99 Pancakes Launches First Outlet In Hyderabad

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New Delhi, December 2022: 99 Pancakes, India’s first QSR chain specializing in the pancakes segment, has launched its first dine-in outlet in Hyderabad. The outlet is located at Jubilee Hills and will offer a variety of options in pancakes with unique names like Red Riding Hood, containing fresh strawberries (seasonal) Nutella, whipped cream, and chip sprinklers. Even though the QSR is known for its scrumptious pancakes, it also offers waffles, French Crepes, Cakes & Pastries, Macaroons, Shakes, et al.

Going further, the QSR chain will open two more outlets in Hyderabad in the dine-in and takeaway format.

99 Pancakes, which came into existence in the year 2017, already runs 40+ QSRs across India - Mumbai, Pune, Kolhapur, Varanasi, Jabalpur, Indore, Rewa, Bhopal, Raipur and Surat.

On the launch of its first-ever city store in Hyderabad, Vikesh Shah, Founder of 99 Pancakes, said, “Since the incorporation of 99 Pancakes in 2017, we have received an overwhelming response from our customers. Pancakes is a very new segment for the Indian market and customers have played a vital role in our growth. And now, we have planned to come to this city and we wish to serve the best of our pancakes. With our growing presence, we are planning to expand within Hyderabad in the coming months, with two more dine-in plus takeaway outlets, and expand to other cities of India as well."

99 Pancakes had also collaborated with the leading kids’ television channel, Cartoon Network, and launched a campaign, ‘Redraw Your World’ earlier this year in April 2022.

About 99 Pancakes

99 Pancakes is one of the leading QSR chains in India that specializes in offering a variety of pancakes. The QSR started its first outlet in Kala Ghoda in Mumbai 2017 and within a span of 5 years already has a presence in 14 cities across India with 40+ outlets.

99 Pancakes has a USP of having open kitchens in all its outlets where the customers can experience the making of the pancakes, live. Another USP of the brand is that it serves Mini Holland Pancakes with a variety of toppings. Other than pancakes, the brand also has Waffles, Crepes, Cakes, Pastries & Desserts, French Macarons, Chocolates, Croissants, Pizzas, Shakes, Coffee & Beverages in its menu.

The Irish House launched its flagship outlet at Phoenix Palladium in Mumbai

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The outlet is spread across an area of 2,000 Sq. Ft at 1st floor, Phoenix Mall, 462, Senapati Bapat Marg, Lower Parel, Mumbai

India, Mumbai, December 2022:  The Quintessential Irish house announced its launch of a new flagship outlet in the Phoenix Palladium Mall in Mumbai. The new location is a 2,000 sq. ft with a 130-seater outpost that features a cool ambiance with exposed brick. The Phoenix Palladium outpost is yet another addition to the Irish House legacy for beer lovers, sports fanatics, and gourmands of the city and guarantees a good time.

Commenting on the launch of the flagship & partnership with Phoenix Palladium Mall, Mr. Karan Kapur, Executive Director at K Hospitality Corp & Owner of Irish House , said, "With the launch of our flagship outlet, our endeavor is to be catalysts to creating a community with a collective conscience. Having over 12 years of collective experience in bringing Irish culture. The brand is in an expansive mode and I would like to give a huge shout out to all the lovely people who made this possible. Without their support, their love for the Irish house, this dream would not have been possible."

At the newest hotspot, the signature vibe has been elevated smartly and features rustic wooden panels with exposed brick, community and private seating spaces and utilitarian industrial lights. An open ceiling suspends a vintage barrel display staged on metal shelves. The star attraction though is the highly Instagrammable barrel wall that will want you to whip out your cameras in the first second.

The brand's outlets at Bandra, BKC, Kala Ghoda, Kural, Andheri, Malad to Thane till T2 Terminal, all the way to its flagship location in Phoenix Palladium, are constantly buzzing for dine-in or takeout via delivery partners such as Swiggy and Zomato.And now with the launch at Lower Parel, they are all set to take over the mall target audience.

 

ABOUT THE IRISH HOUSE

The Irish House, which is currently spread across Mumbai, Delhi, Pune, Kolkata, Chennai, Bengaluru, Belagavi, and Thane and is known for its energetic vibe, friendly service, and great offerings, is also loved for its large television screens for experiential viewing of sports matches and for being one of the largest bars that hosts live and special events. Be it Oktoberfest, St. Patrick's Day, regular band performances, inclusive karaoke games, or pub nights, The Irish House is a favorite destination for a good time.


It’s All Lights and Merriness at DoubleTree by Hilton Pune – Chinchwad

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DoubleTree by Hilton Pune – Chinchwad continues its commitment towards Sustainability with yet another unique Christmas Tree to celebrate the occasion

Pune, December 2022: Wrapped in the gift of love and secured with a string of warmth, DoubleTree by Hilton Pune – Chinchwad brings to you its pièce de resistance – The Christmas Tree (A Journey from Used to Re-Used).  As the world gears up for the festive season and awaits with bated breath to welcome the new year, DoubleTree by Hilton Pune – Chinchwad adds up to the occasion.

As part of its continued Sustainability endeavors, the team of DoubleTree by Hilton Pune – Chinchwad have thoughtfully curated and artistically built a Christmas Tree using materials such as sheer curtains, wooden cut-outs, acrylic pieces, recyclable metal tubes etc. that have completed their life cycles in their primary places of usage in the hotel. The Christmas Tree stands as a symbol of the hotel’s continued commitment towards its community in promoting sustainable and eco-friendly practices.

Speaking at the tree lighting ceremony, Mr. Vinay Nair, General Manager - DoubleTree by Hilton Pune – Chinchwad said, “I am extremely proud that we as a team succeeded in creating something that is so beautiful and inimitable. Our continued efforts of contributing to various sustainability endeavors is something that we are known for. It is great to see our unique Christmas decorations being talked about so well, and we look forward to celebrating the upcoming festivities with our guests, community, friends, and families.”

With a month full of fun, food, and revelry coming up, DoubleTree by Hilton Pune – Chinchwad is excited to welcome all guests and give them a spectacular experience this season. So, this December, come and immerse yourself in the view of the city’s most stunning Christmas Tree while pampering your taste buds by indulging in the delicious and traditional lip-smacking Christmas treats at the restaurants at DoubleTree by Hilton Pune – Chinchwad.

