Siolim Coffee: Redefining Specialty Coffees in India with Sustainability, Innovative Flavours, and Global Vision

Indore, September 2024: As the Indian diaspora opens to the avenue of specialty coffee, different blends and brewing techniques, Siolim Specialty Coffee Roasters is further pioneering this with a vision to take it global. Founded with an ethical sourcing and sustainability objective, Siolim based in Indore has grown into Central India’s first specialty coffee roastery. They further envision expanding Indian coffee globally with their distinct flavour profiles. 

Siolim’s unique strength lies in its direct sourcing from small, independent farmers, ensuring fair compensation and complete transparency throughout the supply chain. Their premium, high-graded microlots offer coffee connoisseurs an authentic taste of India’s rich coffee heritage. Equally committed to community-building, they have also established India’s first co-roasting space and a specialized barista school, where enthusiasts can deepen their coffee knowledge and brewing skills.

Siolim has a meticulous roasting method to preserve the natural characteristic flavours of every bean type. Each lot is roasted separately and later blended, thus maintaining the unique flavours. Their signatures include Anjuna blend, which combines single-origin coffee with three varied microlots, resulting in a lingering dark chocolate aftertaste, complemented with raisins and the fruity essence of pears. The Madeera series involves ageing green coffee beans in whiskey and rum barrels, creating rich flavours that stand out. 

Gaurav Sethi, Head Roaster elaborates on their vision, “We’re here to change the game. Indian coffee has been underestimated for far too long, and we’re determined to show the world what it’s truly capable of. Every bean we roast, every partnership we forge, is about pushing boundaries—whether it’s through direct trade with farmers or our innovative roasting techniques. We’re not just about coffee; we’re about redefining what Indian coffee can be.” 

With ambitious plans to expand into markets like Africa, and the Middle East by 2026, Siolim is well on its path to becoming a global ambassador for the Indian specialty coffee industry.

AIR INDIA BEGINS REFIT OF ITS LEGACY FLEET WITH A320NEO AIRCRAFT GOING FOR CABIN INTERIOR UPGRADE, CHANGE TO NEW LIVERY

 27 Airbus A320neos and 40 widebody Boeing planes to be refurbished in a phased manner

·         US$400m program to refit legacy aircraft with new seats, modern cabins, new livery

GURUGRAM,SEPTEMBER 2024: Air India, India’s leading global airline, today announced the commencement of its over US$400m refit programme for a phased revamp of 67 legacy aircraft in its fleet. This refit will lead to a refresh of the product to the new Air India experience — with modern three-cabin configuration, new seats, new carpets, curtains and upholstery. The refit programme will start with the 27 narrowbody Airbus A320neo aircraft, followed by the 40 widebody Boeing aircraft.

The first narrowbody aircraft to commence the refit program is VT-EXN, a single-aisle A320neo that went into the hangar on Monday. After prototyping and necessary regulatory approvals, VT-EXN is expected to re-enter commercial service in December 2024, joining the eight recently-delivered and operational Air India A320neo aircraft that already feature the upgraded cabin interiors and configuration.

Following VT-EXN, between three and four aircraft per month will undergo retrofit, with upgradation of the full narrowbody fleet expected by the middle of 2025.

Campbell Wilson, Chief Executive Officer & Managing Director, Air India, said, “The commencement of interior refit of the narrowbody fleet is an important step in our journey of enhancing the flying experience of our customers. Over time, all the legacy widebody aircraft will also be refitted. This comprehensive upgradation of Air India’s physical product is an important component of Air India transforming into a world-class airline.” 

The refitted A320neo aircraft will feature 8 luxurious seats in Business, 24 extra legroom seats in Premium Economy and 132 comfortable seats in Economy, offering wider choice to its guests. Subtle cabin lighting, spacious legroom and wider pitch, and modern features, like portable electronic device (PED) holders and USB ports with type A and C options to charge mobile phones, laptops and other gadgets, among others, will contribute significantly to offer guests an inflight experience catering to the needs of today’s discerning flyers. Carpets, curtains, upholstery, cabin panels will be refreshed with new tones and design motifs reinforcing the brand livery.

The Business cabins will offer 40-inch ergonomic seats with 7-inch recline, an adjustable armrest, footrest and backrest, a tray table deployed at the push of a button that includes a (personal Electronic Device (PED) holder with multiple charging ports.  The Premium Economy cabins provide larger seats with superior upholstery, four-way adjustable headrest, 32-inch pitch with a 4-inch recline, with a PED holder and USB ports. Economy seats are ergonomically designed with comfortable upholstery, 28-29-inch seat pitch, 4-inch recline and legroom with amenities like PED holder and USB ports.

The refit project will be coordinated by Air India’s Engineering team with leading global OEMs in such as Collins, Astronics and Thales among others. The exercise will see the installation of over 15,000 next-generation seats across Premium Economy, Business and Economy Class.

In parallel to the narrowbody retrofit program, final preparations continue for the full interior upgradation of 40 legacy widebody Boeing 787 and 777 aircraft.  Market-leading seats and inflight entertainment systems have been selected, interior designs are complete and the airline is working closely with seat manufacturers to finalise regulatory certification and expedite production.  Subject to supply chains, the retrofit of the first widebody aircraft will commence in early 2025. 

Zone by The Park Unveils New Locations: Redefining Contemporary Hospitality Across India

Zone by The Park

Apeejay Surendra Park Hotel Group unveils a bold expansion of its vibrant mid-scale brand, Zone by The Park. Tailored for design-savvy, budget-conscious travelers, Zone by The Park is setting a new benchmark in hospitality with chic, affordable accommodations that fuse contemporary style with dynamic social hubs, transforming the travel experience across India. 

