Marriott Hotels Debuts in Udaipur, Blending Timeless Charm, Cultural Heritage and Contemporary Elegance at Udaipur Marriott Hotel

Wonderful Hospitality Awaits at the 226-room Hotel in The City of Lakes

India – 14 April 2025: Marriott Hotels, the namesake brand of Marriott Bonvoy’s extraordinary portfolio of over 30 hotel brands, today announced the opening of Udaipur Marriott Hotel, proudly marking Marriott International’s debut in Udaipur, arguably the most romantically set city in all of Rajasthan. Set against the backdrop of the breathtaking Aravalli Hills and overlooking the serene Fateh Sagar Lake, the hotel seamlessly blends Rajasthan’s rich regal heritage with contemporary influences. Designed to capture the essence of the region’s architectural grandeur, Udaipur Marriott Hotel offers panoramic views, exquisite accommodations, and Marriott Hotels’ wonderful hospitality, inviting guests to immerse themselves in the cultural splendor of the "City of Lakes."

“We are delighted to introduce Marriott Hotels to Udaipur, a city renowned for its majestic landscapes, deep cultural roots, and old-world charm. Udaipur is one of the most preferred destinations in Rajasthan and serves as a perfect backdrop to introduce our signature heartfelt service and quality standards to the guests," said Ranju Alex, Regional Vice President - South Asia, Marriott International. "As India’s travel landscape evolves, we remain committed to growing our footprint in both established and emerging destinations, as we continue to live our legacy of wonderful hospitality, thoughtfully designed to support and inspire our guests in every endeavor”

Udaipur is a captivating city that is celebrated for its breathtaking palaces, serene lakes, and rich cultural heritage. Home to the iconic City Palace, the enchanting Lake Pichola, and the majestic Jag Mandir, the city offers a glimpse into Rajasthan’s royal past. Guests can explore vibrant bazaars, indulge in traditional Rajasthani cuisine, and witness folk performances that bring the city’s history to life, with its classic charm, stunning sunsets, romantic boat rides, and picturesque landscapes. With Udaipur’s Maharana Pratap Airport, a 35-minutes’ drive away and Udaipur City Railway Station 20-minutes away, the hotel provides seamless connectivity for travelers looking to soak up the old-world charm of the city.

The hotel seamlessly blends the grandeur of Mewar architecture with modern sophistication, offering an experience that is both regal and refined. Upon arrival, guests are welcomed into a world of timeless elegance, where hand-painted Pichwai-style motifs, Mewar-style arches, traditional ‘jharokhas’ (ornate overhanging balconies), and intricately carved ‘chajjas’ (projecting eaves above windows and doors) pay homage to Udaipur’s iconic City Palace. At the heart of the hotel stands a grand staircase, crowned by a magnificent chandelier, serving as a striking architectural masterpiece.

The 226 elegantly designed guestrooms and suites are inspired by Rajasthan’s royal heritage. Each room is thoughtfully crafted for comfort and convenience, boasting plush bedding, high-speed Wi-Fi, well-appointed workspaces, and spa-inspired bathrooms. State-of-the-art climate control systems ensure a relaxing stay, while stunning views of the Aravalli Hills or the serene Fateh Sagar Lake elevate the experience.

The hotel offers a host of curated culinary experiences, each one unique and indulgent in their offering.  Okra, the hotel’s all-day dining restaurant, features a live interactive kitchen that showcases a dynamic fusion of local and global flavors, offering both indoor and alfresco seating with views of the majestic Aravalli Hills. The Greatroom – a brand signature at Marriott Hotels globally, holds an inviting and sophisticated space for guests to relax and reconnect over artisanal teas and full-bodied coffees, besides catching up on business meetings. For those seeking a cozy escape, Udaipur Baking Co. serves freshly brewed rich coffees alongside a selection of handcrafted pastries, perfect for a moment of relaxed indulgence. Meanwhile, the Opal Lounge, with its chic, library-inspired ambiance, offers expertly crafted cocktails and small plates, creating the perfect space for an elevated and intimate dining experience.

One can look forward to rejuvenating at the Quan Spa, offering Ayurvedic and modern therapies, or start the day with rooftop yoga and nature walks by the Fateh Sagar Lake. Fitness enthusiasts can stay active at the modern fitness center, while the serene poolside and engaging indoor games offer relaxation and fun. Young guests can unleash their creativity at the interactive Kids Club.

