The Leela Mosaic 2024 at The Leela Ambience Gurugram

A curated journey into The Leela Palaces, Hotels & Resorts

Gurugram, 2024:The Leela Ambience Gurugram Hotel & Residences marked a significant milestone with the successful execution of The Leela Mosaic 2024 on August 7th, 2024. This prestigious event brought together The Leela's Senior Leadership, including Corporate Leaders, General Managers and Sales Head from all 12 properties in the portfolio and also from the upcoming property The Leela Hyderabad. Coming together like pieces of an exquisite mosaic, they were on a mission to showcase the true essence of The Leela brand. Transcending the usual corporate affairs, this was an artfully arranged platform where executives engaged firsthand with guests, demonstrating the harmonized philosophy and peerless dedication that epitomize The Leela experience.

This prestigious gathering showcased The Leela's innovative brand initiatives. Attendees were introduced to Phool, the brand's comprehensive sustainability program, Tishya - a luxurious line of vegan bath amenities, and Aujasya, a holistic wellness program. The event also featured a dedicated sustainability and tranquility corner, offering guests a serene space for reflection. This carefully curated showcase provided invaluable insights into The Leela's vision for the future of luxury hospitality.

The Leela Mosaic 2024 was attended by key executives from The Leela Group, showcasing the brand's commitment to excellence at the highest levels. The Leela Mosaic 2024 unfolded across four distinguished Leela properties, offering an intimate look at the brand's essence. The Leela's finest establishments played host to this extraordinary series: inaugurating at The Leela Palace Chennai on July 31st, then enchanting at The Leela Palace Bengaluru on August 2nd, followed by The Leela Palace New Delhi on August 5th, and culminating in splendour at The Leela Ambience Gurugram on August 7th, 2024. It was a golden ticket to witness luxury in motion, providing invaluable insights into what truly sets The Leela apart in the world of high-end hospitality.​​​​​​​​​​​​​​​​

About The Leela Ambience Gurugram Hotel & Residences Palaces, Hotels and Resorts

Headquartered in Mumbai, The Leela Ambience Gurugram Hotel & Residences Palaces, Hotels and Resorts is owned by a Brookfield Asset Management-sponsored private real estate fund and operates twelve award-winning properties in major cities and leisure destinations across India. These include the flagship hotel in the capital city of New Delhi, Bengaluru, Chennai, Udaipur, Jaipur, Gurugram, East Delhi, Mumbai, Gandhinagar and now Kovalam and Ashtamudi in Kerala. The Leela Ambience Gurugram Hotel & Residences celebrates each hotel through its unique location, art, culture and cuisine with thoughtful services, celebratory rituals, and immersive experiences. The Leela Ambience Gurugram Hotel & Residences Palaces, Hotels and Resorts was voted the World’s Best Hotel Brand twice in a row by Travel + Leisure, USA, World’s Best Awards Survey, 2020 and 2021. In 2023, the brand has once again been featured in the top 3 World’s Best Hotel Brands. An epitome of true Indian luxury hospitality, The Leela Ambience Gurugram Hotel & Residences is committed to providing guests with unforgettable stays in settings that capture the essence of India. The brand has a marketing alliance with US-based Preferred Hotels & Resorts and is a member of the Global Hotel Alliance.

Taste Of Korean Food By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Korea, a place worth visiting for a complete pleasure in terms of tourism and culinary repertoire, whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introduction to Korean cuisine will give you all the basics you need. Korean food stands out from other cuisines with the many side dishes (banchan) that are served during meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few. When you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.

 Much of Korean food is intensely flavoured, Savory & bold. Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbours China and Japan, and the Japanese occupation from 1910 to 1945. European traders also had an impact on the cuisine with the Portuguese introduction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.

Basic of Korean Cooking:

Rice is the backbone of almost every Korean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. There are some low-carb substitutes too. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes–which can be meat, seafood, or tofu–are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.

Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy. Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even though Korean stews and soups are served hot (almost boiling), many of the side dishes are served cold or at room temperature. Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years. 

The most common spice and sauce ingredients used in Korean cuisine are scallions or onions, chili pepper paste, soybean paste, soy sauce, garlic- ginger. Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept at using chopsticks so if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. 

Many Korean meat dishes are braised or marinated for a long time for tender flesh. Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor. To the uninitiated this cuisine can appear intimidatingly complex. With bold flavours, innumerable side dishes, and detailed table etiquette, exploring Korean cuisine is surely a cultural adventure. Korean dishes balance fresh flavours of meat and vegetables, along with the sweet spice of chilli paste. However, there is more to Korean cuisine than meat, veggies, rice, and spice.

Here are a few of my favourite easy to make and popular recipes from Korean Cuisine:

Recipe-1] Korean Kimchi

Ingredients:

Chinese cabbage/white cabbage- 2 cups cut into large dices

Garlic- 4-6 cloves

Ginger- 2 tbsp. shredded

Fish sauce- 2 tsp optional

Siracha chili sauce/ schezuan/ chili paste- 2 tsp

Sugar- 2 tsp – white/ brown

Sea salt- 1 tsp

Rice vinegar/ white vinegar- 2-3 tbsp.

White radishes- 1-2 thinly sliced

Carrots- ½ cup cut into matchstick size

Spring onions- 2-3 no sliced

Method:

1. Prepare all the ingredients for the kimchi recipe.

2. Cut the cabbage pieces and toss them with a little sea salt, keep aside for 30 mins. Meantime prepare the kimchi paste by mixing all other ingredients together and blending them well.

3. Rinse the cabbage under running water, pat dry and then combine with all other ingredients and mix it into the prepared kimchi paste mix, place it all into a jar, cover and keep refrigerated for 2-3 days. Serve it with Korean meals.

Recipe-2] KOREAN FRIED RICE

Ingredients:

Oil-2 tsp

Sesame oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Mushrooms- 1 cup quartered

Capsicums-1/2 cup diced

Spring onion-1 small sliced

Beansprouts- ½ cup

Soy sauce- 2-3 tsp

Chili sauce/ chili paste-2 tsp

Cooked/boiled white rice- 2 -3 cups

Eggs- 2-3 no 

Salt and pepper to taste

Spring onion greens- 2-3 tbsp. chopped

Method:

1. Prepare all the ingredients for the fried rice recipe.

2. If using red meat like lamb/ mutton fillet etc cut them thinly and apply a marination of oil, chili paste, salt and pepper, mix well and keep aside for 10 mins.

3. Heat oil and add in the garlic, ginger, spring onions and saute for a few seconds, add in the eggs and scramble them.

4. Now add in the non-veg if being used, add assorted veggies like corn, capsicums, mushrooms etc for veg options, add seasonings, soy sauce, Korean chili paste and little water and mix well.

5. Cook the mixture for a couple of minutes, add in the cooked white rice, toss well and cook for 2 mins. Add spring onion greens for garnish and serve it hot.

Recipe-3] KOREAN STYLE FRIED CHICKEN WINGS

Ingredients:

Chicken wings- 18-20 no

For the marination:

Oil-2 tsp

Sesame oil-2 tsp

Soy sauce- 2-3 tsp

Tomato ketchup-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Honey-2-3 tbsp.

Korean chili paste-2-3 tsp

White vinegar-2 tsp

For dipping-coating-frying

Egg-1 no

Maida-1/4 cup

Oil to deep fry

Method:

1. Clean, wash and pat dry the chicken wings to be used for the recipe.

2. In a mixing bowl, combine together the ingredients for the marination and steep the chicken wings in it for couple of hours.

3. Add maida/cornflour and beaten egg into the same bowl, mix well and drop the wings into medium hot oil and cook the chicken wings for 3-4 mins, remove onto a kitchen paper and soak up excess oil. As an option we can place the wings on a roasting tray as well and cook in the oven and skip the dip and coat process.

4. Serve the wings as a starter with a variety of dipping sauces to go along.

Recipe-4] KOREAN BIBIMBAP BOWL

Ingredients:

Thin fillets of beef/ lamb/chicken- 200 gms

For the marination:

Oil- 2 tsp

Sesame oil- 2 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Soy sauce- 2-3 tbsp.

Red chili paste- 1-2 tsp

For the other ingredients:

White rice- 2 cup boiled

Spinach-2 cups blanched

Salt and pepper to taste

Sesame seeds- 2-3 tsp

Soy sauce-2-3 tsp

Korean chili sauce- 2-3 tsp

Eggs- 2-3 no

Ginger juliennes- 2-3 tsp

White vinegar-2 tsp

Assorted veggies- zucchini, carrots, beans, mushrooms etc can also be added as per choice.

Method:

1. Prepare all the ingredients for the bibimbap recipe as listed.

2. Cook the rice and keep it hot and ready for service.

3. Cut the meat pieces into thin slices, apply marination on the meat and keep aside for 12-15 mins, heat oil in a pan and saute it, cook for 4-6 mins or until just done and keep aside.

4. In the same pan saute the spinach and all other veggies as well one by one and add a dash of the chili sauce and seasonings/soy sauce, vinegar, ginger juliennes and a little sesame seeds along the way.

