The Leela Ambience Gurugram Hotel & Residences Welcomed Icons of Whisky Awards, India 2024

An exquisite evening unfolded in the World of Spirits

GURUGRAM, 2024 - In a splendid display of refined luxury, The Leela Ambience Gurugram Hotel & Residences played host to the prestigious Icons of Whisky India Awards on April 20, 2024. It was an evening where the sophistication blended perfectly with the celebration of craftsmanship, offering an amazing journey into the world of distinguished spirits.

Within the exquisite atmosphere of The Leela Ambience Gurugram Hotel & Residences, attendees were treated to an extraordinary experience. From seasoned whiskey enthusiasts and worthy distillers to F&B luminaries, beverage connoisseurs, and influential tastemakers, everyone celebrated the perfectionist of whiskey craftsmanship. Contrastingly, the air was alive with the clinking of glasses, the irresistible aromas of culinary masterpieces, expertly crafted cocktails, and the lively exchange of conversations. 

The brand's commitment to remarkable service and finest offerings was duly recognized with four prestigious awards at the Icons of Whisky, India 2024. Among them, The Leela Ambience Gurugram Hotel & Residences stood tall, receiving the esteemed award of Beverage Excellence & Leadership of the Year, proving its never-ending dedication to raising the bar in hospitality.

In hosting the Icons of Whisky Awards, India 2024 edition, The Leela Ambience Gurugram Hotel & Residences strengthened its status as a bastion of luxury and refinement. It was an evening where every detail was meticulously curated, leaving a lasting impression on all who were fortunate enough to be part of this unique gala.

About The Leela  Gurugram Hotel & Residences 

Located on Ambience Island, at the Delhi-Gurugram border, with the capital city on one side and established Gurugram’s business district on the other. This hotel is a part of a lifestyle complex, offering 412 rooms, suites, and apartments with contemporary and true Indian luxury feature, that is at a convenient 15 minutes’ drive from the Indira Gandhi International Airport. The hotel features three restaurants and a bar: Spectra – 24 hours, multi-cuisine restaurant with 7 show kitchens; Diya – Pan-Indian Specialty Restaurant and Zanotta, an authentic Italian Specialty Restaurant, Rubicon Bar & Cigar lounge - stylish & contemporary bar with cigar lounge. Situated in a business hub, the hotel offers banqueting space of 35,000 sq ft including pillar-less ballrooms, board rooms and meeting rooms. The hotel offers also include 20,000 sq ft of space at The Leela Spa and Salon and a state-of-the-art gymnasium. 

Ingredient Ideology | Summer Special: A Hearty Fare With Salads By: Dr. Kaviraj Khialani- Celebrity Master Chef

A Salad is a dish consisting of mixed pieces of food, typically with at least one raw ingredient. They are often dressed, and typically served at room temperature or chilled, though some can be served warm. Back in the early salad eating days ancient Greeks and Romans gathered and layered raw vegetables, drizzling vinegar, oil, and herbs over top to create the world's first salad. Many people have a common question to ask, what’s the best time during the day to indulge into a salad? What is the best time to eat salad? “Outside of Ayurvedic teachings, there are no digestive benefits to eating a salad before, during, or after a meal, simply because your entire meal will be mixed and churned together for your body to absorb nutrients. Anytime can be salad time, it's up to you!

The 4 components of a salad are the base, body, dressing and garnish. The base of a salad is the greens or leaves. The body is the meat, vegetables, or fruit. The dressing is what coats the salad. The garnish includes cheese, nuts, and herbs for the top of the salad.

The base of a salad is the greens that line the bottom of the salad, iceberg lettuce, romaine lettuce, cabbage, spinach, arugula, kale and many more which can be used as a base element for a salad.

The body of the salad sits on top of the base of the salad. The body of a salad are the main contents of the salad including meat, vegetables, and fruit, bacon, chicken, shrimp, eggs, carrots, celery, grapes, strawberries, tomatoes, avocado etc even a combination of tinned and fresh ingredients can be used.

The dressing of a salad is the liquid that will be dispersed throughout to coat the body of the salad, Vinaigrette, Ranch dressing, Caesar dressing, oil and vinegar, hung curd based dressing, low calorie dressing, fruit press dressing. These not only add moisture but also taste and nutrition to the salad. The difference between a sauce and a dressing is that a sauce is a liquid that has been cooked, and a dressing is uncooked. Both a sauce and a dressing are used to coat foods to give them more flavor, or enhance the flavor

The garnish of a salad is a food or herb that will go on the top of the salad for added decoration and color, and enhance the flavor of the salad. A garnish for a salad includes cheese, nuts, dried fruits, spices, or herbs, they not only adorn the look of a salad but also add value in terms of color, flavor, nutrition etc. today we also have concepts like micro-greens which are being used. Some of the most popular all-time favourite salads include our Russian salad, Caesar salad, hawaiin salad, waldorf salad, three bean salad, tex-mex corn salad, chicken salad to name a few.

A Few Tips on Making Salads:

1. Look for freshness in all the ingredients before making a salad.

2. Choose colors and textures to make it look appealing.

3. The balance factor in a salad is really interesting to relish

4. Mix- n- match the components of a salad close to eating time.

5. Variate, change and experiment with options while making salads.

Here are a few Simple- Easy-Healthy to Toss Salad Recipes:

Recipe-1] FEAST TO FIT SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Sliced eggplant/ brinjal slices- 10-12 no, grilled

Red capsicum-1/2 no med cubes

Yellow capsicum-1/2 no, med cubes

Green capsicum-1/2 no, med cubes

Onion-1 med sized, cut into cubes

Green/ yellow zucchini- 6- 8 slices

For the marination of the sliced veggies:

Oil/ olive oil- 2-3 tbsp.

Lime juice- 2-3 tsp

Salt and pepper to taste

Mixed herbs-1 tsp

Chili flakes-1/2 tsp

Mustard paste-1/2 tsp

For the dressing of the salad:

Oil / olive oil- 2-3 tbsp.

Honey- 2 tsp

Salt and pepper to taste

Capsico/ tabasco sauce- ½ tsp

Soy sauce- 1 tsp

Tomato ketchup-2- 3 tsp

White vinegar-1 tsp

Pinch of sugar

Chopped parsley-2 tsp

For the garnish of the salad:

Feta Cheese- ½ cup crumbled.

Pumpkin seeds/ melon seed- 2- 3 tsp

Fresh herbs/ micro- greens- 2 tbsp.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

3. In a mixing bowl, combine together the ingredients for the dressing.

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs and some feta cheese as well in this recipe.

Recipe-2] POWER TO GOOD HEALTH SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Boiled potatoes- ½ cup

Boiled sweet corn-1/4 cup

Carrots-1/2 cup, cubes, boiled

Chicken breast-1 cup, boiled- shredded

Green peas-1/4 cup boiled

Celery-1 stalk cut into pieces

For the dressing of the salad:

Mayonnaise/ hung curd- 1 cup

Salt and pepper to taste

Lime juice- 1-2 tsp

For the garnish of the salad:

Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

3. In a mixing bowl, combine together the ingredients for the dressing.

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Recipe-3] FLAVOUR BASKET SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Boiled potatoes- ½ cup

Boiled beetroot-1/2 cup diced

Cherry tomatoes- 6- 8 o,1x2

Mozzarella cheese -1 cup, portioned

Celery-1 stalk cut into pieces

For non-veg options:

Grilled chicken breasts- 2 no, sliced

Saute prawns- 6- 8 no cut 1 x 2

Grilled fillet of fish- 2-3 no

Boiled halved eggs-2-3 no

For the dressing of the salad:

Salad oil/ olive oil- 2-3 tbsp.

Salt and pepper to taste

Lime juice- 1-2 tsp

White vinegar-1 tsp

Honey- 2- 3 tsp

Mustard paste-1 tsp

Red wine/ brandy/ balsamic vinegar-1-2 tsp

For the garnish of the salad:

Slivered peeled almonds/ pine nuts/ Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

3. In a mixing bowl, combine together the ingredients for the dressing.

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Recipe-4] INTIMATE VEGGIE SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Sweet potatoes- 150gms, cubed

Potatoes- 2 med sized, cubed

Carrots- 1-2 small, med cubed

Cauliflower florets-2 cups

Yellow pumpkin- 1 cup cubed

Celery-1 stalk cut into pieces

French beans-1 cup cut and blanched

For the dressing of the salad:

Date puree-2-3 tsp

Orange segments- 1 cup crushed

Jaggery-2-3 tsp grated

Salt and pepper to taste

Lime juice- 1-2 tsp

Flax seeds-2-3 tsp

Raisins- 2-3 tsp

For the garnish of the salad:

Caramelized pineapple cubes/ glazed apricots/ Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

3. In a mixing bowl, combine together the ingredients for the dressing.

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings. [pre-cook – roast all veggies after applying little salt, pepper and oil on the veggies in the oven for 20-25 mins @ 170-180 degrees celsius]

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Recipe-5] TREAT FOR TASTE BUDS SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Broccoli florets-150 gms, blanched

Carrots-1/2 cup, cubes, boiled

Cauliflower -1 cup florets, blanched

Blue berries/ assorted berries- 5-6 no

Green apple- 1 no cubed

Yellow capsicum- ½ no cut into strips

Red capsicum-1/2 no cut into strips

Celery-1 stalk cut into pieces

Grapes- ½ cup

For the dressing of the salad:

Salad oil/ olive oil-2- 3 tbsp.

Mustard paste-1 tsp

White vinegar-1 tsp

Chopped dates-2-3 tsp

Chopped assorted nuts-2-3 tsp

Salt and pepper to taste

Lime juice- 1-2 tsp

Chia seeds- 2-3 tsp, soaked in ¼ cup water for 20 mins

For the garnish of the salad:

Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins.

