Shangri-La Al Husn, Muscat unveils Contemporary Indian Restaurant Aangan by Award Winning Chef Rohit Ghai
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October 2022: Shangri-La Al Husn, Muscat is delighted to announce the newest addition to Oman’s diverse culinary scene, the opening of contemporary Indian restaurant Aangan by Rohit Ghai. A sophisticated dining destination with a fresh take on Indian cuisine, critically acclaimed Chef Rohit Ghai has curated an innovative menu inspired by his personal and professional culinary experiences from across the globe.
Chef Ghai is renowned for earning upmarket London restaurant Jamavar a Michelin Star in under a year, the first ever Indian chef to achieve such an accolade in the UK. Rohit Ghai has become one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. With his award-winning skills attracting international praise, Shangri-La Al Husn is delighted to welcome critically acclaimed Rohit Ghai and his esteemed team of chefs to the city of Muscat.
Aangan meaning courtyard in English, is referred to as a warm and welcoming dining space where food is shared and enjoyed with family and friends. Complete with an alfresco terrace, Aangan majestically overlooks the turquoise waters of the Gulf of Oman. Taking inspiration from Oman’s heritage and India’s homeland, soaring ceilings and artistic archways create a magnificent sense of place. Guests enter the dining area through the grand double doors flanked with bold blue drapes, inviting diners to enter another world and enjoy the heartfelt hospitality Shangri-La is renowned for.
The extensive menu designed to share; allows diners to mix and match dishes to tease and tantalise the palate. Chef Ghai has taken a contemporary approach to traditional Indian cuisine and has created dishes that burst with flavour. Dishes include an Aloo Tikki, one of the most well-known street food dishes in India and set to be a favourite on the menu. The crispy potato cake with sweet and tangy tamarind, lentils and fresh mint is balanced with honey yoghurt to create a perfect combination of sweet and sour flavours. Ghai’s signature batter fried crunchy Masala Prawns get their spice from the Kashmiri chili. Cooked with sesame, peanut and tamarind, the perfectly cooked prawns are finished with a light dusting of desiccated coconut.
Accompanied by a twist on a traditional chokha, the Rogan Josh Lamb Shank dish is not to be missed. Slow cooked for eight hours until the meat is tender, the hearty dish is accompanied by a sauteed onion base, green and Kashmiri chili, cumin, coriander, and a touch of ginger. A smooth, velvety sauce is the perfect accompaniment to the rich and tender lamb.
Meanwhile the vegetarian Dhokla is crunchy on the outside with a soft cake like interior that is peppered with fresh apple and tempered baby heritage beetroot. To finish, a sweet, fresh Mango cheesecake is finished with green pistachio and a little kick of pink peppercorns to perfectly balance sweet and savoury flavours.
To complement the dishes, an extensive beverage list has been carefully curated with wines hailing from old and new world vineyards. Expertly crafted cocktails include the signature Gin & Tonic Pushpanjali, meaning a handful of flowers in English. Meanwhile, the whiskey-based cocktail Somras packs a punch and is a cross between a Manhattan and an old fashioned. The drink is inspired by the Sanskrit culture and was believed to have been consumed as a potion by the Hindu gods to remain immortal and invincible.
Chef Rohit Ghai said: “I wanted to bring the spirit of ‘aangan’ to Oman and inspire diners to celebrate special moments together while enjoying the diverse flavours of Indian cuisine. Indian food is complex and steeped in tradition, but through Aangan, I’m able to showcase Indian food in a new light. Using locally grown fresh produce, authentic Indian spices and innovative cooking techniques, I’ve evolved and tweaked the very best of the cuisine to create a contemporary menu that is truly unique. I look forward to welcoming guests to Aangan from all over the world.”
René Egle, Area General Manager, Shangri-La Barr Al Jissah Resort & Spa and Shangri-La Al Husn Resort & Spa said: “When the opportunity arose to work with Chef Rohit Ghai, it was an easy decision. Aangan is an exciting addition to our portfolio of premium restaurants at Shangri-La Al Husn and we are thrilled to bring this new dining destination to our guests and the local community of Muscat. Our talented team are hugely passionate about delivering memorable experiences and with its alluring fragrant spices and distinctly different dishes, Aangan is set to be one of a kind.”
Saahil Sheokand is now the Director of Sales and Marketing at Radisson Gurugram Udyog Vihar
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Saahil comes with a varied range of experience and an innate understanding of the hospitality industry, nationally & in global markets Radisson Gurugram Udyog Vihar is pleased to announce the appointment of Saahil Sheokand as Director of Sales & Marketing; he will oversee Sales, Events, Revenue and Marketing for the hotel.
Saahil brings with him a wealth of experience in the hospitality arena, he has been associated with some of the leading properties like Hyatt Regency Delhi, Hyatt Regency Gurgaon; Hyatt Place Gurgaon, Dusit Hotels & Resorts and Corus Hotel Hyde Park, London (United Kingdom) to name a few. In each of his previous roles, he contributed immensely towards creating milestone achievements for respective organizations.
Prior to joining Radisson Gurugram Udyog Vihar, he was associated with Hyatt Regency Gurgaon as Director of Sales.
Talking about his appointment, Saahil stated “I am excited to embark on this new chapter at Radisson Gurugram Udyog Vihar and immensely proud to be part of Radisson Family”.
Saahil is a people’s person; he is an inquisitive traveller who likes to discover destinations.
