Eclat Insights | The 'ShowRoom Of The Day'​ Concept & Other Amazing '1 Thing'​ Ideas To SuperCharge Your Processes

I think the book 'The One Thing' by Gary W. Keller & Jay Papasan is a wonderful life philosophy to live by. The core is simple, focus on one thing.

Some other insights become available once this one seeps in:

• Once you know the 1 thing that is most important, do it repeatedly, with excellence & deliberate practice.

• Once you have reached the high point in that 1 thing, 10X it. Do it more, do it faster, do it cheaper, do it with lesser constraints or find new ways to do it or just do it a lot.

• Once the 10X is achieved, add to it. This is something like habit stacking. Once the 1 thing becomes second nature, add another 1 thing to the stack.

• Repeat the entire process. Success is built sequentially.

Why is it relevant to the Hospitality & Service Industries?

There is so much that can go wrong that a large part of the industry tends to try and do everything from the notion of 'no complaints'. As long as no complaints are coming, everyone seems to think they are doing a great job. While this may be true in non-delight sectors, delight requires more.

Strengthening everything takes time though. If you can isolate a task, a process, that creates a large difference in delight, then you can bring about the change faster. Once that change occurs, it stays for life to be used across more and more processes or tasks. Once you start to see what matters, you are changed for life.

Actionable Insights

The ShowRoom Process

Let's start with something small, yet powerful. Every day, across hotels, someone is showing a room to a prospective buyer/client/guest. Usually, this is the Sales or Front Office.

In most cases, the room that is clean and available (i.e. not blocked for an arrival) is shown. The logic is, all rooms should be in a good enough condition to show to guests.

We think, there is a better way. This is the process we prescribe

**Process Name | Showroom Process**

Reason for Process: To ensure the hotel is showcased to all prospective guests/customers to the highest standards. To ensure no arriving guests get a room that has been shown to a prospective customer but not refreshed.

 **Process Detail**

• Every day 1 room in each category (based on availability) will be termed a showroom. The showroom will be ready by 0900 hrs in all aspects. The showrooms will be made OS (out-of-service) on the system.

• The showroom will be prepared to the highest standards with all amenities & goodies.

• The Showroom keys are to be made (in case of automated ones) and kept ready at the front desk.

• The Service Manager will check all the showrooms.

• All Walk-In guests or guests that come to visit or inspect the property will be shown the showrooms.

• The Sales / Ops team showing the room will make a note of anything that could be improved or is not as per standards. This will be relayed to Housekeeping.

• HouseKeeping will refresh the room after each show visit.

• The showrooms will be taken back into the inventory at 1800 hrs or if occupancy demands it.

• A report will be generated for the number of showings in a day, details of the visit and follow up required.

• This can be done for each room category in the hotel.

Once the hotel has mastered the ShowRoom concept, it is time for 10X. All rooms should be then made to ShowRoom standard and Sales should be allowed to take any room for viewing.  

You can also 10X this by adding recognition or awards for the teams that create zero-error ShowRooms.

You can do this for other departments & processes too. For example, use the same template to do a ShowRoom Table in your restaurant. Make sure one table every day, is perfect in every regard. Once that is achieved, 10X it. IRD, Kitchen, Laundry, Car Service, you name it, you can do this.

Want to make this WOW? 

You can use the same concept of 1 thing, for skill or even things like grooming. Get your team members, to focus on 1 key skill, something that can make everything else better and get them to improve on just that skill.

For example, if email management is the skill that will make everything in Reservations or Sales better (more time, peace of mind, no missing details etc), then focus only on that 1 thing.

In Banquet Operations, for example, if you can make your Function Sheet better and better, you will find it makes everyone's life easier. 

Reward progress. Reward someone 10Xing it. Acknowledge that this will take time but the effort is worth it. 

Something you can do right now is to make a list of 3 things / 3 skills that if you improve, you will improve everything or make everything else at work easier. Then choose the No 1 in that and go after it with a vengeance. 

Send me that 1 thing and let me coach you in first getting it to world-class levels and then 10Xing it. I am p.bedi@eclathospitality.com

Prabhjot

Bedi

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

New Opening | Dubai’s Emaar unveils Vida Beach Resort, its first hotel in Bahrain

Vida Hotels and Resorts has announced the opening of Vida Beach Resort Marassi Al Bahrain, the first Vida resort to open outside the UAE and Emaar’s first hotel in the Gulf kingdom.

The resort is an integral part of a larger development known as Marassi Al Bahrain development, a complete urban and real estate destination located in Marassi.

Located on the Marassi beach front, with direct access to the beach and upcoming Marassi Galleria Shopping Mall, Vida Beach Resort Marassi Al Bahrain has 157 rooms and 141 serviced residences.

New Opening | Ginger signs a new hotel in Goregaon, Mumbai

Ginger expanded its footprint in Mumbai, the financial capital of India, with the signing of a new hotel in Goregaon. The hotel is designed around the brand’s lean luxe design and service philosophy of offering a vibrant, contemporary, and seamless hospitality experience to its guests.

Commenting on the signing, Deepika Rao, MD & CEO, Ginger Hotels, said, “Mumbai is a very important market for Ginger. With the addition of this hotel, there will be five Ginger hotels in the city including two under development. We are delighted to partner with Pen Workers Seating Company for this property.”

Goregaon is one of the key commercial hubs in Mumbai with major Corporate & IT parks, shopping malls and industrial zones. The 104-key hotel is strategically located in Goregaon with convenient access to the Bombay Exhibition Centre and Film City. The hotel will feature Ginger’s newly designed signature rooms and Café Etcetera – the all-day diner. The hotel is slated to open by Q1 2022.

With the addition of this hotel, Indian Hotels Company (IHCL) will have 12 hotels in Mumbai, including four under development.

Appointment | JW Marriott Bengaluru hires Sandeep Udupa as the Assistant Director of Human Resources

JW Marriott Bengaluru has recently announced the appointment of Sandeep Udupa as the Assistant Director of Human Resources.

Bringing in over 14 years of experience in the industry and an expert in end-to-end Human resource functions, he has successfully strategized, co-created and executed business transformation through people processes to enhance business and sustain organization.

Starting his career in 2012 with Goa Marriott Resort and Spa, Sandeep gradually forayed into the Human Resource space when he joined Bengaluru Marriott Hotel Whitefield. He has held multiple managerial-level positions and worked with eminent brands such as, Fairfield by Marriott Rajajinagar Bengaluru and Sheraton Grand Bengaluru Whitefield Hotel.

Speaking on the appointment, Gaurav Sinha, the Director of Operations at JW Marriott Bengaluru said, “We are glad to have Sandeep joining our team and together we are sure of bringing new transformations and grow holistically”.

“I’m very excited to be a part of the JW Marriott Bengaluru family. The success of the team and the business has always been integral to this brand. Hence, my efforts are going to focus on balancing the people and the process,” said Sandeep Udupa.

Marriott International Signs Agreement with Melco Resorts & Entertainment to Bring Macau’s First W Hotel

Marriott International, Inc. today announced that it has signed an agreement with Melco Resorts & Entertainment to bring the W Hotels Worldwide brand to Macau. Scheduled to open in December 2022, W Macau - Studio City is expected to become an iconic addition to the world-class leisure destination through its detail-driven, unexpected design, signature Whatever/Whenever® service, and innovative programming.

“Macau’s super-charged energy and unique identity as an entertainment hub, together with its mix of Eastern and Western culture, makes it a natural fit for W Hotels,” said Henry Lee, President, Greater China, Marriott International. “In line with Marriott International’s “Brand + Destination” development strategy, we are excited to work together with Melco Resorts & Entertainment to introduce W Macau - Studio City and bring the brand’s luxury lifestyle to Macau.”

