DESIGN | THE ARCHITECTURE OF ITC ROYAL BENGAL - AN ODE TO BENGAL’ S ARISTOCRATIC & REGAL HOMES

THE ARCHITECTURE OF ITC ROYAL BENGAL - AN ODE TO BENGAL’ S ARISTOCRATIC & REGAL HOMES

ITC Hotels ethos of ‘Responsible Luxury’ embodies the philosophy – ‘Lets put India first’. This philosophy is taken further through its various endeavors. An off shoot of this thought is building hotels whose
architecture is inspired by local history and culture.

ITC Royal Bengal carries forth the culture and pays tribute to the towering achievements of the great minds of Bengal and its people who encouraged and appreciated the efflorescence of arts, science, and the finest experiences that life can offer.

ITC Royal Bengal is a LEED (Leadership in Energy and Environmental Design) Platinum-certified building under LEED USGBC New Construction Programme. LEED is an international symbol of sustainability excellence in green building that signifies a building has fewer carbon emissions, conserves
resources and reduces operating costs while prioritizing sustainable practices and creating a healthier environment. ITC Royal Bengal's LEED Platinum Certification is one of the many reflections of ITC Hotels’ decade-long Responsible Luxury philosophy which integrates world-class sustainable practices with contemporary design elements to deliver the best of Luxury in the greenest possible manner. Environment-friendly materials and products have been used in the building. More than 20% of the materials of the project’s total material have recycled content, in addition to more
than23% of the construction materials being locally sourced. Materials that have a lower environmental impact have been thoughtfully employed.
These include materials with rapidly renewable content and low Volatile Organic Compound content. The landscaping of the Hotel has been designed with plant species that are native and help in promoting biodiversity with reduced irrigation water demand requiring low maintenance.

The personality of ITC Royal Bengal is of an enlightened soul, literary, liberal, and appreciative of the finer things in life, well-traveled, well-read, and curious about the world.

ITC Royal Bengal conjures up this awe-inspiring world within a monumental, magnificent edifice. Envisioned and created with – the luxury of space, the burnished gleam of décor inspired by the finest buildings of this land, and the hushed elegance of homes that have celebrated the finest nuances of
culture, art, music and a zest for truly sublime experiences.

The architecture of ITC Royal Bengal is a fine blend of European and
indigenous architecture found in erstwhile stately homes (Bonedi Bari),
regal palaces of the Nawab era and churches of Bengal with contemporary
comfortable design. Reflecting the rich heritage of Kolkata’s past, the
façade of one of the largest hotels of the City of Joy, is inspired by
several heritage buildings of Bengal along with the aristocratic homes of
Kolkata and the districts.

Stories that dead pillars tell, spring to life when one goes beyond the
brick and mortar of ITC Royal Bengal’s outer frame. The classic Greco-Roman
façade with its Horse Sloping entrance, is reminiscent of the stately homes
and Hazarduari Palace of Murshidabad. The classical Greek architecture with
ancient Doric columns that date back to 8th century BC, was introduced in
Bengal via Bengal Renaissance Art and Architecture.

Cherishing the passion of the Nawabs of Bengal, ITC Royal Bengal is truly
an architecture of regal elegance. The stairway in the central part of the
hotel taking you to the signature restaurants mirrors a culture of
exceptional enterprise, extravagance and an eye for detail resonating with
the grandeur and the fine lifestyles of Bengal’s erstwhile nobility. It
also reminds us of the rich elite intellectuals of Bengal. The black
railing of the staircase has a 17th-century art style known as Cul de
Lampe.

The exterior railings have a string of Balusters dating back to the
Renaissance period. The Antis below the staircase is found at the Treasury
Building of Kolkata and even in the interiors of different city churches
reminding us that Kolkata was once the capital of erstwhile British Empire.

Even the door knobs of various rooms and the hotel’s Business Lounge is
reminiscent of the Art Nouveau style, introduced by Abanindranath Tagore in
his 19th century painting Abhisarika. Abanindranath was the nephew of Nobel
laureate Rabindranath Tagore and a famous painter and illustrator of the
Bengal Renaissance period. There are several inspiring pieces of 18th
century furniture placed at different corners of the hotel. Take for
example the Chest of Drawers at the Blockfront that are made like the ones
seen in several stately homes of the region. The chair legs of different
rooms are decorated as per Biedermeier, a Central European Decorative Art,
that flourished between 1820-40, found in the Marble Palace of Kolkata.

The various motifs used on the glass partitions, floors and doors are
Trefoil motifs seen in churches of Bengal or the Rib Vault decorations
traced to Bonedi Bari. Interestingly, the Kalka design on the floor lobby
marble counter was used extensively in the Benarasi and Baluchari sarees
worn by the women of regal homes of Bengal.

And once you step onto the welcoming green carpets in various apartment
bedrooms, you will surely be mesmerised at the alpona motifs that were
drawn in aristocratic Bengal homes.

Prints, kantha works and artefacts symbolising the Tree of Life (an age old
concept shared across cultures) is found across the Hotel. Though it grows
old it bears its seeds in its very essence. Over time it has come represent
prosperity, positivity and progress. ITC Royal Bengal & ITC Sonar together
celebrate this eternal symbol. While ITC Royal Bengal celebrates ‘One of a
Kind’ finest experiences, ITC Sonar, a luxury business resort is themed on
a Bagaanbari (garden homes of erstwhile nobility). Branching into timeless
traditions, they both pay tribute to the essence of Bengal.

With its passion for perfection and its pursuit of beauty and grace, ITC
Royal Bengal represents the state and the unique fervour of its people for
celebrating and nurturing the finest across the myriad facets of life.

PRODUCT | Experience Tiffin Tales by Gourmet Couch in the comfort of your home offered by ITC Royal Bengal & ITC Sonar in Kolkata

TIFFIN TALES BY GOURMET COUCH 

‘Southern Indian Stories’

Experience Tiffin Tales by Gourmet Couch in the comfort of your home offered by ITC Royal Bengal & ITC Sonar in Kolkata. It carefully curates a selection of mindfully prepared dishes from Southern India’s rich and diverse culinary heritage. Choose from the Snacking Tiffin, a selection of classic flavors that are savored any time of the day, or the Meal Tiffins, a celebration of Southern Indian delicacies. 

The Snacking Tiffin priced at INR 1200 plus applicable taxes includes  Kuzhi Paniaram (Seasoned rice & lentil batter cooked in 'paniaram moulds'), Molagai Podi Idli  (Mini idlis tossed in ‘Ramnad chili’ enhanced spice powder), Keerai Vadai (Urad and rice vadai with green chili, local greens & onion), Lemon Sevai (Tempered vermicelli enhanced with lemon juice), Thangai Paal Payasam  (Tender coconut in jaggery sweetened coconut milk), Degree Kafi  (South Indian filter coffee) and accompaniments Coconut chutney, Daangar chutney-onion and garlic chutney & Sambar.

The Meal Tiffin has three different selections.

The Meal Tiffin Set One is priced at Rs 1550 plus applicable taxes and includes Mokkajonna '65 (Masala coated fried baby corn), Beetroot Kola (Spiced balls of beetroot and cashew nut), Chinna Urlagadda Kurmah  (Baby potatoes in an aromatic curry), Vendakai Kozhambu, (Okra curry with tamarind and coconut milk), Keerai Kootu, (Local greens & lentil combination tempered with red chilly and garlic), Carrot Beans Poriyal (Carrot & beans tempered with coconut gratings and curry leaves), Cauliflower Battani Birinji  (Aromatic rice preparation with cauliflower and peas), Veechu Paratha (Grilled flaky bread made of maida), Cucumber Patchadi  (Seasoned curd with cucumber gratings & tempering) Appalam (South Indian fried papad) and Elaneer Payasam (Tender coconut kernel in jaggery sweetened coconut milk).

