SHRI RAJINDERA KUMAR MEMORIAL SCHOLARSHIP ANNOUNCED By BCIHMCT

During the valedictory function of the 21st Chandiwala Hospitality Ensemble, which was held at the Banarsidas Chandiwala Institute of Hotel Management and Catering Technology, New Delhi (Oct 19-Oct 21, 2022), it was an honor for BCIHMCT to announce SHRI RAJINDERA KUMAR MEMORIAL SCHOLARSHIP for the budding hoteliers.

This scholarship aims to provide financial support to one of the deserving meritorious and underprivileged students every year. This Memorial Scholarship Fund will offer renewable, four-year scholarships to students with financial needs who display academic achievement.

Ms Prisha Walecha, (Batch 2021 – 2025) became the first recipient of Shri Rajindera Kumar Memorial Scholarship. This award was given by Mrs Komal Kumar (wife of Late Shri Rajindera Kumar) and Mr Shivendera Kumar (son of Late Shri Rajindera Kumar) Director, The Ambassador, New Delhi. This award was announced by Mrs Komal Kumar (wife of Late Shri Rajindera Kumar) and Mr Shivendera Kumar (son of Late Shri Rajindera Kumar) Director, The Ambassador, New Delhi.

Mr Kumar was a Guide and Mentor to the entire hospitality industry and we used to get tremendous support from him always. We don’t see many philanthropic acts in our industry nowadays, whereas during this pandemic the need for such noble initiative has arisen more. We appreciate the initiative by Shri Shivendra Kumar and his family in launching of Shri Rajindera Kumar Memorial Scholarship and we are Grateful to the Kumar Family for entrusting this responsibility to the BCIHMCT.

Hilton Goa Resort embraced the festive cheer with a joyous cake mixing ceremony

Goa, November 2022: Hilton Goa Resort embraced the Yuletide with the traditional cake mixing ceremony which marks the beginning of the festive season on the 22nd of October 2022. The starry affair was graced with Goan media, influencers, content creators along with the guests, who called it one of the best cake mixing events in Goa. 

The soirée began with a signature dance performance by the resort's management and staff followed by a special performance by the saxophonist.
The guests donned aprons, gloves, and chef hats as they excitedly immersed themselves in creating the merry mixture by combining the spices, nuts, and spirited beverages. The evening saw an assorted menu curated by the culinary team at the resort comprising palatable small bites and refreshments which were savored by the guests. A dedicated bar was set up by Maka Zai for guests to relish which was the perfect addition to the sundowner event.  

On this occasion, Amandeep Singh Grover, General Manager, Hilton Goa Resort said, On the occasion of cake mixing, Amandeep Singh Grover said “It was delightful to host this year's cake mixing ceremony which marks the beginning of the festive season. The evening was filled with joy, laughter, and many unforgettable memories. While the event was a traditional one, the fun activities and games curated by the staff made the event all the more exciting and cheerful. ”

The evening was made more exciting with fun games and activities which started with finding the hidden souvenirs while mixing the cake where the winners received mega hampers for gratification curated by Hilton Goa Resort in association with Paul John and Big Banyan. The resort concluded the beautiful evening by giving all their attendees special festive gift hampers from their collection of ‘Khushiyan by Hilton’.

With an elaborate set up, the spectacular ambiance of the resort, festive décor, and fare to match the theme of the event, it was a flawless amalgamation of a soirée filled with panache, euphoria, and glee.

Traditions and Treats at DoubleTree by Hilton Goa – Panaji

November:The Christmas fervor at DoubleTree by Hilton Goa – Panaji kick-started with a cake-mixing rendezvous followed by a sumptuous brunch at their all-day dining outlet ‘Comida’. On a lazy Sunday afternoon, this endearing activity of the traditional mixing of exotic drupes with liqueur, engulfed the air in festive revelry.

Chef Kamath along with his brigade ensured sumptuous portions of elixir seeped into the selection of assorted nuts and candied fruits thereby lending a mystic vibe to the occasion. Guests took turns to churn this effusive mix and dawn the Christmas festivities.

The labour of love will be rested for a month before being churned to a selection of Christmas goodies by December. Guests visiting the resort in the festive months will get a chance to enjoy this sumptuous spread with a special festive dessert table among the other popular brunch favourites. The live singing wrote off a memorable Sunday for the guests as they unwound in the warm atmosphere created by the hotel’s staff.

Meluha The Fern and Rodas an ecotel hotel, Mumbai Appoints Krunal Madan Zure as Director Food and Beverage

Krunal Madan Zure has joined as Director Food and Beverage, Meluha The Fern and Rodas an ecotel hotel, Mumbai.

Krunal  has been associated with the hospitality industry for the last 16 years and has worked with some of the best brands of the country.

Before joining Meluha, The Fern, he was working at Hyatt Regency Pune as F & B Manager.  Earlier he worked with Radisson Blu, Nagpur where he was incharge of F & B operations 

His other stints include working with DoubleTree by Hilton- Ahmedabad, The Lalit-Mumbai, Ramada Powai,Hilton Ras al Khaimah and The Orchid Mumbai.

