International Conference on Travel, Tourism, Hospitality & Culture-2024 (ICTTHC - 2024)” on the theme “Culture & Cuisine in the Digital World ''

Institute of Hotel Management Catering Technology & Applied Nutrition, Ranchi (IHM Ranchi) is going to organize the “International Conference on Travel, Tourism, Hospitality & Culture-2024 (ICTTHC - 2024)” on the theme “Culture & Cuisine in the Digital World '' on 16th & 17th February 2024, in association with Ministry of Tourism, Government of India and Department of Tourism, Art, Culture, Sports and Youth Affairs, Government of Jharkhand to bring together experts, researchers and decision-makers from academia and industry across the globe to exchange the knowledge, experience and research innovations related to Culture & Cuisine, Promotion & Development and to discuss and deliberate the impact of Digital transformation on Culture & Cuisine of a destination.

The inauguration of the conference will be done by Dr. D.K. Singh, Vice Chancellor, Jharkhand University of Technology, Mr. Gyan Bhusan, IES, Ministry of Tourism, Government of India, Ms Anajali Yadav (IAS), Director, Department of Tourism, Govt. of Jharkhand and the valedictory ceremony will witness Mr. Manoj Kumar (IAS), Secretary, Department of Tourism, Art Culture, Sports and Youth Affairs, Govt. of Jharkhand as the Chief Guest and other dignitaries from Ministry of Tourism, government of India and NCHMCT Noida.

The keynotes during the conference will be delivered by Prof. Maharaja Vijay Reddy, Associate Dean University of Wolverhampton, UK, Dr. S.C. Bagri, Former Vice Chancellor Himgiri Zee University and Member of Indian National Commission for Cooperation with UNESCO (INCCU), Dr. Ashish Dahiya, Professor & Director, Institute of Hotel & Tourism Management, M.D University Rohtak, Haryana, Master Chef Lawrence Gomes, Awarded as 100 Best Chefs of the World in 2023, Dr. Steffy Teresa Murmu, Director - Rasik Gourabi Besra Memorial Trust, Dumka, Jharkhand, Convener INTACH Ranchi Chapter, Prof. Parikshat Singh Manhas, Chairman, Jammu & Kashmir Board of School Education (JKBOSE), & Director, State Council of Educational Research & Training - JKUT (SCERT).

The conference will have panel discussion on the themes - Culinary Tourism: Today & Tomorrow and Importance of Adding Social Media Management in Course Curriculum of Hotel Management Education with various research paper presentations sketching challenges and issues for cuisine and culture in the digital era.

Master Chef Jameela Zakey, Lebanese & Syrian Expat Chef, Dr. Manisha Oraon, Co-Founder, The Open Field Farms, Chef Nishant Choubey, Consulting Chef for Michelin Plated Indus, Co-Founder Street Storyss, Mr. Satvir Singh, Director (studies), NCHMCT, Noida, Dr. Priyadarshan Lakhawat, Director Academics, NCHMCT, Noida, Mr. Hemant Mehta, General Manager, Radisson Blu Ranchi, Dr. Prem Ram, Associate Professor, BCIHMCT, New Delhi, Prof. Nimit Chowdhary, HOD, Tourism and Hospitality Management, Jamia Millia Islamia, New Delhi, Mr. Ashirbad Praharaj, Cluster General Manager, Odisha, Jharkhand & Bihar for Taj Hotels and Resorts,  Mr. Kamal Kant Pant, Principal, IHM Delhi, Mr. Raja Sadhukhan, Principal, IHM Kolkata, Ms. Sharada Ghosh, Principal, IHM Bhubaneswar, Dr. Bhuvan G. M., Principal, Apeejay Institute of Hospitality, Navi Mumbai, Mr. Brajesh Gupta, General Manager, Sarovar Portico Le Lac, Ranchi, Ms. Sowmya Sengupta, Manager, Learning and Development, Taj Hotels Resorts and Palaces and Mr. Ajay Kumar Sahoo, Principal In-charge, IHM Ahmedabad will be the representing as tourism and Hospitality experts during the conference.

 An ISBN Book title “Culture & Cuisine in the Digital World '' will be released during the conference which will have the research work contributed by Scholars, Paper Presenters, Industry Experts from India and abroad. 

Savor the Seas: Goa’s Spectacular Seafood Festival Beckons at Miramar Beach

Savor the Seas: Goa’s Spectacular Seafood Festival Beckons at Miramar Beach from 9th - 11th February 2024

Goa, February 2024 – Goa Tourism presents The much-anticipated Goa Seafood Festival, set to unfold its maritime magic from February 9th to 11th, 2024 - 6pm onwards, at the stunning Miramar Beach in Panjim. The Goa Seafood Festival promises to be a gastronomic delight for seafood enthusiasts, locals, and tourists alike, showcasing the bounty of the ocean. The festival is a celebration of Goa's rich maritime heritage, bringing a unique twist to the culinary experience.

From traditional Goan curries to seafood fusion, the festival is a culinary journey like no other. Immerse yourself in the vibrant cultural tapestry of Goa with live performances featuring Lorna, Shree Sateri - Kala Sangh Bethoda - Ponda, Goatronikk - Edwin, The Aces, and more traditional music, dance, and entertainment throughout the festival.  Indulge in the ultimate coastal experience with delectable seafood, thirst-quenching beverages, and non-stop entertainment!

The Goa Sea Food Festival is being organized with a responsible to nature theme, ensuring a spotless and clean beach after the festival with advanced and scientific garbage segregation and disposal. No plastic, No glass bottles, Only Bagasse/Paper eco-friendly cutlery and paper straws will ensure a clean and green festival. There will be no parking woes for the Goa Seafood Festival. The Go Goa Hop on Hop off service will be available from Campal SAG grounds to Miramar Circle and back every 10 minutes.

Join us for an unforgettable experience of flavor, culture, and community at the Goa Seafood Festival. Let the waves of taste and tradition wash over you at Miramar Beach, where every dish tells a story of Goa's maritime past and present!

Date: February 9th to 11th, 2024

Time: 6:00 pm Onwards

Location: Miramar Beach, Panjim, Goa.

Pre-event Release for International Conference on Travel, Tourism, Hospitality & Culture-2024 (ICTTHC - 2024)” on the theme “Culture & Cuisine in the Digital World”

Institute of Hotel Management Catering Technology & Applied Nutrition, Ranchi (IHM Ranchi) is going to organise the “International Conference on Travel, Tourism, Hospitality & Culture- 2024 (ICTTHC - 2024)” on the theme “Culture & Cuisine in the Digital World " on 16th & 17th February 2024, in association with Ministry of Tourism, government of India and Department of tourism, Art, Culture, Sports and Youth Affairs, Government of Jharkhand with an aim to bring together experts, researchers and decision makers from academia and industry across the globe to exchange the knowledge, experience and research innovations related to Culture & Cuisine,

Promotion & Development and to discuss and deliberate the impact of Digital transformation on Culture & Cuisine of a destination.

The inauguration of the conference will be done by Dr. D.K. Singh, Vice chancellor, Jharkhand University of Technology, Mr. Gyan Bhusan, IES, Ministry of tourism, Government of India, Ms Anajali Yadav (IAS), Director, Department of Tourism, Govt. of Jharkhand and the valedictory ceremony will witness Mr. Manoj Kumar (IAS), Secretary, Department of Tourism, Art Culture, Sports and Youth Affairs, Govt. of Jharkhand as the Chief Guest and other dignitaries from Ministry of Tourism, government of India and NCHMCT Noida.

The keynotes during the conference will be delivered by Prof. Maharaja Vijay Reddy, Associate Dean University of Wolverhampton, UK, Dr. S.C. Bagri, Former Vice Chancellor Himgiri Zee University and Member of Indian National Commission for Cooperation with UNESCO (INCCU), Dr. Ashish Dahiya, Professor & Director, Institute of Hotel & Tourism Management, M.D University Rohtak, Haryana, Master Chef Lawrence Gomes, Awarded as 100 Best Chefs of the World in 2023, Dr. Steffy Teresa Murmu, Director - Rasik Gourabi Besra Memorial Trust, Dumka, Jharkhand, Convener INTACH Ranchi Chapter, Prof. Parikshat Singh Manhas, Chairman, Jammu & Kashmir Board of School Education (JKBOSE), &  Director, State Council of Educational Research & Training - JKUT (SCERT).

The conference will have panel discussion on the themes - Culinary Tourism: Today & Tomorrow and Importance of Adding Social Media Management in Course Curriculum of Hotel Management Education with various research paper presentations sketching challenges and issues for cuisine and culture in the digital era.