Festivities at Courtyard by Marriott Mahabaleshwar

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Mahabaleshwar,Dec’22: ‘Tis the magical time of the year when you spend time with your loved ones. The holiday season seeks relaxation and comfort all under one roof and Courtyard by Marriott Mahabaleshwar needs to be your getaway haven this year for Christmas and New Year festivities.

The situation in the beautiful hill station of Mahabaleshwar, Courtyard by Marriott Mahabaleshwar is gearing up to host their guests with culinary highlights, exciting offerings and curated experiences all in the charming ambiance of this beautiful property facing the valley.

Christmas Eve Dinner: 24th December, 2022

Celebrate the spirit of Yuletide with a warm winter’s evening spent in the cozy corners of The Berry Library with a live band and an extravagant spread of merriment at our Christmas Eve’s Dinner. Indulge in a traditional fare of roast turkey with cranberry sauce, whole lamb leg with red wine jus, stuffed chicken with bbq sauce along with live stations and the sweet nothings of an elaborate dessert buffet. You can also sip on the special festive drinks such as Wines (Red and white)/ Beers, Sangria and mulled wine, Egg nog and hot chocolate.

INR 12,000 + taxes per couple | INR 6,000 + taxes per person

 

Christmas Sundowner: 25th December, 2022

Spend time capturing an uninterruptible breath-takingly beautiful sunset behind the mountains and embrace the golden light of the setting sun as it disperses hues of red into the evening sky!

Partake in a pulsating beats of DJ in the last Sundowner of the year at our open-air lounge Quarter Deck. The perfect evening with grooving music paired perfectly with artisanal cocktails and fresh pizzas straight out of the wood-fired pizza oven.

 

New Year’s Eve Gala Dinner: 31st December, 2022

An elegant end to the turn of the year celebration awaits you at Courtyard by Marriott Mahabaleshwar. Dance the night away with your loved ones, rejoice with an indulgent staycation, partake in our New Year’s Eve Gala Dinner, all with the picturesque view of Sahyadri mountains.

Our talented team of chefs, lovingly create a wholesome experience for you with a decadent spread of global cuisine with live counters and unlimited IMFL for its patrons along with pass-around of appetizers, separate kids zone and a dance floor that you take you thumping away into 2023. 

INR 15,000 + taxes per couple | INR 8,000 + taxes per person

 

Tourism Australia hosts its Premier Aussie Specialists on an exclusive showcase of its new products and experiences

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Twenty Premier Specialists from India enriched on a new product development famil

 Mumbai, December 2022: Tourism Australia, in partnership with its State Tourism Organisations (STOs) viz; Visit Victoria, Destination New South Wales, Tourism & Events Queensland, and South Australian Tourism Commission, organized an exclusive product development famil, to showcase new products and experiences to its twenty Premier Aussie Specialists from India.

The Premier Aussie Specialist Program seeks to recognize the invaluable advocacy that travels advisors, who have been selling Australian holidays for many years, deliver for the destination. Membership in the Premier Aussie Specialist category is an acknowledgment of the destination expertise, insider knowledge, and strong ties with the Australian travel industry of Aussie Specialist agents with an established record of selling in Australia.

 Timed around the ICC T20 Men’s World Cup, the Premier agents had the opportunity to explore the Southern Highlands Region in New South Wales; were apprised on all latest tourism developments in Brisbane and the Gold Coast; went road tripping from Melbourne to the Grampians region in Victoria all the way to Adelaide; explored the magical Kangaroo Island; got to experience the Broadway show of Harry Potter and the Cursed Child, and what’s more – they also had an opportunity of a lifetime to watch the ICC Men’s T20 World Cup semi-finals and finals at the iconic Sydney Cricket Ground (SCG) and Melbourne Cricket Ground (MCG) respectively.

Nishant Kashikar, Country Manager (India & Gulf), Tourism Australia says, “India continues to be an important market for Australia and is well poised to be the first inbound market to recover to 2019 levels. Our Premier Aussie Specialists are at the forefront of selling Australian tourism experiences, and initiatives like these will keep them abreast with the latest developments and wealth of new experiences that Australia has to offer. During the pandemic, Australia inaugurated over 100 new hotels and over 70 new tourism experiences, thereby offering an opportunity to channel India’s pent-up demand for travel into actual visitation.”

Premier Aussie Specialists who participated in the famil included representatives from Thomas Cook India Ltd, SOTC Travel Limited, All Four Seasons Travel, Pristine Vacations, Odyssey Tours and Travels, Amazing Vacations, Beyond Experience, Ahura Travels, Kesari Tours, Baywatch Travels, Carnations Holidays, Hyperlink Solutions, Nagsri Creating Special Moments, Peekay Holidays, Travel Arena, Travellers Paradise, Flightshop Holidays, Sunday Holidays and Pick Your Trail.

About the Aussie Specialist Program:

The Aussie Specialist Program is an award-winning training program that provides frontline travel sellers from around the globe with the knowledge and skills to best sell Australia and is supported by all State & Territory tourism partners. It is available in 9 languages across 15 key markets and currently includes over 30,000 qualified Aussie Specialists worldwide. Further information is available at: www.tourism.australia.com/aussiespecialist.

 ABOUT TOURISM AUSTRALIA

Tourism Australia is the Australian Government agency responsible for promoting Australia to the world as a destination for business and leisure travel. Tourism Australia’s purpose is to increase the economic benefits of tourism to Australia, and in particular seek opportunities to grow the overnight annual expenditure generated by tourism. 

The organization is active in around 15 key markets, including Australia, where it aims to grow demand for the destination’s tourism experiences by promoting unique attributes which will entice people to visit. Tourism Australia’s activities include social and digital media, traditional advertising, public relations, and media programs, trade shows and programs for the tourism industry, consumer promotions, online communications, and consumer research.

Make your way to city’s latest Greek themed rooftop restaurant by the pool ‘Santorini’ at Hilton Garden Inn Pune, Hinjawadi

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Pune, December 2022: Witnessing a fiery orange sunset with bursts of hues; from yellow, to orange, to gold is a sight one must experience at least once in their lifetime. And when you think of such a picturesque sunset, the one name and place that comes to mind is the spectacular Caldera sunset across the picturesque Aegean coastline of Santorini. To transport you to this magical dreamy world, Hilton’s newest 5 star entrant in Hinjewadi is pleased to welcome you to their newly launched rooftop restaurant by the pool ‘Santorini’

Washed in shades of blue and white, with splashes of bougainvillea, one can feel that striking Santorini vibe, with the unfettered sunset being the showstopper. It is almost like lounging in Santorini while being seated in our very own Pune. Be it a sundowner or just catching up with your close ones, Santorini won’t fail to feed your temptations.

