Pabrai's Fresh Naturelle Ice Creams Flavors to Relish this Winter

Top 5 Ice cream Flavors to Relish this Winter

Yes, winters and ice creams are a great combination and those frozen desserts are not meant to be relished only during summer. There’s a lot to why you must have ice creams in winter. The weather is pleasant throughout the day, so enjoy it whenever be it day or night. An instant mood lifter, you like to step out on those chilly nights to grab your favorite ice cream treat. Last but not the least, the myth around sore throat and ice creams that don’t go hand in hand can be quashed by trying ice creams this winter right away! It is said that ice cream helps soothe and gives a numbing effect to the irritated throat, hence relieving it from dryness. Given the low temperatures outside, you can chat with your dear ones over ice creams longer than you do so during the summers. 

Here are some seasonal, unmissable flavors that you must try during these winters:

• Nalen Gur – Pabrai
  Winters is here and it’s soon going to be Nalen Gur time. Does adding the natural sweetener Gur (jaggery) to your ice cream make your mouth water? When the Gur goes one notch up and becomes date palm jaggery, you’d know you have in hand an indispensable sweet Bengali specialty. Pabrai’s ice cream, known for its exotic and exclusive range of ice creams with a range of natural flavors, is also celebrated for the fruit ice creams it makes from fresh fruits only when the fruit is in season. No canned or preserved fruit pulp is used. Rest assured to reminisce the age-old days of childhood with Pabrai’s select flavored ice creams. 
  
  
  
  

• Sitaphal – Taj Ice Creams
  An age-old ice cream parlor in Mumbai, Taj Ice Creams has been serving fruit-based ice creams for a long now. Recognized for its variety of fresh fruit ice creams, Taj Ice Creams is a popular spot for Mumbaikars. You must not miss out on their best-selling sitaphal or custard apple ice cream. Made using organic custard apples, the ice cream ideally balances your cravings for a frozen dessert at any time of the day. 
  
  
  
  
  

• Pinaberry Passion – Apsara
  If you love pineapples in everything including your pizzas, this dessert will win your heart for sure! Packed with small pieces of fresh pineapples and chunks of cranberry, the Pinaberry Passion ice cream from Apsara gives you the best tropical flavor in these winters. Visit your nearest apsara ice cream parlor or order in to relish the goodness of fresh pineapple. 
  
  

• Peppermint Ice cream – K Rustom 
  If you relished those peppermint candies in your childhood, this ice cream from K Rustom will transfer you to that time instantaneously. The peppermint ice cream here is a deliciously creamy and minty ice cream base mixed with extra minty, buttery, bittersweet peppermint chocolate pieces dispersed throughout the ice cream Stracciatella-style. 
  
  

• Soho Berry – Brooklyn Creamery 
  While bingeing on your favorite shows all night, if you have been craving a tub of ice cream packed with berries and don’t want to check the weighing machine the next morning, Brooklyn Creamery has the perfect dessert for you. Its Soho Berry ice cream tub is a low-calorie ice cream swirled with an abundance of strawberry, raspberry, and blueberry. Naturally sweetened with no added sugar, the ice cream doesn’t give you a guilt trip as you douse the whole tub.

Hyatt Regency Phnom Penh appoints Nicola van Heemsbergen as executive chef

Well-traveled Belgian brings a wealth of experience to a new role in Cambodia

PHNOM PENH, Cambodia (November 2022) – Nicola van Heemsbergen from Belgium brings a wealth of culinary experience gleaned at some of the world’s best hotels and restaurants to his role as new executive chef at Hyatt Regency Phnom Penh.

Van Heemsbergen embarked on his path as a professional chef almost 30 years ago when he completed a traineeship at t’Fornius, a Michelin-starred venue in the Belgian city of Antwerp that is rated as one of the country’s finest restaurants. And he has not looked back since those early years — setting out on a culinary odyssey as a chef that has taken him to glamorous locations around the world.

Notable assignments along the way include stints at Michelin-starred restaurants like Lasserre in Paris and the legendary La Pyramide in Vienne, France. Previous hotel experience, meanwhile, includes periods at properties like Dubai’s Burj Al Arab, Raffles Singapore, The Peninsula in Manila, and Four Seasons Safari Lodge Serengeti in Tanzania. Most recently he worked at Marineau, one of the best seafood restaurants in Antwerp.

Now he is applying his culinary expertise to the new role overseeing the Food and Beverage offerings at Hyatt Regency Phnom Penh. The property has earned widespread acclaim since opening in January 2021. Most recently, it was ranked “top city hotel” in Cambodia at Asia’s Best Awards 2022 by leading travel publication Travel & Leisure Southeast Asia.

Van Heemsbergen will oversee the operations of all five food and beverage outlets, including the hotel’s two main dining venues, FiveFive Rooftop Restaurant & Bar and Market Café Restaurant & Lounge, while upholding Hyatt’s commitment to sourcing the most sustainable and seasonal products from Cambodia by working with local farmers, growers and distributors.

“I’m looking forward to showcasing my passion for cooking with fresh, natural and locally produced ingredients to create inspirational dining experiences for our guests,” said Nicola van Heemsbergen. “Phnom Penh's Food and Beverage scene is quickly maturing and through the hotel, my goal is to put the city’s culinary offerings on the map.”

About Hyatt Regency Phnom Penh

Hyatt Regency Phnom Penh opened on January 6, 2021, marking the first Hyatt hotel in the Cambodian capital and the debut of the Hyatt Regency brand in the Kingdom of Wonder. With 247 guestrooms including 43 residential-style suites, the new Hyatt Regency Phnom Penh is set to become the largest internationally branded hotel in the city. Located in the heart of Phnom Penh’s cultural and business district of Doun Penh, the latest addition from Hyatt is a 30-minute drive from the airport and within walking distance of the Royal Palace, National Museum, and the Tonle Sap riverside. Hyatt Regency Phnom Penh provides business travelers with modern comfort and convenience alongside warm Cambodian hospitality in one of Asia’s most captivating cities. For more information, please visit hyattregency.com. Follow @HyattRegency on Facebook, Twitter and Instagram, and tag photos with #HyattRegency.

About Hyatt Regency

The Hyatt Regency brand prides itself on making travel free from stress and filled with success. More than 220 conveniently located Hyatt Regency urban and resort locations in more than 45 countries around the world serve as the go-to gathering space for every occasion – from efficient personalized, high-touch business meetings to energizing family vacations. The brand offers stress-free environments for seamless gatherings and empathetic service that anticipates guests’ needs. Designed for productivity and peace of mind, Hyatt Regency hotels and resorts offer a full range of services and amenities, including the space to work, engage or relax; notable culinary experiences; technology-enabled ways to collaborate; and expert meeting and event planners who can take care of every detail.

Ingredient Ideology | WINTER WARMING WALNUTS By: Dr. Kaviraj Khialani – Celebrity Master Chef.

WINTER WARMING WALNUTS

A BUNDLE FULL OF BENEFITS TO EXPLORE AND IMBIBE

Walnuts are one of those varieties of nuts that have been known to us since a very long time and come winter come walnuts used to be the call I heard as I grew up from the elders in the house to the kids all would get going working hard to crack those nuts against all possible options to check what’s in store within and relist the fruit from the bundle of joy and well-being.

Walnuts are known to be an edible seed of a drupe and not a true botanical nut, rounded, single-seeded stoned fruits of the walnut tree used for its inner goodness upon ripening and nutritive consumption, we often refer to them as Persian or English varietals, not to forget they must be processed and stored properly since their poor storage often makes them susceptible to insect and fungal mold infestations, a mold infested walnut batch is to be discarded completely. 

From having it as it is in its naturally crunchy texture and dense woody mouthfeel to having it in desserts, coffee walnut brownie, date and walnut pancakes, walnut banana bread, in health bars, in chocolates, milkshakes, smoothies, a few main courses as well walnuts have found their space well enough in our kitchen and bakery since a while now.

Let us have a look at the:

Top 10 Health Benefits of Warming up with Walnuts:

1. Walnuts are considered good for hair, skin, bones and assist in graceful aging.

2. Walnuts are high in anti-oxidants, helps fight stress, are nutritionally dense form of food.

3. Walnuts assist our body in healthy blood formation, lubricates our digestive system.

4. Walnuts are a rich source of Vitamin E and omega 3 fat from plants including walnuts which is called as alpha-linolenic acid [ALA]

5. Walnuts are known to be good for the memory and brain and also improve metabolism.

6. Walnuts also contain Vitamin- B complex, they also strengthen the kidneys and lungs.

7 Walnuts prevent inflammation in the body and prevents constipation and helps digestion in our system.

8.Walnuts help in treatment of type-2 diabetes and also helps in weight loss and management.

