Ingredient Ideology | DESI WAYS WITH ARANCINI – SNACKY BITES TO ENJOY By: Dr. Kaviraj Khialani: Celebrity Master Chef.

Arancini a concept from Italian cooking, preparing snack bites using their rice preparation called risotto made with the classic Arborio rice has been a favorite of many of us around the globe by now and somehow it is one of those snacks which can suit the needs of almost all of us to deal with those hunger pangs! The authentic recipe however sticks to their basic recipe and mild flavors be it veg or non-veg it is easy to adapt it here to our taste to make it more Chatpata and interesting to please our palates.

The essential of a good Arancini concept is rice and cooking it right and seasoning it well, the stuffing in the center is an absolute delight to bite into and that feeling when the cheese comes oozing out being served fried piping hot is just too difficult to express in words. Here is an attempt to get that concoction fused in a desi innovative style for all of us to relish.

Recipe-1] CHEESY MUSHROOM ARANCINI

Ingredients:

For the rice and mushroom mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Fresh mushrooms-4-6 med sized, sliced.

Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the mushrooms and capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-2] CORN AND COCONUT ARANCINI

Ingredients

For the rice – corn & coconut mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Boiled sweet corn- 1 cup, crushed.

Tender coconut flesh/malai- ½ cup shred.

Red Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the boiled crushed sweet corn and red capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, tender coconut flesh mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-3] DESI COTTAGE CHEESE ARANCINI

Ingredients

For the rice and cottage cheese mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Paneer-1/2 cup grated

green Capsicum- ½ no, chopped.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the paneer and green capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-4] ACHARI POTATO & SAUSAGE ARANCINI

Ingredients

For the rice – potato and sausage mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Potato boiled- 1/2 cup grated

Chicken sausages-2 no, chopped.

Mango pickle masala- 1 and a half tsp

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the sausage and boiled mashed potatoes salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mango pickle masala and mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot

Recipe-5] SPICED KEEMA MATTAR ARANCINI

Ingredients

For the rice and spiced chicken mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Chicken keema-1 cup

Green peas-1/2 cup boiled.

Tomato puree-2 tsp

Tomato ketchup-2 tsp

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the onion and garlic for a few seconds, add in the chicken keema and boiled peas, salt, pepper, herbs, spices as per taste and mix well add in the tomato puree, ketchup and mix.

4. Cook on a medium flame for 10-15 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 8-10 mins, turn off the flame, add in the fresh parsley/ coriander leaves, mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

Recipe-6] TEMPERED TOFU ARANCINI

Ingredients:

For the rice and tempered tofu mixture:

Boiled starchy/cooked white rice- 1 and a half cup

Salt and pepper to taste

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Curry leaves-5-6 no

Garlic – 1 tsp chopped

Onion-1 small chopped

Green chilies-1/2 tsp

Firm tofu- 1/2 cup, crumbled

Red/green/yellow capsicums-1/4 cup, chopped mix.

Red chili powder-1/4 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Parsley/coriander-1 tbsp. chopped

Mixed herbs-1/2 tsp

Cheese-1/2 cup, small cubes or grated/shavings

Fresh cream/ white sauce-1/2 cup

For coating and frying:

Maida – water batter-1 cup, thick to coat

Bread crumbs-1 and a half cup

Salt and pepper to taste

Oil to deep fry.

To serve with:

Chili- mayo dip, walnut coriander chili pesto, green mint and cucumber dip, hung curd and garlic dip, tomato ketchup, sweet chili and tamarind dip, hot garlic chutney, peanut butter dip, soy- pepper dip etc.

Method:

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

2. We can use leftover white/brown rice as well for these kind of snacks.

3.Heat oil and butter in a pan saute the cumin seeds, curry leaves and then add in the onion and garlic for a few seconds, add in the crumbled tofu and colorful capsicums, salt, pepper, herbs, spices as per taste and mix well.

4. Cook on a medium flame for 2-3 mins, add in little fresh cream, the cooked rice and mix well, continue cooking for 3-4 mins, turn off the flame, add in the fresh parsley/ coriander leaves and mix and allow to cool.

5. Apply oil on the hands/fingers and divide the mixture into 10-12 equal portions and turn them into lemon sized balls.

6. Flatten each portion and place a small portion of cheese cube/grated cheese/ shavings and seal it up, chill for 30 mins.

7. Prepare the batter and dip each portion in it, coat it well then give it a coat of bread crumbs and dust off the excess. Heat up oil in a kadai and fry them on a medium flame for 4-5 mins, until nice and golden color, remove on a kitchen paper, drain off excess oil. Arrange them on a serving platter with a dip of your choice and serve hot.

ATTIA Announces the Travel Changemakers Awards Judges Panel

SINGAPORE, July 2023 - (ACN Newswire) - The Asia Travel Technology Industry Association (ATTIA) and Web in Travel (WiT) announce who is participating on the Judges Panel for the inaugural Travel Changemakers Awards 2023. 

The Awards seek to recognise innovators that have used technology to build back better, post-pandemic, with the winners to be announced at WiT Singapore, 2-4 Oct 2023. Those awarded will demonstrate how they have had respect for the environment, created meaningful engagement with local communities or unearthed hidden gems for travellers to discover. They laud the repurposing of assets rather than building new, and how they demonstrate that diversity and inclusion are critical to building back better. 

The prestigious panel consists of imminent industry leaders, as follows. 

• Aya Aso, CEO, SAVVY Collective 

• Rod Cuthbert, Chairperson, Jayride; Board Member, Veltra (Tokyo); Board Member, Tourism Tasmania; Founder, Viator 

• Loic Dujardin, Head of ESG, Traveloka 

• Fred Barou - Senior VP, Online Travel and Market Strategy, Amadeus 

• Kelly Kolb - VP for Government Affairs, Travelport 

• Steven Liew - Director of Public Policy, APAC, Airbnb 

• Choe Peng Sum, CEO, Pan Pacific Hotels Group 

• Aloke Bajpai, Co-Founder, Group CEO and Managing Director, ixigo 

• Elaine Tan, Director, AirAsia Foundation 

• Daniel Gelfer, Director of Global Government Affairs, Agoda 

• Kenneth Lim, Assistant Chief Executive of Marketing Group, Singapore Tourism Board 

Chis Kerin, Managing Director, ATTIA says, "We are delighted by the support demonstrated by the travel tech industry for these awards, and are equally thrilled to have assembled such an esteemed judging panel. With their collective expertise, we are confident that the submissions will be held to the highest possible standards."

"We are delighted with the calibre of judges that have embraced these awards in its first year," says Yeoh Siew Hoon, Founder, WiT. "It is an honour to recognise those who turned ideas into action and initiated programmes to build back better during the pandemic. They will deservedly get their heyday with these awards, which will demonstrate exactly how the travel, tourism and hospitality industries have taken lessons learned over the pandemic to plan and create a better future for all travellers".

To enter the Awards, click here

FUSION HOTEL GROUP LAUNCHES NEW BUSINESS HOTEL BRAND

First HIIVE hotel debuts in Vietnam

HO CHI MINH CITY July 2023 - Fusion Hotel Group, Vietnam’s fully integrated hospitality and management company, announces the launch of HIIVE Hotels. Created for business travelers around industrial and logistic hubs, the August opening of HIIVE Binh Duong marks the brand’s Southeast Asia debut.

The 172-room hotel – HIIVE Binh Duong – is well located in the Vietnam Singapore Industrial Park 1 (VSIP 1) in Thuan An, Binh Duong. The hotel is near Aeon Mall, Song Be Golf Resort, and just an hour away from Ho Chi Minh City’s international airport.

With interiors and facilities to support both work and leisure travel, the HIIVE hotel features spacious rooms for longer stays, flexible meeting rooms, co-working spaces, an all-day dining restaurant, a sports bar, a golf simulator, a 24-hour fitness center, and guest laundry facilities on every floor.

“There has been a steady increase of foreign investment and business travel into Vietnam, with Binh Duong quickly emerging as a main manufacturing hub located just outside Ho Chi Minh City,” said Christopher Hur, President of Lodgis Hospitality Holdings Pte. Ltd.(“Lodgis”), the parent company of Fusion.

“The strong growth in business travel and demand for international standards of service and accommodation makes HIIVE an ideal offering. We look to establish HIIVE as the preferred hotel for today's regional business traveler.”

This 11-floor property offers natural lighting and a design with contemporary colors. The hotel’s common areas are designed with a stylish industrial vibe, while rooms use softer and more neutral tones.

“In an era when the boundaries between work and play have become blurred, we wanted to create spaces that satisfy these two needs,” stated Peter Meyer, CEO of Lodgis and Fusion Hotel Group.

The hotel’s three meeting rooms feature whiteboard walls, flexible room layouts, and modern audio-visual technology. Meeting spaces vary in size with the ability to host small groups with up to 100 people in the largest room. Co-working spaces range from intimate areas for quiet focus to communal spaces that encourage guest mingling.

Guests can opt to explore regional Vietnamese dishes at Zest Restaurant or the Dzo Dzo Sports Bar featuring large flat-screen TVs, a billiards table, dart board, and a selection of craft beers, cocktails, and bar snacks.