Hilton Garden Inn has a team of pedigreed culinary experts who dish out some soulful, authentic gourmet fare. “The gastronomic scene in Pune is quite diverse and guests are ready for new culinary experiences. Santorini encapsulates all things beautiful and is the perfect ambassador for gourmet Mediterranean & Continental cuisine in the city, as the chefs look forward to delivering authentic yet diverse flavors made with artisanal ingredients to relish. From the food to the ambience to the music, everything is aimed to elevate the guests’ dining experience at Santorini”, says Jude Lobo, Director of F&B.

The menu at Santorini is carefully curated so that there is something fantastic for everyone. With dishes including delectable gourmet pizzas, roast duck salad with citrus segments, to celeried green apple salad with water chestnuts and arugula greens, perfected Shish Taouk and Tian of Roesti in appetizers, to Lasagne Verdi Au Four and Baked Salmon Gremolata in the mains; the menu at Santorini is diverse. There is also an array of pasta, handcrafted sandwich options, and a range of unique desserts for all to choose from.

To quench your thirst whilst soaking in this breathtaking experience, apart from an exclusive beverage selection including bespoke signature cocktails, Santorini brings to you a variety of freshly crafted grade-A beers brewed with European hops in Hilton Garden Inn’s own in-house brewery.

Come, visit Santorini at Hilton Garden Inn to experience a one-of-a-kind mélange of entertainment, food and drinks in the most scenic & soul soothing setting!

Fresher's Party 2022- A Grand Spectacle of BCIHMCT

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On December 17, 2022, the Fresher's Party was hosted by the Banarsidas Chandiwala Institute of Hotel Management and Catering Technology. The college's senior class, the interior design team, and the cultural team all contributed to the event's ambiance and atmosphere. The Fresher's Party theme was FIRE AND ICE.

Fresher's Party is a great approach to make incoming students feel welcome in a fun environment. Promoting their creativity and boosting their self-confidence is the major goal of organizing this exciting spectacle. It's the day to truly get to know your seniors and juniors and forge a relationship that will last a lifetime.

Honorable Principal Prof. R. K. Bhandari, BCIHMCT gave the program's opening address and urged everyone to participate in these activities to break free from their inhibitions and grow as people. Trigun Sharma (Batch 2019–2023) served as the host of the program, and Ms. Agrima Bhatia (Batch 2021–25) and Mr. Anubhav Batra (Batch 2021–25) served as the anchors. All three did a fantastic job of offering encouragement from time to time and running the event within the allotted time.

The event started off with a ramp walk-in when the participants displayed their self-assurance and aptitude for donning the greatest outfits in keeping with the Fire and Ice theme. The enthusiastic and ecstatic college crowd enjoyed the Talent Round that came followed the Ramp Walk event.

Students demonstrated their musical, dancing, singing, and instrument-playing skills in this round, as well as a Bhangra performance. A distinguished group of judges (faculty members) then chose the top four finalists based on their dress, level of confidence, and performance.

Mr. Jagrit Agnihotri and Ms. Antika Patel, who respectively won Mr and Ms Fresher, were crowned at the event's conclusion. During their same dance sequences, one performed meticulously and energized the audience, while the other dazzled them with elegance and stage presence.

Other notable winners included Ms. Asmi Chopra for "Best Ramp Walk," Mr. Abhay Chuahan for "Mr. Well Dressed," Ms. Harman Kaur for "Ms. Well Dressed," and Ms. Richa (Best Performer).

The efforts of the cultural team, under the direction of Ms. Divya Thakur and Ms. Rachna Chandan, Assistant Professors, BCIHMCT, and coordinated by Mr. Kartik Kumar, Mr. Yash Bararia, and the interior team, under the direction of Mr. Yashank Kumar and Mr. Aditya Mittal, made the event a great success. The event was reported by Peeyush Srivastav, Media Coordinator, Assistant Professor, BCIHMCT.



THE CHAMBERS PRESENTS A RENDEZVOUS WITH GARY MEHIGAN

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New Delhi, December 2022: The iconic Taj Mahal, New Delhi is proud to have hosted an exclusive Rendezvous with Chef Gary Mehigan who created an exquisite gastronomic experience at The Chambers on Tuesday, 20th December 2022.

 

As a part of its Rendezvous series, The Chambers, India's very first exclusive business club, brings to you a grand epicurean odyssey of signature flavours, thoughtfully paired with a selection of fine beverages. An experience that is unique and niche, designed to engage and entertain.

 

After a series of successful culinary Rendezvous at Taj West End, Bengaluru and Taj Lands End, Mumbai, Chef Gary Mehigan curated an epicurean experience at Taj Mahal, New Delhi - the Capital’s landmark destination in the heart of the city.

 

The grand culinary soiree showcased a five-course dining experience amidst meaningful conversations and delightful interactions with Master Chef Australia’s Gary Mehigan – an English-Australian chef and restaurateur. The exquisitely curated menu featured signature flavours such as Jackfruit & coconut Rendang, Crispy green rice prawns, Crisp black fungus & rice noodle spring roll, Braised Bastilla of lamb, Dark chocolate & olive oil mousse

 

Commenting on the occasion, Chef Arun Sundararaj, Director of Culinary Operations – Taj Mahal, New Delhi, said “Taj Mahal, New Delhi has been a preferred hospitality destination in the heart of the Capital for over four decades offering timeless experiences and warm service. In our continued effort to bring innovative dining experiences to our patrons, we are delighted to welcome Chef Gary Mehigan and present a special Rendezvous where Chef unravels the culinary secrets of much-loved traditions and a contemporary world by creating his favourite flavours for our guests.”

 

About Chef Gary Mehigan 

Gary marks the two Michelin-starred restaurants that were the most formative in his early career - The Connaught Hotel and Le Souffle. He moved to Australia in 1991, working at top restaurants before venturing into business at 31.

