BCIHMCT Delhi to hold a two-day International conference

The theme of the 14th  India International Hotel, Travel & Tourism Research Conference (IIHTTRC, 2024), which will be held from March 6-7, is "“Climate Change, Geo-political Conflicts and Crisis Management.” 

The Banarsidas Chandiwala Institute of Hotel Management & Catering Technology will host the 14th edition of India International Hotel, Travel & Tourism Research Conference from March 6 to 7, 2024. To be held in a hybrid mode, the upcoming conference will focus on the theme “Climate Change, Geo-political Conflicts and Crisis Management.” 

Amidst the theme of Tourism & Peace  proposed by UNWTO for the year 2024, the conference intends to address, discuss and devise future strategies also for Climate Change, Geo-political Conflicts & Crisis Management in the Hospitality & Tourism Sector. The aim of 14th  India International Hotel, Travel Tourism Research Conference is to bring together a unique and international mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to highlight and deliver best possible outcome to discourse the chosen components of the theme i.e. Climate Change, Geo-political Conflicts & Crisis Management.

The conference will include formal presentations, workshops, awards and other industry related forums. Apart from the regular presentations, the conference will include keynote addresses by eminent speakers and experts from both industry and academia. Original articles, research papers and case studies that highlight the issues will be included in formal research presentations during the conference.

The conference with the overall theme focused on “Climate Change, Geo-political Conflicts and Crisis Management” has a wide range of sub-themes, including –

Climate change, Geo-political, Conflicts and Crisis Management (CORE THEME), Post Crisis Tourism and Hospitality Scenario, Trust & Loyalty during crisis, Film Tourism, Destination Promotion & Economic Development, Travel & Tourism Education and Training Needs, Role of Big Data, Smart Applications and social media as peace navigator, Rural Tourism, Host Participation & Inclusive Growth, Destination Marketing, Branding and Loyalty through Green Investment, Food Safety: Technological Innovation & Sustainability, Environment, Sustainability and

Green Investments, Innovations & Entrepreneurship avenues in Tourism & Hospitality, Strategic Advances & Digital Futures in Tourism & Hospitality.

Selected Quality papers shall be published in “Indian Journal of Applied Hospitality Tourism Research” Vol 16 (ISSN 0975 4954), an annual peer-reviewed open access Hospitality & Tourism Management Journal indexed in India Citation Index (ICI), Cite factor and CABI. Also, the selected papers from the conference will be published in an ISBN Edited Book titled “Tourism & Hospitality: Climate Change, Geo-political Conflicts & Crisis Management”.

BCIHMCT is a NAAC “A+”-accredited institution and affiliated with GGSIP University, Delhi.

Mövenpick Resort Al Marjan Island Wins Best Staycation at BBC Good Food Awards

Mövenpick Resort Al Marjan Island won big at the BBC Good Food Awards Middle East, where it clinched the Best Staycation in the Northern Emirates. This accolade serves as a testament to the resort’s commitment to excellence in hospitality and guest satisfaction.

Nestled in the picturesque landscapes of Ras Al Khaimah, Mövenpick Resort Al Marjan Island provides an idyllic sanctuary not only for tourists but also for residents of the UAE seeking respite from the hustle and bustle of urban centres. Fabien Chesnais, General Manager, Mövenpick Resort Al Marjan Island said, “We are thrilled to receive this prestigious award, which underscores our dedication to providing unparalleled staycation experiences. Our resort serves as a haven where guests, whether local or international, can escape the stresses of city life and indulge in relaxation and tranquillity.”

At Mövenpick Resort Al Marjan Island, guests are treated to a plethora of indulgent amenities and experiences. From exquisite dining options to rejuvenating spa treatments, the resort offers something for every discerning traveller. The expansive Wibit water park, the largest of its kind in the Ras Al Khaimah, provides endless aquatic adventures and serves as a playground for guests of all ages.

For adults seeking a serene getaway, Ula Beach Bar offers a tranquil retreat where they can unwind amidst breath taking ocean views and enjoy refreshing beverages and delectable food. The resort’s accommodations cater to every preference, ranging from private chalets with pool and terrace access to rooms boasting stunning beach, pool, or Al Marjan Island views.

