A touch of oishii Japan! Japanese fine dine eatery ‘Wakai’ launches in Bandra

Co-Founders - Shardul Singh Bayas, Sameer Tirani & Chef Pervez Khan.

~Savor Authentic Japanese Delights: Wakai's Exquisite Fine Dining Now in Bandra~

The soul of Japan arrives in the heart of Bandra! A premium fine dining restaurant that serves the most delectable of Japanese dishes to its ever-growing patrons, Wakai has now launched in Bandra.

Famous for crafting exquisite delicacies from the land of the rising sun, Wakai’s latest location is another prime destination for foodies from all over to experience the mystically pure palette of Japan.

Founded by Shardul Singh Bayas, Sameer Tirani and Chef Pervez Khan, Wakai Bandra has been the talk of the town ever since its coveted launch. Nestled in a beautiful and bustling corner of Khar West, the restaurant officially opened its doors on the 16th of May 2023.

Signature dishes like the Black Cod Miso and the Truffle Sea Bass Gyoza, as well as a wide range of Sashimi, Sushi and Nigiri, will be served to intricate perfection at Wakai Bandra. For resident vegetarians, the Japanese Vegetable Curry cooked in traditional Eastern style could be the perfect way to pamper taste buds, while the Eggplant Tofu is a great choice of indulgence too!

And that’s not all! If you are in the mood for a heady sip, there’s a stellar collection of international Sake to pick from. Lovers of Japanese cuisine will also find many other unique surprises adorning Wakai’s vibrant menu.

Boasting a rich ambiance that serenades the eye from each and every corner, the establishment has been designed and imagined by Atelier Ashiesh Shah.

Talking about Wakai’s journey and the grand launch, Co-founder, Mr. Shardul Singh Bayas, Wakai, says, “The core idea behind Wakai was to create a space that serves eclectic and unforgettable cuisine surrounded by a luxurious and alluring vibe. We now look forward to making Bandra fall in love with Japanese food and Wakai''.

When it comes to South East Asian gastronomy, Wakai has etched a special place in the stomachs of every die hard food connoisseur. Looks like the maximum city now has another go-to spot for distinctly original Japanese food!

Other information:

Address: Plot No 490, Pooja house building, MANGAL SANDESH, 490, 17th Rd, Khar, Khar West, Mumbai, Maharashtra 400052

Time: 12pm onwards

For reservations: +91 9769999934

Unleash Your Mango Mania with This Mind-Blowing Summer Dessert!

Mango season’s here and we need to make the most of it. Get ready to ignite your taste buds with a dessert that will make you jump with joy! Indulge your love for the king of fruits, with our mouth-watering Mango White Chocolate Mousse recipe. Crafted by the talented Murugan Sailappan, Executive Pastry Chef, Hilton Maldives Amingiri Resort & Spa, this recipe transports you to dessert heaven. The divine combination of sweet mangoes and creamy white chocolate creates a symphony of flavors that will keep you wanting more! So, let the mango madness begin!

Ingredients for the Mango confit:

·       2 cups mango purée

·       2 whole mangoes cut into cubes

·       Half cup glucose powder

·       Half a cup of sugar

·       1 tablespoon pectin NH

·       1 teaspoon lemon juice

Preparation: Heat the mango puree and sugar. Once the mixture boils, add pectin. Switch off the flame and add mango cubes and lemon juice.

Ingredients for the white chocolate mousse:

• 4 cups cream

• 3 vanilla pods

• gelatin leaf

• cup white chocolate

Preparation: Heat the cream and add the vanilla to infuse for 30 minutes. Soak the gelatin in cold water. Strain the vanilla and heat again until lukewarm. Add gelatin to the mixture along with melted white chocolate.

Ingredients for the glaze:

·   2 cups white chocolate

·    1 cup milk

·   1 cups mango purée

·  1 gelatin leaf

Preparation: Soak the gelatin in cold water, heat all ingredients, switch off the flame add gelatin to let it cool down.

Final step- assembling it together: Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze on the mousse and arrange on a plate as desired.

IHG Hotels & Resorts to Open InterContinental Sapporo in late 2025

IHG Hotels & Resorts announced an agreement with AXA Life Insurance Company to open InterContinental Sapporo in late 2025. InterContinental Sapporo will be IHG’s fifth hotel in Hokkaido, its first luxury hotel In Sapporo and its eleventh InterContinental-branded hotel in Japan.

InterContinental Sapporo will debut on the upper floors (9th to 14th floors) of a new building in the "AXA Sapporo Nakajima Park Project", which was announced today by AXA. Alongside the hotel’s two dining venues, lounge, bar, function room, indoor pool and gym, the hotel will feature 149 spacious guest rooms that range from a spacious 42 square metre lead-in room all the way up to a 159 square metre suite.

The hotel will feature a high-end, residence-like offering, with color coordination reminiscent of the nature of Hokkaido. With floor-to-ceiling windows that afford views of Nakajima Park and Toyohira River, guests will experience the rich nature of Sapporo from the comfort of their room.

The hotel’s public space will include areas that bring different natural expressions to life: the front lobby with a water feature, the library lounge with a fireplace, and the lounge area surrounded by lush greenery.

Busting Whiskey Myths On World Whiskey Day

MYTH 1: WHISKEY IS A ‘MAN'S DRINK’

The old stereotype that whiskey is a drink solely for men, enjoyed in exclusive cigar clubs is outdated and untrue. Today, the liquid is appreciated as a gender-neutral beverage that can be savoured by anyone who values its rich and complex flavours.

MYTH 2: THE BEST WAY TO CONSUME WHISKEY IS NEAT

While it's true that some patrons prefer to enjoy their whiskey neat or on the rocks, it's a common myth that this is the only way to consume it. In fact, many premium whiskeys, like Magnum Double Barrel Whiskey, are designed with a versatile flavor profile that makes them ideal for mixing in cocktails. Experimenting with different mixers and creating your own signature cocktail is also a fun and exciting way to explore the category basis individual tastes and preferences.