JW Marriott Bengaluru appoints Kiran Kumar as the new Chief Engineer
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He is well-known for being an expert in pre-opening, coordinating with project teams and maintaining documents for handing over
JW Marriott Hotel Bengaluru would like to announce the appointment of Kiran Kumar as the new Chief Engineer. With over 18 years of vast experience, Kiran will be seen implementing policies, standards, and procedures pertaining to engineering and technical work across all departments.
He is a leader with strong technical skills, excellent leadership qualities equipped to handle energy conservation orientation training. He is well-known for being an expert in pre-opening, coordinating with project teams, and maintaining documents for handing over. As a seasoned engineer, Kiran is known to be a solution-oriented person.
He possesses immense knowledge in the field and has an excellent record of ensuring the smooth running of the daily operations of the hotel. From supervising the hotel staff to maintaining a record of timely completion of maintenance requests, to ensuring local government guidelines and regulations are followed strictly, Kiran has a track record of managing all with a flourish.
Crowne Plaza Greater Noida celebrates International Chef Day; Young Kids become master chefs for a day
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Along with cooking food, the kid received insight into a career in the hospitality industry from the Chefs team led by Executive Sous Chef, Saurabh Singh Chandel and General Manager Crowne Plaza Greater Noida, Sharad K. Upadhyay
Chefs are known for their skills and innovative presentable techniques and cooking some delectable savories. They are the creative hands behind the love language called food. They keep innovating to satisfy our food cravings. To mark a day, International Chef Day dedicated to these wonderful cooks, Crowne Plaza Greater Noida played host to a unique fun activity, where they invited kids from Prathmik Vidhyalaya Mubarikpur and gave them the opportunity to be the master chef for the day to cook some delicious dishes.
Along with cooking food, the kid received insight into a career in the hospitality industry from the Chefs team led by Executive Sous Chef, Saurabh Singh Chandel and General Manager Crowne Plaza Greater Noida, Sharad K. Upadhyay. It was a heady concoction for these kids who also tried their hands at cooking during this fun activity. It was a delightful event in every sense for these kids.
Talking about the activity GM Sharad K. Upadhyay said, we all are in celebration mode, and it’s the International Chef Day. To contribute to the society and in an effort to make these kids have a good time, entertainment and celebrations, we plan to host this program with kids and chefs. It was thoroughly entertaining for us to have them here to celebrate the Chef Day, some of them were quite talented and tried their hands at deliciously cooked dishes.
During the program, the kids danced to the tunes, recited some songs, poems etc., while we found the GM himself cooking for these kids. That was a surprising moment for all.
Saurabh Singh Chandel was excited and happy with the proceedings. He said to be a part of such activities are real fun, especially when these kids cooked the dishes and served like the professionals. We at Crowne Plaza Greater Noida believe in celebrating each and every occasion in a different way, so we all decided to dedicate the International Chef Day celebrations to these little master chefs for a day and it was some serious fun and entertainment for all, he said.
The Crowne Plaza Greater Noida team also celebrated the day and Diwali festivities with these kids and contributed some gifts as a token of love to the children.
Out Of The Blue Brings you the Most Sinister Cocktails This Halloween!
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Unleash the spirits this Halloween at this iconic restaurant to experience horror like never before
Out of The Blue has summoned the spooky spirits and channeled all things terrifying to curate a Halloween to remember.
Halloween is that time of the year when you can let your hair down and have some seriously spooky fun! This may mean wild seasonal decorations, edgy costumes, and scary makeup! All this wouldn’t be possible without a healthy dose of liquid courage. This Halloween, Out Of The Blue has introduced Halloween special cocktails from the 27th to the 31st of October 2022.
These limited-edition cocktails, specially crafted for Halloween, look as good as they taste and will satisfy your curiosity to try the most lethal blends! Try The Grave Digger - a Vodka based drink infused with fresh berries and lychee, green apple syrup, and Martini Binco or go for the spooky rum-based cockatiel called the Spiked Jolly which is composed of Blue Curacao, Pineapple Juice, Watermelon Juice, Lemon Juice, and fresh Kiwi. On offer is also Blood Moon which is a more modern take on the classic whiskey sour crafted with Whiskey, Egg White, Rasberry puree, SS Mix, and Pink Grapefruit. For the coffee aficionados, Black Cauldron - a coffee-inspired cocktail awaits featuring Espresso, Kahlua, and Vodka. Last but definitely not least is Kiss To Die - a gin-based cocktail garnished with Pink Grape and Thyme and made of gin, Martini Rosso, and Ginger Ale.
This Halloween, Out Of The Blue is creepin' it real with hauntingly delicious drinks that double as the best thirst-quenching beverages; perfect to add a spooky touch!
Availability:
Date: 27th to 31st October 2022
Venue: Out Of The Blue, 14, Union Park Rd Number 4, Khar, Union Park, W, Mumbai, Maharashtra 400052
For reservations: 093248 39393
This October, 2022 - Juhu’s favourite all day diner, Cafe 49 - Launches their ‘Coffee Menu’
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Mumbai, October 2022 - Located in Juhu, Cafe 49, known for its luscious menu and indulging desserts, is all set to create an unforgettable experience by launching the ‘Coffee Menu’, which allows you to choose from a variety of flavors and combinations. The Coffee Menu will be available in October, which customers are certain to 'fall' for.
