Trends | Cheer for your Favourite Team this season with ITC Royal Bengal and ITC Sonar’s Cheering Box

Cheer for your Favourite Team this season with ITC Royal Bengal & ITC Sonar’s Cheering Box The excitement is back, and we’re ready to kick things off with a bang. It’s time to cheer for your favorite teams. Be it your home grown hero or your favourite athlete, we know the excitement will be high. Celebrate with the loudest cheers and our carefully curated selection of delightful meals from Gourmet Couch and Biryani & Pulao Collection by ITC Hotels from

ITC Royal Bengal & ITC Sonar Gourmet Couch Tournament Edition: The all-rounder selection of our award-winning cuisine on Gourmet Couch Box includes a set menu of appetizers (First Innings), main course (second innings) and three-course menu (Super Saver)

First Innings is an array of signature appetizers from our award-winning cuisines. A Box for two is available at INR 2020 + taxes (Veg Selection) and INR 2520 plus taxes (Non-Veg Selection) while INR 3520 is for a Box for 4 (Veg Selection) and INR 4020 plus taxes a Box for 4 (Non-Veg Selection). The offering includes Madhura Tikkiya (Crispy fried patties of clove smoked beetroot stuffed with spiced hung curd, sprinkled with homemade pudina masala) Dudhiya kebab (Roundels of cottage cheese, stuffed with special hand mashed potatoes, shallow fried and finished on Dum.) Fish Takrai (Crispy fried fish with garlic, Thai chili paste and flavored with kaffir lime) Murgh kali Mirch Shami (Pan grilled chicken mince kebab with black pepper and spices), served with Kahri Chutney, Shikampuri kebab (A delicate preparation of lamb minced with hung curd and spices, pan-grilled to perfection.) to name a few across veg and nonveg selections.

The Second Innings offers a delectable set menu from our main course selection Starting at INR 2020 plus taxes for a Box for 2 and INR 3520 for a Box of 4 (Veg Selection) and INR 2520 plus taxes for a BOX of 2 and INR 4020 plus taxes for a BOX of 4 (Non-Veg Selection), it includes Paneer Pudina (Cottage cheese cooked in rich gravy of yogurt and mint with a hint of lemon), Dal Bukhara (A harmonious blend of black lentils, tomatoes, ginger and garlic simmered overnight on a slow charcoal fire and finished with cream and served with a dollop of unsalted butter), Butter naan, Subz biryani Gosht Dum Pukht biryani (Basmati rice simmered with lamb in mace, ittar, and kewra, finished in a sealed handi) Mirch ka salan (Large whole green chilies simmered in a velvet smooth gravy of yogurt, tamarind, coconut and peanuts) gulab Jamun sliced chicken in chili bean sauce Fresh bean curd and mushrooms with spicy chili paste and spring onion Vegetable kra pao (Stir fried vegetable with chili,garlic and basil) Teppanyaki chicken Fried rice classic Chinese Mango Pudding (A set

custard of alphonso mango puree and cream topped with sweetened milk.) to name a few across veg and nonveg selections The Super Over is a signature Three-course meal from our signature kitchens. It includes a selection of Madhura Tikkiya, Paneer khurchan, Dal Bukhara Gosht Galouti kebab, chicken in chili bean sauce, Vegetable kra pao basil, Teppanyaki chicken Fried rice classic Chinese Mango pudding Stir-Fried chicken with chili & soya Wok tossed fried chicken with bell peppers, soya sauce and assorted spices sliced. This menu is priced at INR 2020 plus taxes for a Box for 2 and INR 3520 for a Box of 4 (Veg Selection) and INR 2520 plus taxes for a BOX of 2 and INR 4020 plus taxes for a BOX of 4 (Non-Veg Selection)

The Cheering Box also includes Biryani & Pulao Collection by ITC Hotels, our signature preparations perfectly portioned for a party of four and more. Starting at INR 1900 plus applicable taxes onwards. The Vegetarian selection of the Biryani & Pulao Collection includes Kale Moti Pulao, Subz Paneer Pulao, Nimona Mirch Pulao, Kathal Pulao (Seasonal) priced at Rs 625 plus applicable taxes each, the Mutton Signatures includes Keema Pulao Rs 750 plus applicable taxes, Gosht Bohri Biryani Rs 825 plus applicable, Metiabruz Biryani Rs 825 plus applicable and Serai ki Biryani at Rs 825 plus applicable while the Chicken and Seafood Delicacies include Chemmeen Pulao (Prawn) at Rs 825, Bibi ka Murgh Pulao Rs 750 plus applicable taxes and Konaseema Kodi Pulao Rs 750 plus applicable taxes. Each Biryani (chicken, seafood, mutton, or vegetarian) is an ideal meal for one with a choice of either Mirch Baingan ka Salan or any one of the three raitas: Anar Kheera Raita/ Onion Pachadi/ Sarson Raita. Complete your meal with one of India’s most popular desserts, from the Dum Pukht kitchen, the signature “Shahed-E-Jaam”, with our compliments. The menu comes with dietary indicators, enabling diners to pre-advice on allergy ingredients. The Cheering Box Collection is available on prominent food aggregator’s platform, Zomato, Swiggy & EazyDiner. In addition, the collection can be ordered via the ITC FnB App and Takeaway option. ITC Hotels has also enabled ‘no contact’ deliveries on all pre-paid orders

and has implemented stringent measures and protocols, including mandatory temperature

checks for all Chefs and Food &Beverage associates as part of its safe “We Assure” program. A lot of thought has been put in the packaging after study of factors such as temperature, distance travelled, mode of transport, consumption techniques, re-heating norms, and more. The food is packed in environment-friendly corrugated paper boxes. Easy to have on the go or order in for a celebration or get-together.

For Further Information and to place an order please call 033 44464646

Trends | Four Seasons launches hybrid meetings

The multi-broadcast, hub and spoke, video conferencing, and gala-to-go offerings allow hosts and planners to create memorable experiences while maintaining guest health and safety.

