Signum Resort Igatpuri Opens its Doors in Maharashtra

New Delhi, August 2023 Signum Hotels & Resorts is thrilled to announce the official opening of Signum Resort Igatpuri in the heart of Maharashtra. This property marks Signum's second hotel launch in India this year. Furthermore, Signum has launched a resort after a substantial period, marking a significant milestone for the brand. More Signum properties are scheduled to welcome guests in the final quarter of 2023.

Nestled amidst the captivating natural landscapes of this picturesque region, Signum Resort Igatpuri introduces a selection of impeccable hotel facilities and heartfelt hospitality, promising an unforgettable stay for travelers seeking comfort and serenity. Comprising 35 meticulously designed rooms, a multi-cuisine dining outlet, an expansive banquet space spanning 4500 sq ft to accommodate 400 - 500 guests, and an inviting outdoor swimming pool, the property ensures a complete guest experience.

Founder & CEO, Signum Hotels & Resorts - Mehul Sharma shared his enthusiasm saying, "With the opening of Signum Resort Igatpuri, we are not only introducing a hospitality destination in the city but also establishing our presence in the scenic landscapes of Maharashtra. This endeavour reflects our commitment to providing exceptional hospitality and memorable experiences to our guests."

Igatpuri, a hidden gem in Maharashtra, captivates visitors with its enchanting beauty. Spread over a sprawling 40-acre expanse, Igatpuri stands as a reclining hill station embraced by the tallest peaks in the Sahyadri mountain range. Nestled in the Western Ghats, this destination is celebrated for its rolling hills, lush greenery, and serene ambiance. Home to some of the most mesmerizing waterfalls, including the renowned Bhatsa River Valley, Igatpuri offers a perfect backdrop for relaxation and exploration.

Signum Hotel harmoniously merges opulence with the untouched allure of Igatpuri's surroundings, resulting in an unmatched experience that resonates with individuals seeking relaxation and solace. Whether embarking on a romantic retreat, a memorable family getaway, or an important business journey, our hotel provides an idyllic setting for all categories of travelers.

DoubleTree by Hilton Debuts in Korea with the opening of DoubleTree by Hilton

The leading global hospitality company Hilton today announced the opening of DoubleTree by Hilton Seoul Pangyo, the first upscale full-service hotel and residences in the south Gyeonggi area. Spanning 25 floors, DoubleTree by Hilton Seoul Pangyo is the largest full-service hotel and residences complex in southern Gyeonggi. The dual building complex comprises 432 hotel rooms and 170 residences respectively, designed in neutral tones and muted colours inspired by the lush foliage surrounding the property. 

The hotel rooms boast modern interiors and natural lighting with stylish executive rooms that grant access to the Executive Lounge. As the first upscale residential hotel in the city of Seongnam, the residences feature spacious and comfortable studio rooms, as well as premium suites of up to two bedrooms that feature separate bedroom and living room spaces. 

Amongst the dining offerings, Nyx offers an elevated dining experience that enables guests to take in the Pangyo skyline through panoramic windows, while the all-day dining restaurant Demeter offers international hearty buffet spreads. The hotel also features state-of-the-art meeting and event facilities, an indoor swimming pool, a 24-hour fitness center with a fully equipped Pilates studio, a driving range, a tennis court and a sauna. 

“For more than 50 years, DoubleTree by Hilton has been delivering friendly, approachable, and unpretentious hospitality to comfort-seeking guests around the world. As one of the fastest-growing Hilton brands in Asia Pacific, we’re excited to extend a warm welcome to guests in Korea with the brand’s debut in one of the region’s most vibrant destinations. DoubleTree by Hilton is all about inspiring guests with feel-good moments, and this starts from the moment they come through our doors with our signature, warm DoubleTree chocolate chip cookie,” said Vincent Ong, Vice President, Full Service Brands, Asia Pacific, Hilton.  

Thomas Cook India partners with National Payments Corporation of India (NPCI)

Thomas Cook India partners with National Payments Corporation of India (NPCI)

to launch a pioneering RuPay Forex Card

Pilot with UAE, followed by a global, phased roll-out

Special benefits:

·        Thomas Cook travel vouchers worth INR 13,900.00

·        Lounge access at International Airports in India*

·        Free ATM Withdrawal (in UAE)*

·        Free replacement on loss of Card  

·        Complimentary insurance cover up to INR 7,50,000.00

Mumbai, September 7, 2023: Outbound travel from India is witnessing unprecedented growth, more so to short hauls like UAE: visitors to Dubai from India have surpassed pre pandemic levels (2019) with a 23% growth for Jan-Jun 2023. Thomas Cook’s foreign exchange business reiterates a significant uptick with its internal data reflecting a surge of over 2x (2022 vs. 2019) and an expectation of 3x growth by the end of the year. What is noteworthy is that the Company is seeing a strong increase in per person spends for UAE - of over 30% in 2022 vs. pre pandemic. To seize this significant and growing opportunity, Thomas Cook (India) Limited, India’s leading omnichannel forex services company has partnered with NPCI (National Payments Corporation of India) to launch a pioneering RuPay prepaid forex card for Indians travelling to the UAE; technology being enabled by NPCI Certified Partner, CARD91.

The Thomas Cook – RuPay partnership operates on NPCI’s global card payment network of India. This pioneering initiative aligned with the Country’s Made in India focus, offers international payment solutions for Indians travelling overseas.

Given the growth potential of the destination, the Thomas Cook and RuPay forex card partnership commences with UAE as its pilot; with a global rollout planned via a phased model. For phase one, Thomas Cook’s RuPay card will be loaded in AED (UAE Dirhams) offering extensive usage across the UAE - for transactions and ATM withdrawals.

Key Benefits of the Thomas Cook RuPay Card:

·        Thomas Cook travel vouchers worth INR 13,900.00

·        Lounge access at International Airports in India*

·        Free ATM Withdrawal (in UAE)*

·        Free replacement on loss of Card  

·        Complimentary insurance cover up to INR 7,50,000.00

·        50% off on unique photographic experiences at Dubai’s top attractions, by Digiphoto Entertainment Imaging (DEI)

·        KrisFlyer miles on every forex purchase        

Thomas Cook’s position as India ka Forex Specialist is a result of the Company’s sustained focus on the Country’s foreign exchange segment - serving over 1 million active Forex prepaid card users, 1000+ corporates, over 300,000 outbound travellers and 100,000+ students studying overseas.

Thomas Cook is the largest non-bank foreign exchange services provider and prepaid card issuer in India. The Company’s card business is witnessing an impressive uptick: its card loads grew by 172% YoY, with new prepaid card issuance up by 228% YoY (FY23).

Thomas Cook’s strategic omnichannel model ensures both choice and customer convenience with access to India’s largest forex network of over 4000 touch points: An extensive retail footprint of owned/ partner outlets and airport counters; its Online Forex Store, Virtual Forex Branch, Contact Centre, m-apps: FX Now (Corporate and Individual) and Fx MATE an innovative B2B partner platform. The Company’s game-changer Ghar pe Forex commitment offers doorstep delivery within 2 Hours.  

Thomas Cook’s cashless portfolio features its multicurrency Borderless prepaid card (9 global currencies), One Currency (USD) prepaid card and its innovative Study Buddy Card focused on the overseas education segment.

Ingredient Ideology | Ways With Eggplant BY: Dr. Kaviraj Khialani- Celebrity Master Chef.

WAYS WITH EGGPLANT

A Humble, Interesting & Globally Famous Delicacy.

A nutrient rich vegetable, numerous benefits to offer us, it has a number of names attached to it and ways of working with this natural beauty laced vegetable has been with us since a very long time now, while most of us in India call it as Baingan and Vangi its varieties, sizes, shapes and names have found their place in several countries and in number of cuisines as well.

While it has been called Eggplant in the United States, Aubergine in England, the Italians fondly call it Melanzana, Arabic cuisine calls is Badinjan and the word Brinjal comes from the influence of the Portuguese. It is one ingredient most of us enjoy having in our meals once in a while and its adaptability in our recipes has been much appreciated by a number of food connoisseurs.

Eggplant has been regarded as a member of the night shade family which means that both the fruit and the flower of the plant are considered edible. The word has become synonymous with the shape that looks like egg hence all those having a roundish oval shape to them would be addressed as eggplants!

We get brinjal in various shapes like the big bhartha variety used for making our all-time roasted flavoured baingan ka bhartha, the others include the long elongated ones, and the third category being the round or oval shaped eggplants. However, we also get white, light green, light purple and dark purple varieties as well in brinjal and each one of them has a unique character and role to attach when it gets ready to be dished out.

