The Renaissance Bengaluru Race Course Hotel marks its fourth anniversary by opening Cinnamon Deli

The new menu at Cinnamon offers dishes made to tickle your taste buds leaving you spoilt for choice

This year has just got more overwhelming as Renaissance Bengaluru Race Course Hotel, one of the few lifestyle hospitality destinations in Bengaluru completes 4 spectacular years of flawless services and excellence in guest experiences.

The hotel has achieved a new milestone with determined devotion in-providing best in class experiences to their patrons and has successfully established the brand as a preferred hotel for travelers as well as a preferred workplace for the associates. The year 2022 has been a memorable journey and saw the exclusive launch of Cinnamon, a Deli by the hotel. 

Overlooking the iconic Bengaluru Turf Club, Renaissance Bengaluru Race Course Hotel is nestled in the Central Business District of the city. The premium 5-star property which adorns aesthetic interiors, features 276 rooms and suites where some have attached terrace balconies overlooking the race course, meeting space of 12,682 sq ft and a beautiful lush lawn. The hotel offers guests an unforgettable experience of contemporary and approachable lavishness with spacious guestrooms, bold & buzzy R Bar reflecting the city’s nightlife, world-class restaurants, rooftop pool, wellness center that includes state-of-the-art fitness equipment and a luxurious spa.

The hotel welcomes their guests to indulge in offerings at Cinnamon that consist of scrumptious food, pleasant ambience and superlative services. Relish on the specially curated delicacies in the menu of Cinnamon at the Hotel. The new menu at Cinnamon offers dishes made to tickle your taste buds leaving you spoilt for choice.

Hyatt Regency Jaipur Mansarovar appoints Nikhil Gandhi as General Manager

In his new capacity, Nikhil will assume an integral role in elevating the Hyatt Regency brand experience, bringing a unique hotel to Jaipur

Nikhil Gandhi has been appointed as General Manager of Hyatt Regency Jaipur Mansarovar. Nikhil has spent more than 20 years in the hospitality industry.

He brings with him a wealth of experience in operations management, driving guest engagement, and commercial strategies, and ensuring superior business results for the properties he has worked with. In his new capacity, Nikhil will assume an integral role in elevating the Hyatt Regency brand experience, bringing a unique hotel to Jaipur, and will ensure that the team delivers timeless guest experiences.

A consummate hotelier, Nikhil has acquired a deep knowledge of diverse aspects of hotel management and has gained experience in dealing with different cultural backgrounds while working across India.

“Hyatt Regency Jaipur Mansarovar is a very special property located in a beautiful city like Jaipur that celebrates both traditional and modern luxury with equal aplomb. I am honored to be chosen as this property’s first General Manager and look forward to setting new precedents in the years to come. My team and I will continue to build on and elevate the luxury experience our guests associate with the Hyatt group” said Nikhil Gandhi, General Manager, Hyatt Regency Jaipur Mansarovar.

An analytical thinker, Nikhil knows how to lead and inspire his team. Having worked in the industry in different positions over the years, he has a keen understanding of the nuances of the hospitality sector.

Besides his love for all things culinary and music, Nikhil is also a fervent biker.

Prabhneet Kaur Sodhi has been appointed as Guest Services Manager at The Imperial New Delhi

Throughout her career, she has been part of some of the finest hospitality brands and operations in India

Imperial New Delhi is pleased to announce the appointment of Prabhneet Kaur Sodhi as Guest Services Manager as of July 2022. Reckoned in the industry for managing bespoke guest experiences, she has earned several accolades for her organizational dexterities and for leadership in the area of customer satisfaction. Throughout her career, she has been part of some of the finest hospitality brands and operations in India. She also enjoys the reputation for structuring and training performance-oriented guest services teams across many luxury hotels and is now set to take on this significant role in the capital’s most distinguished address, The Imperial New Delhi.

Sodhi holds an MBA degree in marketing and is a Science graduate in Hospitality Management. Her experience spans over a decade, resting on the pillars of powerful guest relations and efficacious communication in the areas of Experience Management and Front Office Operations.

Sharing his thoughts on this occasion Louis Sailer – Senior Executive Vice President at The Imperial New Delhi said: “I am very pleased to welcome Prabhneet to this Grand Dame hotel for this special role. Based on my past working experience with her, Prabhneet will build upon and spearhead our Guest Services team to new heights, providing our valued guests from India and abroad with indelible guest experiences, one comes to expect from our iconic hotel.”

A World of Wellness Awaits at THE OZEN COLLECTION

A World of Wellness Awaits at THE OZEN COLLECTION

Upcoming wellness journeys to look forward to at THE OZEN COLLECTION’s two resorts in the Maldives. Here, breath-taking vistas contribute to soulful healing therapies and are a catharsis to the weary spirit. Read through our wellness calendar for the rest of the year.

Maldives: The lavish resorts of THE OZEN COLLECTION boast only the most indulgent and grand wellness therapies. After all, you are at our properties in the idyllic Maldivian archipelago—a world of soothing delight, bespoke indulgence, and memorable experiences. 

Both OZEN RESERVE BOLIFUSHI and OZEN LIFE MAADHOO are home to sprawling wellness complexes that are havens of inspiring tranquillity. Their ELE | NA Elements of Nature spa and wellness is a part of both resorts’ all-encompassing holiday plans in which guests are treated to immersive healing experiences, with inspiring holistic therapies, alternative medicinal treatments, and personalised wellness dining options to choose from. With a focus on the various elements of nature, natural products, and sustainable practices, these paradises of peaceful pleasures hold within them a plethora of rejuvenating experiences. 

The goal is to establish ELE | NA Elements of Nature spa as one of the premier and sought-after wellness destinations in the world. We aim to promote unique trysts with healing that reflect every individual’s own spirit and soul.

Personalised Attention from Expert Resident Practitioners

Our resident practitioners provide immense know-how and services to guests who are embarking on a unique journey of wellness at our resorts. 

Gagandeep Singh leads the Integrative Wellness Therapy program at THE OZEN COLLECTION which includes restorative, healing, and invigorative treatments based on ancient rituals. The idea is to balance body and mind through the relaxation of muscle tension.  

Our Medi Spa at both resorts works to strengthen and rejuvenate the various layers of your skin to help it protect your body. For ultimate revitalization, explore a world of skin therapies with medi spa specialists, Michelle Tavazia at OZEN RESERVE BOLIFUSHI and Iyanu Okusanya at OZEN LIFE MAADHOO.

At OZEN RESERVE BOLIFUSHI, the Ayurveda therapies are led by award-winning Dr. G.N. Lakshman Bams, MD, MBA. An expert at paediatrics, eye care, ENT concerns, cancer therapy, general panchakarma, and nadi vignan from Kerala’s astavaidyas, he brings holistic wellness to the forefront of our spa services. 

Inspiring Visiting Practitioners at OZEN LIFE MAADHOO

Eat Right, Eat Green With Zee Zest’s New Show ‘ PATT-AY KI BAAT’

Eat Right, Eat Green With Zee Zest’s New Show ‘ PATT-AY KI BAAT’

Discover a variety of Anokhi, Leafy, Mazedaar recipes that take you on a zaika-filled food adventure

July, 2022: As unbe-leaf-able as it may sound, Yes! Leaves aren’t just an element of garnish in the world of gastronomy, but also an essential main ingredient in lots of dishes. So, let’s cut to the chase and get talking about interesting leafy facts tossed together with a treasure trove of Anokhi, Leafy, Mazedaar recipes on Zee Zest’s new show - ‘PATT-AY KI BAAT’.

Known for offering glocal content, Zee Zest hosts a great mix of Indian and International lifestyle/infotainment shows. It is an evolving platform that highlights innovative content in an ever-changing world. And so, after decoding the viewer’s taste by launching shows related to health, baking, and kids specials, Zee Zest is all set to bring to the kitchens a unique show with a different perspective on green leafy vegetables and herbs found in India and globally!