3. In a mixing bowl, combine together the ingredients for the dressing.

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Recipe-6] CHICKEN IN THE BASKET SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup

For the body of the salad:

Boiled potatoes- ½ cup

Boiled macaroni pasta-1 cup

Boiled sweet corn-1/4 cup

Carrots-1/2 cup, cubes, boiled

Chicken breast-1 cup, cubed, boiled

Chicken sausages- ½ cup sliced

Chicken salami-1/2 cup cubed

Green peas-1/4 cup boiled

Celery-1 stalk cut into pieces

For the dressing of the salad:

Mayonnaise/ hung curd- 1 cup

Salt and pepper to taste

Lime juice- 1-2 tsp

Cream cheese-2- 3 tsp

Mustard paste-1/2 tsp

For the garnish of the salad:

Parsley/ micro-greens/ fresh assorted herbs/ olives/ cherry tomatoes.

Method:

1. Prepare all the ingredients as per the salad recipe and keep ready.

2. Place the lettuce leaves in ice-cold water for around 20 mins, boil pasta.

 3. In a mixing bowl, combine together the ingredients for the dressing.

4. In a bowl, toss together the body of the salad and the dressing and check for seasonings.

5. Drain and pat dry the lettuce leaves, place them as a base on a salad plate.

6. Dish out the prepared chilled salad on the base of the lettuce and garnish with seeds, herbs / cherry tomatoes etc in the salad recipe.

Celebrating Excellence: IHM Ranchi's Triumphs at Graduation and Placements"

The Institute of Hotel Management (IHM), Ranchi, conducted the graduation ceremony for its three-year undergraduate program affiliated with the National Council for Hotel Management & Catering Technology (NCHMCT), Noida, on May 3, 2024 (Friday) at the institute's auditorium. The ceremony was graced by esteemed guests including Shri Manoj Kumar, Secretary of Tourism, Art, Culture, Sports, and Youth Affairs Department, Government of Jharkhand; Dr. Pankaj Chatterjee, Department Head and Assistant Registrar, RKDF University, Tourism Department officials, General Manager of Hotel Royal Retreat, media personnel, institute faculty, staff, all students, and other dignitaries. The ceremony commenced with the lighting of lamps by the chief guests followed by Saraswati Vandana presented by the students. This was followed by a performance of Jhoomar dance by students and Paika Dance by Gulab Chand Munda Group showcasing the art and culture of Jharkhand, which received much appreciation.

Mr. Manoj Kumar, Tourism Secretary, extended his greetings to all and congratulated the students on their graduation, acknowledging the institute's achievements through hard work. He emphasized the Tourism Department's commitment to fulfilling all needs for the institution's progress. He advised students that their education doesn't end here; they should strive for excellence to brighten the institute's name in the future. He stressed the need to enhance efforts as new opportunities arise.

Dr. Pankaj Chatterjee, the special guest, greeted everyone and encouraged the students to shine wherever they work, bringing recognition not only to themselves but also to IHM Ranchi. He advised them to work in the hospitality industry for a minimum of two years and to excel in their work wherever they go.

Dr. Bhupesh Kumar, the Principal of the institute, welcomed everyone with enthusiasm, congratulated the students on completing their programs, and wished them success in obtaining employment in various hotels and service sectors nationally and internationally. He proudly mentioned that for 52 students the Institute got 88 placement offers, which mean there was more than one placement for every student and mentioned that IHM Ranchi has achieved prestigious awards and recognitions in last year, making its mark among the top hotel management institutions nationwide.

In this ceremony, all 52 students of the Batch 2021-24 of the B.Sc in Hospitality and Hotel Administration program were provided appointment letters and certificates of completion during the placement drive organized by various hotels and service sectors domestically and internationally. Mr. Aditya Vikram Bajaj was chosen as the Student of the Year 2024 based on attendance, academic performance, extracurricular activities, and placement performance. He was honored with a gold medal and a cash prize of ₹11,000.

The students of IHM Ranchi have consistently demonstrated excellent performance in the placement drives over the past three years, achieving 100% placement in the campus placement drive. Various reputed international and national hotel groups and other organizations participated in the placement drive. In the recent placement drive, 32 students were selected for managerial positions, 6 for supervisor roles, and 16 for associate positions.

The institute's students have also secured excellent placements in hotels and resorts in the USA, Qatar, and Dubai, showcasing their talent internationally. The graduation ceremony concluded with the national anthem and a vote of thanks by Mr. Alok Aswal, the department head of the institute.

Goa Tourism To Participate At The 13th Edition Of The Great Indian Travel Bazaar (Gitb)

Goa, May 2024 - The Department of Tourism, Government of Goa, is delighted to announce its participation in the 13th edition of the esteemed Great Indian Travel Bazaar (GITB), scheduled to take place from May 5th to May 7th, 2024, in JECC, Jaipur, Rajasthan.

Goa, will leverage this platform to showcase its unique tourism offerings and attract travelers from around the world. With a diverse range of experiences, including water sports, historical landmarks, and vibrant festivals, it promises an unforgettable experience for every traveler. The Goa Tourism Pavilion at GITB will virtually feature sustainable initiatives under the Regenerative Tourism approach, focusing on pillars such as hinterland exploration, restoration and revitalization of natural and cultural assets, and a journey towards spiritual tourism, among others. Visitors will have the opportunity to explore the Ekadasha Teertha circuit, which includes 11 temples, and witness the exposition of St. Francis Xavier at the Basilica of Bom Jesus, scheduled to take place from November 21st, 2024, until January 5th, 2025. 

At Goa's Pavilion, visitors are immersed in a dynamic blend of interactive exhibits, engaging discussions, and immersive experiences that illuminate the symbiotic relationship between tourism and sustainability. Central to the showcase by Goa Tourism is the groundbreaking concept of regenerative tourism – an approach that transcends mere conservation to actively rejuvenate and replenish natural and cultural assets, all while bolstering the welfare of local communities.

Set to sparkle amidst the vibrant tapestry of the Global Tourism Innovation Summit (GITB) 2024 in Jaipur, the eagerly anticipated "The Wed in India Expo" on May 5th, 2024, marks a collaborative effort by the Ministry of Tourism, Rajasthan Tourism, and FICCI. This initiative aims to position India as the ultimate wedding destination. Alongside the esteemed Great Indian Travel Bazaar from May 6th to 7th, the Expo will unveil India's myriad wedding locales and experiences.

With an impressive gathering of around 250 participants, including state tourism bodies, seasoned wedding planners, esteemed hoteliers, dynamic tour operators, and accomplished event management firms, the Expo will host enlightening sessions and engaging roundtable discussions. This kaleidoscopic event promises to illuminate the rich tapestry of India's wedding tourism sector while nurturing dialogue to sculpt growth-oriented policies.

In this dazzling panorama, Goa emerges as a premier wedding destination, poised to shine brightly amidst the vibrant tapestry of offerings at The Wed in India Expo. This unique platform presents an unparalleled opportunity to showcase Goa's allure and charm, captivating hearts with its picturesque settings and warm hospitality. The presence of Goa's Pavilion further accentuates its burgeoning wedding and MICE (Meetings, Incentives, Conferences, and Exhibitions) tourism sectors. Firmly entrenched as one of the top wedding destinations globally, Goa draws couples from around the world to exchange vows amidst its breathtaking landscapes and rich cultural heritage. Our focused participation underscores our commitment to not only deliver unforgettable experiences but also to bolster the local economy and support small businesses.

Simultaneously, we are dedicated to fostering the growth of MICE tourism in Goa. With its blend of modern infrastructure and timeless charm, Goa presents an ideal setting for hosting corporate events, conferences, and exhibitions. Through strategic initiatives and partnerships, we are actively working to enhance the MICE offerings, ensuring seamless logistics, world-class facilities, and unparalleled hospitality to cater to the diverse needs of business travelers and event organizers.

"Goa Tourism's participation at GITB 2024 is not just about showcasing our cultural and spiritual treasures – it's also about promoting sustainable practices that benefit both the environment and local communities," said Mr. Suneel Achipaka, IAS, Director Tourism & Managing Director GTDC. "Through our participation, we aim to inspire travelers to make conscious choices that support responsible tourism and contribute to the long-term well-being of our planet."

Mr. Sanjeev Ahuja, IAS, Secretary Tourism, Government of Goa stated “GITB provides an unparalleled platform for Goa to engage with industry stakeholders, forge partnerships, and elevate the profile of our destination. "We are excited to present our innovative initiatives and collaborative efforts at the event, demonstrating our commitment to sustainable tourism practices. We look forward to welcoming visitors to our pavilion and sharing the beauty and hospitality of Goa with the world"

In essence, Goa's Pavilion encapsulates the spirit of innovation, sustainability, and inclusivity that defines the region's approach to tourism. By championing regenerative practices and embracing the unique opportunities presented by wedding and MICE tourism, we are not only shaping Goa as a global destination but also paving the way for a more sustainable and equitable future for all.

Accor - First-Quarter 2024 Revenue €1,236 million up 8% like-for-like

Sébastien Bazin, Chairman and CEO of Accor, said:

"In this first quarter, marked by the Group's return in CAC 40, Accor once again delivered a solid performance, increasing revenue in all regions, notably in the Middle East and Asia-Pacific. Our network growth also accelerated, reflecting the attractiveness of our brands and the trust of our owners. By continuing to combine high standards with operational flexibility, quality of execution and financial discipline, we are confident in our ability to pursue a growth path that is in line with the objectives we have set for ourselves."

The first quarter of 2024 once again demonstrates the strength of hotel demand in all Accor Group regions and segments. Operating performance indicators (RevPAR and portfolio growth) are all trending positively, and the Group has continued to manage its balance sheet in line with its commitments.

In the first quarter of 2024, Accor opened 53 hotels corresponding to over more than 8,000 rooms, representing a net unit growth of 3.1% over the last12 months. At the end of March 2024, the Group had a hotel network of 825,313 rooms (5,613 hotels) and a pipeline of 224,000 rooms (1,297 hotels).

First-quarter 2024 RevPAR

The Premium, Midscale & Economy (PM&E) division posted an 8% increase in RevPAR compared with the first quarter of 2023, still more driven by rates than by occupancy rates.

The Europe North Africa (ENA) region reported a 5% increase in RevPAR compared with the first quarter of 2023.