MYTH 3: BLENDED WHISKEY’S ARE NOT AS REFINED  

The age-old question of whether blended whiskey can measure up to pure blends has been a subject of much debate. However, the truth is that creating the perfect blend of whiskeys is more of an art than a science. Blended whiskey, when done right, can satisfy even the most discerning palates, and provide an unparalleled, flavourful drinking experience.

MYTH 4: COCKTAILS ARE BEST MADE WITH WHITE LIQUOR AS THE BASE

The notion that cocktails are only made with white liquor as the base is a common misconception. Whiskey, with its complex and nuanced flavor profile, can be an excellent base for cocktails too. The key to making a great whiskey cocktail is to find the right mixers that can enhance its unique flavors. For instance, lemon juice adds a citrusy tang to whiskey in a Whiskey Sour, coffee can also be used as a mixer in classic cocktails like the Irish Coffee, where hot coffee is combined with whiskey, sugar and a layer of whipped cream on top.

MYTH 5: WHISKEY IS A WINTER DRINK

Despite popular belief, whiskey is not just a winter drink. In fact, whiskey can be the perfect summer drink as well. Whiskey Sour, Bourbon Peach Tea, Irish Coffee Milkshake or a simple Whiskey Lemonade are perfect for a hot summer evening or a weekend BBQ party.

MYTH 6: ALL WHISKEYS TASTE THE SAME

It's a common misconception that all whiskeys taste the same. Each has it’s own set of complexities, unique notes that when tasted neat or mixed with the right mixer can come to life and make for a great drink.  

In conclusion, don't let myths about whiskey being a man's drink or tasting the same stop you from trying the golden liquid. Experiment with mixing it and create your own signature drink. Enjoy it neat, on the rocks, or mixed with your favourite chaser - have it, the way you like it.

The First Crispr-Edited Salad Is Here

A GENE-EDITING STARTUP wants to help you eat healthier salads. This month, North Carolina–based Pairwise is rolling out a new type of mustard green engineered to be less bitter than the original plant. The vegetable is the first Crispr-edited food to hit the US market.

Mustard greens are packed with vitamins and minerals but have a strong peppery flavor when eaten raw. To make them more palatable, they're usually cooked. Pairwise wanted to retain the health benefits of mustard greens but make them tastier to the average shopper, so scientists at the company used the DNA-editing tool Crispr to remove a gene responsible for their pungency. The company hopes consumers will opt for its greens over less nutritious ones like iceberg and butter lettuce.

“We basically created a new category of salad,” says Tom Adams, cofounder and CEO of Pairwise. The greens will initially be available in select restaurants and other outlets in the Minneapolis–St. Paul region, St. Louis, and Springfield, Massachusetts. The company plans to start stocking the greens in grocery stores this summer, likely in the Pacific Northwest first.

A naturally occurring part of bacteria’s immune system, Crispr was first harnessed as a gene-editing tool in 2012. Ever since, scientists have envisioned lofty uses for the technique. If you could tweak the genetic code of plants, you could—at least in theory—install any number of favorable traits into them. For instance, you could make crops that produce larger yields, resist pests and disease, or require less water. Crispr has yet to end world hunger, but in the short term, it may give consumers more variety in what they eat.

Pairwise’s goal is to make already healthy foods more convenient and enjoyable. Beyond mustard greens, the company is also trying to improve fruits. It’s using CRISPR to develop seedless blackberries and pitless cherries. “Our lifestyle and needs are evolving and we’re becoming more aware of our nutrition deficit,” says Haven Baker, cofounder and chief business officer at Pairwise. In 2019, only about one in 10 adults in the US met the daily recommended intake of 1.5 to 2 cups of fruit and 2 to 3 cups of vegetables, according to the Centers for Disease Control and Prevention.

Technically, the new mustard greens aren’t a genetically modified organism or GMO. In agriculture, GMOs are made by adding genetic material from completely different species. These are crops that could not be produced through conventional selective breeding—that is, choosing parent plants with certain characteristics to produce offspring with more desirable traits.

Instead, Crispr involves tweaking an organism’s own genes; no foreign DNA is added. One benefit of Crispr is that it can achieve new plant varieties in a fraction of the time it takes to produce a new one through traditional breeding. It took Pairwise just four years to bring its mustard greens to the market; it can take a decade or longer to bring out desired characteristics through the centuries-old practice of crossbreeding.

Millet Special Recipes by Grand Hyatt Gurgaon

Millet cornmeal jalapeno bread is a type of savory bread made with a combination of millet flour and cornmeal, which gives it a slightly sweet and nutty taste with a crumbly texture. The bread is also mixed with finely chopped jalapenos, which adds a spicy kick to the overall flavor. 

The bread is usually baked in a loaf pan or a round baking dish and has a golden-brown crust on the outside with a moist and slightly dense texture on the inside. It is often served warm with a spread of butter or as an accompaniment to soups, stews, or chili.

The millet and cornmeal used in this bread are both gluten-free, making it an excellent option for those with gluten sensitivities or allergies. Additionally, the jalapenos not only add flavor but also provide nutritional benefits, including vitamin C and capsaicin, which is believed to have anti-inflammatory properties.

Ingredients: 

• Flour T-55 - 700gm

• Corn mix - 200gm

• Millet Flour -150gm

• Salt -15gm

• Sugar - 40gm

• Improver - 10gm

• Gluten - 10gm

• Yeast - 30gm

• Butter - 50gm

• Jalapenos - 50gm

• Water - 550gm

Method:

• Weigh all dry ingredients except the millet flour

• Put it in a mixing bowl and start kneading the dough by adding water in it

• Mix it slowly for 2 minutes and then at a higher speed for another 4 minutes

• Add jalapenos to the dough and portion it to 600 gms and place it in the proving chamber for around 45 minutes

• Bake at 190 C for 12 minutes

Millet Carrot Frosting Cake

Millet carrot frosting cake is a type of cake that is made with a combination of millet flour, grated carrots, and a delicious frosting. Millet flour is made from ground millet, a gluten-free grain that is commonly used in African and Indian cuisine. Grated carrots provide natural sweetness and moisture to the cake.

