Ingredient Ideology | Flavours of Madhya Pradesh By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Introduction to Madhya Pradesh

Madhya Pradesh, in central India, is famous for its rich history and diverse culture. It boasts UNESCO World Heritage sites like the Khajuraho Temples and Sanchi Stupa. The state's capital is Bhopal, and it offers a unique blend of ancient traditions and modern development. Its varied landscape includes forests, plateaus, and rivers, making it a destination for both history and nature lovers.

Culinary brief on foods from Madhya Pradesh

Madhya Pradesh's cuisine features dishes like Poha (flattened rice with spices), Dal Bafla (lentils with baked wheat bread), and kebabs. Popular sweets include Gulab Jamun, Malpua, and Jalebi. The cuisine is known for its mix of sweet and savory flavors with a variety of spices.

Popular street side foods from MP

Popular street foods in Madhya Pradesh include Poha, Samosa, Aloo Tikki, Kachori, Jalebi, Mawa Bati, Chai, Bhutte ka Kees, Sabudana Khichdi, and Bhel Puri. These dishes offer a mix of sweet, savory, and spicy flavors, making them favorite choices for locals and visitors alike.

6 recipes from the cuisine with step by step method and ingredients list

1. Poha:

Ingredients:

2 cups flattened rice (poha)

1 onion, finely chopped

1 potato, diced

2-3 green chilies, chopped

1/2 teaspoon mustard seeds

1/2 teaspoon turmeric powder

Salt to taste

1/4 cup roasted peanuts

Fresh coriander leaves for garnish

Lemon juice (optional)

Instructions:

1. Rinse poha under running water, drain, and set aside.

2. Heat oil in a pan, add mustard seeds, and let them splutter.

3. Add chopped onions, green chilies, and diced potatoes. Sauté until the potatoes are cooked.

4. Add turmeric, salt, and poha. Mix gently.

5. Cover and cook for a few minutes until poha is heated through.

6. Garnish with roasted peanuts, fresh coriander leaves, and a dash of lemon juice if desired.

2. Dal Bafla:

Ingredients:

1 cup whole wheat flour

1/2 cup semolina (suji)

1/2 cup ghee (clarified butter)

1 cup arhar dal (split pigeon pea lentils)

Spices: cumin seeds, hing (asafoetida), turmeric, and salt

Fresh coriander leaves for garnish

Instructions:

1. Prepare the bafla dough by mixing whole wheat flour, semolina, ghee, and water to form a stiff dough.

2. Shape the dough into small, round balls, and steam them until cooked.

3. Cook arhar dal with spices to make dal.

4. Serve the dal with the steamed bafla and garnish with fresh coriander leaves.

3. Biryani:

Ingredients:

2 cups Basmati rice

500g chicken or vegetables

Spices: cloves, cardamom, cinnamon, bay leaves

2 onions, finely sliced

2 tomatoes, chopped

Ginger-garlic paste

Yogurt

Biryani masala

Ghee

Fresh mint and coriander leaves

Saffron strands soaked in milk (for garnish)

Instructions:

1. Cook rice with whole spices, and set it aside.

2. In a separate pot, sauté onions, add ginger-garlic paste, and cook chicken or vegetables.

3. Add yogurt, biryani masala, and tomatoes. Cook until the mixture thickens.

4. Layer the cooked rice and the chicken/vegetable mixture in a pot.

5. Garnish with mint, coriander leaves, and saffron milk. Cook on low heat for a few minutes.

4. Seekh Kebab:

Ingredients:

   - 500g ground meat (chicken, mutton, or beef)

   - 1 onion, finely chopped

   - 2-3 cloves garlic, minced

   - 1-inch piece of ginger, grated

   - Spices: cumin powder, coriander powder, red chili powder, garam masala

   - Salt to taste

   - Fresh coriander leaves, chopped

   - Skewers

Instructions:

   1. In a mixing bowl, combine the ground meat, chopped onions, minced garlic, grated ginger, and spices.

   2. Mix well and let the mixture marinate for at least an hour.

   3. Preheat your grill or oven.

   4. Thread the meat mixture onto skewers, shaping them into long, cylindrical kebabs.

   5. Grill or bake the kebabs until they are cooked through and have a charred exterior.

   6. Serve hot, garnished with fresh coriander leaves.

5. Aloo Tikki:

Ingredients:

   - 4-5 boiled potatoes, mashed

   - 1/2 cup boiled and mashed peas

   - 2-3 green chilies, finely chopped

   - 1 teaspoon cumin seeds

   - Spices: coriander powder, red chili powder, garam masala

   - Salt to taste

   - Oil for shallow frying

Instructions:

   1. In a bowl, mix mashed potatoes, peas, green chilies, cumin seeds, and spices.

   2. Shape the mixture into round patties (tikkis).

   3. Heat oil in a pan and shallow fry the tikkis until they turn golden brown on both sides.

   4. Serve hot with chutney or yogurt.

6. Jalebi:

 Ingredients:

   - 1 cup all-purpose flour

   - 1 teaspoon yogurt

   - Saffron strands (for color)

   - 1/2 teaspoon cardamom powder

   - Ghee or oil for frying

   - For syrup: sugar, water, saffron strands, and cardamom powder

Instructions:

   1. Prepare a smooth batter with all-purpose flour, yogurt, saffron strands, and cardamom powder. Add water to achieve a thick consistency.

   2. Pour the batter into a squeeze bottle or a cloth with a small hole.

   3. Heat ghee or oil in a pan for deep frying.

   4. Squeeze the batter in spiral shapes into the hot oil.

   5. Fry until jalebis turn crispy and golden.

   6. Prepare a sugar syrup by dissolving sugar in water, adding saffron and cardamom.

   7. Soak the fried jalebis in the sugar syrup for a few minutes.

   8. Serve hot or at room temperature.

How is the food of MP different from the rest parts of India?

Madhya Pradesh's cuisine differs from other parts of India with its milder spice use, emphasis on wheat-based dishes, distinct biryani style, tribal influences, and a balance of vegetarian and non-vegetarian options. It's a unique fusion of flavors and traditions reflecting the state's cultural diversity.

Conclusion

In conclusion, Madhya Pradesh's cuisine sets itself apart with its moderate spices, wheat-based staples, and a rich blend of regional and tribal influences, making it a culinary delight with a unique regional identity.

Nagpur's Haldiram expands its culinary legacy with quick service restaurant launch in Nallagandla, Hyderabad

Hyderabad, May 2024: Haldiram’s Nagpur, one of the most trusted brands in the Indian culinary landscape, has launched its ne­w quick-service restaurant in Hyderabad, Telangana. Located at Survey No. 301, Sri Krishna Colony, Kanchi Gachibowli Road, next to Citizens Speciality Hospital, Nallagandla, Hyderabad, Telangana 500019, the new outlet is set to become a go-to destination for food enthusiasts in the area.