Health Benefits of Eggplants:

• They are high in iron content hence ideal to be included in our diets, also considered heart healthy.

• They assist in weight management, ideal to include in our weight watchers diet.

• Brinjal is considered good for our hair, skin tone, bone health.

• Eggplant is rich in fiber content and helps regulate cholesterol levels in our body.

• They are helpful in treating anaemia and should be consumed in healthy ways to secure its positivity.

• Brinjal is also regarded as an immunity boosting ingredient and vegetable with easy to use features.

• Aubergines also help remove any toxic build ups in our system and assist in flushing them out.

• Brinjal helps in our digestive system and also keeps our mind going healthy, it is also high in water content and moisture.

*Why do Eggplants discolour or go brown when we cut them?

A very commonly raised query by people and the simple reason being that since they are high in iron content, when we cut them they start oxidising as they get in touch with the outside oxygen in the air.

Some of the ways to ward off the browning or change in color of eggplants and to reduce the ph level is to use salt, vinegar or lime juice when we cut them, either place them in a bowl of water with salt in it or we can also add a few drops of lime juice/vinegar while they are being cooked.

CULINARY USES OF EGGPLANTS:

• The most popular recipe in our Indian kitchen remains baingan ka bhartha, an awesome yummy and robust flavor which tells us much before that its cooking up!

• We also use it in making pakodas, bhajiyas, just having them fried with dry spices, baingan cutlets, brinjal patties etc as well.

• Baked aubergines with tomato sauce, cheese and herbs, stuffed eggplants with mincemeat, soy keema, tofu scramble.

• Bhagara baingan, Achari baingan ki subzi, baingan mussallam, baingan aloo, bharli vangi, masale bhaath, baingan ka pulao, stuffed baby brinjal with peanut, coconut and til ka masala.

• Taking it to the international kitchens we have it in a batter fried from the French kitchen called as brinjal beignets, the Chinese love it stir fried with combination of sauces and sesame oil and seeds.

• The Japanese would do them in their batter coated preparation called tempura which would be batter fried and served with variety of dips, sauces, wasabi etc.

• The Italians love making melanzana parmigiana, their most popular brinjal recipe, sliced, layered, fresh garlic & tomato sauce, herbs, parmesan cheese and olives, baked to perfection.

• Arabic cooking uses badinjan in curries and gravies called marag, rice preparations, and also in their mezze platter with dips like Baba Ganoush and muttabbal which use roasted eggplant.

• Brinjal also taste good when we lightly marinate them and grill them/pan fry them with spices/ add them to stir fry dishes/ toppings on bruschettas/ with sun-dried tomato and garlic as a pizza topping as well.

Here are a couple of easy to make interesting Recipes with Eggplants:

Recipe-1] Baked Eggplant Roll-Ups in Tomato Sauce

Ingredients

Long elongated eggplants- 200gms, sliced vertically.

For the stuffing:

Oil- 2 tbsp.

Chopped Garlic- 1 tbsp.

Chopped Onions- 1 medium size.

Fresh tomatoes- 2 cups puree

Salt and pepper to taste

Mixed herbs- 1 tsp

Chili flakes- 1 tsp

Soy keema/ chicken keema- 1 cup

Green peas- ½ cup boiled

Garam masala powder- 1 tsp

Water/stock as needed

Grated cheese- ½ cup

Chopped parsley/coriander- 2 tbsp.

Lime juice- 1 tbsp

Method:

1. Prepare all the ingredients for the recipe.

2. Apply salt and little olive oil on the sliced brinjal and lightly grill them in a pan/non-stick tava for 2-3 mins.

3. Heat oil add in half of the garlic, onions, add in the tomato puree, salt, herbs, chili flakes, mix well simmer for 10 -12 mins, add little white wine if desired, keep it aside.

4. In a separate pan, heat little oil/butter saute the remaining garlic and onions, add in the soaked soy keema or chicken mince and green peas, salt and garam masala powder and saute it well, add a tsp of maida if it leaves too much water and continue cooking on a low flame, add little water and little of the tomato sauce as prepared above to cook the mixture- also add additional veggies of your choice as needed.

5. To assemble the dish finally, in a baking tray /dish place the tomato sauce at the base, roll up the keema filling in between each brinjal slice, roll them up one by one place it in the tray top with grated cheese, cover with a foil and bake it in a pre-heated oven at 180 Deg Celsius for 12-15 mins, later open it brown the cheese from the top/can also be made on a low flame covered and cooked on the gas as well and serve hot garnish with greens/olives and serve with garlic bread

Recipe-2] NUTTY AUBERGINE DIP

Ingredients

Big brinjal for roasting- 400 gms, roast, peel, chop

For the dip:

Olive oil- 2- 3 tbsp.

Tahini paste- 2 tbsp.- white sesame seed paste

Chopped garlic- 1 tsp.

Chopped onion-1/2cup

Chopped green chilies- 1 tsp

Chopped coriander -2 tbsp.

Boiled chickpea/rajma/ chauli beans- ½ cup puree with the roasted eggplant with little chilled water.

Salt and pepper to taste

White wine-2 tbsp. optional.

Chat masala-1/2 tsp

Roasted crushed jeera-1/2 tsp

Lime juice-2 tbsp.

Mint leaves-10-12 

Black and green olives- 4-5 no

Roasted crushed peanuts/ almonds/ pine nuts- 2 tbsp.

Method:

1. Prepare all the ingredients for the dip

2. In a pan heat up the oil, add in the garlic, chilies, onions and saute until light pink, add in the eggplant and bean mash.

3. Add salt and pepper, herbs and chili flakes to taste, white wine if desired, cook on a low flame for 3-4 mins stir well.

4. Remove from the flame and add in the tahini, lime juice, chat masala, coriander, mint, olives and mix, cool and serve it warm or chilled with snacks/chips/skewered grilled prawns/chicken/paneer/mushrooms/roast potatoes etc.

Recipe- 3] EGGCITING STUFFED EGGPLANTS

Ingredients

Big brinjal- 450gms, cut them half vertically, scoop them out, chop up the inside flesh, salt the cups and deep fry them/oven roast them with little oil and keep aside.

For the egg and veg stuffing:

Oil- 2 tbsp.

Onions- 2 small chop

Tomatoes-2 med size chop

Green chilies- 2-3 chop

Salt and pepper to taste

Eggs- 4- 5 no

Green peas- ½ cup boiled.

Chopped red/yellow capsicums- ½ cup

Boiled sweet corn- ½ cup

Garam masala powder-1 tsp

Red chili powder- ½ tsp

Dhaniya jeera powder- ½ tsp

Schezuan sauce- 2 tbsp.

Tomato ketchup- 2 tbsp.

Cheese- ¼ cup grated 

Coriander leaves- 2 tbsp.

Salt and pepper to taste

Method:

1. Prepare all the ingredients for the recipe.

2. Heat oil add in the onions, chilies and saute well, add in the scooped chopped brinjal flesh, salt, tomatoes, spices and saute well.

3. Add in the peas, corn and peppers and saute well, simmer for 3-4 mins and cook well.

4. Now add in the eggs scramble them well and make it like a bhurji concept/ in place of eggs we can also use soft textured tofu or paneer as well for a variation.

5. Check for seasonings, add in schezuan sauce, tomato sauce and mix well, stuff the pre-cooked brinjal cups and top with cheese and bake in a pre-heated oven at 180 Deg Celsius for 12-15 mins.

6. Remove and serve hot garnished with olives/herbs etc along with toasties/herbed focaccia bread.

Brief about the writer:

Dr. Kaviraj Khialani- celebrity master chef is a Mumbai based hospitality and culinary consultant, he has been awarded on national and global platforms for his creative ideas with food and education sector for the hospitality industry. He comes with over two decades plus of quality experience and is specialised in over 33 international cuisines.

Chef kaviraj is a renowned author, writer, food designer, critic and has also been featured on several food shows on star plus and colors television.

Platform 65 Celebrates One-Year Anniversary in the Warangal Outlet

Warangal, September 2023: Platform 65, India's largest toy-train-themed restaurant, marked a significant milestone as it celebrated its first anniversary at its Warangal outlet. The occasion was made special by the presence of our loyal patrons, dedicated staff, and the vibrant Warangal community whose unwavering support has been instrumental in our journey. 

