Dr. Chef Kaviraj Khialani awarded with India News Index- city excellence awards 2023.

Chef Kaviraj khialani has been recently awarded with the city excellence awards for 2023 for his untiring efforts and dedication towards the food and Hospitality industry and Education sector.

Besides being actively associated with the hotel and Hospitality industry and sector involving various verticals and branches associated with Hospitality he has been assisting and helping thousands of skilled and professional entities from the industry at various levels and has also been an active mentor and coach - an iconic name in the field of Hospitality Education as well.

We congratulate chef kaviraj on this very much well deserved award and recognition at the start of 2023.

Six Senses Laamu Celebrates the Inauguration of the Sea Hub of Environmental Learning in Laamu (SHELL)

Science, marine conservation, and education meet high-end hospitality in a new hub on the shores of Six Senses Laamu.

LAAMU, Maldives – January 2023 – Six Senses Laamu proudly announces the opening of the Sea Hub for Environmental Learning in Laamu (SHELL) on March 1, 2023. The SHELL sits on the resort’s sunset beach, covering a total area of 5,952 square feet (553 square meters), with its cornerstone placed on May 6, 2022. It will house the Maldives Underwater Initiative (MUI), a marine conservation collaborative consisting of Six Senses Laamu marine biologists and partner NGOs, The Manta Trust, Blue Marine Foundation, and the Olive Ridley Project, along with a gallery exhibition space, offices, marine laboratory, cinema room, and kids’ zone. Virtual and augmented reality technologies and conservation art will further enhance the space.

Marteyne van Well, Regional General Manager, says, “Healing the ocean requires understanding first. The environmentalist Baba Dioum once said, ‘In the end, we will conserve only what we love; we will love only what we understand, and we will understand only what we are taught.’ So, let us teach; let us educate the new generation on the importance of nature conservation. This is the vision behind the Sea Hub for Environmental Learning in Laamu; to engage the hearts and minds of our guests, our local communities, and our hosts. Our wish is for us and our owners, HPL Hotels & Resorts, to leave a legacy in the Laamu Atoll, where science and leisure come together with one goal: to discover more and be inspired to protect our oceans.”

The SHELL is a multi-use space designed for guest education and for offering curated and immersive marine conservation experiences. The 2,336 square-foot (217 square-meter) central exhibition space invites guests to explore the colorful and vibrant local marine life during out-of-the-ordinary encounters. The MUI team will be offering hands-on guest activities and presentations parallel to their research, conservation efforts, and initiatives. The SHELL will also feature designated facilities for hosting world-class researchers to further expand MUI’s ambitious goal to see sustainable resource management in Laamu.

Stephen Lau, Chairman of HPL Hotels & Resorts, says, "The SHELL is the beginning of a new chapter in the history of Six Senses Laamu and the resort’s long record in marine conservation and community outreach. Our wish to make Laamu atoll a better place for generations to come has been our common vision of HPL, and that common vision has been the driving force behind what made this project come to life today. We hope aspiring marine biologists and budding conservationists will be inspired by the stories and research the SHELL is carrying out and that travelers and partners alike will wish to be part of the conservation journey. The SHELL helps us all give a voice to the atoll's incredible marine ecosystems and our combined responsibility to protect it, now more than ever."

With the goal of bringing an immersive experience to the guests at the SHELL, the central gallery, also called the Tank, boasts a high-resolution LED display floor and five educational viewing booths for kids and adults. It features diverse underwater scenes of the Laamu atoll to give insights into selected micro-topics on marine life. This immersive gallery, designed by Illuminate Productions in Singapore, is unique in the Maldives and seeks to showcase and educate guests on the exciting marine life around Six Senses Laamu. Inspired by a glass-bottom boat, the content will be periodically updated to reflect new footage captured by the resort’s dive team and diver hosts, bringing about an ever-changing canvas for guests to enjoy during different visits to the resort.

“The opening of the SHELL at Six Senses Laamu is a milestone moment for the resort and the company overall, as it truly represents the passion for the ocean environment and biology, a key agenda item for Marteyne and her team. We are equally delighted and excited at how Six Senses, through the SHELL, is bringing to life our company values in the beautiful and fragile Maldives ecosystem,” states Six Senses CEO Neil Jacobs.

The Kids’ Zone is designed for young (or young at heart) and aspiring marine biologists to discover the secrets of Laamu and the underwater world. Highlights include an augmented reality sandbox which allows the users to change and redesign habitats and topography using projection mapping technology, and the ‘Draw Alive’, where children will be able to color-in their favorite marine creatures and watch them come alive on a large screen with the help of advanced animation technology to watch them swim and move throughout a virtual world.

Lawrence Menz, Project Manager of the SHELL shared, “Just like the hermit crab that moves into a larger shell when it outgrows the previous one, The Maldives Underwater Initiative by Six Senses Laamu also needs a larger space to call home, as the team is growing in size and ambitions. The SHELL will showcase the stunning marine environment that surrounds us, with breathtaking visuals and immersive and hands-on interactive experiences. We will be conducting innovative research in our new laboratory facilities that we hope will help us find the answers to, at least, some of Laamu’s questions.”

The SHELL features a 506 square-foot (47 square-meter) amphitheater displaying stunning visuals of the underwater world as a backdrop for the team to tell their stories of the land and waters of Laamu and present their research and findings to guests and scientific peers.

Quoting Philippa Roe, Head Marine Biologist, “Over the years, the MUI team has been working to establish Laamu as a hub for marine research and become an example for sustainable marine resource management in the Maldives. Having presented 12 research papers at the 2022 Maldives Marine Science Symposium focused on research on Laamu, the center’s facilities will allow us to make even greater strides toward understanding and helping the marine environment and reaching our goal. It is this information that has contributed to the establishment of six Marine Protected Areas in the atoll, and Laamu being designated a Mission Blue Hope Spot in 2021.”

The team understands that conservation doesn’t happen overnight, and that to be truly successful, a combination of scientific research, community support, and international understanding is needed. The SHELL aims to bring together all these elements in an innovative and exciting way to safeguard the environment and people of Laamu.

Making Hospitality Accessible: How We Can Make Changes Now By Emilie Brown

The hospitality industry has long been a cornerstone of modern life. From restaurants to hotels, the industry is responsible for providing the services and experiences that make our lives more enjoyable. Yet, despite its prevalence, there is still a lot of work to be done in regard to accessibility. 

Hospitality needs to address accessibility on both an individual and systemic level in order to ensure everyone can benefit from its offerings. In addition, the industry must know how important accessibility is - and how it affects customer satisfaction.

Reimagining The World Of Hospitality Through Accessibility

1. Document Remediation

Document remediation is the process of making documents, websites, and other digital resources more accessible for people with disabilities. It involves revising text and images to make them easier to read and understand. For those in the hospitality industry, document remediation services can be a great way to ensure their clients get the best experience possible. 

