Tales of the Coast in the Capital: Karavalli’s Cruise to Varq

Chef Arun Sundararaj, Director of Culinary Operations, Taj Mahal, New Delhi with Celebrated Chef Naren Thimmaiah, Executive Chef, Vivanta Bengaluru, Residency Road at Taj Mahal’s iconic restaurant Varq 

New Delhi, March 2023: The timeless Taj Mahal, New Delhi and its award-winning restaurant Varq proudly welcomed the culinary legend of the south – Karavalli from Vivanta Bengaluru, Residency Road. This year, as Varq embarks on its 15th-year anniversary voyage, it will feature unique gastronomic pop-ups, new innovations and reinvented concepts in the year ahead.

Varq, symbolic of preciousness, luxury and elegance, is the birthplace of modern Indian cuisine in the Capital. Karavalli’s voyage to Varq, was the perfect marriage of authentic Indian southwest coastal cuisine with contemporary flair and artistic presentation. The unique pop-up presented an exquisite experience wherein culinary legend Chef Naren Thimmaiah, from Karavalli, showcased a special coastal menu celebrating authentic flavours and treasured recipes.

The uniquely curated presentation included dishes like Malabar Prawn Roast, Meen Porichathu (Shallow Fried Black Pomfret), Calamari Fry, Attirachy Ularthu (Lamb Roast) Chattambade (Fried Lentil Patties), Patrade (Colocasia Leaf Roll), Chevod Balchao (Lobster in Pickled Spice), Alappuzha Meen Curry (Alleppy Fish Curry), Pachakkari Stew (Vegetable Stew), Kashi Halwa (Ah Gourd Pudding) and Ragi Manni (Finger Millet Pudding).

Celebrated Chef Naren Thimmaiah, Executive Chef, Vivanta Bengaluru, Residency Road said, “I am delighted to return to the iconic Taj Mahal, New Delhi and its renowned restaurant Varq. Karavalli’s coastal delicacies have made their way into the heart of the South and we can’t wait to share our passion with patrons of Delhi-NCR. We take pride in our authenticity, the promise of quality and the connection with our roots. With the capital’s bustling culture of food, there couldn’t have been a better place than Varq, the birth place of modern Indian cuisine in New Delhi, to showcase our special Karavalli culinary art.”

Speaking on the occasion, Chef Arun Sundararaj, Director of Culinary Operations at Taj Mahal, New Delhi said, “We have been committed to offering immersive dining experiences to our patrons. Varq has been the one stop dining destination for celebrating the unique flavours of India, pop-ups by Michelin Starred Chefs from around the globe and for curating culinary art and innovation. Chef Naren Thimmaiah is a legend in the epicurean world and we are humbled to welcome him once again at Varq.  The confluence of Karavalli and Varq will present a tantalizing experience of exotic coastal recipes combined with fine dining with art.”

Chef Naren Thimmaiah has been the face of the iconic Karavalli for over two decades. He holds the distinction of participating in the World Gourmet Summit held at Singapore in the year 2005. In February 2009, at the Government of India, National Tourism awards held at New Delhi, Naren Thimmaiah was adjudged as the Best Chef of India. Economic Times rated Chef Naren Thimmaiah among Top 10 Chefs of India – 5th place. December 2018, Times Food & Nightlife Awards – Chef Naren Thimmaiah was awarded Chef of the Year.  In August 2019, at the Eazydiner Awards, Naren Thimmaiah was awarded The Lifetime Achievement Award. In March 2022, he was recognized among the Top 10 Chefs in India by Culinary Culture.

Chef Naren’s contribution has ensured Karavalli being listed among the finest:

1. Asia’s 100 Best Restaurants (2022)

2. 50 Best Restaurants in Asia (St. Pellegrino in 2013 & 2014)

3. Top 100 Restaurants in the World in the hugely popular FOODIE GUIDE 2014 by Glam Media.

4. 1001 Restaurants - You must Experience before you Die – Jenny Linford

5. The New York Times – 36 Hours – Asia & Oceania

Venue:                 Varq at Taj Mahal, New Delhi
Dates:                   23rd to 25th March, 2023
Price:                    INR 6000 plus taxes

Lunch:                   12:30 PM to 2:45 PM

Dinner:                 7:00 PM to 11:30 PM

About Varq

Varq was launched in 2008, as Delhi’s first and finest modern Indian restaurant in Taj Mahal, New Delhi. Varq is the unfurling of luxury in all aspects - a combination of sophisticated dining discreet service and exquisite interiors. The restaurant specializes in contemporary Indian cuisine and has pioneered the concept of pre-plated Indian food. In recent years, Varq unveiled an all new artistic gourmet canvas wherein each dish is a masterpiece in itself with a hint of exotic flavours and rustic ingredients. Varq is a perfect example of marriage of fine dining with art. The restaurant celebrates the treasured artworks by renowned artist Anjolie Ela Menon curated over 45 years ago and has been an inspiration for the innovative and artistic culinary presentation. In contrast, additional modern artworks compliment the restaurant in the form of oil paintings, carvings, antiques and modern sculptures.

For more information, please contact:
Bhavna Mehta: bhavna.mehta@tajhotels.com  

NAAC Supported 13th India International Hotel Travel and Tourism Research Conference “Green Investment, Inclusive Growth & Digital Futures”

It gives us immense pleasure to invite you for the 13th India International Hotel, Travel & Tourism Research Conference 2023 on “Green Investment, Inclusive growth & Digital Futures in Tourism & Hospitality”  during 4th - 5th April 2023 aimed at learning from the best practices adopted by the active players in the Hospitality & Tourism trade around the world. The Conference will provide a distinctive opportunity to share knowledge with the experts and focus on revised strategies in the Tourism and Hospitality field with a global perspective.

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 13 th 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 best possible outcome to discourse the chosen components of the theme i.e. Green Investment, Inclusive Growth & Digital Futures. 

Conference Highlights will be:-

1. International Collaboration with Euro Asia Tourism Research Association (EATSA).

2. Eminent Speaker from Industry & Academic to share their expertise, learning and experience with the conference audiences.

3. Expert delebrations on key themes of the conference, but not limited to Green Investment, Inclusive Growth & Digital Futures in Tourism & Hospitality by Researchers & Academicians from India & Abroad.

4. Two Research workshops on Bibliometric Research & Systematic Literature Review to promote and support quality research learning among the Phd Scholars, Young Researchers and Students of Hospitality & Tourism.

5. Excellent opportunity for networking and collaboration with Researchers and Academicians across the globe.

We look forward to your kind presence in the IIHTTR Conference 2023.

Team IIHM upsets Hyatt Regency in finals to lift the PHAPL.5 Cup

PHAPL 5.0 Inter-Hotel Cricket Tournament organized by Poona Hoteliers Association at Azam Campus Grounds Pune a Huge Success. Team IIHM upsets Hyatt Regency in finals to lift the PHAPL.5 Cup.

It was yet another historic day wherein The Executive Committee of The Poona Hoteliers Association (PHA) successfully effectuated the 5th Edition of its Premiere League Cricket Tournament at the Azam Campus Grounds on 18th March’23

The 5-day Tournament was ceremoniously inaugurated on 14th March’23 by Mr. Rahul Singh former Indian Olympic Hockey player in the gracious presence of Mr. P. A Inamdar, Chairman of Haji Gulam Mohammad Azam Education Trust. 

As always it was a colorful spectacle, full of enthusiasm, excitement, vigour, zest & zeal with an all-time high participation of 36 Teams from various Hotels and Hotel Management Institutes rearing to enter the field and display their cricketing talent. The Ground had a strength of over 1000 super excited spectators from the Hospitality Fraternity in a sporty mood, all set to cheer their respective teams to victory. The tournament was livestreamed on YouTube which gathered a strong traction of over 15 k viewership of hoteliers & their families and friends also the tournament was made live on Screens across various hotels in Pune City.

Mr. Amit Sharma, President -of Poona Hoteliers Association and the entire PHAPL 5.0 Organising Committee had the following common inaugural message for all present “Let this prestigious n popular Cricket Tournament be the start of many such sports n related activities & let the best team win wherein Mr. Rahul Singh aptly mentioned to “ Play Tough but not Rough” The dignitaries further encouraged the Teams to “Play Well, Play Hard but Play Fair”. 

This Tournament post-pandemic has evolved to another high and for the first time Live Screening of all 52 matches over 5 days was successfully televised. Like any other International Cricketing action here too, complete match scores &  related analysis were professionally executed. The viewership from 1000 on-field spectators went up in multiples touching a number of over 15000 with colleagues at work and families at home joining in the action. Even rain and thunder could not dampen the spirits of the participating teams and the Director of the Tournament, Manu and the Groundsmen Parmeshwar did a fabulous job in maintaining the continuity of the League. 

For the first time in the Premier League’s history of 5 years we had a new Winner wherein the IIHM, Pune lifted the much coveted Trophy defeating Hyatt Regency, Pune who were in turn were the Runners-up. Corinthians Club &Resorts and Sayaji Hotel were the other two teams to reach the Top Four. 

