releases of Traigh Bhan, taking on more flavours of chocolate and raisin, alongside a distinctive mentholic character.
This sublime dram is the epitome of an aged Ardbeg. On the nose, rising aromas of herbal pine and fennel flow into sharp notes of citrusy lime sorbet and medicinal lozenge. On the palate, an intense wave of wood smoke leaves ripples of decadent dark chocolate and ground coffee in its wake. Sweeter notes of lemon curd and peanut brittle cut through the swell to reveal delicate hints of creamy raisin fudge and hazelnut. Finally, menthol, fresh lemongrass, aniseed, clove and white pepper emerge from rich, smoky depths.
The taste profile isn’t the only thing that changes year-on-year. Each Traigh Bhan whisky carries its own unique batch code, batch symbol and signature from one of the Distillery’s famous faces – this year it’s Colin Gordon, the Distillery Manager.
Commenting on the Batch Four, Colin Gordon said, “I’m absolutely delighted to put my name to this batch of Ardbeg Traigh Bhan, inspired by one of the most beautiful spots on Islay. It’s a delicious dram, and the fact that each bottling is a little bit different adds to the fun. I know Ardbeggians and their friends enjoy comparing the finer details of this ever-changing whisky.”
Dr Bill Lumsden, Ardbeg’s Master Distiller, said, “Ardbeg 19 Years Old Traigh Bhan Batch 4 is another incredible iteration in the series. It follows in the footsteps of previous bottlings, but thanks to some tweaks to the recipe, we’ve brought more woodsmoke, menthol and aniseed to the fore. This is an impossibly balanced, not-to-be-missed Ardbeg.”
The limited edition Ardbeg 19 Years Old Traigh Bhan Batch 4 from the prestige range, will be exclusively made available in Travel Retail outlets at Mumbai and Delhi International Airports from October 15, 2022 at a price of INR 24,000.
For more information on this bottling and all things Ardbeg, lovers of smoky single malt can join the Ardbeg Committee at Ardbeg.com. Membership is free and all Ardbeg fans are welcome.
TASTING NOTES:
Age: 19 Years Old
ABV: 46.2%
AN IMPOSSIBLY BALANCED WHISKY. HERBAL & MENTHOLIC.
Colour: Sunset Gold
Nose On the nose, rising aromas of herbal pine and fennel flow into sharp notes of citrusy lime sorbet and medicinal lozenge, while eucalyptus and saddle soap follows on the breeze. A splash of water releases a cascade of hazelnut, sweet vanilla, and currants before rich minted chocolate brings the nose to a close.
Taste An intense wave of wood smoke crashes over the palate, leaving ripples of decadent dark chocolate and ground coffee in its wake. Sweeter notes of lemon curd and peanut brittle cut through the swell to reveal delicate hints of creamy raisin fudge and hazelnut. The allure of this rare dram continues with suggestions of more medicinal, spicy notes. Menthol, fresh lemongrass, aniseed, clove and white pepper emerge from rich, smoky depths.
Finish: Sweet and peat collide with creamy vanilla fudge, dark cocoa powder,
and a warm, woody clove tingle. A sharp, intense, and satisfyingly
long finish.
About Ardbeg:
Ardbeg prides itself on being The Ultimate Islay Malt Whisky. Established in 1815, Ardbeg is revered by connoisseurs around the world as the peatiest, smokiest and most complex of all the Islay malts. Despite its smokiness, Ardbeg is renowned for its delicious sweetness, a phenomenon that has affectionately become known as ‘the peaty paradox. During the 1980s and 1990s, Ardbeg suffered from an uncertain future, and it was not until the brand was purchased by The Glenmorangie Company in 1997 that the Distillery was saved from extinction. Since then, the Distillery has risen like a phoenix and today Ardbeg is well established as a niche, cult malt, with a passionate following.
Diwali Recipes by Chef Raghvendra Singh from Meetha By Radisson
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Chef Raghvendra
Enjoy the Diwali Specials by 5-star Chef
Meetha By Radisson
Anjeer Mohini
Ingredients
Half Kg Anjeer
100 Grams Sugar
100 Grams chopped Pista
100 Grams Chopped Almond
100 Grams chopped cashew nut
100 Grams Cashwenut paste
50 Grams Sugar
100 Grams Glucose
1 gram Saffron
Khus khus 50 grams
Ghee 50 grams
Recipe
1. Boil Half Kg Anjeer for 10 to 15mins and make a paste. Add 100 Grams of Sugar put it in a pan on slow flame for 10mins then add 50 Grams of Ghee. Stir it again for 15mins on a slow flame. Remove it let it cool and make a dough.
2. Now for Filling, take Cashwenut paste add 50 Grams Sugar in it. Put this mixture in a pan and stir it for 15 to 20mins. Add all the chopped nuts and Glucose and make small balls of it 20 Grams each.
3. Now take the Anjeer dough and make small balls add the filling to each ball and make idli shape.
4. Garnish it with khus khus. Cut this idli shape in half as shown in the picture and your Anjeer Mohini is ready to serve.
India’s Fastest Growing Mixers Brand Jimmy’s® launches an all-new range of made-for-mixing Sparkling Beverages
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Jimmy’s® introduces Tonic Water, Ginger Ale and Classic Lemonade in CANS
National, October 2022: Radiohead Brands, makers of Jimmy’s®, a leading non-alcoholic mixers company forayed into a new category of mixers with the launch of Sparkling Beverages in three variants- Tonic Water, Ginger Ale and Classic Lemonade. The new sparkling range will be introduced in 250ML Cans.