Master Chef Jameela Zakey, Lebanese & Syrian Expat Chef, Dr. Manisha Oraon, Co- Founder, The Open Field Farms, Chef Nishant Choubey, Consulting Chef for Michelin Plated Indus, Co-Founder Street Storyss, Mr. Satvir Singh, Director (studies), NCHMCT, Noida, Dr. Priyadarshan Lakhawat, Director Academics, NCHMCT, Noida, Mr. Hemant Mehta, General Manager, Radisson Blu Ranchi, Dr. Prem Ram, Associate Professor, BCIHMCT, New Delhi, Prof. Nimit Chowdhary, HOD, Tourism and Hospitality Management, Jamia Millia Islamia, New Delhi, Mr. Ashirbad Praharaj, Cluster General Manager, Odisha, Jharkhand &  Bihar for Taj Hotels and Resorts, Mr. Kamal Kant Pant, Principal, IHM Delhi, Mr. Raja Sadhukhan, Principal, IHM Kolkata, Ms. Sharada Ghosh, Principal, IHM Bhubaneswar, Dr. Bhuvan G. M., Principal, Apeejay Institute of Hospitality, Navi Mumbai, Mr. Brajesh Gupta, General Manager, Sarovar Portico Le Lac, Ranchi, Ms. Sowmya Sengupta, Manager, Learning and Development, Taj Hotels Resorts and Palaces and Mr. Ajay Kumar Sahoo, Principal In- charge, IHM Ahmedabad will be the representing as tourism and Hospitality experts during the conference.

 An ISBN Book title “Culture & Cuisine in the Digital World " will be released during the conference which will have the research work contributed by Scholars, Paper Presenters, Industry Experts from India and abroad.

Ingredient Ideology | Vegan Sweets & Desserts By Dr.Kaviraj Khialani Celebrity Master Chef

INTRODUCTION

Vegan sweets and desserts have emerged as a delectable and compassionate alternative to traditional treats, capturing the hearts and taste buds of both vegans and non-vegans alike. In a culinary landscape that celebrates plant-based living, these desserts showcase the artistry of crafting indulgent delights without the use of animal products.

Drawing inspiration from a diverse array of plant-based ingredients, vegan sweets have redefined the boundaries of dessert-making, proving that one can enjoy decadence without compromising ethical and environmental values. From creamy and luscious to crunchy and sweet, the world of vegan desserts is a playground of creativity and innovation.

With ingredients like coconut milk, almond flour, dates, aquafaba, and a variety of plant-based sweeteners, vegan desserts not only cater to those with dietary restrictions but also cater to the growing demand for sustainable and cruelty-free options. The ethos behind vegan sweets goes beyond taste, encompassing a commitment to environmental sustainability, animal welfare, and personal well-being.

ORIGIN

The origin of vegan sweets and desserts can be traced to the growing awareness and adoption of veganism as a lifestyle choice. Veganism, as a dietary philosophy, advocates for the exclusion of all animal products, including meat, dairy, eggs, and honey. The concept of vegan sweets emerged as a natural extension of this lifestyle, driven by ethical, environmental, and health considerations.

The roots of veganism as a lifestyle and dietary choice can be found in the early-to-mid 20th century. 

The term "vegan" was coined in 1944 by Donald Watson, the founder of the Vegan Society in the United Kingdom. He and a group of like-minded individuals sought to establish a way of living that abstained from the use of animal products and cruelty to animals.

Today, vegan sweets and desserts are enjoyed by a broad audience, reflecting a shift towards plant-based eating for ethical, environmental, and health reasons. From vegan ice creams and cakes to innovative raw desserts, the origin and evolution of vegan sweets underscore a dynamic intersection of culinary creativity, ethics, and dietary choices.

HEALTH BENEFITS OF VEGAN SWEETS & DESSERTS

Vegan sweets and desserts, when crafted with mindful ingredient choices, can offer several health benefits. Here are some potential advantages:

Reduced Saturated Fat:

Vegan sweets often eliminate or reduce saturated fats found in traditional desserts that come from animal products. This can contribute to better heart health and cholesterol levels.

Higher Fiber Content:

Plant-based ingredients commonly used in vegan desserts, such as fruits, nuts, and whole grains, are rich in fiber. Increased fiber intake supports digestive health and helps regulate blood sugar levels.

Lower Cholesterol:

By excluding animal fats and cholesterol, vegan sweets may contribute to lower overall cholesterol levels, reducing the risk of cardiovascular diseases.

Nutrient-Dense Ingredients:

Vegan desserts often incorporate nutrient-dense ingredients like fruits, nuts, seeds, and whole grains, providing essential vitamins, minerals, and antioxidants beneficial for overall health.

Reduced Refined Sugars:

Many vegan dessert recipes use natural sweeteners like agave syrup, maple syrup, or dates instead of refined sugars. This can help manage blood sugar levels and reduce the risk of insulin resistance.

Potential Weight Management:

Plant-based desserts are generally lower in calorie density and may support weight management when consumed as part of a balanced diet.

Inclusion of Healthy Fats:

Vegan desserts often use sources of healthy fats like avocados, nuts, and coconut, providing essential fatty acids beneficial for brain health and overall well-being.

Allergy-Friendly Options:

Vegan sweets, being free from common allergens like dairy and eggs, offer a safe alternative for individuals with allergies or intolerances to these ingredients.

USING OF VEGAN SWEETS & DESSERTS 

Using vegan sweets and desserts in the kitchen opens up a world of creative and delicious possibilities. Whether you're a seasoned vegan chef or just exploring plant-based options, here are some ways to incorporate vegan sweets and desserts into your culinary endeavors:

Toppings for Breakfast:

Use vegan granola, fruit compotes, or nut butters as toppings for oatmeal, yogurt, or smoothie bowls.

Smoothie Enhancements:

Blend frozen vegan desserts like banana ice cream into smoothies for a creamy and naturally sweet kick.

Baking and Cooking:

Incorporate vegan sweets like chocolate chips, vegan marshmallows, or fruit purees into your baking recipes for cookies, cakes, and brownies.

Parfaits and Trifles:

Layer vegan cake or cookies with dairy-free yogurt, fresh fruits, and nuts for delightful parfaits or trifles.

Ice Cream Sandwiches:

Create vegan ice cream sandwiches using dairy-free cookies or brownies as the outer layers.

Pancake and Waffle Toppings:

Top your pancakes or waffles with vegan whipped cream, fruit compotes, or even a drizzle of melted vegan chocolate.

Stuffed Desserts:

Fill vegan crepes, pastries, or puff pastry with vegan pastry cream, fruit jams, or nut spreads for indulgent stuffed treats.

Dessert Dips:

Serve vegan dessert dips, such as chocolate hummus or fruit-based dips, alongside sliced fruits or pretzels for a sweet snack.

Dessert Pizza:

Create a vegan dessert pizza by spreading vegan cream cheese or nut butter on a pizza crust and topping it with fresh fruits and a drizzle of agave or maple syrup.

No-Bake Treats:

Experiment with no-bake vegan desserts like energy balls, raw cheesecakes, or date bars for a quick and healthy sweet fix.

Cocktail Infusions:

Infuse cocktails or mocktails with fruit sorbets or vegan sherbet for a refreshing and flavorful twist.

Dessert Bowls:

Make decadent dessert bowls by combining vegan cake or brownie chunks with plant-based ice cream, sliced fruits, and a variety of toppings

RECIPE USING VEGAN SWEETS & DESSERTS

1)Vegan Chocolate Chip Cookies:

Ingredients:

• 1/2 cup coconut oil, melted

• 1/2 cup brown sugar

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, mix melted coconut oil, brown sugar, maple syrup, and vanilla.

3. In a separate bowl, combine flour, baking soda, and salt. Add to the wet ingredients.

4. Fold in chocolate chips.

5. Drop spoonful of dough onto the baking sheet and bake for 10-12 minutes.

2) Vegan Chocolate Avocado Brownies:

Ingredients:

• 2 ripe avocados

• 1/2 cup maple syrup

• 1 teaspoon vanilla extract

• 1/4 cup cocoa powder

• 1/2 cup almond flour

• 1/2 teaspoon baking powder

• Vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a blender, combine avocados, maple syrup, and vanilla until smooth.