Document remediation services can help hospitality businesses become ADA-compliant by ensuring accessibility requirements are met. This includes making sure all of their digital assets, such as menus or promotional material, are easy for everyone to access and understand. Making changes like this also helps create a positive brand image since it shows that your business is taking measures to accommodate everyone’s needs.

2. Audit Services

Audit services can help provide insight into how different environments conform to ADA standards and make necessary changes accordingly. Audit services take a deep dive into what makes up a facility’s overall accessibility level, such as assessing walkways, doors, beds/furniture placement, bathrooms and more. 

These audits also look at how employees interact with guests who may require special accommodations due to physical or cognitive limitations. This helps to ensure that the customer service provided adheres to the highest standards of hospitality across all levels of operations. 

3. Easy Booking System

Many people with impairments face major challenges because there is no accessible booking mechanism. Include a direct reservation option for accessible accommodation, showcasing the features and who the room will accommodate. This eliminates the need for guests to contact the hotel each time, saving both their and the workers' time.

4. Map Out Accessible Rooms

Mapping out accessible rooms is one way that hotels can ensure their space is truly open to all guests. By knowing which rooms are available for wheelchair users, those with hearing aids or other disabilities, hotels can easily provide a safe and comfortable stay for each guest. 

Additionally, mapping out accessible rooms enables staff to better plan ahead when coordinating events such as conferences or weddings. With advanced knowledge of which rooms are most suitable for particular groups or individuals, hoteliers can ensure that everyone attending has a pleasant experience during their stay.

5. Accessibility Training for Employees

To ensure that everyone can enjoy their stay in a hotel or restaurant, employers must take steps to provide proper training for employees on how to interact with those who require greater accessibility. 

Accessibility training can include lessons on how to communicate effectively with people of all abilities, as well as an understanding of basic accommodations and services that the establishment should provide. Additionally, staff should familiarize themselves with any specific laws or regulations regarding accessibility that may apply in their area. Employers must make sure every employee has a full understanding of what it means to provide accessible service so they can provide a safe and welcoming environment for everyone.

6. Floor Layout Issues

It is important to ensure that the floor plan of business premises provides enough space for wheelchairs and other mobility aids to get through a dining space. Booths and high tables may also be an issue; therefore, it's essential to have enough of tables where wheelchairs may sit at comparable heights.

Final Thoughts 

Creating a more accessible hospitality industry isn’t just a moral obligation; it’s an opportunity to create stronger customer relationships and grow businesses. By investing in the right processes, understanding accessibility regulations and laws, and creating inclusive spaces that are welcoming to all, the hospitality industry can take real steps toward making sure everyone has access. Let’s make sure that hospitality is accessible for everyone—it’s time we make changes now!

Author Bio:  

Emilie Brown works with the Digital Marketing team at PREP, an AI-based remediation software that enables businesses to create WCAG and ADA-compliant PDFs in minutes. Her approach and methodology are simple, concise, and to the point and connect with readers seeking solution-driven content on topics related to accessibility and remediation. Apart from her time at work, she loves to spend time with her dog, volunteer, and play her guitar.

Document remediation services - https://prep.continualengine.com/services/

About Author:

Emilie Brown

works with the Digital Marketing team at PREP, an AI-based remediation software that enables businesses to create WCAG and ADA compliant PDFs in minutes. Her approach and methodology is simple, concise and to-the-point and connects with readers seeking for solution-driven content on topics related to accessibility and remediation. Apart from her time at work, she loves to spend time with her dog, volunteer and play her guitar.

PM Modi to flag off MV Ganga Vilas on Jan 13: Read all about ‘world’s longest river cruise’

The ship, MV Ganga Vilas, will sail across 27 river systems in India and Bangladesh, with the journey packed with visits to 50 tourist spots including World Heritage spots, national parks.

Prime Minister Narendra Modi will on January 13 flag off the 51-day luxury Ganga cruise from Varanasi to Dibrugarh, via Bangladesh, a 3,200-km river voyage being pitched as the world’s longest.

The ship, MV Ganga Vilas, will sail across 27 river systems in India and Bangladesh, with the journey packed with visits to 50 tourist spots including World Heritage spots, national parks.

According to a government statement issued Sunday, the cruise ship will pass through major cities like Patna in Bihar, Sahibganj in Jharkhand, Kolkata in West Bengal, Dhaka in Bangladesh and Guwahati in Assam, before reaching Dibrugarh, where it is expected to arrive on March 1.

“This will herald a new age of river cruise tourism for India,” said Sarbananda Sonowal, Union Minister of Ports, Shipping & Waterways and Ayush, adding that the idea is to explore the immense wealth that the country’s rich river system has to offer.

The journey will cost approximately Rs 25,000 per person per day, the operators told The Indian Express.

While the cruise is being managed by private operators, the Inland Waterways Authority of India, under the Ministry of Shipping, Ports and Waterways, has supported the project.

The Ganga cruise will make pit-stops to cover various historical, cultural and religious spots, including the famous Ganga Arti in Varanasi, the Buddhist site of Sarnath; and even Majuli, the largest river island in Assam.

The travellers will also visit the Bihar School of Yoga and Vikramshila University. The cruise will also traverse through the Sunderbans in the Bay of Bengal delta, as well as Kaziranga National Park.

Joshimath crisis highlights: Malari Inn hotel to be demolished today

Joshimath highlights: Joshimath, home to over 25,000 people, is an overnight halt for those visiting Badrinath and Hemkund Sahib, and other places. This has resulted in mushrooming of hotels and resorts in the area - a factor experts blame for the heaviest land subsidence reported there to till date.

Authorities will begin the demolition work of the hotels and houses in the Uttarakhand town - of Joshimath on Tuesday, which has developed cracks in the wake of the landslide and subsidence. Hotels Malari Inn and Mount View, which have developed more cracks, will be demolished, officials said. 

The demolition work will be supervised by the Central Building Research Institute (CBRI), Roorkee, with the National Disaster Response Force (NDRF) fielded to assist the local administration.

Joshimath, home to a population of more than 25,000 people, is an overnight halt for those visiting the shrines at Badrinath and Hemkund Sahib and other tourist destinations, which has resulted in mushrooming of too many hotels and resorts in the area - a factor which the experts blame for the heaviest land subsidence reported in the town till date. According to state government officials, there are around 3,800 residential structures and 400 commercial buildings in the town.

The evacuation bid comes even as the Uttarakhand government is working on a plan to rehabilitate the affected locals gripped with panic and fear and staring at an uncertain future.

Meanwhile, the District Disaster Management Authority, Chamoli issued a bulletin in view of landslides in the Joshimath area. The bulletin said that cracks have been noticed in a total of 678 buildings in the town and in view of security, about 81 families have been temporarily displaced from the region.