Opening its doors to the public on 10th May 2024, Haldiram’s 22nd outlet in Nallagandla, Hyderabad marks a significant milestone for the brand as it expands its footprint in one of India’s vibrant cities. This new restaurant offers a delightful array of snackable items like Sev Bhujiya, Morrukulu, Farali Chiwda as well as authentic Indian delicacies including Nawabi Deluxe Thali, Sampurna Deluxe Thali, Pav Bhaji, Jain Delights, Paneer Tikka, and an unique offering Paneer Tikka Pinaanzza which is an Exotic vegetable and paneer tikka Naan Pizza and many more, the newly launched QSR promises a great dining experience to customers who can savour Haldiram's signature dishes alongside other authentic Indian flavours. Wait, there is more, to celebrate the launch, Haldiram's is offering a special launch offer of Buy 1 Chole Bhature and Get 1 Panipuri Free, along with a complimentary Ice-cream on a minimum order value of Rs. 249/-available exclusively at the new Nallagandla outlet.

Speaking about the­ launch, Mr. Neeraj Agrawal, Director of Haldiram’s Foods Inte­rnational Pvt Ltd, said “We are excited to announce­ that Haldiram's has opened its 15th outlet in Nallagandla, Hyderabad. This latest addition underscores our unwavering commitment to delivering delectable sweets and authentic Indian cuisine. We eagerly anticipate welcoming our guests and offering them a memorable dining experience, complete with unparalleled food quality and service excellence.”

Known for its commitment to quality and taste, Haldiram’s has been a household name for decades, offering an exceptional range of snacks and delectable dishes. The brand strives to honor tradition while innovating to meet changing consumer preferences. Haldiram’s commitment to delighting customers with quality, taste, and excellence resonates with its new restaurant in Malleshwaram, which is poised to become a go-to destination for food enthusiasts seeking authentic flavors and exceptional dining experiences.

ROHL launches Gujarat’s largest All-Suite 5-Star Hotel in Surat – ‘The World’

BENGALURU,  MAY 2024: Following the signing of the management agreement with Hindva Hospitality, LLP in March 2024, Royal Orchid Hotels Ltd, the leading hospitality chain today announced the launch of ‘The World’, the largest All-Suite 5-star hotel in Gujarat and the debut hotel by ROHL in Surat.

Located near the Surat Diamond Bourse, the upcoming Bullet Train Station and the Textile belt, this hotel is optimally located for business and leisure travellers alike. Accentuated with carefully crafted art pieces and tasteful décor and opulent suites that can accommodate up to 6 people comfortably, the 288 all-suite hotel is a true epitome of style, comfort and convenience. The World is a true amalgamation of a bouquet of innovative services and facilities including large banqueting rooms, sprawling lawns, meeting facilities and a signature Spa with extensive wellness and yoga experiences on the one side, clubbed together with an in-house Co-Working space and a Gaming Zone on the other.

Chander K Baljee, Chairman and Managing Director of Royal Orchid Hotels Ltd, said, “We are excited to announce our very first hotel in Surat in partnership with Hindva. ‘The World’ is our contribution to PM Modi’s vision to transforming Surat and bringing it at the forefront of the world’s diamond trading business. The hotel is certain to transform the city’s skyline and create new benchmarks for hospitality in the city.”

As part of the inaugural, the hotel unveiled ‘FAM’, all-day modern eatery of the hotel serving exclusively vegetarian delicacies where chefs will skillfully curate artisanal ingredients to create sensory delights. Apart from offering multiple F&B options to guests, The World will also present a unique ‘Surati’ concept eatery, thereby leaving guests with the fine taste of authentic Gujarati food.

Keyur Kheni, Chief Executive Officer at The World & Managing Partner, Hindva said, “The World is an outcome of a dream to create a masterpiece that redefines luxury and gives Surat a ‘one-of-its-kind’ destination. We are excited as we open doors to unparalleled hospitality for the discerning global traveller. I am confident that our partnership with ROHL, a brand with a legacy spanning five decades, will only elevate the experience for guests further and firmly cement The World as an epitome of opulence and luxury in the city”.

In addition to indulging in ROHL’s signature hospitality, guests can avail convenient pick-up and drop services to the Airport and other prominent destinations like Surat Diamond Bourse, Dumas Beach, and many more.

The Fern Hotels & Resorts Announces New Hotel Sign-ups in the Picturesque Kashmir Valley

Signs 5 New Properties amidst the scenic landscapes of ‘Paradise on Earth’ 

Mumbai, May 2024: The Fern Hotels & Resorts, India’s leading environmentally sensitive hotel chain, is pleased to announce the signing of 5 new hotels in the picturesque Kashmir Valley. With these new hotel sign-ups, The Fern Hotels & Resorts embraces the ethos of Kashmiri hospitality and endeavors to offer guests a harmonious fusion of opulence and tranquility in this tourist hotspot, which witnessed more than 20 million annual visitors in 2023.

62 keys Abraq The Fern, Dalgate, Srinagar and 50 keys Zinc by The Fern, Tengpora Bypass, Srinagar are already under construction and slated to be operational by 2025 and 2026 respectively. The brand has also signed 3 other hotels- 65 keys ABRAQ The Fern, Pahalgam, 65 keys Zinc by The Fern, Pahalgam and 65 keys ABRAQ The Fern, Tangmarg which are currently in the planning stage. From the meticulously designed rooms boasting panoramic views of the valley to the fine dining restaurants curated to tantalize the taste buds with local flavors, every aspect of these hotels will be crafted to enchant and delight.

Speaking on the occasion, Mr. Suhail Kannampilly, Managing Director, The Fern Hotels & Resorts, commented "We are thrilled to introduce The Fern Hotels & Resorts to the enchanting landscape of the Kashmir Valley. Our vision is to provide guests with not just accommodations, but an immersive journey through the rich tapestry of Kashmiri culture and hospitality. The Fern Hotels & Resorts is more than just a place to stay; it is a gateway to unforgettable experiences. Whether guests seek adventure amidst the rugged terrain, moments of serenity amidst the lush valleys, or a rendezvous with Kashmir's rich cultural heritage, The Fern Hotels & Resorts stands ready to curate bespoke experiences tailored to every traveler.”

Speaking on this occasion, Mr. Riyaz Ahmad Qadri, the visionary force behind Abraq Group, expressed his excitement, stating, "This partnership exemplifies our commitment to delivering unparalleled hospitality experiences. By joining hands with The Fern Hotels & Resorts, we are poised to redefine luxury and redefine the hospitality landscape."