When one thinks of leafy greens, one might think of the classic combinations found in a salad: Iceberg lettuce and cabbage, or the desi favorite - palak paneer and saag. However, unknown is a plethora of leaves that PATT-AY KI BAAT is pleased to present to viewers on a 16-episode journey along with Chef Ajay Chopra. With 48 different kinds of ingredients such as Fenugreek, Moringa, Coriander, Curry, Bay, Colocasia, Sage, Thyme, Rosemary, and more, the show is set apart from all others, to showcase unique dishes using the leaf as a spice/flavoring agent, a main course ingredient, and a cooking agent that will surely add a newfound freshness to every meal!

So, let’s explore the green world and its healthy but delicious offerings, with Zee Zest’s ‘PATT-AY KI BAAT’ from 29th July 2022, at 1.00 pm onwards, every Thursdays and Fridays only on Zee Zest SD and HD, along with ZeeZest.com.

Commenting on the launch of the new innovative show, Amit Nair, Business Head, Zee Zest quotes, “Leaves have always been present in most of our meals and a part of Indian heritage since time immemorial due to its medicinal, aromatic, herbal and flavorful properties, but it hasn’t received the spotlight it deserves. This is why ‘PATT-AY KI BAAT’ highlights a sense of urgency or importance in its concept that focuses on showcasing the benefits, elements, and utility of leaves which hasn’t been done before. We hope audiences will find inspiration from the various nutritious and tasty recipes we have curated and can adapt the same as they cook nourishing food to keep their families healthy too.”

So, while viewers are onboard for a zaikedaar food experience they can also look forward to takeaway more useful information with Pattay Ka Corner, and Pattay Ki Tip. Pattay Ka Corner is the corner of the Kitchen with homegrown leaves & herbs that gives the space a healthy, and refreshing vibe, while Pattay Ki Tip helps solve a common recurring problem of quickly drying leaves with helpful suggestions on preserving them.

Chandiwala host Culinary Marathon of U S Cranberries

Chandiwala host Culinary Marathon of U S Cranberries

Banarsidas Chandiwala Institute of Hotel Management and Catering Technology in association with US Cranberries, India successfully organized a CULINARY TRAINING WORKSHOP on July 26, 2022, on the college premises.

The event commenced with a traditional lamp lighting in the presence of the dignitaries and eminent guests including Mr. Mark Rossman, Ag Attaché, US Embassy, New Delhi, Mr. Sumit Saran, US Cranberry India representative, Chef Rakhee Vaswani, Chef Harpal Singh Sokhi, Chef Vikas Seth, Chef Yogesh Utekar, Chef Abhijit Saha and Mixologist Shatbhi Basu along with Mr. R K Bhandari, Principal, BCIHMCT, New Delhi.

The Culinary Marathon saw many innovative dishes being curated in front of a large gathering of students of BCIHMCT.

Chef Vikas Seth, Culinary Director, Embassy Leisure, infused cranberries in the Som Tam Salad (Thai recipe) and made Cranberry Som Tam Rolls. The recipe was eagerly noted down by budding chefs of hospitality who also asked him many questions including about the use of cranberries in traditional Indian cuisine and recipes. 

Chef Rakhee Vaswani, Founder, Palate Culinary Studio & Academy, showcased her culinary skills through the skillful use of cranberries in the recipe of Liquid Cranberry Cheesecake. The recipe included Cranberry Compote, Cranberry Papad, Spiced Powder Mix, Crumbs and Cranberry Foam. Her recipe had the subtle and delicious flavors of the sweet cranberry compote along with crunchy butter crumble, and spiciness of cranberry papad.

The third demonstration by Chef Abhijit Saha,F&B Consultant and Restaurateur, Oenophile, Author, and Celebrity chef who has been recognised for his expertise in modern continental and European cooking. He made the audience familiar with his recipe ‘Arroz Con Vino Tinto Y Arándanos’ He focussed on the ingredients of Red wine-infused cranberries, Dried U S cranberry, Red wine, Fresh rosemary, Lemon zest, tomatoes and salt. 

Chef Harpal Singh Sokhi, most recognized and popular chef of "Turban Tadka '' fame, was our fourth celebrity chef known for his enthusiasm, energetic and entertaining way of keeping the audiences in splits while creating interesting north indian recipes. He innovated with cranberries and made Cranberry Malai Chicken Tikka along with Cranberry infused Butter Chicken along with Cranberry Paratha and Salad. 

Mixologist Ms Shatbhi Basu, India's First Female Bartender, Author and Bar & Beverage Consultant, then took everyone on the medley of flavours to make some amazing Mocktails, with a sweet amalgamation of Cranberry Juice, like "Cranberry & Kokum Medley" (Represented the tangy flavor of the south infused with the richness of nutrition of cranberries) and "Bay Bliss" (Punchiness of pineapple and peach). Her beverage recipes were very well received by the audience. 

Towards the end of this amazing Culinary Marathon, Chef Sanjeev Kapoor, most conferred or celebrated face of Indian cuisine, graced the occasion ONLINE and interacted with the students. Chef Sanjeev Kapoor shared his life experiences and expressed his thoughts about the hotel management course, which has "An ocean of opportunities". He advised all to live with openness and adapt to the opportunities provided by the course on hospitality.

Club Mahindra’s Project Saksham Empowers Women and Helps them Earn a Livelihood

Club Mahindra’s Project Saksham Empowers Women and Helps them Earn a Livelihood

~The project has helped over 140 women gain financial independence

~ To increase average monthly income of each beneficiary by Rs. 5000

Mumbai, 22nd July 2022: Club Mahindra, the flagship brand of Mahindra Holidays & Resorts India Limited, has been promoting entrepreneurship among women with their Project Saksham, which aims to help women earn a livelihood.

Club Mahindra has social upliftment built into its very ethos, and in addition to empowering women, this project will be tackling the problem of low female labour force participation, while also aiding them in getting an additional source of income. It has been observed that while women may have skills and the drive to pursue their own ventures, they lack the necessary tools and resources to do so, and that is the very problem this project will be tackling.

Project Saksham begins with the identification of beneficiaries, who will be shortlisted in order of priority. Those who possess necessary skills but lack the means to kickstart their venture, as well as those most in need of support will be at the top of this list. A total of 144 women will be shortlisted and provided material and equipment worth Rs. 15,000 each.

After interacting with these women to understand the nature of their businesses and the materials needed, the team will gauge their requirements and provide the same. Post this, the beneficiaries will be followed up with for a course of three months, so the consultation team can help iron out any difficulties they may face, and also to assess the impact of the aid provided.

This project, one of many very dear to Club Mahindra, will achieve two main goals, getting women entrepreneurs to restart their businesses which were closed due to the pandemic, and increasing their average monthly income. Implemented by United Way of Mumbai, this project is expected to increase the average monthly income of each beneficiary by Rs. 5000.

Project Saksham is in alignment with 2 of the United Nations’ very crucial Sustainable Development Goals, SDG 8, which aims at Promoting sustained, inclusive and sustainable economic growth, full productive employment and decent work for all, as well as SDG 4, which aims to achieve gender equality and empower all women and girls.

The Ritz-Carlton Debuts an Oasis of Modern Luxury in the Heart of Manhattan

The Newly Constructed Ritz-Carlton New York, NoMad Melds Contemporary Design and Legendary Service with Sky-High Culinary Offerings by Chef José Andrés

The Ritz-Carlton, part of Marriott Bonvoy®’s portfolio of 30 extraordinary hotel brands, today announced the opening of The Ritz-Carlton New York, NoMad, debuting a new oasis of modern luxury in the heart of Manhattan. Soaring 50 stories above the dynamic North of Madison Square Park neighborhood, the newly constructed hotel and residences developed by New York-based Flag Luxury Group bring the brand’s unparalleled service and refined elegance to one of the city’s most vibrant and emerging districts.