With the launch of these new ready-to-drink and mix beverages, Jimmy’s® is the only brand in India with a complete range of both carbonated and non-carbonated mixers.
Commenting on the launch, Ankur Bhatia, Founder & CEO of Radiohead Brands, said “We put a lot of effort in crafting our mixers, ensuring fine flavor craftsmanship and perfectly balanced taste profile. For this range we partnered with Ball, the world’s leading Can manufacturer, to ensure the packaging is of similar global quality standard, which brand Jimmy’s® is now known for. All three products are made with 50% less sugar than most leading carbonated beverages in market, without using any artificial sweeteners”.
Crafted using the finest quality ingredients, Jimmy’s® Sparkling Beverages caters to demands of a larger audience base. The flavor craftsmanship of the Sparkling Beverages is a testimony of India’s fast-growing love for cocktails and mixed drinks, and a new homegrown ability to create high quality craft beverages in India. This launch takes India’s flavour innovation and beverage craftmanship to the highest global standards.
Jimmy’s ® Tonic Water features the finest natural quinine and has been crafted specifically for Gin lovers with a focus on highlighting the complex botanicals that feature in most Gins. Jimmy’s® Ginger Ale is infused with a blend of two naturally sourced gingers, one lends a warm & spicy note, while the other adds a rich freshness. Jimmy’s® Classic Lemonade is light & refreshing, with a citric bite from Lemon and a hint of zesty Lime.
“The design of the Cans is in sync with our current range of bottles, minimalistic and bright pop colours, that Jimmy’s® is well recognized for,” added Ankur.
These Sparkling Beverages from Jimmy’s®, come in a 250ML Cans and will be priced at ₹60. The new variants are available on drinkjimmys.com and leading online and offline retailers.
Radiohead Brands, founded by Ankur Bhatia and Nitin Bhardwaj, was conceived to bring a world-class craft cocktail experience to consumers’ homes through the Jimmy’s® Brand. In a short span, Jimmy’s®, has become the fastest-growing brand in the new and upcoming spirits mixers category, clocking 200% growth in Y-o-Y, now available in over 10,000 outlets. The Can range will aid the brand in expanding its distribution footprint further. Now in its 3rd year of operations the brand is well on way to deliver a 100Cr revenue by next financial year.
This festive season, Diwali is where the family is!
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Diwali is not just the festival of lights, sweets, savories or catching the new movies. After spending the last 2 years stuck at home during the pandemic, Atmosphere Kanifushi offers a wholesome package for every Indian family.
Wake up to the views of the sun on a pillowy bed of white sand and get enchanted by the turquoise waters nibbling at your toes. With Beach Villas and Water Villas, showcasing vast living spaces with elegant interiors, the property offers you a chance to experience the perfect blend between the festivities of Diwali and the adventure, exploration, and indulgent experiences offered by the Maldives. Alongside the tropical villas and the pristine sandy beaches, the resort also has a kids club and a clubhouse which ensures that both the adults as well as the younger guests of the resort remain engaged.
Satiate your taste buds with sumptuous food as the property boasts Maldives' only completely vegetarian restaurant, Just Veg alongside 4 distinguished restaurants that offer an array of delicious cuisine options.
Nested in the surroundings of tall palm trees and a lush garden overlooking the Indian Ocean, Akiri Spa by Mandara offers guests the ultimate relaxation. The exclusive spa menu features an array of treatments intertwining spa traditions from India, Bali, Hawaii, and Thailand.
Explore a coral reef, relish culinary delights or relax in splendid luxury and get serenaded by the white sandy beaches and swaying palm trees at Atmosphere Kanifushi which is unquestionably the best place to celebrate the spirit of togetherness this Diwali with your friends, family and loved ones.
Blue Lotus at Sayaji Hotel Kolhapur hosts Grand Trunk Road Festival
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Blue Lotus, the all-day dining restaurant at Sayaji Hotel Kolhapur is hosting the ‘Grand Trunk Road’ festival starting from 17th October to 23rd October 2022. The Grand Trunk Road, formerly known as Uttarapatha, Sarak-e-Azam, Badshahi Sarak, and Sarak-e-Sher Shah is one of Asia's oldest and longest major roads. Blue Lotus will be decorated on the theme of Grand Trunk Road mile stones and few famous structures of the states passing through the road which aims to offer a unique experience to their visitant.
The menu curated by the chef can let the foodies savor the flavors and authentic dishes from gastronomic regions like Afganistan, Pakistan, Punjab, Delhi, Uttar Pradesh & Bengal. This includes Banno Kebab, Kasundi Chingri, Makka malai seek, Tash paneer, Kundan kalian, Murgh Pushtoon, Murshidabadi Biriyani, Lazeez –e- Chaman, Saljam Bharta among others. The mains are accompanied by a choice of desserts namely Sugar Cane Kheer, Matka Kulfi, Sheer Khurma, Kara Pak Sandesh and Shor Baja.
Let’s grab an opportunity to indulge in the popular dishes having originated from various cities on the GT Road.
Time: Dinner 7:00 Pm onwards.
Date: 17th to 23rd October 2022
Venue: Blue Lotus, Sayaji Hotel Kolhapur
Cost : INR 951* taxes applicable
For Reservations : 7722053736 / 7722053770
Visit: www.sayajihotels.com
Concept Hospitality opens Valley View Beacon Resort in picturesque Mahabaleshwar
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Concept Hospitality Pvt Ltd (CHPL) announced the opening of Valley View Beacon Resort, Mahabaleshwar. This is the company’s 6th resort in a leisure destination in Maharashtra and the 21st operational hotel in the State.
