SOCIAL partners with Tyrell Valladares for a Jolly and Sustainable Christmas

SOCIAL partners with Tyrell Valladares for a Jolly and Sustainable Christmas

~SOCIAL brings alive the spirit of the festivities through sustainable decor at its outposts across the country~

In a move to amplify its commitment to sustainability and planet-forward initiatives, the iconic all-day café

and bar chain, SOCIAL has collaborated with Tyrell Valladares, Founder of MetalHead Studio to curate a

Christmas mood like never before. Tyrell, artist extraordinaire and sculptor, known for his work with scrap

metal uses his creative vision towards mixed-media art installations that have been previously spotted on

the steps of Mount Mary and the Bandra Art Projects.

This Christmas season, SOCIAL outposts across

the country will be decked to channel the spirit of the season using recycled and upcycled elements,

making it a truly sustainable holiday season.

If the pandemic and all its side effects taught us anything, it is the fragility of the world around us. The

need of the hour, now more than ever, is to be cognizant of our environment. With this driving thought,

Impresario Handmade Restaurants believes that any future that will be built, will be inextricably linked to

sustainability.

To usher in the most wonderful time of the year, SOCIAL’s partnership with Tyrell Valladares yields

stunning results in outposts across 7 cities in the country. This December, Tyrell amps up the Christmas

spirit at SOCIAL with decor created from paper mesh and newspapers, showcasing upcycling and

recycling at its finest. Buntings, gift boxes, stars, holly, even stockings made from old newspapers will be

put up across outposts. To amplify the cheer of a limited edition menu of signature SOCIAL #eats and

#drnks- Slay All The Way.

On the partnership, Alexander Valladares, Chief Marketing Officer of Impresario Handmade Restaurants

says, “SOCIAL has always been a brand that has raised the bar of art, community, culture backed by a

revolutionary F&B offering and vibe. Working towards a cleaner, greener, and more sustainable tomorrow

has always been a goal for us. With Christmas this year, we decided to walk the talk and let our outposts

do the talking. The decor is a refreshing take on Christmas, bringing to light the kind of future we are

trying to build with the onset of the new year. The festivities are on, the limited-edition food and cocktails

are flowing, and SOCIAL is set to make this a sustainable and starry Christmas.”

Tyrell Valladares started out as a metal artist and sculptor in 2012. MetalHead Studio was born out of the

vision to create a platform where art in all its forms can be expressed exploring infinite possibilities. With a

passion to craft installations from recycled, upcycled materials and scrap metal Tyrell Valladares has been

previously associated with the transformation of the Mount Mary Steps, the Bandra Art Project, and many

more.

ABOUT SOCIAL

SOCIAL is a path-breaking urban hangout that is designed to take you offline while still keeping you

connected. From an all-day café serving great food, coffee, and cocktails, SOCIAL transforms from this

creatively-charged, collaborative space into a high-energy bar when work hours end, striking the perfect

balance between work x play. Each outpost is a representation of the neighborhood it resides in, from

the pin code to the people. It’s a second home, workplace, and hangout, all wrapped up in one

mind-blowing experience.

ABOUT IMPRESARIO HANDMADE RESTAURANTS

Impresario Handmade Restaurants was founded in 2001 with its maiden venture Mocha – Coffees &

Conversations. Today, Impresario boasts a network of 60 restaurants across 16 Indian cities and multiple

brands. Its umbrella of brands includes SOCIAL, antiSOCIAL, Smoke House Deli, Goodness to Go, Salt

Water Café, Ishaara, Slink & Bardot, Soufflé S’il Vous Plaît, Prithvi Cafe, and Mocha. The company’s core

strength lies in understanding the changing dining out habits of young India and delivering quality

experiences tailored to delight its patrons.

Fairmont Jaipur hosted the Tree Lighting Ceremony celebrating the beginning of Merry Christmas

Fairmont Jaipur hosted the Tree Lighting Ceremony celebrating the beginning of Merry Christmas

Festivity bells ringing at Fairmont Jaipur to recognize the start of the Christmas month, a holiday season cheered with making warm cookies styled with Chefs’ ingredients wearing a Chef’s hat to feel homely at the palatial Fairmont. Indeed a call for lighting the Christmas tree, naturally capturing the spirits of the brightening season in the right frame of celebration.

India, 22nd  December 2021: Christmas isn’t just a festival, it’s a feeling! An impeccable evening celebrated with the audience of Pink city Jaipur, gathered around to light the decorated Christmas tree beautifying its’ grace with children singing Christmas carols enjoying festive goodies and gifts from the surprise Santa’s pack. What is a Christmas without the smiles and happy emotions of little children? An honor of courtesy therefore was extended by the team of Fairmont with a festive invitation to Umang, a jaipur based organisation bearing differently abled children naturally talented with handcrafted artistic crafts, an opportunity to sell their offerings at the forum of Christmas event, entering into the festive break with a positive start to the season. Another entertaining event of cake mixing ceremony was initiated by Fairmont presenting chef’s baking and frosting ingredients for guests to participate and make their personalized cupcakes. A timeless ritual curated for guests styled with Chef’s Hat and apron to feel the Christmas crisp at the palace.

About Fairmont Jaipur

Fairmont Jaipur is an ode to the pink city with its awe-inspiring architecture and decor, inspired by the Mughal dynasty and Royal Rajput’s of yore. Nestled amidst the majestic Aravalli hills, with elegantly appointed 245 rooms and suites, it reflects a perfect blend of traditional Rajasthani décor and modern amenities. Zoya, the bright and vibrant all-day dining outlet, Zarin, the fine dining outlet celebrating the royal cuisines of India, Anjum, the central tea lounge which is home to signature Fairmont tea culture and Aza, the colonial library bar serving a range of aperitifs and cocktails, form the food and beverage offerings of Fairmont Jaipur. Along with this, the expansive pillarless ballroom and complementary lawns and meeting rooms make it an ideal place to host social events, meetings and conferences. The property has amassed multiple awards in the different sectors that it caters to including, but not limited to, Top MICE Venue Of The Year (Domestic) 2019, Best Venue for Big Fat Indian Weddings and the TripAdvisor Traveller’s Choice Award.

Fairmont.com/Jaipur

About Fairmont

Fairmont Hotels & Resorts is where occasions are celebrated and history is made. Landmark hotels with unrivalled presence, authentic experiences and unforgettable moments have attracted visitors to Fairmont and its destinations since 1907. The Plaza in New York City, The Savoy in London,    Fairmont San Francisco, Fairmont Banff Springs and Fairmont Peace Hotel in Shanghai are but a few of these iconic luxury hotels, forever linked to the special places where they reside. Famous for its engaging service, grand public spaces, locally inspired cuisine and celebrated bars and lounges, Fairmont promises a special brand of thoughtful luxury that will be remembered long after any visit. With a worldwide portfolio of more than 80 hotels, Fairmont also takes great pride in its deep community roots and leadership in sustainability. Fairmont is part of Accor, a world leading hospitality group consisting of more than 5,000 properties and 10,000 food and beverage venues throughout 110 countries.

TAAI to MoT: the Year 2022 is to stabilize and sustain Travel and Tourism Trade

TAAI to MoT: the Year 2022 is to stabilize and sustain Travel and Tourism Trade

Mrs Jyoti Mayal, TAAI President, handed over a Focus 2022 document to Mr. Arvind Singh, Secretary – Tourism. TAAI paid its gratitude and appreciated the ministry’s efforts and support extended to the travel trade during the tough times. The letter highlights key points for the year 2022 and how with the ministry’s support and encouragement tourism and travel trade would stabilise and sustain.