The hotel also offers a state-of-the-art golf simulator with the option to play 72 acclaimed golf courses. Moreover, there is a modern 24-hour gym with cardio machines, weights, and yoga equipment.

Five room categories are on offer at the hotel. The entry category, Superior, is 26m2 and features a plush king-size bed, an en-suite bathroom, and a dedicated working space. The Deluxe category at 38m2, makes up the majority of the rooms available and includes a living area. The Premium Deluxe version features a bathtub and private balcony. The Suites are 50m2, making it ideal for long-stay guests, featuring a fully equipped kitchenette and a living room space.

Rooms have energy management solutions that monitor, analyze, and automate the room environment, as well as reflective window coverings and heat-proofing to keep internal temperatures constant. Other standard HIIVE practices are LED lighting, water-efficient sanitary ware, and interior finishes of renewable materials.

“As Fusion continues to grow, sustainability remains paramount in all our new properties,” added Meyer. “Moreover, we’re standardizing practices at all HIIVE hotels to manage and limit our local and long-term impact on the communities in which we operate.

“The installation of a centralized water filtration system with refill stations helps to eliminate plastic bottle waste and reduce operational costs, as well as enhance employee and guest health.”

The second hotel, HIIVE Binh Duong New City (VSIP 2), is planned to open in Q1 2024.

Room rates start at US$85/night. For more information visit: www.binhduong.hiivehotels.com

Radisson Blu Kaushambi receives recognition for its hospitality talent in the AHP Hospitality Excellence Awards 2023

New Delhi, India,  July 2023 || At the AHP Hospitality Excellence Awards 2023,  Radisson Blu Kaushambi – one of Delhi NCR’s top five-star hospitality brands, was honored for its outstanding hospitality services and staff. India's largest hospitality industry competition, the AHP Hospitality Challenge 2023, took place on July 8th, 2023, at the USI Auditorium in Vasant Vihar, New Delhi. In order to demonstrate their expertise in 17 different categories, over 350 hospitality experts came from all over the nation. This event set a new standard for excellence in the sector.

The Radisson Blu Kaushambi stood out among its contemporaries, taking home four trophies. Deepak took the International Cuisine prize, while Mohit and Padam received bronze medals in Regional Indian Cuisine and the 45 Minutes Cooking Challenge, respectively. Sandeep won the Gold prize in the Biryani category, while Lalit was recognized for his Kabab dish.

Speaking on this achievement, Mr. Navneet Jain, CEO of Radisson Blu Kaushambi, expressed his pride in his team's accomplishments. "We are grateful to the AHP Hospitality Challenge for this recognition, and we are honored by these accolades. These honors are a monument to the dedication, innovation, and passion of our team members, who work relentlessly to offer our visitors first-rate services. We'll keep raising the bar and establishing higher benchmarks for hospitality excellence.

Success at the AHP Hospitality Excellence Awards 2023 is evidence of Radisson Blu Kaushambi's dedication to hospitality excellence and a testament to their unrelenting dedication to provide top-notch services to their visitors. The staff at the hotel demonstrated outstanding innovation, enthusiasm, and dedication, and their efforts were rewarded with these esteemed awards.

LE MÉRIDIEN HOTELS & RESORTS UNVEILS ITS LATEST HOTEL IN AMRITSAR, BRINGING ITS GLAMOUROUS EUROPEAN SPIRIT TO PUNJAB

The opening of Le Méridien Amritsar invites guests to explore Amritsar and savour the good life with a twist of European spirit

INDIA July 2023 –Le Méridien Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 31 extraordinary brands, announced the opening of Le Méridien Amritsar, further strengthening the European -born brand’s presence in India with its 11th property in the country. Surrounded by lush green fields soaked in beautiful sunrises and warm sunsets, the hotel is located within 1.5 km from the Sri Guru Ram Dass Jee International Airport. Unveiling the best-kept secrets of Amritsar, guests can savor and enjoy the colorful spirit of the city, the people, and the rich history of the land through Le Méridien’s distinctively European- chic lens.

“We are thrilled to introduce Le Méridien to the warm and vibrant city of Amritsar. This opening marks the third Marriott property in the city and underlines our commitment to growing our portfolio of brands in the emerging markets of India, said Ranju Alex Area Vice President, South Asia, Marriott International. “We look forward to offering curated experiences in this dynamic destination, tailored for the creative and curious-minded traveler.”

Amritsar is home to the spectacular Golden Temple, Sikhism's holiest shrine, and one of India’s most serene and humbling sights. The hyperactive streets surrounding the temple are a delightful mass of life and color – with local art and crafts, hand-woven fabrics, and enticing street food dotting every nook and corner. Pedestrian walkways connect to frenetic old-city bazaars, sheltering a sensory overload of sights, sounds, and smells. In addition, The Partition Museum, Jallianwala Bagh, Ram Bagh (former palace grounds of Maharaja Ranjit Singh), and the Summer Palace are highly recommended on every itinerary.

The lobby is spacious and welcoming with natural light, high ceilings, and contemporary art and décor. A majestic horse installation, which is a spectacular amalgamation of the city’s history and new age décor, stands tall and proud in the lobby. With experiences and programs centered around the brand’s filters of discovery – culture, coordinates, and cuisine. Le Méridien’s global Unlock Art program grants culturally enthusiastic guests complimentary access to notable galleries and exhibitions in the city.

Guests can enjoy the perfect cup of coffee with the hotel’s Illy Coffee Programme, served by Master Baristas. Le Scoop by Le Méridien features various flavors of gelatos and sorbets, which can be enjoyed during a slow and lingering walk through the city, unlocking the destination’s locale.

The hotel features the Le Méridien Hub, a concept that reinterprets the hotel lobby into a social gathering space meant for guests to convene and converse. The 147 guest rooms, which include family rooms and suites, are designed to inspire and offer a tranquil respite from the hectic pace of the city. Each room features the Le Méridien signature bed, 55-inch LED TV, designer bath amenities, and high-speed internet access. A rejuvenating spa, an open-air pool, and a fully equipped, 24-hour fitness center allow guests to relax and reminisce at leisure.

Culinary finesse awaits guests at the Le Méridien Amritsar, with innovative flavors and creative presentations through three dining venues. The All-day dining restaurant Le Grand Café features an interactive kitchen serving a healthy mix of international favorites and local delights. The Asian Bistro offers a richly varied menu embracing flavors and ingredients from Thai, Chinese, Japanese and Indonesian cuisines. Latitude which is at the heart of the Le Méridien Hub transforms from a chic and fresh coffee house by day, to a sophisticated cocktail bar by night. Guests can enjoy light bites and Illy coffee expertly prepared by skilled Master Baristas, creating the perfect setting for the creative and curious-minded guests and locals to gather.

Le Méridien Amritsar offers interactive multi-compatible meeting spaces spread over 20,000 sq. ft, including a grand ballroom, six meeting rooms and an array of alfresco areas crafted for open-air celebrations and soirées. Full conference facilities include in-built projectors and high-definition LED screens with high-speed internet, making it the perfect venue for business meets, intimate gatherings, and indulgent weddings.

"We look forward to welcoming guests to a rich and immersive experience at Le Méridien Amritsar, where we will set the tone for premium hospitality in the city with our distinctive dining experiences, creative event spaces, and engaging services. Along with Le Méridien’s signature brand programs, guests are invited to savour the moment and delight in the discovery of everything that Amritsar has to offer said- KP Singh, General Manager of Le Méridien Amritsar.

DUBAI ECONOMY & TOURISM TARGETS SECONDARY MARKETS IN INDIA, ACHIEVES 23% HIGHER VISITOR ARRIVALS FROM JANUARY TO MAY

DET stands out among international tourism boards with its keen focus and effective penetration into the Indian market

Pan-India roadshows, trade workshops, and mega FAMs have significantly contributed to higher footfalls during the summer season

INDIA, July 2023: Ahead of the summer travel season, Dubai’s Department of Economy and Tourism (DET) dialed up its efforts to showcase the destination through B2B travel trade engagements such as trade workshops, mega familiarization trips, exhibitions, and roadshows across India, including metro cities, tier II and III markets in the first half of the year. DET aims to position Dubai as the first-choice destination for Indian travellers. Benefitting from close proximity and direct connectivity to Indian cities, DET is committed to expanding its footprint in secondary markets in India and highlighting the myriad offerings Dubai has to offer. The results thus far have been outstanding, with Dubai experiencing a remarkable 23% increase in overnight visitor numbers during the first 5 months of 2023 compared to 2019.

Between January – June 2023, DET organized mega familiarization trips hosting over 200 travel agents from 30 cities across regions of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Gujrat, Punjab, Delhi NCR, Rajasthan, Maharashtra, Madhya Pradesh, Odisha, Gujarat, Assam and Uttar Pradesh. Participation in trade exhibitions like SATTE 2023 and ATM 2023 helped showcase Dubai's offerings to attract new and repeat visitors. In March, DET organized roadshows in Hyderabad, Bengaluru, and Chennai to position Dubai as a preferred international destination for the summer holidays. These events provided a platform for the Indian travel trade to connect with Dubai stakeholders including airlines, destination management companies, hotels & resorts, and attractions in Dubai, fostering valuable partnerships.

