GRT Hotels & Resorts Launches ‘Grand Vijayawada By Grt Hotels

GRT Hotels & Resorts, India’s premier boutique hospitality group has now opened Grand Vijayawada by GRT Hotels, their second property in Andhra Pradesh. This is the third ‘Grand by GRT Hotels’ to open its doors with the other two properties located in Chennai and Kakinada. Grand Vijayawada is also the 20th operational property by GRT Hotels & Resorts.

“We are delighted to unveil Grand Vijayawada by GRT Hotels, our second property in the dynamic landscape of Andhra Pradesh. This full-service upscale hotel with fresh aesthetics, refined elegance, and contemporary amenities will appeal to business and leisure travelers alike. We are thrilled to welcome our guests by offering them an immersive hospitality experience and indulging them in the unique cultural tapestry of Vijayawada. This exquisite addition reflects our commitment to crafting unparalleled hospitality experiences across a diverse portfolio, spanning from business-class accommodations to leisure properties and international franchises.” Said Mr. Vikram Cotah, CEO, GRT Hotels & Resorts.

Centrally situated in the heart of the city, the hotel provides a gateway to the city’s renowned pilgrimage centers, heritage sites, business hubs, and leisure spots, offering holistic experiences for guests traveling to this region. Some of the major sightseeing attractions namely tourist spots like Kanaka Durga Temple, Undavalli Caves, Kondapalli Fort, Dhyana Buddha, and Kolleru Bird Sanctuary are located close to the property.

Grand Vijayawada by GRT features 104 aesthetically designed rooms, comprising business class rooms, Grand Club Rooms, Grand Club City View, and Grand Club River View to lavish deluxe suites. The well-furnished accommodation blends contemporary design with unmatched comfort. All rooms are well equipped with modern amenities that seamlessly fit the traveler’s scheme of things.

Bazaar, the round-the-clock multi-cuisine restaurant has food for every mood. Rendered in bright colors and beautiful wood, Bazaar presents food islands, live kitchens, and interactive food experiences. Drawing inspiration from South Asia, the Mediterranean, and Europe, the food brings the magic of heavenly street eats to the comfort of the restaurant. Chef Damu, a celebrity chef, and the brand ambassador of Bazaar will bring unique dining experiences to the people of Vijayawada from time to time.

For social and business events Grand Vijayawada by GRT boasts four well-equipped banquet halls to celebrate memorable occasions, board meetings, and wedding receptions. With contemporary mood lighting and state-of-the-art acoustics, these banqueting spaces can cater to guests numbering close to 600.

Guests can rejuvenate at the famed, award-winning Bodhi Spa of GRT Hotels & Resorts, which offers treatments and therapies to de-stress your body and revive your soul.

About GRT Hotels and Resorts:

Branching out from the erstwhile GRT Jewellers in 1998, GRT Hotels & Resorts features upscale hotels and luxury resorts in the most desirable destinations across India. The group operates under distinct brands namely the Grand by GRT Hotels, Regency by GRT Hotels, Zibe by GRT Hotels which cater to business travelers, and GReaT trails by GRT Hotels which cater to leisure travelers.

The group has a franchise agreement with Radisson Hotel Group and owns Radisson Blu Hotel GRT Chennai, Radisson Bengaluru City Centre, Radisson Blu Resort Temple Bay Mamallapuram, and Radisson Resort Pondicherry Bay.

Over the years the group has pioneered the Food and Beverage segment amongst the luxury diners with many award-winning concept restaurants and bars and their newly opened GRT Cloud Kitchens. They also have established their presence in the wellness space with the renowned Bodhi Spa by GRT Hotels spread across 10 locations nationally.

Moxy Hotels Debuts in Thailand

Infused with youthful energy and the upbeat spirit of the boundary-breaking brand, Moxy Bangkok Ratchaprasong welcomes guests in the heart of downtown Bangkok

Moxy Hotels, part of Marriott Bonvoy’s portfolio of over 30 extraordinary hotel brands, proudly announced the opening of Moxy Bangkok Ratchaprasong, marking the brand’s debut in Thailand and introduces a new era of playful, social hospitality to the captivating capital city.

Situated in Ratchaprasong, the dynamic commercial and retail district of downtown Bangkok, the 504-room hotel – the largest Moxy in Asia Pacific – is surrounded by an eclectic mix of world-class shopping, stylish restaurants, and lively bars with easy access to the BTS skytrain and Chit Lom Station.

“The opening of Moxy Bangkok Ratchaprasong brings Moxy’s fun style of hospitality to Bangkok, one of the world’s most fun-filled cities,” said Matthew Boettcher, Vice President of Distinctive Select Brand Portfolio, Marriott International. “The draw of the Moxy brand is its ability to create a playful experience that’s inspired by the surrounding city, and Bangkok is a perfect fit for our brand entry into the country.”

Rising from the bustling curbside of Ratchadamri Road, Moxy Bangkok Ratchaprasong shines its distinctive pink glow on the downtown skyline. Guests can enjoy a casual check-in at the 9th-floor welcome area and bar where urban design is brought to life with splashes of color inspired by the legendary Scala Cinema, and walls of graffiti depicting the “yak” – giant figures often depicted in Thai mythology. The Library & Plug-In area invites guests to sit back, chill out and work on their laptops, or shoot some pool in the communal lounge. Whether traveling solo or with friends, this space is where fun-hunters come together, share stories, and exchange experiences. The bright and fully connected spaces are perfect for digital nomads who want to switch on and be inspired by the buzz of the city – making it a spot where inspiration is unleashed, and new ideas are hatched.

Goa Tourism Pavilion Shines at SATTE 2024: Championing The State As A Premier Travel Destination

Delhi, February 2024 - The South Asia Travel and Tourism Exchange (SATTE) commenced with resounding success, marking yet another milestone in the industry's calendar. The ongoing esteemed India Expo Mart, SATTE once again proved to be the definitive platform for industry professionals, exhibitors, and stakeholders to converge and explore new avenues for collaboration. 

SATTE 2024 offer attendees a comprehensive glimpse into Goa’s evolving landscape of travel and tourism. The event's timings from 9 am to 6 pm ensure ample opportunities for networking and collaboration among industry professionals. The Goa Tourism Pavilion, emerging as a focal point for industry professionals and enthusiasts alike, has become an ideal platform to showcase Goa's diverse offerings.

The inauguration ceremony of the pavilion, graced by the esteemed Hon’ble Minister of Tourism, Shri. Rohan A. Khaunte, underscored the government's commitment to fostering growth and innovation in the tourism sector along with Mr. Sanjeev Ahuja, IAS, Secretary Tourism, Government of Goa, Mr. Suneel Anchipaka, IAS, Director, Department of Tourism, Government of Goa, Mr. Shawn Mendes, OSD to Tourism Minister, Mr. Rajesh Kale, Deputy Director, Department of Toursim, Mr. Laxmikant Vaigankar, General Manager GTDC, Mr. Deepak Narvekar, Deputy General Manager, Marketing GTDC, and Mr. Mark Mendes, Member of Goa Tourism Board. Following the inauguration, the Minister actively engaged with the media persons in Delhi, providing insights and updates on various tourism-related initiatives. Furthermore, he ceremoniously inaugurated the Ladakh Pavilion, highlighting the region's unique cultural and natural heritage to attendees. His visit to the Saudi Arabia Pavilion was marked by fruitful interactions with key representatives, Mr. Meshaal Qureshi, Director Trade accounts India & sub continent and Mr. Alhasan Ali Aldabbagh, President - Asia Pacific, Saudi Tourism, fostering potential collaborations and exchange of ideas. Additionally, the Minister took the time to personally interact with all co-exhibitors at the Goa Pavilion, conveying his best wishes for fruitful engagements and successful business endeavors throughout the event.

Hon’ble Minister of Tourism, Govt of Goa, Shri. Rohan A. Khaunte stated "We are thrilled by the overwhelming response to the Goa Tourism Pavilion at SATTE 2024, SATTE is proving to be an exceptional platform for us to highlight the diverse and enchanting offerings of our beautiful region. Diversification includes segments like rural, adventure, and wedding tourism, along with much focus on connectivity and women’s participation. Moreover, SATTE has further given us a platform  to forge meaningful partnerships and collaborations with industry stakeholders, leveraging public-private partnerships for sustained industry growth, further boosting tourism growth and enhancing Goa's position as a premier travel destination.”

From interactive exhibits highlighting Goa's cultural diversity to engaging presentations on adventure tourism and eco-friendly initiatives, hinterland exploration, homestay policy, Caravan policy, spiritual tourism, Ekadasha Teertha and more such approaches under Regenerative Tourism, the Goa Tourism Pavilion offer attendees a comprehensive glimpse into the region's rich tapestry of experiences. The presence of over 50 esteemed hoteliers and tour operators further enriches the pavilion, demonstrating the collaborative spirit of the Goan tourism industry.

