Shillong Baking Company, now open!

Courtyard by Marriott Shillong unveils its finest patissiere and much anticipated Shillong Baking Company.

Courtyard by Marriott Shillong is thrilled to announce the launch of its latest addition, the Shillong Baking Company. Located within the hotel, the Shillong Baking Company offers guests and locals a selection of delectable baked goods, pastries and beverages. Each treat from coffee and fresh and flavourful pastries baked at dawn, to more substantial bites, all are masterfully crafted by the in-house pastry Chef Shanti Priya Manna. The outlet features an Interactive baking area that is always creating the next irresistible treat.

The Shillong Baking Company offers an aromatic and refreshing experience – the perfect spot for those looking for a quick bite or a leisurely snack. The menu features a divine fusion of traditional patisserie and fresh bakes with superior quality and taste, providing guests with a heavenly experience. Celebrate birthdays, anniversaries, and other special events with Shillong baking company's best-in-class personalized cakes inspired by current fashion, custom-made for the occasions.

The bakery offers a wide range of bread, cakes, cookies, pastries like ‘Red Velvet’, perfectly soft and chewy, gorgeously red and dotted with creamy Chocolate Chips, ‘Soft Centred’, Thick and chewy Chocolate Cookies filled with gooey pockets of Belgian Chocolate, ‘Coconut’, Overloaded with Coconut with Snchy on the outside and chewy and soft inside, and other baked goods that are freshly baked every day. The menu also includes a variety of beverages like, ‘Ristretto’, ‘Flavoured cappuccino’, ‘Cafe Latte’, ‘Emerald Green Tea’, ‘Mystical Assam Tea’, ‘Spice Carnival Red Tea’ to name a few.

Patrons can experience the much-loved taste of Shillong Baking Company by indulging in signature desserts like ‘Strawberry danish’, ‘Butter and chocolate croissant’, ‘Local fresh fruit cheesecake’ to name some. The menu will also embrace an assortment of sugar free confectionery to relish.

"We are excited to launch the Shillong Baking Company, which is the latest addition to our food and beverage offerings at Courtyard by Marriott Shillong. The café aesthetics has been designed to initiate conversations around food, nature, while also serving people the best and the latest from the world of baked food. Our guests and locals will now have a new destination to satisfy their sweet tooth or grab a quick bite from Shillong Bakery Company," said Mr. Tushar Nagar, General Manager of Courtyard by Marriott Shillong.

The expansive space is designed to provide a welcoming and comfortable atmosphere for its guests. The interiors are decorated with warm colors that offer the perfect refuge for quiet business lunches or a place to relax while relishing the wide assortment of exquisite patisserie and the beverages.

The Shillong Baking Company is open daily from 9 am to 8 pm. Guests and locals can also place orders for custom cakes and other baked goods for special occasions. So, head to Shillong Baking Company to enjoy your favourite gourmet delights.

For Reservations: +91 364 2300 600

Address: Jail Road, Police Bazaar Shillong, Meghalaya 793001 

Website: www.courtyardshillong.com

Chowman expands in Delhi NCR with 2 new outlets

~Chowman now in Indirapuram & Pitampura~

With its massive success spreading across Kolkata, Bangalore & Delhi with altogether 27 outlets, the leading Chinese Chain of restaurants “Chowman” has added another achievement to its cap with two more outlet launches in Delhi NCR- Indirapuram & Pitampura.

India’s first-ever restaurant with the motto “Democratization of Fine dining and Neighbourhood Dining Experience”, Chowman has now become a household name in the Capital City. And once again, it gears up to extend further into the lengths and breadths of the city with a back to back launch of Pitampura, Chowman, located at Plot No. 5, Ground Floor, Garg Plaza, LSC Sainik Vihar, Pitampura, North West Delhi-110034 (Opp: Keshav Maha Vidyalaya) with 600 sq. ft. area and  a 1200 sq.ft. of Indirapuram, Chowman at  Plot 30, Niti Khand 3, Manoj Vihar, Indirapuram, Ghaziabad, Uttar Pradesh 201014.

With its cosy sitting area, warm ambience dominated by the soothing, instrumental tune of the Chinese ethos, decors and interiors paralleling an ancient ambience of China, Chowman brings a world within itself.

Now with its wings spread all across the Capital City, Chowman is all set to introduce its wide variety of Asian dishes to trigger your taste bud. With a selection of starters like Chilli Prawns, Crispy Fried Crab Wontons, Double Cooked Crispy Chilli Fish & Pan-Fried Chilli Paneer that are sure to satisfy your hunger pangs before moving on to main course like Kung Pao Chicken, Lamb in Hunan Sauce & Lobster in sauce of your choice with rice & noodles dishes like Seafood Fried Rice, Asian Green Fried Rice & Shanghai Meifoon. 

Minor Hotels Announces Strategic Expansion of its Avani Brand in Europe & Latin America with Addition of Seven Properties by Mid-2024

Minor Hotels has announced the expansion of Avani Hotels & Resorts with the launch of seven properties across Europe and Latin America by mid-2024. 

Avani will make its debut in Spain in June with the rebranded Avani Alonso Martínez Madrid Hotel. Also in June, the brand will launch in Italy with Avani Palazzo Moscova Milan Hotel, followed by the Avani Rio Novo Venice Hotel in the summer. Later in the year, Avani will debut in Germany, and 2024 will see the brand enter the Netherlands.

Minor Hotels is also preparing to introduce Avani in Latin America where two additions are planned for later this year in Mexico and Colombia. 

London’s Iconic Wolseley Pops Up in Bangkok with Grand European Flair

The Wolseley Hospitality Group, owner and operator of some of London’s best-loved restaurants including the famed The Wolseley on Piccadilly and The Delaunay in Aldwych, is bringing its distinguished European fare to Bangkok for a limited time.  

From 18 April 2023, Café Wolseley, the group’s first international venture and a reference to its London flagship, will delight Bangkok gastronomes and foodies in European grand café tradition when it opens at Madison Restaurant at Anantara Siam Bangkok Hotel for three months.

The restaurant combines British heritage with European grandeur and serves Wolseley classics together with contemporary additions.  Diners can expect a menu brimming with quintessential European classics from Dressed Dorset Crab with brown crab mayonnaise and lemon; to The Wolseley’s Coq au Vin of red wine braised chicken with pancetta, pearl onions and button mushrooms; and Crème Brûlée, a Muscovado caramelised set vanilla custard.

Starter highlights include Petit Plateau de Fruits de Mer, a selection of oysters and shellfish from Rungis Market in Paris served on crushed ice with lemon and shallot vinegar; Steak Tartare, a hand chopped rump steak with a spicy relish, cornichons, and capers; and Escargots à la Bourguignonne, escargots in the shell with garlic and parsley butter, finished with Pernod.

A Wolseley menu staple of egg dishes include Omelette Arnold Bennett, a parmesan glazed flat omelette with smoked haddock and cream; and Soufflé Suisse, a twice cooked cheese soufflé with mushroom and parmesan cream sauce and chives.