This strategic collaboration marks a pivotal moment for both entities, promising a harmonious synergy of expertise and innovation. Under this partnership, Abraq Group will leverage The Fern Hotels & Resorts' renowned hospitality management prowess to elevate guest experiences across its properties.

The Abraq Group is a dynamic conglomerate renowned for its diverse portfolio spanning hospitality, healthcare, infrastructure and beyond. With a steadfast commitment to excellence, ABRAQ Group continues to redefine industry standards and exceed client expectations.

Speaking on the occasion, Mr. Basant Sabu, Associate Vice President- Business Development, The Fern Hotels & Resorts, commented, “It is an honor for us to make an entry in this mesmerizing region. Committed to sustainability and responsible tourism, The Fern Hotels & Resorts aims to be a custodian of the environment, ensuring that the pristine beauty of the Kashmir Valley remains preserved for generations to come.”

The Fern Hotels & Resorts' entry into the Kashmir Valley marks not only a milestone for the brand but also a new chapter in the region's hospitality landscape. With a focus on sustainability and community engagement, The Fern Hotels & Resorts is committed to preserving the natural beauty of the Kashmir Valley while offering guests a truly memorable experience.

IHG Hotels & Resorts launches the first voco hotel in India with voco™ Jim Corbett

IHG® Hotels & Resorts, one of the world’s leading hotel companies with more than 6,300 hotels worldwide across 19 brands, announces the opening of voco Jim Corbett - India’s first voco hotel. This also marks the introduction of the 7th brand from IHG’s global portfolio to the Indian market.

Spread across 13.5 acres of lush greenery along the majestic Kosi Riverside, the resort in Dhilkuli region of Jim Corbett emerges as a sanctuary of tranquility and serenity, amidst dense forests and a symphony of foliage. Nestled on the foothills of the Mailani range, the hotel immerses guests in the captivating natural beauty and wildlife of the Kumaon region.

Offering an all-day dining experience, banquet halls, an alfresco lounge bar, a refreshing pool, rejuvenating spa, meticulously manicured lawns, an amphitheater, and a fully equipped fitness center, the hotel stands as an ideal destination for all occasions, particularly a dreamy destination wedding in the enchanting realm of Jim Corbett.

Commenting on the launch, Suprabhath Roy Chowdhury, General Manager, voco Jim Corbett said, “We are thrilled to introduce the inaugural voco hotel in India, bringing the brand's unique offerings to locals and travelers visiting the country. Situated amidst lush wildlife and forests, voco Jim Corbett perfectly encapsulates the natural charm of its surroundings, offering guests a unique opportunity to unwind, rejuvenate, and embrace the essence of this iconic destination.”

voco Jim Corbett features 70 well-appointed modern, spacious rooms adorned with elegant décor that reflects the true essence of voco hotels. The rooms are thoughtfully designed to provide utmost comfort with plush bedding and all the amenities, allowing guests to indulge in moments of relaxation with breathtaking views.

Assam on a Plate: Exploring the Unique Flavours of the North-eastern State By Dr Himanshu Talwar

Nestled in the north-eastern part of India, Assam is not only renowned for its breathtaking landscapes and vibrant culture but also for its rich and diverse culinary heritage. From aromatic rice dishes and tangy fish curries to delectable street food snacks, Assamese cuisine is a blend of unique flavours and aromas that gives it its own distinctiveness from other Indian cuisine.

Food plays an important role as a means of celebration, hospitality, and communal bonding. Festivals like Bihu, Magh Bihu, and Bohag Bihu are incomplete without elaborate feasts featuring traditional Assamese delicacies.

Assamese cuisine boasts a delightful harmony of flavours and textures. Signature dishes such as Assamese Fish Curry prepared with aromatic spices, and Masor Tenga, a tangy fish curry with hints of sourness showcase the region's rich culinary heritage.  

Rice is the staple food of Assam and forms the foundation of most meals. It forms an integral part of Assamese cuisine and is consumed in various ways like plain boiled rice, puffed rice (muri), and rice cakes (pitha).

Bhoot Jolokia, also known as the ghost pepper, is native to Assam in India and holds a special place in the region's culinary culture. Bhoot Jolokia is known to be one of the hottest chili peppers in the world and in Assamese cuisine, it is often used sparingly to add a fiery kick to dishes such as curries, chutneys, and pickles.

Exploring local markets like the bustling Fancy Bazar in Guwahati or Tezpur's weekly haats offers a glimpse into Assam's rich food culture. From savory Maasor Tenga to the iconic Aloo Pitika, these street food delights allow visitors to experience the authenticity of the region.

Assamese cuisine is characterized by its simplicity, use of fresh and locally sourced ingredients, and an emphasis on seasonal produce. Here's a list of famous traditional Assamese dishes:

·       Masor Tenga (Sour Fish Curry): A tangy and refreshing fish curry made with tomatoes, lemon, and other souring agents like elephant apple or dried kokum. It is a quintessential Assamese dish enjoyed with steamed rice.

·       Aloo Pitika (Mashed Potatoes): A comfort food staple, aloo pitika is made by mashing boiled potatoes and combining them with mustard oil, onions, green chilies, and sometimes roasted sesame seeds. It is often served as a side dish with rice or roti.

·       Xoru Xaak Bhaji (Stir-fried Green Leafy Vegetables): Assam's verdant landscape offers a bounty of nutritious greens, locally known as xaak. Xoru xaak bhaji is a simple yet flavorful dish made by stir-frying leafy greens with garlic, ginger, and mustard oil.

·       Pitha: Assamese cuisine is incomplete without pitha, a traditional rice cake prepared during festivals like Bihu. Pithas come in various forms, including til pitha (sesame seed-stuffed rice cake), narikol pitha (coconut-filled rice cake), and sunga pitha (rice cake cooked in bamboo tubes).

·       Assam Tea: Renowned worldwide for its exquisite flavor and aroma, Assam tea is one of the state's most famous exports. The lush tea gardens of Assam produce robust and malty black tea that is cherished by tea enthusiasts around the globe.

·       Khaar: An alkaline preparation made from sun-dried banana peels or raw papaya cooked with pulses and vegetables. Khaar is a traditional dish known for its unique taste and nutritional benefits.

·       Jolpan: Jolpan is a traditional Assamese breakfast comprising dishes like Chira (flattened rice), Akhoi (puffed rice), doi (curd), and jaggery. It's a wholesome and refreshing meal to start the day with, enjoyed by people of all ages.

 Assamese cuisine from the aromatic rice dishes of the Assamese Brahmins to the fiery curries favored by the Ahoms represents the flavors of the various ethnic groups. Whether you're sipping a cup of Assam Tea or relishing a traditional Assamese Thali, Assamese cuisine offers a culinary experience like no other.

