Burgrill Aims to Raise - Capital to Fuel Growth

The QSR chain is revolutionizing the Culinary Experience Through its Unique Dining Concept

Delhi NCR, August — Burgrill, a cutting-edge culinary startup that has redefined the way people experience food, announced today that it is seeking its first external fundraiser to accelerate its growth and expansion plans. The bootstrapped brand has created a niche for itself in the mass-premium category through a focus on innovation & customization.

Burgrill has quickly risen to prominence by introducing a novel dining concept that fuses the traditional charm of a classic burger joint with modern culinary techniques and an emphasis on a personalized dining experience. With its mouth-watering gourmet burgers, handcrafted with premium ingredients and innovative flavours at affordable pricing, Burgrill has gained a loyal following of food enthusiasts and gastronomes. The brand offers a unique menu with equal vegetarian & non-vegetarian options across burgers, wraps, subs & salads.

"We're thrilled to embark on this exciting journey as we seek to funding to fuel our expansion and enhance the Burgrill experience for our customers," said Ankur Madan, CEO & Co-Founder, Burgrill. "Our unique concept has struck a chord with diners who are looking for more than just a meal — they want an immersive culinary adventure. This funding will enable us to introduce Burgrill to new markets, enhance our menu offerings, and invest in technology to further elevate our customer interactions. Client Associates Investment Banking team is advising us on this transaction "

The funding will be used to support key initiatives, including:

Expansion: Burgrill plans to open new flagship locations in high-traffic areas to attract a wider audience and provide more people with the opportunity to savor its exceptional burgers.

Menu Innovation: The company aims to continuously evolve its menu with inventive burger creations and exciting sides, staying ahead of culinary trends and surprising customers with delightful flavors.

Technology Integration: Burgrill plans to integrate technology solutions to enhance the ordering process, streamline operations, and improve the overall customer experience.

Team Growth: Expand its team of culinary experts, marketing professionals, and operations specialists to support its growth trajectory.

Burgrill's commitment to sustainability and ethical sourcing is an integral part of its ethos. The company prides itself on sourcing ingredients locally whenever possible and minimizing its environmental footprint.

About Burgrill:

Launched in 2016, Burgrill was conceptualized by three food fanatics to venture into an untapped segment of fast-food with healthier alternatives and became its pioneer in India. A homegrown QSR brand i.e., an amalgamation of the best that High-end Cafes and International QSR chains have to offer to their patrons but on a much healthier yet pocket-friendly budget. Burgrill launched over 49 outlets in more than 22 cities in India in the last eight years and intends to launch another 40 CoCo stores Pan India. The brand is rapidly growing in the northern states of the nation and aims to capture t- key metros in the next 4-5 years. So far the business crossed 45 Crores in Brand Revenue whilst remaining completely Bootstrapped. It has registered double digit EBITDA Margins and is growing at 50% Y-o-Y. 

McDonald’s India – North and East introduces Kartik Aaryan’s Favourite McDonald’s Order - “The Kartik Aaryan Meal”

McDonald’s India – North and East introduces Kartik Aaryan’s Favourite McDonald’s Order - “The Kartik Aaryan Meal”

After Travis Scott and BTS Meals, McDonald’s Famous Orders platform makes its way to India with Kartik Aaryan’s Signature order

Available as a 4-piece meal, the Kartik Aaryan Meal is available across McDonald’s restaurants in North and East India

New Delhi, August 2023: The Famous Orders platform has seen global success at McDonald’s, from Travis Scott Meal to BTS Meal. Customers in India are in for a delicious treat as McDonald’s India – North and East has introduced the Kartik Aaryan Meal, which includes Kartik’s favourites from the menu. The Kartik Aaryan Meal includes his favourite, go-to menu items from McDonald’s - the classic McAloo Tikki Burger, delicious Cheesy Fries, and ever-so favourite Pizza McPuff with a Regular Beverage, served as a 4-piece meal. To the fans’ delight, the 4-piece meal will be served in a special Kartik Aaryan-themed, QR-code-enabled packaging offering fans an opportunity to take a virtual selfie with their favorite celebrity.

Kartik Aaryan is McDonald’s India – North and East brand ambassador, and extremely popular among youth and families. This unique association presents an opportunity for Kartik’s fans to experience the Bollywood star’s go-to McDonald’s order and feel even closer to him.

Talking about the launch, Rajeev Ranjan, Managing Director, McDonald’s India – North and East, said, “What unites all our customers, fans and famous celebrities, is that everyone has their go-to McDonald's order! We are super excited about this collaboration with Kartik to bring his favourite go-to McDonald's order for our customers. Our delicious food served in exclusive packaging inspired by Kartik’s own style, with opportunities to engage with him, will help bring our customers closer to their favourite superstar.”

“I am thrilled to see my favourite McDonald's go-to order come to life," exclaimed Kartik Aaryan. "I have always been a McDonald’s fan and having a meal at McDonald’s named after me is truly a big moment! For many years, I have enjoyed the McAloo Tikki burger, beverages and Pizza McPuff. And to add my recent favourite - Cheesy Fries, the combination makes for a delicious, perfect go-to meal. I am very excited to share my McDonald’s go-to order with my fans. I truly hope people will enjoy my favourite McDonald’s order as much as I do."

The Kartik Aaryan Meal is now available across McDonald’s restaurants in North and East India or through Swiggy, Zomato or Magic Pin), as well as via take-away, or drive-thru for a limited time.

**Not available at Delhi Domestic & International terminals, New Track-Tarakote Marg (Katra), Ardhkuwari, Cyber Green (Gurgaon).

About McDonald’s India - North and East: McDonald’s restaurants in North and East of India are operated by Connaught Plaza Restaurants Pvt. Ltd. McDonald’s is committed to delivering the highest quality restaurant experience to its customers in the region and serves a variety of menu options made with quality ingredients sourced locally. McDonald’s serves millions of customers annually at its 170 restaurants across North and East of India and provides direct employment to more than 6,000 people. With a customer-centric approach, McDonald’s operates through a variety of formats and brand extensions including standalone restaurants, Drive-thru’s, 24/7 restaurants, McDelivery for customer convenience and experience.

Ingredient Ideology | Snacky Affair With Croquettes By: Dr. Kaviraj Khialani- Celebrity Master Chef

SNACKY AFFAIR WITH CROQUETTES!

The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Phileas Gilbert started to write down the recipe.  The word croquette is French, derived from croquer, meaning 'to crunch'. A croquette is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. 

The Origin of the Croquette- A croquette is a small cylinder or ball of filling that has been breaded and fried. Auguste Escoffier, a French culinary artist, created the modern form of these bundles of joy in France in 1898. Croquettes are a heavenly invention– especially ham croquettes in Spain. But the Spanish aren't the only people to make these delicious fried goodies. Croquettes are simply a bread crumbed and fried roll of food leftovers, usually bound with Bechamel sauce or mashed potatoes. 

One of the most popular Spanish tapas (food bites one eats while drinking), croquettes are also a staple in Spanish cuisine, often served as a light lunch or dinner with a salad. These little bites may easily be called the ultimate comfort food; they are delicious, crunchy, salty, and crispy. To prevent the croquettes from exploding during cooking, it is important that they are completely submerged and that the oil temperature is as specified. You can fry them in sunflower oil if you prefer and some also believe that Croquettes can be frozen for 1 month if stored well.

Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are easy to make! These are perfect for a light dinner, easy appetizer or a quick snack! Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape. Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.

Here are a few easy-to-make varieties of croquettes to try out and relish:

Recipe-1] CHEESY CHICKEN CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Boiled chopped chicken-1 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled chopped chicken pieces, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-2] DESI ALOO PEPPER TADKA CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Ginger-1 tsp chopped

Cumin seeds-1/2 tsp

Curry leaves- 5-6 no

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Chili flakes-1/4 tsp optional

Milk-1/2 cup

White sauce-1/2 cup

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic, ginger, cumin and curry leaves and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled mashed veggies, mix well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-3] FISH AND DILL CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boneless fish fillets- 400 gms

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Fresh dill leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

Fish stock -1/4 cup

Fish veloute sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some fish stock/ water and little fish veloute and mix well.