MasterChef was, by all accounts, a game-changer for all involved. Eleven years and 12 series later, Gary, Matt & George became part of our daily viewing. MasterChef Australia series 2 was the highest rating show on Australian television, and the show has inspired a new generation of young cooks to embrace food and cooking.

Commenting on his, journey Gary says he feels blessed in his career; it has allowed him to travel, indulge his passions, and meet extraordinary people. By admission, he has felt the pain and pressures of failure but enjoyed great success and couldn't wish for more. He values honesty, enthusiasm, passion and compassion, and above all else, he loves to teach.

 

About Taj Mahal, New Delhi:

Taj Mahal, New Delhi, one of the most distinguished addresses in the national capital, is a tribute to timeless hospitality and legendary service. Central to the Hotel's prominence is its grandeur, grace, and charm, blended effortlessly with contemporary comforts and amenities. The hotel complements the broad boulevards and leafy splendour of Delhi’s chief architect, Edwin Lutyens. With its proximity to the seat of government, cultural centers and iconic heritage wonders, Taj Mahal, New Delhi is one of the most preferred locations among patrons.

 

Christmas Specials Recipes by Chef Sohail Karimi from Radisson Blu Resort and Spa Karjat

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Roast Turkey with Giblet Gravy

For Turkey Marination : Whole Turkey - 4.5 kg Salt - as required Black Pepper Powder – as required Paprika Powder – 1 tablespoon 

For Flavored Butter : 1 cup (2 sticks) unsalted soft butter – 1 cup 

 Olive Oil – 2tbsp Fresh 

Lemon Juice – 4 tbsp 

 Large Lemon Whole – 1 no Lemon 

Zest – ½ tbsp. 

 Garlic – 2 large cloves pressed 

 Freshly Chopped Parsley – ¼ cup 

 Salt – ½ tbsp. 

 Black Pepper – ½ tbsp freshly ground

For Stuffing:

  • Large Onion – 200 gms (no peeling) 

  •  Fresh Orange – 1 piece (cut into wedges)

  •  Green Apple – 1 piece (cut into wedges)                                                           Garlic Cloves – 1/2 (no peeling)

  •  Fresh Parsley – 50 gms 

  •  Lemon – 1 no quartered

For Giblet Gravy :

  • Giblets from a whole turkey or chicken Cold Water – 4 cups

  • Unsalted Butter – 4 tbsp 

  • All-Purpose Flour – 4 tbsp Pan Drippings of Roast Turkey – 2 cups

  • Milk – ½ cup 

  • Salt – ½ tsp

  • Freshly Ground Black Pepper – ½ tsp

  • Hard-Boiled Eggs – 2 no (coarsely chopped)

 

Method for Seasoning, Stuffing, and Tying up a Tusticks

1.  Season inside of the turkey cavity generously with about salt and pepper powder.

2.  In a medium bowl, combine 2 sticks softened butter, 2 tbsp olive oil, 1/2 tbsp lemon zest, 4 tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 tbsp salt, 1/2 tsp pepper. Mash with a fork until well combined (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes). 

3.  Take a whiff of it you'll fall in love with how fresh it smells!

4.  Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin.

5.  Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavour.

6.  Rub the remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love crisp, salty skin.

Stuff turkey with quartered onion, 4 halved garlic cloves, fresh parsley and quartered lemon, apple and orange wedgs. 

7.  Tie turkey base and legs together, crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.

How to Roast a Turkey: Pre-heat the oven to 200˚C on the bake mode. Place oven rack in the lower part of your oven.

Here is a fantastic tip: to protect the turkey breast and keep it juicy: 

Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil, it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.

Place an oven-safe meat thermometer into the bird, beneath the drum stick, deep into the dark meat. Start roasting uncovered at 200˚C for 20 min.

Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply the prepared foil triangle to the turkey breast area.

Reduce oven to 160˚C and bake for another 2 hours 30 min for a 12 lb bird. 

Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.

Notes : 

If using a frozen turkey, defrost it in its plastic bag in the refrigerator for 3 days prior to roasting.

Remove turkey from fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly.

Remove the neck and bag of giblets from the turkey.

Pat dry turkey with paper towels. Let turkey sit in a roasting pan lined with paper towels to soak up any excess water from the turkey.

Fold the wings behind the turkey; if you don't they are the quickest to scorch and dry out.

Method for Giblet Gravy:

1.  Place the giblets into a saucepan and cover with 4 cups of cold water. Bring to a boil. Reduce the heat to low and simmer for about 1 1/2 to 2 hours. Add the liver and continue to simmer, 30 minutes more.

2.  Place a mesh strainer or colander over a large bowl. Drain the giblets. Set the liquids aside to use in the gravy, if needed. Let the giblets cool. Remove the meat from the neck and chop it with the rest of the meat.

3.  Over low heat, melt the butter in a medium heavy-duty saucepan. Stir in the flour. Cook, stirring continuously until the roux just barely begins to turn golden, 3 to 5 minutes.

4.  If you don't have drippings from a roasted turkey or if you only have a small amount, add the giblet broth or turkey stock to make 2 cups. Slowly stir the drippings or broth into the roux. Add the milk. Continue cooking and stirring until thickened, 10 to 15 minutes.

5. Taste and season the gravy with salt and pepper to taste. Stir in the hard-boiled eggs and giblets and serve.



Fish Wellington Recipe

Ingredients:

  •  Butter – 2 tbsp 

  •  Garlic – 6 cloves (chopped) 

  •  Onion – 1 medium (chopped) 

  •  Fresh Spinach - 350 gms 

  •  Salt - 1 tsp (for spinach) 

  •  Pepper Powder – 1 tsp (for spinach) Bread Crumb – 80 gms

  •  Cream Cheese - 200 gms

  •  Shredded Parmesan Cheese - 80 gms Fresh Dill – 4 tbsp (chopped)

  •  Puff Pastry – 2 sheets (softened to room temperature) 

  •  Sea Bass Fillet – 1 

  •  Salt – 1 tsp (for fish)

  •  Pepper Powder -1 tsp (for fish) 

  •  Whole Egg – 1 no (beaten)

Preparation:

Preheat oven to 220°C / 425°

1.  Put a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.

2.  Add the spinach, salt, and pepper, cooking until spinach is wilted.

3.  Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.

