6th NATIONAL HOUSEKEEPERS’ CONVENTION & 9TH PHA ANNIVERSARY

Professional Housekeepers Association (PHA) organized the 6th NATIONAL HOUSEKEEPERS’ CONVENTION & 9TH PHA ANNIVERSARY on 25th May 2024 at Clarks Exotica Convention Resort & Spa, Bengaluru. The event witnessed a record crowd of around 200 plus participants including hospitality students (proud PHA YUVA members) from different colleges of Hotel Management and stalwarts from Hotels, Healthcare sector, Facility Management, Aviation, Railways, and Faculty Members. The theme of the convention was “TEHK-Technology Enabled Housekeeping” highlighting the role of Augmented reality (AR), Virtual Reality (VR), Artificial intelligence (AI), Machine Learning (ML), Metaverse, Digitalization, and Automation in Housekeeping Operations, Administration and Management”.  

The convention commenced with a welcome note by the Master of ceremony Ms. Sandhya AnilKumar, Chief Mentor-PHA YUVA & Ms. Bindu KC, Corporate Housekeeper, Abad Hotels and Resorts-representing the hotel industry. This was followed by the lamp lighting ceremony led by Guest of Honour-Mr. Balaji, Group CEO of Kamalya Group and Clarks Exotica Convention Resort & Spa; Key Note Speaker-Ms. Smita Rathod, Corporate Executive Housekeeper and Director of Rooms, The Leela Hotel Conventions Residencies; Mrs. Bharti Kalappa, Head Facilities, Noida International Airport; Ms. Suchitra Naidu, Ex VP of Operations, Telengana, Ms. Usha Ramalingam, Corporate Housekeeper Raintree Group of Hotels; Ms Indrani Sanyal, Chief Convenor of the convention and the Star Sponsor for the event Mr. Suresh Thiruvengadam, CEO, Oriental Lotus Hospitality Solutions. PHA members and dignitaries rendered the National anthem presented by PHA Heritage Associate Support Partner, Mr R.S. Ganesh. This was followed by the inaugural dance performed by the Clark Exotica Team members. 

Our veteran Life member Ms. Suchitra Naidu delivered the welcome address. In her address, she welcomed the Guest of Honour Mr. Balaji, all the esteemed guests, collaborators, PHA Life members, YUVA mentors, PHA YUVA members, and the associated sponsors at the convention. This was followed by the PHA Corporate Video presented by Ms. Elizabeth, Regional HoD Rooms Division & PR Head South, IIHM, Bangalore, and Executive Member PR & Media, PHA.

Then Ms. Elizabeth showcased the report on PHA Corporate performance for 2023-2024. This report encapsulates the essence of the collective efforts by PHA at the national level throughout the year. 

Mr. Balaji in his opening remarks stated the importance of Housekeeping in the industry and suggested that patience and perseverance are more essential for YUVA members. In her keynote address, Ms. Smita Rathod encouraged everyone to lead a sustainable life and advocated the need for technology-enabled housekeeping and empowering women in every sector. Star Sponsor for the event Mr. Suresh Thiruvengadam mentioned 

cost management as one of the main challenges of developing sustainable products. Developing sustainable products typically dictates the need for substantial investments in research, development, and product redesign, along with implementing new processes and systems, he said. He was overwhelmed by the way PHA had organized the convention and has announced continued support to PHA for the next three years.

A research presentation on the topic ‘Housekeeping-AI-technology enabled setting a roadmap’ was given by Dr. Madhu Chandhok, Director & Founding Partner-PIP 2020; Dr. Rachna Chandan, Assistant Professor, BCIHMCT, New Delhi; Dr. Dharna Shukla, Assistant Professor, Amity School of Hospitality, Lucknow; Ms. Sandhya Anilkumar, Assistant Professor, MSRAUS; and Dr. Nishi Priya, Assistant Professor, Amity School of Hospitality, Lucknow. Presenting this work, researchers explained the impact of AI on different housekeeping processes, strategies, and manpower. A research booklet presenting all the findings and results was also inaugurated during the event. 

This informative session was followed by an expert talk done by one of the patrons, Diamond Sponsor Global Access Hospitality (GAH). Mr. Sandeep Adap, representing GAH endeavors to provide quality and value-based designs of different service products to the Hoteliers. 

The chief convener initiated the expert talk providing insights on Housekeeping Immaculate Innovation was Ms. Indrani Sanyal, General Manager-Housekeeping, Medica Super Specialty Hospital, Calcutta. Four Housekeeping Titans from various Industries for the session were Ms. Kannamma Ganesh Babu, General Manager FMS, Apollo Hospitals, Chennai; Mr. Amlan Kumar Dasgupta, Managing Director-Chrysalis Mavens, Consulting Pvt. Ltd.; Mr. Ajay Singh, Former Chief Environment & Housekeeping Manager (sustainability), Indian Railways; and Mr. Sampreeth Kotian, Head-Terminal Experience and Operations, T2 Kempe Gowda, International Airport, Bengaluru. All the housekeeping titans presented their expert opinions on the topic ‘Immaculate Innovations’ in the housekeeping industry.

Lead Speaker Dr. Josyula Shekar, Director & CEO Zyvana Integrated Services Pvt. Ltd., addressed the gathering about the ‘Transformative power of Leadership’. He explained leadership as an individual quality and subjective trait of an employee, helping him to nurture his performance. 

Gold sponsor Mr. Abhishek Kumar, National Sales Manager at The Sleep Company, highlighted the unique characteristics of their products. Our Associate Support Partner, Mr. Benjamin, Director of Sales at Schevaran, also discussed the eco-friendly product technology processes used by Schevaran and their collaboration with Cleanfix-PHA, particularly for the Housekeeping Excellence Award ceremony in Mysore. Mr. Girish Prabhu, CEO of Instio Experiences, was the diamond sponsor and he presented his opinion on ‘Touchless Hospitality Experiences’. Mr. Dinesh from Raenco Mills Pvt. Ltd., another Diamond Sponsor, addressed the gathering and highlighted the selection criteria for linen and its life cycle. Gold sponsor Mr. Lokesha from Solenis introduced their intelligent products, which aid in providing support for automation and optimizing the consumption of various natural resources.

The proceedings of the convention continued with PECHA KUCHA, a storytelling format in which the presenter shows 20 slides for 20 seconds.

Ms. Arpita, HOD-Accommodation Operations, IHM Kolkata presented her Pecha Kucha on the topic ‘Ergonomics Matters’. She explained the role of ergonomics as one of the factors for employee turnover and a factor for trauma injuries. 

Next PECHA KUCHA was presented by Mr. Zaib Belgaumi, Lead Housekeeping, Noida International Airport. In his presentation, he explained the importance of cleanliness as one of the lead factors for passenger experience and satisfaction. He also explained the need for automation of housekeeping services to focus on deep sanitization and enhanced traveller experience. 

Cultural Extravaganza was presented by members from team GRT Groups of Hotels, Apollo Hospital Group, and members from Clark Exotica hotel. One of the team members from GRT groups presented a mesmerizing Bharatnatyam performance. Clark Exotica team presented a group dance with the ‘Say no to plastic’ theme. This was followed by a vote of thanks by Dr. Thomas Mathew, VP-L&D PHA India.

The event concluded with a heartfelt virtual vote of thanks by Ms. Jayshree Nagaraj, Founder-President & Chairperson PHA. Leading Sheryl Sandberg's definition of true leadership, "Leadership is about making others better as a result of your presence and making sure that impact lasts in your absence," Ms. Jayshree expressed her gratitude to Ms. Kannama Babu and Ms. Indrani Sanyal for their exceptional support in her absence. She also thanked all the associates, service providers, collaborators, the Executive Committee, and the Working Committee for their outstanding support.

BBC Studios' New Series 'Grand Indian Hotel' Premiering June 14

Mumbai - June 2024 – BBC Player, a BBC Studios streaming service available on Prime Video Channels, is excited to present Grand Indian Hotel, which offers a fascinating insight into the majestic traditions of Indian hospitality by the prestigious Oberoi Hotel & Resorts group, renowned for its exemplary service at some of the most stunning and regal locations across India.

Available from Friday 14 June, the three-part series provides an unprecedented look inside one of the world's most luxurious hotel groups, revealing the behind-the-scenes of providing world-class hospitality and painstaking care that its takes to deliver the most unforgettable experience. Grand Indian Hotel chronicles the 90-year history and hallmark of the Oberoi Hotel & Resorts’ “guest obsession” philosophy.