Jyoti Mayal, President, TAAI highlighted the key point of accreditation with MoT and requested for undertaking a state-wise registration drive along with TAAI, for the trade members to register with MoT; relax norms for over 1400 IATA accredited agents who are members of TAAI and automating the registration process.

The services sector is the largest contributor to the GDP and, travel trade being the most significant one amongst all, travel trade fraternity needs to be educated and upgraded continuously, especially under the ministry’s aegis, to aptly showcase our nation's quality of providing the best services with appropriate knowledge, she added.

Jay Bhatia, Vice President elaborated that TAAI wishes to commence certified educational programs for its members and the entire trade on Incredible India. “Training on NDC / GDS / Visa Rules, Inbound, Outbound, MICE organisers, Education on financial matters, agro-tourism packages etc., are a few programs that could be designed by TAAI on the basis of the experience and expertise its members hold because of the understanding of the challenges and being part of the trade since many decades.

Bettaiah Lokesh, HSG contributed that the Indian travel trade faces a lot of challenges while promoting both inbound and outbound tourism, and competing in the global world, especially pertaining to the GST, TCS, Credit Control, Tax rebates, incentives, support and much more. Taxes like such need to be abolished or at least substantially reduced, to start with, so that our Indian Travel Trade can compete in both inbound and outbound market and generate a huge foreign exchange for the exchequer.

Shreeram Patel, the Hon. Treasurer highlighted and emphasised the importance of MoT being the one point of contact for all issues of travel trade and ensuring that other Ministries in the government support and encourage the fraternity to do business with ease.

TAAI National office bearers unanimously, in the Focus 2022 document, urged that these points must be jointly addressed to ensure that India leaps in the future to regain its past glory and acclaim the title of “Sone ki Chidiya” once again.

ITC Royal Bengal & ITC Sonar present the ‘Art of Celebration’ paying an odeto the cultural heritage of Bengal.

ITC Royal Bengal & ITC Sonar present the ‘Art of Celebration’ paying an ode
to the cultural heritage of Bengal.

At ITC Sonar, we pay tribute to the age-old sholapith craft of West Bengal.
The unassuming herbaceous Shola plant grows wild in the marshy waterbound
Sundarbans. Beneath its hard outer bark, it has an inner core that is soft
and milky-white. This spongy, malleable and lustrous Shola is intricately
crafted into delicate figures, artifacts, and ornaments. Traditionally used
to adorn and embellish, the Shola headgear of a bridal couple is a mandatory
element in a Bengali marriage. Our Shola Christmas Tree at ITC Sonar is a
unique amalgamation of traditional hand-crafted shola in a contemporary
design. Snowflake alone adorns the floor as a golden snowflake forms the
star atop the tree. Adding to the spirit of the region, traditionally woven
‘gamchas’ decorate the festive gift boxes beside the tree.

While at ITC Royal Bengal, we embrace the 19th-century Dutch-Bengal style
of Patachitra art. Hand-painted by local artist Soumyadeep Roy, this tree
is a visualization of the traditional Nativity Scene, depicting the birth
of Jesus. Through vibrant colors and a dynamic style - this tree
illustrates people from across the world coming together to join in the
celebrations of this festive season.

‘At ITC Hotels, our WelcomArt initiative celebrates indigenous art,
providing a platform to local artists. As per tradition, our handcrafted
Christmas Trees imbibe modernity while rejoicing in the cultural heritage
of the region. This is in keeping with our ethos of Responsible Luxury,
part of our initiative to help sustain the intrinsic flavour of the region'
said Tejinder Singh, Area Manager East, ITC Hotels & Cluster General
Manager, ITC Royal Bengal & ITC Sonar.

Sleeep by ITC Hotels - Story of Sleeep Boutique

Sleeep by ITC Hotels - Story of Sleeep Boutique

ITC Hotels’ Sleep journey commenced in an endeavour to provide better quality of sleep as part of our holistic well-being approach & thereby enhancing the guest stay experience. In line with our ethos of Responsible Luxury, it is our responsibility to ensure that guests experience sound sleep in the luxurious environs of our rooms while staying at ITC Hotels. Over two decades of experience backed by extensive research on the Science of Sleep has helped us in our endeavor to enhance sleep comfort in our hotel rooms. 

SLEEEP ENSEMBLE

The ‘Sleeep Ensemble’ is available as an in-room amenity for our premium ITC One & above room categories, at all our Luxury Collection hotels. It consists of a Pillow Menu, Sleep Menu, Sleep Booklet, Eye Mask, Pillow Mist for Sound Sleep and Essential Oils for relieving stress.

The Pillow menu has a selection of 9 pillows to choose from which provide greater personalized comfort for our guests whilst the Sleeep Menu is a curated menu to enable a good night’s sleep.

SLEEEP Boutique

The sleeep boutique presents an array of exclusive products which are used in our rooms for guests to purchase for their personal use at home. We offer a variety of pillows ranging from feather to silk to super soft and cotton, to name a few. Mattress protectors, duvets and bed linen will also be available in various sizes.

Tucked near the Frederick’s lounge the sleep boutique in ITC Grand Central Mumbai, breathes of comfort and spaces. The sleeep boutique marks the concept of upscaling the meaning of luxury to all our customers and redefines what luxury actually is. True luxury is through a sound, deep sleep and that’s what the Sleeep boutique at ITC Grand Central will endeavor to enable.

Kerten Hospitality awarded 2021 Most Innovative Lifestyle Hospitality Group - Middle East

Kerten Hospitality awarded 2021 Most Innovative Lifestyle Hospitality Group - Middle East

A global win for Sustainability, Innovation, and Excellence

Riyadh: December 2021: Leading the hospitality industry in the Middle East region, Kerten Hospitality, a mixed-use lifestyle operator, has been awarded a global recognition for its commitment to Innovation, Sustainability and Service excellence in lifestyle hospitality. UK’s Global Brands Magazine, one of the largest brand publications in the world, has been awarded the organization Most Innovative Lifestyle Hospitality Group – Middle East 2021. This annual accolade is given to the Group for standing out among the industry leaders demonstrating exceptional service and unique vision.

In the Kingdom of Saudi Arabia, Kerten Hospitality has recently opened its lifestyle destination in Jeddah that connects people and brings a new edge to the city’s trendy area. The House Hotel Jeddah CityYard – is the place to rest, dine and socialize in the modern hotel with 114 room keys, 14 hand-picked dining options that dazzle palates, and a picturesque panoramic rooftop view from the pool that has quickly turned into the go-to destination for live music and entertainment. The House has become a home to famous local and international visitors, all positively surprised to find such a transformative experience in Saudi Arabia today. This is one of Kerten Hospitality’s mixed-use projects and a pipeline of 6 openings in 2022, a series of announcements about new curated projects along with an entry into new geographies with a growing team of disruptive professionals.  

Marloes Knippenberg, CEO of Kerten Hospitality said: “We are thrilled to have been recognized as the leading lifestyle hospitality player in the region we have entered only 6 years ago. Today, we are building more than 35 sustainable lifestyle destinations globally with a focus on the local community, entrepreneurship, empowerment and soft-touch hospitality focused on ESG, entertainment, connecting local and international travelers, for our community of owners who are well established, well-traveled, successful business people, and whom by taking notice of the changing world want to be part of that change, with high yield long-term investments that become the talk of the town.”

Knippenberg added, “Recently, we have signed up to enter new markets such as the UAE, Italy and Morocco. Egypt, Kuwait, Georgia and the UAE, are the next destinations set to open in 2022, with a pipeline supporting the opening of minimum 10 projects in 2023! For our lifestyle footprint growth, we are thankful to our visionary owners who have welcomed us as their extended hand and with whom we would like to share this global win.”