As Director F& B Krunal will be responsible for the entire operations of both the hotels as well as banqueting propositions. He believes in the importance of working as a team as it is very crucial for smooth F&B operations. His focus area would be to augment the revenue streams  by streamlining the procurement cost through better vendor management thereby increasing the bottom lines positively.

Radisson City Center Jaipur elevates Akshay Dangayach as a new Director of Sales and Marketing

Akshay is armed with an experience of 10 years across international hotel brands like Hilton Hotels, IHG Hotels and Sarovar Hotels and Resorts

Akshay Dangayach is elevated to Director of Sales and Marketing at Radisson Jaipur City Center. He brings with him over 10 years of hospitality experience where he will be seen spearheading Sales and Marketing teams and focus on key account management, strategic planning and business development.

Akshay is armed with an experience of 10 years across international hotel brands like Hilton 
Hotels, IHG Hotels and Sarovar Hotels and Resorts. He was responsible for soliciting market information and was instrumental in setting up Sales Function. In his tenure, he was successfully responsible for meeting and exceeding the overall Rooms and Banquets revenue, developing sales goals and strategies, providing customer intelligence, and ensuring focus is on proactive selling as well as reactive selling.

Speaking about the appointment, General Manager, Pradipta Biswas states that we  believe in nurturing our internal talents, and Akshay is one of our key talents who has showcased the zeal to go above and beyond for employees and their satisfaction. We are confident that Akshay will enhance our employee’s experiences and create lifelong Radisson Hotels ambassadors.”

In his personal life, Akshay hails from the Pink city, Jaipur. Akshay loves to indulge in food tours during his leisure time.

Soby George has been appointed as the General Manager at Gokulam Grand Resort and Spa Kumarakum, Kerala

Soby will be responsible to bring innovation and overall managing operations to Gokulam Grand with his fresh perspective

Before transferring to Gokulam Grand Resort and Spa Kumarakum, Soby was the General Manager at Gokulam Grand Turtle on The Beach, Kovalam.

He relocated ten years back from Ireland and worked with Turtle on the Beach Resort, Kovalam and Estuary Island Resort and Spa Poovar, Kerala. Soby has 19 years’ experience in Ireland and India in various luxury, business and leisure five-star hotels and Resorts. Soby George was previously associated with global brands like Westin Dublin, Park Plaza Dublin, Clontarf Castle Dublin and Burlington Hotel Dublin, one of the biggest and Busiest hotels in Europe.

Mr George, after completing his Bachelor of commerce he moved to Dublin, Ireland to pursue his Hospitality Management and International Leadership Management from American College Dublin, Lynn University. He continued to work in various luxury resorts and Hotels in Ireland. After 8 years of working in Ireland as Duty Manager and Night Manager for The Westin Dublin, Park Plaza Dublin, Clontarf Castle Dublin and Burlington Hotel Dublin, he returns home in 2011 to join Turtle on the Beach Resort Kovalam which was managed by JHM Interstate Hotels LLC, now brought by Gokulam Group. One of his major of his major achievements would be to get five-star classification certificate for Estuary Island Resort Poovar from three star.

Ingredient Ideology | THE EXEMPLARY & EXQUISITE - EMIRATI CUISINE

Emirati cuisine is the local traditional Arabic cuisine of the United Arab Emirates. It is part of the Eastern Arabian cuisine and shares similarities with cuisines from neighboring countries, such as Omani cuisine and Saudi Arabian cuisine, as well as influences from different Middle Eastern and Asian cuisines. As a major international hub, the United Arab Emirates today has a multicultural and variety of cuisines from different parts of the world.

Cultivation of date palms in the area can be traced back to the mid-third millennium BC (commonly referred to as Umm Al Nar period in the United Arab Emirates) which many date seeds found in Umm al-Nar sites. The presence of grinding stones as well as fired clay ovens in archaeological sites indicate that grain processing was also performed. Studies of human dental remains dating back to the third millennium shows high level of attrition which is believed due to the mastication of dry bread.

The cuisine which originated in the area that is now the United Arab Emirates and was previously the Trucial States is formed by a similar Arabic and Middle Eastern cuisine which is consumed in the wider Arabian Peninsula. The food is a mixture of a Bedouin diet, consisting of meat and camel milk, a fishermen's diet, consisting mainly of fish common in the Persian gulf, and a farmer's diet, consisting mainly of dates. A blend of these diets as well as a mixture of spices such as cinnamon, saffron, and turmeric formed the basis of the common dishes consumed in the Trucial states region and the current traditional Emirati cuisine. 

The traditional food of the United Arab Emirates uses much meat, grain, and dairy. Vegetables that are easy to grow in fertile soil, such as cucumbers and tomatoes, are strongly featured in the diet. Dried lemons, called loomi, are also heavily featured, grown locally, and used in most dishes. Mangos are also grown, usually in the northern emirates in villages such as Masafi. Meats traditionally used are chicken or small fowl, such as Houbara bustards, and goats. As camels are highly prized for their milk and transporting ability, the eating of camel meat is normally reserved for special occasions.

The dishes are usually like stews, as everything is often cooked in a single pot. Saffron, cardamom, turmeric, and thyme are the core flavors used in Emirati cookery. Rice was added to the diet when traders moved to the region. Leaves from indigenous trees, such as the Ghaff, were also used to stuff small birds for enhanced flavor.