Get ready to explore the latest additions to the Zone by The Park family:

• Kolkata: 43 new rooms

• Indore: 118 new rooms

• Lucknow: 100 new rooms

• Shaheed Dweep: 30 new rooms

The expansion of Zone by The Park reflects the brand's commitment to creating spaces that foster interaction, creativity, and connection among guests. Travelers will appreciate that Zone by The Park embodies values that are social, nimble, and at ease. Each location is thoughtfully designed to offer a vibrant social atmosphere where guests can unwind, connect, and enjoy a sense of community. With a keen eye for contemporary design and an unwavering focus on affordability, Zone by The Park ensures that every stay is both stylish and accessible. Whether the travelling is for business or leisure, Zone ensures to provide a dynamic and inviting environment that caters to both comfort and connection.

Zone Connect by The Park 

Apeejay Surendra Park Hotel Group is delighted to launch the expansion of its innovative leisure brand, Zone Connect by The Park. Inspired by the trendsetting design of Zone by The Park, Zone Connect offers stylish, comfortable, and connected spaces in prime locations across India blending the inimitable spirit and bold design ethos of Zone by The Park. 

Experience the latest additions to the Zone Connect by The Park:

• Alibaug: 50 new rooms

• Patna: 42 new rooms

• Dehradun: 54 new rooms

• Jim Corbett: 22 new rooms

Zone Connect by The Park aims to provide memorable experiences marked by innovative design and warm hospitality. Distinct in their ambience and yet unified in their commitment to providing unparalleled comfort, the expansion is a testament to the brand’s commitment to meeting the evolving needs of modern travelers by offering stylish and comfortable accommodations in key destinations across India.

GINGER CHECKS INTO SRINAGAR

Indian Hotels Company (IHCL), India’s largest hospitality company, today announced the opening of its second Ginger hotel in Jammu and Kashmir. Ginger Srinagar, Barzulla embodies the brand’s signature lean luxe philosophy, providing guests with a contemporary and comfortable stay.

Speaking on the occasion, Ms. Deepika Rao, Executive Vice President – Hotel Openings & New Businesses, IHCL, stated, “In line with IHCL’s vision to strengthen its presence in key destinations across India, we are excited to unveil Ginger Srinagar. The city’s growing infrastructure, combined with its status as one of the country’s top travel destinations, makes it a focal point for business and leisure travelers alike. This new addition is well positioned to meet the rising demand in the region.” 

Strategically located in Barzulla, the 64-key Ginger Srinagar provides easy access to the airport and iconic attractions such as Dal Lake, Shalimar Bagh, Shankaracharya Temple, and Jama Masjid. The hotel’s all-day diner, Qmin, serves up a delectable array of flavors to cater to diverse palates, making it an ideal choice for business lunches and casual gatherings.

Srinagar, renowned for its stunning landscapes, historic gardens, and vibrant culture is also the commercial hub of the Kashmir region.

With the addition of this hotel, IHCL will have 6 hotels in Jammu and Kashmir.

IHCL STRENGTHENS ITS PRESENCE IN CHENNAI, SIGNS TWO HOTELS IN THE CITY

Indian Hotels Company (IHCL), India’s largest hospitality company, today announced the signing of a Vivanta and a Ginger hotel in Mahindra World City (MWC), Chennai. These greenfield projects will be developed on a 3-acre land parcel near the Kolavai Lake, in the heart of the integrated business city. 

Mr. Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, stated, “IHCL has been present in Chennai for over five decades. These signings are in line with our strategy of expanding our presence into emerging micro-markets of key metros. Such markets with planned industrial, residential and social infrastructure offer substantial opportunities for a multi brand hospitality development. Solidifying our presence in the city, both Vivanta and Ginger are well positioned to cater to the diverse demand of this integrated business city. We are delighted to partner with Dr. G P Subash for these projects.”

The 100-key Vivanta MWC will offer elegantly designed rooms and suites, an all-day diner and a specialty restaurant featuring a bar. A state-of-the-art wellness center with a gym and swimming pool, along with a versatile banquet space, will cater to both business and leisure travelers. Following its signature lean luxe philosophy, Ginger MWC will feature 200 contemporary rooms with a vibrant all-day dining cum bar and modern amenities like a gym and meeting facilities. 

Dr. G P Subash, Founder and Director, Asbri Energy, added, “We are excited to collaborate with IHCL to bring the Vivanta and Ginger brands to Mahindra World City in Chennai. With a unique blend of amenities and services, these new hotels will provide the perfect abode for business travelers and tourists alike.”

Mahindra World City is a business district spread across 1,550 acres within the influence zone of Chennai-Bengaluru Industrial Corridor and Chennai-Vizag Industrial Corridor. The development is a multi-sector Special Economic Zone and is also a major logistics hub catering to key industrial areas.

With the addition of these hotels, IHCL will have a presence of 22 hotels with 6 under development in Tamil Nadu.

Air India Inaugurates Daily, Non-Stop Flights To Kuala Lumpur, Malaysia

GURUGRAM / KUALA LUMPUR, September 2024: Air India, India’s leading global airline, yesterday inaugurated its daily, non-stop flights between Delhi and Kuala Lumpur (Malaysia). The inaugural flight, operated by Airbus A320neo aircraft, landed at Kuala Lumpur at 2043 Hrs local time on 15 September 2024.