The Meal Tiffin Set Two priced at INR 2100 plus applicable taxes include: Mokkajonna '65 (Masala coated fried baby corn), Meen Varuval  (Pan grilled masala coated fish fillets), Yera Thokku  (Prawns tossed in onion tomato masala with curry leaves) Kozhi Melagu Kary (Pepper chicken curry), Keerai Kootu  (Local greens & lentil combination tempered with red chilly and garlic) Carrot Beans Poriyal, (Carrot & beans tempered with coconut gratings and curry leaves), Cauliflower Battani Birinji (Aromatic rice preparation with cauliflower and peas), Veechu Paratha 

(Grilled flaky bread made of maida), Cucumber Patchadi, (Seasoned curd with cucumber gratings & tempering), Appalam, (South Indian fried papad), and Rosapoo Gulkand  (Winter melon halwa enhanced with rose petal compote)

The Meal Tiffin Set Three priced at INR 1950 plus applicable taxes includes: Mokkajonna '65 (Masala coated fried babycorn), Meen Varuval  , (Pan grilled masala coated fish fillets), Kozhi Melagu Kary (Pepper chicken curry), Palletoori Mamsam Koora (Village style mutton curry), Keerai Kootu  (Local greens & lentil combination tempered with red chilly and garlic), Carrot Beans Poriyal (Carrot & beans tempered with coconut gratings and curry leaves), Cauliflower Battani Birinji  (Aromatic rice preparation with cauliflower and peas), Veechu Paratha (Grilled flaky bread made of maida), Cucumber Patchadi, (Seasoned curd with cucumber gratings & tempering) Appalam (South Indian fried papad) and Elaneer Payasam  (Tender coconut kernel in jaggery sweetened coconut milk)

A Responsible Dining initiative, the Tiffins serve one guest and is available on food aggregator’s platform, Zomato, Swiggy.  In addition, it can be ordered via the ITC F&B App and Takeaway option. The special take-out counter at each ITC Royal Bengal & ITC Sonar, Kolkata has also been enhanced with hand sanitizers and thermometers to corroborate the health parameters of local food delivery partners. The Hotels have 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 the 'WeAssure' program.

ITC Hotels’ tradition of culinary excellence is reflected in its well-researched cuisine concepts that underline the brand’s objective to showcase the best of Indian culinary offerings. The packaging has been thoughtfully planned after study of factors such as temperature, distance traveled, mode of transport, consumption techniques, re-heating norms and more. The food is packed in environment-friendly corrugated paper boxes. 

Trends | ITC Kolkata Offers Take Away of Chaat- Enjoy the Chaat Box in the comfort of your home

HAPPINESS IS CHAAT IN THE COMFORT OF YOUR HOME

Happiness is giving into Chaat cravings without any restraint. Order in
Chaat Box, a part of the Local Love by Gourmet Couch from ITC Royal Bengal
for a Kind indulgence with items ranging from Phuchkas, vadas
kachoris to mouthwatering accompaniments.

The Chaat Box captures the delectable flavors of Kolkata's legendary Chaat
in a box filled with joy. Crafted with warmth and prepared to the highest
standards of safety & hygiene in accordance to ITC Hotels WeAssure
protocols, this offering celebrates the city and the assimilation of
different cultures to whom happiness is Kolkata and home.

This burst of lively flavors is curated by Chef Varun Mohan, the Box
contains 24 one-of-a-kind Range Birange Fuchkas accompanied by two variants
of lip-smackingly spicy Fuchka Pani, four each of Mirchi Vadas, Mewa Aloo
Samosas, Dahi Bhallas and Dal Kachoris accompanied by Aloo Hing Ka Sabji.
Pair these with chutneys and spices or perhaps spiced yogurt for Dahi Papdi
and the Signature Gulab Jamuns provide the perfect finale to the experience.

The Chaat Box serves 4 people and is priced at Rs 2500 all inclusive. It is
available on Swiggy and Zomato and you can place an order by calling
033-44464646 for home delivery

Appointment | Raffles Udaipur appoints Prasad Metrani as Director of Culinary for Raffles’ maiden outpost in India

 Raffles Udaipur announced the appointment of Prasad Metrani as the Director of Culinary. With an illustrated career in culinary operations that spans over 15 years, Prasad will be spearheading the experiential and evocative food and beverage concepts that Raffles Udaipur will offer.

A hotel management graduate from IHM, Hyderabad, he has worked with some of the world’s leading Indian and international hospitality brands. He is proficient in a wide variety of global cuisines such as modern European, Indian, Arabic, Pan Asian and is an expert in developing unique dining concepts and adapting sustainable cooking techniques.

Prasad is acclaimed for his culinary prowess, mentorship and leadership skills and his diverse work exposure in both India and across the globe. Through his own personal quest for learning and experimenting, he has developed skills that focus on premium quality ingredients, nuanced cooking techniques and fresh, seasonal produce that inspire him to bring a fresh perspective to his dishes. He truly believes that food should bring ultimate happiness to diners and that the creative approach to cooking helps bring everyone together at the table. His vision is to build a community through his food and ultimate dining experiences.

His incessant curiosity, willingness to experiment and an extensive knowledge of global culinary trends will help create an unparalleled dining experience at Raffles Udaipur.

About Raffles Udaipur  

Located in the romantic and historic city of Udaipur, Rajasthan, the hotel is reminiscent of a grand country estate that brings a private oasis experience on an island. Set in the midst of Udai Sagar Lake that is home to migratory birds and bountiful flora and fauna Raffles Udaipur, with its evocative experiences gives a reason to discover the city of Udaipur, anew. A scenic 20-minute drive from the airport, followed by a gentle and calming boat ride, transports guests from the real world to the surreal. The 101 rooms and suites offer unhindered, breath-taking views of the lake and captivating sunsets. Bespoke dining venues and programs offer unparalleled gastronomy. The leisurely romantic walks in the outdoor spaces are serene, making it a haven for travellers who are on a constant quest of peace and rejuvenation. Legendary Raffles service coupled with discrete and charming promises to make guests in residence feel the extraordinary emotional luxury that the brand is committed to. 

About Raffles 

Raffles Hotels & Resorts boasts an illustrious history and some of the most prestigious hotel addresses worldwide. In 1887, Raffles Singapore set the standard for luxury hospitality, introducing the world to private butlers, the Singapore Sling and its enduring, legendary service. Today, Raffles continues this tradition in leading cities and lavish resort locales, enchanting travellers with meaningful experiences and service that is both gracious and intuitive. Connoisseurs of life choose Raffles, not merely for its aura of culture, beauty and gentility, but for the extraordinary way they feel when in residence with Raffles. Each Raffles, be it Paris, Istanbul, Dubai, Warsaw, Jakarta or the Seychelles, serves as a venerated oasis where travellers arrive as guests, leave as friends and return as family. Raffles is part of Accor, a world leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries. 

Appointment | India’s first upcoming Raffles in Udaipur appoints Rajan Malhotra as Director of Sales and Marketing

 Raffles Udaipur announced the appointment of Rajan Malhotra as Director of Sales and Marketing. He will be a part of the pre-opening leadership team at India’s first outpost by the iconic brand Raffles.

In his role, Rajan Malhotra will take charge of introducing the world renowned Raffles brand experience in the country as well as planning and implementing strategies to support the hotel’s unrivalled positioning. He will be leading the sales and marketing team, exploring business opportunities and will be responsible for budgeting, forecasting and achieving the hotel’s commercial objectives.

Commenting on the appointment, Abhishek Sharma, General Manager, Raffles Udaipur said, “We are delighted with the joining of Rajan Malhotra as a part of the pre-opening leadership team for this important launch. With his extensive experience of working for some of the leading luxury hotels and knowledge of the diverse market segments, we are confident that Rajan will best support the positioning of India’s first Raffles as a market leader.”

A postgraduate diploma holder in business administration, Rajan brings along with him 18 years of experience in the hospitality industry. Rajan’s rich body of work includes long, successful stints at Shangri-La Hotels & Resorts, Hyatt Services India Pvt. Ltd., The Zuri Group of Hotels & Resorts, Le Méridien Jaipur Resort & Spa, Taj Palace, New Delhi, and The Grand New Delhi.

About Raffles Udaipur  

Located in the romantic and historic city of Udaipur, Rajasthan, the hotel is reminiscent of a grand country estate that brings a private oasis experience on an island. Set in the midst of Udai Sagar Lake that is home to migratory birds and bountiful flora and fauna Raffles Udaipur, with its evocative experiences gives a reason to discover the city of Udaipur, anew. A scenic 20-minute drive from the airport, followed by a gentle and calming boat ride, transports guests from the real world to the surreal. The 101 rooms and suites offer unhindered, breath-taking views of the lake and captivating sunsets. Bespoke dining venues and programs offer unparalleled gastronomy. The leisurely romantic walks in the outdoor spaces are serene, making it a haven for travellers who are on a constant quest of peace and rejuvenation. Legendary Raffles service coupled with discrete and charming promises to make guests in residence feel the extraordinary emotional luxury that the brand is committed to. 