Situated in the heart of Cotai, W Macau - Studio City will serve as the buzzing centerpiece for Studio City Phase 2, a multi-complex development that includes indoor and outdoor water parks, cineplexes and state-of-the-art MICE facilities. W Macau - Studio City expects to feature 557 guestrooms, including 127 suites and wellness facilities, a spa, fitness center, and an indoor swimming pool. The hotel is also set to include two destination dining venues – one featuring international cuisine with an Asian twist and another with the finest Chinese and Portuguese dishes. Set to be a first in the Greater China region, W Macau – Studio City is slated to feature a W Sound Suite, the brand’s signature, on-site recording studio as well as a WOOBAR where guests can connect. Additionally, the new hotel will offer 1,100 square meters of event and meeting space.

Mr. David Sisk, Chief Operating Officer – Macau Resortsof Melco Resorts & Entertainment, said, “Melco is thrilled to welcome W Hotels to Studio City and Macau. W Hotels is without a doubt one of the world’s most iconic luxury lifestyle brands, and we expect the hotel to elevate Studio City’s hospitality offerings to a new level. Together we look forward to bringing new experiences to our guests and further strengthen Macau’s proposition as a world-class leisure destination.”

Marriott International currently operates nine properties and residences under the W Hotels brand across Greater China. W Macau – Studio City is anticipated to mark the brand’s tenth property in Greater China.

About Marriott International
Marriott International, Inc. (NASDAQ: MAR) is based in Bethesda, Maryland, USA, and encompasses a portfolio of roughly 7,900 properties under 30 leading brands spanning 138 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.

Increasing air bubble flight agreements with more countries will give much-needed impetus to business: TAAI

Increasing air bubble flight agreements with more countries will give much-needed impetus to business: TAAI

Soon after the Indian government signed yet another air bubble travel agreement with Australia, followed by signing the dotted lines with Saudi Arabia there are speculations and responses all around in the industry, mostly of which are positive, and the increasing agreements are being looked upon as some sigh of relief for Indian aviation fraternity. After the latest agreement, direct flights between India and Saudi Arabia will commence soon, as the agreement will come into effect from January 1, 2022.

Speaking on the development, Jyoti Mayal, President, Travel Agents Association of India (TAAI) praised the government for taking a wise step in these times and expanding its air bubble flight agreement count for the betterment of travel and tourism sector and also the economy as a whole. “Such tough times call for an immediate action and I think this is the best that could be done to avoid travel difficulties to some extent,” she commented.

With this agreement India has now an air bubble agreement with 34 countries including Afghanistan, Australia, Bahrain Kenya, Kuwait, Oman, Russia and so on. Commenting on which Jay Bhatia, VP, TAAI said that this has come as a good sign, and it has not only expanded the horizons of international travel for Indian travellers but has also worked as an element strengthening bilateral bonds. “The government earlier had informed the Parliament that they have proposals from 10 countries to sign the air bubble agreements out of which Australia and Saudi Arabia have been accepted as of now and definitely more to follow,” he said.

“Scheduled international passenger flight operations will remain suspended in India till January 31 meanwhile agreements like these could work as a stepney in taking business forward which already has seen an avalanche of ups and downs during Covid crisis,” Bettaiah Lokesh, HSG, TAAI mentioned.

“Air Bubble agreements are one of the best solutions aimed at restarting commercial passenger services between the two countries when regular international flights are suspended due to Covid and the best part about these agreements is that they are reciprocative in nature which allows airlines from both the countries to enjoy similar benefits,” stated Shreeram Patel, Treasurer, TAAI.

Award | Hurawalhi Wins Prestigious Accolades at Hotel Travel Awards 2021

Hurawalhi Wins Prestigious Accolades at Hotel Travel Awards 2021

Hurawalhi Maldives has been announced as the winner of multiple prestigious Hotel Travel Awards 2021, bringing a fantastic end to the year! 

The Hotel Travel Awards recognizes and rewards hotels worldwide based on the exceptional service and facilities they provide to their guests. Their world-class inspectors were thrilled with the exceptional facilities and outstanding service they experienced while inspecting our resort and we couldn’t be more proud. Awards such as these are only possible due to the dedicated and professional team we have here at Hurawalhi and a huge thank you goes to each and every one of them. 

Hurawalhi Maldives received the following awards: 

WINNER: FINEST LUXURY SUSTAINABLE HOTEL RESORT WORLDWIDE – ‘Luxury Treading Lightly’ ethos underpins its environmental efforts. 

WINNER: BEST GENERAL MANAGER WORLDWIDE – Brad Calder has been at the helm of Hurawalhi, and neighboring Kudadoo Maldives Private Island by Hurawalhi since 2017. 

WINNER: FINEST LUXURY UNDERWATER RESTAURANT WORLDWIDE – 5.8 Undersea Restaurant has scooped many accolades and the exquisite dining experiences that its guests enjoy, are cited as holiday highlights never to be forgotten. 

Circar Ruchulu~ Flavors from Norther Circar at Hornby’s Pavilion-ITC Grand Central

Circar Ruchulu~ Flavors from Norther Circar at Hornby’s Pavilion

Savour authentic flavors from Circar Ruchulu in the all-day dining restaurant Hornby’s Pavilion, at ITC Grand Central Mumbai.  Experience the Circar taste as Chef Praveen Anand, prepares a flavorful fiesta right at the heart of Mumbai.

Chef Praveen Anand doesn’t need any introduction. His culinary skills are illustrious, his research on South Indian Cuisine is legendary. In the Indian Food and beverage context, his work, his relentless effort to unearth various community-based cuisine from Southern states of the country, makes for a delightful book. 

Circar Ruchulu means Circar taste. The narrow slip of territory along the western side of Bay of Bengal comprising a coastal region of Andhra Pradesh, districts of East and West Godavari, Krishna and other parts. The food from this region is unique because of the local produce, especially the chilies. The chilies procured from this region comes in varied flavors & taste. Each chili lends a different taste to one’s taste buds. For example, Mangalagiri chilli is used for preparing ‘curries’ & Pottu Mirapakai for ‘thokkus’(pickle).

Experience the age old authentic recipes of the 'Northern Circars' of British India’s Madras Presidency, rustled up by celebrated Chef Praveen Anand, executive chef of South Indian cuisine at ITC Hotels with delicacies such as pesara punukulu (crispy moong dal chunks served with ridge gourd chutney), karjam vepudu, (pepper tossed mutton liver) bangala dumpa, masala koora (potatoes tossed with chilli and kopra), kakarakaya vepudu (bitter gourd crisps with onion, garlic and chilly) , beerakaya paalu (ridge gourd slow cooked in cow’s milk with spices) , palakoora pappu spinach and lentil cooked together, tempered with mustard and cumin, podi chapa (masala coated pan fried beckti fillets), menthi koora royyalu (prawn and fenugreek leaves combination with ethnic spices), palletoori kodi koora (village style chicken curry with drumsticks) and veta pandi vepudu (ethnic pork roast), bellam garelu (fried lentil dumplings steeped in jaggery syrup) and gassala payasam (poppy seed kheer) to name a few.

Bhagwan Balani, General Manager ITC Grand Central comments that this new year ‘We are delighted to present Circar Ruchulu, the unique flavours of the ‘Northern Circars’, part of the erstwhile Madras Presidency, researched and presented by Chef Praveen Anand, whose lifelong passion is to retrieve and revive lost recipes of South India. This is a part of ITC Hotels Kitchens of India series where we showcase India’s wealth of unique, forgotten, undiscovered and regal cuisine in keeping with our ethos of responsible luxury. This food promotion is a part of the grand brunch on January 9th and will also be available for dinner on January 7th and 8th,2022.

Dates of promotion- 7,8, 9 January 2022

Venue: Hornby’s Pavilion, ITC Grand Central

Call on 022-67045121/ 022-67045122 for table reservations and to learn more

Celebrate New Year at ITC Royal Bengal & ITC Sonar

One of a Kind Celebrations at ITC Royal Bengal & ITC Sonar

Reminisce warmly with your loved ones about the year gone by over wine or
enjoy spirited conversations over exotic cocktails. Savor regal feasts
during the Festive Season in an atmosphere of joyous celebration. Come, be
part of this Kind of Experience for memories that will last a
lifetime with our mindfully crafted special Offers for the Yuletide
revelry.