In just a single year, Platform 65 has evolved into a culinary destination where friends and families come together to savour a diverse range of flavours from around the world. The talented culinary team, led by Chef VH Suresh, has tirelessly pursued perfection. Together, they have meticulously crafted a menu that showcases a delightful tapestry of culinary traditions, both Indian and international. From the aromatic spices of India to the delectable flavours of Italy, Platform 65 aims to take diners on a global gastronomic adventure. To celebrate this milestone Platform 65 hosted a special event. They honoured their employees and loyal customers in the presence of Srikanth Bandaru, Corporate General Manager & M. Balasubramanyam, Executive Director of Platform 65 Warangal and presented them with special awards and offers. 

Reflecting on this milestone Mr. Sadgun Patha, Managing Director and Founder of Platform 65, expressed his delight: "We are extremely proud to celebrate our first year of success at the Warangal outlet. Platform 65 has always delighted its patrons with unique and delicious dishes like Nalli Gosh Biryani, Classic Mushroom, Palle Patnam Pulao, and many more. In the years to come, we pledge to continue pushing the boundaries of culinary innovation, offering our customers fresh and exciting gastronomic experiences. Above all, we remain dedicated to the belief that food is a universal language that brings people together, creating lasting memories." 

Venkatesh Gopisetty, Vice President of Platform 65, added, "We are elated to commemorate one year of flavours, community, and cherished moments in Warangal! From the sizzle of our kitchen to the laughter of our guests, this journey has been an unforgettable adventure. We are grateful for the love and support and look forward to many more years of culinary joy." 

Platform 65 is well known among locals and tourists for its attractive train-themed restaurant. The restaurant is renowned for its unique experience-based dining, where food is creatively served on mini toy trains, making it a fast-growing hotspot. 

Hrithik Roshan announces their newest addition into HRX HRX Café, introduces an experience in healthy eating

HRX Cafe to launch in 10 different locations as a pilot starting with Bangalore and Mumbai

●        HRX Cafe creates an eating destination for the everyday athlete to nourish their bodies

●        HRX Café launches a unique menu with various millets incorporated into the recipes

Bangalore,September 2023 – HRX, India’s first homegrown fitness brand co-owned by Hrithik Roshan and Exceed Entertainment, is thrilled to announce the launch of its latest innovation. The HRX Founder Hrithik Roshan unveiled the HRX Cafe, situated in HSR Layout, in the heart of Bengaluru city. The grand inauguration event witnessed an enthusiastic crowd gathered to witness the launch of this innovative venture that promises to redefine healthy dining in the city.

The HRX Cafe brings a fresh and invigorating change to the culinary scene, providing health-conscious individuals and everyday athletes with a menu that transcends the traditional options available at cafes. The menu is meticulously crafted to cater to the dietary needs of individuals seeking high-protein, balanced meals to fuel their active lifestyles and to individuals who simply seek clean eating options.

The cafe boasts an enticing array of options, ranging from high-protein breakfast items to customizable salads, super bowls, and a diverse selection of wholesome grab-and-go snacks. HRX Cafe is committed to offering an array of superfoods laden items and preparations with Quinoa, Millet, and Black Rice, allowing patrons to make conscious dietary choices that align with their fitness goals.

The HRX Cafe experience is a blend of culinary innovation and nutritional expertise. Each dish on the menu is thoughtfully crafted to deliver optimal satiety and essential nutrients that an everyday athlete requires. With a strong emphasis on protein-rich offerings, the cafe seeks to inspire and support individuals to maintain a balanced and active lifestyle.

In an exciting development, the HRX brand envisions taking the HRX Cafe experience to a broader audience. The inauguration of the HSR Bangalore store marks the beginning of the mission that aims at establishing HRX Cafes in ten different locations by the end of this year. This expansion reflects the brand's commitment to fostering a community of health-conscious individuals seeking nourishment and vitality in every bite.

Hrithik Roshan, Founder of HRX and an embodiment of fitness and dedication, shared his enthusiasm for the HRX Cafe, stating, "I am thrilled to introduce and announce the HRX café. Our café is an extension to the HRX philosophy of providing holistic wellbeing solutions; that would serve to be a healthy dining option with a menu focused towards protein rich food. It's an initiative to empower people with choices that align with their fitness aspiration and goals."

"I am thrilled to collaboratively introduce HRX Cafe in HSR Bangalore. This partnership between Curefoods and HRX represents a fusion of fitness, wellness, and culinary excellence, reflecting our commitment to providing a holistic experience for our community. At HRX Cafe, we aim to nourish both body and soul, bringing together the energy of fitness with the delight of great food. It's a step towards redefining wellness, and we can't wait to share this exciting journey with everyone in Bangalore," adds Founder & CEO of Curefoods, Ankit Nagori.

The launch of the first standalone HRX Cafe in Bangalore signifies a remarkable stride toward transforming the culinary landscape by offering a wholesome experience that marries taste and nutrition.

Meal for Two: INR. 450 for Two

Address: HRX Café - Sector, B.B, Ground Floor No 1257/37

Old No 37 &38, M.P, South, HSR Layout, Bengaluru, Karnataka 560102

About HRX:

HRX, founded in 2013 by Hrithik Roshan and Exceed Entertainment, is a platform for bringing like-minded people together to believe in the philosophy of becoming the best version of themselves, empowering a billion people to ‘be their own hero’. HRX aims to revolutionize the fitness scenario in India, as a value-for-money, high-quality alternative to international brands with its lines of sportswear and fitness accessories. The name represents the X-factor, signifying one to push oneself towards the path of excellence to achieve the best outcome possible. An example of a successful ‘Make in India’ story, HRX aims to revolutionize the fitness scenario in India, as a value-for-money, high-quality alternative to international brands.

Flavourful Goan street-food style burger takes 2023 Burger Wellington title

Mumbai September: Burger fans took over the city for the August Edition of Visa Wellington On a Plate devouring  200-plus burger entries and sending through a whopping 11,500  ratings    to help determine  the  2023  Burger  Wellington  presented  by Garage Project finalists.

After a week of judging, the assessments are in, and the winner of Burger Wellington presented  by  Garage  Project  2023  is  One80  Restaurant  with  their ‘Goan  Chicken  Ros  Pao’ burger.

The winning burger takes inspiration from One80 Restaurant’s Executive Chef Chetan Pangam’s  mother’s  hometown  of Goa, and  the  street  food he loves. The  burger  features  a richly  spiced   chicken  curry, a ‘Ros’ omelette, and  a  unique  bun     that represents the ‘Poee’ style bread  that  the omelette and curry  is  typically  served  in.

Executive  Chef, Chetan Pangam says  this year’s Burger Wellington theme of ‘Breaking the Mould’ presented  the  perfect  opportunity  for  his  team  to  challenge    perceptions. “In  New  Zealand  many  people  see  hotel  restaurants  as  boring,  and  that  was the biggest  stereotype  I  had to break with  this  burger. I  wanted to create a humble street food  dish  in  a  winning  burger  concept,”

“It  took  a  huge  team  effort,  with  support  from  local  suppliers, and  in  particular  I’d   like  to thank  the  Claireville  Bakery  for  the  custom  Poee  style  bun,” he  adds.

Visa Wellington On a Plate Festival Director Sarah Meikle says the August Edition of the Festival was all about burgers, beer, and encouraging people to get out and support the hospitality sector. “It was fantastic to see  Wellingtonians eating out and about, supporting our local venues. The  One80  Restaurant  burger  was  a  real  flavour  journey that brought  together the fragrant  herbs  and  spices  of  India, it’s an absolute pleasure to see Chef  Chetan and the team  take  the  title  this  year.”

The  August Edition of Visa Wellington On a Plate included Events and Pop Ups rounding out the programme, including New Zealand’s biggest celebration of good beer, Beervana.

Sarah adds, “With  the  new  festival  split  it  was  important  to  us  to  offer  some  events alongside  Burger  Wellington, and it made  sense for these to be burger-related, like  the Future of  Food  event  with  The Gas Hub, or Beervana-related like the Shining Peak Beer and  Oyster  Dinner  at  GPO.”

“We were thrilled for the Everybody Eats team and their ‘To The Rescue’ burger which featured rescued and recycled food from Kaibosh, people could ‘pay as they       feel” with all proceeds going towards the charity organization. Over the course of the festival more than $5000  was raised,” she says.

Head of Programming Beth Brash says every year they are blown away by the support for Burger Wellington presented by Garage Project, and across the board there were great quality burgers, ranging from more traditional flavours to innovative concepts including chocolate ‘patties’ and  Yorkshire Pudding ‘buns’.

“It’s been great to see Wellington’s burger-loving community exploring new venues too, there  were  a  few like Ernesto’s  Cocina  Cubana  and  Kanama  Kopi  Kadai    who  have  definitely won  over  some  new  fans.”