Udaipur Marriott Hotel sets the stage for dream weddings and grand celebrations with 65,000 sq. ft. of versatile indoor and outdoor event spaces. Whether it’s a dreamy wedding, corporate event, or social gathering, the hotel’s exquisite pillarless ballroom, expansive pre-function area, and picturesque outdoor venues provide the ideal backdrop for stunning visuals and unforgettable moments. Blending classic allure with modern sophistication, each event is thoughtfully curated to perfection, leaving guests with a deep sense of memorable satisfaction.

"We are excited to unveil Udaipur Marriott Hotel, bringing the brand’s signature hospitality to the enchanting ‘City of Lakes,’" said Vaibhav Sagar, General Manager, Udaipur Marriott Hotel. "Designed to reflect Udaipur’s regal charm, the hotel offers elegant accommodations, world-class dining, modern event spaces, and exceptional amenities. Weaving Rajasthan’s rich heritage with contemporary comforts, we look forward to creating unforgettable experiences for every guest, whether traveling for business or leisure."

MoU Signed Between IHM Ranchi and The Art of Living to Provide Youth Empowerment and Skill Development Programs for Students

A Memorandum of Understanding (MoU) has been signed between the Institute of Hotel Management (IHM), Ranchi, and The Art of Living (TAOL) to provide youth empowerment and skill development programs for students. The primary objective of this MoU is to establish a collaborative partnership between IHM Ranchi and The Art of Living in order to promote health, awareness, and stress management practices among students.

The initiative also aims to train students in aspects related to “Art of Etiquette,” enabling them to receive holistic, multidisciplinary, and value-based education through TAOL’s well-tested and proven student development programs. This collaboration is designed to foster the integrated development of all human faculties—intellectual, aesthetic, social, physical, emotional, and moral.

Present on the occasion were Dr. Bhupesh Kumar, Principal of IHM Ranchi; Dr. Alok Aswal, Head of Department, IHM Ranchi; and Mrs. Riya Tyal.

Dr. Bhupesh Kumar, Principal of IHM Ranchi, stated that in today’s highly competitive era, technical and professional competence alone is not sufficient. A student’s holistic development—mental balance, self-awareness, commitment to ethical values, and sensitivity towards society—is what truly shapes a successful and well-rounded individual. He further emphasized that this agreement between IHM Ranchi and The Art of Living will serve as a powerful step in that direction. It will not only strengthen the students’ inner confidence but also inspire them to become better human beings, embodying the values of service, leadership, and compassion.

“Our institution has always viewed education not merely as an academic process, but as a continuous journey of life-building,” he said. “By collaborating with a globally active organization like The Art of Living, we are making this journey even more meaningful and impactful.”

The Art of Living is a charitable trust that is bringing transformation across India through its various programs. It implements a wide range of service projects aimed at uplifting and empowering individuals, families, and communities so that the full potential of human life can be realized. Its mission is to help people—both in urban and rural India—lead stress-free lives and empower them to become agents of change, working towards reducing poverty, suffering, and disease even at the grassroots level.

Hospitality Beyond Borders: BCIHMCT and NATHM Unite for Academic Excellence

The Academic Partnership Summit held on 14th and 15th April 2025 at Banarsidas Chandiwala Institute of Hotel Management & Catering Technology (BCIHMCT), New Delhi, marked a significant milestone in cross-border academic collaboration between India and Nepal in the fields of hospitality and tourism. The summit was organized in collaboration with the Nepal Academy of Tourism and Hotel Management (NATHM), Nepal.

The event commenced at 10:00 AM with a warm welcome to the five-member delegation from NATHM, Nepal. The delegation included Mr. Aakash Lama (Instructor, Production Department), Ms. Sabina Raut (Instructor, Accommodation Department), Mr. Umesh Subedi (Chief Officer, Planning Department), Mr. Naresh Dangol (Senior Officer, Planning Department), and Mr. Tanka Kafle (Senior Officer, Administration Department).

The inaugural session began with a Welcome Address by Prof. R.K. Bhandari, Director of BCIHMCT, who extended heartfelt greetings to the guests and underlined the importance of mutual learning and collaboration. This was followed by a brief address from the representative of NATHM, outlining their expectations from the summit and emphasizing the potential of collaborative learning and tourism growth in the region.

