Chandon India Brings To Life Its Ethos of Opening A World Of Possibilities Through An All New Limited Edition Gift Pack

With the aim to create something exceptional, the one-of-a-kind festive pack created in association with Lekha Shastry, an Art&Found curated artist, highlights the six unique Chandon domaines across the world re-enforcing Chandon’s collaborative, bold and adventurous spirit

 India, 2023: Chandon India, pioneers in the premium sparkling wine segment, partners with an Art&Found curated artist, Lekha Shastry, to interpret the ‘World of Possibilities’ through an all-new limited-edition festive pack. With the aim to celebrate and honour the brand’s trailblazing spirit that is always on a quest to open a world of possibilities, the gift pack features six Chandon domaines from across the world.  

The world leader in luxury, LVMH has since its founding in 1987, deployed a business model marked by creative momentum and a constant quest for excellence. Following the same ethos, the Chandon journey of discovery that began in Argentina in 1959 unfolded to California, Brazil, Australia, China and India soon after. From the outset, Chandon was about taking risks while cherishing their roots, about tasting a place in a glass.  Inspired by the journey as well as the brand’s rich heritage, Lekha’s design draws on the collaborative network, emulating the ever-curious outlook that unites diverse lands and people who come together for one purpose. United by a global community of artists and supported by art lovers globally, Art&Found is on a mission to Make Art Accessible and Chandon shares the same endeavour.

Available exclusively in India, the special edition pack will be sold along with a Chandon flute, making it a perfect gifting item. Distinctive elements and forms inspired by each domaine create small pockets of a dreamy landscapes juxtaposed against the world map. A timeline of the Chandon journey is showcased against the illustration of each country and using shadow & paper cutwork, dots sprinkled on the map in gold & silver foil represent an element of celebration. 

Commenting on the new launch, Ipsita Das, Managing Director, at Moët Hennessy India said “We are thrilled to invite consumers to Chandon’s world of possibilities through our newest limited edition pack. Chandon is the sparkling wine that adds the ‘spark’ to every joyous moment. For years we have celebrated a collaborative spirit, one that connects all six Chandon domaines and brings them together as one and this pack is an ode to exactly that. We are excited about inspiring newer consumers into our brand world. Chandon’s mission of giving & marking joy has never been more relevant. It has never been more important to be mindful of the transient pleasures that elevates human experiences.”

The Chandon Limited Edition Gift Pack is a special creation combining the emblematic design of the brand while showcasing the rich legacy and collaborative spirit between the Chandon domaines across the world. Depicted through the eyes of Art&Found artist, Lekha Shastry, the pack priced at INR 2500 will be available in select retail outlets in cities such as Mumbai, Gurgaon, Bangalore, Pune, Goa, Lucknow, Chandigarh for a limited period

Ingredient Ideology | FESTIVAL OF COLORS, SPRING & LOVE – HOLI BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

Holi one of our most traditional festival in India since ages, it marks the arrival of the spring or summer season and also victory of good over evil. I remember having heard these mythological interesting stories from my grandparents during childhood about the divine child prahlad and his firm belief in lord Vishnu and the tale of hiranyakashyap and his evil karma which led to holika dahan and thus is the message for the world that goodness is bound to revive and stand upfront against all evils.

This festival also marks the arrival of summer season and harvest time of the winter crop which is celebrated with pomp and prosperity across the country and for Hindus worldwide it is yet another reason to meet, greet and of course eat delicious homemade delights from namkeen to meetha and come together and strengthen the bonding among families and friends.

H- Happiness, O- Occasion, L – Love, I - Integrity

Here are some of the most popular all-time favorite foods eaten on Holi.

• Thandai: one of the most popular beverage consumed on Holi besides bhang, it is an Indian cold drink made with a mix of almonds, milk, sugar, fennel seeds, watermelon kernels, poppy seeds, cardamom, saffron, pepper and rose petals, it is very refreshing and a must in many homes during Holi.

• Gujiyas: interesting half-moon shaped sweet delights made during Holi and they are delicate, mild with a filling of milk solids like mava, khoya, nuts and also with little coconut at times, it is fried made up of whole wheat flour, also called as ghughra and karanji across different states in India.

• Namakpara: also called as nimki is a savoury snack crunchy in texture and yummy to enjoy especially during Holi also referred to as mathhri in some parts of Punjab and Uttar Pradesh. These are ribbon like strips of pastry made up of maida delicately seasoned with ajwain and cumin seeds in puree ghee/oil.

• Chaats: these need no introduction as they are so very well-known and popular across the world, the Indian Chaats are some of the best ways to represent colors, flavors, thoughts and tastes all in one. The variety is just never ending from the Puchkas, gol guppe, pani puries, to the Papdi chaat, chana chaat, aloo chaat, katoris chaat, dahi bhallas, palak pakoda chaat, kachori chaat and more! These are best prepared fresh from a live counter during get-togethers and it is so much fun doing them for your loved ones not to forget we do them in fusion as well with a mix- n- match concept too!

• Makhane Ki Kheer: this is one of my all-time favorite sweets during Holi, lotus seeds as they are called full of nutrients and benefits for us, add them to some nicely reduced sweet elaichi and touch of kesar wala milk and mava, simmer it to perfection, serve it chilled or warm, garnish with assorted nuts it is a vow sweet!

Here are some of my festive recipes for HOLI!

Recipe-1] THANDAI AUR KHAJOOR KI PHIRNI 

Ingredients

Milk- 1 lit.

Sugar to taste

Milkmaid/condensed milk-1/2 can

Mava- 100gms

Green elaichi powder-1/4tsp

Khajoor-4-5 chop

Cashews- 1 tbsp. sliced

Rice paste- 50 gms raw rice, soaked for 30 mins and ground to a fine paste using little water.

Thandai syrup- 3-4 tbsp.

Rose petals- 10-12 no. for garnish.

Method:

1. In a thick bottomed saucepan, heat the milk, add sugar to taste, mava and simmer, allow to reduce a little, stir constantly to prevent sticking at the base.

2. Add in the rice paste, keep stirring, add elaichi powder and cook on a low flame 20-25 mins.

3. Now check the sweetness add little condensed milk for a nice flavor and texture, mix well and allow to cool until room temperature.

4. Add in a few nuts of your choice, add thandai syrup, mix well, set the phirni into serving bowls, dishes and garnish with rose petals, chill for 3-4 hours and serve.

Recipe-2] Mavedaar Nutkhut Gujiyas

Ingredients

For the dough:

Maida-1 cup

Salt -1 pinch

Ghee-3 tbsp.

Water- 2 tbsp.

For the filling:

Khoya- 100gms

Grated dry coconut- 50gms/desiccated/fresh

Chironji- 2 tbsp.

Raisins- 2 tbsp.

Powder sugar- 2 tbsp. + sugar syrup- to glaze 

Green elaichi powder-1/4 tsp

Oil/ghee- for the frying.

To seal the Gujiyas- use maida-water thick paste.

Method:

1. Prepare the dough first, use little water and make a nice firm texture dough, cover with a damp kitchen cloth and keep aside for 20 mins.

2. Meantime prepare the filling, crumble the khoya and saute it until light pinkish in color, cool and add the other ingredients and mix well.

3. To prepare further, roll out the dough, cut into circles use a cutter round shape and place the filling, cover it, seal it well and make sure filling doesn’t come out, deep fry in medium hot oil until golden coloured.

4.Remove and dip in thick sugar syrup, garnish with chopped nuts/varq and arrange on a serving tray and serve.

Recipe- 3] KALI MIRCH WALE NAMAKPARE

Ingredients

Maida- 1 cup

Atta-1 cup

Salt to taste

Ajwain- 1 tsp/jeera- 1 tsp/ toasted white til- 1 tbsp.

Black pepper- 1 tbsp. Crushed

Warm water- ½ cup or as needed

Ghee- 3 -4 tbsp. + oil for deep frying.

Method:

1. In a mixing bowl combine together the maida, Atta, salt, ajwain, pepper, ghee and rub in the ghee well into the flour using your fingers and it should look like breadcrumbs.

2. Using little warm water at a time knead a well firm smooth dough, cover with a damp kitchen towel and allow to rest it for 30-45 mins.

3. Divide the dough into 4 equal parts and then roll up each part into a circle, not very thick not very thin, around ¼ inch thickness works well.

4. Using a knife/pizza cutter cut the sheets into diamonds, meantime heat oil on a medium flame and start adding the Namakpara into the oil for frying, keep turning the sides gradually in order to get even color on all sides to a golden brown shade.

5.Remove and drain oil on kitchen paper, allow to cool to room temperature, store in an air tight container. Serve with hot chai!