Author -
Dr Himanshu Talwar is an industry veteran with various articles, columns, travelogues, and write-ups published specifically on Tourism, Hospitality, and Aviation to his credit

Hyatt Reports First Quarter 2024 Results

Hyatt Hotels Corporation ("Hyatt" or the "Company") (NYSE: H) reported first quarter 2024 results. Highlights include:

• Comparable system-wide hotels RevPAR increased 5.5% compared to the same period in 2023

• Comparable system-wide all-inclusive resorts Net Package RevPAR increased 11.0% compared to the same period in 2023

• Net Rooms Growth was approximately 5.5%

• Net Income was $522 million and Adjusted Net Income was $75 million

• Diluted EPS was $4.93 and Adjusted Diluted EPS was $0.71

• Adjusted EBITDA was $252 million

• Pipeline of executed management or franchise contracts was approximately 129,000 rooms

• Repurchased approximately 2.5 million shares of Class A and Class B common stock for an aggregate purchase price of $388 million

• Full year comparable system-wide hotels RevPAR is projected to increase 3% to 5% on a constant currency basis compared to full year 2023

• Full year Net Income is projected between $1,135 million and $1,195 million

• Full year Adjusted EBITDA is projected between $1,150 million and $1,190 million and is in line with previously provided 2024 Outlook when adjusting for $30 million of reduced Adjusted EBITDA due to transactions

• Full year Capital Returns to Shareholders is projected between $800 million and $850 million

Mark S. Hoplamazian, President and Chief Executive Officer of Hyatt, said, "The year is off to a great start with gross fee revenue reaching a record of $262 million in the quarter. Our pipeline also reached a new record, expanding 10% year-over-year to 129,000 rooms, and we realized net rooms growth of 5.5%. World of Hyatt membership has grown by 22%, reaching a new record of 46 million members. Significant progress on asset dispositions is further expanding our asset-light earnings mix, reflecting our execution to permanently reduce owned real estate."

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Himmaleh Spirits wins prestigious award at Icons of Gin India 2024

Uttarakhand, May, 2024: Himmaleh Spirits, producers of Kumaon & I, India’s first provincial dry gin and Bandarful cold brew coffee liqueur has been awarded as the best Visitor Attraction/ Single Estate Category of The Year at the Icons of Gin India event held at New Delhi recently. This is a significant milestone positioning the newly opened Himmaleh Spirits distillery as the best space in the country to learn about and go on a tasting journey with a variety of finely crafted spirits from the Himmaleh Spirits portfolio.

Nestled amidst the Himalayan foothills and spread over four acres, Himmaleh Distillery houses a one-of-a-kind 1000-litre Hungarian Copper pot still from the world’s most technologically advanced still maker, a tasting room, and several viewing decks. Designed with a functional and minimalist approach, the distillery incorporates locally sourced river stones, crafted by artisans from the region.

Commenting on the splendid success, Samarth Prasad, Co-Founder, Himmaleh Spirits, “We are honored to have been nominated and awarded this prestigious accolade within the maiden year of our launch. Kumaon & I and Bandarful have swiftly become crowd favourites within months of entering the market. This win is an impetus for us to keep moving towards our aim of building a world-class traceable distillery producing exceptional indigenous spirits with sustainable local sourcing and a farm-to-bottle ethos at heart.”

Ansh Khanna, Co-Founder, Himmaleh Spirits, “The award has strengthened our vision of building Himmaleh Distillery to craft Indian made spirits that can easily compete in taste and quality with international brands. We are further motivated to work towards our philosophy ‘Make in India, for the World’ and uplift the communities that surround us to reach newer heights. We are grateful for our dedicated and exceptionally knowledgeable team and support of all our consumers since our humble beginning last year.”

A tribute to the distinctive terroir and rich flavors of Uttarakhand’s Kumaon region, Himmaleh Spirits won the category of Visitor Attraction / Single Estate category at Icons of Gin India which is one of the subsidiaries of the only globally acclaimed awards from India - Icons Of Whiskey. This award highlights the Independent Family Owned - Single Estate Distillery producing Gin with the premium and best in business experience centre for the guests.

Food Square raises investment from supermodels Ujjwala Raut, Vartika Singh, designer Payal Singhal, blogger Simone Khambatta and Purple Style Labs among others

Mumbai, May  2024:LANDCRAFT Retail by serial entrepreneurs Lalit Jhawar and Mayank Gupta announces an undisclosed funding round from prominent figures like supermodels Ujjwala Raut, Vartika Singh, designer Payal Singhal, digital creator & mom blogger Simone Khambatta and luxury fashion house, Purple Style Labs among other high net worth individual angel investors.

Crafted to delight food enthusiasts, Landcraft Retail debuts its inaugural store in Bandra West, envisioned as a haven for culinary aficionados. Spanning 25,000 square feet across four floors, Food Square aspires to become the ultimate destination for gourmet connoisseurs. Featuring an in-house bakery, an exclusive truffle section, an extensive selection of over 350 cheese varieties, and a café, Food Square offers an array of experiences including a spice mill, a salad bar, and a specialty pet store. With a focus on offline retail, Food Square endeavors to deliver a world-class shopping experience.

Commenting on her investment, Ujjwala Raut says, “Food Square epitomizes culinary excellence at par with global standards, offering an unparalleled shopping experience reminiscent of the finest establishments in the UK or US. From its diverse array of offerings to its impeccable availability, every facet of this unique store exudes sophistication. It's a gem in its own right, and I see tremendous merit in its vision.”

Speaking about how the newly infused funds will be used towards this end, Lalit Jhawar & Mayank Gupta, Co-founders, Landcraft Retail, said, “Landcraft Retail is an extension of our farming business, Trueganic by Landcraft Agro. Through Trueganic, we've supplied fresh vegetables and fruits to over 200 supermarkets and gourmet stores across West and South India. Expanding into retail was a natural progression for us. With our sights set on amassing more than 200,000 customers, we aim to reach an annual revenue milestone of 300 Crores in the next three years and add over 20,000 SKUs across the store. This is just the beginning, and we remain committed to bringing global food experiences to India. These investments underscore our dedication to advancing and excelling in the retail landscape.”

Commenting on the potential of Food Square as a brand, Abhishek Agarwal, founder of Purple Style Labs remarked, “We have always believed in the luxury growth story of Indian consumers over the next 2-3 decades and have proven the same by scaling Pernia’s Pop-Up Shop by 100x in the last 6 years. Combining the untapped potential of gourmet offerings in luxury retail and the founding team's expertise of bringing global food experiences to India, we are confident that Food Square will soar to great heights. With our investment, we aspire to leverage our experience to support Food Square and play a pivotal role in establishing the brand as the premier luxury gourmet shopping destination across India.”

