NEW LAUNCH | thinKitchen™ introduces four new brands – Mikasa, KitchenCraft, La Cafetière and London Pottery

thinKitchen™ introduces four new brands – Mikasa, KitchenCraft, La Cafetière and London Pottery

• Beautiful on-trend pieces by Mikasa are made with care, be it for relaxed entertaining or a dinner party. Mikasa makes every dining experience special and a moment to savour.

• Established in 1850 KitchenCraft is a market leader in all types of kitchen and homewares products and accessories

• London Pottery collection has been designed to help consumers maintain a sense of wellbeing ticking the boxes for mindful brews, everyday cuppas & infusion friendly brewing

• Serving café culture since 1967, the La Cafetière’s range is designed for relaxed moments

National, May 2022: thinKitchen™ - India’s leading omnichannel retailer offering global, premium kitchen and homeware brands, recently announced the launch of four new international brands – Mikasa, KitchenCraft, London Pottery and La Cafetière.  With these new launches thinKitchen™ adds to its portfolio of dinnerware, glassware, serveware and beverages alongwith the addition of a new category of planters to its homeware range. With an aim to further enhance its consumers dining and home experience.

Mikasa’s, beautiful on-trend pieces are made with care, be it for relaxed entertaining or a dinner party. Mikasa makes every dining experience special and a moment to savour. thinKitchen presents the Satori Collection by Mikasa – this tableware collection is inspired by Japanese cuisine, embossed with Seigaiha wave pattern design, the traditional Japanese sign for good luck, energy and happiness. This collection is perfect for those who love oriental cuisine. Julie Collection by Mikasa - made from high quality European crystal, glassware from the Julie collection is beautiful and functional. Serenity Collection by Mikasa - This beautiful dinner collection, in earthy and warm tones of taupe, slate grey and dusky pink is versatile and designed for modern day living.

KitchenCraft, which is UK's premium inspiring kitchen and homeware brand, established in 1850. The KitchenCraft range at thinKitchen includes playful ceramic planters and multi-purpose bowls. The on-trend planters will bring fun and playfulness to the home, while the creative and vibrantly coloured range of bowls are ideal for daily use and can instantly brighten up any table.

Following KitchenCraft is London Pottery, designed by UK’s celebrated ceramist David Birch. The range at thinKitchen includes ceramic teapots and stoneware mugs with features developed over years from drip free spouts to ceramic filters and lids designed to stay put while pouring. London Pottery ranges are made of high-quality material and are the perfect choice for loose leaf or floral infusion brews.

With the goal to fulfil a growing consumer desire to emulate the café experience at home, thinKitchen™ has introduced La Cafetière. Serving café culture since the year 1967, La Cafetière's collection is intended for relaxing moments and enjoying coffee at its best in the comfort of the home.

Speaking on these global launches in India, Anand Baldawa, CEO, thinKitchen™ shared, “We are pleased to introduce these global brands to the thinKitchen™ portfolio. It is a matter of pride for us to present these brands to the discerning India consumer. We aim to help create a stylish and sustainable kitchen space and make the dining and culinary experiences mindful, elegant and full of memories “

About thinKitchen™

thinKitchenTM is India’s leading omnichannel retailer offering global, kitchen and homeware brands. It offers premium and quality cookware, prepware, glassware, dinnerware and serveware alongwith homeware and products for kids in India. thinKitchen™ enables a healthy, happy, nourished life by helping you create a mindful, stylish and sustainable kitchen space, which blends thoughtful global designs, unique aesthetics and innovative functionality.

Appointment | Ankush Ahuja joins Hilton Goa Resort as the F&B Manager

Goa, May 2022: Ankush Ahuja is a seasoned hotelier with a rich experience of over 13 years in the industry. In his new role at Hilton Goa Resort, Ankush would be spearheading the functioning on overseeing all aspects of food and beverage operations and repositioning of the food and beverage outlets. 

Over the years, he has worked with the finest hospitality leaders such as Marriott International, Starwood Hotels & Resorts, Centara Hotels & Resorts, Taj Hotels &Resorts, Carlson Rezidor and YUM Restaurants International. On his last assignment with 'The B Premier Boutique Collection, Doha' as Assistant Food & Beverage Manager, he incorporated unique menus for the restaurants, maintaining brand standards and operational excellence. He is a leader with the right skills to undertake Guest Relationship Management, Revenue Management, Food Promotion, Staffing and more.

With his wide spectrum of knowledge in budget analysis, effective cost planning,managing key relations, implementing and optimizing procedures, team leadership and development, Ankush will be bringing forth his expertise to maximize revenue and rightfully connecting with the customers to ensure that their requirements are met while maintaining the highest standards along with compliance with the food and safety regulations.

On Ankush’s appointment, Amandeep Singh Grover, General Manager, Hilton Goa Resort expresses, “We are delighted to appoint Ankush as the F&B Manager as his expertise in the food and beverage industry will facilitate the hotel in promoting our outlets and will ensure a smooth functioning of the teams working under him.”

AWARD |IHM Ranchi wins the award of 1st Rank of Government Hotel Management Institutions Survey 2022.

Global Human Resource Development Center Survey 2022 released for Hotel Management Institutes in India. 

Institute of Hotel Management (IHM) Ranchi, established by the Department of Tourism, Government of Jharkhand has been awarded as "Promising Hotel Management Institute" award for the year 2022 among all Government IHMs of India in the Top Hotel Management Institutes Survey 2022 by Global Human Resource Development Center (GHRDC).

Also, IHMCT&AN Ranchi has been given the first position in the state of Jharkhand. In this survey, the ranking criteria is based on the infrastructure, faculty, research and publications, admission and curriculum delivery system, placement and industry network, etc. On being honored with the award, Dr. Bhupesh Kumar, Principal of the Institute, has shown his humble gratitude towards Secretary Tourism & Director Tourism, Jharkhand, teachers, staff & students of IHM Ranchi, associate hotels of Ranchi such as Hotel Radisson Blu, Hotel BNR Chanakya, Capitol Hill, etc and all the media stakeholders for their unconditional support throughout. Further, he said that the purpose for which IHM Ranchi has been set up by the Department of Tourism, Government of Jharkhand, it is continuously working in that direction and will strive to be the best in the world. After all the struggles and difficulties, the institute started in the year 2019, and in the last three years, wherein two years were hard hit due to the COVID-19 pandemic, overcoming all these difficulties, IHM Ranchi has been successful in setting this example as a new upcoming, most admired and promising Hotel Management Institute in India. For the efforts shown by the Institute, Shri Gyan Bhushan, CEO, NCHMCT, another official of the Ministry of Tourism, Govt. of India & NCHMCT, congratulated and expressed their confidence toward the Institute that in the near future, IHM Ranchi will grow as one of the reputed and esteemed institution not only in the country but in the world and will provide the best facilities in providing Hotel Management education.