To make the cake, the millet flour, and grated carrots are mixed together with other ingredients such as eggs, oil, sugar, baking powder, and spices like cinnamon and nutmeg. The batter is then baked in a greased cake pan until it is cooked through and golden brown.

Once the cake has cooled, it is typically frosted with a cream cheese frosting that is made with cream cheese, butter, powdered sugar, and vanilla extract. The frosting is smooth and creamy, with a tangy flavor that pairs well with the sweet and spicy flavors of the cake.

The finished millet carrot frosting cake has a moist and tender crumb, with a subtle nutty flavor from the millet flour and a delicious sweetness from the carrots. The frosting adds a creamy and tangy finish that complements the cake perfectly. This cake is a great option for those who are looking for a gluten-free and healthier dessert option, as well as for those who love carrot cake and are looking for a new twist on the classic recipe.

 Ingredients:

For the cake-

• Whole eggs - 450gm

• Castor sugar - 750gm

• Carrot grated - 690gm

• Pineapple chopped - 240gm

• Walnuts - 180gm

• Four (T-45) 0 180gm

• Baking Soda -15gm

• Salt - 15gm

• Cinnamon powder -12gm

• Desiccated coconut -180gm

• Millet flour - 480gm

• Refined oil - 750gm

For the cream cheese frosting-

• Cream cheese - 280gm

• Mascarpone - 400gm

• Icing sugar - 90gm

• Gelatin - 16gm

• Egg yolk - 102gm

• Water - 90gm

• Sugar - 256gm

• Vanilla bean - 10gm

• Whipped cream - 680gm

Method:

• Whisk the eggs and sugar using a kitchen-aid machine

• Mix all the dry ingredients together and add to the egg mixture

• Add the grated carrots, chopped pineapple, and walnuts, mix until combined

• Lastly, add in the oil

• Pour mixture into baking sheet trays and bake at 200 C for 10 minutes.

• Double boil cream cheese, mascarpone, sugar, and vanilla bean together until liquid

• Add the bloomed gelatine

• In a mixing bowl whisk the egg yolks

• Boil the sugar and water to a soft ball stage and add it to the egg yolk and make a sabayon

• Fold the egg yolk mixture into the cream cheese mixture

• Last fold in the whipped cream

Ayushakti opens its first centre at Pune

Ayushakti, one of the leading and most trusted ayurvedic health centres around the world has opened its first centre in Pune. The centre was inaugurated by Ambrish Galinde - Pune Municipal Corporation (Chief Auditor) in the presence of Dilip Galinde - Ex Nagarsevak Shiv Sena along with the Ayushakti team.

With this Ayushakti now has a total of 20 centres across Maharashtra.

The newly launched centre is located at Senapati Bapat Road, Shivaji Nagar and has all facilities to provide an immersive experience to the customers. With 4 treatment rooms, 2 consultation areas, a pantry, and a comfortable waiting area, Ayushakti is all prepared to welcome its clients and treat them with age-old Ayurveda remedies and cure their discomforts from the core.

The centre will continue to provide similar treatments Panchkarma, steam, massages, detoxification treatments, deep pulse reading, effective herbal remedies, customised diet plans, marma (Ayurvedic pressure point) techniques amongst others.

Speaking on the launch, Co-Founder, Dr. Smita Pankaj Naram said, “This is our third launch since the beginning of this year and we are very grateful to your clients, partners, doctors, and the entire team that has helped us achieve our dreams and growth plans.”

“As the demand for Ayurveda and healing increases within the public, we understand the need to be present at multiple touchpoints and localities so customers can have access without travelling a lot. Maharashtra is an important region for us and now we have 20 centres and franchises across the state. We look forward to our next growth plans in the coming months as we continue our expansion plans”, she adds.

Ayushakti was launched in 1987 with a mission to create long-lasting transformation in community health. It has been co-founded by Master healer Late Doctor Pankaj Naram and his wife Smita Naram.

Brij Hotels sign up a historic property in Dharamshala

Brij Hotels, a collection of bespoke properties offering hyperlocal experiences in the most amazing locations, has announced signing of Brij Anarya - a luxury boutique resort in Dharamshala. A 245-year-old colonial estate in the heart of Dharamshala, the resort has an envious history like none other. Originally known as ‘White Haven’, Brij Anarya is a one-of-a-kind property in Dharamshala with a rich Victorian legacy. The property has had the honor of hosting erstwhile Viceroys, British explorers, and many important dignitaries during the British Raj.

Brij Anarya, with majestic views of the snow-capped Dhauladhar range, offers a unique boutique luxury experience in the lap of Himalayas. Set amidst tall deodar and oak trees, sprawling lawns, verdant views & surrounding tea plantations, the property hosts 12 Suites and is spread over 10 acres of mountain plateau. This boutique retreat with open windows, tall chimney and green tin roofs exudes an old-world charm. Brij Anarya offers its guests a luxurious stay amidst victorian décor, with all modern comforts & amenities. In the tradition of all Brij Hotel Properties, Brij Anarya will offer immersive local experiences from the region. There are a wide range of activities on offer for engaging guests within the Resort as well as exploring the surrounding areas. The property is conveniently located at 12 km from the Gaggal airport and a stone's throw from the Dharamshala bus stop.

Speaking on this latest development, Shiv Mehan, CEO - Brij Hotels said, “We are excited to have Brij Anarya in our curated collection of highly Experiential Boutique Resorts and this marks the second location for Brij Hotels in Himachal Pradesh. It is an honor to be sharing the legacy of this esteemed heritage property with our guests. We look forward to transporting our guests to another era with the Brij Anarya when we open our doors in June and ensure they take back unique memories of Dharamshala.”