About Kerten Hospitality’s win, the Global Brand Magazine asserted: “Your company was selected from a very competitive group of entrants, all of whom demonstrated unique and exceptional service delivery towards evolving Hospitality sectors. Kerten Hospitality was awarded this honour for its commitment to Innovation, Sustainability and Service Excellence.”

The Global Brand Awards were established with the aim of honouring excellence in performance and rewarding Companies across different sectors.

Adopting Uttarakhand’s homestays model can be considered to kickstart the economy & boost business : TAAI

Appreciating the steps taken by the Uttarakhand government to promote homestays, Jyoti Mayal, President, Travel Agents Association of India (TAAI) has urged the Centre to consider the same model for other states as well while saying that ‘such baby steps would prove to be fruitful in the time to come.’ “We have already seen the worse and speaking from the wise man’s perspective, we all must know the survival amid Covid by now. We need to keep ourselves more than ready to go to any lengths if we want our tourism sector to flourish” Mayal commented.

The Uttarakhand government aims to boost the economy and tourism sector in the state through homestays which are on their way to be prepared in the villages too. Around 3,600 homestays are registered so far providing employment to 8,000 people.

Sharing his opinion on the employment generated by these homestays, Jay Bhatia, Vice President, TAAI said, “This seems to be a welcoming move especially in the times when people who lost their jobs and breadwinners in this pandemic and are in the dire need of money.”

Bettaiah Lokesh, HSG, TAAI in his comments acknowledged the state government’s move for engaging people and generating business and revenue. “The government is already providing self-employment through various schemes and have also simplified the process of loans; this homestay plan would not only provide bread to the locals but also boost tourism from travelers who like to enjoy local and comfortable places rather luxury hotels.”

“We all have seen a lot in the years gone by and are definitely ready if situations become fatal, but we cannot afford to let this pandemic be a hindrance in any way to our businesses. We as an industry stand strong and shall try our best to come up with ideas to keep the flow alive and we wholeheartedly support any good move like homestays that are directed towards strengthening the economy and boosting the travel sector,” stated Shreeram Patel, Treasurer, TAAI.

Novotel Hyderabad Convention Centre ushers in the Festive Season with the Christmas Tree Lighting Ceremony

Novotel Hyderabad Convention Centre ushers in the Festive Season with the Christmas Tree Lighting Ceremony

Hyderabad:  December 2021: Novotel Hyderabad Convention Centre hosted a Christmas tree lighting ceremony to usher in the festive season. The event was attended by Mr. Manish Dayya, General Manager, NHCC along with in-house guests, patrons, and employees who all came forward to share the spirit of Christmas and ring in the festivities.

The hotel was beautifully decorated with a brightly lit Christmas tree and the lobby area was adorned with a giant gingerbread house with miniature houses made with biscuits, candies, etc. It was a perfect evening to ring in the holiday season with tree-lighting and a 30 foot tall Giant Santa clause at the entrance of the hotel. Brightly decorated boxes were placed under the Christmas tree, adding to the joy and happiness. The atmosphere was warm and filled with gaiety.

As a part of Christmas Festivities, Novotel Hyderabad Convention Centre will be organizing an array of events between 24th -26th December 2021. A Special Christmas Eve Dinner with an amazing spread of delicacies will be organized on 24th December 2021. It will be followed by It’s a Very Merry Brunch on 25th Dec (Saturday) from 12 Noon onwards.  The brunch will be an extravagant affair with Christmas-themed foods and other fun-filled activities.  A Boxing Day Brunch will also be organized on 26th December 2021 (Sunday) to let people soak in the festive spirit and enjoy time with their loved ones. Local & International dishes will be available at a range of live cooking stations, with carved meats, fresh food and much more will be on offer along with live entertainment and much more.

Speaking on the occasion, Mr. Manish Dayya, General Manager, Novotel Hyderabad Convention Centre said “. We are extremely excited to light up the season with the Christmas Tree Lighting Ceremony at our Hotel.  We are happy to welcome everyone who has come down to celebrate the event with us. It’s so nice to have our employees, guests, and friends join us to light the spectacular tree and help spread Christmas cheer.”

The Luxury Collection Debuts in Australia with the Opening of the Tasman, a Luxury Collection Hotel, Hobart

A living cultural expression with layers of rich history, the hotel will offer a transformative gateway to explore the unchartered wilderness of Tasmania

The Luxury Collection Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, today announced the opening of The Tasman, a Luxury Collection Hotel, Hobart, marking the debut of The Luxury Collection brand in Australia. The Tasman showcases Hobart, a destination steeped in rich history and Australia’s second-oldest city. Located on the island state of Tasmania, Hobart is renowned for its epicurean culture, vibrant art scene, and breathtaking natural surroundings.

Centrally located within the restored heritage area of Parliament Square overlooking Hobart’s historic waterfront, The Tasman just steps away from the city's famous Salamanca Markets, the charming St. David's Park, as well as the historic Sullivan's Cove. Guests will be invited to immerse themselves under the guidance of Tasmania’s only Clefs d'Or concierge to discover the work of local artisans and unearth the stories behind the island’s celebrated produce with exclusive purveyor visits and epicurean moments within the hotel.

“Hobart is a truly captivating and dynamic city, allowing a seamless fit for The Luxury Collection, known for creating experiences for global explorers in some of the world’s most enchanting destinations,” said Philipp Weghmann, Vice President and Global Brand Leader of The Luxury Collection. “The Tasman will offer our guests a transformative journey, drawing on the incredible history, evocative contemporary culture, and awe-inspiring natural wonders of one of the most intriguing and farthest corners of the globe.”

The Tasman is an elegant heritage reconstruction of former state government offices that brings together three eras of design: Georgian, Art Deco, and Contemporary. The one-of-a-kind design direction of The Tasman was realized by award-winning Australian architects Francis-Jones Morehen Thorp and acclaimed Australian interior design firm Joseph Pang Design Consultants. The hotel marries contemporary design with the historical legacy of the site, which contains buildings spanning 180 years.

About The Tasman, A Luxury Collection Hotel Hobart
The Tasman in Hobart, Tasmania, marks the debut of The Luxury Collection by Marriott International in Australia. Centrally located at Parliament Square overlooking Hobart’s historic waterfront, The Tasman is an elegant heritage reconstruction of former state government offices that brings together three eras of design: Georgian, Art Deco, and Contemporary. The Tasman offers 152 guest rooms and suites carefully conceived to showcase the captivating architectural narrative of the site and ensures no two stays are the same. A signature restaurant by renowned Tasmanian chef, Massimo Mele, cocktail bar, and spirits library, as well as a refined salon lounge can be found deep within the old sandstone walls. Honouring the riches of its location, The Tasman, connects a pioneering past to a vibrant contemporary culture, where guests are emboldened to explore the epicurean highlights of the city and the wilderness beyond. For more information on The Tasman visit www.thetasmanhobart.com or follow us on Instagram and Facebook.

TAAI discusses challenges faced by Travel Trade regarding Issuance of Visas with VFS

President Jyoti Mayal urged VFS to form transparent policies & create better opportunities for TAAI members by adopting smooth working & better implementation.

TAAI joined hands with VFS to organise an interactive session for members of the Northern Region; including Punjab, Chandigarh, Uttar Pradesh, and Uttarakhand chapters on 15th December 2021. The meeting was initiated by Punjab Chairman Rtn. Gurjeet Singh Sekhon under the leadership of the President Jyoti Mayal & witnessed active participation of Devesh Kumar Agarwal, Chairman - Visa & Allied Services Council, Neeraj Malhotra, Chairman - Northern Region; Syed Mohammad Akhlaq, Chairman, UPUK; Harraj Singh Sidhu, Chairman, Chandigarh.