After successfully serving over 30,000 customers in the first quarter since its launch, Food Square is poised to continue growing from strength to strength. With plans to gradually expand its presence in Mumbai and beyond, the brand is committed to extending its reach and enhancing its offerings.

THE BEER CAFÉ® unveils its fifth dynamic location in Noida at Binge Central

Noida, May 2024 -THE BEER CAFÉ®, India's foremost alco-beverage chain, unveiled its latest outlet at Binge Central, Sec 62, Noida, coinciding with its 12th-year anniversary celebrations. This marks the fifth establishment of The Beer Cafe in Noida, underscoring another remarkable achievement in its storied expansion. Renowned for its distinctive brews, delectable cuisine, and exceptional service, the new outlet promises guests an unmatched "beering" experience.

Mr. Rahul Singh, Founder & CEO of THE BEER CAFÉ®, expressed his excitement about the launch, “We are delighted to inaugurate the fifth outpost of THE BEER CAFÉ® in the rapidly evolving city of Noida. Our mission has consistently been to revolutionize the beer-drinking culture in India and to establish ourselves as the  destination for exceptional beers. This beer haven provides an exclusive and enjoyable experience for both professionals and leisure-seekers. As we celebrate our 12th year, we eagerly anticipate reaching numerous milestones in the years ahead.”

The Beer Cafe® at Binge Central, Noida, showcases an energetic and welcoming ambiance through its green, grey, black, and white colour scheme. The addition of mosaic tiles and neon green accents inject sophistication and contemporary style, seamlessly blending with wooden and metallic elements. Cement-textured walls contribute to the overall modern and grounded aesthetic, making it a distinctive and hospitable destination.

Enter a realm of diverse flavours boasting over 50 beer varieties, accompanied by a fusion menu featuring both global and local cuisine. The extensive selection of beers, ranging from local favourites to international brews, caters to all tastes. Delight in tantalizing appetizers such as the beloved Crunchy Dahi Roll, Kohliwada Fried Chicken, Grilled Spiced Prawns, and more, or opt for a shareable platter to enjoy with friends or colleagues. Conclude your dining experience on a sweet note with a classic walnut brownie paired with vanilla ice cream. Embark on a culinary voyage brimming with diverse flavours and meticulously crafted dishes, elevating every bite and ensuring a memorable dining experience.

Experience a fusion of freshness, flavour, design, and ambiance when you step into this new outpost. Whether you're meeting friends casually or celebrating a special occasion, The Beer Café promises an unforgettable experience that embodies their sincere service and status as the nation's beer authority.

American Brew Crafts on Growth Spree

Acquires 3rd Brewery in Odisha to fuel Eastern India Expansion

Hyderabad, May 2024 – American Brew Crafts Pvt Ltd (ABCL), a leading brewing company renowned for its exceptional brews, announced its recent acquisition of Denzong Brewery located in Odisha, India. ABCL intends to invest upwards of Rs. 80 Crore for the acquisition and renovation of the brewery.  The brewery has a capacity to produce 2 Lakh cases of beer per month. This will augment the owned capacity installation for American Brew Crafts Pvt Ltd the brewers of award-winning Flying Monkey, Blockbuster, and Karjura range of beer to 8 Lakh Cases per month. This strategic move marks a significant milestone for ABCL and facilitates the expansion of its footprint in East & Northeast India, further solidifying its commitment to delivering high-quality craft beers to beer connoisseurs nationwide.

The acquisition seamlessly aligns with ABCL's vision of growth and innovation, propelling the company forward in the dynamic craft beer industry. ABCL ensures quality and consistency by producing beer in small batches. Each batch undergoes meticulous research and is crafted using carefully selected premium malts and hops to ensure a remarkable flavor profile. With this acquisition, ABCL will now operate three state-of-the-art breweries equipped with the latest German Technology located in Andhra Pradesh, Telangana, and Odisha to provide the best brews and maintain a consistent and regular supply across the geographies of operation.

Sri Nagendra Tayi, Director and Chief Executive Officer of American Brew Crafts Pvt Ltd, said "We are thrilled to strengthen our presence with the addition of Denzong Brewery into the American Brew Crafts family. The acquisition will help us expand our production capacity and cater to the increasing consumer demand across the region. This will also play a critical role in expanding our reach in the East and Northeastern parts of the Country. We are driven by the commitment to promote the beer culture in India and provide more variety to beer lovers. We have an experienced team of brew masters who carefully prepare and monitor the brews ensuring consistency of taste and flavours batch after batch so that beer connoisseurs enjoy our brews and have a great time.”. What also stands out is our innovative and eye-catching packaging which has garnered rave reviews from the customers and consumers.

Food Square raises investment from supermodels Ujjwala Raut, Vartika Singh, designer Payal Singhal, blogger Simone Khambatta and Purple Style Labs among others

Mumbai, May 2024:LANDCRAFT Retail by serial entrepreneurs Lalit Jhawar and Mayank Gupta announces an undisclosed funding round from prominent figures like supermodels Ujjwala Raut, Vartika Singh, designer Payal Singhal, digital creator & mom blogger Simone Khambatta and luxury fashion house, Purple Style Labs among other high net worth individual angel investors.

Crafted to delight food enthusiasts, Landcraft Retail debuts its inaugural store in Bandra West, envisioned as a haven for culinary aficionados. Spanning 25,000 square feet across four floors, Food Square aspires to become the ultimate destination for gourmet connoisseurs. Featuring an in-house bakery, an exclusive truffle section, an extensive selection of over 350 cheese varieties, and a café, Food Square offers an array of experiences including a spice mill, a salad bar, and a specialty pet store. With a focus on offline retail, Food Square endeavors to deliver a world-class shopping experience.

Commenting on her investment, Ujjwala Raut says, “Food Square epitomizes culinary excellence at par with global standards, offering an unparalleled shopping experience reminiscent of the finest establishments in the UK or US. From its diverse array of offerings to its impeccable availability, every facet of this unique store exudes sophistication. It's a gem in its own right, and I see tremendous merit in its vision.”

Speaking about how the newly infused funds will be used towards this end, Lalit Jhawar & Mayank Gupta, Co-founders, Landcraft Retail, said, “Landcraft Retail is an extension of our farming business, Trueganic by Landcraft Agro. Through Trueganic, we've supplied fresh vegetables and fruits to over 200 supermarkets and gourmet stores across West and South India. Expanding into retail was a natural progression for us. With our sights set on amassing more than 200,000 customers, we aim to reach an annual revenue milestone of 300 Crores in the next three years and add over 20,000 SKUs across the store. This is just the beginning, and we remain committed to bringing global food experiences to India. These investments underscore our dedication to advancing and excelling in the retail landscape.”