Four Seasons Hotels and Resorts has introduced Hybrid Meetings by Four Seasons, which combines in-person and virtual settings in a reimagined meetings and events offering.  Merging creative design with the latest audio-visual technology, and a commitment to health and safety it promises to enrich every meeting with human connections wherever in the world attendees may be.

"We have adapted to a world where we are connecting virtually more than ever before. Until we can gather safely again, we are creating ways to combine advanced technologies with a human approach that is distinctly Four Seasons," said Ben Trodd, Senior VP-Sales and Hotel Marketing. "Time apart from colleagues, clients, friends and family has only reinforced the importance of meetings and events and the need to connect in meaningful ways. While the format of these meetings and events may look slightly different, our ability to foster deep connections and create exceptional experiences for our clients and guests remains. Each event is brought to life through industry-leading technology, a focus on health and safety through Lead With Care, and by our people who are dedicated to making each meeting and event spectacular."

Whether hosting an annual conference, delivering a keynote address to a large audience of clients and customers, celebrating an anniversary, or simply working from a new setting, Four Seasons teams will support throughout the planning journey, providing expertise on hosting a Hybrid Meeting. It will also customise programming to address and overcome the needs and challenges of connecting in the age of COVID-19.

Four Seasons’ technology solution partners form an integral part of the Hybrid Meetings planning process, providing personalised consultations and expert guidance, ensuring seamless meetings and events, no matter the format. To immerse and engage attendees in the meeting or event, its conference services and catering teams can craft unique experiences that will delight attendees, whether in-person or remote. These include bespoke local activities to curated culinary surprises that are served on-cue across multiple global venues.

Planners and attendees can also take comfort that their wellbeing is the highest priority through Four Seasons global health and safety program, Lead With Care, which is implemented at all its properties worldwide, and is adhered to by all third-party vendors. Commonplace measures such as screening, increased sanitation, physical distancing, and mandatory use of masks or face-coverings are in effect, while Four Seasons will also manage attendee flow, room set-ups and food and beverage experiences, suggesting outdoor venues wherever possible, to ensure heightened health and safety at every stage of the event.

Whether as a departure requirement, for added safety at in-person gatherings, or simply for peace of mind, all Four Seasons properties globally can facilitate access to COVID-19 testing for guests through a third-party provider. Property teams will work with planners to understand their specific needs and provide guidance and recommendations on end-to-end testing options and costs.

Trodd continued, "Guided by leading healthcare experts, we ground all planning and decision-making in expertise and the latest knowledge and best practices, while training our on-property teams not only about how to adhere to the strictest of protocols but also why they matter."

Organizations can benefit from the multi-broadcast meeting solution, which provides a compelling and professional backdrop, stage and technology to engage audiences and bring the message to life. Perfect for keynotes and leadership addresses, this format takes speakers out from behind a desk to present in front of their global online audience. 

For those able to meet in smaller gatherings, the Hub & Spoke solution is thoughtfully designed to promote new ideas and spark global discussion, connecting several regional groups across multiple Four Seasons properties to create a single hybrid event, enabled by cutting-edge technology. One central Four Seasons contact will coordinate across multiple properties, providing a cohesive and consistent experience for attendees from anywhere in the world. 

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Appointment | Accor names Stephen Alden as CEO of Raffles and Orient Express

Stephen Alden will report directly to Sébastien Bazin, Chairman and CEO, and will become a member of the Group Executive Committee

Accor announces the appointment of Stephen Alden to the role of Chief Executive Officer Raffles & Orient Express, effective May 3rd. Stephen Alden will report directly to Sébastien Bazin, Chairman and CEO, and will become a member of the Group Executive Committee.

Alden, who most recently created and launched the Dedica Anthology brand in 2017, encompassing a portfolio of nine distinctive properties across Europe, will now be heading Raffles & Orient Express brands. He will further build both brands through exceptional programming, dedicated team cultures, and accelerated growth.

Stephen trained in Switzerland and moved into the luxury hotel business, where he has focused his career ever since. With Starwood, he opened St Regis in New York and led St Regis and Luxury Collection brands globally.

He was CEO for nine years of Maybourne Hotel Group, whose flagship properties include Claridge's, The Connaught, and The Berkeley. In 2016 he was appointed CEO of The SET, owner and operator of London's Hotel Cafe Royal, The Conservatorium in Amsterdam and the Lutetia in Paris.

Stephen has served on the boards of Walpole British Luxury (London) and London First as well as Ferragamo's Lungarno Collection (Florence). He was awarded an honorary title in 2002 as "Console di Roma" for the renovation of the César Ritz Grand hotel, completed in time for the Giubileo 2000 celebrations.

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NEWS | Taster grabs $37 million for its native online restaurants

French startup Taster has raised a $37 million Series B funding round from Octopus Venture, Battery Ventures, Latitude (LocalGlobe), HeartCore, Rakuten, GFC and Founders Future. The company operates dozens of restaurants that only exist on food delivery platforms. You can’t book a table — there is no table.

Taster has been focusing on five street food-inspired concepts so far — Bian Dang (Taiwanese food), A Burgers (plant-based burgers), Mission Saigon (Vietnamese food), Out Fry (Korean food) and Stacksando (Japanese street food). After that, Taster has opened dozens of kitchens across 40 different cities and listed its kitchens on food delivery platforms such as Deliveroo and Uber Eats.

Essentially, the startup wants to build new restaurant chains for the 21st century. Instead of opening brick-and-mortar restaurants, Taster focuses on food delivery, as it’s still a booming segment. In Paris, Taster restaurants are the third restaurant group on Deliveroo behind McDonald’s and Burger King — it represents more than 5,000 meals per day.

After operating its own kitchens, Taster now wants to partner with existing restaurants that don’t get a lot of orders on Deliveroo or Uber Eats. Taster brings its own native brands and menus as well as its tech tools.