Commenting on the rebranding of the hotel, the CEO of CHPL, Suhail Kannampilly said, “we have become one of the largest hospitality players in Maharashtra. Valley View Resort has been a landmark in this hill station and in its new avatar as a Beacon resort, will now provide our brand of services and experiences to our guests. With this new addition, we now have resorts operating in the popular hill destinations of Mahabaleshwar, Panchgani, Lonavala, Igatpuri and Dapoli in the State”.
Valley View Beacon Resort is a smart, efficient resort centrally located in the Market area of Mahabaleshwar. The resort offers captivating views of the lush greenery, with tastefully appointed rooms, a great dining spot known for its thalis, an indoor temperature-controlled swimming pool & spa and a range of other amenities and facilities.
The hotel offers 77 well-furnished rooms in 03 categories. Each room is well-appointed with all modern facilities and amenities, making it an ideal accommodation option for business and leisure travelers. The hotel also offers a pure vegetarian restaurant, banqueting space and Spa therapy that offer a level of comfort and style.
Sahyadri Spices is a contemporary pure vegetarian multi-cuisine restaurant, offering a range of local & global vegetarian items and a range of beverage selections. The restaurant is well-known for its thali offerings
Location: The hotel is 850 m from Mahabaleshwar Bus Stand, 128 kms from Pune Airport and 61 kms from Wathar Railway Station.
Address: Valley View Beacon Resort, Mahabaleshwar
C.T.S. No 257,257A, 258A, Valley View Road, Mahabaleshwar 412 806, Dist. Satara, Maharashtra, India
Tel: +91 (0)2168 260066 | Email: fom.valleyview@beaconhotels.com
The Fern Hotels & Resorts is India’s leading environmentally sensitive hotel chain and amongst the fastest growing hotel brands in India, with over 90 hotels & resorts currently operational under management or opening shortly across 75 locations in India and internationally under The Fern, The Fern Residency, The Fern Habitat, Zinc by The Fern, Zinc Journey by The Fern and Beacon Hotels brands. The company is a part of CG Hospitality, the hospitality arm of CG Corp Global, a multi-dimensional Nepalese conglomerate
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Ingredient Ideology | MINI DELIGHTS TO MUNCH & RELISH BY: DR KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.
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MINI DELIGHTS TO MUNCH & RELISH
Quick fix bites to Impress
Canapes is one word that is associated with the concept of having snacky bite sized starter type preparations with a variety to choose and with flavors and tastes to entice the palate and taste buds.
It is a good idea to plan on a platter of canapes for a get together or event for a change and these are also done cold as well which gives us a little change as well from routine hot snacks and appetizers.
The concept of canapes has four elements to be looked at. First is the base which can either be a cracker like a savory Monaco biscuit, bread slices cut out into fancy shapes using cookie cutters and then fried or toasted. The second one is the spread or the moisture content to be applied in case and that usually is butter or mayonnaise. The third element is the topping of the canapes and from a simple Russian salad to a prawn cocktail salad, a chicken tikka chutney marinates, Achari schezuan jeera aloo topping to a ham and cheese option, the list goes on. The final element is the garnish aspect of this preparation is the garnish of the canapes, something attractive and colorful to add a finesse and focal point in the finished canapes ready to go out and meet with the guests.
There are a number of elements to a canape which start from the base which can be used to hold the toppings, be flexible and be able to be comforting for the user and consumer of the bite sized relishes.
Canape toppings/fillings can be indeed very versatile and can be customized in a number of ways using seasonal ingredients, mix- n – match cuisines, tastes and flavors which can be a good mélange of fusion cooking and most importantly also inexpensive and being able to use leftovers too in a new way.
Here are a few of my favorite Recipes for Mini Munchies!
Recipe-1] CHATPATA DELIGHT CANAPES
Ingredients:
Crunchy savory crackers- 12-15 no
For the topping:
Onions-1/2 cup chopped
Tomato-1/2 cup chopped
Green chilies-1 tsp chopped
Capsicum-1/2 no chopped
Baked beans- ½ cup tinned
Boiled chopped chicken-1/2 cup
Red chili sauce-1 tsp
Tomato sauce-1 tsp
Tamarind chutney-1 tsp
Chaat masasla-1/2 tsp
Grated cheese- 2-3 tsp grated
Nylon sev- 2-3 tsp for garnish
Method:
1. to prepare the chatpata munchies assemble all the ingredients together.
2. in a mixing bowl combine together all the ingredients mix well and adjust seasonings to taste.
3. to assemble the canapes, place the crackers on a serving platter and spoon up the toppings just before serving. the baked beans and capsicum can be a good choice for the veg and with a little add on with boiled chopped chicken it can go for non-veg too.
4. garnish the bite sized munchies with nylon sev and other chaat elements and serve immediately.
Recipe-2] CHEF’S SPECIAL CANAPES
Ingredients:
Crunchy savory crackers- 12-15 pieces
For the toppings:
Sliced onions-1/2 cup
Sliced tomatoes-1/2 cup
Sliced cucumber- ½ no
To apply on the crackers
Peanut butter-2-3 tsp
Capsico sauce- few drops
Cheese slices- 2-3 no
Chaat masala-1/2 tsp
Parsley/ mint leaves- 2-3 sprigs
Olives- 2-3 no, sliced.