The summit successfully fulfilled its objectives by establishing a foundation for long-term academic cooperation and mutual growth. It provided both institutions a platform to learn from each other and explore innovative educational strategies in the hospitality and tourism sectors. The presence of Guest of Honour, Dr. Sudhir Andrews, a stalwart in hospitality education, added immense value to the proceedings. He expressed his appreciation on such advancements in the hospitality industry and presented his new book titled Tourism – Past, Present and Future – Dr. Sudhir Andrews to the dignitaries during the summit.

Dr. Gagan Soni, Coordinator, IQAC, presented an overview of BCIHMCT’s best practices and major achievements in the areas of student development, faculty training, and industry interface. Subsequently, Dr. Arvind Kumar Saraswati, Academic & Research Coordinator, gave a detailed presentation on the institute's academic and curriculum framework, highlighting its alignment with global hospitality education standards.

The summit also featured an immersive institute tour, including visits to the culinary labs, front office simulation rooms, and housekeeping labs, providing delegates with insights into the practical training methods adopted at BCIHMCT.

Later, Dr. Prem Ram, Programme Coordinator, delivered a session on the culinary culture of India and shared institutional best practices in gastronomy and food production. Dr. Saraswati then took the lead in explaining the ongoing research initiatives and collaborative projects undertaken by the institute.

The day concluded with a faculty introduction and roundtable discussion, which facilitated a rich exchange of ideas, opening pathways for future research collaborations and joint academic ventures. The second day of the summit was dedicated to exploring local hotels, allowing the delegates to gain deeper insights into Indian hospitality practices.

Sayaji group begins 2025 with a robust expansion plan with a vision of elevating business and leisure hospitality

The hotel group announces launch of three new properties in Mumbai & Goa

National,  April 2025– Sayaji Hotels, a leading name in Indian hospitality renowned for its signature “Yours Truly” service, is strengthening its foothold with the launch of three key properties in Mumbai and Goa. This strategic expansion underscores Sayaji Hotels’ commitment to delivering exceptional hospitality experiences tailored for both business and leisure travellers. With a focus on luxury, comfort, and inclusivity, these new properties will provide world-class amenities and services in some of India’s most sought-after destinations.The latest additions to the Sayaji portfolio include Goa properties, Effotel by Sayaji, Panaji, Effotel by Sayaji, Calangute and Effotel by Sayaji, Navi Mumbai

Effotel by Sayaji, Panaji, is a mid-scale hotel in Goa’s capital offering 48 stylish rooms, an all-day dining restaurant, and a rooftop pool with city views. Strategically located near business hubs and casinos, it promises upscale hospitality at competitive prices, with a launch set for May 2025. 

Effotel by Sayaji, Calangute, offers a 4-star Goan-style retreat with 66 elegant rooms, a poolside bar, a spa, a banquet hall, and multi-cuisine dining. Boasting an open lobby and lush landscaped gardens, it blends local charm with luxury. The property is currently available on leading OTAs (Online Travel Agencies or Online Travel Agents) with full completion set for mid-April 2025 in vibrant Calangute, Goa.

Meanwhile, Effotel by Sayaji, Navi Mumbai, is a contemporary business hotel featuring 58 well-appointed rooms, a multi-cuisine restaurant, a bar, and the area’s largest pillarless banquet hall. Spanning 52,000 sq. ft., this premium venue caters to corporate and social events, with its grand opening scheduled for April 7, 2025. 

Speaking on this expansion, Jameel Sayed, Regional Director of Business Development, said, “We are thrilled to extend the Sayaji legacy to Mumbai and Goa with these three exceptional properties. As we continue to grow, our focus remains on crafting immersive hospitality experiences that cater to the evolving needs of modern travellers. Each of these properties reflects our commitment to excellence, ensuring that guests enjoy a seamless blend of comfort, sophistication, and personalized service.”

With this expansion, Sayaji Hotels continues to reinforce its presence in India’s hospitality landscape, offering distinctive experiences across premium business and leisure destinations. The brand’s focus on innovation, guest-centric services, and luxurious yet accessible accommodations positions it as a preferred choice for travelers seeking quality and comfort.

IHG Hotels & Resorts launches midscale conversion brand, Garner in India with dual hotel signing

Garner Etawah and Garner Kathua will bring quality stays and hospitality experiences to value-conscious travelers.