Indulge in a gastronomic journey filled with an array of culinary delights
in a setting of absolute luxury. Each activity is thoughtfully curated
keeping in mind guest and associates’ safety. New Year’s Eve parties are
subject to state guidelines and hotels across the country continue to abide
by the same.

The “One of a Kind Christmas Village” at ITC Royal Bengal & ITC Sonar is a
the show-stopping line up of festive signatures that combine the classics with
the inventive. Traditional Christmas goodies are lavished with preserved
mulled fruits, refreshing new flavors, and exquisitely crafted with edible
“baubles and ornaments”. A range of exclusive festive collection hampers
with delicately crafted delicacies and boxes of goodies, all created to
spread the cheer showcasing artisanally crafted delectable season’s must
shares, on offer till 2nd January 2022.

Revel in the festive season with a dazzling selection of gourmet offers.
Introducing the excitement for Turning 2022 Celebration is a beautiful
setup of the Christmas display and cheerful rhythms in an enchanting
atmosphere. To further elevate the regalement, we have on offer a variety
of culinary choices from ITC Hotels award-winning, signature Food &
Beverage repertoire, delectable gourmet hampers, and more.

Choose your celebration mode and welcome the New Year in spectacular style.
Feast on a carefully crafted menu, made especially for the occasion by our
master chefs at our restaurants.

Ring in 2021 at Pan Asian with an exquisite feast featuring East Asian
specialties, celebratory beverages and foot-tapping live music by DJ Tabby

Indulge in the robust flavors of the northwest Frontier available on
A-la-Carte at Peshawri.

Welcome the New Year with DJ Kave & Percussionist at The Brass Room with
unlimited premium beverages & appetizers, antipasti, and a delectable
Italian dinner at Ottimo

For those who wish to partake of the joy at home, ITC Hotels F&B App &
Gourmet Couch (ITC Hotels pan India signature home delivery and takeaway
menu from its iconic cuisine brands) shall enable unique dining experiences
at home. "The Holiday Box" by Gourmet Couch is designed for joyous moments
filled with delightful selections, featuring signature menus that
celebrate the spirit of special events or simply loved ones coming
together. Ranging from feasts to pick and choose from to delectable sets of
curated set meals.

The Gourmet Bubble is yet another special offering for those wanting an
exclusive celebration at the hotel. In order to enable guests to host their
private parties, the all-inclusive ‘Gourmet Bubble’ for groups above 20
guests include a private venue, a bespoke signature menu, and an exclusive
service team for guests, all backed by heightened safety and hygiene
measures available for guests.”

The Gourmet Bubble is available to guests at the following restaurants- Pan
Asian, Dum Pukht, Ottimo, and Royal Vega at ITC Royal Bengal & ITC Sonar.

Enjoy your stay in sublime luxury and dine at home or at our world-class
restaurants as you bring in the promise of a new year.

For Table Reservations and Further Details Call Festivity Desk at ITC Royal
Bengal & ITC Sonar 033-44464646

McDonald’s India - North & East introduces new Butter Chicken and Butter Paneer Grilled Burgers, inspired by local Indian flavours

December 2021, New Delhi: Inspired by India’s popular casual dining dishes, McDonald’s India – North and East has added a makhani twist to the menu with the introduction of two new grilled burgers - Butter Chicken and Butter Paneer. These new burgers perfectly blend authentic Indian taste with international burger style that is sure to delight the hearts and tastebuds of customers across North and East India.

Both the burgers come with grilled patties oozing with deliciousness in every bite. The Butter chicken grilled burger is a sumptuous treat for chicken lovers. This burger comes with a premium, juicy grilled chicken patty topped with rich makhani sauce, layered with shredded onions and placed between freshly toasted premium buns with black and white sesame seeds.

The Butter paneer grilled burger has a mildly spiced grilled paneer patty topped with makhani sauce, sprinkled with shredded onions for the perfect crunch and placed between freshly toasted premium buns with black and white sesame seeds. The makhani sauce is made with butter, tomato, onion, garlic with a hint of fenugreek and a blend of carefully selected high quality, locally sourced ingredients, giving the burgers a truly makhani flavour.

“We have a proud legacy of bringing in authentic local flavours to meet the needs of our customers. Our new burger line-up is tastefully crafted, delicious culinary that will tickle the palates and provide gastronomic pleasure to our guests looking for authentic Butter Chicken and Butter Paneer tastes”, said Rajeev Ranjan, Chief Operating Officer, McDonald’s India – North and East.

Butter chicken grilled and butter paneer grilled burgers will be available across McDonald’s restaurants in North and East India* through dine-in, takeaway, drive-thru, McDonald’s app and through McDelivery (including Swiggy, Zomato and Magic Pin).

With Food safety and quality always at the core, all McDonald’s products go through comprehensive quality checks, from farm to table, so that the customers can enjoy safe and delicious food every time they choose McDonald’s. As a commitment to quality and safety in the current times, McDonald’s India – North and East has introduced the Global ‘Safety+’ program that includes nearly 50-plus process changes in the restaurant operations. Safety+ is a Global system of enhanced hygiene and safety practices that help ensure that every part of the McDonald’s experience is safe for its customers and employees. It builds on more than six decades of safety-first leadership in McDonald’s restaurants.

*Some locations in North and East India may not be serving the Butter Paneer and Butter Chicken grilled burgers due to some limitations. Please check with the restaurant staff for availability.

About McDonald’s India - North and East: McDonald’s restaurants in North and East of India are operated by Connaught Plaza Restaurants Pvt. Ltd. McDonald’s is committed to delivering the highest quality restaurant experience to its customers in India and serves a variety of menu options made with quality ingredients sourced locally. McDonald’s serves millions of customers annually at its 150 restaurants across North and East of India and provides direct employment to more than 5,000 people. With a customer-centric approach, McDonald’s operates through a variety of formats and brand extensions including standalone restaurants, Drive-thru’s, 24/7 restaurants, McDelivery for customer convenience and experience.

Ingredient Ideology | RUSSIAN FARE TO SHARE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

RUSSIAN FARE TO SHARE

It has been observed that not many people think of Russian food as being internationally renowned when compared to some more widespread cuisines, but there are more and more people around the world who are discovering it and learning to appreciate its qualities. Russian food derives from the great geographical expanse of this country and its multicultural character, which has resulted in a great variety of dishes.

Given the characteristic cold climate of this region of the world, the country has a lot of delicious traditional dishes to help people keep warm. People that discover Russian food for the first time, are often surprised by the variety of ingredients and flavors, which is influenced by its connection to Europe, Asia and the Middle East.

It is also said that Russian food derives from an innumerable wealth of dishes, due firstly to the multicultural character of the country and secondly to its vast geographical size. Many dishes we consider today as typically Russian, are in reality of Polish, French or Italian origin. They arrived at the court of Catherine II through the Empress’s contacts with Western Europe.

Russia’s gastronomic foundations are based on the peasant food of rural populations located in places with an extremely cold climate. Many of the different dishes of soups and stews with meat and fish, are prepared by adding spices to native dishes using some techniques from the Mongols and Tatars in the 13th century.

Many of the Russian dishes are influenced by the ancient silk road as well as the proximity to the Caucasus, as well as the proximity it had with the Ottoman Empire. Russian food is very rich in variety, but also hyper caloric because more energy is needed to withstand the low temperatures they suffer in winter.

As the climate in Russia is almost always cold, most dishes are eaten hot. Soup is one of the main dishes and there are of many different types, they also accompany most of the dishes with rye bread, which is even cheaper than wheat white bread.

Caviar is one of a specialty in Russia. There are two types: the red salmon caviar that we can order in any restaurant or food house, and black caviar, which you’ll only find in expensive restaurants. In fact, for Russians at home, the most normal thing is to eat red caviar on a slice of white bread without toasting with butter. The black is reserved for special occasions, such as Christmas. Did you know the word “caviar” comes from the Persian word “khavah” which means “egg”?

Russians don’t conceive a lunch without soup as a first course, and for dessert they usually have a sweet accompanied by black tea with lemon, which they drink every hour of the day. And yes, the drink that most people drink in Russia is not always vodka, it is tea too! And what about vodka? To take it, Russians have their own protocol first of all, you must exhale through your mouth, then drink it in one gulp and then take a breath.