9. Walnuts are also called as longevity food, gets us good sleep, and also helps reproductive health in men.

10. Walnuts offer us a balance of all the essential nutrients needed on a daily basis for smooth functioning and also its consumption gives a feeling of satiety and fullness.

Top 10 Culinary Uses of Walnuts:

1. Adding walnuts to health shakes and bars, having them in between the meals during the day, having them in warm milk before sleeping at night, walnut cinnamon cookies & soy walnut biscuits are a good choice as well.

2. Walnuts have been used in making Akhroat ka halwa, sheera, and also used in making various Indian sweet look great as a part of garnish.

3. Using walnuts in salads adding them for that crunch on top is a great option, it also can form the part of the body like in waldorf salad, try adding it to a vinaigrette dressing it works well too, also a little drizzle of walnut oil on a salad can change its entire mouthfeel.

4. Date & walnut muffins, banana flax seed and walnut bread, whole grain pancakes with fruity walnut toppings, walnut and tropical fruit waffles are some of the ways of using it.

5. Walnuts in stir fries, adding them to a filling for pies, crusts, pastries and tarts also works well, it can easily blend itself well be it sweet or savory preparations.

6. Cheese, spinach and walnut tartlets, chicken and walnut pies, walnut and mushroom crepes, soy walnut meatballs, tofu and walnut Asian style stir fry are some of the ways to use walnuts too.

7. Add them for that crunch to a sandwich spread as well with avocado, lime, mint, garlic and olive oil to spread its wholesome nutrition on the bread layering it to be relished.

8. Steamed fish with walnuts dressed in sweet chili sauce wrapped in lettuce leaves, walnut oatmeal idlis, walnut and tahini chutney, walnut butter on crackers with grapes and cheese like a canape concept.

9. Baked berry and walnut bread pudding with custard sauce, walnut parfaits, date and walnut mousse, chick pea walnut falafels in pita pockets, coriander walnut and chili pesto sauce tossed with boiled pasta of your choice and fresh basil, parmesan shavings.

10. Walnut, Celery and Cream Cheese in pastry cases called Vol-Au-Vents, open sandwiches, dips and chutney concepts with walnut and paprika blended with tahini paste and mayonnaise can be offered with grilled and BBQ foods as well. 

Here are a few simple and easy to make recipes with Walnuts for all our readers:

Recipe-1] HERBED WALNUT & PEA DIP

Ingredients:

Walnuts- 10-12 nos.

Boiled chickpeas- 1 cup

Garlic- 1 tsp chopped

Coriander leaves-2 tbsp. chopped

Mayonnaise- ¼ cup

Salt and crushed black pepper- to taste

Roasted crushed cumin – ½ tsp

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Olive oil/ oil- 1 tbsp.

Lime juice- 1 tbsp.

Chilled water- 2 tbsp.

To serve the dip with: assorted sticks of vegetables/ crackers/ pita bread/ cheese straws/ Lavash etc.

Method:

1. Prepare all the ingredients for the dip and keep ready

2. Using a mixer grinder jar combine together all the ingredients and churn them well into a dip.

3. Remove and serve into a dip bowl, serve chilled.

Recipe-2] HEALTHY FRUITY WALNUT SHAKE

Ingredients:

Walnuts- 5 -6 nos.

Soy milk/milk/oats milk/- 2 cups

Vanilla essence or pinch of green cardamom/cinnamon powder-1 pinch- [any 1]

Banana- 1 no ripe

Dates- 3 -4 no.

Mint leaves- 4-5 no.

Chia seeds/ sunflower seeds/pumpkin seeds- 1 tsp [any 1]

Can add any other nuts or dried fruits of your choice as well like apricots/ raisins/sultanas etc.

Method:

1. Prepare all the ingredients for the healthy shake.

2. Using a blender churn together all the ingredients to a smooth texture.

3. Pour into serving glasses and garnish as desired and relish.

Recipe-3] WALNUT VEGGIE SOUP

Ingredients:

Walnuts- 6-8 nos.

Olive oil/oil -1 tbsp.

Bayleaf-1 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Spring onion/onion- 2 small- chopped.

Assorted mixed vegetables of your choice: carrots/beans/peas/potatoes/pumpkin/capsicums/sweet potato/beetroot etc can be used.

For non-veg options: add boiled chicken/ saute prawns/ sliced sausages etc once the soup is ready.

Salt and pepper to taste

Water/veg stock- 3-4 cups

Tomatoes-2 med-sized chopped

Mixed herbs- ½ tsp or fresh herbs like basil/rosemary/thyme

Garam masala powder-1/2 tsp

Milk top cream- 2 tbsp.- optional

Coriander leaves- 2 tbsp. for garnish.

Method:

1. Prepare all the ingredients for this healthy and worthy soup.

2. Heat oil in a pan, add in the Bayleaf, onions, garlic, and ginger, and saute for a few seconds.

3. Add in the vegetables of your choice, tomatoes, salt, pepper, spices, herbs, chili flakes, tomatoes and mix well.

4. Add in the water/stock and simmer for 20-25 mins, cool, remove the Bayleaf, puree and strain the mixture.

5. Bring it back to a boil, check for seasonings, texture etc and add in the cream, walnuts and mix well.

6. Serve hot.

EHV International Announces the opening HOSA Goa

EHV Announces HOSA Goa

November 2022: EHV International, the company behind Indian Accent, Comorin and the recently launched Koloman in New York, is excited to announce the opening of its newest concept, HOSA in Siolim, Goa. HOSA explores the culinary diversity of South India, beyond the familiar and also features a creative and energetic bar.

Rohit Khattar, Founder Chairman EHV/Old World Hospitality says. “We have always wanted to create a slightly more approachable and contemporary interpretation of the marvelous flavours of South India. Set on the waters opposite the magnificent St. Anthony’s Church in Siolim, we hope Goa embraces our newest concept.”

The restaurant seats 100 people, including 25 in the Patio. A beautiful Art Room functions as a gallery during the day and becomes a private dining area in the evening with a pre-function area replete with its own bar counter. In Phase 2 extensive outdoor seating shall line up the promenade set on the banks of the Chapora river.

HOSA literally means ‘New’ in Kannada and it is appropriate that its Brand Chef, Suresh DC is a Bengaluru resident. A culinary institute graduate, Suresh brings with him several years of experience in restaurants in India and Thailand. For HOSA, Chef Suresh has travelled extensively over the South to curate dishes that are unique and is presenting them in a contemporary manner while retaining their authentic flavours.

The HOSA menu goes way beyond the familiar. Dosas and appams are accompaniments to dishes like the Guntur crab fry and rich ghee roasts of jackfruit or goat. Small plates like Puli Munchi Wings and Gunpowder Kid Corn pair well with tropical-inspired cocktails. Wild Mushroom Pongal and the Curry Leaf Cured Snapper are other highlights. Cocktails feature classic, tiki and modern interpretations. An extensive wine list complements the food menu further.

Varun Sharma, who leads the award-winning bar at EHV’s other restaurant, Comorin, heads the beverage program at HOSA too. Operations are spearheaded by General Manager Sudhakar Singh under the guidance of Operations Director, Nitin Mathur.

The interiors have been designed personally by Rohini Kapur, EHV's Design Director, who was keen to create a contemporary thread while maintaining the character of the old Goan bungalow. She has paired contemporary furniture with Portuguese tiles; the art of old masters with cool, avant-garde (and even whacky) art from the South. Her design is modern yet respectful of the uniquely Goan setting. Her design vision was translated beautifully and further enhanced by veteran architect and designer Ashley Mascarenhas, who specialises in restoration, redesigning and revitalisation of old Portuguese villas and has done a terrific job at Hosa.

EHV’s Director of Development Vikas Bhasin was in charge of end-to-end project development and management from site selection to construction and the launch. He takes special pride in the fact that despite the site constraints, the most sustainable practices possible have been put into this restaurant

EHV thanks the owners of Irada Home for restoring their beautiful bungalow to give 'HOSA’ a lovely abode. Irada Home is a venture by +nineone, a hospitality and real estate investment firm led by Yash Malhotra.

EHV Announces HOSA Goa

 

November 18, 2022: EHV International, the company behind Indian Accent, Comorin and the recently launched Koloman in New York, is excited to announce the opening of its newest concept, HOSA in Siolim, Goa. HOSA explores the culinary diversity of South India, beyond the familiar and also features a creative and energetic bar.