The main course dishes feature classics from France to England and from Germany to Hungary: Fillets of Lemon Sole Grenobloise, a pan roasted salmon fillet with wilted spinach and Nantua sauce; Whole Native Lobster, a steamed whole English lobster with sea vegetables, parsley butter and medium cut chips; Wiener Holstein, a pork schnitzel with a fried egg, anchovies and a lemon and caper butter; and Goulash and Spätzle, a diced beef casserole with pancetta, peppers, tomato and hot paprika, finished with sour cream and gherkins. 

Desserts are deliciously presented with classic Apple Strudel of spiced apples and dried fruits encased in filo pastry with a Calvados cream; Mixed Berry Pavlova, a light and chewy meringue filled with fresh seasonal berries with a strawberry compote, strawberry purée, and whipped cream; and Coupe Lucian of decadent pistachio, hazelnut and almond nougatine ice creams, whipped cream, and butterscotch sauce.

A fixed price menu of two or three courses with choices is also available.  In the restaurant’s private dining room, groups of up to eighteen diners can sample a five-course private menu of Classic Wolseley Canapés; Prawn and Avocado Cocktail; Heritage Beetroot Salad; Roast Anjou Chicken with Morels; and Baked Vanilla Cheesecake.

The restaurant’s cocktail menu takes its cue from some of Café Wolseley’s favourites, with an added playful twist, including the Mai O’ Mai Tai of light rum, aged Jamaican rum, lime juice, pistachio orgeat, milk and orange Curaçao; and Whiskey Velvet with Rye whiskey, lemon juice, milk liqueur, and egg white.

Café Wolseley in Bangkok is helmed by chef David Stevens, Group Executive Chef at The Wolseley Hospitality Group and former Head Chef at The Wolseley in London. The native Australian’s illustrious culinary career began in Michelin-starred establishments including Fleur de Sel in England; Chateau de Montreuil in France; Dolder Grand in Switzerland; and moving to The Ivy in London before starting his own business, Proof is in the Pudding.  Stevens joined The Wolseley in London in 2013 as Head Pastry Chef before becoming Head Chef in 2017.

Café Wolseley is located in the Parichart Court at Anantara Siam Bangkok Hotel and is open from Monday to Saturday for lunch from 12.00pm to 2.30pm and Monday to Sunday for dinner from 6.00pm to 10.30pm. For more information or to make a reservation, contact Anantara Siam on telephone 02 431 9497 or email dining.asia@anantara.com.

Fortune Hotels launches Fortune Resort Kalimpong

A new haven of blissful comfort amidst nature, this is Fortune’s third property in the region after Kolkata and Durgapur 

Fortune Hotels, a member of ITC’s hotel group proudly announces the opening of Fortune Resort Kalimpong, its newest property in the Himalayan foothills of West Bengal. The scenic resort set amidst picturesque locales, tucked away from the usual hustle and bustle of city life, is a perfect blend of modern amenities and nature's tranquillity offering easy access to all popular tourist spots should the enigmatic wanderers wish to explore.

Fortune Resort Kalimpong boasts aesthetic, well-appointed rooms and suites with stunning views of Mt. Kanchendzonga. The contemporary decor of the rooms perfectly complements the beauty of nature that is embellished with a burst of flora and fauna of the region. The resort features an open-air swimming pool and a restful spa for guests to relax and rejuvenate after a long day of sightseeing.

Commenting on Fortune Hotels' growing footprint across India, Samir MC, Managing Director, Fortune Hotels said, “Kalimpong is our conscious acknowledgement of the potential that this relatively unexplored quarter of the country holds for the travel and hospitality industry. We are committed to providing our guests with memorable experiences in this panoramic town by the Teesta River, endowed with a unique culture, colonial architecture, Buddhist monasteries, and sprawling tea plantations. By bringing Kalimpong into our portfolio, we look forward to partaking in the growth and development of this enchanting corner of India.”

At the Fortune Resort Kalimpong, guests will discover a world of culinary wonders at the all-day diner, Zodiac, where a multi-cuisine menu featuring Indian, Chinese, Continental, and local delights can be savoured amongst breath-taking views of the Kanchendzonga mountain range. Whether it is a wholesome breakfast or an extensive a-la-carte menu, Zodiac's modish ambience and delectable menu are sure to satisfy tastebuds. The chic bar, Neptune, invites you to unwind and enjoy relaxed evenings in a vibrant setting. Its impressive selection of spirits and heady beverages paired with caringly crafted finger foods is sure to keep you company.

Fortune Resort Kalimpong also makes for an ideal venue for corporate events, weddings, and social gatherings. The hotel features a modern banquet hall and a lush green lawn space that can accommodate up to 600 guests. The hotel's state-of-the-art facilities, dedicated team, lip-smacking gourmet options, and tailor-made services ensure that every event is a success.

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Hideaway Beach Resort & Spa Earns Three Prestigious Nominations at World Travel Awards 2023

Nestled in the pristine northern Haa Alifu Atoll of the Maldives, Hideaway Beach Resort & Spa is the epitome of a luxury island sanctuary. This opulent all-suite resort is designed to cater to the discerning traveller who craves authentic luxury and utmost seclusion. 

This year has been an exciting time for the resort as it has received three prestigious nominations from the industry renowned World Travel Awards. Hideaway is proud to be in the running for the titles of Maldives Leading Honeymoon Resort 2023, Maldives Leading Beach Resort 2023, and Maldives Leading Luxury Island Resort 2023. These nominations are a testament to the resort's commitment to providing exceptional experiences for its guests.

These prestigious nominations come at a time when the resort has also just embarked on a thrilling journey, in introducing the ‘The Signature Collection at Hideaway’. A collection of ultra luxury residences built on the northern point of the island, away from the rest of the secluded villas, these epic residences are in a class of their own. Designed in absolute luxury, these spacious, multi-room residences come with special privileges adding to the already sophisticated package – a holiday fit for royalty. 

At Hideaway, sustainability is a core value that shapes everything. Our commitment to sustainability not only benefits the environment, but also enhances the guest experience, ensuring that every stay is memorable.

One of the highlights at Hideaway is the exquisite dining options. With a range of cuisines to choose from, including Asian Fusion and Mediterranean, there's something to please every palate. Indulge in a private beachfront dinner for two or savour the flavours of the Maldives at our world-class restaurants. Vastly talented Chefs who use the freshest, locally sourced ingredients to create dishes that are both delicious and sustainable. 

This idyllic island is the perfect retreat for honeymooners and couples seeking a blend of seclusion and adventure. With a select number of exclusive villas and residences nestled among lush vegetation and expansive beaches in the large private island, every guest is guaranteed privacy and tranquillity. Unwind in your own little piece of paradise, with the sounds of the ocean and the scent of tropical blooms as your backdrop.

In addition, the resort offers enchanting experiences for couples seeking romance. These include renewing vows on immaculate beaches, savouring candlelit beachside dinners, and indulging in exclusive getaways to a private island, reminiscent of Robinson Crusoe's tale. Just envision spending an entire day with your beloved on a serene private island, creating treasured memories and exploring together. At Hideaway, the team will go above and beyond to help create unparalleled once-in-a-lifetime experiences for both of you.

At the resort, every member of the family deserves a memorable vacation. That is where the Tender Hearts Kids Club come in - a place where children can learn, play, and make new friends from around the world.