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the poached fish pieces, mix well and using a fork break it down into the mixture.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, dill leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-4] LENTIL OLIVE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled yellow lentils- ½ cup thick mixture

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1 cup

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the thick lentil mixture, mix well and add in the sliced black olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe- 5] MAC- N- CHEESE CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled macaroni pasta- 1 and a half cup

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

Black olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup/chili sauce/mayonnaise/dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the macaroni pasta mix well and add in the chopped eggs as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

Recipe-6] MIX VEGGIE HERBED CROQUETTES

Ingredients:

Oil- 2 tsp

Butter-1 tsp

Boiled carrots/ beans/ peas/ cauliflower- 1 and a half cup mix

Refined flour-2 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chilies-1 tsp chopped optional

Salt to taste

Black pepper powder to taste

Mixed herbs-1/2 tsp

green olives- 2-3 tsp chopped

Fresh parsley leaves- 2 tsp chopped

Jalapenos- 2-3 tsp chopped

Chili flakes-1/4 tsp optional

veg stock -1/4 cup

Bechamel sauce-1/2 cup thickened

Mashed potato-1/4 cup

Boiled chopped eggs-1 -2 no

Grated cheese-2-3 tbsp.

Bread crumbs- ½ cup for binding + as needed for coating

Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.

Oil- as needed to deep fry the croquettes.

To serve the croquettes:

Tomato ketchup / chili sauce/ mayonnaise / dips we desired.

Method:

1. Prepare all the ingredients as needed for the croquette recipe.

2. Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well. 

3. Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled lightly mashed veggies mix well and add in the jalapenos and olives as well.

4. Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.

5. Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.

6. Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.

7. Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.

8. Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.

On a concluding note: the concept of croquettes is no doubt a part of continental cuisine and style but it can be a good option to try when it comes to innovative and or creative aspects being attached to it. A few of my works turned out amazing with this concept for instance some leftover chicken tikka, finely chopped in combination with some schezuan chutney, some mashed potato, fresh coriander all bound up together into a croquette fashion and served with a pesto mayo chutney is just so tempting to the palate! Let us all keep our vision beyond the horizon and experiment with food as much possible to entice the taste buds of not only our loved ones but also our valued guests and food connoisseurs

Introducing Welcomheritage Grand Srinagar

A cultural haven of tranquility

New Delhi, August 2023 - WelcomHeritage takes immense pleasure in announcing the successful opening of its second hotel in Srinagar - WelcomHeritage Grand in June 2023. Since its inception, the hotel has been thriving, providing guests with a distinctive and authentic cultural experience that seamlessly combines traditional Kashmiri charm with modern comfort.

WelcomHeritage Grand Srinagar, located in the heart of the beautiful city of Srinagar, provides a serene ambiance for guests to immerse themselves in the region's rich cultural heritage. The hotel showcases the evolving essence of Kashmir through its traditional patterns, earthy tones, and warm hospitality.

Abinash Manghani, the CEO of WelcomHeritage, shares his enthusiasm for the recently unveiled property, stating, "WelcomHeritage Grand Srinagar impeccably embodies the vibrant spirit of Kashmiri culture, providing guests with a serene sanctuary to immerse themselves in the region's profound heritage. We are thrilled to offer a distinctive hospitality experience in this breathtaking locale."

The hotel features spacious and well-appointed rooms in three distinct categories: Standard Room, Super Deluxe Room, and Suite. Each category blends luxury, comfort, and cultural charm, offering elegantly furnished rooms with ample natural light and modern amenities for a relaxing stay.

WelcomHeritage Grand Srinagar also boasts two exceptional dining venues. Samavar restaurant provides a fusion of international flavors and local delicacies, allowing guests to embark on a memorable culinary journey. The restaurant's beautifully decorated space, including outdoor seating options, enhances the dining experience. The Kahwa Lounge offers a cozy and intimate atmosphere, where guests can savor traditional Kashmiri snacks and beverages.

In addition to its exceptional accommodations and dining options, WelcomHeritage Grand Srinagar offers a range of excursions to explore the captivating surroundings. Guests can visit iconic attractions such as Dal Lake, Gulmarg Gondola for breathtaking views, Indira Gandhi Memorial Tulip Garden, Sonmarg's golden peaks, and the Mughal Gardens and Jama Masjid for a glimpse into the region's history and culture. 

WelcomHeritage Grand Srinagar is the second property of the WelcomHeritage brand in Srinagar, complementing the success of WelcomHeritage Gurkha houseboats. CEO Abinash Manghani highlights, "With WelcomHeritage Grand Srinagar and WelcomHeritage Gurkha houseboats, guests can now enjoy two distinct experiences that reflect the essence of Kashmiri culture. It is our pleasure to offer these choices and ensure unforgettable memories for our guests." 

About WelcomHeritage:

WelcomHeritage: Celebrating India's Heritage and Hospitality

WelcomHeritage, a joint venture between ITC Ltd and Jodhana Heritage Resort Pvt. Ltd, is a prestigious collection of 49 boutique properties across 16 Indian states. From palaces and forts to havelis and resorts, WelcomHeritage offers authentic experiences in 40 serene destinations.

Guests can embark on wildlife safaris, explore ancient temples, indulge in royal legacies, cruise on shikaras, and admire panoramic views of the Himalayas. The brand strikes a balance between local traditions and modern comforts, ensuring an unforgettable stay.

Redefining Excellence: Bombay Caterers Association Honors the Triumph of Catering & Decor Expo 2023

The Bombay Caterers Association (BCA) took the lead in presenting the Catering & Decor Expo 2023, a true reflection of their commitment. The Bombay Exhibition Centre in Mumbai bore witness to the magnificence of Western India's highly anticipated catering and décor exhibition – an event that has shifted industry perspectives and paved the way for innovation and growth. The grand inauguration of the Catering & Decor Expo 2023 was graced by the esteemed presence of celebrity chef Harpal Singh Sokhi on August 17, 2023, alongside renowned dignitaries from the Bombay Caterers Association.

"The CATERING & DECOR EXPO 2023 was a symphony of innovation and inspiration, bringing together trailblazing professionals who are shaping the future of the industry. Our vision for this expo was to create an immersive experience that showcased the industry's dynamism and potential. The resounding success of the event underscores the hunger for innovation within the catering and décor community.", said Lalit Jain, Exhibition Convener and Spokesperson, Bombay Caterers Association.

“The CATERING & DECOR EXPO 2023 served as an exceptional platform for industry professionals to forge meaningful connections and share groundbreaking ideas. Our commitment to fostering growth and excellence within the catering and décor industry is unwavering. As we celebrated our 50th anniversary, the expo exemplified the Bombay Caterers Association's legacy of leadership, innovation, and advocacy, which has been instrumental in propelling the industry forward.", said Yogesh Chandarana, President, Bombay Caterers Association.

Tomatoes on 'vacation' at Burger King amid rising prices

Burgers without tomatoes!, can you imagine that. Yes, Burger King, the major fast-food chain has recently decided to temporarily stop tomatoes from its wraps and burgers across Indian outlets due to a sharp increase in prices.

The move clearly indicates that the escalating food inflation crisis is significantly impacting consumers in the world's most populous nation.

The chain grappling with tomato shortfall humorously puts notices at its outlets, "Even tomatoes need a vacation... we are unable to add tomatoes to our food."

Quality concerns have been cited as the primary reason for this move.

It is important to note that, before Burger King, two major fast-food chains-- McDonald's and Subway—has already decided to remove tomatoes from their menu, that reflects the broader struggle with food inflation.

The retail inflation in India reached a 15-month high of 7.4% in July on account of rising food prices, and tomatoes have played as a major contributing factor.

The impact of rising food inflation is not confined to just tomatoes. For instance, Subway recently stopped free cheese slices it used to offer for years along with its subs. The food giant is instead giving a cheese sauce in cost cutting move.

Meanwhile, Domino's is offering ₹49 a pizza—the most affordable of its kind globally to connect with consumers facing financial challenges

The experts says the tomato scarcity crisis has coincided with a price surge of up to 450%, reaching unprecedented levels due to disruptions caused by monsoon rains that impacted crop yields and supply chains.

Although these surges have eased somewhat, the industry continues to grapple with their reverberations.

Curious customers have raised the question, "Why there are no tomatoes in my burgers?" on Burger King India's support page.

The response assures that the Indian franchisee upholds "very high standards of quality" and promises that tomatoes will return shortly.

Paradise on a Plate: Discover the Exquisite New Dining Escapades at Hilton Maldives Amingiri

Embark on an exquisite gastronomic adventure with the culinary maestros at Hilton Maldives Amingiri, your ultimate haven for conscious cuisine. From the delectable Rum & Chocolate pairings to fun Kombucha and mixology workshops, the property has launched a vast variety of experientials. Elevate your evenings by trying the new Asian and Italian menus, a true testament to culinary innovation. With eight distinct dining experiences, the chefs blend skill, sustainability, and the freshest ingredients, crafting not just meals, but moments. Hilton Maldives Amingiri isn't just a destination; it's a journey of flavors, passion, and conscious indulgence. Here’s everything you need to know about the new experiences.