To further bolster inbound travel from India, DET organized trade workshops in metro cities such as Delhi, Mumbai, Chennai, Hyderabad, and Bengaluru. The workshops offered comprehensive insights into Dubai's evolving tourism landscape, featuring new and existing attractions, world-class hospitality, and culinary experiences, enabling the travel trade community to curate diverse and enriching itineraries. These workshops garnered enthusiastic participation from two of the India’s largest airlines IndiGo, and Vistara, along with Emirates. Importantly, they highlighted Dubai's exceptional flight connectivity, with direct links to 22 Indian cities, and emphasized ease of access positioning Dubai as an ideal choice for quick getaways and layover destinations to and from the UK, Africa, Europe & North America. In total, the workshops welcomed over 350 participants from these five cities.

Penetrating further into tier II cities and understanding the market requirements, DET also hosted trade dinners in Jaipur, Guwahati & Bhubaneswar to showcase Dubai’s tourism offerings and further amplify the appeal of the city as the top consideration for travel. DET co-hosted the dinner event with IndiGo Airlines in Bhubaneshwar to promote the new flight sector between Bhubaneswar and Dubai. These exclusive trade dinners saw participation from owners of leading travel agencies in each city.

Bader Ali Habib, Head of South Asia, Dubai’s Department of Economy and Tourism said, “India is a top priority for us, and we are committed to showcasing different facets of the destination to the Indian traveller. Our pan-India outreach has yielded remarkable results, with a 23% increase in overnight visitor numbers compared to 2019 surpassing 1 million visitor for in the first five months of the year. We have covered the breadth and depth of India by conducting multi-city roadshows, trade workshops, and mega familiarization trips, while actively participating in exhibitions like SATTE 2023 and ATM 2023 to further cement our position as the No.1 outbound destination from India. With exceptional flight connectivity, a convenient visa process, and our ongoing commitment to the Indian market, we are confident that our upcoming initiatives will further amplify awareness about Dubai's diverse attractions, multicultural setting, and abundance of hotels and attractions, making it the top choice for Indian tourists”.

The board has also recently concluded a second roadshow in the cities of Lucknow, New Delhi & Chandigarh in the first half of July, which saw over 550 participants.

Scoot's Network Sale: Exciting Offers to Unique Destinations

India - Scoot, the low-cost subsidiary of Singapore Airlines (SIA), has launched a network sale until July 18, 2023. Customers in Amritsar, Hyderabad, Coimbatore, Thiruvananthapuram, Tiruchirappalli and Vishakhapatnam can enjoy affordable flights to destinations such as Australia, Bali, Jeju, Lombok, Osaka, Taiwan, the Philippines, Singapore, Vietnam, and many more. Airfares start as low as Rs.6,200*.

With this sale offer, now is the time to treat yourself to that much deserved vacation to a wide range of over 20 unique destinations. Whether you seek the thrill of wandering around the vibrant streets of South Korea, relaxing on the pristine beaches of Bali, soaking in the cultural vibes of Osaka, or immersing yourself in the natural beauty of Lombok, Scoot continues to redefine flying experience by offering safe and seamless journeys at affordable fares, catering to every traveller’s unique needs.

The promotional fares for customers residing in Amritsar are applicable for travel dates until October 25, 2023, while travelers from Coimbatore, Hyderabad, Trivandrum, Trichi, and Vishakhapattanam are able to enjoy these special fares for travel dates until December 13, 2023, as well as from February 14 to March 27, 2024.

Customers can continue to look forward to tailoring their flight experience to their individual preferences with Scoot’s unique cabin classes and choice of additional baggage, meals, and amenities at a great value. For example, customers can opt for an upsized experience on ScootPlus, which provides a 30kg check-in baggage allowance, wider and more comfortable leather seats, 15kg of cabin baggage allowance, a choice of meal and beverage, complimentary Wi-Fi access, and more.

One way, taxes included. Terms and travel periods apply.

Hilton Resorts in the Maldives Invites Guests to Once-In-A-Lifetime Diving Experiences

Meet celebrated marine biologist, Jacinta Shackleton, discover the luxurious overwater living and experience an array of exclusive diving excursions at Hilton’s three award-winning resorts

 MALE, Maldives July 2023: In a first-of-its-kind collaboration, Hilton Maldives Amingiri Resort & Spa, Waldorf Astoria Maldives Ithaafushi and Conrad Maldives Rangali Island introduce Dive with Hilton, a seasonal collection of distinct dive experiences that showcase the wonders of the archipelago’s world-renowned marine biodiversity.

To mark the launch, marine biologist, master reef guide and underwater photographer Jacinta Shackleton will conduct a two-week residency beginning on July 17 through to August 1, 2023. This will provide ample opportunity for guests at all three resorts to join her on underwater excursions. Ms. Shackleton will also host marine conservation talks for adults and junior explorers alike.

Ms. Shackleton will be visiting Hilton Maldives Amingiri Resort & Spa from July 17 to 22, followed by Waldorf Astoria Maldives Ithaafushi from July 22 to 27. She will wrap up her residency at Conrad Maldives Rangali Island from July 27 to August 1, 2023.

All Dive with Hilton experiences are available from July 1, 2023 through September 30, 2023.

Vibrant Discoveries at Hilton Maldives Amingiri Resort & Spa, North Male Atoll

North Male is one of the best-explored diving atolls, characterized by reefs, caves and drop-offs, and large wildlife such as reef sharks. Dive sites close to Hilton Maldives include Sandbank Reef,   teeming with curious batfish and snappers; and Anemone Reef, known in the local Dhivehi language as a classic thila or submerged rock and coral formation, flourishing with clownfish, turtles and rays.

A five-night stay starts at $1,055++ per person per night and includes six dives, in addition to accommodation in a beach or overwater pool villa, daily half board, roundtrip premium speedboat transfers, and privileges such as a one-time signature treatment at Amingiri Spa. Intrepid guests who wish to extend are also able to book a seven-night stay inclusive of ten dives, beginning at $1,070++per person per night.

Unforgettable Experiences at Waldorf Astoria Maldives Ithaafushi, South Male Atoll

Surrounded by the turquoise waters of South Male Atoll, the celebrated luxury resort offers access  to 30 different dive sites, including four well-known shipwrecks, as well as snorkeling trips to view  stingrays, nurse sharks and dolphins. Nighttime underwater expeditions highlight dramatic transformations as corals bloom into vivid colors.

Waldorf Astoria Maldives offers special savings on dive package rates beginning at $115++ per dive.

Impactful Encounters at Conrad Maldives Rangali Island, South Ari Atoll

Guests of the twin-island resort enjoy enviably close proximity to marine megafauna. Whale sharks  make their home in the protected South Ari Atoll Marine Park, the only location in the world where  the gentle giants can be seen in their natural habitat every day of the year, while resident reef manta rays, sea turtles and dolphins also make frequent appearances.

Dive with Hilton packages at Conrad Maldives include a five-night stay with five dives at $650++ per  person, while A seven-night stay from $920++ per person features nine dives. Luxurious villas are available starting from $950++ per night and must be booked separately.

These packages also include a captivating whale-shark encounter, a 60-minute spa treatment, a mixology masterclass, and complimentary access to non-motorized water sports activities such as kayaking and snorkeling.

View the video on this latest project ‘Dive with Hilton’ here

Tao Asian Kitchen Unveils its Exquisite Culinary Journey in Jaipur, Elevating the Pan-Asian Dining Experience

July 2023: Tao Asian Kitchen, an acclaimed destination for authentic flavors and a modern Asian fine dining experience, is delighted to announce its grand launch in Jaipur. After tremendous success in Mumbai and Nagpur, Tao Asian Kitchen is set to captivate the taste buds of Jaipur's discerning food enthusiasts with its enticing menu and immersive ambiance.

With a focus on vegetarian cuisine, delectable desserts, and refreshing mocktails, Tao Asian Kitchen brings a unique and inclusive dining experience to Jaipur. The restaurant's dedication to crafting innovative and tantalizing dishes has earned it a reputation as a go-to destination for Asian cuisine lovers.

The menu at Tao Asian Kitchen is carefully curated, offering a complete seven-course meal that showcases the rich and diverse flavors of Asia. The culinary journey begins with a selection of soups, including the delightful Japanese Nori, the invigorating Goji Berry, and the signature Tao Chimney Pot, this piping hot soup, served in a charming chimney pot, features a harmonious blend of hand-picked exotic vegetables, mushrooms, tofu, and glass noodles. For dim sum enthusiasts, Tao Asian Kitchen presents an array of delectable options such as Shiitake Mushroom and Tofu, Smoked Cheese & Spinach, Smoked Vegan Meat, and Water Chestnut with Broccoli. Each bite-sized delight is meticulously crafted to deliver an explosion of flavors. Ramen lovers will find their cravings satisfied with Tao Asian Kitchen's selection of four mouthwatering varieties. Loaded Vegetable Ramen, Spicy Coconut Ramen, Shiitake Mushroom Ramen, and Burnt Garlic Ramen showcase the perfect balance of spices, textures, and aromas, making each bowl a satisfying experience. Sushi enthusiasts can indulge in their bestsellers like the Classic Edamame Maki Roll, Creamy Avocado Maki, and Truffle Edamame Uramaki. These artfully prepared sushi creations are sure to impress even the most discerning palates.