Resonating the excitement was Sahil Sharma, Owner Atman Resorts LLP. He said, “We are delighted to partner with Brij Hotels who are known to curate unique experiences for the guests and we are well on the way to expand the property into a luxury resort with increased Inventory, Dining Options, Recreation and Spa facilities coming soon.”

Soon to open, Brij Anarya is the only property in the region with a history interwoven with the tea plantations of Kangra and the historic tea trade across the Northern Provinces, the Kashgar Region of the Hindukush and across the original Silk Route. Among the honored dignitaries who have stayed here includes British explorer Robert Barkley Shaw, administrators Sir Thomas Douglas Forsyth and Sir Donald Friel McLeod, highly regarded aristocrats of their time.

Brij Anarya is scheduled for launch in June 2023 and will join the current portfolio of 7 Brij properties in India across Uttar Pradesh (Varanasi), Rajasthan (Kukas, Pali, Jawai, Bikaner and Jaipur), Himachal Pradesh (Dalhousie). Brij Atmanya - a boutique property located in Bhowali - Nainital (Uttarakhand) is also scheduled for launch in Q2 2023. Brij is also adding multiple destinations to its portfolio with hotels in Bandhavgarh, Goa and Pokhara (Nepal) under development.

Lemon Tree Hotels signs a new property in Lucknow, Uttar Pradesh

Lemon Tree Hotels announced its latest signing – Lemon Tree Premier, Lucknow, located at Gomti Nagar, one of the fastest-growing localities of the capital of Uttar Pradesh. The property is expected to be operational by August 2026 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

While Lucknow is famous for its chequered history, mouth-watering cuisine and the impeccable manners of its denizens, the property is located at Gomti Nagar, one of the city’s largest upcoming areas. It is dotted with high-end premium residential projects, malls, IT Parks, commercial property, SEZs, plots, universities, business centres, multiplexes, clubs, banks, food courts, entertainment centres and financial institutions.  Gomti Nagar is situated on the banks of the river Gomti, which flows through Lucknow, from which the area takes its name. Several important Government offices, including RBI, Lucknow Metro, BSNL, Custom Division and more are located here. There are ample options for shopping malls, multiplexes, restaurants, pubs, cafes, and others, along with a number of premium 5-star and 4-star hotels.

The property will feature 82 well-appointed rooms, two restaurants, a bar, a swimming pool, meeting rooms, a fitness center and other public areas.

The Lucknow Airport is about 24 kms from the property while the Railway Station is just 11 kms away. It is just 8 kms away from Hazratganj, the heart of the city. The property is connected by both public and private transport from all major cities in India.

Speaking on the occasion, Vikramjit Singh, President, Lemon Tree Hotels Limited, commented, “We are excited to welcome, Mitaulgadh Kedar Private Limited on board with the signing of this hotel. Lucknow is known to attract both business and leisure travellers and we look forward to offering the best in the segment option to cater to our consumers planning to visit this historic city. We have one operational property in Lucknow and are delighted to add another one to our portfolio. Uttar Pradesh, the largest Indian state, has 5 operational Lemon Tree hotels and there are 3 more upcoming ones including this property. The aim is to meet the evolving needs of different travellers.”

Thomas Cook (India) Limited delivers Record Operating Profits for FY23 Driven by Robust Recovery across business segments

Highlights for FY23

·     The Group’s Operating EBITDA grew significantly to Rs. 2.7 Bn for FY23 against a loss of Rs. 1.2 Bn in FY22. Growth driven by Foreign Exchange & Travel Businesses (Thomas Cook); Hospitality (Sterling Holidays)

·     Highest Operating EBITDA & Operating PBT for Thomas Cook in a decade. Operating EBITDA at Rs. 1.2 Bn for FY23; Operating PBT at Rs. 560 Mn Vs a loss of Rs. 1.14 Bn in FY22

·     Sterling Holidays registered Highest EBITDA & PBT since inception: EBITDA at Rs 1.1 Bn for FY23; PBT at Rs. 659 Mn Vs Rs. 436 Mn in FY22

·     Consolidated Total Income from Operations grew YoY by 163% in FY23 to Rs. 51 Bn

·     Robust growth across all business segments in FY23; Income from operations growth (YoY): Forex: 123%, Travel: 248%, Hospitality (Sterling Holidays): 36%, Digital Imaging Solutions (DEI): 72%

·     Focus on Cost Optimization saw annualized savings of Rs.3.71 Bn for FY23, representing a 20% reduction in costs Vs FY20 (Pre Pandemic). The Group maintains a strong financial position, with Cash & Bank balances of Rs. 10.1 Bn as of March 31, 2023 Highlights for Q4 FY23

·     The Group’s Operating EBITDA at Rs. 518 Mn Vs Rs. 239 Mn in FY22

·     Standalone Operating EBITDA for TCIL at Rs. 205 Mn Vs Rs. 28 Mn for Q4 FY22

·     For Q4 FY23 Consolidated Total Income from Operations grew by 150% YoY to Rs. 13.2 Bn

Jolyon Bulley to become Americas CEO following Elie Maalouf’s appointment to Group CEO

InterContinental Hotels Group (IHG) [LON:IHG, NYSE:IHG (ADRs)] today announces that Jolyon Bulley will succeed Elie Maalouf as Americas CEO. Jolyon is currently IHG’s Chief Executive Officer for the Greater China region, and also the Group’s Transformation Lead for Luxury & Lifestyle. The appointment follows the announcement on 5 May that Elie will become IHG’s Group Chief Executive Officer on 1 July following Keith Barr’s decision to step down to return with his family to the US.

Jolyon has been CEO for Greater China since 2018 and is a member of IHG’s Executive Committee. He was previously Chief Operating Officer (COO) for the Americas region from 2014 to 2017. He will take up his new position on 1 July and will be returning to his family home in Atlanta in the US where he will be based.

