Mainland China restaurant Completes 30 years in the industry

With completing 30 years in the industry, the Mainland China restaurant unveiled a new look and new menu at its Andheri outlet, and celebrate it's culinary milestone

~Completing 30 years in the industry, Mainland China Restaurant redesigned its Mumbai Restaurant and Launched a New Menu!~

Mainland China, one of Mumbai's most popular and well-loved Chinese restaurants, has just undergone a massive revamp! The restaurant has been completely renovated, and now boasts a sleek and modern look. In addition to the new décor, Mainland China has also introduced a brand new menu with a wide variety of mouth-watering dishes to choose from. Whether you're craving dim sum, noodles, rice, or something else entirely, Mainland China's new menu has something for everyone. And of course, the restaurant's signature dishes – are still available. 

The new Mainland China will be bringing along a breath of fresh air, Crafted Cocktails that are a recipe to the perfect companion to the food that will sweep you off your feet. Dumplings, Sushis, and so much more that we’re so excited to share with our family. The new menu is developed keeping in mind the faith of our loyal patrons and the new generation. All of this and so much more to offer without a change in our price range, with an enhanced experience at this outlet.

Now, it's not just the cuisine that will transport you to another world. 

Welcoming the patrons with a bar with state of the art cocktails, an open kitchen that leaves aromas into the restaurant & an intimate seating that allows conversations & celebrations. Of craftsmanship, and the collective spirit of our patrons with team Mainland China, the cocktails are a vision of artfully created masterpieces. Contemporary ideas, unexplored ingredients, remarkable concoctions, everything and more you need to be at the bar for.

The new, refreshed ambiance that Mainland China is bringing to you comes with a touch of the young, contemporary along with the traditional essence of China. An evolved bar, for you to explore our innovative cocktails. The ambience, the music, the re-designed bar will uplift your senses and take you on an oriental odyssey. 

Avik Chatterjee,Exec. Director of Innovation and New Formats & Whole-Time Director at Speciality Restaurants, "We believe this contemporary change is a remarkable milestone for Mainland China. After being the most beloved destination for over 3 decades, we're now all set to welcome a larger group of patrons, from all age groups because there is something for everyone. The food on the new menu is well-researched, curated, and explored for you to now explore. The classics that were loved by our patrons are also there. The cocktails are crafted into a unique experience in every glass. The ambiance is something that fits and celebrates all your moods and reasons to be here in Mainland China. To sum it up, Mainland China: Plates of good food & people full of stories. A culinary treat unlike any other."

Mainland China is an established name in the hospitality industry in India. With a legacy that dates back to 1993, Mainland China has always been known for serving authentic Chinese cuisine. In a bid to offer a unique experience to their patrons, Mainland China launched and revamped their restaurant in Mumbai and with that, also completed 30 years in the industry. The restaurant is now open for business. So come on down to Mainland China and check out the new menu today!

Karnataka showcases its eco-tourism hotspots to G20 delegates from 30 countries

Bengaluru, February 2023: Delegates from 30 countries visited the  Bannerghatta National, the Kalkere Arboretum, and Jungle Lodges & Resorts on  Thursday as part of the series of events organized by the Environment and  Climate Sustainability Working Group (ECSWG). During this excursion, curated  by the Department of Tourism, Govt. of Karnataka, the State showcased its  models for the restoration of forest eco-systems and the different types of  forests curated at the arboretum.  

At Bannerghatta, the delegates visited the famous butterfly park and a short  animal safari curated for them, where they were able to learn about Karnataka’s  sustainable ecotourism model. The Globally acclaimed “Wild Karnataka” movie  was screened for the delegates at Jungle Lodges & Resorts. The visit is part of  India’s efforts to shift focus to the climate-change challenges and towards  sustainable models of development such as eco-tourism, which can play a vital  role, and will balance the needs of the growing economy with necessary  measures for protecting the environment. 

Speaking on the occasion, Dr. V Ram Prasath Manohar, IAS, Director, Karnataka  Tourism said "Karnataka has an abundance of natural beauty including the Western Ghats, a site listed as a UNESCO World Heritage Site. This mountain  range is renowned for its great diversity of flora and fauna. The state has 35  wildlife sanctuaries and 5 national parks. It is also home to over 100 species of  animals, and 600 species of birds, including 524 tigers and over 6000 elephants,  making Karnataka, truly India’s wildlife capital. Today, the G20 delegates were  given a short insight into the state's rich biodiversity and stunning wildlife during  the excursion". 

The excursion was organized by the Ministry of Environment, Forest and Climate  Change in association with the Department of Tourism, Govt. of Karnataka,  Karnataka State Tourism Development Corporation, Jungle Lodges and Resorts,  Bannerghatta National Park and the Karnataka Forest Department.

Coastal Fry, One-of-a-Kind Cloud Kitchen Delivering Lip-Smacking Coastal Delicacies on Your Doorstep

Seafood lovers in South Mumbai, it’s your time to rejoice as the city gets the newest cloud kitchen delivering lip-smacking coastal delicacies to your doorstep. Coastal Fry, a sister company of Golden Chimney Restaurant & Bar, is the latest entrant in the country's emerging concept of cloud kitchens. Vegetarians fret not as there’s something for you too, with a tantalizing twist of local coastal curries.

Coastal Fry’s journey into catering delicious food experiences traces back to Sadanand Café in 1955. Starting humbly with a mouth-watering South Indian breakfast to transforming into a successful multi-cuisine family restaurant Golden Chimney, the culinary enthusiasm of founder Sadanand Shetty now extends to coastal specialities. Butter Garlic Prawns, Bombil Rava Fry, Crispy Fried Chicken, Stuffed Prawn Papad Roll, there is a wide variety of munchy starters to choose from. For the main course, one could have an elaborate feast on Goan Curry versions of fish, chicken or mutton, Prawn Pulao, or Spicy Ambotik Curry. The chef’s special Green Curry and Mix Seafood Pulao are also other relish-worthy items on the menu. Vegetarians can indulge in the flavours of the coast, with special Exotic Vegetables available in Goan and Green Curry versions. The quintessential Dal Tadka and Paneer Makhani are also part of the Veg Menu. The dessert options include a Tender Coconut Payassam to finish off your meals with a heavenly taste.

With the convenience of cloud kitchens, it is now easier to get fresh meals delivered for lunch and dinner. Coming from a legacy of great quality food and affordable pricing, Coastal Fry will satiate cravings without you having to step out of the home. So, the next time you want a soulful coastal meal but don’t know where to order for a truly authentic taste in SoBo, check them out.

Speaking of the launch, Founder Sandeep Shetty says, “We always felt that Mumbai needed a revamp in the sea food kitchen space. We at Coastal Fry have tried moving away from the basics and have introduced a variety of dishes and curries that have never been tasted before.

Apart from dining in coastal restaurants, we felt there was a much bigger vacuum in the cloud kitchen market, and felt it was a much safer option to launch our brand in this segment; especially in order to keep up with the current market trend. Neat and simplistic packaging along with food that give your taste buds a one of a kind experience right at your doorstep, has been our primary Moto. 

Since our cloud kitchen is unfortunately restricted to the radius of only South Mumbai at the moment, we hope that down the line we can open a cloud kitchen in the suburbs as well and then go beyond. All in all, if our brand gets the traction we hope it gets, we vision that one day we can create a sit down restaurant of Coastal Fry and give our customers a much more engaging experience.”

Coastal Fry is available for delivery on Swiggy and Zomato.

Atmosphere Kanifushi Enriches Culinary Experiences With The New Lantern Bar

The blissfully tropical Maldivian resort, Atmosphere Kanifushi recently unveiled a new overwater bar, poetically named the Lantern Bar, the Asian fusion bar is located on the southern side of Kanifushi island, perched over a crystal-clear aquamarine lagoon, just like a lantern illuminating the ocean waters. 

An extension to the award-winning restaurant, Just Veg, this charming new outlet is all about slowing down, experiencing glorious sunset hues, and easing into the night in the lantern-lit ambiance as the stars come up in the night sky. 

Guests can savour flavourful vegetarian platters that reimagine iconic Asian dishes with an artistic flair. Picture spring rolls and kebabs, crostini and falafels, all served with handmade dips and sides. Complementing the dishes are a collection of ‘Elixirs’ – delicious, healing mocktails prepared by an Ayurvedic doctor that not just woo the taste buds but also leave the body nourished and rejuvenated. Elements from nature like hibiscus and aloe vera blend with classic mixers to create magic in a glass, and beyond.

The name Lantern Bar is inspired by the symbolism of light as pure, optimistic, triumphant, and even divine. Light and dark, sunrise and sunset, the eternal phases of life are perceived as a harmonious totality in many East Asian cultures. In a far-off island such as Atmosphere Kanifushi, one comes even closer to such natural rhythms.

From the logo and décor to the menu – there’s a subtle ode to lanterns and lights throughout the experience. Take for instance the fascinating mural framing the bar counter that depicts a local scene half in paint and the other half in metal, representing the duality of light and dark.

Lantern Bar serves a Sampler Platter Menu from 5pm to 8pm. And, from 8pm to 10.30pm, guests can enjoy the dinner menu from Just Veg, a specialty restaurant with contemporary, plant-based cuisine with recipes from Arabic, Indian, and Mediterranean regions.