Kuala Lumpur makes Air India’s sixth destination in Southeast Asia, further strengthening its presence in the region and a steadily expanding global route network. Air India’s service to Kuala Lumpur offers a new flight option to an increasing number of travellers between India and Malaysia, and it opens new connections for Malaysian travellers to access Air India’s worldwide network that spans five continents. 

Nipun Aggarwal, Chief Commercial Officer, Air India, said: "As we inaugurate our Delhi-Kuala Lumpur route, we are not just connecting two cities; we are contributing to the growing exchange between two rich cultures and supporting bilateral trade and tourism. We look forward to welcoming guests aboard from India and Malaysia, as well as from North America and Europe who will now find a convenient way to connect to and from Kuala Lumpur via our hub in Delhi."

Air India’s new flights to Kuala Lumpur enable seamless, same-terminal, one-stop connections for travellers from North America and Europe via Delhi.

Ingredient Ideology | Calling On Shakshuka – A Middle- Eastern Delicacy! By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for "mixture." The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region. 

The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipes guarantee you'll make time and again and enjoy them. While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.

Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it's a great food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe? It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire. It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven.

Here are a few of my ideas with Shakshuka which can be easily made and relished!

Recipe-1] BEAN AND VEG SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Star anise-1-2 for flavour

Cinnamon stick- 1-inch piece

Garlic-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Baked beans- ½ cup from the tin

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Green/red/ yellow capsicums- ½ cup shredded

Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-3] HERBED CHICKPEA SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tsp

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Boiled chickpeas/ kabuli chana-1 cup

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe- 5] SPINACH AND HERB SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Spinach-2 cups, blanched and roughly cut

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA

Ingredients:

Oil- 2-3 tsp

Butter-1 tsp

Bayleaf- 1 no

Black peppercorns- 3-4 no

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies- 1-2 tsp chopped

Onion-1 small chopped/ sliced

Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped

Tomato puree-2-3 tsp ready to use

Yellow zucchini cubes- 1 cup, blanched

Red chili sauce- 1-2 tsp

Salt to taste

Black / white pepper powder to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Golden fried sliced onions- ¼ cup

Tomato ketchup- 2-3 tbsp.

Mixed herbs-1/2 tsp

Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.

Fresh cream- 2-3 tsp

Fresh coriander leaves- 2-3 tbsp. chopped

Or fresh parsley- 2-3 tsp chopped

Sliced chicken sausages- 1 cup, saute in 2 tsp butter.

Boiled sweet potato-1/2 cup cubed

Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.

Method:

1. Prepare all the ingredients for the shakshuka recipe and assemble them.

2. Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.

3. To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.

4. Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.

5. Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.

6.Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.

7.Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.

IHCL STEPS INTO PUDUCHERRY, SIGNS A VIVANTA

Indian Hotels Company (IHCL), India’s largest hospitality company, today announced the signing of a new hotel in Puducherry. This Greenfield project will be branded a Vivanta.

Speaking on the occasion, Ms. Suma Venkatesh, Executive Vice President, Real Estate and Development, IHCL, said, “In recent years, Puducherry has emerged as a popular destination for both domestic and international travelers. This hotel will be a modern oasis in the heart of the charming former French colony. This strategic expansion aligns with IHCL's commitment to establishing its presence across key locations in India. We are delighted to partner with Mr. Ajay Virmani and Mr. Sandip Ganguli for this venture.”

The 85-key hotel will feature an all-day diner, a bar, a gym as well as treatment rooms for its wellness offering. The hotel will offer spacious meeting rooms and pre-function areas for corporate meetings and social gatherings. Inspired by Puducherry’s rich cultural tapestry, the hotel’s design will seamlessly blend modern aesthetics with the city’s French influences. The hotel’s strategic location will provide easy access to the city’s key attractions, allowing guests to immerse themselves in the local culture and experience the true essence of the city.

Mr. Ajay Virmani, and Mr. Sandip Ganguli of Auroma Soft Resorts and Hotels Pvt. Ltd. expressed, "We are delighted to collaborate with IHCL to introduce the Vivanta brand to Puducherry. This partnership will bring a fresh and exciting energy to the city, providing guests with a distinctive and exceptional stay."

Puducherry, a former French colony, boasts a unique blend of Indian and French cultures. Its picturesque promenade, stunning beaches, and historic French and Tamil heritage quarters make it a captivating destination for travelers looking for a fusion of heritage and natural beauty.

Hyatt Place Rouen Celebrates Official Opening in Northern France

Hyatt Hotels Corporation announced the opening of Hyatt Place Rouen, expanding the Hyatt Place brand’s global footprint in markets that matter most to guests and World of Hyatt members. Combining style, innovation and 24/7 convenience, the new hotel features a modern design, casual atmosphere, and practical amenities, such as three meeting rooms, a restaurant with French regional cuisine, onsite spa with a heated pool and treatment rooms, and state-of-the-art fitness centre.

Hyatt Place Rouen is conveniently situated in the heart of Rouen, a pleasant stroll from iconic sites such as the Musee des Beaux-Arts de Rouen and the Gothic Cathedrale Notre-Dame de Rouen, and located within a former teacher training college dating back to 1886. Just a two-hour drive away from Paris, with unparalleled access to the charming countryside and historical sites of Normandy, Hyatt Place Rouen is an ideal choice for both work and relaxation, situated in the third most visited region in France.

The hotel offers panoramic views overlooking the city’s skyline of “a hundred spires”, and this outlook is reflected in the interior design with a steel blue palette evoking the Seine River and stormy Norman skies. This complements the muted yellow tones, in a nod to the region’s renowned Calvados spirits and warmth of the local culture. Stripes feature throughout the property, as a reference to the half-timbering characteristic of the old town area. Within the “Jardins des Oeuvres”, three striking sculptures add to the hotel’s charm and character. Seamlessly blending contemporary style and comfort, Hyatt Place creates an easy to navigate experience for today’s modern traveller.

