Sabre announces agreement with Capillary Technologies to help airlines and hoteliers delight travelers through next-generation customer loyalty programs

Airlines and hoteliers across the globe are now able to utilize the power of Sabre and Capillary’s advanced solutions together by integrating Capillary’s sophisticated loyalty tools with their existing Sabre technology

Bangalore, India – March 2023 –  Sabre Corporation (NASDAQ: SABR), a leading software and technology provider that powers the global travel industry, today announced an agreement with Capillary Technologies, a best-in-class loyalty management and customer data platform provider that delivers AI-based, cloud-native SaaS programs and solutions. Through the agreement, Sabre has incorporated the Capillary Loyalty Management solution into the Sabre platforms for airlines and hoteliers, adding Capillary’s advanced loyalty management capabilities to their comprehensive offerings. 

The Sabre and Capillary agreement will provide: 

• Valuable insights into customer loyalty data through real-time analytics;

• New opportunities for end-to-end loyalty management and incremental revenue opportunities for airlines and hoteliers; and 

• Enhanced customer experiences across the entire traveler journey.

For Sabre Hospitality customers, the Capillary hospitality platform will be integrated with Sabre Hospitality SynXis applications, including Central Reservations, Property Hub, Voice Agent, and Booking Engine. For airlines, Capillary’s loyalty management solution can be integrated with SabreSonic, Customer Insights, Payment, and Dynamic Rewards products.  

The Capillary Technologies solution goes beyond traditional points-focused loyalty programs to enable brands across travel, and other sectors, to enhance consumer engagement through digital transformation. Using AI to interpret comprehensive data sets, Capillary Technologies provides meaningful, real-time insights into customer preferences, providing recommendations to empower airlines and hoteliers to step up their relationships with travelers, while enhancing revenue-creation opportunities, through truly personalized interactions across all traveler touchpoints. Capillary Technologies, has been named a Leader in “The Forrester Wave TM: Loyalty Technology Solutions, Q1 2023” report. Capillary’s Loyalty+ has earned 5/5 for 13 of the

28 criteria evaluated by Forrester.

“The nature of the travel and hospitality industry has shifted dramatically in the last couple of years. With the advancements in digital technology, it is crucial that loyalty management solutions spearhead this change in the travel industry. Headless technology for customer loyalty helps airlines and hotels increase customer retention through advanced analytics and AI-powered nudges. We're excited to partner with Sabre so that, together, we can bring Sabre customers, and the wider travel industry the customizable, integrated, cloud-based loyalty management solution they need for current times,” said Sameer Garde, CEO, of Capillary Technologies. 

With offices around the world, including a presence across the United States, India, the Middle East, and Asia, Capillary Technologies brings a global understanding and focus to loyalty management.

“I’m delighted that through this alliance we can provide our airline partners with a novel approach to loyalty management that can be seamlessly integrated with their existing technology so they can rapidly respond to market conditions,” said Corrie DeCamp, Senior Vice President, Product Management, Sabre. “Our joint loyalty management solution will enable airlines to stay connected with their flyers, understand their preferences, reward their loyalty, and improve customer engagement through AI-driven recommendations that create incremental value for our customers and their frequent travelers.”

“I’m thrilled that we are further enhancing our hospitality offering through Capillary,” said Frank Trampert, Senior Vice President, Global Managing Director of Community Sales for Sabre Hospitality. It’s vital that hoteliers can understand ever-evolving guest preferences and expectations to create differentiated experiences and keep their guests delighted at every travel touchpoint.” 

About Capillary Technologies

Founded in 2012, Capillary Technologies has a presence across the United States, India, the Middle East, and Asia, in particular, South East Asia. Capillary offers end-to-end loyalty programs, a comprehensive view of consumers, and unified, cross-channel strategies that deliver a real-time omnichannel, personalized, and consistent experience for customers. Powering 100+ loyalty programs, across 30+ countries, Capillary works with 250+ brands including Tata, Asics, PUMA, Adani, Fossil, Shell, Hoya, Pantaloons, GKB Opticals, Indian Terrain, Fossil, Vishal Megamart, and many more from verticals such as apparel, footwear, supermarkets, conglomerates, manufacturing and electronics, pharmacy and wellness, fine dining and QSR, luxury and jewelry, entertainment, travel, and hospitality. With a massive reach of 875 million+ consumers and processing 1.95 billion+ annual transactions, the company has the backing of Warburg Pincus, Sequoia Capital, Avataar Ventures, and Filter Capital. For more information, visit www.capillarytech.com.