4.  On a cutting board, smooth out the sheet of puff pastry. Place the fish fillet in the middle of the pastry and season both sides with salt and pepper.

5.  Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.

6.  Cover the fish fillet with another sheet of puff pastry. Flip the puff pastry-wrapped salmon over and transfer to a baking sheet lined with parchment paper. Trim any excess pastry from the ends, then fold the ends. Flip the puff pastry-wrapped fish over and transfer for a baking sheet lined with parchment paper. 

7.  Give it a fish shape

Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.

8.  Brush the top again with the egg wash. Bake for 20-25 minutes, until pastry is golden brown. Slice, then serve with vegetables.

Recipes by Radisson Blu Resort and Spa Karjat

Chef Sohail Karimi




The Orchid Mumbai is Hosting Christmas Fiesta On 24th and 25th of December at the Boulevard

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Celebrate Christmas Fiesta’ at The Boulevard, The Orchid Mumbai Vile Parle Christmas is the time to celebrate great food, desserts, and fun in the company of your beloved ones. The Boulevard, The Orchid Mumbai Vile Parle is hosting a ‘Christmas Fiesta’ to treat yourself and your loved ones to the ultimate Christmas Buffet. Guests can choose from exceptional flavors and traditional Christmas favorites along with live stations, music, and all the festive vibes that they will cherish.

 The Christmas Day Brunch and Midnight Dinner include a variety of selections such as roasted Turkey, Proscuitto wrapped glazed gammon, wild berry, and pineapple sauce, preserved lemon and rosemary roasted chicken, wild mushroom farce, salt baked snapper stuffed with seafood mousse, coconut clam sauce, salmon medallion with orange and cardamom cream, braised artichoke, and leeks, lamb bourguignon, pumpkin mousse tart, garlic roasted carrot, parsnip, turnip, radish, parsley beurre blanc, courgette and spinach, ricotta stuffed rigatoni pie, braised brussels sprouts, toasted pinenuts, beurre noisette, purple potato frittata, butternut, and three lentil stew.

The mains are accompanied by a delectable choice of desserts that include torte basque, far Breton, chocolate coolant, burnt orange syrup, candied orange peels, frangipane pear tart, port reduction, raspberry gingerbread, Dundee cake, Christmas fruit cake with icing, stolen bread and spiced carrot cake with marzipan.

  • Venue: Boulevard, The Orchid Mumbai, Vile Parle

  • Date: December 24th and December 25th, 2022

  • For Reservations: 9136931103 / 022-61697000

Ring in the New Year at Jyran, Sofitel Mumbai BKC 

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Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, is welcoming guests to ring in the New Year at Jyran, which serves authentic cuisine inspired by the Northwest Indian Frontier Province.

An evening designed for serious foodies, New Year’s Eve at Jyran will feature a sit-down, multi-course set meal. Both vegetarian and non-vegetarian diners can begin the evening with Shatawar Piste Ka Shorba, asparagus, and pistachio broth flavored with fennel. Non-vegetarian diners will then enjoy Appetizers like Kashmiri Tabak Maaz, Wazwan-style, twice-cooked lamb ribs; Ajwaini Mahi Tikka, tandoor-cooked, yogurt-marinated fish; and Baghdadi Seekh Kebab. Main courses will include Nalli Ki Chandni Qaliya, lamb shanks slow-cooked in almond and milk flavored with cardamom, garnished with silver leaf; Hare Masale ke Jheenga; and Dal al Jyran, the restaurant’s famous black dal. Accompaniments will include Rampuri Gosht Paye ki Biryani, overnight cooked lamb trotters and a prime cut of lamb cooked in Rampuri spices and layered with flavored Basmati rice; and an assortment of Indian bread.

Vegetarian diners will enjoy Appetizers like Bahar E-Chaman Tikka, apricot and plum stuffed cottage cheese cooked in a tandoor; Nadru Ki Shaami, lotus root and Bengal gram mix patties flavored with black cardamom and cooked on a griddle; and Tandoori Peshawari Ratalu. Main courses will offer dishes like Gucchi Sabz-e-Sar, morels-filled cous cous cheese nuts cooked in a rich onion-cashew gravy; Khade Masale ki Tarkari, mixed seasonal vegetables tossed with hand-pounded spices; and the restaurant’s famed Dal al Jyran. Pulao and an assortment of bread will round out the meal.

Desserts will leave guests satiated with options like Rasmalai Tiramisu; Jharabaree Malai Tukda, creamed strawberry foam crisp bread baked in condensed milk; and Paan Kulfi. 

The set menu is available at Jyran on Saturday, December 31, 2022, from 8:00 pm to 12:00 am and is priced at Rs. 5999 plus taxes per head. 

Come ring in the New Year with a lavish meal that is sure to get the culinary party started! 

Jyran

Sofitel Mumbai BKC

C 57, G Block BKC

Bandra Kurla Complex

Bandra East

Mumbai – 400051

Hours of Operation for New Year’s Eve Dinner: Saturday, December 31, 2022, 8:00 pm to 12:00 am 

Telephone (for reservations and more information): +91 22 6117 5115 / +91 22 6117 5115



Tales of Sahara and Winter Wonderland themed Christmas at OZEN LIFE MAADHOO

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OZEN LIFE MAADHOO, the first resort from THE OZEN COLLECTION, is predominately known for its thematic Christmas celebration, and this year, it only gets better. For the year-end extravaganza, the resort has curated not only one but two distinctive themes to delight its guests - The Tales of Sahara and Winter Wonderland.

Beginning with the tiny tots, the resort has gone the extra mile to make it a memorable holiday with dedicated events at their Kids Club. From Christmas Snow Flaking, Christmas Ball Painting, Christmas Tree Decoration & Tree Lighting, Mini Zumba, Holiday Card Making, Junior Tennis, Christmas Mosaic Art, Kid’s Nail Art, Ginger Bread Hour, Festive face Art, Movie Night, Pasta Craft to Musical Statue, Crown Making, Fork Printed Trees, What’s in the box, Freeze Dance, New Year’s wish list and much more, the Kids Club is the place-to-be for an indulgent Christmas!