The 2023 Burger Wellington presented by Garage Project award winners are:

●      One80’s  Goan  Chicken Ros Pao – Burger  Wellington presented by Garage   Project  Winner

●      Field  &  Green’s  Reuben-esque - 2nd place in Burger Wellington  presented  by  Garage  Project

●      Ernesto’s  Cocina  Cubana - 3rd place in Burger  Wellington  presented by  Garage  Project

●      Elixir’s The Phial  Of  Eären-Dill – Best  Use  of  Theme

●      Myrtle’s  Belly  and  Jelly - Most   Innovative

●      Regional  Award winners  are:

• Wairarapa - Café  Medici’s  A  Perfect  Swine

• Upper Hutt – Bone face Brewing Co’s Yorkie Dork

• Hutt  City - Twenty  Eight’s  Spice  is  Right

• Porirua - T  Bay  Cafe’s  The  Hot  Chick

• Kāpiti - Hey  Coastie’s  Coast  with  the  Most

Visa  NZ  Country  Manager, Anthony  Watson, says   since  2009, Visa  has  been  a  proud    sponsor of the remarkable evolution that is Visa Wellington On a Plate – an event that  truly  captures  the spirit  of  our  vibrant  New  Zealand  community.

“The  Burger  Wellington  Award  is  a  testament  to  the  industry’s  creativity  and  is a celebration of the hospitality sector which Visa is delighted to support,” says Anthony Watson,  Country  Manager  for  Visa  New Zealand  &  South Pacific.

The  prize  for  Burger  Wellington  presented  by  Garage  Project  includes  free  festival   entry for  2024, and a special collaboration  brew  with  craft  beer I cons, Garage  Project.

The Visa  Wellington On a Plate  August  edition ran from 11 - 27 August 2023. The Festival will  return  in  2024 with the May Edition focusing on food Events and Pop Ups, and the August  Edition  focusing on burgers and beer, with Burger Wellington    and Beervana.

India's largest rooftop cocktail bar & kitchen - Ohana in Jaipur.

Discover Ohana Cocktail Bar & Kitchen: A 37,000 Sq. Ft. Oasis of Culinary Delights and Vibrant Nightlife in Jaipur 

Jaipur: The Pink City is in for an exciting surprise as the newly opened Ohana, a rooftop cocktail bar and kitchen, India’s largest rooftop cocktail bar is set to elevate the fine dining and clubbing culture in the metropolis. Honouring the origin of its name, which means family in the Hawaiian language, this splendid two level rooftop venue has been designed to cater to food connoisseurs and party animals alike - to celebrate the spirit of togetherness!

Nestled atop a magnificent setting in the bustling Malviya Nagar, this 2-storey offering spanning over a massive 37,000 square feet area offers a seamless blend of indoor and outdoor spaces, creating an atmosphere that is simply unmatched. The expansive venue encompasses five distinct sections – Sky Bar, Alfresco Bar, Shots Room (Tipsy), the Club (indoor nightclub) and family indoor dining area, each with its own unique charm and ambience. Whether guests prefer an intimate gathering with friends or a lively party atmosphere, Ohana caters to every mood, timing and occasion.

"We are excited to unveil Ohana Cocktail Bar & Kitchen to the vibrant city of Jaipur," said Sunny Singh, co-founder of the venue. “Ohana is more than a venue — it's a haven where friends and families can gather, celebrate life, and weave precious memories that will linger forever. It’s all about immersing yourself in the infectious spirit of togetherness that Ohana exudes, and surrendering to an extraordinary sensory experience where every bite, every sip, and every moment transcend the ordinary”.

Ohana takes immense pride in its diverse culinary offerings, with a menu boasting a symphony of flavours from pan-Asian delicacies to continental delights, delectable Indian dishes, Mexican & Italian flavours and irresistible bar nibbles. The talented team of chefs led by Head Chef Kshama Prabhu at Ohana crafts each dish with precision and passion, using the finest ingredients sourced locally and internationally. With a focus on quality and innovation, the menu promises to take guests on a culinary journey that tantalizes their taste buds and leaves them craving for more.

Complementing the exquisite food selection is Ohana's strong cocktail culture. The skilled mixologists at the bar have created an impressive array of handcrafted cocktails, incorporating fresh ingredients, premium spirits, and innovative techniques. From timeless classics to unique signature creations, the cocktail menu at Ohana promises to delight and refresh every palate, elevating your evening to new heights of indulgence. 

Ohana Cocktail Bar & Kitchen is located at GT Central Mall, Malviya Nagar, Jaipur. The rooftop venue ensures unforgettable evenings filled with entertainment, delectable cuisine, and an atmosphere of joyous celebration.

QSR Chain 99 Pancakes Plans To Open 100+ Outlets In Next 18 Months

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99 Pancakes Plans To Open 100+ Outlets In Next 18 Months

The company is primarily looking to expand through franchise model PAN India

New Delhi, September, 2023:  99 Pancakes, India’s first QSR chain in the pancakes segment, is on an aggressive expansion spree via Company Owned Company Operated (COCO) and franchise models across different cities of India. The QSR chain is planning to open 100 + outlets in the next 18 months taking the total number of outlets of the brand to 140-plus.

Currently, 99 Pancakes has 40+ outlets in 10+ cities, of which 22 are operating on the COCO model. As part of the expansion plans, the brand will invest approximately Rs. 20 crores, and  enter markets such as Delhi, Bengaluru, Ahmedabad, Mumbai, Pune, Hyderabad, Chennai, Nagpur, Nashik, etc. 

Aiming to aggressively expand its presence in tier II cities, the brand plans to open 10-12 outlets per city in the near future. Moreover, the company plans to raise funds and use them to open new outlets PAN India.

Vikesh Shah, Founder, 99 Pancakes, said, “Since the inception of 99 Pancakes, the company has operated on Company Owned Company Operated (COCO) and franchise model, which has worked really well for us. Looking at the prospects of growth in other regions of India, we wish to enter the untouched markets in collaboration with the master franchisees and retail franchisees. We will also invest in outlets that will be company owned and company operated."

“We have always focused on the quality and the menu that we offer and intend to keep up to it in the future as well. Therefore, with our new partners also, we would be setting the SOPs in our menu, taste, and look and feel of the outlets. We aim to provide the same experience all across our outlets,” added Vikesh.

At present, the QSR chain has a presence in tier I and II cities such as Mumbai, Kolhapur, Varanasi, Surat, Prayagraj, Pune, Indore, Rewa, Hyderabad, Nashik and Raipur.

Founded in Mumbai in 2017, 99 Pancakes now has a presence in 10+ cities with 40+ outlets across India within a span of six years.

Tata Seeks Control Of Haldiram's, Snack Maker Wants $10 Billion Valuation: Report

Tata Seeks Control Of Haldiram's, Snack Maker Wants $10 Billion Valuation: Report

New Delhi: Tata Group's consumer unit is in talks to buy at least 51% of popular snack food maker Haldiram's but is not comfortable with the $10 billion valuation sought, two people briefed on the matter said.

If successfully concluded, a deal would see the conglomerate directly compete with Pepsi and billionaire Mukesh Ambani's Reliance Retail.

Haldi ram's, a household name in India, is also talking with private equity firms including Bain Capital about the sale of a 10% stake, they said

Tata Consumer Products, which owns UK tea company Tetley and has a partnership with Starbucks in India, is negotiating the stake purchase, the sources told Reuters.

A third person with direct knowledge of the talks said Tata wanted to buy more than 51% but has told Haldiram's that its "ask is very high."

The potential acquisition represents an exciting opportunity for Tata, the person said, adding: "Tata (Consumer) is seen as a tea company. Haldiram's is huge in the consumer space and has a wide market share."

Reuters reported that the sources spoke on condition of anonymity.

General Mills India doubles Pillsbury production to serve growing baking industry

New plant in Nashik scheduled to be operational by August 2024

NASHIK India [September 2023] - General Mills India, part of US-based Fortune 500 packaged food company, General Mills Inc., marks a significant milestone with a groundbreaking ceremony for its new plant in Nashik, Maharashtra. This event commemorates the expansion of General Mills' footprint in India. The facility will serve as the epicentre for manufacturing Pillsbury Baking Mixes for the Indian market and is expected to be operational by August 2024.