3. Add cocoa powder, almond flour, and baking powder. Blend until well combined.

4. Fold in chocolate chips.

5. Pour into a greased baking pan and bake for 25-30 minutes.

3) Vegan Coconut Ladoo:

Ingredients:

• 2 cups desiccated coconut

• 1 cup coconut milk

• 1 cup powdered sugar

• 1/2 teaspoon cardamom powder

• Chopped nuts for garnish

Instructions:

1. In a pan, combine desiccated coconut and coconut milk. Cook on low heat until the mixture thickens.

2. Add powdered sugar and cardamom powder. Mix well.

3. Allow the mixture to cool slightly. Shape into small balls (ladoos) and garnish with chopped nuts.

4) Vegan Gulab Jamun:

Ingredients:

• 1 cup powdered soy milk

• 1/2 cup all-purpose flour

• 1/4 cup vegan ghee or coconut oil

• 1/4 teaspoon baking soda

• 1/4 cup water

• Sugar syrup (sugar, water, cardamom) for soaking

Instructions:

1. Mix powdered soy milk, all-purpose flour, vegan ghee, and baking soda.

2. Add water gradually to form a smooth dough. Shape into small balls.

3. Deep fry until golden brown. Soak in warm sugar syrup for a few hours before serving.

5) Vegan Kheer (Rice Pudding):
Ingredients:

• 1/2 cup basmati rice

• 4 cups coconut milk

• 1/2 cup sugar

• 1/4 cup chopped nuts (almonds, cashews, pistachios)

• 1/2 teaspoon cardamom powder

Instructions:

1. Cook basmati rice in coconut milk until it becomes soft and the mixture thickens.

2. Add sugar, cardamom powder, and chopped nuts. Simmer until the kheer reaches the desired consistency.

3. Serve warm or chilled.

6) Vegan Jalebi

Ingredients:

• 1 cup all-purpose flour

• 1 tablespoon gram flour (besan)

• 1/2 cup water

• A pinch of saffron strands

• 1 cup sugar

• 1/2 cup water for syrup

• Oil for frying

Instructions:

1. Mix all-purpose flour, gram flour, and water to form a smooth batter. Let it ferment for a few hours.

2. In a pan, make a sugar syrup by dissolving sugar in water. Add saffron strands.

3. Heat oil for frying. Pour the batter into a squeeze bottle and make spiral shapes in hot oil.

4. Fry until golden brown and soak in sugar syrup for a few minutes.

INSTRUCTIONS

1. Use plant-based sweeteners such as maple syrup, agave nectar, coconut sugar, or date syrup as alternatives to honey or traditional sugar.

2. Replace dairy milk with plant-based alternatives like almond milk, soy milk, coconut milk, or oat milk.

3. Substitute eggs with flaxseed or chia seed eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water for each egg), applesauce, mashed bananas, or commercial egg replacers.

4. Opt for vegan butter or coconut oil in place of dairy butter or ghee.

5. Choose plant-based flours like all-purpose flour, almond flour, coconut flour, or whole wheat flour.

6. Incorporate nuts and seeds such as almonds, cashews, walnuts, or sunflower seeds for added texture and flavor.

7. Use mashed fruits like bananas, apples, or avocados for moisture and natural sweetness in baked goods.

8. Enhance flavors with spices like cinnamon, nutmeg, cardamom, or vanilla extract. Ensure that flavorings are plant-based.

CONCLUSION

the world of vegan sweets and desserts is a delectable realm where creativity meets compassion. As plant-based living continues to gain popularity, the array of delicious treats crafted without animal products showcases the versatility and innovation within the culinary landscape.

Vegan sweets and desserts not only cater to those following a vegan lifestyle but also offer a flavorful and conscious alternative for all dessert enthusiasts. By substituting traditional ingredients with plant-based counterparts, these desserts uphold ethical values, environmental sustainability, and health-conscious choices.

Whether you're a seasoned vegan or simply exploring plant-based options, the diverse and delightful world of vegan sweets and desserts invites everyone to savor the flavors, embrace culinary creativity, and contribute to a more conscious and compassionate way of enjoying life's sweet moments.

ATTA® to drive industry connections, and a boost in outbound Indian tourism to Africa

Looks to deepen engagement with stakeholders from the Indian travel market with a presence at key upcoming travel trade events in Mumbai and New Delhi

Mumbai, February 2024 - ATTA® (Africa Travel and Tourism Association) is set to attract more Indian tourists to Africa and strengthen its presence in the Indian market by engaging with industry leaders at two flagship travel trade events in Mumbai and Delhi this February.

As part of its mission to facilitate the growth of tourism in Africa, ATTA® will be exhibiting at the Outbound Travel Mart (OTM) in Mumbai, where they will be actively listening to and meeting with buyers and media to understand their needs and preferences. Following this, a similar exercise will be undertaken at the South Asia Travel and Tourism Exchange (SATTE) in Delhi.

ATTA® has been a trusted presence in the African tourism industry for over three decades since its establishment in 1993. With its focus on driving sustainable growth, ATTA® serves as a not-for-profit trade association, leveraging its extensive network and expertise to foster tourism development in Africa. The Indian market has seen a marked increase in travel to Africa in recent years, with a growing interest in wildlife, adventure, and cultural tourism. ATTA® aims to tap into this potential and further strengthen the ties between African destinations and Indian travellers, with a key focus on sustainability.

"After holding productive meetings with tourism ministers across Africa, we recognize the immense potential of the Indian market," says Jon Danks, CEO of ATTA®. "We understand the importance of understanding the key trends and building relationships with Indian industry leaders and media, which is why we are thrilled to be participating in these pivotal trade events. These platforms will be a stepping stone in powering the growth trajectory of African Tourism. From Cape Town to Masai Mara, we have seen some of the destinations being increasingly popular among the Indian audiences and we plan to have more visitors from India this year.

ATTA® invites all interested parties, including Indian tour operators, travel agents, media representatives, and anyone with an interest in Africa, to visit their booth at the OTM in Mumbai between 8th – 10th February, and will also be present at SATTE in Delhi on 22nd – 24th February 2024.  ATTA® is a membership organisation inviting engagement with the India industry to connect with its African members.  Members receive priority at its global events, forge networking relationships online, and receive daily news from the continent of Africa. Annual Membership is from INR50,000 per year.

Budget Quote from Rohit Sethi, Co-Founder, Seclude Hotels Home Style

"While expectations were slightly muted due to the interim nature of the budget, we welcome the government's focus on Atmanirbhar's development of domestic and inbound tourism. The aviation sector via the UDAAN Scheme has consistently improved connectivity by covering 570 additional routes which is a very beneficial growth trend. Government emphasis on consistent development of infrastructure is very encouraging, with Indian carriers proactively placing orders for more than 1,300 aircraft; doubling of airports to 149 within ten years; additional 40,000 rail bogies being converted to Vande Bharat coaches; all of which will go a long way to further boost ease of connectivity for both domestic and international tourists. Providing long-term interest-free loans to promote iconic tourist centres, development of island tourism in destinations such as Lakshadweep, and spiritual tourism are unique areas of special consideration that will have a positive multiplier effect towards job creation and boost local entrepreneurship. There are significant opportunities for India’s tourism sector to be a driver towards the vision of India becoming a developed nation by 2047 by significantly improving the prospects of key social groups mentioned in the latest budget: women, poor, farmers and youth."

Rohit Sethi, Co-Founder, Seclude Hotels Home Style

6 Must-Try Restaurants in Mumbai in 2024

While in Mumbai, indulge in a delectable dining experience and refreshing beverages at any of these six restaurants.

1. Café Corra

This year, Café Corra offers a captivating ambiance with its picturesque Bali-themed interior, taking inspiration from the serene and upscale cafes of Bali. The vintage wooden and white decor scheme adds to the cafe's charm. The restaurant, featuring Continental and Mexican cuisines, serves delectable delights such as Teriyaki Cottage Cheese Skewers, Truffle Arancini, and Activated Charcoal Thai Basil Chicken Dim sums, making it a truly remarkable dining experience.

Where: Shop No 5 Ekdant Building, New Link Rd, Oshiwara, Mumbai, Maharashtra 400053

2. Bustle

Bustle, a rooftop haven, not only serves an array of delightful coffee but is also an ideal spot to unwind with friends and loved ones. Revel in the mesmerizing sunsets from the rooftop, offering a picturesque view of Mumbai's skyline. As the evening unfolds, the atmosphere transforms into a vibrant setting for enjoying drinks while soaking in the scenic beauty of the Borivali landscape. Whether it's a cozy coffee gathering or a lively evening, Bustle provides the perfect backdrop for memorable moments.

Where: 7th floor, Tanishq showroom, Vini Elegance, Lokmanya Tilak Rd, Mini Zaveri Bazaar, Mhatre Wadi, Borivali

3. Bastian

Love Bandra’s Bastian? The good news is that its got a second address! Located in Worli, this new outlet is bigger and might we say, more exciting. After being wowed by the part-quaint, part-quirky, but utterly delightful dining space settle in for some serious cocktails at the 28-foot tall hydraulic bar manned by the very amiable John Leese. The best seats in the house are a level up in the PDR section which gives a birds-eye view of the attractive dining space crowned with sublime Papier-mâché chandeliers.

Where: Wadia International Center, Worli.

4. Ode

Chef Rahul Akerkar, best known for launching restaurants like Indigo and Qualia, is back with his latest culinary venture, this time in collaboration with Aditya Birla New Age Hospitality. Ode is all about familiar, comforting flavours, served with a contemporary spin. The space is designed in warm tones with leather, wood, and stone accents and also features an al fresco dining section. The menu lists an extensive selection of nibbles and sharing plates such as chorizo tostada with smoked cashew queso, eggplant taco, charred prawns, sourdough pastas, pizzas, and desserts like tarte tatin. You also have a choice of wines and craft cocktails.