Six Senses Vana Marks the Launch of the Brand's First Dedicated Wellness RetreatStarting the New Year with a journey of self-discovery, health, and healing in the Himalayan foothills of India

INDIA – January 2023 – From today, Six Senses has brought the much-loved and well-established Vana into its portfolio. The ethos is to immerse guests into a personalized wellness journey where ancient wisdom meets innovation.

Named after the sal forest it takes refuge in and spread over 21 acres, Six Senses Vana aims to protect and nurture, providing space to discover and flourish. Ayurveda, Yoga, Tibetan Medicine, and Natural Healing Therapies combine with a rich daily activity schedule and personalized support. Nourishing food, including an Ayurvedic specialty restaurant; therapies, including acupuncture, reflexology, and natural alignment; and a kind-hearted team complete the retreat. Unlike anywhere else, the magic lies in the way these elements are fused together to best benefit guests, based on their current state of mind and body, and personal goals for the stay.

“From the moment you arrive, when your forehead is dotted with crimson, and you don your loose-fitting kurta pajamas, to the moment you leave, and your wrist is tied with a red-string blessing, this soothing space serves as a leveler, where you can come as you are and connect to each other and nature without hindrance,” says General Manager Jaspreet Singh. “Even if you are a regular retreat-goer, everyone is unique; therefore, Six Senses Vana approaches your health and wellness in a way that’s unique to you.”

The Foundation

There is no one common objective, and retreats will vary depending on the length of stay, how deep guests wish to go, and the level of independence or support they feel they need. Every stay includes full-board accommodation and personalized nutrition, daily retreat activities, wellness consultation and screening, and attire to wear.

Elevating the Experience

Guests can boost the impact with optional extras such as Subtle Energies treatments, acupuncture, reflexology, realignment, or a pampering mani-pedi.

Adding Intention

There’s also the option to tailor the itinerary by choosing a program based on a specific wellness intention, with diagnostics and targeted guidance from the experts:

• Sleep: Tracking sleep patterns and helping guests to reset through treatments and therapies that will include yoga Nidra, holistic massages, night-time soporific drinks, and more.

• Detox: With a curated meal plan, Ayurvedic treatments, therapies to slow the fight/flight response,

and digital detox, energy levels will reset, bringing newfound clarity.

• Weight management: A mindset reset helping guests achieve gradual weight loss, or gain, through fitness activities, stimulating body treatments, meditation, biohacking, and a personalized meal plan.

• Yoga: For beginners and improvers in the motherland of mantras, delivered by a unique team of instructors, with private sessions, guided meditation, and breathwork with signature massages and energy treatments.

• Ayurveda: Treatments are delivered by doctors and therapists to heal imbalances in the body’s doshas.

• Tibetan Medicine: Six Senses Vana is one of the few places in the world where Sowa Rigpa is formally offered in its complete avatar

By introducing high tech to the high touch retreat journey at Six Senses Vana, guests will relieve common issues like back pain and inflammation and enjoy a kick start to their healing process. Compression therapy, heated back belts, and massage percussion devices will be available on arrival to take the edge off the long journey. The wellness screening measures 40 biomarkers and, when coupled with the doctor’s consultation, adds science to ancient wisdom. Guests can also enjoy multi-sensory treatments as they float in the warmth of the Watsu pool or meditate to Raag therapy, where the tranquil, hypnotic sounds of the flute bring out positive emotions.

Six Senses Signature Experiences

Close to Rishikesh, the birthplace of yoga, and north of Dehradun on the approach to the Himalayas, loyal guests have enjoyed Vana as a sanctuary for rebalancing, healing, and learning since it first opened in January 2014. The original intention, along with the existing team, remains mostly unchanged under the Six Senses brand. The ownership of Six Senses also remains with Veer Singh Ji. His deep interest in and respect for sustainable farming, traditional wisdom, and nature will continue to be nurtured.

What changes is the brand’s vision to deepen and strengthen the current offering, complement it with signature experiences it has successfully tried and tested around the world, and bring it to a broader global audience. In addition to the above programs, guests can get creative at the Alchemy Bar to make their own spa products in accordance with their dosha type. For the first time, there will also be activities aimed at children aged six and above to learn and thrive with Grow With Six Senses. Introduced later in 2023, this program will present learning opportunities that help children navigate and derive meaning from their natural surroundings through art, music, movement, storytelling, and newly built interactive spaces.

As a social and gathering space, the bar will serve healthy drinks, shrubs, and tonics. Along with a lifestyle concept store for sustainable fashion and spa products, there will also be a Cinema Paradiso and courts for various ball games. Arts, music, exhibitions, and performances will also add to the rich cultural programming.

A Happy New Year

As the New Year begins, Six Senses Vana looks forward to welcoming guests with hope, excitement, and the same warmth and affection that they have always enjoyed. Whether guests come alone or with friends or loved ones, the communal dining theme in Salana, and several daily group activities, including hikes and excursions, facilitate meaningful connections with a whole new family.

About Six Senses Vana

Six Senses Vana is named after the sal forest it takes refuge in. As the first Six Senses dedicated wellness retreat, it offers health and healing in the Himalayan foothills of India, just outside Dehradun. Ayurveda, Yoga, Tibetan Medicine, and Natural Healing Therapies combine with a rich daily activity schedule, deep commitment, and personalized support.

The magic lies in the way these elements are fused together to best benefit guests, based on their current state of mind and body, and personal goals for the stay. Nourishing food, experiences for all the senses, and a kind-hearted team complete the retreat.

About Six Senses
Six Senses operates 20 hotels and resorts in 17 countries and has signed a further 34 properties into the development pipeline. Part of IHG Hotels & Resorts, Six Senses serves as a changemaker and maintains a leadership commitment to community, sustainability, emotional hospitality, wellness, and crafted experiences, infused with a touch of quirkiness. Whether an exquisite island resort, mountain retreat, or urban hotel, the vision remains the same: to reawaken people’s senses, so they feel the purpose behind their travels and ultimately reconnect with themselves, others, and the world around them.

Six Senses Residences offers all the unique amenities of a resort life community while retaining the privacy and personal touches of a beautifully appointed private villa or apartment. Each is an appreciating long-term investment to be cherished for generations to come with immediate benefits and exclusive status at other resorts worldwide.

Six Senses Spas guides guests on their personal path to well-being in all resorts as well as a handful of standalone spas. The high-tech and high-touch approach goes beyond ordinary beauty treatments to offer holistic wellness, integrative medicine, and longevity.

Figures as at September 30, 2022

The Oberoi Rajvilas, Jaipur celebrates 25 years with new Premier Rooms with Private Gardens

Jaipur, January 2023 This month, The Oberoi Rajvilas, Jaipur celebrates 25 years of luxury Oberoi hospitality in the Pink City. To commemorate this milestone, it also proudly announces a new accommodation category: Premier Rooms with Private Garden. Now guests can enjoy not only the resort’s 32 acres of beautifully landscaped gardens, but also their own private garden space to relax or dine al fresco.