Man of the Series was awarded to Laxman Dandale of The Corinthians Club & Resorts.

Best Batsman of the Tournament to Harshvardhan Satav of IIHM, 

Best Bowler of the Tournament to Aryan Pawar of IIHM and 

The Man of the Match for the Finals was won by Wakar Khan from IIHM.

After 4 extremely successful Inter Hotel Cricket Tournaments,  PHAPL 5.0 was the 5th in the series of this extremely popular and the most sought-after sporting action amongst the Pune Hospitality Fraternity and the credit for its Super Success goes to the following PHAPL 5.0 Cricket Tournament Organising Committee Members - Amit Sharma, Sharan Shetty, Prapti Deshpande, Sumit Sharma, Vinay Nair, Anurag Raha, Sandeep Singh, Biswajit Biswas, Pankaj Saxena & Sanjay Singh. In addition to the above Arun Nayyar, Shrinivas Chaphalkar, C R Vinoj & Vaibhav Lamba were also involved and present for the inaugural and closing ceremony of the PHAPL 5.0. The PHA Executive Committee is all excited and geared up to take PHAPL 6.0 2024 to even greater heights.

Radisson Blu Kaushambi Honors Women’s World Boxing Champions with Felicitation Ceremony

Kaushambi, India – Radisson Blu Kaushambi, the 5-star hotel in Ghaziabad, felicitated the gold medalists of the Women’s World Boxing Championship held at Indira Gandhi Stadium. Indian women boxers won 4 gold medals at the championship, and the winners were Nikhat Zareen, Saweety Boora, Lovlina Borgohain, and Nitu Ghanghas.

The felicitation ceremony was held at Radisson Blu Kaushambi, where the Indian Boxing team was staying during the championship. Mr. Navneet Jain, Group CEO of Radisson Blu Kaushambi and Radisson Blu Towers, thanked the entire team of the Boxing Federation of India for choosing their hotel for the stay. The international coach of the women's boxing team, Dmitry Dmitruk, and the Indian Coach, Bhaskar Bhatt, also expressed their gratitude to the hotel for their great hospitality and world-class services.

The hotel organised a small press conference to congratulate the winners and showcase their commitment to supporting and promoting sports in the community. The winners were presented with shawls and bouquets by Mr. Navneet Jain, Group CEO, and Mr. V K Sharma, Group VP Finance.

Speaking on the occasion, Mr. Navneet Jain said, "We are proud to have hosted the Indian Boxing team and honored these talented women who have made India proud with their incredible achievements. It is our privilege to support and promote sports in the community, and we hope to continue doing so in the future."

The entire team of Radisson Blu Kaushambi along with the players, coaches and other team management, celebrated this day no less than any festival. The hotel remains committed to supporting and promoting sports and athletes in the community and looks forward to more such events in the future.

Ingredient Ideology | SUMMER SPECIAL: A SPROUTY FARE By: Dr. Kaviraj Khialani: Celebrity Master Chef.

SUMMER SPECIAL: A SPROUTY FARE

It’s always good to have a varied choice of ingredients in our plate be it the fresh pick of the day or a simple meal keeping in mind the nutrient balance and colors to get appeased by and prepare the palate to a treat!

Sprouts is one of my all-time favorite choice to work with be it a breakfast or an evening snack or even a quick toss salad in minutes, it has always been a value added pop in since it has a bunch of beneficial qualities which can help us to stay fit and be healthy.

I often came across guests who loved sprouts in various forms and would love one of your meals per day to include a good handful of them at their best ideally not to be cooked too much. Having tried a number of legumes and pulses in their sprouted form not only added a bit of spark into the new format of the dishes but also offered a single new variety per day to add to the recipes and present something better than the previous day.

For most of us sprouts start from the green moong sprouts to the long Chinese version of the sprouts ones which go well into spring rolls, stir-fries and noodles.

“Sprouts are an interesting ingredient to work with since it offers loads of freshness, crunch, and texture all of it in a good quantity to balance our diets. Steam, Stir-fry, and Saute are some of the best ways to enjoy them with a perfect bite to add value added nutrition in cooking a variety of recipes & I always suggest when in doubts go for Sprouts”- Dr. Kaviraj Khialani- Celebrity Master Chef.

Health Benefits of Sprouts:

To list a basic variety of sprouts from the moong, alfalfa, lentil sprouts, kidney bean sprouts, soybean sprouts, wheat sprouts to the black-eyed bean sprouts and the like there is a whole lot of variety available.

Sprouts are rich in folate, good choice for pregnant women.

They also prevent constipation and keep the track clear.

They are rich in fiber, vitamins like A, C, K making it a great source of nutrients

Sprouts are also rich in omega-3 fatty acids, zinc, magnesium, iron and calcium.

It is a rich source of enzymes and essentials to good health.

Sprouts also assist a lot in weight loss management, helps lower the cholesterol.

Is a good immunity-boosting ingredient, low in fat content.

It is also beneficial for our eyes, skin and bones, they not only increase the blood circulation but also prevents the thickening of the blood.

Culinary Uses of Sprouts:

• Most of us love sprouting our own varieties and its fun to wait and see them germinate and grow in the muslin cloth and looking at them all set to be eaten is a great feel by itself.

• Chickpeas, red lentils like orange masoor, usal and the varieties are quite popular with us in Indian cooking as well.

• Sprouts can add in well into soups, ideally the clear ones.

• Toss them up in a combination fashion in a light lemon, honey, ginger dressing and few bits of fresh fruits, tomatoes etc on a bed of crispy lettuce is good to go.

• Some like it steamed a little as well with some add on flavors like fresh basil, nuts, a few spices, sauces etc.

• They are a good option to add into various stir fry recipes from the Chinese, to the Malaysian stir fry, the Mongolian hot pot also includes a good crunch from the sprouts.

• I also like to add them into a Buddha bowl, the Burmese Khow-Suey and also into Thai curries as they just give me that perfect touch of crunch in them.

• Sprouts in a simple egg fried rice with spring onion greens taste good too.

• Sprouted choice of ingredients with cream cheese in mini cocktail samosas, veg cigars, stuffing for parathas etc.

• Sprouts in a raita format with crushed peanuts and mint leaves with a touch of roasted crushed jeera is just awesome.

• Add a few sprouts to a coconut based Indian style curry and have it with steamed white rice, it’s amazing.

• Sprouts with fresh methi in a pulao or a steamed rice preparation with tomato rice tempered with curry leaves and mustard seeds is simply awesome to have with a bowl of rasam.

Here are a couple of my recipes for our readers to try out and enjoy the spirit of Sprouts!

Recipe -1] NUTRI-RICH SPROUTS TOSS SALAD

Ingredients

Green moong sprouts/ or any of your choice- 2 cups,

washed and steamed for 2 to 3 mins- optional.

For the base of the salad:

Assorted lettuce leaves- 2 cups

For the body of the salad:

Assorted sprouts- 2 cups

Green/black grapes- ½ cup sliced

Mint leaves- 10-12 no

Apple- ½ no, cubed

Cucumber- ½ cubed

Tomato-1/2 no, cubed

For the dressing:

Lime juice- 2 tbsp.

Black salt/ pink salt- 1/2 tsp

Orange segments- ½ cup

Olive oil-1 tbsp.

Honey- 1 tbsp.

Flaxseeds/ chia seeds/ pumpkin seeds- 1 tsp of your choice

For the garnish of the salad:

Pomegranate seeds-1/2 cup

Black/green olives- 2 to 3 no for garnish

Method:

1. Prepare all the ingredients for the salad.

2. In a salad bowl, combine together the sprouts with the other parts of the body of the salad.

3. Add in the ingredients for the dressing and toss well.

4. Prepare a bed of crispy lettuce leaves and portion it out.

5.Add seeds/leaves or garnish as per choice and serve.

Chefs Variations: for non-veg- can try boiled cubed eggs, sliced chicken sausages, ham or salami.

Also try adding saute prawns, lobster or crab meat as well in a salad with sprouts for a nice texture and crunch.

Also try using a little garlic and ginger/ lemon grass/ basil and other fresh herbs as a part of the dressing.

Recipe-2: MOONG SPROUTS BEMISAAL

Ingredients

Sprouts- 2 cups, assorted/ of your choice.

Olive oil- 2 tbsp.

Garlic-1 tsp chopped

Dry red chilies-1-2 no

Lemon grass- 3 to 4 pieces

Red/green/yellow bell peppers- ½ each, cut into thin slices

Shallots- 4 to 5 no’s, peeled and cut into quarters or use onions

Broccoli- 4 to 5 florets- blanched

Yellow zucchini- ½ cup, cubes

Salt and pepper to taste

Turmeric powder-1/4 tsp

White vinegar-1 tsp

Soy sauce- 1 tsp

Cherry tomatoes-1-2 no

Red chili sauce- 1 tsp

Mixed herbs- 1 tsp

Roasted crushed peanuts- 2 tbsp.

Spring onion greens- 2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the tossed recipe.