The objective was to listen, understand, and seek VFS support to address the challenges faced by the travel trade fraternity. With the world opening in a phase-wise manner and wooing travellers, it is imperative to discuss how TAAI members and VFS may facilitate the smooth issuance of visas with the support of foreign missions.

TAAI team delivered introductory remarks and welcomed the five team members of VFS senior management. While emphasizing the need of seeking clarity from the VFS on the visa-issuance process and limited dates of appointment. All the Chairmen present shared the concerns of their members and impediments being faced due to the lack of clarity, ambiguity & seamless practices by the missions.

Pointing to the fast spread of Omicron, the TAAI team stated that the industry was on the trajectory of revival; however, now it seems slightly fragile.

Unscrupulous agents are sabotaging the image of the Indian travel trade industry by charging exorbitantly high service fees and adopting uneven means of facilitating appointments which is a matter of great concern, TAAI team clarified and urged the VFS to take immediate action in this regard.

TAAI members from the Punjab region specifically advocated the need of having a level playing for the entire travel trade fraternity. They referred to cases and brought to the notice of the VFS team the instances whereby few select individuals or agents have been able to seek appointments for their clients; however, on the other hand, many were not able to despite approaching the VFS centre well in advance.

During the question answers session, members categorically stated to the VFS team regarding the importance of having a helpline with an efficient and knowledgeable team, who could address their concerns over the phone. Or, perhaps, a more transparent URL, with rich content, which could address bottlenecks for the traveller and the agent in a much speedy manner.

TAAI National, Regional, and State Level teams in one voice echoed their request to hold a joint meeting, at the earliest, to address travel trade concerns raised during the interaction and otherwise also, which was seconded by more than hundred members who were present during the webinar.

VFS team represented by senior management was very receptive & assured to look into all the processes, hold joint meetings with TAAI & missions to bring about better facilitation processes wherever possible.

They further requested members to share their concerns in writing, allowing them to document and refer to while elucidating the clarification. In addition, the team stated that they were bringing in certain changes in the system within the next three weeks, the implementation of which would address some of the concerns raised. The VFS team assured TAAI for always bettering their services & continue to work in close collaboration.

Ingredient Ideology | The Frittata Affair By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Frittata Affair

Frittata is an egg-based Italian dish similar to an omelette or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to "fried”. The word “frittata,” which derives from the Italian verb “friggere,” or “to fry,” connotes the simplicity and pleasures the “humble cuisine” that most of us innately love. Egg is the main ingredient. With its high protein and mineral content, easy availability and low cost, eggs are an essential part of the diet almost everywhere in the world. From China and Southeast Asia to India and Iran, up to the Maghreb, Spain, France, and Italy some kind of frittata-like dish is prepared. Surprisingly, in Italy, it’s rare to find a restaurant that offers frittata on its menu; it’s the quintessential home food.

In Italy, foodies and chefs make delicious frittata with leftover pasta (with or without sauce or seasoning). Also, a frittata is a perfect way to entice children into eating vegetables; it can often be a complete meal in itself. It can be tastier hours later, eaten at room temperature, or enjoyed the next day, with a side of arugula. For a quick lunch, frittata can be served along with sautéed greens, salami or various local cheeses. When stored in the fridge, be sure to put your frittata in an airtight plastic container, as water and humidity can ruin the taste. Remember: any greens or veggies you add into the frittata should first be sautéed, in order to eliminate most of their water. As for whether to use butter or extra-virgin olive oil—besides just personal preference, you should also consider which of those tastes marries best with the other ingredients you’re using in the dish.

Basic ingredients used in making Frittata:

• Use between 6-12 eggs, while usually 6-8 is probably the most common number. Too many eggs can be a bit difficult to handle, especially if the frittata is turned over.

• If you have a broiler, you won’t have to worry about flipping over your frittata. Just stick the pan under a low flame and remove when the frittata is golden.

• Use a 10-12” pan with a thick bottom and round borders. A sturdy, non-stick pan makes it easier to detach the frittata without having to add extra butter or oil.

• Fresh, sautéed or steamed lightly seasoned vegetables: Boiled or roasted potatoes, Fresh greens, Cauliflower, Cabbage Wild mushrooms, Zucchini, Asparagus, Eggplant, Peppers, Artichokes and the list goes on…

• Good-quality cheeses are ideal for frittata: Melting cheeses—such as provolone, mozzarella and Emmenthal, Parmigiano, grana, and Pecorino Romano, Ricotta—for a lighter taste and texture

• Cold cuts or air-cured meats: Sausages, Salami, Mortadella, Prosciutto, Ham, Roasted chicken, or turkey are ideal options to go with.

The fundamentals of cooking a good Frittata:

If you’re not using leftovers, prepare the ingredients to be added to your eggs by sautéing or roasting them. Put these aside and allow them to cool. Usually, this mixture is poured into the same pan in which you sautéed your vegetables; add some more olive oil or butter before you cook the frittata. Mix vegetables or ingredients, into your eggs, which should be salted, peppered, and lightly beaten with a fork. Immediately pour the mixture into the hot pan, and reduce the heat to a moderate-to-low flame.

This next phase can be a little challenging, With the help of a spatula and a wooden fork, allow the upper, liquid part of the mixture to slip down below the solidified part so that all parts of the frittata are cooked. Then, using just the spatula, lift the sides of the frittata and check that the bottom is not starting to burn that’s important. As soon as you see that the top is firm, pull the pan away from the flame, half cover it with a lid, and leave it that way for 30 seconds. Shake the pan to be sure that it’s not sticking to the bottom. If it does stick, gently detach it with a spatula. The frittata can now be turned over.

If you want to use the traditional method for flipping the frittata over, you’ll need to be careful and quick. Using a flat dish that is larger than the pan or you can use a flat lid—place one hand firmly on top of the lid and the other hand on the handle, and quickly turn the whole arrangement upside down. Immediately slide the frittata—the golden-brown side will now appear on top back into the pan to finish cooking for the last few minutes. A frittata concept and preparation is great to include in a brunch menu, kids parties, supper meals, it is also a good chance to serve at small get together/parties as a snack as well.

Here are a few of my favorite options of preparing Frittatas:

Recipe-1] HERBED CHEESY TOMATO FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tsp

Butter- 1 tsp

Garlic- 4-5 cloves, sliced

Onion- 1 small, sliced

Tomatoes- 2-3 med sized, sliced.

Ham/sausages/ salami- ½ cup diced

For veg options use tofu/ paneer/ mushrooms

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

White wine- 2 tsp

Capsico/ tabasco- 1 tsp

Salt and pepper to taste

Parsley/ coriander/ cilantro- 2 tbsp. chopped

Cheese- ½ cup grated of your choice

To serve with: toasts/ buns/ garlic bread/ lavash etc.

Method:

1. Pre- prep all the ingredients for the frittata recipe as listed.

2. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.

3. Heat 2 tsp oil in a pan and add in the garlic, onions and lightly brown them add in the tomatoes, non veg or veg options and add salt, pepper, herbs, chili flakes as per taste and mix well. Cook for 2 mins.

4. Add in the white wine, parsley/coriander, grated cheese etc and mix and now add in the beaten eggs in the same pan and allow to set and settle, simmer, add in the butter and cover and cook for 3-4 mins.

5. Once the frittata starts cooking it will get firm to touch at the base using a spatula or a flat spoon and it would be now easy to flip sides, turn over and cook on the other side as well on a low flame for 3-4 mins. once the surface starts getting light brown and well cooked, turn off the flame and cut into triangles/wedges and serve hot with toasts/ breads, ketchup etc.