As you soak under the Maldivian sun whilst partaking in distinguished activities during the day, the nights get even more magical at the resort. Expect unforgettable events like Christmas Eve Cocktail, Winter Wonderland Gala Dinner, Movie Night, Street Food Night, Night of the Niles dinner, Indian Ocean Gala Night, and Tales of Sahara Gala Dinner. The resort’s newly launched beach club ‘Hudhu Bay’ is what remains the highlight of all the celebrations. The lively club located on the white shores of the resort will serve as the venue for one-of-its-kind events like Flairing Santa, Daylight Party, Zumba on the Beach, and Flyboard Show providing the guests with the finest of entertainment.

For an equally relaxing getaway, the resort’s calming ELE | NA Spa has turned out to be the best host with offerings like Yuletide Yoga, "Know Your Skin Type" Workshop, Joyful Wellness Talk, Aromatherapy Workshop, and much more.

Gift your family and loved ones the mystery and magic of Christmas this season and make your bookings at OZEN LIFE MAADHOO. For reservations, email:rushdhaan.ahmed@theozencollection.com  

Best New Year Destination this year, JW Marriott Bengaluru Prestige Golfshire Resort & Spa

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India’s treasured getaway destination nestled amidst the Nandi Hills

Bengaluru, December 2022: Your dazzling New Year’s Eve doesn’t have to be in the heart of a city. Ditch the mainstream party scenes in the city, because we’ve got something great for you and if you are looking for a picturesque luxury getaway with your thickest friends and family, you can think of a better choice than the JW Marriott Bengaluru Prestige Golf shire Resort & Spa situated at Nandi Hills- the most sought-after new year destination of Bangalore. 

Unfold this New Year with the luxury joyous festive escape with a plethora of experiences to make your family escapades more meaningful and memorable. Leave the worries of driving back home behind, after you are on spirits and check-in into one of the largest rooms as you bask in the breath-taking views from your private balcony, just an hour’s drive from the city Centre. Revel in day-long mindful family-friendly activities, an interactive entertainment zone, a temperature-controlled pool and more. Indulge in the holiday spirit with a local tea ritual “Halli Katte” over local snacks, and immersive activities such as magic shows, family Canvas Painting, Kite Flying and a game of Giant Snakes & Ladders. Leave your little ones under the good care of a certified caretaker at the Family by JW children’s club along for some interactive and engaging activities and more while you enjoy your private time.

At sunset, get ready and wear your party hats and heals and groove to a line-up of live entertainment over premium pour of spirits as you savour the sit-down dinner of epicurean delights at Alishan, the signature Indian restaurant or at East – The Asian living room for some Asian affair or even better if you crave for world cuisine, head to The Aviary for an elevated Gala Dinner on the 31st of December wrapped in Disco theme taking you to the world of past. Adding to the fervour of New Year’s Eve, the resort organises a bonfire to cosy up to the December chill and keeps a “Special Surprise” for the 2023 countdown by The Pool.  The festive staycation offers a complimentary new year breakfast at the all-day dining restaurant, The Aviary, an ideal spot to luxuriate in the bird-watching escapade from your restaurant table in the landscape of the magical Nandi hills. Indulge in the New Year’s Bubbly Brunch at The Aviary, with a lavish menu and several fun activities like DJ, live entertainment, kids play zone, and have the whole day to yourself by the pool relaxing. Outside of this package, the property also offers an indulging and rejuvenating, full-service spa that allows guests to de-stress and relax with exquisite treatments. 

 

With impeccable hospitality and state-of-the-art amenities, the resort is all set to welcome you to spend a leisurely staycation with your friends and family and an elevated holiday atmosphere. You have no excuse to not make this new year celebration – a truly epic, thrilling and remarkable one!

New year Gala Dinner The Aviary INR 4999 + taxes per person

Sit-down dinner at Aaleeshan / East : INR 5499 + taxes per person

Staycation starting from INR 25,000 + taxes including breakfast for two adults

Winter dishes by The Ghost Chef to keep you warm this season

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December is the most celebrated time of the year. Along with it being a festive season, Mumbai also enjoys a dip in the temperature, and the nip in the air is enough to make you hungry and crave some seasonal dishes.

Indian culture is diverse and so are the cuisines, and Mumbai’s newest delivery kitchen by Chef Akhil Multani, The Ghost Chef is a perfect option to try out the winter food from the different cuisines offered by the brand.

The Ghost Chef offers wholesome, well-crafted comfort food from specialists across cuisines in their Indian, Lebanese and Italian menus called ‘Namak’, ‘Alas’ and ‘IL Sale’ respectively.

There are various varieties of soothing soups in the menu, but Roast tomato & Basil Soup made of Spit roasted Tomatoes, Garlic & Basil, Served With Croutons, from IL Sale catches the attention for the season. 

Indulge in the newest dish from their Namak menu, Tambda rassa, a Marathwada special, onion & Kolhapuri chili gravy, spicy mutton, a treat for the meat lovers. Highlight for the winters from the Alas menu is Chicken shawarma manakeesh, slow cooked chicken shawarma topped on a base of toum & spicy labneh, finished with cheese.

So celebrate the weather, and take the chill off winter by ordering these hearty dishes from The Ghost Chef.

For more information:

Place an order via Thrive now: https://thrivenow.in/the-ghost-chef/choose-brand/delivery

Or via Zomato/ Swiggy: https://linktr.ee/theghostchef

REVIVAL ERA OF OFFLINE EXAMS IN HOSPITALITY MANAGEMENT  A SHIFT IN COMFORT ZONE TO UNMATCHED EXPECTATIONS! BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

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It was great news for all in the academic world in regard to hotel management courses and its affiliates to see offline mode coming back to life after a long break. Students, parents & teachers all had a welcoming back reaction and expressions which could say a lot beyond words. Sitting in front of a laptop and delivering subjects from our field was a big challenge especially when it comes to food production, international cuisines, bakery and patisserie etc. it has been a mixed bag of reactions when we saw students getting back to classrooms and practical labs in various subjects and that’s where the big factor of the effectiveness of online teaching got to know its pros and cons. This article takes me back to the post-lockdown phase during the first quarter of 2022 until now when we finally reach the end of 2022 with phase one of the exam season just getting over with the batches who spent the majority of their time in the online mode of education in hospitality management courses.

Everyone whom we spoke with and discussed this topic had the same response and reaction, how did we teach culinary as one of the core subjects via online modes? Though each one had its one justifiable reply too since it was a global situation and challenge, what we kept looking for was the level of understanding and how effective would it be just looking at an online demo of sauce or cut of fish or meat. true, the answer remains obvious we need to do certain things with our own hands to be able to look at its plus a minus, the level of performance cannot be just judged by watching the demo, we need to perform!