Mei P. Pun, the General Manager of Atmosphere Kanifushi, says, I am thrilled to announce the opening of the Lantern Bar that marks yet another exciting landmark in Kanifushi’s charming history. We are passionate about offering holistic health and Food & Beverage concepts that that fills our guests with joy and I cannot wait for them to experience this first hand. 

An exhilarating 35-minute Sea Plane ride from Malé International Airport brings guests to Atmosphere Kanifushi, located off the beaten track at a secluded edge of the Lhaviyani Atoll. The resort offers 7 villas categories with 132 detached sunset bungalows and 40 overwater villas offering complete privacy. With the premium holiday plan, Kanifushi PlanTM guests enjoy a hassle-free, blissfully tropical island experience with dine-around and unlimited spirits and beverages, ocean excursions, snorkelling, daily activities, and entertainment all blended with the stay.

Hapusa x Soy Como Soy present: LAYERED DINING TABLES

Pune, Feb 2023: Situated in Pune, Soy Como Soy, is known for its Nikkei cuisine that promises to indulge plates and palates in textures, aromas, and flavors like never before. This February, the restaurant is all set to collaborate with popular homegrown gin, Hapursa for a concept called 'Layered Dining Tables' on 17th & 18th February 2023. 

The collaboration includes a bespoke 4-course experience blending Hapusa cocktails inspired by the Himalayas with an eclectic mix of regional cuisines, all of which come together to shape the food culture of one of Delhi’s famed “underground” chefs – Kaushik Ramaswamy of Bela Gulab. 

The menu consists of an hors d'oeuvre along with Hapusa Gin cocktails, both Vegetarian and  Non-Vegetarian menu options are available.

This is going to be an evening where we ask what really is “Indian food”. The typical Indian household is hardly a thorough-bred affair anymore. It is in a state of constant evolution with more inter-cultural marriages and interactions than ever before. The newness of this mixing means that the resulting cultures and traditions aren’t a single homogenized mixture of the different elements yet, and instead co-exist in a multi-layered state. These layers,  each bring their own, differentiated flavors, aromas, and techniques which we can pull apart or consume all in one bite to create something new and surprising.  

Other Information: 

Venue : Soy Como Soy, Pune

Date & Time: 17th & 18th Feb,2023 |  7.30 pm onwards

Address: Ground Floor, Golden Nest Coop Society, Near Royal Orchid Golden Suites, Kalyani Nagar, Pune Contact: 9865437291

VISTARA INAUGURATES SERVICES TO NEW GOA INTERNATIONAL AIRPORT

New Delhi, February 2023: Vistara, India’s finest full-service carrier and a joint venture of Tata group and Singapore Airlines, today commenced services to Goa’s Manohar International Airport (New Goa International Airport), connecting it to Bengaluru with direct daily flights, along with 6x weekly flights to and from Mumbai. Vistara already flies to Dabolim Airport (Goa International Airport) from Delhi, Mumbai and Bengaluru.

Mr. Vinod Kannan, Chief Executive Officer, Vistara, said, “At Vistara, we remain committed to offering better connectivity to our customers by densifying our domestic network. The commencement of our operations at the Manohar International Airport will enhance our footprint in Goa and will enable us to better facilitate the growing traffic. We are certain that customers looking for direct connectivity to North Goa will appreciate the option of flying India’s most loved airline.”

Bookings for the flights are open on all channels, including Vistara’s website,  mobile app, OTAs (online travel agencies) and other travel agents.

Vistara is India’s highest-rated airline on Skytrax and TripAdvisor, and it has been the winner of several ‘Best Airline’ awards, besides being lauded for world-class cabin cleanliness and upholding high safety standards. The airline has recently been featured amongst World’s Top 20 Airlines while being recognised as the ‘Best Airline in India and Southern Asia’ for the second time in a row, ‘Best Airline Staff Service in India and Southern Asia’ for the fourth consecutive year, ‘Best Cabin Crew in India and Southern Asia’ for the second time in a row and ‘Best Business Class in India and Southern Asia’ at the coveted Skytrax World Airline Awards 2022

About Vistara (TATA SIA Airlines Limited): TATA SIA Airlines Limited, known by the brand name Vistara, is a 51:49 joint venture between Tata Sons Private Limited and Singapore Airlines Limited (SIA). Vistara brings together Tata’s and SIA’s legendary hospitality and renowned service excellence to offer the finest full-service flying experience in India. Vistara commenced its commercial operations on January 9, 2015, with an aim to set new standards in the aviation industry in India and it today connects destinations across India and abroad. The airline currently has a fleet of 53 aircraft, including 42 Airbus A320neo, six Airbus A321, two Boeing 737-800NG and three Boeing 787-9 Dreamliner aircraft and has flown more than 42 million customers since starting operations.

For more information about Vistara, visit www.airvistara.com

Guinness World Record for the Longest Underwater Kiss Sets New Mark at LUX* South Ari Atoll in the Maldives

The Maldives, February 2023 –  Global hospitality group The Lux Collective’s well-loved LUX* South Ari Atoll in the Maldives is the official resort host of South African-based conservation couple, Beth Neale and Miles Cloutier, who break the Guinness World Record for the longest underwater kiss to mark the Valentine’s Day 2023.

A mermaid at heart, Beth Neale is a 4-time South African freediving champion, conservation filmmaker, Pure Apnea Master freediving instructor, and a qualified Professional Association of Diving Instructors (PADI) advanced scuba diver. Together with her husband, a renowned director Miles Cloutier, they took their love to new lengths, breaking the previous world record of 3 minutes 24 seconds 34 frames set in Italy in 2010. Through sharing their underwater love story, they hope to inspire others to fall in love with the magic and wonders of the underwater world. The couple believes that oceans need all the love possible to safeguard them for future generations. 

The new record of the longest underwater kiss of 4 minutes and 6 seconds took place on 4 February 2023, at LUX* South Ari Atoll, one of the largest resorts in the Maldives. The event was attended by the Guinness World Records Official Adjudicator Mr. Swapnil Dangarikar who confirmed the achievement. The record was celebrated with a champagne ceremony on the island, followed by a surprise greeting by Trans Maldivian Airlines for the couple on their way back home.

During the celebration of this great milestone, Beth shared, “Breaking a Guinness World Record for the longest underwater kiss at LUX* South Ari Atoll is a dream come true - it is the world’s most romantic destination resort and the pinnacle of eco-conscious luxury. Surrounded by pristine ocean thriving with life, it is a true island paradise with no better destination to share our underwater love story!” 

Miles enthused, “It is such a privilege to partner with The Lux Collective, which shares our goal of promoting sustainability and ocean conservation. The infinity pool overlooking the ocean was the perfect location for this world record breaking kiss. We feel that Valentine’s Day is the best time to share our new record, as it’s a reflection of our love for the underwater world and for each other. And what better way to make the moment last than with a 4-minute kiss!”

John Rogers, General Manager of the resort, added, “Our heartiest congratulations to Beth and Miles! It is an honour to witness the achievement, and LUX* South Ari Atoll is proud to be associated with Guinness World Records and to be part of this award-winning moment.”

This record showcases the Maldives as the ultimate romantic destination, and LUX* South Ari Atoll continues to be the top island resort for wedding and honeymoon travel as well as once-in-a-lifetime romantic getaways. Offering extraordinary experiences and surprises, this uniquely chic island offers the most inspiring eco-conscious luxury escapes for couples.

To learn more about romantic offers and extraordinary experiences of LUX* South Ari Atoll, visit  www.luxresorts.com, email the resort at stay@luxmaldivesresort.com, or call +960 668 0901

Espire Hospitality Group launches a sub-brand of ‘Country Inn Hotels & Resorts’, with the signing of a ‘Country Inn Premier’ hotel in Mussoorie, Uttarakhand

February 2023, New Delhi: The swiftly emerging hospitality company, Espire Hospitality Group continues the expansion of its leisure portfolio with the signing of a new hotel in the queen of hills, Mussoorie. The company has entered into an agreement with Nagalia Hotels to open ‘Country Inn Premier, Mussoorie, overlooking the pristine snow peaked mountains and the forest.

Located at walking distance from the heart of Mussoorie, Mall Road, the hotel will be launched in April this year. ‘Country Inn Premier, Mussoorie’ will feature 48 well-designed rooms offering scenic views, a multi-cuisine all-day dining restaurant, a gaming zone and toddler's play area, a spa, two banquet halls, and an open-air celebration lawn.

Situated 32 km from Dehradun railway station, the upscale hotel can be easily accessed by road or train. It is in close proximity to major tourist attractions like Mall Road, Kempty Falls, Gun Hill Ropeway, and Landour clock tower

Commenting on this important signing, Akhil Arora, Chief Operating Officer, Espire Hospitality Group said “We are thrilled to announce the launch of ‘Country Inn Premier’ brand with our upcoming resort in one of India's popular hill stations Mussoorie. Our expansion strategy is to capture various target segments in the domestic market. Along with our recent entry into the luxury boutique segment with the launch of ‘ZANA - Luxury Escapes’ and select-service segment with the launch of ‘Country Inn Express’ brand, this introduction of upscale brand is an effort to attract diverse guest profiles. Adding to our existing two resorts in Bhimtal and Jim Corbett, this signing solidifies our presence in Uttarakhand.” 

