The Fern Hotels & Resorts launches The Fern Bambora Fort, Bambora-Udaipur, Rajasthan

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the opening of its first Fort resort, The Fern Bambora Fort, Bambora-Udaipur. This is the company’s 13th hotel in Rajasthan. Nestled in the breathtakingly rugged landscape of Bambora village, the fort offers a picturesque and enchanting setting for its guests. The resort is accessible from Maharana Pratap Airport, Udaipur’s Ranapratap Railway Station, and Chittaurgarh Junction Railway Station. The resort’s location allows guests to explore the surroundings and also take in all the attractions in Udaipur.

The Fern Bambora Fort, Bambora-Udaipur offers an exceptional stay experience with 32 regency-fashioned well-appointed rooms and suites. All rooms are fully air-conditioned, with Wi-Fi connectivity, LED TVs, and eco-friendly bathroom amenities. The resort also features a swimming pool, an in-house bakery, lush lawns, a children’s play area, spacious banquets and meeting rooms. 1711 AD Lounge, the lobby-level restaurant serves authentic Rajasthani and multicuisine options in similarly matched regal decor. The menu features the finest foods from the nobles' kitchens as well as a selection of mocktails from the beverage card. The Sheesh Bar offers an extensive selection of finger foods, alcohol and Cuban cigars, and gives guests the opportunity to experience soothing music and immerse themselves in the majestic ambiance created for the Maharajas. The resort is also pet-friendly and welcomes guests with their small pets.

Expressing his happiness at the opening, Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “We are thrilled to announce the launch of The Fern Bambora Fort in this beautiful location in Udaipur. The resort is a perfect amalgamation of luxury and leisure. The mesmerizing destination, renowned for its beautiful Rajasthani ancient architecture, lakes and lavish palaces attracts tourists from all over the world. Through the introduction of this splendid retreat, we further strengthen our hotel presence in Rajasthan, while remaining committed to our initiative of providing our guests with a sustainable and eco-conscious environment.”

Announcing the launch, Mohit Sharad, Associate Vice President - Sales & Marketing (North & East India), The Fern Hotels and Resorts, said, “With the launch of The Fern Bambora Fort, Bambora-Udaipur, we celebrate a significant milestone in this vibrant region. As a prominent market for our growing brand, the property captures the essence of Rajasthan, offering guests an extraordinary blend of historical opulence and luxurious experiences. We look forward to welcoming our guests here, offering them a seamless blend of comfort, elegance and an array of delightful amenities, guaranteeing an unparalleled hospitality experience at our new property.”

LOCATION: The resort is 40 km from Maharana Pratap Airport, 50 km from Udaipur Ranapratap Railway Station, 95 km from Chittaurgarh Junction Railway Station and 38 km from Jaisamand Lake.

ADDRESS: Bambora, Udaipur 313 706, Rajasthan

T:  +91 87802 84069 | +91 70690 39304 | +91 70690 39308

E: info.fr.bambora@fernhotels.com

IHG to bring another voco hotel to India with the signing of voco Goa ArporaThe new 110-keys hotel aligns with IHG’s growth strategy for the Indian market

August 2023, New Delhi: IHG® Hotels & Resorts, one of the world’s leading hotel companies, has announced the signing of a management agreement with Ginger Tree Goveia to bring a new hotel to Goa, India. voco Goa Arpora is set to open its doors in January 2025 as the next stride forward in IHG’s ambitious regional growth strategy for the premium brand. Earlier this year, IHG announced the signing of two voco hotels in the country across Jim Corbett and Gurugram. The latest signing marks the rapid expansion of– voco - IHG’s seventh brand in the country in a prime leisure destination and further strengthens IHG’s footprint in the country.

The distinctive brand, voco offers a premium experience to guests and combines the informality and charm of an individual hotel with the quality and reassurance of a global and respected brand. Since launching globally in 2018, voco has enjoyed rapid growth with multiple signings across Europe, the Middle East, Africa, and Asia (EMEAA), including markets such as Saudi Arabia, United Arab Emirates Egypt, and India. 

Complementing Goa’s white-sandy beaches, vibrant nightlife, sacred temples, and World Heritage-listed European-influenced architecture, a premium hotel, voco Goa Arpora will be a great fitment to the destination. Often referred to as a fusion of Eastern and Western cultures, Goa draws in leisure travellers from across the globe throughout the year. Once opened, voco Goa Arpora will cater to the growing demand for quality and unique accommodation requirements in Goa, catering to the needs of discerning travellers seeking a modern and comfortable hospitality experience.

Centrally located in prominent North Goa, voco Goa Arpora will offer proximity to popular night markets, high-quality dining experiences, boutique shopping and the prominent beaches of Baga & Calangute. In addition to best-in-class guest rooms, the hotel will feature an outdoor pool, a rejuvenating spa and a well-equipped gym for guests looking to unwind. voco Goa Arpora will also house meeting rooms spread across two venues and a banqueting space. For guests looking to indulge in exceptional culinary experiences, the new hotel will offer three dining options including a bar and lobby lounge, catering to diverse guest preferences.

Commenting on the announcement, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts said, “We are delighted to bring our voco brand to Goa in partnership with Ginger Tree Goveia. Goa is one of the most popular tourist destinations in the country and there is a constant demand for quality branded accommodations. We are confident that voco Goa Arpora, with its distinct premium hospitality experience, will be a preferred stay option for leisure travelers. We look forward to delivering exceptional hospitality and creating memorable experiences for our guests in Goa.  

He further added, “We are committed to expanding our presence in the country and are collaborating with the right partners to bring our global brands to the right markets.”