Series highlights include a peek into the world of:

• The Oberoi Rajvilas, Jaipur preparing lavish Maharaja banquets for guests, along with a peek into the most significant event of the year.

• The Oberoi Udaivilas, Udaipur painstakingly orchestrating a secret marriage proposal and delivering a royal welcome for VIP guests with seamless luxury at the Oberoi group’s flagship lakeside hotel.

• And The Oberoi, New Delhi navigating the busiest period in the social calendar, catering to demanding guests during the India Art Fair, along with the unveiling of a new restaurant concept by Chef Vineet Bhatia.

Talking about the debut of Grand India Hotel on BBC Player, Stanley Fernandes, Vice President of Distribution, South Asia, BBC Studios said “We continuously seek stories that resonate with our audience's curiosity and desire for content that travels boundaries, so this series is perfect for BBC Player. ‘Grand Indian Hotel’ is a first-hand account depicting India’s vibrant culture of ‘Atithi Devo Bhava’ through the lens of legendary Oberoi Hotels & Resorts, and reflects the great story-telling that is synonymous with BBC Studios.”

Developed by Voltage and distributed by BBC Studios, Grand Indian Hotel is set to premiere on Prime Video Channels on BBC Player from Friday, June 14. Don’t miss the opportunity to be dazzled by the grandeur of India’s finest hotels and meet the dedicated individuals diligently working to deliver the best experience for travellers.

Prime members can purchase an add-on subscription to BBC Player at INR 599 annually, which also provides access to BBC Kids, or they can purchase a standalone add-on subscription to BBC Kids at INR 199 annually.

6th National Housekeeping Convention & 9th PHA Anniversary to Illuminate Technology-Enabled Housekeeping

Bengaluru, 2024 - The Professional Housekeeping Association (PHA) in collaboration with the Young United Visionary Association held the 6th National Housekeeping Convention & 9th PHA Anniversary on May 25th, 2024 at Clarks Exotica Convention Resort, Bangalore.

The convention's central theme revolved around "Technology-enabled Housekeeping," exploring the pivotal role of Augmented Reality (AR), Virtual Reality (VR), Artificial Intelligence (AI), Machine Learning (ML), Metaverse, and Digitalization in revolutionizing housekeeping operations, administration, and management.

Ms. Jayashree Nagaraj, Founder President & Chairperson of PHA, served as the esteemed Ambassador of the event, underscoring her commitment to advancing the standards and practices within the housekeeping industry.

The convention boasted an impressive lineup of distinguished guests and speakers. Mr. Balaji M, Group CEO of Kamalya Group & Clarks Exotica Convention Resort & Spa, graced the occasion as the Guest of Honor, highlighting the significance of innovation and collaboration in hospitality.

Ms. Smita Rathod, Corporate Executive Housekeeper & Director of Rooms at The Leela Hotel Conventions Residences,  delivered the keynote address, and shared insights from her extensive experience in leveraging technology to enhance guest experiences and operational efficiency.

Mr. Venkatesh Subramani, Founder & CEO of i2i Softwares, took the stage as the Distinguished Speaker on Digitalization, and shed light on the latest trends and innovations reshaping the housekeeping landscape.

Dr. Josyula Shekar, Director & CEO of Zyvana Integrated Services Pvt Ltd, served as the Lead Speaker, offering invaluable perspectives on integrating technology into housekeeping practices to drive sustainability and profitability.

Ms. Indrani Sanyal, GM Housekeeping at Medica Super Specialty Hospital, Kolkata, took the role of Chief Convener, orchestrating discussions and collaborations among industry professionals.

A key highlight was the presentation of "Immaculate Innovations: Expertise Shared by Housekeeping Titans," showcasing groundbreaking initiatives and best practices from leading experts in the field. Additionally, attendees benefited from insightful research papers and findings on AI-enabled housekeeping, setting a roadmap for future advancements and industry standards.

The 6th National Housekeeping Convention & 9th PHA Anniversary was a landmark event, uniting industry stakeholders to explore the limitless possibilities of technology in shaping the future of housekeeping.

About Clarks Exotica

Clarks Exotica Convention Resort & Spa is a premier destination nestled amidst the serene landscapes of Bangalore. Boasting luxurious accommodations, world-class amenities, and unparalleled hospitality, Clarks Exotica offers an unforgettable experience for leisure and business travelers alike.

Ingredient Ideology | Refreshing & Ravishing Lychee Delights By: Dr. Kaviraj Khialani – Celebrity Master Chef.

Lychees are also known as the Queen of Fruits being packed with an abundance of nutrition & goodness to offer us. It is also called as Chinese Strawberry having seen its origins that side, they are oval round and petite, roughly size of a walnut & their leathery skin is covered with tiny spikes. Young lychees usually start out green and as they mature they become blushed with a tinge of pink and eventually they brighten up to red. The pearly white pulp is covered in juice and houses a dark brown seed at its center. The firm yet gelatinous pulp is chewy and juicy mellow in taste with a fruity flavor to enhance our moods.

5 Health Benefits of Lychees:

• A great ingredient helps us boost our immunity system.

• Lychees are high in fiber content which is good for us.

• They contain considerable amounts of minerals like potassium, copper and also rich in Vitamin-C.

• Lychees are also handy to keep around when on a weight loss regime.

• They also help improve blood circulation in the body & good for bone health.

Here are a few simple- easy & tempting recipes with Lychees:

Recipe-1] TROPICAL LYCHEE TOSS SALAD

Ingredients

8-10 lychees – fresh/ tinned stone removed and cut 1 x 2

1 mango cut into cubes

½ cup tender coconut malai/flesh – shredded

1 no lime juice

2 tsp ginger juice

1 tsp honey

8-10 mint leaves

4-5 fresh basil leaves

2 tsp flax seeds/melon seeds/toasted white sesame seeds.

1 pinch of salt

1 tbsp. raisins and walnuts chopped

Method:

Prepare all the ingredients for the easy marinated tropical lychee salad. In a mixing bowl add the ingredients for the dressing and mix them all well. Add in the lychees, mango, tender coconut, nuts and seeds, herbs and give it a nice toss. Keep this bowl in the fridge or in a cool place for around 15-20 mins and then serve the refreshing bowl of salad to rejuvenate.

Recipe-2] LYCHEE DETOX COOLER

Ingredients

8-10 no lychees- fresh/canned

2 cups coconut water

2 tbsp. lemon juice

2 tsp honey

1 tsp chia seed powder- optional/ ¼ tsp cinnamon powder- opt.

8-10 mint leaves

Method:

Pre-prep all the ingredients for the simple refreshing cooler recipe. In a blender jar combine together the lychees and other ingredients add in a little coconut water and churn it up into a nice crush. Chill the serving glasses and add a couple of ice cubes if desired and then pour the blended concoction in the glasses and top with more coconut water all the way up. Give it a nice stir and serve immediately.

Recipe-3] LYCHEE SMOOTHIE 

Ingredients

8-10 lychees- fresh/tinned

1 ripe banana

1 tsp flax seed powder/ chia seed powder

1 cup milk

1 scoop vanilla ice cream

2-3 tbsp. fresh tender coconut malai

1 tbsp. assorted chopped nuts.

Method:

Prepare all the ingredients for the healthy smoothie shake. In a blender jar combine together the lychees, banana, milk, ice-cream and tender coconut malai and churn them all into a nice smooth mixture. Remove the smoothie into chilled serving glasses and garnish with nuts/mint/ fresh lychee and serve.

Recipe-4] LYCHEE KA DESI ANDAZ

Ingredients

8-10 lychees- fresh/tinned, roughly cut.

3 and a half cups milk

2 tbsp. raw rice powder along with 2-3 green cardamoms crushed.

3-4 tbsp. sugar or use jaggery/ honey/ date puree

2 tbsp. mava, grated

2 tsp chopped almonds and raisins

2 tsp chopped cashewnuts

1 tsp ghee

2 tsp rose water

Method:

Prepare all the ingredients before starting up the desi sweet recipe. In a saucepan combine together milk, sugar or sweetener as desired to taste, stir well for a couple of minutes and add in the rice and cardamom mix and stir constantly for around 12-15 mins on a low flame allowing the rice to cook and thicken up the phirni gradually. After around 15-20 mins the phirni starts getting a little texture to it, add the ghee and mava and a few nuts and stir well, simmer for another 12-15 mins. Allow to cool and add the rose water, a few roughly cut lychees into the phirni and mix well, set the phirni in dessert bowls/ cups and allow to chill for 1-2 hours, garnish with assorted nuts and few lychees and serve.