Educational activities designed to spark curiosity and creativity, and fun-filled games and events will keep the little ones entertained all day long. Whether they're splashing around in the pool or exploring the island's natural wonders, the memories will last a lifetime.

This special sanctuary under the northern Maldivian skies offers a true escape from the hustle and bustle of everyday life. Hideaway Beach Resort & Spa – your little piece of heaven. 

Ingredient Ideology | Chatpata Chats on a Platter By: Dr. Kaviraj Khialani- Celebrity Master Chef

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Chatpata Chats on a Platter Versatile and yummy Fare

Chaat is an umbrella term for a wide range of roadside foods that usually feature some kind of fried dough with various ingredients that typically create a spicy, tangy, or salty flavor, though some chaat is sweet. Chaat is also referred to as a family of savory snacks that originated in India, typically served as hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal, and Bangladesh. The different kinds of Chaat names from the collection are Aloo and Peas Chaat, Aloo Paneer Chaat, Sprouts Chaat, Raw Mango Chaat, Palak Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Oats Chaat, etc. There are almost more than 500 varieties of Chaat across the country in various states, cities, and smaller places as well. In India, “chaat” is a word that describes more than just a set of snacks: It's a way of life and a category of food that hits practically every element that makes something crave-able—sweet, sour, tangy, spicy, and crunchy.

The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi Bhalla, gram or chickpeas, and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included alu tikki or samosa. There are those who say the word chaat originated from its literal meaning 'to lick'. It was so delicious that people licked their fingers and the bowl made of peepal leaves, called donas, in which it is often served. Others think it originated from the term chapati (tangy). However, no one truly knows the origin.

Though Chaats are prepared with a mixture of various ingredients yet, they are not so unhealthy to eat. But, there is Chaat like Aloo Tikki chaat and samosa chaat can be unhealthy, especially for people who are trying to lose weight. In short, Samosa Chaat is made when samosa is broken into bite-sized pieces and served with masala, chutney, and spices. Even though it's amazing street food, it can also be made at home. It's the perfect dish to experiment with because there are so many different sauces and spices to try it with.

Here are a few easy to toss- mix- assemble and relish options for a Sunday evening with Chaats:

Recipe-1] CHATPATA MAKKAI WALA CHAAT

Ingredients:

Oil-2 tsp

Ginger-1 tsp chopped

Green chili-1 tsp chopped

Onion-1 small chopped

Tomato- 1 small chopped

Mint leaves- 8-10 no

Coriander leaves- 1 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 tsp

Tomato ketchup-1 tsp

Red chili sauce-1 tsp

Aamchur powder-1/2 tsp

Imli chutney- 2-3 tsp

Flat papdis- 4-5 no

Nylon sev- 2-3 tbsp.

Fresh anardana- 2-3 tbsp.

Method:

1. boil the American sweet corn until tender and keep aside.

2. prepare all the cutting- chopping of the ingredients as listed, keep it all chilled until used.

3. heat oil add ginger, chilies, corn and saute for a few seconds, add salt to taste, lime juice, chaat masala and all other sauces and flavourings.

4. add in the boiled corn, onions, tomatoes, mint, coriander leaves and give it all a nice mix. Add in boiled potato cubes as well for a little more volume in the chaat.

5. toss the chaat well just before serving and assemble it all on a serving plate and garnish with anardana, coriander, imli chutney and serve it chilled.

Recipe-2] KALA CHANA FIRANGI CHAAT.

Ingredients:

Oil- 2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies -1 tsp chopped

Kala chana- 2 cups boiled

Boiled potatoes-1 cup peeled and diced

Salt to taste

Black pepper to taste

Chaat masala-1/2 tsp

Schezuan sauce- 2 tsp

Lime juice-2 tsp

Tomato ketchup-1 tsp

Onions-1 small chopped

Tomatoes-1 small chopped

Coriander-2 tbsp. chopped

Mint leaves- 8-10 no

Lightly toasted peanuts- 2-3 tbsp.

Method:

1. prepare all the ingredients for the chaat masti mazaa for Sundays.

2. in a mixing bowl toss up together the ingredients for the chaat one by one, add

In seasonings to taste, sauces, chutneys and mix well.

3. add in the variety of veggies as per taste and give them all a nice mix.

4. add in a little cream cheese as well to balance the spice if needed.

5. garnish the chaat well with elements like sev, puries, coriander, chaat masalas and chutneys and offer them immediately garnish with toasted or roasted peanuts, mint, coriander and serve chilled.

Recipe- 3] MAKHANA MASTI CHAAT

Ingredients;

Makhanas- lotus seeds-1 cup

Oil-2 -3 tsp

Salt to taste

Black pepper- to taste

Lime juice-2 tsp

Peanut butter- 2-3 tbsp.

Boiled corn-1/2 cup

Boiled potatoes-1/2 cup diced

Cucumber-1/2 no peeled and cut

Tomatoes- ½ cup diced

Boiled chicken cubes- ½ cup

Sliced chicken sausages-1/2 cup

Tomato ketchup-2- 3 tsp

For more options on veggies:

Saute sliced zucchini

Sliced saute mushrooms

Sliced black and green olives

Fresh herbs/ parsley/ micro-greens

Method:

1. prepare all the ingredients for the chaat recipe as listed.

2. lightly toast the makhanas in oil on a medium flame and add a little salt and pepper into the makhanas and remove, allow to cool.

3. in a mixing bowl, combine together all the ingredients for the makhana chaat recipe. Start with the basic ones, add the sauces, and ingredients to flavor the makhanas. I personally also tried it with peanut butter with tomato ketchup, a dash of imli chutney, and mint- coriander.

4. add in the chutneys, and seasonings to taste and give it all a nice toss set the chaat into small bowls, add makhanas towards the end and sprinkle some more chaat elements onto the chaat bowls and serve it immediately.

5. for garnishing Chaats we can also use grapes, kiwi, berries, orange segments, cubed papaya etc can also be an option to be used in Chaats.

Recipe- 4] PAKODE WALI CHAAT

Ingredients:

Assorted pakoras- onion bhajiyas, potato bhajiyas, moong dal pakoras,

Mix veggie pakoras, paneer pakoras, boiled egg pakoras, chicken pakoras etc can be used.

Onions- ½ cup chopped

Tomatoes-1/2 cup chopped

Mint leaves- 8-10 no

Coriander leaves-2 tbsp. chopped

Peanut butter chutney-2-3 tbsp.

Red chili sauce-1-2 tsp

Garlic red chili chutney-2-3 tsp

Imli chutney- 2-3 tsp

Curd- ½ cup beaten.

Chaat masala-1/2 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/2 tsp

Lime juice- 2-3 tsp

Fresh fruits- pomegranate seeds or sliced dragon fruit.

Method:

1. to prepare the chaat elements, ensure all the ingredients are freshly cut and kept chilled.

2. choose between the pakorasas per choice and taste. Take 2-3 varieties of the pakorasfor this chaat recipe.

3. the chaat is to be assembled just before serving, we need to keep all the choices of toppings, chutneys, etc ready with us for this session.

4. the pakoras can be fried and assembled as chaat while they are a little warm as well similarly the moong dal pakoras can also be served while a little warm with toppings.