Rohit Khattar, Founder Chairman EHV/Old World Hospitality says. “We have always wanted to create a slightly more approachable and contemporary interpretation of the marvelous flavours of South India. Set on the waters opposite the magnificent St. Anthony’s Church in Siolim, we hope Goa embraces our newest concept.”

The restaurant seats 100 people, including 25 in the Patio. A beautiful Art Room functions as a gallery during the day and becomes a private dining area in the evening with a pre-function area replete with its own bar counter. In Phase 2 extensive outdoor seating shall line up the promenade set on the banks of the Chapora river.

 

HOSA literally means ‘New’ in Kannada and it is appropriate that its Brand Chef, Suresh DC is a Bengaluru resident. A culinary institute graduate, Suresh brings with him several years of experience in restaurants in India and Thailand. For HOSA, Chef Suresh has travelled extensively over the South to curate dishes that are unique and is presenting them in a contemporary manner while retaining their authentic flavours.

The HOSA menu goes way beyond the familiar. Dosas and appams are accompaniments to dishes like the Guntur crab fry and rich ghee roasts of jackfruit or goat. Small plates like Puli Munchi Wings and Gunpowder Kid Corn pair well with tropical-inspired cocktails. Wild Mushroom Pongal and the Curry Leaf Cured Snapper are other highlights. Cocktails feature classic, tiki and modern interpretations. An extensive wine list complements the food menu further.

 

Varun Sharma, who leads the award-winning bar at EHV’s other restaurant, Comorin, heads the beverage program at HOSA too. Operations are spearheaded by General Manager Sudhakar Singh under the guidance of Operations Director, Nitin Mathur.

The interiors have been designed personally by Rohini Kapur, EHV's Design Director, who was keen to create a contemporary thread while maintaining the character of the old Goan bungalow. She has paired contemporary furniture with Portuguese tiles; the art of old masters with cool, avant-garde (and even whacky) art from the South. Her design is modern yet respectful of the uniquely Goan setting. Her design vision was translated beautifully and further enhanced by veteran architect and designer Ashley Mascarenhas, who specializes in the restoration, redesigning, and revitalization of old Portuguese villas and has done a terrific job at Hosa.

EHV’s Director of Development Vikas Bhasin was in charge of end-to-end project development and management from site selection to construction and the launch. He takes special pride in the fact that despite the site constraints, the most sustainable practices possible have been put into this restaurant

EHV thanks the owners of Irada Home for restoring their beautiful bungalow to give 'HOSA’ a lovely abode. Irada Home is a venture by +nineone, a hospitality and real estate investment firm led by Yash Malhotra.

Website www.hosarestaurant.com

Hilton Bangalore Embassy GolfLinks appoints Gaurav Paul as the Executive Chef

Bengaluru, November 2022: Hilton Bangalore Embassy GolfLinks has appointedGauravPaulas the Executive Chef. With an extensive and diverse experience of more than 19 years in the hospitality industry,Gauravwill use his expertise to further facilitate the hotel’s promise of delivering unique and culinary activities.

In his new role as Chef, Gaurav will be responsible for planning, organizing, and executing new menus, while hosting food festivals, food promotion, and wine dinners. He would also oversee operations of various outlets in the hotel, and large banqueting events while meeting the quality standards

Talking about the appointment, Tejus Jose, General Manager, Hilton Bangalore Embassy GolfLinks said, “Chef Gaurav’s culinary knowledge has a vision to cultivate and maintain the finest culinary experience for our guests. We warmly welcome him to Hilton Bangalore Embassy Golflinks and look forward to his unique gastronomic creations.”

Chef Gaurav has also won several accolades such as below:

Times food Award for the best European restaurant in Bengaluru in 2014.

Selected amongst “Top 3 Hotelier Guns In Bangalore Under 30” in 2015.

Awarded with the overall champions trophy in the National Culinary Expo organized by AIMS College in collaboration with ALMA a professional culinary school in Italy-Bengaluru in March 2015.

Rated amongst the top 10 restaurants of the country by FOOD LOVERS magazine

Planned and executed 10,000 pax outdoor catering for BIOCON Indian in 2019 Bangalore

Chief Veg Cook of the main galley in Carnival legend with a guest capacity of 2750 + crew in the year 2010

DCDP in the most prestigious 120 cover table de‘hote Steakhouse restaurant of the Carnival cruise line in Carnival Conquest with the guest capacity of 3750  +crew in the year 2011

All India chef competition runners up in Banarsidas Chandiwala Institute of Hotel Management in New Delhi -2004

Gold medalist for the year 2002-2005 session from Nips School of Hotel Management Kolkata an ISO approved institute

● Received a national level scholarship as a estage (intern) in VATEL-Ecole d'hotellerie Nimes France and specialized in French gastronomique cuisine in their 1 Michelin star restaurant Les Palmier and later awarded as the best trainee- france in 2007.

●     Awarded with numerous HYSTAR ( Hyatt Employee Recognition Award)

●     Best Employee of the month Award in Carnival Cruise Lines

Commenting on his appointment, Chef Gaurav said, “I am delighted to join the team at Hilton Bangalore Embassy GolfLinks. I look forward to elevating the dining experience while working  closely with the team to maintain sanitation regulations and safety standards to proficient in all aspects of food preparation.”

A zealous and dynamic personalityGauravis the epitome of curating recipes with a diversity of dishes for every palate. He has earlier worked with brands such as Hyatt Regency Kolkata, Vivanta By Taj MG Road Bangalore, Radisson Chandigarh, The Chancery Pavilion, Bangalore Carnival Cruise Line & many more. In addition to it, he has completed his Diploma in Hotel and Tourism Management from NIPS School of Hotel Management – Kolkata.

Karnataka hosts an exclusive “Karnataka Tourism Roadshow” at Panaji, Mumbai & Pune

Bengaluru, November 2022: Department of Tourism, Government of Karnataka in a bid to promote the State as the most sought out tourist destination in the Country Hosted a series of Roadshows at Panaji, Mumbai & Pune on 21st November 2022, 23rd November 2022 & 24th November 2022 respectively. These series of roadshows are organized along with Karnataka State Tourism Development Corporation Ltd. (KSTDC) is aimed to increase domestic footfalls into the State from Goa & Maharashtra. 

The Roadshow held in Mumbai was inaugurated by Sri. Kapil Mohan, IAS, Additional Chief Secretary, Department of Tourism, Govt. of Karnataka along with Mr. Sudhir Patil, NKCCA & Ms. Ishrat Patel, ADTOI. Similarly, the roadshow at Panaji was inaugurated by Mr. H.P. Janardhana, Joint Director (Promotion & Publicity), Department of Tourism, Govt. of Karnataka, Mrs. Indiramma, General Manager-Finance, KSTDC along with Mr. Sainath Krishna Prabhu, Chairman - TAAI (Goa Chapter), Mr. Martin Joseph, Chairman - IATO (Goa Chapter), Mr. Nilesh Shah, President, TTAG & Mr. Ishrat Alam, India Tourism. Pune roadshow was inaugurated by Mr. Mehboob Shaikh, Chairman, TAAI, Mr. Amit Gupta, Director, TAAP, Mr. Deepak Pujari, President, TAAP, Mr. Santosh Khawale, Chairman, ETAA - Pune Chapter.

A performance of 'Veeragase Kunitha’, an ancient art form of Karnataka was organised to showcase the vibrant cultural heritage that Karnataka is known for. The roadshow brought together different aspects of Karnataka tourism such as nature, wildlife, adventure, pilgrimage, heritage, and many more.

Mr. Devaraj A, Director, Department of Tourism said, “Karnataka is home to a large and exciting portfolio of globally acclaimed tourist attractions like UNESCO World Heritage sites, splendid wildlife and resplendent nature, virgin beaches etc. It is an around the year tourist destination. The roadshow series will provide impetus to domestic inbound travel and would enhance the marketing efforts of Karnataka Tourism to promote the state's destinations to prospective tourists and the travel trade of Goa and  Maharashtra."

With a vast range of tourism landscapes such as archaeology, religion, ecotourism, wildlife etc to offer the State offers innumerable experience to vivid travelers. Through these one-day roadshows.  The main objective behind the event was to Promoting the state as a tourist attraction for leisure tourism, MICE - meetings, incentives, conferences, and exhibitions, adventure and wildlife tourism and as a wedding destination. 