5. Place heaps of cooked hot boiled rice in the center of the bibimbap serving bowl, surround it on the sides with the veggies and on one side with the cooked meat pieces, place a half fried egg on the top and serve.

Recipe-5] KOREAN FISH CAKES WITH SPICY SALSA

Ingredients:

For the fish cake mixture:

Boneless fish- 400 gms, Bassa/ghol fish etc

Salt and pepper to taste

Garlic paste-1 tsp

Red chili paste- 1 tsp

Ginger-1 tsp minced

Shallots/ onion- 2 tsp chopped

Soy sauce- 2 tsp

Egg- 1 no

Cornflour-2-3 tsp

Maida- 2-3 tsp

Coriander leaves- 2 tsp chopped

To serve with: spicy salsa sauce

Korean chili sauce- 2-3 tbsp.

Honey-2 tsp

White vinegar- 2 tsp

Finely diced ginger-1 tsp

Spring onion greens-2 tsp chopped

Method:

1. To start with, prepare the fish cake mixture, combine all the ingredients into a food processor and convert it into a nice coarsely smooth mix.

2. Remove into a bowl, adjust texture by adding maida/ cornflour/ egg and using a non-stick pan with a little oil using a tablespoon drop small portions of the fish cake mixture and allow to set and cook on both sides for 3-4 mins, add oil as needed.

3. Meantime prepare the dipping sauce to go along by combining all the ingredients together, mix well and chill for 20 mins.

4. Arrange the prepared fish cakes on a serving platter and serve the dipping sauce alongside and relish this delicacy.

Recipe- 6] KOREAN RAMEN NOODLE SOUP

Ingredients:

Ramen noodles – 2 packets

Water- as needed to cook the noodles

Oil-1 tsp

sesame oil- 1 tsp

garlic- 1 tsp chopped

ginger-1 tsp chopped

onion-1 small chopped

carrot- 2-3 tbsp. chopped

mushrooms- 2-3 sliced

capsicum-1/4 shredded

salt and pepper to taste

soy sauce- 2 tsp

Korean chili sauce- 2 tsp

White vinegar-1 tsp

Boiled/cooked chicken/meat- 1 cup

Spring onion greens- 2 tbsp. chopped

Method:

1. Prepare all the ingredients for the ramen noodles as listed.

2. Heat oil and saute the garlic, ginger, onions for a few seconds, add in the ramen noodles and all veggies as per choice and stir fry for a minute, add in water/stock to cook the noodles.

3. Simmer the ramen noodles to cook for 10-12 mins, adjust the texture of the recipe as desired, add in the sauces and get the desired color and taste. Cook for 2-3 mins more.

4. Turn off the flame, add in the boiled chicken cubes etc into the serving bowls and pour/spoon over the hot ramen into the bowls, garnish with spring onion greens, add vinegar/ chili sauce to taste. 

Recipe-7] KOREAN TWISTED DOUGHNUTS

Ingredients:

For the doughnut dough

Maida- 3 cups

Milk-1 cup

Butter- 3 tbsp. melted

Egg-1 no

Sugar-1/2 cup

Fresh yeast- 2 tsp

Salt-1/2 tsp

For the cinnamon sugar dusting:

Castor sugar-1/4 cup

Cinnamon powder-1/4 tsp

Mix and use for garnish.

Method:

1. In a mixing bowl, combine together the warm milk, sugar, melted butter and add in the yeast and cover, keep aside for 5 mins, allow the yeast to start activating.

2. Add in the egg and lightly mix it in with a fork. Now add in the sieved flour and salt and mix it in, prepare a nice medium hard textured dough. Cover and keep aside for 45 mins for fermentation.

3. Once the dough is double in size, divide into 16- 18 portions using a dough cutter, shape them into strips and then twist them. Heat oil in a frying pan on a medium flame and fry these prepared twisted doughnuts to a nice golden brown color, turning them occasionally in the oil, remove onto a kitchen paper and drain off excess oil.

4. Dust and coat the doughnuts with the cinnamon sugar mixture and if desired serve with a dipping sauce like white chocolate or dark chocolate, peanut butter and caramel sauce etc.

ON A CONCLUDING NOTE: Korean cooking is best explained as a burst of flavors, tastes, aromas and a balance of ecstasy which impresses any food lover. The cooking styles here are not only easy and healthy but also offer a varied choice and options to the foodies to pick between veg and non-veg ingredients in every category of the menu. Many people feel that this cuisine is not to our taste buds and commands a lot of out of the box concepts but in order to explore more about Korean cooking it is important to do so with an open mind and a thought process which makes it acceptable and creates a liking towards it as well.

My personal experience with Korean dishes and their adaptations has been very pleasant and for the fact innovating with this cooking is fun and can make it even more interesting and tasty when it comes to fusing it with home style ingredients and methods of cooking. The people of Korea are not only great when it comes to hospitality and food culture but they are also open to accepting ideas and thoughts welcoming tourists and foodies to reach out and make the experience all the more memorable!

99 Pancakes Offers Waffles at Just ₹77 on the 77th Anniversary of India's Independence

Offer valid on dine-in across all outlets pan India

Mumbai, August 2024: On the occasion of the 77thanniversary of India's Independence, 99 Pancakes, India's premier QSR chain specializing in delectable pancakes, is happyto announce a special offer on its mouth-watering Chocolate Heaven Waffle. The customers can enjoy this sweet treat for just ₹77 across all 99 Pancakes outlets. The offer is valid for a limited time.

99 Pancakes is committed to celebrating the spirit of freedom and unity that Independence Day represents. The Chocolate Heaven Waffle, with its rich, velvety chocolate flavor and perfect waffle texture, is a tribute to the diverse and vibrant culture of India. It's a way to treat yourself and your loved ones on this special occasion.

Vikesh Shah, Founder, 99 Pancakes said “I am thrilled to share this joyous occasion with our customers through our special offer of the Chocolate Heaven Waffle for just ₹77. It's an honor to contribute to the festivities and bring a smile to our patrons' faces. At 99 Pancakes, we believe in spreading happiness through our unique creations, and this Independence Day is the perfect opportunity to express our gratitude and pride in being part of this vibrant nation."

With over 48 stores in 16 cities across the country, 99 Pancakes is delivering delightful pancake experiences to everyone.

Visit the nearest 99 Pancakes outlet and celebrate the Independence Day with a treat that's as sweet as the freedom we cherish.

About 99 Pancakes

99 Pancakes is India's one-of-a-kind quick-service restaurant (QSR) chain, specializing in a variety of pancakes that cater to all tastes and preferences. Founded on the principles of quality, innovation, and customer satisfaction, 99 Pancakes has become a favorite destination for food enthusiasts across the country. With the diverse menu and warm ambiance, it strives to provide an unforgettable dining experience for all its guests.

Stone Wood Hotels and Resorts Unveils New Property in Kumbhalgarh, Rajasthan

August 2024, New Delhi: Stone Wood Hotels and Resorts, the premier chain of affordable boutique hotels, proudly announces the opening of its newest property in the scenic town of Kumbhalgarh. This marks the brand’s second venture in the culturally rich state of Rajasthan.

Stone Wood Hotel Kumbhalgarh is strategically located just 100 km from Udaipur Airport, ensuring a convenient 2-hour drive via well-connected roads. The hotel is in close proximity to the renowned Kumbhalgarh Fort, a UNESCO World Heritage site celebrated for its historical and architectural grandeur. Guests will also find easy access to other notable attractions, including the revered Ranakpur Jain Temple and the enchanting Kumbhalgarh Wildlife Sanctuary.

The hotel boasts 21 exquisitely themed rooms, categorised into Deluxe, Super Deluxe, and Suite rooms. Each room is meticulously designed with unique themes: Fort, Moon, and Botanical, ensuring a luxurious and comfortable stay for every guest.

Guests can indulge in a variety of culinary delights at a multi-cuisine restaurant offering fresh and flavorful dishes crafted by expert chefs. Additionally, the rooftop café provides a unique dining experience with breathtaking views of the Kumbhalgarh valley, surrounded by lush greenery.

Stone Wood Hotel Kumbhalgarh features a large swimming pool, complete with a separate kids' pool, perfect for relaxation in the morning sun or the cool evening breeze. The hotel also offers a dedicated Games and Activity room, providing a wide range of indoor and outdoor games suitable for all age groups.

The property is an ideal venue for both corporate and social events, with extensive banqueting spaces including a versatile banquet hall and a spacious open lawn, catering to the MICE and wedding segments.

For those looking to explore the rich heritage of Kumbhalgarh, the hotel offers curated experiences to Kumbhalgarh Fort and other local attractions such as the Kumbhalgarh Wildlife Sanctuary, Lord Shiva Temple, Vedi Temple, and Hammeripal Lake.

Stone Wood Hotels and Resorts is committed to providing exceptional hospitality experiences through its unique blend of affordable luxury and boutique charm. With a focus on personalised service and value-for-money vacation experiences, Stone Wood continues to expand its footprint across India, offering travellers unforgettable stays in picturesque locations.