The Goa Tourism Pavilion is open for everyone and stands as a testament to the region's enduring appeal as a premier travel destination. With the region's rich cultural heritage, vibrant lifestyle, and numerous attractions, Goa continues to captivate travellers from around the world, promising unforgettable experiences for all who visit.

Accor - Full-Year 2023 Results

Sébastien Bazin, Chairman and Chief Executive Officer of Accor, said:

“Accor generated record-high results in 2023, with EBITDA breaking the €1 billion mark for the first time in its history. While there were numerous reasons for this success, the solid performances were above all attributable to the Group’s teams. I would like to thank them for their commitment and their know-how in an industry whose strength lies above all in the women and men on the ground daily who raise the profile of our brands with a passionate and generous sense of hospitality. Over the past year, the Group achieved growth in all segments and geographies, illustrating the strength of its asset light model, the efficiency of its organization based on the two divisions, Premium, Midscale and Economy on the one hand, and Luxury and Lifestyle on the other, the desirability of its brands, the strength of its distribution and loyalty tools, as well as its financial discipline.

While the geopolitical backdrop remains complex, 2024 is set to be rich in major international events which should continue to fuel growth and we start this new year with confidence. Accor is ideally positioned to continue its bold expansion and bring to life its vision of a pioneering, responsible hospitality industry that creates value for its shareholders and its partners.”

Ingredient Ideology | Favouring Fettuccine Pasta By: Dr. Kaviraj Khialani Celebrity Master Chef

INTRODUCTION 

Fettuccine pasta, originating from Italian cuisine, is a type of pasta known for its long, flat ribbons, which are about a quarter of an inch wide. The name "fettuccine" means "little ribbons" in Italian, aptly describing its appearance. Traditionally made from egg and flour, this pasta is rolled thin and then cut into its distinctive strips. Fettuccine is famously paired with rich and creamy Alfredo sauce, though it is versatile enough to be served with a variety of sauces and ingredients, including tomato-based sauces, vegetables, and meats. Its substantial texture allows it to hold sauces well, making it a beloved choice in both Italian and international cuisines.

ORIGIN:

Fettuccine pasta has its roots deeply embedded in Italian cuisine, with a particularly strong association to the region of Lazio, and more specifically, the city of Rome. The origins of fettuccine date back centuries, highlighting its longstanding tradition within Italian culinary history. The pasta's creation is a testament to the simplicity and elegance of Italian cooking, utilizing just a few basic ingredients - flour and eggs to produce a versatile and beloved dish.

The precise historical origin of fettuccine is difficult to pinpoint, as pasta in various forms has been a staple in Italian diets since at least the Middle Ages. However, fettuccine likely emerged as a distinct type of pasta in the Roman and Lazio culinary tradition sometime during the Renaissance period, when Italian cuisine began to be more thoroughly documented and regional specialties were celebrated.

One of the most famous dishes associated with fettuccine is Fettuccine Alfredo. The dish was popularized in the early 20th century by Alfredo di Lelio, a Roman restaurateur who created the rich, buttery sauce in an effort to entice his pregnant wife to eat. 

The dish, originally just fettuccine tossed with butter and Parmesan cheese, became a hit and has since become synonymous with Italian-American cuisine, though it remains much simpler and less creamy in its original Roman version.

HEALTH BENEFITS OF FETTUCCINE PASTA

Fettuccine pasta, like other types of pasta, can be part of a balanced diet and offer several health benefits, particularly when consumed in moderation and as part of a meal that includes a variety of nutrient-rich foods. Here are some potential health benefits of fettuccine pasta:

• Energy Source: Pasta is a carbohydrate-rich food, providing a good source of energy. The body breaks down carbohydrates into glucose, which is used for fuel by the body's cells, tissues, and organs.

• Low in Sodium and Cholesterol-Free: Plain pasta, including fettuccine, is low in sodium and cholesterol-free. This can be beneficial for heart health when consumed as part of a diet that keeps sodium and cholesterol intake within recommended limits.

• Enriched Varieties: Many pasta varieties are enriched with essential nutrients, including iron and B vitamins such as folic acid. Folic acid is particularly important for pregnant women as it helps prevent neural tube defects in newborns.

• Dietary Fiber: Whole wheat or whole grain versions of fettuccine pasta can be a good source of dietary fiber, which is important for digestive health. Fiber helps to keep the digestive system running smoothly, can aid in weight management, and supports a healthy heart by helping to lower cholesterol levels

• Protein: Pasta contains some protein, and when paired with protein-rich foods (like cheese, meats, or legumes) in sauces or dishes, it can contribute to your daily protein intake, which is essential for muscle building and repair.

• Versatility for Balanced Meals: Fettuccine's versatility means it can be combined with a variety of vegetables, lean proteins, and healthy fats to create a well-rounded and nutritious meal. For instance, adding vegetables and a lean protein source to a fettuccine dish can increase its vitamin, mineral, and fiber content.

USES OF FETTUCCINE PASTA IN KITCHEN 

Fettuccine pasta, with its thick, flat ribbons, is a versatile ingredient in the kitchen, lending itself to a variety of dishes beyond the classic Fettuccine Alfredo. Its substantial texture allows it to pair well with robust sauces and ingredients. Here are several ways to use fettuccine pasta in the kitchen:

• Creamy Sauces: Fettuccine is famously paired with Alfredo sauce, a rich blend of butter, heavy cream, and Parmesan cheese. Its wide surface area makes it ideal for clinging to creamy, rich sauces.

• Tomato-Based Sauces: The pasta also works well with thicker tomato-based sauces, where its heft can stand up to the heartiness of the sauce. Adding meat, vegetables, or seafood can create a more substantial meal.

• Seafood Dishes: Fettuccine is excellent in seafood pasta dishes, combined with ingredients like shrimp, clams, or scallops, often in a light wine or tomato sauce.

• Vegetable Pasta: For a lighter option, toss fettuccine with sautéed or roasted vegetables and a simple sauce of olive oil, garlic, and a sprinkle of Parmesan cheese. This can be a great way to incorporate seasonal vegetables into your diet.

• Pesto Pasta: Fettuccine coated in pesto, made from basil, garlic, pine nuts, Parmesan cheese, and olive oil, offers a vibrant and herbaceous option. The flat noodles catch and hold onto the sauce beautifully.

• Baked Pasta Dishes: While not as common as shorter pasta shapes, fettuccine can be used in baked pasta dishes. Layer it with cheese, sauce, and your choice of proteins or vegetables, then bake until bubbly and golden.

• Soups: Cut into shorter lengths, fettuccine can be added to soups, providing a satisfying and hearty texture. It works well in brothy soups or more substantial minestrone-style dishes.

• Salads: Cooked, cooled, and then tossed with a variety of fresh vegetables, proteins, and a dressing, fettuccine can be used to create pasta salad dishes that are perfect for picnics or as a side dish.

RECIPE USING FETTUCCINE PASTA

1)Classic Fettuccine Alfredo

Ingredients:

• 450 gm fettuccine pasta

• ½ cup unsalted butter

• 1 cup heavy cream

• 1 clove garlic (crushed)

• 1 ½ cups freshly grated Parmesan cheese 

• Salt

• freshly ground black pepper.

Instructions:

1. Cook fettuccine according to package instructions until al dente. Drain, reserving some pasta water.

2. Melt butter in a large pan over medium heat. Add garlic and sauté briefly.

3. Pour in heavy cream and bring to a simmer. Add cooked pasta and toss until evenly coated.

4. Remove from heat and stir in Parmesan cheese until melted and sauce coats the pasta. If the sauce is too thick, add a bit of reserved pasta water.

5. Season with salt and pepper to taste. Serve immediately

   2) Fettuccine with Tomato Basil Sauce
   Ingredients: 

• 450 gm fettuccine pasta 

• 2 tablespoons olive oil

• 2 garlic cloves (minced)

• 1 can (28 ounces) crushed tomatoes

• 1 teaspoon sugar

• Salt  

• pepper

• 1/4 cup chopped fresh basil

• Grated Parmesan cheese for serving.

Instructions:

1. Cook fettuccine until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.

3. Stir in crushed tomatoes, sugar, salt, and pepper. Simmer for 20 minutes.

4. Toss the sauce with the cooked fettuccine and fresh basil.

5. Serve with grated Parmesan cheese on top.

3) Creamy Mushroom Fettuccine

Ingredients: 

• 450 gm fettuccine pasta, 

• 2 tablespoons butter, 

• 450 gm mushrooms (sliced), 

• 2 garlic cloves (minced), 

• 1 cup heavy cream, 

• ½ cup grated Parmesan cheese, 

• Salt and 

• pepper, 

• Chopped parsley for garnish.