Mr. G. Jagadeesha, IAS, Managing Director, Karnataka State Tourism Development Corporation said, “Karnataka with its diverse range of tourism products is fast emerging as one of the most interesting and productive states for both leisure and business travel. Domestic tourism being the backbone of the tourism economy has a lot of potential which needs to be tapped. Post-pandemic, these roadshow activities will be an excellent occasion for our stakeholders to renew contacts with the travel-trade as well as tourists'.”

The roadshow had B2B interactions and presentations that showcased the destination and also opened up new avenues to showcase Karnataka in a new light to the travel and trade community. Some of the stakeholders, who exhibited at the roadshow included Karnataka State Tourism Development Corporation, Jungle Lodges & Resorts, Intersight Tours & Travels Pvt Ltd, TGI Hotels & Resorts, Mysuru Taxiwala, Birchwood Retreat, Mysore International Travels, Whistling Woodzs Jungle Resort, Gamyam Classical Ayurveda & Yoga Retreat, Travel India Company, AB Travels, Royal Orchid Hotels & many more. This exclusive B2B Roadshow had over 20 stakeholders from Karnataka and many discerning trade partners at each city.

About Karnataka: Karnataka – One State, Many Worlds, is well known for silk, milk, coffee, honey and more is home to several forts, architectural marvels and is blessed with a rich cultural heritage. Other diverse visitor attractions include pilgrim sites, coastal landscapes and wildlife/national parks. The state offers a variety of tourism attractions that cater to the demand from different visitor segments, such as eco-tourism, wellness tourism and adventure tourism. Over the years Karnataka has emerged as one of the most sought after tourism destinations in the country, and also created a space for itself, in the international tourism circuit. As of 2019, the State was ranked as the third preferred destination among domestic tourists for 3 consecutive years.

New Launch Sinclairs Yangang a boutique hotel in South Sikkim

A boutique hotel in Yangang- A charming town in south Sikkim

Sinclairs Hotels is pleased to announce the launch of its latest property at Yangang. After Chalsa in Dooars, this is the second initiative by Sinclairs to bring an unknown yet beautiful destination in the tourism map of India.

Spread over one acre of land, Sinclairs Yangang is a Luxury boutique hotel overlooking the serene and charming beauty of Maenam hills, popularly known as Bhaley-Dunga, the hotel is close to the main Rangrang road which is just 55 kilometers from Gangtok. The cozy boutique hotel has 18 rooms including three spacious suites. The three Premier Rooms with private balconies have a breathtaking view of the mountains. The intimate location makes it ideal for honeymooners, and those looking for a getaway from the city hustle. Solo travelers will also enjoy a staycation here.

The hotel's multi-cuisine restaurant 'Saffron' offers unique culinary experiences to the guests and provide a joyride to their taste buds with authentic local cuisine.

Why you will love Yangang?

Yangang is truly every nature lover’s dream. Sitting beautifully between rolling mountains and dense green forests, Yangang is a must-visit for holidaymakers who wish to enjoy laid-back living.

Yangang is popular among adventure sports enthusiasts. Adventure sports offerings in the area include hiking, mountain biking and trekking.

Other nearby tourist attractions are the Chardham at Namchi, Buddha Park in Ravangla and Temi Tea Estate, Khangchendzonga Waterfalls, Sewaro Rock Garden, Rimbi Waterfall, and Rabdentse Ruins.

Yangang will see a surge in tourism as two ambitious projects of passenger ropeway and skywalk at Bhaleydhunga cliff will soon be operational. The ropeway will connect Dhapper at Upper Yangang to the famous Bhaleydhunga cliff. It will be a lifetime experience for travelers to enjoy the spectacular beauty of the mountains and valleys from the steepest altitude. The first station of the ropeway is located at 1,810 m altitude while the top station is at a staggering height of 3,158 m.

 

About us:

Sinclairs Hotels Limited owns and operates nine properties in India at Burdwan, Siliguri, Darjeeling, Kalimpong and Dooars in West Bengal, Gangtok and Yangang in Sikkim, Ooty in South India, and Port Blair in the Andamans. Sinclairs also offers excellent venues for holding conferences, meetings, and seminars in these locations.

The Creative Reimagination of Travel: Booking.com reveals its 7 predictions for 2023

In 2023, nothing will be off-limits and everything is on the menu as everyone seeks to find the right balance in a world of contradictions

Key Highlights:

1. Preppers in Paradise: 64% of Indian travellers are looking for ‘off grid’ style vacations to escape from reality and user travel as an opportunity to learn survival skills or even prepare for an apocalypse.

2. Virtual Voyagers: 70% of Indian travellers are keen to embark on a multi-day VR travel experience as virtual vacations enter the Metaverse.

3. Delight in the discomfort zone: 71% of Indian travellers are looking forward to experiencing ‘out of comfort zone’ travel that pushes them to the limits.

4. Glamorising the Good ol’ Days: Nostalgic getaways that provide the thrill of reliving the glory days and harken back to simpler times are top of the travel wishlist for almost 95% Indian travellers.

5. Peace and Pleasure Pilgrimages: 63% of Indian travellers will be taking a less conventional approach to wellness by seeking serenity at a silent retreat

6. From Daily Grind to Great Company Escape: 68% of the Indian workforce is looking forward to their employer planning a ‘real life’ work trip to bring people together and build team camaraderie away from the office.

7. Saving to Splurge: While investing in a vacation remains a top priority for Indians, being budget conscious is key, with 75% of Indian travellers seeking more bang for their buck.

Mumbai, November 23, 2022 – People around the world are feeling overwhelmingly more optimistic about travelling in 2023 compared to 2022 and, despite some current instability felt globally, nearly 72% report that travelling will always be worth it. The mood is shifting from one of hopeful uncertainty to bold adaptability. If 2022 was about the triumphant return of travel, 2023 will be about creatively reimagining it amidst the chaos. Nothing will be off limits and everything is on the menu as everyone seeks to find the right balance in a world of contradictions.

To understand how travel will be reimagined in 2023, Booking.com commissioned extensive research with more than 24,000 travellers across 32 countries and territories including India, combining it with its insights as a leading digital travel platform to reveal seven emerging travel predictions.

At a time of general upheaval, where war, increased societal polarisation, rising inflation and urgent concerns about climate change are all continuing to radically change the world, people are finding themselves in a multi-directional tug-of-war, working to reconcile what is important to them with the demands of everyday life. The 2023 travel predictions reflect this sentiment, revealing that the needs of travellers are moving in a lot of different directions to adapt to changing times.

1. Preppers in Paradise: Camouflaged cabins, campfire cuisine and compasses; going off-grid will never be more sought after than in 2023. 64% of Indian travellers want their travelling experiences to have a more back-to-basics feel and are constantly looking for ‘off-grid’ style vacations to escape from reality, and switch off and experience life with only the bare necessities. 73% Indian travellers are also keen to use travel in 2023 as an opportunity to learn survival skills. Expect to see more eco-friendly, earthly stays springing up to accommodate burnt-out city dwellers searching for simplicity, as well as accommodations offering guidance for Indian travellers on how to be more self-sufficient. ‘Off-grid’ in 2023 won’t necessarily mean roughing it though. There is a common perception that this means giving up luxuries (67% of Indian travellers believe that), however there is a strong desire to combine the two with 65% only considering travelling ‘off-grid’ if it can be at a more indulgent stay.

1. Virtual Voyagers: With 70% of Indian travellers reporting that they will be turning to virtual reality next year to inspire their vacation choices, travel will enter the ever-evolving 3D virtual space of the Metaverse in 2023. With 61% of Indians keen to embark on a multi-day VR travel experience, the Metaverse will be more than ‘try before you buy’; it will educate people, opening the door for infinite adventure. Travelers will become bolder in their real-life trip choices, after being able to visit them in the Metaverse first via their online avatar. While the Metaverse will offer a new way to experience travel in the year ahead, it still won’t stop people from booking a ticket to their next destination.

1. Delight in the Discomfort Zone: Whether it’s bottled-up energy, a new lease on life, the world is ready to dive into other cultures and new experiences head first. 71% Indian travellers want to experience complete culture shock in 2023 – be it travelling somewhere with completely different cultural experiences and languages 63% or exploring lesser-known cities with hidden gems that aren’t already on the radar 27%. Forget the usual favourites, in 2023 Indian travellers will be seeking unique vacations that shock, surprise and delight. 96% of Indian travellers are looking forward to experiencing ‘out of comfort zone’ travel that pushes them to the limits, there will be an influx of niche experiences encouraging people to push their travel escapades to the extreme. Unsurprisingly, this ‘culture shook’ Indian traveller is also partial to throwing caution to the wind, with 46% wanting to buy a one way ticket in 2023 and follow their instinct wherever it takes them.