Sliced ham/ salami- 2-3 no for non-veg
Method:
1. to prepare all the ingredients for the canapes, assemble them as per the list.
2. just before serving, place the toppings one by one on the crackers.
3. apply a little peanut butter mixed with Capsico sauce on the crackers. Place the sliced ingredients one by one on the crackers.
4. ensure all the slices are uniformly cut or trimmed to be placed well on the crackers. Finally garnish them with fresh herbs/ micro-greens and serve immediately.
5. for the non-veg variety we can also use sliced hard boiled eggs, tinned tuna fish mixed with a little mayo.
The garnishes on the canapes can also be modified and changed as desired from bell peppers to gherkins and from capers to jalapenos.
Recipe-3] CHIN CHIN CHU CANAPES
Ingredients:
Savory canape crackers- 12- 15 no
For the assorted toppings:
Boiled American corn-1/2 cup
Chopped capsicums-1-2 tsp
Salt and pepper to taste
Cream cheese-1-2 tsp
Chopped coriander/parsley-1 tsp
Chaat masala a pinch
Tomato sauce-1-2 tsp
Chili sauce-1-2 tsp
Mix all the above for the 1st variety.
Boiled mashed potatoes-1 cup
Cream cheese-1-2 tsp
Salt to taste
Pepper to taste
Chaat masala-1 pinch
Chopped olives-1 tsp
Mix all the above for 2nd variety
Leftover jeera aloo-1 cup mashed
Tomato ketchup-1-2 tsp
Schezuan chutney-1-2 tsp
Assorted capsicums-1-2 tsp chopped
Chaat masala-1 pinch
Sliced black olives-2 tsp
Mix all the above for 3rd variety.
Method:
1. to prepare the canapes, assemble all the toppings are per choice and mix them one by one and keep chilled.
2. for non-veg variety of canapes, pick and choose options from boiled chopped eggs to cooked keema with green peas, from chopped sausages and baked mean mixture to boiled or grilled sliced chicken coated with peanut butter etc.
3. just before serving assemble the crackers on the platter and pick the toppings one by one and assemble the canapes.
4. garnish the canapes one by one and place them ready to serve and ensure they are prepared close to eating time to prevent them getting soggy.
5. canapes and bite sized munchies are always a pleasure to relish and enjoy when freshly dressed up and served at the right temperature as well.
Recipe- 4] DUO COMBO CANAPES
Ingredients:
Savory crackers- 12-15 no
For the toppings:
Lettuce leaves- ½ bunch
Assorted nuts-1-2 tsp chopped
Cream cheese-2-3 tsp
Onions-1-2 tbsp. chopped
Tomatoes-1-2 tbsp. chopped
Green chilies-1 tsp, chopped
Peanut butter-1 -2 tsp
Capsico sauce-few drops
Grated cheese-2 tsp
Tuna fish-1/4 cup tinned, drained
Sliced olives- 2-3 no
Fresh herbs/ micro greens- as needed
Chaat masala-1 pinch
For the non-veg options:
Can also use boiled chopped eggs, sausages, salami.
Method:
1. to prepare the canapes, assemble the toppings for the canapes as desired in two different bowls.
2. the idea is to offer combo duo two options of canapes to go along. One can be creamy in texture and the other once can be little crunchy.
3. once the toppings are ready, check for seasonings and allow to chill until being assembled and served.
4. just before serving the munchies, assemble the crackers on a serving platter and divide both the toppings on both sides of the canape lanes.
5. garnish them appropriately and serve them immediately. At times it’s also good to have a live station for these canape options so the guest can also choose what he wishes to have on his plate.
Recipe- 5- ITALIAN TOMCHINO CANAPES
Ingredients:
Savory crackers- 12 to 15 no
To prepare the tom chino sauce:
Olive oil-2 tsp
Garlic-1 tsp chopped
Onion-1/2 no chopped
Tomatoes-1 cup blanched, chopped
Salt and pepper to taste
Mixed herbs to taste
Capsico sauce- few drops
Parsley- 1 tsp chopped
For the toppings:
Sliced /grated cheese- 1/2cup
Olives- 2-3 tbsp. sliced
Fresh herbs-1 tsp
For the non-veg topping varieties:
Sliced grilled chicken
Sliced saute sausages
Shredded salami
Tuna fish
Sautéed prawns
Grilled fish slices
Method:
1. prepare all the ingredients for the canapes as listed and keep them all ready.
2.prepare the tom chino sauce, heat oil saute the garlic, onions and add in the blanched chopped tomatoes, seasonings, herbs and flavorings as needed and cook, reduce the sauce to a salsa texture.
3. cool down, add some parsley and mix well. Also chill it for better mouthfeel. Just before serving we need to decide on the topping sequence on the crackers for veg and non-veg guests.
4. place a little of the tom chino sauce at the base followed by your choice of veg or non-veg toppings and place some grated cheese on top, add on garnishes as needed and place the canapes for being served and should be enjoyed cold.
Recipe- 6] SANDWICHED GOODIE CANAPE
Ingredients:
Savory crackers- 15- 20 pieces
For the sandwich elements:
Sliced onion-1/2 cup
Sliced cucumber-1/2 no
Sliced beetroot-1/2 no
Sliced ham/ salami/ sausages- ½ cup
Sliced black and green olives- 2-3 tsp
Salt and pepper to taste
Cream cheese/ butter/ peanut butter- 1-2 tsp as needed
For the choice of garnishes:
Fresh herbs/ micro-greens/ sliced jalapenos.
Method:
1. prepare all the elements for the canapes and keep them all chilled until being used.