2. Heat oil in a pan, add in the shallots, red chilies, onions and cook for 20 seconds, add in the veggies, sprouts and seasonings, sauces and toss well.

3. Cook on a medium high flame for 3 to 4 mins, add seasonings, turmeric etc as per taste and mix, cook for 3-5 mins.

4. Add in the peanuts and spring onion greens, cherry tomatoes, and serve hot.

Chefs variations:

Try adding sliced boiled chicken into the toss recipe.

Prawns, fish, assorted seafood also works well.

Marinated tofu or paneer can be a good choice too.

Try adding a little brown sugar and little schezuan sauce in the same dish.

Recipe-3] DESI TADKE WALE SPROUTS

Ingredients:

Moong/green sprouts- 1 and a half cup, washed.

Oil- 1 tsp

Ghee-1 tsp

Hing-1/4 tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 3-4 no

Slit green chilies- 1-2 no

Dry red chilies-1-2 no

Onions- 1 small chopped

Ginger-1 tsp chopped

Garlic-1 tsp chopped

Tomatoes-1/2 cup chopped

Salt to taste

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder- 1 tsp

Water-1/2 cup

Grated coconut-1/4 cup

Fresh coriander leaves- 2-3 tbsp. chopped

Lime juice- 2- 3 tsp

Method:

1. Prepare all the ingredients for the desi tadka sprouts.

2. Heat oil and ghee and saute the spices, adding them one by one into the pan and allow to crackle and splutter for a few seconds.

3. Add in the onions and saute until pink and add little water as needed to soften them well. Add in the chopped tomatoes and all spices, salt to taste and cover and cook for 5-7 mins on low flame.

4. Now add in the sprouts and mix, simmer and cook for 8-10 mins and finally add in the coconut, coriander, lime juice and serve it hot.

Chefs variations:

Try the same sprouts variety by adding fresh garden veggies like cubes of carrots, beetroot, sweet potatoes, capsicums.

I also prefer to add a few assorted sprouted pulses as well in the same recipe to add more color, crunch and mouthfeel.

Also try the same recipe in a curried form by adding fresh coconut milk into this recipe and have it with steamed rice, phulkas or brown rice.

Fairmont Bab Al Bahr announces water-from-air bottling plant

A first of its kind in the United Arab Emirates, The Fairmont Bab Al Bahr’s water bottling plant will use advanced technology to produce water from air. This air-to-water process utilises Atmospheric Water Generator, an innovative solution developed by Eshara Water.

Once produced, the water will be filtered and mineralized, and then filled into reusable, encapsulated glass bottles. Serving a total of 367 luxurious rooms, suites, and villas, as well as all restaurants across the hotel, the plant will produce a total of 4,000 liters of water per day.

source

Experiencing rare wildlife in India and overseas just got more accessible

Just Nature Expeditions launches with transformational and sustainable wildlife expeditions to remote lands across the world. 

March 2023: Just Nature Expeditions, a wildlife travel specialist and expedition provider has recently launched with unique travel ideas aimed at providing transformational wildlife experiences to remote lands across the world. Offering a range of itineraries and interest-based wildlife experiences, the carefully crafted expeditions unravel the mysteries of the jungles, consciously and responsibly.

 Travellers can choose from an array of pre-designed itineraries that trek the slopes of Ladakh in search of the elusive snow leopards, encounter the jaguars in the Brazilian Pantanal, unravel the wilderness of Borneo and Sri Lanka, look for the Red Pandas in India’s northeast or witnessing the Great Migration in Maasai Mara. Each expedition is thoughtfully designed and planned, seamlessly reflecting the spirit of the local environment as well as the residing communities with authenticity and humility. Accommodations are handpicked by the team keeping in mind originality, travellers’ comfort and ensuring that the land isn’t overburdened, and typically include immersive accommodations and locally owned homestays amidst the wilderness.

Aly Rashid, the founder and Director of Just Nature Expeditions, an experienced naturalist and tour leader from the company personally leads the expeditions along with other highly trained and knowledgeable tour leaders, ensuring they are not only enjoyable but also educational.

“While our specialist team have been creating bespoke and transformational wildlife travel experiences for small groups and individuals with special interests for some years now, we have officially launched Just Nature Expeditions recently. We thrive on sharing our deep connection with wildlife and hope to inspire a love for nature and wildlife conservation through these expeditions” says Aly. No stranger to the travel world, Aly is a trained naturalist and ornithologist. His tryst with wildlife began in his early childhood years, a passion that led him to start the highly acclaimed, conservation-focussed Reni Pani Jungle Lodge and Bori Safari Lodge in the Satpura forests. Aly also contributes extensively to various conservation projects in the region.

Just Nature Expeditions is committed to upholding the highest standards of safety and sustainability and adheres to all local and international regulations and guidelines.

About Just Nature Expeditions India

Just Nature Expeditions (JNE) offers transformational journeys seeking rare wildlife in remote lands in Asia, Africa and South America. The expeditions offered by JNE are curated and guided by expert naturalists, and are perfectly suited for anyone with an interest to witness wilderness at its best. While guests travel with JNE they immerse in extraordinary wildlife moments while treading lightly on the environment. Each accommodation is hand-picked by our team keeping in mind authenticity, traveller comfort and blends in with the ethos of the local community and environment. Our expedition leaders have extensive knowledge of the landscapes we visit leading to unparalleled natural history moments being witnessed. From trekking to find the elusive Snow Leopard or Red Panda, to photographing the Jaguars of Pantanal or experiencing the spectacle of the great migration in East Africa and more, there is something on offer for every wildlife enthusiast

An Intimate Meal in the Majesty of a Private Waterfall in Vietnam

A secluded retreat in Mai Chau launches new dining options for waterfall dining experience

HANOI (March 23, 2023) - While hotels often serve up a unique dining opportunity or two for guests, few can compete with Avana Retreat, a resort in Vietnam that evolved around a once hidden waterfall deep in the mountains of Mai Chau. This month the hillside resort is rolling out a selection of new menus to be enjoyed by this one-of-a-kind waterside perch.

The towering limestone cliffs, where the waterfall reaches its peak height, form the backdrop for intimate meals set to the sounds of nature at its most raw. The setting has been left as untouched as possible. A raised walkway weaves through the old growth trees to a wooden platform at the waterfall’s base. Bookable for private dinners and intimate group parties, the deck features a kitchen, where chef and server work in unison to deliver multi-course meals, and an elevated platform area where a small band could share a performance. The whole scene is lit by the warm glow of dozens of handcrafted lanterns that are peppered throughout the space.

The experience is private with only one small group, family, friends or couples able to book the waterfall dining experience each evening. Guests have the choice of four five-course menus, two of which have just been launched. The Vietnamese Signature menu is abundant in seafood with dishes such as grilled catfish served with rice noodles and local herbs and Vietnamese spicy & sour seafood soup. A plant-based option has been added with creative fare including a burrata and tomato salad with asparagus saffron dressing and mushroom tortellini with a carrot puree and almond foam.

The Chef’s Special and a Sense of Romance, have a European touch with courses like Beef Wellington, a popular British dish, and Lobster Cognac Flambe. Local elements include a Cao Phong Orange Mousse, made from the Cao Phong oranges that are a specialty of the province, and smoked duck breast.

As an avid explorer, Avana Retreat’s founder Mr. Vu Huy, was hiking in the region over a decade ago when he had a gut feeling there was a waterfall hidden amid the forest. Locals couldn’t confirm his hunch so he set out to follow the stream and was rewarded for his efforts. The majestic cascade inspired him to develop the property to share his find, but to do so in a way that would protect the surrounding environment while giving travelers a chance to experience the awe he felt.

“Our waterfall is the heart of the retreat,” said Mr. Vu Huy. “We also realize that the way to a person’s heart is often through their stomach. We wanted to combine stellar food with an incomparable backdrop to touch their hearts and help our guests create a lifelong memory of their time in Vietnam.”

Course menus start at 4,500,000 VND ++ / pax or 9,000,000 VND ++ for two people, exclusive of wine. Reservations are essential with a recommendation to book well in advance as there is only one seating per evening. The waterfall area is also bookable for small group celebrations with the capacity to cater for up to 30 guests. For more information visit: https://avanaretreat.com/cuisine

The Pride Hotels Group announces the launch of Pride Hotel Rishikesh

The Pride Hotels Group is proud to announce the launch of Pride Hotel Rishikesh in Uttarakhand. Located in the foothills of the Himalayas, Pride Hotel Rishikesh offers guests breathtaking views of the entire valley. Centrally located at Tapovan, Badrinath Road this mesmerizing hotel can easily be accessed by road, rail, and air via Dehradun airport. The hotel's grand opening was held on Sunday, 19th March 2023, and was officially inaugurated by the Honourable Cabinet Minister of Uttarakhand, Mr. Subhodh Uniyal.