With three pools on-site – including a main pool, a dedicated kid’s pool, and an exclusive pool for adults at Ula – guests can enjoy leisurely swims and soak up the warm Ras Al Khaimah sun. Families and teenagers are also catered to with a dedicated teen zone featuring fun gaming activities, as well as an arcade zone where families can bond over exciting arcade games.

“We are incredibly proud to have achieved this recognition, especially considering that we opened our doors in June 2022. Winning this award in our first year of operation is a testament to the hard work and dedication of our team,” added Chesnais.

Mövenpick Resort Al Marjan Island offers diverse culinary offering with six restaurants, ranging from all day dinning, a sports bar, cosy cafés to a rooftop bar with panoramic views, ensuring that guests enjoy a memorable dining experience during their stay.

Magnificent Finale Of First Realty+ Conclave & Excellence Awards 2024 – Hyderabad

Hyderabad, February 2024: The first edition of Realty+ Conclave & Excellence Awards 2024 in Hyderabad on February 9 at Novotel Convention Centre, Hyderabad concludes on a high note.

The stalwarts of Hyderabad real estate graced the first edition of Realty+ Conclave & Excellence Awards 2024 making it a grand success. The event saw the presence of leaders of Hyderabad real estate and eminent professionals from across the country joining in the knowledge-sharing conclave followed by a grand evening of award presentations.

The trendsetting event was Presented By - Sattva Group, held In Association with CREDAI Hyderabad and was Powered By - Upwisery

The partners of the event were Co-Partner – Colliers, Technology Partner – Propacity and Digital Partner Realatte Ventures LLP. The Event Associates were - MYK Laticrete, Issara Projects and PR Partner Konnection IMAG.

Setting the tone of the event, Dr. Annurag Batra, Chairman BW BusinessWorld Media Group and Founder exchange4media Group in his inaugural address shared his positive sentiments about the real estate sector and Hyderanad as the hub of real estate growth. He said, “Hyderabad in the last decade has come up as a prominent real estate market of the country and is growing at a fast pace. Across the segments of realty, the growth is visible and the maturity of the realty sector is making the city an attractive destination for the investors.”

Striking Discussions

The conclave of the day kick started with the first panel discussion on budget “Decoding Budget 2024: Hits & Misses For Real Estate”. The panel was moderated by Sesha Sai, Managing Director - Central Management, Hyderabad, Savills India and speakers were, Amit Jain, Partner, Price Waterhouse & Co LLP, C Shekar Reddy, Chairman, CII Telangana, Past National President, CREDAI, Mahabir Prasad Agrawall, Chairman, Koncept Ambience, Nanda Kishore, Managing Director, Ramky Estates, V. Rajasekhar Reddy, President, CREDAI Hyderabad. The discussed the wish list of the real estate sector and the government policies that can aid the sector’s growth across India and I Hyderabad specifically.

In the second panel Next Big Idea: Disruptive Real Estate Tech Interventions, was chaired by Abhishek Prasad, Lead, IDEA Labs, JLL and the speakers were, Sudhanshu Kejriwal, MD, Keydemand, Imran Shaikh, Co-founder, Propacity, Manjusha Pingalli, Portfolio Growth, Brigade REAP, Uttam Reddy Managing Director, PropChk, Rahul Goyal, Co-Founder Realatte. The speakers shared their on best use cases and how they are making a difference in the real estate landscape through tech interventions.

The third panel on Commercial Realty: Occupier Demands & Market Dynamics was moderated by Kishore Veeraghattam, Sr. Executive Director, Office Services, Hyderabad, Colliers and speakers present were Abhijit Banerjee, Co-founder & Partner, Upwisery, Anuj Munot, CEO and Founder, UrbanWrk, SP Reddy, Founder & CMD, Terminus Group, Venkat Neelakantan, Global Head of Real Estate and Sustainability - Office Transformation at Capgemini, Vinitha Kannambroth, Regional Head, South - IFM Operations. The panel discussed the present landscape of hybrid working, the challenges faced by the segm,ent and the future roadmap for the commercial realty of Hyderabad.