Appointment | Pankaj Thapliyal appointed Director Operations Jammu and Kashmir at One Earth Hotels

Alumni of IHM Lucknow, certified in Operations Management from IIM Bangalore & Sustainable Tourism from Wageningen University,

In the Netherlands, He has contributed to well-known hotel brands such as Carlson, Royal Orchid. Club Mahindra, UPHL, his last assignment was with Dhens Boutique Bhutan.

Pankaj Thapliyal said It's a huge opportunity as the past six months have seen big business in the hospitality sector in this region. This market has been dormant for more than two decades and has a world of growth potential for the group and the industry. I am hopeful that we will be able to tide over this difficult pandemic period and improve our footprints further in the valley and the Ladakh region soon"

Pankaj Thapliyal's core competence lies in managing hotel operations and revenue management. He has had extensive experience in handling MICE-driven hotel operations, driving sales & revenue keeping guest satisfaction as the main goal.

NEWS | LG ELECTRONICS EARNS LEADER RATING IN MARRIOTT SUSTAINABILITY ASSESSMENT PROGRAM

LG ELECTRONICS EARNS LEADER RATING IN MARRIOTT SUSTAINABILITY ASSESSMENT PROGRAM

Commercial Display Supplier LG Achieves Highest Rating in Marriott Sustainability Assessment Program for Sixth Consecutive Year.

BETHESDA, Md., April 15, 2021 – LG Electronics has earned the highest-level rating in the 2020 Marriott Supplier Sustainability Assessment Program (MSAP), administered by MindClick. As a supplier of hotel TVs and digital signage displays for 14 Marriott brands, LG has earned this rating for six consecutive years. 

Announced in advance of Earth Day 2021, the “Leader” rating demonstrates LG’s “exemplary use of environmentally and socially responsible practices throughout the life cycle of all product lines, from material choice to end-of-life solutions,” verified by MindClick through a rigorous audit process. The annual assessment recognizes the Marriott suppliers that have made significant efforts to improve product sustainability and their social and environmental footprint and recognize them in one of three levels: Starter, Achiever, and Leader.

The assessment program evaluates suppliers in their operational footprint with environmental and social metrics such as energy, carbon, and water reduction, and human and labor rights, as well as the products they supply. It also measures metrics such as carbon footprint from product use and distribution, recyclability, as well as the use of sustainable materials and chemicals. In 2020, LG achieved top scores in seven of the nine evaluation categories. 

“Sustainability is a core business principle at LG. We believe we have a shared responsibility to protect the environment, and our alliance with Marriott since 2005 has advanced our collective goals of reducing environmental impact and enhancing the quality of life for Marriott guests,” said Thomas Yoon, president, and CEO of LG Electronics North America. 

Advanced hotel TVs and displays from LG Business Solutions earned the maximum number of points in a number of key categories:

• “Guest Health” with products that reduce toxins through compliance with chemicals of high concern,

• “End of Life” and “Hotel Impact” with products that are recyclable and packaged in recyclable materials, and have end-of-life solutions identified,

• “Distribution” through the use of transportation carriers that are EPA SmartWay certified, and

• “Social” with required human and labor policies in place and third-party audits conducted at all facilities.

Yoon said LG’s recognition in the 2020 Marriott Supplier Sustainability Assessment Program exemplifies LG’s dedication to product stewardship and being a responsible corporate citizen.

For high-res images, click here. 

# # #

About LG Business Solutions USA

The LG Electronics USA Business Solutions division serves commercial display customers in the U.S. lodging and hospitality, digital signage, systems integration, healthcare, education, government, and industrial markets. Based in Lincolnshire, Ill., with its dedicated engineering and customer support team, LG Electronics USA Business Solutions delivers business-to-business technology solutions tailored to the particular needs of business environments. LG Electronics USA Inc., based in Englewood Cliffs, N.J., is the North American subsidiary of LG Electronics Inc., a $55 billion global force in consumer electronics, mobile communications, home appliances, and air solutions. LG is a seven-time ENERGY STAR® Partner of the Year. For more information, please visit www.LGSolutions.com.

Media Contact:

LG Electronics USA

Kim Regillio

+1 815 355 0509

kim.regillio@lge.com

Bob Griffin

+1 212 481 3456 x11

Bob@griffin360.com

Ikai Asai: Narrating artisanal tales through hospitality

The brand’s vision is to create a community for craftsmen, designers and the artist while keeping hospitality as a catalyst.

Ikai Asai launched in 2019, just a few months before the lockdown hit in India. Since then, the artisanal homeware brand has worked with luxury hotels such as Raffles in Udaipur, Leela in Jaipur, Fairmont in Jaipur and a few Marriott properties across the country.

The company is currently in talks with boutique heritage properties across the country including Postcard Hotel at Gir, Pugdundee Resorts and Aramness Resorts. The launch at Maison Et Objet in Paris and then the presence at London Craft Week also resulted in some international tie-ups. Tablewares are also present at restaurants such as Mai Bao in Delhi, India Accent at Lodhi Hotel, GAA in Bangkok and will be soon be seen at Jamun and Olive Bar & Kitchen in Goa, later this year.

Spearheaded by CEO Kanupriya Verma, Ikai Asai first launched at Maison Et Objet, Paris in January 2020, with its offering including a range of soulful and small-batch products to rediscover local craftsmanship and the artisanal industry.

Ananya Birla founded CuroCarte- a website that curated and sold over 35 rare local crafts from 12+ countries along with Verma in 2016. As they delved deeper into the market- an inclination arose to follow a different route. A route closer to home, a route that is found in an aesthetic built around the Indian artisan. The conception of Ikai Asai hence began in mid-2018 and it was introduced two years later with a distinctive core.

“Currently our plans for Bespoke Gifting sets are on track, and we are also looking to host retail pop-ups & displays at hotels and restaurant spaces in the future. We are excited for all that’s to come, but given the current situation, we are planning a day at a time,” Verma started with, in an interaction with ET HospitalityWorld.

Overall, there has been more of a conscious effort towards recognizing and incorporating local crafts, especially as 'vocal for local' gains more support today, hotels and restaurants are looking to give their guests a curated experience.