Announcing the launch Atul Upadhyay, Senior Vice President, Pride Hotels Group said “We are delighted to announce the opening of Pride Hotel Rishikesh in Devbhumi Uttrakhand. Popularly referred to as the world's yoga capital, the holy city is renowned for some of the most famous tourist attractions including the Ram Jhula, Laxman Jhula, and Triveni Ghat. The region attracts tourists from across India and many parts of the world. Pride Hotel Rishikesh with its luxurious accommodations and world-class amenities, will present a one-of-a-kind experience for travellers to the region.

“With Pride Hotel Rishikesh launch, we are pleased to expand our portfolio further in North India. This is our third property in Uttarakhand and we are buoyant with tourism development that has fuelled the demand for upscale mid-market hotels in the region. Pride Hotels resonates with true Indian Hospitality and has attained high acclaim in providing memorable travel experiences to all its guests” said Shoeb Mohammad, Associate Vice President, North India, Pride Hotels Group.

Pride Hotel Rishikesh with well-appointed deluxe, superior, premium and suite rooms is replete with all modern elements and contemporary interiors. It offers scenic valley views. Dining options includes a Sky Deck, rooftop elevated dining experience, 360 Degree, multi cuisine restaurant and Mr. Confectioner, just the warm cosy round-the-clock coffee shop needed in the vicinity. Guests can enjoy a magnificent culinary journey that spans diverse gastronomic experiences. Rooms are equipped with LED TV, mini bar, tea/ coffee maker, Wi-Fi, heater, individual air conditioning, and comfortable beddings.

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 Rishikesh. Upcoming locations are Daman, Bhavnagar, Surendranagar, Agra, Dwaraka, Jabalpur, Bhopal, Bharuch, Nainital, Ramnagar, Jim Corbett, Dehradun, Chandigarh, Dehradun, Lucknow, Varanasi, Rajkot, Kanpur, Neemrana, Mysore, Gurugram, Aurangabad, Halol, Yawatmal, Rudraprayag, Bengaluru, Ranakpur, and Greater Noida, Digha among others.

Sabre announces agreement with Capillary Technologies to help airlines and hoteliers delight travelers through next-generation customer loyalty programs

Airlines and hoteliers across the globe are now able to utilize the power of Sabre and Capillary’s advanced solutions together by integrating Capillary’s sophisticated loyalty tools with their existing Sabre technology

Bangalore, India – March 2023 –  Sabre Corporation (NASDAQ: SABR), a leading software and technology provider that powers the global travel industry, today announced an agreement with Capillary Technologies, a best-in-class loyalty management and customer data platform provider that delivers AI-based, cloud-native SaaS programs and solutions. Through the agreement, Sabre has incorporated the Capillary Loyalty Management solution into the Sabre platforms for airlines and hoteliers, adding Capillary’s advanced loyalty management capabilities to their comprehensive offerings. 

The Sabre and Capillary agreement will provide: 

• Valuable insights into customer loyalty data through real-time analytics;

• New opportunities for end-to-end loyalty management and incremental revenue opportunities for airlines and hoteliers; and 

• Enhanced customer experiences across the entire traveler journey.

For Sabre Hospitality customers, the Capillary hospitality platform will be integrated with Sabre Hospitality SynXis applications, including Central Reservations, Property Hub, Voice Agent, and Booking Engine. For airlines, Capillary’s loyalty management solution can be integrated with SabreSonic, Customer Insights, Payment, and Dynamic Rewards products.  

The Capillary Technologies solution goes beyond traditional points-focused loyalty programs to enable brands across travel, and other sectors, to enhance consumer engagement through digital transformation. Using AI to interpret comprehensive data sets, Capillary Technologies provides meaningful, real-time insights into customer preferences, providing recommendations to empower airlines and hoteliers to step up their relationships with travelers, while enhancing revenue-creation opportunities, through truly personalized interactions across all traveler touchpoints. Capillary Technologies, has been named a Leader in “The Forrester Wave TM: Loyalty Technology Solutions, Q1 2023” report. Capillary’s Loyalty+ has earned 5/5 for 13 of the

28 criteria evaluated by Forrester.

“The nature of the travel and hospitality industry has shifted dramatically in the last couple of years. With the advancements in digital technology, it is crucial that loyalty management solutions spearhead this change in the travel industry. Headless technology for customer loyalty helps airlines and hotels increase customer retention through advanced analytics and AI-powered nudges. We're excited to partner with Sabre so that, together, we can bring Sabre customers, and the wider travel industry the customizable, integrated, cloud-based loyalty management solution they need for current times,” said Sameer Garde, CEO, of Capillary Technologies. 

With offices around the world, including a presence across the United States, India, the Middle East, and Asia, Capillary Technologies brings a global understanding and focus to loyalty management.

“I’m delighted that through this alliance we can provide our airline partners with a novel approach to loyalty management that can be seamlessly integrated with their existing technology so they can rapidly respond to market conditions,” said Corrie DeCamp, Senior Vice President, Product Management, Sabre. “Our joint loyalty management solution will enable airlines to stay connected with their flyers, understand their preferences, reward their loyalty, and improve customer engagement through AI-driven recommendations that create incremental value for our customers and their frequent travelers.”

“I’m thrilled that we are further enhancing our hospitality offering through Capillary,” said Frank Trampert, Senior Vice President, Global Managing Director of Community Sales for Sabre Hospitality. It’s vital that hoteliers can understand ever-evolving guest preferences and expectations to create differentiated experiences and keep their guests delighted at every travel touchpoint.” 

About Capillary Technologies

Founded in 2012, Capillary Technologies has a presence across the United States, India, the Middle East, and Asia, in particular, South East Asia. Capillary offers end-to-end loyalty programs, a comprehensive view of consumers, and unified, cross-channel strategies that deliver a real-time omnichannel, personalized, and consistent experience for customers. Powering 100+ loyalty programs, across 30+ countries, Capillary works with 250+ brands including Tata, Asics, PUMA, Adani, Fossil, Shell, Hoya, Pantaloons, GKB Opticals, Indian Terrain, Fossil, Vishal Megamart, and many more from verticals such as apparel, footwear, supermarkets, conglomerates, manufacturing and electronics, pharmacy and wellness, fine dining and QSR, luxury and jewelry, entertainment, travel, and hospitality. With a massive reach of 875 million+ consumers and processing 1.95 billion+ annual transactions, the company has the backing of Warburg Pincus, Sequoia Capital, Avataar Ventures, and Filter Capital. For more information, visit www.capillarytech.com.

About Sabre Corporation

Sabre Corporation is a leading software and technology company that powers the global travel industry, serving a wide range of travel companies including airlines, hoteliers, travel agencies and other suppliers. The company provides retailing, distribution and fulfilment solutions that help its customers operate more efficiently, drive revenue and offer personalized traveller experiences. Through its leading travel marketplace, Sabre connects travel suppliers with buyers from around the globe. Sabre’s technology platform manages more than $260B worth of global travel spend annually. Headquartered in Southlake, Texas, USA, Sabre serves customers in more than 160 countries around the world. For more information, visit www.sabre.com.  

Radisson Hotel Group signs two new hotels in Pakistan

Radisson Hotel Group, one of the world's leading hotel groups, announces the signing of two new hotels in Islamabad, Pakistan. This underlines the Group’s commitment to expanding its footprint in the South Asian market. The two new hotels, Radisson Blu Hotel & Residences, Islamabad, and Radisson Hotel Islamabad Multi Gardens are set to open in the next three years. 

Islamabad, the capital city of Pakistan, is a beautiful and modern metropolis nestled in the foothills of the Margalla Hills. Despite being a bustling city, Islamabad has managed to retain its serenity and peaceful ambiance, making it a perfect destination for travelers seeking a blend of modernity and tradition. Whether it's the stunning Faisal Mosque, the lush green parks, or the bustling markets, Islamabad has something to offer for everyone.

Radisson Blu Hotel & Residences, Islamabad, will be part of a mixed-use development near Islamabad International Airport, on the main Srinagar Highway in Mumtaz City, an exclusive suburban housing society. It will consist of a hotel with 432 rooms, suites, and serviced apartments. The development will also feature a shopping mall with retail and entertainment options, corporate business floors, lounges for airline crew and executives, and a banqueting area. The hotel will offer Radisson Blu’s signature service and offer stylish spaces. Through personalized service and local nuances, each stay at a Radisson Blu hotel becomes a truly meaningful and memorable experience. Radisson Blu hotels can be found in major cities, key airport gateways, and leisure destinations. 

Radisson Hotel Islamabad Multi Gardens will be part of the fascinating J7 Emporium mixed-use complex. The hotel will include 165 rooms, including four executive suites which will feature Radisson’s signature natural surroundings and Scandinavian-inspired hospitality that allow guests to find harmony in their travel experience. The hotel will also offer an incredible rooftop restaurant with amazing views of the Margalla Hills, the city, as well as a contemporary housing development with a clubhouse, retail, and other amenities that will surround the hotel. The setting will be dynamic and exciting, with many options for dining, shopping, and entertainment. J7 Emporium is positioned in the heart of Islamabad and is a quick 20-minute drive from Islamabad International Airport, making the hotel an ideal location for a wide array of travelers. Islamabad is also home to many embassies and consular offices.