The  conclave concluded with the discussion on Out of Box Financing Strategies: Real Estate Investment Trends that was led by Anuj Kapoor, Partner & Founder, Upwisery and speakers included, Abdul Kader Suriya, Chief Investment Officer, SBICAP Ventures Limited, Ajitesh Korupolu, Founder and CEO, ASBL, Anand Lakhotia, Managing Director & Co-Head, Motilal Oswal Real Estate, Jitendra Singh, Head – Construction Finance, Hero Fincorp, Parvesh Sharma, Country Head India, Tishman Speyer Private Limited. The discussion highlighted the investment trends, the funding need of the real estate and recommended the changes in banking regulatory environment.

Ingredient Ideology | Tender Coconut Trivia By: Dr. Kaviraj Khialani- Celebrity Master Chef

Tender Coconut Trivia

Introduction of Tender Coconut :

Tender coconut, the young stage of the coconut palm fruit, is prized for its green husk, refreshing coconut water, and soft, gelatinous meat. Packed with electrolytes, it serves as a hydrating beverage and nutritious snack. Widely enjoyed for its health benefits, it is a versatile ingredient in culinary applications. Harvested at 5-7 months, tender coconuts are culturally significant and cherished for their unique taste worldwide.

Origin of Tender Coconut:

Tender coconuts originate from the coconut palm tree (Cocos nucifera), believed to have originated in the Indo-Pacific region. The tropical plant is well-suited to warm climates and has been cultivated for generations in Southeast Asia, the Indian subcontinent, and the Pacific Islands. The popularity of tender coconuts has grown globally, appreciated for their refreshing water and soft meat, with cultural significance in various societies.

Health Benefits of Tender Coconut:

Tender coconut offers several health benefits, making it a popular and nutritious choice. Here are some key advantages:

1. Hydration: Tender coconut water is a natural electrolyte-rich beverage, providing essential minerals such as potassium, sodium, and magnesium. It is an excellent choice for rehydration, especially after physical activity or in hot climates.

2. Low in Calories: Coconut water from tender coconuts is low in calories and fat-free, making it a healthy alternative to sugary beverages. It can be part of a balanced diet for those looking to manage their calorie intake.

3. Electrolyte Balance: The electrolyte content in tender coconut water helps maintain proper electrolyte balance in the body. This is crucial for nerve function, muscle contraction, and overall cellular function.

4. Nutrient-Rich: In addition to electrolytes, tender coconut water contains vitamins like vitamin C, B-complex vitamins, and minerals such as calcium and phosphorus. These nutrients contribute to overall health and well-being.

5. Digestive Health: Tender coconut water may have mild laxative effects, promoting digestive health. It can help alleviate constipation and contribute to a healthy digestive system.

6. Antioxidant Properties: Coconut water from tender coconuts contains antioxidants that help neutralize free radicals in the body. Antioxidants play a role in reducing oxidative stress and inflammation.

7. Boosts Energy: The natural sugars in tender coconut water provide a quick source of energy, making it a suitable option for a natural and refreshing energy boost.

8. Supports Kidney Function: Some studies suggest that coconut water may have a positive impact on kidney function by reducing the formation of kidney stones and promoting urinary health.

9. Aids in Weight Management: Due to its low-calorie content and ability to provide a feeling of fullness, tender coconut water can be a beneficial addition to weight management plans.

10. Skin Health: The hydration and nutrient content in tender coconut water may contribute to healthy skin, promoting a radiant complexion and potentially helping with skin conditions.

It's important to note that while tender coconut offers numerous health benefits, individual responses may vary. As with any dietary changes or additions, it's advisable to consult with a healthcare professional, especially for individuals with specific health concerns or conditions.

Uses of Tender Coconut in the Kitchen:

Tender coconut is a versatile ingredient in the kitchen and can be used in various culinary applications. Here are some popular uses:

1. Refreshing Beverage: The clear and sweet coconut water from tender coconuts is a popular natural beverage. It can be enjoyed as a refreshing drink on its own or used as a base for smoothies and fruit juices.

2. Snacking: The soft and gelatinous meat of tender coconuts can be scooped out and enjoyed as a healthy snack. It pairs well with other fruits or can be sprinkled with a dash of salt or lime juice for added flavor.

3. Smoothies: Tender coconut meat and water can be blended together with other fruits, yogurt, or ice to create delicious and nutritious smoothies. It adds a unique tropical flavor and creaminess to the drink.

4. Desserts: Tender coconut meat can be incorporated into various desserts, such as puddings, ice creams, and sorbets. Its natural sweetness and texture make it a delightful addition to sweet treats.