Instructions:

1. Cook pasta until al dente; drain.

2. In a large pan, melt butter over medium heat. Add mushrooms and garlic, sautéing until mushrooms are tender.

3. Lower the heat, add heavy cream and Parmesan, stirring until the sauce thickens.

4. Toss the sauce with the cooked pasta. Season with salt and pepper.

5. Garnish with parsley before serving

4) Lemon Garlic Shrimp Fettuccine

Ingredients: 

450 gm fettuccine pasta, 

2 tablespoons olive oil, 

450 gm shrimp (peeled and deveined), 

3 garlic cloves (minced), 

Zest and juice of 1 lemon, 

½ cup white wine (optional), 

Salt and pepper, 

Chopped parsley for garnish.

Instructions:

Cook pasta until al dente; drain.

In a skillet, heat olive oil over medium heat. Add shrimp and garlic, cooking until shrimp are pink.

Add lemon zest, lemon juice, and white wine; simmer until the liquid is reduced by half.

Toss the shrimp mixture with the cooked pasta. Season with salt and pepper.

Garnish with parsley before serving.

5) Fettuccine with Pesto and Cherry Tomatoes

Ingredients:

• 450 gm fettuccine pasta, 

• 1 cup pesto sauce (homemade or store-bought), 

• 1 cup cherry tomatoes (halved), 

• ½ cup grated Parmesan cheese, 

• Salt 

• pepper.

Instructions:

1. Cook pasta until al dente; drain.

2. In a large bowl, mix the cooked pasta with pesto sauce.

3. Gently stir in cherry tomatoes.

4. Season with salt and pepper, and sprinkle with Parmesan cheese before serving.

6) Spicy Cajun Fettuccine

Ingredients: 

• 450 gm fettuccine pasta, 

• 2 tablespoons olive oil, 

• 450 gm chicken breast (cut into strips), 

• 2 tablespoons Cajun seasoning, 

• 1 bell pepper (sliced), 

• 1 onion (sliced), 

• 1 cup heavy cream, 

• Salt and pepper.

Instructions:

1. Cook pasta until al dente; drain.

2. In a large skillet, heat olive oil over medium heat. Season chicken with Cajun seasoning and cook until browned.

3. Add bell pepper and onion, cooking until vegetables are soft.

4. Lower the heat, add heavy cream, and simmer until the sauce thickens.

5. Toss the sauce with the cooked pasta. Season with salt and pepper to taste.

INSTRUCTIONS:

• For a more flavorful dish, consider cooking the pasta in broth or adding aromatics like garlic, onions, or bay leaves to the boiling water.

• If you're planning to use the pasta in a salad or need it to be cooler for a recipe, rinse it under cold water after draining to stop the cooking process.

• Mixing the pasta with a little olive oil after draining can prevent it from sticking together if you're not immediately adding it to a sauce.

CONCLUSION

Fettuccine pasta, with its rich history and versatility, stands as a testament to the timeless appeal of Italian cuisine. Its flat and thick ribbons are perfectly designed to hold onto both hearty and delicate sauces, making it a favourite choice for a wide array of dishes. From the classic Fettuccine Alfredo, which highlights the pasta's ability to carry creamy sauces, to innovative recipes that incorporate vibrant vegetables, proteins, and a range of global flavors, fettuccine demonstrates its adaptability and appeal to diverse culinary traditions.

fettuccine pasta is more than just a staple of Italian cuisine; it's a canvas for culinary creativity and a beloved ingredient that brings comfort and sophistication to tables around the world. Whether dressed in a simple pesto, a robust Bolognese, or a light and zesty lemon garlic sauce, fettuccine proves to be a versatile and enduring favorite, capable of satisfying a wide range of palates and dietary preferences.

Indian Hotel Industry - Revenue & Expansion Pattern Analysis & Forecast By Saurabh Pande

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EMPOUR with Millie Tang at Copitas, Four Seasons Hotel Bengaluru

Bengaluru, February 2024 - In an evening dedicated to the art of mixology, cultures collide and cocktails come to life at Copitas on the 3rd of March in the capable hands of Millie Tang who is renowned as one of the top 100 most influential figures in the global bar scene. Copitas, recognised for its craft cocktails, sophisticated ambience, and exceptional Four Seasons service, is perched on the 21st floor of Four Seasons Hotel Bengaluru overlooking sweeping city views. It holds the #38 spot on Asia’s 50 Best Bars list, awarded Best Hotel Bar in India and is ranked #4 among the 30 Best Bars of India. As Tang takes over this exceptional bar, she brings her Asian and Australian influences to the forefront, transforming the bar into a playground of flavour and creativity.

Millie Tang's journey into the world of bartending is as spirited as the libations she creates. Hailing from the vibrant cocktail scene of Australia and armed with a keen palate and a thirst for knowledge, she embarked on a journey that would take her across continents and into the hearts of cocktail enthusiasts worldwide. When Tang is home in Brisbane, she can be found behind the bar at The Gresham - listed in 50 Best Discovery. What sets Millie Tang apart is her fearless approach to experimentation. From the spice-tinged ‘Early Retirement’ to the fruity tropical sweetness of ‘Sunny boy,’ Tang's creations are a celebration of diversity, inviting guests to embark on a sensory journey like no other. Millie Tang's takeover of Copitas marks a new chapter in the hotel's commitment to offering unparalleled experiences to its guests. 

A trailblazer in the world of mixology, Tang's career is marked by a string of prestigious awards, including Bartender of the Year at the Australian Liquor Industry Awards in both 2019 and 2023. Additionally, she was part of the winning team in the global final of Licor 43's Bartenders and Baristas Challenge. Her influence extends far beyond her awards, as evidenced by her ranking as the 78th most influential figure in the Drinks International Bar World 100 list. With a passion for empowering female bartenders, her commitment to supporting fellow bartenders is reflected in her tireless efforts to elevate the voices and talents of women across the globe. 

Director of Food and Beverage, Savio Fernandes says, “As Millie Tang visits us with an exciting menu, we look forward to an exceptional experience for our guests featuring visionary creations that combine innovative mixology with the unscripted service at Four Seasons Bengaluru." Guests will encounter the perfect blend between the timeless and chic atmosphere of Copitas, topped up with Tang’s energetic modern palate selection. 

With cocktails that are as bold and vibrant as the city of Bengaluru itself, this takeover at Copitas promises to captivate enthusiasts, industry professionals, and trendsetters alike. Guests can anticipate an unforgettable evening crafted with precision and passion by Millie Tang herself. 

• Date: 3rd March 2024

• Venue: Copitas, Four Seasons Hotel Bengaluru

Marriott International Signs Agreement with Morogoro Mishama Company to Bring Le Méridien to Zanzibar

Le Méridien Zanzibar Resort will invite travelers around the world to ‘Savour the Good Life’ through the brand’s rich European heritage and chic signature programming

Marriott International announced a signed agreement with Morogoro Mishama Company that will introduce Le Méridien Hotels & Resorts to the shores of Zanzibar in 2025. To support the growing demand for premium hospitality accommodations in Tanzania, Le Méridien Zanzibar Resort will feature 75 guestrooms as well as the brand’s glamourous, signature programming and experiences that will help guests discover the culture, coordinates and cuisine of the destination.

“Zanzibar continues to grow as a sought-after leisure destination and we are committed to continuing to support the overall growth of the tourism sector in Tanzania,” said Karim Cheltout, Regional Vice President – Development, Africa, Marriott International "Le Méridien’s contemporary design, captivating spaces and chic, signature programming will be an ideal fit for the island, and we look forward to working with Morogoro Mishama Company to open this project by the end of the year.”

Anticipated to feature 75 contemporary guest rooms and villas, Le Méridien Zanzibar Resort will offer uninterrupted Indian Ocean beach vistas and embrace the brand's commitment to creating immersive experiences that will help guests explore a destination in style. Plans for the resort include a specialty restaurant, an open-air bar, and an array of recreational facilities such as a fitness center, swimming pool, spa, kids club and lagoon. Upon opening, the property will embody the essence of Le Méridien, inviting guests to ‘Savour the Good Life’ through its signature programming – all of which is inspired by the brand’s rich European heritage. The resort will be situated in Bwejuu, which is on the Eastern coast of Zanzibar Island.

IHG Full Year Results for the year to 31 December 2023

Using Ai Image Enhancer In Hospitality

In today's digital age, visuals play a crucial role in attracting customers to hospitality businesses. High-quality images of hotels, restaurants, and amenities can make a significant impact on potential guests' decisions. This is where AI image enhancer technology comes into the picture.