About Raffles 

Raffles Hotels & Resorts boasts an illustrious history and some of the most prestigious hotel addresses worldwide. In 1887, Raffles Singapore set the standard for luxury hospitality, introducing the world to private butlers, the Singapore Sling and its enduring, legendary service. Today, Raffles continues this tradition in leading cities and lavish resort locales, enchanting travellers with meaningful experiences and service that is both gracious and intuitive. Connoisseurs of life choose Raffles, not merely for its aura of culture, beauty and gentility, but for the extraordinary way they feel when in residence with Raffles. Each Raffles, be it Paris, Istanbul, Dubai, Warsaw, Jakarta or the Seychelles, serves as a venerated oasis where travellers arrive as guests, leave as friends and return as family. Raffles is part of Accor, a world leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries. 

Appointment | Raffles debuts in India, appoints luxury hospitality veteran Abhishek Sharma as General Manager for Raffles Udaipur

Raffles Udaipur, the brand’s first forthcoming hotel in India, announced the appointment of Abhishek Sharma as General Manager. Abhishek is a well-recognized leader with over two decades of outstanding experience in luxury hospitality and has an exceptional network across the industry. In his new role, Abhishek will be leading the task of introducing the legendary Raffles brand to the country and taking charge of operations for Raffles Udaipur. 

Abhishek Sharma joins Raffles Udaipur with over 9 years of leading teams in the role of General Manager, throughout luxury hotels and resorts, including The Oberoi Group in India and Soneva Fushi Resort in The Maldives. Prior to that, Abhishek worked as head of food and beverage with renowned hotels in India, Maldives, Mauritius, and Egypt. His inspirational journey in food and beverage and hotel management includes various pre-opening and opening roles which will undoubtedly add value to this key launch for the Raffles brand in India

Commenting on the announcement, Puneet Dhawan, ‎Senior Vice President of Operations - India & South Asia, Accor said, “I am delighted to welcome Abhishek for this key launch of Raffles’ first outpost in India. Abhishek has wealth of experience that has enhanced his project management skills and strengthened his abilities in elevating guest engagement. He has aced the curation of bespoke and immersive guest experiences and I am confident that his knowledge and the ability to instill excellence in operations will be invaluable for the launch of Raffles Udaipur. His determination, diligence and meticulous operational techniques will help build strong brand ethos for Raffles Udaipur and deliver breathtaking bespoke experiences.”

At the helm of Raffles Udaipur, Abhishek Sharma, General Manager, said, “ I am filled with an incredible sense of excitement and responsibility as I lead the team at our first Raffles in the country. The Raffles brand is a global phenomenon that has set the benchmark for unparalleled excellence in guest experience and personalized services. The ethos of the brand is depicted across many noteworthy elements of the hotel, and I am particularly inspired by the signature Writers Bar for its sophistication and innovation, where we hope India’s renowned writers, present and future, will pen their stories.  I feel honored to be working alongside a dynamic team to bring the legendary service of Raffles to our guests.”

About Raffles Udaipur  

Located in the romantic and historic city of Udaipur, Rajasthan, the hotel is reminiscent of a grand country estate that brings a private oasis experience on an island. Set in the midst of Udai Sagar Lake that is home to migratory birds and bountiful flora and fauna Raffles Udaipur, with its evocative experiences gives a reason to discover the city of Udaipur, anew. A scenic 20-minute drive from the airport, followed by a gentle and calming boat ride, transports guests from the real world to the surreal. The 101 rooms and suites offer unhindered, breath-taking views of the lake and captivating sunsets. Bespoke dining venues and programs offer unparalleled gastronomy. The leisurely romantic walks in the outdoor spaces are serene, making it a haven for travellers who are on a constant quest of peace and rejuvenation. Legendary Raffles service coupled with discrete and charming promises to make guests in residence feel the extraordinary emotional luxury that the brand is committed to.

About Raffles 

Raffles Hotels & Resorts boasts an illustrious history and some of the most prestigious hotel addresses worldwide. In 1887, Raffles Singapore set the standard for luxury hospitality, introducing the world to private butlers, the Singapore Sling and its enduring, legendary service. Today, Raffles continues this tradition in leading cities and lavish resort locales, enchanting travellers with meaningful experiences and service that is both gracious and intuitive. Connoisseurs of life choose Raffles, not merely for its aura of culture, beauty and gentility, but for the extraordinary way they feel when in residence with Raffles. Each Raffles, be it Paris, Istanbul, Dubai, Warsaw, Jakarta or the Seychelles, serves as a venerated oasis where travellers arrive as guests, leave as friends and return as family. Raffles

is part of Accor, a world leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries. 

HRAWI Holds Online Training On FSSAI’s COVID19 Focused FoSTaC Programme

 The Hotel and Restaurant Association of Western India (HRAWI) in association with the Food Safety and Standards Authority of India (FSSAI) recently conducted a COVID-19 focused Online Food Safety Supervisory Training in Advance Catering (FoSTaC) programme. The programme was created especially, for personnel employed in hotels and restaurants so that they are fully equipped with the required information to ensure guest safety and hygiene during the pandemic.

The course covered all the basic principle rules of personal hygiene and also introduced some special provisions to cover any emergencies. The programme stressed on the need for designated Special Officers in case of a COVID-19 emergency. Among other safety protocols to be followed, the trainees were imparted in-depth info on guest handling, kitchen best practices including man power planning and chefs’ responsibilities. 40 Hospitality personnel were trained under the programme which was conducted in collaboration with Parikshan.

“Among the several places open to public, hotels and restaurants are by far the safest and most hygienic spaces. HRAWI wants it members to be doubly cautious and fully prepared for any contingencies. The programme was organised to enable people working in hotels and restaurants to not only ensure guest safety but also their own. The programme was developed by FSSAI especially for the purpose and we are glad that there was proactive participation from our members for this programme. The trainer - Dr Pashupathy is an expert in the field and imparted in-depth knowledge on the finer nuances of food handling and safety to the participants,” says Mr Sherry Bhatia, President, HRAWI.

The programme also covered processes on scheduled housekeeping and disinfections procedures, and the role of Human Resources in a Hospitality establishment. The HRAWI has successfully trained and certified 1675 hospitality professionals across India’s Western region.

About Hotel & Restaurant Association Western India (HRAWI)

The Hotel and Restaurant Association (Western India) is a 71 years old Association of Hotels and Restaurants in Western India. Its members include various restaurants and smaller Hotels up to 5-Star Deluxe categories. The bulk of its members like any growth economy are made up of restaurants and budget hotels. With membership base spread across Western India, HRAWI covers Maharashtra, Gujarat, Madhya Pradesh, Chhattisgarh, Goa and the Union Territories of Daman, Diu & Silvassa, and is considered to be the voice of the Hotel Industry. The association is part of the national body of Federation of the Hotels & Restaurants Associations of India (FHRAI), located in New Delhi, which was originally founded in Mumbai in 1950 by the late Mr J.R.D. Tata. 

New Opening | Hyatt Regency Koh Samui, the latest star in the firmament of luxury resorts on the paradise Thai island.

The showpiece lobby, the longest arrival point on Koh Samui, allows for wonderful natural illumination and frames the view of the azure ocean

 Hyatt Regency Koh Samui, the latest star in the firmament of luxury resorts on the paradise Thai island.

The 140-room resort, which debuts in early July and is Hyatt’s first footfall on Samui, is set amid eight acres of land on a spectacular stretch of private coastline in the north-eastern corner of the island.  

A collaboration between three of Thailand’s top design names — architects The Office of Bangkok Architects (OBA), interiors specialist August Design Consultant and acclaimed landscaper PLandscape (PLA) — the resort is strong on both style and substance.

Architectural highlights include a showpiece lobby, the longest lobby arrival point in Koh Samui, where numerous skylights allow for natural illumination by the sun and the moon. Other standout features span plush accommodations that showcase terrific ocean views to the largest pool zone on the island, a collection of four pools, each cascading down from the main pool on the upper deck of the resort.

The resort’s pool complex features a collection of four pools cascading into one another down the mountainside

NEWS | Avani Hotels Blends Retro Flair with Samui's Paradise Island Vibe in Chaweng

Avani Hotels Blends Retro Flair
with Samui's Paradise Island Vibe in Chaweng

It’s not only time to travel again – it’s time travelling back to the retro ’50s with Avani Hotels and Resorts latest resort on the popular Thai island of Koh Samui.

The brand new Avani Chaweng Samui Resort that is scheduled to launch by mid-2022 has a 50’s beach vibe seen in its geometric patterns and curves, mirrored furniture, abundant use of metallic and opulent fabrics. Keeping things modern, the retro space is decorated using contemporary materials and techniques, creating spaces that are ideal for relaxation and socializing in style.