Additionally, Tao Asian Kitchen offers an enticing range of appetizers, including Tofu in Thai Peanut Sauce, Chilli Garlic Edamame, Korean Steamed Lotus Stem, and Korean Shimeji Mushroom & Tofu. The menu also features six varieties of Bao, such as Mix Mushroom, Pan Fried Trio Pepper Cheese, Charcoal Cottage Cheese, Edamame Truffle, Water Chestnut & Tofu, and Spicy Basil Bao. For main courses, guests can savor dishes like Exotic Vegetables in Black Bean Sauce, Exotic Vegetables in Thai Curry, Steamed Tofu in Ginger Sauce, and Schezwan Mapo Tofu. These flavorful creations highlight the culinary expertise of Tao Asian Kitchen's talented chefs. To complete the dining experience, patrons can choose from a selection of aromatic rice dishes like Blue Jasmine Rice and Gochujan Fried Rice. Noodle lovers will be delighted with options such as Ho-Fun Noodles, Classic Pad Thai Noodles, and Stir-Fried Udon Noodles, showcasing the diversity of Asian cuisine.

The mocktail menu at Tao Asian Kitchen features a delightful assortment of non-alcoholic beverages, each crafted with precision to provide a burst of flavor and a delightful sensory experience. Some highlights from the mocktail menu include Berry Blast, this tantalizing mocktail that combines the richness of black currant and the sweetness of strawberry with a hint of lime; Tao Sweet Heart, An irresistible blend of fresh watermelon, ginger, and mint, the Tao Sweet Heart mocktail offers a perfect balance of fruity sweetness and a refreshing kick of ginger and mint; El Respeto, this enticing blend combines the citrusy notes of orange with the crispness of cucumber and the aromatic touch of basil; Blue Lagoon, featuring a blend of fresh pineapple juice and creamy coconut milk, this mocktail with its tropical essence and smooth texture is a delightful choice for those seeking a taste of paradise; and more.

Tao Asian Kitchen's launch in Jaipur marks an exciting milestone for the city's culinary scene, introducing an exceptional dining experience that blends tradition with innovation. The restaurant's commitment to vegetarian cuisine, mocktails, and an extensive menu of Asian delicacies is set to create a memorable dining experience for all.

For reservations and more information:

Website: www.taoasiankitchen.com

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

India Hemp and Co. launches Hempboocha, India’s first Hemp powered beverage

Bangalore, July 2023: Proudly crafted in Bangalore, India Hemp and Co. has become Asia's pioneer in hemp-based food products. Now, they are revolutionizing the market yet again by launching the first hemp-based kombucha in India.

Hempboocha is a harmonious fusion of the finest kombucha, made from hibiscus flowers, strawberries, lemon, and hemp seeds. By harnessing the benefits of hemp and combining them with the time-honored art of fermentation, Hempboocha offers a harmonious and refreshing experience like never before.

One crucial fact about Hempboocha is that hemp seeds do not contain THC, making it a non-hallucinogenic beverage. This means you can enjoy Hempboocha without any psychoactive effects. Hemp seeds have gained global recognition for their superfood status and medicinal properties, and they have been incorporated into various foods, drinks, and beauty products.

Packed with a rich blend of probiotics, antioxidants, and essential nutrients, Hempboocha provides a wholesome and revitalizing experience. India Hemp and Co. has made significant strides in the hemp industry, including being the first hemp brand to appear on Shark Tank Season 1 India, and has played a pivotal role in establishing the hemp category in the country.

Jayanti Bhattacharya, the co-founder of India Hemp and Co., reveals the secret recipe for Hempboocha and shares, "We wanted our hempboocha to be nutritionally rich while still capturing the distinctive hemp flavor that we adore. In addition to hemp, we have carefully selected strawberries, hibiscus flowers, and lemon to achieve the perfect balance of flavors in Hempboocha."

Shalini Bhattacharya, co-founder of India Hemp and Co., explains, "By offering Hempboocha in cans, we ensure safe delivery throughout India without compromising on flavor. It is best served chilled and also serves as the perfect healthy mixer for enjoyable cocktails. With our hemp-based kombucha, we are setting a new benchmark in the beverage industry, demonstrating our commitment to innovation, health, and sustainability."

Crafted in association with Kombucherie Private Limited in Bangalore, Hempboocha is available for purchase at Rs. 260 per 250ml can in India. Customers can conveniently find Hempboocha on India Hemp and Co.'s website, www.indiahempandco.com, as well as through retail outlets across the country.

Ingredient Ideology | MONSOON SPECIAL: CUSTARD APPLE FARE By: Dr. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF.

A popular seasonal tropical fruit that originated in south America today happens to be a well-known gourmet ingredient with multiple uses in a variety of recipes from sweets to puddings and from indo-western to fusion culinary trends have also involved custard apple as a season’s specialty. Due to its creamy texture it is also called as cherimoya or sugar apple and we commonly call it as sitaphal.

Custard apple is rich in fiber, vitamins, minerals, it is also considered to be good for the heart, eye health reduces inflammation and also helps in digestion.

The uses of custard apple with modern cuisine includes it being concocted with nuts, seeds, milk based, vegan concepts and even with classical indian desserts too like a sitaphal aur khajoor ki phirni, custard apple shahi tukda, baked custard apple Jamun dessert and more!

Here are a few simple –easy and yummy ways with Custard Apple:

Recipe-1] LAYERED CUSTARD APPLE & CHOCOLATE SOIL SWEET

Ingredients:

1 cup custard apple pulp

1 and a half cup vanilla flavored custard 

½ cup desi rabdi –optional.

4-5 chocolate biscuits, powdered

4-5 plain digestive biscuits, powdered

2 tbsp. assorted chopped nuts of your choice

2 tsp flax seeds/ 2 tsp soaked chia seeds in 1 cup water for 30 mins

2 tsp chocolate chips/ 2 tbsp. chocolate sauce

3-4 no cherries/ 3-4 no mint leaves to garnish the sweet

1 cup assorted cut fresh fruits of your choice.

Glasses/mould/pudding dish as desired to set the sweet dish.

Method:

1. Prepare all the ingredients for the custard apple sweet. If using dessert bowls/glasses start layering the custard, biscuits, rabdi, nuts, custard apple pulp and repeat the layers till the top. Ensure the color contrast is visible. Top the glasses with more rabdi if being used, custard, fruits, pulp and top with fresh mint leaves/ glazed or tinned cherries and allow to chill for 30- 45 mins and serve.

Recipe-2] DESI SITAPHAL KI VIDESHI PHIRNI

Ingredients:

1 cup custard apple pulp

500 ml milk/soy milk

¼ cup condensed milk or sweetener of your choice

2 tbsp. raw basmati rice soaked for 20 mins and ground to a thick paste.

½ tsp green cardamom powder

2 tsp chopped raisins

2 tsp chopped cashews/almonds

1 tsp ghee

2 tsp chocolate sauce/ 2 tbsp. chocolate sauce,

Assorted fresh fruits- to layer with the phirni- kiwi, berries, cherries etc.

Method:

Prepare all the ingredients for the sitaphal phirni and heat up the milk in a thick bottomed pan, add in the cardamom powder, sweetener of your choice and stir well. Add in the prepared rice paste, ghee and simmer, stirring occasionally cook up the phirni on low flame for around 25-30 mins. It should be getting a little texture and thickness to it so as to coat the back side of a spoon. Turn off the flame and allow to cool completely. At this stage we can add in a little rose water as well and start layering the sweet with fresh fruits and nuts, choco chips/chocolate sauce into dessert bowls/glasses/pudding bowl etc garnish appropriately and allow to chill for 25-30 mins and serve.

Recipe-3] HEALTHY CUSTARD APPLE SHAKE

Ingredients:

1 cup custard apple

1 cup soya milk/regular milk.

2 tsp honey

¼ tsp cinnamon powder

2-3 dates, chopped finely

1 tsp flax seeds- whole or powdered can be used

Banana-1 med size, ripe, peeled and sliced.

Assorted nuts- as desired.

Mint leaves/cherries- for garnish if desired.

Method: Prepare all the ingredients for the healthy custard apple shake. Combine the ingredients into a blender jar or a food processor and churn it all well to a nice smooth texture. Pour the shake into chilled glasses and garnish with assorted nuts/seeds/ mint etc and serve it immediately.

Recipe-4] ROSE AND CUSTARD APPLE DESSERT

Ingredients

1 cup custard apple pulp.

 2 tsp ghee

1-2 green cardamoms

½ cup crushed vermicelli

Sweetener of your choice- sugar/condensed milk/ jaggery.

500 ml milk

2-3 tbsp. rose syrup

2 tsp chopped cashews

2 tsp chopped raisins

5-6 chocolate biscuits/ digestive biscuits crushed.