Ingredient Ideology | TASTE OF ARUNACHAL PRADESH By: Dr. Kaviraj Khialani- Celebrity Master Chef.

TASTE OF ARUNACHAL PRADESH

[VERSATILE- VIVID & VIBRANT]

Arunachal Pradesh is one of the states of north eastern India and just like all the other North-Eastern states, its tradition and culture are one of the main focus of Indian tourism. Food forms an essential part of the culture of North East India, and is a traveller's urge to understand the unknown, the food of Arunachal Pradesh is a topic that draws a lot of attention! The first thing you should know about Arunachal Pradesh food is that it differs from tribe to tribe. Arunachal Pradesh's platter varies across the regions and the tribal groups. The styles, methods of cooking, the ingredients used and elements of these tribal preparations are countless and hence offers one with a very diverse, vibrant and dynamic menu. The staple food, like in most North-Eastern places, is rice, fish, meat and vegetables. 

The dishes use very less spice, and they mostly use flavours from herbs, organic productions and bamboo shoots. Different styles and verities of Momos and Thukpa are popular and widespread in the area. Boiled rice cakes are also enjoyed widely as a snack all over Arunachal Pradesh. Pasa, a fish soup, while Noatak a fish curry are delicacies, almost essentials in a local platter. Chinese cuisine is also trendy and finds its distinct place in Arunachal Pradesh's kitchen. Other than these is a rice beer called Apang found in the region.Arunachal Pradesh "The land of rising sun" is one of the largest among North eastern states. They prefer to use different methods of cooking. This region is occupied by tribal people and they use fresh herbs, vegetables in their everyday cooking. They don't use oil much or packed spice products and they prefer steaming, boiling and smoked food methods of cooking. As you move toward the eastern side of Arunachal people are dependent on bamboo and other leafy vegetables which are strictly boiled. Fried food is not very popular as people like to eat either boiled or smoked food. As you move toward the town of Tawang and places closer to the country of Tibet you'll notice that dairy products are more in use. The people closest to the city are more dependent on a normal day to day products.

A few popular ingredients and culinary basics of the cuisine:

Rice is a staple food in Arunachal Pradesh food, and any other food is just a side dish. The most important and different thing about their rice is that in Arunachal, they prefer to cook their rice in the hollow bamboo over some hot coal to give it a different flavour than other types of rice.

Bamboo shoot is widely eaten through all the North Eastern States because of its delicate flavour and is a chief component of food in Arunachal Pradesh. The delicious bamboo shoots are used in the dishes of boiled vegetables, cooked meat, pickles and chutneys.

Pika Pila is a famous type of a pickle that is mostly made by the Apatani tribe of Arunachal Pradesh. It is a favourite accompaniment of food in Arunachal Pradesh. Pika Pila is a type of a pickle that is made by using bamboo shoot and pork fat with a little addition of King Chilly. It is hot but not very spicy as to make you feel sick.

Lukter Another delicacy of the Arunachal Pradesh Food is the Lukter. Nothing complicated, Lukter is a combination of cooked dry meat and chili flakes from the King chilly or Bhut Jolokia. Like the norm goes with Arunachal, this too is just a side dish meant to be eaten with the rice.

Pehak is also a side dish delicacy of Arunachal Pradesh Food. Pehak is a type of spicy chutney that is made by the use of fermented soya bean and chilli. The chilly obviously being the King chilly is the main ingredient in this dish as that's what makes it hot and spicy. The taste of flavoured rice along with this spicy tangy mash makes for an awesome dish!

Apong- Rice Beer- It is just another name for rice beer and is one of the most important traditional drink of Arunachal, and forms an important part of cuisine in Arunachal Pradesh. This beer is home-made, free of any chemicals and is also light on the buds if you're a light drinker and want a little light beer instead of the usual strong commercialized one.

Marua-Just like the Apong, Marua is also home-made alcohol that is very famous in Arunachal Pradesh cuisine. The only difference is that this alcoholic beverage is made of millet instead of rice. A common drink that Arunachalis enjoy drinking on occasions. 

Chura Sabji- I personally have not developed a taste for this dish yet but all the people I know absolutely love it. It is a kind of a curry made of fermented cheese made by either yak milk or cow's milk and not to forget most important the flakes and a few pieces of the King chilly which makes it spicy but delicious.

Momos- The defining food of the northeast, stuffed dumplings known as momos are ubiquitous across Delhi and the northeast and are usually filled with various vegetables like cabbage, potato, carrot in their vegetarian variants and chicken, mutton, and beef are used in their non-vegetarian counterparts. If you haven't tried it yet please do so soon, they are among the most famous food of Arunachal Pradesh!

Mithun -Meat is the main delicacy of Arunachal Pradesh. Until now, I have not met a single Arunachali who doesn't love meat be it Chicken, Mutton or pork. The people of Arunachal however, prefer not to have their meat fried, and it's either boiled or smoked and the most common meat is that of an animal called 'Mithun' (Bos frontalis), a member of the cattle family found only in the North East.

Here are a few easy to make recipes from Arunachal Pradesh:

Recipe-1] KHARZI PULAO [cheesy- spring onion pulao]

Ingredients:

Basmati Rice – 1 cup

Salt to taste

Water – 2 cups

Ghee – 2 tbsp.

Onion – 1 small

Tomato – 1

Mozzarella Cheese – 30 gm

Ginger – a small piece

Garlic – 3-4 pods

Red Chili Powder – 1 tsp

Green Peas – 1/4 cup, boiled

Spring Onions – 1/2 cup

Method:

1. Prepare all the ingredients for the recipe, clean and wash, soak rice for 20 minutes.

2. Cook it in an open pan with salt and water until tender. Set aside to cool down.

3.Grind together ginger, garlic, red chili powder, tomato and cheese to a fine paste. Set aside.

4. to continue further, in a pan heat ghee and add onions & once they are golden, add in the ground paste and cook on low flame until it is thick and ghee separates.

5.Add the boiled green peas, chopped spring onions and fry for a minute.

6.Add this to the cooked rice and gently mix it to combine, garnish with more spring onions and serve with a raita.

Recipe-2] Vegetable Thukpa Bowl.

Ingredients:

Oil- 2 tsp

Garlic- 2 tsp sliced

Ginger-1 tsp sliced

Green chilies 2-3 no

Tomatoes- 2 med sized

Water-1/2 cup

Onions- ¼ cup chopped

Salt to taste

Cumin powder-1/4 tsp

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Water as needed for cooking

Noodles- 150 gms boiled

Beansprouts- ½ cup

Tofu-1/2 cup

Assorted veggies:

Carrots/ cabbage/ capsicum/ french beans/ red & yellow peppers cut

Spring onions- 2 tbsp. chopped

Lime juice- 2 tsp.