So grab your longboards and head down to the beach with Avani!

A sneak peek of the upcoming resort:

The property will introduce all-new 76-room and suites, designed in 50’s vibe and elements.

The lobby will double as a check-in and social space to interact with other travelers.

A social pool hangout space and AvaniFit inspired gym to keep an active lifestyle for travelers.

The resort will enjoy exclusive access to the hottest club on the island - SEEN Beach Club Samui.

New Opening | Hyatt Place London City East Celebrates Official Opening

280-room Hyatt Place hotel opens in London

London (June 28, 2021) – Hyatt Place London City East, the third Hyatt Place hotel in London, is officially open, expanding the Hyatt Place brand’s footprint globally in markets that matter most to guests and World of Hyatt members. The new hotel features the Hyatt Place brand’s intuitive design, casual atmosphere, and practical amenities, such as free Wi-Fi and 24-hour food offerings. Hyatt Place London City East is managed by Cycas Hospitality.

Because Hyatt’s efforts are grounded in listening and fueled by care, Hyatt Place hotels combine style, innovation, and 24/7 conveniences to create an easy-to-navigate experience for today’s multi-tasking traveler. The property is located a short walk from Liverpool Street and close to some of the capital’s most important cultural and artistic highlights, including Brick Lane, Spitalfield’s Market, and the Tower of London. Hyatt Place London City East offers guests a stylish place where they can be productive in a laid-back and casual environment.

“With its central location and stylish design incorporating local art links, we’re confident the Hyatt Place concept will prove as popular with those enjoying a short break in the capital as it will with anyone traveling on business,” said Michael Mason-Shaw, general manager of Hyatt Place London City East. “Above all, we look forward to introducing more people to the casual yet practical atmosphere associated with the Hyatt Place brand.”   

Hyatt Place London City East offers:

• 280 spacious guestrooms with separate spaces to sleep, work and play; many of the guestrooms feature their own private terrace and/or city skyline views

• Breakfast Bar with locally inspired breakfast options every morning in the form of a casual yet elevated buffet

• Pocket square Skyline Bar and Terrace serving a perfectly curated cocktail and beverage menu that can be enjoyed with uninterrupted views of London’s iconic skyline

• Zoom Restaurant providing a range of responsibly sourced global and local cuisine

• The Market serving freshly prepared meals anytime, day or night

• The Bar featuring specialty coffees and premium beers, as well as wines and cocktails

• Necessities program for forgotten items that guests can buy, borrow or enjoy for free

• Free Wi-Fi throughout hotel and guestrooms

• Two flexible event spaces each offering flexible, high-tech meeting/function space for up to 20 guests

• Fitness Center featuring cardio equipment with LCD touchscreens

“London is a vibrant city, filled with friendly people, great neighborhoods, and an ever-expanding list of great places to visit and things to do or see,” said Wayne Androliakos, Chief Operating Officer, Cycas Hospitality. “Our hotel is central to all of them, and we are confident that the Hyatt Place London City East will exceed guest expectations while providing them with everything they need while exploring the Capital.”

HYATT PLACE LONDON CITY EAST LEADERSHIP

Hyatt Place London City East is under the leadership of Michael Mason-Shaw, General Manager, Director of Operations Pino Dispinseri, and Director of Sales Silvia Abreu. In his role, Michael is directly responsible for managing the day-to-day operations of the hotel, including overseeing the hotel’s approximately 45 associates and ensuring guests encounter the thoughtful service for which the Hyatt Place brand is known. Dispensers oversee the day-to-day activities and ensure the highest level of service is provided to each guest. Abreu is responsible for providing sales service and support to travelers and meeting planners frequenting the London area.

For more information, please visit hyattplace.com.

Guided by its purpose of care, Hyatt’s multi-layered Global Care & Cleanliness Commitment further enhance its operational guidance and resources around colleague and guest safety and peace of mind. More information on Hyatt’s commitment can be found here: hyatt.com/care-and-cleanliness

The term “Hyatt” is used in this release for convenience to refer to Hyatt Hotels Corporation and/or one or more of its affiliates.

ABOUT HYATT PLACE

Hyatt Place hotels combine style, innovation, and 24/7 conveniences to create an easy-to-navigate experience for today’s multi-tasking traveler. Guests can enjoy thoughtfully designed guestrooms featuring distinct zones for sleep, work and play, and free-flowing social spaces that offer seamless transitions from work to relaxation. With more than 365 locations globally, Hyatt Place hotels offer freshly prepared food around the clock, efficient service, and differentiated experiences for World of Hyatt members. For more information, please visit hyattplace.com. Join the conversation on Facebook and Instagram and tag photos with #HyattPlace and #WhySettle.

ABOUT CYCAS HOSPITALITY

Founded in 2008, Cycas Hospitality is a pioneering European hotel management company on a mission to make its hotel the best places to work as well as stay.

Operating across both the extended-stay and mainstream hospitality sectors, Cycas plans to double its multi-brand hotel portfolio across the UK and mainland Europe over the next two years. 

With proven expertise in operations, property development, and asset management, Cycas is the preferred hotel operator for major international franchise brands. Having helped IHG, Hyatt, and Marriott develop their dual-branded hotel concept in Europe, in the last two years, Cycas has welcomed Accor, the Radisson Hotel Group, and Qbic hotels to its portfolio.

With a distinctive performance culture and the philosophy that “our job is not over until we get a smile”, Cycas was recognized as a ‘Best Place to Work in Hospitality (2018, 2019, 2020, and 2021) and won the UK hospitality industry’s ‘Best Employer Award’ Catey in 2018, for which it was also shortlisted in 2020.

Source

PRODUCT | HEALTHY, HEARTY, WHOLESOME; Introducing a New Menu at Bombay Baking Company, Mumbai’s Iconic Patisserie-Deli.

HEALTHY, HEARTY, WHOLESOME; 

Introducing a New Menu at Bombay Baking Company, 

Mumbai’s Iconic Patisserie-Deli.

Mumbai, 28th June 2021 – “Coffee and conversation” gets a whole new meaning as Bombay Baking Company, the much sought-after patisserie-deli at the JW Marriott Mumbai Juhu presents an all-new menu this season. 

The thoughtfully curated menu features nutritious breakfast bowls, all-time deli favorites, and fresh house-made  smoothies made with superfoods and immunity-boosting ingredients to offer flavorsome, power-packed meals. 

It’s the perfect place for a catch-up with friends or to just sit by yourself and indulge in your creative side. Delve into morning essentials such as Acai Bowl, Granola Yogurt Parfait and Omega Bowl which are sure to get your  creative juices flowing, and everyone’s favorite Pancakes and Waffles for that feel-good sweet indulgence. 

The menu also includes hearty and wholesome meals including BBCo. Signature Club Sandwich, Croissant  Sandwich, Lox and Bagel, Mushroom Bruschetta, Farmhouse Panini along with fresh, nutrition-packed  smoothies like Avocado & Blueberries, Beetroot & Banana, Date & Cinnamon, Avocado & Moringa and Spinach & Kale. What’s more, indulge in fresh treats from the oven such as Quiches, Danishes, Cruffins,  Cronuts, Brioches and more. 

Refresh your palate as you enjoy the ultimate Bombay Baking Company experience beginning 1st July, 2021. 

Bombay Baking Company New Menu  

▪ When : 1st July, 2021 onwards 

▪ Time : 9:00 am - 4:00 pm  

▪ Where to Buy: Bombay Baking Company, JW Marriott Mumbai Juhu  

To place your order, dial +91 22 6693 3344 / +91 90046 16506 or visit our social handles @jwmarriottjuhu  across Instagram, Facebook, and Twitter. 

About JW Marriott Hotels & Resorts  

JW Marriott is part of Marriott International’s luxury portfolio and consists of beautiful properties in gateway  cities and distinctive resort locations around the world. These elegant hotels cater to today’s sophisticated,  self- assured travelers, offering them the quiet luxury they seek in a warmly authentic, relaxed atmosphere  lacking in pretense. JW Marriott properties artfully provide highly crafted, anticipatory experiences that are  reflective of their locale so that their guests have the time to focus on what is most important to them.  Currently, there are 70 JW Marriott hotels in 26 countries; by 2019 the portfolio is expected to encompass  more than 100 properties in over 30 countries. Visit us online, on Instagram, Twitter and Facebook.  