A career hotelier, Jolyon has held a number of significant roles at IHG since he joined the business in 2001. As CEO for Greater China, he has been responsible for accelerating the growth and driving the profitability of IHG’s second-largest market. Prior to that, as COO for the Americas, Jolyon led the region’s operations for franchised and managed hotels, strengthening owner relationships and hotel operating performance. This led on from Jolyon holding the same role as COO for Greater China, where he similarly oversaw the region’s hotel portfolio and brand performance, new hotel openings and owner relations.

As IHG concludes succession planning for Jolyon’s responsibilities in Greater China, Daniel Aylmer, Managing Director for Greater China, will report into Elie and continue his responsibilities in China. Transition planning is underway for Jolyon’s other commitments.

Keith Barr, outgoing Group CEO, commented: “Jolyon has made an enormous contribution to the success of IHG over his more than two decades in the business, including holding senior roles in our two biggest markets. His appointment as Americas CEO demonstrates IHG’s commitment to invest in our leaders’ development potential, our robust succession planning and a continuation of our existing growth strategy for the Americas region.”

Elie Maalouf, outgoing Americas CEO and Group CEO Designate, said: “Jolyon is returning to the Americas business where he has a proven track record of supporting the growth of IHG’s largest region. When he was COO he redesigned and strengthened how we work with and deliver for our hotel owners. Over the last five years, Jolyon has guided Greater China through the pandemic and into the recovery, further strengthened our owner relationships and continued to grow the business at pace. I am pleased to be able to move into the Group CEO role knowing that Jolyon will further strengthen the Americas leadership team.”

Jolyon Bulley, outgoing Greater China CEO and Americas CEO Designate, added: “I am proud to have the opportunity to lead our Americas business alongside our many talented colleagues and in partnership with our hotel owners. I have worked in the hospitality industry my entire career and I’m looking forward to building on Elie’s legacy in the region, remaining focused on capitalising on strong owner and guest demand for our amazing brands and our attractive enterprise platform.”

Ritual Daily Coffee Opens New Outlet in Bandra’s Sneaker Store Dawntown

Mumbai, May 2023: Who doesn’t love a good coffee and wholesome breakfast to start their day, or have a quick meal and a cold brew before heading home? If you’re searching for a new hangout place for your regular caffeine fix, Ritual Daily Coffee has expanded with a new outlet in Bandra. Renowned for its unique flavours of locally sourced single-origin coffee beans, Rituals Daily Coffee has collaborated with Mumbai’s first premium sneaker/streetwear store Dawntown. 

Ritual Daily Coffee opened in September 2022 as a vision of Michelin star and ex-NOMA chef Rahul Ramnani and Meher Kohli to create a cosy atmosphere in Bandra’s busy neighbourhood. With the excellent curation of European-style food and an array of brews to choose from, the place very soon emanated a ‘feel good’ ambience – essential for a genuine café experience. From strong brews to sweeter blends or an extensive matcha menu, there is something here for every taste. The way you like your caffeine hit, or if you wish to acquire a distinct taste of beans from a family estate in Karnataka, at Ritual Daily Coffee you can have it all. 

At this new outlet, customers can enjoy a menu that retains a flavour of the street culture while also being exclusive with their special taste from secret ingredients. Wraps, Croffle sandwiches, Burgers and Pasta are all go-to classics with complementing beverages, a fulfilling meal awaits. Within a premium sneaker and streetwear store, it serves as the perfect spot for sneakerheads to unite, shop and relax with some refreshing mocktails.

For more information:

Instagram: https://www.instagram.com/ritualdailycoffee/

Address: Dr Ambedkar Rd, Pali Market, Pali Hill, Mumbai, Maharashtra 400050

Time: 8 am onwards

Reservation Number: +91 9082943228

Chalet Hotels inks a Franchise Agreement with IHCL for the ‘Taj’ brand for the Airport Hotel at New Delhi

Mumbai | May 2023: Chalet Airport Hotel Private Limited (Chalet) a wholly owned subsidiary of Chalet Hotels Limited signs a franchise agreement with IHCL (The Indian Hotels Company Limited) for the ‘Taj’ brand at the upcoming new luxury hotel at the Terminal 3 of Indira Gandhi International Airport, New Delhi. 

The upcoming hotel is strategically located, a short walk from Terminal 3 and 2, providing easy access to both domestic and international travelers. 

The luxury hotel will feature ~400 state-of-the-art rooms and bespoke dining and conferencing facilities, welcoming domestic and international travelers, to the capital city of India. 

Speaking on the announcement, Mr. Sanjay Sethi, Managing Director & CEO, Chalet Hotels Limited, said, “We are delighted to partner with IHCL for our upcoming hotel in New Delhi with signing of this Franchise agreement. It was a well-thought-out decision to choose the ‘Taj’ brand for this marque asset. We look forward to a grand opening of the Taj at the New Delhi Airport in a couple of years.”

Commenting on the signing, Mr. Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL said, "This signing is in line with IHCL’s vision to expand its footprint in gateway cities. The world-class Taj branded hotel at one of the busiest airports in Asia will be a significant addition to our portfolio in the National Capital Region (NCR). With this addition the Taj brand is now present in the country’s largest airports - Delhi, Mumbai and Bengaluru. We are delighted to partner with Chalet Airport Hotel Pvt. Ltd. for this hotel.”

ELE I NA Spa and Wellness Partners with OZEN RESERVE BOLIFUSHI to Offer Mindful Plant-Based Menus for Holistic Well-being

“ELE I NA Spa and Wellness has collaborated with OZEN RESERVE BOLIFUSHI's Executive Chef to create plant-based menus that promote wellness and sustainable living", says ELE I NA Spa and Wellness Manager. "Our goal is to encourage guests to make healthy eating choices while also enjoying delicious and creative meals during their stay at the resort."

Chaitanya Raghava Sharma, Executive Chef at OZEN RESERVE BOLIFUSHI also expressed excitement while discussing this collaboration. "We have always believed in sourcing ingredients locally and creating meals that not only taste good but also promote good health. With this collaboration, we are taking our culinary expertise to a whole new level by integrating mindfulness and wellness into the plant-based menus."