India,  April 2025: IHG® Hotels & Resorts, one of the world’s leading hotel companies, has announced the signing of two Garner hotels in India, marking the brand’s debut with properties in Etawah in Uttar Pradesh and Kathua in Jammu & Kashmir. Scheduled to open in 2026, Garner Etawah and with 2027 opening, Garner Kathua will be developed in partnership with Madan Infradevelopers Pvt Ltd and Rudraksh Nakshatra Hotel Pvt Ltd, respectively. This milestone underscores IHG’s commitment to expanding its footprint in India, positioning Garner as a preferred choice for travelers seeking high-quality, affordable stays.

Both properties will be managed by Rosastays (Rosaoul Hotelco Pvt Ltd), one of the preferred third-party management companies for Garner Hotels in India. 

As IHG’s newest midscale conversion brand, Garner builds on the company’s leadership in the essentials segment. Designed to provide a relaxed, flexible, and distinctly different experience, Garner caters to guests who prioritize meaningful experiences over luxury. Staying true to the brand’s ethos, each property will focus on delivering the key essentials that matter most to guests.

Etawah, with its rich historical and cultural significance, is a key transit hub in Uttar Pradesh and a rising destination for wedding celebrations, attracting families seeking quality yet affordable venues. Kathua, located near Jammu and Kashmir, serves as a gateway to the region’s scenic landscapes and renowned pilgrimage sites, while also emerging as an industrial and pharmaceutical hub. With a strong presence of manufacturing units and pharmaceutical companies, Kathua witnesses a steady influx of business travelers, making it an ideal location for a high-quality midscale hotel. 

Garner Etawah

Garner Etawah will feature 40 keys and a spacious ballroom, making it a destination of choice for small size weddings, social gatherings, and events. Guests will also have access to an all-day dining restaurant and well-equipped meeting spaces to support business and social engagements. 

Garner Kathua

With 45 keys, the hotel will feature a swimming pool, providing a relaxing escape for travelers, a multi-cuisine restaurant and versatile event spaces, making it a preferred choice for business meetings, celebrations, and leisure stays. 

Commenting on the signing, Sudeep Jain, Managing Director, South West Asia, IHG Hotels & Resorts said, "We are delighted to launch our midscale conversion brand, Garner in India with a dual hotel signing. As we continue to deliver on our growth ambitions in India, further strengthening our mainstream offering is critical to our success. Garner is a significant addition to our portfolio in the country, offering high-quality, reliable stays at an affordable price, designed to meet the evolving needs of modern travelers and drive strong returns for owners. The brand has tremendous growth potential in India, particularly through the franchising model.”

He added, "With the local insights and support of our valued partners, along with Rosastays’ expertise as a third-party management company, we are well-positioned to drive Garner’s growth in the country and deliver exceptional hospitality experiences to our guests."

Deepika Arora, Director, Rosastays, commented on the partnership: "We are excited to be part of Garner’s India debut and to bring our deep-rooted operational expertise to these properties. At Rosastays, we focus on delivering high-quality experiences that align with evolving traveler expectations. With the rise in demand for well-managed and high-quality hotels, our collaboration with IHG and the Garner brand will create a strong value proposition for guests seeking reliable, comfortable, and affordable stays."

Dr. Vivek Yadav, Director, Madan Infradevelopers Pvt Ltd, added: "We are thrilled to partner with IHG Hotels & Resorts and Rosastays to introduce Garner in Etawah. With its strong brand legacy and global expertise, IHG is the perfect partner to bring a high-quality midscale hotel to the city. Etawah is seeing increased demand for high quality yet affordable accommodations, and we are confident that Garner Etawah will cater to business travelers, families, and social events with its well-designed offerings, modern amenities and the power of IHG’s enterprise."

Mr. Mohan Singh, Director, Rudraksh Nakshatra Hotel Pvt Ltd, added: “Partnering with IHG Hotels & Resorts and Rosastays for the launch of Garner Kathua is a significant opportunity for us. As Kathua continues to develop as an industrial and pharmaceutical hub while also being a key gateway to pilgrimage and leisure destinations, there is a growing need for quality accommodations. With IHG’s expertise and the Garner brand’s strong value proposition, we look forward to creating a distinguished stay experience that meets the needs of travelers visiting the region."

Suba Group Expands South India Presence with Click Hotel Hyderabad

Suba Group of Hotels has expanded its footprint in South India with the launch of Click Hotel in Hyderabad. Strategically located just 10 minutes from Rajiv Gandhi International Airport, the new property offers convenient access for business and leisure travelers. This marks the group’s third hotel in the city and its fourth major launch in the past two months, underscoring its ambitious growth trajectory.