“The Ritz-Carlton New York, NoMad represents a milestone moment in the evolution of The Ritz-Carlton brand,” said Donna McNamara, Vice President and Global Brand Leader for The Ritz-Carlton. “With an exquisite design that blends the best of the brand and the destination, combined with the finest amenities, culinary offerings, and highly personalized service, The Ritz-Carlton New York, NoMad delivers an experience tailored to today’s luxury guest. I know that travelers and locals alike will enjoy settling into Nubeluz, our rooftop bar, for spectacular views of the Manhattan skyline.”

Rising 500 feet above New York’s streets, the hotel takes its place within the city skyline as one of the tallest buildings in NoMad, the birthplace of American popular music at Tin Pan Alley and today a nexus of art, entertainment, fashion, and technology. World-renowned design teams, including Rafael Viñoly Architects, Rockwell Group, Lazaro Rosa-Violan Studio, Martin Brudnizki, and SUSSURUS International, deliver a bold, contemporary design that pays homage to the hotel’s location in the city’s vibrant Flower District. An impressive art collection by art curator, Culture Corps and Founding Partner Yvonne Force Villareal includes local artists Pat Steir, Ross Bleckner, and Donald Baechler. Seasonal floral installations throughout the hotel create a unique welcome experience for guests visiting the blossoming neighborhood.

“For our fifth hotel under The Ritz-Carlton brand, we were inspired by the brand’s rich history and legacy of unwavering commitment to excellence. We married the genuine refined service that The Ritz-Carlton is known for with the kitchen of humanitarian and Michelin-starred Chef José Andrés for the next generation of a hotel luxury experience,” said Dayssi Olarte de Kanavos, President of Flag Luxury Group.

The hotel’s 250 guestrooms include 19 suites, with an additional 16 one- and two-bedroom penthouse residences. The guestrooms and public spaces all showcase elegant floral expressions such as natural elements and textures, that reflect the soft curvature of petals alongside sleek accents and lines, which echo New York City’s verticality and city grid. Inspired by residential-style living, guestrooms feature bespoke furnishings and a neutral color palette that allow the expansive, light-filled living spaces and stunning city views to take center stage. The 2,100-square-foot Ritz-Carlton Suite, located on the hotel’s 37th floor, features breathtaking views of Manhattan, a private wellness room complete with a Peloton® bike, separate living and dining areas, media room and 194-square-foot walk-in closet, and service entrance. All guestrooms include bathroom amenities by Diptyque, featuring the scent Philosykos – an ode to the fig tree.

The hotel’s food and beverage partnership is truly unique, with all culinary venues and in-room dining helmed by Michelin-starred chef and global citizen José Andrés. Situated on the ground floor of the hotel, Zaytinya, a play on the Turkish word for olive oil, offers an innovative mezze menu and creative cocktails inspired by Turkish, Greek, and Lebanese cuisines. Designed by Rockwell Group, the 140-seat restaurant is saturated with a palette of bronze metals and white oak wood, with distinctive pops of blue and soft curves to channel the natural beauty of the Mediterranean.

An exciting addition to New York’s nightlife scene, Nubeluz is located on the hotel’s rooftop. It offers sweeping 270 degree views across Manhattan, complemented by an expansive menu of classic and signature cocktails, light bites, and an array of Tablas, where guests can build boards of jamon, queso, and embutidos hailing from Andrés' native Spain. Designed by Martin Brudnizki, the space acts as a glittering jewel box, with interiors that are a modern age reinterpretation of New York’s glamorous past, including a combination of reflective surfaces, indulgent textiles, and modern materiality.

Located on the first floor of The Ritz-Carlton New York, NoMad, The Lobby Lounge and Bar is an oasis where guests can enjoy a morning pastry and coffee, an afternoon glass of champagne, or nightcap in the evening.

The Bazaar by José Andrés will make its New York debut in late 2022. This high-end avant-garde dining destination is a wild sensory adventure born of Andrés’ Spanish roots where sophisticated cuisine, artful service, and playful theatrics come together. Each location has its own vision and promises both an inspiring both its culinary experience and dynamic aesthetic. The Bazaar, designed by Barcelona-based studio Lázaro Rosa-Viola, uses painted and natural wood, texturized glass, ceramic tiling, and drapery to create an atmosphere that is warm and distinct.

The Ritz-Carlton New York, NoMad offers a wide range of thoughtfully curated amenities designed to complement a highly personalized guest experience. Guests staying on the Club Level can enjoy access to the signature Ritz-Carlton Club Lounge, where they can relax or work while experiencing dedicated concierge service and a variety of culinary offerings throughout the day. The hotel also features a 6,800-square-foot signature Ritz-Carlton Spa and Fitness Center, including eight treatment rooms as well as the separate sauna and steam rooms. Luxury skincare brand Augustinus Bader is bringing its signature facial, The Method, to The Ritz-Carlton Spa, offering a bespoke interpretation with the use of exclusive scents and oils inspired by the New York Flower District. For intimate gatherings, celebrations, or corporate functions, The Ritz-Carlton New York, NoMad also features 10,000 square feet of meeting space, including a vast, private outdoor terrace, with all banquet and catering culinary offerings also overseen by Andrés.

“I am honored to be leading a talented team of Ladies & Gentlemen as we open our doors to guests and locals alike in this everchanging and dynamic community,” said Bastian Germer, General Manager of The Ritz-Carlton New York, NoMad. “We are excited to bring Manhattan a quintessential, yet freshly re-imagined, New York experience.”

For further information and bookings, please visit www.ritzcarlton.com/nomad

W GOA ANNOUNCES THE APPOINTMENT OF AABHAS MEHROTRA AS THE NEW CULINARY DIRECTOR

W GOA ANNOUNCES THE APPOINTMENT OF AABHAS MEHROTRA AS THE NEW CULINARY DIRECTOR

Chef Aabhas joins the talented B&F team at W Goa with over 12 years of culinary experience

INDIA, July 2022: W Hotels announces the appointment of Chef Aabhas Mehrotra as the new Culinary Director at W Goa, overseeing five vibrant dining venues at the hotel.

With over 12 years of strong culinary experience in kitchens across India, Chef Aabhas joins W Goa from Sorrentina by Foodhall, Mumbai. Over the years, he has worked across reputed hotel chains such as Taj Group of Hotels and The Oberoi Group of Hotels and has also had the pleasure to get trained with some of the most renowned Michelin chefs like Chef Adriano Baldassarre, Chef Francesco Apreda, Chef Cristian Borci, Chef Jitin Joshi, to name a few. 

Speaking of his new role, Chef Aabhas says, “I am thrilled to join such a young and passionate team at W Goa. Known for its lifestyle and the Whatever, Whenever® culture, my aim as the Culinary Director will be to work around with newer dining styles and trends across the globe and add to the infectious vibe and energy at W Goa. I’m looking forward to curating more nouvelle and customer-led experiences for this flamboyant brand.”

At W Goa, Chef Aabhas will spearhead all culinary operations, introduce newer concepts, lead menu designs, and manage costs & efficiencies, all aimed at elevating the overall luxe guest experience.

“We are ecstatic to have Chef Aabhas join us at W Goa and lead our very talented B&F Team. He is an immensely talented chef and a creative force in the industry who continues to set the bar high for himself and the team as a mentor and leader. I am really looking forward to working with him in this new role as we grow and continue to deliver authentic and exciting B&F experiences with unmatched local relevance on an unparalleled global scale,” shares Tanveer Kwatra, General Manager, W Goa.