Recipe-2] ZUCCHINI & SPINACH FRITTATA

Ingredients:

Eggs- 6- 8 no

Garlic- 1 tsp chopped

Onion- 1 small chopped

Star anise- 2 no

Shallots- 6- 8 no

Spinach- 1 cup blanched, chopped

Green zucchini- ½ cup sliced

Yellow zucchini- ½ cup sliced

Sliced mushrooms- ½ cup

Boiled sweet corn- ¼ cup

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes- ½ tsp

White sauce- ½ cup

Grated cheese-1/4 cup

Parsley- 2 tbsp. chopped

Oil- 2 tsp

Butter-1 tsp 

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed. Beat the eggs in a bowl, add a pinch of salt and a few drops of cold water for better aeration and keep ready.

2. Heat 2 tsp oil in the pan add in the star anise, garlic, onions and saute for a few seconds add in the sliced zucchini, mushrooms, corn and other veggies. Add in seasonings to taste and cook for 1 min.

3. Add in the white sauce and spinach and cook the veggies for 2-3 mins in the pan. Now add in the beaten eggs and butter and allow to settle and set. Cook it on a low flame, cover it.

4. As the mixture starts cooking in the pan the base will be easy to slide into and will help us to flip it over to cook on the other side as well. Add in the cheese and parsley and herbs of your choice and carefully turn the side and cook the frittata on the other side as well for 3-4 mins.

5. Once it is firm to touch on both sides and well cooked, turn off the flame and cut the frittata into wedges, slices and serve it hot with breads of your choice and ketchup or dips as desired.

Recipe-3] VEGAN VEGGIE FRITTATA 

Ingredients:

Olive oil- 2-3 tsp

Vegan butter- 1 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Tomato -1 small chopped

Green capsicum-1 small chopped

Besan/ chick pea flour- ½ cup

Baking soda/ baking powder-1/4 tsp

Coriander/parsley- 2 tbsp. chopped

Green chili-1 tsp chopped

Salt and pepper to taste

Turmeric powder-1/4 tsp

Red chili powder-1/4 tsp

Water-1/4 cup

Almond/ cashew milk- ¼ cup

Tofu- ½ cup 

Vegan cheese-1/4 cup grated

Vegan paneer-1/4 cup grated

Flax seeds/ pumpkin seeds/ sunflower seeds- 2 tsp anyone

Method:

1. Prepare all the ingredients for the vegan frittata recipe as listed above.

2. The vegan version can use various products which are prepared and available to suit the taste and flavors from vegan cheese/ paneer/ vegan sausages etc.

3. Using the jar of a mixer grinder/ food processor combine together the tofu, almond milk/ cashew milk, chickpea flour, baking soda, turmeric and little water. Keep aside.

4. Heat oil in a pan saute the garlic, onions, tomatoes, capsicums etc for a couple of mins and then add in the seasonings, flavorings, spices as per taste and mix well, form into a nice dropping textured mixture.

5. Pour in the mixture as blended above and allow to set, settle, cover and cook for 2-3 mins. as the binding effects start happening the frittata will be easy to flip side and cook on the other side, add in the vegan cheese and seeds as well before turning the side over.

6. The mixture will take around 4-5 mins to cook on both sides, ensure the even cooking of the frittata and then turn off the flame. Cut it into slices/ wedges and arrange on a serving plate/ platter and enjoy it with assorted vegan dips/ sauces.

Recipe-4] BEAN AND PULSE FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil-2 tsp

Butter- 1 tsp

Garlic-1 tsp chopped

Onion-1 small chopped

Green chili- 1 tsp chopped

Cumin seeds- ¼ tsp

Baked beans- ½ cup tinned/canned- drained

Boiled kidney beans- ½ cup, lightly crushed

Sprouts- ½ cup

Capsicum- ½ no chopped

Garam masala powder-1/4 tsp

Tomato- 1 small chopped

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Coriander/ parsley-2 tbsp. chopped

Cheese- ½ cup grated

Milk- 2-3 tbsp.

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed above.

2. In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp oil in a pan add in the cumin seeds, garlic, onions, chilies and saute for 1 minute. Add in the capsicums, tomatoes, sprouts, pulse and beans and mix well.

4. Add in the seasonings, herbs, spices and mix, cook for 2-3 mins, add in the eggs, milk and cheese and allow to set, settle, cover and cook for 3-4 mins or until well set at the base.

5. Once done on the lower side, carefully turn it over and allow to cook on the other side for 3-4 mins. cut the frittata into wedges, slices and serve hot with dips and sauces.

Recipe- 5] CHEFS SPECIAL FRITTATA

Ingredients:

Eggs- 6- 8 no

Oil- 2 tsp 

Butter- 1 tsp

Garlic- 1 tsp chopped

Onion- 1 small chopped

Green chilies- 1 tsp chopped

Tomatoes- 2 small chopped

Chicken sausages- 2-3 no

Boiled sliced potatoes- 1 cup

Red capsicum-1/4 cup shredded

Green capsicum ¼ cup shredded

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Red chili sauce- 1-2 tsp

Cheese-1/2 cup grated

Cream-2 -3 tsp

Parsley/coriander/cilantro- 2 tbsp. chopped

Method:

1. Pre-prep all the ingredients for the frittata recipe as listed above.

2. In a bowl, beat up the eggs with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp oil in a pan and saute the garlic, onions, chilies for a few seconds. Add in the tomatoes, capsicums, sausages and saute for 1 min.

4. Add in salt, pepper, herbs, chili flakes, red chili sauce, boiled sliced potatoes and allow to cook for 2-3 mins. now add in eggs, cream, cheese, parsley/coriander and allow to set, settle and cook for 3-4 mins.

5. Once the frittata is cooked on both sides and firm to touch, turn off the flame and cut into slices/ wedges and arrange on a serving plate/platter and serve with dips/ sauces.

Recipe-6] FRITTATA ITALIANO

Ingredients

Eggs- 6-8 no

Oil- 2 tsp

Butter-1 tsp

Garlic- 1 tsp chopped

Shallots- 10-12 no, cut 1 x 2

Refried beans- ½ cup or use rajma

Tuna fish – ½ cup tinned, drained

Tomatoes- 1 cup sliced

Green peas- ½ cup boiled

Potatoes- 1 cup sliced, boiled

Green/ yellow zucchini- 1 cup sliced

Salt and pepper to taste

Mixed herbs- ½ tsp

Chili flakes-1/2 tsp

Cream- 2 tbsp.

Cheese- ½ cup grated

Parsley/ coriander- 2 tbsp. chopped

Boiled macaroni pasta- ½ cup

Olives- 4-5 no 

Jalapenos- 2-3 tsp sliced

Tomato salsa sauce/ ketchup- 2-3 tsp

Bread crumbs- ¼ cup

Method:

1. Pre-prep all the ingredients for the frittata as listed above.

2. Beat the eggs in a bowl with a pinch of salt and a few drops of cold water and keep aside.

3. Heat 2 tsp of oil in a pan and add in the garlic, shallots, tomatoes and green peas, saute for 30 seconds. Add in the beans, seasonings, herbs, spices as per taste and mix.

4. Add in boiled pasta, refried beans, salsa or tomato sauce and mix, cook for 2-3 mins adjust the texture, add in a little cream, cheese, parsley, jalapenos etc and mix.

5. Now add in the beaten eggs and allow to set, settle, cover, and cook for 3-4 mins and then check if it is easy to turn sides. If yes, go ahead and flip it, cook for 4-5 mins.