In addition to the plant-based menus, ELE I NA Spa and Wellness is also offering a range of wellness retreats and therapies that complement the healthy nutrition plan. From yoga and meditation to initiative healing therapies, guests can choose from a wide range of wellness activities that meet their wellness needs.

Guests who opt for Wellness Your Way retreats will enjoy a balanced combination of healthy eating habits and mindful activities that will leave them feeling revitalized and refreshed. The plant-based menus and wellness therapies are designed to help guests achieve their wellness goals while enjoying a luxurious setting.

Indian Accent Extends Its Culinary Residency in Singapore with Special Collaborations

 May 2023 (Singapore) - Pioneering Indian restaurant Indian Accent has impressed diners so much during its Mandala Masters pop up in Singapore, that it has confirmed it will extend its residency until 3 June, to meet the high demand.

The award-winning restaurant and No. 19 on Asia’s 50 Best Restaurants, has gained international recognition over the last 14 years for its innovative take on traditional Indian cuisine courtesy of famed Chef Manish Mehrotra. His dishes are inspired by traditional Indian flavours, reimagined with contemporary techniques and global influences, which he feels is the perfect opportunity to collaborate and complement the culinary excellence of local Chefs whilst in Singapore.

With this in mind, diners will be in for an indulgent treat as the restaurant will be introducing special collaborations with local F&B talent including the likes of Tippling Club’s Head Bartender, Arathron Grey. Grey will join for a guest shift at the Indian Accent bar at Mandala Club as hosted by Varun Sharma, Head of Bars for Indian Accent and Comorin, renowned as one of India’s best mixologists who is in Singapore for the residency's duration. 

 Tippling Club X Indian Accent at Mandala Club

Wednesday, 17 May  -  7.00pm to 10.00pm 

Experience a one-of-a-kind Indian gastronomic adventure at Indian Accent, served with expertly crafted cocktails by Tippling Club's Head Bartender, Arathorn Grey, who has been honoured by Asia 50 Best Bars. Savour signature cocktails inspired by music through the ages such as 'Moonlight Cocktail' and 'I Heard it Through the Grapevine' while exploring the delights of Indian cuisine.

*Only available for the Indian Accent 7- or 9-course dinner experience 

Comorin X Tippling Club at Tippling Club

Thursday, 18 May  - 7.00pm to 10.00pm

This collaboration will feature Head of Bars for Indian Accent & Comorin, Varun Sharma, showcasing some of Comorin’s award-winning cocktails at a guest shift at the Tippling Club bar, hosted by Head Bartender for Tippling Club, Arathorn Grey. Comorin has been voted the ‘Best Restaurant Bar in India’ two years running by 30 Best Bars.

Indian Accent will also host two ‘Four Hands’ dining experiences with some of Singapore’s best Chefs, including 1-Michelin Star Chef Jason Tan from Restaurant Euphoria, and 1-Michelin Star Chef Malcolm Lee from Candlenut and Pangium.

Four Hands Dinner: Chef Jason Tan, Restaurant Euphoria

and Chef Manish Mehrotra, Indian Accent at Mandala Club

Monday, 22 May - seatings available between 6.00pm to 7.30pm 

Four Hands. Two Cuisines. One epic dining experience. A 9-course menu bringing together gastro-botanica cuisine and inventive Indian cuisine, by two chef-greats of two award-winning restaurants from Asia’s 50 Best Restaurants 2023. Priced at SGD 388++ 

Four Hands Dinner: Chef-owner Malcolm Lee, Candlenut and Pangium and      

Chef Manish Mehrotra, Indian Accent at Mandala Club

Sunday 28 May - dinner seatings available between 6.00pm to 7.30pm

The Singaporean chef is internationally recognised as a leading innovator of local heritage cuisines and has garnered a Michelin star for his first restaurant, Candlenut. Both chefs come together to trace the history and tradition of the foods they grew up loving from today's perspective. The 7-course menu is priced at SGD 338++

Chef Manish Mehrotra, Indian Accent’s Culinary Director, is recognised as the No. 1 Chef in India by various organisations and publications. Indian Accent has also been recognised for its contribution to Indian culture and is listed in TIME Magazine’s ‘World’s 100 Greatest Places’.

Ingredient Ideology | MINCED TO PERFECTION By: Dr. Kaviraj Khialani- Celebrity Master Chef

Delicacies to relish using minced options

Keema is one of those words which entices the taste buds of quite a few of us and we love to try interesting dishes with keema which serves as a variety in between several meal plans and days of the week when we crave to have some varieties on our plates. Before working with any kind of keema be it mutton or chicken it is important to observe a few points of quality and freshness which is essential to end up making a tempting delicacy. 

Firstly, the keema should be fresh as far as possible, these days we indulge in frozen varieties due to lock downs etc therefore we need to check on the packing date and best before must be verified before online or offline purchases to prevent food borne issues and stomach upsets etc. 

secondly, we also need to store it at the right temperature since we are now into summer the raw meat or keema tends to go rancid very fast if not stored properly due to rise in temperatures, ensure you thaw it properly and gradually before cooking and at room temperature, never put the frozen keema into water or immerse it in water baths to melt away the ice.

Thirdly, the grain and texture of the keema should be looked at it shouldn’t be too dry or too overly moist or like a paste as well, it should be well minced and should be coarse when cooked as well. While it is always best to pick the fresh lot and use at the earliest cold storage facilities do make convenience cooking happen for most these days!

Here are a few simple-easy to make recipes with Chicken Keema:

Recipe-1] CHICKEN KEEMA PAO KA ZAIKA

Ingredients:

Chicken keema- 250 gms.

Green peas- ½ cup

Oil/ghee- 2 tbsp.

Ginger-garlic-chili paste- 1 tbsp. mix

Onion paste-1 cup –raw.

Salt to taste

Tomato puree-1/2 cup fresh.

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tbsp.