In France, which represents 44% of the region’s room revenue, the Paris region and the provinces posted comparable RevPAR growth. RevPAR growth in March was particularly strong, benefiting from a higher number of events than in March 2023, and the absence of a major strike compared to the same period last year.

The United Kingdom, 13% of the region’s room revenue, posted RevPAR growth comparable to France, with an even balance between London and the provinces.

In Germany, 13% of the region’s room revenue, RevPAR growth was stronger than in France and the UK. This change reflects a steady improvement, and benefits from a more favorable base effect, as the activity recovery in the country was delayed as compared to the rest of Europe.

 The Middle East, Africa and Asia-Pacific region reported a 12% increase in RevPAR compared with the first quarter of 2023.

The Middle East Africa region, 26% of room revenue in the region, continued to post solid RevPAR growth, driven by rates and benefiting in particular, in Saudi Arabia, from the Ramadan calendar, most of which was held in the first quarter of 2024.

 South-East Asia, 30% of room revenue in the region, also reported strong RevPAR growth, driven in particular by Singapore and Thailand.

 The Pacific, 27% of room revenue in the region, continued the trend observed in the fourth quarter of 2023, with RevPAR growth driven primarily by higher occupancy rates.

 In China, 18% of hotel room revenue in the region, business continued to recover, albeit at a measured pace.

The Americas region, which mainly reflects the performance of Brazil (65% of room revenue for the region), posted a 4% increase in RevPAR compared with the first quarter of 2023. The activity, which had exceeded the occupancy recorded prior to Covid, posted a slight decline in demand. Nevertheless, this slight decline in occupancy was more than offset by higher average rates.

 The Luxury & Lifestyle (L&L) division reported a 7% increase in RevPAR compared with the first quarter of 2023, mainly driven by higher occupancy.

The Luxury segment, 77% of the division's room revenue, posted a 6% increase in RevPAR compared with the first quarter of 2023. Being more exposed to North America than the other segments, Luxury RevPAR growth is slightly more modest, reflecting a more mature market.

 The Lifestyle segment reported solid RevPAR growth of 10% compared with the first quarter of 2023. This was driven by improved occupancy at resorts in Turkey, Egypt and the United Arab Emirates.

Group revenue

For the first quarter of 2024, the Group reported revenue of €1,236 million, up 8% on a like-for-like basis (LFL) compared with the first quarter 2023. This increase breaks down into a 6% growth for the Premium, Midscale and Economy division and a 12% growth for the Luxury & Lifestyle division.

Scope effects, mainly linked to the acquisition of Potel & Chabot (in October 2023) in the Luxury & Lifestyle division (Hotel Assets and Other segment), positively contributed for €38 million.

Currency effects had a negative impact of €37 million, mainly due to the Australian dollar (-5%) and the Turkish lira (-40%). 

Premium, Midscale & Economy revenue

Premium, Midscale & Economy, which includes fees from Management & Franchise (M&F), Services to Owner and Hotel Assets & Other of the Group's Premium, Midscale & Economy brands, generated revenue of €690 million, up 6% LFL compared with the first quarter of 2023. This increase reflects the sustained activity reported over the period, mitigated by a base effect in Services to Owner.  

The Management & Franchise (M&F) revenue totaled €192 million, up 14% LFL compared with the first quarter of 2023. This increase, which was higher than the 8% rise in RevPAR over the period, reflects the strong growth in incentive fees provided for in management contracts, particularly in Asia-Pacific region. Management & Franchise performance by region is detailed on the following page.

Services to Owners revenue, which includes Sales, Marketing, Distribution and Loyalty activities, as well as shared services and the reimbursement of hotel costs, totaled €252 million, down (1)% LFL compared with the first quarter of 2023. This decline reflects a base effect on the same period last year, which included the final rebilling of costs incurred by Accor as part of its reception services for supporters during the soccer World Cup in Qatar.

Hotel Assets and Other revenue was up 9% LFL compared with the first quarter of 2023. This segment, which is strongly linked to activity in Australia and Brazil, reflects the level of activity recorded in these regions.

Luxury & Lifestyle revenue

Luxury & Lifestyle, which includes fees from Management & Franchise (M&F), Services to Owner and Hotel Assets & Other of the Group's Luxury & Lifestyle brands, generated revenue of €566 million, up 12% LFL compared with the first quarter of 2023. This increase also reflects the good activity performance over the period, as well as the opening of new venues at Paris Society.

Management & Franchise (M&F) revenue totaled €102 million, up 11% like-for-like compared with the first quarter of 2023, driven by a 7% increase in RevPAR and strong growth in incentive fees from management contracts. The performance of the Management & Franchise business by segment is detailed on the following page.

Services to Owners, which includes Sales, Marketing, Distribution and Loyalty activities, as well as shared services and the reimbursement of hotel costs, totaled €347 million, up 12% LFL compared with the first quarter of 2023. 

Hotel Assets and Other revenue was up 13% LFL compared with the first quarter of 2023. This change on a like-for-like basis reflects the opening of the Abbaye des Vaux de Cernay hotel and new restaurant venues at Paris Society, while the reported change of +77% includes a significant scope effect linked to the acquisition of Potel & Chabot in October 2023.

Management & Franchise revenue

Management & Franchise (M&F) posted revenue of €294 million, up 13% LFL compared with the first quarter 2023. This change reflects RevPAR growth of 8% LFL vs. the first quarter of 2023 amplified by:

the sharp rise in incentive fees provided for in hotel management contracts, particularly in the Asia-Pacific and Lifestyle segments;

a termination fee for a breach of contract in the Premium, Midscale & Economy segment in the Americas.

Outlook

The Group confirmed its medium-term growth perspectives as disclosed during the Investor Day on June 27, 2023:

Annualized RevPAR growth between 3% and 4% (CAGR 2023-27)

Annualized net unit growth between 3% and 5% (CAGR 2023-27)

M&F revenue growth between 6% and 10% (CAGR 2023-27)

A marginally positive EBITDA contribution from Services to Owners

EBITDA growth between 9% and 12% (CAGR 2023-27)

Recurring free cash flow conversion in excess of 55%

A return to shareholders of around €3 billion over the 2023-2027 period

In the first quarter of 2024, Accor completed a €400 million share buyback program, with an accretive effect for shareholders through the cancellation of 3.9% of its shares. 

Hyatt Announces the Opening of Hyatt Centric Ballygunge Kolkata

A second Hyatt hotel debuts in the City of Joy, Ballygunge Kolkata, marking the seventh Hyatt Centric in India.

Hyatt Hotels Corporation (NYSE: H): announced today the grand opening of Hyatt Centric Ballygunge Kolkata, marking the exciting expansion of the Hyatt Centric brand into the City of Joy. Debuting in association with Mukti Projects Limited, the hotel seamlessly blends the rich culture of Ballygunge with a true lifestyle hotel experience. Serving as a stylish home-base for guests to unwind, the property boasts 93 contemporary rooms and suites, offering a comfortable place to recharge after a day of exploration.

Nestled in the heart of the action, Hyatt Centric Ballygunge Kolkata is a launchpad for local discovery, inviting guests who are visiting the city to uncover the rich cultural tapestry of its vibrant neighborhood through immersive experiences. Amidst a captivating mosaic that reflects the essence of Kolkata, guests can embark on a journey to explore the city's art, culture, and renowned hospitality, ensuring an unforgettable stay filled with warmth and adventure.

"We are thrilled to unveil the Hyatt Centric brand's exquisite hospitality and personalized service to the local residents and visitors of the City of Joy,” said Glen Dsouza, general manager, Hyatt Centric Ballygunge Kolkata. “Our hotel goes beyond being a place to stay, it offers an elevated guest experience that captures the very essence of Kolkata through meaningful, locally inspired touchpoints. We take pride in turning each stay into an opportunity to discover the magic of Ballygunge Kolkata, fostering a deep connection between our guests and the city.”

“Hyatt Centric Ballygunge Kolkata is a significant addition to our Hyatt Centric portfolio in India as Kolkata has long been a cornerstone of art, culture, food and literature and we are delighted by the opening of a second Hyatt hotel in this vibrant city," said Dhruva Rathore, vice president of development, India & South West Asia, Hyatt.

Marriott International Reports First Quarter 2024 Results

First quarter 2024 comparable systemwide constant dollar RevPAR increased 4.2 percent worldwide, 1.5 percent in the U.S. & Canada, and 11.1 percent in international markets, compared to the 2023 first quarter;

First quarter reported diluted EPS totaled $1.93, compared to reported diluted EPS of $2.43 in the year-ago quarter. First quarter adjusted diluted EPS totaled $2.13, compared to first quarter 2023 adjusted diluted EPS of $2.09;

First quarter reported net income totaled $564 million, compared to reported net income of $757 million in the year-ago quarter. First quarter adjusted net income totaled $620 million, compared to first quarter 2023 adjusted net income of $648 million;

Adjusted EBITDA totaled $1,142 million in the 2024 first quarter, compared to first quarter 2023 adjusted EBITDA of $1,098 million;

The company added roughly 46,000 net rooms during the quarter, including approximately 37,000 rooms under its agreement with MGM Resorts International;

At the end of the quarter, Marriott’s worldwide development pipeline totaled over 3,400 properties and nearly 547,000 rooms, including roughly 27,000 pipeline rooms approved, but not yet subject to signed contracts. More than 202,000 rooms in the pipeline were under construction as of the end of the first quarter;

Marriott repurchased 4.8 million shares of common stock for $1.2 billion in the first quarter. Year to date through April 26, the company has returned $1.7 billion to shareholders through dividends and share repurchases.

The Anam Group Launches the Iconic Axi Plaza in Vietnam

The Anam Group has inaugurated a striking multi-functional convention centre, Axi Plaza in Vietnam. With a design inspired by the country’s ubiquitous coracle boat, it is located at a spectacular beachfront space, overlooking Long Beach on the scenic Cam Ranh peninsula. A host of remarkable facilities include a vast state-of-the-art conference hall, a 360-degree rooftop venue, a stunning outdoor beachfront event space, and about 10,000 sqm dedicated to shopping and dining outlets. 