Born in New Delhi, Chef Aabhas finished his culinary training at the reputed Oberoi School of Learning and Development. Starting his professional journey with The Oberoi Group of Hotels in Nariman Point, Mumbai, he then moved to Taj Dubai, which took him to great heights in his culinary journey. In September 2018, he joined Sorrentina wherein he not only created fine menus inspired by meticulously handpicked ingredients but also spearheaded the launch of the brand’s retail arm, Sorrentina – Honestly Italian conceptualizing a range of pantry essentials designed to help patrons with Italian food easily in the comfort of their homes. 

Chef Aabhas has won numerous awards & accolades, most notably: Chef Of The Year - Asian Food Congress 2019, Gold Medalist - The Great Indian Culinary Challenge - Western Indian Culinary Association for three consecutive years - 2014, 2015 & 2016. 

Interestingly enough, growing up Chef Aabhas never really thought of becoming a chef. He always wanted to be a restaurateur but once he stepped into the kitchen, his mind was intrigued and he delved deeper into culinary art. Being a sports enthusiast and a national-level tennis player, he loves to watch sports in his leisure time. His diverse interests and fun-loving nature make him the perfect addition to the team at W Goa.

About W GOA: W Goa captures the rustic and dramatic landscape of Goa as well as its cosmopolitan, multi-cultural vibe, injecting Vagator with the exuberant spirit uniquely known to W Hotels. W Goa offers 121 stylish and spacious guest rooms and villas discreetly spread out across the private coastal setting with breathtaking views of the sea. Relish Insider access to the hip local culture of Goa with annual local festivals and street parties to further amplify the vibrant scene. Kickback on the WET® deck or at The ROCKPOOL to catch that holiday sun-kissed body. Four dining venues Fuel the fun, while FIT and the indulgent AWAY Spa reboot your body. We invite you to live it up and take it easy!

CAESARS PALACE DUBAI PRESENTS ANEESH GERA AS ENTERTAINMENT & NIGHTLIFE DIRECTOR

CAESARS PALACE DUBAI PRESENTS 

ANEESH GERA AS ENTERTAINMENT & NIGHTLIFE DIRECTOR

Gurgaon, India,July 2022: Aneesh Gera joins the illustrious team at Caesars Palace Dubai as Entertainment & Nightlife Director, overseeing nightlife operations across the resort, its signature restaurants, bars, lounges, and beach clubs.

Caesars Palace is a globally renowned brand, known as the “home of the greatest entertainers in the world” with headlining acts including Frank Sinatra, Celine Dion, Elton John and Adele. This legacy of entertainment excellence is set to grow in the UAE with Caesars Palace Dubai, spearheaded by Aneesh.  

Fuelled by his passion for music and entertainment, Aneesh joins the Caesars Palace team with 20 years of experience in the nightlife and music industry and an impressive track record spanning borders – from long-term stints in the UK and India, working along with the Middle East, Southeast Asia & Europe. 

Over his prolific career, Aneesh has collaborated with leading global brands including The Ministry of Sound, UK Trade and Investment - The Exchange, British Council, VH1 Supersonic Festival and W Hotels along with tech giants like Xiaomi and JBL. Working alongside such names, he gained extensive experience in business development, brand building, music programming and curation, events consultation, project management and record label & artist relations. 

As an international artist, he has many achievements under his belt including being invited to officially remix 3 different Grammy Nominated Artists, surpassing 5 million Spotify streams as the highest streamed artist of Indian origin for Underground Music, the 1st person of Indian origin to hit the USA Billboard Dance Chart and ranked #4 in Asia’s Top Ten Music Producers. 

As Entertainment & Nightlife Director, Aneesh will develop and lead a comprehensive entertainment programme and bring innovative entertainment concepts to life. Aneesh brings his commercial acumen and nuanced insight into the entertainment business to reinforce the resort’s entertainment legacy, elevate brand visibility and create memorable guest experiences that will continue to represent and enhance the resort’s distinguished presence in the region.

About Caesars Palace Dubai

Caesars Palace Dubai is an immersive luxury lifestyle resort located in the heart of the Bluewaters community. Offering a curated selection of unforgettable experiences for families and couples, the hotel is renowned for its contemporary design and uninterrupted views of the Arabian Gulf and Dubai’s skyline. 

Positioned at the western edge of Bluewaters for stunning sunset views, the resort has the ambiance of a sleek island getaway complete with temperature-controlled pools, luscious palm tree-lined grounds and a pristine 500-metre private white sandy beach.

Crowne Plaza Greater Noida is delighted to announce the appointment of Sunny Suri as its Director of Revenue.

Crowne Plaza Greater Noida is delighted to announce the appointment of  Sunny Suri as its  Director of Revenue.

Suri has been in the hotel industry for more than 13 years, during which he has worked in Revenue Management across a wide range of hotels and cities. He started his career with IHG hotels back in 2008, which was followed by revenue management roles at Marriot, Hyatt, Eros, The Grand Vasant Kunj, and The Surya. Sunny in his new role will be responsible for the revenue management function for the largest Crowne Plaza in South-West Asia, situated in the heart of the business hub, Greater Noida.

Sunny is responsible for driving revenue and profit maximization strategies at the hotel, said, Mr. Sharad K Upadhyay, General Manager, Crowne Plaza Greater Noida. We are pleased to have Sunny lead our revenue function at the hotel. His deep understanding of the hospitality industry, rich experience across the geography in various markets, and keen business sense will help us gain market share. His understanding of business and relationship with various stakeholders in the market will also lend towards establishing Crowne Plaza Greater Noida as the premier hotel in Delhi NCR.”

Sunny in his leisure time enjoys listening to music.

Park Hyatt Chennai presents Special Monsoon Breakfast in association with US Cranberries

Park Hyatt Chennai presents Special Monsoon Breakfast in association  with US Cranberries 

Chennai, July 2022 – Indian food is seasonal, and during the monsoons, how we consume food,  especially breakfast changes. With the arrival of the rainy season, it is essential to eat healthy, home-cooked  foods, fresh fruits, and vegetables. At Park Hyatt Chennai we lay great emphasis on seasonal ingredients  and experimentation which has inspired us to introduce a Special Monsoon Breakfast at The Dining Room in association with US Cranberries and Anoothi Vishal. The festival will celebrate the monsoon and reiterate the importance of breakfast as one of the most important meals in Indian households.  

The menu has been curated using US Cranberries, called America’s original superfruit to showcase their versatility as they can be incorporated into any cuisine to create both sweet and savoury dishes. It has been  jointly curated by nine Hyatt hotels across India & Anoothi Vishal and will be available from 15th July to  15th August across these hotels at breakfast. 

U.S. Cranberries have quickly become a favorite in India because of their numerous health properties,  their vibrant red colour, and sweet tangy taste. Cranberries are widely available in India in both dried and  juice form and are often eaten as a snack or used as an ingredient in food and beverages.  

Chef Balaji Natarajan and his team have put together an exciting and flavourful fusion menu that includes  Cranberry Uthappam with Cheese and Cilantro, Almond Crusted Carom Seed Brioche with Cranberry  Chili Compote, Cranberry Sprouts Poha, Oven Methi Cranberry Kulcha with Smoked Peanut Shallot  Curry and more. For takeaway Cardamom, flavoured Coconut Cranberry Granola bars and Washington  Cranberry Muesli Cookies are available. Kids get their own special breakfast treat – Cashew Cranberry  Berliners.  

“Our Culinary team at Park Hyatt Chennai believes in exploring other cultures through their food giving  them a local twist and presenting to our guests. We are delighted to announce our collaboration with US  Cranberries to showcase a combination of Indian and American culinary creations” says Sascha Lenz,  General Manager, Park Hyatt Chennai  

Details – 

When – 15th July to 15th August, 2022 

Timings – 6:30 AM to 10:30 AM  

Price for two – INR 800 plus taxes  

Venue – The Dining Room, Park Hyatt Chennai, 39 Velachery Road, Near Raj Bhavan, Guindy, Chennai  Please call on +91 8939871128 for reservations and inquiries. 