New Italian Menu at Origin

The overwater specialty restaurant now offers fine dining integrated with the signature Italian flavors of Sicilian chef Silvio Zaccareo. The exquisite new menu highlights fresh handmade pasta and delectable seafood specialities as well as quality meats and plant-based dining alternatives.

New Asian Menu at Aura

On select evenings Aura pool and bar transforms into a high energy restaurant featuring Chef Muhammad Hanafiah’s creative inspiration of Asian cuisine with home style dishes prepared using traditional ingredients and aromatic spices.

Champagne & Sushi

Enjoy an unparalleled tasting experience at Eden Champagne & Gin bar of our finest champagnes, Fleury and Veuve Clicquot paired with sushi. You will have the opportunity to learn and distinguish between a Prosecco and the unrivaled Sa Ken. Booking to be done 24 hours in advance.

Price: $240 ++ per person

Discovery Room

Challenge yourself and the other guests every Sunday from 6:00 - 7:00 pm during this blind wine tasting experience in the Discovery room at Eden, one of the most popular evening locations.

Price:$120++ per person

Gin Flight

Enjoy a gin tasting flight like no other while being introduced to the history of gins and distilleries. Guided by our highly experienced mixologists, this experience is the perfect way to sample a curated selection of international gins. Booking to be done 24 hours in advance.

Price: $120++ per person based on the choice of gin

Seaside Sparkle

Now you can enjoy a glass of Fleury Champagne paired with oysters (6 pieces) every day from 5:30pm to 7:00 pm.

Price: $135++ per couple

Mixology Workshop

Attend a mixology workshop every Tuesday from 4-5pm with our expertly trained resident mixologist in Maldives first dedicated cocktail lab - Aura. From muddling to pouring, learn all the boozy secrets to crafting perfect cocktails.

Price: $120++ per person

Sustainable Cocktail Experience

With the focus on sustainability, bartenders push boundaries to become more resourceful in the use of ingredients and reducing waste. The cocktail experience takes place every Saturday from 5-6 pm at the Aura Cocktail Lab.

Price: $100++ per person

Sun & Fun Pool Party at Aura - Join in for an afternoon of poolside leisure featuring a live DJ, pool games, special savings on select beverages and more, every Thursday from 1:00 - 4:00pm.

Cheese Fondue Experience

Indulge in this unique fondue experience at Aura and Eden everyday from 6:30pm onwards with a master mixologist cooking the finest blend of Gruyere and Emmental cheese served with a selection of cold cuts, breads and sides.

Price: $99++ per person

World famous for its captivating beauty, Maldives is an escape to paradise, with its crystal-clear aquamarine ocean and marvelous underwater wildlife. Hilton Amingiri Resort and Spa provides the perfect Maldives experience, being situated 20 minutes from the Male international airport, with its luxury villas, thoughtful attention to detail, personalized guest experience managers and endless holiday activities. Whether you want the best of dining options, diving in a private lagoon, a romantic private dinner on the beach or a fun cocktail session with the in-house mixologist- the sky’s the limit here!

Marriott Hotels Debuts In Coorg, Bringing Its Legacy Of Heartfelt Service And Innovative Dining To The Coorg Marriott Resort & Spa

India –August 2023 - Marriott Hotels, the signature flag of Marriott Bonvoy’s extraordinary portfolio of 31 hotel brands, announced the anticipated opening of Coorg Marriott Resort & Spa in the serene landscapes of Coorg, Karnataka. Located amidst the lush expanse of the Makandur forest, this contemporary retreat provides a gateway to enriching local experiences, all within the tranquil embrace of a natural botanical haven. Here, guests are invited to partake in leisurely nature walks and exhilarating off-road expeditions, all while immersing themselves in the vibrant coffee culture and culinary delights of Coorg. The rich history and culture of the land comes alive at every twist and turn with guided village tours that offer a deep dive into the heritage of the local Kodava community.

Coorg, rated as one of the top hill station destinations in Southern India, is an enchanting region known for its lush landscapes and mist-covered hills, offering a picturesque backdrop for travellers. What makes this destination unique is not only its stunning natural beauty but also the opportunity it provides for a range of exciting activities such as adventurous treks, exploring coffee plantations and enjoying mesmerizing waterfalls. The city is accessible by road and well connected to leading metro cities in Southern India, Coorg is also 150 kms from Mangalore International Airport and 280 km from Kempegowda International Airport Bengaluru.

“We are thrilled to bring Marriott Hotels to Coorg, famously known as the Scotland of India, a land endowed with breath-taking natural splendor and a glorious history. This opening underlines our commitment and focus as we continue to expand our footprints across leading travel destinations within India, providing travelers with trusted and high-quality accommodation choices” said Ranju Alex, Area Vice President, South Asia , Marriott International. “Marriott Hotels continues to live its legacy of Wonderful Hospitality, earning the trust of travelers around the globe. Coorg Marriott Resort & Spa marks our 10th Marriott hotel under the brand and stands perfectly positioned to continue the brand’s living legacy with its sophisticated spaces, exceptional service and enriching experiences.”

Coorg Marriott Resort & Spa features 108 well-appointed, elegantly furnished villas and cottages, offering breath-taking views of emerald landscapes and hectares of plantations. Each villa offers a spacious abode with natural sunlight and plush comfortable bedding, paired with smart amenities, a 55-inch LCD TV and a workstation that provides the flexibility to move and use as the guest desires. Every room opens to a private balcony, providing guests with space to unwind and relax over the harmonious symphony of birdsong and views of rolling green hills.  A select category of cottages also feature a private swimming pool, allowing guests to indulge in a refreshing dip within the comfort and privacy of their own space. The resort is pet-friendly, where guests have the added pleasure of holidaying with their furry friends.

The resort offers a delightful culinary adventure with its eclectic mix of dining spaces and offerings.  Madiker Kitchen, the contemporary all-day dining restaurant features international favourites and the myriad flavours of traditional Coorgi cuisine. Dine under the stars with lush forest views at Grills By The Valley, in the company of artfully reimagined delicacies and skilfully crafted concoctions. The Greatroom – a brand signature at Marriott Hotels properties globally holds an inviting and sophisticated space for guests to relax and reconnect over artisanal teas and full-bodied coffees, besides an indulgent menu of creatively infused cocktails with seasonal ingredients. It comes with the added comfort of a richly stocked library. Mercara Outpost, is a dynamic space designed to work, socialize and unwind with a delightful selection of light snacks and innovative cocktails. Coco Lab with its rich blend of fresh, locally sourced coffees is guaranteed to provide a deeply satisfying experience for coffee enthusiasts. The swim up Pool Bar is the perfect place to enjoy a sundowner over light bites and comfortable conversations.

With over 16,000 square feet of event spaces encompassing five stunning venues and a spacious pre-function area, the resort makes for an ideal address to host destination weddings, intimate family gatherings and corporate team outings.

For those seeking relaxation and rejuvenation, the Quan Spa offers six therapy rooms with treatments that embrace the ancient wisdom of Ayurveda and contemporary wellness practices. Enriching experiences are also provided through the rich nature cover that envelope the Coorg Marriott Resort & Spa. Guests can start their day with yoga by the pool, followed by a serene nature walk and an immersive birdwatching experience that provides an opportunity to observe and appreciate the vibrant birdlife inhabiting the landscape. The resort also offers a picturesque picnic experience with a thoughtfully curated picnic basket, brimming with an exciting selection of gourmet treats, refreshing beverages, and picnic essentials for your date with nature.

Fitness enthusiasts can recharge their body and mind at a fully equipped fitness center or indulge in some quiet calm by the poolside . Adults can unleash their competitive spirit with thrilling indoor games while the kids enjoy themselves at Games Quest, a wonderland of fun with a dynamic play area, thrilling car and bike simulators, games, and activities where every moment sparks joy and creativity.

Espire Hospitality Group expands its upscale brand portfolio with the launch of ‘Country Inn Premier – The Prominence, Dehradun’

August, 2023, New Delhi: Espire Hospitality Group, one of India’s leading hospitality companies announced the opening of its second property under their upscale brand ‘Country Inn Premier’ in Uttarakhand, ‘Country Inn Premier – The Prominence, Dehradun’. Nestled in the foothills of the majestic Himalayas, this upscale hotel offers a perfect blend of contemporary aesthetics and enriching experiences, coupled with the brand's signature heartfelt hospitality.