The largest multipurpose convention centre in the region, Axi Plaza marks The Anam Group’s third major development, following the launch of luxurious resorts The Anam Cam Ranh and The Anam Mui Ne in 2017 and 2023, respectively.

Adjacent to 12-hectare The Anam Cam Ranh with 213 rooms, suites and villas, Axi Plaza is breaking new ground in Cam Ranh, which was once renowned as southeast Asia’s greatest deepwater harbour and is now rising as an upscale alternative to nearby Nha Trang. Billed as affording meetings above the beach, the 1197 sqm conference hall and ballroom area on Axi Plaza’s third floor accommodates up to 1,000 people. Dominated by a high ceiling with timber beams fashioned in a fan formation, the hall features a cutting edge 75 sqm LED screen and panoramic vistas encompassing swimming pools, a manicured lawn and the ocean. 

Totalling 1,077 sqm, the 360-degree rooftop area on the fifth floor has been designed for receptions and company events and offers sweeping views of Long Beach’s white sands and turquoise waters. A dramatic headland named Song Lo, meaning the ‘wave next to the mountain’ in Vietnamese, rises up to the immediate north and west.  

The outdoor event space situated between the basket boat-shaped building and the beach is underpinned by the capacious lawn that fronts three picture-perfect swimming pools - one saltwater, one chlorine and a kid’s pool - supervised by lifeguards. Situated behind Axi Plaza’s vast second floor entrance and reception area, the 200sqm Axi Plaza Lounge overlooks the swimming pools and serves Vietnamese fare.

In addition to MICE and indoor and outdoor dining areas on the fourth floor, Axi Plaza’s first floor is dedicated to 46 shops ranging in size from 14sqm to 239 sqm. The exterior of the building is crisscrossed with wood set to last at least 100 years. By night, Axi Plaza changes colours in an elaborate lighting display. At the entrance is a garden updated daily to articulate the day’s date. 

“Axi Plaza is a game changer for Cam Ranh and Vietnam’s entire coastline – there’s nothing like it for business and leisure travellers,” said The Anam Group’s founder Pham Van Hien at the grand opening celebrations, including an opening ceremony, cultural performances, and gala dinner. “Building Axi Plaza in the shape of a large thung chai boat, resting beside waters still plied by traditional boats, is a bold and striking way to pay homage to Vietnam with contemporary flair,” he added. 

With Axi Plaza Lounge, swimming pools, Long Beach, bathrooms, lockers and more on offer, Mr Hien described Axi Plaza as a convenient solution for travellers who need to check out of their hotels at noon but do not want to wait for hours at Cam Ranh International Airport before their departure flights.  Together, Axi Plaza and The Anam Cam Ranh will offer a complete package of services and amenities for bleisure guests in one location.

Various company events, weddings and a forum in cooperation with the local tourism department are already planned at Axi Plaza this year. The Anam Group is exploring organizing events such as classical concerts, fashion shows and product launches.

The basket boat traces its history back to the French colonial era, when the French levied a tax on boat ownership. It’s believed Vietnamese fishermen who could not afford the taxes responded by deploying basket boats, arguing they were not boats but baskets and thus could not be taxed. 

Creating A Mindset For Mindfullness In The Culinary & Hospitality Industry. By: Dr. Kaviraj Khialani- Celebrity Master Chef

The Hospitality industry as we all know is one of a very inclusive nature and it also has an evolutionary perspective looking at it from the growth and development point of view. The world today has changed post covid times and the recovery phase of this industry marks on top of the charts. The fact that a lot of people believe that there is plentiful opportunities available to choose from, not to forget that an able mind needs to work towards being a capable mind as well.

Hotels today are seeing a by far faster number of growths all across the country. The number of keys being turned out every single day is huge and incredible. International brands and local big names too are in the line of competition when it comes to checking on their feasibility and business strategies to attract the guests from all sectors and various walks of life in order to earn some good revenue to be able to withstand the market pressure and be able to sustain.

Hospitality as a sector is much more than just hotels, restaurants, entertainment and luxury. It is now involving a lot more than just accommodation and food. The verticals today being created under it are also including facility management and retail business too. Market today is volatile and is able to attract revenue from these segments too which need trained and expert manpower from hospitality background. Today’s training & coaching centres, professional institutes, colleges & universities offering hospitality education have become well aware that this one course has become so universally accepted & recognised that it has amplified the number of recruitments, job offers and openings to level next.

*What is the Mindset required to be successful in today’s hospitality industry?

The word mindset is an established set of attitudes of a person or group concerning culture, values, philosophy, frame of mind, outlook, and disposition. It may also arise from a person's worldview or beliefs about the meaning of life. While the meaning of same varies from person to person, the perception of looking at life too would be different for each individual depending on his level of ambition, goals etc. it is however important to note that this industry does require a few basic essentials which one must possess or be able to adapt to before taking a step into it or towards this dynamic sector. Let us also look deep within into the word mindset as I apply a few interesting qualities and traits suiting the same.

M- Maturity

I – Intelligence

N- Nurturing

D- Determination

S- Sustainability

E- Education

T- Talent

 While on one hand the industry experts, human resource departments, hiring professionals and counsellors advice that one should be able to present themselves well in the interviews as first impression remains to be last impression, the fact of the matter also includes that at times first impressions should not be considered everlasting ones and can be varied and subjective since candidates facing interviews for the first time are often nervous, a little scared and at times even forget how to introduce themselves in the very first round of selection. At times it has also been observed that some of the best candidates are not able to speak in group discussions as well which often have them left out from the list of 2nd round which talks about their area of interest and talent, due to which they often feel depressed and low and their morale goes for a toss. However, in my personal opinion one must not take this otherwise but continue and try again next time with more confident approach.

• Why do Rejections take place when applying for Jobs?

The word Rejection is looked at in a very negative way as a perspective by candidates especially freshers who are applying for jobs in the hospitality industry. There are various factors which are linked to rejections from the industry point of view which must be well known to all seeking suitable positions leading towards their dream destinations.

• Personality Speaks: While personality has its own implications to an interviewer it has a lot to speak non-verbally as well even before the candidate speaks a single line. Judgements are often based on experience of the interviewer and at times are laid down by the brand which is selecting or recruiting as well.

• Being Yourself Matters: At times it has been observed that a few candidates while appearing for interviews carry a mask over them and try to cover up their flaws and some even speak with foreign accents and want to showcase their English to be over polished and internationally governed which doesn’t work for many.

• Not Mentally Prepared: While some candidates apply for job interviews out of pure passion and interest some do it in peer pressure and some of them are just there for mere formality.it must be known to the applicants that your mind and thoughts need to be aligned with your speaking abilities and body language which is all looked at and evaluated no sooner you are sitting on that hot seat. Make sure you are well aware and alert about the why’s & what’s.

• Technical Glitch Factor: Applying for technically governed jobs like front office, food & beverage service, housekeeping & food production calls for a complete check on basic knowledge department wise. The interviewer often has a list of FAQ’S which are a part of his/her questioning process. The candidate is quite often told about this much before the interview but at times the memory doesn’t support the occasion and the momentary dis-illusion turns out to be a mess for the offer.at times the interviewer also twists & turns the basic question just to see the responsiveness and clarity of thought in the candidate but quite often it has been seen that the results are not too positive. 

• Not Being a Good Story-Teller during the Interview: this industry is all about experiences & sharing of thoughts, views and opinions. While the candidate expects to get a job by just having an impressive format of his/her resume, it calls for much more. there are observers too in an interview and while one is asking a question one is watching upon the candidate as well trying to read between the lines and gauge the exactness and or imperfections. Some interviewers are not convinced with the way the candidate speaks or shares experiences as asked by them and therefore do not wish to see them in the next round and while some are expressive and outspoken and are able to create a sense of interest in the interviewer with their telling skills.

• A Mis- Match Effect of Dilemma: At times all seems to be going well for some candidates in the interview round after round and there seems to be a ray of positive hope being developed in the mind that yes, I am able to make it further. While some properties do have multiple rounds going upwards the hierarchy following protocol for selections at times certain candidates do have a hick up there at the finale rounds and while meeting with the boss too things and situations have been found getting bad to worse. What matters here is that the self-presentation & confidence needs to be maintained and thoroughly exhibited in front of the ultimate decision maker or head of the organisation. Confidence often makes life easy than complicated. 

• What should be done ideally before appearing for Hospitality Industry related Interviews & allied applications?

• Being Well Prepared & Aware: It is important to not just have an active mind towards making a decision to apply for a particular job which attracts as one of the best brands in town but to also have a mindfulness towards being practically being able to suit the same in terms of basic requirements. Some candidates do not look at their own basic traits, qualities and or requirements which the job offering party will not be able to compromise with. For instance, height factor for certain jobs calls for a certain figure on the scale which must be met up with. Similarly, there are some companies who are little particular on the overall pleasing aspects of a candidate’s personality to the effect of physical fitness, looking your age factor, being able to do justice to the job etc. all these small aspects are sometimes ignored by the candidates.

• K Y C – Know Your Candidature: As a very important piece of advice which we wish to extend to all candidates from the industry point of view is to know why you wish to join a particular department or section in the industry. For instance, a very common experience we face is the candidate says I like food production or kitchen & bakery as my area of interest. The next thing we wish to hear from him/her is that why kitchen? What is so fascinating in kitchen for you? What makes you feel that you are the right candidate to be joining us for kitchen? These are some of the finer aspects of the job and the candidate which we assess at times and we take a call whether or not to take him to the next round of selections. Similarly, it applies to front office as well when asked about walking a guest and walking away a guest from the hotel. We expect that these basic facts are well said and proven to the interviewer.

• Read up the facts & figures beforehand: Every hiring company or team of recruiters would wish to see the interest level in the candidate who is aspiring to be on board the brand. It simply starts from checking the facts and figures well in advance before the interview. Putting the important facts and names of important people in that protocol on your writing pad, keeping note of how many rooms does the hotel have, which all outlets are available, who is the director or general manager of the hotel etc. it is also imperative to know the contact number of the property, the website address to make an impressive remark if at all asked and verified during the interview process. It not only shows your real interest in the company but also displays a fact that you like to get into details and understand the finer aspects of the company you are applying for.