Where: Raheja Altimus, Gate no. 4, Worli, P.B. Marg. Tel: 09076031111

5. Aamchee

Helmed by Pinky Chandan Dixit, founder of the iconic Gujarati eatery Soam, Aamchee offers a playful take on flavors that make Mumbai’s food one-of-a-kind. The menu, crafted by Anuradha Medhora of Charoli Foods, lets you savor dishes such as gymkhana corn chowder, Matunga rasam, East Indian waffle chaat, desi potato fries, and other bites. End on a sweet note with the vanilla and hot chocolate sandwich. Pair your meal with refreshing spritzers and sodas.

Where: Soni Building 46, Pandita Ramabai Road, Opp Bhartiya Vidya Bhavan, Girgaon Chowpatty

6. Cosy Box

Known as the official food partner of the Cannes Film Festival, the restaurant has just made its Mumbai debut after launching an outpost in Delhi. Bringing its culinary finesse to the city, you can enjoy a mix of Mediterranean, European, Oriental and modern Indian flavours in a glamorous setting complete with glossy marble, plush seating and chrome accents. Savour robata grills, mezze and seafood delicacies, including a flammable Turkish trolley that makes for an interactive experience, and sip on eclectic libations from craft cocktails to barrel-aged whisky.

Where: Unit No. 6 & 7, Cosy Box, One Lodha Place, Senapati Bapat Marg.

Budget Reaction Quote from Mr. Davinder Juj, General Manager, Eros Hotel New Delhi

We applaud the forward-thinking measures outlined in Union Budget 2024, particularly the interest-free loans for states to enhance their tourism hubs, attract business, and create entrepreneurship and employment opportunities for locals.

The proposed port connectivity and infrastructure improvements for the island and other attractive location accessibility in the country will motivate families and young tourists to opt for domestic travel. This step will further strengthen the hospitality industry and the travel and tourism sector will grow rapidly in the country.

Overall, being an interim budget, Union Budget 2024 was balanced and I expect the recommendations made for direct and indirect taxes will empower the middle class to spend the money on leisure and travel more.”

Four Seasons Hotel Mumbai unleashes the Dragon to welcome Chinese New Year 2024

San:Qi, Four Seasons Hotel Mumbai’s award-winning pan-Asian restaurant, is set to welcome the Lunar New Year with a celebratory menu of Asian classics from the 9th to the 24th of February 2024. According to Chinese Zodiacs, the Year of the Dragon marks a powerful start to the leap year, worth ringing in with the soul-stirring percussion of lion dances while ushering in auspiciousness, prosperity and commemorating connection with friends and family over a sumptuous feast. 

Flavours of China

Culinary maestro, Chef Lin Lin Yang is known for his innate ability to draw out the natural flavours of ingredients with delectable seasoning. He curates inspiration from ancient recipes and modern techniques for his celebratory menu that promises to immerse guests in flavours that transcend the ordinary. Expect delights from delectable dim sums to a mouth-watering New Zealand Lamb rack stew with star anise soy sauce. The Sichuan fried tofu with jelly noodles is another item that is not to be missed to savour the Chinese cuisine; promising a lasting experience at San:Qi that’s filled with unforgettable Asian flavours.

Dance with the Dragon

Witness an exciting rendition of the traditional Lion-Dance performance by artists trained in the renowned Yau Kung Moon discipline on 9th and 10th February. Celebrate with the lions dancing their way through various spots of the hotel and into San:Qi, weaving their way into hearts in celebration of a prosperous, joyful, and fortunate year ahead.

Thomas Cook India Group registers a PBT of Rs. 2,842 Mn for 9M FY24 against Rs. 262 Mn for full year of FY23

9M FY24 Consolidated EBITDA increased by 132% YoY to Rs. 4,518 Mn

Q3 FY24 Consolidated EBITDA increased by 83% YoY to Rs. 1,642 Mn

Q3 FY24 Consolidated PBT increased by 258% YoY to Rs. 1,068 Mn

Key Performance Highlights (9M FY24):

·     Thomas Cook (Standalone) PBT at Rs. 1,256 Mn Vs Rs. 188 Mn - growth of 7x

·     Sterling Holidays PBT at Rs. 899 Mn Vs Rs. 515 Mn - growth of 75%

·     Turnaround of overseas travel businesses: EBITDA at Rs. 529 Mn Vs Rs. 90 Mn - growth of 5x 

·     Consolidated Basic Earnings per share increased from Rs. 0.30 to Rs. 4.36

Key Performance Highlights (Q3 FY24):

·     EBIDTA Margin improvement by 270 bps to 8.46%

·     Thomas Cook (Standalone) PBT at Rs. 159 Mn in Q3 FY24 Vs a loss of Rs. 64 Mn in Q3 FY23  

·     Sterling Holidays PBT at Rs. 343 Mn in Q3 FY24 Vs Rs. 197 Mn in Q3 FY23 - growth of 74%

·     Overseas travel businesses EBITDA at Rs. 336 Mn in Q3 FY24 Vs Rs. 239 Mn in Q3 FY23 - growth of 40% 

Mr. Madhavan Menon, Executive Chairman, Thomas Cook (India) Limited said,  “The Thomas Cook India Group delivered another strong performance - driven by buoyancy in consumer demand for travel which is no longer seasonal. This is reflected in the McKinsey Report that forecasts doubling of overall consumption by 2030. Backed by high travel propensity, the report also highlights India’s growth potential - from 13 million outbound trips in 2022 to 80-90 million in 2040. The proposed policy around money changing that has been circulated by RBI is likely to bring consolidation in the industry. Additionally, the proposition to permit AD II to undertake trade transactions up to a specified limit will enable more participation and better access to customers. The focus across the Group will remain firmly on margins, productivity enhancement via technology and benefits of cost re-engineering, while ensuring best-in-industry customer experience.”

Budget Reaction Quote from Mrs. Priyanka Sharma, The Revenue Manager of Clarks Exotica Convention Resort & Spa

"In order to catalyze the growth of the hospitality sector and bolster tourism, it is imperative for the government to extend leniency in tax policies and allocate a substantial budget towards the development of infrastructure, enhancing guest experiences, and elevating the standards of hotels. Adopting visa-free or on-arrival policies, as many countries have done, will make us more competitive in the global tourism market.

Furthermore, a significant increase in budget allocation for Leave Travel Allowance (LTA) is crucial. This not only benefits the staff but also serves as a catalyst for domestic tourism. The government should actively promote and invest in initiatives that encourage domestic travel, tapping into the potential of a burgeoning economy and a youthful population.

To facilitate the growth of hotels and resorts, the loan process should be streamlined, ensuring easy access to funds that enhance cash flow and property development. Addressing the high operational costs and providing tax relaxations will alleviate financial burdens on the hospitality industry, ultimately contributing to a more competitive and thriving sector.

Recognizing the current economic landscape, where guest spending capacity is hampered by inflation, it becomes imperative to offer tax relief to boost spending on travel. With a growing economy and increasing incomes, Indians are poised to spend more on travel. Leveraging social media as a powerful tool for marketing and promotion, India is set to become the 4th highest spender by 2030, spending an estimated $410 billion.

As Priyanka Sharma, The Revenue Manager of Clarks Exotica Convention Resort & Spa, rightly asserts, these measures outlined in the post-budget disclosure are essential for positioning India as a premier destination for global and domestic tourists alike, ensuring sustained growth and prosperity in the hospitality sector."

TAAI reactions to Interim Finance Budget’24

The interim budget presented by Hon. Finance Minister Smt. Nirmala Sitharaman on 1st February’24 has shown no respite to the Travel Agents / Tour Operators.

Travel Agents Association of India (TAAI) states that various representations were made to the Finance Ministry on concerns of ease of doing business, specifically on GST, TCS and other challenges faced by the travel and tourism sector in India.

TAAI being the nodal and premier body feels that although being an interim budget pending challenges and concerns from over two years could have been addressed by the Hon’able FM, especially on the TCS levy on the Overseas Tour Programme Package, which is impacting business of travel agents operating in India making them non-competitive and impacting the liquidity of the consumer/traveller.

Although announcements have been made on the development and infrastructure to the Tourism Industry specifically in the North East, Island Destinations like Lakshadweep, thereby promoting investment in the sector.

We are happy that the FM spoke about Viksit Bharat and has encouraged other industries but totally ignored the travel agent and tour operators who are the catalyst in developments, enhancement and promotion of tourism, be it domestic, inbound, inland as well as outbound tourism.

Further with the increase in UDAN and the aviation sector in India at large, there has been no observations noted or any directions formulated on airlines going bankrupt. TAAI has already submitted a document to the authorities on the protection of interest of the Consumers / Travellers / Travel Agents against the bankruptcy of Airlines operating in India, whereby hundreds of crores are lost by the travelling community.

Overall at the macros level Tourism Infrastructure and development has got a boost which is a long term benefit but nothing in the coming year shall benefit the trade at large.