Recipe-5] LYCHEE VEGGIE GOODNESS

Ingredients

8-10 lychees fresh/tinned

1 green cucumber, cut into slices

½ cup pomegranate seeds

1 small tomato cut into cubes

1 cup papaya cubes

1 pinch of salt

2 tsp ginger juice

¼ tsp crushed black pepper

8-10 mint leaves

2 tsp honey

5-6 fresh basil leaves

2 tsp olive oil

2 tsp white sesame seeds/ chia seeds/ sunflower seeds

Method:

Prepare all the ingredients for the goodness tossed salad. In a mixing bowl assemble all the ingredients for the dressing and mix it well. Add in the veggies and seeds, herbs, lychees and toss them all up with the dressing and allow to rest for 8-10 mins in the fridge. Arrange a base of fresh lettuce leaves on a serving plate or a salad bowl and portion the lychee veggie salad and garnish with fresh micro-greens, pomegranate seeds, fresh herbs and seeds etc.

Recipe-6] LUSTY LYCHEE PUDDING 

Ingredients

8-10 lychees fresh/tinned, chopped

1 mango cut into cubes

½ tin condensed milk/ milkmaid

2 tsp gelatin

3 tbsp. custard powder vanilla flavoured

750 ml milk

½ cup whipping cream

Method:

Prepare the custard first, boil the milk add in the custard powder dissolved in 2 tbsp. cold milk and gradually thicken it by stirring constantly, once the custard gets thick enough to coat the back of a spoon, turn off the flame, allow to cool. Soak the gelatin in 2 tbsp. warm water and allow to bloom for 4-5 mins and add it to the custard while it is still warm. In a separate bowl beat together the condensed milk and the cream together until light and fluffy. Add in the roughly cut lychees and mangoes into the cooled down custard mixture. Lastly fold in the cream and condensed milk and blend it all well. Portion the dessert into serving bowls/cups and allow to set in the fridge for 2-3 hours and garnish with a dollop of cream and a few fresh lychees/nuts/ cherries/ mint and serve chilled.

Anantara Hotels & Resorts to Introduce Modern Luxury to Bali’s Seseh Beach

Global hotel owner and operator Minor Hotels is announcing the signing of an agreement to manage a new-build resort and branded residences on the Indonesian island of Bali. Opening in 2027, the Anantara Dragon Seseh Bali Resort will be the first luxury beachfront resort on Seseh Beach and the third Anantara Hotels & Resorts property in Bali.

The Anantara Dragon Seseh Bali Resort is located on the black volcanic shores of Seseh Beach, a short drive from southern coast hotspots Canggu and Seminyak and an hour from Ngurah Rai International Airport (DPS). The property’s striking architecture, a creation of renowned British architect John Dawes, draws inspiration from the mystical Barong of Bali, a dragon-like guardian, lending the complex a sense of strength and grace with a touch of fantasy. The 216 keys, a mix of lead-in rooms and suites ranging from 52sqm to 120sqm, offer a serene sanctuary by the ocean. The Cocoon Residences blend nature and modern elegance, providing harmony between the interior and exterior and stunning views of the sunrise and sunset over the Indian Ocean.

The Anantara Dragon Seseh Bali Resort is developed and owned by the Taryan Group, a leading real estate and development company focused on progressive, innovative and ambitious development projects founded by Artur Mkhitaryan. The Anantara Dragon Seseh Bali Residences will be available for purchase through Taryan Group, with Anantara providing overall resort management.

In addition to enjoying world-class surfing on Seseh Beach, guests will revel in restorative stays at the peaceful hideaway along the Indian Ocean. Guests can rejuvenate themselves at the Anantara Spa, find their inner peace in dedicated yoga and meditation studios, level up their workout at the top-of-the-line fitness centre, how to ride the waves from the on-site surf school or relax at the beach lounge or one of three swimming pools. The property will include three dining outlets: an all-day dining restaurant, a specialty Japanese restaurant and a poolside bar.

Global travellers cannot get enough of Bali as arrivals grow well past pre-pandemic levels. Today’s travellers continue to look for new ways to appreciate Bali’s rich heritage and the island’s diverse experiences. We look forward to partnering with Taryan Group to show travellers why Seseh Beach is Bali’s next hotspot by offering guests unforgettable experiences on the island.Dillip Rajakarier, CEO of Minor Hotels and Group CEO of Minor International

FIRST MERCURE HOTEL OPENS IN ALBANIA

Featuring locally inspired interiors, Mercure Tirana offers a comfortable stay in the rising star of the Mediterranean

Accor, a world-leading hospitality group, today announces the opening of Mercure Tirana, the first hotel under the brand in Albania. The new hotel introduces guests to the rich cultural Albanian heritage with its "Locally Inspired" brand philosophy.

Mercure Tirana boasts 64 well-appointed guest rooms and contemporary interiors decorated with artwork inspired by the local culture. The on-site Berat restaurant and terrace offers a selection of menus and Albanian wines, as well as a range of international and regional delicacies. Other leisure amenities include a sky bar with a scenic view of Tirana’s skyline and a rooftop swimming pool.

Mercure hotels offer so much more than a place to find comfort and sleep, they are designed to be a portal to discovery and exploration. Since its founding in 1973, Mercure has made it its mission to enlighten guests about the treasures of the location they are in. The brand has a growing portfolio of over 960 hotels in more than 65 countries, now including Albania.

In 2023, Albania welcomed a record number of over 10 million[1] tourists and is expected to continue its positive momentum in the coming years. Its capital city, Tirana is amongst the sunniest cities in Europe, which makes it a perfect destination to visit all year around.

“Mercure hotels are renowned for celebrating authentic local experiences in many sought-after destinations around the world. With stunning coastlines, rich history and culture, Albania continues to attract more international travellers, and this latest addition will allow us to offer even more experiences to guests seeking to discover this vibrant country like a local” – said Frank Reul, VP – Development Accor Premium, Midscale & Economy “Eastern Europe, Balkans, Italy & Greece.

“This important opening not only allows us to introduce more travellers to Albania, but at the same time, it gives us the opportunity to bring Mercure’s high hospitality standards to our own country. This combination of local charm and global quality will enable us to delight our guests and ensure they have a memorable stay in Tirana” – added Bulent Suzer, Mercure Tirana General Manager.

Located close to one of Albania’s most important highways that connects the capital with the coastal city of Durrës, Mercure Tirana offers a comfortable stay in the capital, close to Tirana Airport and popular local attractions, including Skanderbeg Square and several shopping districts. The hotel’s conference centre can accommodate up to 120 event guests, with versatile meeting rooms that are equipped with modern technology, plenty of natural light, and simple design to boost focus and creativity. The hotel’s foyer and garden restaurant are available for coffee breaks for business or private events.

Mercure is a participating brand in ALL - Accor Live Limitless – a lifestyle loyalty program providing access to a wide variety of rewards, services and experiences.   Other Accor hotels in Albania include Mövenpick Hotel Lalez Durres, on the Adriatic coast.

Hilton to Debut Canopy by Hilton and Hilton Garden Inn Brands in Nigeria

Canopy by Hilton Lagos Victoria Island and Hilton Garden Inn Enugu underscore Hilton's growth and commitment to Nigeria and the African continent

LAGOS, Nigeria – Hilton (NYSE: HLT) today announced the expansion of two of its global brands – Canopy by Hilton and Hilton Garden Inn – into Nigeria.

Hilton has signed an agreement with Hotel Signature Limited to open Canopy by Hilton Lagos Victoria Island, bringing the Canopy brand’s locally inspired hospitality to the country. The global hospitality company has also signed an agreement with FIT Hospitality & Entertainment Limited, a subsidiary of FIT Group, for the affordable and upscale Hilton Garden Inn Enugu. 

Carlos Khneisser, vice president, Development, Middle East and Africa, Hilton, said, “We are excited to announce the signing of Canopy by Hilton Lagos Victoria Island and Hilton Garden Inn Enugu. These new signings reaffirm Hilton’s commitment to Africa’s hospitality sector and confidence in Nigeria as a dynamic and growing market. Through our partnerships with Hotel Signature Limited and FIT Group, we will offer guests more choices and a differentiated experience, whilst ensuring reliable and friendly stays across the country.” 

Canopy by Hilton Lagos Victoria Island 

Canopy by Hilton Lagos Victoria Island will feature 176 beautifully designed guest rooms and suites, including executive and presidential suites, offering panoramic views and a locally inspired stay. Guests will enjoy an elevated, boutique experience with sophisticated design and bespoke food and beverage, including a café and a rooftop bar that promises breathtaking city and ocean vistas. For business and events, the hotel will offer 10 meeting rooms and a spacious 300-square-metre conference room. Leisure facilities include a state-of-the-art fitness centre and an outdoor swimming pool.  