AI image enhancer tools use advanced algorithms to analyze and enhance images, resulting in clearer, sharper, and more visually appealing photos. In the hospitality industry, utilizing AI image enhancers can bring several benefits:

1. Improved Visual Appeal:

• AI image enhancers can refine low-quality images, making them more attractive and professional. Clear and visually appealing images can create a positive impression on guests looking to book accommodations or visit a restaurant.

2. Better Online Presence:

• High-quality images can set a hospitality business apart from competitors in an overcrowded online marketplace. AI-enhanced images can help hotels and restaurants stand out on booking platforms, social media, and official websites.

3. Enhanced Marketing Efforts:

• Appealing visuals are an essential component of marketing campaigns. AI image enhancers can help create captivating images for promotions, advertisements, and social media posts, increasing engagement and interest from potential customers.

4. Cost-Effective Solution:

• Investing in professional photography for every aspect of a hospitality business can be expensive. AI image enhancers offer a cost-effective way to enhance existing images without the need for extensive photoshoots.

5. Consistent Brand Image:

• Maintaining a consistent visual identity is crucial for brand recognition. AI image enhancers can ensure that all images released by a hospitality business meet the same quality standards, reinforcing brand cohesiveness.

In conclusion, leveraging AI image enhancer technology in the hospitality industry can elevate the visual representation of businesses, attract more customers, and improve overall brand perception. By utilizing these tools effectively, hospitality businesses can stay ahead in a competitive market landscape and leave a lasting impression on guests.

Minor Hotels Announces Upcoming Debut of the Avani Hotels & Resorts Brand in Greater China

Minor Hotels, an international hotel owner, operator and investor with more than 540 hotels in 56 countries worldwide, and its joint venture partner in China, Funyard Minor JV Co., (China), is announcing the upcoming debut of Avani Hotels & Resorts in China. Located in a protected national forest area of Guangdong Province, Avani Huajian Xinyi Guangdong Resort and Avani+ Xinyi Guangdong Resort will be one of the first international upscale hotel brands in Xinyi when they open in the first half of the year.

Integrating leisure, culture and ecotourism elements, Avani’s design-led properties will anchor the development plans for an area that will comprise several hotels, commercial blocks and residential holiday villas, all offering an immersive cultural experience inspired by ancient Chinese traditions.

Located in the foothills of Shuanghe Village beside the calm waters of the River Huanghua, Avani Huajian Xinyi Guangdong Resort will feature 86 spacious rooms and suites, an all-day dining restaurant offering authentic Gaoliang cuisine, an AvaniFit gym and Xinyi’s first infinity sky pool. A keen focus will be placed on cutting-edge amenities and nature-inspired indoor-outdoor spaces. Designed with families in mind, Avani Huajian Xinyi will offer themed kids rooms, providing the right balance between rest and play.

Surrounded by bamboo forest, Avani+ Xinyi Guangdong Resort will take its perch in the mountains above Ma’an Village. In addition to 96 modern rooms and suites, some with private balconies and pools, the resort will feature a contemporary all-day dining restaurant, a bar, an infinity pool, an AvaniFit gym, an AvaniKids club, and other facilities to promote relaxation in nature.

Xinyi, an up-and-coming ecotourism destination, is rich in ecological resources and boasts numerous natural attractions, including a sprawling alpine meadow, the largest bamboo forest in western Guangdong, a spectacular mountain lake, hot springs, and award-winning ecotourism areas. Additionally, holidaymakers can tour the 300-year-old Shiyin Ancestral Temple with a grove counting over 30,000 century-old olive trees or attend the popular Fruit Festival that celebrates locally grown Sanhua plum and attracts over one million visitors annually.

"Avani Huajian Xinyi Guangdong Resort and Avani+ Xinyi Guangdong Resort will not only mark a significant milestone for Minor Hotels but also for the hospitality landscape in Xinyi,” commented Mr. Dillip Rajakarier, Group CEO of Minor International and CEO of Minor Hotels. “The openings stand testament to the brand’s vision to create exceptional and culturally immersive experiences for guests.”

“We are thrilled to introduce our first two Avani properties in Greater China,” said Mr. Eddy Tiftik, Vice President of Development & Operations, Minor Hotels, Greater China . “Embedded in nature, both properties offer a peaceful setting and a sense of escape. They align with the preferences of our target audience, who seek a hotel that is a destination in itself. We believe that when the Avani properties open, they will create a new and exciting holiday option.”

Already with a strong presence in Asia, the Middle East, and Southern Africa, Avani Hotels & Resorts’ expansion into new destinations continues in 2024 with further openings in Asia, Europe and the Seychelles, as well as South and Central America.

Atmosphere Core Announces Global Wine Program Experience

Leading Maldives hospitality group announces 7-country educational wine program tour

February 2024 – Since its inception in 2021, Atmosphere Core's innovative Wine Program has been redefining the wine and champagne experience for travellers in the Maldives. Going beyond mere inclusion of premium brands on the beverage menu, this company-wide initiative focuses on celebrating partnerships and fostering genuine connections between guests and selected wineries.

Atmosphere Core proudly announces its 2024 calendar, featuring 16 in-market wine events spread across 7 countries, commencing from March through mid-September. These events will take place in Madrid and Valencia (Spain), Prague (Czech Republic), Frankfurt, Hamburg, and Munich (Germany), Milan (Italy), Tokyo (Japan), London (United Kingdom), and Vienna (Austria). 

The events will also highlight the company’s three brands – THE OZEN COLLECTION, COLOURS OF OBLU, and Atmosphere Hotels & Resorts. A highlight of the series is THE OZEN COLLECTION Champagne Experience at the Westphalia Stadium (also Signal Iduna Park) in Dortmund, Germany, scheduled for September 2024. 

These authentic ‘Wine and Dine’ experiences bring the distinctive ambiance of the resorts to the doorsteps of travel partners and top-tier media. Invitees will savour vintages from four terroir wineries, Champagne Guy Charbaut (Mareuil-sur-Ay), Bodegas Viñátigo (Canary Islands), Glenelly Estate (Stellenbosch) and Martín Códax (Rías Baixas) – all pouring exclusively in the Maldives with Atmosphere Core. 

Hosted by Nicolas Laguette, Atmosphere Core’s Director of Wine, these events will feature the presence of the company’s senior sales and communication executives, along with representatives from the esteemed wine partners. The setting encourages engaging conversations and storytelling, allowing participants to delve into the philosophy behind the unique wine program. 

Atmosphere Core has partnered with three generational family-owned wineries – Champagne Guy Charbaut, Bodegas Viñátigo, and Glenelly Estate – and complemented by a fourth partner Martín Códax, the world-renowned wine cooperative of over 600 families in the town of Cambados, Spain. Each of their four wine partners were carefully chosen based on years of research and consideration of their authenticity, family-driven values, and unique expressive terroir wines that cannot be found elsewhere in the Maldives.

The partner winemakers and owners visit Atmosphere Core's resorts to conduct masterclasses, reciprocating the hospitality by hosting resort teams at their vineyards. Each bottle comes with its own captivating story, shared with joy by the sommelier, who has personally explored the distant lands from which these exceptional wines originate. Wine aficionados, partners, and global travellers can anticipate an array of enriching wine-related adventures throughout the year.

Ghost Kitchens India Secures 5 Million USD in Series A Funding

India,February 2024 — Food-tech platform Ghost Kitchens India has raised 5 million USD in Series A funding, a mix of equity and debt. The round was led by GVFL Limited with participation from NB Ventures, LetsVenture, and Lead Angels. Existing investors Yuj Ventures, Dholakia Ventures, and actor Rana Daggubati also participated in this round. 

The fund raised by Ghost Kitchens from this round will be utilized to scale business operations and foray into retail stores of its existing hero brands and new celebrity brands. Simultaneously, it will also help to upgrade the partner program and increase the footprint of company owned and operated cloud kitchens and QSR stores.  

Mr. Karan Tanna, Founder and CEO, Ghost Kitchens, said, “We are happy that investors have appreciated and backed our plans to build a profitable F&B company led by innovation in technology. We have created 10X value for our earlier investors and we are sure to continue with this performance for new backers. We are excited for coming years where we will focus on building iconic brands through customer loyalty and love for our food.”

Earlier in 2022, Ghost Kitchens India had acquired a technology company-WTF which helped Ghost Kitchens to create its proprietary technology, helping them to manage their business end-to-end and to make it more efficient to generate organic revenue, better customer experience and more profitability. Leveraging this in-house SaaS built, Ghost Kitchens plans to be profitable in the next 12-15 months by doubling down on its hero brands and new celebrity brand partnerships.  