"We are thrilled to execute our development strategy in Pakistan by bringing two of our brands to Islamabad and providing guests with world-class hospitality experiences in this dynamic city. Pakistan is a rapidly growing market with tremendous potential, and we are confident that our globally recognized brands and service standards will resonate with business and leisure travelers alike in the country. Many thanks to J7 Group for their trust, professionalism, and strategic vision for the country”," said Elie Milky, Vice President Development, Pakistan, the Middle East, Greece, and Cyprus, Radisson Hotel Group.

“We are very excited to establish a long-term mutually beneficial relationship with the Radisson Hotel Group. It is our vision to bring top-class hospitality to Pakistan to cater to the demands of the growing travel and tourism industry in the country, We feel that there is great potential in the hospitality segment in Pakistan, and the demand for international standard hospitality services remains untapped, The J7 Group remains laser focused on delivering this need through this strategic partnership,” said Yaseen Mehsud, CEO, J7 Group.

“Radisson Hotel Group and J7 Group have tied the knot starting with two developments, namely J7 Global and J7 Emporium, but looking at the professionalism of the Radisson team and their wonderful growing portfolio of properties globally, in future we plan to roll out many more in other urban cities of Pakistan” said Salah Udin, Project Director, J7 Global.

BCIHMCT New Delhi Organizes 13th India International Hotel, Travel & Tourism Research Conference on "Green Investment, Inclusive Growth & Digital Futures"

BCIHMCT New Delhi is proud to host the 13th India International Hotel, Travel & Tourism Research Conference on the theme "Green Investment, Inclusive Growth & Digital Futures" from April 04 to April 06, 2023. The event will be a platform for esteemed National and International speakers to discuss and deliberate on various topics related to the hospitality and tourism industry.

The conference will be graced by the presence of distinguished personalities such as Shri Vinod Zutshi Ji, IAS (Retd.), Former Secretary, Ministry of Tourism, Govt. of India, Dr. Enrico Panai, President- EATSA (Euro Asia Tourism Studies Association), Mr Gaurav Shah, General Manager (Southeast Asia), BotShot-Hotel Automation Solution, Dr Lucilia Cardoso, Researcher of CITUR – Centre for Tourism Research, Development and Innovation, Portugal and President, Portuguese Graduates Association, Switzerland, Dr Naira Mkrtchyan, Head of Education Department, Armenia-Russian International University, Armenia and Prof. Paramita Suklabaidya, Director, School of Tourism and Hospitality Services Management, IGNOU.

The conference will feature discussions on various topics such as Film Tourism, Destination Promotion & Economic Development, Facilities, Quality and Innovations in Travel, Tourism & Hospitality, Managing Human Resources in Hospitality and Tourism, and Role of Big Data, Smart Applications and social media as Digital Future.

The topic of Film Tourism, Destination Promotion & Economic Development will focus on the role of the film industry in promoting tourism and how it can contribute to the economic development of a region. The Facilities, Quality and Innovations in Travel, Tourism & Hospitality will discuss how innovative technologies and practices can improve the quality of services provided in the hospitality and tourism industry.

Managing Human Resources in Hospitality and Tourism will shed light on the challenges faced in managing human resources in the industry and strategies to overcome them. Finally, the Role of Big Data, Smart Applications and social media as Digital Future will explore the potential of digital technologies in transforming the hospitality and tourism industry.

BCIHMCT New Delhi invites all stakeholders of the hospitality and tourism industry to attend the 13th India International Hotel, Travel & Tourism Research Conference and be a part of the discussions and deliberations on the latest trends and practices in the hospitality industry.

Thomas Cook India & SOTC Travel partner with LTIMindtree to launch ‘Green Carpet’ - a global platform for Enterprises to monitor & manage business travel emissions

The platform also leverages the global expertise of Fairfax Digital Services

        -In line with SEBI Business Responsibility & Sustainability Reporting (BRSR) mandate 

Mumbai, March 2023: Global warming and its resultant impact on the environment and mankind have forced countries globally to take concrete measures to curb the damage and preserve for the future – and India is at the forefront of this movement.

SEBI has mandated the top 1,000 listed companies in India by market capitalization to make filings as per the Business Responsibility and Sustainability Reporting (BRSR) from FY23. Coming against this backdrop, Thomas Cook (India) Limited, India’s leading omnichannel travel services company and its Group Company SOTC Travel, announced their partnership with global technology consulting and digital solutions company LTIMindtree, to launch “Green Carpet” – a global platform to monitor and manage business travel emissions.

Green Carpet is built on the combined prowess of Thomas Cook & SOTC’s deep expertise in the travel industry, LTIMindtree’s ESG consulting and digital solutions capabilities and also leverages the global expertise of Fairfax Digital Services (a Fairfax company).

A SaaS-based platform, “Green Carpet” is designed to address specific concerns faced by organizations, helping them capture, monitor, analyze and reduce their carbon emissions from business travel. It offers real-time insights related to Scope 3 emissions and helps organizations to significantly reduce their ESG reporting costs.

“Green Carpet” enables:

1. Simplified data capture & analysis of travel emissions with real time dashboards

2. Adherence to BRSR and aligned to global audit requirements

3. Swift and easy integration with current business travel platforms of corporates

4. Advanced AI & ML to provide analytics & recommendations

5. Decision making to drive enterprise net zero goals

Mr. Madhavan Menon, Chairman & Managing Director, Thomas Cook (India) Limited said, “Under its G20 Presidency, India has set ambitious ESG (Environmental, Social & Governance) goals, & India Inc. has been called on to implement SEBI’s BRSR mandate starting FY23. The need for a trustworthy partner to provide accuracy and speed in reporting is hence an imperative. At Thomas Cook & SOTC, our leadership in the travel sector formed the basis of our partnership with LTIMindtree – a leading technology solutions provider. “Green Carpet” therefore, not only embodies this potent partnership of leaders, but also leverages the global expertise of Fairfax Digital Services to collectively empower enterprises with the ability to seamlessly monitor and manage business travel emissions and drive their net zero goals.”

Mr. Sudhir Chaturvedi, President and Executive Board Member, LTIMindtree said, “ESG has become a board-level priority for nearly all organizations, especially in cognizance of India’s ambitious goal to reach net-zero emissions by 2070. To achieve this goal, organizations are investing in initiatives and infrastructure that will enable them to track, reduce and report carbon footprint seamlessly. The Green Carpet, powered by LTIMindtree’s ESG digital platform and advanced analytics techniques and Thomas Cook & SOTC’s travel expertise, will help climate-conscious clients to comply with regulatory expectations. It will accelerate their net-zero journey through data-driven engineering solutions, cloud computing data analytics, and enable business decisions towards sustainable future.” 

Mr. Sanjay Tugnait, CEO of Fairfax Digital Services said: “Green Carpet is a scalable and powerful tool that will enable the enterprise customers accelerate their journey to Net Zero. This is an exemplary partnership between Thomas Cook, SOTC & LTIMindtree powered by the Global Knowhow of Fairfax Digital to create ESG solutions. To capture, measure, benchmark and report is not only a requirement by SEBI for scope 3 emissions but also a social obligation for us to do our bit and save the planet. In this the year of India’s G20 Presidency, as a member of the G20 Startup 20 Task Force on Sustainability, under the leadership of Dr Chintan Vaishnav, I am delighted we have built this digital solution that India can showcase amongst the G20 nations.”

Bengaluru’s newest - The Kind Roastery and Brew Room is all set to launch, Infusing Kindness into Every Aspect of the Cafe Experience

~  In the heart of Bengaluru ~

Bengaluru, March 2023: The Kind Roastery and Brewroom is pleased to announce its grand opening in Marenahalli, Bengaluru. Spread over two floors, this coffee-inspired space is open daily from 8 am to 11 pm and offers exceptional food and the best of coffee, all under one roof.

The Kind Roastery and Brewroom encapsulate an elevated, homegrown, fuss-free energy that provides exceptional food, the best coffee, and extraordinary experiences in a relaxed and present atmosphere. The brand persona is built on four pillars: The Kind Brews, The Kind People, The Kind Planet, and The Kind Food, which represents the café's commitment to sustainability, authenticity, and providing the best experience for their clients.

Founded by Pallavii Gupta and Arjun Shhetty, who have been in the hospitality industry for over a decade. With a passion for creating unique and memorable experiences, The Kind Roastery and Brewroom is their fourth venture in the hospitality industry. They wanted to build a brand that embodies their energy, a place where people can come and feel welcomed and inspired. Through their commitment to sustainability, authenticity, and exceptional service, they hope to create a kinder world, one cup of coffee and a plate of food at a time.

The commitment to quality and taste is unparalleled at The Kind Roastery and Brewroom. The teas, coffees, and food offerings are meticulously handcrafted and custom blended for each recipe to achieve a delicious and recognizable flavor note that is distinct to the café. The coffee experience is truly unique, aromatic, and flavorful, categorizing the cafe as a specialty coffee and handcrafted Roastery with an elaborate food menu, much like an elevated cafe experience.