• On a Concluding Note, on Mindfulness:

Interviews and selection process is not just offering a job and selecting a candidate for the same anymore, it is also creating an atmosphere of inclusiveness and participative development of the brand and self too. Being mindful also applies to the fact that one needs to be receptive, open to feedback, accepting change and also presenting a sense of self-improvement too. Keeping an open mind towards not just sharing your perspective towards the interviewer but also making an ever-lasting impression on his/her mind would help in securing better marks and a faster offer letter rolling out coming your way to embark upon a new journey towards your aspirations and ambitions in the hospitality industry.

Glimpse into Royal Splendor : The Royal Heritage Haveli Jaipur

Jaipur , May. 24-  Built-in the 18th century by His Highness Madho Singh Ji of Jaipur, The Royal Heritage Haveli opens its doors after 250 years as a boutique hotel.  Now owned by former Maharaja Jai Singh of Jaipur, the Royal Heritage Haveli is run by his niece Angelique and her husband Pradip.  Known for their warm hospitality, Angelique and Pradip give each guest a personalized and truthful taste of the bygone era of the Maharaja’s way of life.An ethereal destination, the Royal Heritage Haveli is complete with rambling lawns, serene courtyards, plush interiors and stately living areas.

Beyond its historical allure, the Royal Heritage Haveli offers modern amenities and impeccable service, ensuring a comfortable and luxurious stay. From spacious rooms adorned with traditional décor to delectable cuisine served at its fine dining restaurant, every aspect is designed to pamper guests and create unforgettable memories. Only eighteen suites and one apartment are in service as the hotel is dedicated to providing a quiet haven of space and luxury to the discerning few.

Moreover, the haveli's serene ambiance provides a welcome retreat from the chaos of city life, allowing guests to unwind and rejuvenate amidst serene surroundings. In essence, the Royal Heritage Haveli is not just a hotel but a portal to Rajasthan's majestic past, offering an authentic glimpse into the royal legacy. For those seeking an unforgettable stay in Jaipur, this hidden gem promises an experience that is both enchanting and timeless.

Carrying forward a glorious legacy of elegance & hospitality since the seventeen hundreds, we have the ideal setting for your intimate celebrations. The Haveli is forever enthusiastic to render our assistance to guests for a memorable celebration, be it for your happily ever after or a milestone anniversary. The enchanting lawns and luxurious banquets are the best venues to create those one-in-a-million memories and build stronger bonds with your loved ones. With a capacity of 600 guests, the Khatipura Bagh along with our expeditious & delectable catering services stands out as the most quintessential venue to host your dream wedding.The front and poolside lawns with an approximate capacity of a hundred guests, serve as an exceptional venue for the most perfect and intimate musical evening and cocktail party with your dear ones.

The banquet hall with an approximate capacity of 60 guests, endowed with a sense of calm, is ideal for a private gathering with family and friends. Surrounded by the recherché interiors, immerse yourself along with those close to your heart in the moments that you will cherish for life.You can customize a gourmet dinner for your guests from our piquant vegetarian and non-vegetarian menus, and our expert chefs will cater to you flawlessly as you enjoy your special day with your special people.

Where Tranquillity Meets Majesty: Four Points By Sheraton Sonmarg Resort, Launches In The Heart Of The Himalayas

Experience the ultimate Himalayan getaway at Four Points by Sheraton Sonmarg Resort - your passport to adventure, discovery and unforgettable memories amidst nature's splendour.

India, May 2024 – Four Points by Sheraton, part of Marriott Bonvoy’s portfolio of over 30 extraordinary hotel brands, announces its expansion in India with the opening of Four Points by Sheraton Sonmarg Resort in the picturesque and captivating landscapes of Jammu and Kashmir. Set amongst the majestic Himalayan Ranges, this hotel is the perfect getaway for the leisure traveller, honeymooners and family vacationers, catering to their needs with its warm and approachable design, delivering uncomplicated comfort.

Nestled in a picturesque location near the iconic Zoji La Pass, connecting Srinagar to Leh, and just 22 kilometres from the famous Amarnath Cave, Four Points by Sheraton Sonmarg Resort is conveniently accessible from the Srinagar International Airport. The journey to the hotel unfolds along a scenic road, offering breathtaking views of snow-capped mountains and lush valleys in full bloom, showcasing nature's splendour at its finest.

Sonmarg, meaning "Meadows of Gold," is known for its awe-inspiring beauty and myriad of attractions. From the view of the glaciers and serene fishing spots at Fish Point, to the majestic confluence of the Indus River at Nilagrad and exhilarating white-water river rafting at Baltal Lake, Sonmarg presents a plethora of exciting experiences for visitors. Moreover, the region serves as an ideal hub for trekkers venturing into the pristine great lakes of Kashmir, including Tarsar, Marsar Gangabal, and Vishansar to name a few. Whether it's exploring the beautiful countryside, embarking on thrilling adventures, or simply unwinding in the company of nature, Four Points by Sheraton Sonmarg promises a truly unforgettable journey.

“We are thrilled to announce the debut of the Four Points by Sheraton brand in the picturesque resort town of Sonmarg," said Ranju Alex – Area Vice President, South Asia, Marriott International. “This strategic expansion underlines our commitment to growth in the region and showcases how our brands cater to a wide range of travel needs and preferences. The hotel's location, offering stunning views of the majestic Himalayan Ranges, coupled with the brand's renowned service, will undoubtedly redefine the hospitality landscape in this enduringly popular destination."

The resort features 47 exquisitely appointed rooms, each thoughtfully adorned with a private balcony offering unparalleled valley and mountain views. Each room features the signature Four Points comfort bed, a spacious bathroom with a rain shower to soothe the senses and state-of-the-art amenities including integrated USB ports and complimentary high-speed Wi-Fi. Catering to varied palates, Sky View, is a multi-cuisine all-day dining venue offering an indulgent buffet and an a la carte menu featuring local and global favourites. Kahwa, located in the heart of a bustling lobby, is the portal to a tradition steeped in the richness of Kashmiri culture, where the legacy of kahwa, a freshly brewed hot beverage, whispers tales of ancient times through its steam. Open through the day, Kahwa offers a selection of teas, coffees and an array of bakery items to indulge in . The hotel will also house a fully equipped gym for the fitness inclined.

 "As we unveil Four Points by Sheraton Sonmarg Resort, we look forward to welcoming guests to the unparalleled beauty of the Himalayas," remarked Shahid Khan, General Manager of Four Points by Sheraton Sonmarg Resort. "With our unwavering commitment to provide genuine service and comfortable accommodations, we strive to create inspiring experiences that showcase the pristine beauty and rich culture of the land, while providing guests with everything they need as they rest, relax and explore the wonders of Sonmarg."

JW MARRIOTT MUMBAI JUHU INTRODUCES ARC - A VISION FOR SUSTAINABLE HOSPITALITY.

Mumbai, April, 2024:  JW Marriott Mumbai Juhu, renowned for its commitment to excellence in hospitality and sustainability, unveils ARC, a framework of values and initiatives which acts as a fulcrum to the endeavor towards holistically sustainable operations. ARC stands for Aware, Regenerative and Collaborative. It’s a program to honor the properties commitment to sustainable practices, weaving through every aspect of its operations. The foundation for sustainability efforts at JW Marriott Mumbai Juhu lies in Serve 360’s Sustain Responsible Operations coordinate, which encompasses initiatives to reduce global carbon, water, and waste footprints. “Serve Our World” is one of the core values and guides the entire Marriott ecosystem in how its hotels do business.

Aware, the first pillar of ARC, is a symbol of our mindfulness for the environment. It’s evident in our willingness to share our journey towards climate fluidity and we take pride in presenting it through the spaces in our hotel like the Serene Space, the JW Garden, the Lotus Pond with Koi fish and numerous other touch points and digital communication with the guests, staff, and the community. We believe that by being open about our efforts, we can inspire one and all to actively participate in our collective mission of building a more sustainable world.  

Regenerative, the second pillar of ARC, is our ability to be standing tall for the last 22 years and be agile to the times and changing natural conditions. It finds expression in the way the hotel has transformed over the years and continues to innovate, guided by the principals of Reduce, Reuse and Recycle. Some of the key initiatives in the area are listed below.

• A robust terry and linen recycling programme 

• Organic residential bath amenities ensure optimum consumption

• Inclusion of botanicals created with green plants, dry branches and rocks are more sustainable than cut flowers 

• An advanced recycling mechanism for water that is in turn used for surface use

• 100% hotel waste management system that produces organic manure for our own and community agriculture. 

• Optimization of HVAC across the hotel to consume minimum power and yield highest financial efficiency. 

• 45% of the total power consumption is fueled by Wind energy and solar power 

Collaborative, the third pillar of ARC, is reflected in the hotel’s partnerships and community engagements. Some of the initiatives in this domain include the sustainable food sourcing program covering seafood, cage free eggs and greens that support local farmers and fishermen, employee volunteering programs for beach cleaning, donation drives, tree plantation and the activities like Earth Hour Unplug and Reconnect where we urge our guests to be a part of the experiences.

“ARC is more than just a visual identity, it’s a symbol of our unwavering commitment to sustainability. These are interesting transformative times for the icon that JW Marriott Mumbai Juhu has been. 2024 is a year of great strides and by integrating ARC into every aspect of our operations, we invite our guests and partners to join us on this journey towards a greener, more responsible world. ” said Girish Gaikwad, Chief Earth Officer, JW Marriott Mumbai Juhu. 

Exclusive Collaboration: Gauri Khan Teams Up with Bisleri International to Elevate Vedica Himalayan Sparkling Water with a Distinctive Limited-Edition Label

Mumbai, April 2024: Bisleri International and Gauri Khan unveil an exclusive limited-edition label for Vedica’s Himalayan Sparkling water category. This collaboration epitomizes a fusion of sophistication and creativity. Gauri Khan infuses her distinctive design expertise into curating an exclusive label design for Vedica Himalayan Sparkling Water, seamlessly blending her artistic vision with the unparalleled refreshment of Vedica Sparkling Water.