5. ensure the elements of the chaat are handy and ready to use once we start the assembly process. Add the toppings randomly on the pakoras, use squeeze-out bottles to remove out the assorted topping sauces, chutneys, etc on the chaat.

6. garnish the chaat with assorted garnishes from the classics to the creative ones and make it look nice, attractive and tempting.

Recipe- 5] PEANUT WALI KHASTA MAZAA CHAAT

Ingredients;

Peanuts- 1 and a half cups, boiled, fried/ roasted.

For non-veg- boiled/grilled/tandoori chicken sliced

For veg- paneer tikka- cut sliced/ cubes

For the chaat dressing:

Oil-1 tsp

Imli chutney-2-3 tbsp.

ginger juliennes-2-3 tsp

lime juice-2-3 tsp

mango pickle masala-2 tsp

tomato ketchup-2-3 tsp

raisins- 2-3 tsp

date puree-2-3 tsp

white vinegar-1 tsp

brown sugar-1- 2 tsp

mint and coriander- 2-3 tbsp.

onions- ½ cup chopped

tomatoes- ½ cup chopped

green chilies- 1 tsp chopped

chaat masala-1/2 tsp

salt and crushed pepper to taste

method:

1. prepare all the elements for the chaat and keep it all ready to toss.

2. choose between the veg and non-veg options for the chaat combination.

3. peanuts are a good choice to add into chaat and goes well with potatoes, boiled chana, 

Rajma, chauli etc.

4. assorted fruits like apples, pears, orange segments, ripe papaya cubes, grapes etc.

5. add in the assorted chutneys, sauces, and chaat ingredients as needed, and give it all a nice toss.

6. we can also use papdis, sev, bhujiya, crushed mathhri, and other crunchy stuff as well like soya sticks, namkeen chiwda etc can also add taste and volume into the chaat. Garnish and serve immediately.

Recipe- 6] RAJMA AUR KAIRI WALI CHAAT

Ingredients:

Boiled rajma- 2 cups

Boiled cubed potatoes- 1 cup

Onion-1/2 small chopped

Tomatoes- ½ cup chopped

Green chilies- 1 tsp chopped

Lime juice- 2 tsp

Chaat masala powder- ½ tsp

Kala namak- ½ tsp

Raw mango- ½ cup cut

Imli chutney-1/4 cup

Green chutney- ¼ cup

Tomato ketchup-1 tsp

Roasted crushed jeera-1/2 tsp

Red chili powder-1/4 tsp

Flat papdi-1/2 cup

Nylon serv-1/2 cup

Assorted fruits-1/2 cup cut

For garnish- 

Assorted nuts

Assorted greens

Sliced dates

Method:

1. prepare all the ingredients for the chaat and ensure they are all cut and kept chilled.

2. boil the rajma and keep aside, boil potatoes and peel, cut into cubes and keep aside.

3. prepare all the other ingredients as well for the chaat and keep it handy.

4. fruits, garnishes, toppings, and options for veg and non-veg need to be checked.

5. just before serving the guest. We need to add everything from rajma to veggies and kairi into the mixing bowl and add 

Seasonings, chutneys, sauces as per taste and give it all a nice toss, and mix.

6. assemble the chaat into small glasses, mini portion bowls, etc and place colorful garnishes on the chaat and ensure it is looking fresh. Serve the chaat immediately and relish it.

NOESIS Drives Lemon Tree Hotels' Growth with Successful Signings of Multiple Hotels across India

NOESIS Capital Advisors, a leading hospitality consulting firm, is proud to announce the successful signings of six Lemon Tree Hotels’ properties across India in the last few months.

Their partnership with Lemon Tree Hotels Limited, one of the fastest-growing hotel chains in India, has been a major driver of this success. These signings include properties in Bangalore (103 keys), Mumbai (95 keys), Goa (51 keys), Ahmedabad (52 keys), Bhopal (46 keys) and Kanha.

NOESIS’s ability to identify and secure prime hotel locations, manage the development process, and provide valuable industry insights has played a pivotal role in Lemon Tree Hotels expansion across the country.

With NOESIS’s extensive network and industry expertise, coupled with Lemon Tree Hotels commitment to providing exceptional guest experiences and comfortable stays. The partnership is set to continue driving growth and expanding access to high-quality hospitality options across India.

In addition to these signings, NOESIS has a future pipeline of numerous properties for Lemon Tree Hotels, which are currently in various stages of discussion and development. These projects further demonstrate NOESIS’s commitment to driving growth in India’s burgeoning hospitality industry and providing exceptional experiences for travellers across the country.

“We are delighted to have successfully signed these properties with Lemon Tree Hotels across India in the past few months” said Mr. Nandivardhan Jain, CEO of NOESIS. “Our team at NOESIS is passionate about bringing high-quality, affordable hospitality options to travellers across the country, and we believe that these hotels are a testament to that commitment. We look forward to continuing our partnership with Lemon Tree Hotels and delivering exceptional experiences for the guests.”

“We would like to extend our appreciation to NOESIS for their instrumental role in facilitating the successful signings of these six properties across India. Their extensive industry expertise and network have been invaluable in bringing these signings to fruition. We look forward to continuing our partnership with NOESIS and delivering exceptional experiences for our guests.” - Mr. Vikramjit Singh, President, Lemon Tree Hotels.

Anantara Hotels, Resorts & Spas in India, with the upcoming launch of Anantara Jaipur Hotel in Q4 2023

The new-build hotel will feature 150 guest rooms and suites and is set to become a spectacular venue for weddings and celebrations.

Able to cater to weddings of up to 2,500 guests, the hotel will offer a collection of indoor and outdoor venues for both intimate and large-scale celebrations. Dining options will include a specialty Indian fine dining restaurant and terrace, a rooftop bar and restaurant, all-day dining with a show kitchen and a hotel bar lounge and terrace, whilst leisure facilities range from an Anantara Spa, a gym with a semi-outdoor pool and a kids’ club.

Jaipur is a popular tourist destination that forms a part of the Golden Triangle tourist circuit along with Delhi and Agra. Home to a number of UNESCO World Heritage sites, Jaipur also serves as a gateway to other tourist destinations in Rajasthan such as Udaipur, Kota and Mount Abu.

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WelcomHeritage Cheetahgarh Resort & Spa launches ‘Khema Luxury Suites’, spread over an area of 1,200 square feet each

WelcomHeritage Cheetahgarh Resort & Spa has recently introduced plush 2-bedroom tents for luxury family travellers

 Located in Jawai, Rajasthan, WelcomHeritage Cheetahgarh Resort & Spa, recently introduced the largest 2-bedroom luxury tents, Khema Luxury Suites, in the area. Perfect for small families and groups of friends travelling together, the new suites are designed to provide guests with an unmatched luxury camping experience, with exceptional amenities and a spectacular view of the Aravalli hills.

 The spacious ‘Khema Luxury Suites’ are spread over an area of 1,200 square feet each, featuring two large bedrooms with en-suite bathrooms, a living area, a dining area, as well as a private outdoor deck. Well-appointed amenities and carefully decorated interiors of the suites create a fusion of traditional and modern design elements.