Commenting on the opening, Michel Morauw, Managing Director Hyatt EAME North said, “Hyatt Place Rouen captures the essence of Rouen’s rich history while providing the modern traveller with a comfortable, convenient and memorable stay, whether visiting for a short business break, or a leisurely getaway to explore the region’s culture and history. Hyatt Place Rouen marries classical charm with contemporary sophistication, and further expands the brand’s presence in one of our key markets, offering guests and World of Hyatt members exceptional experiences in sought-after destinations.”

Swissôtel debuts in Romania with Mountain Resort in Poiana Brasov

Swissôtel, a globally recognised symbol of Swiss hospitality excellence, today announces the opening of Swissôtel Poiana Brasov, which marks the entry of the premium brand in Romania. Nestled within the lush greenery of the Postăvarul Massif, this new property offers an ideal retreat for skiers, hikers and nature lovers in the country’s most popular mountain resort.

Swissôtel Poiana Brasov embodies the brand’s core principles of refined craftsmanship, cultural authenticity, and a commitment to sustainable, purposeful living. Guests are invited to immerse themselves in the vitality of the Alpine spirit, exploring life’s true rewards and embracing the opportunity to live the good life.

This latest opening in Romania is part of Accor’s ambition to expand its premium brands across key destinations in the region. Frank Reul, Vice President – Development, Accor Premium, Midscale & Economy for Eastern Europe, Balkans, Italy & Greece said: “Our ambition is to showcase the diverse landscapes, vibrant culture, and rich history of Romania to both international and local travellers. The launch of Swissôtel Poiana Brasov is a milestone that reflects our commitment to expanding our offering in Romania with world-renowned brands.

The interiors of Swissôtel Poiana Brasov are inspired by the natural beauty of its surroundings, with natural tones and materials that help create a serene atmosphere. The hotel boasts a wide range of facilities, including a state-of-the-art wellness area and spa offering holistic treatments designed to relax, recharge, and revitalise the body and mind. Guests can also enjoy a rejuvenating swimming pool, indoor and outdoor jacuzzi, sauna, and a fitness centre 

Dining at Swissôtel Poiana Brasov promises to be a culinary journey that celebrates both local and international flavours. The specialty PRATO restaurant offers stunning forest views, serving an array of Romanian and international delicacies.

The new hotel features 64 stylish rooms and apartments, each offering breathtaking forest views and upscale amenities. With plans to add 50 additional rooms by 2026, Swissôtel Poiana Brasov is poised to become a key destination in the region. The design of the hotel is the result of collaborations with renowned designers, including Adrian Soare for the facades, Eliza Yokina for the spa and rooms, Poteca Studio for the gardens, Cristian Corvin for the restaurant, and Nicolae Petrencu for the overall design.

For business travellers and event planners, Swissôtel Poiana Brasov offers bespoke meeting facilities that incorporate the brand’s Vitality elements, along with exciting activities and dedicated menus tailored to each event.

Swissôtel Poiana Brasov is easily accessible from Brașov International Ghimbav Airport, as well as the main transport hubs in Bucharest or Cluj. Guests also have easy access to notable Romanian landmarks, including the picturesque Transylvanian Viscri village, the Fortified Churches, the Bears Sanctuary at Zarnesti.

Hyatt Place Expands in The State of Maharashtra with Hyatt Place Aurangabad Airport

Hyatt Hotels Corporation today announced the opening of Hyatt Place Aurangabad Airport. The hotel marks the second Hyatt Place hotel in the state of Maharashtra and the eleventh Hyatt Place hotel in the country – reiterating the brand’s significance in the India market. The 150-room property exemplifies the Hyatt Place brand’s intuitive design, casual atmosphere, and elevated amenities.

Located near both Chhatrapati Sambhajinagar (Aurangabad) Airport and the city’s economic zones such as Shendra MIDC and Waluj MIDC, the hotel combines style, innovation and 24/7 amenities to create an easy-to-navigate experience for today’s multi-tasking traveler. The property is close to nearby tourist attractions such as historical landmark, Bibi ka Maqbara, and provides guests with easy access to the renowned UNESCO World Heritage sites of the Ajanta and Ellora caves.

Hyatt Place Aurangabad Airport delivers a seamless transition from work to relaxation and is the perfect base for guests traveling to the city of Aurangabad for business and leisure. The hotel’s extensive facilities include multiple dining options including Zing offering all day dining, Zing Bar and The Market, specialized event and meeting spaces, a fitness center, and a swimming pool.

“Hyatt Place Aurangabad is the seventh Hyatt-branded property in the State of Maharashtra, highlighting our commitment to this region. We are excited to continue our strategic expansion, extending our presence to destinations that align with our guests' preferences and offering owners and developers the opportunity to leverage our global distribution network and benefits of the World of Hyatt loyalty program,” said Dhruva Rathore, Vice President of Development, India & Southwest Asia, Hyatt.

Novotel Nara Opens in Japan, Bringing Modern Comfort to the Ancient Capital

Novotel, a leading global brand within the Accor portfolio, proudly announces the opening of Novotel Nara. Situated along the Saho River, known for its stunning cherry blossom trees, the hotel is strategically located an eight-minute walk from Shin-Omiya Station and a five-minute cab ride from Nara Station, offering a tranquil base for exploring Nara's rich cultural heritage.