Method:

1. To prepare the thukpa soup recipe, assemble all the ingredients as per the recipe.

2. To start cooking, heat oil in a pan and add in the onions and saute for a few minutes.

3. Using a grinder jar combine together the tomatoes, garlic, ginger, chilies and using a little water grind them all into a paste.

4. Add the above paste into the pan and saute it with the onions for a couple of minutes.

5. Now add in water and salt, spices, vegetables and allow to cook for 8-10 mins. add in the boiled noodles and allow to simmer a little. Add some water or stock as needed so that it does not get too thick.

6. Finally add in the sprouts and the spring onion greens and serve hot with a splash of lime juice into the soup.

Recipe- 3] OYING VEGETABLE STEW

Ingredients:

Potatoes- 2 cups peeled and cubed

White cabbage- 1 cup cut into dices/shreds

French beans-1/2 cup cut into small pieces

Salt to taste

Pepper to taste

Green chilies- 2 tsp slit

Ginger-1-inch piece

Water as needed for the stew.

Method:

1.To prepare the classical stew from Arunachal Pradesh, prepare all the ingredients as listed and using a heavy bottomed pan start the cooking.

2.This recipe is made without using any oil or fat and is also vegan too. Start with water in the pan add in the potatoes and allow them to cook on a low flame until they get tender 12-15 mins, add in the cabbage and salt, pepper, cook for another 2-3 mins.

3.Now add in the slit green chilies, ginger shredded/ grated or even paste can be used. Mix in all well and continue to cook on a low flame with a lid on top for 3-4 mins. turn off the flame, check for the seasoning and liquid content since it is a stew it is not supposed to be very dry.

4.This veg stew called Oying is usually eaten with steamed white rice, pickle on the side.

Recipe- 4] ZAN – Finger Millet Porridge with Veggies.

Ingredients:

Ghee- 2 tbsp.

Finger millet- ragi flour- 4-5 tbsp.

Water- 1 and a half cup approx.

Carrots- ½ cup sliced/ shredded

Green peas-1/2 cup boiled

Soy beans-1/2 cup boiled

Spinach-1 cup leaves

Black pepper powder-1/2 tsp or as per taste

Fresh coriander leaves- 2-3 tbsp. chopped

Method:

1. Begin making the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) roast the millet flour with a tablespoon of ghee in a kadai and set aside. 

2. Dissolve millet flour in little water and cook until it becomes semi thick paste.

3. Saute the vegetable separately in a flat tawa with little oil, saute the carrot first so that it gets cooked and then add in the spinach. Keep it aside. 

4. You can also blanch the vegetables in water with salt till it becomes tender and then add it to the ragi porridge. 

5. Take about one and half cup of water in vessel and bring it to a boil. Add this millet flour paste and mix it. 

6. At this point add the vegetables and seasoning like salt, pepper and herbs. Keep whisking it till you get your desired consistency. 

7. Serve it hot with by sprinkling some fermented cheese or just plain as well. 

8. Serve the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) as a healthy breakfast.

Recipe-5] BAMBOO SHOOT PICKLE

Ingredients:

Bamboo shoots- 2 cups, fermented

Cumin seeds-2 tsp

Fenugreek seeds-2 tsp

Mustard seeds- 2 tsp

Red chili powder-1 tsp

Kalonji- 1 tsp

Bird’s eye chilies- 12-15 no

Local red chilies- 2-3 no spicy

White vinegar-2 tbsp.

Mustard oil-1/2 cup

Salt to taste

Method:

1. Prepare all the ingredients as listed for the pickle recipe and If the bamboo shoot is whole big pieces then cut them into small pieces and roughly crushed them with a mortar and pestle. 

2. Dry roast cumin, fennel, fenugreek seed, Mustard seed, Kalonji till it starts to splutter. Let it cool down and come to room temperature.

3.Now coarsely ground the roasted masala along with bird eye chillies and local spicy red chillies and chili powder. 

4.In a mixing bowl add the bamboo shoot, grounded masalas, vinegar and half of mustard oil. Add Salt and mix all together nicely. 

5.Now transfer the mixture in a sterilized jar and pour the remaining mustard oil and close the lid tightly and sunbath it for a week in the sun or for Atleast 2-3 days for places with proper sunlight and then the tempting bamboo shoot pickle will be ready to eat and relish.

Recipe-6] KOAT PITHA

It is a delectable fritter’s recipe, which is easy to make and can be prepared at home without putting in much efforts. Made with the goodness of rice flour, banana, powdered jaggery and oil, this dish is a perfect sweet cum snack recipe.

Ingredients:

Rice flour- 2 cups

Jaggery powder- ½ cup

Water- ½ cup

Oil- 1 cup

Salt- 1 tsp

Bananas ripe- 4-5 no

Method:

1. Begin with combining powdered jaggery and water in order to get a syrup like consistency. Once you achieve the desired consistency of the mixture, sieve it to remove the unwanted particles etc.

2. Take a deep bowl and add bananas in it. Gently mash the banana using a spoon and add the jaggery syrup in the bowl followed by rice flour and salt. Mix all the ingredients together to get a thick dropping batter like consistency.

3. Heat a deep bottomed pan on medium flame, heat oil. Once the oil is hot enough, gently pour spoonful of the prepared batter in the oil. Fry these fritters until you see a nice golden brown color. 

4.Transfer the fritters into an absorbing paper. Serve warm with a choice of topping/sweet sauce etc to go alongside.

Appointment | Crowne Plaza New Delhi Mayur Vihar Noida has appointed Bhupender Singh as the new Human Resource Manager.

Crowne Plaza New Delhi Mayur Vihar Noida has appointed Bhupender Singh as the new Human Resource Manager. 

Bhupender is a very familiar and known face for us in IHG SWA and was working as ' Deputy Human Resource Manager with Holiday Inn New Delhi International Airport. He brings 11 years of rich experience to the Hospitality and Human Resource department. Bhupender started his career as Human Resource Assistant in June 2011 with Select Hotels and Resorts, Manesar. 

Bhupender brings his strong principles of trust, honesty, respect, integrity, and commitment to consistently nurture and maximize talent at the company. 

In his leisure time, he loves to explore and travel to offbeat destinations.

American Brew Crafts launches Blockbuster beer in Goa - ‘The Party Capital’ of India

American Brew Crafts launches Blockbuster beer in Goa - ‘The Party Capital’ of India

Goa : May, 2022: American Brew Crafts Ltd, (ABCL) a modern and authentic beer manufacturing company forays into Goa – ‘The Party Capital’ of India by launching its BLOCKBUSTER beer for the discerning customers. Goa with its buzzing vibe and vibrant culture is undoubtedly India’s favorite party and holiday destination. ABCL has chosen Goa as its next destination and is ready to serve the market with an authentic taste for beer derived from the best ingredients and innovative brewing practices. The range of BlockBuster beer currently available in Goa includes Lager & Strong. BlockBuster Lager is a light and refreshing variant especially meant to accentuate the experience of social interactions and family and friends outings and BlockBuster Strong is a pure-play value for money brand to provide the thrill of authentic chilled beer across seasons and is best for the Goa weather. 