About Marriott International, Inc  

Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of more than 7,500 properties under 30 leading brands spanning 132 countries and territories. Marriott operates and franchises hotels and licenses vacation ownership resorts all around the world. The company offers Marriott Bonvoy™, its highly-awarded travel program. For more information, please visit our website at www.marriott.com, and for the latest company news, visit www.marriottnewscenter.com. In addition, connect with us on Facebook and @MarriottIntl on Twitter and Instagram.

New Opening | At 2,000 feet, Shanghai opens world's highest hotel

At 2,000 feet, Shanghai opens world's highest hotel

A restaurant on the 120th floor, yes you read that right, Shanghai has opened the world’s highest luxury restaurant, situated on the 120th floor of a skyscraper.

Apart from the height, this eatery named ‘J Hotel’ boasts of 24-hours personal butler service and is now open for the deep-pocketed guests in China.   

The restaurant is located in the city’s financial capital, at the top of 632-meter (around 2,000 feet) long Shanghai Tower, which is the world’s second-tallest building after Burj Khalifa in Dubai.

Guests are whizzed up in the blink of an eye. Elevators running at the speed of 18 meters per second take them up the intimidating skyscraper, to the J Hotel.

Although the hotel’s opening was delayed by the pandemic, it has now started receiving guests, calling on the services of a dedicated butler at all times of day and night.

Source

STR: Canada Hotel Performance For May 2021

HENDERSONVILLE, Tennessee — Canada’s hotel industry reported slightly lower performance from the previous month, according to STR’s May 2021 data.

While year-over-year percentage changes show significant increases because of comparison with a pandemic-affected period in 2020, the country’s performance levels remained well below the pre-pandemic comparable of May 2019

• Occupancy: 28.1% (-58.6%)

• Average daily rate (ADR): CAD113.40 (-32.0%)

• Revenue per available room (RevPAR): CAD31.87 (-71.9%)

“Despite subdued performance in May due to continued travel restrictions and lockdown measures, RevPAR increased in each of the first three weeks of June, signaling the start of recovery now that provincial travel restrictions are in the process of being lifted,” said Laura Baxter, CoStar Group’s director of hospitality analytics for Canada. CoStar Group is the parent company of STR.

As long as Canada keeps up the vaccine momentum and variants are controlled, hotel performance will continue to recover. Recovery will be led by pent-up leisure demand this summer. In Q3, we expect occupancy and ADR to reach 47% and CAD146, respectively, thus resulting in a 34% increase in RevPAR from Q3 2020. We anticipate a particularly strong recovery in smaller cities and resort hotels. Recovery in urban markets is expected to lag until corporate, group and international demand returns. Urban markets with large development pipelines will also experience downward pressure on recovery as new rooms are added to the inventory.”

“International demand plays an incredibly important role in the recovery process, and we expect a jump in hotel leisure and corporate demand once the U.S./Canada land border reopens. The relaxed quarantine requirements for those who are fully vaccinated is a step in the right direction. However, the catalyst for even stronger hotel performance recovery will be an extension of those loosened requirements for international travelers.”

Among the provinces and territories, Prince Edward Island recorded the lowest May occupancy level (16.8%), which was 71.5% below the pre-pandemic comparable.

Source

AIDA Cruises opens cruise season in Hamburg on July 31

After Kiel and Rostock-Warnemünde, AIDA Cruises today announced it will open the 2021 season at a third German cruise port, Hamburg, with AIDAmar on July 31. Every Saturday, the Hanseatic city will be the port of departure and destination for seven-day voyages initially sailing to the Dutch metropolises Amsterdam (Ijmuiden) and Rotterdam. In both ports AIDAmar will stay overnight, giving guests additional time for AIDA-organized shore excursions to the Dutch capital Amsterdam and the fashion and culture metropolis Rotterdam.

As soon as more destinations open for cruise tourism, the company intends to complement these voyages with calls at further ports.

Bookings for these new cruises between July 31 and October 16, 2021, start today, June 25.

New to the program of AIDA Cruises is a 40-day voyage in the Caribbean with AIDAsol from/to Hamburg between October 16 and November 25, 2021, followed by two 43-day “Great Caribbean Winter Break” voyages, also from/to Hamburg starting on November 25, 2021, and January 7, 2022. These two cruises were originally scheduled with AIDAvita.

All cruises are carried out in compliance with AIDA’s enhanced health and safety protocols, as well as applicable laws and regulations. More information is available at www.aida.de/sichererurlaub.

With the "AIDA Promise”, AIDA Cruises offers more flexibility, peace of mind and confidence when planning and booking vacations. Generous booking options are part of the offer, from low deposits to free rebooking. The "AIDA Promise" is already included in the travel price for new bookings up to July 31, 2021, and is valid for departures up to March 31, 2022.

All AIDA cruises can be booked at travel agencies, on the Internet at www.aida.de, and at the AIDA Customer Center.

Ingredient Ideology | Befitting & Benefitting Bamboo Shoots By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Bamboo shoots also known as “the king of forest vegetables “also called bamboo sprouts are edible shoots of the bamboo species. They are crisp, tender and comparable to asparagus and with a flavor very close to corn. Bamboo shoots have been used in Asian cuisine for a long time in soups, salads, stir fry dishes, and more. However fresh bamboo shoots are a seasonal delicacy but in several countries like America and a few others freshly frozen shoots are imported from places like China, Taiwan and Thailand, however, the canned and tinned varieties are available all year round at supermarkets and food stores across India as well. 

The bamboo plant is a member of the grass family and after about 3-4 years of implantation these shoots arise from beneath the existing ones and that’s how they grow and develop. They are then picked, cleaned, checked for quality and graded and processed further or sold fresh. Cooking bamboo shoots requires that they are well cooked or boil them/blanch them partially if being used fresh or else opening a tin/can of bamboo shoots is ready to use without much to do.

Bamboo shoots apparently are not very popular when we talk of Indian cuisine or our regular recipes with masala blends and gravies/curries etc however this ingredient has seen a limited acceptance on our menus with a very limited choice of guests/foodies who like to indulge in it. to many, it is yet not much known or the familiarity process has not yet been done too well. 

My very own experience with bamboo shoots dates back around fifteen years ago when I first had it in a Chinese stir fry recipe with hot garlic and pepper sauce. The first impression in the cooked and well-presented form was a wow but upon finding out more about it and actually doing it from scratch was a completely different mild and distinctive taste, flavor melange which led to a positive output-driven experiment series with a lot of scope for innovation and creativity attached.

Let us have a look at a few Health Benefits of Bamboo Shoots:

• Bamboo shoots have been regarded as a great ingredient for immunity boosting, they have a considerable amount of vitamins and minerals to benefit.

• Bamboo shoots are also good for those who want to go on a weight loss program and diet and it works well too.

• Bamboo shoots are very low in fats and calories therefore they are recommended for a lot many healthy recipes and they also make us feel full after consumption.

• Bamboo shoots have a high content of protein which is essentially required by us on day to day basis and this is one of the ways we can have a variety as well.

• Bamboo shoots are also good for digestion in our body and they also help in healthy and regular bowel movements and prevent constipation.

• Bamboo shoots are also low in sugar content and hence make it a good choice for many to have it including those who may be on the borderline of diabetes, besides they also help reduce dissolve the harmful LDL cholesterol in our body.

Here are a few ideas on how to use Bamboo Shoots [ tinned or canned] in Cooking and Baking:

• Adding sliced or diced bamboo sheets to a nice piping hot clear soup or broth works well during the rainy season as well. Add your favorite colorful veggies or boiled chicken cubes along as well to the bowl of goodness.

• Bamboo shoots go well in salads, they can be dressed with a combination of sauteing mushrooms, blanched baby corn, cooked yellow or green zucchini, can also use boiled pasta like macaroni, penne, etc. for dressings we can choose from olive oil with mustard/lemon- herbs or with a light mayo-mint dressing, for low-cal use greek yogurt or hung curd with the date and nut basil pesto.

• I also like adding bamboo shoots to my stuffings and fillings for several dishes be it Indian style malai koftas- stuff the koftas with small dices of bamboo shoots with a little grated paneer/cheese and some chat masala.

• Stuffing for a paratha as well works well with bamboo shoots I prefer it with a little cooked soy keema and green peas combination in my whole-wheat double-layered paratha option.

• Bamboo shoots are good to add to a wok toss recipe with a selection to go with prawns/shrimps/ shredded chicken/ lamb etc as well, cook it with a little ginger-garlic, onions, sliced chilies, some soy-chili/ garlic-pepper sauce/schezuan sauce, etc.