Canopy by Hilton Lagos Victoria Island will be situated in the heart of the most vibrant district of Lagos State, Victoria Island. Located on Ahmadu Bello Way, a prime arterial road offering stunning views of the Atlantic Ocean with direct access to the Eko Atlantic development, the hotel is designed to become a landmark destination for both leisure and business travellers alike. The property is also within proximity to several renowned restaurants and bars, as well as the headquarters of major banks and corporate offices. 

Domingo Obende, CEO, Hotel Signature Limited & Owner, Canopy by Hilton Lagos Victoria Island, said, "We are thrilled to partner with Hilton to bring the Canopy by Hilton brand to Nigeria. With its prime location, stunning views, and an array of amenities, we are confident that this hotel will deliver a locally inspired, high-end, and welcoming stay for guests while they experience the best of the neighborhood." 

Hilton Garden Inn Enugu will house 150 guest rooms and suites, a lobby bar, a shop, an all-day dining restaurant, three flexible meeting rooms, a gym, and an outdoor pool. The hotel’s location in “Coal City” – known for its scenic views, cultural diversity, and cinematic backdrop as a preferred location for Nigerian filmmakers – makes it an ideal choice for guests seeking to experience the true essence of Nigeria.  

Hilton Garden Inn Enugu is located within the HELIU Health Tourism District & Residences – a new district developed by FIT Group, in partnership with the government of Enugu State. The district will include a hospital, shopping mall, an office park, a tech hub, a convention centre, and several high-end residences. This new hotel is also perfectly situated on a national artery linking Enugu to Port Harcourt, providing easy access to Akanu Ibiam International Airport. 

Loretta Aniagolu, CEO, FIT Group & Owner, Hilton Garden Inn Enugu, said, “Once open, Hilton Garden Inn Enugu will offer guests a unique hospitality experience. With its strategic location, state-of-the-art facilities, and close proximity to key attractions and transportation hubs, the hotel will provide guests with memorable and brighter stays that capture the essence of Nigeria's vibrant culture and heritage."  

Canopy by Hilton Lagos Victoria Island and Hilton Garden Inn Enugu will join Hilton’s trading properties in Nigeria – Transcorp Hilton Abuja and Legend Hotel Lagos Airport, Curio Collection by Hilton, as well as the recently announced Koko Beach Resort Ilashe Lagos, Curio Collection by Hilton currently under development. 

ITC Hotels felicitated with The Golden Peacock National Training Awards 2024

ITC Hotels has been honoured with the esteemed Golden Peacock National Training Award 2024 by the Institute of Directors (IOD), India. The Golden Peacock Awards, by the Institute of Directors (IOD), are now recognized as a benchmark of corporate excellence worldwide.

The prestigious Golden Peacock Award, recognized globally, serves as a hallmark of excellence that recognizes distinction in organizational practices, particularly in Learning & Development. This recognition comes as a testament to ITC Hotels’ unwavering commitment to building a culture of learning and development and its dedication to empowering its workforce with the necessary skills and knowledge to consistently deliver exceptional service.

Sharing his thoughts on this recognition, Sanjay Bose, Executive Vice President Human Resources and L&D, said, “At ITC Hotels, the entire training system is centred around providing flawless service to the guest. The design of training programmes emerges from the service experience of our customers, and the success of each training programme is measured through enhancement in guest experience.

Receiving this prestigious award is a reaffirmation of ITC Hotels’ belief that a culture of continuous learning is the bedrock that leads to truly exceptional service. We are deeply honoured to have received this recognition and strive to achieve higher standards of learning and development and an exemplary guest experience.” 

Experience The Sweetness of Nostalgia at Jubilee, the Coolest Café in town, where Vintage Vibe and Modern Taste Intertwine in a Timeless Art Deco Space!

Pune,  May 2024: Hey coffee and dessert lovers, brace yourselves for a nostalgic journey into a sweet wonderland at Jubilee, a newly launched café in Koregaon Park, Pune that transcends time and taste! Imagine a place where every bite feels deliciously good and every sip is a refreshing memory. Jubilee is not just a café, but a place that hits the nostalgic sweet spots just right, where old school treats get a cool makeover in a totally rad, art-deco inspired spot.The visionary creators behind the Sante Spa Cuisine are also the founders of Jubilee, getting on board their culinary mastery and a dedication to please your palate.

Jubilee is definitely your next go-to spot for all things delightful and delicious. It is the perfect place to make memories and have a happy high with your gang! Located within a 1970s structure, its timeless décor draws inspiration from the creativity of Willy Wonka, the mesmerising charm of Wonderland where Alice got lost, and the vibrancy of Austin Powers. It is all about mixing vintage vibes with modern flair to create a vibe that makes you scream, “Ossum!”. The funky vibe in the ambience with pops of glossy colours is like stepping into a time machine and entering Vegas, Circa 1970.

The menu combines sweet, savoury, creamy, boozy and oh so refreshing cocktails! Freshly baked Sourdough, Asian-inspired pinwheels, European-style open sandwiches, Shroomburg Sliders, Roasted Garlic Butter Taters, are soul satisfying with every bite. For that extra kick to your treats, the Coffee Blends are enhanced with premium spirits like Irish whiskey, Tequila and Cognac that will make you feel like the Duchess (or Duke) enjoying a siesta.

There is a series of Classics Gone Savage such as the Cherry Jubilee, Peach Cobbler and Banana Split that are definitely worth giving a try! Also, you can’t miss their Bubble Teas, which come in colourful Peach, Melon, Green Apple and Blueberry flavours. Their delicious tropical cocktails would make you dance with the sun or sing in the rain. Classic Viennoiserie, overloaded gigantic cookies, and Gourmet Gelatos like Mangifera, Triple Toasted Vanilla, Apple Cinnamon Pie, Cream Cheese N Tomato, Mulberry Froyo and Burnt Butter, among many other unique desserts are sure to make you come back for more!

From artisanal breads, unique coffee blends, delicious desserts and boozy beverages, Jubilee has it all that redefines indulgence and satiates the soul!. Regarding the unique concept of bringing fantasy elements to the table, Ms Sonal Barmecha, Chef Shailendra Kekade, Ms Anushruti Kishore, says, “We're not just a Gelateria, cafe, or a mere bakehouse. We're all about helping you make memories and good times with our revamped scoops and mind-blowing baked goodies. So whether you're in the mood for a scoop, cosy cup of joe, or a mouth-watering treat that'll blow your mind, Jubilee is your spot for sweet vibes and good times.” Agnelorajesh Athaide, our partner seems to be so in love with the space and has a vision of expanding Jubilee to all the metro cities very soon.

A visit to Jubilee is bound to be extraordinary, sprinkled with a cool dash of freshness and creativity that can be experienced from its seating to décor to food offerings. If you’re into retro classics, everything about this place is worth capturing. Step into this happy wonderland to make memories with delicious treats with modern twists. Here, there’s no place for guilt, only sweet indulgences packed with authentic flavors.

Royal Orchid to open a luxury five-star near the world’s tallest statue

Signs Regenta Resorts, a luxury five-star escape near the world’s tallest statue

Royal Orchid Hotels Ltd (ROHL) announced the signing of ‘Regenta Resort’, a luxury five-star escape near the world’s tallest statue, the Statue of Unity, in Gujarat’s Kevadia town. The 15th ROHL-branded hotel in Gujarat, Regenta Resort, will be strategically located near this world-renowned tourist attraction and help enhance the offerings to the burgeoning tourism market in the state.

The resort boasts 49 exceptionally appointed rooms and suites, a pool villa, and multiple F&B options. Regenta Resort will be the first luxury hotel to operate near the Statue of Unity. Leisure facilities in the hotel include a swimming pool, a wellness center, and lawns with landscaped gardens.

Speaking about the signing, Chander K Baljee, Chairman and Managing Director of ROHL, said, “The opening of the Statue of Unity has created unique tourism opportunities for Gujarat’s vibrant economy. We are delighted to announce Regenta Resort at the Statue of Unity, consistent with our ambition of growing our company in every location of the country by offering guests quality hospitality experiences in locations that didn’t exist until a few years ago.”

The signing of this new property is part of ROHL’s rapid expansion plans in Gujarat. The hospitality chain commenced operating the state’s largest all-suite hotel in Surat last month and has a number of new hotels in the pipeline in the state. Regenta Resort at the Statue of Unity will open its doors to guests in the coming months.