With 264 guest rooms, including executive suites, Novotel Nara presents a unique blend of European modernity and traditional Japanese aesthetics, providing a welcoming retreat for both business and leisure travellers. The hotel is designed to offer guests a serene environment to rejuvenate and connect with Nara's rich cultural and historical legacy 

Novotel Nara is more than just a place to stay; it serves as a bridge between tourists and the local community, promoting the hidden charms of Nara. Guests can easily access the city's UNESCO World Heritage sites, such as Todai-ji Temple and Kasuga Taisha Shrine, while also enjoying the tranquillity away from the city's hustle and bustle. The hotel’s prime location allows for an immersive experience of Nara’s history and culture, making it an ideal location for those seeking both relaxation and exploration.

The property offers a variety of dining options, including Trattoria Ponte Nara, an all-day dining restaurant embracing the "slow food" philosophy. Here, guests can savour authentic Italian cuisine crafted with locally sourced ingredients from Nara, while enjoying the open-air setting with a beautiful view of cherry blossoms in full bloom during spring. Committed to sustainability, the restaurant is features organic and locally sourced dishes, including pizzas made with spelt flour produced by the Katsuragi Shuroku Council in Katsuragi City, Nara Prefecture.

Air India Appoints Oscar Travel Services As Passenger Gsa In Malaysia

GURUGRAM/KUALA LUMPUR, September 2024: Air India, India's leading global airline, has selected  Oscar Travel Services, a wholly owned subsidiary of Oscar Holidays, to serve as its Passenger General  Sales Agent (GSA) in Malaysia. 

As part of the partnership, Oscar Travel Services will facilitate reservations & ticketing, support marketing  efforts, and provide comprehensive passenger sales support in Malaysia on behalf of Air India, thus  strengthening the airline’s presence in the market and supporting its global expansion. 

Oscar Travels harnesses the extensive expertise and resources of Oscar Holidays Group, and collectively  represents more than six carriers globally. This joint venture brings together their diverse strengths,  market knowledge, and industry experience to deliver exceptional services to Air India. 

Johnson Francis, Director of Oscar Travels, said: "It is a privilege for us to have been selected as Air  India's GSA in Malaysia. We are fully committed to utilizing Air India's extensive network, our profound  industry knowledge, and our customer-centric approach to showcase Air India's offerings and enhance its  presence in the Malaysian market. We are particularly enthusiastic about the recent upsurge in passenger  traffic between India and Malaysia across all traveller segments. By leveraging this favourable trend, our  goal is to provide passengers with seamless and exceptional travel experiences while nurturing cultural  and economic exchanges between the two countries." 

Air India starts a daily non-stop service between Delhi and Kuala Lumpur, using its two-class configured  Airbus A320neo aircraft, starting 15 September 2024.  

The new route will further strengthen Air India’s network of destinations in Southeast Asia, offering a new  flight option to an increasing number of travellers between India and Kuala Lumpur, and opening new  connections for Malaysian travellers to access Air India’s global route network. The new service will also  enable convenient one-stop connections for travellers between Malaysia and the UK, multiple points in  Europe, and the Middle East via Air India’s hub at Delhi.  

Air India flies non-stop between India and five other points in Southeast Asia, namely Singapore, Bangkok  and Phuket (Thailand), Ho Chi Minh City (Vietnam), and Yangon (Myanmar).  

As part of its comprehensive transformation following privatisation, Air India is undergoing significant  changes across its functions and organisation. The airline has started receiving deliveries from its record setting aircraft orders for 470 aircraft from Airbus and Boeing, including its Airbus A350 and A320 aircraft  with world-class cabin products.  

Air India recently unveiled its brand-new cabin products on its three-class configured A320neo aircraft,  featuring Premium Economy in addition to Business and Economy cabins. 

The airline is set to have a total of 41 A320neo in the new product by mid-2025. Additionally, Air India  will commence a full interior refresh of its legacy widebody fleet in 2025 retrofit programme, which  includes installation of brand-new seats in every cabin and new inflight entertainment systems, among  other changes. 

Armani/Caffè Opens at Jio World Plaza

Armani/Caffè that has served the discerning patrons across the globe, from Milan to Paris to Cannes to Dubai and Doha since its inception in 1998, now makes it's way to India this September.

The first Armani/ Caffè in India (and South Asia) will open at the luxurious Jio World Plaza at BKC Mumbai, offering a culinary experience that mirrors the legendary style, simplicity and sophistication of Italian lifestyle.

"I always wanted the Armani brand to become an expression of style as a lifestyle, of sophisticated simplicity as a sign of elegance in every field, and food that is one of the most important elements of everyday life could not be missing", says Mr Giorgio Armani.

At Armani/ Caffè one will discover culinary traditions, innovative techniques and fine flavours coming together through the skilful hands of the chefs. The cuisine expresses a strong Italian identity ranging from north to south, with particular emphasis on the choice of raw materials and balanced combinations.

Occupying a premium position adjacent to the Giorgio Armani boutique, the new Amani/Caffè embodies the signature style of Giorgio Armani from design aesthetic to the menu choices. The space features a palette of softly muted blues and greens accented with classic Armani motifs and screens featuring a delicate palm tree motif, creating a sophisticated Italian ambience that is both welcoming and refined.

Guests can indulge in a carefully curated selection of Italian dishes, each reflecting the authenticity and finesse synonymous with the Armani/Caffè experience.

Armani signature dishes part of the menu are Carpaccio di Gamberi e Sedano Croccante, Pappa al Pomodoro e Burrata, Insalata Cesare Armani, the rich and flavourful Maiale Con Tonnato, and the classic Ciabatta Con Pomodoro Bufala.