He further added “Mussoorie is an important leisure destination that attracts nature lovers and adventure enthusiasts from across the country and we aim to bring a new level of comfort and facilities at our resort ‘Country Inn Premier, Mussoorie’. With excellent services and well-known heartfelt hospitality, we are certain about becoming a preferred choice of the travellers.”

We are pleased to announce the launch of our upscale ‘Country Inn Premier’ brand’. Along with the addition of new properties, our focus is also on diversifying our portfolio by adding new brands, to enhance the offerings for the guests as well as owners. This signing is another milestone in our expansion journey and a strategic move to steadily expand our footprint across the country.” said Sushil Amlani, Head of Business Development, Espire Hospitality Group.

Ingredient Ideology | Winter Season Special: Amaranth in Daily Cooking & Beyond! BY: Dr. Kaviraj Khialani – Celebrity Master Chef

Amaranth is a highly nutritious leafy vegetable and grain as well which has been consumed by mankind for centuries all over the world. It is a gluten-free ancient grain that has been compared with rice due to its various qualities and offerings in the culinary world. The green leaf varieties are very popular in India while the chinese prefer the amaranth with the red leaf varieties. Amaranth is an upright moderately tall, broad, leafed annual plant. It comes in variety of sizes, shapes and colors as well. the leaves can be roundish or lance shaped, light, dark green or even with a tinge of red in them.

While the youngish leaves have a milder flavour and a great to be getting tossed in summer salads, the matured leaves are better going into the pan or wok and getting cooked a bit like spinach. Amaranth leaves also called as chaulai in the desi terms are nutritionally similar to beetroot and spinach but with a little edge over them and said to be superior. They also contain three times more amount of calcium and three times more amount of vitamin B3 also called niacin as compared to spinach leaves. Amaranth seeds are also known as ramdana in India in the dried form is used in a number of ways in our kitchens and baked products from seeds, to flour and more.

Let us have a look at a few health benefits of Amaranth:

• It is a gluten free ingredient which makes it more versatile in adaptability and also high in calcium content for our body.

• It is considered to be a heart healthy food and also easy to be digested by our system.

• Amaranth is good for our eyes, hair and also a great source of protein in our diets and recipes.

• It is full of antioxidants and mineral contents and also plays an important role in maintaining healthy body weight.

• It is regarded as a great immunity-boosting ingredient and also reduces signs of aging.

• Amaranth reduces risk of cardio-vascular diseases, helps to prevent and control diabetes as well.

• Its consumption also helps to eliminate diarrhoea, bloating and cramping in our body.

Here are a few of my favorite ways with amaranth when it comes to cooking some easy and yummy recipes with this superfood ingredient:

Recipe-1] Dal Amaranth

Ingredients:

 Toor/ Arhar ki dal- 1 and a half cup

Amaranth leaves – 1 and a half cup

Garlic- 2-3 cloves, chopped

Ginger-1 tsp chopped

Green chilies-2-3 slit

Curry leaves- 8-10 no

Cumin seeds-1/2 tsp

Mustard seeds-1/2 tsp

Hing-1/4 tsp

Onion-1 small chopped

Tomato-1 med chopped

Coriander powder-1 tsp

Oil-1 tsp

Ghee-1 tsp

Salt to taste

Sugar-1/2 tsp

Tamarind pulp-2-3 tsp

Method:

1. Clean, wash, and soak the Toor dal for 20 mins.

2. heat oil and ghee add in the ingredients for the tadka one by one and allow them to crackle and splutter and then add in the onions, saute them to a light brown, add in chilies, tomatoes and cook for 1-2 mins.

3. Now add in the drained dal, cleaned and roughly cut amaranth leaves, salt to taste, coriander powder, sugar and 2-3 cups of water.

4. Allow to come to a boil, simmer and cook on a low flame for 20-25 mins, add water as needed. Allow dal to get soft.

5. Now add in the tamarind pulp for a little tart flavor and allow to simmer for another 3—4 mins.  the same recipe can be made using a pressure cooker as well and 3-4 whistles can be given to the same.

6. Serve the dal amaranth hot with phulkas, rotis, parathas, salad and pickle/ raita.

Recipe-2] Amaranth ka Saag

Ingredients:

Amaranth greens-1 large bunch, cleaned

Spinach-1 medium bunch, cleaned

Dill leaves- ½ cup, cleaned

Methi leaves-1 cup, cleaned

Onion-2 med sized chopped

Tomatoes-2 med sized chopped

Green chilies- 3-4 no chopped

Ginger- 2 tsp chopped

Garlic- 2-3 tsp chopped

Cumin seeds-1 tsp

Coriander powder- 1 tsp

Besan-1 and a half tbsp.

Oil- 2 tsp

Ghee-1 tsp

Salt to taste

Water-1/2 cup

For the tempering:

Butter/ ghee-1 tbsp.

Garlic-1 tsp sliced

Red chili powder-1/2 tsp

Hing-1/4 tsp

Method:

1. Clean and thoroughly wash all the greens and keep them aside, roughly cut them or tear them.

2. Using a pressure cooker or an open container add in all the greens, green chilies, ginger, garlic, 1 onion, tomatoes, salt, and 1 cup water and cook/ pressure cook for a whistle or 5-7 mins.

3. Cool down, puree or using a hand blender grind to a coarse-textured paste.

4. In a pan, heat oil and add in the rest of the chopped onion saute until light brown, add the puree of the greens and salt, coriander powder, and cook for 2-3 mins.

5. Combine besan into the mixture and saute, allow to cook on a low flame for 2-3 mins.

6. Now heat up butter/ ghee and prepare the tempering for the saag, once it is already adding it into the saag and mix well, and serve hot with makki di roti, parathas, phulkas.

Recipe-3] Amaranth ki Subzi

Ingredients:

Oil- 2 tsp

Ghee- 1 tsp

Cumin seeds-1/2 tsp

Ginger-1 tsp sliced

Garlic-1 tsp chopped

Green chilies-2-3 tsp chopped

Hing-1/4 tsp

Dry red chilies- 2-3 slit

Amaranth leaves- 1 big bunch, cleaned and washed

Methi leaves-1/2 cup, cleaned

Coriander leaves-1 cup, cleaned

Spinach leaves- 1 bunch, cleaned

Tomato -1 cup chopped

Salt to taste

Turmeric powder- ¼ tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Assorted vegetables- peas/potatoes can also be added

Boiled lentils/ pulses may also be added.

Roasted crushed peanuts-2-3 tbsp.

Fresh coconut-3-4 tbsp. grated

Method:

1. Prepare all the greens, clean, wash, and roughly cut them up.

2. Heat oil and ghee in a pan add in the ingredients for the tempering to start with, hing to ginger, garlic, and chilies, add in cumin seeds, red chilies and saute for a few seconds.

3. Add in the onions cook them until light brown, add in the tomatoes, salt and all powdered spices, add in the greens and veggies/lentils etc as desired and mix well.

4. Reduce the flame and allow to simmer as the green wilt up and get cooked in the spices the aromas and flavours get developed. Adding a little water is fine as well in case the mixture gets too dry in the pan.

5.Cook for around 12-15 mins, check for seasonings and adjust accordingly. Finally add in the coconut and peanuts for the crunch effect and taste. Serve the subzi hot garnished with fried red chili/ ginger juliennes and enjoy it with rotis and a bowl of curd or raita/papad.

Recipe-4] AMARANTH ONION FRITTERS

Ingredients:

Amaranth seeds- 1 cup

Water-2 cups

Oil-1 tbsp. + for frying as needed

Garlic- 3-4 cloves chopped

Onion-1 med sized, chopped

Zucchini-1/2 cup finely chopped

Red capsicum-1/2 finely chopped

Aamchur powder-1/2 tsp

Chili powder-1/2 tsp

Coriander powder-1/2 tsp

Salt to taste

Garam masala powder-1/2 tsp

Black pepper powder-1/4 tsp

Lemon juice-1 tsp

Breadcrumbs-1/2 cup for binding/coating

Flour-2-3 tbsp. for binding/coating

Can also add mixed herbs/ chili flakes/ cheese as well.

To serve with:

Dips/ chutneys/ sauces of your choice.

Method:

1. Boil water in a pan, add in the amaranth seeds and stir well. bring to a boil, simmer for 20 mins. once it is done add salt and pepper and keep aside.

2. In a pan add oil saute the garlic and onion for a few seconds, add in the red capsicum and zucchini and stir fry for a few minutes. Now add in the powdered spices as per taste and turn off the flame, keep aside. Any choice of veggies like green peas, carrots, beetroot, sweet potato etc can also be added into the fritter mix for a more nutri-rich option.

3. Add this mixture to the cooked amaranth and also add some lime juice, mix well and apply oil on the hands and divide the mixture into 12-16 portions and shape them into fritters/ tikki shapes.

4. Heat oil in a pan add oil and shallow fry the fritters to a nice golden brown color on both sides, use medium flame to cook this. Serve these amaranth fritters with hung curd- mint and garlic dressing, or a mayonnaise with chili and coriander.