Traditional dishes include Maq'louba, Margooga, Harees, Machbous, Frsee'ah, Fireed, Jisheid, and Mishwy. Breakfast in the UAE usually features breads like raqaq, khameer, and chebab, served with cheese, date syrup, or eggs. These were made over a curved hot plate, resembling a stone, which would have been used by the Bedouins. Balaleat is another dish, but its advent began with the traders, who introduced pasta.

Sweet options include luqeymat, a deep fried ball of pancake batter that is rolled in sesame seeds and then drizzled with date honey. Other desserts include khabeesa, which is flour bread crumbs blended with sugar, cardamom, and saffron or bethitha, a semolina blended with crushed dates, cardamom, and clarified butter.

At the close of the meal, it is usual to serve a red tea infused with mint as a digestive. Other mealtime traditions include a welcome with dates and gahwah (Arabic coffee), which are offered on arrival and are kept available through the guests visit. Levantine is sometimes confused as Emirati/Gulf, but shawarma, hummus, tabbouleh and mixed grill, whilst having similar characteristics, are fairly recent additions to the Emirati diet.

Seafood has been the mainstay of the Emirati diet for centuries.[3] The United Arab Emirates cuisine is a reflection of an Arabian heritage and exposure to other civilizations over time. Muslims are prohibited from eating pork, so it is not included in most menus. Hotels frequently have pork substitutes such as beef, chicken, sausage and veal rashers on their breakfast menus. If pork is available, it is clearly labelled as such. While most believe that a lot of non-veg like Meat, fish, and rice are the staple foods of the Emirati cuisine. Lamb and mutton are the more favoured meats, than goat, beef and Camel meat. Usually, Dates are consumed with meals.

Popular beverages are coffee and tea, which can be supplemented with cardamom, saffron or mint to give it a distinct flavor. Alcohol is generally only served in hotel restaurants and bars (but not in Sharjah). All nightclubs and golf clubs are permitted to sell alcohol. Specific supermarkets may sell pork in a separate section of the market.

What exactly is traditional Emirati food?

Meat, fish, and rice are the staple foods of the Emirati cuisine. Lamb and mutton are the more favoured meats, than goat, beef and Camel meat. Usually, Dates are consumed with meals. Popular beverages are coffee and tea, which can be supplemented with cardamom, saffron or mint to give it a distinct flavor.

What is the most famous out of the rest in Emirati foods?

The most popular Emirati dish, and common Arabic food, is the classic shawarma. This is a non-vegetarian delicacy which includes chicken, lamb, or beef, along with a number of vegetables, mixed with mayonnaise, and wrapped in soft flatbread.

What forms one of the major dish in the UAE?

Khuzi. Khuzi, or ghuzi, is the United Arab Emirates' national dish. It is a complete, filling and delicious meal since this dish consists of roasted lamb or mutton served on top of a bed of rice and topped with vegetables and nuts.

Which one is one of the most popular sweets in Emirati cuisine?

Made of flour, sugar, starch, cardamom powder and dry yeast, rolled in date syrup and sprinkled with date molasses; Luqaimat is one of the must-have traditional Arabic sweets. Luqaimat which can be translated as 'bite-size' in Arabic, is a sweet which comes from Qatar and is traditionally eaten in UAE.

What is UAE also known for?

Made of flour, sugar, starch, cardamom powder and dry yeast, rolled in date syrup and sprinkled with date molasses; Luqaimat is one of the must-have traditional Arabic sweets. Luqaimat which can be translated as 'bite-size' in Arabic, is a sweet which comes from Qatar and is traditionally eaten in UAE.

What are some common features found in the Emirati cuisine?

Emirati cuisine refers to the Arabic food traditions of the United Arab Emirates. It consists of aromatic dishes flavoured by a wealth of spices and herbs like saffron, turmeric, cinnamon, cardamom, coriander, and thyme.

Some popular must have dishes as part of Emirati Cuisine:

1. Balaleet is another popular breakfast dish in the Emirates. It refers to a noodle dish that can be both Savory and sweet. It is, in fact, a Savory-sweet dish that’s typically served for breakfast though it can also be eaten for dessert. Balaleet is made by first sautéing and then boiling vermicelli noodles. Once they’re cooked, they’re sweetened with sugar, cardamom, turmeric, and saffron-infused rose water. When eaten for breakfast, they’re usually served with an omelette or scrambled eggs on top.

2. Shakshuka is believed to be Tunisian in origin though it’s a staple breakfast dish in many parts of North Africa and the Middle East, including the UAE. In recent decades, it’s been embraced by the west and has become one of the most popular breakfast dishes hailing from that region of the world. Shakshuka refers to a simple but delicious tomato-based dish of poached eggs. To make it, shallots, garlic, tomatoes, bell peppers, and chilies are first sautéed in olive oil. Tomato paste, pureed uncooked tomatoes, and honey are then added to the pan. Once the tomato base is cooked, eggs are cracked into the mixture. The egg whites are allowed to blend into the tomato sauce while the egg yolks are left intact and poached to perfection. The dish is then sprinkled with za’atar and garnished with basil leaves before serving