The café's mission is to infuse kindness into every aspect of the experience. By making vegetarian and vegan food more approachable and accessible, The Kind Roastery and Brewroom believe that it is taking the first step towards a kinder planet. The Zen Table, designed to stimulate kindness and creativity, offers a space where people can pause, reflect, and find peace amidst the chaos of everyday life. The elevated vegetarian and vegan café menu at The Kind Roastery and Brewroom includes offerings like Giant Ravioli, Sourdough Tartines, Dry Khao Suey Salad, Mushroom Curried Dimsums, and elaborate dishes of such kind that are not often seen at a coffee shop.

The teas and coffees are sourced from estates within the country, with a unique blend crafted specifically for the café's menu. From Coconut Coffee to Cinnamon and Jaggery Coffee, Jackfruit Latte, and loose-leaf fennel teas, the café has worked tirelessly to create flavors and recipes never seen before.

More than just a café, The Kind Roastery and Brewroom is a space where people can come together and experience kindness through food, drink, and ambiance. The overall coffee and food experience is truly unique, aromatic, and flavorful, making it a must-visit destination for coffee and food lovers. Visit The Kind Roastery and Brewroom at JP Nagar, Marenahalli, and experience the best of vegetarian food and coffee.

Other Information:

Address:1316/F, 18 B Main Rd, JP Nagar, Marenahalli, 2nd Phase, J. P. Nagar, Bengaluru, Karnataka 560078

Time: 8 am to 11pm

Cost for two:INR 800/-

Concept Hospitality opens The Beacon Hotel in Visakhapatnam

Concept Hospitality Pvt. Ltd, India’s leading environmentally sensitive hotel chain, has opened The Beacon Hotel, Visakhapatnam in Andhra Pradesh. This is the 21st hotel the company has opened under its Beacon brand. The company currently operates & manages over 90 hotels in 75 locations in India, Nepal and Seychelles.

Commenting on the opening of the hotel, Mr Noshir A Marfatia, Senior Vice President - Sales & Marketing said, “With this new opening, we now operate 8 hotels in South India, in the cities of Belagavi, Bengaluru, Hubballi (Hubli), Kakinada, Shivamogga, Udupi, Vijayapura and Visakhapatnam, under our Fern and Beacon brands.”

Mr Mukesh Elisetty, Operations Manager, The Beacon Hotel, Visakhapatnam added, “With Concept Hospitality entering the port city of Visakhapatnam, travelers to the city now have a new choice of stay, with the Beacon brand’s smart & efficient operation. We look forward to welcoming our guests to the new Beacon hotel in Visakhapatnam.”

 The Beacon Hotel, Visakhapatnam is ideally located in the city, offering 37 well-equipped modern rooms, with 19 Deluxe rooms, 16 Executive rooms, and 2 Suites, to suit all guest requirements. The hotel also offers a multi cuisine restaurant and easy access to the main areas of the city.

 LOCATION: The hotel is 9.5 kms from Visakhapatnam Airport and 4 kms from the Railway Station.

ADDRESS: 45-52-2/1, Abid Nagar, Visakhapatnam 530 016, Andhra Pradesh, India.

Experience Thailand Week Trade Fair & Festival 2023: The best Thai products and cultural show in New Delhi

New Delhi, March, 2023: Thailand’s Ministry of Commerce, Department of International Trade Promotion (DITP), by Thai Trade Center New Delhi, with support from the Royal Thai Embassy and Tourism Authority in New Delhi, launched Thailand Week Trade Fair & Festival 2023, which was held from 16th – 19th March 2023, at Pacific Mall, Tagore Garden, New Delhi.

“India and Thailand have been collaborating with each other on trade and development, the collaboration has been strengthened to the next level after both countries entered the “New Normal” era where we can resume our businesses in the regular manner. One indicator is the bilateral trade volume between two countries, which reached a new high record at 17.70 billion dollars in 2022. This partly contributes to the great effort of India and Thailand, especially the well-developed policy of the Honorable Deputy Prime Minister and Minister of Commerce of Thailand (Mr. Jurin Laksanawisit), and DITP practical changes in strategies, mindsets and working methods.” Mr. Phusit Ratanakul, Director-General Department of International Trade Promotion (DITP), Ministry of Commerce, stated in a video message.

The Thailand Week Trade Fair & Festival 2023 provides Indian consumers with opportunities to indulge themselves with Thailand’s amazing cultures and experience the high quality of Thai products. Meanwhile, local importers and distributors can source profitable Thai products and seek lucrative trade opportunities with Thai exporters, which can lead to sustainable partnerships and strong competitiveness for both sides. The fair took place between 16th – 19th March 2023 at Pacific Mall, Tagore Garden, New Delhi.

“The Thailand Week Trade Fair & Festival 2023” aims to boost trade, business, and people-to-people contact between Thailand and India. We have worked closely with Indian distribution networks and retailers to understand the consumer’s needs and trends. As a result, a wide variety of more than 150 Thai products from 31 exhibitors are showcased at the Thailand Week Trade Fair & Festival 2023, ranging from Food & Beverages, Fashion & Lifestyles, Health & Beauty, and household decorations products, baby products, toys for children, pet products, services like restaurants and spas to meet demands of the growing Indian market.”  Ms Saithong Soiphet, Director of Thai Trade Center New Delhi, said.

Ingredient Ideology | THE WONDERS OF VIETNAMESE CUISINE By: Dr. Kaviraj Khialani - Celebrity Master Chef.

THE WONDERS OF VIETNAMESE CUISINE

It is said that Cuisine is an integral part of a culture. It is passed from one generation to the next. We grow up eating it, and it became a part of who we are. The act of cooking and eating traditional food is a method of preserving our culture. And because no two cultures, though may bear similarities, are the same, diversity in different cuisines from around the world is created.  Now, let’s have a look at what special characteristics of Vietnamese culinary culture make it one of a kind. Food is also very important. Vietnamese food is delicious and stimulating, with many different colors, smells, textures, and flavors. This gastronomy gives great importance to balance, and simple yet colorful and tasty ingredients are combined, creating inviting contrasts. 

Vietnamese foods are rich in vitamins and minerals including vitamins C, B1, B6, B3, folate, biotin, zinc, copper, magnesium and potassium – all of which have been proven to help boost energy levels. Usually gluten-free, no need to worry about steep spikes and drops in blood sugar. Vietnam is famous for its bustling Hanoi and Ho Chi Minh cities and Instagram-worthy tourist destinations like Ha Long Bay, the Mekong Delta, and Da Nang. Vietnam is also famous for the Vietnam War, historical cities, and its French-colonial architecture

Vietnam is said to be an agricultural country with a typical monsoon climate and split into three particular regions: North, Central, South. It is that geographical differences that have form culinary variations between each one, creating diversity in Vietnamese cuisine. Each respected region has its own appetite expressed in different names, ingredients, cooking technique, color, to how to present and eat. A bowl of pho in the south usually have bean sprouts, but not in the north. Yet no matter how different the variation is, you can still taste the quintessential elements within it: light, sweet broth, soft beef and the seducing scent of aromas. It's hard to talk about Vietnamese food without mentioning French colonization, which began with missionaries arriving in the 18th century and not ending until 1954. Clearly it had a lasting effect on the country, the people, the architecture, the land, and the flavors. Most obvious might be the banh mi, with its crusty French baguette as the foundation. But the Vietnamese have taken this sandwich and made it entirely their own with grilled pork, fish patties, sardines, cilantro, chili-spiked pickled carrots and other fillings. Many forces of climate, trade, history and immigration have influenced Vietnamese cuisine. Outside cultures have had a strong influence, from the Chinese and Khmer dynasties and the Indian empire to the (short lived) Japanese occupation and, in particular, the French colonial rulers.

Vietnamese are curious and would value the knowledge they have yet to grasp. They are also fast and flexible learners as well. With the process of globalization, they can easily adapt the unique trait of other cuisines from Korea, Japan, China, and European countries, combining with theirs to create new dishes, various methods of cooking that are purely Vietnamese. Take, for example, a famous Indian dish: the curry. When imported to Vietnam, they were able to make the dish less spicy yet still savoury. 

This is an element that contributes greatly to the diversity and harmony of Vietnamese culinary culture. Most salt intake in the Vietnamese diet is delivered in the form of fish sauce. Salty, funky, fermented fish sauce, or nước mắm in Vietnamese, is used in marinades, soup broths, salad dressings, spring roll dips, and it's really hard to think of any dish where it's not used. The national condiment is nước chấm, made of fish sauce that's diluted slightly with a splash of lime juice, sugar, chilies and garlic.

Vietnamese greatly respect the harmony within their dishes. A dish must have meet two requirements equally: tasty and healthy. In order to do this, they use what Mother Nature has offered. Nutritious, healthy ingredients such as vegetables and fruit are utilized extensively, to compensate the hero of the dish, and sometimes become the main ingredient. This is quite different from western cuisine, where meat is usually used as the center of the dish. Because of that, Vietnamese food has a surprisingly low amount of fat, grease, and oil, unlike western dishes which usually use too much meat or Chinese dishes with a bit excessive use of oil. You can enjoy Vietnamese cuisine to your heart’s, or stomach’s, content without being satiated and feel even better knowing that it’s one of the healthiest cuisine out there.