Recipe- 5] FRUITY AMARANTH PUDDING

Ingredients:

Amaranth seeds-1 cup

Coconut milk- 3 cups

Coconut- grated-1/2 cup

Honey-1/4 cup

Salt-1/4 tsp

Cinnamon stick- 1 piece

Vanilla essence-1/2 tsp

Raisins-2-3 tbsp.

Cashews-2-3 tbsp.

Almond powder-1-2 tsp

Condensed milk-1/4 cup

Brown sugar- 2-3 tsp

Dates- 2-3 chopped

For the options of fresh fruits in the pudding:

Assorted berries- ¼ cup

Fresh kiwi- ½ cup

Banana-1-2 sliced

Mango-1/2 cup cubes

Method:

1. Using a thick-bottomed pan, add in the coconut milk and cinnamon stick, simmer for 2-3 mins, add in the amaranth seeds, mix, and stir well, cook for 6- 8 mins.

2. Add in the condensed milk, nuts, and almond powder and simmer, continue stirring, and allow the mixture to cook for 3-4 mins more.

3. Once the mixture starts to thicken up and the amaranth seeds get cooked, check for sweeteners as per taste, add dates and turn off the flame, add in the grated coconut.

4. Allow the pudding mix to come to room temperature, add in the vanilla essence, and remove the cinnamon stick. Mix well and chill for 30 mins.

5. Using dessert cups/ dessert bowls, start setting the pudding, layer the pudding with fresh fruits, dry fruits, fruit crush etc can also be used.

6. Allow the dessert to now set and chill in the fridge for around 1-2 hours and serve it cold as a dessert. We can also add praline or crushed dry fruit chikki into the same recipe to add some crunch into the pudding as well. garnish with assorted fresh fruits and relish the sweet.

Recipe-6] AMARANTH PANCAKES

Ingredients:

Eggs-2 no

Amaranth flour- 1 and half cup

Milk-1 and ¼ cup

Melted butter- 3 tbsp.

Sugar-2-3 tsp powdered.

Salt-1/2 tsp

Baking powder-1 and a half tsp

Vanilla essence- ½ tsp

Options for plating the amaranth pancakes:

Melted butter

honey

Peanut butter

Nutella

Fresh cream

Chocolate sauce

Vegan fruit toppings/ sauces

Assorted fresh fruits:

Banana/ strawberries/ kiwi/ chickoo/ berries/ cherries

Assorted dry fruits:

Dates/ walnuts/ apricots/ almonds/ cashews etc.

Method:

1. In a bowl beat up the eggs until light and fluffy. Add in the milk and melted butter, add in vanilla essence.

2. Sieve the dry ingredients together and add this mixture into the egg, milk and butter mixture, mix well and allow to rest for 15-20 mins.

3. Using a non-stick pan for preparing the pancakes, grease the pan first, allow to heat up, spoon in the pancake batter into the pan and allow to set a little on one side for 1-2 mins, carefully turn the pancakes over on the other side and continue cooking on a low flame.

3. Once a golden brown color has been achieved on both sides, remove the amaranth pancakes and get ready for plating them.

4. Using the various options as listed above we can present these pancakes loaded with a number of goodies, colors, tastes and flavours topped, layered and garnished to perfection.

5. Enjoy these amaranth pancakes with a cup of coffee/ tea/milkshakes etc, these are a perfect choice to enjoy for a brunch as well.

Recipe-7] MUSHROOM AMARANTH CUPPA SOUP

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Amaranth leaves- 1 cup

Celery- 2 stalks, chopped

Mushrooms- 1 cup sliced

Green chilies- 1 tsp chopped

Salt to taste

Black pepper powder-1/4 tsp

Water/veg stock- 2-3 cups

Coconut milk-1 cup thick

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Cheese-1-2 tsp grated

Peanut butter-1 -2 tsp

Coriander leaves- 2 tsp chopped

Method:

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

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

3. Add in the celery and chilies, mushrooms, amaranth leaves and saute for a few seconds. Add in the salt, pepper, herbs, chili flakes.

4. Now add in the veg stock/ water, boil, simmer for 4-5 mins. turn off the flame, cool and puree the soup.

5. Bring it back to a boil, simmer and add in the coconut milk, allow to cook for 2-3 mins, blend in the peanut butter, add in the coriander leaves and cheese and dish out the soup.

6. The soup can be garnished with a number of options from saute sliced mushrooms, golden fried onions, fresh micro-greens, caramelised garlic and fried red chilies etc. the soup can also be made using non-veg ingredients like chicken which can go along with mushrooms as an option.

COURTYARD BY MARRIOTT EXPANDS FOOTPRINTS IN THE NORTH EAST INDIA WITH THE OPENING OF COURTYARD BY MARRIOTT SHILLONG

Design-driven spaces, authentic cuisines and smart services come wrapped in Shillong’s beautiful culture and warm hospitality

India, February 2023- Courtyard by Marriott part, of Marriott Bonvoy’s extraordinary portfolio of 30 brands, today announced the opening of the Courtyard by Marriott Shillong. Located in the heart of Shillong, also known as the Scotland of the East, this 182-key property is surrounded by breathtaking mountain views, offering guests both the vibe of a bustling city and the peaceful respite of nature. Business and leisure travelers will check into a fresh contemporary space paired with smart amenities and services, allowing them to shift gears from work to relaxation, seamlessly.

“We are very pleased to grow our presence in the East with the opening of the Courtyard by Marriott Shillong, as the demand for travel coincides with the piqued interest of travelers seeking to discover new and emerging cities across India,” said Ranju Alex, Area Vice President – South Asia, Marriott International. “Courtyard by Marriott Shillong marks the 26th Courtyard by Marriott to join the Marriott Bonvoy portfolio in India and further compliments our growing footprint in the country.”

Nestled in lush greenery and rich landscapes, the property is located about 30km from the Shillong airport. It’s the perfect destination for travelers who are in search of unexplored terrains like the Living Roots Bridge, which are amongst the most unique bridges in the world, made entirely from living tree branches, trunks and roots. The city is built close to nature, with endless mountains and majestic waterfalls as its backdrop. Its charm is enhanced with old school cathedrals, museums, eclectic cafes and vibrant markets, perfect for that leisurely evening stroll. Shillong is also popularly known for the Cherry Blossom Festival that takes place in November. During the festival the city is covered in a beautiful hue of pink and is the perfect platform that spotlights the music, fine arts and culture while paying ode to the ethereal beauty of the flowers.

The hotel offers both deluxe and luxury suites. Featuring a warm colour palette with shades of white and yellow the rooms feature amenities that encourage a balance of work and relaxation. Light filled and spacious they open up to beautiful hill and city views. In addition, the family suite comes with a private kid’s play area designed to keep little guests entertained and engaged.

Courtyard By Marriott Shillong holds three dining options. Spectra all-day dining offers a wide variety of cuisines, from an international buffet spread to an ala carte menu of local favourites. Tavern Club is an alfresco bar overlooking the famous Khasi Hills, ideal for cocktails and unwinding over small bites by the poolside. Shillong Baking Company offers a range of brewed aromatic coffees, fresh bakes and sweetmeats.

Travelers with business on their mind can make use of the hotel’s functional work areas comprising 9130 sq feet of meetings and events space, with three multi-functional conference rooms equipped with smart technology. Flexible and comfortable to customize the banquet spaces are adept at meeting the diverse needs of business, events, conferences & large weddings.

When ready to unwind, travelers can visit the Pura Vida Spa, a calm and serene wellness abode with four treatment rooms offering a range of holistic treatments including body wraps and deep tissue massages. The property also houses an outdoor  swimming overlooking panoramic hill views, along with a Jacuzzi and a 24-hour fitness center.

“We are thrilled with the launch of the Courtyard by Marriott Shillong. We offer a prime location for both business and leisure travel. The Northeast is a melting pot of Indian and Southeast Asian cultures and guests can soak up the diverse spirit of the region through its cuisines, landscapes and traditions. Courtyard by Marriott Shillong will blend this timeless culture with modern forward-thinking hospitality to create a truly immersive guest experience in a unique setting” said Tushar Nagar, General Manager, Courtyard by Marriott, Shillong.

India Hotel Market Review 2022 by Horwath HTL

https://horwathhtl.com/wp-content/uploads/sites/2/2023/02/India_Hotel-Market-Review-2022.pdf

Lemon Tree Hotels signs a new hotel in Jabalpur

New Delhi,2023: Lemon Tree Hotels announced its latest signing, Lemon Tree Hotel, Jabalpur, Madhya Pradesh. The property is expected to be operational by June 2024 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

This property will feature 75 well-appointed rooms, a restaurant, a club, a bar, a banquet, a gym and other public areas. Guests can enjoy an invigorating round of squash, plays billiards, tee off on the golf simulator or relax at the spa. The Jabalpur Airport is about 16 kms from the property while the Railway Station is nearly 2 kms away. The property is connected by both public and private transport to all the major cities in India.