6. Once the frittata is well done and cooked, firm to touch it will be advisable to cut into triangles/ wedges/slices and serve hot. Accompaniments can be dips and sauces as per taste.

EspireTM Hospitality appoints the key Leadership Team

Currently the owner and operator of six unique hotels, the company plans expansion in coming years

New Delhi, 20th December 2021: Espire Hospitality, the owning company of Six Senses Fort Barwara and the owner & operator of the mid-market resort chain ‘Country Inn Hotels and Resorts’ announced the appointment of its leadership team from amongst the finest hotels. The team will focus on expansion plans and is committed to establish Espire Hospitality as a leading hotel company.

Akhil Arora, Chief Operating Officer, Espire Hospitality said “I am delighted with the joining of an experienced leadership team. The hospitality landscape has transformed in last two years and it has given us an opportunity to not only grow our existing portfolio but to also consider expansion in the luxury segment which will be announced with the launch of our upcoming luxury boutique brand early next year. With these plans, we look ahead to the next chapter of Espire Hospitality.”

Sushil Amlani, Head - Business Development is an industry veteran with over two decades of experience in Business Development, Hotel Operations and Sales. He has worked with leading hospitality brands like Accor, Sayaji Hotels, Sterling Holidays and Best Western Peninsula. In his role at Espire Hospitality, he will be supporting the growth objective of the company and achieving the goal of 20 resorts in the next two years.

A hospitality professional with over 14 years of experience, Ankita Dawar, Head - Marketing & Communications has handled marketing and communications for the hotels at corporate and unit level. Prior to joining Espire Hospitality, Ankita has worked with The Oberoi Group, Hilton India, Shangri-La New Delhi and Radisson Hotel Group. She will focus on building the brand identity, strategic marketing and corporate communications.

Shilpa Dubey joins the team as Head - operations. Shilpa is a hotel operation specialist with over 13 years of experience in luxury hotels like The Leela, Hyatt and Renaissance. She will be responsible for setting standards for delivering high quality service and spearheading hotel operations.

Devender Lamba, Head - Sales comes with over 19 years of experience in the industry. Devender’s most recent assignment was with Hyatt and he has also played a role during the formative years of Lemon Tree and Berggruen Hotels. Devender will lead the sales team for all brands under Espire Hospitality portfolio.

Marietta Fernandes who joins as Head - Revenue Management and E-Distribution specializes in online revenue generation and has 31 years of experience in this field. Marietta has worked with leading hotel brands in Dubai and India. She will be driving the commercial objective of the company.

Silky Rohilla, Head - Human Resources has been associated with the travel and hospitality Industry since 2007. She has worked in hotel operations, airline operations followed by a long stint in Human Resources with top organizations such as Radisson Hotel Group, Starwood, Marriott, and Hilton. Silky will be responsible for recruitments and will work towards making the organization highly employee-centric.

Himanshu Gupta joins as Head - Finance. A qualified Chartered Accountant, Himanshu has led Finance functions even in organizations other than Hospitality thus brings in a widened horizon of professional management to overlook the financial planning for Espire Hospitality.

About Espire Hospitality

Espire Hospitality is the owning company of India’s newest luxury resort ‘Six Senses Fort Barwara’, own and operate a mid-market resort chain ‘Country Inn Hotels and Resorts, and are progressing towards the launch of a new brand which will be a confluence of luxury and top-notch hospitality. There are 20 hotels and resorts in the pipeline, due to open in the next 2 to 3 years.

Crowne Plaza New Delhi Okhla unveils their unique Christmas tree themed on ‘Incredible India’

Crowne Plaza New Delhi Okhla unveils their unique Christmas tree themed on ‘Incredible India’ 

December, 2021, New Delhi: As the capital rejoices with festivities, Crowne Plaza New Delhi Okhla organised their annual Christmas Tree Lighting ceremony and hosted meet and greet with Santa Claus. 

Conceptualised in-house by the Engineering and House Keeping team, the 30 feet long sparkling Christmas tree is weaved around the theme 'Incredible India' with a beautiful hope of 'Reviving Tourism' in the coming year. It also echoes a strong & powerful sentiment towards 'Make In India' and drives home a compelling eco-awareness message around ‘Sustainable Tourism’.

Decoding the Christmas Tree 

The 'spices' at the bottom celebrates India, the land of spices while the 'puppets' narrate the fables of fascinating folk culture. The shades of ’saris’ represent the vibrant handloom industry of the country while the artifacts' pay an ode to the local craftsmen and artists.  

Strengthening the message of IHG Green Engage, the eco-friendly 'Green' represent the need of the hour - Sustainable Tourism while twinkling stars light up the hope for a better tomorrow. 

The star of the show Santa Claus jingled all the way to light up the Christmas tree and danced with the adults and kids alike. The evening panned out with a hearty tete-a-tete, with guests exploring the mesmerizing Ginger Bread House full of decadent X-Mas Goodies - Plum Cakes, Mince Pies, Yule Logs, Stollen Breads etc. These classic goodies can be customized into festive hampers for gifting purposes.

General Manager, Mr. Shuvendu Banerjee launched the ‘Festivity Desk’ and shared about unique dining and stay experiences that the hotel has curated for the patrons for the upcoming Christmas and New Year festivities. The spectacular show was graced by the presence of in–house guests, corporate guests and team members who participated in a melodious carol singing session followed by gourmet Hi-Tea. 

Vandal-Bar & Lounge is Opened at Meluha,The Fern Hiranandani Garden,Powai

Vandal-Bar & Lounge, the latest entry to Mumbai's glittering and sparkling nightlife, opened at Meluha, The Fern @ Hiranandani Gardens, Powai. 

Dazzling and glittering interiors, mesmerizing and captivating music, cocktails and concoctions to lift the spirits; and a lot more!!!

Welcome to Vandal-Bar & Lounge, which is all set to take Mumbai's night club culture by storm. Vandal exhorts you to bring the free spirit inside you to the fore. Let the mood sway you to the palpable energy which epitomizes the essence of Vandal. 

The moment you enter inside, you are enamored by the imposing chandelier with hundreds of shimmering lights. The nicely lit, L shaped bar in the corner. On top of the bar is the DJ console perched on the first floor fitted with the state-of-the-art music system. The mighty speakers dangling on chains from the high ceiling.  Myriad of funky luminescent and phosphorescent lights add up to the ambience. All of this and much more will transfer you to a different terrain altogether where you will desire to break free and paint the town red.

With DJ behind the console juggling the best acoustics in town, it surely promises to be the most exhilarating and invigorating experience. And to add to the frenzy and thrill, the bartender with the best stocked bar in town will shake and whip some of the most amazing drinks to make the night a memorable experience.

The elaborate drinks menu has been curated keeping in mind everyone’s preferences. Starting from signature cocktails to martinis, crafted gin & tonic to shooters, aperitifs to scotch, single malts to bourbons everything is on the menu. The menu also comprises extravagant champagnes, red and white wines. Besides, the regulars like vodka, tequila, rums, beers are also available in plenty with a variety of best options to choose from.