2. choose an appropriate spread to go on the crackers
From butter- cream cheese- peanut butter to mayo options as well.
3. decide on the elements of the sandwich as well and place them all sliced and chilled as well before being used.
4. to start with the sandwich concept of the canapes, we can apply the spreads one by one and then gradually start by placing all the ingredients one by one with color contrasts.
5. finally close it up and assemble the canapes on the serving platter and make sure you are offering them at the right temperature, well garnished.
Pankaj Saxena has been appointed General Manager at Radisson Blu Hotel Pune Kharadi.
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Radisson Blu Hotel Pune Kharadi close proximity to Pune Airport having 141 uniquely designed Rooms & Suites with large Meeting & Events spaces. Luxury Spa & Art Fitness Studio with outdoor open to sky Swimming Pool with scenic view. Multiple dining options having Carmine – All Day Dining Coffee Shop, Citrine – The Cake & Bake Shop, Skye – The Lounge Bar, The Bridge – Connecting three cuisines and Signature Speciality Restaurant ‘’The Great Kabab Factory’’.
Certified Leader under RHG: The Leaders Excellence Program - 2019 at RHG Corporate Office Brussels, Belgium.
Having done a Diploma in Business Administration also holds a Bachelor’s degree in Hotel Management from Mangalore University.
With a career spanning 24 years of hospitality experience. Pankaj previously worked at RHG hotels at distinct locations for nearly a decade also with Sarovar Hotels & ITC Hotels.
Represented at ITB-Berlin and WTM London several times in recent years along with participation in commercial RHG workshops across SE Asia & China Road Show 2019.
Pankaj was most recently General Manager at Radisson Blu Mumbai International Airport, India close to Mumbai International Airport having 206 distinctively planned Rooms & Spa.
Also served In Exe Committee as Vice President 2011-12 Hotels & Restaurant Association of Andhra Pradesh, India affiliated with FHRAI.
Accredited with various recognitions, Pankaj also bagged the prestigious ‘Hotel of the Year’ award at the Asia Pacific Business Conference in 2016
The Vivanta Meghalaya, Shillong inaugurated in Shillong
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On a historic occasion, Meghalaya’s first ever five-star hotel, the Vivanta Meghalaya, Shillong was inaugurated by the Hon’ble Chief Minister of Meghalaya, Shri. Conrad K. Sangma.
The event was attended by cabinet Ministers, the Hon’ble member of Rajya Sabha from Meghalaya, the Chief Secretary, the Director General of Police, the Chairperson, MTDC, senior government officials, delegates from the media and members of the civil society.
The Chief Minister called this a truly momentous occasion in the history of Meghalaya. He highlighted that the work for the hotel had been going on since 1986 and could be completed only after a strong push was given by the current government. He congratulated and thanked all the stakeholders for completing the project despite the COVID-induced disruptions. With a built-up area of about 8,800 sq. m., the hotel has 101 rooms and other facilities including a speciality restaurant, coffee shops, bar, retail shops, and a banquet hall. It is owned by the Meghalaya Tourism Development Corporation (MTDC) and has been leased out for a period of 33 years on a PPP mode to be operated by the IHCL. The Chief Minister also said that the Vivanta Meghalaya, Shillongalong with the upcoming hotel Courtyard by Marriott will give a huge boost to high-value tourism in the State. This model will be further replicated going forward to transform Meghalaya into the most preferred destination for ecotourism. Today we have handed over the hotel to IHCL and the hotel will soon be open for guests.
The Chief Minister reiterated his vision of transforming Meghalaya into the top 10 states within the next 10 years and said that tourism is at the core of realizing this vision. He said that the Government is developing tourism on a hub and spoke model wherein Sohra, Jowai, Shillong, Umiam and Tura will act as hubs and nearby rural tourist destinations will be developed as spokes. In line with this strategy, the Government has taken a number of initiatives to augment the accommodation infrastructure in the State. These include the construction of large resorts and tourism infrastructure in Sakaladuma in West Garo Hills, Shnongpdeng in West Jaintia Hills, Sohra in East Khasi Hills, Mawlyndep and Nongmahir in Ribhoi, Nongkhnum in West Khasi Hills, Thadlaskien in West Jaintia Hills and Pelgawari in South West Garo Hills. Tourism infrastructure and amenities at a cost of Rs. 5 -10 crores each, will also be set up in several villages.
To further augment the accommodation infrastructure, the ‘Homestay Scheme’ has been launched, wherein 2,500 accommodation units will be built over the next five years in convergence with the PMEGP. A subsidy of 35% is being given on loans of up to Rs. 10 lakh by the State government which is over and above the 35% subsidy being given by the Government of India under PMEGP. The residents stand to earn a monthly revenue of up to Rs. 50,000 by paying an EMI of just Rs. 5,000. The Government has received over 480 applications to date and has sanctioned Rs. 7.1 crores to build about 75 homestays.
In addition to accommodation infrastructure, the connectivity infrastructure is also being upgraded to decongest Shillong and provide connectivity to new destinations. A fleet of electric buses and luxury tourist vehicles will be introduced to add capacity to the transport sector. Further, the works for the iconic Shillong Peak Ropeway, being taken up at a cost of Rs. 140 crores, are also expected to commence by the end of this year. The Chief Minister also spoke about the ‘Meghalaya Grassroots Music Project (MGMP)’ as part of which regular musical performances are being organized in Shillong, Sohra, Tura and Jowai. Apart from providing livelihood opportunities to the artists and entrepreneurs, MGMP is also playing an important role in promoting the musical culture and heritage of the State and at the same time is also providing a unique experience for the tourists.