In a joint statement, Mansur Mehta, Managing Director, and Mubeen Mehta, CEO of Suba Group of Hotels, expressed their enthusiasm about the launch. “We are delighted to launch Click Hotel in Hyderabad. This is our third hotel in the city and is a testament to our vision of being the hospitality group of choice across South India along with the rest of India. As an organization deeply rooted in India, we are also committed to sustainability and reducing our carbon footprint. Sustainability is the norm for us, and towards that goal, we encourage our guests to reuse linen when possible and we actively reduce plastic consumption in our hotels.”

Click Hotel Hyderabad presents a smart, sustainable, and affordable luxury experience. The full-service business hotel features 62 contemporary rooms and suites, a multi-cuisine restaurant named Cinnamon, a café called Café Click, one boardroom, and two banquet venues. Additional amenities include in-room dining, a gym, spa, business center, and guest parking, all aimed at delivering a seamless and comfortable stay.

Mahaboob Vali, Managing Partner of Masafaya Hospitality LLP, emphasized the hotel’s strategic location. “The hotel’s location is the primary attraction for all business and airline travelers, along with leisure guests. It is located less than 10 minutes from the Hyderabad Airport and the upcoming Pharma SEZ, while Hyderabad’s major tourist attractions are within an hour’s reach.”

“Click Hotel Hyderabad’s facilities and team promise to deliver our dynamic brand standards—Bed (best sleep comfort), Breakfast, and Broadband (uninterrupted Wi-Fi). We are focused on maintaining high standards of guest services and satisfaction. The opening has already drawn a lot of positive attention, and we will be announcing something exciting very soon,” said Abinash, Vice President – Operations and Development at Suba Hotels.

Suba Group of Hotels is known for providing contemporary, clutter-free rooms and premium facilities at competitive prices. With a presence in major metros and tier 1 and tier 2 cities across India, the group continues to deliver quality experiences for modern travelers. Each property features well-appointed rooms, versatile banquet and event spaces, and a memorable dining experience at Cinnamon restaurant, solidifying Suba’s reputation in India’s hospitality landscape.

Goa Tourism Expands Global Footprint with Engaging Roadshow in Doha

Mumbai, April  2025: Goa Tourism, Government of Goa, successfully concluded its Tourism Roadshow in Doha, Qatar, on April 9, 2025. The event witnessed an overwhelming response from key stakeholders in the travel and hospitality industry, further strengthening Goa’s position as a preferred travel destination. 

Held at Radisson Blu Hotel, Doha, State of Qatar, the roadshow provided a valuable platform for networking and collaboration, fostering new partnerships to enhance tourism opportunities in Goa. Travel industry professionals, dignitaries, and potential visitors engaged in fruitful discussions about Goa’s unique tourism offerings. 

The highlight of the event was the ‘Goa Evening’, an enchanting cultural showcase that left the audience captivated. The evening featured vibrant folk-dance performances, an insightful destination presentation, and an exclusive film showcasing Goa’s diverse tourism experiences. Attendees had the opportunity to immerse themselves in the rich heritage, scenic landscapes, and warm hospitality that define Goa. 

Key dignitaries, including the H.E. Ambassador of India to Qatar, Shri Vipul addressed the gathering, emphasizing Goa’s potential as a global tourism hub and inviting more travellers from Qatar to explore the state’s unparalleled beauty. 

On this occasion, Hon’ble Tourism Minister Shri Rohan A. Khaunte conveyed his message saying, “Goa is evolving into a year-round, premium destination that offers far more than its iconic beaches. Through this roadshow in Qatar, we aim to showcase Goa’s rich spiritual heritage, vibrant hinterlands, and thriving adventure and MICE segments. From tranquil temple trails and heritage villages to world-class venues and immersive experiences, Goa is where tradition meets modern aspiration—inviting travellers from the Middle East to discover Goa beyond the beaches.” 

Addressing the audience at the Goa Tourism roadshow, H.E. Ambassador of India to Qatar, Shri Vipul highlighted the strong people-to-people ties between India and Qatar which are also seen in robust tourism flows between the two countries. Indians are among the top travellers to Qatar and India has always been a top tourism destination for Qatar whether for leisure, shopping, health, adventure, etc. Goa has also emerged a favourite destination for travellers from Qatar who enjoy its beaches, cuisine and cultural offerings. The Goa roadshow should further enhance tourism from Qatar to the beautiful state. 