American Brew Crafts makes its own beer at two state-of-art breweries equipped with the latest German machinery. They prefer to make the beer in small batches giving enough attention and focus to the recipe of each beer. This process also allows them to keep control over the quality of the drink without compromising on the taste. BlockBuster beer is a result of rigorous research on the supreme quality beer brewed with carefully selected finest malts and hops to ensure the perfect flavor. BlockBuster beer is available in 330, 650 ml bottles, and 500 ml cans.

Speaking on occasion, Mr. Satya Siva Athi, Director of American Brew Crafts Pvt Ltd. said, “We are delighted at the launch of BlockBuster beer in Goa, the most dynamic place in the country. BlockBuster is launched to offer an unparalleled experience for connoisseurs and satiate the taste buds of the beer-drinking population in the country. Beer lovers have greatly appreciated our brew and have been really supportive of our endeavors.  Our mission is to infuse the Goan market with more and more variants of beer so that beer lovers can experience the best and most innovative beer brews. We hope to provide more interesting options shortly.”

Adding to this, Sri Nagendra Tayi, Chief Executive Officer, American Brew Crafts Pvt Ltd. said, “We are ecstatic to bring BlockBuster to the vibrant and Sauvé population in Goa.  Beer is the most preferred drink in Goa and we hope BlockBuster will find its place of prominence. We have aggressive plans to expand our reach and portfolio of brews for discerning beer lovers.  We are truly a ‘Made in India’ brand. We have a team of expert brewers to ensure we deliver the best brews consistently. We source the best raw materials from the communities in our neighborhood to build a sustainable model of growth.”

About American Brew Crafts Pvt Ltd:

American Brew Crafts Pvt Ltd. was established in 2017 with a mission to create alcobev products for a fast-growing economy with very limited options and little innovation. They acquired breweries from Lilasons Brewery in Telangana and Arthos Brewery in AP, upgraded the infrastructure by installing state-of-the-art German machinery and packing zone. BlockBuster beer is the flagship brand of American Brew Crafts Pvt Ltd. It is a new brand crafted for the next generation of customers. The current portfolio of American Brew Crafts Pvt Ltd has BlockBuster Lager, BlockBuster Strong Ultra Lager, Ultra-Strong, Khajuraho Lager Khajuraho Strong, and Khajuraho Ultra to name a few.

Active Holidays” – a flavour of the season, post lockdown

“Active Holidays” – a flavor of the season, post lockdown

Authored by: Vaishnavi Joil, Co-Founder, Flying Konkan Zipline Adventure Sports

It is true that the pandemic restrictions had presented new challenges to the travel industry. The past two-three years of a sedentary lifestyle have made the average traveler much restless. There is a lot of pent-up stress that needs much relief. The Indian traveler today, now with the lockdown opening up is asking for more. This has triggered the growth of a trend called “Active Holidays” where the population is looking at adrenalin rush, shaking of lethargy, the feel of thrill while they are now planning their outings. Off-beat travel destinations are landing in the consideration list of the millennials & the Gen Z while they are making their travel itinerary. And with many opting for hybrid work culture, they are even able to pack a holiday destination (with enough wi-fi connection) while at work along with the excitement of thrill is an added bonanza. 

What are Active Holidays or Activity Holidays

There is a rising popularity in taking holidays that has some activities packed in such as cycling, nature trails, trekking, surfing, scuba diving, zip-lining, bungee jumping, etc…They may not be completely wild and adventurous but certainly those that give one thrill and excitement and a sense of achieving some milestones of physical goals. The “tried & tested” is not finding many takers but the “unexplored and thrilling” are getting many applicants. There is much consideration for looking inwards and exploring the unexplored. In India, while Delhi, Goa, and Kashmir, may still remain the favorites but it is the not-so-popular locations like Devgad in Konkan, Maharashtra, and Mawlynnong in Meghalaya or Khajjar in Himachal Pradesh, which are finding the takers. These destinations are providing a huge scope for the tourist to have immersive experiences. For eg: Devgad in Konkan, Maharashtra today packs fun and thrill with Zipline, Surfing & water sports along with backwater explorations, mango trails along with the delectable culinary experience that adds value to the idea of a holiday. It is also true for family outings, as we Indians generally tend to have holidays with our families by and large. So safe activities in tourism that we can do with our children and elderly parents alike are gaining consideration.

Active relaxing

While holidaying with our family and friends is about relaxing but now we want to pick up a bike and cycle into the mountains or take up a surfboard and jump into the sea. Focusing the mind on technical activity tends to completely switch off. It is rather pertinent in a time and age where we are amply stressed through pressures of work and the overload of information that we are consuming on a daily basis

It’s about the experience

More and more travelers want an immersive experience of the destination. It not only creates a feel-good factor but is also impactful in creating powerful memories of the destination. In a world comprising of fleeting attention, we humans want more enriching occurrences that are unique to that individual and that which they can convey back to their friends and followers. To a woman clad in saree ziplining across a sea, cost is an unforgettable experience, a sense of achievement, that which she can speak to her friends about while motivating them and that which remains etched in her memory

Me-time while still in a group

The traveler today is not thinking of giving priority to the leader of the pack or compromising for the family. She wants her time to pursue things while giving the rest of the family members or members of the group enough time and space to build their own unique experiences. It is a much more democratic way of doing things.  At one moment you feel like sunbathing and at another moment you would like to go windsurfing. You want to challenge yourself, and destinations that give the scope to the traveler to do so – like culinary experience, wine tasting, nature trails, outdoor activities or even nurturing of Oliver Ridley turtles and/or soaking in the uncanny history of petroglyphs; then gets high on the list because there is something for everyone

Exercise Fix

Outdoor activities result in significantly greater improvement in mental well-being. You feel more connected with nature, clean air, and the Vitamin-D boost that the world is devoid off. Outdoor activities in a mountain or near a sea or in a forest can result in improved self-esteem, and higher energy levels and assist in the relief of mental clogs. The complete focus while doing a particular activity can greatly aid in your mindfulness and thereby a holistic wellness fix.

It is no wonder that we are seeing more options opening up and more & more of the Indian population opting for active holidays. After two-three years of being cooped up, we all need to experience that sense of freedom right up to our core!