3. Harees is a popular traditional dish in Emirati cuisine. It refers to a porridge made with beaten skinless wheat and meat, usually chicken or lamb. It’s typically served garnished with different ingredients like sugar, cinnamon, ghee, pistachio, and raisins. Harees becomes especially popular during the holy month of Ramadan. It’s a filling and nutritious dish that’s easy on the stomach, which is a boon during the month of fasting. Before using, wheat has to be soaked for at least 5 hours, better if overnight. It’s then placed in a pot of water with meat, onion, garlic, and spices. Even with a pressure cooker, it still takes at least 1.5 hours for the wheat to be fully cooked through. The grains are then mashed till smooth and cooked in a pan with the deboned meat

4. Madrouba, also spelled madrooba, is another type of Emirati porridge made with rice and meat, usually chicken. It’s similar to Harees in that it’s traditionally prepared by beating the rice into a smooth mash using a wooden spoon called a medhrab. Though the dish may look deceptively simple, it can be fairly involved to make. and coconut milk while being constantly stirred. To prepare, the meat is first boiled and simmered in a pot of water with caramelized onions, dried lime, and spices. After the meat is cooked all the way through, rice is added and stirred constantly to ensure that it doesn’t stick and burn. Stirring also softens the rice instead of leaving it to absorb all the fluids like in machboos. The rice is then mashed into a fine consistency. For me, madrouba is the ultimate comfort food. It’s thick, nutritious, and filling. Plus, it’s delicious, too.

5. Machboos- No Dubai food guide would ever be complete without machboos. Also known as kabsa, it’s a traditional rice dish that’s widely considered to be a national dish in all countries of the Arabian Peninsula. Machboos refers to a hearty meat and yellow basmati rice dish. But unlike Ghuzi, the meat and rice are cooked together in one pot. The meat, usually lamb, is marinated in a mixture of spices like garlic, cumin, cloves, bzar (Emirati spice blend), and chilli powder. It’s then browned in oil before being braised in water or stock with onions, garlic, turmeric powder, coriander powder, dried lime, and chopped tomatoes. Once the meat is almost cooked, soaked basmati rice is added to the pot and slow-cooked at very low heat, undisturbed, until all the cooking liquid is absorbed. Coriander leaves and green chilies can also be added before the rice is fully cooked. 

6. Kunafa- it consists of kataifi pastry soaked in a sweet, sugar-based syrup and layered with cheese. Depending on where it’s from and who’s making it, it can be enriched with other ingredients like pistachios, almonds, raisins, rose water, lemon juice, and cinnamon. It’s decadent and delicious and a definite must-try dessert in the UAE. If you visit Dubai or Abu Dhabi, then you must not miss kunafa. It’s an incredibly delicious dessert that’s consumed in many Arab and Balkan countries like Egypt, Turkey, Greece, and Lebanon.

7. Gahwa: There’s no better end to a decadent meal in Dubai than with dessert and a cup of Arabic coffee. Known in the Emirati dialect as gahwa, coffee has been a central part of Arab culture for centuries. In fact, so important is the coffee tradition to Arab culture that it was awarded Intangible Cultural Heritage status by UNESCO in 2015. Arabic coffee is strong and bitter so it’s traditionally served with dates and other desserts.

On a concluding note: To a lot of people, Emirati food is shrouded in mystery. However, it’s one cuisine that needs to be discovered. Traditional Emirati cuisine is exciting, intense, unique, and most certainly worth exploring. If you visit Dubai in May, then you need to attend the Dubai Food Festival. Add it to your itinerary along with traditional Emirati restaurants in Dubai, Abu Dhabi, and any other destination in the UAE. There are many reasons why Dubai and Abu Dhabi are among the most visited cities in the world. Good local food is definitely one of them. On the whole if we compare the choice of foodies today we are quite open to trying out new recipes, flavours and dishes which have a robust and aromatic feel with a hint of flavour and a pinch of passion which makes it stand out every single time and leaves an impression which brings back the customer yet another time to relish our very best recipes!

goSTOPS brings great news for beach bums and mountain lovers with its newly launched Goa and Bir properties

goSTOPS Goa Vagator is the hostel chain’s biggest property, with over 150 beds alongside a sprawling idyllic common area, a workation facility with free WiFi, a swimming pool, and a café

Equipped with a 42-bed dormitory and 5 private rooms, along with everything from a bonfire pit to a pool table, goSTOPS Bir Landing Site is the hostel that makes Bir more than the just the paragliding capital of India

India, October 2022 – The travel community in our country has always been very diverse in terms of its choices and travel preferences. The Millennials and Gen Zs have added to it by constantly searching for and exploring offbeat, unknown destinations that offer unique experiences. Keeping in mind the interests of the youth backpackers, goSTOPS, India’s largest backpackers hostel brand, has launched stellar properties at two of the most sought-after locations in India. goSTOPS Goa Vagator is the chain’s biggest property yet, while the centrally-located goSTOPS Bir Landing Site brings travelers much closer to the skies. Both hostels have been opened for adventure-loving travelers with a lot of indoor and outdoor travel experiences.

goSTOPS Goa Vagator:

The pristine natural beaches, clear blue skies, lush green palm trees, exciting adventure activities, and full-on party vibes of Vagator have made the new hostel in North Goa a go-to property among travel enthusiasts.

goSTOPS Goa Vagator comprises 8 private rooms and 144 dorms beds, making it the largest goSTOPS hostel (in terms of number of beds). Strategically located near the party hotspots of Goa, goSTOPS Goa Vagator is just 1.5 km from Vagator Beach, 2.3 km from Anjuna Beach, and 1.7 km from Ozran Beach.