Commenting on the potential of Food Square as a brand, Abhishek Agarwal, founder of Purple Style Labs remarked, “We have always believed in the luxury growth story of Indian consumers over the next 2-3 decades and have proven the same by scaling Pernia’s Pop-Up Shop by 100x in the last 6 years. Combining the untapped potential of gourmet offerings in luxury retail and the founding team's expertise of bringing global food experiences to India, we are confident that Food Square will soar to great heights. With our investment, we aspire to leverage our experience to support Food Square and play a pivotal role in establishing the brand as the premier luxury gourmet shopping destination across India.”

After successfully serving over 30,000 customers in the first quarter since its launch, Food Square is poised to continue growing from strength to strength. With plans to gradually expand its presence in Mumbai and beyond, the brand is committed to extending its reach and enhancing its offerings.

Glenmorangie Triumphs at Icons of Whisky Awards 2024 recognized as The Campaign Innovator of the year

National,May, 2024 - Glenmorangie, the luxury single malt from the house of Moet Hennessy India, was awarded ‘The Campaign Innovator’ award at the Icons of Whisky Awards 2024 held on the 20th April, at The Leela Palace, Gurugram. This esteemed accolade bestowed upon Glenmorangie reaffirms its status as a pioneer in the spirits industry.

Glenmorangie's popular intellectual property, the Delicious Design Project 2.0, captivated the hearts and minds of luxury connoisseurs and enthusiasts alike. This groundbreaking initiative, born from Glenmorangie's relentless pursuit of innovation and luxury, showcased the seamless fusion of Delicious Living and at-home celebrations. Central to this campaign was Glenmorangie's collaboration with globally renowned designers Shivan & Narresh, resulting in the creation of 'Delicious Living'—a limited edition collection of artisanal couches and home accessories redefining luxury for the discerning Indian consumer.

The unveiling of Delicious Living in December 2023 marked a momentous occasion, where Glenmorangie welcomed over 300 design and luxury aficionados to witness a transformative living room experience. Each piece within the limited-edition collection embodies the craftsmanship and ingenuity synonymous with Glenmorangie, echoing the journey of its luxurious single malt Scotch whisky from barrel to bottle.

Expressing her delight at the recognition, Smriti Sekhsaria, Marketing Director at Moët Hennessy India, said, "We are immensely proud to receive the Campaign Innovator award at the Icons of Whisky Awards 2024. The Delicious Design Project 2.0 exemplifies Glenmorangie's unwavering commitment to pushing the boundaries of creativity and luxury, while staying true to our heritage of innovation."

About Glenmorangie:

For 180 years, Glenmorangie has stood as a beacon of excellence in the world of single malt Scotch whisky. Guided by relentless innovation and the pursuit of perfection, Glenmorangie's Highland whisky makers utilize the finest ingredients—wood, water, barley, yeast, and time—to craft spirits of unparalleled quality and flavor. Led by Dr. Bill Lumsden, Glenmorangie's team of artisans continues to redefine the possibilities of single malt Scotch whisky, delivering exceptional experiences with every sip.

Success Mantra In The Hospitality Industry By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Chef Kaviraj Khialani has been with the food and hospitality industry for 25 years now, he is an iconic name known in his field of international culinary arts- hospitality management & education sector. His passion and zeal to achieve nothing but the best and continued dedication and hard work over the years has kept him a class apart and made him achieve number of awards, citations, recognitions & awards at both national and international level. He is certified by the Swiss hotel management school, American & Irish Universities as well besides being an author- academician- advisor to a number of hospitality companies, colleges & universities across India sharing his quality experience and knowledge in the benefit of the younger generations.

What inspired you to become a chef and how did your culinary journey begin?

Reply- My culinary journey goes back to my childhood times when I was just a couple of years old and would love to see my food being cooked in my home kitchen, my mom would prepare all my fondest dishes like noodles, macaroni, fried rice, fried chicken, pizzas and more! It was the interest which developed since then watching food being cooked which attracted me and I felt like trying my hands too on the basics of cutting- chopping, slicing, shredding, dicing etc which I learnt at home and it was since then the interest for cooking kept growing from a mere hobby to finding its way to a full-time profession. Though it was not an easy phase of life to get there, there were tough times, hard days and unpleasant experiences as well along the journey but if one is focused in life nothing can shake the determination and desire to achieve something! I grew up mastering the art of my home cooking plus Sindhi cooking and then Indian cuisine, taking it one at a time was helpful as we say that too many cooks spoil the broth! After having completed my higher studies, professional courses, internships and industry exposure the want to achieve grew even stronger and harder. There was no looking back since it was the one and only plan I had in mind and heart and when the interest to learn and grasp gets visible it also receives appreciation and rewards. Ever since i started my internships I would be appreciated and be made to set examples for the others which would not just motivate me to do better but also inspire others to follow the track and path towards betterment. From five-star hotels like the Taj group to international airlines like Kuwait Airways, flight kitchens, food companies, consultancy and beyond kept the graph growing higher with time.

Can you share some highlights and milestones from your career as a chef?

Reply: becoming a chef was the goal but becoming a chef of repute, class and creative ideas was the higher aim in life since the start. I always loved experimenting with the basic foods and the ones I ate daily too. For instance, a usual baingan ka bhartha Indian style would be revamped into an Italian fusion kachori dough, fried and served with a trio of dips like cheesy chili, makhani pomodoro & hara bhara pesto. And when these kinds of new innovations would be done, they would be tried and tested on family members, friends and neighbours, the reactions would be a mixed bag of emotions from wow to ok and to not my types! The idea was to look at feedback from various age-groups etc in order to make things more acceptable and realistic from the cooking point of view. So, there was always something running at the back of the mind that how to make a particular dish look-sound-taste and feel different! Of course all this happened with a lot of practice and things did go wrong as well many times before perfection was achieved. A few milestones would be a number of VVIP functions which would take place in the hotels during work which would call for new ideas, new ways of doing classic stuff, how to impress the crowd a little by making a few changes here and there in the recipes. The best part was the smile, happiness and sense of satisfaction which I would see and observe on the faces of my guests which was so very heart touching and a little appreciation often went a long way! On the other hand, it was also challenging to handle the not so easy guests, who are very particular about what they want on the plate, dealing with these situations were always challenging but still fun! The best part was the Kuwait airways experience where we had to dish out aroun12- 15k meals per shift of 9 hours with loads of specifications and special meal requests etc for flights of various types and configurations from the air-bus category to the 777 boeng aircrafts plus the amiri flights of the ministers etc. the pressure would mount to no limit at times to meet deadlines but I still loved and remember every bit of the experience when I look back. 

What is your cooking philosophy or approach when it comes to cooking as a chef?