New age restaurants especially are experimenting with Indian regional cuisine trying to create a contemporary experience for the urban consumers. Smaller volumes, bespoke customization requests and budget cuts have contributed to this as well.

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NEWS | Drifters Breweries witnesses an uptick in delivery orders

The Drifters growler stations in Maharashtra have both pickup and delivery services for beer enthusiasts.

While the country is going through a lockdown and businesses are suffering losses, for a few it has turned out to be an opportunity. For Drifters Breweries, the second phase of lockdown has helped in gaining new customers and business.

“Due to lockdown everyone is staying at home and with bars and brewpubs being shut, people are ordering from home to enjoy some downtime post working hours, while watching the IPL and especially during the weekends,” Nayan Shah, Director at Drifters Breweries said.

The Drifters growler stations have both pickup and delivery services for beer enthusiasts. The microbrewery brand has a production brewery that can brew up to 30000 ltr per month and are selling beers via its own growlers stations and tap stations. “Currently, we have five outlets across Mumbai, Pune and Thane, and are in process of expanding more in the same direction in the coming year,” Shah informed.

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NEWS | IHCL opens 108 rooms Vivanta hotel in Thiruvananthapuram, Kerala

With the addition of this hotel, IHCL will have 12 hotels in Kerala, including two under development.

Indian Hotels Company (IHCL), South Asia’s largest hospitality company, has announced the opening of a Vivanta hotel in Thiruvananthapuram, Kerala.

Vivanta Thiruvananthapuram has 108 rooms and is strategically located a short distance away from the Secretariat and State Assembly buildings, the airport, the Techno Park, and the famous Padmanabhaswamy temple.

The design of the hotel is modern and has a young and energetic vibe. The rooms are elegantly appointed and include the signature Vivanta suite, which is the largest in the city. Guests can enjoy stunning views of the city from the roof-top infinity swimming pool, which is another distinctive feature.

Mynt, the all-day diner offers a global menu, while Kardamom, the specialty restaurant, will be the city’s first South Indian fine-dining restaurant. Swirl, the deli, will offer some of the finest confectionery in town. The hotel also has some of the city's most impressive conferencing facilities, including a rooftop open-air banqueting venue.

Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL said, “IHCL has a long and enduring relationship with Kerala, with our hotels spread across multiple destinations. We are delighted to open Vivanta Thiruvananthapuram in one of the most commercially important and vibrant leisure destinations of the state. The opening is in line with the company’s growth objective of being present in all state capitals of the country.”

The stylishly designed hotel reflects the pulse and culture of God’s own country. With its vantage location in the heart of the city, the hotel is ideally suited for business, MICE and is a perfect gateway to exploring Kerala’s scenic and abundant natural beauty.

“We are happy to partner with South Asia’s largest and most iconic hospitality company, IHCL, for Vivanta Thiruvananthapuram. The company has played a very important role in putting Kerala on the global tourist map,” said Mr. K. Muraleedharan, Chairman and Managing Director, SFC Group & Muralya Group.

With the addition of this hotel, IHCL will have 12 hotels in Kerala, including two under development

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Visit Maldives | SEASIDE FINOLHU OFFERS THE PERFCT EID ESCAPE IN THE MALDIVES

Celebrate the upcoming Eid al-Fitr and mark the end of the month of Ramadan by unwinding at a tropical beach island playground. With some of the most stylish villas and sumptuous dining in the Maldives, Seaside Finolhu delivers an exquisite balance of natural wonder and luxurious living to offer the perfect Eid escape.

Located within the UNESCO-protected Baa Atoll and the first resort in the Maldives to be included in the Design Hotels’ prestigious international portfolio, Seaside Finolhu strikes a magical balance between natural beauty and refined luxury. Up to two kilometres of white sand beaches lined by swaying palms overlooking a turquoise blue lagoon complement Seaside Finolhu’s new “kaleidoscope” design, creating a visually striking aesthetic that is enhanced by the modern conveniences and luxuries of the resort’s world-class villas, restaurants and facilities.

All of Seaside Finolhu’s villas have recently undergone a comprehensive upgrade, and fitted with the must-have devices of modern luxury living to give them an even more stylish edge. Combining seclusion, privacy and generous amount of space, the resort’s private pool villas and 2-bedroom beach villas offer couples and families the perfect haven to get together and recharge during Eid al-Fitr.

Couples looking for a romantic holiday can enjoy total privacy at the resort’s pool villas. With its 205m² of living space, Finolhu’s Private Pool Villas are nestled within their own secluded tropical garden, and feature a swimming pool and indoor and outdoor showers. A path through the garden provides direct access to a white sand beach and dedicated sun loungers, while inside the spacious villa, top-of-the-range entertainment systems and a king-size bed add a higher level of luxury and comfort.

About Seaside Finolhu

Finolhu was opened in June 2016 and consists of four islands with long beaches. It has 125 beachfront and overwater villas (more than half with private pool) and four restaurants. Whilst popular with honeymooners, the extensive resort is also very family-friendly, with a kids’ club, a wide choice of activities and world-famous entertainment.

Owned and managed by Seaside Collection, a Europe-based hotel group with an exclusive portfolio of high-end resorts and city hotels, Seaside Finolhu Maldives is a luxury island resort. “Finolhu”, which is a direct translation of “sandbank” in Dhivehi is located in Baa Atoll, a UNESCO Biosphere Reserve in the Maldives www.finolhu.com

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New Opening | The Westin Goa Opens in the Indian Beach Capital

Westin Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary brands, announced the opening of The Westin Goa, marking the brand’s debut in the coastal state. Committed to delivering on the brand’s foundational pillars of Sleep Well, Move Well, and Eat Well, the new hotel features signature brand programs that enable guests to maintain and enhance their wellbeing while traveling.