Mr. Sagar Wadhwani, Partner, Ginger Tree Goveia added, “We are pleased to join the IHG family and bring the voco brand to Goa. This partnership aligns with our vision of offering upscale hospitality experiences in Goa. The hotel’s prime location combined with outstanding facilities, fresh, vibrant and colorful designs, voco Goa Arpora is set to become a preferred destination for both domestic and international travelers seeking a premium hotel experience in the heart of Goa.”

Get a glimpse of New Zealand’s newest attractions!

Mumbai August 2023: New Zealand offers a plethora of new and exciting experiences that are sure to captivate travellers. Embrace the thrill at New Zealand's highest rooftop bar, offering breathtaking vistas or delight in a unique stay at the fresh and innovative PurePod, providing a close-to-nature escape. Enjoy the invigorating night ski parties in Queenstown, combining adventure and festivity or stay in a boot fit for the giants, the offerings are endless. 

Here is a list of new offerings that are worth a visit:

Pāmu PurePod

The latest in the PurePod collection is Pāmu PurePod in Rotorua. This beautiful predominantly glass house is located in the middle of lush farmland, making it a great spot to catch the sunrise, sunset and epic starry views. It is also a mere 10-minute drive from the city centre. Opened July 2023.

Wai Ariki Hot Springs and Spa

Wai Ariki Hot Springs and Spa, located lakefront in Rotorua city centre, opened late June and is the largest spa and wellness centre in the Southern Hemisphere. This is a premium, five star experience. Māori owned (Ngati Whakaue), and managed by Belgravia Leisure, Wai Ariki is a haven of relaxation and rejuvenation offering a unique blend of traditional Māori healing practices and modern wellness experiences. Visitors can indulge in the therapeutic mineral-rich hot springs, renowned for their healing properties and soothing effects.

Ōmataroa Eco-Tours

In the Ōmataroa forest of the Eastern Bay of Plenty, Ōmataroa Eco-Tours is a recently opened, locally owned and operated Māori Trust enterprise. This Puhikōkō reserve off-grid eco-centre, which offers eco-tours and Kiwi bird encounters, is a must-see for any nature and wildlife enthusiast. Enjoy kai (food) in a lovely natural setting while learning about the many flora and fauna species and their importance to the forest habitat and Māori way of life.

Sky Bar at the Sky Tower

Sky Bar at the Sky Tower is New Zealand's newest and highest rooftop bar, sitting atop one of Auckland's most iconic landmarks. This is the best new site for magnificent 360° views from sunrise to sunset, located at a teetering 182 meters in the clouds. SUCRÉ by SkyCity is an extravagant venue for an innovative cocktail and beverage experience, accompanied with a delicious patisserie offering from the master pâtissiers. This is where decadence and indulgence meet, inspired by the natural aspects of the Tāmaki Makaurau Auckland landscape..

Mangamaire Sunflower Field

Mangamaire Sunflower Field in Manawatū-Wanganui is preparing for another season of stunning blooms beginning in January 2024. Owner Abbe created the stunning sunflower fields as a creative way to slow down passing traffic on her busy route, but it has now blossomed into a hotspot for luxury picnics, elopements, and Instagram-worthy photo stops. Book a luxury lunch in the Secret Sunflower Field close to a babbling stream, replete with an eight-person picnic table and a fire pit to relax around. Guests can bring their own food and drinks, or they can purchase a hamper stocked with local goods or a s'mores kit to cook over the fire. 

Additional Information

Tourism New Zealand is responsible for marketing New Zealand as an international and domestic visitor destination.

Tourism New Zealand’s purpose is to enrich Aotearoa New Zealand and all who visit. We generate and shape tourism demand in a way that ensures tourism gives back more than it takes to New Zealand.

We look to attract visitors who will contribute positively to our culture, environment, economy and communities while they are in New Zealand.

For more information, kindly check:

Website:

newzealand.com/in

https://traveltrade.newzealand.com/pa-in/

https://marketinghub.newzealand.com/

Social Handles:

https://www.instagram.com/purenewzealand/

https://www.facebook.com/purenewzealand

https://twitter.com/PureNewZealand

Hashtags: #NZmustdo     

JW Marriott Goa Announces the Launch of its speciality restaurant Heliconia a celebration of Nikkei cuisine

HELICONIA

A celebration of Nikkei Cuisine

The newly opened JW Marriott Goa, launches, Heliconia.  Set amidst lush greenery, Heliconia is an exquisite dining destination that celebrates the fusion of Peruvian and Japanese culinary traditions to present the globally famed Nikkei Cuisine.

This specialty-dining venue, aptly named after the elegant flower, Heliconia, a flower of Peru, also growing in abundance in Goa, is a celebration of the vibrancy of Peru.  Just as the nectar is tucked away in this flower for distinctive birds, Heliconia is tucked away within the foliage of the hotel for discerning diners.

Helming this Nikkei, inspired dining venue is Peruvian chef, Arturo Castro Salazar, a culinary expert of Asian, Modern Asian, Nikkei and Japanese.   His exceptional skill in crafting extraordinary dining experiences allows him to create an exceptional menu at Heliconia.    Nikkei cuisine blends the delicacy of the Japanese culinary tradition with the strong, vibrant and spicy flavors of Peru.  Using fresh and seasonal ingredients, his menu is a harmonious blend between the culinary tradition of Peru and the cooking style of Japan. A style that created a cuisine, with the best of flavors and aromas of the two countries.  Guests will have the pleasure of dining on a variety of dishes from Ceviche to Tiradito, from Sushi to Nigiri, from Tacos to grills and from salads to desserts.  His signature selections will include creations like Carretillero, Tuna Tataki, Avocado Gunkan, Hamachi Nigiri, Yasai Wrap, Misoyaki, and Daikon Noodles, all of which will take center stage on the menu, with other flavourful Nikkei dishes. 