The new plant will be General Mills second manufacturing facility for Pillsbury Baking Mixes in India.  The Company will invest approximately INR 100 crore to build this plant, equipping it with state-of-the-art technology and infrastructure. With the addition of this new facility, General Mills India will double its manufacturing footprint, enabling the company to meet the increasing demand for its Pillsbury bakery solutions in India. The Pillsbury brand holds a strong presence in the Baking Mixes segment and is well positioned to supply baking products to the growing bakery and food service industry in India.

“The bakery industry in India is witnessing remarkable growth,” said Anand Khurana, country director for General Mills India. “Beyond birthdays, cake cutting has become integral to various occasions like anniversaries, success parties and festive gatherings. Pillsbury’s bakery solutions empower bakers with consistent quality in every cake batch and enhances efficiency in the back-of-house operations of bakery businesses. The new facility will mark Pillsbury’s commitment to serving more bakers in India and supporting their business growth.”

Pillsbury introduced its Baking Mixes to India in 1999.  Since then, it has become the undisputed leader in Cake and Dessert Mixes for professional bakers. The new plant in Nashik is poised to further establish Pillsbury’s position as the brand of choice for bakers nationwide, serving their evolving needs.

India is pivotal to General Mills' global growth strategy. The decision to double production capacity with the new plant is a testament to General Mills' commitment to the growth and success of the baking community.

‘’India is among General Mills’ priority markets worldwide’’said Balki Radhakrishnan, vice president and managing director of Global Emerging Markets at General Mills. “In recent years, our business in India has consistently accelerated growth and the new manufacturing plant reinforces our dedication to growing in India by delighting more consumers and catering to evolving consumer needs.’’

“The growth and success in India of an iconic American brand such as General Mills shows the strength of U.S.-India economic ties and the potential of our nations to work together to serve global markets,” said Greg Pardo, spokesperson for the U.S. Consulate General Mumbai. “General Mills’ expansion here in Nashik reflects their commitment to advancing the agricultural industry of Maharashtra by creating wonderful foods for the world to enjoy.”

About General Mills

General Mills makes food the world loves. The Company is guided by its Accelerate strategy to drive shareholder value by boldly building its brands, relentlessly innovating, unleashing its scale and standing for good. Its portfolio of beloved brands includes household names such as Cheerios, Nature Valley, Blue Buffalo, Haagen-Dazs, Old El Paso, Pillsbury, Betty Crocker, Yoplait, Totino’s, Annie’s, Wanchai Ferry, Yoki and more. Headquartered in Minneapolis, Minnesota, USA, General Mills generated fiscal 2023 net sales of U.S. $20.1 billion. In addition, the company’s share of non-consolidated joint venture net sales totalled U.S. $1.0 billion. 

Taste of Shangri-La: A Month of Culinary Excellence Unveiled in Oman

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A remarkable gastronomic adventure awaits in Oman as Shangri-La Barr Al Jissah and Shangri-La Al Husn in Muscat introduces the Taste of Shangri-La. An extraordinary month-long culinary celebration is set to indulge discerning palates from September 1st to 30th, 2023. Just a 15-minute drive from the city of Muscat, this exceptional event promises an unparalleled journey through an array of expertly crafted set menus, curated across the hotels’ five distinct specialty restaurants.

“We are delighted to present the Taste of Shangri-La, an event that truly encapsulates the pinnacle of culinary prowess showcased at our resorts. This annual celebration not only pays homage to the diverse tapestry of cultures but also provides our esteemed guests with an exceptional dining experience at an incredible value,” said René D. Egle, Area General Manager of Shangri-La Barr Al Jissah and Shangri-La Al Husn, Muscat.

For a limited period, diners are invited to savour daily tasting menus comprising a minimum of six courses at each of the five signature dining venues, including Aangan by Rohit Ghai, Chow Mee, Capri Court, Bait Al Bahr, and Sultanah with a set price. The selected dining venue’s welcome beverage will be extended to all patrons, as accomplished Chefs guide them through a delectable culinary odyssey.

An Indian Affair

The pièce de résistance arrives with Aangan by Rohit Ghai. The internationally acclaimed Chef will guide patrons through an unforgettable culinary journey. From aloo tikki, keema pao, pan-seared fish moilee, and chicken fenugreek to prawn Malabar, each dish is a masterpiece. The experience crescendos with the explosive flavours of chocolate orange, complete with doughnut, jam, and meringue.

Meet the Maestro

Diners who book their seats early are in for an intimate rendezvous with critically acclaimed Chef Rohit Ghai, who is travelling to Muscat between September 19th and 24th. Chef Ghai is renowned for earning upmarket London restaurant Jamavar a Michelin Star in under a year, the first ever Indian chef to achieve such an accolade in the UK. Bursting with authentic flavours, Chef Ghai will present his new a la carte menu at Aangan and personally host guests, contributing his unique touch to the exceptional culinary journey. As part of this exclusive week, he invites diners to experience a six-course tasting menu (at the same price), featuring the signature highlights of Aangan’s menu for this new season.  

A Magnificent Feast Unveiled

Guests can experience flavours at Bait Al Bahr, where the art of seafood comes alive. From live tuna roll preparation to the mastery of Omani seafood soup, diners can relish the likes of oven-baked seabream fillet and grilled fish steak adorned with a fragrant parsley sauce. The grand finale comes in the form of a delightful burnt Basque cheesecake.

Italian enthusiasts will find their culinary aspirations fulfilled at Capri Court, indulging in highlights like grilled scallops with tomato tartar, ricotta and spinach dumplings enhanced by shaved truffle, and homemade chitarra pasta accompanied by prawn tartare and cheese fondue. The gastronomic journey culminates with the renowned II Branzino, a seabass masterpiece. The delightful Affogato dessert offers a fitting end to the Italian soiree.

At Chow Mee, Chef Ida unfolds an Asian culinary show, treating guests to delights such as Thai deep-fried breaded prawn cake, Indonesian-style Wagyu baby short ribs, and Thai wok-fried seafood rice noodles with peanut. The journey continues with iconic dishes like Nasi Goreng and concludes on a sweet note with mango sticky rice and vanilla ice cream.

Sultanah beckons with its exceptional offerings, including Omani tuna crudo, braised octopus with beetroot couscous, and the beloved Omani lobster bisque elevated with a touch of caviar and cauliflower foam. Main courses feature pan-seared seabass with fennel cream, smoked Frankincense-infused chicken, and a captivating lemon meringue with passion fruit crud and basil-infused yogurt ice cream.

Vegan Delights

Embracing the growing trend of veganism, Taste of Shangri-La extends a warm welcome to guests pursuing a plant-based lifestyle. With one of Oman’s most extensive vegan selections, the festivity offers creative and tasteful options. From truffle-scented vichyssoise soup to vegan tempura and mushroom risotto, these dishes celebrate the essence of cruelty-free dining.

Under the leadership of Executive Chef Paolo Pelosi, the culinary team has orchestrated an exquisite gastronomic voyage that reflects Shangri-La's unwavering commitment to dining excellence. Each dish, a masterpiece, has been meticulously crafted to transport guests on an unforgettable gastronomic expedition.

India Pastry Cup 2023 Selects APCA Team as India's Finest Pastry Talent for the Asian Pastry Cup 2024

India: The India Pastry Cup is carried out to select the best candidates from the country that will represent India at an international platform at the Asian Pastry Cup which is also pre-selection for the World Pastry Cup or coupe du monde

The team that gets selected will represent India in the competition at the Asian Pastry Cup which will happen in April 2024. This year's edition has two teams that are participating, one team is from JW Marriott hotels and the second is from the Academy of Pastry and Culinary Arts.

The teams are required to prepare two chocolate entremets, two plated desserts, a sugar sculpture and chocolate sculpture. they are judged based on taste, texture, appearance as well as the final buffet presentation.

The jury consisted of professionals from the pastry fraternity Sanjay Anand is the director at "Hammer Publications", Chef Avijit Ghosh is a Master Pastry Chef with several years of experience in the pastry industry and Chef Nakul Kulkarni who is the founder chef and managing partner at T'ART were the esteemed jury for the competition

The organizers included the "Academy of Pastry and Culinary Arts" in association with "Bakery Review" a pastry magazine.

Hatta creates History: Sets Guinness World Record for The Tallest Landmark Sign

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Hatta Sign, a longstanding landmark that has enthralled both visitors and residents, achieved global recognition by securing the Guinness World Record titled, “The Tallest Landmark Sign”

National, September 2023: This weekend, Dubai Holding’s iconic Hatta Sign, a longstanding landmark that has enthralled both visitors and residents, achieved global recognition by securing the Guinness World Records™ title, “The Tallest Landmark Sign”. The commanding 19.28-meter-tall structure stands as a striking symbol of Hatta’s identity and its status as a beacon of natural wonder for the emirate.