 “We are thrilled to launch the Khema Luxury Suites at our resort. Offering our guests with unparalleled and yet affordable luxury experience in this region, was a primary motivation when we built the property. Jawai has so much to offer to people in terms of nature and wildlife experiences as well as learning more about the land’s culture and local communities. These suites allow small families or small group of friends travelling to stay together, relax in utmost privacy, ultimate comforts and tranquillity whilst immersing in these surreal Jawai experiences," comments Karan Bakshi, General Manager of the resort.

 In addition to the Khema Luxury Suites, the resort also features a range of other accommodation options, including chalets with garden and private pool, as well as 2-, 3- and 4-bedroom villas, all featuring bespoke luxury décor, modern amenities and stunning sights of the hills and the lake. Guests can unwind at Svasti Spa which offers restoring treatments and enjoy unique dining experiences such as Jawai under the Sky.

 The resort's location makes it an ideal destination for wildlife enthusiasts, with the famed Jawai Leopard safaris starting from within the premise itself. Being the only property with a lake, the resort is also great for bird spotting- native and migratory. Village experiences such as guided Rabari village walks offer guests with the opportunity to interact with the villagers and learn about their customs and traditions. Kumbhalgarh Fort, Dev Giri Temple and Kambleshwar Mahadev temple are also located within driving distance.

 WelcomHeritage Cheetahgarh Resort & Spa is a part of the WelcomHeritage Hotels collection, known for their distinctive character, exceptional hospitality, and authentic experiences.

 https://cheetahgarh.com/

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Lemon Tree Hotels signs two new hotels in Nepal

Lemon Tree Hotels announced its latest signing of two franchised hotels- Lemon Tree Premier, Budhanilkantha, Kathmandu, Nepal and Lemon Tree Resort, Lumbini, Nepal. The two combined bring on board almost 200 keys and take the count up to five properties in Nepal under different brands of the Lemon Tree umbrella.

Lemon Tree Premier, Budhanilkantha, Kathmandu, Nepal, franchised by Lemon Tree Hotels Limited, is expected to open in or before January 2024.This plush property, will feature 102 well-appointed rooms, two restaurants, one restrobar, a private dining room, three meeting rooms, one banquet hall, outdoor venues for events, an expansive swimming pool, a fitness center, aspa, a casino and other public areas.

Budhanilkantha, in Kathmandu district, has religious significance for both Hindus and Buddhists. It takes its name from the Sanskrit word that means ‘Old Blue Throat’, a title of Lord Shiva that was given by gods after the Lord drank poison to save the world. It has the famous Budhanilkantha Temple, which is synonymous with the 1400-year-old black basalt carving of Vishnu, draped in marigolds and reclining on a bed of serpents in a small pond. This temple is sacred for Hindus but is equally well-venerated by Buddhists. Budhanilkantha is a sprawling suburb that stretches into Shivapuri Nagarjun National Park, home to leopards, monkeys, and bears, plus many species of local and migratory birds.

The Tribhuvan International Airport, Kathmandu, is about 12 kms away. The hotel is connected by both public and private transport to the major cities in Nepal.

Franchised by Lemon Tree Hotels Limited, Lemon Tree Resort, Lumbini is expected to open in or before October 2023. It will feature 81 well-appointed rooms, a restaurant, a bar, meeting rooms, an outdoor event venue, a private dining room and other public areas.

Lumbini, best known for being the birthplace of Buddha, is in southern Nepal and is one of the many pilgrimages that sprang up in places pivotal to the life of the Buddha. Emperor Ashoka, one of the most renowned Buddhists, erected a commemorative pillar in Lumbini which testifies to the birth of Buddha and survives to this day. Dayanagar, the municipality where Lumbini is located, is surrounded by lush green forests and has a serene atmosphere. It also offers stunning views of the Himalayan mountain range from certain areas. The place has several religious sites of historical and cultural significance.

The Gautam Buddha International Airport also known as Bhairahawa Airport at Siddharthnagar is about 15 kms from the property. The hotel is connected by both public and private transport to the major cities in Nepal. It is about 280 kms from Kathmandu and 180 kms from Pokhara. It also connected by a road from Gorakhpur in Uttar Pradesh and is a one-hour drive from Sunauli transit point on the Nepal-India border. The city is also an excellent destination for adventure enthusiasts. The municipality offers various adventure sports, including trekking, hiking, mountain biking, and paragliding. The region's natural beauty and thrilling activities make it an ideal destination for adventure seekers.

Speaking on the occasion, Mr. Vilas Pawar, CEO - Franchise Business, Lemon Tree Hotels commented, “We take great pleasure in announcing the latest additions to our portfolio with our valued partners Budhanilkantha Heritage Ltd. and Lumbini Palace Resort Pvt. Ltd. We are gradually making forays in the international market and expanding our portfolio in Nepal to strengthen our regional presence.

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Atmosphere Core Reveals New Brand To Spur Growth — 20 Hotels In 2 Years

Atmosphere Core, a new identity for the registered company Atmosphere Core Private Limited, unveils its third brand - Atmosphere Hotels & Resorts. Migrating from the actual company name, Atmosphere Hotels & Resorts paves the way for refreshingly different destinations in South Asia while also blending in the company’s footprint in the Maldives.

The Atmosphere Hotels & Resorts brand will always be renowned for its big heart and a vision to create novel and memorable experiences for guests through every property. There will always be something new to unwrap; with an enriching experience awaiting to be discovered every time, while keeping authenticity as the brandʹs North Star, as its compass.

Atmosphere Core has an aggressive pipeline for future development across India. With OZEN MANSION KOLKATA opening in Q1 2024 and key signings to be announced soon as the company paves its way for a strong presence in the region.

Salil Panigrahi, the Managing Director at Atmosphere Core, says “As a company, we are always evolving and innovating. Within 10 years, we have launched 8 resorts in the Maldives. Our new brand, Atmosphere Hotels & Resorts offers an abundance of choices both for travellers as well as property owners. And I am confident that with this enhanced Power Of Portfolio, we will accelerate our growth with 20 properties opening in the next 2 years.”

Atmosphere Hotels & Resorts brand achieves this rich diversity of experiences through seven well- defined sub-brand options giving property owners maximum flexibility while leveraging world class, turnkey solutions.

ATMOSPHERE offers a classic luxury experience highlighting the individuality of each resort.

The current portfolio includes Atmosphere Kanifushi.

BY ATMOSPHERE offers a charming getaway with heart-warming hospitality. The current portfolio includes VARU By Atmosphere.

The AH&R sub-brand portfolio also includes AN ATMOSPHERE EXPERIENCE that will weave local culture and natural surroundings into the design, A SIGNATURE ATMOSPHERE for an enriching and elegant stay in iconic properties, and ELEMENTS OF NATURE BY ATMOSPHERE for tranquil wellness retreats. A conversion sub-brand, HERITAGE BY ATMOSPHERE will curate historical properties – from ancient havelis to colonial bungalows. AN URBAN ATMOSPHERE will feature authentic hotels and resorts located in the heart of the city.

Introducing A Bold New Corporate Identity, Atmosphere Core

Complementing the brand launch is the announcement of the new company name — Atmosphere Core. One of the fastest-growing hospitality companies in South Asia, Atmosphere Core is known for operating with sincerity, while capitalizing on its experience and intelligence to always stay ahead of competition through an innovative approach. Atmosphere Core includes three distinct brands,

THE OZEN COLLECTION, Atmosphere Hotels & Resorts, and COLOURS OF OBLU.