Complementing the delightful menu is a vibrant beverage program.   Handcrafted cocktails, inspired by the journey of Nikkei cuisine is presented with a flourish by our talented mixologist.  Roots, created with the roots of coriander, Full Moon, a secret concoction, Kaizen, a treat curated with lavender and blue pea flower are some of the delicious beverages on offer. 

Leading up to this exquisite dining venue is the enchanting ‘Walk of Life’ or a fun buggy ride to the gates of Heliconia.  The concept of the décor, designed by famed couturier, Rajdeep Ranawat, is in synergy with the essence of the flower and seeks to bring the outside inside.  Inspired by the beautiful views of the venue, the décor depicts the surrounding tropical landscape with a vintage palette to create a warm and luxurious ambience.   Heliconia is a seamless blend of modern aesthetics with classic tones making it a sophisticated yet tranquil experience. 

Welcome to Heliconia.

Cleartrip unveils 4500+ bus connections in Kerala; partners with KSRTC

National, July 2023: To make bus transportation more accessible and seamless in Kerala, Cleartrip, a Flipkart company, rolled out 4500+ bus connections in the state. The company has partnered with Kerala State Transportation Corporation (KSRTC) and leading private players to offer various bus options for travellers across the board.

Cleartrip launched bus services earlier this year to ensure greater travel connectivity. It has an inventory of 10 lakh bus connections and plans to build the most extensive bus network in India. Since the launch, the company has witnessed more than 100% growth month-on-month.

Speaking on the development, Karthick Prabu, Head of Strategy, Cleartrip, stated, “Kerala, rightly known as God’s Own Country has continued to be one of the most sought-after destinations. We are pleased to partner with KSRTC, we look forward to boosting road connectivity to aid both interstate and intrastate travel while positively contributing to Kerala’s tourism”

With the new bus service, Cleartrip has successfully addressed critical user needs through unmatched flexibility and transparency. Some key features include a 24*7 voice helpline, no convenience fees, earning super coins for every bus booking, 24-hour refunds, and self-serve cancellation. By strengthening its offerings under air, hotels, and buses and commitment to value-for-money constructs, Cleartrip was recently declared as the second-largest OTA player by a recent benchmarking report.

About Cleartrip

Launched in July 2006, Cleartrip Pvt Ltd., a Flipkart company, has emerged as India’s fastest-growing online travel technology company. In April 2021, Flipkart acquired 100% of Cleartrip’s shareholding. Cleartrip recently emerged as the no. 2 OTA player as per a recent third-party study. With an aggressive plan to emerge as a leading innovator in the industry, Cleartrip is on its way to building a differentiated value proposition for its customers looking for end-to-end travel solutions. With industry-first offerings such as ‘CT Flexmax, CT Flex, and CT Upgrade’, Cleartrip has a clear vision to disrupt the OTA segment. Combining intuitive products with a customer-centric approach and a wide selection of flights and hotels, Cleartrip brings a unique selling point to the market, offering its customers convenience, choice, competitive prices, and premium content.

Thalaiva Sir Rajinikanth vacations at Kuda Villingili Resort Maldives

Maldives, 2023 - The legend Thalaiva Sir Rajinikanth, vacationed at the Kuda Villingili Resort

Maldives on a relaxing 12-day retreat, after wrapping up the shoot of his next film, Jailer and Lal Salaam.

Thalaiva Sir Rajinikanth, known for his charismatic on-screen presence and unparalleled acting prowess, had chosen the exquisite Kuda Villingili Resort as his ultimate destination to relax and rejuvenate. Situated amidst the turquoise waters of the Maldives, the resort offers an idyllic sanctuary that perfectly complements Thalaiva Sir Rajinikanth’s penchant for simplicity and tranquility. During his stay, the esteemed legend indulged in the finest amenities the resort has to offer, including lavish overwater villas with breathtaking views of the Indian Ocean, personalized butler service, world-class spa treatments, and delectable cuisine prepared by talented chefs from around the world.

Kuda Villingili Resort, renowned for its commitment to excellence, ensures utmost privacy and security for its high-profile guests, and Thalaiva Sir Rajinikanth’s visit was no exception. The resort

the staff has been meticulously trained to provide discreet hospitality, guaranteeing a serene and secluded experience.

Thalaiva Sir Rajinikanth’s presence at Kuda Villingili Resort Maldives is also a testament to the Maldives’ standing as a premier travel destination for celebrities. The archipelago’s natural beauty, coupled with the warm hospitality of its people, continues to attract international jet-setters and celebrities.

Commenting on his stay, Thalaiva Sir Rajinikanth said, “It was a superb experience to stay at the Kuda Villingili Resort – it is paradise. Now it has become my home.” While at the resort, Thalaiva

Sir Rajinikanth enjoyed the resort’s relaxing, private and peaceful ambiance.

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

Connecting up flavors and tastes to appease our Compassion.

Pasta is one ingredient close to many hearts and taste buds for various reasons well justified by most of us and seriously taken by a number of us too! Cooking and eating good food not only needs a bit of variation sometimes but also needs to create a bit of interest to try out something which is not regular always and that’s the kind of thinking which makes us go a long way in creating new concepts and concoctions to please our palate!

Cooking with pasta is now pretty much an old story but the newness that comes to it with our ideology is what keeps it right there on the popularity charts for a long time which shall continue in the future also. From kids to teenagers and to all age groups pasta is a good break from routines making it fun and so is enjoying it until the last bite!