Conrad Hotels & Resorts Debuts in Bahrain, the ‘Pearl of the Gulf’

New opening brings modern luxury and Bahrain’s first SUSHISAMBA to the Manama seafront 

MANAMA, Bahrain - Conrad Hotels & Resorts, Hilton’s (NYSE:HLT) global luxury hotel brand, today announced the opening of Conrad Bahrain Financial Harbour, signifying the debut of the brand in Bahrain. 

Situated in the state-of-the-art SAYACORP Tower, Conrad Bahrain Financial Harbour is in the heart of downtown Manama, just minutes away from key attractions and business venues such as Bahrain Financial Harbour, Bahrain World Trade Centre and The Avenues – Bahrain. 

“We are delighted to start welcoming guests to Conrad Bahrain Financial Harbour, our third Hilton property and a first for the Conrad brand in the country. Each room in the hotel is a suite, providing guests with the comforts of home alongside intuitive service and luxurious leisure facilities,” said Guy Hutchinson, president, Middle East and Africa, Hilton. “With its prime location and standout dining options, including SUSHISAMBA, the hotel is set to become a destination of choice in Bahrain’s capital city.”

The property features 98 meticulously designed rooms, including one, two and three-bedroom residential suites, as well as four-bedroom penthouses with private outdoor swimming pools.  Each apartment has floor-to-ceiling windows with breathtaking views, as well as a fully equipped kitchen - providing a convenient and sophisticated living experience. In addition, to ensure a seamless stay, a dedicated Conrad concierge is assigned to each guest.  

Guests can take a refreshing dip in the rooftop infinity pool which offers 360-degree views of the city and for those looking to work out, the state-of-the-art fitness centre is open 24 hours a day. Separate men’s and women’s saunas and steam rooms are also available. 

DoubleTree by Hilton Debuts in Malta with New Beachfront Haven for Leisure and Business

New upscale hotel offers 485 elegant guest rooms, varied pools, exclusive dining experiences, and extensive conference and meeting facilities

LONDON – Hilton (NYSE: HLT) today announced the debut of DoubleTree by Hilton Malta, marking the brand’s inaugural presence on the island. Located on the picturesque St. Paul's Bay in the Mediterranean, the 485-room beachfront hotel offers elegant guest rooms, exclusive dining experiences, multiple swimming pools and premier business meeting spaces. The property joins DoubleTree by Hilton’s fast-growing portfolio of 684 hotels worldwide.

DoubleTree by Hilton Malta is perfectly situated for guests to explore Malta’s rich history and natural beauty, providing easy access to the ancient city of Mdina, vibrant Valletta and the UNESCO-listed Megalithic Temples. At the heart of DoubleTree by Hilton Malta lies a connection to the island's distant past, with the Buġibba Ancient Temple on the hotel grounds offering guests a unique glimpse into Malta's Neolithic era.

David Kelly, senior vice president, Continental Europe, Hilton, said, "The opening of DoubleTree by Hilton Malta is a significant milestone for Hilton as we introduce the brand to the Maltese Islands. With millions visiting Malta annually, we're thrilled to offer travellers a new way to experience the island's charm, whether for relaxation, adventure, or business. This hotel embodies our commitment to heartfelt experiences, combining the warm, welcoming service that DoubleTree by Hilton is known for, with the unique beauty and rich historic tapestry of Malta.” 

McDonald’s India – North and East Strengthens Coffee Presence, Opens 50th McCafé

New Delhi, May 2024:  McDonald’s India - North and East has strengthened its coffee presence with the opening of 50th McCafé in the region. This expansion is a part of McDonald’s India – North and East’s growth strategy, leveraging the key tenets of McCafé, which is McDonald’s in-restaurant, coffee brand making great tasting coffee accessible to coffee lovers around the world.

McCafé aims to establish a leadership position in the coffee market by offering freshly brewed, Barista crafted, great tasting coffee made with 100% Arabica beans, sourced sustainably (certified by the Rainforest Alliance). Every cup of McCafé is handcrafted by skilled Baristas, who are provided extensive training on the art of making the perfect cup of coffee. McCafé offers a range of hot and cold beverages such as Mocha, Hot Chocolate, Americano, Frappé, coolers, shakes and delectable food. McCafé classic cappuccino is priced at Rs. 99 (starting), demonstrating the brand’s continued commitment to affordability. 

Commenting on the opening of 50th McCafé, Rajeev Ranjan, Managing Director, McDonald’s India - North and East, said, “We are excited to launch our 50th McCafé offering Barista crafted, great-tasting coffee, served in a warm and welcoming environment at a very affordable price. We are delighted with the rapidly increasing acceptance and preference of our McCafé offerings among our esteemed customers. We plan to rapidly expand our McCafé footprint and keep providing feel good, delicious moments to our customers.” 

Much like McDonald’s, McCafé offers utmost convenience that starts with being situated at convenient locations within McDonald’s restaurants and providing ease of ordering through multiple options including ordering from comfort of a car through drive-thru (mostly on highways), digital self-ordering kiosks inside the premises or delivery for doorstep convenience. 

Staying true to the brand’s environment responsibility, McDonald’s sources Arabica beans for its coffee sustainably, certified by the Rainforest Alliance. Through this collaboration, the brand endeavors to sustainability standards such as biodiversity conservation and prohibiting deforestation. Rain Forest Alliance certification also ensures helping coffee farmers to improve their productivity using sustainable methods and better farm management.

Exploring the Rich and Soulful Cuisine of Bihar

Located in Northern India, Bihar is known for its rich history and cultural diversity, which also extends to its culinary traditions. Bihar’s cuisine represents the diverse cultures that have influenced it over the centuries. The Mauryan, Gupta, Mughal, and British empires, each period has left its mark on the local cuisine, resulting in a rich and varied culinary tradition.

Rice and wheat are the staple grains of Bihar used in many traditional dishes. Rice is typically consumed with dal (lentil curry) or mixed with vegetables to make khichdi, a comforting one-pot meal. Wheat is used to make various breads like roti, paratha, and puri, which are enjoyed with curries and chutneys.

Dal, or lentils, holds a special place in Bihari cuisine and is cooked in numerous ways. From the simple and comforting arhar dal to the spicy and tangy chana dal, dal dishes are a staple in every Bihari household. The use of locally grown lentils and aromatic spices lends a distinct flavour to these dishes.

Bihar’s bustling markets and roadside stalls offer a tantalizing array of street food delights. From crispy samosas and spicy chaats to steaming plates of jalebis, the street food scene in Bihar is a delectable experience. Popular street food items include samosa, kachori, litti chokha, and chana ghugni.

Traditional Bihari cuisine is a perfect mix of flavours, textures, and ingredients. With a focus on simplicity and wholesome flavours, Bihari food makes a comforting meal that is loved by all.

Here is a list of some infamous Bihari food dishes:

• Litti Chokha is perhaps one of Bihar’s most iconic dishes, beloved for its bold flavors. It consists of roasted wheat balls stuffed with a spicy mixture of sattu (roasted gram flour), herbs, and spices. It is traditionally served with chokha, a mashed vegetable dish made from potatoes, tomatoes, and eggplant.

• Sattu, a nutritious flour made from roasted gram or barley, is a versatile ingredient used in many Bihari dishes. It is used to make savory dishes like sattuparatha, litti, and sattu drink, as well as sweet treats like sattu ladoo and sattu kachori.

• Dal (Lentil Dishes) holds a special place in Bihari cuisine and is cooked in various ways. Some popular dal dishes include arhar dal, chana dal, masoor dal, and urad dal, each cooked with a unique blend of spices and aromatics.

• Chana Ghugni is a popular street food in Bihar, made from boiled black chickpeas cooked with spices, onions, tomatoes, and garnished with fresh coriander leaves. It is often served as a snack or appetizer.

• Tilkut is a traditional sweet made from sesame seeds (til), jaggery, and ghee. The sesame seeds are roasted and mixed with melted jaggery to form a sticky mixture, which is then shaped into small rounds or squares. Tilkut is often enjoyed during Makar Sankranti.

• Thekua is another popular Bihari snack made from wheat flour, jaggery, and ghee. The dough is shaped into small discs and deep-fried until golden brown. Thekua is crunchy on the outside and slightly soft on the inside, with a sweet and aromatic flavor.

• At last, Malpua is a sweet pancake made from flour, milk, and sugar, flavored with cardamom and saffron. The batter is fried until golden brown and crispy, then dipped in sugar syrup for sweetness. Malpua is often served as a dessert during festivals and special occasions.