Known as the beach capital of India, Goa is home to many golden beaches that are perfect for those who enjoy the sun, the sea and a lively nightlife. The State however, is so much more than picturesque beaches. It is home to several UNESCO-listed churches and convents including the late-Renaissance Church of Bom Jesus; and it also offers a plethora of adventure sports activities, ranging from windsurfing, to parasailing to bungee jumping. Moreover, Goa is known as a top wellness destination, with several yoga retreats, Ayurveda and naturopathy resorts and meditation centers, making it the perfect home for the wellbeing-focused Westin brand. The many beaches in the city are also ideal running routes for those who would like to stay active on the road. Guests staying on property will be able to elevate their mind, body, and soul while they enjoy Goa, the Land of ‘Susegad’ (Portuguese for quiet and relaxed pace).

“We are excited to open The Westin Goa in one of India’s premier leisure destinations expanding the brand’s signature wellbeing offering to more locals and travelers. The opening marks the 9th Westin property in India, indicative of the market’s appetite for the brand and its growing presence in key leisure and resort destinations across Asia Pacific,” said Neeraj Govil- Senior Vice President , Operations APEC, Marriott International.

Located within easy access of the main tourist attractions, The Westin Goa is perfect for beachgoers who enjoy a healthy dose of pampering, matched with holistic wellbeing offerings and access to a fun-filled nightlife. The beach is home to big and small eateries offering local delicacies, as well as water sports and great beach parties. The Goa International Airport – Dabolim is located approximately 40-minutes’ drive away from the hotel, making it easily accessible from other regional and international destinations.

The new hotel boasts 171 spacious guestrooms and suites, as well as deluxe patio rooms where guests can relax over a dip in the outdoor pool accessible directly from the rooms. All the rooms are equipped with the brand’s iconic Heavenly® Bed, which is uniquely designed to revitalize the body and mind with a night of restorative sleep. The sleek bathroom featuring the Heavenly® Bath redefines the shower experience with a revitalizing rain shower and features luxuriant White Tea Aloe bath amenities, extra-large bath sheets and plush bathrobes to help guests start the day feeling pampered and invigorated.

Eat Well is one of the three core pillars of the Westin experience and at the four food & beverage outlets on the property, guests can enjoy delicious local cuisine that contributes to their wellbeing. The Market, the property’s all-day dining restaurant, offers guests a variety of health-conscious culinary adventures with live stations serving nourishing local and global favorites and healthy small bites. Relax and unwind over cocktails and live music at Drift, the poolside bar and restaurant featuring a mesmerizing sunset deck and an unmatched dining experience.

Guided by the principles of biophilic design, the Lobby Bar named Haven is a calm rejuvenating realm that blends the goodness of nature with the comfort and simplicity of design. Guests at Haven can enjoy signature cocktails inspired by the spirit of Goa. Anjuna Coffee and Co. a deli and patisserie welcomes every guest to the atrium lobby with a whiff of freshly brewed coffee, paired with wholesome delights like sandwiches, pastries and revitalizing drinks, including the Westin Fresh by the Juicery program.

Guests looking to stay fit and Move Well can make use of the 24-hour Westin WORKOUT® FITNESS STUDIO that is replete with state-of-the-art fitness amenities. The outdoor pool offers the perfect complement to any workout and there is also a kids’ pool for families to enjoy. As part of the brand’s signature Move Well programs, a local Run Westin Concierge is available to provide guided group runs along a 5km trail around the neighborhood adjoining Anjuna beach. Guests can also enjoy a sustainable healthy ride along the stunning coastline on an E-Bike or a moonlight yoga session to reconnect with oneself.

Guests can pamper themselves at the Westin Heavenly Spa where each treatment room comes with a changing and steam area. Enjoy a choice of healing massages, invigorating bath rituals, body wraps, facials and exfoliation treatments, covering all the five human senses.

For younger travelers, the Westin Family Kids Club features fun activities such as origami, sandcastle making, dancing, baby Zumba classes and a playful kids activity area.

The Westin Goa boasts over 14,000 sq. ft. of event spaces and features a Grand Ballroom with separate breakout spaces. The Grand Ballroom along with two modern and flexible function rooms are ideal venues to host weddings, social events, conferences or corporate meetings.

"We are excited to open The Westin Goa, offering a holistic wellbeing experience through our Move Well, Eat Well and Sleep Well pillars, ”said Sunil Kumar, General Manager of The Westin Goa. “We look forward to welcoming guests to discover the charm of Goa while empowering their wellbeing during their stay.”

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NEWS | The Sassy Spoon delivering its signature dishes

Mumbai’s favorite resto-bar, The Sassy Spoon is delivering their signature dishes from their outposts in Powai and Nariman Point. Keeping in mind strict safety & hygiene protocols, The Sassy Spoon is offering zero-contact delivery to maintain safety and social distancing and following all necessary precautions in the preparation and packaging of their food as well.

The cricket league ‘IPL’ is here to make your days more interesting. Add some excitement to the matches with Sassy's signature dishes like the Thin Crust Flatbreads- Creamy Spinach & mushroom with arugula & crumbled feta or Grilled Chicken in House Smoked BBQ Sauce, Burgers- Grilled Chicken Burger with Wasabi Mayo, Fries & the day’s salad or Double Loaded Tenderloin Cheddar Cheese Burger with a fried egg and Appetizers- Crusted Cottage Cheese and Bell Pepper Nuggets, Korean Chilli Chicken Wings, Loaded Nachos with refried beans, pickled jalapenos, queso and salsa and more! From sixes to fours and wickets, these Sassy delicacies are here to score perfectly when it comes to a flavor blast while enjoying your matches.

It is no secret that work from home comes with its own set of challenges. Back-to-back meetings can make meal prep a nightmare. The Sassy Grub Box is the perfect lunch solution for non-stop workdays.