We appreciate her views on enhancing and promoting spiritual tourism, which shall certainly lead to more employment and entrepreneurship in the sector. Additionally the Governments encouragement on development of new airports, rail corridors, roads and ports which shall enable last mile connectivity is also seen as long term growth oriented. We also acknowledge that the Government has placed MiCE, especially Business and Conference Tourism as a prime focus area but the same is not possible without appropriate infrastructure, which shall take a few years to develop.

Budget Reaction Quote from Mr. Srikant Peri, General Manager, Dharana at Shillim

As the General Manager of Dharana at Shillim, I'm thrilled by the government's proactive measures to bolster the tourism sector, particularly the initiative to offer long-term interest-free loans for the promotion of iconic tourist centers. This progressive approach underscores a commitment to showcasing India's rich cultural and natural heritage on a global stage.

Furthermore, the government's emphasis on integrating green energy initiatives within the tourism industry is a significant stride towards sustainability. At Dharana, we believe in embracing this initiative, aligning with our ethos of environmental stewardship. By harnessing renewable energy sources and implementing eco-friendly practices, we aim to minimise our environmental footprint while offering guests transformative wellness experiences amidst nature. 

This concerted effort signifies a progressive shift towards sustainable tourism, where economic growth harmonises with environmental conservation. Together, let's embark on a journey towards a greener, more resilient tourism industry—one that not only enriches the lives of travellers but also safeguards the beauty of our planet for generations to come.

Novotel Hyderabad Airport becomes the first hotel in South India to receive the Green Key Certification for Sustainable Hospitality

Hyderabad, January 2024: Novotel Hyderabad Airport (NHA) located at GMR Aerocity, Hyderabad proudly announces its recent achievement of being honored with the esteemed Green Key Certification by the National Jury Green Key India and the Centre for Environment Education (CEE). This recognition stands as a remarkable milestone, positioning Novotel Hyderabad Airport as the first hotel in South India and third in India to receive this prestigious Environmental Certification.

Novotel Hyderabad Airport has always focused on providing guests with sustainable  & healthier stays.  The property is committed towards operating at the world’s highest environmental standards and ensures efficient energy and water consumption,  minimum waste production and other eco-friendly initiatives for sustainable development.  They have implemented facilities like state of the art EV Charging Stations , Waste Water Treatment Plant, Energy Saving tags in rooms, Rain water harvesting, Green patch for providing best herbs & greens to guests , reducing food waste , optimising laundry water usage , etc. All these steps are executed with an objective to provide  efficient use of natural resources and environment protection. 

Mr. Sukhbir Singh, General Manager Novotel Hyderabad Airport expressed his enthusiasm, stating,‘ ‘We are thrilled to be recognized with the Green key Certification. It reaffirms  our commitment to sustainable operations. Novotel Hyderabad Airport is dedicated to implementing eco-friendly practices without compromising on the exceptional quality of service and healthier stays for our guests.’

This achievement underscores the property’s ongoing efforts to be a responsible and environmentally conscious hospitality provider. They constantly strive to improve the  environmental surroundings and works towards contributing to overall social development.  

The Green Key Certification, a globally recognized eco-label, is bestowed upon hotels, resorts, and other hospitality establishments committed to sustainable practices and environmental responsibility. Novotel Hyderabad Airport's accomplishment highlights its dedication to fostering a more sustainable and environmentally friendly operation within the hospitality industry.

Budget Reaction Quote From Mr. Sandeep Ahuja, MD, Atmosphere Living

Mr. Sandeep Ahuja, MD, Atmosphere Living

“The Vikisit Bharat theme is playing out well. The government has made strides in promoting a prosperous Bharat that is in harmony with nature, modern infrastructure, and opportunities for all citizens to reach their potential. A cross-sectoral development effort that benefits all strata of society has been a key area of focus in the budget. The emphasis by the FM on connectivity will surely lead to increased infrastructure development. There are several new transportation corridors in all modes that are in development and will be crucial for India's growth and development. They will help in creating new jobs, increase efficiency and competitiveness, and enhance citizens’ quality of life. The rise in average real income by 50% and inflation being moderate indicates a likely rise in purchasing power. Lastly, the boost to Green energy to live up to the Net Zero commitment by 2070, will lead to more options being developed by real estate players for sustainable living offerings as well.”

Weddings Bells With Four Seasons Hotel Bengaluru

Four Seasons Hotel Bengaluru at Embassy ONE sets the stage to celebrate the love stories of their valued guests. With elegant wedding venues, delicious cuisine and a commitment to excellent service, a Four Seasons wedding promises unforgettable memories. 

Guests can bring your dream Indian wedding to life in Four Seasons style. The jubilant procession is welcomed through a dedicated arrival entrance, leading to a floral mandap under the sky — the perfect place for a couple to pledge devotion to each other, while celebrating their union with an evening of music, dancing, and laughter, surrounded by family and friends.

“Four Seasons is known as a leader in luxury hospitality and its unscripted service from the heart. We realise that a wedding brings together not just the couple but also their families. Our hotel takes immense pride in making each celebration truly extraordinary. No detail is too small, and no request is too big,” says Shalabh Arora, Director of Marketing at Four Seasons Hotel Bengaluru.

PICTURE-PERFECT SETTINGS: 

The hotel offers many versatile wedding venues that are ideal for all the occasions surrounding the special day, from a festive sangeet to a post-wedding brunch. Guests can host memorable celebrations in one of the hotel’s three magnificent Grand Ballrooms with a capacity of up to a 1000 people, out on the Terrace, or in one of the hotel’s salons. A lovely garden offers a lush, enchanting backdrop for wedding photography.

The indoor and outdoor venues at Four Seasons Hotel Bengaluru offer the ideal setting for a wedding event, be it a gala or an intimate ceremony. All function spaces are conveniently located on the same floor, allowing for a seamless flow of festivities. Terrace offers sleek counters for live cooking and service, under the skies. The stylish Grand Ballrooms offers sophisticated and spacious interiors which can be divided into smaller venues. Guests can set the stage for their main event with a welcome reception in the dedicated pre-function area or host intimate pre-wedding or wedding ceremonies in the adjacent Nectar or Lotus rooms adjacent to the Grand Ballroom. Tailor made for indoor-outdoor events the Garden room features floor to ceiling windows and direct access to the open-air terrace.  

WEDDING PLANNING: 

Four Seasons wedding specialists work closely with guests to create individually styled events, from the sangeet and mehendi to your wedding vows and honeymoon send-off. “Just tell us what you're dreaming of, and leave the rest to us,” says Arora. From floral arrangements designed just for you, to beautiful backdrops for photographs that include serene waterfalls, imposing staircases and lush gardens to relaxing therapies at the hotel’s Infuse Spa, the hotel takes the stress out of wedding planning.  Expert inhouse make-up and hairstyling services, last minute ironing requests are all efficiently handled inhouse.

DELICIOUS CUISINE: 

At weddings by Four Seasons, every meal receives the importance it deserves. Combining bold flavours with impeccable artistry, the hotel’s chefs present a variety of cuisines including regional Indian specialities, pan-Asian delicacies and international favourites. The hotel is happy to customize a menu to guest’s personal tastes and to reflect their wedding theme. Award winning restaurants like CUR8 and Far&East, and its beautiful bar Copitas, featuring at No. 38 on the prestigious list of Asia’s Best Bars of 2023 make the hotel an ideal choice for those seeking a memorable celebration. 
“This day was written in the stars and the hotel helps you make it everything you’ve wished for,” adds Savio Fernandes, Director of Food & Beverage at Four Seasons hotel Bengaluru. 

“Superior linen, cutlery, china and glassware are standard at Four Seasons for any event. But we are happy to assist your wedding specialist to arrange for special patterns, colours, or designs,” says Fernandes adding that the hotel is happy to create wedding cakes, and more for a wedding celebration. 

Offering an unrivalled destination for weddings in Bengaluru, Four Seasons elevates every celebration with its legendary attention to detail.

New Grand Blossom Banquet by Radisson Goregaon

Introducing Grand Blossom, an exquisite banquet space nestled in the lively suburbs of Mumbai. This venue boasts a sprawling 10,000 square feet of elegant banquet space. It features versatile and dividable halls, collectively spanning about 5,000 square feet, making Grand Blossoms an ideal location for hosting grand-scale events. Complementing this is a lavish pre-function area, which extends over 4,000 square feet, enhancing the fluidity and sophistication of gatherings, regardless of their size.

Grand Blossom revolutionizes the culinary experience with its cutting-edge approach. As a leader in banquet spaces, it proudly presents a unique show kitchen, offering guests a glimpse into the culinary artistry as it happens. The extensive and eclectic menu is designed to satisfy the most refined tastes, providing numerous choices for guests to personalize their culinary experience. Grand Blossom is the perfect setting for various events, from opulent weddings to significant anniversaries and lively corporate social events, ensuring the creation of lasting memories.