The State faces a shortage of high-quality rooms and the presence of five-star hotels in Shillong would allow the government to attract high-value tourists, host national and international music and sports events, and other seminars and conferences. The Chief Minister said that the Vivanta Meghalaya, Shillong would herald an era of luxury tourism in the State and will go a long way in fulfilling the aspirations of the residents of the State.
The Ghost Chef, a newly launched delivery kitchen featuring Namak & Alas, launches ‘IL Sale’
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October 2022: Mumbai’s newest delivery kitchen, The Ghost Chef has taken a centre stage since the launch of their Indian and Lebanese cuisine known as ‘Namak’ and ‘Alas’ respectively. Chef Akhil Multani is now all set to launch another brand under its name - ‘Il Sale’ that will cater to Italian food lovers.
Born from the concept that the soul of a Chef has taken the reins and can be felt in delicious plates of food, The Ghost Chef, founded by Chef Akhil Multani is delivering all across Mumbai. They aim to customize customers’ needs and offer a restaurant-style experience in the comfort of their homes. It is perfect for the days we can’t see ourselves stepping out for a meal, or step into the kitchen and fix something to eat.
‘Il Sale’ is the translation of salt in Italian, just like the first two brands under its name - ‘Namak’ and ‘Alas’ meaning salt in Hindi and Greek, respectively.
The menu highlight includes, Salads such as Millenial, Feta Crumble, Mix Lettuce, Roasted Cherry Tomato, Mushroom, Sun Dried Tomato, Radish, Cucumber, Mint & Apple Cider Vinaigrette; Roast Sweet Potato, Chickpeas & Roast Sweet Potato, Olives, Avocado Mush, Kale, Mix Seeds, Almond Flakes, Tahini Tzatziki dressing. Appetizers such as Mushroom Aglio Olio, Balsamic Cured Mushrooms, Garlic, Chili Flakes, Fresh Basil; Baked Cottage Cheese, Basil Pesto Rubbed Cottage Cheese, House Slaw; Chicken Espatada, Portuguese style of “kebabs” marinated in Hung Curd, Paprika & Herbs, cooked to perfection on a BBQ, served with a Red Pepper Aioli. The mains showcase Pasta & Riso dishes like Spicy Arabiatta Pasta, Bell Peppers, Zucchini, Spicy Tomato Sauce, Fried Basil; Porcini Cream Pasta, Truffle Oil, Porcini Jus, Porcini Mushroom, Farm Mushrooms, Pinot Noir, Thyme; Bolognaise Pasta, Red Wine & Root Vegetable Braised Lamb Mince Sauce; Quattro Formaggi Riso, Italian Arborio Rice topped with Gorgonzola, Cheddar, Parmesan & Emmental; Pesto Riso, Sweet Basil & Mix Nut Pesto.
Speaking about the launch, Founder and Chef, Akhil Multani said, “Being a big foodie and a chef professionally, I saw a gap in the market from where one could order different specialty foods without placing multiple orders and spending on deliveries separately for all the orders. Imagine being able to order Indian Biryanis, Lebanese dips, Asian Starters and Salads & Pasta all from one roof, with all 4 being their specialities at the same time; it seemed like a dream that I wanted to achieve.”
All the food at The Ghost Chef is cooked fresh and does not use any ready made or pre-prepared products. For those looking for party catering, The Ghost Chef has a format which allows customers to order components separately, and assemble the dish at home by following simple, easy-to-follow video instructions. The kitchen has carefully selected talented Chefs who use the finest ingredients and follow quality hygiene practice keeping the customer’s comfort at the forefront at all times.
Guests can place their orders for Namak or Alas via Thrive and Swiggy.
For more information:
Place an order via Thrive now: https://thrivenow.in/the-ghost-chef/choose-brand/delivery
Or via Zomato/ Swiggy: https://linktr.ee/theghostchef
Conrad Pune collaborates with Conrad Centennial Singapore
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Conrad Pune collaborates with Conrad Centennial Singapore to showcase Pan-Asian cuisines resulting in a combination of all things spicy, aromatic and flavorful
October 2022: In collaboration with the Conrad Centennial Singapore, Conrad Pune is hosting an immersive experience showcasing Singapore’s rich food culture. In a bid to further connect India and Singapore, Junior Sous Chef Kent Ching Wei Kin will be visiting Conrad Pune to demonstrate culinary expertise at the award winning Pan-Asian restaurant; Koji from 14th October to 23rd October 2022.
Foodies missing Singaporean and Malaysian cuisine will enjoy a marriage of flavours between the Chinese and local Malay cuisine. Chef Kent recommends Fish Noodle Soup, Singapore Chicken Satay, Tofu Tomato Chili Sambal, Kam Heong Prawns, Singapore Laksa, Chili Crab, Mango Sago Pomelo and more from the menu.
The delectable feasts can be relished with friends and family over lunch or dinner. With each dish prepared to perfection, the whole Singaporean culinary experience is exceptional to say the least.