About Sabre Corporation

Sabre Corporation is a leading software and technology company that powers the global travel industry, serving a wide range of travel companies including airlines, hoteliers, travel agencies and other suppliers. The company provides retailing, distribution and fulfilment solutions that help its customers operate more efficiently, drive revenue and offer personalized traveller experiences. Through its leading travel marketplace, Sabre connects travel suppliers with buyers from around the globe. Sabre’s technology platform manages more than $260B worth of global travel spend annually. Headquartered in Southlake, Texas, USA, Sabre serves customers in more than 160 countries around the world. For more information, visit www.sabre.com.  

Radisson Hotel Group signs two new hotels in Pakistan

Radisson Hotel Group, one of the world's leading hotel groups, announces the signing of two new hotels in Islamabad, Pakistan. This underlines the Group’s commitment to expanding its footprint in the South Asian market. The two new hotels, Radisson Blu Hotel & Residences, Islamabad, and Radisson Hotel Islamabad Multi Gardens are set to open in the next three years. 

Islamabad, the capital city of Pakistan, is a beautiful and modern metropolis nestled in the foothills of the Margalla Hills. Despite being a bustling city, Islamabad has managed to retain its serenity and peaceful ambiance, making it a perfect destination for travelers seeking a blend of modernity and tradition. Whether it's the stunning Faisal Mosque, the lush green parks, or the bustling markets, Islamabad has something to offer for everyone.

Radisson Blu Hotel & Residences, Islamabad, will be part of a mixed-use development near Islamabad International Airport, on the main Srinagar Highway in Mumtaz City, an exclusive suburban housing society. It will consist of a hotel with 432 rooms, suites, and serviced apartments. The development will also feature a shopping mall with retail and entertainment options, corporate business floors, lounges for airline crew and executives, and a banqueting area. The hotel will offer Radisson Blu’s signature service and offer stylish spaces. Through personalized service and local nuances, each stay at a Radisson Blu hotel becomes a truly meaningful and memorable experience. Radisson Blu hotels can be found in major cities, key airport gateways, and leisure destinations. 

Radisson Hotel Islamabad Multi Gardens will be part of the fascinating J7 Emporium mixed-use complex. The hotel will include 165 rooms, including four executive suites which will feature Radisson’s signature natural surroundings and Scandinavian-inspired hospitality that allow guests to find harmony in their travel experience. The hotel will also offer an incredible rooftop restaurant with amazing views of the Margalla Hills, the city, as well as a contemporary housing development with a clubhouse, retail, and other amenities that will surround the hotel. The setting will be dynamic and exciting, with many options for dining, shopping, and entertainment. J7 Emporium is positioned in the heart of Islamabad and is a quick 20-minute drive from Islamabad International Airport, making the hotel an ideal location for a wide array of travelers. Islamabad is also home to many embassies and consular offices.

"We are thrilled to execute our development strategy in Pakistan by bringing two of our brands to Islamabad and providing guests with world-class hospitality experiences in this dynamic city. Pakistan is a rapidly growing market with tremendous potential, and we are confident that our globally recognized brands and service standards will resonate with business and leisure travelers alike in the country. Many thanks to J7 Group for their trust, professionalism, and strategic vision for the country”," said Elie Milky, Vice President Development, Pakistan, the Middle East, Greece, and Cyprus, Radisson Hotel Group.

“We are very excited to establish a long-term mutually beneficial relationship with the Radisson Hotel Group. It is our vision to bring top-class hospitality to Pakistan to cater to the demands of the growing travel and tourism industry in the country, We feel that there is great potential in the hospitality segment in Pakistan, and the demand for international standard hospitality services remains untapped, The J7 Group remains laser focused on delivering this need through this strategic partnership,” said Yaseen Mehsud, CEO, J7 Group.

“Radisson Hotel Group and J7 Group have tied the knot starting with two developments, namely J7 Global and J7 Emporium, but looking at the professionalism of the Radisson team and their wonderful growing portfolio of properties globally, in future we plan to roll out many more in other urban cities of Pakistan” said Salah Udin, Project Director, J7 Global.

BCIHMCT New Delhi Organizes 13th India International Hotel, Travel & Tourism Research Conference on "Green Investment, Inclusive Growth & Digital Futures"

BCIHMCT New Delhi is proud to host the 13th India International Hotel, Travel & Tourism Research Conference on the theme "Green Investment, Inclusive Growth & Digital Futures" from April 04 to April 06, 2023. The event will be a platform for esteemed National and International speakers to discuss and deliberate on various topics related to the hospitality and tourism industry.