This Guinness World Records™ title will shine a global spotlight on the Hatta region and what was once a local gem is now set to attract international interest, enticing travellers from around the world to experience the enchantment of Hatta firsthand. The heightened attention will help stimulate economic growth, create employment opportunities, and foster local business development, contributing to Hatta’s sustainable growth.

Hatta’s visitors are welcome to indulge in further adventures available at the Hatta Resorts Wadi Hub, the main activities centre in the region, including ziplining, mountain biking, rock climbing, zorbing, archery and axe-throwing, with new thrilling activities soon to be introduced

Visitors may also extend their journey with a stay at Hatta Resorts by Dubai Holding and enjoy an array of unique glamping experiences that seamlessly blend nature and culture with its outstanding trailers, lodges, domes, and caravans.

Already impressing visitors with its physical presence, the Hatta Sign now acquires global cultural significance. The landmark serves as a reminder of Hatta’s rich history as well as its newly attained international recognition.

The Ultimate Checklist for Restaurant Pest Control!

If you own or manage a restaurant or any hospitality facility, you understand how critical it is to arrange pest control in restaurants regularly. And you would agree that Rodents are one type of pest that can represent an enormous burden. These cunning creatures might hurt not only your stuff but also your reputation.

So, how can you properly handle rat infestations in your hotel and keep your place clean? This blog article provides a complete pest control checklist to help you address this issue front on. So, get yourself a cup of coffee, and let's get started!

Why is a Hotel Restaurant Pest Control Checklist Necessary?

Think about it. Nobody likes to share their dinner with nasty crawlies. Pests in your restaurant ruin the dining experience for your guests. Moreover, it also poses serious health risks and can harm the reputation of the establishment. That's why having a comprehensive pest control checklist designed explicitly for hotel restaurants is essential.

It aids in ensuring that all required precautions are followed to keep those bothersome bugs at bay. This checklist covers everything from routine inspections to effective waste disposal. With a defined plan in place, you can keep your customers in a clean and sanitary environment, providing a pleasant dining experience.

Checklist for Restaurant Pest Control

Here it comes - Follow this comprehensive checklist for effective pest management at your hotel or restaurant.

• Inspect the Present Situation

The first step in efficient pest control is to check the property carefully. Identify any possible pest hiding or entry points into the restaurant. Look for rodent droppings, gnaw marks, and nests. You can build a targeted plan for eradication and prevention if you understand the existing condition.

• Clean and Maintain the Premises

Keeping a clean and sanitary atmosphere is essential to keep pests at bay. Clean all parts of the restaurant regularly, paying particular attention to the kitchen and storage rooms. Seal any cracks or holes that might act as insect entry sites. Especially before employing pest control means, it’s essential to focus on cleanliness and upkeep of your place.

• Train Your Staff

Ensuring your personnel is well-trained to improve housekeeping operations is essential to pest control. Educate them on appropriate storage, waste management, and cleaning procedures. Train them on how to cooperate with pest control professionals. Involving your employees in pest management operations creates a cohesive front against attackers.

• Choose a Treatment Option

There are a variety of pest control treatments available. Chemical treatments, traps, or natural cures may be used depending on the severity of the infestation and the individual pest species. You can consult professional rodent control services to discover the most effective and ecologically friendly pest control strategy for your hotel restaurant.

• Maintaining Records

Keeping records of your pest control actions is critical for tracking progress and ensuring regulatory compliance. Keep records of all past rodent inspection checklists, treatments, and occurrences. This paperwork may serve as essential evidence of your dedication to keeping your environment pest-free. It can also uncover patterns or areas for improvement.

• Employ Regular Inspections

Pest control is a continual process, and frequent inspections are essential for staying ahead of the game. Plan regular inspections to detect any new pest activity or possible risks. Detecting and managing pest infestations early can help prevent them from becoming more significant problems.

• Go Through and Update Your Pest Control Checklist

Regular upkeep is essential for keeping troublesome pests at bay. Begin by reviewing your pest control audit checklist and updating it as needed. Have you lately observed any new pest activity? Perhaps it's time to add some more preventive actions to your list. When it comes to pest management, it's always best to be proactive.

What are the Advantages of Using a Restaurant Pest Control Checklist?

Using a restaurant pest control checklist has several benefits. For starters, it assists you in developing a methodical strategy for pest prevention and eradication. Using a checklist guarantees that no critical actions are overlooked and that every area of pest management is addressed.

Second, using a checklist encourages consistency and responsibility. Maintaining high standards of cleanliness is simpler when all staff members are aware of the pest control and rodent inspection checklist and their roles in its execution.

A checklist also allows you to track your progress and evaluate the success of your restaurant's pest control. You may find areas for improvement and make required modifications by documenting each step and monitoring the outcomes.

To conclude, maintaining a pest-free environment is critical for success in the competitive world of hotels and restaurants. So, make proactive efforts today to keep your hotel restaurant a refuge of superb cuisine and memorable experiences.

And don’t think twice before getting assistance from specialized pest control services for restaurants. It’s a tiny investment to protect the name and fame of your business.

"When people find their homes and offices infested with pests, it is not uncommon for them to panic. Raymond Web has taken the task of educating people on pest prevention and control strategies helping them keep their surroundings healthy, safe and pest-free. Being the digital marketing manager for Take Care Termite and Pest Control, in Tracy, CA, he has an in-depth understanding of people and their pain points due to pests, which he uses in his content to educate."

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Celebrated German Chef Tim Raue to helm Flying Sauces at Soneva Fushi

Germany’s best chef and entrepreneur Tim Raue is collaborating with award-winning sustainable luxury resorts operator Soneva to bring Berlin’s two Michelin-starred Restaurant Tim Raue to Soneva Fushi in the Maldives. He will be delighting guests at the resort’s popular fine-dining zipline restaurant, Flying Sauces, during an exclusive residency from October 12, 2023 to January 24, 2024.

In 2010, chef Tim and his business partner Marie-Anne Wild opened Restaurant Tim Raue in Berlin. The restaurant has since been awarded two Michelin stars and five black toques by Gault&Millau. In 2012, it appeared for the first time on The World’s 50 Best Restaurants list and currently ranks 40th. In addition, chef Tim is the only German chef to have been featured on the renowned Netflix show Chef’s Table.

Chef Tim’s cuisine is characterised by strong flavours and a brilliant interplay of spiciness, sweetness and acidity, and his menus are constantly evolving to offer guests the perfect culinary experience. He is also one of the few top German chefs to offer an entirely vegan menu and recently created a new menu called Kolibri x Berlin, which combines German classics with his signature flavours. At Flying Sauces, the menu will include dishes with Asian flavours, German interpretations and Maldivian ingredients.

“With Restaurant TIM RAUE, I have fulfilled a lifelong dream – but my other projects mean culinary freedom for me and the opportunity to fully live out my many ideas with the help of my chefs,” says chef Tim. “Soneva Fushi is a culinary paradise in nature and our residency at Flying Sauces will feature a fresh take on culinary juxtaposition with an exclusive menu of contrasting flavours and textures from across Asia, Europe and the Maldives.

Launched in 2021, Flying Sauces is the first fine dining zipline experience in the world, complete with an open treetop kitchen 12 metres above the ground. After being securely strapped into safety harnesses, guests soar along a 200-metre zipline route to reach an elevated dining platform where stunning views of the island’s lush greens and sparkling turquoise ocean await. Once seated, savour chef Tim’s memorable menu, paired with a selection of over 9,000 wines from Soneva Fushi’s extensive cellar. 

Ingredient Ideology | Passion For Pulses By: Dr. Kaviraj Khialani- Celebrity Master Chef

Pulses are part of the legume family, any plants which grow in pods basically, but the term pulse refers to only to the dried edible seeds within the pods. Pulses include all beans, pea and lentils such as baked beans, chickpeas, kidney beans etc. Pulses are very popular in developing countries but are increasingly becoming recognized as an excellent part of a healthy diet throughout the world. Pulses have a rich and colorful history of nourishing cultures all over the world!

Indian cuisine has widely adapted and incorporated pulses, lentils etc as an active variety of ingredients when it comes to our home cooking styles, most of us are fond of rajma Chawal, chauli masala, vatana ka usal and the list goes on for the favorites with the pulses! Looking at a broader perspective of pulses too we have seen that various countries have also included a few of them in their soups, salads, stir fry recipes, curries, stews, dips and even for baked dishes.