Cafe 49 has a cozy atmosphere. It's a place where you can sit for hours as you sip your coffee. The interiors are designed to create a welcoming environment by emphasizing comfort and individuality. Off-white brick walls act as the perfect backdrop for salmon and teal-colored seating as well as a colorful and photogenic wall with wings.
Customers are bound to adore the new Coffee menu, the new line includes Berry-flavored Frappes, Vanilla Frappes, Iced Americanos with Tonic Water, and Irish Coffees with whiskey, a blended drink made of Irish whiskey, hot coffee, sugar, and whipped cream.
Cappuccino, Cafe latte, Cold Mocha, and many other classics are available at Cafe 49. Cafe 49 is the combination of various factors – good coffee, nice music, a comfortable setting, and comfort food.
This October, come enjoy an evening of delicious Desserts and coffee with your family or friends and have a great time.
Other Information:
Address: Cafe 49, The Emerald Hotel, Juhu Tara Road, Juhu, Mumbai - 400049
Time: 11 am to 11 pm
To book call: 9223379080 / 96
Grand Mercure Hotel & Residences and ibis Styles Dubai Airport appoints Fadi ELIAS as new Cluster Director of Revenue
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This brand new ACCOR complex celebrating the UAE heritage is pleased to announce the appointment of Fadi ELIAS as Cluster Director of Revenue.
Elias brings 14 years of revenue management experience to the hospitality team, making him a valuable asset to the hotel and group. Using his customer-centric and data-driven expertise, he will play an integral role in leading, developing and supervising the revenue management and distribution strategy of the 712 keys complex.
Prior to this role, he held the cluster director of revenue’s position for Rose Rayhaan by Rotana, Towers Rotana and Villa Rotana where he achieved the highest RevPar Ranking with RGI of 175 and introduced effective pricing and yield management strategies.
Elias has a bachelor in Hospitality Management from the International Institute of Dummar of Syria.
On his appointment, Elias said, “I am delighted to be part of such a great team. The property has continually raised the bar for offering guests luxurious yet affordable experiences and I look forward to working with the team to build on the reputation that the ACCOR Group has created for itself around the world.”
Tyrone Lodder, Cluster General Manager at Grand Mercure & Ibis Styles Dubai Airport, said, “We are glad to welcome Fadi Elias to the team and confident in his broad skillset. Fadi’s passion for optimizing revenue will shine as he settles into the new role, ensuring to maintain the properties in "pole position," within its compset.
Novotel & Ibis Bengaluru Outer Ring Road hosts the traditional cake mixing ceremony
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With the customary cake-mixing ritual, Novotel & Ibis Bengaluru Outer Ring Road officially kicked off the Christmas and New Year festivities.
During the occasion, guests, hotel staff, and various corporate professionals came together to mix the ingredients—massive types of candied fruits, assorted nuts, blended spices, and fruit peels—which were all soaked in rum, wine, and other alcoholic beverages. It was orchestrated under the watchful eyes of newly appointed General Manager – Mr. Sandeep Johri and Executive Chef Karan Kohli.
“The heady blend of exotic ingredients will now be given at least a month to settle. The flavor improves as the components are steeped in a sufficient amount of liquor. This combination will be mixed with flour to make the dough for some of the best Christmas Cakes, Carrot Cakes, Dundee Cakes, Stolen bread, and other seasonal delights.” Chef Karan said.
After the cake-mixing ceremony, the guests were hosted for a Hi-Tea along with cocktails at Chez Nous – The 24x7 Lounge at the hotel.
About Novotel & Ibis Bengaluru Outer Ring Road
Strategically located in the heart of the IT corridor- Novotel and Ibis Bengaluru Outer Ring Road bring to you different categories of beautiful rooms that are sleek and contemporary designed, full of modern-day amenities suitable for your stay. At Novotel, you’ll find a gym, spa, pool, and other recreational activities which will make your stay worth it. Also, you’ll find a comfortable and luxurious setting for all your stays, which will make your staycation more relaxing and rejuvenating.
In proximity to numerous IT parks and corporate hubs notably- Ecospace Business Park, Prestige Techpark, Cessna Business Park, and Salarpuria Techparks- Novotel & Ibis Bengaluru Outer Ring Road offers the perfect residence to travelers across the globe.
Novotel Visakhapatnam Varun Beach to celebrate the upcoming festivity”
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As festivities in India are incomplete without the decadent spread of delicacies, Novotel Visakhapatnam Varun Beach, ushers in Diwali in style with an exciting Ladoo making ceremony at – The Square. The beauty of its surroundings is ravished by the Bay of Bengal, which is another reason why it captivates the visitors who can engross themselves with a calm view of the sea and engage themselves in a lot of joyful activities. This Ladoo making tradition has been part of this hotel since time immemorial and is conducted all amidst great cheer and festive fervor of this much loved age old Indian tradition.
The culinary team at Novotel Visakhapatnam with over 30 guests present at the property rolled on their sleeves, wore the aprons, disposable gloves and chef caps were all set to try their hand in making this unique ladoo by mixing boondi’s. Vibrant colorful settings and decorations added to the charm of the ceremony. On each table there was boondi drenched in desi ghee among other ingredients like cardamom powder, pumpkin seeds, whole cardamom seeds, and assorted dry fruits platted in huge thalis. Mixing the warm boondi and dry fruits brought back nostalgia and the memories of the significance of making ladoos during the festive occasion of Diwali for the guests present at the event. The highlight of the event was within a time span of 10 to 15 minutes the participants made 400 ladoos. The participants who made the properly shaped ladoos were declared as winners.