When:Till 23rd October 2022
Time: Lunch and Dinner
Venue: Koji, Conrad Pune
Reservations: +91 91686 03850 or 020-67456745
About Conrad Hotels & Resorts
Spanning five continents with 40 properties, Conrad Hotels & Resorts has created a seamless connection between contemporary design, leading innovation, and curated art to inspire the entrepreneurial spirit of the globally connected traveler. Conrad is a place where guests can experience service and style on their own terms — all while connecting with local and global culture. Experience a positive stay at Conrad Hotels & Resorts by booking at conradhotels.com or through the industry-leading Hilton Honors app. Hilton Honors members who book directly through preferred Hilton channels have access to instant benefits. Learn more about Conrad Hotels & Resorts at newsroom.hilton.com/conradhotels, and follow the brand on Facebook, Instagram and Twitter.
Flavourful land of Goa on a palate at Feliz, DoubleTree by Hilton Goa - Panaji
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Goa: Feliz, DoubleTree by Hilton Goa – Panaji’s signature coastal outlet makes its return with a degustation Goan menu while maintaining its prime Mandovi river-view location. Being a notable Goan restaurant in the city, Feliz has over the years been the gourmand’s first choice for rustic coastal cuisine serving an authentic taste of Goan dishes prepared from locally sourced ingredients.
Feliz now has a new core theme ‘A mother’s hand’ with Chef Vidhya Gawas successfully continuing to helm the culinary operations of the outlet. From a predominant team strength of females, partnering with female entrepreneurs to source local ingredients to associating with a charitable organisation for the educational upliftment of the girl child, the resort has set some commendable ethos for the outlet.
The menu contains varieties likeKurlyachi cutlets, Lobster Recheado, Chicken Ghee Roast, Prawns Caldeen, Crab Xec Xecwhich are some of the dishes amongst the many with local heritage. The indigenously crafted cocktails and mocktails will further compliment the serene open-air dining experience at Feliz.
Speaking on the re-opening of Feliz, Shiv Bose, General Manager of DoubleTree by Hilton Goa – Panaji shares,“We are thrilled to bring back Feliz with some exciting new elements while serving the aromatic flavours of Goan cuisine. The success of our signature outlet has always been delightful and we are happy to continue the tradition of curating memorable experiences through a gastronomic adventure tucked in central Goa”.
Open for lunch & dinner meals, the music at Feliz will be vibrant as guests reminisce of the bygone era through melodious classics sung by a female vocalist. So, come experience Goa on a palate served with a sense of community well-being only at Feliz.
For reservations, call on: 832 2491900 / 832 6719234 / 9607975337
Latest study recognizes India Gate as the World’s No. 1 Basmati Rice Brand
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Latest study by leading global research agency shows how the grain is witnessing an increased demand, globally
The made-in-India brand successfully exports Basmati Rice to over 90 countries, translating to 8+ cr. packs annually
As a global leader brand in the category, India Gate plans to grow in India through converting a largely loose unbranded category to a branded one
New Delhi, 13th October 2022: The aromatic Basmati Rice is a staple across households in India. According to a recent research study on the Global Basmati Rice Market, the iconic grain is witnessing huge demand owing to its high quality, premium appearance, and distinct taste. India Gate, the flagship brand of KRBL, has been recognized as the world's No. 1[1] Basmati Rice Brand in a market study conducted by a leading global research company.
The quantitative study by Mordor Intelligence covers research of White and Brown Basmati Rice Category across continents like Americas, Europe, Asia-Pacific, and Middle East & Africa. The research has been done using methodologies like Primary & Secondary Research, Data Triangulation and Insight Generation.
Mordor Intelligence, a leading global research company founded in 2014 has been conducting studies providing insights to 4000+ enterprises across 100+ countries across multiple industries.
Since its introduction in 1998, India Gate Basmati Rice, has been working continuously to deliver its purpose of enriching lives through Basmati Rice, a nutritional wonder of nature. Over the years, India Gate has developed a successful global consumer franchise, as evidenced by the fact that it is exported to over 90 countries and sells 8+ cr. packs annually. The grains of India Gate Basmati Rice are aged to perfection, which makes them longer, fluffier, non-sticky, and full of beautiful aroma, setting them apart from the others.
Commenting on this, Mr. Anil Kumar Mittal, Chairman and Managing Director, KRBL Limited, said, “With a rich industry experience of more than a century, KRBL Limited has created its place as a world leader in the Basmati rice industry. From the very beginning, our unconditional commitment has been to offer the best quality to our consumers. Today, our flagship brand India Gate Basmati Rice is appreciated worldwide for its premium quality. This latest study recognizing India Gate Basmati Rice as the World’s No.1 Basmati rice brand is testimony to our unwavering commitment to get the best quality basmati on the consumer plates across the world.
In India there's a huge task ahead to convert a largely unbranded loose market into a branded one. Mr. Mittal adds, “Brand India Gate has tasked itself to drive conversion from unbranded Basmati Rice to branded. There is a well thought out strategy basis robust consumer and category insights that has been put in place to drive this which includes sharp consumer communication, aggressive retail footprint expansion from the current 3 lacs to 5 lacs outlets, distributor expansion in lower population class markets and scaling up digitization to accelerate efforts in this direction”
Products in the India Gate Basmati Rice portfolio are available across leading e-commerce platforms as well as offline modern trade and general trade stores.
Manish Uniyal is now the Executive Chef at Hyatt Regency Chennai
/The chef will be will be contributing towards customer satisfaction, strengthening the F&B concepts and standards at the hotel.
Hyatt Regency Chennai is pleased to announce the appointment of Chef Manish Uniyal as the Executive Chef. He brings with him over 20+ years of hospitality experience and will be seen overlooking the culinary operations of the hotel.