Water-1/2 cup

Garam masala powder-1/2 tsp

Fresh coriander leaves- 2 tbsp. chopped

Lime slices and onion slices to serve with- as needed.

Pao- 4-6 pieces.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee and add in the ginger-garlic-chili paste and onion paste and saute it on a medium flame for 4-5 mins, add little water as needed while it cooks.

3. Add in the tomatoes, salt and all powdered spices, add chicken keema and frozen- blanched green peas and saute it well with the masala.

4. Add little water and simmer for 10-12 mins and allow the chicken keema to cook well.

5. Finally garnish with coriander leaves and serve with buttered pao, lime and onion slices as a one meal dish.

Recipe-2] DUM DAAR KEEMA MATTAR KA PULAO

Ingredients:

Basmati rice-  1 and half cup soaked in 3 cups water for 15 mins.

Oil/ghee- 2 tbsp.

Chicken keema- 250 gms.

Green peas-1/4 cup blanched

Potatoes-1/2 cup cut into cubes.

Bayleaf and peppercorns- 4-5 mix.

Salt to taste

Kasuri methi- 1 tsp

Sliced onions- 1 cup

Chopped tomatoes-1/2 cup

Sliced green chilies- 2-3 no.

Turmeric powder-1/2 tsp

Dhaniya jeera powder- 1 tsp mix

Garam masala powder- ½ tsp

Water – as needed to cook the pulao.

To serve with: papad, raita, pickle.

Method:

1. Prepare all the ingredients for the pulao.

2. Heat oil/ghee in a thick bottomed pan, add in the sliced onions and slit green chilies and saute them until light brown, add little water as needed.

3. Add in the keema and peas, potatoes and saute well, add salt and tomato, kasuri methi, and bhunao it for 2-3 mins.

4. Add in double the amount of hot water and bring to a boil, simmer and cook the pulao on low flame, covered and in steam for 15-18 mins.

5. Open, mix well check for seasonings, add a little fresh mint and coriander, fried onions, nuts like cashews and raisins and little rose water, and serve hot.

Recipe-3] KEEMA MATTAR MASTANA

Ingredients:

Chicken keema- 250 gms.

Green peas- ½ cup.

Oil/ghee- 2 tbsp.

Cinnamon stick-1-inch piece.

Cloves- 3- 4 no.

Ginger- 1 tsp chopped

Dry red chili- 2 no.

Chopped onions- ½ cup

Chopped tomatoes-1/4 cup

Curd- ¼ cup

Roasted crushed peanut powder-2 tsp

Salt to taste

Coriander powder- 1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/2 tsp

Water-1/4 cup

Coriander and mint leaves- 2 tbsp. mix

To serve with: roti, phulkas, parathas, laccha parathas etc.

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil/ghee in a pan, add in the whole spices, and onions, ginger and saute well for 2 mins.

3. Add in the tomatoes saute well, add in the chicken keema and peas.

4. Add in the salt, powdered spices and bhunao the keema well for 2-3 mins.

5. Simmer and add in the thick beaten curd and peanut powder and mix well, cover and cook the keema on a low flame for 12-15 mins and check.

6. Add mint and coriander leaves towards the end and serve as a main course with lime, onions or kachumber, raita and papad.

Recipe-4] KEEMA GOTALA ROLL UPS

Ingredients:

Chicken keema- 250 gms

Oil/ghee- 2 tsp.

Jeera-1/2tsp

Chopped green chilies-2 tsp

Garam masala powder-1/2 tsp

Tomato puree-2 tbsp.

Chop onions- 1 no for cooking the keema

Boiled mashed potato-1/2 cup

Salt and pepper to taste

Leftover rotis- 4-5 no.

Schezuan sauce- 2 tbsp.

Sliced onions- ¼ cup for the rolls.

Shredded white cabbage-1/2 cup

Grated cheese-2 tbsp.

Lime juice- 1 tbsp.

Chaat masala-1 tsp

Coriander and mint leaves- 2 tbsp. mix

Method:

1. To prepare the keema mixture for the roll ups heat oil/ghee in a pan add in the jeera, and onions, chilies and saute for 2-3 mins add in the tomato puree, and salt to taste, cook the mixture for 2-3 mins on low flame.

2. Add in the keema into the masala and bhunao for 2 mins, add in garam masala powder and little water to cook the keema on low flame for 15-18 mins.

3. Once keema is cooked add in the boiled mashed potatoes and mix well.

4. To assemble the rolls ups, warm up the leftover rotis and apply little schezuan sauce on them, place cabbage and sliced onions and now place the keema potato mixture, add grated cheese, sprinkle lime juice, chat masala and coriander- mint leaves.

5. As an addition one can add little imli chutney as well if desired and roll up the content and secure it well. Serve immediately.

UnWild Planet Becomes India’s First Travel Company to Become an Associate Member of IAATO

MAY 2023, Mumbai, India - UnWild Planet, an Indian bespoke luxury travel company, is proud to announce that it has become the first and only Indian travel company to be an associate member of the International Association of Antarctica Tour Operators (IAATO). IAATO is a non-profit organization founded in 1991 to advocate, promote and practice safe and environmentally responsible private-sector travel to Antarctica. It operates within the Antarctic Treaty Systems that governs activities and protects the environment in Antarctica.

"We are honored to be recognized by IAATO for our commitment to sustainable and responsible travel," said Mr. Rohan Prakash, CEO of UnWild Planet. "For us, travel is not just a business; it's a way to promote a deeper understanding and appreciation of our world. By becoming a member of IAATO, we are committing to protect the fragile ecosystems of Antarctica.”

IAATO membership is a rigorous process that requires companies to demonstrate a commitment to sustainability and responsible tourism practices. With only 107 members worldwide, UnWild Planet's association with IAATO reflects the company's commitment to Rethink Travel through its dedication to promoting sustainable tourism practices and protecting the environment over and above its commitment to providing clients with unforgettable travel experiences. 