5. Salads: Tender coconut meat can be chopped or shredded and added to salads for a refreshing and crunchy element. It pairs well with tropical fruits, greens, and dressings.

6. Curries and Gravies: In some cuisines, tender coconut meat is used in savory dishes, including curries and gravies. It adds a unique texture and flavor to the dish, enhancing its overall taste.

7. Rice Dishes: Tender coconut water can be used as a liquid component in cooking rice, adding a subtle coconut flavor to the grains. This works well in both savory and sweet rice dishes.

8. Cocktails and Mocktails: Coconut water from tender coconuts can be used as a base for cocktails and mocktails, adding a tropical twist to beverages. It pairs well with various spirits, fruits, and herbs.

9. Sauces and Dressings: Coconut water and meat can be used to prepare sauces and dressings, especially in dishes with a tropical or Asian influence. The natural sweetness and aroma can enhance the overall flavor profile.

10. Sorbets and Ice Creams: Tender coconut water and meat can be used to make homemade sorbets and ice creams. These frozen treats capture the natural sweetness of the coconut and are a healthier alternative to commercial options.

These culinary uses highlight the versatility of tender coconut in the kitchen, offering a range of options for both sweet and savory dishes. Experimenting with tender coconut can lead to the creation of unique and flavorful recipes.

Recipes using Tender Coconut:

1. Tender Coconut Smoothie:

Ingredients:

• 1 tender coconut (water and flesh)

• 1 cup chilled coconut water

• 1/2 cup tender coconut flesh

• 1 tablespoon honey or sugar (optional)

• Ice cubes (optional)

Instructions:

1. Scoop out the tender coconut flesh and add it to a blender.

2. Pour in the chilled coconut water.

3. Blend until smooth.

4. Add honey or sugar if desired and blend again.

5. Serve in a glass with ice cubes if you like.

2. Tender Coconut Pudding:

Ingredients:

• 2 cups tender coconut water

• 1 cup tender coconut flesh

• 1 cup coconut milk

• 1/2 cup sugar

• 1/4 cup agar-agar flakes

• A pinch of cardamom powder

Instructions:

1. In a pan, heat coconut water and add agar-agar flakes. Simmer until agar-agar dissolves.

2. Add sugar, coconut milk, and cardamom powder. Stir well.

3. Bring to a boil, then add tender coconut flesh.

4. Pour the mixture into molds and refrigerate until set.

3. Tender Coconut Rice:

Ingredients:

1. 1 cup basmati rice

2. 1 1/2 cups tender coconut water

3. 1/2 cup tender coconut flesh

4. Salt to taste

5. 2 tablespoons coconut oil

Instructions:

1. Wash rice and cook it with tender coconut water instead of regular water.

2. Once cooked, fluff the rice with a fork.

3. In a pan, heat coconut oil, add tender coconut flesh, and sauté for a few minutes.

4. Mix the coconut flesh with the cooked rice.

5. Add salt to taste and serve.

4. Tender Coconut Salad:

Ingredients:

• 1 cup tender coconut flesh (sliced)

• 1 cucumber (diced)

• 1 carrot (grated)

• 1/2 cup roasted peanuts

• Fresh coriander leaves (chopped)

• Salt and pepper to taste

• Lemon juice

Instructions:

1. In a bowl, combine tender coconut, cucumber, carrot, and roasted peanuts.

2. Season with salt and pepper.

3. Squeeze fresh lemon juice over the salad and toss well.

4. Garnish with chopped coriander leaves.

5. Tender Coconut Curry:

Ingredients:

• 1 cup tender coconut flesh (sliced)

• 1 cup mixed vegetables (carrots, peas, potatoes)

• 1 onion (chopped)

• 1 tomato (chopped)

• 1/2 cup coconut milk

• 1 teaspoon ginger-garlic paste

• 1 teaspoon curry powder

• Salt to taste

• 2 tablespoons oil

Instructions:

1. In a pan, heat oil and sauté onions until golden brown.

2. Add ginger-garlic paste and tomatoes. Cook until tomatoes are soft.

3. Add mixed vegetables, curry powder, and salt. Cook until vegetables are tender.

4. Pour in coconut milk and add tender coconut flesh. Simmer for a few minutes.

5. Serve hot with rice or roti.

6. Tender Coconut Ice Cream:

Ingredients:

• 2 cups tender coconut flesh

• 1 cup coconut cream

• 1 cup condensed milk

• 1 teaspoon vanilla extract

Instructions:

1. Blend tender coconut flesh, coconut cream, condensed milk, and vanilla extract until smooth.

2. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

3. Once churned, transfer to a container and freeze until firm.

4. Scoop and enjoy!

These recipes showcase the versatility of tender coconut in various dishes, from refreshing drinks to savory curries and sweet treats. Adjust the quantities according to your taste preferences.