The Best International Getaways for Multigenerational Travel | Six Senses Hotels Resorts Spas

Make this summer your most adventurous one yet, with curated experiences for all generations at Six Senses Hotels Resorts Spas

As we welcome the season of summer, here are some top luxury resorts from Six Senses around the world to celebrate the changing season. Opt for a multigenerational holiday experience and enjoy multi-room villas and activities that cater to all ages and tastes.

Just across from Nha Trang, the resort boasts beachfront and overwater villas, as well as villas nestled into the island’s rock formations. Go on an adventure or make use of the resort's facilities and a wide variety of sporting equipment; this multi-award-winning Ninh Van Bay resort will have you pinching yourself to check you're not dreaming. Activities for all ages include hiking, cooking classes, and yoga or inactivities in the sanctuary of our spa. On-site, spend your time on, over, or under the water. Off-site starts with island-hopping and extends to soaking up the colorful coast and culture.

Experiences:

Reconnect With Nature at its best with golden sand beaches and towering mountains

Reconnect With Others through nature and give back to the local community with a visit to a local orphanage

What better way to spend quality time with your loved ones by a full-day program of reconnecting through disconnection

Guided by our hosts and local partners, rituals help maintain our timeless links to ancient traditions and cultures

A choice of hiking trails where you're rewarded with beautiful views (and even an optional picnic)

Cruise Nha Phu Bay on a traditional wooden boat with a chilled bottle of sparkling wine and canapés

Combine a hike or guided water adventure with a picnic on a private beach

Join a morning hike with our resident terrestrial biologist, Ms. Quynh to learn about forest life and how we are protecting a troop of critically endangered monkeys (black-shanked douc langurs)

Join a Build-a-reef session with our Sustainability team, where you can sponsor your very own coral frame.

Nestled in Oman’s dramatic Musandam Peninsula, where rugged mountains dive into vibrant emerald waters, across a powdery sand beach, the village-inspired resort in Oman offers a range of villas, suites, and beachfront retreats, each with a private pool, traditional summer house and the time and space to find yourself. There’s something for everyone at our Oman hotel, including eclectic dining featuring local and international cuisine, an award-winning spa and a plethora of unique experiences. Our otherworldly setting is a natural playground for adventure seekers - from sunset cruises to our very own Dhahab dhow, off-road adventures in the Sabatyn, village treks and mountain biking. The hard and soft coral reefs are bursting with color and marine life.

Experiences:

·       Make a unique entrance by arriving to the resort by Paraglide

·       Watch the sun sink over the Grand Canyon of the Musandam's dramatic mountainscape

·       Go back in time and explore the mountains and hidden villages of Dibba

·       Embark on a cultural journey as local Omani women invite you to discover their way of life

·       Take a cultural experience through our local town and explore the fort

·       Our signature cruising experience, cruise along the along the coastal fjords and villages before stopping for lunch and water activities on this day trip

·       Explore incredible coral reefs bursting with a wide variety of marine life with a snorkeling session

·       Enjoy a barbecue prepared in your own private villa

·       Overlooking the Fjords, Hajar mountains and the Omani Gulf, the top of our Wine Tower is the perfect place for a romantic meal

·       Join us on our regular beach clean ups and help protect the environment

Six Senses Zighy Bay: LINK 

Could this be your idyllic palm-fringed paradise? It's the only resort on the remote Laamu Atoll in the southern Maldives yet just a short inter-island flight and boat hop away. On-land and over-water villas, dolphins playing in the warm sapphire seas and restaurants serving mouthwatering East-West cuisine create an exceptional, natural nirvana. Explore uninhabited islands, go island hopping, meet the locals and relax on secluded sandbanks. Snorkel in the coral-rich house reef rubbing fins with colorful fish. Dive the deep blue as early birds or night owls. Surf the Yin Yang. Or just hang. 

Experiences:

·       In an increasingly urbanized and fast paced world, it can be easy to lose sight of the natural beauty that surrounds us. During this full day experience, you will be introduced to some of Laamu’s incredible ecosystems, taught about their importance and empowered to help them

·       Guided by our hosts and local partners, rituals help maintain our timeless links to ancient traditions and cultures. For Six Senses, they’re a simple way to reach out, respect where we are and open our senses to the wonder that is all around us

·       Mentoring with the Maldives Underwater Initiative (MUI) team of marine biologists includes guided snorkels and classroom time. As each participant completes courses, they receive a certificate and also progressively build up the gear needed towards becoming a Junior Marine Biologist

·       Tropicsurf is positioned as the masters of high-end surfing. Regardless of age, experience or competency, Tropicsurf asserts that everybody can enjoy surfing's ultimate thrills in safety, comfort and style

·       Our most popular excursion combines a traditional dhoni, sunset, and dolphins

·       A true Robinson Crusoe experience with an entire island to yourselves for a day

·       The Ocean Wings Watersports Center offers a variety of options for aqua lovers

·       Take a peek behind the scenes and discover our environmental processes first hand through a sustainability tour

Six Senses Laamu: LINK 

A breathtaking setting in a protected national and marine park. The first top-rated luxury beach resort in Vietnam’s archipelago islands, it is contemporary in design, yet draws on the essence of a traditional fishing village. You'll find us just a 45-minute flight from Ho Chi Minh City but a world away from the everyday. Oh, and that golden sand and blue sapphire sea. Discover an array of Vietnam attractions and activities at Six Senses Con Dao, from clam collecting to island escapes and boat charters, to picnics on the beach.

Experiences:

• Six Senses Con Dao sits within one of the most important national and marine parks in Vietnam, so reconnecting with nature is easy

• Venture to days gone by before jumping right back to modern times as we Reconnect With Others on Con Dao Island

• Take the roads less traveled while you're in Con Dao through a local life tour

• The Clam Collecting session is a one of a kind experience. The locals have been doing it for eons, now you can learn the subtleties

• Hike up the So Ray plantation track and spot endemic species

• Head to the archipelago's islands by speedboat and discover their best-kept secrets by snorkeling around the area

• Grow with Six Senses offers a great selection of exciting activities that will keep youngsters busy in the resort

• We’ve restored our beach to make it an ideal place for egg-laying by endangered green sea turtles, come turtle hatching with us

Six Senses Laamu: LINK 

This 19th-century manor sits high on a hill overlooking vine-covered terraces with the Douro river gently flowing at its feet. It has been beautifully restored, with contemporary interiors reflecting both the region's rich heritage and our Six Senses design values. Spacious and comfortable rooms, suites and villas set within flourishing kitchen gardens and vineyards, seasonal food and exquisite wines from the valley, and a  stunning Six Senses Spa await to lift your spirits and bring joy to your soul. The Douro Valley is not just for looking at: explore and get involved in it! From Douro Valley river cruises to stomping the port wine grapes, and prehistoric rock art sites to canyoning, mountain biking and helicopter tours of Douro Valley. When was the last time you climbed a tree?

Experiences:

• Azulejos, or painted tiles, is a national art form you see adorning many public spaces and churches, take part in a tile painting workshop

• An invitation not just for delicious food but also to sample dishes that are local, sustainably sourced, full of taste and full nutritional ingredients. Every Saturday, we are happy to welcome our guests and those who live nearby.

• Head to the Alchemy Bar at Six Senses Spa to discover the healing power of plants for your body, emotional health, mind and spirit, and then blend them together to create spa products that are as unique as you.

• Enjoy the vast knowledge of our kitchen team while embarking on a gastronomic adventure with a unique cooking class

• “Pickles, Yogurts and Sprouts” is a hands-on workshop where food and sustainability go hand in hand

• Relive fond childhood memories of days spent scaling a tree with tree climbing

• The Douro is known for its schist walls. These were built to border and sustain the soil so that the vines could grow and produce grapes for the famous Douro and Port wines. At Six Senses Douro Valley, we have one of these beautiful old walls and it is ready and waiting for you to climb

Six Senses Douro Valley: LINK 

The Greedyman Pizzeria’s New Menu With Romana Style Thin Crust is The Best Excuse to Order Pizzas for Lunch!

 New Cloud Kitchen in Andheri to Serve Romana Style Thin Crust Pizzas 

Date, Place: If you were looking for an apt reason to order a pizza for lunch today, The Greedyman Pizzeria gives the perfect one. The popular pizza chain is opening a new cloud kitchen in Andheri East and to mark the occasion, has introduced a new menu of Romana-style pizzas. Prepared with their signature 36-hour slow-proof dough, the thin crust pizzas will be made with a secret rolling style to give it the perfect crunch and paired with locally sourced ingredients in the toppings. 

The Greedyman Pizzeria was established in the year 2015 as a specialisation in Naples-style pizza. Made with San Marzano tomato sauce and quintessential pairing with Mozzarella cheese, these thin-crust pizzas secured a spot in every pizza lover’s heart. The positive response helped them make a seamless expansion to 8 dark kitchens and 1 bar in Pune. The latest cloud kitchen outlet in Andheri will offer pizzas similar to that of Rome, with stretched dough to ensure thin crust and added crispiness. 