Shri Kedar Naik, Director Tourism, opined that, “Goa’s charm lies in its seamless blend of heritage, culture, and natural beauty, making it a destination like no other. The enthusiastic response at the Doha Roadshow reaffirms the growing interest in Goa among international travellers. We are committed to strengthening our global partnerships and enhancing visitor experiences, ensuring that every traveller to Goa discovers something truly special.” 

Speaking on the occasion, Shri Kuldeep Arolkar, Managing Director, Goa Tourism Development Corporation (GTDC), stated, “Goa is more than just a destination; it is an experience that blends natural beauty, rich heritage, and warm hospitality. Through this roadshow, we are delighted to bring a glimpse of Goa to Qatar and strengthen our bonds with the travel industry here. We welcome travellers from Qatar to explore Goa and immerse themselves in its vibrant culture and diverse offerings.” 

The Goa Tourism Roadshow in Doha is part of a broader initiative to engage with international markets and increase global visitor interest. By fostering direct interactions with travel agents, tour operators, and potential travellers, Goa Tourism aims to drive more inbound tourism and establish long-term collaborations with Qatar’s travel industry. Goa Tourism extends its gratitude to all participants, dignitaries, and travel industry stakeholders who contributed to the event’s success. With the positive response received, Goa looks forward to welcoming more visitors from Qatar and beyond.

Stone Wood Hotels & Resorts Announces Sustainability Initiatives for Earth Day

On the occasion of World Earth Day on April 22, 2025, Stone Wood Hotels & Resorts is set to roll out a series of meaningful, eco-friendly initiatives across its properties to engage guests and team members in supporting the planet. As a brand rooted in nature and local culture, Stone Wood continues to align its hospitality practices with sustainability, creating immersive experiences that also give back to the environment.

"At Stone Wood, we believe that hospitality goes beyond comfort—it’s also about responsibility. This Earth Day, we’re creating opportunities for our guests to actively contribute to the planet while enjoying their stay. Whether it’s planting a tree or choosing a sustainable meal, every small action adds up. Our goal is to make eco-conscious living a natural part of the travel experience," said Shikhar Kumar, Managing Director of Stone Wood Hotels & Resorts.

Guests staying at any Stone Wood property during Earth Day will be invited to participate in a tree planting event on the hotel grounds, encouraging hands-on involvement in reforestation and promoting long-term environmental benefits. As part of its “Switch Off for Earth Hour” campaign, the group will also invite guests to turn off their lights for one hour. Those who participate in this symbolic gesture of energy conservation will be rewarded with a complimentary meal, reinforcing the message that small actions can lead to significant impact.

To highlight the connection between sustainability and mindful dining, the group’s restaurants and Spice Wood Café outlets will feature a special Earth Day menu. This curated selection of plant-based and organic dishes is designed to offer a flavorful, health-conscious experience while promoting environmentally responsible food choices. Additionally, Stone Wood staff, guests, and local volunteers will take part in clean-up drives around nearby beaches and the surrounding hotel areas, supporting community-led efforts to maintain cleaner, healthier landscapes.

Ingredient Ideology! Five Ways With Chicken On The Plate By.Dr. Chef Kaviraj Khialani- Celebrity Master Chef

Food and its traditional heritage from various parts of the globe is an absolute pleasure to try and especially when it comes to french cuisine it has been the pioneer and the very first one to set standards of taste and flavor with minimal use of ingredients yet creating world famous delicacies to entice the palates of a number of food connoisseurs.

Continental cooking is not only adaptable, easy to do but also full of flavors which are masked by over spicing and confusing the real taste of the ingredients which usually is preferred by those who look for simplicity and clarity on what is must be on the plate. The choicest use of herbs, seasonings, wines and other basic ingredients have been there among us since a long time now and we must try indulging into these recipes too for a change!

Do try out these chicken recipes with variations for the vegetarians as well with a twist of taste and a continental finesse attached:

Recipe-1] CHICKEN AFRICANDER

Ingredients

750 gms chicken thighs/drumsticks

2 tsp oil

2 tsp butter

2 bay leaves

3-4 peppercorns

1 sliced white onion

1 green/red/yellow capsicums cut into strips

Salt and crushed black pepper to taste

1 tsp French mustard/ mustard paste

500-750 ml chicken stock/ water

2-3 tbsp. white wine

2 tsp refined flour/maida

1 tsp mixed herbs

1 tsp Fresh thyme/ parsley as available can be used for more flavor.