About Park Hyatt Chennai 

Park Hyatt Chennai is the 30th hotel in the global collection of Park Hyatt and features 200 luxurious  guestrooms, including 20 indulgent suites, all thoughtfully designed to create an inviting environment  and contribute to the understated sophistication of the hotel. These luxurious rooms surround a serene  lily pond dotting the heart of the inner courtyard of the hotel. The hotel also embraces the serenity of the  surrounding Guindy National Park with the elegant and chic interiors creating a unique, luxuriant and  calming ambience. The theatrical dining destination, spanning over seven levels of culinary delights,  The Flying Elephant, has already won the heart of the city. From The Dining Room, the all-day dining  restaurant aspires to savour your taste buds, offering you a perfect mocktail of services with a Buffet  or A-La-Carte’. The Apartment has housed many experiential meetings & events within its unique  residential style banqueting spaces. Antahpura Spa offers indulgent treatment rooms and spacious wet  areas interwoven with custom-made services enabling you to delve deep within your inner sanctum.  Overlooking the Guindy National Park, the rooftop infinity-edge pool offers spectacular views of the  reserve in a blissfully calm environment. The design of the infinity pool offers swimmers a surreal effect  of the shimmering water extending into the horizon. 

About Park Hyatt  

Park Hyatt hotels provide discerning, global travelers with a refined home-away-from-home. Guests of  Park Hyatt hotels receive quietly confident and personalized service in an enriching environment. Located  in several of the world's premier destinations, each Park Hyatt hotel is custom designed to combine  sophistication with understated luxury. Park Hyatt hotels feature well-appointed guestrooms, world renowned artwork and design, rare and immersive culinary experiences, and signature restaurants  featuring award-winning chefs. There are currently 45 Park Hyatt hotels in the following locations: Abu  Dhabi, Auckland, Bangkok, Beaver Creek, Beijing, Buenos Aires, Busan, Canberra, Changbaishan,  Carlsbad, Chennai, Chicago, Doha, Dubai, Guangzhou, Hamburg, Hangzhou, Hyderabad, Istanbul,  Jeddah, Kyoto, Maldives, Melbourne, Mendoza, Milan, Moscow, New York, Ningbo, Niseko, Paris,  Saigon, Sanya, Seoul, Shanghai, Shenzhen, Siem Reap, St. Kitts, Suzhou, Sydney, Tokyo, Toronto,  Vienna, Washington, D.C., Zanzibar, and Zurich. For more information, please visit parkhyatt.com. For  more information, please visit parkhyatt.com. Follow @ParkHyatt on Facebook, Twitter and Instagram,  and tag photos with #LuxuryIsPersonal. 

Azaya Beach Resort Appoints Vishal Khosla as General Manager

Azaya Beach Resort Appoints Vishal Khosla as General Manager    

GOA: Saraf Hotel Enterprises announced the appointment of Mr. Vishal Khosla as the General Manager of Azaya Beach Resort, a contemporary lifestyle resort with 38  pool suites and 76 feature-packed rooms spread across 10 acres of pristine white sands in Benaulim.  

With more than 20 years of management experience, Vishal Khosla is a seasoned hospitality professional having extensive cross-cultural exposure to diverse domestic and international markets across UK, UAE and India. Prior to joining Azaya  Beach resort, he has served as a General Manager in properties such as Novotel Goa  Dona Sylvia Resort, Park Regis Resort, Whispering Palms Beach Resort, and The  Kenilworth Resort & Spa in Goa. He has also worked with renowned hospitality brands like the Hilton Glasgow Hotel, Radisson SAS Hotel in Liverpool, IHG - Holiday  Inn Hotel in Aylesbury, Etihad Airways in Abu Dhabi, The Taj Mahal Palace & Tower  and JW Marriott Hotel in Mumbai, and The Club Mahindra Resort and The Lalit Golf &  Spa Resort in Goa. 

Commenting on his new role, Mr. Vishal Khosla, General Manager, Azaya Beach  Resort said, “Azaya boasts of many unique features including the largest inventory of plunge pool suites with 5-star amenities in Goa. I feel privileged to have this unique opportunity of re-launching a jewel that is yet to be discovered. I am excited to be a  part of this service-oriented team and humbled by the potential that this new journey holds. ” 

Vishal’s enthusiasm and vision find synergy in Azaya’s bold, vibrant and playful character that maximizes guest satisfaction. His immense operational experience will be instrumental in strengthening and delivering Azaya’s core ethos while his commitment to excellence will create value that further enriches the genuine,  attentive, and intuitive service design of the property. He will also enhance the celebrations and bespoke experiences that have become the hallmarks of this property. 

About Azaya Beach Resort  

An experiential paradise, Azaya Beach Resort on Benaulim Beach draws inspiration from the Maldivian sense of place with uninterrupted, soul-stirring sea views and powder-soft white sand spread deep into the resort. With a fresh, fun, and trendy vibe, Azaya welcomes you to a unique destination where celebrations require no occasion and bespoke experiences transform moments into memories. 

Azaya takes you on a sensory culinary journey designed and crafted by celebrity chefs. Prepare to be excited, enticed, and enchanted by the innovative and decadent gourmet offerings at four restaurants. La Concha, the world cuisine restaurant features a live kitchen that embraces the idea of eating out of the pan, off the grill, and out of the wok while Lynx, a high-octane New York-style bar and lounge serves innovative cocktails and concoctions with infinite sea views. Blue Iris is an award-winning beachfront restaurant with private cabana seating and the best of local  produce. Guests can unwind at Cerulean, the fun poolside lounge best known for  finger foods, nibbles and baked goodies. The Library, with its elevation, natural light  and panoramic views of the resort and beyond is perfect for meetings and  conferences. Other popular event venues include Azaya Central, Oasis Beachfront  Lawns, Jewel Box and Palm Lawn. 

At Azaya, wellness is a way of life. Nestled in a palm grove by the sea, Prana Spa offers private treatment pods immersed in nature with a touch of luxury, right on the  beach. Guests can avail therapeutic gratification with in-room massages, yoga by the  sea, aqua workouts, a well-equipped fitness centre and a vast array of exotic bath  experiences. Recharge and rejuvenate as skilled therapists perform soothing  treatments to indulge or pamper you and warm-hearted trainers help you achieve  your zen. 

About Saraf Hotel Enterprises  

Saraf Hotel Enterprises started by Mr. Radhe Shyam Saraf opened its first hotel, Yak  & Yeti in the heart of Kathmandu, Nepal in 1977. Since then, this conglomerate has  expanded to become the developer and owner of twelve 5 star hotels, under the hyatt  brand and owned brands, in India and Nepal. 

Accor signs deal for two new Novotel properties in Bhopal and Indore ANNOUNCEMENT MARKS THE FIRST NOVOTEL PROPERTIES FOR ACCOR IN BHOPAL & INDORE

Accor signs deal for two new Novotel properties in Bhopal and Indore

ANNOUNCEMENT MARKS THE FIRST NOVOTEL PROPERTIES FOR ACCOR IN BHOPAL & INDORE 

Accor, a world-leading hospitality group with over 420 hotels across India, the Middle East, Africa, and Turkey, continues to expand its footprint in Madhya Pradesh by signing two Novotel properties in Bhopal and Indore, scheduled to open in 2026. Accor signed a management agreement with Kwality Developers and Amar Krishna Leisure Pvt ltd for the two Novotel properties.

Mr. Aniruddh Kumar VP - Development, Accor India & South Asia said “We are delighted to expand our presence in Madhya Pradesh by adding more properties within the Novotel brand in Bhopal and Indore. We will continue the legacy of our existing properties by giving our visitors a unique and enriching experience. We look forward to catering to the metropolitan cities’ growing tourism and business activities.” 