The Oberoi Rajvilas, Jaipur presents a palatial fort setting of traditional domed pink architecture, dramatic flaming torches and tranquil reflection pools. Its spacious grounds are dotted with clusters of accommodation that allow for maximum privacy. Each room or villa is luxuriously furnished with a four-poster bed, features a sunken marble bathtub and is afforded round-the-clock service. Inspired by the majestic caravans that crossed the desert in bygone times are the Luxury tents that feature a king size bed, teak wooden floors and bathrooms with a freestanding bathtub.

At the resort’s signature fine dining venues: The Surya Mahal or the Sun Palace, guests can relish authentic international cuisines with an Oberoi signature. Italian, Mediterranean, and Thai classics feature alongside seasonal Rajasthani specialties that are made with ingredients from the resort’s kitchen garden. The Raj Mahal is a specialty Indian restaurant that offers dishes from the remote corners of India. The restaurant spans a grand indoor dining hall and an outdoor dining area with sandstone feature fireplaces and a tree-fringed courtyard. At the Rajwada Library Bar, fine wines, classic cocktails and single malts can be enjoyed with a game of backgammon by the fireside. The bar also hosts bi-weekly, interactive history sessions under the noble gaze of ancient Maharajas captured in lithographs on the walls.

The Oberoi Rajvilas also offers specially curated experiences. From private dining to cultural activities, personalised spa therapies and more. Romantics can renew their vows in a full-day experience for bride and groom.

Ecstatic to celebrate the 25th anniversary of The Oberoi Rajvilas, Jaipur Mr. Vishal Virmani, General Manager says, “We constantly endeavour to offer personalised experiences to all our guests and make their time with us memorable. As The Oberoi Rajvilas, Jaipur celebrates its silver jubilee, we look forward to offering another 25 years of unparalleled luxury, unforgettable hospitality and ever more beautiful memories.”

 What makes every stay at Oberoi Hotels & Resorts truly exceptional is not simply the exquisite accommodation, the decadent dining options or the authentic cultural activities, but the personalised touches, warm hospitality and painstaking care taken to deliver the most unforgettable experience.

About Oberoi Hotels & Resorts

Oberoi Hotels & Resorts is founded on the belief that the guest is everything. This philosophy is evident in our people and manifested most visibly in the sincere personal care and attention that is afforded to every guest.

While it is true that Oberoi's exceptional properties, accommodations and facilities contribute greatly to the esteem in which we are held, we measure our success by the value of the human interaction practiced by our people and deeply felt by our guests.

Celebrating the Bounty of the season at Food Exchange!@Novotel Hyderabad Convention Centre

The harvest season is a time to pause and show our gratitude to mother nature. Come and celebrate the bounty of the season with your family and friends and soak in an abundance of flavors. A delicious spread that includes regional specialties from Tamil Nadu, Punjab,  Andhra Pradesh & Telangana is specially curated for the Grand Brunch at the Food Exchange. 

Where: Food Exchange at Novotel Hyderabad Convention Centre, Hyderabad, Telangana.

When: 15th January, Time: 12:30 PM to 3:30 PM

For Reservations, call: +91 9642326162

Lollapalooza India paves the way for music festivals to walk the talk on sustainability and environmental-friendly measures

Lollapalooza India paves the way for music festivals to walk the talk on sustainability and environmental-friendly measures with #LollaForChange right from set-up until showtime

National, January 2023: Global music phenomenon Lollapalooza is all set to breach a new frontier in the eighth destination of the festival in India marking its inaugural, first-ever edition in Asia. With this world-class experience that’s never been seen before in the subcontinent, Lollapalooza brings its multi-genre music experience along with its brand of unique, diverse, and exciting flavors from the world of music to Indian shores in a two-day musical extravaganza at Mahalaxmi Race Course, in the heart of Mumbai on January 28th-29th, 2023.

With less than 1 month to go for the world’s most diverse music festival to set foot in the country, Lollapalooza India is all set to lead the charge on sustainability and environmental-friendly measures through #LollaForChange right from set-up, production all the way until showtime on January 28th-29th, 2023.

#LollaForChange will see the festival adopt several measures towards waste management, zero garbage, reducing single-use plastic, managing food wastage and increasing sustainable measures, paving the way for music festivals in the country to walk the talk on adopting environmental-friendly measures at scale towards building a climate-conscious way of experiencing live entertainment.

Here’s a look at all that is and will be underway toward a #LollaForChange at the festival’s debut edition in India:

Zero Garbage Festival

Lollapalooza India is working with leading waste management platform, Skrap, towards becoming a zero-garbage festival. Starting from the run-up to the festival including set-up from early January until the festival days of performance, Skrap will help execute a ‘zero waste to landfill’ goal for the festival reducing and eventually diverting more than 90% of the waste away from the landfills. Measures to minimise single-use plastics and non-recyclable materials are also being put in place ahead of the festival itself from production set-up onwards.

Fool-proof waste management

On-ground, waste segregation stations will be set up across the venue at Mahalaxmi Race Course, which will enable fans to segregate their waste while disposing. ‘Trash Talk’ volunteers will guide festival attendees on the waste segregation process at key waste generation areas including the Lolla Food Park. A waste sorting area is being set up at the rear of the venue, where the team will further sort waste into more than 15 categories including items such as paper, plastic, cans, glass bottles, cardboard, food scraps, compostable plates, e-waste and more. All biodegradable and recyclable waste will then be transported to composting facilities or dry waste centres for further processing.

Zero Food Waste

With festivals seeing thousands of attendees anywhere in the world, food waste has often remained a massive roadblock with large amounts going to waste. #LollaForChange will include a ‘zero food waste’ program in partnership with waste management partner Skrap where all excess, edible foods will be collected and shared ahead with local NGOs and low-income communities at the end of each of the two days of the festival. Excess foods will be collected in special containers and food-grade bags which will then be sent to food donation locations for further distribution to underprivileged beneficiaries.

Reusable Cups made from Crop Waste

Working towards reducing the number of times people change their glasses while getting their drinks, Lollapalooza India will feature reusable cups made from crop waste that are environmentally friendly across the festival. A limited discount on these quirky, designed cups will be available at all bars at the festival to encourage patrons to use these pervasively. Lollapalooza India will also see active participation in moving towards sustainable and environmental-friendly measures by participating brands who will serve drinks only in reusable glasses.

Eliminate Plastic Water Bottles

#LollaForChange will include a complete Water Execution plan towards reducing usage of plastic bottles for water consumption at the festival, not just on festival days but right from set-up of the festival in early January for the entire working crew to follow through and limit plastic usage at a larger scale. Working towards removing as much plastic for bottled water as possible by having water stations at most places in the festival (barring extremely limited areas for security measures) for both working crew and consumers will be serviced by water stations. These Water Stations will provide free water for all consumers carrying their own water bottle while those who aren’t carrying any bottles can purchase a reusable glass with a partial refund to the consumer upon return of the purchased glass. 