  • Comforting yet challenging: when speaking to the students in real-time classroom mode on the same topic on the change in coming to class on time versus turning on a laptop sitting in the comfort zone at home, most said it is anytime better to get out of home and come to college, be with friends, attend lectures and most importantly practical sessions which they missed the most. Of course post lockdown they had to meet deadlines, grooming standards, reporting on time, carry all requirements for said practicals, submission and presentation of assignments, project work and more which was a little cumbersome initially for a few as well.

  • The learning curve effect: to learn is not just to sit back and watch, one needs to be there face to face for maximum understanding, clearing doubts and queries, etc which can be done pretty easily in offline mode. Learning was fun for some who were able to manage their concentration levels from home but many agreed there were network issues and a lot more which was a hindrance to learning.

  • Understanding Fundamentals & beyond: the subjects in hotel management academics range from the front office – housekeeping- food and beverage service & food production & patisserie as core subjects besides there is accounts, management subjects, communication and french, and we they proceed there comes human resources, strategic management and more as well. coping with new concepts, new timetables, new levels of expectations becomes a little worrisome for a few.

  •  T R Sustenance- T for Technical to R for remembering: the fact that a lot of subjects were introduced for many students via online mode and immediately carried forward to level next in offline mode, the connectivity and sustenance factors came into the limelight as well. a lot of teachers and trainers took up review sessions, back to basic sessions in the initial stages but then realized that we cannot keep talking of that all the time since the current schedule of portion also needs to be completed in all respects. On the other hand, students faced a lot of challenges remembering so many new concepts at one time and to be able to give it back in review classes and viva became a cause of concern too.

  • Effective Training on the cards: academic guidelines, syllabus completion on time, loads of submissions, class tests, events and activities and more made it a little tight on schedule as well for some. The fact of the matter that life got back to normal and all of it just kick-started with full speed, students back in classes, schedules of co-curricular and extra-curricular too listing up on college calendars, pending back log clearance etc all at once. The word balance kind of took a back seat and let’s do it came forefront! On one side teaching concepts in detail, carrying out practicals, looking at events to side by side has been challenging yet fun too for most of us.

  • Goal-oriented performance: parameters to grade and checking on performance levels of students to has seen a slight change and somewhere we have observed that though some students are good in their studies they are not able to deliver 100 percent in their overall conduct during on campus life. Most students we came across also needed loads of counseling, mentorship, and guidance in terms of how to decide on their two subjects for final year semester pattern choice. Most had a dilemma on not being able to pick the right choice and needed advice on how to go about taking the right decision. 

  • From offline mode to examination mode: Post teaching and delivery of classes comes the phase of appearing for exams in theory and practical. Performance became a new expectation by examiners who spent their days teaching and delivering at their very best from showing powerpoint presentations to arranging guest lectures, live demos, field trips and visits etc to make learning more fun and effective. We saw some students struggling hard to absorb so much at a time and then prepare for subject-wise written papers being the biggest challenge of all since they had not written much in online mode. Time-bound written exams were a little challenging for a few who wanted to write more but could not since a couple of subject papers were a little too elaborate.

  • Evaluating and experiencing a change of thoughts: for every teacher the moment when his/her student performs well and up to the mark is worthwhile all the efforts put in. During some of the evaluations, we observed that some could have done much better and some average ones did fairly well too. The curve and graph of performance have been a little uncertain though we are all looking forward to better days and even better results for our students. An evaluator’s mind and judgment at times juggle between figures and overall semester performance, attendance, and conduct of a student as well, which is no doubt tough at times but is fun too!

  • Unveiling the phase in 2023- new year with new hope & new aspirations!

It is finally that part of the year when the calendar is about to change and the figure moves up one ahead from the last one. As we move further with time it becomes even more imperative that we strengthen the bond between students and studies. Hotel management course has always been a highly practical-oriented one ever since and we must continue to keep that alive and enrich our curriculums by adding more practicality aspects and touch points in every subject which can make the students think a little out of the box. 2023 has a lot more to offer to all of us and as we see the industry opening up its doors welcoming more and more budding professionals in various departments of hotel operations and hospitality too on the whole has created more avenues for aspirants to apply and secure a suitable and sustainable career path. With all best wishes for all our valued members of our fraternity, student community, trainers, mentors, facilitators and every single person who is a part and parcel of our hospitality industry.

Happy New Year 2023!






Plum Pudding Recipe from Fairfield by Marriott, Mumbai

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Plum Pudding*

  • 250 Grams butter

  • 150 Grams Sugar

  • 100 Grams chopped apple

  • 100 Grams of cake crumbs

  • 60 Grams Flour

  • 4 Gram baking powder

  • 4 Eggs

  • 60 Grams cream 

  • 600 Grams soaked dry fruits

  • 40 Gram Caramel Color 

Steps:

1.  Whisk Butter and Sugar till gets light and fluffy. 

2.  Add eggs one by one to the cream mixture that you prepared.

3.  Mix baking powder with the flour.

4.  Put this flour in Soaked Dryfruits and mix it. 

5.  Add this soaked dryfruit and flour mixture with the cream mixture. 

6.   Mix 60 gram of cream with Chopped Apple. Add the soaked dry fruit mixture in it. 

7.  Add caramel color to it.  

8.  Put this mixture in the pudding mould cover it with aluminum foil And put it in a tray with some water and steam at 150 degrees centi for 35mins until it bakes. 

9.  Once it's baked demould it and serve it hot with either brandy sauce or custard sauce. 


Chef Sunil Vaishampayan

Recipe shared by Chef Sunil Vaishampayan

Christmas Tree Lighting Ceremony At Fairfield By Marriott, Mumbai

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The holiday season kicks off in Mumbai and it was time for a Christmas celebration at Fairfield By Marriott Mumbai. 

Fairfield By Marriott Mumbai hosted its annual Tree Lighting ceremony to welcome the season of Christmas.