1 cup sponge cake cubes

2 tsp choco chips

2 tbsp. chocolate sauce

Method: Using a saucepan, heat up the ghee and add in the crushed vermicelli and green cardamom and let it get slightly roasted for a few seconds and add in the milk, sweetener of your choice and mix well. Allow to cook for 10-12 mins. Once the sweet starts getting a little thicker add in the assorted nuts and mix well. Turn off the flame add allow to cool completely and mix in the custard apple pulp into it and mix. To serve the dessert place the sponge cake cubes at the base of the pudding bowl, spoon over some of the vermicelli pudding, some nuts, crushed biscuits, choco chips and chocolate sauce, the rose syrup and repeat the layers till the top. Finally drizzle some rose syrup and few nuts and serve this sweet chilled for around 30 mins.

Recipe-5] TENDER COCONUT CUSTARD APPLE PUDDING

Ingredients

1 cup custard apple pulp

½ cup tender coconut flesh/malai shredded

1 cup coconut milk, thick.

¼ tsp green cardamom powder/ cinnamon powder.

2 tbsp. condensed milk or sweetener of your choice.

½ cup sago or sabudana soaked in 3 cups water for 30 mins.

500 ml milk

Dates-2- 3 chopped.

2 tbsp. assorted chopped nuts

Cherries/mint/praline/roasted sliced coconut for garnish.

Method: in a saucepan combine together the milk, cardamom powder and soaked-drained sabudana and sweetener of your choice mix well, simmer for 20 mins stirring occasionally to prevent sticking at the base. Once the sabudana turns translucent in appearance add in the coconut milk and nuts and continue to cook on low flake for 12-15 mins. Turn off the flame, cool and then add in the custard apple pulp, tender coconut malai or flesh along a few chopped dates as well if desired. Pour in the prepared pudding into dessert bowls and garnish with nuts etc and serve warm or chilled.

Glenelly Estate Owners Bring Signature South African Wines to Atmosphere Core

Continuing the series of Winemaker Masterclasses with exclusive events for six days across two brands and three resorts — OBLU SELECT Lobigili, OBLU SELECT Sangeli, and VARU By Atmosphere in September and October 2023.

Mumbai, July 2023: Atmosphere Core, a fast-growing hospitality company, presents an enriching wine journey across its portfolio with its third wine partner, Glenelly Estate from Stellenbosch, South Africa. The Glenelly Estate Winemaker experience will unfold on September 25th and 26th at OBLU SELECT Lobigili, September 28th and 29th at OBLU SELECT Sangeli, and October 1st and 2nd at VARU By Atmosphere. 

Guests can look forward to sunset wine soirees on pristine white beaches, immersive masterclass dinners, a delectable wine-infused brunch, and gain insights into the art of wine pairing. All in the company of Mr. Nicolas Bureau, a multi-generational winemaker and owner of Glenelly Estate.

As part of the In-House Wine Culture initiative, Mr. Bureau, accompanied by his wife and children, will be residing at three of the company's resorts. The Bureau family will showcase their signature wines and engage with guests through curated experiences.

In addition to guest experiences, Mr. Bureau will conduct training workshops for the Food and Beverage (F&B) teams. These interactions will pave the way for six frontline F&B professionals to visit the winemaker's Stellenbosch estate for wine training and cultural immersion during the harvest in February 2024.

Fostering an In-House Wine Culture

Atmosphere Core has been cultivating a unique wine culture across its three brands and eight resorts, driven by Authenticity and Joy of Giving. These values are shared by the company's three family-owned wine partners - Champagne Guy Charbaut, Bodegas Viñátigo, and Glenelly Estate.

Owners and winemakers from Champagne Guy Charbaut and Bodegas Viñátigo graced THE OZEN COLLECTION resorts in 2022, hosting captivating wine soirees, masterclasses and training workshops. In March 2023, a group of frontline F&B professionals from Atmosphere Core were invited to the Bodegas Viñátigo winery in the Canary Islands for a week-long educational tour. Later, in June 2023, a different group of frontline F&B professionals from Atmosphere Core were invited for another week-long educational tour, this time to the Champagne Guy Charbaut house in France.

Glenelly Estate, established in 2003 by the renowned Bordeaux winemaker Madame May de Lencquesaing, embodies a clear vision of producing wines characterized by elegance and exceptional aging potential. The world-class wine estate is situated on the picturesque southern slopes of Simonsberg in Stellenbosch, South Africa. Glenelly Estate wines are poured exclusively at Atmosphere Core Resorts in the Maldives.

IHM Ranchi organizes interactive session themed “Coffee with GMs” at the institute premises

The Institute of Hotel Management (IHM), Ranchi organized an interactive session with the industry leaders on the theme “Coffee with GMs” for the final year students of the institute. The event witnessed the presence of Mr. Hemant Mehta, General Manager, Hotel Radisson Blu, Ranchi, Mr. Amit Kaushik, General Manager, Hotel Royal Retreat, Mr. Asit Kundu, General Manager, Capital Residency, Mr. Kallol Sengupta, General Manager, Hotel Green Horizon and Mr. Brajesh Gupta, General Manager Hotel Le Lac Sarovar Ranchi.

The program was set-up through a casual interaction among the General Managers and the students focusing on the career development tips, success stories and fun- filled memories from their academic and professional journey. Decades of experience and the struggle and success stories of General Managers included focus on the personal development, self-confidence, self-presentation changing industry trends and best practices, hard work and dedication, effective management styles, conflict management, budgeting and financial management in the various roles during the long spanning career in the hospitality industry. The students were enthusiastic and energetic throughout the session and they asked various questions and queries related to personal and professional life and the secret behind their success and management styles to which all the General Managers were humble to address the gathering.

The event was moderated by Dr. Bhupesh Kumar, Principal, IHM Ranchi and all the teachers were also present during this occasion. Coffee with GM is a unique initiative by IHM Ranchi where the industry experts and budding hoteliers come together on the same platform eliminating the hesitations and boundaries of interaction through heart. The program concluded with a hi- tea wherein delicious burgers, pizza and coffee all made by the students were served to the students and guests present on this occasion.

CYK Hospitalities Launches R&D Kitchen in Gurugram

Simranjeet Singh (Left) & Pulkit Arora (Right), Directors, CYK Hospitalities

Chefs at CYK Hospitalities' R&D Kitchen

NOIDA, July 2023. With the objective of providing a better culinary experience to prospective F&B business entrepreneurs and aspirants, Gurugram-based F&B consultancy firm, CYK Hospitalities recently launched an R&D kitchen in Udyog Vihar in Gurugram. 

The state-of-the-art R&D kitchen will enable both existing and prospective clients by offering a space where they can experiment, refine, and perfect their creations; the R&D kitchen will help them achieve their culinary visions. 

The kitchen aims to cultivate a dynamic community where people from a variety of culinary backgrounds can meet and exchange ideas. In order to foster culinary innovation, the goal is to facilitate cutting-edge research and development.

Directors & Chef's Team of CYK Hospitalities

The Gurugram-based kitchen has five chefs who have expertise in all the hospitality segments and cuisines, including Indian, Continental, PAN Asian, Desserts, Bakery, and other global cuisines. Also, the kitchen has chefs specializing in FMCG products. The kitchen will also provide opportunities for budding culinary talent to explore and create out-of-the-box culinary delights. 

Focusing on high nutritional value, the kitchen will also be curating the millet-based innovative menu, which will also focus on multi-dimensional culinary cuisines. Some of the new innovations in the R&D kitchen include Rainbow Millet Salad, Kuttu Ragi Puri, Samak ki Kheer, and the like. 

On the launch of the R&D kitchen, Simranjeet Singh, Director, CYK Hospitalities, said, “Our vision is to foster a vibrant community where individuals come together to engage in cutting-edge research and development within the culinary world. We aim to provide a platform for people to collaborate, exchange ideas, and collectively push the boundaries of culinary innovation.”

Pulkit Arora, Director, of CYK Hospitalities, adds, “At CYK Hospitalities, we strive to stay ahead of the curve by both following and setting the latest trends in the culinary world. Our R&D kitchen is a hub of innovation where we draw inspiration from traditional delicacies while developing modern culinary practices.”

The kitchen spreads over a total area of 600 square feet and is located on the rooftop for proper ventilation. Moreover, it is equipped with advanced technology focused on fulfilling essential requirements.

About CYK Hospitalities

CYK Hospitalities, founded by experts in the FnB segment, is an FnB consulting firm providing various services in the "BRAND BUILDING" field, specializing in the food and beverage and hospitality segment. The company helps its clients gain recognition for their outlets and restaurants through consultation and consistent support. The company provides on-time services to support its clients in leasing, location mapping & expansion, exposure & networking, hiring & training, competitor analysis, menu engineering, chef hiring, SOP formation, recipes, and food pricing, to name a few.

The company to date, has partnered with prominent space providers like Phoenix Mall, Pacific Mall, DLF, Vegas Mall, Lulu Group, Lakeshore, Lovely Professional University, etc.

The Fern Hotels & Resorts Signs New Hotel in Kota

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of a new hotel in Kota. The company at present operates 7 Fern-branded hotels in Rajasthan. This new addition will further strengthen the brand's presence in key markets and underscore its commitment to providing exceptional guest experiences.