 One of the most popular dishes in the country is the Russian salad, only that in Russia it’s not called that: it’s known as Olivier salad and takes the name of the Belgian chef who invented it while working in Saint Petersburg. As bread is so important in Russian food, there is the tradition to welcome important guests with a dish of “bread and salt”. Although potatoes are a common ingredient of Russian food, for a long time Russian people only ate turnips, they didn’t know potatoes. King Peter brought the first potatoes from his foreign voyages, but Russians didn’t know how to eat it for some years.

Surprisingly, breakfast in Russian food usually consists of a cup of tea or coffee and a sandwich with some butter, cheese or ham, or some bakery, just for simplicity going along with choice of breads. The most traditional non-alcoholic drink is Kvass (after Coca-Cola). By the way, due to the climate, soft drinks are usually served without ice, if you want it, order it separately.

Some Popular Russian Delicacies:

1. Olivier salad: t’s known as Russian salad around the world. Olivier is a variant of potato salad invented in the 1860s by the Chef Lucien Olivier. The original was made with caviar, grouse, smoked duck, beef tongue and it had its own secret sauce, but today it is prepared with much simpler ingredients: boiled potatoes, carrots, eggs, peas, pickles, and chicken or meat.

2. Shades of Caviar: Quality caviar may be the most expensive food in the world, with most exclusive one’s costing thousands of dollars. The best caviar is that of sturgeon caught in the Caspian Sea in Azerbaijan, Iran and Russia. It consists of gelatinous pearls that explode in the mouth, and it has an intense taste of brine and fish. Red and black coloured caviar are most popular.

3. Chebureki: The word Chebureki was adopted from the Crimean Tatar language and means literally ‘raw cake’. This dish is very popular in Tatar and Russian cuisine, but also in Asian and Caucasian menus. It’s a kind of fried patty with a filling of minced meat and onion. It’s made with a single piece of dough that folds over the filling in a crescent shape.

4. Borscht: Borscht is a beet soup native to Ukraine that was quickly adopted as a Russian specialty. Beet is its main ingredient and the one that gives it its intense and characteristic color. It is prepared with sautéed meat and vegetables, among which we can find cabbage, carrots, onions and potatoes and it can be served hot or cold.

5. Okroshca: This concept relates from Russia which is a cold soup, perfect for hot summer days. Traditionally, it’s cooked with Kvass, and it usually includes meat or mortadella, radish, cucumbers, chives, cooked potatoes and eggs.

6.Uja: this is also a very traditional Russian soup that is prepared with sliced fish fillets. They mainly use Salmon or Cod Fish. To this Russian spoon dish are also added some vegetables cut into pieces such as, for example, potato, carrot or onion.

7. Black Russian Cake- This is an extremely moist and delicious cake. The coffee liqueur gives it an exceptionally rich and unique flavor. It is wonderfully complemented when served with coffee drinks as an after-dinner treat. What made the dessert “Russian”? Quite likely the name transferred from “Russian tea,” which in the late 1800s meant any drink containing rum (not vodka, surprisingly). Red wine and sherry are found in some of the tea and Russian cake recipes. Russian Royal Cake is made with walnut, poppy seed, cherry and chocolate cake layers frosted with Dulce De Leche Buttercream then drizzled with Chocolate.

8. Cabbage Piroshky - Piroshky are the ultimate Eastern European and Russian street food! These are little hand-pies made with fluffy easy dough and filled with either sweet or Savory fillings. Some of the fillings include braised cabbage piroshky is one of the favorites of many foodies. These vegetable piroshkies are filled with cabbage, carrots, mushrooms, onion and bell pepper. You can even add diced kielbasa sausages as well for more flavor.

Popular Ingredients in Russian Food

Russian cuisine and gastronomy includes a great variety of ingredients, but the following are the most used.

Meats and Fish.

They are used in all types of dry dishes and soups. These ingredients include lamb, pork or beef meats. In the case of fish, they are mainly freshwater fish such as carp and sudak, but also fish found in northern areas of the country like sturgeon, salmon, pike and trout.

Assorted Vegetables

The most popular are cabbage, potatoes and cold tolerant greens. Pickling cabbage, cucumbers and tomatoes are used in brine to preserve other vegetables for winter use.

Variety Fruits- In Russia there is a great tradition of preserving the fruits, vegetables and mushrooms grown during the summer. The compotes and jams are made of fruits and berries like strawberry, raspberry, blueberry and others.

Choice of Breads- There are several types, the most typical is black bread, made from rye flour; there are many types of this bread and it’s very healthy. There is also normal bread called white bread made from wheat flour.

Milk & Dairy Products- In Russia there is a great variety and tradition of eating dairy products, many of which aren’t known in other countries. In stores you can buy many kinds of cottage cheese “tvorog”, “kefir” – a drink similar to yogurt.

 Herbs and Spices used commonly in Russian Cooking:

• Parsley: Mainly used in salads and also to decorate dishes.

• Pepper: Russians use mainly black pepper.

• Allspice: It’s often used in unground form in marinades and canned foods.

• Sage: Mainly used in fish dishes, but also in legumes, vegetables, jams and marmalade.

• Horseradish: The root of this plant is used in many spicy sauces for meat and fish dishes.

• Dill: Dill weed simply makes sense in a Russian diet of fish and milk-based dishes.

• Tarragon: When used in any Russian recipes with vinegar and/or mustard, tarragon is delightful.

• Garlic: It offers a taste that is versatile enough for a great variety of dishes and it stores well for use in winter cooking.

Here are a few of my select all-time favourite recipes from Russian Cuisine:

Recipe-1] CHEBUREKI SNACK

A popular Russian street side snacky food, dough encased with mince- meat and fried]

Ingredients:

For the wrappers:

Readymade tortilla wraps can be used as well.

To make fresh wrappers:

Refined flour- 1 and a half cup

Oil-2 tsp

Salt- 1 pinch

Baking powder-1/4 tsp

Egg yolk- 1 no

Warm water- as needed to make a firm dough

For the mince-meat stuffing:

Red meat of your choice/ chicken mince- 250 gms

Salt and pepper to taste

Assortment of herbs- parsley/coriander/basil etc

Garlic-1 tsp chopped

Spring onion-1 med size chopped

Spring onion greens- 2-3 tbsp. chopped

White wine- 2-3 tsp optional

Red pepper sauce- 1-2 tsp – optional

To seal and fry:

Oil- as needed to deep fry

Egg wash to seal the edges of the wrappers.

To serve with:

Assorted choice of dips/ sauces to go along.

Method:

1. Assemble all the ingredients for the Chebureki snack.

2. Prepare the dough mix, a firm pliable, semi- hard dough.

3. cover and rest the dough for 15-20 mins.

4. Meantime to work on the stuffing/filling we have two options. The first one the classic way is to work on all of It together in a mixing bowl and use it raw itself, it gets cooked as it gets encased inside the dough and gets fried and ready to eat. The second option, is to separately cook the mince in a pan and then cool it down a little and then stuff them inside the Chebureki dough.

5. To cook the filling and use, heat 2 tsp oil/butter in a pan and saute the garlic, onions, herbs, mince-meat, add a little refined flour, a little stock or water and cook the mince for 8-10 mins, add a little mashed potato to enable better texture and binding.

6. Divide the dough into small lemon sized balls, roll out each one of them into round of 2-3-inch diameter, cut them out into neat rounds. Place small portions of the mince on each wrapper, spread it evenly and then apply a little egg wash and seal it into a half moon shape and using a fork crimp and seal the edges. Deep fry in medium hot oil to a nice golden color and serve hot.

Recipe-2] BORSCHT SOUP

[a delicate beetroot coloured and flavoured soup, popularly form Ukraine, can be made veg as well while some recipes use red meat as well]

Ingredients:

Oil- 2 tsp

Butter- 1 tsp

Bay leaf- 1 no

Garlic- 2-3 cloves, chopped

Onion-1 small, chopped

Potatoes-2 small, peeled and cubed

Beetroots- 2-3 med sized, peeled and cut

Carrot-1/2 cut, cubed

Cabbage-1/2 cup, shredded

Tomatoes- ½ cup, chopped

Dill leaves- 2-3 tbsp. chopped

Water/ stock- 3-4 cups

Fennel seeds-1-2 tsp roasted/crushed

Fresh cream/sour cream -2-3 tsp for garnish.