Roman style pizza like Pizza Napoli and Pizza Medina are sure to delight. Pasta enthusiasts can savour dishes like Spaghetti ai Tre Pomodori ,Gnocchi Alla Sorrentina and Lasagna Alle Verdure, while the Pollo Alla Milanese offers a hearty, delicious offering. The mains include Aragosta alla Catalana ,Pollo alla Milanese,  Polpette di Verdure al Pomodoro.

To round off the meal, indulge with an array of desserts, including the elegant Tiramisu Chicco, the decadent Éclair alla Nocciola , Pannacotta Alle Fragole, and  Crosta al Limone amongst others.

A long journey has passed since launching the pioneering concept of a fashion brand having its own dining establishments back in 1998 and now the world of food & beverage by Giorgio Armani counts more than 20 outlets worldwide.

Haldiram’s Nagpur brings its delectable flavours to Dombivli, Maharashtra with a new restaurant launch

Mumbai, September 2024: Haldiram’s Nagpur, one of the premier, trusted brands in the Indian culinary landscape, has launched a new restaurant and sweets outlet in Dombivli, Maharashtra. Located on the Third floor of Lodha-Xperia Mall, the newly launched restaurant offers a delectable selection of Indian sweets and snacks with Haldiram’s signature culinary touch, ensuring a feast for the taste buds.

With the doors opened on September 6, 2024, Haldiram’s Nagpur is excited to expand operations in a bustling location like Dombivli. To celebrate the opening, Haldiram’s has also lined up two limited-time deals: two gulab jamuns free on orders above Rs. 199 valid till 8th September and a Raj Kachori free on orders above Rs. 399 valid till September 30, 2024. Head to the outlet to avail these exclusive offers soon! The new location offers an array of options, curated from across the country: from Chole Bhature to Pav Bhaji, Pani Puri to Raj Kachori, alongwith the newly introduced Wheat Menu. Indulge in Indian classics such as Chole Bhature, Pani Puri and Vada Pav made from wheat, and two varieties of wheat bread sandwiches which are Corn & Spinach, and Paneer Tikka. Guests can look forward to an exceptional dining experience, enjoying Haldiram's Nagpur’s renowned specialities bursting with a rich selection of authentic Indian flavours.

Opening right before the Ganesh Chaturthi celebrations, Haldiram’s hopes to add its trademark flavour to the fun and frolic that the state will witness. Haldiram’s range of traditional sweets and snacks, with its authentic Indian taste, presents the ideal culinary option for the upcoming festivities. With the commitment to catering to Indian taste buds, the festival represents an ideal and auspicious occasion to launch a new outlet. Delve into the specially curated range of products for an appetising experience! 

Speaking about the­ launch, Mr. Neeraj Agrawal, Director of Haldiram’s Foods Inte­rnational Pvt Ltd stated, “We are excited and delighted to announce the launch of our latest restaurant at Dombivli, thereby extending our legacy and presence in Maharashtra. The outlet will be serving our palatable range of Indian sweets and snacks, each a delightful mix of authentic Indian flavours. We are eagerly anticipating welcoming guests and revelling them with our delectable offerings. Fun flavours and excellent service await our guests, ensuring a memorable dining experience.”

Renowned for its dedication to quality and taste, Haldiram’s has been a beloved household name for decades, providing an impressive variety of snacks and delicious dishes. The brand is committed to blending tradition with innovation to cater to evolving consumer tastes. This commitment will be reflected in the newest addition at Dombivli, ensuring a culinary experience par excellence that resonates with every customer. The outlet will cater to people from all walks of life who are seeking an exceptional dining experience. 

About Haldiram's:

Haldiram's is a celebrated name in Indian cuisine, famous for its impressive selection of snacks and mouth-watering dishes. With over eighty years of experience, Haldiram's has built a reputation as a reliable brand known for its consistent quality and flavour. The company is committed to providing unforgettable dining experiences, whether through its restaurants or its extensive range of packaged foods.

American Pistachios Growers onboards Jasprit Bumrah as Brand Ambassador

The India office of American Pistachios Growers (APG) has announced Jasprit Bumrah, One of the leading pace bowlers/ cricket icons in the WORLD, as the brand ambassador for California-grown American pistachios for the 2024-25 season.

“Jasprit Bumrah's unwavering commitment to excellence, both on and off the field, makes him the ideal ambassador for American Pistachios Growers (APG)," said Garth Thorburn, the Minister Counselor for Agriculture at the US Embassy in India. 

“We are thrilled to have him champion the message of pistachio nutrition. A significant number of pistachio growers in the United States, particularly in California, are of Indian origin. This partnership not only strengthens the bond between our nations but also promotes a shared vision of health and wellness for people everywhere. Welcome to the family, Jasprit."

Speaking on the association, Jasprit Bumrah exclusively represented by RISE Worldwide said, “I’m delighted to partner with American Pistachio Growers. For an athlete, nutrition plays a huge role in performance, and I find pistachios to be a perfect snack. They are packed with protein and healthy fats, offering me sustained energy throughout the day. American pistachios are my go-to because they provide the nutrients I need to stay at my best."

 Speaking on the occasion Dr. Siddhant Bhargava MBBS, Diet specialist, celebrity nutritionist and a health entrepreneur “For athletes, American pistachios are a powerful ally. They're rich in antioxidants that protect healthy cells from free radical damage and provide complete protein essential for muscle regeneration and repair. Also, they offer beneficial fats, fiber, and crucial nutrients that support peak performance and overall health.”