Method: cut, clean, wash and pat dry the chicken thighs/drumsticks as being used. Ideally the cuts of chicken are used with the skin and bone on which can be a matter of choice. In a mixing bowl add little oil and mustard paste, salt, pepper, herbs, wine and mix well. Add the chicken pieces and mix well in the marination and keep refrigerated for 20-30 mins. Meanwhile prepare chicken stock using either chicken bones with some onion, carrot, celery, bay leaves and peppercorns steeped in water and simmered for around 20-25 mins or else we can also use the readily available chicken stock cubes as well 1-2 cubes should be good if being used. Heat oil and butter in a pan and saute the garlic, onions, add in the bay leaves and peppercorns followed by the marinated chicken pieces and saute it all for 2-3 mins, add the flour and saute for 30 seconds, add in the stock or cubes plus water enough to cover the chicken pieces in the pan. Cover and cook for 6-8 mins on a medium flame. Add in the capsicums and cook for another 5-8 mins until just done. Add fresh herbs like parsley etc and serve the preparation with warm bread rolls and butter.

*Chefs Variations: the same recipe can be done using paneer, tofu, soy chunks in combination with fresh veggies like carrots, sweet potatoes, pumpkin, beans, zucchini etc. using wine is also optional when we do it veg.

Recipe-2] SAFFRON CREAM CHICKEN

Ingredients

750 gms chicken drumsticks/thighs ideally with skin

2 tsp olive oil

2 tsp butter

1-piece cinnamon stick 1 inch

2-3 green cardamom

1 tsp sliced garlic cloves

1 no white onion chopped

Salt and pepper to taste

2 tbsp. saffron solution soaked in ¼ cup warm water/milk using around 6-8 strands of saffron.

2 tsp refined flour

500 ml chicken stock

2-3 tbsp. white wine.

2 tsp assorted fresh herbs- thyme/parsley

Or use ½ tsp mixed herbs

1 egg yolk mixed with 3 tbsp. fresh cream to be used to finish off the sauce.

Micro-greens/ sliced pistachios/slivered almonds etc for garnish.

Method: prepare the chicken cuts and in a mixing bowl apply a basic marination of oil, salt, pepper, mixed herbs some white wine and mix well keep refrigerated for 20-30 mins. Heat oil and butter in a pan and saute the spices and garlic, and onions until translucent for 1-2 mins. Add in the chicken pieces and saute them on a high flame for a minute and add in the flour cook for 30 seconds, add in the stock and allow the chicken to cover up and cook for 10-12 mins on a medium flame. Add in some more seasonings to taste and reduce the flame to low and then slowly add in the egg yolk and cream mixture and very slowly blend it into the chicken and the gravy, also add in the saffron solution and cook on a low flame for 3-4 mins more. Finally check for taste add garnishes as desired and enjoy this recipe with steamed rice or french bread.

*Chefs Variations: for the veg options in this case I recommend to use veg cutlets which can be prepared using carrots, beans, potatoes, yam or sweet potato as well, shallow fry them and top it up with the saffron cream sauce, avoid the egg in the final touch to the sauce and serve.

Recipe-3] SAUTE CHICKEN MADAGASCAR

Ingredients

750 gms chicken legs/ thighs/ drumsticks

100 gms sliced chicken sausages/ sliced salami

2 tsp oil

2 tsp butter

2 tsp garlic chopped

1 med sized onion chopped

2-3 bay leaves

1 tsp mustard paste

3-4 black peppercorns

Salt and pepper to taste

2-3 tbsp. white wine

½ tsp mixed herbs

2 tsp maida/refined flour.