Vietnamese cuisine at a glance 

It is undeniable that food plays a crucial role in a country’s culture. Traditional cuisine is passed down from generation to generation – keeping the good old flavors to this modern day. Vietnamese food is widely applauded for its balancing flavors as it is a symphony of protein, spices, herbs, vegetables, and even fruits. No wonder people have also known Vietnamese food as one of the healthiest cuisines in the world. 

There is something really tempting about Vietnamese dishes that most people can’t resist – even the celebrity chef Gordon Ramsey, the famous American chef Anthony Bourdain, and the British chef Jamie Oliver. The distinct and oddly satisfying tastes of Vietnamese cuisine have travelled all around the world. Rice (or rice flour) plays the main part in every Vietnamese meal – no matter it is a dish from the North, the Central, or the South. However, the side dishes of each region are what set them apart and make them interesting. 

The food in the north of Vietnam is influenced by neighbouring China. Stir fries and noodle soups are common. Towards the south, food becomes sweeter, and mixes flavours from Cambodia and Thailand. The Mekong Delta in the south, aptly named the “the rice bowl” of Vietnam, is incredibly fertile, with a tropical climate, sustaining more rice paddies and coconut groves. In fact, Vietnam rice production is the second biggest rice exporter in the world (after Thailand). Rice is a central part of the Vietnamese diet, and steamed rice is part of almost every meal. It is also transformed into ingredients such as rice noodles, rice paper for spring rolls, rice vinegar, and rice wine. 

Vietnamese cuisine is fresh, healthy and light, characterised by Pho (pronounced fuh), an aromatic rice noodle soup,  which is the national dish of Vietnam. It is consumed any time of day – breakfast, lunch or dinner, sold throughout the country, and is a big part of the street food culture. Combined with meat in a meat-y broth, aromatics and herbs such as lemongrass, ginger, mint, parsley and coriander are used with fresh, crunchy vegetables such as cucumber, bean sprouts, chilli and plenty of lime juice.

Before eating, Vietnamese usually “invite” others in the same table to eating, somewhat similar to the Japanese “itadakimasu”, but rather to invite others to start eating. This is one of much Vietnamese cultural beauty.

Vietnamese also love to invite guests to have a meal with them, or even invite them to join during a meal. More guests mean more bowls, chopsticks, and everyone eats a bit less to spare some food for the guests. The host of the meal usually pick up food and put them in the guests’ bowl as a polite and generous manner. And keep in mind that the host never finishes before their guests. As a conclusion, a Vietnamese meal not only fun but also represent their hospitality.Let us have a look at few popular recipe concepts and food categories under Vietnamese cuisine:

1. PHO: Putting it across in simple words it is just a rustic, simple, rustic bowl of sweet, savoury broth, some rice noodle, a few slices of beef and some herbs to go along. Yet without a single doubt, it has become the heart and soul, the symbol of Vietnamese cuisine. Business Insider magazine has published a list of 40 most delicious dish in the world that everyone should try at least once. And the first name of the list comes as no surprise: our beloved pho. And it’s not there for no reason. Behind a seemingly plain bowl of pho are the compositions of a number of meticulously selected spices and ingredients, along with time taking a process of preparation and cooking. Pho has a place in every Vietnamese heart. It basically represents the Vietnamese culinary culture. You can find a pho restaurant everywhere you look in Vietnam, from the rural countryside to busy metropolis. You can enjoy this dish at any meal, whether it’s breakfast, lunch or breakfast, and even multiple times a day without feeling satiated.

2. BANH MI: A sandwich concept with goodness of ingredients dressed in between slit open bread. Banh mi is a phenomenon everywhere it reaches. And in Vietnam, all it takes is a minute walk from your hotel to the nearest alley to get a bite of this global food trend. Perhaps banh mi has become such an ordinary item within Vietnamese’s daily life that they have forgotten to make a standard recipe for it. Right in its birthplace, there are already so many different kinds, from pork skin banh mi in the south, to fish stick banh mi in the middle region, every banh mi maker has their own recipe, making a list of hundreds of variations that can only be found in Vietnam. Banh mi has followed Vietnamese footsteps to travel the globe, building famous brand such as Banh Mi Saigon in New York, Banh Mi Boys in Toronto, Banh Mi Ba in Prague, though you can even make your own banh mi at home, it will get nowhere near to taste as good as one from its home country.

3. FRESH VIETNAMESE SPRING ROLLS: In 2011, spring rolls made its appearance in CNN Travel’s “50 best dishes in the world”, becoming the runner-up and came in a close second only after pho for best Vietnamese dishes. Many are convinced that should there be a dish from Southeast Asia that is capable of rivaling Japanese’s finest – sushi, it would be spring rolls, based on the fact that it’s tasty, nutritious without putting you on weight.

Perhaps, spring rolls are one of the most “easy-going” dishes in Vietnamese culinary culture. You can either eat it as a quick, delicious meal to satisfy your rumbling tummy or enjoy as a fancy delicacy. It’s probably because of this attribute, with the fact that it has a signature flavor of North Vietnam or to be more specific, Hanoi, making it one of the most important, indispensable dish within the menus of every Vietnamese restaurant in the far West. The French named it “Rouleau de Printemps” – the rolls of spring. Maybe This is probably because of the combination of colors of spring rolls. Just take a bite, feel the chewiness of those rice papers, the juiciness of the pork and the sweetness of the shrimps, dipped in savoury sauce with a hint of spice, the freshness of raw vegetables, all come together to create a symphony of flavors. Spring rolls without the presence of its dipping sauce would only half as good. The savory fish sauce deepens the flavor of the vegetables and fillings. From spring rolls, you can sense the balance of elements from ancient philosophy. It’s a gathering of the five tastes: the sweetness of the rice noodle, the savouriness of the eggs and meat, the heat of garlic and chili, the acridness of green bananas, the sourness of star fruits or pineapple, yet each of them only has a specific tone that is just right. Should one flavor out powers one another or become absent from the dish, the balance would be destroyed, leaving nothing but unsatisfied gastronomes.

SOME FACTS ABOUT VIETNAMESE FOODS:

A COLORFUL & FLAVORFUL BREAKFAST TO START THE DAY: Breakfast is the most important meal of the day, no doubt. Vietnamese have the same idea. It provides energy for you to make through the day, thus, Vietnamese rarely skips breakfast. Foreign travellers are especially impressed with how Vietnamese have their first meal of the day in moderation and how nutritious it is. Scarcely do travellers find Vietnamese have cereal, salad or sweet food for breakfast. Instead, they take their time to enjoy a big, wholesome meal, with banh mi, pho, rice, congee or a bowl of steaming hot sticky rice with dried pulled or braised pork, eggs to start the day right. Housewives in Vietnam also get up very early to prepare dishes for their family so they can make the most of the time their family are together.

ENJOYING DESSERTS AS SNACKY MEALS: Some humorous travellers take on Vietnam’s climate as “unforgivingly hot”. It’s more than true, but the Vietnamese have learned to adapt to this. They came up with refreshing desserts such as sweet soup or gruel, juice, mixed yogurt travellers coming to Vietnam will get the chance to enjoy these, and some dishes that really struck an impression are sweet bean soup, Thai sweet gruel, douhua, in common sense, these dishes are only used in small portions after the main dish, but the case is different in Vietnam. Vietnamese tend to have these as afternoon snacks, in small shops or vendors. This is why traveling to Vietnam requires a pot belly to experience all of it.

VIETNAMESE COFFEE CULTURE: Coming second only to Brazil in the field of coffee production, it’s not much of a surprise to see foreigners find the culture of this signature drink in Vietnam a bit odd. Being exquisitely flavourful, Vietnamese coffee will utmost certainly be a highlight of travellers’ holiday. Iced coffee with milk is a generally popular Vietnamese drink. In every town or city, foreign travellers can easily find a decent coffee shop on the street. It’s not a tough task to see Vietnamese enjoying their cup of black or brown coffee on every street. No need for big, fancy coffee shop, but only some plastic stools and a couple tables, and you’ll get a decent place to sip some caffeine with a view of the old quarters, or the busy streets in the breezy weather. Also, Vietnamese don’t waste their weekend morning by waking up really early to stop by a coffee shop for a chat with some friends or to read a good book.

FISH SAUCE AS A POPULAR FLAVOURING: It is and has been the key spice and sauce to Vietnamese dishes. You can’t call it a Vietnamese family meal without a small bowl of fish sauce in it. Fish sauce is made by brewing anchovies and salt until fermented. At the right point of time, the base sauce won’t retain such an overpowering flavor, but rather a pleasant taste. The sauce is elevated even more when combined with other ingredients. Fish sauce is the perfect dipping sauce for many Vietnamese dishes such as spring rolls, bun cha, sweet and sour grated salad were fish sauce to not exist, Vietnamese cuisine wouldn’t be able to stand where it is now among others.