Speaking on the occasion, Mr. Vikramjit Singh, President, Lemon Tree Hotels Limited – commented, “Jabalpur is a rising tier-II city with significant tourism and business potential. The signing of this hotel is in line with Lemon Tree Hotel’s vision of strengthening our presence in key domestic markets and we are pleased to partner with KA Real Build Private Limited for the same.The city is well connected to Madhya Pradesh's famous tiger parks Kanha and Bandhavgarh.and will serve as a seamless connection for our properties there, both operational and upcoming.”

Jabalpur, on the banks of river Narmada,is an important administrative, industrial and business centre of Madhya Pradesh. It is situated in the 'Mahakaushal' region and gets its name from 'Jabali Rishi' who, it is said, meditated on the banks of the river. Jabalpur is a city of growing commercial importance, though it is more renowned for its scenic charms, in particular the magnificent Marble Rocksat Bhedaghat which are a hundred feet tall and change colour according to the light shone on them. Situated atop a hill, the Madan Mahal is another attraction. Spread across the Vindhyan ranges, the city is a paradise for archaeologists and geologists. The legends of Jabalpur come alive in its various forts, monuments and temples in different parts of the city and are a tourist attraction. 

 ABOUT LEMON TREE HOTELS LIMITED

Lemon Tree Hotels Limited (LTHL) is one of the largest hotel chains in India on the basis of controlling interest in owned and leased rooms, the sixth largest by consolidated inventory, and the largest in the mid-market hotel sector. LTHL operates across the upscale, upper-midscale, midscale and economy segments, and delivers differentiated yet superior service offerings, with a compelling value proposition.

LTHL opened its first hotel with 49 rooms in May 2004 and currently operates ~8,350 rooms in 87 hotels across 53 destinations. When the current pipeline becomes operational (by CY 2024/25), LTHL will be operating ~11,300 rooms in 123 hotels across 78 destinations. The group offers seven brands to meet guests’ needs across all levels, viz. Aurika Hotels & Resorts, Lemon Tree Premier, Lemon Tree Hotels, Red Fox Hotels by Lemon Tree Hotels, Keys Prima by Lemon Tree Hotels, Keys Select by Lemon Tree Hotels and Keys Lite by Lemon Tree Hotels.

Lemon Tree Hotels are located across India, in metro regions including the NCR, Mumbai, Kolkata, Bengaluru, Hyderabad and Chennai, as well as numerous tier I, II and III cities such as Pune, Ahmedabad, Chandigarh, Jaipur, Indore, Aurangabad, Udaipur, Vishakhapatnam, Kochi, Ludhiana, Thiruvananthapuram, Vijayawada etc. The company expanded internationally with hotels opening in Dubai in December 2019 and in Bhutan in February 2020. New hotels are also set to open internationally in Bhutan and Nepal.

BCIHMCT Delhi to hold a three-day International Conference

The theme of the 13th India International Hotel, Travel & Tourism Research Conference (IIHTTRC, 2023), which will be held from March 1-3, is "Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality."

The Banarsidas Chandiwala Institute of Hotel Management & Catering Technology will host the 13th edition of the India International Hotel, Travel & Tourism Research Conference from March 1 to 3, 2022. To be held in an offline mode, the upcoming conference will focus on the theme “Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality”.

Amidst the theme of Tourism & Green Investment proposed by UNWTO for the year 2023, the conference intends to address, discuss and devise future strategies also for Inclusive growth and Digital futures along with Green Investment in Hospitality & Tourism Sector. The aim of the 13th India International Hotel, Travel Tourism Research Conference is to bring together a unique and international mix of experts, researchers, and decision-makers both from academia and industry across the globe to exchange their knowledge, experience, and research innovations to highlight and deliver a best possible outcome to discourse the chosen components of the theme i.e. Green Investment, Inclusive Growth & Digital Futures.

The conference will include formal presentations, workshops, awards, and other industry-related forums. Apart from the regular presentations, the conference will include keynote addresses by eminent speakers and experts from both industry and academia. Original articles, research papers, and case studies that highlight the issues will be included in formal research presentations during the conference

The conference with the overall theme focused on "Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality" has a wide range of sub-themes, including - Strategic Advances & Digital Futures in the Tourism & Hospitality Industry, Building Guest   Experience, Trust & Loyalty post-pandemic, Role of Big Data, Smart Applications and social media as Digital Future, Destination Marketing, Branding and Loyalty through Green Investment, Innovations & Entrepreneurship avenues in Tourism & Hospitality, Film Tourism, Destination Promotion & Economic Development, Post Crisis Tourism and Hospitality Scenario etc.

Selected Quality papers shall be published in “Indian Journal of Applied Hospitality Tourism Research” Vol 15 (ISSN 0975 4954), an annual peer-reviewed open access Hospitality & Tourism Management Journal indexed in India Citation Index (ICI), Cite factor and CABI. Also, the selected papers from the conference will be published in an ISBN Edited Book titled “Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality”.

BCIHMCT is a NAAC “A+”-accredited institution and affiliated with GGSIP University, Delhi.

The Le Meridien Nagpur collaborates with Skills on Wheels project of the Gulson Foundation along with Pratham Education Foundation.

Gulson Foundation is a non-profit organization founded by Mr. Gul Advani in the year 1994. Through the foundation, he has touched many lives and extended wholehearted support to various organizations providing support towards terminal and critical illnesses, primary health, education and poverty reduction. The Gulson Foundation launched the "Skills on Wheels" initiative with the goal of transferring skills and enhancing the opportunities available to children. As part of this project, 

the NGO trains the disadvantaged people on the go in a variety of programmes, such as tailoring, basic computer training, baking, and beauty and wellness training.

They have two vans under this initiative that are intended and equipped to conduct classroom sessions in any distant area of the country. The cutting-edge truck is air-conditioned and furnished with benches, computers, and smart TVs, among other amenities. Additionally, they ran a 250 participant, agriculture-based training programme in 5 communities. 11 households have begun their own goat farming thanks to the Satara training programme in goat raising. Gulson Learning Center (Shirdi), which was founded with the intention of developing the skills of Rural India and providing wings to apply those talents, has already helped over 400 individuals and has a number of courses planned. They want to work with business to close the supply-demand gap and give disadvantaged youngsters opportunity.

Pratham is an innovative learning organization created to improve the quality of education in India. As one of the largest non-governmental organizations in the country, Pratham focuses on high-quality, low-cost, and replicable interventions to address gaps in the education system. Established in 1995 to provide education to children in the slums of Mumbai, Pratham has grown both in scope and geographical coverage.

Pratham means 'first' in Sanskrit. True to its name, it is the first major organization to achieve lasting, wide-scale success in India's educational landscape. This has been made possible due to various policies and strategies adopted by the organization. Over the years, Pratham's advocacy in the education sector has become well-recognized and regarded. The Annual Status of Education Report (ASER) has become an important input in the education policies of both the central and state governments with several state governments using it.

At the Le Meridien Nagpur, students from Pratham Onboarding successfully completed. They now have the chance to learn about F&B service and housekeeping. We are overjoyed to have these beautiful students and to be preparing them for careers in hospitality.

Anantara Lawana Koh Samui Resort Accepted Into Global Luxury Travel Group Virtuoso

Anantara Lawana Koh Samui Resort has been accepted into Virtuoso®’s exclusive portfolio of luxury travel partners, comprising over 2,300 preferred suppliers in 100 countries. The inclusion in Virtuoso will present new sales and marketing opportunities to the network’s 21,000 luxury travel advisors and their highly desirable clientele. Virtuoso agencies worldwide sell an average of (U.S.) $28–$32 billion annually, making the network the most significant player in luxury travel.

Dubai receives 14.36 million international visitors in 2022

Exceptional growth in visitation enables the city to surpass global and regional tourism recovery levels

 Hamdan bin Mohammed: Dubai’s ability to rapidly accelerate tourism growth has marked it out as a clear frontrunner in the international industry“The tourism and travel sector contributes significantly to the leadership’s aim of making the emirate a model for excellence in the global economy” Guided by its visionary leadership, Dubai consolidates its status as the world’s most popular destination, with a 97 per cent YoY increase in visitation

Tourist travel to Dubai in 2022 reaches 86 per cent of pre-pandemic levels, exceeding global recovery levels of 63 per cent and Middle East recovery levels of 83 per cent Stellar performance contributes to the Dubai Economic Agenda D33’s goal of consolidating Dubai’s status as one of the world’s top three cities for travel and business Growth validates the city’s ranking as the No. 1 global destination in Tripadvisor Travellers’ Choice Awards for the second successive year Dubai sees one of the world’s highest average occupancy rates of 73 per cent in 2022

Government of Dubai Media Office February 2023: Dubai received 14.36 million international overnight visitors in 2022, growing 97 per cent YoY from the 7.28 million tourist arrivals in 2021, according to the latest data published by Dubai’s Department of Economy and Tourism (DET). The growth, which enabled the emirate to surpass global and regional tourism recovery levels, contributes to the goal of the Dubai Economic Agenda D33 launched by His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai, to consolidate Dubai’s status as one of the world’s top three cities for travel and business.