Method:

1. Pre-prep all the ingredients for the vegetarian recipe of borscht soup.

2. Heat oil/butter in a saucepan, add in the bay leaf, garlic, onions and saute for a few seconds. Add in the potatoes, carrots, beetroot, tomatoes, cabbage, salt, pepper, fennel, dill leaves, water/stock and bring it to a boil.

3. Simmer the soup for 20-25 mins, and then we have two options while in some cases they leave it the way it is with chunks of veggies visible and in some we also blend it up and puree the soup as well.

4. Adjust the texture, seasonings as per taste and add in stock etc as needed and portion the soup into serving bowls, garnish with fresh dill/parsley and some fresh cream/sour cream and serve hot.

Recipe-3] Olivier Salad

Ingredients:

For the base of the salad:

Assorted salad leaves- 1 cup

For the body of the salad:

Veg and non-veg options are possible

For the veg:

Carrots-1/2 cup cubed, boiled

Green peas-1/4 cup, boiled

Potato cubes-1/2 cup, boiled

French beans- 3-4 no, cut into small pieces, boiled.

Pineapple slice- 1-2 no, cubed

For the non-veg:

Boiled chicken cubes-1/2 cup

Diced ham/ salami- ¼ cup

Sausages- ¼ cup sliced

Boiled eggs-1-2, cubed, sliced

Roast/ grilled meat/chicken etc can also be used.

For the dressing of the salad:

Mayonnaise dressing- 1 cup

Mustard paste-1 tsp

Salt and pepper to taste

Lime juice- 1-2 tsp

Sugar-1 pinch

For the garnish of the salad:

Cherry tomatoes-2-3 no cut 1 x 2

Fresh herbs/parsley- 1-2 sprigs

Method:

1.Pre-prep all the ingredients for the salad recipe.

2.One can assemble the salad and allow to chill for some time and then do the plating just before service.

3.To start with clean, rinse the lettuce leaves, place them in ice-cold water to retain freshness and crisp texture.

4. In a mixing bowl, combine together the dressing and add in the ingredients for the body of the salad, once can choose between various ingredients and veg/non-veg as well.

5. Mix the salad well, adjust texture and seasonings and allow to chill, just before serving pat dry the lettuce leaves and arrange them on a salad plate/ salad platter and spoon in the chilled salad and garnish, serve immediately.

Recipe-4] CHICKEN STROGANOFF

[a delicate and mild flavoured Russian main course recipe usually with beef/red meat, laced in a creamy mushroom gravy, here it is being done with chicken]

Ingredients

Boneless chicken breasts- 250-300 gms, sliced

For the marination:

Oil-2 tsp

Garlic-1 tsp fine chopped

Salt and pepper to taste

Lime juice/white vinegar/white wine- anyone to be used

Paprika powder/chili flakes-1/2 tsp

Mustard paste-1/2 tsp

Apply marination, keep refrigerated for 20 -30 mins, coat with dry flour –maida and keep ready.

For the sauce:

Oil-2 tsp

Butter-2 tsp

Garlic-1 tsp chopped

Spring onion-2-3 chopped

Water/chicken stock-1/2 cup

Thick cream- cooking variety- 2 cups

Mustard paste- 1 tsp

Salt and pepper to taste

Gherkins- 2-3 tbsp. sliced

Mushrooms-1 cup fresh, sliced

White wine-2-3 tsp, optional

Parsley- 2-3 tsp, chopped

To serve with: buttered tossed flat noodles/steam rice

Method:

1. Pre-prep all the ingredients for the recipe.

2. Marinate the chicken pieces and post that dredge/coat with dry maida and keep aside.

3.Using a thick bottomed open flat pan, heat oil and butter to start with and shallow fry the chicken pieces on a high flame to get a nice light brown color and cook them in the pan for 2-3 mins, remove and keep aside.

4. To the same pan add in some oil and butter and saute the garlic and spring onions for 1 min. add in the mushrooms, salt, pepper, little parsley, add some white wine if desired here at this stage.

5. Add in the thick cooking cream, little water or stock, mustard paste, and also add the chicken pieces back into the sauce and simmer for 6-9 mins until the chicken pieces are tender.

6. Finally, add in gherkins towards the end of the cooking process and add some more freshly chopped parsley and serve hot.

Recipe- 5] MEAT AND VEG PLOV 

[a delicious recipe with subtle flavors of meat and mild spices steeped together with rice and garden veggies, make it a great dish to enjoy]

Ingredients:

Oil-2 tbsp.

Butter-1 tbsp.

Garlic pod- 1 no, unpeeled.

Onion-1 small, chopped

Meat- lamb/mutton with bones- shoulder part- 500 gms, cut into pieces.

Short grain rice/ Arborio/kolam rice- 1 and a half cup

Carrots-1 cup cubed

Potatoes-1 cup cubed

Celery-1 stalk cut

Salt and pepper to taste

All spice powder-1 tsp

Lime juice-2 tsp

Paprika powder/ chili flakes-1 tsp

Cumin powder-1 tsp

Parsley/coriander-2 tbsp. chopped

Raisins- 2 tbsp.

Cashews-2 tbsp.

Method:

1. Pre-prep all the ingredients for the Plov recipe.

2. Heat oil and butter in a pan, add in the garlic pod, onions, saute and add in the par boiled meat pieces.

3. Add in the rice, salt, cumin powder, all spice powder and mix well. Fry the mixture well for a couple of minutes. Add in the stock/water and allow to simmer and cook until the meat and rice are well cooked.

4. When the rice is half way cooked, add in the carrots and potatoes and continue cooking on a low flame. Finally add in the lime juice, coriander/parsley, nuts and mix well. Serve hot.

Reicpe-6] KASHA- SWEET PORRIDGE

Ingredients:

Buckwheat/ cracked wheat/ daliya- 1 cup

Milk-500 ml- 750 ml

Sugar to taste

Honey/ maple syrup-2-3 tbsp.

Cinnamon powder-1/4 tsp

Butter-1-2 tsp

Brown sugar-1-2 tsp

Raisins- 2-3 tbsp.

Walnuts-2-3 tsp

Almonds- 2-3 tsp

Dates- 3-4 sliced

Apricots- 2-3 sliced

 Method:

1. Start up with the cleaning, rinsing and soaking of the cracked wheat/daliya as we usually use in India. Ideally around 2-3 hours of soaking works.

2. Using a thick bottomed saucepan, add butter and saute the drained wheat, add in cinnamon powder and mix.

3. Add in the milk and simmer, allow to cook for 20- 25 mins, stir occasionally. Add more milk as needed.

4. Now add in the sugar, honey/maple syrup etc as per taste and simmer for another 12-15 mins. It will start taking up texture and get thicker as well.

5. Lastly, we add in the assorted nuts as per choice and mix them in. there is also mention of brown sugar as well which adds a nice flavor once added towards the end into the porridge. Garnish with assorted nuts and serve the porridge with choice of cut fruits.

On a Concluding Note:

The Food of Russia though a little different in taste, flavours and varied a little in a number of ways is indeed worth a try! Subtle and simple, robust and enticing, balanced to proportion is what I have experienced it to be in my own exposure with the delicacies from its authentic kitchens. 

While we still need to explore a lot more on this cuisine and try and adapt to its uniqueness and create awareness about it by having a few of the recipes tried out in our kitchens, work on modifying them in such a way that they suit our palates even better. For instance, they have a rice preparation called Plov which simply refers to a pulao concept with veg/non-veg options. This was one of the first recipe I personally found acceptable and versatile as well. Similarly, with a little change and open mind towards welcoming Russian foods onto our tables would truly be worthwhile.

Happy Cooking.