IAATO members must demonstrate their dedication to visiting Antarctica safely and responsibly, ensuring minimal impact on the natural environment. They follow various protocols such as having a skilled and experienced staff and crew, maintaining a safe distance from wildlife, and disposing of waste materials appropriately. Additionally, IAATO members possess the necessary expertise and a contingency plan to deal with any unexpected situations that may arise.

As an associate member of IAATO, UnWild Planet will continue to lead the way in sustainable travel and work with other companies in the industry to promote responsible tourism practices worldwide. The company recently chartered an entire ship for Indian travelers to visit Antarctica with all the requisite protocols in place as mandated by IAATO. The company’s mission was to make each of the participants return home as ambassadors for Antarctica, advocating in their own capacity ways and means to protect this fragile continent.

About Unwild Planet:

UnWild Planet was founded in the midst of Covid by two travellers, Denise and Rohan. After having travelled to 100+ countries and lived in different parts of the world both the partners came together to build this bespoke company which plans expeditions to remote corners of the world in ultimate luxury. The company brings together the ultimate comfort in the middle of Antarctica and as up north as we can get to. Their unique experience in the travel industry combined with a skill set of leading groups in remote wilderness makes them understand and look at experiential travel which very few can. 

Together with the founders, the team comprises seasoned travellers. One of them is Gunjan who joined Rohan after resigning from Amazon India and has been a part of the journey ever since. A small team of travellers which boasts of 4 out of 10 members who have travelled to Antarctica and more than once. UnWild Planet is here to change how luxury travel is experienced and offered in India. From high end treks in Nepal to climb Mt Everest to unique ways to experience Migrations around the world. Skiing in the Arctic to submarining in Antarctica - the company has it all for those who want to get off the beaten track.

UnWild Planet is a Bespoke Experiential Travel and Expeditions specialist. We are re-thinking travel to positively impact the travellers, local ecosystem and communities to create a transformational travel for all.

Cygnett Hotels 6th Annual GM Conclave TRANSFORMATION 2023' Highlights

New Hotel | Sterling Legacy Shimla, Sterling’s 4th property in Himachal Pradesh and 9th in the Himalayas.

Sterling Holiday Resorts a leading leisure hospitality brand, with its presence across hills, beaches, jungles, waterfront, heritage, pilgrimage, adventure, and drive-to destinations, announces the launch of its 41st property, Sterling Legacy Shimla, in the queen of hill stations, Shimla.

Ideally located in the heart of Shimla’s famous Mall Road, the hotel serves as a base for travellers who would love to experience the vibrancy and colonial charm of the former British summer capital. All important sights are within easy walking distance – The Mall Road: a bustling hub of activity and the main shopping area dating back to the colonial era, The Ridge: which offers stunning views of the surrounding mountains, and the many historic buildings and quaint churches that dot the town. Besides these attractions, Shimla's viewpoints offer breathtaking panoramic vistas of the surrounding mountains and valleys.

What sets the property apart is its rich history. Bridgeview Estate, the property where Sterling Legacy Shimla is located, holds the distinction of being the first to receive a “Khata” registration by the British government in Shimla in 1842, making it an integral part of Shimla’s legacy.

Sterling Legacy Shimla is an exquisite upscale hotel with 26 spacious contemporary rooms. The property’s stunning architecture features Dhajji-style walls crafted from locally sourced limestone and a wood mix, creating a warm and inviting atmosphere that is both charming and elegant.

At the hotel, guests can savour a range of culinary delights, from global favourites to authentic Himachali cuisine, at Shimla Zero One the on-site multi-cuisine restaurant. The restaurant offers a cosy dining area, with plush seating arrangements and a delectable menu to suit all palates.

Sterling Legacy Shimla forms a circuit with Sterling Kufri and Sterling Shivalik Chail, offering guests the choice of a bouquet of experiences – a hotel in the midst of a prime upmarket location in Shimla, a full-service resort for an indulgent holiday at Kufri and a nature retreat to enjoy the fantastic views of the Shivalik valley at Chail.

Speaking on the inauguration of the property, Mr. Vikram Lalvani, Managing Director and CEO of Sterling Holiday Resorts said, “We are happy to be collaborating once again with The Ras Resorts and are thrilled to unveil Sterling Legacy Shimla, our 41 st property located in this popular holiday destination of the country. We now have 4 properties in Himachal Pradesh and are planning to expand with more destinations in this beautiful state.”

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Melbourne to host Australian Tourism Exchange 2024

Thursday, May 2023: The Australian Tourism Exchange (ATE) will return to Melbourne next year for the first time since 2015, with Australia’s largest annual tourism trade event to be held at the Melbourne Convention and Exhibition Centre (MCEC) from Sunday, 19 May 2024 to Thursday, 23 May 2024.

Tourism Australia Managing Director, Phillipa Harrison, today announced Melbourne as the next host of the event on the trade floor of ATE23 on the Gold Coast.

“After a couple of years of hybrid events it has been great this year to have ATE back to its traditional format on the Gold Coast and we can’t wait to work with Visit Victoria to deliver another amazing ATE in 2024,” Ms Harrison said.

“Melbourne has proudly hosted our premier travel trade event on eight occasions in the past and we look forward to taking ATE, and more than 2,000 delegates, back to Melbourne to drive future tourism business across Australia.”

“ATE brings together tourism businesses, tourism wholesalers and retailers from around the world for four days of appointments, as well as networking events, which are more important than ever before as competition grows for the tourism dollar.”

ATE24 will be the ninth time ATE has been staged in Melbourne, which first hosted the event in 1991 and then again in 1992, 1997, 1998, 2003, 2004, 2009 and 2015. Melbourne had been due to host the 2020, but the event did not go ahead due to the global pandemic.

 ATE provides tourism operators around the country with the opportunity to meet and do business with international buyers from around the world. ATE24 will run from 19 May 2024 to 23 May 2024, with delegates from 30 countries expected to attend.

ATE24 will be delivered by Tourism Australia in partnership with Visit Victoria.