His Highness Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai and Chairman of The Executive Council of Dubai said: “Dubai’s ability to rapidly accelerate tourism growth, which has marked it out as a clear frontrunner in the international industry,  demonstrates the far-reaching vision of His Highness Sheikh Mohammed bin Rashid Al Maktoum to transform the emirate into an important global player in shaping the future of vital sectors. The remarkable rise in international visitation in 2022 supports the ambitious goal of the Dubai Economic Agenda D33 to double the size of the emirate’s economy by 2033. The tourism and travel sector contributes significantly to the leadership’s aim of making the emirate a model for excellence in the global economy.

“The exceptional growth in the inflow of visitors reflects Dubai’s continued rise as one of the world’s most connected cities and its determination to lead the world in hospitality infrastructure and service levels. The high growth shows the world that we never rest on our achievements and constantly work to raise our benchmarks. I am confident that Dubai will be an even greater catalyst for the growth of global tourism and travel connectivity in the years ahead."

By closing in on its pre-pandemic visitation of 16.73 million in 2019, Dubai’s 2022 tourism performance further validated its ranking as the No.1 global destination in the Tripadvisor Travellers’ Choice Awards 2023 for the second successive year, only the second city in history to achieve the feat. The latest data from the United Nations World Tourism Organisation (UNWTO) shows that global tourist travel in 2022 was 37 per cent lower than 2019. The Middle East saw the strongest relative increase, with arrivals climbing to 83 per cent of pre-pandemic numbers. Dubai exceeded both global and regional barometers of recovery with visitors to the city in 2022 reaching 86 per cent of pre-pandemic levels.

His Excellency, Helal Saeed Almarri, Director General of Dubai’s Department of Economy and Tourism, said: “Aligned with the vision of His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai, to make Dubai the world’s most visited and re-visited destination, the performance of our industry in 2022 shows the extraordinary progress made by the city over the past two years. While the global economy remains in a state of flux, Dubai has emerged as a clear leader in the tourism industry. The robust performance is a testament to Dubai’s growing role at the vanguard of global tourism recovery. The positive momentum also shows that tourism remains a significant contributor to the city’s economic growth and sustainable development, further driving the goal of the Dubai Economic Agenda D33 to reinforce Dubai’s status as one of world’s top three cities for tourism and business. 

“The effectiveness of our strategies and initiatives gives us the confidence to tap new growth opportunities in the global travel and business sectors over the next few decades. As the fastest growing city in the Middle East, Dubai’s continuous growth has been made possible by the unwavering support of our stakeholders and partners and a raft of strategic investments and federal policy reforms that have led to a steady flow of global entrepreneurs, talent, investors, and business and leisure travellers. The industry-wide success has also encouraged us to redouble our efforts to provide more opportunities for Emirati talent to contribute to the growth of Dubai’s tourism sector, aligned with our cutting-edge industry nationalisation programme to build the next generation of tourism professionals. We will continue to accelerate momentum throughout 2023 and beyond by focusing on all the key elements that have placed Dubai at the forefront of the world’s leading travel destinations – a diversified approach to markets, an evolving multifaceted destination proposition, continuous collaboration with our partners, all of which have enabled us to deliver exceptional value to visitors from around the world,” HE Helal Almarri added.

Dubai’s international markets maintain momentum

The strong performance in 2022 features some noteworthy spikes in Dubai’s traditional key markets and strong growth across emerging markets. Dubai remained a first-choice safe travel destination for visitors from the city’s stronghold markets.

From a regional perspective, Western Europe and GCC regions each accounted for a 21 per cent share of arrivals. The GCC region in particular saw an exponential increase in their share of arrivals from 13 per cent in 2021 to 21 per cent last year. South Asia contributed 17 per cent of total volumes while the MENA region contributed 12 per cent, further reinforcing Dubai’s continued appeal to travellers from proximity markets. The Americas accounted for seven per cent of arrivals while the North Asia and South East Asia region and Africa each contributed five per cent and Australasia accounted for two per cent.

His Excellency, Issam Kazim, CEO of Dubai Corporation for Tourism and Commerce Marketing, said: “As Dubai continues to grow exponentially in line with the Dubai Economic Agenda D33 launched by our visionary leadership to make Dubai one of the world’s top three cities for tourism and business,  it remains committed to moving to the next level with new and unique world-class infrastructure, experiences and attractions. The sheer diversity of the destination proposition and Dubai’s growing profile as a safe, open and accessible destination saw the city being chosen as the No.1 global destination for the second year in a row in the Tripadvisor Travellers’ Choice Awards 2023.   Our partners played a pivotal role in achieving the No.1 ranking with their contributions to both Dubai’s tourism growth and the sector’s global rebound, as well as their active participation in all our global campaigns and marketing activities that have driven consideration for Dubai as the destination of choice for global travellers. The exceptional support of our public and private sector stakeholders and partners will be instrumental in raising our ability to showcase our unmatched offering designed to meet the diverse preferences and budgets of international travellers, as we gear up to welcome more visitors to Dubai in 2023.”

Hospitality sector achieves significant growth

Dubai’s hotel sector, which continues to be integral to the emirate’s destination promise and the overall growth of the tourism industry, continued to perform strongly across all hospitality metrics.

Average occupancy for the hotel sector in 2022 stood at 73 per cent, one of the highest in the world, rising from 67 per cent in 2021. The figure is just short of the 75 per cent occupancy in the pre-pandemic period of 2019. The high occupancy is particularly noteworthy as it was achieved despite a 16 per cent increase in room supply in 2022 compared to 2019. Dubai’s hotel inventory at the end of December 2022 comprised of 146,496 rooms at 804 hotel establishments, compared to 126,120 rooms available at the end of December 2019 across 741 establishments. The total number of hotels in 2022 marked a six per cent growth over 2021, with 755 hotel establishments offering 137,950 rooms, figures that highlight the continued strong investor confidence in Dubai’s tourism sector. 

The hotel sector outperformed pre-pandemic levels across all other key measurements – Occupied Room Nights, Average Daily Rate (ADR) and Revenue Per Available Room (RevPAR). Occupied room nights reached a record high of 37.43 million room nights in 2022, registering a 19 per cent increase vs. 2021 (31.47 million) and a 17 per cent increase over the pre-pandemic period of 2019, which yielded 32.11 million occupied room nights.

The ADR of AED536 in 2022 surpassed the ADRs for both 2021 (AED451) and 2019 (AED415), with 19 per cent and 29 per cent increases respectively. The hotel sector’s robust performance is also evident in its RevPAR growth – an increase of 30 per cent compared to 2021 (AED391 v AED301) and an increase of 25 per cent over the pre-pandemic period of 2019 (RevPAR of AED312).

Goa Tourism launches new Helipad Service and Helpline in the state to boost tourism

 The Goa Department of Tourism has a new helipad service and tourism helpline in Goa today. This comes as a delightful addition to the tourism avenues for the state. The helipad has been set up in Dauje, Ella, and Old Goa in partnership with Soaring Aerospace Private Limited, Goa Tourism. The company has proposals for helicopter services to motivate tourism in Goa. A 10-minute helicopter joyride setting forth a panoramic aerial view for the tourists, costing Rs. 8,000 inclusive of GST per person, is available for famous sightseeing such as Old Goa churches, Divar island, Chorao island, Atal Setu, Panjim city, Miramar, Coco beach/Nerul bay, Fort Aguada, Sinquerim fort & beach, Calangute beach, Candolim beach, and Baga beach. The service will be available for five rides between 11:00 a.m. and noon and between 3:00 p.m. and 4:00 p.m. Not only this, but the customers can also avail themselves of the option to craft their very own customized Heli tours, to make the breathtaking experience even more personalized.

 Equipped with a safe and full air-conditioned helicopter, Agusta 119 VT-RNK, this offering is set to provide tourists with a one-of-a-kind travel experience in the state. The aircraft follows DGC and ATC guidelines committed to safety. Additionally, the Department of Tourism, Govt. of Goa, has launched a tourism helpline service. Tourists can dial the helpline number 1364 within the state of Goa. These services were launched in the presence of Dr. Pramod Sawant, the Chief Minister, and Tourism Minister Mr. Rohan Khaunte.

Customers can commission the helicopter to enjoy exclusive airport transfers to and from Mopa to Dabolim Airport as well. They can also be transferred to or from North or South Goa hotels and resorts whenever landing facilities are available. Also, exclusive city helicopter transfers will be available, viz., Mumbai, Kolhapur, Belgaum, Hubli, etc. The company has an ambitious plan to connect to the Hampi World Heritage Site.

Helpline, 1364, will function as a source of information about various tourism-related services in Goa, offering information on hotels, beaches, adventure sports, transport, complaints, feedback and much more. Tourists can also use the helpline in cases of distress. The helpline will be available in English, Hindi, and Marathi and will offer 24-hour service. When a tourist registers a complaint with the helpline, the operators will inform the concerned authorities, including the police (100), medical emergency services (108), fire services (101), etc.

These services are being introduced to meet tourists’ interests and will help amplify tourism in Goa, as well as make sure the tourists also get a safe yet joyous experience during their stay in Goa. To develop and strengthen the current infrastructure and give visitors a variety of ways to explore Goa, careful thought and simplifications are needed.