With a capacity to host up to 550 guests, Grand Blossoms epitomizes luxury for large-scale events. Our highly trained culinary and service team guarantees flawless execution of every aspect of your event, ensuring an extraordinary and unforgettable experience for hosts and guests alike.

Conveniently located in Goregaon, Grand Blossoms offers excellent connectivity, making it easily accessible for guests from different parts of the city. Its strategic location near key areas ensures that your event remains the focal point, with ease of access being a prime consideration.

In conclusion, Grand Blossoms is more than just a venue; it is a versatile space where events come to life. Offering a canvas for various celebrations, it provides a welcoming atmosphere where moments turn into cherished memories.

Fortune Hotels increases its Tamil Nadu footprint with Fortune Hosur

Marks its 51st hotel opening in the country and fifth hotel opening in the state 

New Delhi, January 2024: Fortune Hotels, a member of ITC’s hotel group, announces the launch of its new upscale hotel, Fortune Hosur, in the historic city of Tamil Nadu. Nestled in the heart of the bustling industrial district of Krishnagiri, Fortune Hosur promises to be a haven of class and comfort, offering a seamless blend of enthusiastic hospitality and premium services.

Strategically located off the Bangalore-Chennai highway, Fortune Hosur is beset in the commercial nucleus of the town offering easy access to key cities like Salem, Vellore, Madurai and Chennai- making it a perfect pit stop for transient guests.

Designed to suit all types of guests- city residents, business travellers, corporate guests as well as long stayers, the modish hotel has something special for everyone.

Replete with stylish interiors and a contemporary ambience, Fortune Hosur encompasses 107 spacious rooms that adorn a contemporary and inviting atmosphere. An array of F&B outlets have been curated to delight food enthusiasts. Zodiac, the all-day dining restaurant, Neptune - a relaxing bar with its carefully curated delights and a unique thali restaurant that showcases locavores on a platter, add oomph to the place.

A symphony of wellness facilities such as a fully equipped and modern gym, a restful spa and a pristine outdoor swimming pool bring in calm, relaxation and tranquillity of mind; adding to the holistic experience of the property.

Green lawns and versatile banquet venues, make the hotel a coveted setting for corporate events, local weddings and memorable social functions. Guests coming to the Fortune Hosur will be able to indulge in a holistic hospitality experience, with a blend of amenities ranging from wellness pursuits at the gym and a tranquil spa culminating in a relaxed evening by the picturesque swimming pool. 

Speaking on the launch, Mr. Samir MC, Managing Director, Fortune Hotels said “Today we mark a significant milestone in our expansion journey and are delighted to add a fifth hotel to our growing portfolio in the culturally & commercially rich state of Tamil Nadu. Hosur, by virtue of its articulate location and strong industry base, holds immense business potential and strategic advantages for us. Seamlessly connected to Bangalore and other important business towns, it attracts a variety of travellers thus making it a very beneficial development for us.”

Further expressing his gratitude to the Owning Partners, he said, “Fortune Hosur is a conversion property and its quick turnaround wouldn’t have been possible without the unending support of the owners. We thank them for showing confidence in brand Fortune and trusting us with their asset.  Expanding our state footprint would not have been possible without the unwavering support of our team, the trust of our patrons, and the warm embrace of the communities we serve.”

Hosur is a testament to the harmonious coexistence of industry and tranquillity in the southern Indian landscape and is home to a flourishing manufacturing industry and many industrial majors. It is just 40 minutes’ drive from Electronic City the key micro hub of Bangalore and around 300 Km from Chennai.

Besides Fortune Hosur, Fortune Hotels is soon to open a property in Chennai, Tamil Nadu which will take the number to 6th in the state.

Ingredient Ideology | Ways With Yam Or Suran In Cooking By: Dr. Kaviraj Khialani- Celebrity Master Chef

Introduction To Yam Or Suran:

Suran, Also Known As Yam Or Elephant Foot Yam, Is A Tropical Tuber Widely Cultivated For Its Starchy Edible Root. Belonging To The Dioscoreaceae Family, Suran Is A Staple In Many Asian And African Cuisines. Its Unique Appearance, Characterized By A Rough, Scaly Exterior Resembling An Elephant's Foot, Contributes To Its Distinctive Identity. This Versatile Tuber Is Not Only A Source Of Nutrition But Also Holds Cultural Significance In Various Regions Where It Is Consumed.

Origin Of Yam Or Suran

The Exact Origin Of Suran Can Be Traced To Southeast Asia And Is Believed To Have Been Cultivated For Centuries. It Is Thought To Have Originated In Regions Encompassing India, Malaysia, And Indonesia. Over Time, Suran Spread To Other Tropical And Subtropical Areas, Becoming A Significant Part Of The Culinary Landscape In Many Countries. As A Hardy And Adaptable Crop, Suran Thrives In Warm Climates With Well-Drained Soil, Making It Well-Suited For Cultivation In Diverse Regions Across Asia, Africa, And Parts Of The Americas.

Health Benefits Of Yam/Suran:

Yam, Including Suran, Offers Various Health Benefit:

Rich In Nutrients: Yam Is A Good Source Of Essential Nutrients Such As Carbohydrates, Fiber, Vitamin C, Vitamin B6, Potassium, And Manganese.

Digestive Health: The Fiber Content In Yam Supports Digestive Health By Promoting Regular Bowel Movements And Preventing Constipation.

Antioxidant Properties: The Presence Of Antioxidants, Especially Vitamin C, Helps Neutralize Free Radicals In The Body, Potentially Reducing The Risk Of Chronic Diseases.

Blood Sugar Regulation: The Fiber And Complex Carbohydrates In Yam Contribute To Stable Blood Sugar Levels, Making It A Suitable Option For Those Managing Diabetes.

Heart Health: Potassium In Yam Supports Heart Health By Helping Regulate Blood Pressure, Reducing The Risk Of Cardiovascular Diseases.

Immune System Support: Vitamin C And Other Antioxidants In Yam Play A Role In Supporting The Immune System, Helping The Body Defend Against Infections And Illnesses.

Bone Health: Yam Contains Minerals Like Manganese And Potassium, Which Are Important For Maintaining Healthy Bones.

Weight Management: The Fiber Content In Yam Can Contribute To A Feeling Of Fullness, Potentially Aiding In Weight Management By Reducing Overall Calorie Intake.

Using Yam/Suran In Kitchen

Suran, Or Elephant Foot Yam, Is A Versatile Ingredient That Can Be Used In Various Culinary Applications. Here Are Some Common Ways To Use Suran In The Kitchen:

Curries And Stews: Suran Is Often Used In Traditional Curries And Stews. Its Starchy Texture Absorbs Flavors Well, Making It A Great Addition To Spicy And Aromatic Dishes.

Frying And Roasting: Suran Can Be Cut Into Slices Or Cubes And Fried Or Roasted. This Method Enhances Its Natural Sweetness And Creates A Crispy Exterior.

Grilled Or Barbecued: Suran Can Be Marinated And Grilled Or Barbecued For A Smoky Flavor. It Works Well With Various Spices And Marinades.

Soups And Broths: Adding Suran To Soups And Broths Can Provide A Hearty And Substantial Element. Its Texture Complements Liquid-Based Dishes.

Stir-Fries: Suran Can Be Included In Stir-Fries With A Mix Of Vegetables And Sauces. Its Firmness Holds Up Well In High-Heat Cooking.

Chips Or Fries: Thin Slices Of Suran Can Be Deep-Fried Or Baked To Create Chips Or Fries. This Offers A Crunchy And Flavorful Snack.

Grated In Batters: Grated Suran Can Be Added To Batters For Pancakes, Fritters, Or Pakoras, Enhancing The Texture And Nutritional Content.

Pickling: Suran Can Be Pickled In Various Ways, Adding A Tangy And Spicy Element To Your Meals.