1. Glamorising the Good ol’ Days: Amid the desire for escapism, people intend to carve out travel experiences that harken back to simpler times, with nostalgic getaways 95% that provide the thrill of reliving the glory days top of the wishlist in 2023. There’s a desire – even for millennials and Gen-Zs who never lived it – to disappear into the romanticism of a pre-digital era, with 28% of Indian travellers chasing experiences that evoke (faux) emotive memories of days gone past, such as visiting landmarks or attractions featured in iconic retro films or opting for a bus as a primary mode of transport to live the group spirit of school trips.

Travellers are no longer forfeiting play in favour of rest and relaxation, with 76% Indians  increasingly seeking the adrenaline rush of theme parks , and drawing on the imagination with activities such as escape rooms, scavenger hunts and building fortresses with giant building blocks.  Millennial travellers will be first to book emerging era-themed accommodation that transport them back to a time they hold close to their hearts, and will likely be doing so with family by their side 54% with ‘family reunion’ multi-generational trips top of the travel agenda in 2023. 

1. Peace and Pleasure Pilgrimages: Travel is set to take ‘mind, body and soul’ wellness to the next level in 2023 – a fully immersive, no-holds-barred approach to attaining peace and pleasure including less conventional ways to feel bliss. Seeking to recenter the mind, meditation and mindfulness getaways are ever popular with 70% Indian travelers while 63% aim to find peace at a silent retreat and 59% are keen to go on a health hiatus that focuses on mental health, transformative health or that helps with life milestones such as menopause or pregnancy.

For those seeking enhanced spiritual experiences to stir the soul, alternative substances such as cannabis or plant-based psychedelics like ayahuasca or mushrooms will become a more mainstream offering, with 64% keen to try this kind of experimental wellness experience as part of their 2023 travels.

1. From Daily Grind to Great Company Escape: A step change from the ‘work from anywhere’ policy that are now almost as commonplace as annual leave, employees are increasingly keen to preserve vacation time for complete escapism. 75% Indians want their trips to be strictly work free in 2023, and while 64% are not interested in working while away, they would consider clocking in for a company retreat or trip. As such, travelling for business will be back in 2023.

2023 will see a rise in destination business retreats where the focus will be on strengthening relationships and corporate recreation rather than work. In fact, 68% of the Indian workforce is looking forward to their employer planning a ‘real life’ work trip to bring people together and 69% would like to see their employer use the money saved from the shift to remote/hybrid working models spent on corporate travel or retreats. In response, Businesses stand to see benefits, too – 76% of Indians believe exploring new places will inspire them to be more productive at work.

1. Saving to Splurge: Indian travellers in 2023 will continue to prioritise travel but will be more mindful over how to make the most of their travel budget and what takes precedence. 69% of Indian travellers will invest in a vacation as it remains a top priority for them, but being budget conscious is key, with nearly 75% Indians continuing to spotlight travel while seeking more bang for their buck.

2023 will see financially-savvy itinerary curation at its finest, with people planning travel budgets more tightly by taking advantage of deals, hacks and smartly-timed travel and prioritising value for money with discounts and loyalty programs. 69% Indians will look to save money by considering off-season destinations or longer routes on the journey, while 72% will be planning travel more in advance in the hope to secure a better deal. 71% believe the best use of their budget is to opt for one or two longer vacations instead of several short breaks.

Within this context, Indian travellers are also surprisingly prepared to dial up their spend – and even splurge – on the components of their trip that mean the most to them. 70% admit that they plan to be more indulgent in their spending habits while on vacation to make up for the lack of travel during the last couple of years, while 67% plan to spend lavishly to ensure they maximise their trip and every experience is worth it.’

Santosh Kumar, Country Manager for India, Sri Lanka, Maldives, and Indonesia at Booking.com comments, “The years of pandemic gave us a chance to reminisce and acknowledge that travel should not be taken for granted. Our Travel predictions 2023 research demonstrates a desire for travel to be a way to seek unapologetic moments of happiness and escapism to counteract the heavy realities of our news feeds. At Booking.com our aim will continue to be to make it easier for everyone to seek their unique travel bliss in a more personalised and connected way in the year ahead and beyond.”

Impresario Entertainment & Hospitality Pvt LTD elevates Mayank Bhatt as Chief Executive Officer

Mayank Bhatt

In his new position, Mayank will lead the charge to grow Impresario to an INR 1,000 Cr Company in the next 3 years 

November 2022: Impresario today announced the elevation of Mayank Bhatt to the position of Chief Executive Officer. The move comes after IndiaRF recently announced an INR 550 Crores investment in Impresario Entertainment and Hospitality Private Limited, the brand that pioneered cafe culture in India. The transaction is the largest single private-equity deal size in the Indian CDR segment.

Mayank has been a pillar in the SOCIAL growth story over the past seven years as the Business Head of SOCIAL. He will now focus his expertise on Impresario which includes other celebrated brands like Smoke House Deli, Salt Water Cafe, Mocha, BOSS Burger and Slink & Bardot. 

Mayank’s natural ability to tap into youth culture has played a pivotal role in taking SOCIAL from a single outpost in Bengaluru to a 35-outlet pan-Indian giant that has become one of the most loved homegrown brands of the country. He was also instrumental in creating antiSOCIAL, one of Mumbai’s only live performance venues comparable to many global counterparts. Mayank will oversee and manage the company’s overall operations and brand-building while ensuring a strong bottom line. 

Commenting on his elevation, Mayank Bhatt says, “I’ve been leading the charge at SOCIAL for years now, but it still feels like Day 1. Impresario Entertainment & Hospitality Pvt Ltd (IEHPL) has revolutionized the cafe culture in the country by creating spaces (like Mocha, Smoke House Deli, and Salt Water Grill) that allow the community to come together. We have created the perfect product-market fit to capture India’s changing demographic dividend. We’ve also unlocked the potential for co-working spaces early on, making our cafes the perfect place for people to visit any time of the day. Channelling our expertise and looking to the future, IEHPL is poised to be an INR 1,000 Cr company in the next 3 years with 140 SOCIAL and Smoke House Deli outposts leading the charge and a robust 25% contribution to revenue from our delivery business. I look forward to bringing these numbers to life and charting out the next two decades of IEHPL.”

Riyaaz Amlani, Founder & Managing Director, Impresario says, “Mayank has proven his mettle as a leader who understands brands, people and culture; something that’s integral to the pulse of Impresario. SOCIAL’s trajectory under his leadership is something that goes down in the books as a true success story. I couldn’t have asked for anyone better to take over the reins of Impresario and its suite of brands. I am eager to see the course that he takes with utmost faith in his judgements and decisions.”

An alum of the University of West London, Mayank started his career 18 years ago, at ITC Hotels in Mumbai. His work experience includes brands from the UK and India, both in hospitality and alcohol & beverage. He has been responsible for the growth of two widely renowned hospitality brands from India- SOCIAL and blueFROG- and led the luxury portfolio in the West for the alcoholic major company, Diageo in India. Mayank joined Impresario as the Business Head for SOCIAL where he headed several verticals like operations, programming and events, including the beverage portfolio of their brands.

About Impresario Entertainment & Hospitality Pvt LTD

Impresario Entertainment & Hospitality Pvt LTD was founded in 2001 with its maiden venture Mocha – Coffees and Conversations. Today, Impresario boasts of a network of over 60 + restaurants across 17 Indian cities.  Its umbrella of brands includes scaled brands such as SOCIAL, Smoke House Deli, and Mocha, as well as boutique brands such as Salt Water Café and Slink & Bardot. It also owns and operates dark kitchen brands like BOSS Burger, Lucknowee, and HungLi. The company’s core strength lies in understanding the changing dining habits of young India and delivering quality experiences tailored to delight its patrons.

Please note, as this news is under Embargo till 25th November 2022, 10:30 AM, do let me know if we can explore a feature for the same.

Scoot Attains International Air Transport Association (IATA) Membership

• Joins Community of 300 IATA Members Across 120 Countries

• Accreditation that Scoot meets the highest standards for airline safety

• Greater opportunities to drive industry priorities and key initiatives

Singapore – Scoot, the low-cost subsidiary of Singapore Airlines Group, has attained full International Air

Transport Association (IATA) membership. Only airlines that meet IATA’s Operational Safety Audit (IOSA)

standards for safety in airline operations are eligible for IATA’s membership.