Mr. Sumit Saran, Indian representative of APG said, “We are very delighted and honored to be associated with one of India's iconic sports figures, Jasprit Bumrah. His exceptional achievements have not only brought glory to the nation but have also inspired countless individuals.

India is a growth market for American pistachios. India itself does not produce any pistachios. However, as awareness about pistachios and its health benefits increase, we are seeing continuous growth in demand for American pistachios. With Jasprit Bumrah, we are looking to take this information about American pistachio nutrition and health to health-conscious consumers across the country,” Saran added.

American pistachios are easily available on all major e-commerce platforms and with major dry fruit retailers across India. Consumers can find them by simply searching or asking for "California pistachios" and choose from the many brands that sell them in India.

Hutong Dubai takes over Shang Palace at Shangri-La Eros New Delhi

An exclusive India debut awaits at Shang Palace.

(New Delhi, September 2024) Shangri-La Eros New Delhi is excited to present an exclusive three-day culinary showcase at the renowned Shang Palace, featuring the celebrated Hutong Dubai from 13 to 15 September 2024. Originally established in Hong Kong in 2003, Hutong is famed for its modern and occasionally fiery Northern Chinese cuisine. As the first Chinese restaurant in Hong Kong to receive a Michelin star, and with a series of prestigious awards to its name, Hutong is set to make its highly anticipated India debut at the 39th Shang Palace in the world, located at Shangri-La Eros New Delhi.

Since its inception in Hong Kong to its current global presence, Hutong has been turning heads with its fiery Northern Chinese fare and stellar cityscapes. Pioneering as the first Chinese restaurant in Hong Kong to earn a coveted Michelin star, Hutong now boasts five locations worldwide, including Dubai's gem that expertly marries Shanghainese and Sichuan flavours. 

This collaboration is set to be a highlight, showcasing the finest of Northern Chinese cuisine by merging Shang Palace's sophisticated ambiance with Hutong's innovative interpretation of traditional Northern Chinese flavours. 

During this limited three-day affair, guests will engage in a sensory experience as Hutong’s culinary artistry transforms Shang Palace into an oasis of fine dining. This extravaganza showcases the inspiration drawn from Sichuan's bold spices and Beijing's refined culinary techniques. Hutong, renowned for its modern take on traditional recipes, promises a feast that combines classic flavours with contemporary flair.

Behind the scenes, Hutong deftly weaves together tradition and innovation by blending centuries-old culinary wisdom with unique elements. The promotion spotlights age-old recipes, preserved through generations, now reimagined by Hutong's skilled chefs using recent methods and premium ingredients.

"We are excited to host Hutong Dubai at Shang Palace for this unique three-day event. This collaboration showcases the best of Northern Chinese cuisine, blending age-old traditions with modern, stylish elements. We’re offering our guests an extraordinary dining experience that truly captures the essence of culinary luxury and creativity," says Abhishek Sadhoo, General Manager, Shangri-La Eros New Delhi. 

Guests at Shang Palace have the option to indulge in the culinary offerings through a meticulously crafted à la carte menu or a specially curated set menu. The menu offerings are available for lunch and dinner. 

The à la carte menu offers a diverse assortment of refined dishes. Guests can start with vibrant appetizers like the Seared Scallops with Spicy Dongbei Salad or the Black Diamond, featuring deep-fried charcoal tofu with black truffle sauce. The menu includes a variety of soups, dim sum and seafood options, such as the signature Red Lantern, a dish of deep-fried spiced soft-shell crab served on a bed of dried chillies, Tea-Smoked Dried Tofu and Mix Vegetables Dumplings. Non-vegetarians can indulge in the Sichuan Lamb Shank with spiced crust or the Herbal Grilled Lamb Chops. For those seeking vegetarian options, the menu offers flavourful dishes like Mapo Tofu and Sanchen Spiced King Oyster Mushrooms. Rounding off the meal are noodle and rice dishes, along with decadent desserts like the Mala, a spicy chocolate mousse with sour plum sorbet. Furthermore, the pop-up's dedication to inclusivity is evident in its thoughtful range of gluten-free and vegan options, designed to cater to diverse dietary needs. 

Discover an elevated dining experience with three expertly curated menus. The signature non-vegetarian menu offers a refined exploration of Hutong’s culinary excellence. For a taste of the restaurant’s star dishes, the legacy non-vegetarian menu is also available offering a five -course selection of signatures. Vegetarians can savour the legacy vegetarian menu that features a harmonious selection of Hutong’s finest offerings. Each menu provides a flavourful journey, from delicate dim sums to bold mains and sweet finales, highlighting the kitchen’s artistry. The set menus start at INR 10,000 plus taxes per person.

The beverage selection features a Hutong special comprising of Rose’s Secret, a drink made with passion fruit infused gin and Hutong syrup, while the Aurora contains cucumber infused gin, lemongrass syrup and apple juice. 

Air India SATS Launches India's First Executive Class Tarmac Coach

~ Revolutionizes the premium travel experience for First Class/Business Class travellers ~

New Delhi, September, 2024: Air India SATS Airport Services Private Limited (AISATS), India’s leading airport services management company today unveiled the India’s first luxury tarmac coach exclusively for First Class and Business Class travellers at Indira Gandhi International Airport in Delhi. This transformative offering is part of AISATS' major evolution to become a vibrant, customer-focused, and future-ready organization driven by innovation and sustainability. The company has introduced 3 such coaches at Delhi airport for Air India flights and will extend this service to other airlines in the near future.