About Stone Wood Hotels and Resorts

Established in 2017, Stone Wood Hotels and Resorts, based out of Goa, offers unparalleled value-for-money boutique stays at prime destinations across India. With properties spanning the serene beaches of Goa, the lush landscapes of Karnataka, and the tranquil mountains of Himachal Pradesh, each location provides premium amenities, diverse dining options, and personalised services. Ideal for both relaxation and adventure, Stone Wood's 16 properties promise an exceptional vacation experience without compromising on comfort or elegance.

TreeHouse Hotels & Resorts Expands Footprint to Madhya Pradesh with New Property in Narmadapuram

National, India – August.2024 – TreeHouse Hotels & Resorts, a leading hospitality chain owned by Karma Hospitality LLP, is thrilled to announce the signing of a new hotel, TreeHouse Narmade – A River Front Resort & Spa, in Hoshangabad, officially Narmadapuram, Madhya Pradesh. This marks the brand’s entry into the state, offering guests a unique opportunity to experience the serene beauty of the Narmada River and experience the unique destination within an hour’s drive from Bhopal Airport.

Nestled on the banks of the holy Narmada, TreeHouse Narmade promises a rejuvenating escape. The resort boasts of modern amenities, including a terrace garden, restaurant, banquets and a swimming pool. The hotel offers Deluxe Rooms, Premium Rooms and Suites all with the beautiful views of the perennial Narmada River. Guests can unwind, relax and enjoy the beauty of nature.

Beyond relaxation, the resort offers a range of activities to cater to diverse interests. The hotel offers River Cruise during the evening along with tea/coffee snacks on the boat to experience the surroundings and enjoy beautiful views of the sunset on the Narmada River.  The Guests can immerse themselves in traditional Ayurveda treatments, yoga, and meditation practices, or indulge in pampering treatments at the beauty studio. The property serves as an ideal venue for staycations, weddings, pre-wedding shoots, and outdoor film or television productions. 

“We are excited to introduce TreeHouse Narmade as our first property in Madhya Pradesh,” said Jayant Singh, Managing Partner, TreeHouse Hotels & Resorts. “The region’s rich cultural heritage, coupled with the serene beauty of the Narmada River, provides an unparalleled setting for our guests to relax and rejuvenate. We believe TreeHouse Narmade will offer a memorable experience for both leisure and business travelers.”

Chairman & Managing Director Mr. B R Saini of the Narmade Resort said “We are delighted to partner with TreeHouse Hotels & Resorts for our Narmade Resort. Their expertise in creating experiential stays aligns perfectly with our vision. We are confident that TreeHouse Narmade will become a premier destination for guests seeking to immerse themselves in the beauty and spirituality of the Narmada River.”

Located just 2 kilometers from Narmadapuram railway station, the resort offers easy accessibility to explore the region’s top attractions, including the sacred ghats, boat rides on the Narmada, the historic temples of Omkareshwar and Maheshwar, thrilling water sports, the awe-inspiring Marble Rocks of Bhedaghat, and the magnificent Dhuandhar Falls. The magnificent Ahilya Fort in Maheshwar. For spiritual seekers, the Narmada Parikrama offers a transformative pilgrimage. Guests can also take trips to the Tawa Dam and Madai-Tiger Safari both located within a two-hour drive from the resort. The resort can arrange picnic lunches and travel arrangements.

TreeHouse Narmade offers a perfect blend of modern comfort and traditional Indian hospitality. Guests can explore the rich cultural heritage of Narmadapuram, indulge in wellness activities, or embark on exciting adventures. With its strategic location and diverse offerings, the resort is poised to become a sought-after destination for travelers seeking a memorable experience.

AAMAGHATI is open to bookings in RANTHAMBORE

Tigers, safaris and much more!

August , 2024: The newly opened Aamaghati Wildlife Resort, located on the edge of Ranthambore National Park, is now open and ready for guests who are looking for a unique and adventure-filled vacation experience. Additionally, Zones 6 to 10 are open for safari during the monsoon season.

Situated in one of India's most renowned wildlife sanctuaries, the resort promises an exceptional blend of outdoor excitement and lavish comfort.

Named after the picturesque mango tree-lined ravine in the heart of the Ranthambore Sanctuary, Aamaghati Wildlife Resort stands out for its proximity to the park, known for its thriving tiger population. Visitors can expect an extraordinary stay, combining thrilling wildlife encounters with top-tier amenities and services. While winter remains the peak tourist season, Aamaghati offers a magical experience year-round. The monsoon months transform the freshly bathed forest into a lush, green paradise, providing a unique and captivating atmosphere for guests.

A blend of historical heritage and innovative Mud architecture.

Moored in the rich historical and cultural heritage of the region, Aamaghati Wildlife Resort reflects the legacy of the Chauhan kings of Ranthambore. Thoughtful details throughout the resort, such as naming the bar Johra Bohra and the restaurant Badal Mahal, pay homage to the erstwhile liquor cellars, granaries, and garrison dining hall of the fort. These elements weave the history and legends of the fort into the very fabric of the resort.

Mr. Abhishek Hissaria, MD of Aamaghati Resort, adds, “A unique aspect of the 5.3-acre resort is its conceptualization by the pioneers of Mud Architecture, the late Revathi and Vasant Kamath. They utilized a special technique involving mud, cow dung, and lime plaster, along with thatch roofs and bamboo details, minimizing cement usage throughout the resort. The layout replicates the zones of Ranthambore National Park, capturing the essence of the forest. Built on an elevated platform, the resort offers a 360-degree view of the surroundings. Every part of the resort is wheelchair accessible, making Aamaghati a perfect choice for multi-generational families.”

Luxurious Wildlife-Themed Rooms and Suites

Accommodations are available in four categories: Evoke, Elegant, Legacy Suite, and Signature Suite. All rooms overlook the scenic Aravali mountains and offer both comfort and luxury. Each room is named after a famous Ranthambore tiger, adding a touch of local charm. Guests can stay in rooms named Mr. Bond, Sundari, or Charger, with each room number starting with 'T' (e.g., T-17), mirroring how the tigers of Ranthambore are identified. The ambience reflects a traditional village house with bamboo and wicker roofs and teak logs, while providing the highest quality amenities. At sunrise, guests can enjoy stunning views of the forest and wake up to the delightful sound of chirping birds. Given Aamaghati's focus on wildlife experiences, especially early morning jungle safaris, the best suite features two bathrooms to allow couples to prepare quickly for their adventures.

"Our resort is an ideal choice for intimate events, including weddings and other special occasions. A unique feature of Aamaghati is our separate kitchens for vegetarian and non-vegetarian food, ensuring the purity of our vegetarian menu. Of course, local Rajasthani cuisine is a specialty," says Mr. Abhishek Hissaria, MD of Aamaghati Resort.

A Net Zero Plus Sustainable Resort

Designed with sustainable architecture, the resort utilizes mud plaster, saving five percent of total energy consumption. Carbon footprints are minimized, and water conservation maximized. Plastic usage is minimized with glass bottles provided for guests, and the resort operates its own water bottling plant. ESTP plants and natural rivulets recharge groundwater, while treated wastewater sustains greenery. These initiatives establish Aamaghati as the region's leading sustainable resort.

Narrative: Pune’s New Dining Destination Blending Tradition and Innovation

August 2024, Pune: When the richness of culinary flavours meets modern-day innovation, a beautiful dining experience takes shape. This is the essence of ‘Narrative’ a new luxurious restaurant in Pune’s Koregaon Park. Here, the art of cooking becomes a symphonious harmony, where time-honoured recipes get contemporary twists and create a narrative of flavours that honour the past and celebrate the future. For true food enthusiasts, it’s more than a meal; it’s a story of a destination unfolding with each bite and in every sip.  

Located in the vibrant vicinity, the lavish restaurant becomes a cultural hub where tradition and modernity coexist. Step into a magnificent structure designed to suit varied experiences and moods. There is an all-day cocktail bar which serves artfully concocted cocktails. Its premium enclave ‘The Living Room’ has top-class amenities like select single malts, mezcals and a collection of cigars, for intimate gatherings or prestigious meetings. A corporate lounge is perfect for team lunches or business meets. And an open rooftop space blends city lights with tiny stars, creating a visually striking backdrop for your dinner plans. The entire space is crafted to serve a range of clientele–from dynamic professionals to family and friends.  The menu takes you on an authentic journey through time, where specially sourced local ingredients are seasoned with a pinch of modern cooking techniques. Traditional recipes and familiar flavours are melded with novel techniques to create a spectacular dish. 

Each preparation explores uncharted flavours, you won’t easily find elsewhere. The menu aims to break the stereotype that traditional Indian food can’t be innovated. 

‘The Narrative’ Misal strong spices texture to the classic, Pahari Chausa Daal lentils cooked with rustic spices inspired by the hills, Prawns Rasam succlence of prawns absorb the warmth of rasam, Manipuri Black Rice Crisps homemade crisps paired with tangy mustard and smoked aloo bharta, Salmon Kokam Ceviche coastal delicacy of fresh salmon marinated with zesty kokam and Dindigul Thalapakatty Biryani Special aromatic biryani packed with flavours from Chennai are where the classics meet innovation and create enticing flavours that linger on your tastebuds. Unique additions from local domestic producers retain the gastronomical past while creating an exciting dining experience. 