Reply- to me cooking has always been like a work of art which curates from a visionary thought to being passing through changes in its forms and looks. Finally, being delivered on a plate which resembles a canvas on which colours from the palette find their perfect combination and balance which is all set to satiate and please the tastebuds! In simple words, cooking to me is a comfort zone like no other task in the world, it is a great stress buster and a canvas for me to paint up and create wonders with ingredients and cuisines to surprise my guests and get me a sense of satisfaction upon getting a positive review and feedback on my food! Looking at it from a philosophy point of view, its all about creating a balance and being able to express thoughts and ideas in the pan which can entice the palate and offer a pleasant experience.

Are there any particular culinary traditions or cuisines that have influenced your cooking style?

Reply: to me my home food, my Sindhi cooking has always been an inspiration. The fact that I started learning this cuisine first at home during the early days it has always had a backing on my mind and when it comes to innovation too, I started working on this cuisine first. Cooking and creativity go hand in hand for a futuristic and wanna be famous chef! So did it happen in my case. Dal pakwaan canapes, sindhi koki bites with trio fusion dips, sai bhaji lasagne bake, sindhi kadhi shorba, dal vadi aloo baingan stew, sindhi- tex mex fusion tomato curry with 3 bean pulao to name a few. Besides, I have always been also fascinated by Filipino cuisine as well since childhood having grown up eating the popular delicacies like tortas, adobo, pancit, buko salad, kaldereta, lumpia’s to name a few. Innovation with a mixed bag of tastes and flavours has been pretty exciting for me.

How do you stay creative and innovative in the kitchen, constantly coming up with new recipes and flavours?

Reply: When passion takes over everything else in the world nothing can keep you satisfied unless there’s some spice & spark to keep up the spirits on a high! Cooking and creating new recipes to me has been second nature since around 3 decades now, hence it just comes naturally. Whether its looking at a menu card of an outlet or having a particular dish dining out at a restaurant the creative cap has always been whisking around something innovative with my elements to build up the excitement and raise that eyebrow with surprise that – wow, that sounds amazing, lets give it a try! For the very fact that today’s food lovers and connoisseurs are open to trying new ideas, experiments it is indeed requirement of the hour as well to be always one step ahead of what others think. I remember during the lockdown time, there were limited resources available and hardly any ingredients were on hand on a daily basis to make fancy food for the plates, but still it came as a challenge for me to mix-n-match, creating combos, working with few ingredients yet dishing out something really mouth-watering was a good thing to do which also made me compile my book of lockdown cooking- 101 ways with ease and compatibility! 

Can you share some tips or advice for aspiring chefs who are looking to excel in the culinary industry?

Reply: Be Yourself with a Difference! These few words simply say and mean quite a lot. Being yourself being the foremost important tip to excel in food and service industry, you need to be good at what you do with integrity and a passion to serve. Many people join culinary and hotel management courses and degrees with a thought and mind-set that it is too easy and to become a chef its all about knowing how to cook, which is wrong! There is a lot that takes a professional to differentiate between a cook and a chef. A few important qualities needed to succeed here include time-management, dedication, good communication, good planning, having strong basic’s, being able to convert thoughts into actions while in the kitchen from reading a recipe to making it just like it should be. Having a stable hand, being able to deliver the same quality at all times. Being open to customer feedback, expectations and being able to satisfy the needs of the guests to create great dining experiences. An honest advice to all budding professionals has been do not expect to be something overnight, do not be in the illusionary world thinking that upon completing a course one becomes a celebrity chef, since social media has been at times influencing the young minds too! Being realistic and making it work, working with a mission, aim and ambitions can be achieved with a little patience!

What do you consider to be your signature dish? Or the dish you are most proud of creating?

Reply: Well, it can’t just be one! There are a number of them since a few of them touched the top of the charts on popularity levels which include the Pasta Dum Biryani, 21 ways of serving a desi dal khichdi, global desi parathas with 11 flavours of different cuisines wrapped in one paratha! Some of the other recipes which have been ever popular include Indiana palak paneer lasagne, schezuan boondi & chicken tikka- vodka gol guppas, indo- chini methi aloo Manchurian canapes, Mexican Mini Masala Dosas with pepper olive sambhar and filipino coconut tadka chutney. For the sweet tooth lovers, Indo- American Mishti Doi pudding with Cookie- caramel crunch, Chocolate coated modaks stuffed with moong dal-peanut halwa served with paan ki rabdi. Layered firangi mithas with saffron- khus and orange kheer laced with nutty crumble motichoor! These recipes have been served to number of guests across the globe at various occasions and have gained tremendous positive feedback and were much appreciated too!

Are there any specific ingredients or cooking techniques that you enjoy working with the most?

Reply: initially when I was learning the basic’s of the various cuisines out of the 33 plus which I happened to master, the emphasis was on the cutting-chopping and pre-preparation of the ingredients in order to achieve maximum possible results at the end of the cooking processes. Later as things moved by the importance towards plating and presentation grew more. 

I have always loved working with fresh produce, from the farm to plate concepts, enjoy having hands on fresh herbs, edible flowers, crispy fresh produce out of the farms to list a few. Coming to a few of my all-time favourite veggies’ lotus stem or kamal kakdi is one of those on the top charts along with green peas, snow peas, artichokes, asparagus, zucchini, broccoli, baby corn, Pak choy etc to name a few. Talking from the cooking techniques point of view I enjoy healthy cooking methods like stir frying, steaming, poaching, roasting, grilling, pan searing, simmering, oven cooking etc depending on the recipes and the output required. When it comes to Indian cooking, Dum- slow cooking and simmering work best for me!

How do you ensure that your dishes not only taste great but also have an appealing presentation?

Reply: “the eyes eat before the palate does”- we have heard this over the years and it truly is a fact. The food on the plate could be anything from around the world using the best of the ingredients and cooking methods applied etc but if it does not have the right way of being visible on the plate it would not make any sense!  Plate presentation means a lot, for the simplest of the dish could be made to look fascinating and attractive to the guest and the cameras! In today’s times we have seen one very common observation which is capturing food coming in front of us and taking photos from various angles and posting them on social media platforms and creating stories from them. This was not the case until few years back which truly indicates that its not just dressing yourself with the best of style and fashion but its also the well styled and designed food on that plate which needs to be appreciated and acknowledged by the eyes and our cameras before being relished until last bites! The trend of modern plating today is not just the standard white plates but also a little rustic and holistic at times. Plates, platters, bowls, serving equipment’s have become very innovative from using various textures to finishes and materials beyond just glass and tiles it is also to do with banana leaves – bamboo etc too with a touch of innovation and it does work wonders! I like to do a mix- n- match of classics to contemporary in my plating to meet and suit the needs of all age groups keeping it simple, not to over confuse the guests!

Can you tell us about any memorable or challenging moments in your culinary career?