Both properties boast landmark locations, with the Bhopal site being constructed in the Gulmohar Colony area, close to an upcoming smart city, while the Indore site is being built on the bypass road. Novotel Bhopal property will feature 105 rooms whereas Novotel Indore will offer 130 rooms. Both properties will offer restaurants, banquet facilities for meetings & events, a fitness center, and a range of specially curated spas.

On the signing Mr. Kunal Agarwal Partner, Kwality Developers said - “As we venture into the branded segment of hospitality, we couldn’t ask for a better partner than the Accor group as we bring the global chain to the heart of Madhya Pradesh”

Further, Sapan Arora & Mohit Arora, Directors - Amar Krishna Leisure Private Limited said “We couldn't be more excited to bring works class hospitality to the water plus city, Indore, with Accor and are excited to start our journey"

The signing of this project further strengthens Accor’s already dominant position in India which consists of 55 brands including Raffles, Fairmont, Sofitel, Pullman, Grand Mercure, Novotel, Mercure, and ibis. With six properties in the pipeline set for the next two years, Accor is focused on providing guests with an unparalleled and diverse offering across India. 

Indian Hotspot in the Bay Area, California appoints Aditya Jaimini as Corporate Chef

July’22: Indian Hotspot, the leading Indian cuisine restaurant located in San Ramon, California has appointed Aditya Jaimini as their Corporate Chef. Indian Hotspot brings a high-quality Indian fine dining experience to Silicon Valley. 

In his new role, Chef Aditya will be spearheading Culinary and F&B Operations at the restaurant and enhancing the culinary experience at Indian Hotspot. Chef Aditya shows immense credibility and promises to shoulder responsibilities in order to carry out all the daily operations of the restaurant. 

With over 25 years of experience, he has been instrumental in establishing big F&B operations and culinary innovations. He has worked in various leadership roles. Prior to joining Indian Hotspot, Aditya was the Head of Hospitality, at Delhi International Airport Limited. He has held key positions in hotels such as Taj group, The Park Hotel, IHG, etc. He has also served President Bush, President Bill Clinton, Hilary Clinton, and many other celebrities and world leaders during their visit to India. 

Chef Aditya has innovated award-winning dishes like Rabri Souffle, Kali Gajar Ka Halwa, Tawa Till Asparagus. He has been conferred with ' Chef of the Year', 2014 by the Association of Hospitality Professionals and got featured by Maryam Reshii, in her book - 'Celebrated Chefs of India'. Chef Aditya enjoys a stellar reputation in the industry and is one of the most sought-after mentors amongst universities.

Speaking on his new role, Chef Aditya said, “I am honored to join Indian Hotspot here and I look forward to achieving new heights of success for the restaurant. 

Outside the realm of work, he enjoys exploring new places, traveling and writing humorous poems (Hasya Kavita)

Unwind with a rejuvenating Om Supti Night Spa Ritual at Four Seasons Maldives

Unwind with a rejuvenating Om Supti Night Spa Ritual at Four Seasons Maldives

July 2022: Four Seasons Resorts Maldives Landaa Giravaru, has always been a leader in wellness with their key pillars of serving experiences that soothe one’s mind and body, and harmonise physical, mental, and emotional well-being. The resort’s thoughtfully designed Ayurveda-themed spa, AyurMa offers rejuvenating natural therapies under the supervision of adept naturopaths, yoga therapists, and Ayurvedic doctors. This becomes even more relevant with more guests seeking holiday experiences that include elements of wellness.

Delicately designed to lull body and mind into a deeply meditative state, the Om Supti Night Spa Ritual by AyurMa at Four Seasons Resort Maldives at Landaa Giraavaru calms the nervous system, relaxes the spine and reduces the body’s stress levels – paving the way for restful sleep and peaceful dreaming.

In a private jungle clearing in the heart of the island, beneath a canopy of banyan trees and palms, the unique Night Spa location sets the scene for the most mesmerising open-air ritual experience. A hanging bed suspended beneath tropical foliage and a stone-carved bath, open to the star-lit sky, complete the serene, sleep-inducing sanctuary.

Arun Tomson, Director of Spa at Landaa Giraavaru’s Spa & Ayurvedic Retreat comments, “In a world where time is of such a premium and disturbed sleep is so commonplace, we wanted to create a night-time experience that celebrated our wilderness location, embraced our island traditions and induced a calming, dreamlike state.  It’s an excellent way to break disrupted sleep patterns, hone meditative skills, inspire inner peace and instill respect for the benefits of restful, restorative sleep.”

The Om Supti Ritual

A meditative mantra incorporating the Hindi word for deep sleep (supti) this tri-fold ritual (bookable in advance only) begins at 10:00 pm in the resort’s unique Night Spa setting.

To begin, a deeply relaxing Moondrop Therapy sees seven pure essential oil blends used along the spine to restore inner harmony and unite the energetic flow between the seven main chakras. Focus is then placed on the Vishuddha (the throat energy center or fifth chakra – the body’s center of sleep and dreaming). A subtle Vishuddha Facial Therapy targets the 16 petals (or "points") of the throat chakra, helping to empty the mind of stress and negativity, energize the immune system, and restore beautifully glowing skin.

The ritual concludes with an Inner Peace bath – an al fresco soak in a carved stone tub infused with Himalayan salt crystals, meditative sandalwood, soothing jasmine and regenerating rose damascene. During this time guests are left alone to enjoy the private stone bath and swinging day bed by themselves.

Designed using Ila’s naturally and ethically renowned products, Om Supti soothes the nervous system and relaxes the spine, reducing the level of cortisol (stress hormone) in the body. A peaceful inner equilibrium is restored, paving the way for deeper, more refreshing slumber.

The House Hotel Old Tbilisi and Blue Fox restaurant open in Tbilisi’s Old Town

The House Hotel Old Tbilisi and Blue Fox restaurant open in Tbilisi’s Old Town 

The Best Luxury Boutique Hotel to offer genuine Georgian hospitality & curated community experiences

Tbilisi, July 2022: Across the street from the 6 century Anchiskhati Basilica, in the heart of Tbilisi’s charming Old Town, Kerten Hospitality, a mixed-use, ESG and lifestyle operator, has opened The House Hotel Old Tbilisi, its first of three lifestyle hospitality projects in Georgia. The three-story, 17- room hotel was once the Nikolozishvili mansion and blends that traditional charm with chic sensibility. Each room is distinguished by a historical Georgian character painted by local mural artist, Musya Qeburia, and features custom-made furnishings from Georgian oak, parquet floors and marble bathrooms with a rain shower. Suites feature Tbilisi’s trademark wooden balconies with a view of the nearby Mtkvari River and pedestrian street below. In a cozy district of crooked streets and houses, medieval churches, museums, wine bars, and many attractions, The House Hotel Old Tbilisi is Tbilisi’s newest landmark and a destination in itself.

Tbilisi-based for the opening of the property, Antony Doucet, Chief Experience Officer at Kerten Hospitality, said: “This art hotel in the city’s most historic part will allow guests and visitors to get the feel, to connect to and to experience trully the Neighbourhood and the destination. Our close-knit collaboration with our UBBU teams (UBBU - United. Building a Better Universe - Kerten Hospitality's ESG initiative) will bring the focus on Locality and Sustainability all curated around tailored experiences that ultimately create true human connections and support local do-good causes as well.”

The House Hotel is a fast-growing, award winning, luxury lifestyle brand recognized globally for quality and individuality. Its trademark is blending local art and culture with classic and contemporary styles to create an authentic and unique experience in every location. With a pipeline portfolio of over 40 projects, Kerten Hospitality is all about working organically with its local environment to tell a story that compliments the aesthetics of the region, celebrates local culture and supports the local community. The House Hotel Old Tbilisi’s local team understand cordiality and hospitality are a priority, but in Georgia, where guests are considered gifts from God, hospitality is second nature.