Strategically located on the Dehradun - Mussoorie road, overlooking the serene Malsi Forest and the awe-inspiring Himalayan range, ‘Country Inn Premier – The Prominence, Dehradun’ enjoys excellent connectivity to major Indian cities including Delhi NCR, Punjab, Lucknow, Mumbai, Gujarat and Bangalore.

The hotel features 42 well-appointed modern rooms and suites, thoughtfully categorized into Classic Rooms, Club Premier Rooms, and Premier Suites. Guests opting for Club Premier rooms and Suites can enjoy exclusive Club Premier privileges, including early check-in and late check-out, an ironing facility, a complimentary minibar once during their stay, a discount on food and beverages, and much more.

Dining at ‘Country Inn Premier – The Prominence, Dehradun’ is an exquisite multisensory experience, featuring an exclusive menu with delightful fusion of local and global flavors. Breaking away from conventional way of dining, the hotel offers two distinct dining scenes at the same venue, catering to varying moods and preferences. On weekdays, guests can indulge in the flavorsome fare and engaging conversations at "Where the Heart Lies," while on weekends, the restaurant transforms into "Ameya’s Kitchen," offering an UNLIMITED FEAST of delectable Indian and Asian delicacies.

Additionally, "Let's Catch Up," the on-site café, presents a selection of savories, bite-sized snacks, and refreshing beverages, offering a perfect venue for those seeking a moment of relaxation or a place to catch up with friends.

For events and celebrations, the hotel features an elegantly designed 3,650 sq. ft. ballroom, blending indoor elegance with a charming outdoor lawn, accommodating up to 200 guests. For smaller meetings, the versatile venues, Arcade 1 and Arcade 2, can be customized to accommodate up to 30 guests.

Akhil Arora, Chief Executive Officer, Espire Hospitality Group commented on this important opening, "We are thrilled to open our second ‘Country Inn Premier’ hotel in the state capital of Uttarakhand. Dehradun has significantly evolved with modern times while maintaining its vintage charm. The place is the hotspot of many activities, hidden attractions and ardent foodies which makes it a perfect destination for our new launch. We eagerly await the opportunity to welcome guests to enjoy our offerings and experience the heartfelt hospitality we are renowned for."

The Leela Palaces, Hotels And Resorts Expands Their Footprint In South India

With The Opening Of Its Second Hotel In God’s Own Country, Kerala 

~Introduces A Magical Backwater Experience With The Leela Ashtamudi, A Raviz Hotel~

Kerala 2023: The Leela Palaces, Hotels and Resorts announced the opening of its second hotel in God’s Own Country, The Leela Ashtamudi, A Raviz Hotel, further consolidating its presence in Kerala and fortifying its resort portfolio. The Leela Ashtamudi, A Raviz Hotel perfectly complements The Leela Kovalam, A Raviz Hotel, and builds on the brand’s presence in the coastal state with the two resorts offering very distinctive and unique backwater and beach experiences, completing the much sought-after and serenely beautiful Kerala itinerary.

A two-hour drive from Thiruvananthapuram airport, this picturesque resort is a tiny hamlet perched on the banks of the shimmering Ashtamudi Lake, formed by the confluence of the 8 lakes, offering a magical backwater experience that flawlessly balances barefoot luxury with rustic charm. Placid, serene waters, surrounded by lush greenery and swaying coconut trees create a tranquil atmosphere perfect for relaxation and rejuvenation. Thoughtfully curated experiences unlock the magic and mystery of the locale and offer an enriching cultural immersion into the destination amidst an awe-inspiring setting.

Speaking on the occasion, Mr. Anuraag Bhatnagar, Chief Executive Officer, The Leela Palaces, Hotels and Resorts, said, “We are delighted to welcome The Leela Ashtamudi, A Raviz Hotel, an exciting new addition to our brand portfolio. Kerala has historically been one of our key markets and strategically significant to our growth in the region. The resort marks another milestone in our journey as we continue to grow in the most alluring leisure destinations across the country. This expansion is in lockstep with the growing demand from the discerning global leisure traveller to experience meaningful and transformative journeys that are an authentic expression of a region’s beauty, heritage and culture.”

Commenting on the opening, Dr Ravi Pillai, Chairman RP Group said,” I am excited to see our partnership with The Leela brand evolve and I am confident that together we can play a key role in transforming the tourism sector in the region. The coming together of Raviz and The Leela provides the unique opportunity to place Kerala at the heart of global leisure and wellness travel and further reimagine and elevate the high standards of hospitality that exist in the region with unparalleled levels of luxury and warm and gracious service – both of which The Leela brand is known for.”

Integrating the foundational principles of environment and sustainability, the resort is elegantly poised in harmony with local history, evidently enchanting and magnifying the culture and heritage of the destination through inspired design narratives that reference Kerala’s rich architectural heritage.

With 93 tastefully appointed rooms that reflect the traditional Nalukettu aesthetic of Kerala, the resort is home to a bevy of accommodations including rooms, suites and experiential houses, embodying historic charm that seamlessly blend the old and the new and serve as a window to the resort’s breath-taking natural settings. A charming décor permeates each room and traditional artefacts and furnishings steeped in culture, pay homage to the history and culture of the locale. Guests can choose between the Tower Wing or the Heritage Wing or elevate their experience by upgrading to one of the two available private plunge pool villas. The resort also features two unique traditional experiential houses offering the THARAVADU Experience - namely Erattupetta and Anchal which have a rich history of more than 200 years. Those seeking ultimate luxury can reserve a private getaway with a tranquil backwater cruise on Mahayana - the quaint houseboat that comes with all the comforts of a hotel and is evocative of everything that is quintessentially Kerala.

The resort houses four unique dining venues - Keraleeyam the multi-cuisine restaurant, Portico Café, serving comfort food, Raanthal - the floating dining experience and Zirkon, the aqua-themed bar. Each venue presents mesmerizing views of the tranquil Ashtamudi Lake and the abundance of nature surrounding it. The fresh produce sourced locally imbues the cuisine with regional flavours, while simple aromas infused with delicate spices create an epicurean delight of incredible sights, flavours, and tastes in everything ranging from delectable authentic Kerala Sadhyas to grand feasts. The highlight on the menu is Fish Nirvana, the resort’s very own curated signature recipe, which also has a vegetarian version in Paneer Nirvana.

The resort’s Favourite Kerala Ayurveda and Spa interweaves authentic Ayurvedic healing traditions with therapeutic and relaxation treatments that use specially formulated organic blends that soothe the mind, body, and soul. An extensive menu of rejuvenating massages, Ayurveda therapies, and detoxification programmes inspired by traditional techniques ensure an authentic and immersive wellness experience.

Leisure facilities at the resort also include an outdoor swimming pool flanked by azure waters and tropical foliage for the ultimate lakeside getaway and a fitness centre equipped with state-of-the-art equipment surrounded by panoramic views.

Whether it is an intimate soiree or a grand celebration, the resort offers a selection of inviting spaces for events and meetings of various sizes and types. From traditionally inspired architecture that provides a charming, yet elegant setting to tranquil gardens and picturesque lake vistas that offer an enchanting backdrop, every event is infused with local traditions and bespoke services that add a touch of culture, authenticity, and personalization.

Whether you seek solace in tranquility, rejuvenation in wellness journeys, indulgence in distinctive culinary encounters, or exploration in the destination, this hidden paradise invites travelers to truly disconnect and soak in all that is quintessentially Kerala.

Ingredient Ideology | Tri Color Treats The Eve Of Independence Day By: Dr. Kaviraj Khialani- Celebrity Master Chef.

In India, the term "tricolour" refers to the Indian national flag. The National flag of India is a horizontal tricolour of deep saffron (kesari) at the top, white in the middle and dark green at the bottom in equal proportion. The design of the flag of India that was first presented in 1921 to Late Shri. Mahatma Gandhi, leader of the All-India Congress, was created by Pingali Venkayya. 

The Chakra or the wheel also symbolizes the Power of the State governed by Dharma. It is also called the tiranga or tricolour. The National Flag is a horizontal tricolour of India saffron (kesari) at the top, white in the middle and India green at the bottom in equal proportion.

 The ratio of width of the flag to its length is two to three. In the centre of the white band is a navy-blue wheel which represents the chakra. The top saffron colour, indicates the strength and courage of the country. The white middle band indicates peace and truth with Dharma Chakra. The green shows the fertility, growth and auspiciousness of the land.