500-700 ml chicken stock/water

1 cup fresh tomato puree

1 cup carrots and potato cubes

2-3 tbsp. chopped celery

2 tsp chopped parsley

Method: clean, wash and pat dry the chicken pieces as being used and ideally we make it with the skin on for more flavor and taste. Prepare a basic marination with a little oil, mustard paste, salt, pepper, few herbs and wine and apply on the chicken pieces and keep in the fridge for 20 mins. Heat little oil and butter in a pan add in the bay leaves, peppercorns, garlic, onions and saute until lightly browned, add in the chicken pieces and lightly brown them as well in the pan and then add celery, flour and cook for 30 seconds followed by the tomato puree, carrots and potatoes some more seasonings and herbs to taste along with sliced sausages and stock/water enough to level up the chicken and veggies and cover, simmer for 18-20 mins. Check for taste and adjust accordingly and serve hot garnished with fresh herbs, this recipe goes well with a onion pilaf rice or steamed herbed bread rolls or garlic bread.

*Chefs Variations: to prepare this recipe in the veg option I tried the same with grilled tofu slices, sliced baked sweet potatoes, cottage cheese cutlets can be served with this sauce as well, also using assorted veggies like broccoli, shitake mushrooms, water chestnuts, bamboo shoots, sprouts and pumpkin the same recipe turns out well.

Recipe-4] CHICKEN WITH CARAMELISED ONION SAUCE

Ingredients:

750 gms chicken curry cuts or breast pieces ideally.

For the marination:

2 tsp olive oil

2 tsp lime juice

1 tsp mustard paste

Salt and pepper to taste

2 tbsp. white wine

½ tsp thyme/ parsley/mixed herbs

For the stuffing of the chicken breasts:

1 no red/green capsicum finely chopped

¼ cup grated mozzarella/parmesan cheese

2 tsp parsley, chopped.

To prepare the sauce:

1 tsp oil

1 tsp butter

1 tsp chopped garlic

2 small white onions sliced

Salt and pepper to taste

2 tsp maida

500 ml chicken stock/water

½ tsp mixed herbs.

Method: prepare the chicken breast pieces slit them horizontally open to create a pocket and apply the marination as mentioned and keep refrigerated for 20 mins. Meantime combine together the ingredients for the stuffing and place it inside the slit chicken breast pieces and place it on a greased baking tray and cook it in the oven for 15-18 mins at 160 degrees Celsius and remove, keep aside. To prepare the sauce heat oil and butter in a pan add in the sliced onions and brown them to a nutty golden color, add in the garlic and herbs and saute for a few seconds, add some refined flour, cook for 30 seconds add in the chicken stock or water and thicken up the sauce a little. For plating the recipe arrange the stuffed chicken breasts on the dinner plate and top with some caramelized onion sauce and place some buttered vegetables like potatoes, carrots, blanched beans on the side and serve it as a main course with some freshly baked bread.

*Chefs Variations: the similar concept of stuffing works with egg plants as well, try sandwiching marinated sliced eggplants with the same recipe and cook them in the oven and top it with the same sauce for a different taste. Also we can stuff variety of vegetables like scooped out zucchini cups, sweet potato boats can be prepared and stuffed the same way too.

Recipe- 5] FLORENTINE STUFFED CHICKEN 

Ingredients

750gms-1 kg chicken pieces assorted cuts could be used.

For the marination

2 tbsp. melted butter

1 tsp chopped garlic

2 tsp honey

½ tsp mixed herbs

2 tbsp. white wine

1 tsp mustard paste

Salt and pepper to taste.

For the stuffing:

1 tsp butter

1 tsp chopped onion

1 cup blanched spinach leaves

Salt and pepper to taste

½ tsp mixed herbs

½ tsp chili flakes

1 tsp maida

2 tbsp. cheese grated.

for serving:

1 cup white sauce

Few fresh herbs

8-10 cherry tomatoes, cut.

Method: prepare the chicken cuts ideally use boneless pieces which can be slit open as desired for the recipe and apply the marination and keep refrigerated for 20 mins. In a pan saute the ingredients for the stuffing and cook for 2-3 mins and remove cool. Stuff the chicken pieces with the spinach filling and place the chicken pieces on a bed of white sauce in a baking dish. Pre-heat the oven to 180 degrees Celsius and bake the chicken recipe for 12- 18 mins or until well done. Remove and top with fresh herbs and cherry tomatoes and serve hot with sliced multi-grain bread/ brown bread/ oatmeal bread etc.

*Chef’s Variations: I would suggest to prepare this recipe with cottage cheese sliced sandwiched with the spinach filling and bake it the same way cover with an aluminum foil in order to prevent the cottage cheese getting very tough with the oven temperature. Also we can try slicing assorted veggies like bottle gourd, pumpkin slices, par boiled sweet potato slices etc to add more variety into this recipe.