Conclusion:

In conclusion, tender coconut adds a unique and delightful twist to a variety of Indian recipes, ranging from refreshing beverages to savory dishes and indulgent desserts. Its subtle sweetness and distinct texture make it a versatile ingredient that can be incorporated into both traditional and innovative culinary creations. Whether you're looking for a cool and hydrating smoothie, a flavorful rice dish, a nutritious salad, a creamy pudding, a hearty curry, or a luscious ice cream, tender coconut can be a star ingredient that elevates the overall taste and experience of the dish. Experiment with these recipes, adjusting the quantities to suit your preferences, and savor the delicious flavors that tender coconut brings to the table.

Sterling Holiday Resorts Announces a Brand-New Upscale Resort in Sariska

Sterling Rewild Sariska – a sprawling Experiential Sanctuary in Rajasthan

5th Resort in Rajasthan and 11th Jungle & Wildlife Destination in the Country

Thematic Tents and Heritage Rooms for an Upscale Comfortable Stays

In-house Naturalist Curates Unique Discoveries & Experiences

Chennai, Tamilnadu – Sterling Holiday Resorts launches Sterling Rewild Sariska, a noteworthy addition to its distinguished portfolio of Eleven Jungle and Wildlife destinations in the Country. The resort is nestled near the renowned Sariska Tiger Reserve in Rajasthan and promises a premium stay amidst picturesque natural surroundings. With breathtaking views of the surrounding mountains and dramatic sunsets, the property perfectly showcases the region’s spectacular natural beauty and is the perfect getaway for guests from NCER and Jaipur. This marks Sterling’s 5th operational resort in the State of Rajasthan, with the other resorts present in Mount Abu, Udaipur, and Pushkar.

Sterling ReWild Sariska is a brand-new resort with a built-up area of 4.2 acres and is spread across 8.2 acres within the Aravalli ranges. With heritage styled haveli rooms and upscale tent structures featuring plush décor and thoughtful interiors, the accommodations are sure to deliver comfortable stays in an outdoor themed holiday. Guests can choose from Heritage (Haveli) Rooms and Thematic Tents – Stallion Tents with a Garden View, Panther Tents with a Mountain View & Private Sit-out, Antler Tents with a Mountain View & Outdoor Shower, Family Room with Private Garden Sit-out, and Tiger Villas with a private Plunge Pool.

Additionally, guests can indulge in leisure by the outdoor swimming pool, enjoy the warmth of bonfire nights, embark on a delightful culinary journey at the in-house restaurant, The Crust, where the opportunity to savor Rajasthani delicacies and Global favorites awaits.

The resort also promises a myriad of delightful experiences curated by an in-house naturalist – nature walks, birdwatching, the Dulhar Mala Village Trails, Star Gazing at night etc. Outside the resort, other than a safari in the game reserve, one can visit the Kankwari Fort, Siliserh Lake, Bhangarh Fort, and the Stargate Observatory, each a short drive away.

The Resort offers expansive lawns spanning more than 13,000 sq. ft., providing an enchanting outdoor space for the guests to host their destination weddings, memorable events, and other celebrations.

“Sterling has had a big hand in developing Sariska as a destination that has since gained prominence and attracts leisure travelers & wildlife enthusiasts. We are delighted that with this brand-new resort – Sterling ReWild Sariska, we are able to tap into this potential. There is more to the destination apart from the national park. As a quick getaway from Delhi & Jaipur, the resort is a perfect place for indulgent holidays bestowed with vibrant culture, historic charm, and unique native experiences that define the natural beauty of the region,” said Mr. Vikram Lalvani, Managing Director and CEO of Sterling Holiday Resorts.