Drools collaborates with Chef Sanjeev Kapoor and Chef Vikas Khanna to introduce Gourmet Bites for Pets

New Delhi, December 2021: Drools, India's leading pet food brand collaborates with celebrity Chef Sanjeev Kapoor and Chef Vikas Khanna to launch Drools Gourmet Bites. To address the predicament pet parents constantly face of having to serve mundane and tasteless food to their pets, the brand has dished out two new super food varieties in association with these World Class Chefs. Very Veggie Chicken is a recipe of chicken chunks flavored with a healthy serving of pumpkin, brussel sprouts and french beans to make sure taste and health conjoin and Very Berry Chicken, a meal of chicken chunks flavored with a nutritious mix of blueberries, raspberries, cranberries and strawberries, giving it a tropical fruity twist.

Drools has witnessed a tremendous change, where families now consider canines not just as mere guard dogs but as a member of the family. People are now becoming more affectionate, sensitive and considerate towards their dogs. Catering to the dogs' health as much as their own, they understand how dietary changes can make an impact on their pets' health. These internationally acclaimed chefs known to make gourmet food for people are now entering the pet-food industry to provide the same nourishment, nutrition and love that goes into preparing meals. Drools aim to blend taste with innovation while also factoring in nutritional content as they launch these gourmet meals for pets. Prioritizing pets’ health the two variants contain super ingredients rich in antioxidants, vitamins, minerals and fatty acids-Omega 3 & 6, which promote skin and coat health, maintain pets joint health, and control tartar build-up.

Drools is committed to the betterment of pets' health and is synonymous in the pet-food industry for 100% real and clean ingredients and revolutionary recipes that ensure complete nutrition. The brand has spread its footprint internationally and is available in Sri Lanka, Bangladesh, Nepal, Bhutan, Burma, Maldives, Mauritius, Oman, Nigeria, UAE, and Tanzania.

Sharing his views on the innovative new recipes for Gourmet Bites, Dr. Shashank Sinha, National Sales Director, Drools said, “Drools objective is to provide unique solutions for those nurturing pets with new and healthy recipes. We are exhilarated to announce the launch of these two new formulas of taste and health mashed into one with the help of world renowned chefs, Sanjeev Kapoor and Vikas Khanna. This collaboration is anticipated to create tides of growth.”

Sanjeev Kapoor a celebrated face of Indian Cuisine currently runs a very successful TV show in FoodFood. He has hosted Khana Khazana for more than 17 years, has sold more than 150 cookbooks and is the winner of several culinary awards. Commenting on the new collaboration, Chef Sanjeev Kapoor said, “Having contributed to the food industry all these years, it is an honour to also be able to add to the pet-food sector and introduce a completely new recipe for dogs. Amalgamating health and taste at the helm of innovation with super vegetables and chicken, I am proud to present Gourmet Bites with Drools and look forward to strengthening this bond further. ”

A Michelin star chef for the last six consecutive years, Vikas Khanna specialises in Indian cuisine. His major accomplishments include being a judge on Star Plus and Masterchef India. He has gained respect in the industry as a top-tier restaurateur and a cookbook writer. He is currently based out of New York and is making an impact across the globe. Providing his insight on this opportunity to associate with Drools, Chef Vikas Khanna said, “I’ve always had a soft spot for dogs and have realised over time that they get bored by their usual meal routines. My dog, Plum, is also very picky and choosy on certain days and just doesn’t eat. This new Gourmet Bites recipe has been inspired by a special mix of berries and chicken that I make for her at home and I am thrilled to bring it to the market with Drools.”

About Drools

Drools, one of India’s leading pet food brands established in 2010 by Fahim Sultan is the flagship brand of DROOLS PET FOOD PRIVATE LIMITED. Over the last decade, the brand has successfully become the second-largest company in the sector of pet nutrition in India. With the strength of 700+ employees, Drools has over 20,000 outlets pan India. As part of the IB Group, Drools has over 35 years of extensive experience in the field of animal nutrition.

As a leading manufacturer of specialised pet food, it aims at providing a complete and balanced diet which delivers all the essential nutrients. All products contain Real and Clean ingredients with no by-products or fillers, no artificial colours or flavours and undergo rigorous quality checks. The raw materials and ingredients used in the products are of the highest quality. The production facilities are ISO 9001:2000 certified and in sync with global standards. The plant uses German machinery and a vacuum coating process to ensure the highest quality of food.

Drools consistently endeavours to provide the best quality nutrition and products to pets. The brand understands the importance of a healthy and nutritious diet for a pet’s growth hence their in-house team of vets and nutritionists formulate the product which then undergoes stringent quality checks to ensure superior quality food, specific to the growing needs of pets. Owing to the time invested in extensive research, Drools ensures in all its products a consistent taste, better digestibility and absorption. Furthermore, the products promote muscle development, improve immunity, strengthen bones and maintain joint health.

This Festive Season Mumbai Is All Set To Celebrate Pan-Asian Cuisine With The Launch Of Taki Taki

Taki Taki is the second outlet by Bengaluru-headquartered VRO Hospitality in Mumbai after French cafe Cafe Noir that was opened in October

Mumbai, December 2021:  Mumbai will ring in the Christmas and Yearend festivities by celebrating the finest Pan Asian cuisine at the exciting new restaurant Taki Taki that opened its doors today here at the Lodha World premises in Lower Parel.

Launched by Bengaluru-headquartered VRO Hospitality, Taki Taki is all set to satiate the palate of food lovers by delivering some of the finest Pan-Asian cuisine and the best of Japanese flavours with the most premium quality ingredients. Food connoisseurs will also enjoy a well-stocked bar of Oriental spirits. This happens to be the second outlet of Taki Taki after Bengaluru and also VRO’s second destination in Mumbai after French cafe Cafe Noir that was launched also here at the same place in October.

The spirit of Taki Taki lies in the journey that the company has gone through, taking the bold step of moving away from their home ground and establishing itself in newer territories with the guiding light of sheer determination.

Commenting on the launch of the restaurant, Sharath Rice, Co-Founder, VRO Hospitality, said: “We are extremely delighted to bring to Mumbai some of the finest Pan-Asian delicacies with the launch of Taki Taki. Being the country’s most vibrant cosmopolitan, it was all but natural for VRO to come to Mumbai with a brand that celebrates the diversity of Pan-Asian and Japanese cuisine.”

Caesar's palace appoints One Rep Global as India Representative

Caesars Palace Dubai appoints One Rep Global as India representative

One Rep Global is delighted to announce its collaboration with the iconic Caesars Palace Dubai as their India representation partner. The UAE has become and continues to grow a key destination for Indian tourists given the growth of the Indian economy and its attractive demographics, namely a young population and rising middle class. Caesars Palace Dubai recognizes the importance of the Indian market and is excited to welcome travelers, business professionals, family, and friends for the ultimate luxury experience. 

As cited by GlobalData, UAE recognizes that Indian tourists will be some of the most desirable travelers given India’s growing economy, young population, and rising middle class. Caesars Palace Dubai recognizes the importance of the Indian market and is excited to welcome travelers, business professionals, family, and friends for a luxurious experience.  

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

Positioned at the western edge of Bluewaters Island, the resort has the ambience of a relaxed, luxe island getaway. Set on a pristine 500-metre private, white sandy beach with spectacular sunset views, Caesars Palace Dubai is surrounded by luscious palm tree-lined grounds and temperature-controlled pools with views overlooking the gulf horizon.  

The resort’s contemporary rooms and suites can be found across the Palace Tower and Julius Tower, each with its own energy and flair. From chic home-away-from-home, relaxed luxury retreats in the Palace Tower; vibrant, energetic, and family-friendly Julius Tower stays to elegant, comfortably indulgent long-stays at The Residences, Caesars Palace Dubai offer beautifully designed guest experiences elevated by its signature hospitality. 

Home to an array of world class amenities, guests can dine at some of the city’s best restaurants, helmed by Celebrity chefs; relax and rejuvenate at the award-winning Qua Spa and enjoy state-of-the-art fitness facilities. Visitors can experience the ultimate daycation at stylish beach club, Cove Beach or use the Caesars Forum, a one-of-a-kind meetings and events venue.