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‘A Hotel within a Hotel’: Meliá Chiang Mai Unveils ‘The Level’

Meliá Chiang Mai has unveiled a ‘hotel within a hotel’ called The Level that sets apart 43 rooms and suites as well as a private lounge and a host of bespoke privileges.

Housed on the upper floors of the 22-story urban hotel, ‘The Level Rooms’, ‘The Level Premium Rooms’, ‘The Level Suites’ and ‘The Level Presidential Suite’ are 30sqm, 44sqm, 62sqm and 113sqm respectively and afford some of the city’s most spectacular views.

Guests staying in The Level experience an upgraded level of service and benefits, including exclusive access to 21st floor executive lounge The Level Lounge, which offers all-day snacks and beverages accompanied by panoramic vistas of the city and famed Doi Suthep Temple on the mountaintop to the west.

Tucked under the hotel’s 22nd floor 360-degree rooftop bar Mai The Sky Bar, the highest bar in Chiang Mai, The Level Lounge is a visual marvel. Guests enter the venue under an arch that pays homage to a nearby temple. In a salute to Chiang Mai’s Bo Sang Umbrella Village, large installations of illuminated umbrella ribs cling to the ceiling. Various artworks of umbrella canopies hang on the walls, such as those made from antique Chiang Mai textiles. The carpet’s concentric patterns, in the likes of gun-metal gray, periwinkle and soft amber hues, reference umbrella tops in a striking yet subdued way.

A private breakfast service from 7-10.30am, afternoon tea from 2.30-4pm, and cocktails and canapes for adults only from 5.30pm until 7.30pm are among a raft of The Level privileges.

A superior level of personalized service encompasses private check-in and check-out, and unlimited access to, The Level Lounge, as well as a dedicated concierge service. In-room services include welcome amenities such as fruit, Nespresso coffee machines and coffee capsules, and late check-out until 2pm subject to availability. Guests also enjoy complimentary use of The Level’s meeting room for two hours per stay and a 10% discount at YHI Spa.

The Level guests have access to all of Meliá Chiang Mai’s facilities, including bars Mai The Sky Bar and Tien Pool Bar, restaurants Mai Restaurant and Bar and Laan Na Kitchen, lobby lounge Ruen Kaew lounge, seven-treatment room YHI Spa, a swimming pool, gymnasium, kid’s club and more.

Meliá Chiang Mai is located on the lively Charoen Prathet Road by the River Ping and Night Bazaar. With a design that pays homage to contemporary aesthetics and Chiang Mai’s charming history and culture, Meliá Chiang Mai is located six kilometers from the Chiang Mai International Airport, near an array of tourist attractions including the Old Town with its ancient moat and red-brick walls and the city’s oldest temple Wat Chiang Man.

To contact Meliá Chiang Mai’s The Level or to make a booking, email reservation.chiangmai@melia.com, call +66 52 090 699 or visit https://www.melia.com/en/hotels/thailand/chiang-mai/melia-chiang-mai/inde

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Avana Retreat Takes Going Green Literally By Planting 10,000 Trees

Resort in Mai Chau Vietnam rolls out a myriad of initiatives that put the planet first

As eco-initiatives evolve, going plastic-free is the minimum a resort can do to lighten its environmental impact. Avana Retreat, situated amid the mountains of Vietnam’s Mai Chau province, has been making sure its footprint is featherweight since debuting in the pandemic. Through extreme tree planting projects, cultural initiatives to maintain ethnic minority traditions, organic farming, neighborhood trash collecting partnerships with youth groups, and turning one of its star attractions - terraced rice fields - into a source of income for the community, Avana is working in unison with the environment. As for plastic, you won’t find a bottle or single-use bag in sight. The property even has its own purifying and bottling facility on-site, which uses fresh mountain water and cuts CO2 emissions.

Reforestation and building biodiversity

“There is a Vietnamese saying ‘Where there is good land, the birds will come and settle’,” said Mr. Vu Huy, founder of Avana Retreat. “We have planted over 10,000 trees in the area since we started developing this land and the bird life, well, we’re seeing more and more return. In fact, the wildlife has flourished.”

Avana Retreat has prioritized re-foresting and working with the existing landscape. Raised pathways weave a way to both the spa and waterfall in an attempt to limit existing tree-cutting. The electric buggy and walking paths are purposefully narrow so that the impact on the vegetation is minimized. The terraced rice paddies, within the resort grounds, are also not just for decoration.

For generations, the Hmong people have been cultivating the land to grow rice. Avana Retreat’s rice terraces are maintained by local ethnic groups who keep all the rice they harvest at Avana to eat or sell as they wish. This method of rice farming is a long-standing tradition, a cultural practice that has endured over time, and is one of the many aspects of the ethnic groups of the region that Avana Retreat shares with guests.

Helping local culture and economic livelihoods flourish

The property’s museum, housed in a more than 50-year-old Thai style stilt house, is the hub for cultural activities. Inside guests can learn about the various ethnic groups that live in the area, their traditions, clothes, and customs. Underneath the raised house, there are hands-on opportunities to experience the culture from rattan weaving workshops to Batik art classes, where textiles are created with symbols of significance for the Hmong people.

“The traditions and culture of the ethnic minority groups of this area are shared orally,” explained Huy. “We want to play our part in keeping those traditions and stories alive through our museum, experiences, and through classes with local artisans who are just as passionate about what they do as we are.”

Avana does more than work with just local artists though. More than 90% of staff are from Thai, Hmong, and Muong villages. Most of the current team lacked education beyond high school and were provided with hospitality training, sustainable development education, and English lessons, as well as given health insurance, professional working conditions, promotion prospects, and additional job training for continual development.

The property’s design was created with direct input from local people. Hmong techniques were used to make the earth walls and the Thai people weaved the roofs of the villas, restaurants, and spa, in their traditional style. The artistic traditions of the region are ever present throughout Avana, from the hundreds of individually crafted lanterns lining pathways and within the rooms and public spaces, to the Batik artwork adorning the walls.

Going organic inside and out

Earlier this year Avana 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 300 chickens enjoy a spacious home, while supplying the kitchen with an abundance of eggs.

Organic essential oils and natural ingredients are used for the soap, shampoo, and conditioner found in the refillable bottles in-room. At the spa, nature is also tapped for the products used with organic extracts from herbs, flowers, and fruit used in massages and facials, as well as in the candle-making workshop available for guests.

“At each stage of developing Avana, we’ve asked ourselves, ‘how can we offer the best to our guests and the community while making sure that we’re doing the best we can for the environment?’,” added Huy. “As we continue to grow in the experiences we offer and the property itself, this idea remains our guiding philosophy.”

Ingredient Ideology | DELECTABLE THAI DELICACIES TO RELISH BY: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF

Thai Food known for its diversity and colorful first impressions is not only a cuisine to indulge into but to also adapt to in a number of ways being healthy and vibrant with a variety of recipes to suit various palates and taste buds. Thai cooking is simple, needs basic ingredients and is ready in minutes, a little precision and eye for detail coupled with a keen interest in cooking goes a long way in dishing out delectable delicacies from this exemplary melting pot of cuisine. Though we all have our very own favorite cuisines from Indian to Chinese, Italian to Mexican, here is a little collection of my pick on Thai cooking which I wish to dedicate and share a few of my favorite Thai recipes with our readers to try out in their home kitchens and enjoy an amalgamation of distinguished flavors from Thailand.