Noesis Report summarises Airports and their Impact on the Hospitality & Overall Economy

Noesis Report summarises Airports and their Impact on the Hospitality & Overall Economy

Civil aviation minister, Jyotiraditya Scindia, addressed the Lok Sabha on 23rd, March 2022 requesting funds to open 80 new airports by 2025 as a part of the government's 'Ude Desh ka Aam Naagrik' scheme. He made the arguments that 3.82 lakh passengers flew daily in the past seven days (from the date of the speech), domestic travel saw a rise to 8.38 crore in 2021 from the 2020s 6.3 crores, and that Indian companies in international freight have now reached 19% from the earlier 2% during the coronavirus pandemic limitations. 

Although his speech was tuned towards opening new airports and increasing connectivity according to the government scheme, the development of airports has proven to have significant impacts in the region they are constructed in. These include both economic and social benefits that generally end up coming with the construction of the airport and the advantages that may follow with the increased, domestic and international, connectivity. 

The implications of airports are mostly visible in four stages. 

a.   The primary effects, which are the short-term gains, mostly arise in the construction stage.

b.      The secondary effects – are the local economic benefits of operating the airport.

c.       Tertiary effect – that arises from the location becoming more visible and accessible at a macro level.

d.      The perpetuity effect revolves around the idea that economic growth once stated becomes self-sustainable. 

A good example of these effects was highlighted by the Chandigarh airport. The construction of the airport increased the output of the national economy by ₹3,105 crores, added ₹1,298 crores,s and created around 57,000 jobs. Similarly, the construction of The Chhatrapati Shivaji international airport in Mumbai increased the output of the national economy by ₹32,960 crores while adding ₹19,780 crores and generating 10, 98,000 jobs. 

The rise in connectivity, accessibility, and visibility then also leads to social benefits such as new trade possibilities, an increase in employment, travel options, and cultural awareness. These factors also act as tools to attract investments and build the tourism and hospitality industry. What creates a tourist hub differs in a variety of factors, but they all have one aspect in common and that is that they are easily accessible. Likewise with the hospitality industry. 

Airports across major cities of India have also seen a rise in passenger traffic in the last financial year. The recovery of passenger traffic from the lockdown of the pandemic is on the way with all key markets reaching closer to their 2019 demand. Air connectivity across the nation is a necessity in today’s world to allow a region to reach its true potential. 

Nandivardhan Jain, CEO of NOESIS said: “If 80 new airports by 2025 come, then this will give a massive boost to the hospitality sector as there will be demand for 25,000 more hotel rooms in these markets. Subject to concerned authorities successfully managing to plan & build hospitality districts around these airports, the effective implementation of local tourism programs at these destinations will lead to an opportunity to create millions of job opportunities. These proposed airports are an opportunity to strengthen local economies”.

INDIAN LEADERS & ACHIEVERS AWARD 2022 PRESENTED TO DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF

INDIAN LEADERS & ACHIEVERS AWARD 2022

PRESENTED TO

DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF.

In honour for his exemplary & untiring dedication, passion and commitment to the field of hospitality education – training & development, consultancy for hospitality professionals and beyond, Chef Kaviraj has been remarkably appreciated, noticed and admired for his quality of work and his unmatched delivery style coupled with quality experience all across various verticals in the hospitality industry.

Being an achiever and setting records for being different takes him back to the age of 11 months when he was selected to be a brand image and ambassador for a healthy baby tonic called “Alvite Drops “the posters of which were put up all across India at various nursing homes! 

Growing up being a foodie ever since childhood he enjoyed watching his food being cooked at home and with a keen observation skill and for the fact the interest towards trying his own hands too kick started from a tender age of 7 where he picked up the basic skill sets needed to work in a kitchen to make simple things like tea, coffee, sandwiches, pizzas etc and over the years that interest and hobby picked up shape towards getting moulded into a professional approach.

Having completed his academic studies within India and overseas his vision, insight and imaginations knew no boundaries, creativity became second nature to him since then. He loved experimenting with unusual combinations with ingredients, cuisines, methods of cooking, mix- n- match etc. working with five-star hotel chains, in-flight catering units, growing up further being a food consultant, research and development specialist for various food brands across the globe challenged him all the way to stand out with his uniqueness and out of the box thinking and performance.

A flair for writing which grew over the years made him visible on a number of media platforms from newspapers, magazines, blogs, websites on food and health, a count which has crossed over 50 plus publications globally! Chef Kaviraj has also been featured on television shows on star plus and the very first food reality show on colors television as well. writing books, conducting live cooking workshops, master-class sessions, training sessions for hotel chefs and other departments too fall under his profile which he has executed brilliantly over the last 22 plus years now.

“This recently received award reminds me that I need to be reaching out to my audience in a more varied and versatile way and to work even more harder, doing things in a more interesting way from creating concepts, applying and imparting new industry centric ways of training young aspirants, to be available in both online and offline mode to mentor, counsel, coach and guide those young candidates who wish to see themselves as successful in the world of hospitality. Being able to offer even better consultancy solutions to hoteliers around the world, not to forget offering an active, strong and positive offering to the education sector at all times in order to help shape up, mould and deliver apt and able candidates to the hospitality industry for the near future. I am grateful to the jury at the Indian Leaders & Achiever’s Awards 2022 for having selected me as one of the many lucky winners and by bestowing me with an esteemed award of this stature, thank you to my parents, all my well-wishes, my fans & followers. my students, hospitality and education industry colleagues and fellow mates for your constant support in all my endeavours”- Chef Kaviraj upon receiving the award and recognition.

Juhu’s popular, all day diner, Cafe 49 introduces their Summer special Menu inspired with seasonal fruits

Juhu’s popular, all day diner, Cafe 49 introduces their Summer special Menu inspired with seasonal fruits

Mumbai, May 2022: Brace yourself as Cafe 49, just launched their Summer special menu with ingredients, keeping in mind the season of the favorite fruit - mango. It has an amazing range of products that feature fresh and delicious combinations. 

Adding to the already luscious menu, the new Summer season menu features an assortment of heavenly dishes with various flavors and fusion of dishes that you'll be spoilt for choice. From indulging, smoothie bowls to unique Mango Chili mocktails, there are plenty of decadent dishes for you to choose from.

Highlights from the new menu include Mango & Fresh Cream Cake, Layered Mango Cream Cheese & Chocolate Fudge, Fresh Mango Tart to Mango & Fresh Cream with Rose Garnish. Mango Chipotle Bonbons, Mango Chocolate parfait, Mango Coconut Mousse, Raw Mango Cilantro Hummus, and also the Pink Mango Mocktail will keep you feeling fresh until your next visit! 

So come with your family or friends to enjoy an evening filled with great food and drinks for this season. 