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

Sunday’ becomes a couple favourite for weddings; Mumbai remains no.1 city for the most number of weddings as Delhi falls off the top 3 list in 2021: WeddingWire India

Sunday’ becomes a couple favorite for weddings; Mumbai remains no.1 city for the most number of weddings as Delhi falls off the top 3 list in 2021: WeddingWire India Year-End Report

• The platform sees a 28% increase in the number of weddings this calendar year 

• Top 3 for 2021 vs Top 3 for 2020: Mumbai, Bangalore, and Hyderabad witness the highest numbers in 2021 as compared to Mumbai, Delhi, and Bangalore in 2020

• Towns/Cities that recorded the least number of weddings: Nabarangpur (Odisha), Kolasib (Mizoram), and Thoubal (Manipur)

• Most booked vendors: Wedding Photographers - 25%, Bridal Makeup Artists - 18%, and Wedding Decorators - 16%

• While Sunday was the most popular day, 21st November was the most popular date for weddings

National, 16th Dec 2021: WeddingWire India, the Indian subsidiary of The Knot Worldwide, the leading wedding technology platform for couples and wedding professionals, today released a year-end report on how the year that went by fared for the wedding industry. With the wedding season making its way back, the month of November itself saw a 27% increase in the number of registered users as compared to November 2020. Sunday was the most preferred day by couples to get married. In fact, 21st November 2021 (Sunday), was the most popular date for weddings this year. 

Interestingly, Delhi, which is popular for hosting the most weddings, didn't make it to the top 3 cities this year and Mumbai registered the highest number of weddings 2 years in a row. It was closely followed by Bangalore and Hyderabad. As per queries for 2021, the top 3 preferred types of wedding venues are- Banquet halls (50%), Wedding Lawns Farmhouses (14%) & Marriage Garden (14%). Sparing no expense, couples are extending their weddings into mini-vacations. The platform saw every 10 out of 100 guests enquiring about destination weddings. On the other hand, Nabarangpur (Odisha), Kolasib (Mizoram), and Thoubal (Manipur) recorded the least number of weddings. 

Talking about 2021 trends and insights, Anam Zubair, Associate Director of Marketing - WeddingWire India, a part of The Knot Worldwide, said “The pandemic resulted in couples and families delaying nuptials. However, we are seeing a gradual increase in the number of weddings, while keeping safety a priority. Families and couples want to make up for the time lost and really celebrate with loved ones. They are leaving no stone unturned, which in turn is uncovering several new trends and insights for the wedding industry. We believe that 2022 will definitely be an interesting phase of growth as the industry builds on these newfound insights and delivers on the increasing demand that the second half of 2021 saw.”

The data also revealed that Wedding Photographers - 25%, Bridal Makeup Artists - 18%, and Wedding Decorators - 16% took the top spots when it came to vendors. With the change in trend and keeping safety as a priority, more and more couples are adopting WedTech platforms for planning their wedding. WeddingWire India also saw a surge of 27% registered users on the WWI app in November 2021 in comparison to Nov 2020. 

About WeddingWire India

WeddingWire India, launched in mid-2017, is one of the fastest-growing and trusted wedding technology platforms in India connecting engaged couples with local wedding professionals. The virtual marketplace gives couples in India access to any and every wedding service provider and online planning tool they can think of. It is the one-stop destination for all wedding planning requirements with a robust vendor directory covering over 60,000 vendors across categories such as venues, photography, hair and makeup, catering, music, etc. From vendor management, checklist, website creation, budget allocation, guest list creation, community ideas, and inspiration, millions of couples search, compare, and connect with required wedding services from WeddingWire India’s vast directory of vendors. It is dedicated to building innovative tools and resources and is present across apps, websites, and mobile web as the online marketplace of venues and wedding professionals that simplify and inspire the wedding planning process that is unique to its customers. WeddingWire India helps clients plan their dream weddings across 28 states and 8 union territories.

Weddingwire.in is the Indian subsidiary of The Knot Worldwide, the world’s largest global wedding technology platform with over four decades of expertise in the wedding industry which is present in 15 countries and has been helping people in celebrating their life’s biggest milestones.

Michelin Plate Winner Chef Dayashankar Sharma launches ‘Jhakaas’a new delivery brand in London

Jhakaas, a modern Indian delivery brand created during lockdown, has launched its first bricks and mortar site on Brockley Rise in London.

Rajasthan born Michelin Plate Winner Chef Dayashankar Sharma recently launched a new delivery service and Home dining experience with his new brand Jhakaas in London that brings fine Indian food.

The kitchen is led and owned by Chef Dayashankar Sharma who brings his Michelin-starred experience and gives a contemporary twist to some popular classics. Jhakaas, a modern Indian delivery brand created during lockdown, has launched its first bricks and mortar site on Brockley Rise in London.

Trained from honing an impeccable reputation right from the beginning across 32 years of culinary experience, Chef Dayashankar Sharma has become recognized for pairing time-honored tradition with contemporary ideas and creating his food with full commitment and passion for every occasion. Opening nine months to the day after Heritage, Jhakaas offers a food menu that takes its inspiration from India’s four major cities – Delhi, Bombay, Kolkata and Chennai. The site is described by the brand as designed “in the style of the myriad urban cafes that line the streets of India’s major cities.” 

With the opening of Jhakaas, Chef Sharma also announces hiring new and young talent from hospitality sector in India for his London projects. He is collaborating with hospitality institutes across India to give them a great experience platform in UK. Chef Sharma will soon be starting a organic lentils and fruit brand in India through which he wants to offer employment to many other.  Chef has been closely associated with various hospitality insitutions in India and have been tirelessly educating students about hospitality skills. Chef Sharma believes that Indian Students have a bright future in F&B sector across globe if given right guidance and platforms.

Executive Chef Dayashankar Sharma says, “Jhakaas means ‘epic’ or ‘superb’ in Hindi, which is a pretty accurate description of its epic street food-style menu if you ask us. Everthing tastes authentic and home-cooked, not too heavy and heavy with spice. This food is very close to my heart – I have spent many years developing dishes that my mother taught me as a child, and taken inspiration from my early career at some of the finishe establishments in India”.

The Rajputana and Rajputana Grill both offer plenty of meaty offerings, such as Punjabi butter chicken and Varhadi poussin saag aloo, while vegan bundle includes tofu saag, lasooni tadka dal, mini nutty samosas, warm rotis and a fantastic spiced tomato and fried aubergine dish.

Vikram Sharma joins The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa as multi property Director of Human Resources

Vikram Sharma joins The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa as multi property Director of Human Resources

Vikram Sharma has been appointed as the Multi-Property Director of Human Resources for The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa.

A seasoned hotelier, Vikram brings with him a rich and diverse repertoire of experience of over 17 years; after graduating from The Institute of Hotel Management Catering Technology and Applied Nutrition, Mumbai and having completed a prestigious Masters degree in leadership from XLRI, Jamshedpur. He started his career with the Hyatt Group in 2004 and thereafter moved on to become a part of Marriott International in 2013, having worked in diverse roles with brands like The Ritz-Carlton, Westin, JW Marriott amongst others. In his last stint, he was associated with the JW Marriott Kolkata as the Director of Human Resources.

An excellent team player is known for his strong interpersonal skills and creative thinking, Vikram will be helming the full spectrum of human resources and talent development functions across both the hotel and the resort in his new role, and will be instrumental in ensuring a strong motivated team to achieve the complex’s strategic goals. He believes that great guest experiences find their roots in great associate experiences, where associates are proud and energized by the meaningful impact their work has on guests. He looks forward to creating engaging, high quality learning experiences and creating an environment where all associates understand and embrace the link between purpose and performance; that will in turn empower them to do their best.

Rahul Puri, Multi-Property General Manager for The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa said, “We’re delighted to welcome Vikram to the complex team. I’m a firm believer that our associates are at the core of our business and operations, and I look forward to working closely with him to ensure that our people strategy is aligned with our organizational strategy and our valuable talent across all functions of the hotel and resort.”

Vikram’s result driven approach and immaculate strategic acumen have also led him to multiple accolades and achievements like HR Leader of the Year 2020 for APEC by Marriott International, Top 100 minds in Hospitality Industry 2018, Young Human Resources Leader of India 2017 by Federation of Hotels and Resorts Association of India; to his name.