The specially crafted cocktails offer another unique melange of cultures where local ingredients are thoughtfully paired with international beverages. An infusion of homemade sodas, bitters and clever brewing techniques like fat-washing, pickling and milk-washing bring forth a varied and vibrant drinks menu.  The Ghee Vodka Tonic combines Ghee wash vodka with Sparking Sake, an innovative dance of flavours. For a fragrant drink, sandalwood dream exudes the scent of sandalwood with Tequila and Bianco paired with jasmine and beetle soda. The Nutty Aristocrat is a harmony of nutty flavours from peanut butter and celery with whiskey and citrus. If you love bold and spicy flavours, try out the Smoky Naga Mezcal, a dashing combo of Naga chilli, honey, and coriander with mezcal. The entire cocktail menu is devised to induce a feeling and be a part of stories, the ones that you haven’t heard before

Talking about the passion behind Narrative, Mr. Narendra Thakur says,“We wanted to go beyond just dining. We wanted to create a place where people get to know the diverse local culinary stories of India. Each recipe carries a story and we want to celebrate these stories in a way that they get all the appreciation they deserve. Narrative is our vision to blend the heritage of local cuisine with innovation to showcase the depth of our culinary excellence.” The menu thus focuses on regional diversity where generational recipes come to your plate, adding the depth of rich flavours. 

When you step out of 'Narrative,' carry the memory of an extraordinary meal that bridges the old and the new. From the regional cuisines that celebrate India's diverse heritage to the artisanal cocktails, every element is designed to offer a sanctuary of flavours and a feast for the senses. 

IRA by Orchid Mumbai Takes a Stand for Environmental Stewardship on World Nature Conservation Day

Mumbai – In a significant move towards environmental stewardship, the dedicated Green Team at IRA by Orchid Mumbai took a stand for the planet on World Nature Conservation Day. The event, held on July 28, highlighted KHIL's steadfast commitment to conserving natural resources and protecting the environment. World Nature Conservation Day aims to promote the proper management of natural resources, ensuring the preservation of a healthy and thriving ecosystem through raising awareness and encouraging collective action.

IRA By Orchid Hotels-Mumbai has unveiled their latest initiatives aimed at preserving the planet for future generations. By recycling plastic bottles, they have crafted beautiful container gardens that adorn the staff entrance, adding greenery and a touch of nature to the surroundings. The hotel has also embarked on an ambitious tree-planting initiative, making the premises lush and vibrant. One of their standout projects is the creation of coconut shell pen stands, ingeniously repurposed to serve as practical and aesthetically pleasing desk organizers for various departments. These initiatives not only enhance the hotel's green footprint but also set a benchmark for sustainable practices in the hospitality industry.

Rajesh Mehta, General Manager of IRA By Orchid Hotels-Mumbai, stated, "These efforts reflect our commitment to reducing waste, reusing resources, and supporting sustainable practices. Together, we can make a significant difference. Thank you for being part of our journey toward a greener future."

KHIL suggests that everyone can play a role in sustainability by adopting the 3Rs—reduce, reuse, and recycle—to minimize waste and support sustainable living. It is equally important to conserve water and energy by implementing practices that decrease consumption and increase efficiency. Additionally, selecting eco-friendly products and supporting businesses that focus on sustainability can have a substantial impact. Participating in local conservation initiatives and community efforts aimed at protecting the environment is another powerful way to contribute.

Eight Continents Hotels & Resorts Expands Footprint in Scotland with the Addition of Taychreggan Hotel

August 2024, India - Eight Continents, a leading name in the global hospitality industry, proudly announces the expansion of its portfolio with the inclusion of the renowned Taychreggan Hotel in Scotland. This historic and picturesque hotel, nestled on the banks of Loch Awe, enhances Eight Continents’ commitment to offering unique and luxurious experiences in iconic locations around the world. Notably, Taychreggan Hotel marks the first hotel that will be owned by Eight Continents.

The Taychreggan Hotel, with its rich history dating back to the 17th century, offers guests a unique blend of heritage and modern luxury. Originally an old cattle drover’s inn, the hotel has been meticulously restored to retain its historical charm while providing contemporary comforts. The stunning loch-side location, complemented by lush landscapes and breathtaking views, makes Taychreggan a perfect retreat for those seeking tranquility and an authentic Scottish experience.

Eight Continents is dedicated to enhancing the guest experience by preserving the unique characteristics of each property within its portfolio. Taychreggan Hotel is no exception. Guests can expect an array of bespoke services and amenities that reflect both the heritage of the location and the high standards of the Eight Continents brand.

“Taychreggan Hotel embodies the perfect blend of history, natural beauty, and luxury that we seek in our properties. We are excited to bring our expertise in hospitality to this iconic Scottish destination,” said Richa Adhia, Managing Director, Eight Continents Hotels & Resorts. “As our first owned property, our goal is to ensure that every guest experiences the magic of Taychreggan while enjoying the exceptional service and comfort that Eight Continents is known for.”

Taychreggan Hotel offers a variety of activities and experiences for guests of all interests. Outdoor enthusiasts can enjoy hiking, fishing, and boating on Loch Awe, while those seeking relaxation can unwind in the serene surroundings or indulge in spa treatments. The hotel also features elegantly appointed rooms and suites, each designed to provide a cozy and inviting atmosphere.

In line with Eight Continents’ commitment to sustainability, Taychreggan Hotel will implement eco-friendly practices to minimize its environmental footprint. From locally sourced ingredients in its gourmet restaurant to energy-efficient operations, the hotel aims to promote sustainable tourism while offering guests a luxurious stay.

For pet lovers, Taychreggan Hotel ensures that furry companions are treated as VIPs during their stay. Each room includes a chill-out corner for pets to relax, complete with a complimentary treats box and cozy blanket.

Faodail Restaurant at Taychreggan offers stunning views over Loch Awe and award-winning cuisine. The ballroom at Taychreggan is perfect for weddings, conferences, and private celebrations, providing uninterrupted views of Loch Awe and access to the informal gardens. Private dining options are also available, with a lovely room featuring loch views next to the main dining area and a small private room adjacent to the Ghillies Bar.

Eight Continents Hotels & Resorts will own and manage Taychreggan Hotel, ensuring that the highest standards of service and hospitality are maintained. The integration of this iconic property into the Eight Continents portfolio highlights the brand's commitment to preserving the essence of unique destinations while offering unparalleled luxury.

With its combination of historical charm, luxurious amenities, and commitment to sustainability, Taychreggan Hotel is poised to become a premier destination in the Eight Continents portfolio. The hotel promises an unforgettable experience for guests, set against the breathtaking backdrop of Loch Awe.

Samosa Singh Steps into the heartbeat of India-Dilli; Spicing Up Delhi with Nostalgic Delights

With 12+ physical outlets and 40+cloud kitchens across South & West India, the QSR brand now serves the capital of India, opening 6 outlets in 14 days

Delhi, August 2024: Samosa Singh, one of India's leading quick-service restaurant (QSR) chains, proudly announces its grand entry into Delhi & NCR with the launch of its first outlet in Delhi, located at the busiest metro station, Rajiv Chowk.

Samosa Singh is successfully running 40 plus cloud kitchens to cater to the demands of customers ordering samosas online from parts of South and West India. The brand started its physical presence last year in December and since then has expanded to 12 plus locations becoming one of the fastest growing QSR chains in India. 

Further focusing on becoming India’s ‘SnacKing’, Samosa Singh has opened more than six outlets in less than two weeks, marking the beginning of a significant expansion phase. The new outlets offer freshly done varieties of samosas, kachori, chaats, street food, and more. In a remarkable achievement, the brand will make over 20 outlets operational across North India including Delhi and the whole of NCR within the next 3-4 months.

“We are finally at the Capital of India, the Dil walaon ki Dilli. For us entry into this city represents the fulfilment of a dream. Looking ahead, we are excited about the future. This achievement is a testament to the extraordinary teamwork and dedication of our team as well as the unwavering support and love from our loyal customers. We are ready to savour every moment as we discover the heart and soul of Delhi—one samosa at a time. ” said Nidhi Singh, co-founder of Samosa Singh.

Samosa Singh, known for reinventing the traditional samosa with a unique twist, offers a nostalgic culinary experience by preparing Indian snacks live in front of customers. This interactive element brings back the charm of enjoying fresh street food while travelling or during leisure time.

With a mission to strengthen India's bond with its food, Samosa Singh is committed to delighting customers with fresh, delicious samosas and snacks. The brand's unique selling proposition lies in its innovative triangle interlocking structure that prevents oil from seeping in, resulting in a lighter and healthier product; with the same warmth and crunchiness of our desi samosas.

They combine traditional recipes with modern flavours and technology to offer a high-quality and non-greasy snacking experience. They are the first Indian snacking company with a scientific core team and over 100,000 hours of research behind it.

Shikhar Veer Singh, Founder of Samosa Singh, added, “The love for samosas is universal, and more so in Delhi where samosas and chaats are more than food—they’re a delicious tradition. So, as we launch in Delhi, we are celebrating the city where every corner seems to whisper tales of culture and tradition, welcomes us with open arms and a warm crispy samosa in hand.