Artichoke, olives, red bell pepper, ricotta, shitake mushrooms, sun-dried tomatoes, and a choice of meats from grilled chicken, pepperoni, bacon, and ham, you have a variety of pizzas to choose from. Some of the pizzas from the new 11” menu includes Quattro Formaggi with 4 types of cheese, White Fungi with shitake and button mushrooms, Pulled BBQ Chicken, Spicy Pepperoni, Bacon and Three Cheese, Artichoke and Ham, Amatriciana with a special bacon-infused tomato sauce, red onions and olive oil. 

From the Classic Margherita to Goan Pork Chorizo, these thin-crust pizzas with succulent toppings have got the chain several awards. Within 3 months, they received recognition as the Best New Comer from Times Food & Nightlife. It has even secured the Best Pizzeria Award in Pune. 

If you love thin-crust pizzas and want to acquaint yourself with the taste of Romana, The Greedyman Pizzeria’s new menu is now available. You can place your orders via Swiggy and Zomato. 

PRIDE HOTELS GROUP ANNOUNCES ‘INDIA DEKHO WITH PRIDE’

For every beautiful tourist destination in India, there’s an equally attractive alternative that remains unexplored. “India Dekho with Pride” is an initiative in the direction of promoting India as a safe and viable destination for tourism and MICE by Pride Hotels Group. From majestic mountains, quaint villages, city highs, spectacular landscapes, pristine beaches, exotic wildlife, captivating history, and unique culture to delectable food, ‘India Dekho With Pride’ helps you find the best, beyond the beaten path.

“The tourism sector in India has staged a significant revival post-pandemic giving a much-needed fillip to the domestic travel segment. “India Dekho with Pride” is an attempt, as a responsible industry partner- to assemble & exhibit attention for domestic tourism and also cater to a wide range of travelers,” said S.P Jain, Chairman and Managing Director, Pride Hotels Group.

“To make the campaign further interesting and indulge youths and families with restricted travel budgets, we’ve introduced a special offer of Book 2 room nights & Get 1 room night FREE*. It’s our way of pushing the ecstatic beauty of destinations to fellow countrymen” said Atul Upadhyay, Senior Vice President, Pride Hotels Group.

The "Dekho Apna Desh" initiative has been successful in promoting domestic tourism, and similar efforts are being made to revive international tourism. The G20 presidency has also opened up fresh commercial possibilities for travel and tourism companies to help stimulate the economy. It was also a platform to discuss and promote initiatives related to eco-tourism, sustainability, and climate change.

Pride Hotels 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, Haldwani, and Ranakpur. 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, Greater Noida, Digha among others.

*Booking valid until 31st Mar’23, Stay valid until 30th Apr’23, Subject to availability, T&C

Wild Wonders: Top must-try 5 wildlife experiences in New Zealand that is sure to impress you

Mumbai March 2023: New Zealand is truly known for its stunning landscapes. An island nation with a rich geological history, New Zealand is home to white snow-capped mountains, sweeping beaches, lush native forests, glassy lakes and more. But there is more to New Zealand than just the alluring landscapes.

From the world’s only alpine parrot, the kea, to the prehistoric tuatara, the closest relative of the dinosaur, New Zealand is alive with unique wildlife. New Zealand’s most famous endemic animal, and national symbol, is the Kiwi. Despite their small numbers, you can see this bird in several Kiwi hatcheries and sanctuaries. Whether you want to meet some playful dolphins, listen to native bird songs or visit an underground galaxy, New Zealand's wildlife is sure to impress you.

This World Wildlife Day, we bring you top 5 wildlife experiences in New Zealand to get up-close to:

 Swim with dolphins:

The marine capital of New Zealand is without a doubt Kaikoura, where visitors get to see whales, dolphins, seals, and seabirds just minutes from the coast. Visitors get the chance to indulge in one of nature's most unique experiences at Dolphin Encounter Kaikoura, swimming with  or simply admiring the highly acrobatic dusky dolphins. These small black dolphins with a white belly inhabit the waters around Kaikōura all year-round with  the pod sizes varying from 100 – 1000 plus 

See rare blue penguins and yellow-eyed penguins:

See the tiniest penguins in the world in their natural habitat. Blue penguins can be found all along New Zealand's coasts, but none are closer to human activity than in Oamaru. You have a rare opportunity to watch the birds at twilight as they return to their nests close to the harbour after a day at sea. To witness the biggest colony of Little Penguins on New Zealand's main island, Akaroa is worth a trip. For the yellow-eyed penguins, visit the Penguin Place in Dunedin to view a working conservation programme and observe undisturbed penguin activity up close using a special network of hides and covered tunnels. The reserve is a private conservation effort to prevent the extinction of the yellow-eyed penguin, one of the most endangered penguins in the world.

 Visit one of the best eco-sanctuaries in New Zealand:

Zealandia is a one-of-a-kind eco-sanctuary for New Zealand's indigenous wildlife. Rare species thrive in the wild within a square mile of regenerating forest surrounded by an innovative pest-proof fence. Choose from 32 kilometres of trails to see kākā (the playful forest parrot), tuatara (a reptilian living fossil), saddleback, hihi, falcon, takahē, wētā, tūī, robin, and other species. Book a night tour to look for the iconic little spotted kiwi and other nocturnal animals.

Marvel at glimmering glow worms:

Glow worms are magical insects that glow in the dark and live in New Zealand's caves, grottos, and native forests. Waitomo Caves, three hours from Auckland, offers one of the best glow worm experiences, with a boat ride down an underground river and thousands of these tiny creatures lighting up the cave roof above you. They can also be found in other parts of the country, and you may be able to spot them on lake banks, in damp overgrown areas, and in caves.

See newly hatched kiwi chicks:

Schedule a tour to the National Kiwi Hatchery, the top kiwi hatchery in the world, to find out more about their conservation efforts and how a chick is hatched. Around 2,000 kiwi chicks have successfully flown from the hatchery thus far! You can watch kiwi chicks receiving a health check during the tour, and if you're lucky, you could even get to see baby chicks up close.

Hilton Expands its footprint in India with new DoubleTree by Hilton Nagpur, opening in 2026

Signing with Abhijit Realtors and Infrastructure Private Limited, the announcement marks the entry of DoubleTree in Maharashtra’s third-largest city

The upscale hotel is scheduled to open in early 2026.

“Hilton is deeply committed to meeting the diverse guest needs in a flourishing city such as Nagpur and further expanding our footprint in India,” said Navjit Ahluwalia, senior vice president and country head, of India, Hilton.

DoubleTree by Hilton Nagpur will be situated at the junction of Airport and Wardha Roads, the city’s main arterial road. Surrounded by major demand zones with the airport and metro stations conveniently located within less than 5 km, the hotel will provide seamless connectivity to prime regions in the city.

The 135-room hotel will feature the brand’s modern architecture and designs, large wedding and social event spaces featuring state-of-the-art technology and a wide array of food and beverage, and special event offerings.

Hilton’s presence in India currently features 24 operating hotels. 17 additional hotels are in the pipeline, including properties in Nepal and Bangladesh.

Rebel Foods Enters Offline Restaurant Space, To Operate Wendy’s Outlets In India

Cloud kitchen startup Rebel Foods on Tuesday marked its entry into the offline restaurants business with the announcement that it has signed an agreement with the US-based fast food chain Wendy’s to develop and expand its offline restaurants in India.  

Till now, Rebel Foods only held the rights to sell Wendy’s products via cloud kitchens. In March 2020, it signed an agreement to be the exclusive cloud kitchen partner for Wendy’s and said it aimed to open around 250 such kitchens by 2030.

With the latest agreement, the foodtech unicorn will develop and manage the offline retail presence of Wendy’s.

In a statement, Rebel Foods said it will help Wendy’s grow its restaurant model in India with digital expertise in delivery, automation, and innovation. It aims to set up 150 retail outlets of Wendy’s across the country over the next decade (2033).

Previously, Wendy’s offline restaurant business was managed by Sierra Nevada. The fast food chain claims to have a presence in 19 cities across the country.  

Contemporary Oriental Restaurant J’s opens its doors for Asian food lovers

Bringing new and exclusive Asian dining trends into the region, Mosaic Hotel Noida launches J’s an upscale oriental restaurant

New Delhi, February 2023: Mosaic Hotels, an upscale business hotel offering excellent multi-cuisine services is pleased to announce the opening of J’s, its Contemporary Oriental restaurant in Noida. J’s was officially launched at an exclusive event featuring who’s who of Delhi and Noida at Mosaic Hotel Noida. Inspired by hint of modern oriental gastronomy from Japan, Thailand, Taiwan, Korea, China and Vietnam, the upscale contemporary oriental restaurant is all set to begin a new era of culinary experience and exceptional services owing to its refined looks, classy interiors and chef-curated menu featuring hand-picked dishes including live carving of J’s Roasted Duck, Veg Sushi like Green California Roll, Wok Tossed Prawns, Clay Pot Chicken and other signature dishes, including Mosaic Fish Cake and pre-plated Veg Crystal Dumpling.