From hearty dal dishes to savory snacks and sweet treats, Bihar’s cuisine is both delicious and culturally enriching. With its focus on locally sourced ingredients, traditional recipes, and warm hospitality, Bihari cuisine reflects its vibrant culinary heritage and the delectableflavours of this fascinating state.

veteran with various articles, columns, travelogues, and write-ups published specifically on Tourism, Hospitality, and Aviation to his credit

Located in Northern India, Bihar is known for its rich history and cultural diversity, which also extends to its culinary traditions. Bihar’s cuisine represents the diverse cultures that have influenced it over the centuries. The Mauryan, Gupta, Mughal, and British empires, each period has left its mark on the local cuisine, resulting in a rich and varied culinary tradition.

Rice and wheat are the staple grains of Bihar used in many traditional dishes. Rice is typically consumed with dal (lentil curry) or mixed with vegetables to make khichdi, a comforting one-pot meal. Wheat is used to make various breads like roti, paratha, and puri, which are enjoyed with curries and chutneys.

Dal, or lentils, holds a special place in Bihari cuisine and is cooked in numerous ways. From the simple and comforting arhar dal to the spicy and tangy chana dal, dal dishes are a staple in every Bihari household. The use of locally grown lentils and aromatic spices lends a distinct flavour to these dishes.

Bihar’s bustling markets and roadside stalls offer a tantalizing array of street food delights. From crispy samosas and spicy chaats to steaming plates of jalebis, the street food scene in Bihar is a delectable experience. Popular street food items include samosa, kachori, litti chokha, and chana ghugni.

Traditional Bihari cuisine is a perfect mix of flavours, textures, and ingredients. With a focus on simplicity and wholesome flavours, Bihari food makes a comforting meal that is loved by all.

Here is a list of some infamous Bihari food dishes:

• Litti Chokha is perhaps one of Bihar’s most iconic dishes, beloved for its bold flavors. It consists of roasted wheat balls stuffed with a spicy mixture of sattu (roasted gram flour), herbs, and spices. It is traditionally served with chokha, a mashed vegetable dish made from potatoes, tomatoes, and eggplant.

• Sattu, a nutritious flour made from roasted gram or barley, is a versatile ingredient used in many Bihari dishes. It is used to make savory dishes like sattuparatha, litti, and sattu drink, as well as sweet treats like sattu ladoo and sattu kachori.

• Dal (Lentil Dishes) holds a special place in Bihari cuisine and is cooked in various ways. Some popular dal dishes include arhar dal, chana dal, masoor dal, and urad dal, each cooked with a unique blend of spices and aromatics.

• Chana Ghugni is a popular street food in Bihar, made from boiled black chickpeas cooked with spices, onions, tomatoes, and garnished with fresh coriander leaves. It is often served as a snack or appetizer.

• Tilkut is a traditional sweet made from sesame seeds (til), jaggery, and ghee. The sesame seeds are roasted and mixed with melted jaggery to form a sticky mixture, which is then shaped into small rounds or squares. Tilkut is often enjoyed during Makar Sankranti.

• Thekua is another popular Bihari snack made from wheat flour, jaggery, and ghee. The dough is shaped into small discs and deep-fried until golden brown. Thekua is crunchy on the outside and slightly soft on the inside, with a sweet and aromatic flavor.

• At last, Malpua is a sweet pancake made from flour, milk, and sugar, flavored with cardamom and saffron. The batter is fried until golden brown and crispy, then dipped in sugar syrup for sweetness. Malpua is often served as a dessert during festivals and special occasions.

From hearty dal dishes to savory snacks and sweet treats, Bihar’s cuisine is both delicious and culturally enriching. With its focus on locally sourced ingredients, traditional recipes, and warm hospitality, Bihari cuisine reflects its vibrant culinary heritage and the delectable flavours of this fascinating state.

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

Ouzo by Fire Debuts in Indiranagar, Igniting Taste Buds with Authentic Flavors of Mangalorean and Goan Food

May 2024, Bangalore: Ouzo by Fire, the latest jewel in the crown of Rosetta Hospitality is thrilled to announce its grand opening, inviting guests to embark on a gastronomic journey that pays homage to the rich culinary traditions of India's western coast. Situated in the vibrant neighbourhood of Indiranagar, this exquisite dining destination promises to delight discerning palates with its authentic and innovative approach to coastal cuisine.

As a beacon of culinary excellence, Ouzo by Fire takes pride in honouring the diverse culinary heritage of the region, showcasing both the well-known and hidden treasures of Saraswat-style cooking, Portuguese influence in Goa, and the Catholic culinary heritage of Mangalore. The restaurant offers an immersive dining experience that presents both popular favourites and lesser-known delicacies with a contemporary twist, catering to the discerning palate of modern gourmands.

Ouzo by Fire boasts a rooftop bar with alfresco seating, where skilled mixologists craft creative cocktails and refreshing non-alcoholic beverages. Their signature cocktails are designed to perfectly complement the restaurant's delicious dishes, bursting with flavors inspired by the western coast.

Commenting on the launch, Jai Sreedhar, Joint Managing Director and CEO of Rosetta Hospitality said, "Expanding into the F&B sector with Ouzo by Fire, Indiranagar, marks an exciting chapter in the evolution of the Rosetta Group. Our foray into culinary excellence allows us to not only diversify our offerings but also showcase our commitment to delivering unparalleled experiences across various domains. Ouzo by Fire embodies our ethos of quality, innovation, and a dedication to honouring culinary traditions, and we are thrilled to embark on this new culinary adventure."

Talking about the food, Milan Gupta, Corporate Chef and Executive Vice President of Rosetta Hospitality said, "Our goal is to provide guests with an authentic and memorable dining experience that transports them to the sun-kissed shores of the West Coast. Whether enjoying a leisurely thali meal or savouring our signature dishes, every visit to Ouzo by Fire is an opportunity to explore the vibrant flavours and rich culinary heritage of the region."

Whether seeking a sophisticated indoor dining experience or a freewheeling ambience on alfresco, Ouzo by Fire promises to captivate and delight patrons.

India’s no. 1 vodka brand, Magic Moments Vodka, celebrates another milestone; sells 6.3 million cases in FY2024

• The leading vodka brand in India from the house of Radico Khaitan, holds a commanding 60% share of the nationwide market

• The brand reports an impressive 25% sales value growth compared to the previous year

• Magic Moments family achieves Sales Value of Rs. 1000 Crore

Hyderabad, May, 2024: Radico Khaitan Limited, one of the largest IMFL companies in India is thrilled to share a major achievement by its flagship brand, Magic Moments Vodka. In the fiscal year 2024, the brand soared past expectations, selling over 6 million cases, amounting to sales worth Rs 1000 crores. This marks a remarkable growth for Magic Moments Vodka compared to the previous fiscal year's sales of 5.2 million cases.

Since its introduction into the premium category by Radico Khaitan in 2006, Magic Moments Vodka has emerged as a favourite in the market, solidifying its position as India's leading vodka brand and the 7th largest globally till last year, and is likely to grow up further in the ranking ladder this year once the rankings are declared. With the current market share of 60% nationwide, the brand has experienced a notable 21% volume growth compared to the previous year, showcasing its strong appeal and consumer preference. Magic Moments Vodka's success is underscored by its ability to captivate consumers with its smooth and refined flavour profile, innovation, and marketing initiatives leading to unprecedented sales figures.

Adding to its spirit lineup, Magic Moments made waves with its recent launch of Pink Vodka, and the Holi Hai Edition towards the end of the financial year and the response from consumers has been exceptional, showcasing the brand's deep understanding of the market and contributing significantly to its overall sales. Magic Moments Vodka presents an extensive array of products spanning across the Semi-Premium and Premium Vodka categories, including Magic Moments Remix, Verve, and Dazzle. Furthermore, the brand features a selection of ready-to-drink vodka-based cocktails. With this diverse range, Magic Moments Vodka skillfully meets the varied palette preferences of its consumers.

Additionally, positive word-of-mouth referrals have enhanced the brand's excellent reputation and broad recognition. As newcomers to the liquor scene often rely on recommendations, Magic Moments Vodka's established name and quality have made it a go-to choice for those trying liquor for the first time, contributing significantly to its continued success in the vodka market.