Ingredient Ideology | THE FAVOURABLE FENUGREEK- BEFITTING WINTER SPECIAL By: Dr. Kaviraj Khialani ,Celebrity Master Chef

THE FAVOURABLE FENUGREEK-BEFITTING WINTER SPECIAL

It’s winter time & the season most of us look forward to for many reasons and to me it is very special since it is time to relish the greens from the farms from sarson to methi and the list goes on! While the chilly mornings are little difficult at times to get over with the due course of the day, does come by with many options to eat and enjoy satisfying the palate from the garma garam chai to the mooli ke paranthey and not to forget the gajar ka halwa!

Methi has been one of those greens which somehow taste much better during winters and the mere aroma of its leaves and the mouthfeel of it being cooked with a little tadka and spices and a hot phulka or roti on the side, shalgam ka aachar and a glass of lassi or chaas! Trust me you won’t be really asking for a better treat than this.

Also called Fenugreek it’s a Latin word which means ‘Greek Hay ‘besides the fresh methi, we also have the dried leaves called kasoori methi in Hindi, fenugreek seeds or methi dana which are also used in many ways in our kitchens in Indian cooking. Kasuri methi is used in curries, dals and subzi, pulao’s and much more with this herbed aromatic and nutritious ingredient.

Health Benefits of FENUGREEK Leaves:

*Methi leaves are low in calories, help in managing weight loss & management.

* Fresh methi is good food for the heart care.

* Methi leaves contain good number of anti-oxidants.

* Methi has been considered good to manage diabetes.

* It is regarded as good conditioner for the skin, reduces blemishes.

* Helps reduce cholesterol levels in our body, use if effectively.

* Methi leaves help curing bowel issues, helps prevent anaemia.

FENUGREEK TRIVIA: SOME POINTS TO KEEP IN MIND:

Fenugreek or methi leaves has been used as an important part of the greens category and it has medicinal properties as well since ages. They leaves are popular since they are aromatic and have a unique flavor to them. Though there are a few who complain about its bitterness, it’s a must have in our diets. 

Always select fresh methi bunches that are bright green in color, crisp and fresh to their best. Avoid if the leaves are dry textured or yellowish on the outlook.

Methi seeds are a wealth of health benefits as per experts and a must to be on our kitchen shelf to use in a number of ways be it in small quantities but yes for sure, we usually add them to rasam, sambhar and even curd rice. The best way to use them is it add them in a tadka mix to our popular kadhis, a few subzis as well can carry its values and taste well, at times I also powder them and use them in some recipes to avoid the crunch in the mouth. Some of us also have heard having methi seeds soaked overnight in water and having them in the morning for weight loss!

 Culinary Uses of FENUGREEK Leaves:

• Methi ka saag is the most popular one which we find popularly being made in most of our homes, try adding a few additions in them sometimes like I usually add soy granules or aloo - wadis to them and they taste yum!

• Methi ke paranthey- yet another common sounding dish, try this one with a combination of methi with anardana, methi with grated carrots slightly saute it with garlic and chilies and stuff it into the dough. Use combination of flours like atta + soy flour, atta+ makkai + sunflower seeds powder, all the possible grains and gluten free options can also be tried once in a while.

• Methi aloo, methi gajar ki subzi, methi shalgam curry, methi makhane ka korma, Bhopla coconut methi stew, try adding saute methi with garlic or with some seeds like flaxseeds or pumpkin seeds into idlis and steam them.

• In the non-veg varieties recommended with methi are some options like methi, makkai aur ande ki bhurji, methi murgh kadai masala, Lasooni methi machli, jheenga methi jhalfrezi, methi mutton tava masala and many more.

• The point most importantly for me when cooking with methi or any greens is that we should not be over cooking them for too long, they are delicate leaves and cook in minutes, avoid covering and cooking them for too long or don’t really pressure cook them.

• Kasoori methi however plays a different role being in a dried form, try to dry toast the leaves on a medium hot tava for a few seconds, allow to cool and crush them between your palms add them to your tomato based gravies or masalas, curries, dals, subzis and even in a pulao, dough for parathas, naans or even your favorite biryani.

Here are a couple of my favourite healthy recipes with FENUGREEK this season for all our readers to enjoy

Recipe -1] Mazedaar Methi aur Moong wali chaat

Ingredients

Fresh methi leaves- 1 cup, roughly cut.

Boiled green moong-1 cup

Boiled sweet corn- ½ cup

Boiled potato- ½ cup, peeled and diced.

Onions/tomatoes/green chilies/green capsicums- as needed for the chaat as per taste can be added.

Anardana- 2 tbsp.

Black salt- 1/4tsp

Crushed black pepper- ½ tsp

Roasted jeera powder-1/2 tsp

Lime juice- 2 tbsp.

Roasted crushed peanuts- 2 tbsp.

Mango pickle ka masala from the bottle- 2 tbsp.

Imli chutney-2 tbsp.

Mint and coriander leaves- 2 tbsp. for garnish

Chat masala- to taste

Papdi/sev as needed for the chaat.

Oil- 1tbsp.

Garlic- 1 tsp chopped

Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the chaat.

2. In a mixing bowl combine together the mango pickle ka masala, imli chutney, lime juice, salt and all spices, mix well and keep aside.

3. Heat oil in a pan, add garlic, methi, spring onion greens, corn and boiled moong and saute for 2 mins and remove.

4. Add all the ingredients to the dressing of the chaat and toss everything well.

5. Arrange the chaat on a serving plate, garnish with anardana, mint, coriander, Papdi, sev and serve chilled.

Recipe- 2] Methi- Makkai aur Makhane ka Milan

Ingredients

Fresh methi leaves- 2 cups. Leaves, broken into smaller pieces.

Boiled sweet corn- 1 cup

Makhana- ½ cup, fried or toasted and kept

For the Masala:

Oil-1 tbsp.

Ghee/butter- 1 tbsp.

Hing- ¼ tsp

Jeera- 1/2tsp

Methi dana- ½ tsp

Dried red chili- 2 nos.

Ginger garlic paste- 1 tsp

Chopped green chilies- 2 tsp

Sliced onions-1 med.

Tomatoes-2 nos. puree.

Salt to taste

Freshly roasted and crushed coriander seeds/powder- 1 tbsp.

Turmeric powder- ½ tsp

Kashmiri red chili powder- ½ tsp

Water-1/4 cup

Fresh cream-2 tbsp.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/butter/ghee in a pan, saute the methi dana, jeera, red chili, ginger garlic, green chilies and add in the onions and cook till light brown, add little water if needed.

3. Add in the fresh tomato puree, all powdered spices, salt to taste and allow them to cook on medium flame till oil comes out from the sides.

4. Now add in the boiled corn, methi leaves and fresh cream and mix well, cook for 5 to 7 mins on low flame do not cover.

5. Lastly, add the fried or toasted makhana into the subzi, mix well and serve immediately, garnish with ginger juliennes/fried red chili, serve with hot phulkas or rotis.

Recipe -3] Chatpata Methi Masoor Ka Pulao

Ingredients

Fresh methi leaves- 1 cup. Roughly cut.

Whole masoor dal- ½ cup, soaked for 1 hour in water.

Pulao basmati rice- 2 cups.

Oil- 1 tbsp.

Ghee- 1 tbsp.

Bayleaf/cinnamon/black cardamom/green cardamom/ cloves- as per taste to be added 1-2 pieces [ideally any 2]

Methi seeds- ½ tsp.

Cumin seeds- ½ tsp.

Ginger –garlic- green chili paste-1 tbsp. mix

Chopped onions- 2 nos.

Fresh tomato puree- 1 cup

Salt to taste

Turmeric powder- ½ tsp

Red chili powder-1/2tsp

Coriander powder- 2tsp

Water- as needed for the pulao.

Fresh mint and coriander leaves-1/2 cup for garnish.

Fried brown onions-2 tbsp. for garnish.

Rose water-2 tbsp. optional

Method:

1.Prepare all the ingredients for the dumdaar pulao.

2. Soak the rice and dal separately for 30 mins each.

3. Heat oil and ghee in a pan, add methi seeds, jeera, all assorted whole spices as per your taste, if you don’t prefer whole you can use 1 tsp garam masala powder also with the other spices later.

4. Add the onions first lightly brown them add in the ginger, garlic, chili paste, saute for few seconds, add in the tomato puree, salt and all masalas.

5. Cook the masala for 3 to 4 mins, add in the fresh methi, drained dal and rice mix it well with the masala and then add double the amount of water, bring to a boil.

6. Simmer the pulao, add rose water if desired, low flame, tava below the container and some weight on top and allow dum or steam to take place inside the pulao.

7. Once Done, mix well garnish the aromatic pulao with fresh mint, coriander leaves, brown onions and serve hot.

Recipe-4] LAZEEZ METHI PANEER 

Ingredients:

Paneer- 250 gms cut into cubes, fried for 2 mins and keep aside

For the masala:

Oil-2 tsp

Ghee- 1 tsp

Bay leaf- 1 no

Green cardamom-2 no

Black peppercorns- 3-4 no

Cloves- 2-3 no

Cumin seeds- ½ tsp

Garlic- 1 tsp chopped

Ginger-1/2 tsp chopped

Green chilies-1 tsp chopped

Onion paste-1 cup

Tomato puree-1/2 cup

Curd- ¼ cup

Cashew paste-1-2 tsp

Fresh cream- 2-3 tsp

Salt to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Fresh methi-1 cup chopped

Kasuri methi-1 -2 tsp

Sugar-1/4 tsp

Fried red chili/ ginger juliennes for garnish.