My experience with pasta goes back to the times when we only had a couple of basic sauces the white and the tomato which were most common and from the very technique of understanding al dente stage- just cooked or can bite into the stage of cooking pasta to trying it out in fusion variations it has been simply divine and full of wow factors attached to it from the guests I served some really unusual ones.

It is this wow factor that not only enhances the guest experience at a restaurant but also helps us in word-of-mouth publicity on social media as well as getting the guest back for more and most importantly earning his loyalty with us.

Pasta has been known to us in a number of shapes, sizes, patterns, names, and colors as well. They go back to a basic classification of small and long, shapes and plan or stuffed varieties. From the fresh homemade pasta to the machines its journey has been wonderful and chefs around the world have contributed immensely towards its development.

Here are 3 Simple, Easy to Make and Enjoy Pasta Recipes with a little Twist of Taste for all you Foodies to enjoy:

Recipe- 1] MOMENTUM OF PEACE

[Fettucine pasta tossed in an herbed creamy sauce with fresh sliced mushrooms, star anise, and pepper, cooked to perfection]

Ingredients:

Fettucine pasta- 100 gms, boiled to al dente stage.

Fresh sliced mushrooms- 150gms.

For the sauce:

Oil/olive oil-1 tbsp.

Butter- 1tsp

Star Anise- 1 no

Garlic – 1 tsp chopped

Onion- 1 small chopped

Maida- 1 tbsp.

Water/veg stock-2-3 cups.

Salt and crushed black pepper to taste

Mixed herbs & chili flakes to taste

White wine- 30 ml optional

Fresh cream- 60ml

Grated parmesan cheese- 30gms/as per taste.

Parsley- 1 tbsp. chopped

Method: 

1. Prepare all the ingredients for the pasta.

2. Boil the pasta to just cooked stage and keep aside, apply a little oil to prevent sticking or boil it just when the sauce is getting ready and put it in immediately.

3. To prepare the mushroom cream sauce, heat oil and butter in a pan, add in the star anise – this is my additional choice of ingredient here since it goes well with the recipe, it may be avoided as well.

4. Add in the garlic, onions and saute for a few seconds, now add in the mushrooms and saute, add in the flour to thicken up the excess liquid, add in wine if desired.

5. Cook the mixture on a medium flame, add in little veg stock/water and mix, add in the fresh cream a little cheese blend it all well and finally add in the boiled pasta toss well, check for seasonings.

6. Finally serve the dish in a pasta plate, garnish with parsley, olives, cheese and micro greens and serve hot.

Chefs Variations: 

The same pasta can be made in a number of ways with a few alterations like adding an Indian style korma gravy with mushrooms, paneer and capsicums.

Try the similar option with boneless cubes of chicken, reshmi malai tikka, add in sliced cooked chicken seekh kababs as well.

For the vegetarians who avoid mushrooms can use colorful bell peppers, broccoli, zucchini, snow peas etc too with their pasta.

Recipe- 2] ORANGE MYSTIQ

[fusilli pasta tossed in a mix of herbs and spicy flavors tomato base with a dash of cream and hint of cheese]

Ingredients:

Fusilli pasta- 100 gms boiled

For the Sauce:

Oil/olive oil- 1 tbsp.

Butter- 1tsp

Garlic- 1 tsp chopped

Onions- 1 small chopped

Tomato puree- 1 cup fresh

Kashmiri red chili powder-1/2 tsp

Paprika/chili flakes- 1 tsp

Salt and pepper to taste

Mixed herbs- 1 tsp or fresh herbs like basil, thyme, oregano.

Refined flour- 1 tbsp.

Veg stock/water- 2 cups

Fresh cream- 2 tbsp.

Grated cheese- 30gms.

Herbs/olives to garnish- 10 gms.

Additional veggie add ons to the pasta- shredded capsicums, boiled corn, broccoli, asparagus, paneer cubes etc.

For non-veg variations: cooked chicken cubes, sliced tandoori chicken or cubes of chicken tikka, fish tikka, tandoori prawns, tandoori lamb chops sliced as well can be used.

Method:

1. Prepare all the ingredients for the pasta.

2. Heat oil and butter in a pan, saute the garlic, onion saute well until light pink, add in the tomato puree, seasonings, herbs, spices and cook well on medium flame, add little water or stock.

3. Once it starts leaving oil from the sides, add in the fresh cream and mix well, add in the boiled pasta, veggies or non-veg of your choice and cheese and toss well, cook for 2 mins.

4. Serve hot garnished with olives, cheese, fresh herbs and serve.

Chefs Variations:

Try the same recipe with a flavor of kasuri methi- dried fenugreek leaves adding them into the tomato sauce, with a little garam masala powder as well, to slightly Indianise the flavors.

For a denser flavor of fusion, can add a little schezuan sauce to the tomato base sauce and continue with it add spring onion greens as well.

Recipe-3] HARIYALI AUR PASTA

[a simple yet delectable spaghetti pasta tossed in a green sauce with flavors to entice the senses and a feeling of goodness all over]

Ingredients

Spaghetti pasta- 100gms boiled.

For the green sauce:

Fresh basil leaves- 2 cups, stems to be trimmed

Garlic- 1 tbsp. chopped

Chilled water- 2 tbsp.

Olive oil- 4-5 tbsp.

Salt and pepper to taste

Parmesan cheese- ¼ cup

Lime juice- 1 tbsp.

Nuts- cashew Tukda/ almonds/pista/ pinenuts- ¼ cup

To add on into the pasta:

Cherry tomatoes- 4- 5 no-cut 1x2

Sliced olives- 4-5 green/black.

Blanched snow peas- 10-12 nos.