• Adding bamboo shoots to fried rice/stir-fried Hakka noodles or into a white/red or pink pasta recipe does a good job and a combination as well adding value and nutrition as well side by side. Do not cook it too much though since the canned one is a little delicate at times.

• Bamboo shoot- walnut and mushroom pate – a twist to the classic chicken or goose liver pate is an ideal option to pipe out with a little cream cheese added onto savoury crackers or offering it as a dip as well with chips.

• Bamboo shoot curry- Thai style with a combination of shitake mushrooms, boneless fish cubes, lemongrass, galangal, basil, and choice of red, green, or yellow curry paste and laced with nice thick coconut milk served with steaming hot jasmine rice is a heavenly meal.

• Snacking ideas with bamboo shoots adding it as stuffing into tikkis/cutlets, spring rolls, wantons, fillings for sandwiches, wraps and rolls, etc.

Here are a few Simple- Easy Recipes with Bamboo Shoots:

Recipe-1] CURRIED BAMBOO SHOOT SOUP

Ingredients

Bamboo shoots- tinned- 1 cup, roughly cut

Oil-1 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Green chili-1 tsp chopped

Carrots-1/2 no cubes

French beans- 4-5 no cut 

Fresh basil leaves- 8-10 no

For non-veg- boneless chicken cubes-1/2 cup

For non-veg- shrimps/prawns-3/4th cup

Salt and crushed pepper to taste

Water/veg/chicken/fish stock- 2-3 cups

Thai curry paste-2 tsp- red/green/yellow

Coconut milk- 1 cup thick

Corn flour- 2 tsp solution to thicken

Coriander leaves-2 tsp chopped

Lime juice- 1 tsp add and serve

Method:

1. Prepare all the ingredients for the curried bamboo shoot soup.

2. Heat oil and butter in a pan add in the garlic, chilies and onions and saute for a few seconds. Add in the assorted veggies and non-veg ingredients as desired and saute for a minute, then add in the bamboo shoots and mix.

3. Add in the curry paste, seasonings to taste, water or stock to allow proper cooking of the veggies etc in the soup for 10-12 mins on a medium flame.

4. Add in the coconut milk and simmer for 3-4 mins, add in the corn flour solution to thicken the soup slightly, serve hot garnish with fresh herbs/micro-greens/ roasted crushed peanuts/ fresh coriander leaves/coconut cream add a splash of fresh lime juice and serve the soup piping hot.

Recipe-2] ASIAN STYLE BAMBOO SHOOT POT

Ingredients:

Bamboo shoots- 8-10 pieces from a tin- roughly cut

Oil-2 tsp

Garlic- 1 tsp sliced

Ginger- 1 tbsp. shredded

Green chilies- 2-3 slit

Onion- 1 medium sliced.

Carrots- ½ no cut into sticks

French beans- 4-5 cut

Green/yellow zucchini- ½ cup cut into sticks

Assorted mushrooms of your choice- ¼ cup sliced

Boiled noodles- 2 cups

Salt and pepper to taste

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

White vinegar-2 tsp

Spring onion greens- 2 tbsp. chopped

Water/stock- 2 cups

Corn flour solution-2 tbsp. to thicken slightly.

For non-veg options-boiled cubes of chicken

Chicken sausages/ salami/ boiled cubed eggs/ braised fish.

Method:

1. Prepare all the ingredients for the bamboo shoot pot recipe.

2. Heat oil in a pan add in the garlic, onion, chilies, and saute for a few seconds, add in the assorted vegetables/non-veg ingredients as per choice, and saute them for 1-2 mins.

3. Add in the seasonings, Chinese sauces, little water/stock and bring to a boil, cook until veggies are just done and crunchy.

4. Add in the bamboo shoots and boiled noodles and mix in well, add more stock or water to adjust the texture as desired, now add in the corn flour solution and slightly thicken the pot ingredients, garnish with greens and serve hot as a one meal dish with accompanying sauces.

Recipe-3] WARM BAMBOO SHOOT SALAD

Ingredients:

Bamboo shoots- tinned- 6- 8 no roughly cut

Baby corn- 4-5 no cut into sticks

Green/yellow zucchini- 1 cup cut into sticks

Chicken- 1 cup shredded for non-veg

Firm Tofu- ½ cup cut into long strips for veg

Sprouts- 1 cup

Salt and pepper to taste

Honey- 1 tsp

Oil/olive oil- 2 tsp

White vinegar-1 tsp

Green/red chili sauce- 2 tsp

Mixed herbs-1/2 tsp

Garlic- 1 tsp chopped

Ginger- 1 tsp chopped

Green chilies- 2 no slit

Water/stock-1/2 cup

Lime juice- 2 tsp

Peanut butter- 2 tsp

Crushed roasted peanuts- 2 tbsp.

Assorted fresh herbs/greens-1/4 cup

Method:

1. Prepare all the ingredients for this cooked warm salad.

2. Heat oil in a pan and add in the ginger, garlic, chili, all the choice of veggies/non-veg ingredients as desired and saute for a couple of minutes.

3. Add in little water/stock and allow to cook on a medium flame for 4-6 mins or until just done and tender.

4. Now add in the sprouts, bamboo shoots and mix well, also add in little peanut butter dissolved with a little stock and all other ingredients and sauces, honey, herbs, cook for 3-4 mins until it all blends in well, turn off the flame and serve this like a salad with some toast garnished with greens/crushed peanuts etc.

Recipe-4] SHRIMP AND BAMBOO SHOOT PILAF 

Ingredients:

Bamboo shoots-tinned- 6-8 pieces, roughly cut

Basmati/short grain rice- 1 cup soaked for 15 mins.

Oil-1 tsp

Butter- 1 tsp

Bayleaf-1 no

Peppercorns- 4-5 no

Onion-1/2 no chopped

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water/shrimp stock/veg stock

Assorted veggies like carrots/beans/peas/cauliflower can be used for the veg variety.

Grated cheese- 2 tbsp.

Cream-2 tsp

Fresh herbs/greens/nuts/seeds for garnish.

Method:

1. Prepare all the ingredients for the bamboo shoot and shrimp pilaf rice.

2. Heat oil and butter in a pan add in the Bayleaf, peppercorns, garlic, onion, and saute for a few seconds, add in the cleaned, washed and soaked, and drained rice into the pan, and saute for a couple of mins.

3. Add in the cleaned shrimps and salt, pepper, herbs, chili flakes as per taste and mix well, now add in double the quantity of stock and mix, simmer cover and allow the rice to cook.

4. Now add in the bamboo shoots, cream, and cheese mix it lightly and cover and cook for another 4-5 mins on low flame, serve hot garnish with herbs/sliced nuts.

Recipe- 5] SPROUTS AND SHOOTS STIR-FRIED NOODLES

Ingredients

Bamboo shoots- 6-8 no roughly cut – tinned variety.

Oil-2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp shredded

Red and green chilies- 2-3 each slit/shredded

Onion-1 no sliced.

French beans-4-5 shred/sliced

Mushrooms-1/2 cup sliced

Celery- 1 stalk- cut into slices

Green capsicum-1/2 no shredded

Sprouts-1 cup

Salt and pepper to taste

Soy sauce- 2 tsp

White vinegar-2 tsp

Green chili sauce- 2 tsp

White sesame seeds- 2 tsp toasted.

Peanut butter- 2 tsp

Honey-1 tsp

Sugar-1 pinch

Spring onion greens-2 tbsp. Chopped for garnish.

Shredded double fried egg- 1-2 no- optional for garnish.

Method:

1. Prepare all the ingredients for the stir-fried noodles.

2. Heat oil in a wok/pan and saute the ginger, garlic, chilies, onions, celery for a minute.

3. Add in the assorted vegetables, sprouts and seasonings, sauces as per taste and add a little water/stock just to enable the peanut butter to blend in well and the veggies to get cooked up a little too.

4. Add in the honey, sesame seeds, little sugar to balance, and the boiled noodles and give it a nice toss in the pan and add in the bamboo shoots as well, cook it all for 4-5 mins over a medium flame.

5. Garnish these yummy noodles with a choice of greens, shredded double fried egg etc, and serve hot.

Brief About Writer:

Ingredient Ideology | Catching Up with Cashews: The Wondernut By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Cashew Nuts come from fruit-producing trees, the fruit also known as cashew apple which resembles a bell pepper is what is called a false fruit, a fascinating sight of nature and a master of deception the real fruit dangles from the bottom of the cashew apple guarding within it a single seed known to us cashew nuts which are commonly considered a snack nut eaten on its own and used in recipes or processed into cashew cheese or cashew butter as well for vegan cooking. 