Recipes Using Yam/Suran

1. Suran Stir-Fry:

Ingredients:

• 1 Medium-Sized Suran (Elephant Foot Yam), Peeled And Diced

• 1 Onion, Finely Chopped

• 1 Tomato, Chopped

• 1 Green Chili, Finely Chopped

• 1 Teaspoon Ginger-Garlic Paste

• 1/2 Teaspoon Turmeric Powder

• 1 Teaspoon Cumin Seeds

• 1 Teaspoon Coriander Powder

• Salt To Taste

• Fresh Coriander Leaves For Garnish

• Cooking Oil

Instructions:

1. Heat Oil In A Pan, Add Cumin Seeds, And Let Them Splutter.

2. Add Chopped Onion And Green Chili, Sauté Until Onions Are Golden Brown.

3. Stir In Ginger-Garlic Paste And Sauté For A Minute.

4. Add Diced Suran, Turmeric Powder, Coriander Powder, And Salt. Mix Well.

5. Cover And Cook On Medium Heat, Stirring Occasionally Until Suran Is Tender.

6. Add Chopped Tomatoes And Cook Until They Are Soft And The Suran Is Cooked Through.

7. Garnish With Fresh Coriander Leaves And Serve Hot.

2. Suran Chips:

Ingredients:

• 1 Large Suran (Elephant Foot Yam), Peeled And Thinly Sliced

• 1 Tablespoon Rice Flour

• 1 Teaspoon Red Chili Powder

• Salt To Taste

• Oil For Frying

Instructions:

1. In A Bowl, Mix Rice Flour, Red Chili Powder, And Salt.

2. Toss The Thinly Sliced Suran In The Spice Mixture, Ensuring Even Coating.

3. Heat Oil In A Pan For Deep Frying.

4. Fry The Suran Slices In Batches Until They Are Golden Brown And Crisp.

5. Remove From The Oil And Place On Absorbent Paper To Drain Excess Oil.

6. Serve The Suran Chips As A Crunchy Snack Or As A Side Dish.

3.Suran Curry:

Ingredients:

• 1 Medium-Sized Suran (Elephant Foot Yam), Peeled And Diced

• 1 Onion, Finely Chopped

• 2 Tomatoes, Pureed

• 1 Tablespoon Ginger-Garlic Paste

• 1 Teaspoon Turmeric Powder

• 1 Teaspoon Red Chili Powder

• 1 Teaspoon Garam Masala

• Salt To Taste

• Fresh Cilantro For Garnish

• Cooking Oil

Instructions:

1. Heat Oil In A Pan, Sauté Onions Until Golden Brown.

2. Add Ginger-Garlic Paste, Diced Suran, And Cook Until Suran Is Slightly Tender.

3. Mix In Tomato Puree, Turmeric Powder, Red Chili Powder, Garam Masala, And Salt.

4. Cook Until Suran Is Fully Cooked, And The Curry Reaches Desired Consistency.

5. Garnish With Fresh Cilantro And Serve With Rice Or Flatbread.

4. Suran Masala Roast:

Ingredients:

• 1 Large Suran (Elephant Foot Yam), Peeled And Cut Into Cubes

• 2 Tablespoons Oil

• 1 Teaspoon Mustard Seeds

• Curry Leaves

• 1 Tablespoon Sambar Powder

• Salt To Taste

Instructions:

1. Heat Oil In A Pan, Add Mustard Seeds And Curry Leaves.

2. Add Suran Cubes, Sambar Powder, And Salt. Roast Until Suran Is Golden Brown.

3. Stir Occasionally, Ensuring Even Coating Of Masala.

4. Once Suran Is Tender And Roasted, Remove From Heat.

5. Serve Hot As A Side Dish Or Snack.

5. Suran Kebabs:

Ingredients:

• 1 Cup Boiled And Mashed Suran

• 1/2 Cup Boiled And Mashed Potatoes

• 1/2 Cup Breadcrumbs

• 1 Teaspoon Garam Masala

• 1 Teaspoon Chaat Masala

• Salt To Taste

• Oil For Frying

Instructions:

1. Mix Mashed Suran, Potatoes, Breadcrumbs, Garam Masala, Chaat Masala, And Salt.

2. Shape The Mixture Into Small Kebabs.

3. Heat Oil In A Pan, Shallow Fry The Kebabs Until Golden Brown.

4. Serve With Mint Chutney Or Your Favorite Sauce.

6. Yam Pineapple Salad:
Ingredients:

• 2 Cups Yam, Peeled And Diced

• 1 Cup Pineapple Chunks, Fresh Or Canned

• 1/2 Cup Red Bell Pepper, Diced

• 1/4 Cup Red Onion, Finely Chopped

• 1/4 Cup Fresh Cilantro, Chopped

• 1/4 Cup Unsweetened Coconut Flakes (Optional)

• 2 Tablespoons Olive Oil

• 1 Tablespoon Lime Juice

• 1 Teaspoon Honey Or Maple Syrup

• Salt And Pepper To Taste

Instructions:

1. Peel And Dice The Yam Into Bite-Sized Pieces. Boil In Salted Water Until Tender But Still Firm. Drain And Let It Cool.

2. If Using Fresh Pineapple, Peel, And Dice It Into Chunks. In A Bowl, Combine The Cooled Yam, Pineapple Chunks, Diced Red Bell Pepper, Chopped Red Onion, And Fresh Cilantro.

3. In A Small Bowl, Whisk Together Olive Oil, Lime Juice, Honey Or Maple Syrup, Salt, And Pepper. Adjust The Sweetness And Acidity According To Your Taste.

4. Pour The Dressing Over The Yam And Pineapple Mixture. Gently Toss To Coat All The Ingredients Evenly.

5. If Using Coconut Flakes, Add Them To The Salad And Toss Again.

6. Refrigerate The Salad For At Least 30 Minutes To Allow The Flavors To Blend And The Salad To Cool.

7. Serve The Yam Pineapple Salad Chilled As A Side Dish Or A Refreshing Appetizer.

8. Garnish With Additional Cilantro Before Serving, If Desired.

Instructions:

1. Choose A Suran That Feels Firm And Heavy For Its Size.

2. Look For Smooth, Unblemished Skin Without Soft Spots Or Signs Of Decay.

3. Use A Sharp Knife To Remove The Rough, Scaly Skin Of The Suran.

4. Suran Contains Oxalate Crystals That Can Cause Skin Irritation. To Minimize This, Rub Your Hands With Oil Before Handling Or Wear Gloves.

5. Suran Is Versatile And Can Be Boiled, Fried, Roasted, Or Incorporated Into Various Dishes.

6. Suran Has A Neutral Taste And Can Absorb Flavors Well. Pair It With Spices, Herbs, And Seasonings To Enhance Its Taste In Various Dishes.

7. If Not Using Immediately, Immerse Cut Suran In Water With A Little Lemon Juice Or Vinegar To Prevent Browning.

8. Store Suran In A Cool, Dry Place. Once Cut, Store It In The Refrigerator For A Few Days.

Conclusion:

Suran, Or Elephant Foot Yam, Is A Versatile And Nutritious Tuber With A Rich Culinary History. From Its Origins In Southeast Asia To Its Widespread Cultivation In Various Tropical Regions, Suran Has Become A Staple In Many Cuisines. Its Unique Appearance, Characterized By A Scaly Exterior Resembling An Elephant's Foot, Adds To Its Distinct Identity.Suran Offers A Range Of Health Benefits, Including Being A Good Source Of Nutrients, Supporting Digestive Health, And Contributing To Heart Health And Immune System Support. Its Adaptability To Different Cooking Methods Makes It A Versatile Ingredient In The Kitchen.Whether You're A Seasoned Chef Or A Home Cook, Incorporating Suran Into Your Culinary Repertoire Can Bring A Unique And Nutritious Element To Your Dining Experience.

Unique festivals of Goa that will make you visit Goa in 2024

Goa is a popular tourist destination along India's western coast. It is famous for its picturesque beaches and year-round celebration of festivals.

The festivals in this state have deep historical roots. They showcase a variety of cultural traditions. These include sacred rituals, lively street celebrations, concerts, carnivals, and enticing food festivals. Goa is particularly attractive because its people love celebrations. This creates an atmosphere where locals and visitors can immerse themselves in the colorful life of the region. It provides a lovely look into the vibrant and dynamic cultural tapestry of Goa.

This article examines the unique festivals of Goa. It explores their significance, cultural customs, and local joy.

Grape Escapade – Wine and Haute Cuisine Festival

Celebrated in January in Goa, Grape Escapade is India’s largest wine festival, capturing the unique flavors of the place. This festival is a mouth-watering mix of fine wine, delicious food, and plenty of fun and entertainment. The Grape Escapade is a three-day event. You can immerse yourself in unique wine-tasting events. There are also live cultural performances, dance shows, and spectacular fashion shows. 

Not only does this festival build on a deep connection to wine and highlight the Goan cultural intersection but it also attracts wine enthusiasts to experience the exotic local and international flavors of grapes from around the world. A notable highlight of the festivities is the crowning of the 'Grape Escapade Queen,' adding a distinguished touch to this dynamic and flavorful festival. Grape stampings are also popular among couples and younger ages.  

Grape Escapade, held annually in Goa during January, stands as India's premier wine festival, epitomizing the true essence of the region. This celebration is a delightful blend of the finest wines, delectable cuisines, and abundant fun and entertainment. Over three days, Grape Escapade immerses visitors in unique wine-tasting sessions, live cultural performances, dance shows, and captivating fashion displays. The festival not only showcases the deep connection between wine and Goan culture but also attracts wine enthusiasts from around the world to savor the exquisite flavors of grapes, both local and international. 

Carnival – Vibrant Festival

Goa Carnival is a truly unique festival. The oldest of which cannot be found anywhere else in India. The Carnival is an experience for your imagination, with colorful costumes, soulful music, and elaborate dance performances included, with an energetic performance that illuminates the love and passion of the participants. This is the most popular festival in Goa, held in February or March, where parades, floats, and entertainment transform the streets into a lively display that reflects the country’s cultural heritage. This vibrant festival creates an aura that lingers in the memories of all who experience it from folk dance to contemporary music. 