Food is also one of the important elements associated with the tricolour and as we represent various meanings and values via colours it not only pleases the senses and whets the appetite but also creates wonderful concoctions and makes our culinary diaspora more rich and varied from Indian cooking to international it gives a sense of brotherhood and togetherness creating a melange of flavours, tastes and balance.

Here are a few of my favourite easy to make recipes with a mix-n-match touch of twist on this auspicious occasion of 15th August!

Recipe-1] TIRANGA SUBZI PULAO

Ingredients:

Basmati rice- 2 cups boiled, divided into 3 parts.

Makhani gravy- for the orange layer- 1 and a half cup

White onion- cashew- coconut gravy- 1 cup for white layer

Green spinach gravy- 1 cup for the green layer

Star anise-1 no for the center garnish.

To assemble the pulao:

Edible food colors which are safe to use may be used to color the rice lightly or just lightly toss them in the respective gravies as well with a little butter.

Fried onions/ birishta- 1 cup

Fried cashews and raisins-1/2 cup

Rose water-2-3 tbsp.

Kewra essence-2-3 tsp

Pure ghee-2-3 tsp

Coriander and mint leaves-1/2 cup chopped

Saffron and milk solution-1/4 cup

For adding into the makhani gravy:

 Saute some cubes of chicken tikka for non veg- or Paneer cubes/ mushroom quarters/ carrot cubes/ soya chunks etc and cook it in the gravy and keep aside.

For adding into the white gravy:

Fried makhanas, cubes of cooked potatoes, grated cheese or cream cheese can be used, for non-veg options use marinated fish or boneless chicken cubes in malai tikka marination.

For adding into the green gravy:

Boiled green peas, cubes of blanched green zucchini, blanched broccoli florets, blanched snow peas, methi paneer koftas, for non-vegetarian options use prawns or shrimps or pahadi chicken tikka sliced.

Method:

1. This recipe is more of a pre-prepared assembly recipe in which we are trying to combine together three different flavors of indian cuisine in one pulao recipe, we can choose veg or non-veg.

2. Once we have prepared the rice as per the divisions and also tossed the veg/non-veg in respective gravies we need to now assemble and layer the pulao in a flat thick bottomed kadai.

3. Spoon in a little ghee at the base of the kadai and then start placing the respective gravy tossed veggies/non-veggies in three sections in the kadai, sprinkle all the biryani garnishes and flavorings all over and then top with the respective colored rice.

4. Place a tava below the kadai, cover with a tight-fitting lid, apply atta on the side or aluminum foil and place some weight on the top and give dum to the tri-colored pulao for 20-25 mins, serve hot.

Recipe-2] TIRANGA PANEER ZAIKEDAAR

Ingredients:

Paneer/ tofu – 400 gms, cut into cubes, divide into three parts.

For the orange marination:

Use a tandoori marinade as always and coat the paneer or tofu cubes and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/tandoor.

For the white marination:

Use a combination of little oil, curd, cream, cashew paste, salt, garam masala powder, ginger-garlic paste and apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

For the green marination:

Use a combination of little oil, curd and green mint and coriander chutney with a little blanched spinach puree as well, green chili-ginger-garlic paste and touch of spices, apply on the paneer or tofu and keep aside for 20-25 mins, arrange them on a skewer and cook either in a non-stick grill pan or using the oven/ tandoor.

To serve with:

Green mint and coriander chutney/ assorted dips.

Sliced onion & lemon slices/wedges.

Method:

1. The paneer or tofu preparation in this case also uses three different colors as marination and shall be assembled separately, cooked and then served on the same platter.

2. Being a starter category recipe, we can make this pre-preparation a day prior and keep it refrigerated as well, we can also use chicken or fish for non-veg variations for the same recipe.

3. Once we have cooked the paneer/ tofu skewers as per choice of method of cooking it, we need to assemble the platter to serve this colorful starter.

4. Place the cubes of paneer/tofu de-skewer them on the platter, sprinkle a little lime juice and dash of chaat masala over and arrange the chutneys and other accompaniments by the side and serve hot.

Recipe-3] TRI- COLOURED GRILLED SANDWICHES

Ingredients:

Sliced white/ brown/ multi-grain bread- 12-14 slices

For the orange layer:

Butter-1 tsp to spread on the bread slices

Tandoori mayonnaise/schezuan sauce-2-3 tsp to spread

Tomato slices- ½ cup de-seed and use them.

Salt- pepper- chaat masala to flavor.

For the white layer:

Butter-1 tsp to spread on the bread slices

Eggless mayonnaise-2-3 tsp to spread

Sliced cucumbers-1/2 cup or boiled sliced potatoes-1/2 cup

Salt-pepper- chaat masala to flavor.

Grated cheese-1/2 cup to spread.

For the green layer:

Butter-1 tsp to spread

Mint mayonnaise-2-3 tsp to spread

Shredded green capsicums-1/2 cup

Salt-pepper- chaat masala to flavor.

Method:

1.Pre-prep all the ingredients as per the divisions to get the tri color effect in this bulky grilled sandwich concept, good for a brunch or evening snack.

2. Apply butter and then the flavoured spread on the bread slices, assemble the ingredients as listed and sandwich them.

3.Now the tri color layered sandwiches are ready and assembled, heat up a griller or grill pan and place it carefully to get nice grill marks on both sides turning them carefully and smearing a little melted butter as well when we do that.

4. Once we get a nice grilled effect and golden brown color on our sandwiches, remove them, cut them with a sharp knife into triangles/squares etc and assemble them on the serving platters and serve them with ketchup, hung curd- mint and cucumber dip, green pesto chutney etc and wafers/chips/french fries.

Recipe-4] TRIO SWEET TEMPTATIONS

Ingredients:

For the dessert mix:

Milk- 1 litre boiled

Sugar- to taste

Condensed milk may also be used if desired.

Green cardamom powder-1/2 tsp

Rice paste- ½ cup, raw rice and water to grind- fine paste

Rose water-2-3 tsp

Mava- 100 gms grated

For the orange flavor and color:

Use orange essence

Use orange crush

Use orange segments

For the white layer and flavor:

To be used the way it is add blanched sliced almonds

For the green flavor and color:

Use fresh kiwi fruit puree

Use kiwi crush

Use khus syrup 

For garnishing we can use many options:

praline/chikki can be crushed and used.

Glazed cherries

Meetha paan can be chopped and used

Method:

1. Prepare a basic mixture of the phirni concept by using a thick bottomed saucepan, combine together the milk, sugar to taste, elaichi powder, rice paste and keep stirring it carefully and cook the mixture for around 30-45 mins until nice and thick like custard and well cooked.

2. Turn off the flame and check for sweetness adjust and divide the mixture into three portions.

3. Mix in the ingredients as listed above to get the desired color contrasts in the prepared phirni.

4. Use dessert glasses/ cups and layer the tri-coloured phirni and garnish as desired accordingly.

5. We need to chill this dessert for 2-3 hours in the fridge and then relish the flavors from these layers one by one.

Recipe-5] TRIO COLORED DESI TEMPERED SEMOLINA DISCS

Ingredients:

Semolina/rava-1 and a half cup

Curd- 1 cup sour curd to be used ideally

Salt to taste

Sugar -1/2 tsp

Ginger-1 tsp grated

Green chilies-1 tsp chopped

Water-1/2 cup

For the orange layer-1 carrot to be pureed and used

For the green layer-1/4 cup blanched spinach paste/chutney

baking soda- ¼ tsp for each layer for steaming to be added

we can also use ¼ tsp of eno as well in the layers in place of soda.

oil for greasing and tempering for the discs.

For the tempering:

Oil-2 -3 tsp

Hing-1/4 tsp

Curry leaves- 10-12 no

Mustard seeds-1-2 tsp

Green chilies-2-3 slit/shredded

White sesame seeds-1-2 tsp

Lime juice-2-3 tsp

Coriander and mint leaves- ¼ cup chopped

Water- 2-3 tbsp.

Sugar-1-2 tsp

Salt-1 pinch

Combine together and cook for 1-2 mins.

To serve with: assorted chutneys/ dips of your choice to go along with the snack.

Method:

1. Clean the semolina, add it to a bowl add in the sour curd and add little salt and 2 tbsp. water mix well, cover and keep aside for 20 mins.