Mr. Kamal Bansal, MD, Gujarat Venture Finance Limited said, “We have closely observed Ghost Kitchens’ journey for over three quarters before partnering with them. Their execution is focused and frugal with a clear path of profitability. We were particularly excited about repeat customers of their brands and the in-house tech that they have which helps to optimise the aggregator algorithm better for organic growth. We are looking forward to launch of celebrity brands as well. We are looking forward to what the future has for Ghost Kitchens in terms of growing a profitable sustainable business”.

Last year in February 2023, Ghost Kitchens India acquired SpeakBurgers by celebrity Chef Vicky Ratnani and it plans to grow the partnership through 25 offline retail stores in next 18-24 months. 

Chef Vicky Ratnani said, “I joined hands with Ghost Kitchens a year ago and their infrastructure to scale brands has helped SpeakBurgers to evolve tremendously. I wish Ghost Kitchens and all its backers a huge congratulations and with the new capital in place, Ghost kitchens can realise its dream of an IPO in next 5 years. Most importantly, I am glad that we will be able to spread love to more customers through good food.”

Founded in 2019, Ghost Kitchens India operates through 15+ company owned and operated cloud kitchens in Mumbai and Ahmedabad, and 1200 internet restaurants across 40 cities in India. With the focus of growing its own company owned and operated footprint, launching celebrity brands and foraying into retail stores, the company aims to achieve annualised revenue of approximately 200 crores in the next 2 years.

ACT Chief Minister Andrew Barr in India to Lead the Trade Delegation Focussed on Tourism, Education and Transport

National, February 2024: ACT Chief Minister Andrew Barr is in India to promote the ACT across a range of sectors including tourism, aviation, education, sustainability, and transport.

Four days will be spent across Mumbai and Delhi as India is currently the second biggest inbound market for international visitors to Canberra - accounting for 20,000 visitors in the year ending September 2023. India is the strongest international market to rebound from pre-covid levels at 121%.

Accompanied by the Canberra Convention Bureau, meetings in Mumbai will be held with tourism industry partners and Tourism Australia representatives to promote Canberra as a destination to visit and hold conferences and business events. The delegation will also meet with Air India on developing direct flights over the coming years.

India is the ACT’s second largest international student market. To further promote Canberra as a study destination we are joined by Professor Lucy Johnson, Interim Vice Chancellor of the University of Canberra, senior representatives from UNSW, the Australian National University, the Australian Catholic University and CIT to meet with industry stakeholders including IDP Education – the world’s largest overseas student placement company.

Cricket ACT will join the delegation to promote Canberra in the world’s biggest cricket market.

Atithya 2024 – A Reflection of Hospitality | An intercollegiate competition hosted by AISSMS College of Hotel Management and Catering Technology

From February 7th to 9th, 2024, the vibrant hues of creativity and intellect painted the canvas of Atithya 2024, an intercollegiate competition that saw participation from 35 esteemed colleges across Kolkata, Delhi, Mumbai, Bangalore, and more. Hosted by AISSMS College of Hotel Management and Catering Technology, the event was a melting pot of talent and innovation.

The competitions were as diverse as the array of cities represented. From the Budding Chef challenge, where participants tested their culinary acumen by identifying ingredients through taste, aroma, and visual cues, to the Cocktail Adventure, where promising students with interest in mixology from the participating colleges concocted innovative beverages inspired by adrenaline-fueled sports, and there was also Vines & Vases where students created exquisite centrepieces using foliage and non-floral organic material, every event pushed the boundaries of creativity.

Also, Atithya 2024 not only celebrated talent but also nurtured the entrepreneurial spirit with competitions like Seed Story, where participants presented innovative startup ideas transcending the hospitality sector. Additionally, intellectual prowess was put to the test in competitions like Turn The Tables, a debate on various socio-political topics, and Match Thy Wits, a quiz covering technical concepts and current affairs.

The crowning moment came during the Gala dinner and awards night, themed “Champs Élysées – the Allure of the French Boulevard” where participants were transported to the romantic streets of Paris. This evening was graced by the presence of the honourable secretary of AISSMS Society Shri Malojiraje Chhatrapati with Smt Madhurimaraje Chhatrapati, Chief guest for the event-Mr. Ashwin Kotnis, Guest of honour - Chef Ajay Chopra and Director of Suhana Spices, Mr. Anand Chordia.

A notable highlight was the release of the commemorative Coffee Table book ‘The Spice Route’ encapsulating the recipes based on the World Record of 100 curries that was awarded by the World Book of Records, London, immortalizing the memories and achievements of all involved from Principal Dr. Sonali Jadhav to the faculty members and students.

Amidst the ambience of a Parisian setting, adorned with French décor and accompanied by delectable French cuisine, participants celebrated their achievements and shared camaraderie.

In a display of unparalleled skill and finesse, IHM Kolkata emerged triumphant, clinching the champions’ trophy for the third consecutive time. The event was meticulously organized by the students of AISSMS College and they showcased their prowess in various departments such as Accommodation and Housekeeping, Food and Beverage Service, Food Production, Media, and Marketing.

The competence and camaraderie of the students towards the participating colleges was a true reflection of hospitality. From handmade decor for the gala dinner to stirring up exquisite dishes, and serving with gusto to all the guests, the students truly showed geniality

As the curtains closed on Atithya 2024, it left an indelible mark on all who participated, fostering bonds of friendship and inspiring a new wave of creativity and innovation in the hospitality industry.

Club Vistara has today announced one of its biggest annual campaigns, Points Fest 2024

Gurugram, February 2024: Club Vistara, the award-winning loyalty program of Vistara, today announced one of its biggest annual campaigns - Points Fest 2024, across its Bank/Hotel Point Transfer Partners. The campaign will be live from 20 February till 31 March 2024, offering members and Vistara Flyers (post-enrolment) the chance to earn a bonus of up to 100,000 CV Points (per transaction per eligible Points Transfer Partner) when transferring Bank/Hotel reward points to CV Points.

The campaign allows Club Vistara members to earn up to 40% Bonus CV Points (up to 100,000 CV Points per partner and up to 11,00,000 CV Points with all Points Transfer Partners) on eligible Bank/Hotel reward programs with a minimum transfer of 5000 CV Points. The eligible Points Transfer Partners include American Express, AU Bank, Club ITC, FAB, FI Money, HDFC Bank, HSBC, IndusInd Bank, SBI AURUM, SCB UAE, and Yes Bank.

Mr. Deepak Rajawat, Chief Commercial Officer, Vistara, said, “In the last three years, our annual Points Fest has become a much-anticipated campaign amongst the members of Club Vistara. This year, we are delighted to launch yet another edition of this campaign with bigger benefits and rewards for our customers. This is our way of expressing gratitude to our loyal customers for their continued support and love over the last nine years.”

With the accumulated CV Points, members can enjoy various redemption options such as award flights and upgrade awards across all Vistara destinations. Additionally, participants stand a chance to win exciting prizes, including a weekly raffle where two lucky winners will receive a Vistara Purple Ticket Gift Card worth INR 5000 each. Furthermore, the top five Club Vistara members with the highest CV Points transferred across eligible partners until 31 March 2024 will each receive a Vistara Purple Ticket Gift Card worth INR 10000.

Vistara is India’s highest-rated airline on Skytrax and TripAdvisor, and it has been the winner of several ‘Best Airline’ awards, besides being lauded for world-class cabin cleanliness and upholding high safety standards. The only Indian carrier to feature amongst World’s Top 20 Airlines, Vistara has been named ‘16th Best Airline’ globally while also being recognised as the ‘Best Airline in India and South Asia’ for the third time in a row, ‘Best Airline Staff in India and South Asia’ for the fifth consecutive year, ‘Best Cabin Crew in India and South Asia’ for the third time in a row and ‘Best Business Class Airline in India and South Asia’ for the second time in a row at the coveted World Airline Awards 2023 by Skytrax. Vistara has also been recognised as World’s 4th Youngest Aircraft Fleet and Asia’s 2nd Youngest Aircraft Fleet in 2024 by ch-aviation. Club Vistara also won several awards at the prestigious Freddie Awards and Frequent Traveller Awards in 2023.

Sri Lanka Tourism's Grand Success in India Continues: Business Networking culminates in Delhi

Delhi, February 2024 – Sri Lanka Tourism is set to proudly conclude its successful Tourism Networking Event in India with a spectacular event at Shangri-La Delhi on Tuesday, February 20th. Following the resounding success of its showcase in Mumbai at Sofitel BKC, Sri Lanka Tourism sets the stage for another remarkable display of its offerings, marking the culmination of its India tour.