Nikoloz Kurdadze, GM of The House Hotel Old Tbilisi, said, ”We are very excited to open our doors for guests and the community in such a unique destination where meaningful connections and lasting memories will be built after experiencing the real sense of Georgian hospitality, cuisine, art and cultural heritage.”

Traditional buildings in Tbilisi have what locals call “Italian Courtyards,” intimate social areas where residents gather to play backgammon and dominoes, hang laundry and gossip while children play. The House Hotel Old Tbilisi has renovated its courtyard to provide much of the same warmth and neighborliness with a bar that mixes special cocktails and uncorks exclusive Georgian wines from its own grower, while rapturous meals are served at tables around an olive tree for both hotel guests and walk-in visitors. Those who set foot in the property will also enjoy viewing a special collection of Georgian contemporary art pieces from the personal collection of the hotel owner.

Tbilisi has emerged from obscurity to become a world heavyweight culinary destination, yet only a few restaurants offer a high quality fine dining experience. Chef Jaume Puigdengolas, a Barcelona native, earned his Michelin stars in Marbella before creating the F&B concepts for Kerten Hospitality. The Blue Fox, named after an old Georgian cartoon character, is a 72-seat restaurant and the chef’s latest achievement. Riffing off of Tbilisi’s multi-cultural heritage, Chef Jaume’s menu combines western and eastern ideas with a Georgian foundation to create something uniquely Tbilisian. “I respect traditions and work closely with local products and producers,” he says.

Khachapuri is one of Georgia’s most iconic dishes. Chef Jaume simply turns the stuffed bread inside out, with beans and marinated onions on top, or marinated salmon, lemon and cucumber, or Sulguni and Imeretian cheese with local truffles. There are several more, which he calls “Pizzettas.” Georgian tomatoes and cucumbers are among the best in the world, which may explain why they are a salad staple on every table in the country. Chef Jaume has playfully tweaked the salad by serving tomato wedges on a pool of lightly spiced cucumber gazpacho. Although clearly not Georgian, Caesar Salads have recently appeared on nearly every menu in the country. The Spanish chef dipped into his roots and turned the salad into a tapas - a chicken croquette stuffed with béchamel and served on a leaf of Romaine. Main dishes include a tribute to Georgian mtsvadi - skewered meat roasted over coals. Here, they include marinated chicken, and the tenderest beef in the country, served with a selection of locally spiced dipping sauces. Some might call it fusion, but The Blue Fox is simply continuing the Tbilisi tradition of innovation.

Tbilisi’s legacy is built upon the Great Silk Road where it was an important trading hub, bridging Europe with Asia. This is evident in Tbilisi’s Old Town, where the local mosque is around the corner from the local synagogue, which is next to an Armenian church. An old Zoroastrian temple is above. Nearly a century of communism devastated this heritage, but it is now being rebuilt by individuals and groups like Kerten Hospitality. The House Hotel Old Tbilisi is now part and parcel of the “New Silk Road,” a modern hub where nations come to meet, mingle relax, and have a truly one-of-a-kind, unforgettable experience.

The House Hotel Old Tbilisi opens on July 25th, 2022.

Novotel Hyderabad Convention Centre celebrates Diversity and Inclusion Week 2022

Novotel Hyderabad Convention Centre celebrates Diversity and Inclusion Week 2022 

                                            A week-long celebration was held at the hotel to promote Resistance, Diversity, Equity, and Respect

Hyderabad July 26th: Novotel Hyderabad Convention Centre (NHCC) celebrated Diversity and Inclusion week to celebrate the blend that makes them a rich, creative & unique group. With an objective to honor their individual differences, serving as a reminder that underneath it all, we are the same, we are one. The activities were categorized on different themes day-wise as – Gender Equality, Celebrating people with special abilities, Celebrating people from different demographics & LGBTQA+, which demonstrated humanity, kindness, and equality as the core value system of NHCC.   The theme of the week-long celebrations revolved around social justice and brought all employees together on a common platform.

 NHCC believes in recognizing and encouraging diversity and celebrating community involvement. In order to celebrate Diversity & Inclusion week, all employees took part in a cake-cutting ceremony, where each one of them pledged to strengthen and imbibe inclusion principles. Team members also participated in an appreciation session and Q&A about gender diversity to show gender as a spectrum instead of opposing ideals. Further to this, the team conducted sessions where employees from different backgrounds showcased their culture and uniqueness. A blindfold lunch was organized to illustrate that disability does not stand in the way of inclusion.

If you own who you are & know what you bring to the table, NHCC welcomes you no matter where you come from. Every individual at NHCC is celebrated for who they are and the talents that are unique to them, their differences have never come in the way of their productivity & in fact, only strengthened it further.

According to Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre, “The goal of this Diversity & Inclusion week celebrations is to create an environment that allows individuals to bring forth a progressive work culture which is dedicated to fostering equity and unity. The week-long celebrations focused on nurturing an environment of inclusiveness and acceptance that embraces and utilizes the varied backgrounds and viewpoints of all our employees. At Accor we strongly believe in treating everyone equally, irrespective of their identity, background or role”

American Brew Crafts launches Super Chilling Draught Dispenser Equipped to maximize yields with a controlled brew flow with maximum experience in every pour

American Brew Crafts launches Super Chilling Draught DispenserEquipped to maximize yields with a controlled brew flow with maximum experience in every pour

 American Brew Crafts Pvt Ltd has launched a new top-of-the-line super chilling draught dispenser. The dispenser will provide the best-chilled beer to the customers without any initial wastage thereby providing a significant cost advantage to owners. The dispenser is set to hold the temperatures in two different temperatures, one at Chilled (5-6°C) & Super chilled (2-3°C), and comes with indicators for refilling. American Brew Crafts is known for its Blockbuster beer and has a core portfolio of flavorful beers. The brand is available in Andhra Pradesh and Telangana and has recently launched the beer in Goa and Pondicherry markets. 

The new dispenser is expected to maximize yields by maintaining chilled beverage temperatures right up to the faucet. It also maintains a control flow and assures solid beer with every pour for maximum potential. It is set to revolutionize the market with its smart technique and user experience. 

Speaking on the occasion, Sri Nagendra Tayi, Chief Executive Officer, American Brew Crafts Pvt Ltd. said, “We are delighted to share with you that this tech-enabled world-class dispenser is equipped to deliver the brew in two different temperature categories. The dispenser keeps the beverage fresh and carbonated down to the last drop with its amazing high cooling efficiency to preserve the flavors, aromas, and unique characteristics of the beverage. Its powerful withstanding capacity and the exact pressurization with a professional-quality construction ensures a hygienic experience.”

 It has an outstanding characteristic of monitoring the volume of the brew dispensed and also helps in monitoring the brew available enabling the pouring of fresh pints directly from a keg. The machine has been designed in a modern way where it sends email alerts to the customers and also the brewery at regular intervals. The dispenser is energy efficient and saves on utilities and is extremely cost-effective in the long run.

Ingredient Ideology | PULAO FOR THE PALATE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

PULAO FOR THE PALATE

The earliest mention of a dish named Pilaf can be found in the transcripts of the history on Alexander the Great. It is believed that the young Greek conqueror enjoyed the reception he received at the hands of the locals of Bactria. The military forces accompanying Alexander savoured the Bactrian dish of rice and meat, and took the recipe back with them to Greece which remained with them for a good amount of time.

While a lot many foodies get confused with its relation to the concept of a biryani, the two are much different in many ways. A Biryani is made using the draining method of cooking--which basically means the rice is par-boiled in water, and then drained, dried and used to layer up. Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish.

Pulao is supremely aromatic and its exquisite usage of elegant spices makes it a very sophisticated dish. It’s this very subtle elegance that played a key role in spreading it to the world at large. From ancient Persia it spread far and wide to the entire middle-east and beyond. The Spanish added a host of seafood to it, infused it with saffron and called it paella, the Turks referred to it as pilaf, and the Latin race from Italy called it their world famous delicacy today called risotto.