Having served more than 50 million pieces of delight to customers and counting, the QSR chain will soon be venturing to Chennai and Kochi as well. As Samosa Singh continues its rapid expansion, the brand welcomes the interest of potential franchisee partnerships.

About Samosa Singh:

Samosa Singh is one of India’s leading food and beverage services companies. It is a widely loved Indian snack brand focused on and becoming India's ‘SnacKing’. The idea for the brand came from the simple realisation that leisure time and snack foods are intrinsically linked to India's cultural fabric.

Beyond the food itself, Samosa Singh represents a connection to our roots, to the bustling markets where vendors skillfully craft these treats, and to the joy of sharing a snack with friends and strangers alike. They remind us that street food is more than just sustenance—it is an experience, a journey through flavors that tell stories of tradition and innovation.

Samosa is a snack that has a unique place in the Indian snacking world. Through, Samosa Singh let us elevate our street food culture, celebrate the spirit of India—the spirit of diversity, unity, and the love for good food that brings us all together.

Cygnett Hotels & Resorts expands its portfolio in the mid-segment hospitality market by adding Cozzet Deera in Sonipat

August 2024, New Delhi: Cygnett Hotels & Resorts, one of India's fastest-growing hospitality chains, proudly announces the opening of Cozzet Sonipat, A Cygnett Hotel in the heart of Sonipat. This vibrant and budget-friendly hotel is designed for business and leisure guests, offering exceptional banqueting facilities that make it a prime venue for large-scale events such as weddings, receptions, corporate gatherings, and board meetings. With two expansive banquet halls, Columbia, which spans 10,000 square feet and accommodates 500 to 1,000 guests, and Summit, covering 6,000 square feet and accommodating 100 to 300 guests, Cozzet Sonipat is equipped with advanced technology to ensure successful and memorable events.

The hotel's strategic location on National Highway 44, between Delhi and Panipat, enhances its accessibility for local and out-of-town guests, making it an ideal choice for various celebrations and business events. Cozzet Sonipat's modern and contemporary guest rooms are meticulously designed with international amenities, including plush bedding, air conditioning, high-speed internet access, flat-screen TVs, minibars, tea and coffee makers, and eco-friendly toiletries, ensuring a comfortable stay for all guests.

"As we advance with our expansion plans for this financial year, we reinforce our presence in Pan India's hospitality market. We will soon open doors for our guests in destinations like Jaipur, Jamshedpur, Mahad, Puri, and Dibrugarh this year. We will continue to explore destinations with a demand for branded, value-for-money hotels. The Cozzet brand offers comfortable rooms, convenient locations, modern amenities, and excellent service. Guests staying at a Cozzet property can expect a 'star' hotel escapade at an affordable price," said Mr Sarbendra Sarkar, Founder & Managing Director of Cygnett Hotels & Resorts.

“Positioned as a smart, safe, and sensible budget segment brand, Cozzet properties offer guests a unique and refreshing experience. The brand goes beyond the traditional cookie-cutter approach and strives to be fresh, radical, and affordable," added Mr Sarkar.

Cozzet Sonipat places a strong emphasis on personalized service and attention to detail, with specialized professionals working closely with clients to craft tailor-made banquet menus and provide comprehensive event solutions. This commitment to excellence ensures that every event is a spectacular success. The hotel's all-day dining restaurant, C Pavilion, caters to diverse culinary preferences with a wide range of North and South Indian, Chinese, and continental dishes. Guests can enjoy hearty breakfasts, leisurely lunches, scrumptious dinners, tempting mocktails, and light bites, with the convenience of a 24/7 in-room dining facility.

Despite offering affordable prices, Cozzet Sonipat prioritizes cleanliness and hygiene, maintaining clean rooms, sparkling floors, and crisp linen. The staff is dedicated to providing prompt and signature service to meet the needs of every guest, ensuring a memorable stay whether they are unwinding after long meetings or rejuvenating during a leisurely vacation.

Ingredient Ideology | The Jackfruit Treat By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Easy to make recipes with Kathal!

Jackfruit has been one of my favorite fruit and veg combo ingredient since many years and we would wait for its season to come and pre-list a whole lot of dishes to make with it and relish its taste and flavor, it is also known as Jack Tree and is said to be a species of tree in the fig, mulberry family, it is one of the most significant evergreen trees in tropical areas and widely grown in various parts of Asia including India. It is a large, prickly fruit which grows on a tropical tree reaching a height of approx. 80 feet, 20 meters and its pulp is starchy & fibrous in texture very much a native to South India.

Jackfruit is commonly used in south east Asian cuisines in a number of ways, it often finds its place in curries and stews, gravies, chips and sides in a number of menus and the kitchens of Indonesia, Philippines and Vietnam have created some great recipes too with jackfruit. it is also the national fruit of Bangladesh and Sri-lanka and the state fruit of Indian states like Kerala and Tamilnadu.

The greenish unripe fruit is cooked as a vegetable and the brown ripen fruit is often eaten fresh or added to desserts like ice-cream. Jackfruit is not the easiest fruit to prepare when cut open we find large pale yellow pods containing seeds and are connected to the fruits core. The flesh of jackfruit has been closely linked to texture of chicken which makes it an excellent “vegetarian meat” for curries, salads, noodles etc.

“Jackfruit is one of those interesting and fascinating ingredient to include in our diets in a number of ways when available seasonally to enjoy a varied and delicious break from routine recipes and methods of cooking!” Dr. Kaviraj Khialani- Celebrity Master Chef.

Health Benefits of Jackfruit:

• The fruit has an open odor between a banana and a pineapple and is a good energy boosting ingredient.

• Jackfruit has been known to strengthen our immune system.

• It is considered good for eyes and skin texture as well.

• Jackfruit is well balanced in nutrition and offers a good source of healthy calories.

• It is also regarded as good for bone health in our body.

• Jackfruit is also a rich source of B-complex group vitamins and minerals.

• Is a good source of Vitamin- C, potassium and essential dietary essential for our body.

• Jackfruit in our diet and helps lower blood pressure.

        Tips on How to Prepare Jackfruit for Cooking:

• Jackfruit contains natural latex, so one is adviced to wear gloves in case of a latex allergy or so, stronger the smell ripe the fruit is what is considered.

• It is recommended to apply coconut oil on our hands and the knife when we start cutting and preparing jackfruit, it tends to dis-color as well so keep a bowl of cold water as well to immerse the pieces.

• It is best to lay down some kitchen paper over a wide working surface and then slice it open.

• Jackfruit has a more neutral flavor like potato and will absorb the flavor of the other foods as well it is stored or cooked with.

• The seeds are similar to chestnuts after boiling or roasting.

Uses of Jackfruit in Culinary:

• Jackfruit flesh consumed fresh or as canned slices, fruit juice and dried chips as well.

• In some parts of the world we also have puree of jackfruit which is further processed into baby foods, juices, jams and jellies, candies and ice-cream too!

• The unripe stage of jackfruit is also used to prepare pickles when it is still a little tender.

• The jackfruit seeds as mentioned above can also be consumed after boiling or roasting or blended into flour for baking purpose as well.

• Thai Jackfruit and water chestnut red curry, Kathal ki Subzi, Jackfruit Cutlets, Kathal ka Achaar, Jackfruit Appams, Sweet Jackfruit Wraps, Jackfruit Burfi.

Here are a few interesting recipes with Jackfruit for our readers to try in their kitchens and enjoy!

Recipe-1] Jackfruit Cutlets

Ingredients

Jackfruit- 400gms cubes, boiled

Potatoes-150gms, boiled mashed.

Oil- to shallow fry/deep fry.

Red chili powder-1/2 tsp

Cumin powder-1/2 tsp

Turmeric powder- ¼ tsp

Ginger- 1 tsp chop.

Salt to taste

Garam masala powder-1/4 tsp

Chopped mint -1 tbsp.

Chaat masala-1/4 tsp

Chopped coriander-1 tbsp.

Chopped green chilies- 1 tsp

Rice flour- 2-3 tbsp. or besan- 2 tbsp.

For binding- bread crumbs/maida/corn flour- as needed.

For stuffing: grated cheese- 2 tbsp. + chopped nuts.

Method:

1. Prepare the jackfruit and sprinkle little salt on it and with a little water and oil pressure cook it until soft, mash or grate and keep aside.

2. In a mixing bowl combine together all the ingredients for the cutlet mixture and add bindings as desired and shape it into a nice dough like texture.

3. Apply oil on the hands, and divide the cutlet mixture into lemon sized balls, shape them into tikkis, I like stuffing them with grated cheese and chopped green chilies and nuts too.

4. Coat them on top with maida, corn flour/ batter and bread crumbs and shallow fry/deep fry until nice and crispy on the outside.

5. Serve with choice of dips, sauces, chutneys etc.

Recipe- 2] Jackfruit Coconut Burfi

Ingredients

Jackfruit paste- 1 cup, edible parts to be removed and processed.

Fresh or dried coconut- 1 cup

Sugar-2 cups as per taste

Ghee- 2-3 tbsp.

Green elaichi- 5 -6 no.