In its raw form, the cashew kernel is soft, white, and meaty, when roasted it enhances its taste and color. Among various varieties like almonds and hazelnuts, cashew nuts enjoy a topmost position and it is hard to resist as a snack at all important social functions especially in the west. It is also believed that around four centuries ago the adventurous Portuguese came sailing down the Indian coast and brought along the priceless tree and nut called cashew also known as the wonder nut of the world.

Let us check out a few health benefits of the wonder cashew nuts:

• Cashew is known as an energizing food and is also high in dietary fiber.

• Cashew is also a good source of minerals and proteins.

• Cashew is a zero cholesterol nut and is healthy for us.

• Cashew is high in levels of anti-oxidants.

• Cashew helps maintain healthy gums and teeth.

• Cashewnuts have a high copper content and are vital in energy production.

• Cashews are heart-friendly food though must be consumed in moderation.

Uses of Cashewnuts in Cooking & Baking:

• Cashews have been popularly served plain, with the skin on, roasted, salted and even fried and spiced as a snack.

• Cashews are a great thickening agent in our Indian curries and gravy recipes.

• Cashewnuts go well into our sweets, mithai like Kaju Katri and Kaju burfi, also puddings, pies, tarts, and muffins too.

• Cashews are good to use as a garnish for our Indian sweets like phirni, kheer, basundi etc.

• Cashews in biscuits, cookies, chocolates and milkshakes, smoothies and health power drinks also work well.

• Cashewnuts have also been a part of stuffing and fillings for cutlets, samosas, Kachories and many savoury dishes including being added into biryanis and pulao’s.

Here are a few Interesting and Yummy Recipes with Cashewnuts!

Recipe-1] PEPPERY CASHEW STIR FRY

Ingredients

Oil- 2 tsp

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies-2 slit

Red chilies- 2 slit

Red capsicums-1/2 no cubes

Green capsicum-1/2 no cubes

Spring onions- 3-4 sliced

Lemon grass- 4-5 pieces’ cut

Fresh basil leaves- 5-6 no

Salt and crushed black pepper to taste

Water/veg stock-1 cup

Cottage cheese/ tofu- 150 gms cubes

Cashews-1/2 cup fried

Soy sauce- 1 tsp

Red chili sauce- 2 tsp

Tomato ketchup- 2 tsp

Corn flour and water solution- 2 tbsp. to thicken up.

Spring onion greens- 2 tbsp. for garnish.

Toasted white sesame seeds- 2 tsp for garnish.

Method:

1. Heat oil in a pan, saute the garlic, ginger, chilies, and lemongrass for a few seconds, add in the sliced spring onions and cook for 1 min.

2. Add in the sauces, seasonings and capsicums and allow to cook for 3-4 mins, now add the cornflour and water solution and thicken up the gravy to medium or semi-dry if serving as a starter.

3.Finally add in the cubes of cottage cheese/tofu and fried cashews and mix well, simmer for 3-4 mins and serve hot garnished with spring onion greens and toasted white sesame seeds.

Recipe-2] HEALTHY WHOLESOME CASHEW BROTH

Ingredients

Oil- 2 tsp

Cumin seeds- ½ tsp

Cloves-3-4 no

Curry leaves-5-6 no

Garlic-1 tsp sliced

Ginger- 2 tsp shredded

Green chilies-2 no slit

Red chilies- 2 no sliced

Onion-1/2 chopped

Cashew paste-2 tbsp.

Cashews- ¼ cup

Carrots-1/2 no cubes

French beans- 3-4 no cut into pieces

Cauliflower- 4-5 florets

Mushrooms- 4-5 cut 1x2 

Salt and crushed black pepper to taste

Turmeric powder-1/2 tsp

Coriander powder- 1 tsp

Chili flakes-1/2 tsp

Water/veg stock-2 -3 cups

Corn flour and water solution- 2- 3 tbsp.

Coconut milk- 1 and a half cup

Chopped coriander- 2 tbsp.

Roasted crushed peanuts-2 tbsp.

Lime juice- 2 tsp

Method:

1. Heat oil in a pan, add in the cloves, cumin seeds, garlic, ginger and chilies, onions, and give it a light saute. 

2. Add in the assorted vegetables of your choice or as listed above and add in the powdered spices, salt, and pepper and add water or vegetable stock and allow to boil and then simmer for 10-12 mins.

3. Now add in the cashew paste and coconut milk and some chopped coriander leaves and allow to simmer further for 4-5 mins or until all vegetables are cooked just to the crunch.

4. Slightly thicken the soup if desired with a little cornflour water solution or else enjoy it as a nice light broth with bits and pieces of veggies and richness of cashew and mild coconut flavor.

5. Lastly, garnish the soup with fresh herbs, fried or toasted cashews, chili flakes, fried onions, fried garlic cloves, add in a splash of fresh lime juice just before serving the cuppa soup.

Recipe- 3] CASHEW CORN FRIED RICE

Ingredients

Boiled white/brown rice- 2 cups

Oil-2 tsp

Garlic-2 tsp chopped

Green chilies- 2 no slit

Spring Onions- 4-5 no chopped

Boiled sweet corn- 1 cup

White sesame seeds- 2 tsp

Capsicums-1/2 no chopped

French beans- 4-5 cut into 1-inch pieces.

Carrot-1/2 cut into small dices

Salt and crushed black pepper

Soy sauce- 1 tsp

Red chili sauce- 2 tsp

Green chili sauce- 2 tsp

White vinegar-1 tsp

Spring onion greens- 2 tbsp. chopped

Fried/toasted cashews- ¼ cup for the final garnish.

Method:

1. To prepare the cashew corn fried rice, heat oil in a pan add in the chilies, garlic, onions and saute them for 1 min, add in the boiled corn and all other veggies and saute them for 4-5 mins.

2. Also add in the seasonings, sauces and little water just to keep the veggies a little moist in the pan and add in the cooked rice of your choice and toasted sesame seeds and give it all a nice stir fry.

3. Cook the fried rice on a medium flame for 3-4 mins and check for taste and adjust accordingly, add in the white vinegar and spring onions, cashews towards the end and serve it hot!

Recipe-4] CASHEW COCONUT CHICKEN TRIO

Ingredients

Oil-2 tsp.

Boneless chicken cubes- 250 gms no skin.

Salt and crushed black pepper to taste

To marinate the chicken:

Soy sauce- 2 tsp

Red chili sauce- 2 tsp

Honey- 1 tsp

Salt and pepper to taste

Mixed herbs-1/2 tsp

Additional ingredients for the recipe:

Cashews- ¼ cup fried/toasted

Red capsicum-1/2 no cut into large cubes

Yellow capsicum-1/2 no cut into large cubes

White sesame seeds- 2 tsp toasted

Desiccated coconut-2 tbsp.

Garlic-2 tsp chopped

Ginger juliennes- 2 tsp

Slit red chilies- 2 no.

Lemongrass- 3-4 pieces’ cut

Fresh basil leaves- 8-10 no

Water/chicken stock-2 cups

Schezuan sauce/chutney- 2 tsp.

Tomato sauce- 2 tbsp.

Corn flour and water solution- 2 tbsp. to thicken up

Steamed white rice/ jasmine rice to serve with.

Spring onion greens/ herbs for garnish

Method:

1. Marinate the chicken cubes and keep aside for 10-15 mins.

2. Heat oil in a pan or a wok and saute the ginger, garlic, red chilies and onions, lemongrass for a minute.

3. Add in the capsicums and chicken cubes and saute them, add in the seasonings, schezuan sauce, desiccated coconut and little water or stock allow the chicken to cook for 8-10 mins on a medium flame.

4. Now add in the liquid as desired to get a texture to the gravy and add cornflour water solution and thicken up the gravy to the desired consistency, add in the cashews and mix them in well.

5. Add in the herbs, greens, and sesame seeds and serve the delicious cashew coconut chicken trio with a nice portion of steamed rice!

Recipe-5] KAJU INDIANA MASALA

Ingredients

Oil-2 tsp

Butter-2 tsp

Cashews-1/2 cup + ¾ cup cashews 

Red chilies- 2-3 

Onions-2 med sized

Tomatoes- 3-4 no med sized

Garlic-ginger paste- 2 tsp mix

Garam masala powder-1/2 tsp

Cumin seeds-1/2 tsp

Coriander powder-1 tsp

Red chili powder- ½ tsp

Turmeric powder-1/4 tsp

Salt to taste

Kasuri methi- 2 tsp

Fresh cream/malai-2 tbsp.