On this cheerful occasion of Ladoo making, Ravi Rai, Cluster General Manager, Novotel Visakhapatnam, Novotel Vijayawada, and The Bheemli Resort expressed, “Diwali is one of the biggest festivals across the country, we wanted to connect with people through the age-old tradition of ushering in good tidings. We at Novotel Visakhapatnam Varun Beach have always organized this tradition with a lot of enthusiasm. The traditional ladoo ceremony spreads joie de vivre and camaraderie for Diwali. It is an ecstatic moment to watch the guests, members and children and our team of chefs and associates participate in the mixing, celebrating the onset of the festive season”.
The ladoo-making ceremony is a warm-up to the festive holiday season and has far more significance in the current times. The festivities come wrapped with hopes and revival for a happier tomorrow.
Ingredient Ideology | FESTIVE SPECIAL: PARATHA PARTY Rolled with passion stuffed with compassion BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF
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Indian breads as we know are popular not only in our kitchens and restaurants but across the world, there are a number of ways in which these breads have been altered, modified to suit the needs of a number of guests every single day in the food service industry. The story of parathas dates back to a time when the development of indian breads was on a fast pace and the concept of making them more wholesome and filling in nature adding value to its composition and content became a way of life for many foodies across the globe.
Paratha is well defined and fits into the accompaniment category of our indian menus and includes simple yet popular ingredients from preparing a dough using water with whole wheat flour, maida, salt, oil or ghee, a few select indian spices, the fillings or stuffing’s start from the all-time favorite aloo to the exotic mushroom, cheese & chicken keema parathas, dal ke parathey, sattu ka paratha, soya bean ke atta ka paratha, bajra and ragi varieties etc are too being included these days to make them more nutri dense.
Innovation & creativity has left no stone unturned and we see people including almost anything that can sit in between that paratha dough getting itself rolled out being cooked on both sides on a tava or a hot griddle to a nice golden brown color, a topping of white butter is a must of paratha lovers and the sides include a bowl of fresh curd or a boondi raita/ mix-veg raita, some select choice of pickle from aam ka achaar to the mix veg to shalgam and more, papad is also one of the needs of many parathas to go along.
Wishing all our readers a very Happy & Prosperous Diwali 2022
Here are a few simple- easy to make parathas for our readers:
Recipe-1] MASALEDAAR MOONG KE PARATHE.
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the moong stuffing:
Yellow moong dal- 1 cup soak for 15 mins boil in a open kadai with salt to taste and ½ tsp turmeric powder, water- strain out the dal once it is just cooked and not mashed, allow to cool on the side.
Add the following ingredients to the cooked dal:
Salt to taste
Garam masala powder-1/2 tsp
Chopped coriander-2 tbsp.
Chopped green chili- 1 tsp
Chaat masala-1/2 tsp
red chili powder-1/4 tsp
method:
1. Prepare the dough for the parathas and keep aside.
2. Prepare the moong dal filling and mix well.
3. Divide the dough into 4 portions, roll out each and place a good amount of moong dal filling in the center of the dough and secure it back into a round, seal it well, lightly roll the paratha once again and using a hot tava and oil/ghee cook the paratha on both sides until nice and golden color, cook on a medium to low flame for even cooking, cut and serve hot with curd/raita/papad/pickle.
Recipe-2] METHI AUR MAKKAI KE PARATHE
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the methi-makkai stuffing:
Oil-1 tsp
Ginger- 1 tsp chopped
Green chilies- 1 tsp chopped.
Fresh methi leaves-1 cup chopped
Salt to taste
Boiled crushed sweet corn- ½ cup
Roasted crushed jeera powder-1/2 tsp
Red chili powder-1/2 tsp
Aamchur powder-1/2 tsp
Coriander and mint leaves- 2 tbsp. chopped
Grated cheese- 2 tbsp.
Method:
1. Prepare the dough for the paratha, allow to rest for 20 mins.
2. Heat oil in a pan add in the ginger and chilies and saute add in the corn and methi leaves, salt and all powdered spices.
3. Cook the mixture well on a low flame for 4-5 mins and remove into a plate, add grated cheese and allow to cool.
4. Divide the paratha dough into 4 portions roll out place a little filling and re-shape it back by rolling it into a paratha.
5. Using a tava and oil/ghee cook the paratha on low to medium flame to ensure cooking, serve hot.
Recipe-3] MURGH MASALA PARATHAS
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the murgh masala stuffing:
Chicken breast/ leg piece boneless – 150 gms cut into small pieces.
Oil-2 tsp
Ginger –garlic paste-1 tsp
Onion- 2 tbsp. chopped
Salt to taste
Red chili powder-1/2 tsp
Coriander powder- 1 tsp
Garam masala powder- ½ tsp
Tomato ketchup- 2 tbsp.
Coriander leaves- 2 tbsp.
Mint leaves- 2 tbsp. chopped
Boiled chopped eggs-1 no
Grated cheese- 2 tbsp.
Method:
1. Prepare the dough for the parathas and allow to rest and divide into 4 portions.
2. Prepare the chicken filling for the parathas by heating up oil/ghee in a pan saute the onions, ginger, chilies for a few seconds.