Sliced roast chicken breast/ poached fish fillets/ sliced boiled eggs/ grilled paneer cubes or tofu/ cooked soy chunks/ butter garlic prawns/ malai paneer tikka etc can be combined with this.

Method:

1. Prepare all ingredients for the pasta.

2. Boil the spaghetti pasta and keep aside.

3. In a blender jar combine ingredients for the green chutney and mix well.

4. Remove into a bowl, keep in the fridge until used.

5. If serving immediately toss the sauce with the boiled pasta, add your choice of additional ingredients to add color/flavor and texture.

6. Serve at room temperature or chilled ideally garnish with cherry tomatoes, olives, parmesan or cheese shavings.

Chefs Variations:

To prepare the same green sauce differently I also use blanched spinach leaves with some fresh basil, add roasted peanuts, a bit of ginger, garlic and green chili as well to the chutney and blend it well.

For the pasta, we can toss it in the pan with some olive oil, burnt garlic and chili flakes a little white wine and then add it to the sauce.

BOOK : Chutney Chronicles: A Flavorful Expedition Across India's Culinary Map, by Chef Dev Raj

We asked Chef Dev Raj about his latest book.

What inspired you to write this book?

As a chef, my culinary journey has always been fuelled by a passion for exploring and sharing the diverse flavors of India. I wanted to capture the essence of Indian cuisine, not just through recipes, but also by delving into the cultural and historical significance of each Chutney. The rich tapestry of India's culinary traditions and the vibrant stories behind them inspired me to write "Chutney Chronicles."

How long did it take you to research and write the book?

In 2007, as a trainee at Metropolitan Hotel, I began my culinary journey that would ultimately lead me to the world of chutneys. It was during my time at the hotel that I encountered a fascinating Indian restaurant named Chutney. Intrigued by its name, I approached one of the chefs to inquire about the reason behind it. Little did I know that this encounter would ignite a passion and curiosity that would shape the course of my culinary career.

The chef at Chutney explained to me that they specialized in serving an astonishing selection of 100 different chutneys. But still, I don’t know if it is true or not because I did not visit there I just work at the banquet and back area that time trainees are not allowed to work in that kitchen,  This revelation left me astounded, and sparked a desire to explore the possibilities and intricacies of chutney-making. The idea of creating such a wide range of flavors and combinations intrigued me deeply, and I couldn't help but wonder about the techniques, ingredients, and stories behind each unique chutney.

Driven by this newfound fascination, I embarked on an extensive research journey that lasted over two years. I traveled across various regions of India, immersing myself in the local markets, connecting with home cooks, and learning from seasoned chefs. Each destination offered a glimpse into the rich culinary heritage and diverse chutney traditions.

During my travels, I discovered that chutneys were not just condiments; they were an integral part of Indian cuisine, reflecting the flavors and culinary customs of each region. From tangy tomato chutneys in the south to fiery chili chutneys in the east, every chutney had its own story to tell. It was this narrative aspect that fascinated me the most – the way chutneys carried the essence of a place, its people, and its shared history.

As I gathered recipes, anecdotes, and cultural insights, I realized the importance of capturing the essence of each chutney in my documentation. It was not enough to simply list the ingredients and instructions; I wanted to provide readers with a deeper understanding of the cultural significance and regional variations of chutneys. Each chutney became a chapter in the culinary chronicles I was creating, narrating its origin, the stories behind its creation, and the memories associated with its consumption.

But my exploration didn't end there. Fueled by my passion and determination, I decided to take on an audacious challenge – to set a record in the Limca Book of Records. With relentless focus and preparation, I successfully prepared astonishing 362 chutneys in just three hours. This remarkable feat showcased the boundless creativity and endless possibilities that chutneys offered.

Finally, in 2023, after years of immersive research, culinary adventures, and record-breaking achievements, I proudly published the book "Chutney Chronicles." It represented the culmination of my dedication, knowledge, and passion for chutneys. Within its pages, readers would find not only a comprehensive collection of recipes but also a profound appreciation for the cultural heritage and diversity that chutneys brought to Indian cuisine.

"Chutney Chronicles" stands as a testament to the flavors, traditions, and stories that are preserved within each jar of chutney. It is my sincere hope that this book will inspire fellow culinary enthusiasts to embark on their own flavorful journeys, embracing the magic that can be created through the art of chutney-making.

What do you hope readers will gain from reading your book?

My primary aim with "Chutney Chronicles" is to transport readers on a flavorful expedition through the diverse landscapes of Indian cuisine. I want them to not only savor the delicious recipes but also develop a deeper appreciation for the cultural significance and stories associated with each chutney. Through this book, I hope readers will gain a better understanding of the regional nuances, cooking techniques, and ingredients that make Indian cuisine so extraordinary. Hotel management students and aspiring chefs will embark on a flavorful expedition into the diverse landscapes of Indian cuisine.

Furthermore, I believe food has the power to bridge cultural gaps and foster connections. I hope that by exploring the flavors of India through "Chutney Chronicles," readers will develop a sense of curiosity and openness towards other cultures, promoting a spirit of inclusivity and understanding.

Who would you recommend this book to the most?

I would recommend "Chutney Chronicles" to anyone who shares a love for culinary exploration, whether they are seasoned cooks or just starting their culinary journey. This book is for those who appreciate the interplay of flavors, the stories behind the recipes, and the cultural heritage that enriches our food and aspiring chefs.

Additionally, "Chutney Chronicles" would be of particular interest to travelers, food enthusiasts, and individuals interested in discovering the diverse regional cuisines of India. It serves as a comprehensive guide that not only provides authentic recipes but also offers insights into the traditions, rituals, and history associated with Indian cooking.

Ultimately, this book is for anyone who wants to embark on a flavourful adventure, discovering the soulful and vibrant world of Indian cuisine.