The evening was marked with merriment and laughter. Christmas carol singing, the lightning of the dazzling Christmas tree & mesmerizing surprise from Santa Claus filled the evening with cheers, laughter, and joy. The highlight of the event was its 12 feet Gingerbread house cake which stole everyone’s attention.  The Tree Lighting ceremony was attended by many tv celebrities like Shubhangi Atre, Manya Singh, Gautam Vig, Rrahul Sudhir, Lata Sabharwal & more 

On this merry occasion, Fairfield By Marriott Mumbai

Ajoy Balkrishna, VP-Hospitality of Balwa Group, said, "It was the first time we celebrated Tree Lighting ceremony at Fairfield By Marriott Mumbai. We wanted to make this occasion special so we build a 12ft Gingerbread house and it took more than 14 days of hard work to build it. Kudos to the team. Without Christmas Carol and Santa Claus, the ceremony is incomplete. Over all it was a good experience for Guests and celebrities".

Fairfield By Marriott Pastry Chef Sunil Said, It Was first time Fairfield By Marriott Mumbai hosted Tree Lighting Ceremony. We wanted it to be a big event, me and my team build 12ft Ginger Bread house which took 14 days for us to build it. We are also selling special Christmas hampers to our guests. It was challenging yet a creative process".

A stellar display of festive treat right from Plum Cakes, Mulled wine to mesmerizing Ginger Bread house ,It was a treat for guests that satisfied their taste buds with eye pleasing Christmas vibe. The ceremony ended on happy note.


Celebrate Christmas Day with a Decadent Brunch at Pondichery Café, Sofitel Mumbai BKC 

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Sofitel Mumbai BKC, the elegant, luxury hotel in Mumbai’s Bandra Kurla Complex, is welcoming guests to celebrate Christmas with a special Christmas Day Brunch on Sunday, December 25, 2022. 

Served at the hotel’s Pondichery Café, the Christmas Day Brunch will be a lavish spread, designed to be enjoyed with friends and family. Diners can begin the meal with a traditional Celeriac Hazelnut & Truffle Soup or Thai Glass Noodle Chicken Soup followed by nibbling on items from the Mezze Bar, like hummus, baba ganoush, tabbouleh, fresh pita, and more. A cheese bar will offer options like fontal, provolone, and gruyere cheeses, as well as bocconcini and chevre, served in jars. 

Western main courses include options like Pumpkin & pine nut crepes with pepper coulis; sous vide lamb galantine with red wine jus and rustic ratatouille with melted brie. No Christmas is complete without turkey and Sofitel will not disappoint. A carving station will offer Oven Roasted Turkey, with traditional dry fruit bread stuffing, oven-roasted sweet potato, buttered Brussels sprouts, and much more. Porchetta Ham will also be on offer, complete with grilled vegetables, broccoli mousseline, and maple sauce. 

An expansive Indian cuisine section will offer dishes like Mutton Dalcha; Amritsari Baingan Bharta; Undiyo; and biryanis, and a Tandoor section will appease kebab lovers. Asian food enthusiasts are not forgotten – the meal offers a Dim Sum station with a choice of dipping sauces; as well as Singaporean Chili Crab; Steamed Tofu with Mala Sauce; and Roasted Duck & Lychee in Red Curry Sauce. 

A variety of Live Stations will offer numerous cuisines and dishes from across the globe. These include a North Indian-style Kachori station; a Waffle Gratine Bar; a Christmas Grills station offering sausages (chicken tikka, pork, lamb); pork bratwurst; zucchini & cottage cheese steak and much more; a Chaat station and a Pizza station. 

The sweet-toothed will be in for a real Christmas treat with an expansive dessert section that will offer classic Christmas delicacies like the Plum Cake; Plum Pudding; Mini Stollen; Dundee Cake; Yule Log; entremets such as Pistachio Cherry; and Strawberry fraiser; pies & tarts like Linzer Torte; Classic Mince Pie; & Honey Walnut Pie; and cookies like Gingerbread; Linzer Eye; and Almond Stick. A live deconstructed Black Forest station complete with ice creams and condiments will round out the desserts on offer. 

Kids will be in for a treat at a youngster’s station filled with goodies like marshmallows, lollies, jellies, chocolate eclairs and lots more.  

Christmas Day Brunch is priced at Rs. 3199 plus taxes per head (non-alcoholic); Rs. 3799 plus taxes per head (with alcohol) and Rs. 5499 plus taxes (with Champagne). Brunch will be served at Sofitel Mumbai BKC’s Pondichery Café from 12:30 pm to 4:00 pm on Sunday, December 25, 2022. 

Pondichery Café 

Sofitel Mumbai BKC

C 57, G Block BKC

Bandra Kurla Complex

Bandra East

Mumbai – 400051

Christmas Day Brunch: 12:30 pm to 4:00 pm Sunday, December 25, 2022

Telephone (for reservations and more information): +91 22 6117 5115 

TIS the Season to Be Jolly at Le Café! @Novotel Hyderabad Convention Centre

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Let your Christmas be extra special with delectable desserts & goodies from Le Café Novotel Hyderabad Convention Centre. Enjoy traditional and decadent desserts with your loved ones. ‘TIS the Season to be Jolly’ will offer food lovers a 15-day endless supply of delectable desserts & joyous goodies. Make this Christmas unforgettable for your family and friends.

Where: Le Cafe at Novotel Hyderabad Convention Centre, Hyderabad, Telangana.

When: 12th to 26th Dec 2022, Time: 09:00 AM to 08:00 PM

To Know More, call: +91 9642326162

A Christmas Feast at DoubleTree by Hilton Jaipur - Amer’s ‘Amber Kitchen’

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December is here, and it’s the season to be jolly and celebrate the spirit of Christmas with your family and loved ones. They say "there's no place like home for the holidays," but DoubleTree by Hilton Jaipur Amer, with their festive decor, seasonal eats, and memorable holiday experiences might be even better.  

Sumptuous Christmas Eve Dinner and Christmas Brunch at The Amber Kitchen 

Festive revelry is incomplete without a wholesome meal filled with decadent delicacies. To sample some authentic Christmas dishes and a host of interactive live counters in the city, head to The Amber Kitchen, the hotel’s all-day dining outlet for a gastronomic sojourn. The elaborated menu planned by the culinary team will be inclusive of traditional Yuletide specialties like roasted turkey, ginger bread, eggnog, mulled wine, indulgent desserts and more. The cherry on the cake is the unlimited serving of premium beverages as part of both the eve dinner and the brunch. 

For reservations, call on: +91 8800423800