Outside the realm of work, Vikram is passionate about travelling and a long bike ride is his stress buster. He takes pride in calling himself a family man and enjoy spending time with his family especially his toddler, being the doting father.

Renaissance Bengaluru Race Course Hotel hires Suhas Sharma as the Director of Sales

Renaissance Bengaluru Race Course Hotel has appointed Suhas Sharma as the Director of Sales. A young and dynamic hotelier par excellence, he has enriched his professional expertise in the areas of sales, business development, strategic  planning, and  team management, after having worked with some of the key brands in the Hospitality Industry. 

At Renaissance Bengaluru Race Course Hotel, Suhas’s core responsibilities lie in maximizing hotel revenues through result-oriented  sales programs and exploring new business opportunities. He will not only focus on the business recovery of the hotel post the pandemic, but he will also work towards creating a new and sustainable business stream for the hotel.

Sharing his excitement, Suhas Sharma said,” I’m delighted to be a part of the hotel that is known for curating guest experiences which the people of Bengaluru and beyond have come to love. Overlooking the iconic Bangalore Turf Club and the terrific skylines of the city, Renaissance Bengaluru is a beautiful hotel situated next to race course. And we want to showcase  it to everyone, we will make some noise, do extraordinary things in style… after all no matter where or why you travel, there’s always something ‘wonderfully new’ to be found. Our brand motto says, “no matter where or why you travel, there’s always something ‘wonderfully new’ to be found” and that’s where exactly my focus will be.

Suhas is a thorough professional and comes with a rich and diverse experience spanning over 13 years, where he excelled in multiple facets of the hospitality industry including business development, strategic management and knowledge of various market segments. He began his career with The Oberoi  Rajvilas as the F&B Associate in 2008 and has since moved on to work with Four Seasons Hotel Mumbai, Hyatt Regency Gurgaon, Shangri-La Hotel Bengaluru. Prior to joining Renaissance Bengaluru, he worked as the Account Director in Marriott National Sales. 

Recipient of many industry accolades and awards for leading from the front and driving sales performance in his former roles, his strong performance-driven culture has won him Awards of Excellence in Leadership at Marriott Hotel.

Hailing from Rajasthan, Suhas secured his Hospitality Management from American Hotel & Lodging Association, Wayanad, Kerala. He also holds a diploma in Hotel Management & Catering Technologies from Oriental School of Hotel Management, Kerala. When not at work, you will find him indulging in Gardening, Photography and Travelling.

New Ginger Hotel Being Constructed By All-Woman Team At Santacruz, Mumbai

IHCL and Tata Projects collaborate for this marquee 371-room Ginger hotel

Committed to driving women's empowerment and creating an equitable workplace across industries, Indian Hotels Company (IHCL) has collaborated with TATA Projects for the construction of the new Ginger hotel at Santacruz, Mumbai by an all-woman engineering team. This marquee project is a significant step forward in promoting varied opportunities for women in otherwise traditionally male-dominated industries such as construction.

Puneet Chhatwal, Managing Director and Chief Executive Officer, IHCL, stated, “At IHCL, we are committed to providing equal opportunities for all. Today, the world is marching towards a future where women are continuing to push the boundaries across sectors. This partnership with Tata Projects reiterates this belief. We are proud of the all-woman team helming the construction of the all new Ginger Santacruz.”

The 371-room hotel with a built-up area of over 19,000 sq. m will be constructed over a course of 19 months. The building process will incorporate the latest construction techniques and technologies. Located at a prime location in close proximity to Mumbai Airport and Western Express Highway, this will be a flagship Ginger hotel and is being constructed by one of India’s leading construction companies - Tata Projects.

Vinayak Deshpande, Managing Director - TATA Projects, said, “The Ginger hotel project is progressing well under the leadership of an all-woman team. This is reflective of the culture of the Company, which encourages women to embrace diverse roles in the workplace. The success of this team is important for motivating more women to build their careers in the construction and engineering sector. Another key feature is that new technologies such as BIM and 3D are also being deployed to ensure on-time and quality construction.”

IHCL has been on a continuous journey of empowering women including the recently launched all-woman-run luxury residences in Chennai. The company has implemented various other industry-leading practices such as ‘Extended Maternity Leave’, compulsory crèche facilities, medical reimbursement for family expansion including IVF treatments, amongst others. Tata Projects’ policies have created platforms for women employees to participate in different functions of the business at all levels, gain experience in their fields, and achieve their career aspirations.

Amadeus’ upcoming NDC enabled solutions will give first-hand updates to TAAI members on industry trends: Jyoti Mayal.

Amadeus’ upcoming NDC enabled solutions will give first-hand updates to TAAI members on industry trends: Jyoti Mayal.

The Travel Agents Association of India (TAAI) has associated with Amadeus to educate its members on NDC and termed it the way forward for airline ticketing to enhance and up sell activities to clients. The association has a motive to prepare its members for the future technological changes to adopt, educate and enhance the business potential through the New Distribution Capability (NDC) along with Amadeus 1A platform.

During the webinar, Rakesh Bansal, CEO, Amadeus India & Subcontinent talked about how travel powers progress and Amadeus powers travel and how his company has pioneered the travel technology market in India for 27 years now. Moving forward, Bansal invited, Jyoti Mayal, President, TAAI and talked about her vision to raise the standards of tourism industry.

Mayal during her addressal emphasised on the need to focus on two words as of now that is “Re”; restructuring, rebooting, re-aligning to rebound businesses which has seen a massive setback due to the Covid-19 pandemic. “Going down in the history, TAAI and Amadeus have had a long relationship and we are once again collaborating for our mutual benefits. NDC is basically a new communication protocol replaced by the old protocol that has been around since 1980’s and through this channel we are allowing airline service providers to deliver rich content to our customers since this is the only way to market ourselves and develop a distinguish brand name,” she stated.

Mayal further added that their top priority as a travel Association is to cater to the needs of customers which has doubled since this pandemic. “Therefore, not just collaboration but actively working on it to bring about the desired results is the need of the hour for the re-emergence of the businesses,” she commented.

Going forward, NDC expert Ramona Bohwonaprasart, Senior VP- India & Southeast Asia - Inside Sales Travel Sellers, Amadeus talked about the relevance of NDC for the industry stakeholders and shared the global perspective of its use. She then handed over to Nitesh Senapati, Head of NDC growth, APAC, Amadeus and Swati Bhatia, Head Products and Solutions – Indian Subcontinent, Amadeus India, were also present as speakers and presented the data and spoke about India being the potential scorer despite uncertainty around. They echoed thoughts shared by Mayal and put forth how NDC is bringing these retailing capabilities to life. “Amadeus has prepared a stable platform where all the queries of travel industry stakeholders would be addressed, we are among the only ones that have a fully open system, providing flexibility and scalability” mentioned Senapati. He further highlighted the points like high normalisation, integration, operational efficiency, and dual payment method that makes Amadeus different from others in the market.

Mayal also included in the discussion the benefits that TAAI members could garner. “They can get the latest updates on industry trends and Amadeus’ upcoming NDC enabled solutions first-hand from the industry experts like the booking of NDC content on Amadeus, selling platform connect, checking out the key capabilities, how to get connected to NDC content in Amadeus. They could further learn about latest airlines that are Amadeus NDC enabled and insights on future NDC roadmap,” she said.

Bhatia while concluding the webinar showcased all the features of the system and also compared it to other platforms, singling out key features like its availability only on graphical user interface which makes it unique and easy to access.

TAAI members actively participated in this educative webinar & many questions were raised & answered. This truly was one of the most educative webinar.