In India, the chef’s in Lucknow however prided in making the fragrant pulao and maintained that the sophistication of the dish was in its subtlety of flavours, where the floral essence of the rice was enhanced by the gentle fragrance of fennel and coriander seeds. Although today we look at the scenario of pulao its way different across various parts of our country as well and that’s how it keeps us attracted towards it and we indulge in its uniqueness as always.

Do try out some of my simple yet lip-smacking recipes for Pulao’s in your kitchens & relish the effervescence of the robust spices & more!

Recipe-1] ZAIKEDAAR MURGH KEEMA PULAO

Ingredients:

1 and a half cup basmati rice, cleaned, washed and soaked for 15min.

200 gms chicken keema

100 gms green peas, frozen ideally.

2 tsp oil

1 tsp ghee

2 bay leaves

3-4 black peppercorns

1-inch piece cinnamon stick

1- 2 green/ black cardamoms

1 tsp ginger-garlic paste

1 tsp green chilies, chopped.

1 no onion, chopped

½ cup tomato puree

Salt to taste

1 tsp kasuri methi

½ tsp red chili powder

1 tsp coriander powder

1 tsp garam masala powder

3 cups warm water

2 tbsp. chopped coriander leaves

2 tsp rose water

2-3 tbsp. fried nuts/ fried brown onions for garnish.

Method:

prepare all the ingredients for the keema mattar pulao. Heat oil and ghee in a thick bottomed pan, add in the whole spices, saute the onions for a few minutes, add in the ginger-garlic paste, green chilies and the tomato puree. Saute all the ingredients for 2-3 mins, add in the chicken keema, green peas, salt, kasuri methi and all the masalas. Ensure we bhunao or saute the keema well with the masalas for 2-3 mins and then add in the drained rice and mix well. Add 3 cups of warm water, allow to boil, cover and simmer, cook the pulao in dum for 20-25 mins and as the rice cooks with the keema the aromas get released, add rose water and coriander leaves, mix it lightly and garnish with fried nuts/browned onions and serve with raita/papad/pickle.

For a vegetarian option: try using veg soy granules in the same recipe with peas.

Recipe-2] PANEER KA CHUTNEY WALA PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

150 gms paneer cubes

1 green capsicum cubed

1 onion cubed

1 tomato cubed

For the green chutney:

1 cup coriander leaves

1-2 green chili

1 tsp garlic, sliced

1 tsp ginger, sliced

3-4 tbsp. water

2 med tomatoes roughly cut

Grind all together and keep aside.

For cooking the masala for the pulao:

2 tsp oil

2 tsp ghee

½ tsp cumin seeds

Salt to taste

½ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder.

Method: Prepare the basic ingredients for the pulao recipe. Using a chutney grinder prepare the fresh green masala and keep aside. Heat oil and ghee in a pan add in the powdered spices and salt, green masala and cook for 2-3 mins. Add in the paneer cubes and other cut veggies as well. Cover and cook for 2-3 mins on low flame. Now add in the cooked white rice and toss it with the chutney wala masala and paneer. Cover and cook in dum/steam for 5-8 mins and serve hot with spinach raita, anar aur boondi ka raita or a glass of chaas and papad to go along.

For a non-veg variation: try using chicken drumsticks/thighs in the same recipe.

Recipe-3] KHUMB KA DUMDAAR PULAO

Ingredients:

1 and a half cup basmati rice, cooked.

2 tsp oil

1 tsp butter

1-2 green cardamoms

1 tsp green chilies, chopped.

1 tsp ginger-garlic paste

1 med onion, sliced

3/4th cup curd

Salt to taste

200 gms khumb / fresh mushrooms, sliced

1 med potato, peeled and cubed.

½ tsp turmeric powder

¼ tsp red chili powder

1 tsp coriander powder

½ tsp garam masala powder

¼ cup water

2 tbsp. coriander, chopped

2 tsp mint leaves, chopped

1 tbsp. rose water.

Method: prepare all the ingredients for the khumb or mushroom pulao recipe. Heat oil and butter in a pan add in the green cardamom, onions, ginger-garlic paste, green chilies and saute them for 2-3 mins. Add in the beaten up curd with all powdered spices and cook on a low flame for 2-3 mins. Now add in the sliced mushrooms and small cubes of potatoes, little water cover and simmer for 3-4 mins. Add in the cooked rice on top, coriander and mint leaves and sprinkle little rose water and cover with a tight fitting lid and cook the pulao in steam for 12-15 mins and serve hot with a bowl of date and walnut raita or a kachumber with fried papad.

For a non-veg variation: try doing this same recipe using chicken liver or chicken sausages with boiled eggs and potatoes.

Recipe-4] GOSHT KA NARAM GARAM PULAO

Ingredients:

1 and a half cups basmati rice, cleaned, washed & soaked for15 min

750 gms mutton with bones.

2 tsp oil

2 tsp ghee

1-2 bay leaves

2-3 black cardamoms

1 tsp shahi jeera

1 tsp ginger-garlic paste

2-3 green chilies

1 cup onions, sliced

2 med-sized potatoes, cubed

Salt to taste

1 tbsp. coriander powder

1 tsp red chili powder

½ tsp turmeric powder

½ tsp garam masala powder

1 tsp Kasuri methi

1 cup curd, beaten

2 tbsp. coriander leaves, chopped

2 tbsp. rose water/ kewra essence.

2-3 tbsp. fried onions and fried nuts.

Method: Prepare all the ingredients for the mutton pulao recipe. Boil the mutton for 20-25 mins with the whole spices separately to enable faster cooking later with the rice. Heat oil and ghee in a pan add in the shahi jeera and the whole spices from the boiled mutton and lightly brown the onions, add in the ginger-garlic paste, slit onions and cook for 2-3 mins. Now add in the half cooked mutton and drained rice add in all the powdered spices, beaten curd and salt to taste and bhunao it all together for a couple of minutes, add kasuri methi, potato cubes and double amount of the mutton stock or the boiling liquid into the pan and mix well. Simmer the mutton pulao on a low flame until well-cooked lastly add the rose or kewra water into the pulao and serve hot garnished with browned onions and nuts.

For a veg variety in this case: use assorted veggies of your choice with soy chunks.

Recipe-5] SUBZI TARKARI PULAO

Ingredients:

1 and a half cup basmati rice, clean- wash-soak for 15 mins.

2 tsp oil

1 tsp ghee

1-star anise

4-5 peppercorns

1-2 mace or javitri

½ tsp jeera

1 tsp ginger-garlic paste

2-3 green chilies chopped

1 cup onions, sliced

Salt to taste

1 cup pre-cut assorted veggies of your choice- carrots, peas, beans, cauliflower, potatoes etc.

½ tsp turmeric powder

1 tsp coriander powder

¼ tsp red chili powder

½ cup tomato puree

3 cups water

1-2 tbsp. fresh cream

2-3 tsp fried nuts and browned onions for garnish

2 tbsp. coriander leaves, chopped

Method: prepare all the ingredients for the assorted vegetable pulao. Heat oil and ghee in a pan add in the whole spices and jeera allow to splutter for a few seconds. Add in the onions and lightly brown them, add in the ginger-garlic paste, chilies and saute for 1-2 mins. Add in the tomato puree, salt and all powdered spices and mix well followed by all the assorted veggies as desired and bhunao or saute them all together for 1-2 mins. Add in the fresh cream, drained rice and mix well, add double quantity of warm water and mix, cover and cook in steam until the rice and veggies are well cooked. Add in the coriander leaves and mix well. Serve hot garnished with nuts and browned onions. Serve it with masala chaas or a bowl of cucumber mint raita or a sev aur boondi ka raita.

For a non-veg variation here: try using chicken curry cuts or prawns/ shrimps as well in the same recipe.