Embracing the facets of the rich Asian culture, the entrance of J’s features a green and golden distressed finish door, which symbolizes good fortune, equilibrium, and progress. Further emphasizing on the cultural roots of the space, the decorative lights above the door showcase Chinese characters and style.

An alcove ceiling inspired by the look of rice paper and the rattan half screens in the alcove welcome the guests to a warm dining area. The oriental scheme of colours along with the woven inverted Vietnamese headgears adorned ceiling and engulfs the entire space in shades of red, black and golden; giving it a bright and vibrant look. The interior also features a traditional red rattan panel, symbolizing good luck and happiness as per Asian beliefs. The bar at J’s showcases a fish scale design, an eye-catching element while the windows feature a contemporary mesh pattern that provides an updated take on traditional design components. The use of white ash-natural wood presents J’s as one of the finest looking oriental restaurants of the country.

J’s Contemporary Oriental restaurant gives the guests an opportunity to indulge in authentic yet modern oriental delicacies amidst a chic ambience with lively music. The classy outlet offers an impressive selection of vegetarian and non-vegetarian dishes to match the local dining preferences.

Talking about the oriental cuisine available at J’s, Tenzin Losel, Corporate Chef, Mosaic Hotels, said, “Keeping the Indian preferences in mind we thoroughly designed the menu for J’s and included a number of vegetable and plant based delectable items. The wide range of dishes is meticulously hand-crafted and plated on exquisite cutlery to satisfy the taste buds of food connoisseurs.”

On the latest addition to the Mosaic Hotel Noida, Mr. Kulbhushan Talwar, Cluster General Manager, Mosaic Hotels, said, “We are extremely thrilled to introduce the contemporary oriental restaurant at Mosaic Hotel. J’s with its signature range of oriental cuisine is all set to present a new dimension to the National Capital Region dining scene. In sync with our commitment to offer exemplary hospitality, J’s will provide an holistic dining experience that celebrates oriental cuisine.”

By introducing J’s, Mosaic Hotels presents its guests with a cuisine which is a perfect blend of all the finest and rarest ingredients found from around the continent amidst a chic ambience. The striking interior illustrates the timeless elegance of the restaurant and is sure to delight the food lovers staying in the region.

Fortune Hotels sets foot in Kanpur

This is the brand’s fifth alliance in the state of Uttar Pradesh after Ghaziabad, Noida, Aligarh, and Lucknow

Kanpur, February 2023: Fortune Hotels, a member of ITC’s hotel group has further expanded its reach into Uttar Pradesh with a new alliance in Kanpur. The upscale hotel chain’s existing bouquet in the state includes Ghaziabad, Noida, Aligarh, and Lucknow.

Located on NH91, in close proximity to all the main attractions of the city including ISKCON temple, the Kanpur Zoological Park, and the business district, the premium hotel, slated to open in the winter of 2025, is strategically poised to be an ideal choice for corporate travellers and city residents alike.

To be branded as Fortune Park, the upscale hotel will feature stylish and spacious rooms with modern amenities that would help guests relax and unwind. Offering a mix of indoor and outdoor dining venues, large banquets, compact meeting room, and wellness facilities this hotel is being prepped to be a perfect spot for weddings, social get-togethers and business conferences alike.

Commenting on Fortune Hotel’s expansion spree in India, Samir MC, Managing Director, Fortune Hotels said, “These are exciting times for us as we continue to expand our reach in India. Uttar Pradesh is a significant growth market for us and hence, the need to enter its biggest city, Kanpur with our fifth entity. The city is a thriving commercial and industrial market and has huge growth potential in the years to come. Naturally, it that makes for a perfect place to bring in our hospitality expertise.” 

Settled on the banks of the river Ganges, Kanpur has one of the busiest railway stations in the country and has good transport infrastructure of roads and metro and institutions like the Indian Institute of Technology, Harcourt Butler Technical University, Indian Institute of Pulses Research, etc. Famous for fine-quality leather, textile, and plastic products in the commercial market.

Lemon Tree Hotels Ltd. signs a new property in Kasauli, Himachal Pradesh

The property will expand the Aurika Hotels & Resorts brand

New Delhi, February 2023: Lemon Tree Hotels Ltd. announced its latest signing under Aurika Hotels & Resorts – Luxury by Lemon Tree Hotels, with Aurika, Kasauli in Himachal Pradesh. Located on Kanda Road, the project is slated to open in November 2024. The property shall be operated by Carnation Hotels Pvt. Ltd., a subsidiary and management arm of Lemon Tree Hotels Ltd.

The property will feature 110 elegant rooms and suites, Mirasa - the all-day dining restaurant – Ariva - the bar - expansive banquet spaces spread over 3,000 sq. mtrs., and eclectic venues for private events and exclusive experiences. The recreational facilities will include a relaxing spa, a stunning swimming pool, a well-equipped fitness center and a game room.

Kasauli is a quaint hilly cantonment town that makes for an ideal peaceful holiday location, especially for a weekend getaway. Kasauli is highly-accessible from Chandigarh & Delhi and is known for its beautiful villas and serene environment. This colonial-era hill station in Himachal, with unrivalled views of majestic Himalayan vistas, is a popular writers’ retreat.  Tourists can enjoy the old-world charm of Mall Road which is home to a number of cafes, restaurants, bookstores and the famous Kasauli Club. One can also visit the popular Kasauli Brewery to sample the heady brews of this old and ancient establishment. At one end of the Upper Mall Road is Sunset Point, a popular sightseeing spot in Kasauli. The popular hill station is also known for The Lawrence School, Sanawar which boasts of several celebrity alumni.

Speaking on the occasion, Mr. Mahesh Aiyer, CEO – Carnation Hotels Private Limited commented, “We are happy to announce our signing of an Aurika with our valued partner, Arosa Resorts Pvt. Ltd. This property will further expand our footprint in Himachal Pradesh where we have an operational property in Baddi and another 3 upcoming in Shimla, Manali and McLeodganj. Aurika, Kasauli promises immersive experiences to showcase the best of upscale hospitality in the state. Kasauli is a must-visit destination on tourist itineraries and a beloved spot for hikers. The hill station is also a preferred destination for both Indian and international travellers and Aurika, Kasauli will be a perfect addition to the beautiful state.”

About Aurika Hotels & Resorts – Luxury by Lemon Tree Hotels

Aurika hotels are stylishly elegant yet comfortably informal. With an emphasis on design, these hotels are a reflection of the soul of the destination where they are located and each has its own personality.

These hotels feature new-age dining and innovative entertainment options, complemented by invigorating fitness and wellness facilities. Inspiring spaces, flawless delivery and cutting-edge technological solutions ensure that our guests can work, play and relax effortlessly. 

 The essence of the brand is reflected in ‘beyond the unusual’. Service goes beyond the expected and is attentive and personal, yet unobtrusive.

MGM University Institute of Hotel Management organizes first International Conference THE'CON 2023

MGM University Institute of Hotel Management located in Aurangabad, (Maharashtra) India, popularly known as the tourism capital of the state. MGM University is established by the revered Mahatma Gandhi Mission Trust, a pioneer with 4 decades of excellence in education, ;research and service.

The Institute proposes to introduce its 1st International Conference titled “THE’CON 2023” i.e. Tourism & Hospitality Education.

Director of IHM- Dr Sandip S Tapkir convener host of the conference stated that, For this two days international conference, research papers are invited on various topics which includes Sustainable Tourism, Responsible Tourism, Culinary Tourism, Teaching Learning Pedagogies in Hospitality and Tourism Education, and many other such areas related to tourism, hospitality and culinary arts.

The aim of this conference is to bring academicians and industry experts from this stream together to have an open discussion, deliberation and delivery on various topics.

Event Date : 17-18 March 2023

Ingredient Ideology | FRITTATA : A FEAST FOR THE PALATE By: Dr. Kaviraj Khialani – Celebrity Master Chef.

FRITTATA : A FEAST FOR THE PALATE !

Frittata is an egg-based Italian dish similar to an omelette or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to "fried”. The word “frittata,” which derives from the Italian verb “friggere,” or “to fry,” connotes the simplicity and pleasures the “humble cuisine” that most of us innately love. Egg is the main ingredient. With its high protein and mineral content, easy availability and low cost, eggs are an essential part of the diet almost everywhere in the world. From China and Southeast Asia to India and Iran, up to the Maghreb, Spain, France, and Italy some kind of frittata-like dish is prepared. Surprisingly, in Italy, it’s rare to find a restaurant that offers frittata on its menu; it’s the quintessential home food.