The Sassy Grub Box features a five-course packed meal with two Vegetarian and Non-Vegetarian options. If you’re a light eater then you can opt for the Vegetarian Meal box with Couscous Salad, Sauteed Veggies, Penne Arrabiata, and Garlic Bread. If you’re craving some comfort food, the Vegetarian Meal box with Cottage Cheese Nuggets, Sauteed Veggies, Fenugreek Risotto, and Garlic Bread would be ideal. The Non-Vegetarian Meal boxes feature Sassy favorites like Chicken Scallopini and BBQ Chicken. No meal is complete without dessert, the meal boxes include Sassy Teaspoon’s signature desserts the Belgian Chocolate Pastry, and the Double Chocolate Brownie.

Order sassy style meals from The Sassy Spoon’s delivery website and enter discount code ‘TSS15' to avail 15% discount on orders above INR 1000 with free delivery and no hidden charges.

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Appointment | Accor appoints Brune Poirson as Chief Sustainability Officer

Accor has announced the appointment of Brune Poirson to the role of Chief Sustainability Officer. Brune Poirson will report directly to Sébastien Bazin, Chairman and CEO, and will become a member of the Executive Committee.

Her role will be to define, drive and monitor the commitments, the strategy and the roll-out of the Group’s action plans in terms of sustainable development. She will also be responsible for the Accor Solidarity Foundation and the ALL Heartists Fund. This appointment will become effective on May 5th, 2021.

Sébastien Bazin, Accor Chairman and CEO declared: “For more than 25 years, Accor has been at the forefront of efforts to address the environmental and human challenges related to the development of travel and tourism. With Brune Poirson’s appointment, I want us to scale up our commitments in terms of environmental protection, give fresh impetus to our efforts to support our local communities and uphold, wherever we operate, our strong beliefs and our actions. Taking positive action to support the environment and the men and women who drive our industry on a daily basis is a must. In this area too, I want us to set an example by being both daring and trailblazing.”

Brune Poirson, Accor Chief Sustainability Officer said: “I am delighted to be joining a global leader in hospitality and to be able to contribute my experience and beliefs, and to take action. Through more than 5,100 hotels worldwide, hundreds of owners and partners, several hundred million guests and the experienced teams in the field, we have a wonderful opportunity to take practical and decisive action on a daily basis. In this new role, I want to help to further the vision that Accor has had since its creation – bringing to life positive, contemporary and responsible hospitality.”

Having always been committed to sustainable development, Brune Poirson has dual experience working in the private and public sector. Within the French government, she championed the anti-waste law, which among other things addressed plastic pollution, and has been a member of major organizations both in France and internationally. Until recently, Brune was a member of the French Parliament, and for three years was Secretary of State for the Environmental Transition. She was the first French person to be elected Vice President of the United Nations Environment Assembly.

Brune Poirson began her career in London, within NESTA, the UK-based Innovation Foundation, subsequently moving to the French Development Agency, and the Veolia group in India, before working in a green start-up incubator in Boston. Brune Poirson, who is 38, is a graduate of the London School of Economics, Sciences Po Aix and Harvard Kennedy School of Government.

NEWS | OYO's new app feature now allows users to book quarantine and isolation facilities

In the wake of the second wave of the pandemic, there is a dire need to build capacity and support the health care system with existing infrastructure.  Extending its support to India’s healthcare system and in the interest of the general public, OYO has also rolled out a feature on the OYO app, wherein users can now book their quarantine stay through the app itself.

Last year, to support the nation’s efforts to break the chain and flatten the curve of the virus, OYO Care tied up with several hospitals, ministries, and government authorities to offer quarantine facilities for stranded tourists, frontliners, the medical community and asymptomatic patients. In light of the rising cases in the second wave of COVID-19, OYO has announced that it will reinitiate the OYO Care initiative to further support the quarantine requirements of COVID-19 positive patients as well.

Sharing his thoughts on the COVID-19 second wave related efforts, Rohit Kapoor, CEO, OYO INSEA said, OYO’s presence across India enables us to support the healthcare system that has been stretched for space during such times. We are dedicating select properties across cities as quarantine and isolation facilities for COVID-19 positive patients.”

He added, “We also empathize with and stand ready to welcome frontline workers such as health care professionals, law enforcement authorities, essential workers or even a relative of a COVID-19 patient who needs safe and affordable accommodation options near a hospital. We hope our initiatives, in a small but meaningful way, provide refuge to everyone who needs it right now. We are extremely grateful to our asset partners who have joined hands with us to cater to the growing needs of healthcare and the frontline workforce during these distressing times.”

OYO Care has tied up with 30+ hospitals, several government authorities and private sector companies to open its doors to dedicated properties across cities as self-isolation and quarantine centres for health care professionals, frontline workers and offer a safe stay for relatives of COVID-19 positive patients near hospitals and several others. Currently, it is also serving the accommodation requirements for the employees of local government bodies. OYO will also provide accommodation for post-travel isolation for tourists, and individuals travelling for emergencies, and other reasons.

OYO has implemented several precautionary and hygienic measures to ensure the health and safety of its guests, employees, partners and vendors. Some of these include Sanitised Stays, Sanitised Before Your Eyes, Contactless Check-ins, App and WhatsApp-based assistance with its chatbot - Yo! Chat. Since its launch in October 2020, OYO has ensured 3.5 million safe check-ins with its Sanitised Before Your Eyes initiative.

• OYO

• OYO APP

• QUARANTINE STAY

• ISOLATION FACILITIES

Video Lessons | Essential Skills For Food and Beverage Personnel | Best selling Scotch 2020-21 By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Appointment | Le Méridien Hyderabad has announced the appointment of Chef Rahul Dutta as Executive Sous Chef.

Le Méridien Hyderabad has announced the appointment of  Chef Rahul Dutta as Executive Sous Chef. Dutta brings with him 14 years of culinary experience.

He has amassed diverse experience in the world of culinary arts and hospitality, having worked with leading hospitality companies in India, UAE and Nepal.

As an Executive Sous Chef at Le Méridien Hyderabad, Chef Dutta is responsible for the overall culinary operation of the hotel. 

His professional career began after he obtained a degree in Hotel Management & Catering Technology from I.H.M Bhubaneswar and joined The Oberoi Grand Kolkata.