Mr. Leslie Thng, Scoot’s Chief Executive Officer, said “We are honored to become an IATA member. This

international recognition affirms our dedication to upholding safety for our passengers. Through the decade, we

have continued to enhance our operational resilience and improve our customers’ experience. Looking ahead,

we hope to continue to pave the way in redefining and elevating value-travel in our industry.”

”We are delighted to welcome Scoot as an IATA member. Having Scoot, a low-cost carrier, as a member will

further enhance the diversity of views we have in the Association. We look forward to working with the Scoot

team towards the sustainable growth of the industry as it recovers from the impact of COVID-19,” said Philip

Goh, IATA’s Regional Vice President for Asia Pacific.

The IATA membership is only open to airlines operating scheduled and non-scheduled air services. Maintaining

an IOSA registration, and complying with the IOSA program, an internationally recognised and accepted

evaluation system designed to assess the operational management and control systems of an airline, is a

condition of IATA membership.

As part of the IATA membership, Scoot will have the opportunity to help drive priorities within the aviation

industry and participate in member conferences that bring together representatives from leading international

airlines. Being a member also gives Scoot access to IATA training in major fields such as aviation safety and

security, operational efficiency and excellence, sustainability, as well as programmes that help strengthen the

capabilities of aviation industry professionals.

PURATOS TEGRAL SATIN PLUM CAKE EGG-FREE OFFERS A ONE-STOP SOLUTION TO BAKERS AND ARTISANS THIS CHRISTMAS

When it comes to Christmas, there is nothing that can replace the rich plum cake. It has remained an inseparable part of the traditional treats for Christmas festivities. With the growing demand for plum cakes during the season, bakers and artisans are working round the clock to offer the best and newest variations to their customers. While it is one of the must-have products in the artisan assortment, the procurement of raw ingredients for plum cake preparation is quite laborious. Puratos Tegral Satin Plum cake egg-free offers a one-stop hassle-free solution that perfectly fits into the artisan scheme of things. 

Mr. Ashish Seth, Managing Director, Puratos Food Ingredients India Pvt. Ltd., said “The delicious plum cakes have remained the quintessential treat during the Christmas season that helps bakers boost their sales. Puratos Tegral Satin Plum cake egg-free offers the perfect solution for bakers to be innovative with their cake preparations that the consumers will love and patronize. It relieves them from the cumbersome task of procurement and keeping all the key ingredients in the store required for plum cake preparation. While plum cakes are prepared using eggs, Tegral Satin Plum cake is egg-free, keeping in mind the taste profile of customers in India.”

 

Tegral Satin Plum Cake Egg Free Mix which is a perfect blend of spices gives rich dark colour and good volume to your bar cakes, cupcakes, and round cakes. With loads of fruits, and nuts and infused with a rich taste it will enliven the finished product and differentiate it through taste and innovation. Puratos global presence, long history of expertise, and R&D capabilities in India have enabled them to tailor products to match Indian preferences, value, and functionality.

Celebrate the Warmth of Campfire Dinner at The Bheemili Beach, Visakhapatnam

It’s the time of the year when the temperature drops down and those extra wood and dried leaves are valued. The essence of being outside simplifies everything. The Campfire Dinner by the beach at The Bheemili Resort is a celebration of people’s ever-growing love for new, tasty and scrumptious food. The food will be prepared fresh at the barbeque grills, giving a unique open-air kitchen feel. The process is streamlined by utilizing techniques used in classic kitchens that make the day off seamless so that you can kick back and enjoy the views with your company.

Savor all things barbecue and grill to perfection. Indulge in the selection of items served with a wide variety of meat, seafood, and fresh vegetables. From Chicken to Fresh Sea Fish, Shashliks, and Jacket Potatoes & many more to choose from that your heart desires, this Campfire Dinner will leave you unsettled in witty culinary satire.

Relish on an extensive feast with charcoal-grilled specialties by the culinary experts at The Bheemli Resort.

What: Campfire Dinner

Where: The Lawn, The Bheemili Resort

When: : From 25th November 2022 till 31st January 2023, Every Friday

Time: 7:30 pm - 10:30 pm

Price: 1799+

Six Senses Fort Barwara Crafts Special Holiday Experiences This Season

Experience the holiday season, the Six Senses way

With the winter chill in the air, expansive views of the Aravali, and the warmth of the delicious Rajasthani cuisine the secret location of the Six Senses Fort Barwara makes for the perfect winter holiday destination. Six Senses Fort Barwara has lined up a series of out-of-the-ordinary events for you, and your loved ones. It is a perfect choice to celebrate with the whole family, and enjoy family-friendly activities, cocktails at sundowners, spa and wellness programs, and delightful culinary experiences, all specially crafted to enchant the senses.

Situated away from the city hustle, the beautiful 14th-century fort has been sensitively converted to become a destination for history lovers, adventure seekers, and wellness enthusiasts. The culinary journey offers a creative approach to regional Rajasthani and pan-Indian cuisine with a sprinkle of international influences while embracing the Eat with Six Senses philosophy of local, fresh and seasonal produce.

 

The dining experiences at Fort Barwara are spread across The Cortile, the all-day diner; and Rani Bagh- an all-day bar by the pool surrounded by the tall fort walls. In the evening, the colors of Rani Bagh and live music brings the fort to life and its glory. Aside from the restaurants, there’s Shikar Burj for a dine-under-the-stars experience.

Six Senses Integrated Wellness plays a pivotal role at all Six Senses resorts and spas, and at Fort Barwara, guests can also discover a menu of signature massages, Ayurvedic treatments, nurturing facials, mindfulness practices, and personalized wellness programs based on the preventative principles of Eastern medicine and result-oriented Western influences.

Christmas & New Year's Offers: 

Guests can make the most of their holiday getaway with an exciting festive calendar that kicks off on December 22 leading up to New Year’s celebrations. Engage in various activities such as Christmas tree decoration, pop-up bars planned at surprise locations, Christmas treats baking sessions, movie nights at the Viewing Gallery and more. Enjoy a scrumptious lunch and dinner at The Cortile, an all-day dining restaurant located by a leafy 14th- century courtyard, along with an offering of Destination Dining where they can choose their spot to celebrate special moments under the blanket of stars.

During their stay, guests can opt for Hatha Yoga, Yin & Yan Yoga, and various other yoga activities at locations that offer panoramic views. From foot massage workshops for couples and body balance sessions to fitness consultations with the expert and visiting practitioner Christiaan, one can experience the most amazing wellness treatments. One can also spend a DIY afternoon at the signature Six Senses Earth Lab facilities to learn the art of upcycling wax, blending oils, and other sustainability workshops.

Another of the resort’s festive highlights is The Gala dinner at Zenana lawns. Appearing for one day only on December 31, the New Year’s Eve will be complete with DJ sets followed by a Live band and an afterparty at Zenana lawns.

By day, the GEM can arrange a private tiger safari or heritage walk through the ramparts of the fort, or have a go at learning local cooking methods in earthenware pots with one of our chefs. Six Senses Fort Barwara combines and customizes activities to suit energetic guests and those who prefer to simply sit back and relax, taking in all the dazzling attractions that Rajasthan has to offer.

 

About Six Senses Fort Barwara

Situated in the culturally rich province of Rajasthan, a beautiful 14th-century fort has been sensitively restored to become Six Senses Fort Barwara. This significant conservation effort reinterprets the gracious and regal ambiance of a bygone era. The resort includes two palaces, two original temples, and 48 beautifully appointed suites within the fort walls. Three restaurants offer innovative menus emphasizing locally sourced ingredients, while the impressive Six Senses Spa provides a peaceful sanctuary for the mind, body, and soul. Outside the fort, the property faces the charming village of Barwara to the west and a forested expanse to the east. The famous tigers of Ranthambore National Park are only a short drive away.

Nature’s Basket unveils new flagship at Nepean Sea Road, South Mumbai

Mumbai, November 2022: Strategically located & tastefully designed, the store reflects the brand promise of ‘Taste the World’. With this, Nature’s Basket now operates 35 stores across Mumbai, Bengaluru, Delhi-NCR, Kolkata, and Pune.