3. Add in the chicken pieces cut finely add salt all powdered spices to taste, a little water just to cook the chicken, add in the tomato sauce and simmer, allow to cook for 10-12 mins, add in the boiled chopped eggs, coriander, mint and mix well.
4. remove onto a plate, cool down the dry to moist textured filling add in grated cheese and mix, stuff the same into the parathas, cook them on a tava with oil/ghee to a nice crusty golden color on both sides, cut and serve hot.
Recipe-4] PANEER AUR CHEESE WALE PARATHE
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the paneer & cheese stuffing:
Grated paneer- 1 cup
Grated cheese-1/4 cup
Chopped green chilies- 1 tsp
Salt and crushed black pepper to taste
Coriander leaves chopped-2 tbsp.
Mint leaves- 2 tsp chopped
Roasted crushed jeera-1/2 tsp
Ajwain- ½ tsp
Garam masala powder-1/4 tsp
Boiled mashed potatoes-1/2 cup
Method:
1. Prepare the dough for the parathas and allow to rest, divide into 4 portions.
2. Prepare the stuffing by combining all the ingredients in a mixing bowl and placing it into the parathas as a filling.
3. Cook the paneer aur cheese wale parathe on a tava using oil/ghee on a low to medium flame cooking on both sides to a nice crusty color.
4. Cut them into quarters/wedges and serve hot with a bowl of curd/raita or some pickle.
Recipe- 5] SHAKHARKHANDI KE PARATHE
Ingredients:
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the Shakarkhandi stuffing:
Sweet potatoes- 400 gms boiled, peeled and mashed
Boiled mashed green peas- ½ cup
Grated carrot- ¼ cup
Salt and crushed black pepper to taste
Coriander and mint leaves- 2 tbsp. chopped
Aamchur powder-1 tsp
Chaat masala-1/2 tsp
Red chili powder-1/2 tsp
Roasted crushed jeera-1/2 tsp
Green chilies- 2 tsp chopped
Method:
1. Prepare the dough for the parathas and allow to rest.
2. Prepare the stuffing for the parathas and mix them well into a mixing bowl.
3. Divide the dough into 4 portions roll and stuff the filling inside each portion. Roll it back into a paratha and cook it on a tava using oil/ghee to a light golden color.
4. Cut into halves/quarters and serve hot with papad, pickle, raita.
Recipe- 6] SOY BEAN & DAL PARATHAS
Ingredients
For the paratha dough:
1 cup atta
½ cup maida
Salt-1/4 tsp
Oil/ghee- 2 tsp for the dough + as needed for cooking the parathas.
Water as needed to make a firm hard dough- rest for 20 mins.
For the soy bean and dal stuffing:
Oil/ghee-2 tsp
Jeera-1/2 tsp
Ginger-garlic paste-1 tsp
Green chilies- 1 tsp chopped
Soy keema-1/2 cup soaked in warm water for 10 mins
Green moong dal- ½ cup boiled-3/4th cooked
Salt to taste
Turmeric powder-1/2 tsp
Red chili powder-1/2 tsp
Garam masala powder-1/2 tsp
Coriander and mint- 2 tbsp. chopped
Aamchur powder- ½ tsp
Ajwain-1/2 tsp
Boiled mashed potatoes-1/2 cup
Method:
1. Prepare the dough for the parathas and keep aside, divide into 4 portions and roll for the parathas.
2. Prepare the soy and moong dal stuffing by heating oil/ghee in a pan add in the jeera, ginger-garlic paste, green chilies and saute, add in the drained soy keema and partly cooked green moong dal and bhunao.
3. Add in salt and powdered spices and mix well, cook for 3-4 mins on a medium flame. Check for seasonings and adjust accordingly, add in the boiled mashed potatoes and combine it all well.
4. Allow the mixture to cool in a plate and then start stuffing the parathas with the filling, cook on a tava using oil or ghee until a nice crusty texture and light golden color is visible as the parathas cook, cut them into pieces and serve hot.
INDIA’S FIRST THE ST. REGIS GOA RESORT APPOINTS SATISH KUMAR AS GENERAL MANAGER
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The St. Regis Goa Resort - the first resort and the second St. Regis branded property in India – appoints Mr. Satish Kumar as General Manager. A well-recognized leader with over two decades of outstanding experience in luxury hospitality, Satish will be leading the task of introducing the legendary outpost to the country starting October 2022.
This newly transformed property will host time honoured signature rituals of The St. Regis, innovative cuisines, and exceptional amenities including the trademark personalized butler service for each guest.
Satish has successfully launched over 8 luxury hotels across various geographies. With his strong leadership skills and forward-thinking approach, Satish has succeeded in building high performance teams that strive for the best and emerge as winners. In his new role, he will be responsible for overseeing hotel operations and ensuring the highest standards of guest services synonymous with the St. Regis brand, are met.
Prior to this, Satish served as General Manager at The Leela Goa and Conrad Pune. Spanning across his enriching career with esteemed hospitality brands, Satish has led hotel operations with The Oberoi Hotels & Resorts, The Taj Group of Hotels and overseas properties like The Marriott Marquis Doha-Qatar, The Westin & Le Méridien City Centre Bahrain and JW Marriott Jakarta- Indonesia. He is also a Certified Green Belt from Six Sigma-Operational Innovation at Marriott International and was awarded the Global Discipline Award for Excellence in Delivering Guest Experience in the year 2018.