Other Information:

Address: Cafe 49, The Emerald Hotel, Juhu Tara Road, Juhu, Mumbai - 40004

Time: 11 am to 11 pm 

To book call: 9223379080 / 96

Novotel Hyderabad Convention Centre hosts the CULINARY CARNIVAL 2022 – HYDERABAD

Novotel Hyderabad Convention Centre hosts the

CULINARY CARNIVAL 2022 – HYDERABAD

The First-ever and a one-of-its-kind congregation of culinary experts from Telangana

Hyderabad, May 2022: Novotel Hyderabad Convention Centre (NHCC) and Hyderabad International Convention Centre (HICC) in association with the Telangana Chef Association organized ‘The Culinary Carnival 2022’ a unique initiative to bring together the chefs from Telangana to explore new culinary ideas, network, and share knowledge and enable sustainable growth in the culinary landscape in the state.  The first-of-its-kind event celebrates the resilience of the gastronomic industry during the pandemic, innovation, and passion of the chefs to deliver the best dishes to the discerning food-loving clientele in the state irrespective of the scale and size of their outlet. The event was hosted at Novotel Hyderabad Convention Centre, near Hitex, Hyderabad.

The Culinary Carnival 2022 by Telangana Chef’s Association at NHCC attracted a large number of participants as they gathered to witness the best flavors of Telangana.  It was a culmination of delicacies representing a multitude of cultures, served by a range of new and some award-winning food vendors, restaurateurs, and international chains.

Speaking on the occasion Mr. Manish Dayya, General Manager at Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said, “We are delighted to host The Culinary Carnival 2022. The F&B industry has witnessed the most challenging times in the last few years due to the pandemic. The Gastronomic Industry and vibrant food culture in the state has helped us tide over the challenging times through innovation, smart thinking, and adapting to the change. The culinary carnival is organized at an appropriate time where the best chefs in the state can exchange their experiences and success mantras to further improve the ‘Food Culture’ in the state and offer more variety to the guests in a sustainable way.”

Adding to this, Chef Kailash Gundupalli, Director, Culinary, Novotel Hyderabad Convention Centre & Hyderabad International Convention Centre said, “Hyderabad gastronomic industry bounced back the quickest post the pandemic induced lockdown by quickly adapting to the culture of takeaways and home deliveries. The chefs quickly moved in line with the new requirements of the industry. This has also been a time for great learning and innovation. The Culinary Carnival 2022 is a unique platform where chefs can share their experiences, learnings and adaptations during the pandemic and the business after. I am sure it will be a great enriching, flavourful experience for all the participants.”

About Novotel Hyderabad:

Novotel Hyderabad Convention Centre is a hotel that makes every moment matter. Popular as an urban retreat, Novotel Hyderabad Convention Centre holds a charm among business travellers, families & couples alike. The hotel is one of the only 5-star hotels near Hyderabad International Convention Centre for state-of-the-art business meetings and events. Nestled amid green quiet surroundings, yet close to major business hubs of Hyderabad, Novotel HITEC City lies in the vicinity of Google, Dell, Oracle, Mindspace & Cyber Towers business parks, Financial District & Gachibowli.

News | Six Top DJs of the country perform at Vandal Bar lounge, Meluha The Fern Powai, Mumbai

Six Top DJs of the country perform at Vandal Bar lounge, Meluha The Fern Powai, Mumbai

Six top DJs of the country, DJ Akhtar, Akbar Sami, Suketu, Paroma, Lil B, and Notorious created an incredible atmosphere at Vandal when all of them took turns at the DJ console to enthrall the crowd. This was the first time when top DJs of this calibre got together in a bar lounge to perform.

The event was jointly hosted by Punish B Sharma, VP, Operations, Meluha, The Fern, and DJ Akhtar for a select audience of celebrities and corporate honchos. The event on this scale has not happened for more than two years due to covid restrictions, this is the first time such an event is happening in Mumbai after a long period, Punish said. This is the first of the many such events we have planned to make Vandal a happening bar lounge, he added.

 Informing about various other events he said that he was in touch with other artists as well to ensure that the entire calendar is full of such amazing events. 

Speaking about the state-of-the-art music systems and DJ console, DJ Akhtar said, I was pleasantly surprised to figure out that Vandal has the best sound system in the city and is of international standards along with such a luxurious feel as the ambiance gives a My Kinda Place. So, we decided to jam here together.

 Vandal- bar lounge is the latest entry to Mumbai's glittering and sparkling nightlife.  Housed on the ground floor of Meluha, The Fern at Hiranandani Gardens Powai, Vandal is all set to take Mumbai's nightclub culture by storm.

The burgeoning central suburbs have been missing on the night-life front with practically no options.  But not anymore, with Vandal now open, they don’t have to bother to go to western suburbs or town side. Head to Vandal to cherish the thrilling and delightful evening, Punish said.

Get your wheel ready: Tips for this summer road getaway Booking.com Research about latest Road Trips

Get your wheel ready: Tips for this summer road getaway

With travel restrictions easing and summer travel on the cards, we’re bringing a newfound love of road

trips with us. Last few summers, staycations may have felt like the only option - but today, we’ve

realized that those local adventures helped us appreciate the ease and flexibility of having our own

wheels when on vacation.

Last year, 48%* of Indian travelers rented a car as part of their vacation, giving them all the freedom of car

ownership - at a fraction of the cost, and pretty much anywhere in the world. This tells us that travelers

are planning to avoid public transport on their next journey because they know that nothing spells

freedom like a road trip - hitting the road and seeing where it takes them. It’s all about the freedom to

experience the world on their own terms, which fits with today’s trend towards more independent,

more personalized travel.

With a mission to make it easier for everyone to experience the world, Booking.com shares some top

tips for summer road trips. Short, long, pre-planned, spontaneous… there’s no single format for a good

road trip. Nevertheless, there are a few simple tenets that make sense in any scenario:

• The journey is the vacation

‘Making good time’ doesn’t mean going fast; it means making sure every minute is a joy. Motorways

might be convenient, but the real adventures are to be found on the backroads, where we’re free to

turn off and explore every interesting forest, building, turn off, or beach we happen to stumble across.

• The right car is vital.

Above all, the car needs to be right for the trip. A compact car can make sense if the itinerary includes

lots of busy city streets - but for a long trip with plenty of people and stacks of luggage, there’s nothing

like having some extra space to stretch out. Whether looking for an SUV for extra comfort and space or

something with a bit more horsepower, Booking.com offers travellers a broad range of rental cars with

easy-to-use search functions.

• Planning pays off.

Even the most spontaneous adventure is better with a bit of prep. Not just the physical stuff (from

snacks and drinks to sunscreen and appropriate footwear), but answers to a few important questions,

like “Who’s driving?” or “How many hours a day?”.

• There’s nothing like organized chaos.

It’s great to keep it flexible… within a few basic parameters. For example? A circular route avoids a long,

boring drive at the end of the trip. And even the most laid-back itineraries can benefit from including a

few ‘must-have’ experiences. A refundable accommodation booking allows for a change of last-minute

plan, and if you can’t actually make the trip for whatever reason, it’s worth bearing in mind that you can

always opt for car rentals which come with free cancellation 48 hours before pick up.