In Italy, foodies and chefs make delicious frittata with leftover pasta (with or without sauce or seasoning). Also, a frittata is a perfect way to entice children into eating vegetables; it can often be a complete meal in itself. It can be tastier hours later, eaten at room temperature, or enjoyed the next day, with a side of arugula. For a quick lunch, frittata can be served along with sautéed greens, salami or various local cheeses. When stored in the fridge, be sure to put your frittata in an airtight plastic container, as water and humidity can ruin the taste. Remember: any greens or veggies you add into the frittata should first be sautéed, in order to eliminate most of their water. As for whether to use butter or extra-virgin olive oil—besides just personal preference, you should also consider which of those tastes marries best with the other ingredients you’re using in the dish.

Basic ingredients used in making Frittata:

• Use between 6-12 eggs, while usually 6-8 is probably the most common number. Too many eggs can be a bit difficult to handle, especially if the frittata is turned over.

• If you have a broiler, you won’t have to worry about flipping over your frittata. Just stick the pan under a low flame and remove when the frittata is golden.

• Use a 10-12” pan with a thick bottom and round borders. A sturdy, non-stick pan makes it easier to detach the frittata without having to add extra butter or oil.

• Fresh, sautéed or steamed lightly seasoned vegetables: Boiled or roasted potatoes, Fresh greens, Cauliflower, Cabbage Wild mushrooms, Zucchini, Asparagus, Eggplant, Peppers, Artichokes and the list goes on…

• Good-quality cheeses are ideal for frittata: Melting cheeses—such as provolone, mozzarella and Emmenthal, Parmigiano, grana, and Pecorino Romano, Ricotta—for a lighter taste and texture

• Cold cuts or air-cured meats: Sausages, Salami, Mortadella, Prosciutto, Ham, Roasted chicken, or turkey are ideal options to go with.

The fundamentals of cooking a good Frittata:If you’re not using leftovers, prepare the ingredients to be added to your eggs by sautéing or roasting them. Put these aside and allow them to cool. Usually, this mixture is poured into the same pan in which you sautéed your vegetables; add some more olive oil or butter before you cook the frittata. Mix vegetables or ingredients, into your eggs, which should be salted, peppered and lightly beaten with a fork. Immediately pour the mixture into the hot pan, and reduce the heat to a moderate-to-low flame.

This next phase can be a little challenging, With the help of a spatula and a wooden fork, allow the upper, liquid part of the mixture to slip down below the solidified part, so that all parts of the frittata are cooked. Then, using just the spatula, lift the sides of the frittata and check that the bottom is not starting to burn that’s important. As soon as you see that the top is firm, pull the pan away from the flame, half cover it with a lid, and leave it that way for 30 seconds. Shake the pan to be sure that it’s not sticking to the bottom. If it does stick, gently detach it with a spatula. The frittata can now be turned over.

If you want to use the traditional method for flipping the frittata over, you’ll need to be careful and quick. Using a flat dish that is larger than the pan or you can use a flat lid—place one hand firmly on top of the lid and the other hand on the handle, and quickly turn the whole arrangement upside down. Immediately slide the frittata—the golden-brown side will now appear on top back into the pan to finish cooking for the last few minutes. A frittata concept and preparation is great to include in a brunch menu, kids’ parties, and supper meals, it is also a good change to serve at small get together/parties as a snack as well.

Here are a few of my favorite options of preparing Frittatas:

Recipe-1] HERBED CHEESY TOMATO FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tsp

Butter- 1 tsp

Garlic- 4-5 cloves, sliced

Onion- 1 small, sliced

Tomatoes- 2-3 med sized, sliced.

Ham/sausages/ salami- ½ cup diced

For veg options use tofu/ paneer/ mushrooms

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

White wine- 2 tsp

Capsico/ tabasco- 1 tsp

Salt and pepper to taste

Parsley/ coriander/ cilantro- 2 tbsp. chopped

Cheese- ½ cup grated of your choice

To serve with: toasts/ buns/ garlic bread/ lavash etc.

Method:

1. Pre- prep all the ingredients for the frittata recipe as listed.

2. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.

3. Heat 2 tsp oil in a pan and add in the garlic, onions and lightly brown them add in the tomatoes, non veg or veg options and add salt, pepper, herbs, chili flakes as per taste and mix well. Cook for 2 mins.

4. Add in the white wine, parsley/coriander, grated cheese etc and mix and now add in the beaten eggs in the same pan and allow to set and settle, simmer, add in the butter and cover and cook for 3-4 mins.

5. Once the frittata starts cooking it will get firm to touch at the base using a spatula or a flat spoon and it would be now easy to flip sides, turn over and cook on the other side as well on a low flame for 3-4 mins. once the surface starts getting light brown and well cooked, turn off the flame and cut into triangles/wedges and serve hot with toasts/ breads, ketchup etc.

Recipe-2] ZUCCHINI & SPINACH FRITTATA

Ingredients:

Eggs- 6- 8 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Star anise- 2 no

Shallots- 6- 8 no

Spinach- 1 cup blanched, chopped

Green zucchini- ½ cup sliced

Yellow zucchini- ½ cup sliced

Sliced mushrooms- ½ cup

Boiled sweet corn- ¼ cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

White sauce- ½ cup

Grated cheese-1/4 cup

Parsley- 2 tbsp. chopped

Oil- 2 tsp

Butter-1 tsp 

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.

2. Heat 2 tsp oil in the pan add in the star anise, garlic, onions and saute for a few seconds add in the sliced zucchini, mushrooms, corn and other veggies. Add in seasonings to taste and cook for 1 min.

3. Add in the white sauce and spinach and cook the veggies for 2-3 mins in the pan. Now add in the beaten eggs and butter and allow to settle and set. Cook it on a low flame, cover it.

4. As the mixture starts cooking in the pan the base will be easy to slide into and will help us to flip it over to cook on the other side as well. Add in the cheese and parsley and herbs of your choice and carefully turn the side and cook the frittata on the other side as well for 3-4 mins.

5. Once it is firm to touch on both sides and well cooked, turn off the flame and cut the frittata into wedges, slices and serve it hot with breads of your choice and ketchup or dips as desired.

Recipe-3] VEGAN VEGGIE FRITTATA 

Ingredients:

Olive oil- 2-3 tsp

Vegan butter- 1 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Tomato -1 small chopped

Green capsicum-1 small chopped

Besan/ chick pea flour- ½ cup

Baking soda/ baking powder-1/4 tsp

Coriander/parsley- 2 tbsp. chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Water-1/4 cup

Almond/ cashew milk- ¼ cup

Tofu- ½ cup 

Vegan cheese-1/4 cup grated

Vegan paneer-1/4 cup grated

Flax seeds/ pumpkin seeds/ sunflower seeds- 2 tsp any one

Method:

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

2. The vegan version can use various products which are prepared and available to suit the taste and flavors from vegan cheese/ paneer/ vegan sausages etc.

3. Using the jar of a mixer grinder/ food processor combine together the tofu, almond milk/ cashew milk, chick pea flour, baking soda, turmeric and little water. Keep aside.

4. Heat oil in a pan saute the garlic, onions, tomatoes, capsicums etc for a couple of mins and then add in the seasonings, flavourings, spices as per taste and mix well, form into a nice dropping textured mixture.

5. Pour in the mixture as blended above and allow to set, settle, cover and cook for 2-3 mins. as the binding effects start happening the frittata will be easy to flip side and cook on the other side, add in the vegan cheese and seeds as well before turning the side over.

6. The mixture will take around 4-5 mins to cook on both sides, ensure the even cooking of the frittata and then turn off the flame. Cut it into slices/ wedges and arrange on a serving plate/ platter and enjoy it with assorted vegan dips/ sauces.

Recipe-4] BEAN AND PULSE FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil-2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chili- 1 tsp chopped

Cumin seeds- ¼ tsp

Baked beans- ½ cup tinned/canned- drained

Boiled kidney beans- ½ cup, lightly crushed

Sprouts- ½ cup

Capsicum- ½ no chopped

Garam masala powder-1/4 tsp

Tomato- 1 small chopped

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Coriander/ parsley-2 tbsp. chopped

Cheese- ½ cup grated

Milk- 2-3 tbsp.

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed above.

2. In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp oil in a pan add in the cumin seeds, garlic, onions, chilies and saute for 1 minute. Add in the capsicums, tomatoes, sprouts, pulse and beans and mix well.

4. Add in the seasonings, herbs, spices and mix, cook for 2-3 mins, add in the eggs, milk and cheese and allow to set, settle, cover and cook for 3-4 mins or until well set at the base.