Satish is an alumnus of Regency College of Hotel Management & Catering Technology, Osmania University, Hyderabad and also holds a Post Graduate Diploma from The Oberoi Centre of Learning and Development (OCLD).
When not in work mode, Satish enjoys playing Chef, whipping up a meal for the family and indulging in his love for travel and discovering new places, cultures and cuisines.
About The St. Regis Goa Resort
The St. Regis Goa Resort is the first resort experience by the St. Regis branded property in India. Nestled amidst a sprawling spread of 49 acres, the resort is lush with trees, flora, fauna and freshwater lagoons. This contemporary resort experience blends seamlessly into its surroundings with its confluence of Portuguese and Indian architecture. It features the renowned hallmarks and vanguard spirit of the iconic luxury brand, such as its signature rituals, innovative cuisine, and exceptional amenities including the personalized St. Regis Butler service for guests.
Sizzling flavors at Sayaji Pune’s Sizzler food festival this October!
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Pune, October 20, 2022: Sizzlers make for that perfect fun order and why not! With a hint of drama attached to it as you hear the sizzle from the metal plate and watch the steam from that piping hot meal…it’s all too hard to go unnoticed. This month, Sayaji Pune is all set to invite you to an extravagant Sizzler Food Festival! After all, sizzlers are an eternal favorite and make for a smoking hot treat this monsoon season!
While this widely popular dish is an American concept, its variant can be found in different parts of the world. The India sizzler dates to 1963 and was introduced by Firoz Irani. It was later carried on by son and since then has been a favorite among many. A meal that has delicious aromas wafting by, an array of options in sauces- tangy, spicy, barbeque, you name it, a meal that is a treat to the eye as well your tastebuds, and a variety of grilled, roasted, or fried meats/vegetables along with your choice of rice/noodles/fries make this dish simply irresistible.
The chef and his team of culinary experts have curated a menu that is a little something for everyone. For those who enjoy oriental flavors can relish dishes such as Kung pao water chestnut sizzler with rice, Cantonese cottage cheese chilli sizzler. Sizzlers with a desi take will feature preparations such as Gosht ghee roast sizzler with roomali roti, Murgh reshmi kebab with curd onion salad, Paneer tikka sizzler with dal makhani & rice, and Aloo nazaquat sizzler. Other sumptuous preparations that can’t be missed are Rosemary scented chicken steak, Paprika grilled fish with sautéed veggies, Prawns sizzler with hot soya chilli sauce, and Lamb bell pepper sizzler with rice.
The team at Sayaji Pune is all set to elevate your dining experience this October with an array of sizzling preparations to feast on. What are you for then? Make your way to Sayaji Pune to experience a hearty meal with your loved ones!
DATES: Ongoing- Friday, October 21, 2022
TIME: 7:00 PM Onwards
VENUE: TurQue, Sayaji Pune
Ghar ki yaad dilanewali Diwali at Sayaji Raipur!
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Raipur, October 2022: The festival of lights is just around the corner and it’s time to ring in the festivities with your loved ones. The celebration around Diwali has its charm and can make everyone feel that warmth and positivity no matter which part of the country you might reside in. It’s a time when you want to be the closest to your loved ones. To truly celebrate that festive season, Sayaji Raipur has an array of festive activities, food, sweets, and much more lined up so that you celebrate that Ghar ki yaad dilanewali Diwali!
India’s rich culture and tradition come to life best through all its festivities. And Diwali is no exception. A festival of sparkling celebrations, indulgent delicacies, happiness, and prosperity is enjoyed thoroughly with your loved ones. This Diwali, Sayaji Raipur is all set to celebrate the festival of lights in an eco-friendly manner and unity. Be it a guest, a member of the hotel, or just someone dining for a meal; Sayaji Raipur is here to celebrate a homely Diwali with each and everyone. Guests and staff can be a part of the Rangoli and lighting Diya activities to truly celebrate the festivities together. Diwali is incomplete without gorging on homemade savoury and sweet preparations. Those delicacies prepared with extra love which we’ve all munched on as children can take you down memory lane really quick. The culinary team at Sayaji Raipur has whipped up some delicious festive savory and sweet preparations packed with love. One bite and you’ll have those childhood memories gushing back to you.
Whether you’re dining at the hotel for a meal or are staying at the property, the team at Sayaji Raipur is all set to make this Diwali all the more special for you and your loved ones!
Hotels and Restaurants Association of Telangana Demands Industrial Status
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Hyderabad, October 2022: Hotel and Restaurant Association of Telangana represented by President Mr. Manish Dayya and Reginald Corbett, General Secretary along with other Executive Committee members of the association met Mr. Sandeep Kumar Sultania, Tourism and Culture Secretary, Government of Telangana, and discussed the concerns faced by the sector and submitted a representation demanding industry status for the hospitality industry. Considering the rapid growth of the tourism industry in Telangana, and the scope for scaling it up further, the committee urged the government to provide all the facilities on par with industries.
Speaking on the occasion, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said “In light of the State's rapidly expanding tourist industry the association has submitted a representation to the government demanding an ‘Industry Status’ to the hospitality sector. This sector is a major contributor to employment generation and GSDP, besides playing a pivotal role in promoting tourism in the state. ‘Industry status’ in the hospitality sector will go a long way in encouraging the operators to propel tourism in the state, as it will be easier to do business. We expect a positive response from the authorities on the submitted proposal and look forward to a speedy output on the same.”