Goa Food and Cultural Festival 

In Goa, local Goan cuisine is a delightful blend of flavors, aromas, and colors that captivate the taste buds. Celebrating this rich culinary heritage is the annual Goa Food & Culture Festival, a three-day extravaganza held in the heart of Panaji during the summer months. This festival has over 50 stalls by local vendors and home chefs, featuring signature Goan dishes and traditional recipes down to generation. 

The entire experience is more than just a culinary festival, it is a vibrant celebration of Goa's cultural richness. You can see cooking demos, listen to live music and cultural performances, and shop for handcrafted products and souvenirs.

The festival will offer you a unique opportunity to taste each dish, as flavors and spices used in Goan cooking are skilfully blended. From spicy vindaloo to delicious food, the festival has a wonderful variety of flavors. Also in high demand during the festival are Kingfish, Tiger Prawns, Macrels, Chonak, Crabs, and other seafood. Alongside the culinary goodies, the festival also highlights Goa's cultural richness, Goan music, traditional art forms, and performances by local and outstation bands during the festival. 

The Goa Food and Cultural Festival, held annually between February and March, is a flavorful event that captivates tourists as well as locals, delivering an immersive experience for the senses and a glimpse into the region's rich cultural tapestry.

Shigmo Festival

The Shigmo is a vibrant festival in Goa that offers delight to the festival experience with its vibrant colors and unbelievably harmonious soul. When you hear the electrifying sound of the Goan instruments Dhol, Tasha, and Kansalem fill the air, creating an energetic experience that leaves you with a new and thrilling sense. The rich color palette of this spectacular event welcomes Goa's lovely summer, which allows you to fully immerse yourself in Goan traditions.

Folk dances such as Divli, Ghode Modani, Talgadi, Morulo Virbhadra, and Fugdi are performed, with participants dressed in traditional clothes. This energetic festival is brought to life by floats depicting traditional narratives. Shigmo is a 14-day summertime festival celebrated in March. It is a refined celebration of Goan culture and customs conducted in Panaji, Mapusa, Ponda, and Margao around the state, with magnificently decorated and elegant floats depicting mythology carried through the streets, followed by folk dances and an enthusiastic band.

Chikal Kalo – Mud Festival 

Marcel, a lovely town in Goa, India, is known for its tranquil ambiance and beautiful natural surroundings, offering a peaceful escape from city life. The Chikhal Kalo festival, which is unique to Marcel and held annually in June on the Devki-Krishna temple grounds, is one of its unique attractions. Through devotional music, games, and shared festivities, this monsoon festival pulls the community together. 

The celebration, which is steeped in the Vrindavan tradition of depicting baby Lord Krishna's fun activities, begins with locals applying oil before engaging in games symbolic of Krishna's childhood pastimes. The lively celebration, which is accompanied by traditional Goan music, concludes with the joyful breaking of the dahi handi and the distribution of sweets, particularly the puran poli. The entire thing takes place in front of the Devaki-Krishna temple's ground, giving a memorable and culturally rich experience for everyone involved and viewers. Since 2013, the Department of Tourism has been officially celebrating Chikal Kalo. 

Sao Jao Festival

The Sao Joao Festival, dedicated to St. John the Baptist, is a big celebration in Goa, especially among the Catholic community, and takes place every year on June 24th. People gather in colorful clothes near rivers on carnival-themed boats and floats for this bright festival. 

A unique custom involves inviting the new son-in-law to the bride's home for celebrations, where he may be paraded about the village wearing a crown of fresh flowers and wild berries, culminating in a symbolic jump into the nearest well. 

People of all ages now take part in this tradition, which is accompanied by the joyful sounds of ghumot and cansaim. Siolim is a popular destination for Sao Joao celebrations, with a distinctive float parade along the river, elaborately decorated boats, and day-long entertainment programs creating a joyful and celebratory environment.

Sangodd 

The name of the festival comes from the Sanskrit word "Sanghod" meaning "Sangha" which means "Assembly", highlighting the social aspect of the event. Celebrated with great fanfare in Goa, Sangod is a wonderful cultural feast dedicated to St. Peter, the patron saint of fishermen. Held annually on June 29, this festival coincides with the feast day of Saints Peter and Paul and occupies a prominent place in the heart of Goa’s beach communities. Kambarjua, Marcel, and Assolna stand out as strong participants, hosting some of the most impressive events.

The festivities begin with a stunning boat procession, in which boats are beautifully decorated with dazzling flowers, sparkling lights, and religious symbols. As people celebrate the wealth of the sea, music fills the air and spontaneous dancing breaks out. Food is important, with families and communities gathering to share sumptuous meals. The thrilling boat race, on the other hand, is certainly the highlight of the Sangodd Festival. Teams of expert fishermen compete in a sprint down the river to win Saint Peter's blessings for a successful and safe fishing season.

The Sangodd Festival is more than a religious celebration, it honors the sea and the crucial role that the fishing community performs. Fishermen thank Saint Peter for their livelihoods, and they pray for a prosperous and safe fishing season. Aside from its religious significance, the festival functions as a community uniting, bringing people together. The Sangodd Festival, which symbolizes hope and renewal, holds a special place in the hearts of both fishermen and the larger community.

Touxeachem Feast – the Cucumber Festival

"Touxeachem" translating to "Cucumber" in Konkani, gives its name to the annual Cucumber Festival held at Santana Church in the town of Talaulim. This unique celebration revolves around childless couples visiting St. Anne to request her blessings for a child, offering cucumbers as a symbol of their devotion. The festival's origins can be traced back to the narrative of St. Anne and St. Joachim, Jesus Christ's grandparents who were humiliated for being childless. St. Joachim, after receiving a divine message, was blessed with a child, Mary, who later dedicated her life to serving God.

The Touxeachem feast honors St. Anne and is celebrated on July 31st, which is also Grandparents Day. A fascinating tradition at the heart of this magnificent feast includes believers bringing cucumbers to St. Anne as an act of gratitude for her kindness. This gesture is linked to the abundance of cucumbers during the season, symbolizing the first harvest in Goa and acting as an ideal expression of gratitude.

Bonderam

Bonderam is a spectacular monsoon festival in Goa held in August, just before Ganesha Chaturthi. The festival's name, derived from the Portuguese term "Bondeiras" (flags), represents its unique heritage. Property issues on Divar Island erupted into protests during the Portuguese era, with different parties knocking down flags used for border marking. Bonderam is celebrated with colorful float parades, flag displays, traditional dances, loud music, and a tasty presentation of Goan cuisine to remember these events.

The celebration draws the community together by emphasizing togetherness amid historical disputes. It is a visual and cultural spectacle that reflects Goa's colorful spirit. Bonderam, also known as the Bondram Flag Carnival, takes place on the fourth Saturday of August, offering locals and visitors alike a unique and enlightening experience

Narak Chaturthi

The festival of lights, which is celebrated in diverse ways throughout India between October and November, takes on a special charm in Goa's coastal region with Narkasur Chaturdashi. Diwali is distinguished in Goa by a special ritual that gives a vivid touch to the festival of lights: the burning of Narkasur, a symbolic representation of evil and darkness. This mythological occasion recalls the triumph of good over evil. Throughout the coastal state, 'Narakasur Vadh' competitions feature artists portraying Lord Krishna ritually conquering the demon in the early morning hours, symbolizing Goa's distinctive Diwali traditions.

Goans engage in the creative and festive practice of making immense, creatively decorated Narkasurs. Immerse yourself in Narkasurs' enormous creativity while locals indulge in the thrill of music. These artistic creations are displayed to everyone, creating a visual spectacle that enhances the Diwali atmosphere.

Tripurari Pournima

This festival symbolizes the victory of good over evil and typically takes place in November. According to mythological legend, Lord Krishna defeated and killed the Demon Tripur. Traditionally celebrated in Vithalpur Sanquelim in North Goa, the festival involved releasing lamps in the river Valvanti. 

However, in recent years, a growing trend of constructing miniature boat and ship models using paper, and cardboard has gained popularity, becoming the main highlight of the festival celebrations. During the festival, the spectacular boat show is organized. The beautiful and decorative versions of boats made from cardboard and thermocol gracefully float into the river at midnight extending an attractive and joyful touch to the celebration. The festival is celebrated at the state level by the government of Goa. 

Immerse yourself in a trip to Goa in 2024, when your vacation will be transformed into an amazing tapestry of one-of-a-kind festivities. Each festival offers an immersive cultural encounter, from the exciting mud baths of the Chikal Kalo Festival to the elegant indulgence of the Goa Food & Culture Festival. The rhythmic beats of the Goa Carnival and the appealing radiance of popular festivals of Goa fill the coastal nights, leaving you with memories that will last a lifetime. So, plan your vacation around these wonderful celebrations. Goa's festivals add an enthralling chapter to your travel narrative. Embrace the heart and soul of this coastal paradise.