5. Once done on the lower side, carefully turn it over and allow to cook on the other side for 3-4 mins. cut the frittata into wedges, slices and serve hot with dips and sauces.

Recipe- 5] CHEFS SPECIAL FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tsp 

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Green chilies- 1 tsp chopped

Tomatoes- 2 small chopped

Chicken sausages- 2-3 no

Boiled sliced potatoes- 1 cup

Red capsicum-1/4 cup shredded

Green capsicum ¼ cup shredded

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Red chili sauce- 1-2 tsp

Cheese-1/2 cup grated

Cream-2 -3 tsp

Parsley/coriander/cilantro- 2 tbsp. chopped

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed above.

2. In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp oil in a pan and saute the garlic, onions, chilies for a few seconds. Add in the tomatoes, capsicums, sausages and saute for 1 min.

4. Add in salt, pepper, herbs, chili flakes, red chili sauce, boiled sliced potatoes and allow to cook for 2-3 mins. now add in eggs, cream, cheese, parsley/coriander and allow to set, settle and cook for 3-4 mins.

5. Once the frittata is cooked on both sides and firm to touch, turn off the flame and cut into slices/ wedges and arrange on a serving plate/platter and serve with dips/ sauces.

Recipe-6] FRITTATA ITALIANO

Ingredients

Eggs- 6-8 no

Oil- 2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Shallots- 10-12 no, cut 1 x 2

Refried beans- ½ cup or use rajma

Tuna fish – ½ cup tinned, drained

Tomatoes- 1 cup sliced

Green peas- ½ cup boiled

Potatoes- 1 cup sliced, boiled

Green/ yellow zucchini- 1 cup sliced

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Cream- 2 tbsp.

Cheese- ½ cup grated

Parsley/ coriander- 2 tbsp. chopped

Boiled macaroni pasta- ½ cup

Olives- 4-5 no 

Jalapenos- 2-3 tsp sliced

Tomato salsa sauce/ ketchup- 2-3 tsp

Bread crumbs- ¼ cup

Method:

1. Pre-prep all the ingredients for the frittata as listed above.

2. Beat the eggs in a bowl with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp of oil in a pan and add in the garlic, shallots, tomatoes and green peas, saute for 30 seconds. Add in the beans, seasonings, herbs, spices as per taste and mix.

4. Add in boiled pasta, re-fried beans, salsa or tomato sauce and mix, cook for 2-3 mins adjust the texture, add in little cream, cheese, parsley, jalapenos etc and mix.

5. Now add in the beaten eggs and allow to set, settle, cover and cook for 3-4 mins and then check if it is easy to turn sides. If yes, go ahead and flip it, cook for 4-5 mins.

6. Once the frittata is well done and cooked, firm to touch it will be advisable to cut into triangles/ wedges/slices and serve hot. Accompaniments can be dips and sauces as per taste.

Taj Mahal, New Delhi hosts the 2nd Panel in the ‘She Remains the Taj’ Series

Panelists from Right to Left Mr. Puneet Chhatwal, Managing Director & CEO, IHCL, Dr. Sanjukta Parasor, Indian Police Service, H.E. Ms. Ritva Koukku-Ronde Ambassador of Finland to India, Dr. Ritu Garg, Chief Growth & Innovation Officer Fortis Healthcare, Ms. Satyavati Berera, Partner, PwC India and moderator Mr. Nikunj Dalmia. 

New Delhi, February 2023: Taj Mahal, New Delhi played host to the second panel in the ‘She Remains the Taj’ series. The evening re-iterated IHCL’s commitment to gender diversity and the empowerment of women. 

The timeless Taj Mahal, New Delhi presented an exquisite evening with leading voices celebrating the spirit of women. The panel was graced by distinguished leaders from various walks of life - H.E. Ms. Ritva Koukku-Ronde, Ambassador of Finland to India, Ms. Satyavati Berera, Partner, PwC India, Dr. Sanjukta Parasor, Indian Police Service, Dr. Ritu Garg, Chief Growth & Innovation Officer Fortis Healthcare and Mr. Puneet Chhatwal, Managing Director & CEO, IHCL.

The facade of Taj Mahal, New Delhi carried the message ‘She Remains the Taj’ and was vividly lit up in celebratory hues. The culinary team led by women associates presented a gastronomic spread of global flavours such as poached scallops & cranberry caviar, citrus crab, mandarin & arugula, fresh burrata, charred avocado, caramelized melon, assorted cheese boards; a flying buffet with butter chilly oyster prawns with street style noodles, sukkah prawns with mini Malabar paratha, gnocchi with confit duck leg & mandarin jus, dessert trolleys and spirited concoctions curated by lady mixologists. 

Raising a toast to the quintessential woman, an ode to all her avatars, the event was joined by H.E. Ms. Katrin Kivi - Ambassador of Estonia, H.E. Ms. Yasiel Alines Burillo – Ambassador of Panama, Dr. Seema Bhalla, Ms. Ritu Beri, Ms. Rashmi Virmani, Ms. Sushma Behl, Ms. Kalli Purie, Ms. Pooja Chauhan, Ms. Jayasri Burman, Mr. Paresh Maity, Mr. Raian Karanjawala, Ms. Priya Jain, Tanya and Avneesh Sood, Mr. Amit Goyal, Ms. Kalpana Agarwal, Ms. Seema Puri among others. 

To know more about IHCL’s women-centric initiatives, please visit ‘She Remains the Taj’.

Gladful bags 3-shark deal worth Rs 50 lakh at Shark Tank

A food and beverages startup, Gladful with a vision to change the course of health and nutrition for Indian children & families aims to build a 500-crore functional food brand in India by 2026

National, February 2023: Gladful, a Jaipur-based startup, well-positioned to become an iconic family & child nutrition brand in India, has received a Rs 50 lakh investment in the second season of the well-known business reality show Shark Tank India from "sharks" Aman Gupta, Amit Jain and Namita Thapar. The sharks loved the products and agreed to the prevailing protein deficiency in India. The business accepted the joint offer for 3.5% of the equity.

In India, more than 73% of the urban population lacks enough protein and the majority of protein brands target the health-committed gym-goers which causes protein deficiency to afflict typical families with children for whom there are no options on the shelves. 

Gladful, founded by two siblings – Ms. Parul Sharma and Mr. Manu Sharma, aims to bridge the prevailing nutritional gap and provide protein to Indian families by creating a portfolio of easy-to-consume foods which are high in this macronutrient and making school tiffin boxes, early morning meals healthier and easier with highly distinctive protein pre-sprouted mixes, protein cookies, and dates & nut-based desserts.

This FMCG brand, backed by Antler India, Huddle, Shiprocket, and Angel investors such as Shantanu Deshpande (Bombay Shaving), Ankita Vasisht (Strongher Ventures), Pawan Nanda (Winzo Games), aims to cross 15 crores in FY23 with its key offerings (high protein & fiber versions of foods) along with distribution expansion into quick commerce as consumers increasingly want proximity to their favorite foods. The duo started with 3 SKUs and currently has 14 SKUs in 3 categories, all of which claim a serving of 4–8g of protein which is roughly 25% of an 8-year-old's requirement. In addition, they plan to launch 1 new category in the protein breakfast range.

“Gladful was an epiphany that arose from a personal pain point. We are committed to build a brand where nutrition and taste could co-exist. Gladful is poised for exponential growth and becoming the quintessential family & child nutrition brand in India with its solid growth trajectory, functional economics, and influential investors.”, says Parul Sharma, Co-Founder of Gladful.

This FSSAI-approved brand incorporates superfoods like sprouts, amaranth, millets, peas, brown rice, and lobia into its distinctive offerings. Gladful is concentrating on developing wholesome, protein-rich foods for families. Their goal is to create high-protein and high-fiber versions of dishes that are currently seen on Indian dinner tables for everyone, not just athletes.

About Gladful:

Gladful is India’s one and only plastic-neutral family-friendly protein brand. Launched in Jan 2022, with the vision to create the foods you crave with the protein you deserve. Their founders have vast experience working in hi-growth startups and hold strong 14 years of experience in the FMCG sector. 

Gladful is established around critical occasions like school tiffin boxes and everyday breakfast with healthier and more accessible protein pre-sprouted mixes, protein cookies, and dates & nut-based desserts.  In the current line-up, there are 14 SKUs under 3 categories, all of which promise a serving of 4-8g of protein. They are backed by Antler, Huddle, StrongHer Capital, and marquee Angel Investors in India. For more information about Gladful visit: https://gladful.in/

Scoot will steadily resume flights to and from China and other popular summer holiday destinations

Resumption of flights to cities in China, starting with Haikou, Nanning, Ningbo, Shenyang and Xi’an More flights to China, Athens, Perth, Langkawi, Manado, Sapporo and Tokyo New flight schedules released for Scoot’s Pikachu Jet

National – Scoot, the low-cost subsidiary of Singapore Airlines (SIA), will steadily resume flights to and from China to accommodate strong travel demands in line with the further relaxation of border restrictions. Scoot will also be ramping up flight frequencies across its network, particularly to destinations that are popular for summer travels in Australia, Greece, Indonesia, Japan, and Malaysia.