The property once operational will feature 107 well-appointed rooms, a restaurant, a bar, 8800 sq ft of indoor banqueting space along with 68,000 sq ft of lawns, a gym and other public areas. Kota is famous for its thriving coaching culture for IIT-JEE and Medical entrance preparations and every year more than four lakh students visit and live in the city. It is the third largest city in the state of Rajasthan. Situated on the banks of the Chambal River, the city of Kota is famous for its distinctive style of paintings, palaces, museums and places of worship. The city is known for gold jewelry, Doria sarees, silk sarees and the famous Kota stone.

Other Fern branded properties in the region are 85 keys The Fern Jaipur, 85 keys The Fern Residency Jaipur, 57 keys The Fern Alwar-Sariska, 55 keys The Fern Residency Udaipur, 50 keys The Fern Residency Jodhpur, 46 keys The Fern Ranthambore Forest Resort and 105 keys The Fern Habitat Jaipur.

Speaking on the occasion, Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, commented, “Kota is a rising tier-II city with significant tourism and business potential. The signing of this hotel is in line with The Fern Hotels & Resort’s vision of strengthening our presence in key domestic markets and we are pleased to partner with Royal Group from Kota for this hotel. Kota holds significant importance for the hospitality industry, attracting a multitude of tourists, students, and business travelers.”

IHG Hotels & Resorts announces the opening of Holiday Inn Lucknow Airport

July  2023, Lucknow: IHG Hotels & Resorts, one of the world’s leading hotel companies with more than 6,000 hotels across 18 brands, has just opened Holiday Inn Lucknow Airport in Lucknow. Lucknow, a city known for its polite mannerism and warm hospitality is emerging as a sought-after destination for business, MICE, leisure, and social gatherings. Holiday Inn Lucknow Airport is designed to deliver memorable experiences through its warm and welcoming service, and contemporary design. Located along the Kanpur – Lucknow highway, the new-built hotel enjoys excellent visibility. The hotel will become a preferred choice for travelers visiting the city for business or leisure needs.  

Situated minutes away from Chaudhary Charan Singh International Airport and at walking distance to Transport Nagar metro station, Holiday Inn Lucknow Airport provides easy access to the major city center. Lucknow’s largest shopping centers - Phoenix Palassio and Lulu Mall is approximately 10 minutes’ drive from the hotel.  Holiday Inn Lucknow Airport is the perfect destination for guests with diverse needs to enjoy the world-class hospitality experience that the brand is known for.

Stylish and spacious rooms

Featuring 192 cozy and modern rooms & suites which are a great blend of style and functionality with a view of the cityscape as well as the pool. Catering to every guest’s needs Holiday Inn Lucknow Airport accommodations provide guests with a unique and authentic hospitality experience and is equipped with a gymnasium, complimentary high-speed Wi-Fi, flat-screen TV, and a comfortable workstation. Additionally, the hotel also comprises of spacious, one-of-a-kind Executive Suite of 1044sq.ft. with a terrace attached for hosting private parties. The hotel is also equipped with an extraordinary concierge service, vibrant seating arrangements, a 13,000sq meeting and events space with over 32,000 sq.ft lawn area to cater to all social and corporate event needs.  

An enjoyable stay for family  

Aiming to become one of the favorite destinations for large gatherings and staycations, the hotel pays great attention to the concept of family bonding and takes extra care to make children comfortable throughout their stay. It offers children under the age of 12 years, a shared room with their parents, free accommodation and meals. In addition to this, it also features an outdoor pool with a kid's pool, a 24-hour fitness centre and a library.  

Food & Beverages

Holiday Inn Lucknow Airport boasts an array of F&B outlets that provide a delectable experience through exquisite delicacies at All Day Dining, a variety of patisseries at the Deli, a chic and sleek bar to unwind or meet for pre-dinner drinks and the open-air rooftop restaurant, Sky 11 for a mesmerizing view of the city.  

Commenting on the announcement, Sudeep Jain, Managing Director South West Asia, IHG Hotels & Resorts, “We are pleased to announce the launch of the Holiday Inn Lucknow, which attracts tourists from around the world because of its rich cultural and historical legacy. The hotel’s strategic location will be greatly beneficial and attract travellers from varied segments – business and leisure.

He further added, “IHG has been increasingly focusing on secondary markets in India, and the addition of Holiday Inn Lucknow to our brand portfolio will cater to the growing demand for quality accommodations in the city.”

Holiday Inn Lucknow Airport is excited to open with its opening offer, where guests can enjoy an exclusive introductory saving of 30% on all hotel bookings. When guests stay at any IHG Hotels & Resorts property, they can earn points and rewards thanks to the IHG One Rewards loyalty program. At Holiday Inn Lucknow Airport, IHG One Rewards Members will also receive 25% off at the hotel’s dining outlets.

Guests will be rewarded for their stay through IHG One Rewards, where they can enjoy member-only benefits and earn points on every stay at over 6,000 destinations globally.

Rates at Holiday Inn Lucknow Airport start from INR 4200 ++ per room per night and at Holiday Inn, kids stay and eat for free*.  

IHG® currently has 47 hotels operating across five brands in SWA, including Six Senses, InterContinental Hotels and Resorts®, Crowne Plaza®, Holiday Inn® , Holiday Inn Resort® and Holiday Inn Express®, and a strong pipeline of 55 hotels due to open in the next 3-5 years.

Numbers as of December 31st, 2022.

PLATFORM 65 CHUGS INTO VIZIANAGARAM WITH A NEW OUTLET

Vizianagaram, 6th July 2023: Platform 65, India's largest toy-train-themed restaurant, has launched its 10th outlet in Vizianagaram, Andhra Pradesh by Shri Kolagatla Veerabhadra Swamy, Deputy Speaker and MLA, AP Legislative Assembly. Mr. VH Suresh, Corporate Executive Chef; Mr. Venkatesh, Vice President of Platform 65; Mr. Srikanth, CGM; and Smt. Roja Edubilli, Executive Director of Platform 65, Vizianagaram were participated in the ceremony.

Already having six branches in Hyderabad, one branch each in Vijayawada, Vizag, Warangal, Karimnagar, and Bangalore, this expansion of Platform 65 into Vizianagaram signifies the expansion ambition of the restaurant chain and its quest to cater to the needs of more people in the state.

Claiming to be the new landmark for celebrations in Vizianagaram, Platform 65 offers its customers the chance to enjoy a range of delicious foods. Whether you are in the mood for traditional dishes from Andhra Pradesh and Telangana or want to explore the flavours of Chinese cuisine, Platform 65 has got you covered. This restaurant chain’s diverse selection of foods is sure to satisfy everyone's taste buds and make for a memorable dining experience.

On the ambience front, the restaurant is designed to look like a railway station where the seats resemble a train, and the tables are named after different stations, complete with mini railway tracks. Each table is named after a station, such as Bengaluru, Mysore, Vizag, Hyderabad, etc. When a customer's station receives a green signal from the toy traffic controller, the train arrives with delicious food on its wagons.

Speaking on the occasion Shri Kolagatla Veerabhadra Swamy, Deputy Speaker and MLA, AP Legislative Assembly said, “I commend the efforts of the team behind Platform 65 for bringing innovative and delicious cuisines to our doorstep. This unique toy-train-themed restaurant offers a thrilling dining experience for food lovers in the city. I invite the people of Vizianagaram to come and enjoy the authentic flavors and luxurious ambiance at Platform 65."

Mr. Sadgun Patha, Managing Director and Founder of Platform 65, said, “We are extremely delighted to announce that our flagship restaurant has entered the Vizianagaram market. We will strive to provide outstanding dining experiences for all of our customers. Our kitchen team has been working hard to create a menu that is both innovative and tasty, and we eagerly look forward to the people of this beautiful city to sample our culinary delights. We are confident that the people of Vizianagaram will be delighted to experience the cuisines and flavors offered by Platform 65.”

On the occasion, Smt. Roja Edubilli, Executive Director of Platform 65, Vizianagaram, said, “We are proud that Platform 65 has reached Vizianagaram. It has been quite a journey for us. The menu with Indian, Chinese, and Italian cuisine at Platform 65 consists of an array of mouth-watering dishes like Classic Mushroom, Nalli Ghosh Briyani, Palle Patnam Pulao, and many more dishes, which are prepared by our expert Corporate Executive Chef VH Suresh using the finest ingredients at the restaurant. We invite all the people of Vizianagaram to come and experience the lip-smacking cuisines.”

Speaking on the occasion, Mr. Venkatesh, Vice President of Platform 65, and Mr. Srikanth, CGM, expressed their enthusiasm for the launch of the Vizianagaram outlet. Mr. Venkatesh stated, "Platform 65 is committed to offering a delightful and diverse culinary voyage to food enthusiasts, featuring an extensive selection of over 500 exquisite dishes." "The opening of our Vizianagaram outlet exemplifies our unwavering dedication to expanding our presence and delivering an extraordinary dining experience to a broader customers", Mr. Srikanth added.

House of Glenfiddich celebrates the undying spirit of disruptors through ‘Fathers of Innovation’

July 2023, National: Over the years, WG&S has celebrated the forces of nature, who have upheld the spirit of innovation, which resonates with the core ethos of the company. 