Assorted nuts- 2 tbsp. chop

Method:

1. Prepare the Jackfruit paste and keep aside.

2. Dry roast the coconut until dry, roughly grind without adding water to convert it into fine pieces.

3. In a pan add jackfruit paste, sugar to taste and cook it well on a medium flame for a few mins, add in the ghee, coconut and also the elaichi to flavor.

4. Continue stirring it for 4-5 mins, until the mixture starts to leave the sides of the pan.

5. Remove the mixture onto a greased tray and evenly spread it, sprinkle chopped nuts over and allow to set in the fridge or in a cool place for couple of hours, cut into burfi shapes and serve the sweet.

Recipe- 3] Asian Jackfruit & Veg Curry

Ingredients

Oil/ghee/coconut oil - 2 tbsp.

Hing-1/4 tsp

Dry red chilies- 2 nos.

Curry leaves- 8-10

Onion- 1 medium size chop or 8-10 shallots peeled

Capsicums- ½ cup diced

Ginger -1 tbsp. chopped

Garlic- 1 tbsp. chopped

Curry powder/curry paste- 2 tbsp.

Ground jeera powder- 1 tsp

Kasuri methi-1/2 tsp

Cashew paste-1 tbsp.

Fresh cream- 2 tbsp.

Turmeric powder-1/2 tsp

Salt to taste

Tomato puree- ½ cup

Coconut milk- 500 ml

Assorted veggies to add to the curry- carrots, potatoes, peas.

Jackfruit- 500 gms, cubes par boiled.

Coriander leaves for garnish- 1 tbsp.

Roasted peanuts- 2 tbsp.

Method:

1. Prepare all the ingredients for the curry.

2. Heat oil/ghee add in the hing, curry leaves, chilies, ginger, garlic and allow to crackle and splutter.

3. Add in onions or shallots and saute until pink add in the tomato puree, salt and all powdered spices/curry powder and mix well. 

4. Simmer the gravy for 4-5 mins, add a little cashew paste and fresh cream as well for more flavor, add in kasoori methi, and allow to cook.

5.Now put in the jackfruit pieces, and other additional veggies or non-veg of your choice and mix and cover and cook for 15-20 mins or until soft and tender.

6. Add coconut milk thick version and simmer it for another 5 mins, garnish with coconut cream, fresh coriander, fried chili on the top and serve the curry with a bowl of steamed white rice/ Malabar parathas, laccha parathas, bowl of salad and raita.

Lemon Tree Hotels Ltd. signs a new property in Gir, Gujarat under the Aurika Hotels & Resorts brand

The property will expand the footprint of the company’s upscale brand – Aurika Hotels & Resorts

New Delhi, August 01, 2024: Lemon Tree Hotels Ltd. announced its latest signing under its upscale brand, Aurika Hotels & Resorts, with Aurika, Sasan Gir in Gujarat. The property is a greenfield project, slated to open in FY 2029. The property shall be operated by Carnation Hotels Pvt. Ltd., a subsidiary and the management arm of Lemon Tree Hotels Ltd.

Aurika, Sasan Gir will feature 82 aesthetically designed rooms and suites, along with Mirasa, the all-day dining restaurant, banquet facilities including Ekaara, the ballroom and Aurum, the boardroom and a stunning swimming pool.

Nestled in the western state of Gujarat, Gir is renowned for its diverse wildlife and natural beauty. The crown jewel of this region is the Gir National Park, the only place in the world where Asiatic lions can be seen in their natural habitat. This sanctuary is a haven for wildlife enthusiasts and nature lovers, offering thrilling safaris and a chance to witness a rich variety of flora and fauna. Gir's landscape is dotted with teak forests, grasslands, and water bodies, creating a picturesque setting. Beyond the wildlife, Gir offers a glimpse into the local culture with its quaint villages, traditional crafts, and warm hospitality, making it a must-visit destination for travellers seeking a blend of adventure, culture, and natural beauty.

Speaking on the occasion, Mr. Vilas Pawar, CEO – Managed and Franchise Business, Lemon Tree Hotels Ltd., commented, “We are delighted to announce the signing of Aurika, Sasan Gir. This property will significantly enhance our presence in Gujarat, where we already have six operational hotels and nine in the pipeline. Aurika, Sasan Gir is poised to offer an exquisite blend of indulgence and nature, providing guests with unparalleled experiences in this unique region. We are excited to bring our signature upscale hospitality to this extraordinary location, ensuring that it becomes a coveted destination for both domestic and international guests.”

ABOUT AURIKA HOTELS & RESORTS

Aurika hotels are stylishly elegant yet comfortably informal. With an emphasis on design, these hotels are a reflection of the soul of the destination where they are located and each has its own personality.

These hotels feature new-age dining and innovative entertainment options, complemented by invigorating fitness and wellness facilities. Inspiring spaces, flawless delivery and cutting-edge technological solutions ensure that our guests can work, play and relax effortlessly.  

The essence of the brand is reflected in ‘beyond the unusual’. Service goes beyond the expected and is attentive and personal, yet unobtrusive.

Sterling Holiday Resorts Records its highest ever Q1 Revenue at Rs. 126 Cr.

• EBITDA margin at 34% in line with the industry benchmarks

• Revenue growth of 9% y-o-y

• Guest ratio up from 66% to 69% y-o-y

• Crosses the milestone of 50 resorts, opened 8 new resorts since Q1 FY24

• Food & Beverage (F&B) revenues up 6% y-o-y

• The company continues to remain debt free with healthy cash reserves of over Rs.200 Cr.

Chennai, 2nd August 2024: Sterling Holiday Resorts, one of India’s leading leisure hospitality brands announced its results for Q1 FY25. The company recorded its highest ever Q1 revenue of
Rs. 126 Cr. and maintained its EBITDA at a healthy 34% in line with the industry average. The company has been profitable for 16 consecutive quarters.

With the addition of 2 resorts in Dehradun and Udaipur during the quarter, Sterling’s portfolio crossed the milestone of 50 resorts. The addition of 9 resorts since Q1 FY24 reiterates the Company’s sustained delivery of its expansion strategy.

Key Highlights:

• The Revenue grew 9% over the same quarter last year, despite setbacks to both leisure and MICE segment, such as:

• The heat wave across the country

• Postponement of travel due to elections

• Fewer wedding dates in Q1 FY25

• While the EBITDA is a healthy 34%, it is slightly moderated when compared to the previous year. This is mainly due to 5 resorts that were opened in the last 5 months in Rajasthan, including 3 in Udaipur, which are in the ramp phase.

With this rapid geographic expansion on an asset-right model, the CEO & MD, Mr. Vikram Lalvani said, “Despite numerous headwinds in the first quarter, Sterling delivered its highest ever Q1 revenues and a healthy EBITDA margin, while also ramping up capacity with new resorts. With long term demand trends continuing to be strong, Sterling is poised for sustained growth through asset-right, balanced portfolio growth across regions. Based on our expansion plans of 20 additional resorts and 1,000 keys in the next 12 to 18 months, in phases, we are also investing in building key talent to cater to this growth.”

Key Recognitions:

• 19 of Sterling’s resorts are ranked No 1 in their respective locations as per Trip Advisor, and overall, 65% of its resorts are in the Top 5. 

• 42 resorts out of 50 are ranked 4.5 and above on a maximum score of 5 in Trip Advisor.

• Sterling Puri was awarded as the Best Resort for Destination Weddings (East) at the second ET MICE & Wedding Tourism Awards 2024, held in Mumbai recently and this is a testament of the growing strength of the Sterling brand in the hospitality space.

Pride Hotels Group Expands with New Biznotel by Pride Bharuch

Pride Hotels Group is proud to announce the grand opening of Biznotel by Pride Bharuch, marking the fourth Biznotel by Pride property in the state of Gujarat. This milestone highlights the significant growth of the Biznotel by Pride brand in the market. 

Developed by Patel Hotels, Biznotel by Pride Bharuch features well-appointed rooms designed to offer a smart, practical, and comfortable atmosphere. The hotel provides a range of modern amenities, including free Wi-Fi, in-room dining (IRD), and 24x7 room service, ensuring guests have everything they need for a productive and relaxing stay.

Inspired by Pride's "5 Senses" philosophy, Biznotel by Pride Bharuch aims to create an easy-to-navigate experience tailored for today’s multi-tasking traveler. The hotel is strategically located near the city’s core business district and the Bharuch railway station, making it an ideal choice for business travelers. Additionally, the prime location offers quick access to several historic sites, including the Golden Bridge, Nilkantheshwar Temple, Ninai Waterfalls, Kadia Dungar Caves, and Narmada Park, providing guests with ample opportunities for leisure and exploration.

"We are thrilled to open Biznotel by Pride Bharuch, which embodies our commitment to providing high-quality hospitality in key locations across Gujarat," said Mr. Atul Upadhyay, Executive Vice President of Pride Hotels Group. "Our new property offers a seamless blend of comfort, convenience, and modern amenities, ensuring a pleasant stay for business and leisure travelers alike.He said this is the right choice for Progressive India"

Koustuva Mukherjee, AVP Gujarat added: "The opening of Biznotel by Pride Bharuch is a testament to our dedication to expanding our footprint and delivering exceptional experiences to our guests in the state of Gujarat. We are excited to welcome travelers to this vibrant city and provide them with the distinctive hospitality that Pride Hotels is known for."