Mr. Abhishek Khaitan, Radico Khaitan's Managing Director, shared his excitement, emphasising, “This milestone reflects Radico Khaitan's steadfast commitment to delivering excellence to our consumers, and the tireless dedication of the Magic Moments team. It's not just a celebration for our brand or the Company, it is a tribute to the incredible support and loyalty of our consumers. Their trust and support have transformed Magic Moments Vodka into a household name in India's liquor industry, creating magic moments for consumers nationwide.”

“Over the years, Magic Moments Vodka has consistently demonstrated its dedication as the nation's premium vodka brand by continuously innovating with new products, strategic and relevant marketing initiatives, fostering a shared love for music, thereby offering enticing consumer experiences.” he added.

About Radico Khaitan:

Radico Khaitan Limited (“Radico Khaitan” or the Company) is among the oldest and one of the largest manufacturers of IMFL in India. Earlier known as Rampur Distillery Company, Radico Khaitan commenced its operations in 1943 and over the years emerged as a major bulk spirits supplier and bottler to other spirit manufacturers. In 1998 the Company started its own brands with the introduction of 8PM Whisky. Radico Khaitan is one of the few companies in India to have developed its entire brand portfolio organically. The Company’s brand portfolio includes Rampur Indian Single Malt Whiskies, Sangam World Malt Whisky, 1999 The Spirit of Victory Pure Malt Whisky, Jaisalmer Indian Craft Gin, Royal Ranthambore Heritage Collection Royal Crafted Whisky, Happiness in a Bottle: A Happily Crafted Gin, Morpheus and Morpheus Blue Brandy, Magic Moments Vodka, Magic Moments Remix Pink Vodka, Magic Moments Dazzle Vodka (Gold & Silver), Magic Moments Verve Vodka, 1965 The Spirit of Victory Premium XXX Rum and Lemon Dash Premium Flavored Rum, After Dark Whisky, 8PM Premium Black Whisky, 8PM Whisky, Contessa Rum and Old Admiral Brandy.Radico Khaitan is also one of the largest providers of branded IMFL to the Canteen Stores Department (CSD), which has significant business barriers to entry. The Company has distilleries situated in Rampur, Sitapur and Aurangabad, Maharashtra which is a 36% joint venture. The Company has a total owned capacity of 320 million litres and operates 41 bottling units (5 owned, 28 contract and 8 royalty bottling units) spread across the country. It is also one of the largest exporters of Alcoholic beverages from India, with brands available in over 102 countries.

Mindspace, SOCIAL Introduces Breakfast Delight in Hyderabad

Experience the Fusion of Flavors and Community Spirit at Mindspace SOCIAL, Hyderabad's Newest Morning Destination

HYDERABAD: SOCIAL, India’s beloved collective of neighbourhood cafés, is thrilled to announce its enchanting breakfast menu poised to awaken the senses and redefine the morning ritual. With a dedication to fostering connections and celebrating community, Mindspace SOCIAL invites patrons to embark on a culinary odyssey through India's diverse flavours cape.

The iconic breakfast menu is a harmonious fusion of global inspirations and local flavours, presenting patrons with an array of enticing dishes curated to tantalize taste buds and evoke a sense of culinary exploration. Among the standout offerings are Kiran’s Big Apple Breakfast, Sid’s Very Posh Breakfast, Hardy’s Bhai Istyle Breakfast, Dhingra’s Punjabi Breakfast, Riyaaz’s Breakfast of Champions, and Hyderabadass Breakfast Tray. In addition to its delectable food offerings, an array of freshly brewed coffees, teas, and refreshing juices, ensuring that every morning at Mindspace SOCIAL, Hyderabad is infused with energy and vitality.

“We are thrilled to introduce our loved breakfast menu to Hyderabad, reflecting our commitment to best quality food and memorable experiences,” said Divya Aggarwal, Chief Growth Officer, Impresario Entertainment & Hospitality Pvt. Ltd. “As a hub for collaboration and innovation, Mindspace SOCIAL is excited to offer members and guests a breakfast experience that celebrates the diversity and richness of Indian cuisine.”

SOCIAL’s breakfast menu is now available at Mindspace SOCIAL, Hyderabad and inviting all guests to indulge and delight in a culinary experience that celebrates the vibrant flavors of India's diverse breakfast traditions. Join us at Mindspace SOCIAL, Hyderabad, and let your days be infused with the warmth of delicious food and the joy of shared moments.

IHG Hotels & Resorts debuts Crowne Plaza brand in Punjab with a signing in Amritsar

The signing is in line with IHG’s strategy to expand its portfolio across secondary markets in the country

National, May, 2024: IHG® Hotels & Resorts, one of the world’s leading hotel companies, has announced the signing of a management agreement with SLRV Hotels Pvt Ltd to debut its Crowne Plaza brand in the state of Punjab. Scheduled to open in Q4 2028, Crowne Plaza Amritsar Airport will add 136 keys to IHG’s growing portfolio in the city and strengthen its presence in the prime tourist and spiritual destination in the country. The new-build hotel will be IHG’s first Crowne Plaza hotel in the city and IHG’s fourth property for the brand in the state.

Crowne Plaza Hotels & Resorts is one of the world’s largest premium hotel brands, with more than 530 open or in pipeline properties in major urban centres, gateway cities and resort destinations globally.

Situated near both the Amritsar Airport and Golden Temple, Crowne Plaza Amritsar Airport will offer excellent road connectivity for business and leisure travelers alike. Easy access to key tourist sites, cultural experiences, and a variety of dining options will cater to those seeking a well-rounded experience. True to the Crowne Plaza brand, the hotel is set to deliver exceptional guest experiences rooted in blended travel that will cater to both leisure and business guests, enabling effortless flexibility and balance between work and life.

Commenting on the announcement, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts, said, “We are delighted to partner with SLRV Hotels Pvt Ltd to introduce our premium brand, Crowne Plaza to the city of Amritsar. Crowne Plaza Amritsar Airport will add high-quality, branded accommodation to the city and cater to the diverse needs of travelers.

He further added, “This signing aligns with our strategy of expanding of our portfolio in India and strengthens our presence in key tourist and spiritual destinations. We look forward to welcoming guests and providing them with exceptional premium experiences that Crowne Plaza is renowned for.”

In a joint statement, Mr. Raghav Nayyar and Mr. Vishal Mehta Directors of SLRV Hotels Pvt Ltd added, “We are thrilled to partner with an internationally and locally trusted hospitality brand like IHG to bring the iconic Crowne Plaza brand to Amritsar. It is one of the most recognized brands across the world offering a consistent and comfortable experience. With a combination of an excellent location and IHG’s strength and scale of global systems, technology and loyalty programme, we are confident that Crowne Plaza Amritsar Airport will become a preferred choice for business, leisure and spiritual travellers visiting the region.”

Once opened, the hotel will provide a host of premium amenities and flexible workspaces to cater to the diverse needs of travellers. Crowne Plaza Amritsar Airport will feature include ample and modern spaces for a seamless balance between work and leisure. Guests will enjoy the hotel’s all-day dining, a lobby lounge, a bar. For recreational and unwinding purposes, the hotel will be equipped with a swimming pool, gymnasium and a spa facility.

Ingredient Ideology | Feeling Frank With Frankies & Rolls By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Frankies were invented by entrepreneur Amarjit Tibb and were not named after the frankfurter, but after Frank Worrell, the famed cricketer and captain of the West Indies cricket team that was often pitted against India in the late 1950s. The Frankie was invented in Mumbai by Amarjit Singh Tibb, following a trip to Beirut. In 1969, he concocted an Indian version of the Lebanese pita roll to serve hungry commuters who swung by his restaurant. He called his creation the Frankie – a tribute to Frank Worrell, the West Indian cricket icon. After testing the new delicacy among family and friends, the first Frankie (then simply referred to as 'mutton roll and naan') outlet was started in Powai, Mumbai, in 1969.  

Frankies are India's flavourful street food, also known as the Mumbai Burrito, Bombay Burrito, or roti wrap – this vegan version is filled with curry mashed potatoes, roasted Indian cauliflower and chickpeas, fresh spinach, Cilantro Mint Chutney and Pickled onions, all wrapped up in a warm tortilla. 

Frankie is a wrap made with various stuffing’s and served as a street food snack served in various parts of India. A vegetarian Frankie usually includes assorted toppings of veggie stir fry, legumes, paneer, cheese, potato tikki, veg cutlet, lentils kabab. You can also add any other leftover vegetable as a filling. 

Kathi rolls hail from Bengal, while frankies are more of a Maharashtrian phenomenon. In terms of fillings and the base of the wrap too, there is a slight difference, every foodie must know of. It is said that kathi rolls were born in Nizam restaurant in Kolkata and was a popular snack throughout 1930s.