It has a sprawling common area with two indoor and one outdoor space. It also has plenty of fun entertainment options like the café, swimming pool, foosball, and pool table.

goSTOPS Bir Landing Site:

Watching the world from a bird’s-eye view in India’s paragliding capital is truly a unique experience. When staying at the new property in Bir, travelers also get to enjoy marshmallows around a fire while watching paragliders fill color in the sky.

goSTOPS Bir offers a spacious dormitory with 42 beds and 5 private rooms with vibrant interiors. Like other goSTOPS properties, this new hostel is conveniently located and is only 900 meters away from the local bus depot. With the paragliding site barely 1.5 km away, hostel guests get a pretty spectacular view of the hilltop as well as the paragliders flying over it.

Situated at the center of Bir, goSTOPS Bir allows you to easily access nearby cafés and all other local outdoor attractions. At the hostel, visitors can socialize with each other over various fun and recreational amenities like pool tables and indoor games. They can also enjoy the barbeque and swings outside.

The hostel is strategically located near the cafes and other major tourist attractions of Bir, making it the perfect place for backpackers who wish to explore much more than just paragliding in Bir.

Both properties have idyllic amphitheater-style outdoor garden seating areas, where guests can bond with fellow travelers, and share their personal experiences. They also have workation facilities with free WiFi. For travelers who wish to experience Bir and Goa beyond the quintessential activities like paragliding, indoor games, and basking on sunny beaches, there are plenty of pulsating activities to indulge in.

Excited about the launch of new properties in Bir and Goa, Pankaj Parwanda, Co-Founder and Chief Strategy Officer of goSTOPS, said, “When we started thinking of places that we wanted to expand further, Bir and Goa immediately stood out. Bir has an inherent quality of making every visitor feel adventurous while they explore something entirely new, and that is a virtue, we at goSTOPS, hold close to our hearts. At the same time, Goa always tops the wishlist of every traveler in our country for its natural blend of both domestic and international vibes in and around the state. Vagator Beach is the most photographed beach for its breathtaking natural beauty. These qualities of Bir and Goa, along with the amazing folklore, monuments, and architecture they house, add to the goLOCAL experiences that our brand offers. This is an initiative that works toward carving out experiences that are authentic and intrinsic to the locations. We are hopeful that we’ll be extending the spirit of adventure and wonder that we’ve seen across the country to our patrons at the new Bir and Goa properties”.

To know more, read on about goSTOPS Goa Vagator and goSTOPS Bir Landing Site.

About goSTOPS

goSTOPS is India’s largest backpacker hostel brand co-founded by Pallavi Agarwal and PankajParwanda in 2014. The company today has a geographical footprint in some of the major tourist spots in the country. goSTOPS has hosted more than 5,00,000 travelers across its 32 properties with 3000+ beds. The audience is typically between 18 to 30 years and comprises a cross-section of solo travelers, group travelers, backpackers, digital nomads, and individuals seeking interesting stay or work-from-hostel options. It is a full-stack operator brand that leases and transforms budget hotels and operates them as backpacker hostels. goSTOPS’ aim is to focus on the cultural revolution catering to Gen-Z and create an accommodation brand they can call their own.

The St. Regis Mumbai appoints Varun Chhibber as General Manager

The St. Regis Mumbai is delighted to announce the appointment of Varun Chhibber to lead ‘The Best Address’ as General Manager.

Varun brings with him over 20 years of luxury experience in the hospitality industry and will now helm The St. Regis Mumbai, the most iconic hotels in Marriott International’s myriad portfolio in India.

An alumni of The Oberoi Centre of Learning & Development, he has led multiple luxury hotels as General Manager. His early education was a blend of formal schooling and extensive travel, resulting in diverse cultural exposure and practical experiences which he brings each day to work. He enhanced his hotel education with a major in Economics as it was a subject of special interest to him. Having worked with the Oberoi and Leela group in the past, Varun’s expertise in Luxury is extremely strong and well defined.

His early years of experience allowed him to develop award winning concepts specially in Food and Beverage and drive revenue and reputation. Varun is known for his people centric leadership style which embodies his deep rooted beliefs in the infinite power of team brilliance and exponential growth.

At The St. Regis Mumbai, Varun will lead the dynamic luxury team to sustain the hotel’s positioning as one of the most awarded hotels and as the preferred destination for the social elite.  He will focus on steering the team to drive revenue and maintain the property’s reputation of having the highest turnover in South Asia while ensuring guest voice scores remain a priority for The St. Regis Mumbai.

Varun is married to Nupur who also has her roots in the hospitality industry, and they have a teenage son who is looking forward to returning to Mumbai where he had his primary education. Varun’s competitive spirit and love for sport and innovation drives him each day to collaborate and synergize.

Pizza by the slice. Roman Style. Sourdough.