• Going off-grid?

Mobile data is a lot cheaper than it used to be, but that doesn’t mean the connection’s always reliable.

So downloading maps and music ahead of time can make the trip a lot smoother and more enjoyable.

• Take ten.

The experts say it’s healthy to factor in a 10-minute break every two hours or so. Stretching the legs is

only part of it: taking a break from driving relaxes the mind, which means it’s more alert when back at

the wheel!

It’s a brave new world

As we get back to enjoying the world around us, we’re doing it with more gusto. Travelers are feeling

brave, and many once-timid explorers have caught the ‘road-trip’ bug - and feel like taking control and

flying by the seat of their pants. Does this herald a new era of exploration and discovery? Time will tell.

*Research commissioned by Booking.com and independently conducted among a sample of 48,413 respondents

across 31 markets (2,000 from USA, 1,864 from Canada, 1,999 from Mexico, 2,003 from Colombia, 2,005 from

Brazil, 2,002 from Argentina, 1,020 from Chile, 1,777 from Australia, 818 from New Zealand, 1,999 from Spain,

2,002 from Italy, 1,998 from France, 1,990 from the UK, 2,005 from Germany, 2,003 from the Netherlands, 985 from

Denmark, 999 from Sweden, 910 from Croatia, 918 from Switzerland, 1,986 from Belgium, 998 from Russia, 953

from Israel, 1,999 from India, 1,990 from China, 901 from Hong Kong, 1,775 from Thailand, 1,001 from Singapore,

975 from Taiwan, 1,800 from Vietnam, 1,757 from South Korea, and 1,001 from Japan). In order to participate in this

the survey, respondents had to be 18 years of age or older, had to have traveled at least once for business or leisure in

the past 12 months, and planning to travel in 2022 and be either the primary decision maker or involved in the

decision making of their travel. The survey was taken online and took place in January 2022.

Appointment | Pankaj Rawat is Appointed as Chef de Cuisine at Hyatt Regency Dehradun

Pankaj Rawat, Chef De Cuisine, Hyatt Regency Dehradun 

Pankaj joins us with over 11 years of elevating culinary experience across Marriott & Hilton hotels in India. From being Commie 3 at the MoMo Café in Courtyard by Marriott Gurgaon in 2010 (Pre-opening) to Commie2 at DoubleTree By Hilton in Asia alive Café (Pre-opening) in 2011 to Sous chef at Marriott Jaipur Okra Kitchen in 2018 to become Chef De Cuisine at the Le Meridian Gurgaon, Pankaj’s career has been nothing but exciting and motivating.

A passionate chef, Pankaj in his current role as the Chef De Cuisine will be responsible for the menu planning & design for the F&B outlets & In-Room Dining, staff training, operations supervision and guest feedback.

Pankaj, in his free time, loves to  play football and workout

A quote he lives by – Recipe has no sole you as the cook must bring soul to the recipe. 

Appointment | Hyatt Regency Dehradun appointed Sahil Arora as an Executive Chef

Sahil Arora, Executive Chef, Hyatt Regency Dehradun
Chef Sahil joins us with 22 years of elevating experience across brands such as Marriott, Hyatt, and Shangri-La hotels in India. Starting his career as a Prep Chef at the Hyatt Regency New Delhi in 1999, he moved to The Shangri-La Connaught Place, New Delhi as a Senior Sous Chef, then to The Imperial New Delhi as an Executive Sous Chef, followed by the Renaissance Mumbai Convention Centre & Lakeside Chalet- Marriott Executive Apartments as the Executive Chef and then Shangri-La Eros, New Delhi as the Executive Chef.  

A master chef, with a wide range of experience in cooking and curating the perfect dining experience for the guests, Chef Sahil will be responsible for ensuring the smooth and safe running of all the kitchen operations, developing and tailoring menus to suit the guests and the hotel’s needs while ensuring all health & safety and service standards are being enforced.

A family man hailing from Dehradun, Chef Sahil enjoys spending quality time with his family. He is usually watching movies or participating in fun-filled activities with is daughter, Naisha. He is also an avid traveler, and photographer and prefers to visit scenic and peaceful destinations.

Appointment | Hyatt Regency Dehradun appointed Abhinav Singh As Pastry Chef

Abhinav Singh, Pastry Chef, Hyatt Regency Dehradun

Chef Singh personifies great attention to detail and creativity. With an in-depth knowledge of sanitation principles, food preparation, baking techniques, and nutrition, the chef will bring the most mesmerizing bread, pastries, and cakes to the hotel. His ethos as a proud baker is that the different varieties of flour used in baking make all the difference. He follows basic food chronology, focusing on contemporary style baking techniques in the kitchen.

In 2012, Chef Singh set foot in the culinary world at Hyatt Bangalore as a Commis Chef in the bakery and pastry department. He then joined Taj Lake Palace Udaipur, Crowne Plaza Jaipur, Novotel Pune and DoubleTree Ahmedabad, and Conrad Bengaluru before joining Hyatt regency Dehradun.

During his free time, the chef loves to drive around and explore undiscovered routes, listening to music. As a pet lover, he enjoys spending time with his pet.

Eclat Insights | The Intangibles Of Sincere Service

There is a wonderful research paper titled 'Analysis of Tangible and Intangible Hotel Service Quality Components' by Dražen Marić, Veljko Marinković, Radenko Marić, Darko Dimitrovski4

Here is what they did. They asked 220 respondents in Serbia about 33 service quality attributes (both tangible and intangible attributes). 

Here are the attributes:

• The external appearance of the hotel is modern.

• The hotel is excellently located.

• The hotel has top-of-the-range equipped reception desks.

• The hotel has a visually appealing brochure.

• The hotel has a well-designed lobby.

• The hotel has clean rooms.

• The hotel has spacious rooms.

• The hotel room has a minibar.

• The hotel has an appealing restaurant and bar.

• The beds, pillows and bedding.

• The hotel rooms have comfortable bathrooms.

• The hotel has a pool.

• The hotel has a sauna.

• The hotel has sports facilities.

• Business lounges are always at guests’ disposal.

• The hotel regularly maintains the hotel lawn and turf.

• The hotel room has a TV set.

• The seating arrangement in the restaurant and bars is good.

• The hotel’s food and drinks are of high quality.

• Any promises made to guests are met within the agreed deadline.

• Hotel staff invest sincere effort to solve the guests’ problems.

• Hotel bills are flawless.

• The hotel always provides service like the first time.

• The hotel staff provide guests with all required information.

• The staff provide fast and immediate service.

• The staff are willing to help the guests at any moment.