Over his career span, he has worked with Taj Rambagh Palace, Lalit Jaipur, Fairmont Bab Al Bahr, DoubleTree by Hilton Goa. Prior to joining Le Méridien Hyderabad as Executive Sous Chef, his last assignment was with Marriott Kathmandu.

What distinguishes him from others is his ability to play with every aspect of taste and texture. He strongly believes that food is an emotion and that every dining experience is a memory for the guest.

Chef Dutta is passionate towards elevating the guest culinary experience in the hotel by creating menus which are inspired by traditional recipes with a pinch of modern innovation, focusing on locally sourced ingredients and exploring innovative ways of amalgamating traditional with modern culinary concepts. Food evolves with time and he always tries to reinvent or add a new aspect to a dish, whichever cuisine it may be.

He unwinds by spending time with his family and also loves travelling, observing different cultures and eating local food.

Source

Appointment | Shiv Bose appointed as General Manager of DoubleTree by Hilton Goa - Panaji

Shiv Bose appointed as General Manager of DoubleTree by Hilton Goa - Panaji

In his new leadership position, he will be responsible for spearheading operations at the hotel and leading the team to newer heights of success

DoubleTree by Hilton Goa - Panaji has announced the appointment of Shiv Bose as the new General Manager.

In his new leadership position, he will be responsible for spearheading operations at the hotel and leading the team to newer heights of success. He brings rich experience from his previously served designations and strongly believes in taking calculated risks for enhanced financial outcomes.

Being a proficient hospitality professional and having honed his skills over time, he has a penchant for perfection and an astute mindset to raise the bar in every aspect of the hospitality business.

In the past he has been associated with leading hospitality companies like Marriott Hotels and Resorts, Starwood Hotels and Resorts and Oberoi Hotels.

Bose enjoys a good read during his spare time and calls himself a curious traveller.

Source

Appointment | Rajiv Mehra to helm FAITH as Secretary

Subhash Goyal recently resigned as the FAITH secretary, following which the IATO EC nominated Rajiv Mehra for the position.

The Executive Council of Indian Association of Tour Operators (IATO) has nominated Rajiv Mehra as its representative in Federation of Association of Indian Tourism and Hospitality (FAITH) Board.

This is for the role of Secretary, which became vacant after Subhash Goyal resigned from the position last week.

While submitting a ‘Thank you’ note to FAITH board members, Goyal had written, “I have been helplessly watching the bleeding of my fellow tour operators, tourist guides, tourist bus drivers, street vendors, hotels and restaurants who are depending on international Inbound Tourism. Although we as FAITH have been able to build some public opinion; yet we had a very indifferent and passive response to our plight and suffering from our government. Nevertheless, I feel we must keep revi

ewing our strategy and pushing forward for greater collaboration and support from policy makers and within our industry as well.”

An industry veteran, Mehra is taking over this position at a time when the country’s tourism and hospitality industry is going through its toughest times. He has been associated with IATO for over 25 years and has been a member of the EC for over a decade. He was elected as President of the Association this year. He was also VP of the trade body in the past and has successfully conducted many IATO conventions as Chairman.

With Mehra's nomination, the IATO EC has done away with the practice of sending a non-elected member to the FAITH Board. It had also nominated its Senior VP, EM Najeeb, as the Alternate Board Me.

Source

NEWS | Chef Saransh Goila partners with Fastor to launch #CovidMealsforIndia

This platform connects COVID patients unable to cook and who require daily home-cooked meals with home chefs, volunteers, tiffin services, and delivery kitchens who can provide these meals.

Chef Saransh Goila, Founder of Goila Butter Chicken, has introduced a platform, CovidMealsforIndia.com in association with tech company, Fastor. This initiative connects COVID patients who are unable to cook and require daily home-cooked meals with home chefs, volunteers, tiffin services, and delivery kitchens who can provide these meals.

Chef Goila recently curated a pan-India Google spreadsheet that had details of various home chefs, tiffin providers, cooks, and restaurants. This information was crowdsourced through social media platforms, including Instagram and Twitter. Several volunteers who had already curated regional food services lists also contributed to this list.

Talking about this initiative, Chef Goila said, “This is the most precious excel sheet I've worked on in my life and I've worked on many as an entrepreneur/chef. It's not been easy to read messages where kids are looking for meals for parents who are stuck without help or kids who are stuck alone and don't know how to recover solo or an entire family looking for food providers to meet their needs. Someone has diabetes and as a Covid patient wants their meals tailored to help them out.”

He has joined hands with retail-tech company, Fastor for this initiative. The company is helping digitise the whole platform for food suppliers and COVID patients.

According to Karan Sood, CEO and Co-founder, Fastor all state-wise data has been converted digitally on the platform to make the process easy for the users.

Chef Golia has received a lot of support from celebrities and influencers, including actors Priyanka Chopra, Katrina Kaif and Sonam Kapoor. They promoted the initiative on their social media platforms, which amplified its digital reach.

#CovidMealsforIndia

Source

Ingredient Ideology | THE DILL DEAL By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Dill leaves a popular sharp and pungent green from the herb family is well known to us. It is one of those interesting ingredients available all year round and can be easily incorporated into our meal plans and variety of dishes though we are a little picky and choosy about using it very often.

It is one of that fresh herb which has well placed itself in a variety of courses and categories of dishes in various international cuisines. My experience with dill has been wonderful and it’s great to add it into lentils, dough for paratha or even pasta for that matter, I also tried gnocchi with potato and semolina once with a touch of dill in it and it was just wonderful to go along a nice saffron cream sauce and wild mushrooms!

Dill leaves also called as sua bhaji or shepu in our local markets are best to use fresh, some of us also dry and store it for later use depending on recipes. It’s always good to refresh it under running water and place it in chilled water for a few mins and then use it. This multi-tasking flavor bunch as I usually address it as has a lot to offer us nutritionally as well.

Health Benefits of Dill Leaves:

• Dill leaves are a good source of manganese, iron and magnesium.

• They are also regarded good source of calcium & are good for bone health.