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

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

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

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

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

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

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

For more information, please contact:

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

Delivery: Swiggy and Zomato 

MEMORABLE WEDDINGS WITH PRIDE

Pride Group Of Hotels has witnessed a significant movement in bookings across all its properties for the wedding season. All the hotels nationally have seen a surge in bookings for the upcoming season with banquets already booked on many auspicious dates. With specially curated packages, themed settings, and personalized cuisines, Pride Group Of Hotels reinforces itself as the one-stop destination for the big fat Indian wedding.

“We have witnessed an uptick in demand for weddings with a significant increase in the number of room bookings and banquet sales. The increase in demand is primarily witnessed in the markets of New Delhi, Bhopal, Jaipur, Goa, Ahmedabad, Kolkata, Pune, Chennai, Somnath, and Nagpur. Pride Group Of Hotels resonates with true Indian Hospitality and has attained high acclaim in the catering and hospitality sector. Guests can expect impeccable service in stunning settings, where the fine craftsmanship and bespoke attention to detail is paid to every moment” says SP Jain, Chairman and Managing Director, Pride Hotels Ltd.

Further, “We’re fortunate to cater to 3rd generations of same families. At the same time, Gen Z and communities who don’t mind confirming venue dates on weekends and only for convenience. These set of people are our honored human asset who help us ensure innovation in service and keep our banquets busy round the year” says Atul Upadhyay, Senior Vice President, Pride Hotels Ltd. Depending on the wedding scale, the Pride Hotels team designs the itinerary, starting from welcoming guests to catering services, and world-class entertainment to the themed décor. The highly experienced chef’s design bespoke culinary offerings that make the wedding even more special. Guests can choose from handpicked multi-cuisine delicacies that pledge to give your taste palette an unforgettable experience. There is a dedicated team of experts, to ensure that every detail is impeccably envisioned, created, and executed.

Pride Hotels has a presence in around 45 great locations with 4,850 rooms, 98 restaurants, 125 banquets, lawns and conference halls. Currently, Pride Hotels Ltd operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotels” and a fresh concept of Premium luxury serviced apartment stays “Pride Suites”. Current locations are New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri, and Manjusar (Vadodara), Sasan Gir, Somnath and Bhopal. Upcoming locations are Nainital, Jim Corbett, Jabalpur, Bhopal, Daman, Rishikesh, Aatapi, Surendranagar, Dwaraka, Bhavnagar, Bharuch, Agra, Dehradun, Chandigarh, Neemrana, Mysore, Gurugram, Rajkot, Aurangabad, Halol, Lucknow, Varanasi, Rudra Prayag, Kanpur, Noida among others

Lemon Tree Hotels signs a new hotel in Haridwar

Lemon Tree Hotels Limited, announced its latest signing, Lemon Tree Hotel, Haridwar. This property is expected to be operational by end of CY 2024 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

Located in Jwalapur area of Haridwar, the hotel is close to the main market and the railway station and a variety of facilities are located close by. This part of the town dates back to 1700 CE and has a rich history. It is a financial and industrial hub as well as an important trading and shopping centre for the locals.

The property will feature 50 well-appointed rooms, a restaurant, a gym, meeting rooms, banquets and public areas.

Speaking on the occasion Vikramjit Singh, President, Lemon Tree Hotels Ltd. – commented, “We are delighted to expand our bouquet of hotels with a new hotel in Haridwar with our valued partner, M/s Willowy Hospitality & Tourism. This is our fourth upcoming property in the state, which will add to our seven existing hotels in Uttarakhand, a state famous for its tourism potential which plays host to a large number of travellers. We aspire to expand and diversify our existing portfolio by signing and opening more hotels to enlarge our offerings to our guests as well as owners and partners in the tourism and hospitality sector.”

The holy city of Haridwar is situated on the right bank of the Ganges river, at the foothills of the Shivalik ranges. It hosts important religious events and serves as a gateway to several prominent places of worship. During the Kumbh Mela millions of pilgrims, devotees, and tourists congregate to perform ritualistic bathing on the banks of the Ganges to wash away their sins to attain moksha in Haridwar. Places of religious interest include Har Ki Pauri, a ghat constructed by King Vikramaditya (1st century BCE) in memory of his brother Bharthari – Chandi Devi Temple – dedicated to Goddess Chandi on the eastern bank of the river Ganges constructed in 1929 CE by the king of Kashmir, Suchat Singh,   
– Mansa Devi Temple – at the top of the Bilva Parvat is a tourist destination because of the mountain cable cars which offer city views. Other attractions include  Maya Devi Temple, Makarvahini Temple, Kankhal, Bharat Mata Mandir and more.

DoubleTree by Hilton Goa – Panaji completes 4 years of hospitality

Goa: DoubleTree by Hilton Goa – Panaji has completed 4 years of serving guests in a picturesque locale. Tucked in the lush landscapes of central Goa, the resort encapsulates a journey filled with noteworthy accomplishments, impactful growth, industry accolades and meaningful partnerships.

The resort with its 160 well-appointed rooms overlooking the enchanting Mandovi river and the forest terrain, speciality dining venues and a host of recreational activities, has been a perfect getaway for fun seekers. An array of personalized services like evening hi tea, minibar with compliments and offerings of local souvenirs makes a visit at the resort extra special.