Since travel restrictions were lifted globally in 2022, Scoot has resumed most of its pre-Covid routes, increased flight frequencies to ensure its capacity matches demand and expanded its network with the launch of new destinations such as Jeju, Lombok, Makassar, Miri and Yogyakarta.

China

From now until the end of Northern Winter 2022 (25 March 2023), Scoot will progressively increase its total flights to China from 14-times weekly to 26-times weekly by stepping up flight frequencies to seven of its existing points, comprising Fuzhou, Guangzhou, Hangzhou, Nanjing, Qingdao, Tianjin and Zhengzhou.

The pace of resumption continues into the Northern Summer period, which spans 26 March to 28 October 2023. Scoot will resume flights to Haikou, Ningbo, and Xi’an in April 2023, bringing the total number of weekly flights to China to 42 times weekly by the end of April 2023. With services to Nanning and Shenyang resuming in May 2023, customers can look forward to 57 times weekly flights to China by the end of June 2023.

Other Network Updates

Scoot will increase flight frequencies to travelers’ favorite warm-weather destinations, just in time for customers to plan their summer travels. Flight frequencies to Athens will increase from two times to four times weekly, flight frequencies to Perth will increase from 10-times to 12-times weekly, flight frequencies to Sapporo through Taipei will increase from three times to four-times weekly and flight frequencies to Tokyo through Taipei will increase from 10-times to 12-times weekly. Closer to Singapore, flight frequencies to Langkawi will increase from four times to seven-times weekly and flight frequencies to Manado will increase from three-times to four-times weekly.

 Some adjustments will be made to optimize resources and accommodate other operational considerations. In particular, Scoot services to the Gold Coast will be suspended after 17 July 2023 (the last flight out of the Gold Coast). Customers with existing bookings will be notified of their options.

New Schedules for Pokémon Air Adventures Flights

Pokémon Air Adventures, a partnership with The Pokémon Company, continues to be well sought-after by Pokémon fans and others looking for unique experiences. In February 2023, Scoot launched these inaugural themed flights on the Pikachu Jet to Bangkok. In March 2023, the Pikachu Jet will make its way to Taiwan. Customers can choose from eight scheduled flights in March 2023 and six scheduled flights in April 2023. For more information on the Pikachu Jet schedule, please refer to Scoot’s website.

Cam Ranh Resort Grows Its Own Food at New Onsite Farm

In an effort to realize more self-sufficiency and sustainability at Alma Resort, landscape manager Ngo Duc Thinh and his team have transformed parts of the 30-hectare resort into a 1000sqm nursery garden, a 260sqm chicken farm and a 180sqm herb garden. The nursery garden is teeming with bananas, coconuts, papaya, squash, passionfruit, sunflowers, daisies and more. The adjacent chicken farm is home to a growing brood of hens, roosters and chicks. Outside beachfront restaurant Atlantis, the herb garden brims with mustard leaves, morning glory, red and green chili peppers, Vietnamese basil, lettuce, green onions, white radish, bok choy, tomatoes, and more. All the farm’s produce is directed to the resort’s restaurants. Bananas, coconuts and eggs are served during breakfast. Lettuce and mustard leaves are included in salads and coconuts are provided as drinks at Atlantis. Italian restaurant La Casa’s traditional Caprese salad features tomatoes from the herb garden with locally produced mozzarella cheese. 

To Plant, to Raise, and to Understand Phuket

Trisara, an exclusive hideaway in Phuket’s unspoiled northwestern corner, is notable among resorts in Thailand for its sustainability philosophy. And this ethos is to the fore in its Michelin-garlanded F&B that encompasses PRU—the only Michelin-starred restaurant on Phuket—and Jampa, a zero-waste venue leading the charge for sustainable dining on the island. Locavore inclinations reach a delicious crescendo at Pru. The venue's name – an acronym for Plant. Raise. Understand. – provides a solid clue as to its overriding creed. Jampa, meanwhile, takes Trisara’s “Dine Good, Do Good” motto to a logical conclusion with its zero-waste cuisine. The beating heart of this philosophy is Pru Jampa, Trisara's 16,000-square-metre farm. The treasure trove of a garden is a culinary playground bursting with aromas and flavours to be utilized by award-winning chefs Jimmy Ophorst (Pru) and Rick Dingen (Jampa). Here chickens are raised for their eggs, fish is farmed sustainably, and myriad fruits, vegetables, flowers, and herbs are cultivated. All together, along with rotating their crops, this creates a sustainable ecosystem to nourish the land and to support the local economy.

Onsite Farm’s Produce Feeds Resort’s Guests and Staff

The Anam Cam Ranh has dedicated 8500sqm of its 12 beachfront hectares to an array of vegetables, fruits, herbs, and chicken and duck eggs for meals for guests and staff. The resort’s chefs incorporate ingredients from the resort’s farm such as morning glory, malabar spinach, corn, mustard green, and wild betel leaves in meals served to guests at Lang Viet Restaurant & Bar as well as at the staff kitchen. The farm’s variety of vegetables also include lettuce, cucumber, green onion, and cassava root. Custard apple, papaya, banana, mango, cac fruit and bitter melon are among the farm’s fruits. Herbs grown include basil, coriander, thyme, mint, Imperata cylindrical, and Plantago asiatica. In addition to ducks and chickens, the farm also features geese, rabbits, goats, guinea fowls, turkeys and peacocks. Children are welcome to visit the farm as part of a supervised program to learn more about sustainable farming.

Buffalo Manage the Margins at a Mid-Coast Golf Course

Located in a part of Vietnam renowned for its pristine nature, Laguna Lang Co prides itself on having a strong focus on sustainability. And part of this drive is an extensive organic farm which utilizes worm farming as the source of nutrition. The farm provides fresh produce for the F&B outlets at award winning resorts Banyan Tree Lang Co and Angsana Lang Co. It is supported by a range of other agricultural initiatives: not least Laguna Lang Co’s famous bovine greenkeepers. Water buffaloes help to manage the seven-hectares of rice fields located right in the middle of the Sir Nick Faldo Signature course by eating excess weeds and crops in the area that would otherwise require machinery and manpower to maintain. Not only do the animals provide a vital service in tending to the paddies, they supply an additional appealing optic to one of the most eye-catching sections of a golf course that is already strong on visual manna. The rice-fields, though, are not just for show. Harvested twice a year, they yield up to 20 tons of rice that are used to support the organic farm at Laguna Lang Co and donated to families and seniors in the area.

Willow’s Garden Grows from Strength to Strength

What began as a spice garden in response to a shortage of vegetables during an ongoing COVID-19 lockdown has blossomed into a self-sustainable half-acre space dubbed ‘Willow’s Garden’ on Meliá Ho Tram Beach Resort’s grounds. The team at the beachfront resort on Vietnam’s southern coastline started the project in 2021, planting a few fast-growing vegetables and spices for use in lunches at the staff canteen in a bid to be more self-sufficient during the pandemic. The 1700sqm that surrounds a 300sqm lake harbors an array of fruits, vegetables, herbs and flowers, such as grapefruit, pomegranate, cucumber, eggplant, ginger, coriander, and sunflowers, all free from chemicals and additives. The resort expects to develop a specialized menu embracing a plant-to-plate philosophy in its restaurants, and a program giving guests the chance to cultivate their own mini-garden at home by learning the fruitful tips and tricks deployed by staff. Guests will also be encouraged to rummage through the garden to pick ingredients such as fresh herbs to use when crafting their own dishes before indulging them as part of Muoi restaurant’s “Cook & Dine” cooking class. The resort will also roll out fun, free gardening activities for guests such as painting pots, flower puzzling, leaf crafts, and making herb-infused essential oils.

‘360° Cuisine’ Program to Shrink Carbon Footprint 

Meliá Chiang Mai is embracing sustainability and promoting healthy eating with its ‘360° Cuisine’ concept, under which executive chef Suksant Chutinthratip (Billy) crafts dishes that include produce from the hotel’s organic farm and use every part of each ingredient possible before leftovers are returned to the farm as compost. Meliá Chiang Mai has partnered with ORI9IN The Gourmet Farm, a 350-acre gourmet organic farm located in nearby San Sai District, to grow an array of fruits, vegetables and herbs on a two-acre plot on the broader ORI9IN property for its restaurants, bars and spa.  “Our ‘farm to plate’ efforts, sourcing organic produce that travels only a short distance to our hotel and using every part of each ingredient we can – roots, leaves, stems, stalks and more – come full circle with ‘plate to farm’, whereby we return food waste back to the farm as fertilizer in a truly 360° concept,” Billy said. Through the partnership with ORI9IN, local farmers assist the hotel with import substitution, growing various kinds of tomatoes, salad leaves, and specialized ingredients such as padrón pepper, which would otherwise need to be imported from Spain for the hotel’s authentic Mediterranean cuisine. The hotel’s kitchen works closely with local farmers to help them improve sustainability and encourage ethical production, in a bid to make communities and the overall food system more resilient.