Here are a few of my variations with Frankies!

Recipe-1] SOYA WALI CHATPATI FRANKIE

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Oil- 2 tsp 

Ginger-garlic- chili paste-1 tsp

Onion-1 small chopped

Soya chunks- 1 cup soaked in warm water for 10 mins

Boiled mashed potatoes-1/2 cup

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Coriander leaves- 2-3 tbsp. chopped

For the assembling of the Frankie:

For veg - egg may not be used.

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2.To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, soya chunks, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.

3.Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the soya mixture towards one side and roll up the Frankie.

4.Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.

Recipe-2] PANEER CHUTNEY WALI FRANKIE

Ingredients:

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Paneer- 250 gms, cut into cubes/ sliced

For the marination on paneer:

Oil- 2 tsp

Salt and pepper to taste

Red chili powder-1/4 tsp

Schezuan chutney-1 tsp

Lime juice-2 tsp

For the green chutney mixture:

Fresh coriander leaves-2 cups

Fresh mint leaves- ½ cup

Fresh basil leaves- 1 cup

Oil-2 tsp

Salt to taste

Lime juice-2 tsp

Peanuts-1/ 4 cup

Sugar-1/2 tsp

Cold water-2-3 tbsp.

Garlic-1/2 tsp chopped

Ginger-1/2 tsp chopped

Green chili-1 chopped

Mayonnaise-2-3 tsp, add after it is ground.

To assemble the Frankie:

For veg - egg may not be used.

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2.To prepare the Paneer for the further cooking, cut into desired pieces and apply the marination as above and keep aside for 10 mins. using a non-stick pan, shallow fry for 2-3 mins and remove and keep aside.

3.Meantime, warm up the rotis/ wrappers for the Frankie, also prepare the green chutney mixture, add mayonnaise to it once done and chill for 10 mins. apply this on the wrapper, along with the other assembly ingredients and place the paneer pieces in the center and wrap up the roll.

4.Secure the Frankie well in order not to have spillages falling out. Use butter paper or aluminium foil for the same and serve it hot.

Recipe-3] MURGH MASALA MASTI FRANKIE

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Oil- 2 tsp 

Ginger-garlic- chili paste-1 tsp

Onion-1 small chopped

Boneless chicken cubes- 250 gms, cut into 1 inch cubes

Boiled mashed potatoes-1/2 cup

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp

Kasuri methi-1 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Coriander leaves- 2-3 tbsp. chopped

For the assembling of the Frankie:

For veg - egg may not be used.

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2.To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, chicken cubes, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.

3.Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the chicken mixture towards one side and roll up the Frankie.

4. Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.

Recipe- 4] CHEESY WEEZY SUBZI FRANKIE

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Oil- 2 tsp 

Ginger-garlic- chili paste-1 tsp

Onion-1 small chopped

Paneer-1 cup crumbled

Boiled mashed potatoes-1/2 cup

Babycorn/ mushrooms/ capsicums/ carrot/ beans- can be used

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Coriander powder-1 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/4 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Coriander leaves- 2-3 tbsp. chopped

For the assembling of the Frankie:

For veg - egg may not be used.

Grated cheese-1/2 cup

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2.To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, assorted veggies of your choice, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.

3.Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the veggie mixture towards one side and roll up the Frankie, sprinkle cheese as desired.

4.Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.

Recipe- 5] ALOO CHAAP WALI FRANKIE

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Oil-  as needed to fry the potato mix

Boiled mashed potatoes-1 cup

Salt to taste

Chopped green chilies-1 tsp

Chopped onion-1/2 no

Chopped coriander-2 tsp

Red chili powder-1/2 tsp

Aamchur powder-1/2 tsp

Coriander powder-1/2 tsp

Cumin powder-1/2 tsp

Breadcrumbs-as needed for binding and coating

Mix all above and shape into oval/ cutlet shapes- deep fry.

For Non-Veg Options:

We can also try stuffing the potato chaap mixture with cooked keema mixture, can also use leftover chicken tikka chopped, mixed with cream cheese for a stuffing. Boiled chopped eggs mixed with a little mango pickle masala and mayo can also be used for a stuffing.

For the assembling of the Frankie:

For veg - egg may not be used.

Mayonnaise-2-3 tsp

Grated cheese-2-3 tsp

Tomato ketchup-1-2 tsp

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2. Prepare the potato mixture for the filling of the Frankie, combine together all the ingredients and shape into cutlets, deep fry them to a nice golden brown color and remove.

3. Meantime, warm up the wrapper on a tava with a little oil, and remove, apply the ingredients for the assembly as desired and place the chaap in the center of the wrapper, secure it well and roll up into a Frankie, serve hot.

Recipe-6] FRANKIE BEMISAAL

Ingredients:

For the wrapper:

Leftover rotis/ maida rotis/ tortillas- 3-5 no 

For the filling of the Frankie:

Boneless chicken fillets/ long strips- 250 gms

For the marination:

Oil-2 -3 tsp

Salt and pepper to taste

Mustard paste-1/2 tsp

Red chili sauce-1 tsp

Soy sauce-1 tsp

Chili flakes-1/2 tsp

Mixed herbs-1/2 tsp

 For the coating and binding:

egg-1 no beaten

maida-1/2 cup

breadcrumbs-1 cup

oil to deep fry

marinate the chicken pieces for 20 mins, coat with maida, then egg and breadcrumbs, deep fry, remove and keep aside.

For the assembly of the Frankie:

Mayonnaise-2-3 tsp

Grated cheese-2-3 tsp

Tomato ketchup-1-2 tsp

Tamarind chutney- 2-3 tsp

Schezuan chutney-1-2 tsp

Sliced/chopped onions-1/4 cup

Coriander leaves-2 tbsp. chopped

Chaat masala-1/2 tsp

Lime juice-1 -2 tsp

Chili vinegar-1-2 tsp

Method:

1. Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.

2. Prepare the chicken pieces, apply marination on them and keep aside for 20 mins, coat the chicken pieces with dry maida, then beaten eggs and finally with breadcrumbs and allow to set in the fridge for 20 -30 mins.

3.Just before preparing the Frankie, deep fry the chicken pieces in medium hot oil and allow to cook for 3-4 mins on each side, remove and keep aside.

4. Now start with the assembling of the Frankie, by warming up the wrapper with a little oil on a tava. Remove and apply the chutneys/ sauces etc on the wrap, place the fried chicken fillets in the center and secure up the sides, ensure that the pieces don’t fall off. Serve it hot.

Quadrobics The New Big Opportunity For Hoteliers

The Rise of Quadrobics in the Hospitality Industry

Quadrobics, a fusion of aqua aerobics and traditional aerobics, has been gaining popularity as an effective fitness regimen that offers a full-body workout in a low-impact environment. For hoteliers looking to enhance the fitness options available to their guests and staff, integrating Quadrobics into their wellness programs can be a strategic move.

Benefits of Quadrobics for Hotel Guests and Staff

• Full-Body Workout: Quadrobics engages all major muscle groups, providing a comprehensive workout session.

• Low-Impact Exercise: The buoyancy of water reduces the impact on joints, making it suitable for individuals of all fitness levels.

• Improved Cardiovascular Health: The combination of aerobic exercises in water boosts cardiovascular endurance.

• Stress Reduction: Water-based exercises have been shown to reduce stress and promote relaxation.

Revenue Generation Opportunities

Introducing Quadrobics classes at hotels can create new revenue streams through:

• Class Fees: Guests and staff can pay for Quadrobics classes, adding to the hotel’s revenue.

• Package Deals: Including Quadrobics sessions in wellness packages can attract health-conscious guests willing to pay a premium.

• Corporate Wellness Programs: Hotels can offer Quadrobics sessions as part of corporate wellness packages for companies hosting events or conferences.

Implementing Quadrobics Programs in Hotels

To successfully integrate Quadrobics into their fitness regimes, hoteliers can:

• Hire Certified Instructors: Trained Quadrobics instructors can lead engaging and effective classes.

• Invest in Pool Facilities: Ensure that the hotel's pool area is equipped for Quadrobics, with adequate space and appropriate water depth.

• Promote Wellness Programs: Market Quadrobics classes as part of the hotel's wellness offerings to attract guests and increase participation.

In conclusion, Quadrobics presents a lucrative opportunity for hoteliers to enhance their fitness offerings, cater to the wellness needs of guests and staff, and generate additional revenue. By leveraging the unique benefits of Quadrobics and investing in proper training and facilities, hotels can position themselves as leaders in promoting holistic well-being.