Speaking on the occasion, Shiv Bose, General Manager of DoubleTree by Hilton Goa – Panaji expressed,“The resort’s success is a testimony of our team’s commitment in offering personalized hospitality to all our guests. We serve with a sense of pride and look at opportunities to surprise and delight our guests. This endeavour has ensured that we are remembered fondly amongst all vacation seekers”.

The resort has recently launched a booklet of recreational activities that can keep guests entertained during their stay. With a keen focus on tiny tots, the resort ensures that every guest leaves satisfied with their stay experience.

W GOA X SUNBURN PRESENTS HALLOWEEN WEEKEND

Spooky season is upon us!

This year, W Goa is taking it up a notch.

The exquisite oceanfront luxe hotel is celebrating the legendary night of terror and magic with a weekend of transcending beats with headlining acts by KILL THE CLOWN & MOJI on 29th & 30th October respectively.

It’s time to summon your inner demon or angel, whichever you choose. Swoop in your spooky silhouette to witness a complete weekend full of high-octane and unique psychedelic techno blends that will get you charged up.

KILL THE CLOWN:

KILL THE CLOWNS are w DJs and Mexican Producers who have managed to position themselves in Mexico and around the world in the Electronic music scene. They have participated in several festivals such as EDC Mexico, Medusa Festival Spain , Holi Dance of Colours and Water Castle among others.

MOJI:

As a new era in dance music emerges, Australia’s masked mystery is paving the way. MOJI burst onto the scene in mid-2017 with a modern-day house-inspired bootleg of Lil Jon’s club anthem Get Low which reached number 1 on EDM Lead’s overall top 100 charts and received support from the likes of The Chainsmokers, Timmy Trumpet, Wuki and many more. MOJI’s debut single titled 'Dream Forever' released in 2018 with NCS which achieved more than 1 million streams on the day of release and broke into several dance charts around the world. In November of 2020 MOJI released another major collaboration, this time working with DJ Mags #114 DJ in the world; KEVU. Together the pair created a festival anthem titled ‘Empire Of The Dragons’, the track was an instant success gaining early support from the likes of W&W, Saberz and many more. On the back of a busy year of music (2020), MOJI was signed to Asia’s top booking Agency ‘Supermodified’ who also represent Martin Garrix, Yellow Claw, Dimitri Vegas & Like Mike as well as several other well known EDM acts. 2021 started with a bang with MOJI recording his first Beatport top 10 placing. ‘Big Boy Tings’ peaked at #9 in the Hard Dance charts.

So get your spook on this Halloween at Rockpool, W Goa.

Day & Date: Saturday - Sunday | 29-30 October 2022

Time: 10 PM onwards

Venue: Rockpool, W Goa

Price: INR 1000 onwards

Booking Link: https://in.bookmyshow.com/events/sunburn-halloween-weekend/ET00341688

NEXA Journeys presents Highway Dreams - an explorative Tamil Odyssey

~ Presenting the new and fascinating, modern-day, Tamil Nadu

~ Launching on India’s leading lifestyle channel – Zee Zest, October 30, 8 pm

30th October 2022: It is widely believed that the best way to truly experience any place is by traversing through its roads. India, with its massive geographical landscape, and well-connected highways of international standards, presents travellers with the opportunity of exploring the country through a new and different lens. In recent years, driving across the Indian countryside and road trips have become quite the rage creating new travel opportunities and destinations. One such destination, that offers locales which are unexplored and provides a view of the old world seamlessly amalgamating with the modern is, Tamil Nadu. Although Tamil Nadu is more than just its culture, heritage, and usual tourist spots. Being well connected by its highways presenting scenic drives, Tamil Nadu has recently become quite the rage for its road trips. Taking the audience on one such road trip, Zee Zest, with its fingers on the pulse of the Indian viewer, is all set to launch NEXA Journeys presents Highway Dreams, 30th October, 8 pm on Zee Zest and Zee Zest HD. 

NEXA Journeys presents Highway Dreams will be hosted by renowned food traveller, show host and singer, Rakesh Raghunathan. An avid traveller himself, with a passion to research, document and discover heirloom recipes, with quintessential dining destinations native to the region, Rakesh will be seen exploring the region, while interacting with millennials and Gen-Z, as he drives through some known and some unknown highways in the new age NEXA Baleno by Maruti Suzuki.

Commencing this explorative journey from Chennai, Rakesh drives over to the “Manchester of South India” – Coimbatore, exploring the GeeDee Car Museum with a vintage car enthusiast along the way. The drive in Coimbatore also witnesses him zipping through on the racetrack. Moving on to his next adventure, driving through the Nilgiris, we enter the “Queen of Hill Stations” – Ooty, where the host takes us on an immersive and cerebral rejuvenation at MindEscapes®, before heading out to explore one of the largest moving telescopes - The Ooty Radio Telescope, riding an electrical cycle and ending the day with dinner at Canterbury Bar, a British style vintage hotspot.