The Tourism Networking Event will be inaugurated by HE Kshenuka Senewiratne, The High Commissioner, and High Commission of Sri Lanka in New Delhi along with Mr. Nalin Parera, Managing Director of the Sri Lanka Tourism Promotion Bureau, Mr. Krishantha Fernando, General Manager, Sri Lanka Convention Bureau, and Ms. Jyothi Mayal, President of Travel agents Association of India (TAAI). It promises to be an event of immense significance, highlighting Sri Lanka's exponential tourism growth and fostering collaboration with esteemed industry leaders. A pivotal announcement awaits the attendees as the Sri Lanka tourism board reveals the dates of the forthcoming 3rd MICE Expo scheduled for May 2024.

Key Points from the Event:

Rapid Increase in Indian Visitors: Sri Lanka anticipates a significant surge in Indian visitors, with numbers expected to more than double from January last year to January 2024, reaching an impressive 34,399.

Robust Tourism Earnings: Sri Lanka's tourism earnings are on a steady rise, projected to surpass $2 billion in 2023. This achievement reflects the resilience and growth of Sri Lanka's tourism industry.

Ambitious Targets for 2024: The Sri Lankan Tourism Delegation, will address the audience, expressing gratitude for India's support and outlining ambitious targets for 2024. This demonstrates Sri Lanka's commitment to further enhancing its tourism sector.

Importance of Bilateral Relations: HE Kshenuka Senewiratne, The High Commissioner, High Commission of Sri Lanka in New Delhi, will shed light on the crucial role of people-to-people connectivity in strengthening bilateral relations between Sri Lanka and India.

Premier MICE Destination: Sri Lanka is poised to emerge as a premier MICE (Meetings, Incentives, Conferences, and Exhibitions) destination, with the 3rd MICE Expo scheduled for May 2024. This underscores Sri Lanka's potential to host international events and conferences.

Focus on Sustainability and Cultural Heritage: Future plans include a strong emphasis on sustainable tourism practices and the preservation of cultural heritage sites. Sri Lanka remains dedicated to maintaining its natural beauty and rich cultural heritage for generations to come.

Connectivity: With 95 flights linking Sri Lanka to nine Indian cities, travel between the two nations has never been more accessible. Round trip fares, ranging from Rs 16,000 to Rs 90,000, vary based on departure city and class. Notably, travel times are remarkably short, such as Delhi to Colombo in approximately 3 hours and 35 minutes.

Seamless Shopping via UPI: Moreover, with the recent launch of India's Unified Payment Interface (UPI) in Sri Lanka, transactions have become even more seamless for travellers.

As Sri Lanka and India continue to foster collaboration, they pave the way for mutual prosperity and cultural exchange. Travellers are invited to explore the timeless allure of the Pearl of the Indian Ocean, as Sri Lanka's tourism industry continues to flourish.

Seclude hosts the second edition of ‘Creators Club’, a novel platform to boost experiential hospitality

~Creator Club, a first-of-its-kind initiative aims at creating a unique platform for a talented community of creators across genres to express their creativity, promote off-beat destinations and showcase a unique take on experiential hospitality~

New Delhi, February 2024: Going beyond the conventional route of customer outreach, Seclude Hotels Home Style, a pioneer in ‘branded home-stay and boutique properties’, hosted the second edition of the ‘Creators Club’ at its flagship 11-room property, Ramgarh, Willows. Nestled on the side of a mountain, spread across a two-and-a-half-acre estate, the property boasts a five-bedroom villa, a cosy hideaway room, 5 standalone private villas, along with an in-house bakery employing local staff trained to the highest standards.

For the second edition, close to twenty up-and-coming creators from Mumbai, Pune, Delhi, Gwalior, and Punjab convened to experience Seclude’s take on experiential hospitality. The long-term vision of this first-of-its-kind initiative aims to create a unique platform to promote a talented community of creators across genres, promote destinations and showcase a unique take on experiential hospitality from their lens.

According to a Kalaari Research, there are more than 5,000 Indian creators on Youtube and 90,000 on Instagram respectively, with more than 10k followers. With close to 80 per cent of creators dependent on brand deals and 2024 slated to deliver double-digit growth for the Indian Hospitality ecosystem budding creators have an opportunity to capitalise on this rising trend.

Commenting on this emerging trend, Sonali Sethi, Head of Strategic Initiatives, Seclude Hotels Home Style, said "We wanted to create an innovative initiative which is not just an opportunity for us to showcase our take on experiential hospitality but also provide a mutually beneficial platform for creators to sharpen their creative skills. There is a massive opportunity to collaborate and boost both inbound and domestic tourism in India and 2024 will be the year for Indian hospitality.”

In 2024 Seclude has also planned to expand its offering by launching a new division focused specifically on heritage homes which express the rich cultural and historic diversity across India. Currently, four properties in Uttarakhand, Himachal Pradesh and Goa are heritage properties with talks already underway to expand into key destinations in Rajasthan.

International Conference on Travel, Tourism, Hospitality & Culture-2024

International Conference on Travel, Tourism, Hospitality & Culture-2024 (ICTTHC - 2024)” on the theme “Culture & Cuisine in the Digital World ''16th-17th February 2024

The 2 days “International Conference on Travel, Tourism, Hospitality & Culture-2024 (ICTTHC - 2024)” on the theme “Culture & Cuisine in the Digital World '' successfully organised 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 at Institute of Hotel Management Catering Technology and Applied Nutrition (IHM), Ranchi. The event was supported by Hotel Radisson Blu, Ranchi, Hotel Capitol Residency, Ranchi and The Open Field Sustainability Farm, Khunti as the Hospitality partners. Also, the event was supported by Hello Life Magazine, Hospemag, Spiritz Magazine and Chef Arena Magazine as the media partners. 

On the day 1, the Vice Chancellor of Jharkhand University of Technology, Dr. D.K. Singh as the Chief Guest and Director of Tourism, Government of Jharkhand Smt. Anjali Yadav, IAS, as the guest of the honor inaugurated the conference. The conference started with the Lamp Lighting and Ganesh Vandana followed by the Paika Folk Dance of Jharkhand. 

 Dr. D.K. Singh underscored the pivotal role of digitalization in his opening remarks, drawing parallels with ancient Russian Revolutions, specifically, highlighting the importance of students applying their acquired knowledge to leverage the benefits of the digital age. Additionally, he emphasized the cultural aspect as a valuable product for tourists in this era of digitalization.

Smt. Anjali Yadav extended her thanks to the administration and co-sponsor for spearheading innovative events that play a crucial role in propelling the Tourism Industry forward. She acknowledged their efforts in this regard. Additionally, she underscored the significance of addressing the evolving needs of customers, particularly in the context of Homestay facilities and ensuring a secure environment for tourism. Smt. Yadav emphasized the imperative of prioritizing service quality improvements to elevate customer satisfaction levels and foster lasting customer loyalty.

Dr. Bhupesh Kumar, Principal, IHM Ranchi and Conference President, welcomed all the delegates and extended his gratitude to the Ministry of Tourism, Government of India and Department of Tourism, Government of Jharkhand for their support. He appreciated the role of Hospitality industry in making the conference a success especially the team of Hotel Radisson Blu Ranchi, Hotel Capitol Residency Ranchi and The Open Field Khunti. He also, thanked the unconditional support of Magazine partners – Hospemag, Hello Life, The Chef Arena and Spitiz Magazine. 

The first keynote address was delivered by Prof. Maharaja Vijay Reddy, Associate Dean (Research and Knowledge Exchange), Faculty of Arts, Business and Social Sciences, University of Wolverhampton, UK wherein he gave an insight on ‘The global priorities and key trends shaping the future of hospitality industry’. He discussed the exceptional nature of hospitality in ensuring customer satisfaction and emphasizes the significance of promoting equality, diversity, and inclusivity for all. Furthermore, he shared insights into the widespread popularity of Madua and its current global demand.

In the second keynote address was delivered by Dr. Manisha Oraon, Co-Founder, The Open Field Farms and Camp Tribe Jharkhand. She shed light on the culinary heritage of Jharkhand, delving into the preservation of indigenous culinary knowledge through the examination of techniques like the role of oral traditions and the transmission of recipes through generations.

In the third keynote address, Dr. S.C. Bagri, Former Vice Chancellor of Himgiri Zee University and Member of INCCU, UNESCO, Uttarakhand, India, emphasized the significance of students. He delved into the evolution of wellness tourism, illustrating the shift from Ayurveda retreatments to the emergence of Spa resorts. Dr. Bagri also addressed the dynamic nature of the hospitality industry, discussing instances of both growth and development, and highlighting the various fluctuations within the sector.