Recipe-1] THAI STYLE FISH CAKES

Ingredients:

Bassa/ghol fish- 500 gms

Oil-2 tsp + for shallow frying

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 3-4 no chopped

Lemon grass- 3-4 pieces

Lemon leaves- 3-4 no

Fresh basil leaves- 4-5 no

Green chilies- 1 tsp chopped

Thai red chilies-2-3 chopped

Ginger/ thai galangal-1 -2 no

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-1 tsp

Thai red curry paste-2 tsp

Egg-1 no

Boiled mashed potato- 1 cup

Maida-2-3 tbsp.

Corn flour-2-3 tsp

Bread crumbs-1/2 cup

To serve with: sweet thai chili sauce/ hot and sweet dip/ red pepper mayo dip

Method:

1. Prepare all the ingredients as listed for the thai fish cakes.

2. Heat oil and butter in a pan, add in the thai ingredients one by one also add in the garlic, onions and saute them all for a minute.

3. Add in the fish cubes, thai curry paste, sauces, seasonings to taste and let the fish cook for 3-5 mins, remove from the flame.

4. As the fish starts cooking it will start breaking up and at that stage we can add in the mashed potatoes, bread crumbs, maida/corn flour a little beaten egg and mix it all into a semi hard dough texture, remove the ginger/galangal, lemon leaves, lemon grass pieces now.

5.Heat oil in a non-stick pan or tava, and using a tablespoon place spoonsful of the fish cake mixture on the pan and allow to settle and cook from one side and then carefully turn it over and cook on both sides to a nice golden brown color, remove once cooked for around 3-4 mins.

6. Assemble the fish cakes on a serving platter on a bed of banana/pandan leaves and serve them hot with a choice of dips and sauces.

Recipe-2] THAI RED CHICKEN CURRY

Ingredients

Oil-2 tsp

Ginger/thai galangal- 1 tbsp. sliced

Fresh basil leaves- 6-8 no

Lemon grass- 3-4 piece

Lemon leaves- 3-4 no

Thai small brinjal- 4-6 no

Thai red chilies-2-3 slit

Boneless chicken breast- 1 cup cubes

Baby brinjal-1 cup cubes

Carrot-1/2 cup cubes

Water-2 cups

Thai red curry paste-2-3 tbsp.

Sugar-1/4 tsp

Salt to taste

Thick coconut milk- 1 and a half cup

Corn starch solution-2-3 tsp

Coconut cream-2-3 tsp for garnish

Fresh basil- for garnish

To serve with: steamed jasmine rice/ thai rice.

Method:

1. Prepare all the ingredients for the red curry using chicken in this recipe.

2. Heat oil and add in all the thai basic ingredients and saute them for a few seconds, add in the red curry paste a couple of spoons of water to prevent burning, add in the chicken cubes, brinjal and carrot cubes and saute for 1-2 mins.

3. Add in water and allow the chicken and veggies to cook a little in the liquid for around 10-12 mins, now add in the thick coconut milk, salt to taste, sugar and mix well. Continue cooking for 12-15 mins and adjust thickness with a little corn starch solution if desired.

4. Portion out the red chicken curry in a deep serving plate with gravy and enjoy it with a portion of steamed thai style jasmine rice/ steamed sticky rice, garnish the curry with coconut cream and fresh basil.

Recipe-3] THAI GREEN CURRY WITH VEGETABLES

Ingredients:

Oil-2 tsp

Ginger/thai galangal- 1 tbsp. sliced

Fresh basil leaves- 6-8 no

Lemon grass- 3-4 piece

Lemon leaves- 3-4 no

Thai small brinjal- 4-6 no

Thai red chilies-2-3 slit

Baby brinjal-1 cup cubes

Carrot-1/2 cup cubes

French beans-4-5 cut

Cauliflower or broccoli -1/2 cup florets 

Mushrooms-1 cup cut 1 x 4

Babycorn-1/2 cup sliced

Capsicums-1/2 cup cubes

Water chestnuts-3-4 sliced

Paneer/ tofu- ½ cup cubes

Water-2 cups

Thai green curry paste-2-3 tbsp.

Sugar-1/4 tsp

Salt to taste

Thick coconut milk- 1 and a half cup

Corn starch solution-2-3 tsp

Coconut cream-2-3 tsp for garnish

Fresh basil- for garnish

To serve with: steamed jasmine rice/ thai rice.

Method:

1. Prepare all the ingredients for the green curry using vegetables in this recipe.

2. Heat oil and add in all the thai basic ingredients and saute them for a few seconds, add in the red curry paste a couple of spoons of water to prevent burning, add in the all the vegetables of your choice and saute for 1-2 mins.

3. Add in water and allow the veggies to cook a little in the liquid for around 10-12 mins, now add in the thick coconut milk, salt to taste, sugar and mix well. Continue cooking for 12-15 mins and adjust thickness with a little corn starch solution if desired.

4. Portion out the red chicken curry in a deep serving plate with gravy and enjoy it with a portion of steamed thai style jasmine rice/ steamed sticky rice, garnish the curry with coconut cream and fresh basil.

Recipe-4] SOM TOM RAW PAPAYA THAI SALAD

Ingredients:

Raw papaya-2 cups, peeled and grated, place in chilled water

Long green beans/ french beans-1 cup thinly shredded

Tomato-1/2 cup juliennes/strips

Water-1/2 cup

Jaggery- 2-3 tbsp. grated

Chili flakes-1/2 tsp

Salt to taste

White vinegar-2 tsp

Fish sauce-1 tsp optional

Dried shrimps-2-3 tsp- optional

Lemon grass-2-3 piece

Fresh basil-4-5 no

Roasted crushed peanuts-2-3 tbsp.

Method:

1. Prepare all the ingredients for the Som tom raw papaya salad.

2. In a saucepan combine together the water with jaggery and other ingredients and allow to slowly melt down and make it like a dressing.

3. Add in the drained out raw papaya and beans and mix well, allow to cook for3-4 mins and turn off the flame.

4. Add in the tomato cut into strips and mix well, add more lime or vinegar, fish sauce and dried shrimps being optional if needed and check for seasonings.

5. Dish out the salad into a serving bowl and garnish with roasted crushed peanuts and serve warm with the meal.

Recipe-5] PHAD THAI FLAT NOODLES

Ingredients

Thai flat noodles-1 packed, boiled.

Oil-2 -3 tsp

Butter-1 tsp

Ginger/ thai galangal- 2 tbsp. sliced

Lemon grass- 2-3 no

Lemon leaves- 3-4 no

Thai red chilies-2-3 no slit

Green chilies-2-3 no slit

Fresh basil leaves- 3-4 no

Garlic-1 tsp chopped

Onion-2 no sliced

Carrot-1/2 cup shredded

Cabbage-1/2 cup shredded

Green capsicum-1/2 cup shredded

Mushrooms-1/2 cup sliced

Boiled shredded chicken-1 cup

Or cleaned prawns/ shrimps-1 cup

Or eggs-2-3 no as desired

Thai red/green curry paste-2-3 tsp

Water-1/4 cup

Soya sauce- 2 tsp

Salt and pepper to taste

Red chili sauce-2 tsp

Green chili sauce-2 tsp

White vinegar-1 tbsp.