The brand unveils the creative process behind the label's inception with an engaging short film, giving viewers an intimate look into the collaboration.  The limited-edition bottle will be available in select channels and markets across the country.

Speaking about the initiative Jayanti Khan Chauhan, Vice Chairperson, Bisleri International Pvt. Ltd said “Vedica Himalayan Sparkling Water epitomizes sophistication and ingenuity in every aspect. Gauri Khan, renowned for her embodiment of elegance and contemporary aesthetics, seamlessly aligns with this partnership. Her designs, both modern and timeless, fortify our positioning of Vedica Himalayan Sparkling Water within our discerning audience. The limited-edition label exudes a contemporary allure that resonates with the refined taste of our consumers, fostering a deeper connection with the brand”.

Commenting on her collaboration with Bisleri Vedica, Gauri Khan said, “I'm excited to partner with a premium brand like Bisleri Vedica, known for its graceful adaptation to evolving trends and consumer expectations. Inspired by my recent mountain expedition, the label design features golden accents that reflect the celestial allure of the night sky, adding a luxurious touch. My goal was to evoke a sense of purity and harmony in the design, perfectly resonating with the brand's foundational principles”.

The collaboration embodies a seamless fusion of refinement and innovation, mirroring Vedica Himalayan Sparkling Water's harmonious combination of lively bubbles and precisely balanced mineral composition. This intricate artistry is crafted for the refined culinary enthusiasts.

THE LEELA PALACES, HOTELS AND RESORTS PRESENTS THE 6th EDITION OF THE HIGHLY ACCLAIMED ‘SHEFS AT THE LEELA’ INITIATIVE ALONG WITH DEAN WITH US

Celebrating the 6th edition of ‘Shefs at The Leela’ at The Leela Palace Bengaluru 

Hyderabad, APRIL 2024: The Leela Palaces, Hotels and Resorts announces the return of 'Shefs at The Leela' to The Leela Palace Bengaluru for its sixth edition, completing a full circle since its inception in 2022. 'Shefs at The Leela' is a renowned culinary initiative in collaboration with 'Dean With Us' (Rupali Dean and Akanksha Dean), aiming to globally inspire, recognize, and empower female culinary talent. Scheduled on May 1st and 2nd, the event promises a showcase of culinary excellence, featuring renowned Indian women chefs—Radhika Khandelwal, Prerana Bandal, and Devika Kumari. Through panel discussions, interactive sessions, and culinary demonstrations, the event continues its legacy of promoting diversity in the culinary profession.

These Indian women chefs, renowned for their inventive culinary approaches and expertise, will craft an unforgettable dining experience with their distinctive dishes and culinary interpretations. On Day 1, Chef Radhika Khandelwal, Chef Prerana Bandal, and Chef Devika Kumari will unite for a panel discussion and engage with young culinary aspirants from hospitality universities, alongside lady associates from The Leela Palace Bengaluru and The Leela Bhartiya City. Day 2 will showcase the talents of Chefs Radhika, Prerana, and Devika as they present a menu infused with global flavors and aromas, each reflecting their signature style. The Leela Palace Bengaluru will curate this delightful evening, promising a symphony of tastes, cuisines, and cooking styles, weaving together a narrative of diverse backgrounds, experiences, and culinary wisdom.

Commenting on the occasion, Madhav Sehgal, Area Vice President - South India, The Leela Palaces, Hotels and Resorts, said, “The Shefs At The Leela program is our commitment towards celebrating Indian women chefs and supporting young talent in our kitchens. I am thrilled that the program has travelled across India starting in Bengaluru, Jaipur, Gurgaon, Chennai, and now returns to Namma Bengaluru in its’ sixth edition. While these events highlight our steadfast commitment to promoting women accomplishments in culinary, the program in itself supports, incentivizes and motivates women who wish to pursue a career in culinary arts. Most importantly, it becomes a platform for budding talent to engage with celebrate with celebrated Shefs, who are role models for them.”

Shefs at The Leela embodies an initiative by The Leela Palaces, Hotels and Resorts aimed at women globally, designed to attract and inspire female talent to pursue culinary careers. In collaboration with 'Dean With Us' (Rupali Dean and Akanksha Dean), the program not only acknowledges achievements but also fosters talent and cultivates a supportive community promoting diversity in kitchens. Over time, 'Shefs at The Leela' has transformed into a platform for talent development within the culinary profession. Showcasing a diverse repertoire of culinary talent led by women, the program has traversed the country, leaving its mark on The Leela properties including The Leela Ambience Gurugram Hotel and Residences, The Leela Chennai, The Leela Bhartiya City Bengaluru, and The Leela Palace Jaipur.

Event Details: 6th Edition of Shefs at The Leela

-      Date: May 02, 2024

-      Venue: The newly opened Maharaja Ballroom, The Leela Palace Bengaluru

To reserve your experience or for more information, contact: Mobile: [+91 89519 74424], Email: [fnbsales.tlpb@theleela.com]

Iconic Basket Boat-Shaped Convention Centre Opens in Vietnam

CAM RANH, Vietnam 2024 – Vietnam has cut the ribbon on a striking multipurpose convention centre with a design inspired by the country’s ubiquitous coracle boat.

Axi Plaza celebrated its grand opening today at its spectacular beachfront location, overlooking Long Beach on Vietnam’s scenic Cam Ranh peninsula. Its host of remarkable facilities include a vast state-of-the-art conference hall, a 360-degree rooftop venue, a stunning outdoor beachfront event space, and about 10,000sqm dedicated to shopping and dining outlets.

The largest multipurpose convention centre in the region, Axi Plaza marks The Anam Group’s third major development, following the launch of luxurious resorts The Anam Cam Ranh and The Anam Mui Ne in 2017 and 2023 respectively.

Adjacent to 12-hectare The Anam Cam Ranh with 213 rooms, suites and villas, Axi Plaza is breaking new ground in Cam Ranh, which was once renowned as southeast Asia’s greatest deepwater harbor and is now rising as an upscale alternative to nearby Nha Trang.

Billed as affording “meetings above the beach”, the 1197sqm conference hall and ballroom area on Axi Plaza’s third floor accommodates up to 1000 people. Dominated by a high ceiling with timber beams fashioned in a fan formation, the hall features a cutting edge 75sqm LED screen and panoramic vistas encompassing swimming pools, a manicured lawn and the ocean.

Totalling 1077sqm, the 360-degree rooftop area on the fifth floor has been designed for receptions and company events and offers sweeping views of Long Beach’s white sands and turquoise waters. A dramatic headland named “Song Lo”, meaning the ‘wave next to the mountain’ in Vietnamese, rises up to the immediate north and west.

The outdoor event space situated between the basket boat-shaped building and the beach is underpinned by the capacious lawn that fronts three picture-perfect swimming pools - one saltwater, one chlorine and a kids pool - supervised by lifeguards.

Situated behind Axi Plaza’s vast second floor entrance and reception area, the 200sqm Axi Plaza Lounge overlooks the swimming pools and serves Vietnamese fare.

In addition to MICE and indoor and outdoor dining areas on the fourth floor, Axi Plaza’s first floor is dedicated to 46 shops ranging in size from 14sqm to 239sqm.

The exterior of the building is crisscrossed with wood set to last at least 100 years. By night, Axi Plaza changes colours in an elaborate lighting display. At the entrance is a garden updated daily to articulate the day’s date.

“Axi Plaza is a game changer for Cam Ranh and Vietnam’s entire coastline – there’s nothing like it for business and leisure travellers alike,” said The Anam Group’s founder Pham Van Hien at the grand opening celebrations, including an opening ceremony, cultural performances, and gala dinner. “Building Axi Plaza in the shape of a large thung chai boat, resting beside waters still plied by traditional boats, is a bold and striking way to pay homage to Vietnam with contemporary flair.”

With Axi Plaza Lounge, swimming pools, Long Beach, bathrooms, lockers and more on offer, Mr Hien described Axi Plaza as a “convenient solution” for travellers who need to check out of their hotels at noon but do not want to wait for hours at Cam Ranh International Airport before their departure flights.

Together, Axi Plaza and The Anam Cam Ranh will offer a complete package of services and amenities for bleisure guests in one location.

Various company events, weddings and a forum in cooperation with the local tourism department are already planned at Axi Plaza this year. The Anam Group is exploring organizing events such as classical concerts, fashion shows and product launches.

The basket boat traces its history back to the French colonial era, when the French levied a tax on boat ownership. It’s believed Vietnamese fishermen who could not afford the taxes responded by deploying basket boats, arguing they were not boats but baskets and thus could not be taxed.

Novotel Guwahati GS Road Recognized with Prestigious 'Green Key' Certification for Environmental Responsibility this Earth Day"

Guwahati, India - April , 2024 – Novotel Guwahati proudly announces its achievement of the prestigious Green Key certification, solidifying its commitment to environmental sustainability and responsible tourism. This recognition marks Novotel Guwahati GS Road as the only hotel in Eastern India and the 7th hotel in India to receive this esteemed accolade, with certification awarded on Earth Day, April 22nd.

Green Key is a globally recognized eco-label awarded to hospitality establishments that meet stringent criteria for environmental sustainability and corporate social responsibility. The collaboration between Accor and Green Key is to implement sustainable development initiatives through preferred certificate programmes globally, including Green Key.

Novotel Guwahati's dedication to sustainable practices, unwavering commitment to minimizing its environmental footprint while delivering exceptional guest experiences has resulted in this significant milestone of achieving Green Key certification on this Earth Day 2024. 

Novotel Guwahati's journey towards sustainability encompasses various initiatives, including:

• Implementation of energy-saving technologies and renewable energy sources.

• Reduction of water consumption through efficient management systems.

• Waste management strategies aimed at minimizing landfill waste and promoting recycling.

• Collaboration with local communities and stakeholders to support sustainable development initiatives.

• Promotion of eco-friendly practices among guests and employees through educational programs and awareness campaigns.