Fathers of Innovation is a platform that recognizes the relentless pursuit of innovators, acknowledging their noteworthy contributions in line with our core brand attributes of pushing boundaries, being unconventional and challenging status quo.

Focusing on those who have fueled transformation across distinctive fields of innovation, House of Glenfiddich takes great pride in saluting these heroes.  

In its fourth year, Fathers Of Innovation ushers in a new era of creative alliances, artistic dialogues and exchanges with some of the inspiring figures of our century, who've left an indelible imprint in their respective fields. From technology to the arts, design to entrepreneurship - It honours radical individuals who embody the DNA of House of Glenfiddich.

Commenting on the Fathers of Innovation, Kapila Sethi, Head of Marketing said, “Fathers Of Innovation applauds the innovators who have broken conventions and inspired change. We celebrate their unfazed spirit of innovation and challenging traditions. House of Glenfiddich values these individuals who share their world views and creative canvases." 

About William Grant & Sons

William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the luxury spirits company is run by the fifth generation of his family and distils some of the world’s leading brands of Scotch whisky, including the world’s favourite single malt Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch Grant’s® as well as other iconic spirits brands such as Hendrick’s® Gin, Sailor Jerry®, Milagro® Tequila and, most recently, Tullamore D.E.W Irish Whiskey.

About House Of Glenfiddich

Staying true to the company's creative and artistic vision, William Grant and Sons India Private Limited recently launched "House of Glenfiddich": a luxury lifestyle brand aiming to build unique experiences which combine the finest in art, travel and beyond. The brand identifies with the fast-evolving meaning of luxury for the Indian consumer who appreciates quality and offers premium products & experiences ranging from avant-garde exhibits to cutting-edge collaborations within the luxury lifestyle passion points of art, fashion, design, entrepreneurship, travel and beyond. The collections and showcases from the House of Glenfiddich, will not only be inspired by chic global trends, but also offer tailor-made products and immersive experiences as it evolves.

The Savvy Traveller: 47% of Indians ready to revamp itineraries for irresistible deals, reveals Skyscanner report

Travel remains a priority despite increasing cost-consciousness 

Indians are big planners, with 72% of respondents preferring to thoroughly plan their trips 

 India, July 2023 — Skyscanner, the global travel marketplace, today released its Travel in Focus Report, which shares that budget-conscious travellers in India are embracing travel with an open mind to score more affordable getaways. With insights from Skyscanner’s proprietary search and booking data and consumer behaviour study, this report uncovers key travel behaviours in India.  

Data from the report highlights that Indians are savvy travellers (47%) who are flexible to switch their itineraries when presented with better travel deals. When it comes to international holidays, Indians are also willing to pick a destination that is less expensive to travel to (35%) or travel at a different time of year (33%). This is in spite of the fact that Indian travellers are in fact, big planners, with 72% of respondents preferring to thoroughly plan their trips – further cementing how Indian travellers are seeking that sweet spot of travel and value for their holidays. 

Commenting on the findings, Mohit Joshi, Skyscanner Travel Trends and Destination Expert said, “While the way we travel has no doubt changed in the last few years, the desire for a getaway is still very much there. Skyscanner makes it possible for travellers to explore the world within their budget, with its cross-market comparison and transparency of prices on its platform. An easy hack to hit that sweet spot is to use our ‘Everywhere’ search tool, where destinations are recommended based on the traveller’s location, ranked by price. That way you get to explore, without breaking the bank.” 

Other key survey findings:  

Chasing Cricket:  Cricket holds a special place in the heart of Indians. Around 75% say that they are willing to increase their travel budget to experience live cricket matches. With the upcoming 2023 Cricket World Cup held in India, there is already a 46% spike1 in searches from within India to Ahmedabad, one of the host cities, for October this year. Despite strong demand, prices on Skyscanner reveal that flights to Ahmedabad from Mumbai are 36%2 lower for the month of June 2023, compared to June 2022.  

Slow Travelling Gurus: In 2023, Indian travellers are taking it slow, with more travellers (46%) opting for more immersive travel over of fast-paced travel (40%). Rather than visiting as many places as possible, travellers are looking to spend more time in a single destination, taking their time to immerse themselves in the local culture. According to Skyscanner data, over 38% of Indian travellers spend longer than 1 month on a single-destination trip, including domestic and international destinations, based on redirect data for the year 2023, which is significantly more when compared to travellers in Singapore (3%) and South Korea (8%)3. 

Purposeful Voyagers: Travellers today are looking to travel with purpose and centre their travel experiences around specific activities. Over half of Indians (55%) are planning purpose-related travel in India to engage in activities such as scuba diving, golf, yoga, or wellness retreats. One in two Indians are also actively planning a visit to holy places in the next 6 months. 

For all the travel preferences flagged by Indian travellers as important, Mohit recommends the following hacks that can help bag a bargain quickly: 

 The ‘Whole Month’ search tool allows you to see cheap flights immediately and pick the right deal for you. Consider travelling a day before or a day after your original departure dates, flying on less popular days of the week is always cheaper. 

Mix & Match to save ₹₹: Mixing and matching the airlines and airports you choose to fly with to and fro, can seriously cut costs. To save more, flights don’t have to be booked as returns. 

Here are some options between Mumbai and the UAE on 8-15 September 20234. By mixing and matching, the lowest fare is via Route 3 by flying into Dubai and out of Sharjah on different airlines.  

Be Price Smart: When you find a flight you like, with a price you don’t, set up a Skyscanner Price Alert. It will watch the flight you are interested in and send an email or push notification when prices change. This is the best way to find a deal if you have a few weeks or months before you are planning to buy.

Skyscanner’s Travel in Focus 2023 report draws on its research with OnePoll and analyses survey data from 3,000 travellers in Singapore, India, and South Korea to uncover key unique insights into travel behaviour, attitudes, and preferences of travellers in these countries. 

Ingredient Ideology | BRUSCHETTAS TO BINGE BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

BRUSCHETTAS TO BINGE

Quick fix delicate bites

Bruschetta is an Antipasto- classic style starter from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. In Italy, bruschetta is often prepared using a grill. The traditional bread for bruschetta is pagnotta, Italian-style round bread with a light brown crust and the right amount of density. Its flavor and texture are reminiscent of sourdough bread. By definition, bruschetta refers to an antipasto that has a base of toasted bread that has been rubbed with raw garlic and drizzled with olive oil.

 The toppings are actually endless! In America, we have just grown to associate bruschetta with the marinated tomato variety. Bruschetta can be served hot or cold. Despite being a smaller dish, there are a few significant health benefits that come with bruschetta. Many of them are within the tomatoes! Amongst other things, they are a great source of potassium and Vitamin C. They are also a great source of antioxidants, which can help do all sorts of things for your body.

Cool bread a few minutes, and then rub each slice with the cut side of the garlic. Drizzle bread lightly with olive oil, top with bruschetta spread and shredded Parmesan cheese, and serve. It's just a mixture of chopped tomatoes, balsamic, basil, and garlic, spooned over olive-oil brushed slices of toasted baguette or rustic bread. It's perfect for a party because you can make a large batch of the topping ahead of time, as well as toasting baguette slices. The freshest, ripe, and aromatic tomatoes are best for bruschetta. Plum, cherry, or beefsteak tomatoes are good choices. Tomatoes bought “on the vine” or home-grown are usually the most flavourful.

Here are a few quick-fix yet tasty options with bruschetta to make and serve loved ones:

Recipe-1] PESTO TOMATO OLIVE BRUSCHETTA

Ingredients:

Bruschetta bread slices- 8-10 no

For the spread

Olive oil- 2-3 tbsp.

For the toppings:

Cherry tomatoes- 100 gms

Garlic cloves- 2-3 no chopped

Onion-1 small sliced

Black/ green olives- 3-4 no 

Salt to taste

Crushed black pepper to taste

White vinegar-1-2 tsp

White wine-1-2 tsp opt

Fresh basil leaves- 6- 8 no

Pesto sauce- 2-3 tsp

Cream cheese- 2-3 tsp

Oregano to taste

Chili flakes- ½ tsp

For garnish:

Sliced olives/micro-greens/ fresh herbs etc

Method:

1. prepare all the ingredients for the bruschetta recipe as listed in the above list.

2. ensure the bread being used is firm to the touch and not cut very thin since it needs to be a

Little durable to hold the toppings as well once it is ready to serve.

3. drizzle a little olive oil in a non-stick pan and saute the garlic, onions and add in the cherry tomatoes, give them all a nice toss.

4. add salt, pepper, herbs, chili flakes, white vinegar and mix well, cook for 2-3 mins and remove, allow to cool a little.

5. drizzle a little olive oil on the sliced bread pieces and grill them one by one on both sides and place them on a serving platter or plate.

6. now spoon over the prepared pesto sauce on each piece of the bread and then place the topping ensuring the contents are visible and staying in one place, add in the sliced olives and spoon over some cream cheese as well.

7. now finally, place the assorted garnishes on the bruschettas as desired and serve them immediately.

Recipe-2] COMBO DUET BRUSCHETTA

Ingredients

Bruschetta bread slices- 8-10 no

For the spread

Olive oil- 2-3 tbsp.