Spring onion greens-1/2 cup chopped

Roasted crushed peanuts-1/2 cup

Method:

1. Prepare all the ingredients for the stir fry thai flat noodle recipe.

2. Boil the noodles first and refresh, keep aside.

3. Heat oil and butter add in the thai ingredients, garlic, and onions and saute for 2-3 mins.

4. Add in the assorted veggies as desired and add seasonings, sauces etc to taste, add a little water and allow to cook/egg and other non-veg can be added at this stage as well.

5. Cook on a medium flame for 3-4 mins, add in the noodles and give it a toss and cook for 4-5 mins, check for seasonings and serve the noodles hot garnished with greens and peanuts.

Recipe-6] PUMPKIN COCONUT PUDDING

Ingredients:

For the pumpkin mixture:

Yellow pumpkin-1 cup peeled and grated

Green cardamom-2 no

Butter-1 tsp

Sugar-1/4 cup

For the semolina mixture:

Butter/ghee-2-3 tbsp.

Semolina/sooji-1/2 cup

Green cardamom-2-3 no

Sugar-1/4 cup

Condensed milk-1/2 cup

Jaggery-1/2 cup

Milk-3-4 cups

Coconut milk- 2 cups thick

Tender coconut flesh/ malai- ½ cup shredded.

Assorted nuts- ½ cup fried – cashews, raisins, almonds etc.

Method:

1. Prepare all the ingredients for the pumpkin coconut pudding as listed.

2. Start with the pumpkin mixture in a pan, combine together the butter, sugar, cardamom and grated pumpkin and cook for 3-5 mins and ensure it is all getting dry.

3. In another pan, start with ghee/butter and semolina, cardamom and dry roast it all there for 2-3 mins, add in the milk, sweetening agents as listed and mix well.

4. Now add in the cooked pumpkin mixture here and combine it all together, reduce the flame and keep stirring. Add in coconut milk and cook for 4-6 mins.

5. Finally, once the mixture starts cooking on a medium flame for around 12-15 mins and gets thicker, check for sweetness and adjust as needed. Serve the pudding warm garnished with fried nuts and shreds of tender coconut.

Barista Coffee marks opening of 350th store in Udaipur

The key industry player aims to 500 store count in next 2 years

April, 2023 Barista Coffee Company, a brand that strives to deliver an international experience in terms of cafés and coffee culture. The brand welcomed its 350th store in the City of Lakes Udaipur on March 30, 2023, to commemorate its 23rd year of coffee business with presence in 100+ cities across the globe.

Barista offers a large variety of coffees and non-coffee beverages, along with delectable all day snacking. In addition to the cafe portfolio, they have expanded into casual dining formats through their flagship Barista Diner.  

Rajat Agrawal, CEO Barista comments “At Barista, we are expanding our footprint across the country in a strategic manner and plan to be at 500 store count over the next 2 years. The objective is to connect with the larger community and be accessible for our consumers at multiple touch points. Over the past few years we have expanded well in tourist destinations and Udaipur is the latest entrant to the list. We are excited to be brewing in Udaipur and look to serve both Domestic and International guests at this store.” 

About the company:

Incepted in 2000, under the name Barista Coffee Company Limited, started with an objective to deliver a truly International coffee experience to its customers with a warm, sociable and peaceful environment. The ideology was to change the scenario in the Indian palate of people bonding over coffee with heartfelt conversations. One of the leading chains of espresso bars and cafés in India, Barista thrives to provide an international experience in terms of cafés and coffee culture.

Website: https://barista.co.in/ 

Minor Hotels Announces Upcoming Debut of Tivoli Brand in Oman

Minor Hotels is pleased to announce the expansion of its Tivoli Hotels & Resorts brand in the Middle East region, with the upcoming addition of a property in Oman. The 180-key Tivoli Muscat Hotel & Residences will begin development in the Omani capital later this year, with the property slated to launch in 2026.

The new-build property will be located in LA VIE, Muscat Hills, a prominent established mixed-use community. The development will feature an 80-key hotel and 100 branded residences and will overlook the re-opened 18-hole golf course managed by Troon Golf.

Minor Hotels currently operates three Tivoli properties in Qatar, with a further new-build property under development in Bahrain to launch in 2024.

👏 What A Wonderful Gesture | Students Welcome Their New Principal

Espire Hospitality Group, launch of ‘Country Inn’ resorts in Chail and Mussoorie

Espire Hospitality Group, one of India’s fastest-growing hospitality companies has launched its first property in Himachal Pradesh, ‘Country Inn Maple Resort, Chail’. The group also announced the opening of its first ‘Country Inn Premier’ resort, ‘Country Inn Premier - Pacific, Mussoorie’. This new brand has been designed to further elevate the Country Inn experience with a tasteful amalgamation of modern aesthetic and enriching experiences.

Country Inn Maple Resort, Chail

The resort is conveniently located on Kandaghat-Chail road, in one of the most scenic hill stations, known for the spectacular settings, sightseeing and adventure. The resort sits timelessly amidst snow-clad mountains and picturesque landscapes to become your perfect home in the hills. One would choose to stay at Country Inn Maple Resort, Chail to experience the quiet nature, chirping birds, and a perfect ambience to unwind and connect with self or strengthen bonds with your family.

With 30 spacious rooms, tranquil views, lush green lawns, recreational activities, kids play area and excellent cuisine at ‘Sky High’, the all-day dining restaurant and destination dining options, the resort is a tasteful amalgamation of sublime nature and modern aesthetic. A contemporary take to immerse travellers in the local beauty and distinct character of the destination.

Country Inn Premier – Pacific, Mussoorie

Nestled amidst the picturesque hills, Country Inn Premier - Pacific, Mussoorie is an oasis for those on a constant quest for peace and calm. It is conveniently located at a walking distance from the heart of the town Mall Road and close to the attractions like Gun Hill and Kempty Falls, offering an ease to explore the destination. The mountain resort boasts of 48 well-appointed rooms, awe-inspiring views eliciting a restful state of mind and delightful experiences, promising guests a rejuvenating and soul-filling stay.

The multi-cuisine restaurant ‘Mélange’ is a perfect destination to indulge in the culinary delights from around the world. Be it a corporate getaway or celebration events, the outdoor lawn and the indoor event spaces, along with the heartfelt hospitality will make them inspiring.

HOME STYLE WOK FRIED DUCK WITH GARLIC IN BLACK BEAN SAUCE By Chef Anirudh Deshpande, Executive Chef at The Westin Goa

Method:

• Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat.

• Season generously with salt.

• Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out.

• Flip the duck over and cook for another 2-3 minutes until done to your preference.

• Remove from the pan and set aside.

• Pour off the duck fat, leaving a few teaspoons in the pan.

• Add the ginger, garlic and chillies to the pan and cook until fragrant.

• Pour in the stock, soy sauce, honey and lime juice and allow to simmer until the sauce has reduced by half.