Coriander leaves- 2 tbsp. chopped

Milk-1/2 cup to grind

Method:

1. In a pan take 1 tsp oil and 1 tsp butter and add in the red chilies, tomatoes, onions, ½ cup cashews, ginger-garlic paste and saute it well for a few minutes until soft and tender, cool it a bit and then add ½ cup milk and grind it all to a smooth paste and keep aside.

2. Heat up 1 tsp oil and butter and add in the cumin seeds and let them splutter for a few seconds, add in the prepared paste mixture and the remaining cashews.

3. Add in the powdered spices and salt to taste along with kasuri methi, cream and mix it all up well and simmer for 5-6 mins on a low flame add ½ cup water as needed to adjust the texture of the gravy and finally serve hot garnished with fresh coriander leaves/ fried red chili/ fresh cream/nuts and seeds, serve with hot parathas, phulkas and salad/raita.

Recipe-6] CASHEW AND FOX NUT PUDDING

Ingredients

Milk- 750 ml

Ghee-1 tsp

Green cardamom/ cinnamon powder- ¼ tsp

Fox nuts/ makhanas- 1 cup

Cashew paste- 2 tbsp.

Mava- 2 tbsp. grated

Coconut milk-1/2 cup

Fried/toasted cashews- 8-10 roughly cut to add later.

Saffron- 1 pinch

Rose water- 2 tsp

Sugar/jaggery/organic coconut sugar- as desired as per taste.

Raisins-2 tsp chopped

Assorted fresh fruits- mango, pears, grapes, pomegranate seeds etc as desired for layering the sweet dish, chopped dates may also be used.

Method:

1. Prepare all the ingredients for the cashew and fox nut pudding.

2. Heat up the milk in a saucepan, add in the saffron, cardamom/cinnamon powder and mava, sweetener of your choice and stir well and cook it all for 3-4 mins.

3. Now add in the makhanas and allow them to simmer in the milk for 10-12 mins, add in the cashew paste and coconut milk as well and cook on low flame for another 4-6 mins.

4. Allow to cool and reach room temperature and add a few drops of rose water, mix and then assemble the sweet into dessert cups/bowls/pudding dishes alternating It with a later of cut fresh fruits/dates and cashews in between as well, allow to chill for 1-2 hours and serve the pudding.

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.

Novotel Hyderabad Convention Centre celebrates Diversity and Inclusion Week 2021

Novotel Hyderabad Convention Centre (NHCC) commemorate the Diversity and Inclusion Week 2021 in order to showcase their solidarity towards the June Pride Month. As compassion, kindness and equality at the core, the celebrations were centred on social justice activities and were directed towards bring people from various walks of life together and cherishing their accomplishments.

Recognizing and appreciating diverse cultures is one of NHCC’s ong-standing traditions. With a promise to assimilate and establish the diversity & inclusion values, the week was kicked off by a cake-cutting ceremony. Photo booth cut outs, representing the essence of the Diversity and Inclusion theme, were put on display for the attendees. A special lunch was organized for the staff who worked tirelessly during the course of the multiple lockdowns. The differently-abled staff family members were honoured with gifts as a token of gratitude for their dedication. All these initiatives were carried out with the social distancing mandates in mind.

According to Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, “Celebrating the diversity of our communities has always been at the crux of our events. The Diversity and Inclusion Week is aimed towards nurturing the values of equity and bringing people together. By hosting these activities, Novotel Hyderabad Convention Centre accepts and welcomes people from various backgrounds with open arms and intends to set an example of inclusivity for all.”

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Anantara Layan and Anantara Mai Khao Launch the “Ultimate Family Vacation” as Phuket Prepares to Reopen

After 18 months of borders closed to international travellers, Thailand’s stunning island of Phuket is ready to re-open on July 1, 2021. Vaccinated travellers can enjoy an idyllic summer holiday at Anantara Mai Khao Phuket Villas and Anantara Layan Phuket Resort with minimal travel restrictions and no 14-day state quarantine period.

In preparation of the opening, Anantara Mai Khao and Anantara Layan are launching the Ultimate Family Vacation. The package includes luxury accommodation with breakfast, access to Anantara Vacation Club’s water park, a selection of fun kids’ activities, savings on spa treatments and dining, non-motorised water sports and early check-in/late checkout. Each resort also boasts a comprehensive array of onsite leisure options including Muay Thai boxing, yoga and fitness, Spice Spoons cooking classes, and dedicated kids’ clubs.

Both Anantara Phuket resorts are SHA-approved (Amazing Thailand Safety and Health Administration), with arrivals having the freedom to travel around Phuket, enjoying cultural sites, island-wide dining and entertainment, and unspoiled national parks and beaches, now more pristine than ever.

Carnival Corporation Brands Resume Cruising in US, Caribbean and Europe

Eight of the corporation's world-leading cruise line brands - including US-based brands Carnival Cruise Line, Holland America Line, Princess Cruises and Seabourn, as well as UK-based brands Cunard and P&O Cruises - are resuming guest operations with gradual, phased-in voyages and enhanced health protocols
Lineup of currently planned sailings represents 52% of corporation's total capacity and builds on recent restarts of its Germany-based AIDA Cruises and Italy-based Costa Cruises brands

Eight cruise line brands from Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), the world's largest cruise company, have announced plans to resume guest cruise operations, with AIDA Cruises, Carnival Cruise Line, Costa Cruises, Cunard, Holland America Line, Princess Cruises, P&O Cruises (UK) and Seabourn sailing in the United States, the Caribbean and Europe.

The brands are resuming operations using a gradual, phased-in approach, with sailings announced on 42 ships to date through the end of fiscal year 2021 (Nov. 30), representing 52% of the company's total capacity across its global fleet of 91 cruise ships. The initial cruises will take place with enhanced health protocols developed in conjunction with government and health authorities, and informed by guidance from the company's public health, epidemiological and policy experts.

Carnival Corporation's most recent brand restart announcements are summarized directly below, with a full list of initial restart plans by brand, ship and expected start date available further below. Additional brand updates on the resumption of guest cruise operations for the remainder of fiscal year 2021 will be announced as further restart plans are finalized.

North America Brands:

• Carnival Cruise Line has announced it will resume guest cruise operations with eight ships by the end of August, including sailings out of Galveston, Miami, Port Canaveral, Long Beach and Seattle (to Alaska). Included in that roster is Mardi Gras, the line's newest and most innovative ship, and first cruise ship in North America powered by eco-friendly liquefied natural gas (LNG), with sailings from Port Canaveral starting on July 31.

• Princess Cruises expects to resume guest cruise operations in July with Alaska sailings and a series of cruises around UK coastal waters, as well as cruises out of Los Angeles, San Francisco and Fort Lauderdale to the Caribbean, Panama Canal, Mexico, Hawaii and California coast starting in September.

• Holland America Line expects to resume guest cruise operations in July with Alaska sailings, followed by sailings from Greece in August, and from Italy and Spain in September, as well as sailings to Mexico, Hawaii, the California coast and the Caribbean this fall.

• Seabourn expects to resume guest cruise operations in July sailing from Greece and Barbados, along with the beginning of the Antarctica season in November.

Europe & Asia Brands:

• Costa Cruises resumed guest cruise operations in May with sailings in Italy and Greece, and is now offering sailings to France and Spain in July, followed by Portugal and Turkey in September.

• AIDA Cruises resumed guest cruise operations in March sailing in the Canary Islands, in May with sailings in Greece and Germany, and is now offering additional sailings out of Germany as well as sailings in Spain, Italy, Portugal and Malta from July, and the Persian Gulf from November.

• P&O Cruises (UK) will offer a series of cruises this summer sailing around UK coastal waters beginning in June, expanding to the Mediterranean and the Atlantic coast starting in September.

• Cunard will offer a series of cruises this summer sailing around UK coastal waters in July, followed by voyages to the Iberian coast and Canary Islands. In November, Queen Mary 2 returns to service with a combination of transatlantic crossings and Caribbean cruises.

Carnival Cruise Line to Grow Fleet with Two Additional Ships by 2023

Carnival Cruise Line to Grow Fleet with Two Additional Ships by 2023 https://t.co/yl5fmXMD3J pic.twitter.com/V0Y1iLB4S5

— Carnival Cruise PR (@CarnivalPR) June 23, 2021