For the toppings:

Chopped tomatoes- 100 gms

Garlic cloves- 2-3 no chopped

Onion-1 small sliced

Black/ green olives- 3-4 no 

Salt to taste

Crushed black pepper to taste

White vinegar-1-2 tsp

White wine-1-2 tsp opt

Fresh basil leaves- 6- 8 no

Peanut butter crunchy- 2-3 tsp

Cream cheese- 2-3 tsp

Oregano to taste

Chili flakes- ½ tsp

Roasted chopped eggplant- 1 cup

For garnish:

Sliced olives/micro-greens/ fresh herbs etc

Method:

1. prepare all the ingredients for the bruschetta recipe as listed in the above list.

2. ensure the bread being used is firm to the touch and not cut very thin since it needs to be a

Little durable to hold the toppings as well once it is ready to serve.

3. drizzle a little olive oil in a non-stick pan and saute the garlic, onions and add in the cherry tomatoes, give them all a nice toss.

4. add salt, pepper, herbs, chili flakes, and white vinegar and mix well, cook for 2-3 mins and remove, allow to cool a little. Separately also toss the eggplant and place it aside

5. drizzle a little olive oil on the sliced bread pieces and grill them one by one on both sides and place them on a serving platter or plate.

6. now spoon over the peanut butter on each piece of the bread and then place the topping ensuring the contents are visible and staying in one place, add in the sliced olives and spoon over some cream cheese as well. prepare plain tomato cheese with roasted eggplant separate as well to add variety to the plate.

7. now finally, place the assorted garnishes on the bruschettas as desired and serve them immediately.

Recipe-3] CURRIED CHICKEN BRUSCHETTA

 Ingredients

Bruschetta bread slices- 8-10 no

For the spread

Olive oil- 2-3 tbsp.

For the toppings:

Chopped tomatoes- 100 gms

Garlic cloves- 2-3 no chopped

Onion-1 small sliced

Black/ green olives- 3-4 no 

Salt to taste

Crushed black pepper to taste

White vinegar-1-2 tsp

White wine-1-2 tsp opt

Fresh basil leaves- 6- 8 no

Peanut butter crunchy or schezuan chutney- 2-3 tsp

Cream cheese- 2-3 tsp

Oregano to taste

Chili flakes- ½ tsp

Curry powder-1 /2 tsp

Coconut milk- 1/3 cup

Sliced sautéed pieces of boneless chicken- 1 cup

For garnish:

Sliced olives/ micro- greens/ fresh herbs etc

Method:

1. prepare all the ingredients for the bruschetta recipe as listed in the above list.

2. ensure the bread being used is firm to the touch and not cut very thin since it needs to be a

Little durable to hold the toppings as well once it is ready to serve.

3. drizzle a little olive oil in a non- stick pan and saute the garlic, onions and add in the cherry tomatoes, give them all a nice toss, add curry powder, coconut milk and boneless chicken slices.

4. add salt, pepper, herbs, chili flakes, and white vinegar, and mix well, cook for 5-6 mins and remove, allow to cool a little. 

5. drizzle a little olive oil on the sliced bread pieces and grill them one by one on both sides and place them on a serving platter or plate.

6. now spoon over the peanut butter on each piece of the bread and then place the topping ensuring the contents are visible and staying in one place, add in the sliced olives and spoon over some cream cheese as well. prepare plain tomato cheese and with roasted eggplant separate as well to add variety in the plate.

7. now finally, place the assorted garnishes on the bruschettas as desired and serve them immediately.

Recipe-4] HIDDEN SURPRISE BRUSCHETTA

Ingredients:

Bruschetta bread slices- 8-10 no

For the spread

Olive oil- 2-3 tbsp.

For the toppings:

Chopped tomatoes- 100 gms

Garlic cloves- 2-3 no chopped

Onion-1 small sliced

Black/ green olives- 3-4 no 

Salt to taste

Crushed black pepper to taste

White vinegar-1-2 tsp

White wine-1-2 tsp opt

Fresh basil leaves- 6- 8 no

Peanut butter crunchy or schezuan chutney- 2-3 tsp

Cream cheese- 2-3 tsp

Oregano to taste

Chili flakes- ½ tsp

Veg Manchurian balls or chicken Manchurian balls- 8-10 nos

For garnish:

Sliced olives/ micro- greens/ fresh herbs etc

Method:

1. prepare all the ingredients for the bruschetta recipe as listed in the above list.

2. ensure the bread being used is firm to touch and not cut very thin since it needs to be a

Little durable to hold the toppings as well once it is ready to serve.

3. drizzle a little olive oil in a non- stick pan and saute the garlic, onions and add in the cherry tomatoes, give them all a nice toss add in veg or chicken Manchurian balls.

4. add salt, pepper, herbs, chili flakes, white vinegar and mix well, cook for 5-6 mins and remove, allow to cool a little. 

5. drizzle a little olive oil on the sliced bread pieces and grill them one by one on both sides and place them on a serving platter or plate.

6. now spoon over the peanut butter on each piece of the bread and then place the topping ensuring the contents are visible and staying in one place, add in the sliced olives and spoon over some cream cheese as well. prepare plain tomato cheese and schezuan chutney, fresh parsley or coriander/spring onion greens.

7. now finally, place the assorted garnishes on the bruschettas as desired and serve them immediately.

Recipe-5] MARINATED MUSHROOM BRUSCHETTA

Ingredients

Bruschetta bread slices- 8-10 no

For the spread

Olive oil- 2-3 tbsp.

For the toppings:

Chopped tomatoes- 100 gms

Garlic cloves- 2-3 no chopped

Onion-1 small sliced

Black/ green olives- 3-4 no 

Salt to taste

Crushed black pepper to taste

White vinegar-1-2 tsp

White wine-1-2 tsp opt

Fresh basil leaves- 6- 8 no

Peanut butter crunchy or schezuan chutney- 2-3 tsp

Cream cheese- 2-3 tsp

Oregano to taste

Chili flakes- ½ tsp

Sliced fresh mushrooms-1 cup

For garnish:

Sliced olives/micro-greens/ fresh herbs etc

Method:

1. prepare all the ingredients for the bruschetta recipe as listed in the above list.

2. ensure the bread being used is firm to touch and not cut very thin since it needs to be a

Little durable to hold the toppings as well once it is ready to serve.

3. drizzle a little olive oil in a non- stick pan and saute the garlic, onions and add in the cherry tomatoes, give them all a nice toss add in the marinated mushrooms. [try marinating the mushrooms with little olive oil, salt, pepper, herbs, white wine for 10 min

 add salt, pepper, herbs, chili flakes, white vinegar and mix well, cook for 5-6 mins and remove, allow to cool a little. 

5. drizzle a little olive oil on the sliced bread pieces and grill them one by one on both sides and place them on a serving platter or plate.

6. now spoon over the peanut butter on each piece of the bread and then place the topping ensuring the contents are visible and staying in one place, add in the marinated mushrooms, sliced olives, and spoon over some cream cheese as well. prepare plain tomato cheese and schezuan chutney, fresh parsley, or coriander/spring onion greens.

7. now finally, place the assorted garnishes on the bruschettas as desired and serve them immediately.

Recipe-6] TIC TAC TOE BRUSCHETTA

Ingredients

Bruschetta bread slices- 8-10 no

For the spread

Olive oil- 2-3 tbsp.

For the toppings:

Chopped tomatoes- 100 gms

Garlic cloves- 2-3 no chopped

Onion-1 small sliced

Black/ green olives- 3-4 no 

Salt to taste

Crushed black pepper to taste

White vinegar-1-2 tsp

White wine-1-2 tsp opt

Fresh basil leaves- 6- 8 no

Peanut butter crunchy or schezuan chutney- 2-3 tsp

Cream cheese- 2-3 tsp

Oregano to taste

Chili flakes- ½ tsp

Fresh button mushrooms-1 cup, sliced.

Boiled chickpeas- ½ cup

Sprouts- ½ cup steamed

Assorted capsicums-1/2 cup chopped

Baked beans-1/2 cup tinned

Sliced sausages- ½ cup 

For garnish:

Sliced olives/micro-greens/ fresh herbs etc

Method:

1. prepare all the ingredients for the bruschetta recipe as listed in the above list.

2. ensure the bread being used is firm to the touch and not cut very thin since it needs to be a Little durable to hold the toppings as well once it is ready to serve.

3. drizzle a little olive oil in a non-stick pan and saute the garlic, onions and add in the cherry tomatoes, give them all a nice toss add in the assorted ingredients from boiled chickpeas to sprouts to boiled corn, assorted cold cuts, sausages, etc and prepare 3 different toppings to add salt, pepper, herbs, chili flakes, white vinegar and mix well, cook for 5-6 mins and remove, allow to cool a little. 

5. drizzle a little olive oil on the sliced bread pieces and grill them one by one on both sides and place them on a serving platter or plate.

6. now spoon over the peanut butter on each piece of the bread and then place the topping ensuring the contents are visible and staying in one place, add in the marinated mushrooms, sliced olives and spoon over some cream cheese as well. prepare plain tomato cheese and schezuan chutney, fresh parsley or coriander/spring onion greens.

7. now finally, place the assorted garnishes on the bruschettas as desired and serve them immediately.