• The staff’s behaviour is reassuring.

• The hotel staff is courteous to the guests.

• The staff devote adequate attention to each guest.

• The hotel staff appear to give priority to what is best for the guests.

• The hotel staff understand the guests’ specific needs.

• Check-in and check-out are efficient.

• The hotel provides full security for its guests.

The results will vary for country, culture, destination, level of service etc, so the specific findings of this research may not apply to you or your hotel. What does apply, however, is the tracking of intangibles. 

A service experience is made up of both tangibles and intangibles. You can use one of your senses to interact with a tangible resource in the real world. While you can 'feel' both, intangibles do not have a so-called 'real' existence. It's all in your mind.

So, for example, a restaurant or pub is a real space, with furniture, lights, music etc, and these are tangible. The ambience on the other hand is what you feel, and intangible.  

Your people are tangible, the 'care' they offer, is intangible. 

Let's take one such attribute and drill down. 

Hotel staff invest sincere effort to solve the guests’ problems.

Notice how, the measure is not the number of complaints, but rather a more esoteric 'sincere' effort. The focus is on making the guest feel seen and heard. A sincere effort may not result in a perfect outcome, but the effort gets points. How do you demonstrate sincerity? Can we track it? Here's an idea. If you keep a track of the number of complaints at your hotel for any given day, then add a little column that says 'did the team meet the guest in person?'. With phones, apps, it is easy to get complaints and not realise that there is a person facing a problem on the other end. 

Actionable Insight

Find a tangible and an intangible for every process or outcome. 

example, Fond Farewell.

Tangible: 

• A bill with no errors. Track this measure. How many times does the guest notice and point out an error that then needs to be corrected? This can be tracked easily.

• Bags are in the lobby/car before the guest has settled the bill. Again, easy to track.

• Front Desk / Guest Relations walks the guest to the porch. Bids them farewell. You can even add a very specific measure 'did the team wave goodbye?'.

• Some resorts, like to make sure there are at least 3 team members wearing different uniforms saying goodbye.

• A farewell goodie bag. Water, a fruit or cookie etc.

Intangible:

Warm farewell. Measuring that is a little trickier. 

It has been suggested that since 'smiling' was an integral part of warm service, we should measure how many times team members smile. You can measure this. You can also measure how many times (as a percentage of interactions) do they smile at their colleagues. However, a smile is sincere only when it travels to the eyes. That should be the true measure. 

Maybe we can track our success by the guest behaviour? How many guests thanked the team at the porch? Or how many waved back from the car?

You will need to get creative. Go back to simpler times and remember how a host measured if we liked the food they served. Remember how she would say 'but you haven't eaten at all! or 'You haven't taken another helping', or 'You still have food left on your plate'. The measure was not with a rating on a scale of 1 - 10. If you really liked the food, her eyes sparkled with pride. Help your teams, find that joy in the service of your guests. 

Prabhjot

Bedi

is a Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

Appointment | Nelson Gomes Appointed as Marketing and Experience Manager at InterContinental Chennai Mahabalipuram Resort

Nelson has an experience of more than ten years in the hospitality, luxury, lifestyle, and media fields

In his new role, Nelson will be responsible for strengthening the brand communication strategy, including ideation and implementation of digital marketing strategies to enhance engagement at InterContinental Chennai Mahabalipuram Resort, a unique urban luxury that has introduced a new standard of excellence, located on the pristine shores of The Bay of Bengal.

Nelson has an experience of more than ten years in the hospitality, luxury, lifestyle, and media fields with a focus on driving brand awareness, and managing and implementing key marketing initiatives aligned with regional and global activities.

Known to be a person who is constantly striving towards delivering excellent quality and enriching experiences with his positive energy and agile mindset, would take charge of the luxury resort’s goals, developing strategies and aiming for top-tier placements in traditional, digital, and broadcast media.

Nelson has already been honored with the highly commended “Young Hotelier” in the 14th Hotelier Middle East Awards 2018 for his contribution to the industry and being among the top 10 in the 16th Hotelier Middle East Awards 2020.

Speaking on his appointment Nelson said, “I am delighted to have joined back the IHG family and look forward to work with the outstanding team to add to the bespoke luxury experience.”

Appointment | Piyali Saha promoted as Director of Sales at Novotel Guwahati GS Road

She holds a qualitative experience of 14 years in the hospitality industry

Piyali Saha, a seasoned hospitality professional with a qualitative experience of 14 years in the industry joined Novotel Guwahati G.S Road in June 2021, as the Associate Director of Sales. She recently has been promoted as the Director of Sales for the property.

Originally, based from Kolkata, Piyali started her career in Mumbai, Maharashtra in 2008. Prior to the current role, she has worked with Oberoi’s, followed by Marriott and multiple brands of Accor.

She has been working at Novotel Guwahati for over 1 year and been instrumental in driving business growth in the North East India. Piyali currently leads the sales and marketing team for Novotel Guwahati, GS Road and says that she has had an amazing career path with Accor until now.

Appointment | George Bennet Kuruvilla is now the General Manager at The Ritz-Carlton Bangalore

George is a seasoned hospitality leader with over 28 years of luxury and has managed various national and international assignments

George Bennet Kuruvilla is newly appointed as the General Manager for the iconic and first 277- key Ritz-Carlton in India, located in the epicenter of Bangalore. George hails from a prolific career with excellence in spearheading the opening and large operations of flagship hotels and resorts across the country and globally.

With a remarkable record of building productive teams, implementing best practices and operational efficacy, George has an intrinsic knowledge of the intricacies of crafting personalized experiences and indelible memories for guests. His dynamism, commitment complemented with a hand-on approach, and strategic acumen has resulted in exceptional guest appreciation metrics along with achieving financial results. George in his last assignment at Westin Pune Koregaon Park formed the entire edifice of the team and achieved significant outcomes.

George is a seasoned hospitality leader with over 28 years of luxury and has managed various national and international assignments with The Oberoi Hotels and Resorts, Taj Hotels and Hyatt Hotels Corporation to name a few.  Under his able leadership, hotels have won multiple accolades in guest satisfaction, and improved revenues through maximizing employee productivity. His impeccable style, humility and ability to empower brings the best in every team he leads.

In his current role at The Ritz-Carlton, Bangalore, George is pitched to play a focal role in enhancing operational efficiency and delivering the legendary Ritz-Carlton Gold Standards of Service by enlivening the credo.

George graduated from IHM, Mumbai, and holds a post-graduation from the Oberoi Centre for Learning and Development, beginning his career in 1992 as a management trainee with The Oberoi Group. He has also completed the General Managers Program from Cornell University.

A passionate golfer, George has a flair for languages and is a food aficionado. His wife Ritu, son Neel and daughter Zara will be accompanying him to Bangalore. He believes, “When the going gets tough, the tough gets going.”