---

Chef Dev Raj is a highly experienced and innovative chef with a passion for Indian cuisine. With a young age and years of cooking experience, he has become a master in preparing a wide variety of Indian dishes. His culinary skills and creativity have earned him a place in the prestigious LIMCA Book of Records for creating 362 kinds of Chutneys in just three hours, 720 kinds of rasgulla preparation , and 2139 rice preparation in five hours. 

He worked as an Assistant Professor at the University Institute of Hotel Management (UIHM), Chef Dev Raj brings his comprehensive experience in academics, independent restaurants, lounges, and five-star properties. He excels in creating top-quality and delicious food that not only contributes to revenue growth but also reduces wastage and costs.

Chef Dev Raj has a deep appreciation for international cuisine and enjoys exploring the intricacies of different cultures and traditions through food. His love for creating fresh, honest, and delicious dishes has led him to explore India's culinary delights in both metropolitan cities and villages.

As a caring chef, Chef Dev Raj is always eager to provide practical solutions and mentor other team members, ensuring efficient day-to-day operations. He believes in driving innovation in Indian kitchens, with upcoming sections dedicated to curry, tandoor, sweets, and fusion in Indian cuisine.

Chef Dev Raj also aims to spread awareness about the benefits of fresh food and shares hidden food facts with a twist to promote healthy eating choices. His mission is to be there for people throughout their journey towards healthy food.

Outside the kitchen, Chef Dev Raj has become a well-known figure in the culinary world, appearing on cookery shows, providing advice, and conducting culinary demonstrations through various mass media platforms. He has collaborated with established companies in the culinary industry for branding advertisements and product launches, further solidifying his reputation.

Before pursuing his career as a culinary trainer, Chef Dev Raj had aspirations of becoming a journalist, fashion designer, and model. While he initially didn't believe he was good enough to become an actor, he always had a passion for cooking and eventually embraced his talent as a chef.

Chef Dev Raj's mastery of Indian cuisine is evident through his ability to create dishes with rich flavors, diverse spices, and regional influences. With a deep understanding of traditional cooking methods and a wide range of spices, he skillfully combines ingredients to create aromatic and harmonious meals. His expertise extends to various regional Indian cuisines, allowing him to prepare popular dishes from different parts of the country.

What sets Chef Dev Raj apart is his ability to innovate and fuse flavors while maintaining the authenticity of Indian cuisine. His creations often incorporate new ingredients, presentation styles, and cooking techniques, resulting in memorable dining experiences.

As the head chef at the Sports Authority of India, Chef Dev Raj plays a crucial role in providing nutritious and well-balanced meals to athletes and sports professionals. His understanding of sports nutrition and culinary expertise enables him to support the overall well-being and performance of the athletes.

In this demanding role, Chef Dev Raj thrives in a fast-paced and high-pressure environment, ensuring that the meals he prepares contribute to the athletes' training and recovery. His culinary skills and dedication demonstrate the importance of nutrition and culinary expertise in the field of sports and athletics.

Chef Dev Raj's achievements, talent, and dedication to the culinary arts have made him a highly respected and celebrated figure in the culinary world. His flavorful creations continue to delight and inspire countless individuals who have the pleasure of savoring his Indian dishes.

Chalet Hotels Limited announces its results for the first quarter of the fiscal year 2024 ending June 30, 2023.

Chalet Hotels Limited announces its results for the first quarter of the fiscal year 2024 ending June 30, 2023.

Key Highlights for Q1FY24:

 Total Income at INR 3.1 bn, up 21% as compared to Q1FY23

 Adjusted EBITDA at INR 1.3 bn, up 24% as compared to Q1FY23

 Hospitality Segment Performance:

o Revenue at INR 2.8 bn, up by 23% from Q1FY23

o ARR at INR 10,317, up by 38% over Q1FY23

o Occupancy was at 70%

o RevPAR improved by 24% YoY to INR 7,182

o Adjusted EBITDA was at INR 1.2 billion, up by 26% from Q1FY23

Other Highlights:

 ~68% of the total electricity for hotel portfolio sourced from renewable resources in Q1FY24.

 Newly launched The Westin Hyderabad HITEC City is completely sold out from day 1, operated by an all-women team and is run on 100% Green Power.

Development Pipeline Updates:

 CIGNUS POWAI ® Tower I at Westin Complex, Powai is in its final stages of completion.

 At the CIGNUS Whitefield Bangalore ® Tower I, tenants are moving in by August 2023.

 CIGNUS Whitefield Bangalore ® Tower II is in its final stages of completion.

 88 new rooms at Novotel Pune are ready and awaiting OC to commence commercial usage.

 We are adding ~130 guest rooms at Bengaluru Marriott Hotel Whitefield, designs are in final stages.

 The residential project, Raheja Vivarea, at Koramangala, Bengaluru is progressing well and sales for the project is expected to commence within the calendar year 2023.

Speaking on the financial results, Mr. Sanjay Sethi, MD & CEO, Chalet Hotels Limited, said,

“ARRs have been holding strong with 38% growth year-on-year, a key business performance indicator for the Company. This quarter also witnessed the launch of our first all-women-run hotel, ‘The Westin Hyderabad HITEC City’, a small contribution towards gender equality and empowerment in the hospitality industry. India's strong economic indicators combined with a robust demand-supply environment and our ongoing capex initiatives, bode well for the future of Chalet Hotels.”

The Fern Hotels & Resorts taken over The Metropole Hotel, Ahmedabad

The Fern Residency Subhash Bridge, Ahmedabad, is the company’s 24th operational hotel in Gujarat

The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the takeover of The Metropole Hotel, Ahmedabad under the company’s revenue-share model.