BookMyShow, India’s leading entertainment destination is spearheading Lollapalooza India as the promoter and co-producer for the festival’s Indian edition along with global producers, Perry Farrell and C3 Presents.

Dr. Kaviraj Khialani Celebrity Master Chef - Author & Academician has been recently honoured with the build India achievement award 2023.

This recognition is for all the efforts put in to revive and extend support to all those who wished to continue their education since the Covid Times.

The fact that thousands of skilled professionals lost their jobs and had tough times to face it is here when support and compassion came into the picture. Chef Kaviraj not only extended his very best towards hundreds of students who wanted to study and work on their careers but he also sought potential jobs for those in need at that hour and got them some stability and life-saving mechanics.

Chef Kaviraj has been known for his knowledge and his passion towards the Hospitality fraternity and his continued dedicated approach towards offering nothing but the best to all truly makes him an iconic name with a class apart.

Culinary arts and skills is a very different kind of sector where not everyone can succeed or make a career at all times. It is important to be persistent and work hard every single day and make it different and worthwhile.

It is rightly said do good and nothing but good comes back ! The Jury at Build India achievement awards were highly impressed with Chef Kaviraj's journey of around 25 years now which has been a one with outstanding performances, distinctive outcomes and a zeal to do something new all the time made them decide him as the awardee of this prestigious honor.

We congratulate Dr. Kaviraj Khialani for for this well deserved acclaim and recognition and wish him more success and awards coming his way in 2023 and beyond.

Ingredient Ideology | STEAMED BUNS TO SAVOUR! Delectable Savory Filipino Style Stuffed Steamed Buns

STEAMED BUNS TO SAVOUR !

Delectable Savory Filipino Style Stuffed Steamed Buns

While there are a number of stories associated with the origin of this delicious and delicate all-day Filipino favorite snacky bite, it is believed that one of the military strategists in the olden times linked to the Philippines invented this food which is to be offered as a sacrifice to the gods for healing. They are buns shaped like human heads and are made of flour stuffed with meat filling. Siopao literally meaning hot bun or steamed bun is a Filipino version of the Cantonese steamed bread buns. It is a popular snack sold mostly in Chinese restaurants or by sidewalk vendors in the Philippines.

Siopao is a steamed rice flour bun with a meat filling that is a very popular Filipino afternoon snack. It is usually eaten with a sweet spicy sauce and goes well with a steaming bowl of beef noodles. It is the larger version of the Cantonese dumpling filled with barbecue pork, which is either steamed or baked. Filipinos fill their siopao with ground beef of pork and shaped like meatballs and cooked in soy sauce and seasonings, but it can also be made with shrimp or shredded chicken with salted duck eggs.

Siopao and its varieties can be found across Asia. It is called Salapao in Thailand, and Pau in Hong Kong. The Chinese version of siopao is baozi filled with vegetables or meat. Baozi was first made during the Three Kingdoms period in China between 220 and 256 A.D. This food was originally called mantou or flour-head. While it is still called mantou in some parts of Southern China, it is now mostly called Baozi. Legend has it that, this food was invented in the shape of a human head and made as an offering to a god.

The basic Baozi idea was brought by Ma Mon Luk, a Chinese immigrant to the Philippines. He began selling Baozi in the streets and gave out door-to-door samples as well as free food for disaster victims. Eventually, he got a small restaurant that became very popular, and this food became part of Filipino culture. The name siopao replaced baozi. They are still popular in both Chinese and Filipino restaurants and are commonly part of dim sum cuisine.

Bola-bola and Asado are the two most popular flavors in the Philippines. Bola-bola siopao is made with finely ground pork and Chinese sausage. Asado siopao is made with diced beef or pork. It is the most popular variety found in restaurants and street vendors. Part of its appeal is the convenience of eating it in one hand.

You can enjoy this tasty bun for breakfast, lunch, evening snack, supper or dinner. Home-made Siopao is a steamed, meat-filled bun that is a part of traditional Filipino cuisine. It is very similar to, and is probably derived from, smaller Chinese dumplings known as Baozi.  

While the basic concept refers it to as a meat-filled bun these are fairly common in many Asian cuisines, in part perhaps because of their versatility and ease of preparation. They’re often a good way to use leftover meat, and the portability of the end product is often really valuable for people with long commutes or who want a quick meal or snack on the go. The buns are always steamed, too, which usually also means that they’re very easy to cook. They’re commonly paired with a range of dipping sauces to go alongside.

Here are a few of my Twist of Taste versions with this easy-to-make steamed delight called SIOPAO!

 Recipe-1] HONEYED CHICKEN SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Honeyed Chicken stuffing:

boneless chicken breast- 1 cup cut into ½ inch cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

tabasco sauce-1/2 tsp

water-1/2 cup

vinegar-1 tsp

honey-2 tsp

corn starch solution- 2 -3 tsp 

whisky/ brandy-2 tsp optional.

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces and all other ingredients as listed and add little water, reduce the flame and allow to cook for 12-15 mins.

3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-2] CHINTHAI SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the ChinThai Siopao stuffing:

Boiled chicken - 1 cup cut into fine dices/cubes

garlic-1 tsp chopped

onion-1 small chopped

salt to taste

pepper powder to taste

oil-1 tsp

soy sauce-2 tsp

thai red curry paste-1 tsp

coconut milk thick-1/2 cup

thai sweet chili sauce -1 tsp

water-2-3 tbsp.

vinegar-1 tsp

tender coconut flesh -2 tbsp. chopped

corn starch solution- 2 -3 tsp 

spring onion greens-1/4 cup chopped

sprouts-1/2 cup

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and add in the garlic, onions and saute for a few seconds, add in the chicken pieces, sprouts and all other ingredients as listed and add little water, coconut cream/milk reduce the flame and allow to cook for 12-15 mins.