Nature’s Basket (NB), India’s foremost retail destination for fine foods from around the world, and part of RP-Sanjiv Goenka Group (RPSG), launched its brand new flagship store in Nepean Sea Road, South Mumbai. The new Nepean sea road store is a reflection of the brand’s promise of being the go-to place for the customer’s Gourmet needs. Located on the premises of the famous Infinity Towers compound at Narayan Dabholkar Road (off Nepeansea road), the store is a much-awaited destination to cater to the Gourmet needs of residents in the Malabar Hill and Nepean sea road area.

The store, which is approximately 4700 sq. ft., will offer a wide range of gourmet products, fresh produce, bakery, and dairy items. The new Nature’s Basket store will operate between 8 am to 10 pm on seven days. Nature’s Basket had also invited food and lifestyle influencers from Mumbai to attend the launch event and get the first-hand experience of shopping at the store and a sneak peek at its inventory. The bloggers have showcased the offerings of the store on their social media handles.

Speaking on the occasion, Devendra Chawla, CEO, of Nature’s Basket and Spencer’s Retail shared “Mumbai is our foremost market and we continue to deepen our presence in this city. The addition of this store right in the heart of South Mumbai will delight our customers, especially given the catchments profile consisting of well-traveled and extremely discerning customers.

Speaking on the occasion, Shashwat Goenka, Sector Head - Retail & FMCG, RP-Sanjiv Goenka Group added, “Nature’s Basket as a Brand is uniquely positioned to cater to the Gourmet needs of our customers. The addition of our Nepean Sea Road reaffirms the group’s belief in India’s increasing Gourmet appetite and we are pleased that through Nature’s Basket, our customers can “Taste the World” right here at a store near them.

Nature’s Basket is an omnichannel Gourmet retailer operating 35 stores across Mumbai, Bengaluru, Delhi-NCR, Kolkata, and Pune. Besides physical stores, the brand also has a strong online presence and customers can order online at https://www.naturesbasket.co.in/ or download the Nature’s Basket app from Play Store / App store

The Anam Mui Ne To Celebrate Grand Opening in January

MUI NE, Vietnam (November 2022) – The Anam Mui Ne, a resort with 127 elegant rooms and suites, a sublime design inspired by Vietnam’s Indochine era, and a prime beachfront location will celebrate its grand opening in January next year.

Situated in southern Vietnam’s popular beach town Mui Ne, the independently owned and operated five-star resort is the second Anam property to open. The Anam Mui Ne follows the successful 2017 debut of The Anam Cam Ranh which has been recognized by some of the industry’s highest accolades including placement among Asia’s top resorts in the Condé Nast Traveler Readers’ Choice Awards in 2021 and 2020. 

Overlooking Mui Ne’s white sand beach, the resort affords spectacular East Sea vistas. The resort’s dining landscape comprises an all-day dining restaurant and grill called The Indochine, beachside restaurant and bars Lang Viet Restaurant and Bar, Saigon Bar in the lobby, and 24-7 in-room dining. The resort will cut the ribbon on a collection of luxurious facilities on January 11 including a five-treatment-room spa, two spacious swimming pools - one fresh water and the other saltwater - a ballroom, conference rooms, water sports center, fitness center, yoga room, kid’s club, and gift shop.

Like its predecessor, The Anam Mui Ne’s design is an echo of Vietnam’s bygone Indochine period, with architecture guided by Hanoi’s grand old French villas. Evoking a romantic atmosphere, the likes of glowing lanterns, customized encaustic mosaic tiles, big-bellied clay water vases, statues on plinths, imperial-style roofs, cornice detailing, and intricate woodwork have been crafted by artisans from across Vietnam whose trades have been handed down the generations. Giving way to an infinity pool and the ocean beyond, the lobby makes for a striking first impression, replete with a grand piano and a sloping roof fashioned with glass panels that water gently flows over, casting faint shadows underneath.

The resort’s 127 classic rooms and suites range in size from an ample 40sqm to a spacious 142sqm across six accommodation categories. Seven 142sqm suites come with private pools. A 122sqm presidential suite offers a quarters for bodyguards. Vietnamese artists were commissioned to create unique paintings for each room and suite, opening doors on the country's fascinating culture. Clawfoot bathtubs and custom-built furniture such as leather-bound tables add to the resort’s old-world feel.

“We learned so many valuable lessons about how to design, orient and build a hotel with The Anam Cam Ranh; so much so that every design element that is extraordinary about our first property has been accentuated in The Anam Mui Ne, such as the layouts and flow of the accommodations,” said the resorts’ founder and owner Pham Van Hien. “The alluring woodwork in our Lang Viet Restaurant, from forests cultivated for sustainable harvests in Vietnam, is all handcrafted and took the craftspeople over six months to complete and is just one example of the many hand-crafted design elements evident in our new resort.”

“We expect The Anam Mui Ne to redefine Mui Ne’s hotel scene,” added group general manager Laurent Myter. “There is nothing quite like it; an intimate, classic, and genuine Vietnamese hotel with personalized Vietnamese service that is anything but the industrialized product that so many hotel chains have established in Vietnam.”

The resort will open with a ban on single-use plastics and has implemented an array of measures to reduce its carbon footprint with solar power and locally sourced ingredients. Its water filtration plant supplies drinking water in recycled glass bottles, and laundry water is recycled to water the gardens. Straws, bags, and bathroom amenities are biodegradable. The resort’s eco-friendly key cards are also made from wood that’s been sourced from sustainably managed forests.

Famed for its beach, sand dunes, fishing village, Cham towers, and “Fairy Stream” - a shallow stream that flows through vivid orange and white limestone formations - Mui Ne means “sheltered peninsula” in Vietnamese and has become a Southeast Asian windsurfing mecca due to its excellent weather and wind conditions. An expressway due to open shortly will cut the drive from Ho Chi Minh City to 2.5 hours. An international airport is due to open in Mui Ne in 2025.

THE KING OF NALEN GUR

 The Nalen Gur ice cream is made from liquid Nalen Gur which itself is loaded with minerals that are extremely healthy for our bodies. It is prepared from the sap of the date palm (khajur) tree which is native to Bengal. During winters, the sap is collected in an earthen container hung on the top part of the date palm tree. Nalen Gur liquid is extremely rich in iron and potassium, which may help manage one’s hemoglobin levels. It also contains a good amount of magnesium, which is proven to be helpful for the human nervous system, muscles and bones.

Kolkata, November 2022: Winters are here and it’s soon going to be Nalen Gur time. Nalen Gur is prepared from the sap of the date palm (khajur) tree which is native to Bengal. During winters, the sap is collected in an earthen container hung on the top part of the date palm tree. The sap is heated over a flat pan till it thickens and turns into a viscous liquid with a honey-like consistency. Nalen Gur liquid has a unique earthy & fruity flavor which is adored by millions of Bengalis all over the world.

Have you ever wondered who has worked relentlessly to improve the purity and authenticity of liquid Nalen Gur? Have you ever wondered who actually uses the maximum amount of Nalen Gur in West Bengal? Look no further as the person behind the revival of Nalen Gur is none other than the owner and ice cream maker of Pabrai’s Ice cream – Mr. Anuvrat Pabrai. To his credit and to the delight of millions of ice cream lovers across the world goes the credit for inventing the Nalen Gur ice cream- an ice cream which is rated amongst the seven best sweets in South-East Asia, China, Japan, Russia, Australia and the Indian subcontinent.

The exotic and highly popular Nalen Gur ice cream is a signature offering of the Kolkata-based family run brand - Pabrai’s Fresh & Naturelle Ice creams.The Nalen Gur ice cream is made from liquid Nalen Gur which itself is loaded with minerals which are extremely healthy for our body. Nalen Gur liquid is extremely rich in iron and potassium, which may help manage one’s hemoglobin levels. It also contains a good amount of magnesium, which is proven to be helpful for the human nervous system, muscles and bones.

The story behind the creation of the Nalen Gur Ice cream is also very interesting. Anuvrat Pabrai, the CEO of Pabrai’s and an ice cream maker for the last 37 years recounts. “In 2007-08 we were exploring introducing exotic flavors and I visited several top caterers to take their advice as to which flavors, they would want us to make. One very senior caterer suggested that we should try to make Nalen Gur ice cream.” He said, “It’s so quintessentially Bengali and all Bengali’s adore it.” On his advice, I visited several sweet shops to understand how Nalen Gur was used in Bengali sweets like Sandesh. I loved the taste and the flavor of sweets made with fresh Nalen Gur. Using my skills and experience as an ice cream maker, I did several trials and eventually came up with a Nalen Gur ice cream which I felt was good enough. I took it to the caterer and after tasting the Ice cream, the caterer was overjoyed. So, we started producing Nalen Gur ice creams and serving it to few caterers. The response was fantastic. In the first winter we used about 250 kgs. Next year it went up to 750 kgs. The next year it increased to 2000 kgs and then to 5000 kgs. Today we use nearly 35000-40000 kgs of Nalen Gur liquid every year to make our Nalen Gur ice cream.”