Speaking on this partnership, the Commercial Director, Paula Tannous, says “We are very excited to be working with One Rep Global, as a company driven by an experienced team of passionate professionals and seasoned luxury hoteliers. Together we will develop business opportunities and awareness of Caesars Palace Dubai across the Indian Market and those guests seeking a tailored and unique stays in Dubai.” Adding to this , the founder of One Rep Global, Hemant Mediratta, said “ We are absolutely delighted at this partnership with the iconic Caesars Palace Dubai that needs no introduction. The Indian luxury traveller is constantly seeking newer products and experiences – whether its cultural, culinary, wellness or just spending time with their loved ones. Caesars Palace Dubai is the perfect fit for all this and more. Not just for FITs, the hotel has a separate block of rooms designed for experiential destination weddings , MICE or Social Events. We have full faith in the resilience of the Indian market and our travel trade fraternity to support and accelerate demand for this beautiful jewel in Dubai.

Indulge in Root to Shoot at Hornby’s Pavilion- ITC Grand Central

Indulge in Root to Shoot at Hornby’s Pavilion- ITC Grand Central.

Hornby’s Pavilion at ITC Grand Central introduces unique dishes based on the concept of Root to

shoot where every part of ingredient is utilized to create a dish and nothing goes to waste from the

plant. These dishes shall be featured on the dinner buffet along with the communique specifically

developed for the programme.

The Root to Shoot explains the need of the nutrients from every bit of the vegetables. This exactly

means the usage of every part of the sapling produce. On the other hand, this also contributes to the

zero wastage of the vegetables like potato peels which are rich in fiber, Broccoli stalks which are rich

in calcium and iron, etc.

We are growing lots of perfectly edible food, then wasting most of it. Most disturbingly, the practice

is so ingrained in us that we do not even notice it. When it comes to fruit, vegetables, and herbs, we

desperately need to revise our perspective of edibility. So many edible parts of common plants are

needlessly discarded. It is easy to become focused on the primary growth of our plants at the

expense of everything else, but as growers and consumers, it only takes a small aperture in our

thinking to open up a world of culinary possibilities.

For this reason, we want to bring back root-to-shoot eating. A very simple initiative, eat more of it.

Every lovely leaf, precious peel, and the nutrient-packed stem has a wealth of valuable nutrients to

enjoy.

Experience few Root to Shoot delicacies that can be usually spotted during dinner at Hornby’s

Pavilion citrus fruits’ zests over cookies or muffins, enhanced cocktails with an extra twist by infusing

the spirits with fresh fruit or vegetable peels and skins, in soups and stocks, in slaws, fried or pickled.

Shoots ; leaves are usually used in handcrafting Chips, sauces and much more

Welcomhotel by ITC Hotels, Bengaluru celebrates green grandeur.

Welcomhotel by ITC Hotels, Bengaluru celebrates green grandeur.

Our Christmas Tree, along with all other decorations that you see in the
hotel, is carefully crafted using recycled paper and Channapatna Toys. The
process of making these toys is entirely organic, using vegetable dyes and
Dhoodi wood (milkwood), with the polishing done with highly abrasive
property grass thus making these toys (now known as Channapatna Toys)
completely environment friendly.

While the paper which has been used is handmade and recycled, the toys have
been responsibly sourced directly from the craftsmen in Channapatna, thus
focusing on the indigenous and rich culture of Karnataka.

In all ways, this Christmas Tree reflects the 'Responsible Luxury' ethos of
ITC Hotels - providing impeccable quality, to our guests and the planet.

Festivities at Holiday Inn Jaipur City Centre

Festivities at Holiday Inn Jaipur City Centre

With Christmas quickly approaching, sights, sounds, and smell warm the cold winter air and delights

the heart. Holiday Inn Jaipur City Centre brings you a celebration you have never experienced before.

An array of Christmas goodies is set up at the “The Bakery” that will titillate your senses, where their

creative Chefs have manifested the spirit of Christmas in the form of food. You will find rich Plum

cakes, made with soaked nuts and dry fruits and Plum Pudding, a steamed Xmas dessert. The list

doesn’t stop there. They also have Red Velvet Plum Cake, Dundee cakes, Stollen, Chocolate Santa,

Mince pies, and Crescent cookies.

The lobby is decorated with an eye-catching and one-of-its-kind emblazoned Christmas tree tallest in

the City Centre with a height of 25-foot. The essence of Christmas lights up the entire hotel and you

can just feel your worries melting away. A beautiful lighting ceremony marks the beginning of this

festival and merriment.

Among the colorful lights and cheery decorations, Gingerbread houses have always stood out as being

the center of attraction and too ornamental to eat. Their Chefs brigade brings to you the best

attraction with a 6 Ft tall Gingerbread House, making Holiday Inn Jaipur City Centre a must-visit this

holiday season.

The Second All India Korean Culinary Challenge organized by Korean Cultural Centre India and Banarsidas Chandiwala Institute of Hotel Management, New Delhi

Second All India Korean Culinary Challenge)

The Second All India Korean Culinary Challenge organized by Korean Cultural Centre India and Banarsidas Chandiwala Institute of Hotel Management, New Delhi concluded online and streamed live for all the culinary enthusiasts of the nation. 

This year professionals, hospitality students, and non-professionals participated with full zeal and enthusiasm as they made creative and delectable delicacies of Korean Cuisine. Judges were indeed overwhelmed by the efforts of the participants and results were announced amidst tough competition from all across the nation. 

Mr. Chang Jae-Bok, Ambassador, Embassy of the Republic of Korea, expressed his satisfaction and joy on the successful completion of the event. He gratefully acknowledged the contribution of Banarsidas Chandiwala Institute of Hotel Management, New Delhi in co-hosting the event along with Korean Cultural Centre India. “The finalists truly represent the best of culinary talents in India.” He opined.

Our shining star budding chef Ms. Akshita Kashyap (Batch 2019 -2023) also left an everlasting mark on the competition by winning 3rd Prize in the Professional Category of the Competition. Her dish Dak Bulgogi Frankie was appreciated by all. 

In her own words, “While I was making my dish it was a great learning experience, I learned the way of cooking Korean Cuisine. It was a great experience. My mentors Chef Sumit Pant sir and Chef Suprabhat Sir guided me in the right direction while deciding and preparing the final dish and the video presentation. I am indeed grateful for the encouragement and support by my respected faculty.”

This grand event not only provided a platform for the culinary enthusiasts to nurture their creativity but also helped them explore their hidden talents and discover new aspects of Korean Cuisine.

Results in Brief

Professional Category 

1st Junaid Sharif, Welcomgroup Graduate School of Hotel Administration, Manipal

Bub Kuk Namul, Bibimbab & Sweet Pumpkin Jog Cuisine 

2nd Shreshth Jangir, Institute of Hotel Management, Lucknow

Kimchi Japchae & Dak Galbi Cuisine

3rd Akshita Kashyap, Banarsidas Chandiwala Institute of Hotel Management, New Delhi 

Dak Bulgogi Frankie Cuisine 

Non-Professional Category

1st Gazal Taneja - - Korean Snack Platter Cuisine 

2nd Saba Naj - Non-Professional Category - Bibimbap Cuisine 

3rd Hufrish K Sethna - Non-Professional Category - Little Bao Bafat Cuisine 

Congratulations to All Winners...

Eclat Insights | Are You Obsessed? 10 Ways To Become A Customer Service, Obsessed Leader

Obsession is an idea or thought that continually preoccupies or intrudes on a person's mind. When cultivated, it can be a super-power. When you make your customer's happiness your no 1 priority, you make magic happen.

Here then are 10 ways to take your customer service obsession to the next level:

1. Start with Empathy. Start everything with empathy. Creating a new offer, package, service, product? Make sure it has empathy built into the process.

Early Check-Ins and Late Check Outs are prime examples. I never agreed with using either as a revenue management technique, instead, keep the charges for regular users, offer it with compliments for the one-off. 

2. Make everyone in your team: First Response Responsible

Very simply, make sure your team knows who is the first responder for a guest query/concern/complaint/request & make sure you give them everything they need to make this happen. 