2. Prepare the blanched carrot puree and blanched spinach paste as well and keep aside.

3. Now post resting we need to divide the semolina curd mixture into three equal parts.

4. Mix in the carrot puree and spinach puree respectively into their parts and keep one part as white itself.

5. Get the steamer ready meantime with water and slice of lime in the water, get the mould/thali ready and greased with little oil or ghee.

6. Add a little water to all the three parts of the semolina mixture to get it to right dropping texture and add in the baking soda and mix well and pour the mixture into the mould.

7. Start with the green layer first, place it in the hot steamer and cover, steam for 5-6 mins, remove and place the white layer and repeat the steaming process and finally the top layer with the orange semolina mixture and steam once again for 5-7 mins, using a toothpick check if it comes out clean, turn off the flame and let the mixture rest in the steamer for 5 mins.

8. Remove the steamed preparation and loosen the edges with a oiled knife and de-mould it and cut into discs using a round cutter and place it on your serving platter.

9. The last step is to prepare the tempering and once it all comes together and cooks for a couple of minutes, pour the hot tempering over the discs and serve it immediately with assorted dips/chutneys of your choice.

ARTIX: India’s first pan India Hotel Art Fair

The world of art and luxury is about to be shaken up by barrier-breaking and benchmark-setting, Artix, an ingenious representation to challenge the normative norms of traditions galleries. First of its kind across India, a maven of art, fashion and luxury, this hotel art exhibition promises to dispense a riveting escapade by the efforts of renowned houses of Jahan Luxury and Arushi Arts. The first edition of the same is organised between 25th to 27th August 2023 at the Taj Palace, New Delhi, along with promoting textiles, tribal arts and artisans prevailing in India; some proceedings will also be denoted as charity.

For the very first time, the rooms and floors of Taj Palace will be converted as private preview spaces that seeps the essence of the spirit of art and artist. Artix’s premier day exhibits the exquisite breath-taking collection followed by a jubilant preview party. A pathbreaking and archetypal pan India hotel art fair shall beget a new and bright future for the collectors of coming ages. Artix is a cumulative experience that explores and expands the hands-on experience and interactions among gallerists and collectors.

Payal Kapoor, Malvika Poddar, and Timsy Anand are the three curators of this massive event.

It is the country's first ever travelling art fair, with destinations like Hyderabad, Bangalore, Mumbai and Kolkata.

Arushi Art Gallery, Dhoomimal Art Gallery, and Art & Beyond, to name a few, will exhibit the works of eminent artists like F.N. Souza, Sanjay Bhattacharya, S.H. Raza, Manu Parekh, and KK Hebbar. The event will also feature more than 45 participants,  the majority of whom are from India. Hold your breath as Sakti Burman, Manjit Bawa, Lindsey Nobel, Chris Trueman, Faiza Huma, and many more exhibit their artistic abilities as the evening continues. The first pan-Indian art fair in India, Artix, invites designers of jewellery and textiles, including Abha Dalamia, Jyotika Jalani, Archana Aggarwal, Dia Colour, and Lodha Jewels by Alok Lodha. Private collectors appearing on the show include Saloni Doshi, Priya Paul, and Lekha Poddar.

List of Participants 

List of Gallery -  108 Projects, Anant Art Gallery, Art & Beyond, Art & You by Saurabh Anand, Art Centrix Space, Art Magnum, Art of the Earth, Artalinda, Artoholics, Arushi Arts Gallery, Cultivarte Art, Dhoomimal Art Gallery, Dhoomimal Centre, Gallery Splash, Gallery Vision Art, Gallery west End, Lexicon Art, Modern Art Gallery etc.

Artist Project - Bahaar Dhawan Rohatgi, Chris Trueman - America, Lindsey Nobel - America, Faiza Huma, Manjit Bawa, Manish Sharma, Piyali Sandhukan, Prarthana Modi, Rita Jhunjhunwala, Sakti Burman, Surbhi Modi, Sukanya Garg

Private Collectors Project - Lekha Poddar, Priya Paul, Saloni Doshi,

Textiles - Red Boat - Jamandani, Abha Dalamia, Jyotika Jalani

Jewellery Designer - Archana Aggarwal, Dia Color, Lodha Jewels by Alok Lodha, Mehernosh and sons Mumbai, Niaj by Shradha 

Event Details

Special Preview - 25th August, Taj Palace, New Delhi (Only Invite)

Open to all - 26th - 27th August 2023

Time - 11:30 am to 8:30 pm

Venue -  Taj Palace, New Delhi

Peppa Pig and Kiddoze Join Forces for Wholesome Childhood Nutrition

Mumbai, Fundoze, the company committed to promoting happiness, health, and an active lifestyle, is thrilled to announce an exciting collaboration between their renowned brand Kiddoze and the beloved character Peppa Pig.

Kiddoze is one of the few players in India that focuses on providing a healthy and fun alternative to conventional supplements that fulfils a child's daily nourishment needs, and through this collaboration with Peppa Pig, they hope to make nutrition an absolute joy for children while providing parents with the assurance of top-quality, nutrient-packed vitamin supplements for their children.

The new range of Kiddoze nutritional gummies will feature 4 new products - The Multivitamins and Minerals in lemon flavour provides essential nutrients for overall growth, The Veg Omega and DHA gummies in strawberry flavour supports brain development, The Calcium D3 gummies in mango flavour promotes healthy bone and teeth development, and lastly, The Iron gummies in strawberry flavour helps maintain energy levels. Each vitamin gummy pack will now include a Peppa Pig-themed puzzle, designed specifically for children in the age group of 3-8 years old, that will add an extra element of joy to their snacking routine. This puzzle serves as both a delightful playtime activity and an educational tool, stimulating their cognitive and problem-solving skills. The best part? This all-natural vitamin gummies range, including the Omega and DHA gummies, are vegan. They are free from artificial sugars and preservatives, and  are made with natural colours and flavours. 

"We're super excited to announce our awesome partnership with Peppa Pig!" exclaimed Nonita Mehta, the cool Founder of Kiddoze. We're dedicated to helping parents raise their children stress-free while nurturing good eating habits early on, and our top quality gummies range is here to make it happen! 

These exceptional gummies are very pocket friendly and are available for purchase through numerous e-commerce platforms and a wide network of over 800+ esteemed stores across India, including Amazon, Flipkart, Nature’s Basket, and more. Don't miss out on this fantastic opportunity to give your child the gift of wholesome nutrition in a fun and yummy way! Join Kiddoze and Peppa Pig on this delightful journey towards a healthier future.About Kiddoze: Kiddoze is dedicated to promoting convenient and delectable means of adopting a nourishing diet. Our remarkable selection of gummy treats is meticulously crafted to deliver a wealth of vital nutrients, vitamins, and minerals, designed specifically to bridge any potential nutritional gaps in your child's daily intake.

Website link : www.fundozedaily.com

Sip, savour & celebrate your long weekend Add a fun twist to your well-deserved break with these delicious drinks

Sip, savour & celebrate: 6 refreshing cocktails to amp up your long weekend Add a fun twist to your well-deserved break with these delicious drinks

Fill your fridge, stock your bar, and dust off your cooler. The long weekend is almost upon us, and no emergency trips to the store should come between you and your holiday schedule: sip, dip, repeat.

Add a refreshing twist to your weekend plans with these delightful cocktails. Whether you're feeling experimental or just seeking something new, we've rounded up the very best drink recipes to celebrate with your loved ones. Here are our top picks by Ali Hamdan, Head Mixologist and Beverage Manager at Hilton Maldives Amingiri and his team, Yangdup Lama, Mixologist - Budweiser Magnum Double Barrel Whiskey and Ami Shroff - Mixologist, Smoke Lab Vodka.

These are easy to mix, uniquely flavorsome, and the perfect way to channel your inner mixologist.

The Bardot

The Barot

Ingredients and quantities 

Few American Gin - 40 ml 

House-made chamomile citrus oil  syrup - 30 ml 

Freshly squeezed lemon juice - 10 ml Lychee syrup - 5 ml 

Cocktail enhancer - 4 drops 

Preparation 

Add all the ingredients to a shaker and fill it with ice. Shake well, and fine strain into the glass. 

Garnish and serve 

Garnish with a Berry Tuile and serve in a coupe glass.

Kumiko

Ingredients and quantities 

Kumiko

Beefeater 24 - 40 ml 

Clarified melon, grapefruit, and yuzu  blend - 40 ml 

Mint cordial - 5 ml 

Elderflower syrup - 5 ml 

Finger lime - 1 tsp 

Preparation 

First, muddle the finger lime in a  shaker. Add the rest of the ingredients and fill the shaker with ice. Shake well, strain, and pour over ice. 