With the passage of time as well as increase in quantity of Nalen Gur we were handling, we became aware of the fine nuances in taste, aroma, consistency, and overall flavor of good quality of Nalen Gur Liquid. We realized that in order to keep price of liquid Nalen Gur cheap, a lot of it was adulterated with caramelized sugar syrup and with addition of color and essence. We researched the product in great depth and realized that in the long term we would have to keep production and processing of the liquid sap under our supervision. We created our own team of processors whose sap we would process under our supervision. We set standard specifications which our processors would have to adhere to while making liquid Nalen Gur. This ensured that the liquid Nalen Gur we obtained was absolutely unadulterated. We also created a process whereby we could preserve the liquid Gur and use it throughout the year. “Although liquid Nalen Gur is available only during the winter months of December and January, we have a special method of processing the sap so that it retains its flavors and aroma for up to 12 months. This way we are able to provide Nalen Gur ice creams throughout the whole year. Indians really love their ice creams, regardless of the season, and we are looking forward to serving one of our most loved specialties not only in winters but throughout the year,” said Pabrai’s CEO Anuvrat Pabrai.

Another unique feature of the Nalen Gur ice cream is that when we serve it, we drizzle a couple of teaspoons of warm liquid Nalen Gur on top of the scoop of ice cream. This enhances the flavors and doubles the taste experience.The Nalen Gur ice cream is available throughout the year across all our retail parlors and is also supplied to a large number of hotels, restaurants and caterers across the country.Due to persistent requests from our customers, this year we are launching retail packs of liquid Nalen Gur. We look forward to our esteemed customers enjoying authentic liquid Nalen Gur throughout the year

DoubleTree by Hilton Gurugram Baani Square elevates Apoorva Chandram as Rooms Division Manager

He will be responsible for uniquely enriching guest comfort and satisfaction, training and development, quality assurance, budgeting, performance development and ensuring operational excellence within the team

Apoorva is a passionate hotelier with over 13 years in Hilton hotels across Middle East, Africa and India. Within Hilton, he has been part of a pre-opening and task force during brand conversion.

Apoorva joined DoubleTree by Hilton Gurugram Baani Square as Front Office Manager in 2021. Through his profound contribution in elevating guest experiences and implementing innovative tools in front and back of the house, he now takes on a new role as the Rooms Division Manager.

In his new role, he will be responsible for uniquely enriching guest comfort and satisfaction, training and development, quality assurance, budgeting, performance development and ensuring operational excellence within the team.

On the educational front, he pursued Executive Development Program in Data Science from Xavier School of Management, Jamshedpur in 2021; SHINE 1- Hilton’s structured leadership program for a smooth transition into a director role in 2020; Hospitality & Tourism Management from Florida Atlantic University in 2020 and Hotel Revenue Management from Cornell University in 2018.

Commenting on the appointment, Jai Chugh, General Manager said, “We are very happy to see him grow on his career path. He has been associated with Hilton for 15 years and has worked efficiently to delight guests with exceptional experiences. His contribution in other departments has also been remarkable and we firmly believe that he will achieve more milestones with his skill set and eye for detail.”

In his spare time, Apoorva enjoys spending time with family.

Fairfield by Marriott Kolkata appoints Manoj Jangid as hotel manager

Jangid started his career in F&B operations and has experience both in curated fine dining spaces as well as large-scale catering events. He has worked across multiple hotel companies like Taj Hotels, Hyatt, Accor Hotels, and Marriott International.

Fairfield by Marriott Kolkata has announced the appointment of Manoj Jangid as their new hotel manager. With over twenty years of enriching industry experience, Jangid is a hospitality veteran and has an intrinsic understanding of hotel operations and guest aspirations. He would be responsible for looking after the strategic initiatives and overall operations of Fairfield by Marriott Kolkata with 182 keys and the banqueting facilities at the Ozone Convention Centre.

Jangid started his career in F&B operations and has experience both in curated fine dining spaces as well as large-scale catering events. He has earned his reputation working across multiple hotel companies and varied roles at Taj Hotels, Hyatt, Accor Hotels, and Marriott International.

Starting as an assistant manager at Grand Hyatt, Mumbai in 2009, he climbed various steps in the food & beverage Department- from a restaurant manager to the director of food & beverage at Sofitel Mumbai between 2011-2019. His last assignment was at JW Marriott Mumbai Sahar where he spearheaded f&b operations as the director of food & beverage for three years.

Jangid brings his multi-pronged understanding of aspirational tier 1 markets to ensure a successful positioning of Fairfield by Marriott Kolkata. He will play a key role in establishing a high brand recall for the hotel in the ‘City of Joy’.

Courtyard by Marriott Pune Chakan appoints Sanket Gadikar as the Assistant Sales Manager

Pune, November 2022: Courtyard by Marriott Pune Chakan is pleased to announce the appointment of Sanket Gadikar as the hotel’s new Assistant Sales Manager. In this new role, Sanket will be responsible in supporting the development sales & marketing strategies, promoting awareness of brand image internally and externally, and expediting sale techniques to maximize revenue while maintaining existing guest loyalty.

With over 5 years of experience in hotel operations and sales, Sanket started his hospitality journey in 2017 with Novotel Pune. Since then, Sanket has worked with renowned hospitality brands such as Radisson Blu Jaipur and Courtyard by Marriott Raipur.

Sanket has completed his Masters's in Hospitality and Administration (Sales & Marketing) from the Institute of Hotel Management, Lucknow. His passion for the hospitality industry has persuaded him to be amiable and analytical in all his roles so far. He believes in rising above challenges and looks forward to utilizing his skills in a manner that will help him succeed in his professional journey. 

Commenting on his appointment, Sanket said, “I am elated to start a new chapter with the team at Courtyard by Marriott Pune Chakan. I look forward to providing my services to enhance the brand image and guest experience while working alongside an excellent team of associates to deliver exceptional results”.

Marine Biologist Dives into Hotel’s Sustainability Effort

Banyan Tree Krabi takes further steps to reduce its carbon footprint

KRABI, Thailand November: Ms.Tipwimon Rattanawongwan, a marine scientist from Kanchanaburi in Thailand, has joined Banyan Tree Krabi as a Sustainability Coordinator.

Tipwimon, formerly a Marine Biologist at Four Seasons Koh Samui, brings a wealth of experience to the team, including a spell at Phuket Marine Biological Center and as a Foundation Coordinator at the Mai Khao Marine Turtle Foundation Phuket.

Banyan Tree Krabi, which opened in 2020 with 72 pool suites and villas, continues to embrace and expand its commitment to sustainability, headed by Sustainability Manager Thepsuda Loyjiw, who oversees projects at both the Andaman beachfront hotel and its sister resort Banyan Tree Samui.

Banyan Tree Samui won international plaudits in 2020 when Thepsuda and her team successfully protected and nurtured the nests and eggs of a rare green turtle on the resort’s beach, resulting in the birth and survival of more than 200 hatchlings.

“Ms Tipwimon will be a valuable addition to our team as we work continuously to create a carbon-free footprint at each of our resorts,” said Thepsuda. “Among her targets will be a focus on resource conservation, recycling and upcycling, pollution reduction, waste elimination, and limiting energy consumption.”

The Banyan Tree Hotels group is renowned as a wellness brand with strong eco-friendly policies. Among Banyan Tree Krabi’s industry-recognized awards is a “Green Hotel Award - Gold Certification,” presented by Thailand’s Department of Environmental Quality Promotion in recognition of the resort’s ongoing efforts to efficiently manage energy, waste and natural resources.

The 5-star property, located on tranquil Tubkaek Beach facing the uninhabited limestone islands of Than Bok Khorani Marine National Park, looks to follow in the gentle footprints of Banyan Tree Samui which in 2018 became the first hotel in Thailand to be awarded “Gold Certification” at a single-property level by Earthcheck, the world’s leading scientific benchmarking, certification and advisory group for travel and tourism.

Banyan Tree Krabi’s recent sustainability initiatives include an Earth Day beach clean-up, and the introduction of Forest Bathing, a nature-based educational tour for guests, including children, to help raise awareness about environmental conservation and protecting local flora and fauna.