Pulses are also an important part of human diet due to robust nutritional profile, pleasant flavor, comparatively reasonable costs and cooking versatility they rate up pretty well on the gain scale. Foods based on pulses are prepared with a wide range of recipes and with a host of different methods of pre-preparation and cooking starting from sprouting, grinding, boiling, steaming, mashing, roasting, saute and stir-frying and also milling to make it into flour forms.

One of the challenge we usually face at times with pulses is the length of time taken with a few of them with which we need to adjust with and manage time accordingly. One of the other aspect attached to pulses is that it has also been widely used in the food processing industry and also canning versions where we also export pulses which are pre-cooked and preserved and are ready to use available at the store shelves across the globe.

Health Benefits of Pulses to add into Salads & Recipes:

• Pulses are a rich source of proteins, high in fiber and have a low glycemic index.

• Pulses help in weight loss and are also heart healthy foods provided they are made and consumed correctly.

• Pulses are also energy boosting foods and good to be added in various forms into our day to day diets.

• Pulses helps in optimal brain functioning and also a good source of essential vitamins and minerals.

• Pulses aid in digestion and also boosts our metabolism.

• Pulses help to control diabetes and also lower blood pressure.

• Pulses are helpful source of zinc as well for our body, and also helps lower cholesterol.

Here are a few Simple- Healthy and Nutri-Rich Recipes with Pulses to add into our Menus and Meals!

Recipe-1] MASALA BAKED BEANS WITH CHICKEN & POTATOES.

Ingredients:

Oil-1 tsp

Garlic-1 tsp chopped

Onion-1/2 small chopped

Green chilies-1/2 tsp chopped

Baked beans in tomato sauce-1 tin

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Garam masala powder-1/4 tsp

Chili flakes- ½ tsp

Fresh basil/ parsley/coriander-2 tbsp.

Water-1/2 cup

Red chili sauce- 2 tsp

Tomato ketchup-2 tsp

Boiled chicken cubes-1 cup

Boiled potato cubes-1/2 cup

Green capsicum-1/2 chopped.

Method:

1. Prepare all the ingredients for the masala baked bean recipe.

2. Heat oil in a pan saute the garlic, onions, chilies for a few seconds, add in the baked beans and all seasonings, herbs, spices, sauce and masala to taste and mix well.

3. Add in the chopped green capsicums, saute well and add a little water and boiled chicken cubes, potatoes and allow to simmer for 6-8 mins.

4. Once it all comes well together and well cooked, turn off the flame add fresh herbs for garnish and serve with brown bread, multi-grain bread etc. an ideal dish to have for a Sunday brunch or a mini meal on the whole.

Recipe-2] BLACK EYED PEA SALAD WITH GARDEN VEGGIES

Ingredients:

For the base of the salad:

Assorted salad leaves/ lettuce leaves- 1 cup

For the body of the salad:

Black eyed peas- 1 cup boiled.

Onion-1/2 no cubes

Tomato-1 no cubes

Green chili-1 tsp chopped

Coriander leaves-2 tbsp. chopped

Green capsicum-1/2 no cubed

Cucumber-1/2 no cubes

Sweet corn-1/2 cup boiled.

For the dressing of the salad:

Olive oil-2 tbsp.

Lime juice-2 tsp

Mustard paste-1/2 tsp

Dates- 3- 4 chopped

Salt and crushed black pepper to taste

Mint leaves- 8-10 leaves

Honey-2 tsp

Chaat masala-1/2 tsp

Sunflower seeds/ melon seeds-2 tsp

For the garnish of the salad:

Fresh herbs as available- 2 tbsp.

Micro-greens -2 -3 tbsp.

Cherry tomatoes- 3-4, cut 1 x 2

Method:

1. Prepare all the ingredients for the salad.

2. Arrange the base of the salad on a serving plate/salad bowl.

3. In a mixing bowl combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad from the boiled peas to all other ingredients and give it a nice mix.

5. Arrange the salad on the serving bowl and garnish appropriately and serve immediately.

Recipe-3] CHICKPEA TIC- TAC – TOE

Ingredients:

Oil-1 tsp

Butter- 1 tsp

Bayleaf-1 no

Cloves- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp shredded

Green chilies- 1 tsp slit

Onions- 1 cup puree

Tomato-3/4th cup puree, fresh

Boiled chickpeas/ kabuli chana- 1 and a half cup.

Salt to taste

Turmeric powder-1/2 tsp

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Garam masala powder-1/2 tsp

Kasuri methi-1 tsp

Cashew paste-2 tsp

Water-1/2 cup

Coriander leaves- 2 tbsp. chopped.

Lime juice-1 tsp add and serve hot.

Method:

1. Heat oil and butter in a pan add in the whole spices and flavor the pan. Add in the onion puree first and saute it well for 4-6 mins add a little water if needed to prevent sticking, add in the garlic, ginger and chilies as well.

2. Next we add in the tomato puree, salt to taste, all the powdered spices, kasuri methi and bhunao the masala well for 2-3 mins.

3. Add in the boiled chickpeas and cook it with the masala for a couple of mins, stir well, add in the cashew paste, a little water and simmer the chickpeas for 10-12 mins.

4. Add fresh coriander leaves and garnish the recipe, add a splash of fresh lime juice and serve hot with rotis, naans, parathas.

Recipe-4] BEAN TO BENEFIT SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves/ purple/white cabbage-1 cup

For the body of the salad:

Boiled kidney beans/rajma-1/2 cup

Boiled green lentils/moong-1/4 cup

Red capsicum-1/2 no cut into med cubes.

Celery-1 stalk cut into pieces

Cucumber-1/2 no cut into cubes

Tomato-1 no de-seeded and cut into cubes

Apple/pear/lychees/chickoo/mango cubes- any 1 fruit

For the Dressing of the salad:

Olive oil-2 tbsp.

Lime juice-2 tsp

Crushed black pepper-1/2 tsp

Salt to taste

Roasted crushed cumin-1/2 tsp

Flax seeds-1 tsp roasted and crushed

Mint/coriander/parsley- 2 tbsp.

Orange juice- ¼ cup fresh squeeze with segments

Boiled Amla pulp- 2-3 tsp.

Raisins/almonds/cashews- 2 tsp chopped.

For the garnish of the salad:

Micro-greens, olives, jalapenos, assorted herbs etc.

Method:

1. Prepare all the ingredients for the salad.

2. Arrange the base of the salad with assorted leaves as desired on the serving plate or salad bowl.

3.Combine all the ingredients for the dressing in a mixing bowl and give it a nice stir.

4. Add in the body of the salad just before serving and toss the salad well.

5. Portion the salad onto the base of lettuce leaves and garnish it appropriately and serve.

Recipe-5] ONE POT BEAN MEAL 

Ingredients:

Oil-1 tsp

Butter-1 tsp

Cinnamon stick-1-inch piece

Black peppercorns- 4-5 no

Garlic-1 tsp chopped

Lemon grass- 4-5 pieces

Fresh basil- 8-10 no

Salt and pepper to taste

Ginger-1 tsp shredded

Spring onions- 3-4 sliced

Boiled sweet corn-1/4 cup

Boiled assorted pulses- 1 cup

Tomato puree-1/4 cup

Soy sauce- 2 tsp

Tomato ketchup-2 tsp

Schezuan sauce- 2 tsp

Garam masala powder-1/2 tsp

Mixed herbs and chili flakes to taste

Water-1/2 cup

Cheese- 2-3 tbsp. grated to garnish.

Cooked/boiled white/brown rice- 2 cups

Assorted vegetables like sliced mushrooms, broccoli, zucchini, bell peppers, green peas, baby corn, paneer etc can be added for the veg options.

Boiled shredded chicken/ sliced chicken sausages/ tuna fish from the can/boiled cubed eggs/ cooked chicken liver/ sliced salami etc can also be added for non-veg options.

Method:

1. arrange all the ingredients for the one meal bean pot.

2. heat oil and butter in a pan add in the cinnamon stick and peppercorns, add in the sliced onions, garlic, ginger and chilies and cook for 1 minute.

3. add in the cooked assorted pulses, salt, pepper and all the powdered spices, herbs, chili flakes, sauces and mix well.

4. Add a little water to ensure even cooking, also add in your choice of veg or non-veg ingredients for the recipe and cook on a medium flame for 8-10 mins, add in the cooked rice and cook for 3-4 mins.

5. Finally add in some fresh herbs and grated cheese to garnish the pot meal and serve hot with a portion of salad.

Recipe-6] PULSE IT UP TOSS BOWL

Ingredients:

For the base of the salad:

Assorted greens/ salad leaves- 1 cup

For the body of the salad:

Assorted boiled lentils/sprouts/ pulses of your choice- 1 cup cooked/boiled/steamed.