Located close to the banks of the Sabarmati River, the hotel is easily accessible by road, rail, and air, with easy access to key business districts.

The hotel is currently operational and undergoing refurbishment and upgradation. On completion, it will be rebranded as The Fern Residency Subhash Bridge, Ahmedabad, and offer 69 rooms & suites, all fully air-conditioned and equipped with tea/coffee makers, a Minibar, Wi-Fi connectivity, LED TVs, in-room dining and eco-friendly bathroom amenities. The hotel also boasts a multi-cuisine restaurant, spacious banquets, meeting rooms, and a Health Club.

Speaking of the rebranding, Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, said, “We are thrilled to be introducing The Fern Residency Subhash Bridge, Ahmedabad as our newest addition to our growing portfolio of hotels in Gujarat. The refurbished property will reflect our commitment to delivering exceptional hospitality experiences while maintaining a strong focus on sustainability.”

Basant Sabu, Associate Vice President – Business Development, The Fern Hotels & Resorts, further elaborated, “As we expand our footprint in the dynamic hospitality landscape of Gujarat, we take immense pride in introducing our Fern Residency brand in Ahmedabad. The city is a melting pot of culture, business, and history, and holds immense potential as a thriving market for both business and leisure travellers. With its thoughtfully designed amenities and eco-conscious initiatives, we strive to redefine the standard of hospitality, catering to the evolving needs of our discerning guests.”

SKIL Corporate Travel appoints Nishith Kumar as the new Chief Human Resources Officer

Mumbai, July 2023: SKIL Corporate Travel, a leading homegrown end-to-end hospitality solutions provider specializing in Accommodation, Events, MICE and Ground Transportation, etc., is pleased to announce the appointment of Mr. Nishith Kumar as the Chief Human Resources Officer (CHRO). Nishith is a veteran in the HR fraternity in the Hospitality industry in India and has worked with brands like Taj & Hilton. With a deep understanding of human resources and a passion for building high-performing teams, Nishith is here to transform the way SKIL nurtures their greatest asset, i.e. its team.

Previously, Nishith was the Group Head of Talent Acquisition & HR Automation at CARE Hospitals, Quality CARE India Limited in Hyderabad, where he was a key contributor to their People Management strategy. His professional journey began in the hospitality industry, wherein he began working as an HR Management Trainee with IHCL in Mumbai. Spending seven years with IHCL, he gained invaluable experience in HR management before moving on to Hilton worldwide.

Welcoming Nishith to SKIL Corporate Travel, Shylender Jindal, Founding Chairman & CEO, SKIL Travel said, “We are thrilled to have Nishith Kumar on board as our CHRO. Nishith brings a diverse background and extensive experience which will aid the company’s growth as we navigate the future of corporate travel. Pragmatic, methodical, and organized, Nishith approaches HR challenges with a strategic mindset, ensuring the best outcomes for both the company and its employees.”

Hailing from the southern city of Mysore, Nishith completed his bachelor’s degree in engineering before pursuing an MBA in Human Resources from Alliance University, Bangalore. His strong educational background sets a solid foundation for his expertise in the field. Beyond the professional sphere, Nishith's passions include amateur wildlife and architecture photography, as well as immersing himself in local cultures during his travels. He has a particular fondness for cats, tigers, and snow leopards, adding a touch of adventure to his interests.

For more information: http://www.skiltravel.com/

Australia Marketplace India witnesses record participation

The highest attendance at the trade event reiterates demand for Australia amongst Indian travelers 

July 2023, Bengaluru: Tourism Australia has held the 18th edition of its flagship trade initiative, Australia Marketplace India (AMI), in Bengaluru from 23 to 25 July. The return of this key B2B event, for the first time since 2019, aims to assist representatives from the Australian tourism industry to develop and establish business relationships with key qualified travel agencies and tour operators from India. At the three-day event, 86 Australian tourism businesses displayed their products and services to a record 94 Indian travel agents, demonstrating the country's rising appeal as a holiday destination for Indian tourists.

AMI has been a pivotal platform in connecting India’s top travel agents with Australian tourism industry stakeholders and delegates to promote Australian holidays with the country’s latest and diverse offerings and experiences. This year's participating Australian tourism representatives and distributors included a diverse set of businesses, including lodging and tour operators, attractions, experiences, cultural institutions, along with state and local tourism organizations. Compared to AMI 2019, this year’s event saw a 20% increase in seller delegates, who support Tourism Australia’s commitment to growing tourism demand from India to enable a competitive and sustainable tourism industry by exploring destinations through new experiences and products. The Indian travel buyers have been represented by 94 companies from across 8 Indian cities – Mumbai, Delhi NCR, Bengaluru, Hyderabad, Chennai, Pune, Ahmedabad, and Kolkata.

Commenting on the event, Mr. Andrew Hogg, Executive General Manager – Eastern Markets and Aviation, Tourism Australia, said, “India has been Australia’s fastest growing source market and continues to be one of Australia's most valuable and promising tourism markets now and into the future. Australia Marketplace India is our prime platform, bringing together some of Australia’s leading industry experts and tourism delegates to showcase Australia’s world-class appeal to India’s trade stakeholders; to drive future growth in visitation and tourist spend from India. We continue to receive outstanding support from our Indian travel partners, who are some of our biggest advocates in making Australia a preferred holiday destination for India’s High Yield Travellers.”