3. Add corn starch solution and thicken up the chicken mixture and make it almost like a semi-dry textured stuffing, allow to cool add in the greens and tender coconut.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the chicken mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-3] PALAK PANEER BHURJI SIOPAO

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Palak Paneer Siopao stuffing:

oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

ginger-1 tsp chopped

green chili-1 tsp chopped

onion-1/2 chopped

spinach leaves-1 cup roughly cut

paneer-1 cup grated

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

salt and pepper to taste

coriander leaves-2 tsp chopped

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil, butter and add in the garlic, green chilies, onions and saute for a few seconds, add in the spinach and paneer, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in coriander, cheese and turn off the flame, cool the stuffing.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the palak and paneer bhurji mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe-4] SIOPAO AL FRESCO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Siopao Al Fresco stuffing:

Olive oil-2 tsp

butter-1 tsp

garlic-1 tsp chopped

onion-1/2 chopped

tofu-1/2 cup cubed

soya granules-1/2 cup soaked

green peas-1/4 cup boiled.

salt and pepper to taste

soya sauce-1 tsp

red chili sauce-1 tsp

tomato-1 small chopped

garam masala powder-1/4 tsp

tomato ketchup-2-3 tsp

cheese- 2-3 tsp grated

basil leaves-4-5 no

chili flakes-1/2 tsp

 Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat olive oil, butter and add in the garlic, onions and saute for a few seconds, add in the peas, tofu and soya granules, salt and all powdered spices, tomatoes, and saute, add in all the spices, salt to taste, tomato ketchup and add little water, reduce the flame and allow to cook for 4-6 mins. Finally add in chili flakes, basil leaves, and cheese and turn off the flame, cool the stuffing.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover, and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable, and firm-to-touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the al fresco soya and tofu mixture and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high-up flame for around 12-15 mins, open carefully to see them rise in size carefully take them out of the steamer, and serve hot with dipping sauces.

Recipe-5] SIOPAO BOLA BOLA

Ingredients:

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Bola Bola stuffing:

Chicken mince-250 gms

Chicken sausage- 2 pieces chopped.

Salt and pepper to taste

Chopped garlic-1 tsp

Chopped onion-1 no

Celery-1 stalk chopped

Soy sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

White vinegar-1-2 tsp

Egg-1 no

Cornstarch-1-2 tsp

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Bola Bola in this context refers to the mince being used converted into small meat balls or kofta concepts, poached/steamed and then stuffed into the bun dough and steamed together and served.

3. In a food processor jar combine together the ingredients as listed above for the Bola Bola and churn them up into a nice mixture, remove into a bowl, pick them with a teaspoon/ tablespoon drop small roundish portions into the simmering water and poach for 3-5 mins or steam them for 4-7 mins, keep aside.

4. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place couple of the prepared bola bola inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Recipe- 6] MUSHROOM PEPPER SIOPAO

Ingredients

For the Siopao dough:

All Purpose flour/Maida/ Refined flour - 2 cups

Salt-1/2 tsp

fresh yeast- 3 tsp

sugar- 1 and a half tsp

warm water-1 cup / as needed to make the dough

butter-2 tsp

For the Mushroom Pepper Stuffing:

Fresh button mushrooms-8-10 sliced

Green capsicum-1 no chopped

Oil-1tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Celery-1 stalk chopped

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Boiled mashed potato-1/4 cup

Cheese-2-3 tbsp. grated

Corn starch solution-2-3 tsp

Parsley/ spring onion-2 tsp chopped

Method:

1. Prepare all the ingredients for the Siopao as listed.

2. Start with the stuffing, heat oil and butter and add in the garlic, onions, celery and saute for a few seconds, add in the mushrooms, capsicums, salt, pepper, herbs, chili flakes and saute for a couple of minutes, add in the sauces as listed and reduce the flame and allow to cook for 4-6 mins. Finally add in little corn starch solution thicken the mixture a little, add in the mashed potato, cheese greens and mix well, keep aside.

3. Now make the well in the center of the flour, add in yeast and sugar and a little warm water and cover and let the yeast activate for a few mins.

5. Once there are bubbles visible on the surface we can continue with the dough by adding in the butter, salt, little warm water and make a nice soft, pliable and firm to touch dough.

6. Cover with a damp duster and keep in a cool, warm place for 20 mins, open it and punch it back, release the excess air from the dough, again shape it into a round and cover and rest for 20 mins.

7. Now again punch back the dough, using the dough cutter divide the dough into 10-12 portions, flatten each dough portion and place 2 tsp of the mushroom pepper filling inside the flattened dough and close it well, seal up the edges, shape it like a round bun and place it back for fermenting.

8. Heat up water in a steamer and place the siopao for steaming on a high up flame for around 12-15 mins, open carefully see them rise in size and carefully take them out of the steamer, serve hot with dipping sauces.

Makarsankranti special Burfi Recipe from Chef Raghvendra Singh of Meetha By Radisson.

Makarsankranti special Burfi Recipe from Chef Raghvendra Singh of Meetha By Radisson. 

Ingredients

White til 1Kg

Mawa Half Kg

Sugar 400 Grams

Pista 20 gram

Kesar 1gram

Elaichi Powder 20 gram

Steps

1.  Roast 1 kg white Til for 35 to 40 mins on slow flame. Take it out of the gas and let it cool.

2.  Crush the roasted til in the mixture. 

3.  Put 400 Grams of sugar in a pan. Add 300 ml water to sugar and put it on a slow flame for 15 to 20mins to make sugar chashni.

4.  Add half a kg Mawa to Sugar chashni (syrup) and mix well. 

5.  To this add white til mixture and 20 grams of Elaichi powder. 

6.  Mix it well and set the batter in a tray. Garnish it with Kesar and Chopped pista. Cut it into square pieces. And your Til Burfi is ready to serve.

Red Sea Project reveals which hotels will open first at the Saudi Arabia gigaproject

St. Regis, Ritz-Carlton Reserve, and Six Senses will open soon at the Red Sea Project

The world’s first hotels within a Saudi Arabia gigaproject will open in just a few months. Both IHG and Marriott International will open properties along the Red Sea Project – Six Senses Southern Dunes from IHG – and Nujuma, A Ritz-Carlton Reserve, and St. Regis The Red Sea from Marriott.

The three hotels’ upcoming openings were confirmed by developer Red Sea Global. By the end of this year, it is planned 16 hotels will open on the project.

At the time of writing, 13 of the 16 hotels have been announced.

• Faena, The Red Sea

• Nujama, A Ritz-Carlton Reserve

• Miraval The Red Sea

• Rosewood Red Sea

• SLS Red Sea

• The Red Sea EDITION

• St. Regis The Red Sea

• Jumeirah The Red Sea

• Grand Hyatt The Red Sea

• InterContinental Resort Red Sea

• Raffles Red Sea

• Fairmont Red Sea

• Six Senses Southern Dunes, The Red Sea

Relish 10-Day Kashmiri Food festival “The Taste of Wazwan” at Aaleeshan, JW Marriott Bengaluru Prestige Golfshire Resort & Spa

A culinary journey through the delicacy of Kashmir 

To welcome the new year with a beat,, JW Marriott Bengaluru Prestige Golfshire Resort & Spa is all set to take you to an epicurean journey of Kashmir authentic delicacies with their Kashmiri Food Festival, The Taste of Wazwan at Aaleeshan from 6th January to the evening of 15th of January 2023 for a ala-carte lunch. 

Wazwan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri culture. To bring this pride of Kashmiri culture to Bengaluru, the property is hosting a 10-day festival at Aaleeshan, a classic culinary house for authentic Indian delicacies at the property. 