Garnish and serve 

To garnish use a banana leaf and finger lime, finished with a pump of house-made sakura perfume- serve in a Kes-sho Geber.

Curry Highball
Ingredients and quantities 

Curry leaves - 3 

Passion fruit puree - 20 ml 

Pressed lemon juice - 20 ml 

Curry Highball

Simple Syrup - 15 ml 

Beefeater 24 Gin - 60 ml 

Tepache, fermented in the Cocktail  Lab - 90 ml 

Preparation 

Muddle and shake. 

Garnish and serve 

Garnish with dehydrated pineapple and curry leaves and serve in a  highball glass.

Sunset Soiree

Ingredients and quantities

Sunset Soiree

50 ml Smoke Lab Saffron Vodka 50 ml brew of jasmine & orange zest 10 ml honey-apple (or as per taste) Approx. 75ml tonic 

Preparation 

Jasmine-orange tea- Make a strong  brew of dried jasmine flowers &  orange zest and leave to cool. 

Honey apple- Dilute organic honey  with apple juice equal parts (1:1) 

Garnish and serve 

Built up - add all ingredients over ice  in a wine glass or tall glass. 

Garnish with a jasmine flower or any  edible flower & smoke.

The Meadow
Ingredients and quantities 

60ml Budweiser Magnum Double  Barrel Whisky 

10ml mint cordial 

10ml fresh lime juice 

3 drops vegan foamer 

Preparation 

Shaken and served straight up. 

The Meadow

Garnish and serve 

Garnish with an orange peel and fresh mint sprig.

American Pie

American Pie

Ingredients and quantities 

60 ml Budweiser Magnum Double  Barrel Whiskey  

60 ml apple juice reduction 

10 ml maple syrup  

10 ml fresh lime juice 

Preparation 

Shaken and strained into a stem glass. 

Garnish and serve 

Dehydrated apple and grated cinnamon powder.

TajSATS Air Catering announced the opening of a new kitchen located at the recently inaugurated Manohar International Airport at Mopa in Goa

Mr. Manish Gupta, Chief Executive Officer, TajSATS said, “As an industry leader in air catering TajSATS continues to strengthen and scale its operations. Goa is a globally recognized leisure destination and the second airport will significantly boost the tourism sector. Our kitchen was specifically designed for the demands of today’s world travelers, as private aviation and charter flights continue to gain global market share supplementing the commercial flights. With the opening of this kitchen, TajSATS is well poised to capture the increasing demand in the state.”

The facility is strategically located within the Mopa Airport premises; an integrated terminal that will be used for both international and domestic flights. The new kitchen, spread over 45,000 square feet, is equipped to serve over 20,000 meals a day. It features the latest culinary technology and the extensive footprint of the kitchen provides increased working space and storage capacity in order to handle complex orders for clients with large cabin aircraft. It houses an exclusive tasting room called ‘The Atelier’, where the Chefs meet with partners to ideate, and which also displays the specially curated gourmet menus.

With this addition, TajSATS will have eight flight kitchens catering at Mumbai, Delhi, Chennai, Kolkata, Amritsar, Goa and Bangalore.

Hyatt Reports Second Quarter 2023 Results

Hyatt Hotels Corporation ("Hyatt" or the "Company") (NYSE: H) today reported second quarter 2023 financial results. Highlights include:

Net income was $68 million in the second quarter of 2023 compared to $206 million in the second quarter of 2022. Adjusted net income was $88 million in the second quarter of 2023 compared to $51 million in the second quarter of 2022. Net income in the second quarter of 2022 included $251 million of gains recognized on the sales of real estate.

Diluted EPS was $0.63 in the second quarter of 2023 compared to $1.85 in the second quarter of 2022. Adjusted Diluted EPS was $0.82 in the second quarter of 2023 compared to $0.46 in the second quarter of 2022.

Adjusted EBITDA was $273 million in the second quarter of 2023 compared to $255 million in the second quarter of 2022.

Adjusted EBITDA does not include Net Deferrals of $28 million and Net Financed Contracts of $14 million in the second quarter of 2023, and Net Deferrals of $25 million and Net Financed Contracts of $15 million, in the second quarter of 2022.

Comparable system-wide RevPAR increased 15.0% in the second quarter of 2023 compared to 2022

Comparable owned and leased hotels RevPAR increased 10.1% in the second quarter of 2023 compared to 2022. Comparable owned and leased hotels operating margins were 26.2% in the second quarter of 2023

Comparable All-inclusive Net Package RevPAR increased 9.5% in the second quarter of 2023 compared to 2022.

Net Rooms Growth was approximately 6.9% in the second quarter of 2023.

Pipeline of executed management or franchise contracts was approximately 119,000 rooms.

Shares repurchased was approximately 969 thousand shares for $108 million in the second quarter of 2023.

Mark S. Hoplamazian, President and Chief Executive Officer of Hyatt, said,

"For the fifth consecutive quarter we posted record results demonstrating our unique positioning and continued momentum. System-wide RevPAR expanded 15% year-over-year, generating a record level of total fee revenue in the quarter. We updated our full year RevPAR outlook, and we expanded our pipeline to 119,000 rooms, representing approximately 40% of our existing portfolio. Our outlook remains optimistic, fueled by strong group booking activity during the quarter, resulting in 2024 group pace up 10%. We believe our increasing asset-light 

Sterling Holiday Resorts announces its Best Ever First Quarter in Q1 FY 2024

Sterling Holiday Resorts announces its Best Ever First Quarter in Q1 FY 2024 Records its 10th consecutive profitable Quarter

• Highest ever quarterly revenue of INR 11,530 Lakhs. Growth of 13% Quarter on Quarter.

• Highest ever quarterly PBT reported of INR 3,580 Lakhs. 27% growth Quarter on Quarter.

August 2023: Sterling Holiday Resorts Ltd., one of the country’s leading leisure hospitality brands, recorded its best-ever first Quarter performance in Q1 FY 2024. The first quarter is traditionally the strongest quarter for leisure hospitality and Sterling has shown a healthy growth over its previous Q1 FY 2023 on all key financial parameters.

Sterling recorded the highest profit recorded by the company for any quarter in its history, with a PBT of INR 3,580 Lakhs for Q1 FY24. This is a 27% growth quarter on quarter (QOQ) over the Q1 FY23. PBT % stood at 31%.

The company recorded a turnover of INR 11,530 Lakhs for Q1 FY24. This represents a 13% growth QOQ. The resort revenue grew by 15% QOQ driven by an 8% QOQ growth in the Average Room Rate (ARR) and a 6% increase in Guest ratio to 65% from 59% QOQ. While the room-base grew by 234 rooms over the past 15 months owing to the addition of 8 new resorts, Occupancy continued to remain healthy at 74% for the quarter.

The business performance also resulted in the company recording its highest ever Operating Free Cash Flow (OFCF) in any quarter. The OFCF stood at Rs.4,100 Lakhs and is a 24% growth QOQ.

Commenting on the performance, Mr. Vikram Lalvani, the M.D. & CEO said: “Sterling continues to perform strongly, driven by a buoyant industry that I expect to continue on a positive trend throughout this financial year, and powered by a strengthening Brand Sterling. We will continue our drive for sustained acceleration as we continue to expand our operations as well as build our technology and processes to enable us to efficiently scale-up even further.”

Sterling continued to focus on leveraging technology to improve internal process efficiencies and enable business. Sterling ONE, its proprietary distribution platform, developed to increase the width and depth of distribution has been further enhanced to make it a self-help reservation platform for use by corporate clients.

The company’s focused commitment to Customer Delight has resulted in 22 resorts being awarded TripAdvisor Traveller’s Choice Awards, given to the top 10% of resorts and Sterling Kanha being awarded TripAdvisor Traveller’s Choice Best of the Best Award, given to the top 1% of resorts.

During Q1 FY24, Sterling has added 2 more resorts to its portfolio: Shimla (in Himachal Pradesh) and Panchgani-Mahabaleshwar (in Maharashtra) taking its portfolio to 42 resorts across 40 destinations. The company has a healthy pipeline and plans to open more resorts in FY24.

Signum Hotels & Resorts enters Gujarat Launches Signum CityScapes Landmark in Dahej

New Delhi, August 2023: Signum Hotels, a fast-growing hotel management company in India announced its entry in Gujarat with the launch of Signum CityScapes Landmark in Dahej, a vibrant port town located on the state’s scenic coastline. Strategically located, the hotel offers 48 elegantly furnished rooms, ensuring a comfortable and convenient stay for both business and leisure travellers.