After the keynote address Panel Discussion on “Culinary Tourism: Today & Tomorrow” was conducted under the panel chair-cum-moderator: Prof. Nimit Chowdhary, Head of the Department of Tourism and Hospitality Management, Faculty of Management Studies, Jamia Millia Islamia, New Delhi wherein the expert speakers were Master Chef Jameela Zakey, Lebanese & Syrian Expat Chef, Chef Dr. Prem Ram, Associate Professor and Programme Coordinator, BCIHMCT, New Delhi, Chef Nishant Choubey, Corporate Chef Seinan Tokyo, Consulting Chef for Michelin Plated Indus, Co-Founder Street Storyss, Chef Ramchandra Oraon, Executive Chef, Hotel Radisson Blu, Ranchi and Chef Asit Kundu, General Manager of Hotel Capitol Residency. 

During the panel discussion, Prof. Nimit Choudhary mentioned that Tourism is about the experiences rich tourists. He also expressed his views on the current and future trends of culinary tourism, providing numerous facts and examples to support his perspective.

Master Chef Jameela Zakey conveyed her thoughts, emphasizing that cuisine serves as a reflection of culture. She highlighted the notion that serving any cuisine implies a connection to a specific culture, cautioning against the potential risks of limited knowledge. Furthermore, she shared her perspective on the importance of maintaining authenticity in food. 

Chef Nishant Choubey underscored the abundance of flora and fauna in Jharkhand, advocating for a harmonious fusion of diverse cuisines while upholding authenticity. He cautioned against using social media merely for popularity, emphasizing the significance of serving food with a purpose. Additionally, Chef Choubey highlighted the importance of imparting knowledge about each dish to guests during the dining experience.

Chef Dr. Prem Ram acknowledged the importance of the fusion of dishes rather than arbitrary innovation. He recognized the significance of millets and local ingredients, aligning with the principles of sustainability.

Chef Ramchandra Oraon highlighted the boundless nature of innovation, exemplified by IHM Ranchi's introduction of millet-based items. He stressed the profound impact of food, noting that it serves not only to fill the stomach but also to nourish the soul. Chef Oraon mentioned the transformative effect of the pandemic, turning everyone into a chef. Additionally, he advocated for the empowerment of village tourism, emphasizing its positive influence on local food and communities

Chef Asit Kundu mentioned the importance of guests being informed about the dishes they are served. He recommended a sequential approach, emphasizing the need to first understand the proper recipe before venturing into experimentation. Chef Kundu emphasized the value of informed dining, encouraging guests to have knowledge about the culinary offerings. He suggested a foundational focus on mastering essential recipes before exploring creative culinary experiments.

There was unanimous agreement that the blending of authenticity and fusion in food is the culinary requirement of today and tomorrow.

The Panel Discussion was followed by the technical sessions wherein research papers were presented by the Industry professionals, Academicians, Research Scholars and Post Graduste Students of Hospitality and Tourism. 

The technical sessions during the conference explored overall themes related to Culture & Cuisine in the Digital World during the first two days of ICTTHC – 2024 that focused on a wide range of topics namely, Tourism Promotion through Culture and Cuisine; Understanding Food and Cuisine – Influences and Impacts; Digitalization, Culture and Tourism; and Interdisciplinary Insights on Culture and Cuisine.  

The Session Chairs were Dr. Satvir Singh, Director Studies, NCHMCT, Noida, Uttar Pradesh; Dr. Pankaj Chatterjee, Assist. Registrar – Establishment & HOD, Hotel Management, RKDF University, Ranchi; Mr. Aswani Kumar, Asst. Director Studies, NCHMCT, Noida, Uttar Pradesh; Dr. Abhinav Shandilya, Associate Professor & Head, Dept. of HMCT, BIT Mesra, Ranchi; Mr. Sandipan Biswas, Head, Academics, IIAS School of Management, Siliguri, West Bengal and Dr. Nripendra Lingwal, Principal, Food Craft Institute, Deoghar, Jharkhand

The paper titled "Promotion of Indigenous Cultural Tourism through social media in Jharkhand with special reference to Smith 4H of indigenous Tourism," authored by Mr. Ravi Kumar and Prof. Mukesh Chaturvedi, suggested advancement of the indigenous cultural tourism by strategically leveraging social media platforms, in accordance with the Smith 4H framework.

Ms. Debarpita Das delivered a paper titled "Examining the Taste: A thorough Examination of Culinary Tourism Developments and Effects." The research paper provided a concise exploration of the role and significance of culinary tourism as an integral part of development.

Mr. Arya Mohan, Mr. Chanchreek Sharma, and Mr. Abhishek presented a paper titled "Bhojpuri Cuisine as a Culinary Tourism Experience in Bihar." The paper highlighted the strong interest and visual appeal of the local cuisine, emphasizing how these factors positively contribute to educating and raising awareness about the culinary offerings in the region. 

The paper titled "Edible Cutlery using Millets: A Sustainable Alternative to Traditional Plastic Cutlery" presented by Dr. Bhupesh Kumar and Mr. Tom Thomas, discussed the significance of millets and their health benefits in the contemporary era. The presentation highlighted how millets can be transformed into appetizing forms while emphasizing the sustainable aspects of this innovative approach compared to traditional plastic cutlery. During the presentation the audience were served with snacks in edible crockeries to have the first-hand experience of the same. 

The paper titled "A Descriptive Study on the Influence of Food Delivery Applications on Culinary Preferences and Choices of People" by Mr. Tarun, highlighted the potential of contemporary technologies in the realm of food delivery to connect individuals and shape their culinary preferences.

The study conducted by Ms. Anindita Bharadwaj, Ms. Aadity Banerjee, Mr. Alok Aswal and Dr. Gaurav Bathla, titled "Digitalization in Hospitality Management & Tourism" delved into the influence of modern technology on the hospitality sector, stakeholders, and the advantages derived from its implementation.

In the paper titled "Promotion of India's Culture through Social Media Platforms: A Comprehensive Analysis" by Mr. Rishav Banerjee, the author explored the significant and influential role of social media in promoting India's culture. The paper emphasizes why cultural endorsement through social media has become a crucial and impactful aspect of boosting cultural awareness.

Ms. Shristi Munda and Dr. Ladly Rani presented a paper titled "Developing Hadia Herbal Garden: An Indigenous Approach for Eco-Traditional Tourism Promotion and Socio-Cultural Conservation in Jharkhand". The paper highlighted the significance of such herbal gardens as a sustainable means for promoting eco-traditional tourism and contributing to the conservation of socio-cultural elements in the region. The development of Hadia Herbal Garden stands as a testament to the integration of indigenous practices with tourism initiatives, fostering both environmental and cultural preservation.

Ms. Aprajita Roy presented a paper on "Digital Trends and Consumer Behaviors: A Deep Dive into the Symbiosis of Digital Culture and Marketing Strategies" illuminated the intricate relationship between digital culture and marketing strategies. The analysis provided valuable insights into the evolving landscape of consumer behaviors in the digital realm. The study underscored the necessity for businesses to adapt and align their marketing strategies with emerging digital trends to effectively engage and resonate with the contemporary consumer.

"Studying Social Media Trends as a Promotional Tool for Tourism: A Descriptive Approach" was presented by Mr. Soumyajit Bandyopadhyay and Dr. Jyoti employed a descriptive approach to unravel the dynamics of social media trends in the context of tourism promotion. The conclusion of their research likely encapsulates insights into the efficacy of social media as a promotional tool for the tourism sector.

Ms. Srijita Mukherjee paper on the "Impact of Digitalization on Village Tourism" sheds light on the transformative effects of digitalization within the realm of rural tourism. The study underscores the increasing significance of digital tools and technologies in shaping and enhancing the village tourism experience.

In paper titled "Digital Renaissance: Preserving and Promoting India's Cultural Heritage in the Modern Age" by Ms. Sreejita Moulik emphasized the pivotal role of digital technologies in safeguarding and promoting India's rich cultural heritage.

In the research paper titled "Digital Inclusion and Accessibility in Rural Tourism" presented by Mr. Sandipan Mandal emphasized the significance of digital inclusion and accessibility in transforming rural tourism. The paper highlighted the positive impact of digital initiatives on enhancing the accessibility of rural destinations, fostering community engagement, and contributing to the overall growth of rural tourism.

Mr. Samyo Ganguly's paper titled "Digital Flavour: Exploring how Digital Media Shapes Lost Bengali Cuisine" suggested an exploration of the way digital media influences or revives aspects of Bengali cuisine that may have been lost or less known. The paper delved into the ways in which digital platforms contribute to the documentation, promotion, and preservation of traditional Bengali culinary practices, thereby shaping the perception and understanding of these cuisines in the contemporary context.

The paper titled "The Legacy of Culinary Knowledge among the Native Youths of State: A Gap Study with Reference to the Acceptability of Bihari Regional Food" by Dr. Kumar Satyam, Dr. Neeraj Aggarwal, and Mr. Rajnish Kr. Singh addressed the investigation of culinary knowledge transfer and acceptance among the native youths in the context of Bihari regional food. The study focussed on identifying gaps and patterns in the transmission of culinary traditions and understanding the factors influencing the acceptance of traditional Bihari cuisine among the younger generation.