Meliá Ho Tram Beach Resort Announces Alvaro Berton as General Manager
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Spanish-born Alvaro Berton has taken charge of Meliá Ho Tram Beach Resort, a two-hour drive from Vietnam’s biggest metropolis Ho Chi Minh City.
HO TRAM, Vietnam (October 2022) – A seasoned professional with substantial experience managing hotels in Asia has been appointed to the helm of Meliá Ho Tram Beach Resort.
Spanish-born Alvaro Berton has taken charge of the 17-hectare beachfront property at Ho Tram, a two-hour drive from Vietnam’s biggest metropolis Ho Chi Minh City.
Berton has worked in management roles for Meliá Hotels International for more than eight years. He was the general manager of Meliá Purosani Yogyakarta in Indonesia for more than two years, and before that the cluster general manager for Melia’s Sol Beach House Bali Benoa All Inclusive and Sol House Bali Kuta for almost five years.
Before he embarked on a hospitality career, he studied a bachelor’s degree in business and administration at the University of Seville in Spain and worked as a financial officer at CaixaBank Financial Group in Seville. Berton studied a master’s degree in International Hotel Management at the University of Seville and worked as assistant manager at Meliá’s Paradisus Palma Real Golf & Spa Luxury All Inclusive Resort in the Dominican Republic during his studies. In February 2014 Berton then became the cluster executive assistant manager and revenue manager for Samabe Leisure Resorts, overseeing the hotel operations for Grand Mirage Resort & Thalasso Bali and Club Bali Mirage.
Berton’s appointment to the Ho Tram resort comes as Vietnam’s tourism industry booms in the wake of the pandemic’s constraints.
“My team and I look forward to delivering the warm Spanish hospitality, distinctive passion for service and focus on sustainable tourism that Meliá is renowned for,” said Berton.
The 152-room and 83-villa resort features three restaurants including a beach club, three swimming pools, a coffee shop, 20-treatment room spa with an additional foot massage area and beauty salon, executive lounge The Level Lounge, ballroom and conference facilities, kids club, gymnasium, gift shop and more. The resort’s contemporary rooms, suites and villas afford unencumbered views of the ocean, lush gardens, lakes and swimming pools.
Minor Hotels Announces William Costley as Senior Vice President of Operations - Asia
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Minor Hotels is delighted to announce the appointment of William Costley as Senior Vice President of Operations for Asia.
In his new role with Minor Hotels, William, who is known for his conceptual thinking and strategic execution, will oversee all MH brands, including Anantara, Avani, Oaks, Tivoli, NH Hotels and NH Collection throughout Asia.
A passionate hotelier, William joins Minor after a stellar career spanning 32 years with Hilton. He moves from Dubai where he was based out of Hilton’s Middle East and Africa (MEA) regional office in the position of Senior Vice President Operations overseeing the group’s Arabian Peninsula and Turkey region.
99 Pancakes introduces Diwali Gift Hampers
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#GiftLove99
Mumbai, October 2022: This Diwali, indulge your friends and family with sweet Diwali treats from 99 Pancakes. The popular QSR brand has launched a festive hamper collection comprising premium chocolate bars, fresh macarons, and red velvet cake jars.
99 Pancakes premium chocolate bars are made with the finest cocoa, homegrown in the foothills of India’s Western Ghat mountains. Gift hampers can further be customized with a choice of red velvet cake jars and delightful macarons available in varied flavors to choose from. The beautiful packaging adds to the festive charm of these thoughtfully curated gift hampers.
Diwali gift boxes are available across 99 Pancakes outlets in Mumbai including Bandra, Chembur, Fort, Kandivali, Lower Parel, Malad, Matunga, Mulund, Parel, and Vile Parle, Kothrud in Pune and Varanasi. Price ranges from INR 170 – 850.
For more information and to place orders call 86558 41561, or order via Swiggy / Zomato
DO GOOD. FEEL GOOD. - OVOLO COMMITMENT TO BUILD A BETTER WORLD
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Ovolo will plant one tree for every direct booking, align sustainability development goals (SDG), commit to a 50% reduction in waste by 2030 and push vegetarian-led cuisine to reduce carbon footprint.
OVOLO HOTELS, the award-winning independent lifestyle hotel brand, has been lauded worldwide for its vegetarian pledge, Plant’d, a commitment to conscious cuisine that is great for the planet.
Now the hotel collection is launching an industry leading sustainability initiative, which promises to Do Good, Feel Good, with concrete actions that will further cement Ovolo’s reputation as a hotel group with passion and purpose.
Central to this, Ovolo announces a new ‘Green Perk’, where a tree will be planted for every direct booking in association with Eden Reforestation Projects.
Ovolo Group Chief Executive Officer, Dave Baswal, has always been a Champion of Change, but the effects of the pandemic deepened his desire to be a force for good.
“At Ovolo, sustainability has for a long time been part of our DNA, and we want to encourage our guests, teams, suppliers, and investors to Do Good, Feel Good,” he said.
“Our commitments go beyond environmental indicators and include issues such as celebrating diversity and inclusion, supporting children and schools, sourcing locally and building hotels that give back to their communities in a meaningful way.
“We want to make better choices for ourselves and the planet and play our part in ensuring a better future for all.”
Key highlights of Ovolo’s commitment include two key pillars (planet and people) and a range of actions under each:
PLANET
The new ‘Green Perk’ where a tree will be planted for every direct booking at any Ovolo or By Ovolo Hotels.