"We are thrilled to be associated with Sterling Holidays Resorts, India's leading leisure hospitality brand. Sterling ReWild Sariska offers extraordinary experiences for travelers seeking a weekend escape or desiring a grand stay. It perfectly epitomizes Sterling’s core values of offering immaculate hospitality and impeccable experiences,” said Capt. Sandeep Shekawat, Managing Director, Thar Camps.

About Sterling Holiday Resorts Ltd.

Sterling Holiday Resorts Limited is a leading hospitality company in India that owns & manages 49 resorts, hotels and retreats, across 46 destinations. The company caters to leisure stays, Meetings and Conferences (MICE), Destination Weddings, Reunions, Picnics and Group travel.

Under its brands – Sterling & Nature Trails, the company offers a network of hotels across hills, beaches, jungles, waterfront, adventure, heritage, pilgrimage and drive-to locations.

Currently, Sterling has resorts at some of the best holiday destinations in India, located in Alleppey, Anaikatti, Athirappilly, Corbett, Chail, Darjeeling, Gangtok, Gir, Goa, Godavari, Guruvayur, Haridwar, Kalimpong, Kanha, Karwar, Kodaikanal, Kufri, Lonavala, Madurai, Manali, Mount Abu, Munnar, Mussoorie, Nainital, Ooty, Panchgani, Pench, Puri, Rishikesh, Sariska, Shimla, Srinagar, Thekkady, Tiruvannamalai, Udaipur, Vythiri, Wayanad, Yelagiri and Yercaud.

Nature Trails operates eco-adventure retreats at 4 unique destinations in Maharashtra: Dabhosa, Durshet, Kundalika and Sajan.

Sterling Holiday Resorts Limited is a part of Fairfax Financial Holdings Limited and is a 100% independently managed, wholly owned subsidiary of Thomas Cook (India) Limited (TCIL), India's leading integrated travel and travel-related financial services.

Goa Tourism Bags the Most Innovative Product Award for Regenerative Tourism at OTM Mumbai 2024

Mumbai, February 2024 Goa Tourism won the Most Innovative Product Award for Regenerative Tourism at the OTM Mumbai 2024 . The award was presented by Diya Kumari Hon’ble Deputy Chief Minister and Tourism Minister, Govt of Rajasthan. This award recognizes Goa's leading role in promoting Regenerative Tourism which focuses on responsible and sustainable practices. 

Goa's 'Ekadasha Teertha' initiative brings together spirituality, local culture, nationalism and conscious tourism. Goa's efforts in preserving heritage, organizing vibrant festivals, offering adventure activities, and having world-class facilities for meetings and events were highlighted. This shows Goa's commitment to sustainability.  

This award firmly establishes Goa as a leader in Regenerative Tourism. It marks an important achievement for Goa's tourism industry.

Saudi Tourism Authority Makes Third Consecutive Appearance at OTM

Saudi Tourism Authority Makes Third Consecutive Appearance at OTM; Designates India as a Prime Source Market with 50% Surge in Visitation Since 2022

• This year, the Saudi Tourism Authority (STA) returns with a stronger delegation, comprising key stakeholders such as DMOs, DMCs, Hotels, Tour Operators and Airlines

• The delegation will spotlight tourism offerings, emphasizing its commitment to making India the top source market, in line with Vision 2030, aiming to welcome 7.5 million Indian visitors by 2030

• Saudi Tourism Authority is committed to partnering with India’s leading travel and tourism trade to create shared value and provide enabling solutions to unlock the unprecedented opportunities on offer in Saudi’s thriving tourism sector

• The STA booth will be a visual portal into the country’s attractions and serve as a networking hub for the travel trade association

Mumbai, February 2024: Saudi Tourism Authority (STA) is all set to participate in the upcoming edition of Outbound Travel Market (OTM), scheduled from February 8-10 at the Jio World Convention Centre in Mumbai. The event serves as a platform focused on strengthening ties between the travel trade and key stakeholders from the world’s fastest-growing tourism destination.

STA’s continued presence at OTM Mumbai is a testament to its burgeoning tourism industry. A delegation comprising 20 key Saudi stakeholders and prominent associates from various sectors, including DMOs such as Red Sea Global, AlUla, Diriyah, DMCs, Hotels, Tour Operators and Airlines, will be present at the event to collectively showcase the diverse offerings and initiatives driving Saudi’s tourism landscape. Their presence underscores STA’s commitment to fostering scalable partnerships with the Indian trade association. 