Boiled potato-1 no cubed.

Broccoli- 1 cup florets, blanched

Red/yellow capsicums-1/2 no cubes

Cherry tomatoes- 4-5 cut 1 x 2

Celery- 1 stalk cut into pieces

Cucumber-1/2 no cut into cubes

For the dressing of the salad:

Lime juice-2 tbsp.

Honey-1 tsp

Chopped nuts- 2 tsp

Assorted seeds- 2 tsp

Salt and pepper to taste

Mint leaves- 8-10 no

Chaat masala-1/2 tsp

Roasted crushed cumin-1/2 tsp

For the garnish of the salad:

Assorted fresh herbs/ seeds/ nuts/ micro-greens

For non-veg options- add boiled chicken/ poached fish/ saute or boiled prawns/ roast sliced meat etc.

Method:

1. Prepare all the ingredients for the salad.

2. Place the crispy assorted salad greens on the serving plate or the salad bowl.

3. In a salad toss bowl combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad just before you wish to serve the salad and give it a nice toss, add any fresh fruit as well of your choice and mix.

5. Arrange the tossed salad onto your serving bowl or salad plate on a bed of greens and garnish as desired, serve.

Embark on a Gastronomical experience around Czechia!

When it comes to culinary treasures, Czechia stands as a haven for food enthusiasts seeking a blend of hearty traditions and delectable innovations. This enchanting nation's gastronomical delights are a symphony of flavors that tell stories of its history, culture, and unwavering passion for good food. Join us on a mouthwatering journey as we explore the irresistible world of Czech cuisine, where every bite is a celebration of heritage and culinary artistry

Czech cuisine is a testament to its people's affinity for hearty, soul-warming dishes that have been passed down through generations. These comfort foods, steeped in tradition, reflect the country's rural heritage and the importance of shared meals.

Dumplings, known by their Czech moniker 'knedlíky,' occupy a cherished place at the heart of Czech culinary culture. These soft and pliable delights manifest in a splendid assortment of forms, ranging from the classic bread dumplings designed to absorb and amplify the flavours of savoury sauces, to their sweet counterparts brimming with fruity goodness, poised to satiate even the most insistent sweet tooth. Beyond their humble role as a mere sidekick on the plate, dumplings step into the spotlight as veritable canvases on which flavours are woven into an intricate tapestry, creating an enchanting symphony of taste and texture.

Czech classics like goulash showcase the art of slow-cooked perfection. Tender meat, rich spices, and a symphony of vegetables come together to create a symphony of flavours that dance on your palate. "Svíčková," marinated beef with a creamy sauce, is another beloved dish that embodies the essence of Czech comfort.

Czech desserts beckon us into a realm of pure delight, offering a journey that tantalizes the taste buds with an array of sugary treasures. If you've been to Czechia and missed out on trying fruit dumplings, it's a must-do on your list. These traditional Czech delights hold unique features, notably their seasonal availability and the diverse regional variations in serving styles. If you've overlooked them, a return visit is in order to savor this culinary treat.

The Czech populace takes profound pride in nurturing its time-honoured brewing legacy, where beer goes beyond the realm of a simple libation and ascends to the status of a cultural icon. In Czechia, beer is more than just a drink; it is a symbol that reflects the nation's traditions, history, and sense of community.

The nation's brewing artisans orchestrate a rich symphony of flavours, presenting an expansive repertoire of lagers and pilsners that cater to a wide spectrum of palates. This kaleidoscope of brews transforms Czechia into an irresistible destination for those who possess a refined appreciation for the nuances of beer. With each sip, one embarks on a sensory journey, experiencing the craftsmanship that has been perfected over generations.

In the heart of every Czech dish lies a story of heritage, culture, and the joy of indulging in a well-cooked meal. As you embark on this gastronomical odyssey, prepare to be enchanted by the warmth of Czech hospitality and the undeniable allure of its rich and flavourful cuisine.

The Luxury Collection Debuts in the Historic Japanese City of Nara With the Opening of Shisui, a Luxury Collection Hotel, Nara

The Luxury Collection, part of Marriott Bonvoy’s global portfolio of 31 extraordinary hotel brands, today announces the opening of Shisui, a Luxury Collection Hotel, Nara in one of Japan’s most historic and scenic leisure destinations. The extraordinary property is nestled on the western edge of Nara Park and beautifully combines Japanese architecture with the lush greenery of a traditional Japanese temple garden, which forms part of the hotel grounds. The name “Shisui” was inspired by the purple trunks and green leaves or "Shikan Suiyou” of Nara's scenic vistas, cherished since ancient times. The hotel beautifully embodies the destination's history, culture and indigenous traditions, offering global explorers unique and authentic experiences of Nara.

"We are thrilled to mark the opening of Shisui, a Luxury Collection Hotel, Nara, the fifth Luxury Collection hotel in Japan. Each Luxury Collection hotel captivates guests with local culture, evocative moments and breath-taking scenery, creating priceless memories for a lifetime,” said Philipp Weghmann, Vice President and Global Brand Leader, The Luxury Collection. “Shisui is a rare and exceptional property that is intrinsically connected to Nara and its scenic natural beauty. Through its exquisite design, impeccable service and array of luxurious amenities, the hotel defines the destination and transforms it into a truly exceptional experience for visitors."

Shisui is nestled in an enchanting classical Japanese garden that was once part of the grounds of Kofuku-ji temple, the family temple of the aristocratic Fujiwara clan, which was established in Nara in 710 AD. The temple is one of the “Historic Monuments of Ancient Nara” and remains a timeless showcase of Japanese architecture and culture. Once Japan’s imperial capital during the eighth century, Nara is home to an incomparable collection of UNESCO World Heritage-listed sites, some of which surround the hotel – Kasuga Taisha Shrine, Kofukuji Temple and Todaiji Temple. Beyond the grounds, Nara Park, pristine forests, valleys and traditional Japanese villages await discovery and exploration. The hotel is located a 10-minute walk from Kintetsu-Nara train station, which offers direct connections to Kyoto and Osaka in 35 minutes and 45 minutes respectively. Osaka Itami International Airport is approximately 48 kilometers, or about 45 minutes’ drive away from the hotel.

Renowned Japanese architect Kengo Kuma and Associates conceptualized the overall design direction and interiors of the hotel, breathing new life into traditional Japanese architecture and the beauty of the Yoshiki-en temple garden with modern aesthetics to create a rare luxury stay experience for guests. The hotel’s reception lobby, restaurant and lounge are situated in a charming low wooden structure, first built in 1922 as the residence of the Governor of Nara, with its classical Japanese roofed gate preserved as the hotel’s main entrance.

Floor-to-ceiling windows illuminate Shisui's 43 guest rooms and suites with natural daylight, and immerse guests in the beauty of the historic gardens and greenery. The exceptional interiors feature Nara's indigenous crafts, honoring the renowned traditional artisans of the region. Select guest rooms also feature captivating views of nearby Mount Wakakusa, and for relaxation in unparalled luxury and tranquillity, deluxe rooms and suites offer private in-room hot spring or open-air baths.

Shisui invites visitors to discover Nara's rich epicurean traditions with two distinctive restaurants and a bar, which authentically showcase the styles and presentations of the destination's cuisine. Restaurant Suiyou is the hotel's smart-casual all-day dining restaurant serving a curated menu of local and international fare. Within the restored storage rooms of the former Governor's residence, Sushi & Bar Shousou delights diners with exquisite, innovative interpretations of traditional sushi.

Guests can enjoy an invigorating workout in an exclusive Fitness Center, and for the ultimate indulgence, the hotel's SUI Spa invites guests to be immersed in the restorative powers of volcanic hot springs in two private rooms. Expert therapists offer locally inspired therapeutic spa treatments using rare aromatic oils and herbs that were once transported on the ancient Silk Road. Inviting guests to explore the captivating tapestry of Nara's rich traditions and cultural heritage, the hotel's Destination Discovery program shows guests how to create hand-made ink stick rubbings on ink stones. This serene and contemplative activity not only evokes a deep sense of mindfulness, but also transports participants to a realm of tranquillity and inner harmony.

“Nara is one of Japan’s most popular travel destinations, and we are proud to reflect and showcase the history, culture and traditions of this destination for local and international visitors,” said Hiroyuki Hatori, General Manager, Shisui, a Luxury Collection Hotel, Nara. “We look forward to welcoming guests who seek a journey that is both transformative and unforgettable when they come to Nara.”