Reply: there are lots in the memory card- well refreshed and all of them on top of the charts- makes me look back – laugh at them – wondering that how wise we become with time! One of the incident which takes me back in time is while with hotels. Here I came across a guest who ordered a pao bhaji specifying he is pure Jain and has not consumed garlic since birth ever. Being a five star hotel the order was well executed by my chefs and was presented artistically at the right temperature etc to offer a perfect dining experience of the dish sitting in a five star hotel. After having eaten half of the pao bhaji this guest complaints that there is garlic in it and that he was very upset and didn’t want to eat further. The complaint was then handled by me where I happened to hear out the guest first completely and sympathize totally of what he was going through but once he was done I had just one question to ask him and which was sir, “if you have never touched, eaten and felt garlic in your life as you said, how do you know that there was some in your pao bhaji? This left a very awkward expression on his face and somehow he just turned away the topic saying that he thought there was some and quietly continued eating the entire plate and moved to his dessert”! this was one of the so many situations encountered over the years. My point of mention here would be that one should think twice before trying these kinds of stunts with professionals like us in the food industry who do not really wish to offer any unpleasant experiences for the guests unless someone is really sure of the facts, we would be surely open for discussions.

How do you approach balancing flavours and textures in your dishes to create a harmonious culinary experience?

Reply: the word balance is a very inclusive one and it has a very meaningful approach from the culinary point of view. In my opinion, a dish or a recipe should be able to Convince- Connect & Cooperate with the consumer which in our case is the guest! The foodie who has just read the menu card and read up a nice fancy sounding dish has made up an impression about the same as it comes in front of him in the next few minutes. Which means that the dish has to be well expressed not only in words but also justify itself as it appears to the guest too. my approach has always been on the 3 C’s as above. To prepare the dish in a convincing manner being able to have a connect with the guest on the plate and to ease and cooperate with the guest in order to being enjoyed purposefully! There have been cases where chefs present food on a very attractive plate but the doubt in the mind which arises is where to start eating from? The plate looks too very confusing or not in sync with the guests’ expectations. These plates are truly the low on feedback ones. At times I have seen the guests asking the server that where is the real stuff which has to be eaten since the garnishing is so very elaborate on the plates, the real content has to be looked out for. Therefore, putting it all in a nutshell I personally believe in creating colourful gastronomic delights well balanced, composed and full of stories to envisage the reality!

Are there any current food trends or ingredients that you find particularly interesting or exciting?

Reply: Well, yes, I do have a few which impress me and a few of them not totally but I am always open to experimentation and learning more about them. To start with, the most classic one remains the ayurvedic trend of cooking- a 5000-year-old system of cooking food so very interestingly and effectively. The benefits of which too are well proven in history. We have also heard of Sattvic Cooking- yet another cooking style which works very close to being natural and wholesome which has also kept me inspired. The newest ones we hear of today are the gluten free diets, the vegan concepts of eating, the Keto diets, Intermittent fasting trend of eating and staying fit. What has also gained a lot of news in recent times is mock meat, this too has its own plus and minus. While some people prefer to eat the natural red meat, some wish to change-adapt to the no-meat yet meaty textures on their plates, this of course is a very personal choice. A while back we also heard and saw the air frying equipment’s which came into the market to impress a number of audiences by highlighting no frying yet having fried stuff with no guilt! This did not really impress me much since in my opinion it is not right to murder classics. If one wishes to have a samosa or a vada pao- the real taste and flavour will be in its real method of cooking which is deep frying, If one wishes to be so very diet conscious then ideally one should refrain from eating such foods rather than being deprived of reality and getting pacified by something not so very interesting.

Thomas Cook India introduces Video KYC for retail Foreign Exchange customers

Thomas Cook India introduces Video KYC for retail Foreign Exchange customers Seamless Digital process for convenient, safe and quick transactions Reinforces Company's Digital-First focus

Ab Forex Ghar Baithe: Easy and Paperless transactions from the comfort of your home

Aadhaar based Video KYC verification with doorstep delivery in 2 hours

Mumbai, May 2024: Thomas Cook (India) Limited - India’s leading omnichannel forex services company, has announced the launch of its Video KYC with paperless processes, to empower its retail customers. This transformative digital solution aims to bring customers ease and convenience, enabling seamless foreign exchange services from the comfort of their home.

The initiative reiterates Thomas Cook’s position as India ka Forex Specialist (#IKFS) – highlighting the Company’s sustained focus on innovation, digital transformation and elevated customer experience.

The Video KYC is a simple 2-step process:

1.     Visit www.thomascook.in: Choose your currency and select Video KYC with Home Delivery option.

2.     Upload your documents and verify your identity on video call

Post payment, Thomas Cook’s Ghar pe Forex ensures smooth doorstep delivery in 2 hours!

Benefits to Customers:

1.      Convenience: Forex from the comfort of your home

2.     Efficiency: No branch visits/paperwork. Complete your entire process online 

3.      Security: Video KYC is conducted securely and in compliance with regulatory standards

4.      Doorstep Delivery in 2 hours!

Using the Video KYC, customers can now effortlessly load/top up their prepaid forex cards, transfer funds, buy and sell foreign exchange, etc.

Mr. Deepesh Varma, Executive Vice President - Foreign Exchange, Thomas Cook (India) Limited said, “Our Video KYC coupled with paperless services was conceptualized to address the new-age Indian traveller’s increasing demand for digital solutions.

This meaningful initiative hence empowers our customers with remote access, while ensuring secure and seamless services. So, Ghar Baithe Forex indeed!

Our accelerated digital-first strategy combined with the personal touch of our Forex experts aims to provide a truly elevated customer experience.”

About Thomas Cook Foreign Exchange - India ka Forex Specialist (#IKFS): The business’ omnichannel model today serves over 1 million retail customers annually, via its website, FXNOW (m-app and corporate booking tool), call centre, and 130 Forex stores located across 69 metros, tier 2-4 cities/towns pan India. Thomas Cook Forex serves 1000+ corporate clients, 1 million+ active Forex prepaid card users and over 1 Lakh students studying overseas using fees and other remittance services of the Company. Thomas Cook operates 29 counters at leading airports in India, Sri Lanka and Mauritius. The Company’s Forex business has expanded its digital penetration with a unique B2B online platform – on boarding over 2300 FxMATE partners since its inception during the pandemic.

The Company’s Ghar pe Forex commitment of doorstep delivery in 2 hours, serves as a strong reassurance with a smooth, swift and effortless closure.

The Foreign Exchange range of end-to-end product-services, include: Cash across global currencies, Thomas Cook’s Borderless Prepaid Card (in partnership with Mastercard and Visa offering a wallet of 10 currencies), overseas remittances, drafts, wires and Study Buddy card for the overseas education segment, and EnterpriseFX - India’s first eco-friendly prepaid forex corporate card.

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.