Designed with a captivating façade, Signum CityScapes Landmark boasts a range of outstanding facilities that cater to every guest needs. The hotel features multi-cuisine dining, business and meeting facilities, a well-equipped gymnasium, complimentary wifi, and on-site parking facility. A 24-hour emergency needs store and 24/7 doctor on call offers additional conveniences.

Announcing the hotel launch, Mehul Sharma, Founder & CEO, Signum Hotels & Resorts said, “Dahej's dynamic growth and strategic location make it an exciting destination for Signum Hotels & Resorts' entry into Gujarat. With the unveiling of Signum CityScapes Landmark, we invite travelers to experience the perfect blend of comfort and convenience in this vibrant port town. Our commitment to exceptional service and modern amenities aims to elevate the hospitality experience, making Signum CityScapes Landmark the preferred choice for all who visit this thriving industrial hub."

Dahej, situated on the southwest coast of Gujarat, is a bustling industrial hub on the Gulf of Khambhat's coast. Once a fishing village, it now boasts cutting-edge industries, shipyards, and petrochemical complexes. It is also home to the Dahej Special Economic Zone (SEZ), an industrial estate spanning over 12,000 acres, that houses over 1,000 companies from various sectors, including chemicals, pharmaceuticals, engineering, and plastics.

Signum CityScapes is ideally located to cater to the needs of corporate executives visiting Dahej in Gujarat. The hotel's prime location and proximity to major transportation hubs are worth noting. Baruch Railway Station is just 37 kilometers away, Vadodara Airport is 125 kilometers away, and the Ro-Ro Jetty Port is a mere 7 kilometers away. Nearby landmarks include Reliance Industries Ltd. (10 kilometers) and ONGC Petro Additions (9 kilometers). 

Signum CityScapes Landmark is committed to providing a memorable and enjoyable stay for its guests. With a focus on excellent service, top-notch amenities, and a prime location, the hotel aims to become the preferred choice for discerning travelers in Dahej. For room reservations visit www.signumhotels.com

Bombay Caterers Association To Organize Western India's Biggest Catering And Décor Exhibition

Bombay Caterers Association (BCA) is organizing the biggest event in the catering and décor industry - the CATERING & DECOR EXPO 2023. It is one of its kind exhibition set to take place at the Bombay Exhibition Centre in Mumbai, from 17th to 19th of August 2023. As Western India's Largest Catering & Décor Expo, this event promises to redefine the landscape of the catering and décor industry in India. Renowned celebrity chef from India, Harpal Singh Sokhi, will be the chief guest at the inaugural event.

“The wedding industry in Mumbai is a robust economic sector, contributing significantly to the city's economy with an estimated annual value of 20,000 crores. The Indian wedding market's impressive growth rate of 30% annually is a testament to its dynamism. This annual event presents a pivotal opportunity for stakeholders to connect, share, inspire, and grow. Bombay Caterers Association., celebrating 50 years, leads the industry through advocacy, government representation, and skill development programs.”, said Yogesh Chandarana, President, of Bombay Caterers Association.

Lalit Jain, Exhibition Convener and Spokesperson, Bombay Caterers Association said “The Catering & Decor Expo 2023 marks a historic moment for the industry. For the first time, we are bringing together the largest gathering of catering and décor professionals to showcase their innovations. This expo is set to revolutionize Western India's catering and decor landscape. This exhibition is a testament to the growth and potential of the catering sector in India."

Catering & Decor Expo 2023 is poised to be an extraordinary milestone, singularly devoted to Caterers, Decorators, and Banquet Owners, accentuating their pivotal roles. Adding to the fervor, the event will witness enthusiastic participation from students representing diverse Hotel Management Colleges, who will passionately engage in riveting intercollege competitions. This three-day extravaganza will witness visitors from a diverse spectrum of industry luminaries including caterers, wedding event organizers, hoteliers, F&B professionals, and stakeholders.

Looking To Play Travel Roulette? Here Are 5 Of The Wallet-Friendly Round Trips Within India For The Upcoming Long Weekend

Imagine the ultimate dream of leaving the daily hustle behind and embarking on a journey without having to stress about the budget. Well, guess what? The upcoming long weekend in August, coinciding with Independence Day presents the perfect opportunity to plan your next holiday meticulously. In fact, Indians are known to be savvy and scrupulous about their money. Skyscanner’s Travel in focus report 2023 reveals that nearly 47% of Indians are willing to change their itineraries when presented with better deals.

If you’re one of them, strap in and look no further, because we’ve got top 5 wallet-friendly trips you can take this upcoming long weekend!

Before you dive into Skyscanner’s suggested locations - here are some tips that can definitely help you save an extra buck

Be price smart: Setting up price alerts will ensure you’re the first to know as prices drop with any additional discounts or added supply. Mark a flight you’re interested in and you’ll be notified whenever there’s a price drop.

Try a new destination: Skyscanner offers travellers a unique ‘Everywhere’ search opportunity to ensure you can find the best available possibilities for your trip. So let the algorithm decide with a search to ‘Everywhere’, which will present a plethora of options based on your travel dates, all ranked by price.

Mix & Match to save $$$: Not just a summer fashion trend, mixing and matching the airlines and airports you choose to fly with can seriously cut costs. Fares don’t have to be booked as returns, look at flying out with one airline and back with another, or out of one airport and back into another.

Now, here’s a guaranteed list of great trips along with amazing deals you can snag using Skyscanner!

Reconnect with your roots at Amritsar, Punjab

  Looking to slow down and reconnect with yourself? Regain your peace at the Golden Temple.

Amritsar is a traveller’s haven, making it one of the most loved tourist spots around the country. Treat yourself to lip-smacking Amritsari kulchas and tempting glasses of cold lassi. Volunteer in langars, walk around the Jallianwala Bagh, and let the city gently guide you home.

Mumbai to Amritsar : Roundtrip starts at INR 14,140
Delhi to Amritsar: Roundtrip starts at INR 6196
Bangalore to Amritsar: Roundtrip starts at INR 27,254[2]

Sit by the seaside at Port Blair, Andaman

Port Blair offers you what no other place does- a chance to freeze time with its stunning scenery and shimmering blue water. Slow down and watch the different varieties of birds or take a stroll by the Marina Park and enjoy the sweet sea breeze at Radhanagar beach. For history enthusiasts, there's the chance to explore the intriguing story at Kaala Pani.

Mumbai to Port Blair: Roundtrip starts at INR 22,602

Delhi to Port Blair: Roundtrip starts at INR 15,887

Bangalore to Port Blair: Roundtrip starts at INR 22,104[3]

Bask in the grandeur of Udaipur

Experience the essence of royalty at Udaipur. Surround yourself with serene lakes, away from the bustling sound of the traffic. Stay at a heritage hotel for a treat to your senses. Glimpse into the authentic culture of Rajasthan with a visit to Saheliyon ki bari and City Palace to witness the architectural marvel of palaces.

Mumbai to Udaipur: Roundtrip starts at INR 11,435

Delhi to Udaipur: Roundtrip starts at INR 19,019

Bangalore to Udaipur:  Roundtrip starts at INR 25,396[4]

Travel through tranquil trails in Darjeeling

Safely tucked into the foothills of the mighty Himalayas, is this quaint hill station of Darjeeling. Don't miss the chance to ride the coveted Himalayan toy train, a UNESCO World Heritage site, and soak in the breathtaking scenic landscapes along the way. Spend a little time in the Tibetan monasteries and let their calmness wash over you. Experience the peace of lush green tea estates and dense gardens.

Mumbai to Bagdogra: Roundtrip starts at INR 9,441

Delhi to Bagdogra: Roundtrip starts at INR 6,812

Bangalore to Bagdogra: Roundtrip starts at INR 10,445[5]

Soothe your senses at Coimbatore

The Travel in Focus report 2023 by Skyscanner revealed 55% of Indians prefer a wellness retreat to travel to. For a rejuvenating getaway, explore Yoga centres nestled near the foothills of Velliangiri Mountains. Revel in the tranquil silence of the majestic peak. Add the Textile Museum tour to your itinerary and witness how the stories of the past have weaved their threads to the present.

Mumbai to Coimbatore: Roundtrip starts at INR 13,568

Delhi to Coimbatore: Roundtrip starts at INR 14,654

Bangalore to Coimbatore: Roundtrip starts at INR 7,103[6]