STA is excited to showcase its multi-faceted experiences, services, and products at its booth that embodies the essence of Saudi – the true home of Arabia. The thoughtfully designed space serves as an exceptional platform for networking and holding one-on-one meetings with the members of Indian travel trade associations, tour operators, and travel agents who will be able to learn more about mega projects such as Red Sea Global where ultra-luxe properties such as The Six Senses and St. Regis recently opened doors, AlUla, home to the UNESCO World Heritage site of Hegra, and Sindalah which will be opening in NEOM towards the end of this year.

Alhasan Aldabbagh, President – APAC Markets, Saudi Tourism Authority, emphasised the significance of the Indian market, stating, “As we continue to diversify our offerings, India has proved to be a major accelerator. We are committed to making India the top source market, aiming to welcome 7.5 million Indian visitors by 2030. To facilitate this, we made visa procedures very easy by introducing e-visa options for Indians holding US, UK and Schengen visas with stamped proof of entry. Applying for visa-on-arrival has become easier than ever as it can be processed at 10 visa centres across India.” 

A Stopover visa can also be applied 90 days in advance to visit Saudi for up to 96 hours at these visa facilitation centres when flying with Saudia or Flynas. “Saudi has also enhanced connectivity with Air India, Air India Express, Indigo Airlines, Spice Jet, and Vistara,” Aldabbagh added. The air connectivity has surged reaching a capacity of 2.8 million seats in 2023, a remarkable 31% increase since 2019. Flights from 12 major hubs in India to Riyadh, Jeddah, and Dammam signify the robust lifeline of connectivity that fortifies successful tourism initiatives.

During the event, the STA delegation will network with travel agents, tour operators, event planners, media, and attendees offering insights into Saudi’s diverse tourism options including providing insights into one of the world’s largest event extravaganzas, as Saudi is hosting 17,000 events, including  Riyadh Season, Jeddah Season and Diriyah Season, with notable events coming up including the Saudi Cup (February 23-24), Saudi Arabian Grand Prix (March 7-9), AlUla Arts Festival (February 9-March 2), AlUla Skies Festival (April 10-27) and much more. 

McDonald’s India – North and East seeks NGO partnerships in Uttar Pradesh for ‘McDonald’s for Youth’ hiring initiative

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• 'McDonald’s for Youth' community program aims to benefit 2000 underprivileged youth with employment prospects across North and East India by 2025.

• McDonald's North and East India employs nearly 6,000 people, investing significantly in training and development initiatives.

Lucknow, February 2024: In its unwavering dedication to empower local communities and drive social change, McDonald’s– North and East India has made a commendable move to uplift youth including youth from under-privileged background in Uttar Pradesh through its prominent community program, "McDonald’s for Youth." As part of this initiative, McDonald’s welcomes NGOs in the state, to collaborate and help connect with potential beneficiaries in local communities.

Through this community campaign, McDonald’s India – N&E aims to create a ripple effect by leading positive change and serving brighter futures. This visionary endeavor addresses one of the most pressing issues faced by today’s youth: equal opportunities and better career prospects.

Speaking on the initiative, Rajeev Ranjan, Managing Director, McDonald’s India – North and East, said, “McDonald’s for Youth is a campaign dedicated to providing gainful employment including youth from less privileged communities. We aim to meet 50% of our entry-level requirements through this program. We keep working towards continuously enhancing their knowledge skill and abilities through McDonald’s world-famous high-quality training programs so that they keep growing in their professional career. More than just filling positions, this program is about community engagement and breaking down barriers to growth, fostering economic development, and empowering youth to succeed in professional and personal life. With 800 recruits so far, we are inviting local NGOs in Uttar Pradesh—Lucknow, Ghaziabad, Noida, Meerut, Kanpur, and Agra—to accelerate recruitment for the program.”

McDonald’s India – North and East has collaborated with NGOs such as Magic Bus Foundation, Save the Children, Light House Community Foundation, Udayan Care, SEWA Bharat, Trrain, Saksham, Tarraqi, SPID, Lend-a-Hand, Quess Corp Ltd., etc. on a national level for hiring process.

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.