• It is good for the kidneys and spleen, prevents infectious diarrhea.

• Dill is known to be helping activate bile and digestive secretions.

• It is also considered to be a good immunity-boosting ingredient.

• It has calming properties and also helps with insomnia.

• Dill leaves help manage diabetes and also prevent excessive gas.

• It is helpful in free radical protection, to stop hiccups, 

And is also an anti-bacterial-rich ingredient.

Here are a Few Culinary Uses of Dill Leaves:

• Dill has been in our Indian kitchens in numerous ways and in all seasons, I remember mix dal vadas with dill during monsoon with a curry leaf chutney and a piping hot cuppa filter coffee.

• Dill goes well with dals and lentils in daily cooking as well, yellow moong dal tadka with a handful of dill is just too good.

• I also enjoy dill with cucumber, mint, garlic, and greek yogurt in the form of a summer salad, a chilled dip format to go with crackers works well too!

• Dill in parathas either in the dough or in the stuffing with boiled mashed sweet potatoes, green chili, and a dash of roasted crushed jeera is great with a bowl of curd.

• Seafood has been well associated with dill leaves and a lot of continental, far-east, and even American and English recipes use dill with Salmon, Bassa and other varieties including butter garlic prawns with dill is yum!

• Dill aur soy ka dum pulao, try this one with brown rice with a tempering of Bayleaf, peppercorns and green chilies this pulao is a sure hit with boondi ka raita!

• Salad dressings with mayonnaise also prefer dill with seafood elements attached for instance the tuna dill potato salad is very popular with mayo and splash of lime into it.

• Getting dill into baking some of my all-time favorites remain the roasted garlic and dill bread rolls, sun-dried tomato and dill baguettes, dill and olive croissants with cream cheese, dill and peri - peri spice tomato bread.

 Here are some easy to make and tasty recipes with Dill:

1] DILL WALE AATISHI ALOO 

[Dill and spiced potatoes]

Ingredients:

• Sweet potatoes- 400 gms. Peeled and cubed

• Oil/ghee- 2 tbsp.

• Hing- ¼ tsp

• Slit green chilies- 2-3 no.

• Ginger- 1 tsp chop

• Curry leaves-8-10 no

• Salt to taste

• Red chili powder- ½ tsp

• Turmeric powder-1/4 tsp

• Dhaniya powder- 1 tsp

• Water-2-3 tbsp.

• Fresh dill leaves- 2 tbsp. chop

• Aamchur powder-1/2 tsp

• Lime juice-1 tsp.

Method:

1. Prepare the sweet potatoes and all other ingredients.

2. Heat oil/ghee in a pan and add the ingredients to temper one by one and then add in the sweet potatoes and mix well.

3. Add little water and salt and cover, cook them in steam for 12-15 mins.

4. Now add in the powdered spices, mix well and add dill leaves- roughly cut and saute for 1-2 mins.

5. Finally add aamchur, lime and toss – serve hot.

2] DILL AUR SOY WADI KI SUBZI

[dill with soy chunks in a mild spice mix]

Ingredients

• Dill leaves- ½ cup roughly cut

• Soy chunks -1 cup soaked in warm water -10 mins.

• Oil/ghee- 2 tbsp.

• Ginger garlic paste- 1 tsp

• Chop green chilies- 1 tsp

• Dry red chili-1 -2 no

• Onions-1/2 cup chop

• Tomato- 1 small chop

• Turmeric powder-1/4 tsp

• Dhaniya jeera powder- 1 tsp

• Red chili powder-1/4 tsp

• Salt to taste

• Curd- 2 tbsp.

• Aamchur powder-1/2 tsp

• Water-1/4 cup as needed.

Method:

1. Prepare all the ingredients for the subzi.

2. Heat oil/ghee in a pan add in onions and saute till pink, add in the ginger-garlic chilies and saute.

3. Add in tomatoes and all powdered spices little water and soy chunks and bhunao.

4. Cover and simmer for 8-10 mins then add in thick beaten curd and mix well, simmer add dill leaves and cook for another-4-5 mins. Serve hot with phulkas, chapati.

3] DILL & PRAWN PASSION SUMMER SALAD

Ingredients

For the body of the salad:

• Boiled eggs-1 no cubed.

• Prawns- 500 gms, shelled, deveined, poached/boiled/grilled.

• Cucumber-1/2 cup cubed.

• Shallots-3-4 no sliced.

For the base of the salad: 

• iceberg or assorted lettuce-1 cup.

for the dressing of the salad:

• dill leaves- 2 tbsp. chop

• mayonnaise – 1 cup

• mustard paste-1/2 tsp

• lime juice- 1 tsp

• salt and pepper to taste

• white wine-2 tsp.

for the garnish of the salad:

• micro-greens/cherry tomatoes/bell peppers/ seeds/nuts.

method:

1. Assemble all the parts of the salad as per the above list.

2. In a mixing bowl combine together the ingredients for the dressing and mix well.

3. Add in the body of the salad to the dressing and toss well.

4. Arrange the base on a salad plate and top with the body and dressing, garnish appropriately and serve chilled.

Recipe-4] SPICED DILL PILAF RICE

Ingredients:

• Basmati rice- 1 and half cup

• Oil/butter-2 tbsp.

• Garlic- 1 tsp sliced

• Onions- ½ cup chopped.

• Bayleaf-2 no

• Peppercorns- 4-5 no

• Salt and pepper to taste

• Veg stock/ water- 3 cups approx.

Assorted roasted nuts/seeds- for garnish.

Method:

1. Pick, wash and soak the rice for 12-15 mins.

2. Heat oil/butter in a pan add in the whole spices followed by onion and garlic and saute well.

3. Add in the drained rice, salt and pepper mix well and add double the amount of water or stock and bring to a boil, simmer cover and cook the rice, once water is absorbed add in the dill leaves and cook another 2 mins.

4. Once done serve hot garnished with nuts/seeds and serve with dals, kormas, curries, non-veg gravies etc.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.