AISATS luxury coaches boast premium amenities like plush seating, ample legroom, air conditioning etc. for ultra-comfort and seamless transport between the terminal gate and the aircraft door for its elite passengers. Furthermore, all these are electric vehicles, aligning with AISATS' sustainability initiatives to reduce its environmental footprint.

“These luxury coaches exemplify our commitment to reimagining the premium travel experience through innovative solutions. Flying first class/business class is a privilege that is embedded in a passenger’s first class/business class seat(s) and lounge access. At AISATS, we believe this privilege should also extend to their experience when they travel from the terminal to the aircraft and vice versa," stated Mr. Sanjay Gupta, Chief Executive Officer at AISATS. "By leveraging our aviation expertise, we are transforming the luxury air travel experience, enhancing operational efficiencies and transitioning to eco-friendly operations. This is in line with our aggressive growth strategy to help fuel India’s ascendant aviation sector and cement our leadership in delivering delightful and sustainable aviation services."

The introduction of these luxury coaches solidifies AISATS' position as a dynamic industry force setting new benchmarks through innovation, sustainability and customer-centricity. This service reflects AISATS’ passion to delight passengers at every stage of their airport journey. As superlative experiences go, these luxury coaches are unmatched in their ability to blend enjoyable comfort with sophisticated style.

With innovative offerings like the executive coaches and ambitious infrastructure projects, AISATS is accelerating its transformation into a future-ready organization that prioritizes customer delight, technological advancement and environmental stewardship. As the company forges ahead on this transformative journey, it remains committed to redefining industry standards and delivering exceptional experiences that make travel more luxurious, efficient and sustainable.

Jetwing Hotels launches Jetwing Jungle Lodge, Yala in a pioneering step towards sustainable luxury tourism in Sri Lanka

Aiming to become Sri Lanka's first 'Net Zero' resort, the newly launched Lodge harmonizes luxury and ecological consciousness.

September 2024– In the heart of Sri Lanka's wild coastal frontier, Jetwing Jungle Lodge, launches, emerging as a beacon of sustainable luxury. Adjacent to Yala National Park, this exquisite retreat offers an unparalleled experience of coastal luxury set amidst the untamed beauty of nature.

Featuring ten private Jungle Dwellings, each residence stands as a sanctuary of serenity, complete with expansive wooden terraces that serve as perfect vantage points for observing diverse wildlife roaming freely around the property.

Recent enhancements at the once-safari camp transcend aesthetic upgrades. With the introduction of a stunning rooftop infinity pool providing a tranquil oasis, guests can now bask in panoramic views of the Indian Ocean and the lush jungle canopy. The lodge’s culinary offerings celebrate Sri Lankan heritage infused with international flavors, presenting a diverse dining palette, from The Thicket restaurant to unique experiences at The Hive rooftop bar and beach dining on the dunes. To further enhance the guest experience, a team of skilled butlers is on hand to provide personalized service and curate exclusive excursions.

Jetwing Jungle Lodge's commitment to sustainability is highlighted by its strides towards becoming Sri Lanka's first 'Net Zero' resort. A significant 125kW solar photovoltaic system has been installed, aiming to offset the resort’s direct and indirect emissions entirely. Further, the lodge has installed an on-site generated biogas and biomass.

For those seeking an escape that harmonizes luxury with ecological consciousness, Jetwing Jungle Lodge offers a guilt-free retreat into the wild, where every moment contributes to a more sustainable future.

Jetwing Jungle Lodge is an addition to the brand’s diverse portfolio of luxury hotels and villas. A leading advocate for sustainability and responsible tourism in Sri Lanka, Jetwing Hotels has established itself as a pioneer in curating unique experiences and offering authentic Sri Lankan hospitality.

Atmosphere Core Summit Outlines Future Vision For Hotelier

International Hospitality Leaders Gather In Mumbai To Address International Growth, 

South Asia Market Challenges, Future Trends & Align Universal Vision

Mumbai, India – September, 2024 – In line with the group’s pioneering approach to hospitality and continual evolution to become the leader in its class of hotels and resorts, on the 5th and 6th of September, Atmosphere Core held a senior leadership summit in Mumbai to debate and plan ahead strategic objectives and share the company’s future vision.

The Mumbai gathering seamlessly integrated the pioneering mindsets of the newly established India leadership team with senior colleagues and Board Executives from the Maldives as the group prepares to unveil 14 new properties in India over the next three years and deliver its ambitious strategy of 25 properties by 2025. 

Atmosphere Core’s Group Managing Director Mr Salil Panigrahi comments on the summit event, “Today’s summit transcended the subject of our mere expansion, what our Leadership team shared was our commitment to crafting a harmonious relationship between our people and properties.

“Our vision is clear - to cultivate an immersive experience that elevates guest satisfaction while honouring local heritage and sustainability. Second to this, is our commitment to India and bringing employment, local economic growth and prosperity to the communities we operate within”, concluded Mr Panigrahi.

Originating from the Maldives and considered possibly one of the fastest growing hospitality companies in the oceanic region, Atmosphere Core has established itself as a paragon of elegance and excellence in the hospitality sector. Expanding to an operation of nine private island resorts in just 10 years, the company is synonymous with capturing the resort market in the Indian Ocean through the introduction of its unique signature ‘Holiday Plan’ concept, which takes all-inclusive vacations to new levels of indulgence and experience.

This pivotal meeting united stakeholders with Atmosphere Core's bold vision, fostering essential connections and strategic alignment. Attendees debated the evolving luxury hospitality landscape, addressing challenges and capitalising on opportunities in the post-pandemic renaissance.