Speaking on the launch, Amit Shah, Chief Cluster Officer - West, North & Premium Channels, Zee Entertainment Enterprises Ltd. said, “At Zee Zest, our vision is to UNLIMIT experiences through our compelling mix of Indian and international lifestyle and infotainment shows. After the tremendous success of our first collaboration – NEXA Journeys presents Luxe Pins, our aim with the next-in-series is to showcase India beyond its usual travel destinations, through new-age experiences and lifestyle advancements, India offers today. NEXA Journeys presents Highway Dreams as our second association with NEXA Journeys, and we look forward to another exciting chapter exploring the unexplored and discovering the Southern State of Tamil Nadu. Together with NEXA, we hope to present a blend of unique stories to cater to the evolving audience demand for distinctive content.”

A rare known fact that the region of Kodaikanal in Tamil Nadu is counted among the leading growers of avocados in India. As we drive through the serene landscape of Dindigul district to the “Princess of Hill Stations” – Kodaikanal, the host takes us on an enchanting walk, discovering a hidden avocado farm.  Stumbling onto tribal life and inspired by Tribal women entrepreneurs, who have a successful Honey brand, Rakesh engages the audience with a live cooking demonstration at a farm in Kodaikanal. 

Driving through breathtaking and scenic highways of Tamil Nadu, the 10-episode series - NEXA Journeys presents Highway Dreams launches at 8 pm, 30th October on Zee Zest and Zee Zest HD. 

Sharing his thoughts on the new Baleno being part of the series, Shashank Srivastava, Senior Executive Officer (Marketing and Sales) – Maruti Suzuki India Ltd said, “A true work of art inspired by the future, the New-Age Baleno is the perfect companion to experience India through its highways. The technologically superior premium hatchback - the New Age Baleno offers an unmatched driving experience, powerful performance and array of new-age technology driven comfort, convenience and safety features. We are confident that viewers will get the true taste of an engaging drive experience and enjoy the true beauty of India as they witness country’s best-selling premium hatchback traverses the roads and present the modern-day Tamil Nadu to viewers.”

As the show progresses, it journeys into the Sathyamangalam Tiger Reserve, on an adventurous tour with a forest ranger before taking the audience to experience life in a tribal village. Driving towards the region of Karaikudi, which gets its nomenclature from palatial villas, the host stops over to give you a glimpse into the antiques at the Muneeswaran Kovil street. The season concludes on an audacious note with viewers joining in a high-octane journey into Rameshwaram, situated in the Gulf of Mannar at the tip of the Indian Peninsula. Surrounded by turquoise blue water, the adventure culminates in the coastal waters with a session of snorkeling and kitesurfing.

With the launch of the new show partnered by NEXA, Sonal Shah, National Head Sales Niche Cluster- ZEE Entertainment Enterprises Ltd. said, “After a successful collaboration for our first series, we are delighted to fortify this association with NEXA Journeys presents Highway Dreams on Zee Zest. At ZEE, our aim has always been to deliver higher value to all our clients through our gamut of offerings, and we are pleased to see Maruti Suzuki India Ltd. and NEXA Baleno fitting seamlessly into our content and reaching audiences across the country in an effective and innovative manner. We also look forward to driving a fruitful partnership with Maruti Suzuki India Ltd. in this new season.”

NEXA Journeys presents Highway Dreams, which premieres on 30th October, 8 PM on Zee Zest and Zee Zest HD. Tune in every Sunday for an unforgettable journey of this enchanting and evolving Indian State of Tamil Nadu. 

Watch NEXA Journeys presents Highway Dreams also on Zee Zest and Zee Tamil SD & HD

YouTube link: https://youtu.be/EsFvN_RkeyU

Novotel Visakhapatnam Varun Beach conferred the Excellence Award for "Best Coastal Hotel in India"

Visakhapatnam, October 2022: Surrounded by mesmerizing skyline with the gorgeous sights of the Bay of Bengal, Novotel Visakhapatnam Varun Beach is a sought-after destination in the erstwhile state of Andhra Pradesh. This property promises its true exclusiveness and unparalleled celebration drenched in its charm. Popular in India for its understated grandeur and warm hospitality, Novotel Visakhapatnam Varun Beach acquired the Excellence Award for "Best Coastal Hotel in India" at the latest edition of the Haute Grandeur Global Hotel Awards. 

Haute Grandeur is the world's most prestigious Global Hotel, Spa & Restaurant Awards worldwide. It recognizes remarkable achievements in delivering consistent, exceptional experiences in the global luxury hospitality industry. Moreover, the awards discern excellence through feedback from guests , industry experts and not the number of votes by the general public or a panel of judges.

Speaking of the award, Ravi Rai, Cluster General Manager, Novotel Visakhapatnam Varun Beach, Novotel Vijayawada Varun, and The Bheemili Resort expressed his gratitude and said, “We are honored to receive this prestigious award from Haute Grandeur. We believe this will strengthen our position in the market as this recognition encourages our team to exceed our patrons' expectations. In the hospitality industry, it is all about creating the right experiences, and Novotel Visakhapatnam Varun Beach aims to further facilitate the hotel’s promise of delivering unique and unparalleled hospitality for guests.” 

Novotel Visakhapatnam Varun Beach basks in the "Jewel of the East Coast" with beautifully appointed 225 rooms and suites to grand ballrooms and dining spaces; expansive wellness facilities and salon. 

Shangri-La Al Husn, Muscat unveils Contemporary Indian Restaurant Aangan by Award Winning Chef Rohit Ghai

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

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

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

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.