Working with EarthCheck to ensure all actions are science-backed, strategic and sustainable.
The Plant’d Pledge which promotes vegetarian and plant-based cuisine across Ovolo Hotels restaurants and bars.
A commitment to reduce food waste by 50% to 2030.
Designing new hotels responsibly to include sustainable materials and fittings and achieve Green Certification for all Ovolo-owned new-build hotels.
Eliminating single-use plastics by 2023.
Measuring and managing carbon emissions, water, waste, and energy consumption.
Sourcing locally and organically wherever possible.
PEOPLE
Protecting the mental and physical well-being of employees and increasing development and learning opportunities for all.
Providing education, nutrition, and healthcare for disadvantaged children in Indonesia and Hong Kong.
Ovolo has partnered with Bali Children’s Foundation who help thousands of children complete school, find employment, and improve their lives and the life of their community. Through our teams’ efforts, we’ve sponsored a school in Bali with classroom upgrades, class delivery for a year and a stationary kit for each student in the elementary school of SDN 3 Sidetapa in North Bali.
www.balichildrenfoundation.org
Ensuring 50/50 women and men in management positions by 2025.
Doubling fundraising efforts by 2025.
Promoting local art, culture, and history to supporting local communities.
Ovolo was the first international hotel group to introduce vegetarian and plant-based cuisine across many of its hotels, and new research confirms that a diet low in meat consumption is one of the best things you can do for the planet.
Livestock alone accounts for more than 14% of greenhouse gas emissions and a vegan diet could cut those emissions by 70%.
A recent study found that widespread adoption of a vegan diet could help avoid more than 8 million deaths by 2050, while dramatically reducing the possibility of devastating extreme weather events, which are being seen around the world in greater frequency.
Planting trees is also one of the greatest things for the environment, so from 1st November Ovolo is partnering with Eden Reforestation Projects, an NGO that works with local communities to restore their environment and economy by planting sustainable trees that provide food, income, and shelter, while mitigating the impacts of climate change and carbon emissions.
One of the most vulnerable communities when it comes to climate change and the impacts of Covid is the Nepalese, so Ovolo has chosen to plant trees in Nepal to reduce the impact of soil erosion, floods, and landslides, which have a detrimental effect on farmlands and homes.
As one of the least developed countries in the world, around 30% of Nepalese live in multi-dimensional poverty.
Ovolo’s Founder and Executive Chairman, Girish Jhunjhnuwala’s wanted this initiative to align with other SDGs and have the most impact given the half the people in the Nepalese reforestation workforce are women.
“Ovolo is committed to supporting the empowerment of women not just in our workforce but in the world at large, so this was an important consideration for us,” Girish said.
Whenever guests book directly with Ovolo, they will receive a message after their stay to show them where their tree has been planted and information on the impact on the environment planting this tree has, so that they can continue to feel a connection to the land, long after they have gone home.
In the spirit of transparency and a continual effort to improve its sustainability credentials, Ovolo has committed to producing an annual report, verified by a third-party auditor, so that guests, staff, and investors know exactly what the group is doing to not just leave behind a lighter footprint, but actually contribute positively to the world.
“Transparency and alignment with initiatives and sustainable development goals are key for us, we don’t just want to talk the talk, but we want to be held accountable to walk the walk too,” Dave Baswal concluded.
Report
Courtyard By Marriot Mahabaleshwar celebrating its first Anniversary
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Mahabaleshwar, October'22: Courtyard by Marriott Mahabaleshwar celebrates its first anniversary on 22nd October 2022 following an eventful year filled with exemplary service, noteworthy firsts, impactful partnerships and a surge in its business operations.
The beautiful resort opened its doors to customers with 39 guestrooms with private balconies overlooking the lush green Sahyadri valleys. Courtyard by Marriott Mahabaleshwar in the past year has left effective footprints in creating a perfect blend of luxury and innovative guest experiences that delight at every step. The hotel successfully launched many Food & Beverage initiatives including sundowners at Quarter Deck - the open-to-sky poolside lounge, Saturday Brunch at their all-day dining at The Berry Library and presenting a locally sourced and curated Maharashtrian Thali.
Situated atop the Lingmala Waterfalls, overlooking the Venna River, Courtyard By Marriott Mahabaleshwar boasts of alluring dawns and dusks, a calm breeze at all times & vantage point offering stunning views.
The year ahead looks promising with the soon-to-be-launched 49 valley-facing villas that would allow its patrons to enliven the magic of Mahabaleshwar in the lap of nature with bespoke services and experiences that value the time they spend at the resort.
The hotel holds one of the largest event venues in the city giving an opportunity to host magnificent weddings, corporate offsites and multiple family gatherings. Their dining venues also provide spaces to relax and are a great spot to transcend and unplug.
“This has been an extraordinary year,” said Siddharth Sathe, Hotel Manager at Courtyard by Marriott Mahabaleshwar. It was a year filled with a sense of fulfillment, and joyous celebrations, along with the hardships of the pandemic that the team overcame with resilience and character development. We truly appreciate the patronage that our guests have showcased and we are very grateful to all our partners for making this year memorable for us. We as a team, aspire to be a travel destination where every moment is valued and our endeavor going ahead is to ensure that we act as our guests' favourite architects in ensuring they enjoy, and cherish their time living these moments at Courtyard by Marriot Mahabaleshwar."