Thomas Cook India Group registers Q1 FY25 PBT of Rs. 1073 Mn*; 17% growth over Q1 FY24

Consolidated Gross & EBITDA Margins sustained

Key Highlights (Q1 FY25):

• Consolidated Q1 FY25 PBT of Rs. 1073 Mn* Vs Rs. 914 Mn; 17% growth YoY

• Thomas Cook (Standalone) PBT growth of 29% YoY at Rs. 740 Mn* Vs Rs. 574 Mn

• Overseas Destination Management Companies reflect turnaround with EBITDA at Rs. 28 Mn Vs a loss of Rs. (44) Mn in Q1 FY24

• The Group continues to maintain a strong financial position, adding Rs. 3.49 Bn during the quarter, with Cash & Bank balances at Rs. 18.67 Bn as of June 30, 2024

• CRISIL upgrades Thomas Cook India’s Rating Outlook to ‘Positive’. Reaffirms Company’s Ratings at CRISIL AA-/Positive & CRISIL A1+

• The PAT for the quarter has been impacted on account of a higher tax liability

Travel Services

• Leisure Travel: Growth in sales 21% YoY for Q1 FY25

• MICE: 20% Sales growth for Q1 FY25 (excluding one time contracts in Q1 FY24)

• Corporate Travel transactions grew by 31% for Q1 FY25

• India DMS: 58% Sales growth YoY for Q1 FY25

• Overseas DMS: 26% Sales growth YoY for Q1 FY25

Forex

• Launched EnterpriseFX card - India’s first eco-friendly prepaid corporate card

• Retail growth: led by overseas education 21% YoY; holiday forex 10% YoY for Q1 FY25

• Card loads increased 13% YoY

Hospitality (Sterling Holidays)

• Growth in sales: 9% YoY for Q1 FY25

• Occupancy at 69% for Q1 FY25

• New resorts launched in Q1: Udaipur (3rd in Udaipur; 6th in Rajasthan) and Dehradun (6th in Uttarakhand).

• Sterling continues to be debt- free company; with a strong cash position of over Rs. 2000 Mn

• The PAT for the quarter has been impacted on account of a higher tax liability

Digital Imaging Solutions (DEI)

• Q1 FY25: 13 new partnerships signed (UAE, Malaysia, Indonesia, Maldives, India, Bahrain, Macau)

• Renewal of 8 key partnerships in Maldives, Indonesia, Thailand, UAE and Egypt

• Operational launch of 10 partnerships in UAE, Saudi Arabia, Singapore, Indonesia and India

Mr. Madhavan Menon, Executive Chairman, Thomas Cook (India) Limited said, “Thomas Cook India has delivered a good all round performance for Q1 FY25 reporting a consolidated PBT of Rs. 1073 Mn (excluding non-operating MTM gains) that reflects a healthy 17% growth over Q1 FY24. This has been a result of a solid performance across our businesses, despite multiple headwinds during the period, including the Indian General elections - that delayed travel plans & heatwaves across most of the country. Our forward booking funnel indicates that we may have the benefits of an extended holiday season and are well poised to deliver sustainable growth in the quarters ahead.”

Nazaara: Navi Mumbai's Finest Rooftop Dining Experience Opens at Navi Mumbai Marriott Hotel

- A View to Witness, A Taste to Remember -

MUMBAI, INDIA – Nazaara, Navi Mumbai's most anticipated rooftop restaurant and bar, has opened its doors at the newly launched Navi Mumbai Marriott Hotel. Nestled atop the prestigious hotel, Nazaara offers an unparalleled panoramic view of the city and the surrounding majestic hills, setting the stage for an unforgettable open-air dining experience under the stars.

Nazaara invites you to indulge in the rich, authentic North Indian, Mughlai & Asian cuisines. The in-house culinary experts craft dishes using local, seasonal, and fresh ingredients, ensuring every bite is a testament to quality and taste. The Northwest Frontier Indian specialities focus on delectable kebabs, curries, and biryanis, while the appetizer menu celebrates the vibrant mix of Asian & Indian.

The menu boasts a variety of vegetarian delights such as Paneer Kurchan, Hariyali Khumb Tikka, Subz Seekh Kebab, Golden Garlic Palak, Signature Nazaara Dal, Awadhi Subz Biryani, Blue Pea Edamame Rice, Mapo Tofu, Ginger Vegetable Gyoza Dimsums, Crispy Lotus Stem and many more. For those who prefer non-vegetarian options, Nazaara offers an array of mouth-watering dishes including Murgh Barra Kebab, Murgh Wajid Ali Kebab, Mutton Majlisi Kebab, Jhinga Mehroonisa Tikka, Stuffed Bombay Duck, Surmai Curry, Sikandari Raan, Nazakat Ghost Biryani, Kung Pao Chicken, Chicken Siu Mai Dimsum and many more cuisines.

Nazaara also boasts Bourbon-based Cocktail Bar, featuring a unique blend of bourbon-based cocktails infused with locally sourced ingredients. Signature drinks include:

●        Summer High: A delightful mix of Bourbon whiskey, watermelon syrup, curry leaves, freshly squeezed lime juice and topped up with inhouse ginger soda

●        Nazaara Sour: Mix of Bourbon whiskey, tamarind, jaggery, orange, bitter and egg white

●        Pour Of Gold: Bourbon whiskey with saffron, ginger, freshly squeezed lime juice, egg white, orange syrup, angostura bitters

●        Truffle Pistachio: Mix of Bourbon whiskey, truffle oil, pistachio, lime juice, in-house muskmelon syrup, angostura bitters

●        Vedic Hi-ball: A signature cocktail with turmeric infused whiskey, orange syrup, fresh tulsi leaves, freshly squeezed lime juice and topped up with sparkling

●        Breezy Bliss: Mix of Tequila, jalapenos, kokam, cucumber, freshly squeezed lime juice

●        Twilight Twist: London dry gin, rhubarb,white chocolate, kaffir lime leaves, citric

Nazaara’s warm, aesthetic ambiance is a creative blend of vintage charm and contemporary décor. Whether you're planning a romantic dinner, a lively party, or a memorable event, Nazaara’s impeccable service and enchanting atmosphere make it the perfect venue for any occasion.

With its stunning views, exquisite cuisine, and innovative cocktails, Nazaara promises to be a jewel in the nightlife of Navi Mumbai, offering an experience like never before.

Lucky Chan- Dim Sum & Sushi Parlour expands to Brookfield Ecoworld, Bellandur

Lucky Chan- Dim Sum & Sushi Parlour expands to Brookfield Ecoworld, Bellandur with Exciting Menu Additions and the Launch of the All-New Sushi Time Box!

Bangalore, India – 2024 – Calling all sushi lovers and food enthusiasts! Lucky Chan - Dim Sum & Sushi Parlour, the beloved Bengaluru destination renowned for its innovative take on Asian cuisine, is thrilled to announce its expansion to Brookfield Ecoworld, Bellandur with the launch of their 4th outlet in Bangalore! This exciting expansion brings Lucky Chan's bestsellers such as dim sum, sushi, and delightful fortune cookies to a whole new neighbourhood. But that's not all! To celebrate the Bellandur launch, Lucky Chan is introducing a wave of delicious new items on the menu and an innovative way to enjoy sushi at home – the all-new Sushi Time Box!

Get ready to tantalize your taste buds with a selection of delectable new dishes. Dive into the Kani Salad, a flavorful combination featuring delicate crabmeat. If you're looking for something a little more exciting, the Dynamite Shrimps are a guaranteed crowd-pleaser. These crispy fried shrimp are coated in a spicy mayonnaise dressing, offering a delightful mix of textures and flavors. For the adventurous eaters, the Signature Chongqing Chicken is a must-try. And don't miss the vibrant Tiger Maki Roll, bursting with fresh ingredients for a truly satisfying experience.

Lucky Chan isn't forgetting about their fan-favorite Cream Cheese Dumplings either. They've introduced 5 new flavours! Black Bean Sauce, Thai Curry, Soy Chilli, Red Chilli and Truffle Oil, all available in vegan options as well, promise to delight your guests. With the inclusion of alfresco seating, diners at the Bellandur outlet can now enjoy their meals in a refreshing outdoor setting, making this outlet truly unique.

The new outlet also marks the debut of Lucky Chan's exciting new cocktail menu! Priced at ₹645/-, these signature cocktails are where fun and flavor take center stage. Try the 'Mango Sticky Rice' – a clear drink with a yellow foam top and a hint of chilli, or the 'Tokyo Heatwave' for a dramatic touch, served on a Japanese fan in a cool cup. For a playful twist, enjoy the 'Sip Sum Fun,' served in a dim sum basket, or the 'Pickle Paws' with its unique blend of flavors. Each drink promises a unique experience, perfectly complementing your Lucky Chan feast.