“As the only hotel in Eastern India and the 7th hotel in India to receive the Green Key certification, Novotel Guwahati GS Road sets a new standard for sustainable hospitality in the region. This accomplishment highlights the hotel's leadership in environmental conservation and its dedication to creating a positive impact on the local community and ecosystem”, said Manmeet Singh, General Manager (Novotel Guwahati GS Road).

About Novotel Guwahati:

Novotel Guwahati GS Road is a luxury hotel located in the heart of Guwahati, India. With its prime location, modern amenities, and commitment to exceptional service, Novotel Guwahati offers guests a comfortable and convenient stay experience. The hotel is dedicated to sustainability and actively engages in eco-friendly practices to minimize its environmental impact while maximizing guest satisfaction.

About Novotel:

Novotel Hotels offer destination hotels designed as comforting and energizing places where guests can ‘press pause’ and take time to enjoy the moments that really matter. The brand’s wide array of hotels, suites and resorts offer a multitude of services for business and leisure guests alike, including spacious, modular rooms with natural and intuitive design; 24/7 catering with nutritious choices; dedicated meeting spaces; attentive and proactive staff; family zones for the youngest guests; multi-purpose lobbies; and accessible fitness centers. Novotel, which has over 530 locations in more than 60 countries is part of Accor, a world leading hospitality group counting over 5,400 properties throughout more than 110 countries. Novotel is also a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.

Ingredient Ideology | Taste Of Mexican Delights By: Dr. Kaviraj Khialani- Celebrity Master Chef

Colorful & Vibrant Mexican delicacies to Indulge into.

The flavours of Mexican foods are not only inviting and appealing to us but also easy to adapt into our daily recipes as well. From the chili and peppers to the salsa, nachos and tacos! this cuisine has so much to offer that it gets difficult to pick and choose between the options. Mexican ingredients are easily available from assorted fresh vegetables to the corn meal, the tortillas, jalapenos, peppers and tomatoes for the salsa. The kitchens of Mexico also have a wide array of non-veg ingredients too including chicken, eggs, fish and seafood, red meat as well in some recipes. 

The methods of cooking in this cuisine are easy to follow and also doesn’t really call for any unusual equipment’s as well. Pots and pans, griddles and hot plates, fryers and ovens are some of the most commonly used mediums. The steps involved in the recipes are short and easy to follow keeping in mind the nutritive aspects as well in most recipes. While they do love to have their foods well presented with accompaniments and garnishes there is a lot more which we can think of as well when it comes to fusion with mexican recipes.

Here are a few simple recipes from Mexico with my little twist of taste attached to make them more palatable and delicious!

Recipe-1] MEXI- BEAN VEGGIE SOUP

Ingredients:

Oil/ olive oil-1 tbsp.

Garlic- 1 tsp chopped

Onion-1 small chopped

Red chilies-1-2 slit

Carrot-1 small peeled and cubed

Potato- 1 small peeled and cubed

Kidney beans/ rajma-1/2 cup boiled.

Green capsicum-1/2 no cubed.

Sweet corn-1/4 cup boiled.

Tomato puree-1/2 cup

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

White vinegar-1 tsp

Sugar-1 pinch

Veg stock/ water- 3-4 cups

Black/green olives/ jalapeno peppers- 2-3 tsp sliced

Avocado-1 ripe, peeled and cubed for garnish.

Parsley/coriander leaves- 2 tsp chopped.

Method:

1. Assemble all the ingredients for the mexican style bean veggie soup.

2. Heat oil in a pan add in the garlic and onions saute for 1 min add in the vegetables, boiled beans, corn, capsicum and tomato puree saute for 2 mins.

3. Add in the salt, pepper, herbs, chili flakes and mix well. Add in the water/veg stock and bring to a boil, simmer for 15-20 mins.

4. Check for seasonings and texture and adjust accordingly, add in the white vinegar, pinch of sugar and parsley or coriander and mix.  Portion the soup in a soup bowl and top with avocado and fresh herbs, olives, jalapenos etc and serve hot.

Recipe-2] MEXICAN CORN AND AVOCADO SALAD

Ingredients

For the base of the salad:

Assorted iceberg lettuce/ purple- white cabbage-1 cup

For the body of the salad:

Sweet corn-1 cup boiled

Avocado-1 ripe, peeled and cubed

Onion-1 med sized sliced

Tomato-1 med sized cubed

Assorted capsicums-1/2 cup cubed

Sprouts-1/2 cup.

Cucumber- 1 no cubed.

For the dressing:

Olive oil-2-3 tbsp.

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice-2 -3 tbsp.

Chopped parsley-2 tsp

Chopped mint-2 tsp

Chopped green chilies-1 tsp

Flax seeds/ sunflower seeds- 2 tsp

Honey-1 tbsp.

Dates-2-3 chopped.

Sliced almonds/cashews-4-5 no

Red chili sauce-2 tsp

Tomato ketchup-2 tsp

For the garnish of the salad:

Assorted fresh herbs/ seeds/ nuts/ pomegranate seeds/ olives etc

Method:

1. Assemble all the ingredients for the salad recipe as listed.

2. Arrange the base of the salad or assorted greens in the serving bowl or on the salad plates.

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

4. Just before serving the salad combine the ingredients of the body and dressing together and give it a nice toss.

5. Portion out the salad on the base and garnish appropriately and serve.

Recipe-3] SPICY CHICKEN SALSA TACOS

Ingredients

Taco shells- 10-12 no

For the base in the taco shells:

White/purple cabbage-1 cup shredded

Lime juice-2 tsp

Salt and pepper to taste

Chopped mint/coriander leaves-2 tsp

Chili flakes-1/2 tsp

Tomato ketchup-2 tsp

Mix and chill for 20 mins.

For the chicken mixture:

Oil-2 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken shredded-1 cup boneless boiled.

Salt, pepper, chili flakes to taste

Tomato ketchup-2-3 tsp

Red chili sauce-2 tsp

White vinegar-1 tsp

Chopped coriander leaves-2 tsp.

For the salsa mixture:

Tomatoes-1 cup chopped

Green chilies-1 tsp chopped

Jalapenos/olives/gherkins-2-3 tsp sliced

Salt and pepper to taste

Capsicum-1/2 no chopped

Tabasco/Capsico sauce-1 tsp

Pinch of sugar

Coriander leaves-2 tsp chopped

Mix and chill for 20 mins.

Method:

1. Assemble ingredients for the various components of the recipe.

2. Prepare the salsa and base mixture for the tacos and chill.

3. Heat oil saute the garlic, chilies, onions and add in the boiled chicken pieces/shreds and saute on a high flame for 1 min, add tomato sauce, chili sauce, vinegar and cook for few mins, remove and keep aside.

4. Finally just before serving place the base of cabbage in the taco shells top with the prepared cooled chicken filling and top with the tangy tasty salsa and garnish as desired and serve immediately.

Recipe-4] MUSHROOM & COTTAGE CHEESE CHIMICHANGAS

Ingredients:

For the wrapper:

Readymade tortilla rotis- 4-6 no

Or else whole wheat/ flour/corn meal based rotis- 4-6 no.

For the filling of chimichangas:

Oil-2 tsp + as needed for cooking/ frying.

Butter-1 tsp

Garlic-1 tsp chopped

Green chilies-1 tsp chopped

Spring Onion-1 small chopped

Sliced mushrooms- 8-10 no

Paneer-1 cup grated

Capsicum-1 no chopped

Salt, pepper, herbs and chili flakes to taste

Red chili sauce + green chili sauce + soy sauce- 2 tsp each

Spring onion greens-2-3 tbsp. chopped

Grated cheese-1/4 cup

To serve with: salsa sauce as listed in the above recipe for tacos.

Method:

1. Prepare the wrappers for the chimichangas by either using readymade tortilla wraps or prepare chapattis using variety of flours as desired.

2. To prepare the filling, heat oil and butter in a pan add in the garlic and onions and saute until light pink add in the sliced mushrooms, capsicums, salt, pepper, herbs and chili flakes to taste.

3. Cook for 2-3 mins and add in the grated cottage cheese or paneer and mix, cook for another 2-3 mins, turn off the flame add in the spring onion greens and cheese and mix well.

4. Place the wrapper on a work station and place the prepared filling in the center of the wrapper carefully close up the sides by folding them in and securing it up.

5. If we are using a fresh dough to make chimichangas we use a maida water thick paste to seal the edges if using readymade wrappers, we can just roll them up.

6. Using a non-stick tava or a griddle pan we can cook the chimichangas using little oil to a nice golden brown color but in case of using a freshly made dough concept we can deep fry the sealed chimichangas as well to a nice crusty color and remove, drain excess oil, cut and serve or top with salsa sauce, cheese sauce or sour cream and enjoy.

Recipe-5] TEX- MEX RICE WITH CHICKEN

Ingredients

For the rice mixture:

Oil-1 tsp

Butter-1 tsp

Bay leaf- 2 no

Pepper corns- 4-5 no

Sliced onions-1 no

Garlic- ginger-1 tsp chopped

Slit green and red chilies- 2-3 each

Boiled white/brown rice- 1 and a half cup cooked.

Salt and pepper to taste

Chili flakes-1/2 tsp 

Mixed herbs-1/2 tsp

Saffron- 8-10 strands soaked in ½ cup milk

Parsley/mint/coriander-2 tbsp. chopped

For the chicken mixture at the base of the pot:

Oil-2 tsp

Butter-2 tsp

Chicken drumsticks/ thighs- 500 gms or 4-5 pieces.

Salt and pepper to taste

Garlic- ginger-chili paste-1 tsp mix

Onion-1 small chopped

Tomato puree-1 cup

White wine- 2-3 tbsp.

Cooked beans- rajma/chickpeas etc-1/2 cup,

Cumin powder-1/2 tsp

Coriander powder-1/2 tsp

Chili flakes, herbs to taste or use mexican peri peri spice powder-1 tsp

Water/stock-1 cup just to cook up the chicken

To assemble:

Sliced jalapenos/ black olives/ green olives- 2-3 tsp sliced

Cheese- 3-4 tbsp.