• FEW POPULAR INGREDIENTS USED IN VIETNAMESE COOKING:

• Cilantro: In salads, soups, spring rolls, and beyond. Widely used as the finishing touch garnish. Depending on your genetics, might taste soapy.

• Mint: Several varieties grow in Vietnam. Some are fuzzy, some taste lemony, some spearmint, others are spicy.

• Fish Mint or Fish Leaf: Ever tried fish mint? Wow, it's really fishy. Appropriately named, this leafy herb has an awfully pungent smell and taste. You'll think you wrapped actual fish into your spring roll, but really it's just this sneaky leaf.

• Basil: More popular in Thailand but still makes an appearance in pho and on herb plates.

• Lime Leaf: Bright green and shiny. Somewhat bitter oils.

• Lemongrass: Tastes and smells, not surprisingly, like lemon. Used in both sweet and savoury dishes.

• Green Onions and Scallions

• Garlic Chives: Flat leaves with a delicate onion and garlic flavor.

• Perilla Leaf: Green on top, purplish on the underside with a complex flavor that combines liquorice, mint, and lemon all in one leaf.

• Dill: Hardly associated with Southeast Asian cuisine but used in a famous Vietnamese fish dish called Cha Ca, where it's treated more like a veggie than an herb.

• Turmeric: Sometimes called poor man's saffron, it adds a vivid goldenness to fried foods and some peppery flavor.

• Ginger and Galangal: Both knobby rhizomes, both pervasive in Vietnamese cooking.

• Saigon Cinnamon: There are different species of cinnamon in the world, and this one is indigenous to Vietnam. Woody, earthy flavor and aroma. Important in pho.

• Tamarind Pulp: Maybe this doesn't belong on this list, but it needed to go somewhere. The sweet-sour pulp is used in noodle soups and curries.

Vietnamese cuisine also has influences from Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such as bánh khọt were influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders. Though not common in the north, cà ri is a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with bread, steamed rice, or round rice noodles (rice vermicelli). Mắm bồ hóc or prahok, adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup called bún nước lèo which originated with ethnic Khmers in Vietnam and is not found in Cambodia. Despite the varied landscape of Vietnam, all of the cuisine contains this brilliant balance of aromatics, heat, sweetness, sourness, and fish-sauciness. As with other Asian cuisines, it's all about the yin and yang; the sweet and the salty, the cooling and the warming, the fresh and the fermented. Until now, Vietnam food is also regarded as one of the healthiest cuisines all over the world. As people usually say, "Vietnamese food is not only food, it is Vietnamese culture”. Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavor.

Overall to describe Vietnamese cuisine in a nutshell the following can be kept in mind:

The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:

• Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.

• Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.

• Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.

• Broths or soup-based dishes are common in all three regions.

• Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.

• Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create a yin–yang balance makes the food simple in appearance but rich in flavor.

• Because of economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stir-fry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like scallions, the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.

On a concluding note: the food of Vietnam is vivacious, delectable and a perfect treat for the palate. It is easy to adapt to and blend in its culture, taste, flavors, aromas, category of meats, fish, poultry, veggies and more. We need to promote this cuisine all over and make more and more aware of what’s happening around us and how it can help tourism and culinary gastronomy. Looking forward to the next month’s release with an interesting article and facts about its style of cooking and unique character, featuring the Sojourn of South African Cooking coming up in my next month’s feature in the publication.

Happy Cooking!

Lemon Tree Hotels signs a new hotel in Sri Ganganagar, Rajasthan

New Delhi, March  2023: Lemon Tree Hotels announced its latest signing in Rajasthan – Lemon Tree Hotel, Sri Ganganagar. The property is expected to be operational by July 2026 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

Lemon Tree Hotel, Sri Ganganagar will feature 60 well-appointed rooms, a restaurant, a bar, a fitness center and other public areas. The property is connected by both public and private transport, with Sri Ganganagar Airport about 20 kms from the property and the Railway Station just 9 kms away.

The northernmost city of Rajasthan, Sri Ganganagar is often referred to as ‘the food basket of Rajasthan’ due to its fertile plains, which are similar to those of Punjab. One can visit the historical Buddha Johad Gurudwara, located by the Dabla village in Ganganagar, which houses historical paintings and monuments.

Speaking on the occasion, Mr. Mahesh Aiyer, CEO, Carnation Hotels Private Limited, commented, “We are happy to announce our expansion in Rajasthan with our valued partner, Fort Rajwada Hotels. We already have 6 operational hotels in the state and another 4 upcoming in Jaipur, Kumbhalgarh, Banswara and now in Sri Ganganagar. The state’s warm hospitality, delicious food and rich history are a great draw for tourists. Given Rajasthan’s immense tourism and business potential, we are looking at adding more hotels and resorts in the state to our existing portfolio.” he further added.

Experience Delectable Flavours of North India at Novotel Guwahati GS Road.

India is a land of immense diversity, and this is reflected in its cuisine as well. North India is home to a rich variety of flavours and dishes, and to experience the best of what this part of the country has to offer, Novotel Guwahati has organized a Food Festival Flavours of North India at The Square - Novotel Guwahati GS Road.

The festival showcases the best of North Indian cuisine, with delectable flavours and aromas that will tantalise your taste buds. From succulent kebabs to mouth-watering curries, there's something for everyone to enjoy. Starting from 17th March 2023 (7.00 P.M. Onwards), this festival is a celebration of the rich and diverse culture of India's northern regions.

On this Occasion Chef Negi has Quoted – “We are super excited to host the Food Festival – Flavours of North India. The Food Festival is all about delightful Cuisines from Rajasthan, Uttarakhand, Kashmir, Uttar Pradesh & Many More. It's always a pleasure to meet new people and share our love of food. I'm sure everyone who comes to the festival will have a great time."

STERLING HOLIDAYS ANNOUNCES LAUNCH OF RESORT IN CHAIL, HIMACHAL PRADESH

40th resort in its portfolio, 8th resort in the Himalayan range.

Resort located amidst greenery of Shivalik Valley providing a restful experience away from the crowds.

March 2023: Sterling Holiday Resorts is a leading leisure hospitality brand, with resorts across hills, beaches, jungles, waterfront, heritage, pilgrimage, adventure, and drive-to locations. The company announced the launch of Sterling Shivalik, in the exotic destination of Chail in Himachal Pradesh.

Sterling Shivalik Chail is a charming boutique mountain retreat consisting of 32 rooms, situated 24 kilometers from Shimla. The rooms, which feature contemporary décor, are crafted from Deodar and Pine wood to reflect the local architecture and also features Seesham and Walnut wood for style. Duplex suites, ideal for families of four, have double beds on both levels, and the upper floor features picture windows for an unobstructed view of the night sky. The highlight of each room is the private sit-out that provides guests with a stunning vista of the picturesque Shivalik valley, which is home to a lush array of Deodar and Pine trees. With its beautiful natural scenery, Sterling Shivalik Chail offers the perfect opportunity to immerse oneself in the mountains, relax, and unwind away from the bustling crowds, while experiencing a serene stay in the lap of the Himalayas.

Guests of the resort can indulge in the unique flavours of ‘Pahari’ and Himachali cuisine at “Tibba,” the on-site restaurant. The warm and welcoming staff strive to make each guest's stay at Sterling Shivalik Chail an enchanting and memorable experience.

Chail, once the summer capital of Patiala, is a hill station that is easily accessible and enjoys pleasant weather all year round. Visitors can engage in a variety of exciting experiences, such as a tour of the Chail Palace, a popular location for shooting Indian movies; relaxing by the pristine Sadhupul Lake; exploring the alluring hiking trails in the vicinity; catching a glimpse of flying squirrels at the Chail Wildlife Sanctuary, or marveling at the breathtaking panoramic view of the snow-capped Himalayan ranges at Kali ka Tibba.

Sterling Shivalik Chail also offers unique curated experiences, such as the "Pahari Village Tour," where guests can immerse themselves in Himachali culture by observing traditional village houses, chatting with locals, sampling local cuisine, learning about farming, and even participating in apple harvesting, including the picking of fresh apples with local farmers during the season.

Speaking on the inauguration of the property, Mr. Vikram Lalvani, Managing Director and CEO of Sterling Holiday Resorts said, “We are delighted to announce the launch of Sterling Shivalik Chail. Holiday seekers prefer the mountains to beat the heat – and in line with this demand, Sterling has a strong portfolio of 18 mountain resorts in both popular and new-age destinations. This is our 8th resort in the Himalayan ranges and forms an interesting circuit with our resort in Kufri as well.”

Speaking on the occasion, Mr. Shriram Thakur, owner of the resort said, “I am thrilled to include Shivalik Chail in the Sterling bouquet of resorts. Sterling has the reputation of taking unexplored destinations and making them popular using their strong network and operational resources. I am sure they will make Chail a prominent destination on the tourism map of the country.”