3. Simplicity - Remove Barriers To Great Service. Challenge yourself to make it easier and easier for your guests to get what they want/need/desire. Take it to the next step and make a cross-functional team to keep working on creating simpler rules, forms, interdepartmental communication etc.

4. Communicate. Then Communicate Some More.

You want to delight customers, you want to make every experience count. Tell your team. Tell the world. Tell your guests.

Start every meeting with a hello to an imaginary guest in the room (this is not that crazy, apparently Amazon does this. They leave an empty chair at each meeting, representing their customer)

Put up posters, have a competition, make sure it is an email footer in all your emails. Keep hammering it in.

5. Walk The Talk

This one is a big one for me. If you are the leader, show them by doing it. Care for your guests and do anything that may be required to be done from time to time. In fact, I urge you to have a little tracker in your office. Ask the question, 'Did I Do Something Today For My Guests, That May Not Have Been My Primary Job?' Have a tick on it, every day.

We used to love our General Manager, who would from time to time, come to the Lobby, ask if any guest had complained about anything and actually go to the guest to apologise and make things right. He always asked a team member to accompany him so they could learn how it's done, right.

6. Hire With Care, For Care

Spend time in interviews, in situational assessments, maybe personality tests, team chats. Use all and every tool you can to find people who naturally care. If you find people like that, you need only tell them the how for your particular ops, but the why comes to them naturally. 

On the same tangent, Assess Performance For Care. Do you currently assess this quality in your team when you do performance appraisals? 

7. ZOOM Into Every Frame

Imagine a guest experience as a movie. A stay, a meal, even an interaction. Now zoom into each frame of this movie and see how you can make it better. see this for more

Such obsession births innovation. some examples:

The welcome gift in a guestroom. Someone wanted the guest to not only be happy with the room but also feel excited and welcomed. They added a little gift to that frame of the movie.

Then someone a little more obsessed went and personalised the welcome note. It was addressed to the guest and handwritten! 

Can you zoom in more and make it even better?  

8. Wildly Important Measure

A small challenge for you - can you create a lead service measure that your entire team can understand, track and affect? 

Think of it like the sensex30 or nifty50, which becomes a barometer for the stock markets. 

What is yours? p.s. if you think of a cool name for it, like CSATIN (customer satisfaction index), do share it in the comments. Also, what would you put into the index? like, how much weight would you give to which attribute?  

9. The Compound Effect In Service Design

Just keep doing it. Read the full insight, here

10. Mutual Respect & Care

None of the above will take shape or become reality if there isn't mutual respect and care within the team. Put in both, carrots & sticks to shape the behaviour and create the culture you need to make your obsession a reality. 

Feel like talking this out? Does this sound like something you want to do, but just don't know where to start? Let's talk. I am on +919872000604 or p.bedi@eclathospitality.com

Prabhjot

Bedi

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

The Hyatt Centric Brand Debuts in the Middle East with Hyatt Centric Jumeirah Dubai

The Hyatt Centric Brand Debuts in the Middle East with Hyatt Centric Jumeirah Dubai

The 173-key lifestyle hotel provides a culturally immersive stay for savvy travelers searching to uncover share-worthy experiences and local culture

CHICAGO (December 2021) – Hyatt Hotels Corporation (NYSE: H) announced today the opening of Hyatt Centric Jumeirah Dubai, marking the lifestyle brand’s debut in the Middle East. The seven-story property is set to become a social hub in the La Mer district, featuring 173 sophisticated guestrooms, including 27 spacious deluxe rooms and suites, designed to reflect the city through the playful juxtaposition of colors, textures, and curated curiosities.

Nestled in the heart of Dubai and bringing in a fresh take on the modern hospitality sector, Hyatt Centric Jumeirah Dubai serves as an ideal launchpad for exploration for those looking to discover the city’s local hot spots and hidden gems. Conveniently located between old and new Dubai, guests have the opportunity to experience nearby attractions including Laguna Waterpark, the La Mer beachfront shopping and dining district, Burj Khalifa, and Dubai Mall. For those seeking authentic, historical experiences, the nearby neighborhoods of Satwa, Bur Dubai and Al Fahidi are home to traditional Arab marketplaces, known as souks, and the Etihad Museum.

“Surrounded by the ocean with year-round sunshine and a stunning aesthetic, we are proud to introduce the 10th Hyatt branded hotel in Dubai and to bring the first Hyatt Centric hotel into the UAE,” said Britta Leick-Milde, hotel manager of Hyatt Centric Jumeirah Dubai. “With stunning views of the entire Dubai skyline, Hyatt Centric Jumeirah Dubai offers adventure-seeking travelers a window to the destination through a playful interpretation of local culture, art, and points of interest.”

The hotel’s enticing dining outlets include thoughtfully designed and casual, relaxing spaces that boast an abundance of food and beverage experiences celebrating the region’s dynamic flavors. Hyatt Centric Jumeirah Dubai’s all-day restaurant is certain to become a hot spot for locals and visitors alike, serving continental favorites for breakfast, lunch and dinner. The Shisha Lounge is a contemporary space for guests to unwind and savor a selection of hookah, while The Lobby Lounge is an open yet warm space that welcomes guests all day for bites and afternoon tea. Visitors can also lounge by the pool and enjoy refreshing drinks and light snacks from The Pool Bar.

Hyatt Centric Jumeirah Dubai features multiple spaces for meetings, events and social gatherings with a boardroom that fits up to eight guests, large terraces ideal for social gatherings for up to 85 guests, and the exclusive rooftop bar that can be used for small group celebrations. The terrace suite is also the perfect venue for a New Years party, where guests can take in the spectacular views of the Burj Khalifa’s firework show.

Additional amenities and services include a temperature-controlled outdoor pool along with a spa and 24-hour gym fitted with the latest equipment. Guests can also expect, laundry and dry-cleaning services, valet parking, multilingual staff, and a full-service concierge to ensure every need is met. The hotel also offers its guests a dedicated private beach area at La Mer North beach to relax and unwind.

For more information or to make reservations, please visit hyattcentricjumeirahdubai.com.

Guided by its purpose of care, Hyatt’s multi-layered Global Care & Cleanliness Commitment further enhances 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.

For further information:

About Hyatt Centric

Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created to connect guests to the heart of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery so they never miss a moment of adventure. Each hotel offers social spaces to connect with others in the lobby, meanwhile the bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed. Streamlined modern rooms focus on delivering everything guests want and nothing they don’t. A passionately engaged team is there to provide local expertise on the best food, nightlife and activities the destination has to offer. For more information, please visit hyattcentric.com. Follow @HyattCentric on Facebook and Instagram, and tag photos with #HyattCentric.

About Hyatt Hotels Corporation

Hyatt Hotels Corporation, headquartered in Chicago, is a leading global hospitality company guided by its purpose – to care for people so they can be their best. As of September 30, 2021, Hyatt’s portfolio included more than 1,000 hotel and all-inclusive properties in 69 countries across six continents, and the acquisition of Apple Leisure Group added 96 properties in 10 countries as of November 1, 2021. Hyatt’s offerings include the Park Hyatt®, Miraval®, Grand Hyatt®, Alila®, Andaz®, The Unbound Collection by Hyatt®, Destination by Hyatt™, Hyatt Regency®, Hyatt®, Hyatt Ziva™, Hyatt Zilara™, Thompson Hotels®, Hyatt Centric®, Caption by Hyatt, JdV by Hyatt™, Hyatt House®, Hyatt Place®, UrCove, and Hyatt Residence Club® brands, as well as resort and hotel brands under the AMR™ Collection, including Secrets® Resorts & Spas, Dreams® Resorts & Spas, Breathless® Resorts & Spas, Zoëtry® Wellness & Spa Resorts, Alua® Hotels & Resorts, and Sunscape® Resorts & Spas. Hyatt’s subsidiaries operate the World of Hyatt® loyalty program, ALG Vacations®, Unlimited Vacation Club®, Amstar DMC destination management services, and the Trisept Solutions® travel technology platform. For more information, please visit www.hyatt.com.