To serve alongside-a bowl of crispy nacho chips.

Method:

1. Assemble all ingredients as listed to fix the one pot meal.

2. Heat oil and butter and add in the ingredients one by one and saute onions, add tomato puree, salt, spices and chicken pieces, wine, cooked or boiled beans and saute for 2 mins, add water or stock and allow to cook 12-15 mins.

3. Heat oil and butter in another pan and saute the spices, garlic, ginger, onions, chilies and add in the rice and saffron solution, salt and pepper to taste and simmer or cook in steam for 4-6 mins.

4. Layer the rice over the chicken but in between add cheese, olives, jalapenos, herbs, coriander and then the rice. Close the pot with a tight fitting lid and cook on a low flame for 10-12 mins in steam. Open and serve hot.

Recipe-6] DESI CHOCOLATE EMPANADAS

Ingredients:

For the wrappers:

Maida-1/2 cup

Salt-1 pinch

Powdered sugar-1 tsp

Oil- 1 tsp

Baking powder-1/4 tsp

Vanilla essence-1/2 tsp

Warm water- as needed.

For the stuffing:

Brownies- ½ cup crumbled

Desi pedha-2-3 no crumbled.

Assorted chopped nuts-2 tsp

Chocolate chips-2-3 tsp

Chocolate sauce-2 tsp

Oil to fry

To top and serve with:

Powdered sugar/ chocolate sauce and serve with scoop of vanilla ice-cream/ also try serving them with some chilled rabdi.

Method:

1. Prepare the dough for the empanada wrappers and cover with a damp kitchen cloth and keep aside to rest for 12- 15 mins.

2 In a mixing bowl combine together the ingredients for the stuffing and mix them all well, add a little rum or brandy for flavor.

3. Roll out the dough into a thin chapati, using a glass cutter or a cookie cutter cut out the round discs and apply little maida water thick paste on the edges.

4. Place the prepared chocolate stuffing on one side and carefully close it like a half moon shape, seal the edges with a fork and deep fry in medium hot oil for 3-5 mins until nicely golden browned, remove and drain excess oil and serve hot garnished appropriately.

Goa: Leading the Charge Towards Sustainable Tourism at ATM Dubai 2024

Goa,  April 2024 - As the global travel and tourism industry gears up for the prestigious Arabian Travel Market (ATM) Dubai 2024 from 6th to 9th May 2024 at the Dubai World Trade Centre (DWTC), there's one destination that's poised to make a significant impact – Goa, India. Renowned for its pristine beaches, rich cultural heritage, and vibrant communities, Goa is set to showcase its commitment to sustainable tourism at ATM Dubai 2024 with this year’s theme: Transforming Travel Through Entrepreneurship.

The Goa Tourism Pavilion at ATM Dubai will feature sustainable initiatives under the Regenerative Tourism approach which will focus on the pillars under this approach like hinterland exploration, restoration and replenish heritage sites, a journey towards spiritual tourism, and much more. Along with the 11 temples under the Ekadasha Teertha circuit and the exposition of St. Francis Xaviers at the Basilica of Bom Jesus, Old Goa, which is scheduled to take place after a decade, this year from November 21st 2024 until January 5th, 2025. 

Mr. Suneel Anchipaka, IAS, Director Tourism & Managing Director GTDC said " The Goa Tourism pavilion will reflect the traditional, historical significance and the rich cultural heritage of Goa under Regenerative Tourism. There will be approximately 17 co-exhibitors like tour and travel operators, wedding planners, as we have roped in various planners and MICE representatives. One of our main focus will be on promoting MICE tourism in a massive manner, along with this, the Department of Tourism is in the process of forming the single window Wedding in Goa policy; to rope in more tourists as part of this initiative at ATM Dubai. Goa became the first state to launch Regenerative Tourism with hinterland tourism, spiritual tourism and various MICE tourism under it, all these initiatives are to attract inbound tourists and especially quality tourists. Through this mart, we aim to promote tourism within GCC countries, which have high-spending tourists so that they can visit Goa and explore the hidden gems our state has to offer. Through joint efforts with the Indian Embassy in Dubai, UAE, we underscore our commitment to engage with the global Goan community and harness their support in promoting Goa as a sustainable tourism destination, reinforcing their role as ambassadors for our region on the global stage. Events like ATM Dubai, the Goan diaspora not only strengthens ties between Goa and Dubai but also contributes to the growth of tourism in their homeland.”

From May 6th to May 9th, 2024, at the ATM Dubai at the Dubai World Trade Centre (DWTC), Stand No: AS7259, visitors to the Goa Pavilion will be treated to an immersive experience highlighting the region's pioneering initiatives in sustainable tourism. At the heart of our showcase is the concept of regenerative tourism – an approach that goes beyond conservation to actively restore and replenish natural and cultural resources while enhancing the well-being of local communities.

Goa Tourism’s pavilion will exhibit the best of what Goa has to offer with the presence of Hon’ble Minister of Tourism, Mr. Rohan A Khaunte, Mr. Suneel Anchipaka, IAS, Director Tourism & Managing Director GTDC, Mr. Kuldeep Arolkar, Deputy Director Tourism, Government of Goa, Mr. Shawn Mendes, OSD to Tourism Minister and Mrs. Chitra Vengurlekar, Assistant Tourist Officer, Department of Tourism, Government of Goa, along with co-exhibitors from leading industries like tour operators, hoteliers and wedding planners. ATM Dubai’s theme for 2024 is on sustainable tourism and Goa being the first state to launch Regenerative Tourism, showcases just that; Sustainable & Responsible Tourism.

Goa Tourism’s participation at ATM Dubai isn't just about showcasing Goa's cultural and spiritual treasures – it's also about promoting sustainable practices that benefit both the environment and local communities. Through the pavilion, the state aims to inspire travelers to make conscious choices that support responsible tourism and contribute to the long-term well-being of our planet. 

At Goa's Pavilion, visitors can expect interactive exhibits, engaging discussions, and immersive experiences that highlight the symbiotic relationship between tourism and sustainability.

Rhythm Hospitality is thrilled to unveil its newest venture, Rhythm Gurugram

A Serene Oasis Amidst the Urban Landscape

Rhythm Hospitality proudly announces the grand opening of its latest venture, Rhythm Gurugram, poised to redefine luxury hospitality in the vibrant cityscape. Nestled in the heart of Gurugram, at Sohna Road in Sector-68, this opulent sanctuary promises an unparalleled experience of sophistication.

Rhythm Gurugram is strategically located just 24 kilometres from the Indira Gandhi International Airport in New Delhi and is just 10 minutes from the newly opened Dwarka Expressway. The property is an ideal destination for corporate travellers, business meetings, guests seeking extended stays, and also leisure travellers seeking comfort and convenience.

The property comprises 121 keys in its first phase and the company aims to have a total of over 250 keys at this location within 12 to 15 months. All the keys are Suites with additional living areas and they are ideally suited for corporate travellers and long-staying guests. The USP of the rooms are the breathtaking panoramic views of the cityscape. Rhythm Gurugram offers guests an oasis of serenity amidst the bustling urban landscape. The hotel features seven event spaces, including state-of-the-art wedding venues and rooftop open spaces ideal for sundowner events. 

Sky Club, the premium rooftop restaurant with a pool deck, offers an unforgettable dining experience amidst the clouds, where guests can savor magical sunsets against the spectacular skyline of Gurugram. At Rhythm Gurugram, our dedicated team is committed to creating exceptional experiences for every guest, anticipating their needs, and providing bespoke services that leave a lasting impression.

About Rhythm Hospitality:

Rhythm Hospitality is synonymous with the art of hospitality, where every detail is crafted to perfection. With a legacy of serving and touching the lives of more than five lakh satisfied guests, and a Rhythm family comprising 450+ teams and associates, we continue to set new benchmarks in hospitality excellence.

Committed to expanding our brand presence across India, with properties in Lonavala, Kumarakom, and Gurugram, we aspire to deliver unmatched service and create memorable experiences for our guests. Our vision is to establish a homegrown Indian hospitality brand of meaningful scale and repute, being the preferred destination for travellers seeking unparalleled luxury and personalized service.

Pride Hotels Group Announces New Pride Elite Property in Strategic Bharuch Location

Pride Hotels Group is excited to announce its latest venture, the Pride Elite Bharuch, situated in the bustling city of Bharuch, Gujarat. This new property, nestled in the heart of Bharuch, is perfectly positioned near Dahej port, a significant industrial hub hosting around 2000 corporate entities. The proximity to such a vital commercial center makes the Pride Elite Bharuch an optimal choice for business travelers. Additionally, Bharuch’s rich historical significance and its role as a gateway to many of Gujarat’s attractions make it a compelling destination for leisure travelers seeking a blend of business and tourism opportunities.

“We are delighted to unveil the Pride Elite Bharuch, a premier destination that epitomizes our dedication to delivering unparalleled hospitality experiences. Strategically positioned in the dynamic city of Bharuch, near the bustling Dahej port, this property offers unmatched accessibility for our corporate clients while also serving as an inviting retreat for leisure visitors. Our commitment to excellence is reflected in every aspect of Pride Elite Bharuch, where guests can expect to enjoy the highest standards of service and amenities” remarked Mr. Atul Upadhyay, Executive Vice President of Pride Hotels Group.

Pride Elite Bharuch is set to feature 60 luxurious rooms designed for ultimate comfort and style, catering to the sophisticated expectations of our esteemed guests. This upscale property will also include a sprawling 25,000-square-foot wedding lawn, ideal for extravagant weddings and large-scale celebrations, alongside a spacious 3,000- square-foot banquet hall that can accommodate up to 300 people, perfect for hosting corporate events and conferences. In addition to these, the hotel will boast an elegant restaurant with a diverse menu to satisfy all palates. The comprehensive amenities continue with a state-of-the-art swimming pool and a well-equipped gym, ensuring a relaxing and productive stay. For business meetings, two exclusive boardrooms will provide the ideal setting for discussions and decision-making. Additionally, ample parking facilities will offer added convenience for all guests visiting the hotel.