Method:

1. Prepare all the ingredients for the recipe as listed above.

2. Frying of paneer is an option, some of us use it the way it is as well.

3. Heat oil and ghee in a pan, add in the whole spices, cook for 1 min and then add in the onion paste, cook it on a medium flame, add little water as needed and once it starts changing color then add in the garlic, ginger, green chilies.

4. Cook the mixture for 2-3 mins, add in tomato puree, salt, all masalas and mix well. Add in curd, cashew and cream as well and simmer, add fresh methi and kasuri methi as well and cook the gravy for 8-10 mins.

5.Finally add in the paneer cubes, mix and cook in the gravy for 3-4 mins, garnish with ginger juliennes/ fried red chilies and serve hot with phulkas, rotis, parathas etc.

Recipe- 5] Dumdaar Methi Wali Dal

Ingredients:

Fresh methi leaves- 2 cups

Yellow moong dal- 1 cup soaked 

Oil-2 tsp

Ghee- 1 tsp

Hing-1/4 tsp

Curry leaves- 8-10 no

Garlic- 1 tsp chopped

Onion-1 small chopped

Cumin seeds-1/2 tsp

Red chilies- 1-2 slit

Green chilies-1-2 slit

Salt to taste

Ginger-1 tsp chopped

Turmeric powder-1/4 tsp

Garam masala powder-1/4 tsp

Red chili powder-1/4 tsp

Aamchur powder-1/2 tsp

Tomato- 1 small chopped

Water- as needed

Coriander leaves- 2-3 tbsp. chopped

Mix veggies- carrots/ beans/ peas/ cauliflower can also be added for color, flavor, crunch and nutrients into the same recipe.

Sweet potatoes- 1 cup, cubed and half boiled are also a good choice to add into a recipe like this one.

Method:

1. Prepare all the ingredients for the methi wali dal as listed above.

2. Clean the methi leaves, wash and soak the moong dal in 3 -4 cups of water for 1 hour.

3. To start the cooking process, heat oil and ghee in a pan, add in the dry red chilies, fresh green chilies, curry leaves, hing, cumin, ginger, garlic and saute for a few seconds.

4. Add in the onion and saute for a few mins, add tomato and the drained dal, salt and all powdered spices, bhunao for a couple of minutes.

5. Now add in 2 cups of water, mix and simmer, cover and cook until the dal is tender with the steam in the pan, the recipe can be pressure cooked as well for 2 whistles.

6. Check for the water content, keep it medium and not very watery. Adjust the salt to taste, add aamchur powder, coriander leaves and mix. Serve this methi dal with hot phulkas, rotis/ chapattis/ parathas etc along with a bowl of curd, salad/ pickle and papad.

Recipe-6] LASOONI METHI WALE CHAWAL

Ingredients:

Basmati rice- 1 and a half cup, cleaned, washed and soaked 

Fresh methi- 2 cups, cleaned

Oil- 2 tsp

Ghee- 1 tsp

Cinnamon stick-1 piece

Cloves- 2-3 no

Black peppercorns- 3-4 no

Green cardamom- 1-2 no

Dry red chilies- 2 no slit

Green chilies- 2 no slit

Garlic- 2 tsp chopped

Onion- 1 small sliced

Ginger- 1 tsp chopped

Tomato -2 med chopped

Sugar-1/4 tsp

Turmeric powder- ¼ tsp

Cumin powder-1/4 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Water as needed

Cashews and raisins- 2 tsp each

Fresh coriander leaves- 2 tsp chopped

Method:

1. Prepare all the ingredients for the Lasooni methi Chawal as listed above.

2. Clean methi leaves, wash them well, roughly cut them and keep aside.

3. Pick, wash and soak the rice for 20 mins.

4. To start with the cooking process heat oil and ghee in a pan add in the whole spices to flavor the pan, add in the onions, ginger, chilies and saute them for a few seconds, add in garlic and tomato. For a non-veg option, we can also add chicken pieces, prawns, fish, chicken sausages as well in the same recipe.

5. Start with adding salt, all the powdered spices, drained rice, methi leaves and give it all a nice mix. Add double the quantity of hot water as compared to the rice and bring to a boil, simmer the flame, cover and cook the rice until the liquid gets absorbed.

6. Serve the rice with boondi- anar ka raita, papad, pickle and garnish it with cashews, raisins and fresh coriander leaves.

Six Senses Napa Valley Will Bring the Brand’s Trademark Wellness and Sustainability Focus to Prove Wine and Water Do Mix

The natural mineral waters of Aetna Springs will flow in harmony with Napa’s prestigious reds

Six Senses is taking its wellness and sustainability formula to a sanctuary in Napa County, an agricultural haven producing some of the world’s most sought-after wine. Named after the natural thermal Aetna Springs discovered in the 1870s, the original resort thrived until the 1970s as a natural spa destination, with Aetna Mineral Water also sold throughout the American West.

“Six Senses Napa Valley will marry the region’s beauty with the unique natural resources of the original Aetna Springs,” said Six Senses CEO Neil Jacobs. “Working with Weller Development Partners, Pegasus Capital Advisors, and committed sustainability partners, we have the right energy in place to revitalize this precious jewel in the Napa crown as a destination to rewild our guests back to a connection with nature, each other, and ultimately themselves.”

Heritage restoration

Conveniently located a two-hour drive from San Francisco, Six Senses Napa Valley will welcome guests to the western edge of a vast 3,000-acre estate. The existing structures will be sensitively preserved, and the landscape regenerated to bring back the beauty and functionality of the natural mineral springs, with a focus on native planting.

As for the historic resort itself, award-winning architecture firm Olson Kundig will work alongside California-based Architectural Resources Group and renowned developer of multiple historic projects, Weller Development Partners, to ensure the structures are preserved and adapted to suit the next chapter in its story.

“There’s so much about this site that I find deeply inspirational, from its layers of history as an agrarian and resort community to its stunning natural beauty. This new project provides a great opportunity to craft an authentic experience for visitors that centers around deepening connections to this special landscape,” said Tom Kundig, Principal/Owner and Founder of Olson Kundig.

There will be a choice of 95 rooms and suites, including ten tent-style structures, with interiors designed by 1508 London, known for their knowledge and unique capabilities in luxury hospitality. There will also be 16 branded residences, which will be serviced by Six Senses and, alongside all the resort amenities, enjoy access to a dedicated lounge.

Connecting past, present, and future

With a retreat vibe and location, wellness will be front and center in luring local and international guests. Programming will include yoga, meditation, mindfulness, Visiting Practitioners, and various treatments and therapies, all inspired by nature. Personalized longevity programs will work on the mind-gut-skin connection, fusing scientific advances in neuroscience with ancient wisdom worth remembering.

The historic mineral springs will be revived with indoor and outdoor thermal experiences and bathing. For anyone new to natural swimming, this is the place to experience the joy of pond floating, belly and spirit buoyant as the sun cuts through the morning mist. Restored greenery will ensure pockets of privacy for a secluded post-swim lounge on the surrounding decks.

Layered onto this will be pioneering indoor bathing facilities incorporating local herbs and essential oils into hot and cold therapies as guests relax and rejuvenate, privately or socially, to tap into the positive vibes of the whole community.

The sensory Alchemy Bar is the place to blend spa scrubs and soaps to suit the season and mood, using natural ingredients picked from the resort’s organic garden.

Nature’s bounty

One of the four food and beverage outlets will be an open-plan Dining Hall animated by long communal tables and cozy corners among the totem poles for intimate dinners, popping corks, or questions.

The (unsurprisingly named) Well will tempt guests to an informal and open-air space to celebrate the history of Aetna Springs with mineral water bottling and distilling. To dilute all that water will be the region's best wines, including Napa’s famed Cabernets.

The Juice & Brew Bar will offer further taste sensations, with in-house alchemists of the liquid kind crafting homemade and herbal tonics and tinctures, detox juices, artisanal and draft beers, and original and classic cocktail recipes.

Regeneration for future generations

The investment group, comprising Weller Development Partners, Pegasus Capital Advisors, and IHG Hotels & Resorts, will work with expert partners in sustainability to restore the recreational green spaces, vineyards, and agricultural activities supporting the resort. The water bottling program will tap into the natural springs and offset operational water requirements. Practices such as rewilding zones and the use of sustainable design and materials will help the resort achieve LEED certification.

“We couldn’t be more excited about our ongoing partnership with Six Senses and Pegasus Capital Advisors,” said Marc Weller, Founding Partner and President at Weller Development Partners. “As we continue to strategically expand our hospitality division nationally and internationally, the Aetna Springs development in Napa presents a phenomenal opportunity to marry the top luxury hotel brand in the world with one of the most incredible natural landscapes in the United States.”

“We are pleased to continue our longstanding relationship with Six Senses, as they embody our ethos of sustainability, health, and wellness,” said David Cogut, Partner at Pegasus Capital Advisors. “Six Senses Napa Valley will create an extraordinary experience that will stay with guests while restoring and revitalizing the property.”

Six Senses Napa Valley is slated to open in 2026.