Chef Manish is well versed with Chennai, having studied at the reputed IHM Chennai, he started his career in the city and has worked in brands like ITC, Taj, Leela and Hilton in the past. He is also aware of the Hyatt culture as he previously worked with Hyatt Regency Mumbai and Hyatt Centric Bangalore. During his free time Chef enjoys reading about History, Culture and Numismatics. He has also travelled across the country and has inherited a love for regional cuisine which is reflected in his menus.
Chef Manish has extensively trained in western cuisine and will be contributing towards
customer satisfaction, strengthening the F&B concepts and standards at Hyatt Regency
Chennai.
Dhruv Sharma appointed as Digital Marketing Manager for Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park
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Dhruv will be responsible for elevating and sustaining the hotel's brand positioning, creating invigorating digital campaigns aligned with the hotels’ key goals, and drive additional revenue through tactical campaigns
Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park welcomes Dhruv Sharma as the Digital Marketing Manager. In his role, Dhruv will closely work with diverse teams to optimize customer engagement and marketing strategies across platforms, ensuring paramount hospitality experiences for guests and the commercial success of the twin properties and convention centre.
Dhruv is a dynamic digital marketeer who brings a strong foundation in the world of digital marketing having worked on multiple successful commercial and customer engagement campaigns for brands in travel and sustainable niche hospitality space. His expertise complemented by a hands-on approach have resulted in diverse collaborations to create and optimize landing pages and design, build, and maintain an active social media presence.
In his new role as the Digital Marketing Manager at the hotel, He will be responsible for elevating and sustaining the hotel’s brand positioning, creating invigorating digital campaigns aligned with the hotels’ key goals, and drive additional revenue through tactical campaigns.
Armed with a Masters degree in Marketing Strategy and Innovation from Cass Business School, City University London, and in-depth tactical knowledge encompassing marketing and communication strategies with a focus on digital and social media practice developed over the years of work experience with brands such as RARE India, TerraVerde, UK and Cox and Kings Ltd. When not conjuring up strategic digital plans for the business, he is an avid traveler and trekker who enjoys exploring offbeat locations by road and on foot.
Jumeirah Group announces stunning new retreat in Bahrain
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Jumeirah Group, the global luxury hospitality company and member of Dubai Holding, is continuing its ambitious expansion plans with the unveiling of a captivating new resort in the Middle East – Jumeirah Gulf of Bahrain Resort & Spa.
Resting majestically on the unexplored, pristine beaches of Bahrain’s West Coast, the resort delivers a secluded oasis away from the hustle of the city. Guests will experience a luxury getaway with stunning ocean views, lush greenery and meandering waterways invoking a sense of wellbeing and inspiration at the unique resort.
From breath-taking panoramic sunsets and an extensive range of leisure and wellness facilities, stays at Jumeirah Gulf of Bahrain Resort & Spa will promise moments of harmony. Families, groups and couples looking to disconnect and relax in the uninterrupted solitude and tranquillity of its stunning beaches and gardens, can stay in one of the resort’s 196 modern and spacious rooms and suites, or enjoy the privacy of its exclusive 11-bedroom Gulf Summer House, located directly at the beach.
Thomas B. Meier, Interim Chief Executive Officer and Chief Operating Officer of Jumeirah Group said “With the unveiling of our new property in Bahrain, Jumeirah Group is set to diversify the growing hospitality landscape in the Kingdom. As the darling brand of Dubai, Jumeirah will bring its considerable expertise and success to our neighbouring Gulf state, creating exceptional moments that deliver our promise of Stay Different. From its unique location on the pristine beach front, Jumeirah Gulf of Bahrain Resort & Spa will provide unparalleled Arabian hospitality with a focus on wellbeing, inviting guests to immerse themselves in the stunning surroundings and embrace a different pace of life. With a passion for destination dining, Jumeirah Group will also bring its renowned signature dining know-how to the hotel, giving guests and residents of Bahrain an unrivalled choice of culinary experiences.”
A sense of peace is provided by the property’s design inspiration of flowing waters and ripples of the Arabian Gulf, with the rhythm of waves incorporated throughout the resort. Rich blue tones and iridescent mother of pearl add authenticity to a truly unique hotel, perfectly reflecting the island’s unique heritage and Bahrain’s reputation as the Island of Pearls.
Guests can also reinvigorate their mind, body, and spirit with Jumeirah’s award-winning Talise Spa, including female-only spa facilities, couple treatment rooms, a spectacular indoor pool, state of the art gym and tennis courts. The epicentre of relaxation and harmony with influences of the sea, the multidimensional spa space offers a range of therapeutic and re-energising bespoke treatments.
Children can enjoy the best holiday with a 36-seater cinema, Kids Club featuring a pool, play area and nap room, Teens Club and family pool with a slide. For the ultimate Middle Eastern experiences that appeal to all ages, the Abra canal tour and a wide range of cultural excursions allow guests to explore the rich heritage of the Kingdom. Guests can step through ancient settlements and forts, including Qal’at Al Bahrain Fort, once capital of the Dilmun civilization dating back almost 4,000 years and now a UNESCO World Heritage site, explore colourful bazaars and discover the winding narrow alleyways and traditional and royal houses of Muharraq Island. Thrill-seekers are equally catered for, thanks to the resort’s ideal location just 10 minutes from the Bahrain International F1 Circuit.
Ajeet Nayak is now the Front Office Manager at The Fern Goregaon
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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 and Room division department.
He holds a Bachelor’s Degree in Hospitality and Tourism Studies. His core competency lies in excellent Room division operations, OTA revenue management, Time Management Skills, Eye for detailing, Leadership coaching and 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.