Mr. Nishant Kashikar, Country Manager – India & Gulf, Tourism Australia, shared, “India has improved its ranks among Australia’s source markets, and reached a milestone of emerging as the first market to recover to pre-Covid levels, with several marketing, public relations, distribution, and partnership initiatives aimed at enhancing Australia’s attractiveness and consideration. Our Key Distribution Partners, Aussie Specialists and Business Event agents have been vital in inviting Indians to Australia. We seek to maintain our current trajectory and unlock India’s potential growth towards the next decade of travel.”

The demand for travel to Australia has been stimulated by Tourism Australia’s direct-to-consumer communication with the launch of the global Come and Say G’day campaign aimed at building consideration amongst High Yield Travellers (HYTs) through integrated media campaigns and a robust Public Relations and Advocacy program as well as through partnerships with Key Distribution Partners (KDPs) and airline partners to drive conversions through tactical co-op campaigns. Demand has also been encouraged by the tripling of direct aviation capacity between India and Australia and the ease of obtaining a visa - which is a completely digitized process, that does not require in-person attendance for lodgements, biometrics, or an interview.

Tourism Australia’s distribution strategy in India includes dedicated trade engagement initiatives and a range of online resources such as the Aussie Specialist Program (ASP), Trade Resource Hub and Australia 365 On Demand. As on date, Tourism Australia has over 4,650 Qualified Aussie Specialists across India, who promote and sell Australian holidays. The ASP agents receive special access to a resourceful online toolkit to sell Australian holidays and a chance to participate in innovative training programs and remain updated on the destination through informative newsletters. Tourism Australia has also introduced a second tier to its Aussie Specialist program in India with the introduction of the Premier Aussie Specialist Program. Up to 40 agents in India have been awarded the Premium Aussie Specialist title and are known to sell bespoke experiences across Australia. In addition, there are opportunities for select frontline staff and product teams to gain a first-hand experience of Australia through global trade events like the Australian Tourism Exchange and G’day Australia.

India ranked as Australia's fourth-largest inbound tourism market for arrivals for the year ended May 2023. According to the Australian Bureau of Statistics (ABS), visitor arrivals data for the year ended (YE) May 2023 confirms Australia welcomed around 375,500 visitors from India, surpassing the pre-Covid levels. Spending by Indian visitors for YE March 2023 was A$ 1.97 Bn (+16% over YE March 2019), exceeding pre-Covid levels.

Lemon Tree Hotels signs new property inLucknow, Uttar Pradesh

New Delhi, July 2023: Lemon Tree Hotels announced its latest signing – Lemon Tree Hotel, Gomti Nagar, Lucknow. The property is expected to be operational by Q3 of FY 2026 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

The property will feature 72 well-appointed rooms, a banquet, meeting rooms, a restaurant, a bar, a fitness center and other public areas.

Lucknow, the charming city of Nawabs, weaves a rich tapestry of heritage, cultural splendor, and unparalleled grace. Stepping into its streets, one is instantly transported to a bygone era, where regal architecture and intricate artwork adorn every corner. The city's gastronomic delights tantalise the taste buds with aromatic biryanis and kebabs, while its bustling markets offer a vibrant blend of traditional crafts and modern trinkets. With its vibrant festivals, soul-stirring music, and warm-hearted inhabitants, Lucknow encapsulates a unique essence that leaves an indelible mark on the hearts of all who visit.

The city attracts a diverse array of travellers, from history enthusiasts, art and culture lovers to food connoisseurs. Additionally, Lucknow also plays host to business travellers as it is a major center for commerce and government administration in Uttar Pradesh.

The Chaudhary Charan Singh Airport is about 24 kms from the property while the Railway Station is just 11 kms away. The property is connected by both public and private transport from all major cities in India.

This latest signing, with AKM Hospitality Pvt. Ltd, will be  the third property of the group in the city including the operational, Lemon Tree Hotel, Lucknow at Transport Nagar and the upcoming, Lemon Tree Premier, Lucknow at Gomti Nagar.

ABOUT LEMON TREE HOTELS LIMITED

Lemon Tree Hotels Limited (LTHL) is one of the largest hotel chains in India on the basis of controlling interest in owned and leased rooms, the sixth largest by consolidated inventory, and the largest in the mid-market hotel sector. LTHL operates across the upscale, upper-midscale, midscale and economy segments, and delivers differentiated yet superior service offerings, with a compelling value proposition.

LTHL opened its first hotel with 49 rooms in May 2004 and currently operates ~8,550 rooms in 91 hotels across 57 destinations. When the current pipeline becomes operational, LTHL will be operating ~12,300 rooms in 137 hotels across 88 destinations.  The group offers seven brands to meet guests’ needs across all levels, viz. Aurika Hotels & Resorts, Lemon Tree Premier, Lemon Tree Hotels, Red Fox Hotels by Lemon Tree Hotels, Keys Prima by Lemon Tree Hotels, Keys Select by Lemon Tree Hotels and Keys Lite by Lemon Tree Hotels.

Lemon Tree Hotels are located across India, in metro regions including the NCR, Mumbai, Kolkata, Bengaluru, Hyderabad and Chennai, as well as numerous tier I, II and III cities such as Pune, Ahmedabad, Chandigarh, Jaipur, Indore, Aurangabad, Udaipur, Visakhapatnam, Kochi, Ludhiana, Thiruvananthapuram, Vijayawada etc. The company expanded internationally with hotels opening in Dubai in December 2019 and in Bhutan in February 2020. New hotels are also set to open internationally in Bhutan and Nepal.

In the picture (from L to R): Ajit Maurya and Rani Maurya, Directors, AKM Hospitality Pvt. Ltd. with Kapil Sharma, Executive Vice President & Chief Finance Officer, Chef Rajeev Janveja, Senior Vice President & Corporate Chef and Samarth Agarwal, Vice President - Business Development, Lemon Tree Hotels Ltd

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.