Chef Quyoom hails from a Kashmiri Muslim family and mostly learnt the art of cooking from his father, who was a ‘khansama’ and has organized several food festivals in renowned hotels and have been cooking for the past 25 years. He takes pride in cooking authentic Kashmiri Muslim dishes like Goshtaba, Rista, Haaq, Marchwangan korma, Tabak Maaz, Tchok wangan, Maaz seekh, Nadru Yakhni, Heddar kebab and speciality breads like Bakharkhani, Srinagari Sheermal, Girda Roti etc.

Kashmir, one of the most breathtaking natural wonders,a beautiful and mystical region located in the northernmost part of India. It is known for its stunning landscapes and picturesque valleys. The region is also home to a rich cultural heritage, with a unique blend of Indian, Pakistani, and Central Asian influences , sink into every dish and savor the Kashmir heritage only at Aaleeshan, the specialty restaurant. The a-la-carte menu will include the widest range of dishes such as Gosht Yakhni Shorba,Palak Nadar ka shorba, Tabak Maaz,Maaz Seekh, Nadar ke kebab Heddar Kebab, Goshtaba, Murgh Marchewangun korma, Gosht Yakhni pulao, Murgh Jahangiri Biryani, Apple Halwa,Zafrani Rava phirni and many more Relish these signature dishes at the Aviary during their Sunday brunches on the 8th & 15th of January 2023 while relaxing by the lap pool.

Save the date: From 6th  to 15th January 2023

Place: Aaleeshan, JW Marriott Bengaluru Prestige Golfshire Resort & Spa

Time: Lunch hours

Mainland China, Mumbai's iconic Chinese restaurant, unveiled a new look and new menu at its Andheri outlet, and celebrate it's culinary milestone

Mainland China, Mumbai’s favourite go-to brand for a hearty Chinese meal, is celebrating their presence of over 25 years in the Indian F&B industry. To commemorate this occasion, the brand has revamped its Andheri West outpost with a contemporary look and brand new menu!

Known for its authentic cuisine, delicious flavours, immaculate hospitality and a consistent experience, Mainland China has been an iconic part of Mumbai’s F&B culture. Over the past 25 years, the brand has evoked considerable trust from its patrons, which has made it the city’s favourite Chinese restaurant brand. While consistency remains at the heart of what they do, to keep up with the changing times and cater to the exploratory spirit of Gen Y & Z, Mainland China has undergone a contemporary makeover. 

In the outpost in Andheri, the double doors with intricate carving open up into an elevated dining experience, with luxurious marble accents that will immediately transport guests to a fine-dining destination. For an intimate dinner with close friends, patrons can dine at the Maroon Dining Room, which offers a private dining experience par luxe. The colour palette revolves around the mindful Maroon, creating an air of relaxed intimacy within a royal setting. This is complemented by a bespoke service by the Master Chef and Executive Manager. 

The menu takes inspiration from the evolving gastronomic landscapes of Hongkong and Shanghai, and offers a Neo-Chinese experience that these places are known for. With a contemporary take on traditional recipes, the menu offers a vast variety of options that will give patrons a flavour of Shanghai and Hong Kong's cutting edge international culinary scene. With a plethora of options to choose from, patrons will be delighted by the new dim sums that have been added to the menu. Introduction of Black truffle into the recipes, textured noodles like broad Udon Noodles and Vermicelli Noodles, and a full fledged Bao Bun Slider are few of the gastronomical delights one can experience at the new outlet. The contemporary makeover does not dismiss traditional recipes. San Pei Hot Cinese and Golden Egg Fried Rice with Braised Spinach Tofu are an ode to dishes from the Ming Dynasty, and a throwback to the brand’s first menu launched in 1993. The dessert menu crafted with modern and traditional inspirations has scrumptious options waiting to be discovered. 

A sprawling, interactive bar is set to catch the attention of the guests who can watch the bartenders create state-of-the-art concoctions, which is a visual treat for all. The beverage menu uses Chinese ingredients such as the Blooming tea, which makes for the bar’s signature tea infusions. Contemporary ideas, unexplored ingredients and remarkable concoctions are set to offer a memorable mixology experience.  

The new, refreshed ambiance that Mainland China brings with the makeover enhances the experience of loyal patrons and welcomes the new generation to discover the brand in its oriental entirety.

This culinary upgrade comes without a change in the pricing and is set to offer guests an amplified  experience of Mainland China’s legacy

Plan Your Next Holiday with Scoot’s "Back to Work” Sale

The sale runs until 10 January 2023

Signals Scoot’s commitment to providing value travel and experiences

 January 2023: Scoot, the low-cost subsidiary of Singapore Airlines Group (SIA), has launched a “Back to Work" sale till 10 January 2023. Travelers may consider planning ahead for their next holidays to enjoy great fares to over 30 destinations, starting from ₹5,700[1].

 Scoot currently operates non-stop flights between Singapore, and Amritsar, Coimbatore, Hyderabad, Thiruvananthapuram, Tiruchirappalli, and Vishakhapatnam. It also provides convenient one-stop connections via Singapore, to destinations including Bangkok, Bali, Melbourne, and Yogyakarta.

Scoot General Manager of India, Brian Torrey, said, "India remains one of Scoot’s important markets and we are committed to connecting travelers conveniently to and from India with other parts of the world. Besides an extensive network, we will also continue to offer quality services, differentiated products, and unique experiences at affordable fares and the highest safety standards that customers have come to expect from a member of the Singapore Airlines Group.”

Last year, Scoot celebrated 10 years since its inaugural flight.  The airline now serves 71 destinations[2] across 15 countries and territories in Asia-Pacific, the Middle East, and Europe, and has a fleet of over 50 aircraft comprising widebody Boeing 787 Dreamliners and single-aisle Airbus A320 family aircraft. In the spirit of celebrations, Scoot partnered with The Pokémon Company and became the first international airline in the ASEAN region to launch the Pokémon Air Adventures project. The collaboration includes a themed flight experience on board the Pikachu Jet, exclusively designed on the outside and inside. Additionally, Scoot hosted its largest flight ticket giveaway, rewarding customers and fans with 10,000 free tickets to anywhere across the airline’s network.

Binge into the Burger & Beer Fest at Novotel Visakhapatnam Varun Beach

With the new year spirit, Novotel Visakhapatnam Varun Beach brings their “Burger & Beer '' fest from the 3rd to the 15th of January 2023 for guests to relish different varieties of burgers, house salads, signature sauces with a combination of beers at the Harbour Vue.

With the magnificent skyline views from the Harbour Vue, the fest will showcase signature dishes with a combination of tastes and textures such as Red Kidney Beans Burgers, Vegetable Burgers, Cheese Potato Burgers, Chicken Burgers, Peri Peri Chicken Burgers, Crispy Fried Chicken Burger, Tower Burger and signature sauce made from Bhut Jolokia, one of the world’s hottest chili also known as the Ghost pepper served alongside crispy potato wedges and fries.