Of course, no Lucky Chan experience is complete without the brand's signature sushi conveyor belt. This beloved staple remains a central feature of the Bellandur outlet, offering a dynamic dining adventure where you can choose from a delectable array of vegetarian and seafood delights. Watch as an assortment of sushi plates glide by, allowing you to pick and choose your favorites in a unique and interactive setting. It's an ideal spot for a quick, delightful bite between meetings or a relaxed dinner with family and friends.

Lucky Chan also unveils the ingenious Sushi Time Box – the perfect solution for enjoying restaurant-quality sushi at your convenience. Each box is brimming with 36 pieces of delicious sushi, accompanied by steamed edamame and all the necessary condiments.

Lucky Chan's Sushi Time Box caters to a variety of taste preferences. The Vegan Box is a plant-based paradise featuring delectable options like scrambled tofu oshi and vegan dynamite rolls. If you're a seafood lover, the Salmon Box offers a luxurious taste of the sea with salmon sashimi, spicy salmon rolls, and other salmon-centric delights. Craving a surprise? The Omakase Box features a curated selection of tantalizing rolls, leaving you guessing with every delicious bite. For those who can't decide, Lucky Chan also offers a Salmon & Tuna Box and a classic Vegetarian Box.

The Sushi Time Box is available for delivery through Swiggy & Zomato or pre-order pickup directly from the Bellandur outlet. Prices start at an affordable ₹2,299/-, making it a perfect option for a delightful lunch at the office, a fun gathering at home, or a satisfying solo sushi feast.

To mark this exciting expansion, Lucky Chan is hosting a grand opening celebration that includes a thrilling raffle. Every diner at the new Brookfield Ecoworld outlet has a chance to win a FREE supply of dim sum for one month! It's our way of saying thank you for your support and enthusiasm.

Lucky Chan's dedication to innovation goes beyond its menu. The Bellandur outlet boasts a stunning new design by Neha Sapre of Studio Taan. The space is divided into three distinct zones, each offering a unique ambiance. The outdoor deck features refreshing natural light, while the indoor space is adorned with captivating neon signs and three large dome lamps. The final and most dynamic space is the Sushi Zone, a burst of color with pink subway tiles and paper lanterns, inviting you to return again and again.

Situated in the heart of the bustling corporate hub of Brookfield Ecoworld, Lucky Chan strikes the perfect balance between casual dining and a formal setting. Another unique feature of this location is its proximity to the amphitheater at Ecoworld. Diners at Lucky Chan will have first-hand access to various events held at the amphitheater, making it an ideal spot for combining entertainment with exquisite dining.

"We are thrilled to launch our fourth Lucky Chan outlet at Brookfield Ecoworld, marking a significant milestone in our journey," says Amit Ahuja, MD AA Hospitality. "This expansion underscores our commitment to bringing exceptional culinary experiences to more communities, combining the excitement of our sushi conveyor belt with our renowned dim sum and unique dining ambiance. With this opening, we not only aim to delight our customers in Bellandur but also set the stage for future growth across Bangalore and beyond. This is just the beginning of an exciting new chapter for Lucky Chan, as we continue to innovate and expand our footprint."

About Lucky Chan:

Lucky Chan is renowned for its exquisite dim sum, fresh sushi, and delightful fortune cookies. With over 40 varieties of dim sum, including their famous cream cheese dumplings, paired with an array of bubble tea, sake bombs, and crafted cocktails, Lucky Chan promises an unparalleled dining experience that caters to all tastes and preferences.

So come experience the magic of Lucky Chan at Brookfield Ecoworld, Bellandur!  Indulge in all your Asian favorites, explore the new menu items, and treat yourself to a delightful new cocktail – all amidst a stunning and inviting new space.

Raises Concern Over Being Held Accountable For Accidents Caused By Inebriated Patrons; Discusses Topical Industry Subjects

Mumbai, August : The hotel and restaurant industry raised concerns over being held accountable for drunk driving accidents caused by patrons at the recently concluded Empowering Hospitality Conclave & Awards hosted by the Hotel and Restaurant Association (Western India) – HRAWI at Hotel Center Point in Nagpur on July 26, 2024. Besides discussing topical issues, the conclave featured presentations by subject matter experts on the new Maharashtra Tourism Policy 2024, Cybersecurity essentials, Technology for enhancing guest experiences, and skill training sessions on subjects such as fire safety and pest management.

Delving into the growing trend of restaurateurs being held responsible for accidents caused by intoxicated patrons, the industry sought guidelines from industry stalwarts, policymakers, and law enforcers participating in the conclave. “The hotel and restaurant industry remains committed to responsible alcohol service and adherence to guidelines. Wherever we are wrong, we are happy to be corrected. However, lately, the restaurant industry has been feeling the full might of enforcement despite operating within the framework of the law. A guest consumes alcohol in a restaurant, causes an accident outside, and the restaurant gets blamed. Shopkeepers who sell knives don’t get held accountable for crimes committed with those items, but licensed restaurateurs have recently been prosecuted for crimes committed by customers. The industry seeks guidance on what regulations it should follow to avoid prosecution for incidents that occur outside its premises," stated Mr. Pradeep Shetty, President, HRAWI.

Special Guest Dr. Ravinder Singal (IPS), Commissioner of Police, Nagpur City, acknowledged the hospitality industry’s concerns but emphasized the broader perspective law enforcers must maintain while enforcing law and order. “No one needs to fear if they have not broken the law. I am open to discussion with HRAWI, and maybe together we can find a solution that can be replicated across the State,” he said. He also appreciated the high quality of service provided by the Indian hospitality industry.

The Chief Guest of the conclave, Dr. Sagnik Chowdhury, DDG & Regional Director (Western & Central), Ministry of Tourism, Govt of India, expressed his happiness at the conscious effort to create a platform for exchanging insights on various ongoing sectoral issues. He congratulated HRAWI for organizing such seminars and noted, “Guests from all parts of the world visit India, and the hospitality sector is essentially a melting pot of cultural exchanges. Enhancing guest experiences is our core offering; we are more than just venues to stay.” He also emphasized the need for the hospitality industry to focus on sustainability and community ties and implored the industry to dovetail its trade with the tangible heritage and intangible cultural heritage which are India’s core strengths. The highlight of the conclave was the sessions by subject matter experts with topics that had practical applications and directly impacted the day-to-day operations of hotels and restaurants.

The conclave featured Mr. Rajesh Chopra, Head - Hospitality Business Vertical, Ingram Micro India, who presented on how technology can be an enabler for enhancing guest experiences and driving profitability. He also covered Cybersecurity Essentials for the hospitality industry, a crucial area in an increasingly digital world. Ingram Micro hospitality vertical acts as technology aggregator and has created technology solutions for the hospitality industry. These solutions come bundled with friendly financing options and option to recycle e-waste as per pollution control norms. CA Julfesh Shah, Former Vice Chairman of WIRC of ICAI, discussed the New Maharashtra Tourism Policy 2024, emphasizing its impact on the sector. “The new policy offers a 20% cash subsidy (up to ₹20 crores) for tourism projects like hotels and resorts, significantly boosting investment,” Shah said. He noted the previous policy lacked cash incentives. The new policy also includes a 15% subsidy for other tourism facilities with a cap of ₹15 crores. Shah highlighted additional fiscal benefits in Vidarbha, such as 100% SGST refunds and interest subvention on loans. “This policy will be a game changer, generating substantial employment and attracting significant investment to Maharashtra,” he added. Mr. Hemant Khadse, CEO, East Corp Group, shared vital information on the fire life safety of guests and staff in hotel occupancy and covered the significance of passive fire measures, egress and regular maintenance of fire safety. Mr. Jitendra Gawade, Key Account Manager, Envu India, presented on pest prevention techniques, focusing on the selection criteria for pesticides and pest control operators for hotels.

“The Empowering Hospitality Conclave & Awards proved to be a significant event for addressing the current challenges and future opportunities within the hospitality industry, ensuring continued growth and excellence in service,” concluded Mr. Shetty.

The Orchid Hotel Shimla Plants 100 Trees on World Nature Conservation Day

Shimla: On the occasion of World Nature Conservation Day on July 28, The Orchid Hotel in association with Umang Foundation and Shimla Yuvak Mandal, organized a tree-plantation drive. The green teams came together to plant 100 Deodar trees in the nearby village of Shurala. The venue for the drive was provided by the Forest Department, which generously supplied the saplings to make the initiative a big success. 

The trustee of Umang foundation, Vinod Yogacharya shared that the organization plants hundreds of trees every year. “During the summer season, there are many incidents of wildfires in the forest which cause severe loss of flora and fauna. This initiative is aimed at solving the issue by planting more trees,” he said.

The plantation drive was led by Mahinder Rawat, General Manager at The Orchid Hotel Shimla, alongside his dedicated green team including Rekha Sharma, Satish Chauhan, Abhishek Kaith, Upendra Gupta, and Puran Chand. Their collective efforts underscore the hotel's commitment to environmental stewardship and community involvement. “This drive will not just contribute to the local ecosystem and add to the region’s natural beauty, but also help in reducing the occurrence of land erosion and global warming,” Rawat added. 

The Orchid Hotel Shimla extended its gratitude to Yuvak Mandal Shimla, the Forest Department, and the local community for their support in making this event a success.