A Huge Hands-on Resort Farm Kids Love Along Vietnam’s coast

Fusion Resort Cam Ranh, on Vietnam’s south central coast, boasts one of the largest resort farms in Vietnam - with more than 250 animals, a mango orchard, and a herb & vegetable garden of more than 3,000 square meters producing over 40 kg of fresh organic vegetables daily. The resort established the Fusion Farm school in 2020 where they teach classes daily, on a complimentary basis, to guests’ and employees' children on how to care for animals and grow vegetables. Children also enjoy collecting their own eggs for breakfast.  All of their wet raw food waste is used to feed the animals, resulting in zero removal of waste from the property.

A Bali Resort Farm is Abuzz

Melia Bali, an oceanfront property situated along the pristine coastline of Nusa Dua in Bali, has been abuzz in recent months with the addition of bee hives to its impressive 1,000 sqm organic garden. The beekeeping initiative was introduced to support pollination, biodiversity, and a healthy ecosystem, within the garden, and also on a more broader scale. A range of vegetables, spices, herbs, fruit and a mini paddy field can also be found in the Chef’s Garden of this tropical island.

A Picturesque and Practical Design Helps Feed Locals and Guests in Mai Chau

The mountainside property, Avana Retreat Mai Chau, embraces its local roots – literally. The team recently launched their own natural, pesticide-free garden, where they grow a vast selection of herbs and vegetables that appear on guests' plates. From chayote to coriander many typical Vietnamese flavors can be found in the new vegetable patch. Also on site is a free-range chicken farm where around 500 chickens enjoy a spacious home, while supplying the kitchen with an abundance of eggs. And while the picturesque terraced rice fields that cascade throughout the property are a stunning design element, they’re also working rice paddies tended to by the local community.

A Vegetable Garden Experience With a Passionate Chef in Bali

While most of the produce at Tanah Gajah, a Resort by Hadiprana, comes from a thriving vegetable garden, elements on each plate aren’t restricted to what can be found in the produce patch. Chef Dean, the head chef at the property who is behind this vast organic garden, likes to make the most of what can also be found throughout the lush grounds of the property, collecting herbs and spices such as the bark from cinnamon trees on-site. Tarragon, garlic chives, oregano, marjoram, lemon balm, cinnamon basil, Vietnamese coriander, turmeric, and vegetables from okra to eggplants, along with fruits ranging from limes to durian, are just some of what is grown at the property and a tour with the chef of his abundant yield is a must-do for passionate foodies

Raffles Hotels in Cambodia Host Exclusive International Champagne Sabrage Ritual

PHNOM PENH, Cambodia (February 2023) — The worldwide organization dedicated to the noble art of Champagne sabrage will host two exclusive events in Cambodia next month with 5-star Raffles hotels, including at Raffles Hotel Le Royal in Phnom Penh and, for the first time ever, at Raffles Grand Hotel d’Angkor in Siem Reap.

Confrérie du Sabre d’Or is internationally renowned among Champagne aficionados for the ritual, which involves severing the top of the bottle with a sword. Champagne sabrage dates to the era of French emperor Napoleon Bonaparte, who is said to have cherished a drink of Champagne from bottles newly opened with a military saber after every winning battle.

Raffles is the only establishment in Cambodia where one can experience the official ceremony and has scheduled two exclusive events in March.

Raffles Hotel Le Royal’s Restaurant Le Royal on Friday, March 17 will serve a special four-course French menu with Champagne pairing priced at $145++ per person. Each guest is invited to saber a bottle of Champagne and officially join the Confrérie du Sabre d’Or. This will mark the second time the ceremony has been held at the hotel; the first occurred in 2019.

Raffles Grand Hotel d’Angkor on Sunday, March 19 will host the ceremony for the first time ever, with a luxurious brunch at Café d’Angkor including live music. The event is priced from $55++ per person or $95++ with free flow Champagne.

Established more than 200 years ago by stylish young French military officers, the traditional sabrage ceremony will be conducted by the Grand Master of La Confrérie du Sabre d’Or in the historic Raffles properties.

The master holds a bottle of Champagne by the heel, then slides his or her sword up and down the neck of the bottle to warm it. Then, in a single smooth movement, the master accelerates his or her arm forward, sliding the saber firmly along the neck of the bottle and—hopefully—decapitating the ring, or top neck of the bottle, and sending a gush of Champagne all over the floor and sometimes fellow guests.

The Fern Hotels & Resorts Offers Eco-Friendly “Green Weddings”

The Fern Hotels & Resorts Offers Eco-Friendly “Green Weddings”

In an effort to spread the environment-friendly message to the next level and involve the community at large, The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain has introduced the concept of Green Weddings. These eco-friendly weddings encourage wedding couples to solemnize their nuptial ceremonies by ensuring minimal harm to the surroundings.

Says Noshir A Marfatia, Senior Vice President - Sales & Marketing, “We all know Indians love celebrating marriages. There is a tremendous amount of waste that happens during this time. However, there is a sizable number of people who want to prevent wastage without compromising on anything.”Elaborating further on the concept, he adds, “The idea is that luxury should not be compromised at any cost, but the damage to the environment should be prevented.”

 There is a whole list of guidelines that have been prepared. Some of the highlights of the Green Wedding are eco-friendly invitations, an eco-friendly venue, reusable décor, outdoor marriage functions, no cut flowers for decoration, no food wastage, zero plastic use, utilizing local vendors, etc to name a few.

There is a huge eco-wedding market that has not been properly tapped, and since we are an environmentally sensitive hotel chain, it is only natural for us to move in this space, Noshir points out.

Nature’s Basket unveiled their new store at Defence Colony, New Delhi - this February

Delhi, February 2023 : Strategically located & tastefully designed, the store reflects the brand promise of ‘Taste the World’. With this, Nature’s Basket now operates 35 stores across Delhi-NCR, Mumbai, Bengaluru, Kolkata and Pune.

Nature’s Basket (NB), India’s foremost retail destination for fine foods from around the world, and part of RP-Sanjiv Goenka Group (RPSG), launched their brand new  store in Defence Colony, New Delhi. The new store is spread over 3500 sq feet and is a reflection of the brand’s promise of being the go-to place for the customers Gourmet needs. Located on the premises of the famous Defence Colony, this the 4th store of Nature’s Basket in the Delhi-NCR region and is a much awaited destination to cater to the Gourmet needs of residents. 

This Nature’s Basket store has a cafe indoors that will be serving a wide range of healthy food and beverage options such as salads, dips and bowls, wraps, juices and smoothies along with a variety of healthy products to enjoy during one’s shopping experience or simply while catching up with a friend in the neighborhood. 

For the first time ever, the meat section will also be offering Siberian Caviar, at the Defence Colony outpost and  is considered phenomenal for having the strongest and most pronounce flavor and its luscious texture metals in your mouth, leaving sumptuous aromas as temptations to indulge. With over 12 different types of fresh marinades, a Mulwarra Lamb rack, 50 varieties of cold cuts, and a variety of exotic seafood - Norwegian Salmon, Lobster, Scampi, Tiger Prawns and a range of exotic meats including Duck, and Turkey. Moreover, this store will boast of a Rotisserie that will be available soon for customers. 

Catering to a sweet tooth the store will offer cakes and patisserie, assorted artisanal chocolates, Turkish sweets and dates. 

Speaking on the occasion, Shashwat Goenka, Sector Head - Retail & FMCG, RP-Sanjiv Goenka Group added, “Nature’s Basket as a brand is uniquely positioned to cater to Gourmet needs of our customers. The addition of our new store in Defence Colony, Delhi reaffirms the group’s belief in India’s increasing Gourmet appetite and a new-age shopping experience. We are pleased that through Nature’s Basket, our customers can make the most of their trip to fulfill their desire to “Taste the World” and enjoy a cuppa with a friend, right here at a store near them.”

The Nature’s Basket store opened doors on 17th February, 2023 and will be offering gourmet products, fresh produce, bakery and dairy items and will be operating between 8am to 10pm on all seven days and will also be doing eco-friendly deliveries on e-bikes. 

Besides physical stores, the brand also has a strong online presence and customers can order online on https://www.naturesbasket.co.in/ or download the Nature’s Basket app from Play Store / App store