Explore Burgerlicious January 2023 only at Novotel Visakhapatnam Varun Beach!

Date : 3rd January – 15th January 2023

Restaurant : Harbour Vue

Time: 11 am onwards

Price: Ala Carte Prices

Let me know if you would need any other information from my end.

Lemon Tree Hotels signs a new hotel in Banswara, under the brand Keys Lite by Lemon Tree Hotels

This property will feature 54 well-appointed rooms, a restaurant, banquet spaces and a fitness center

Lemon Tree Hotels announced its latest signing, Keys Lite by Lemon Tree Hotels, Banswara, Rajasthan. The property is expected to be operational by April 2024 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

Banswara takes its name from the ‘Bans wala’ (bamboo) forests as this tree grows in abundance around this area. The city is also known as the ‘Cherrapunji of Rajasthan’ as it receives the maximum rain in the state known for its desert areas. It is the greenest city in Rajasthan due to the heavy rainfall that it receives. It is called the City of a Hundred Islands as there are numerous islands in the Mahi River that flows through the city.

There are several tourist attractions within and around a 50 kms radius of the city: The Jain temples of Andeshwar Parshwanathji and the Anekant Bahubali Temple in the Banswara district as well as the dargah of Sayedi Abdul Rasul Saheed in the city and the Sai temple attract the faithful. The artificial Anand Sagar Lake also known as Bai Talab is enclosed by the holy trees named “Kalpa Vriksha”. Arthuna, with its clusters of ruined Hindu and Jain temples from the 11th, 12th and 15th centuries, draws history buffs. The green landscape, sea beach-like appearance and waterfall views of Chacha Kota, 14 km from the city, make it a perfect tourist destination for short getaways.

This property will feature 54 well-appointed rooms, a restaurant, banquet spaces and a fitness center.

The Udaipur Airport is about 161 kms from the property, while the Tatanagar Railway Station is 3 kms away.

Speaking on the occasion, Vikramjit Singh, President, Lemon Tree Hotels commented, “We are pleased to announce the expansion of our portfolio in Rajasthan with our valued partner Soncoya Solutions Private Limited. As we diversify our portfolio with properties across the country, we are increasingly expanding our reach into tier II, III and IV cities. This will be in addition to our five existing hotels and resorts in the state, and we are looking at opening more properties in Rajasthan in the future.”

Radisson Blu Hotel GRT Chennai launches Ministry of Chutneys

Radisson Blu Hotel GRT Chennai launches Ministry of Chutneys the First Anglo-Indian Cuisine Restaurant in South India. Ministry of Chutneys is a celebration of the centuries-old Anglo-Indian cuisine that evolved during the British Raj.

The cuisine was perfected in the Dak Bungalows, Army Camp mess, and the Railways during the colonial period by the Indian Khansammas and cooks who combined spices and ingredients to make unique dishes with an Indian flavor while toning down the spices and pungency of typical Indian dishes to suit the delicate palates of the foreigners.

Vikram Cotah, CEO of GRT Hotels said “Ministry of Chutneys is a celebration of the centuries-old Anglo-Indian cuisine that evolved during the British colonial period. This restaurant’s specialty is its Anglo-Indian menu, which we created with Mrs. Bridget White Kumar. This menu, which combines Indian and Continental cuisine, was created for the British population in India 300 years ago. We also create gourmet gelatos and sorbets by hand, hand-made pizzas baked in a wood-fired oven. In addition, we offer an extensive buffet serving super breakfast, lunches, and dinner. The variety of chutneys curated by the colonial cooks was admired to an extent which resulted in importing to England during the British era.”

Chutney, though an old Hindi word meaning Chatna or ‘to lick with delight’ was popularised by the Colonial cooks and the Britishers liked the flavors of chutneys so much that they exported them in bottles to England. Chutney today typically reminds us of the colonial influence on Anglo-Indian cuisine.

Radisson Blu Hotel GRT Chennai is presenting authentic Anglo-Indian cuisine in the Ministry of Chutneys as a ‘la carte menu to revive this special cuisine. The restaurant will also serve buffets for all meals celebrating global favorite cuisines. The endeavor of the restaurant is also to support the dwindling Anglo-Indian community which was predominantly concentrated in the Cantonment areas close to the Radisson Blu Hotel GRT.

The restaurant is located on the lobby level and is open from 7 am to 12 midnight and has private dining rooms for special occasions.

PRIDE HOTELS GROUP SIGNS ‘PRIDE BIZNOTEL DIGHA’

Pride Hotels Group has announced the signing of & quot; Pride Biznotel Digha & quot. The hotel is prominently located at Digha, the most well-known beach and tourist destination in West Bengal, which is located southwest of Kolkata. The hotel will have well-appointed rooms, a multi-cuisine restaurant, an open terrace specialty restaurant, banquet facilities, and a swimming pool. The new property will be operational from February 2023.

Announcing the signing, Atul Upadhyay, Senior Vice President, Pride Hotels Group said, “Digha has always been an extremely popular weekend getaway for tourists and widely referred to as the Goa of the East. One of the best features of this hamlet is its varied and diverse tourist attraction spots including the Marine Aquarium, serene beaches, museums, and temples. With the signing of & quot; Pride Biznotel Digha " in West Bengal, we are thrilled to expand operations in North East India. Once it is up and running, the new hotel will provide the best possible accommodations for travelers thanks to its excellent location, mouthwatering menu options, banqueting, and a variety of hospitality services.

Pride Hotel Group has a presence in around 51 great locations with 5,075 rooms, 102 restaurants, 134 banquets, lawns, and conference halls. Currently, Pride Hotels Ltd operates and manages a chain of hotels under the brand name “Pride Plaza Hotel” an Indian Luxury Collection, “Pride Hotel” which are conveniently centrally located business hotels, “Pride Resorts” at mesmerizing destinations, Mid-Market segment hotels for every business “Pride Biznotels” and a fresh concept of Premium luxury serviced apartment stays “Pride Suites”. Current locations are New Delhi, Kolkata, Ahmedabad, Pune, Nagpur, Bangalore, Chennai, Goa, Jaipur, Indore, Udaipur, Bharatpur, Mussoorie, Puri, Gangtok, Anand, Alkapuri, Manjusar (Vadodara), Sasan Gir, Somnath, Bhopal and Haldwani. Upcoming locations are Daman, Bhavnagar, Surendranagar, Agra, Rishikesh, Dwaraka, Jabalpur, Bhopal, Bharuch, Haldwani, Nainital, Jim Corbett, Dehradun, Chandigarh, Dehradun, Lucknow, Varanasi, Rajkot, Kanpur, Neemrana, Mysore, Gurugram, Aurangabad, Halol, Yawatmal, Rudraprayag, Bengaluru, Ranakpur, Greater Noida among others.