Respected Principal, Dr. Bhupesh Kumar, concluded the technical session by extending felicitations to all the Session Chairs for their valuable contributions and efforts in conduction of the sessions.

On the day 2, February 17th, 2024, the 4th keynote address of the conference was delivered by Dr. Ashish Dahiya, Professor & Director, Institute of Hotel & Tourism Management, M.D University Rohtak, Haryana India on “Virtual Feasts: Navigating the Diverse Gastronomic Traditions of India in the Digital Age”. He mentioned the importance of leveraging digital platforms to explore and celebrate the diverse gastronomic traditions of India. He also highlighted the role of technology in fostering cultural appreciation, preserving culinary heritage, and promoting a global understanding of India's rich and varied food culture.

Dr. Master Chef Lawrence Gomes, Gold Medalist, Golden Hat Recipient, who is also awarded as 100 Best Chefs of the World in 2023, presently associated with Aamby Valley City, Maharashtra, delivered the 5th keynote of the conference on “Value of Indian Culinary Art and Cuisine”. His remarks offered valuable insights and perspectives on the significance of Indian culinary traditions, potentially shedding light on the cultural, historical, and artistic aspects that make Indian cuisine unique and worthy of global recognition.

The keynote was followed by the 2nd Panel Discussion of the conference on the topic on “Importance of Adding Social Media Management in Course Curriculum of Hotel Management Education” chaired by Dr. Satvir Singh, Director Studies, NCHMCT, Noida and moderated by Mr. Ajay Kumar Sahoo, Principal-in-charge. Dr. Satvir expressed that effective social media management involves a strategic, dynamic, and well-coordinated approach that aligns with your overall business objectives and adapts to the evolving landscape of social media. The expert speaker Mr. Kamal Kant Pant, Principal, IHM Delhi- mentioned that in contemporary times, individuals are increasingly immersed in social media platforms, and the impact of this digital presence is undeniably significant. Notably, the education sector is proactively embracing strategies to modernize itself through active engagement on social media platforms. The paramount importance lies in maintaining a consistent and cohesive approach across various channels to ensure effective communication and representation in the online sphere. The second expert Mr. Raja Sadhukhan, Principal, IHM Kolkata –   Agress that in the digital realm, being mindful becomes imperative It is a delicate balance between authenticity and presentation. While social media allows us to showcase our achievements, milestones, and positive aspects of our lives, it also prompts us to navigate the fine line between genuine self-expression and the desire to conform to perceived societal expectations. The third speaker Dr. Bhuvan G. M, Principal, Apeejay Institute of Hospitality, Navi Mumbai, shared his own experience mentioned that, during the earlier period characterized by limited internet availability, individuals encountered challenges in staying connected, accessing information, and conducting routine tasks that have now become seamlessly integrated into contemporary life. The constraints imposed by the shortage of internet facilities were particularly pronounced, hindering communication, access to knowledge, and the ability to engage in various online activities. One of the panel expert Mr. Brajesh Gupta, General Manager, Sarovar Portico Le Lac, Ranchi, shared his view that the use of social media has become an integral part of the student experience, revolutionizing the way education is accessed, shared, and experienced. Its multifaceted nature caters to various academic and social needs, facilitating a seamless transition from offline to online modes of learning and communication. Mr. Ashirbad Praharaj, General Manager, Cluster General Manager at Taj Hotels and Resorts for Odisha, Jharkhand and Bihar was the Industry expert in the panel discussion. He mentioned that by approaching social media with a refined and thoughtful mindset, students can harness its potential for personal and academic growth while minimizing potential risks associated with its use.

There was unanimous conclusion that the “Importance of adding Social Media Management in Course Curriculum of Hotel Management Education” is vital and obligatory.

During the valedictory ceremony, certificate for best research paper was awarded to Dr. Bhupesh Kumar and Ton Thomas for their research on "Edible Cutlery using Millets: A Sustainable Alternative to Traditional Plastic Cutlery" and Mr. Arya Mohan, Mr. Chanchreek Sharma, and Mr. Abhishek for the paper titled "Bhojpuri Cuisine as a Culinary Tourism Experience in Bihar." Then all the researchers were felicitated for their exemplary research work in the field of Tourism and Hospitality. Further, the Conference Report was presented by the Conference President Dr. Bhupesh Kumar, the Principal of IHM Ranchi, highlighting the salient features of two days Conference. He emphasized the conference has enlightened the participant as well as stakeholders to get an insight into the challenges and opportunities, coming ahead due to the rapid changing in technology. Expressing his gratitude towards the Chief Guest, Guest of Honor, the delegates including experts and keynote speakers, the participants and paper presenters, Ministry of Tourism, Government of India and Department of Tourism, Government of Jharkhand for their unconditional support, Hotel Birsa Vihar JTDC, Hotel Radisson Blu Ranchi, Hotel Capitol Residency Ranchi and The Open Field Farms Khunti for their excellent Hospitality support for the delegates and Magazine partners Hello Life, Hospemag, Spiritz and Chef Arena for thee wide coverage of conference. 

The vote of thanks was extended by Mr. Alok Aswal, HOD, IHM Ranchi acknowledging the efforts of all the delegates, researcher, government agencies and media partner for the contribution to the success of the onference.

After the conclusion of the conference all the delegates were take for an excursion to The Open Filed, A Sustainable Creative Community Farm for experiencing the Agrotourism and Farm to table kitchen concept. During the visit the delegates and participants were shown the in-house organic farming of all the indigenous raw materials required for cooking the local cuisine. Then, everyone experienced the traditional methods of cooking and tasted the ethnic dishes enjoying the local flavour and essence of the Jharkhand Cuisine. Dishes like, Hadiya, Phutkal Kambucha, Dumbu with Mahua dip, Gulgula with Kudrum chutney, Daal Pitha, Red Ant Chutney with Goda Rice, Desi Murgu Jhor, Maad Jhor, Aloo Badi etc. Finally the conference was called off with outstanding feedback by all the delegates and participants. 

Marriott International Signs Agreement with Morogoro Mishama Company to Bring Le Méridien to Zanzibar

Le Méridien Zanzibar Resort will invite travelers around the world to ‘Savour the Good Life’ through the brand’s rich European heritage and chic signature programming

Marriott International announced a signed agreement with Morogoro Mishama Company that will introduce Le Méridien Hotels & Resorts to the shores of Zanzibar in 2025. To support the growing demand for premium hospitality accommodations in Tanzania, Le Méridien Zanzibar Resort will feature 75 guestrooms as well as the brand’s glamourous, signature programming and experiences that will help guests discover the culture, coordinates and cuisine of the destination.

“Zanzibar continues to grow as a sought-after leisure destination and we are committed to continuing to support the overall growth of the tourism sector in Tanzania,” said Karim Cheltout, Regional Vice President – Development, Africa, Marriott International "Le Méridien’s contemporary design, captivating spaces and chic, signature programming will be an ideal fit for the island, and we look forward to working with Morogoro Mishama Company to open this project by the end of the year.”

Anticipated to feature 75 contemporary guest rooms and villas, Le Méridien Zanzibar Resort will offer uninterrupted Indian Ocean beach vistas and embrace the brand's commitment to creating immersive experiences that will help guests explore a destination in style. Plans for the resort include a specialty restaurant, an open-air bar, and an array of recreational facilities such as a fitness center, swimming pool, spa, kids club and lagoon. Upon opening, the property will embody the essence of Le Méridien, inviting guests to ‘Savour the Good Life’ through its signature programming – all of which is inspired by the brand’s rich European heritage. The resort will be situated in Bwejuu, which is on the Eastern coast of Zanzibar Island.

“We are thrilled to announce our second collaboration with Marriott International in the region by bringing Le Méridien Zanzibar Resort to fruition. This milestone underscores our continued commitment to enhancing Tanzania's hospitality landscape and reinforcing Zanzibar's appeal as a premier leisure destination to visitors across the world,” said Rishen Patel, Managing Director, Morogoro Mishama Company.

Morogoro Mishama Company, a part of Delaware Investment Limited, specializes in the development of luxury hotels across the African continent. Morogoro Mishama Company and Marriott International will collaborate with ALEPH Hospitality, known for its expertise in managing upscale accommodations across diverse destinations, as the third-party operator for the franchised property.

“We are very excited to be entrusted with the operations of Le Méridien Zanzibar Resort,” said Bani Haddad, Founder and Managing Director of Aleph Hospitality. “This stunning, modern resort will be an incredible addition to the hospitality offering in Zanzibar, which has seen a surge in growth with international tourism arrivals surpassing a record one million mark just last month.”