The conference will be graced by the presence of distinguished personalities such as Shri Vinod Zutshi Ji, IAS (Retd.), Former Secretary, Ministry of Tourism, Govt. of India, Dr. Enrico Panai, President- EATSA (Euro Asia Tourism Studies Association), Mr Gaurav Shah, General Manager (Southeast Asia), BotShot-Hotel Automation Solution, Dr Lucilia Cardoso, Researcher of CITUR – Centre for Tourism Research, Development and Innovation, Portugal and President, Portuguese Graduates Association, Switzerland, Dr Naira Mkrtchyan, Head of Education Department, Armenia-Russian International University, Armenia and Prof. Paramita Suklabaidya, Director, School of Tourism and Hospitality Services Management, IGNOU.

The conference will feature discussions on various topics such as Film Tourism, Destination Promotion & Economic Development, Facilities, Quality and Innovations in Travel, Tourism & Hospitality, Managing Human Resources in Hospitality and Tourism, and Role of Big Data, Smart Applications and social media as Digital Future.

The topic of Film Tourism, Destination Promotion & Economic Development will focus on the role of the film industry in promoting tourism and how it can contribute to the economic development of a region. The Facilities, Quality and Innovations in Travel, Tourism & Hospitality will discuss how innovative technologies and practices can improve the quality of services provided in the hospitality and tourism industry.

Managing Human Resources in Hospitality and Tourism will shed light on the challenges faced in managing human resources in the industry and strategies to overcome them. Finally, the Role of Big Data, Smart Applications and social media as Digital Future will explore the potential of digital technologies in transforming the hospitality and tourism industry.

BCIHMCT New Delhi invites all stakeholders of the hospitality and tourism industry to attend the 13th India International Hotel, Travel & Tourism Research Conference and be a part of the discussions and deliberations on the latest trends and practices in the hospitality industry.

Thomas Cook India & SOTC Travel partner with LTIMindtree to launch ‘Green Carpet’ - a global platform for Enterprises to monitor & manage business travel emissions

The platform also leverages the global expertise of Fairfax Digital Services

        -In line with SEBI Business Responsibility & Sustainability Reporting (BRSR) mandate 

Mumbai, March 2023: Global warming and its resultant impact on the environment and mankind have forced countries globally to take concrete measures to curb the damage and preserve for the future – and India is at the forefront of this movement.

SEBI has mandated the top 1,000 listed companies in India by market capitalization to make filings as per the Business Responsibility and Sustainability Reporting (BRSR) from FY23. Coming against this backdrop, Thomas Cook (India) Limited, India’s leading omnichannel travel services company and its Group Company SOTC Travel, announced their partnership with global technology consulting and digital solutions company LTIMindtree, to launch “Green Carpet” – a global platform to monitor and manage business travel emissions.

Green Carpet is built on the combined prowess of Thomas Cook & SOTC’s deep expertise in the travel industry, LTIMindtree’s ESG consulting and digital solutions capabilities and also leverages the global expertise of Fairfax Digital Services (a Fairfax company).

A SaaS-based platform, “Green Carpet” is designed to address specific concerns faced by organizations, helping them capture, monitor, analyze and reduce their carbon emissions from business travel. It offers real-time insights related to Scope 3 emissions and helps organizations to significantly reduce their ESG reporting costs.

“Green Carpet” enables:

1. Simplified data capture & analysis of travel emissions with real time dashboards

2. Adherence to BRSR and aligned to global audit requirements

3. Swift and easy integration with current business travel platforms of corporates

4. Advanced AI & ML to provide analytics & recommendations

5. Decision making to drive enterprise net zero goals

Mr. Madhavan Menon, Chairman & Managing Director, Thomas Cook (India) Limited said, “Under its G20 Presidency, India has set ambitious ESG (Environmental, Social & Governance) goals, & India Inc. has been called on to implement SEBI’s BRSR mandate starting FY23. The need for a trustworthy partner to provide accuracy and speed in reporting is hence an imperative. At Thomas Cook & SOTC, our leadership in the travel sector formed the basis of our partnership with LTIMindtree – a leading technology solutions provider. “Green Carpet” therefore, not only embodies this potent partnership of leaders, but also leverages the global expertise of Fairfax Digital Services to collectively empower enterprises with the ability to seamlessly monitor and manage business travel emissions and drive their net zero goals.”

Mr. Sudhir Chaturvedi, President and Executive Board Member, LTIMindtree said, “ESG has become a board-level priority for nearly all organizations, especially in cognizance of India’s ambitious goal to reach net-zero emissions by 2070. To achieve this goal, organizations are investing in initiatives and infrastructure that will enable them to track, reduce and report carbon footprint seamlessly. The Green Carpet, powered by LTIMindtree’s ESG digital platform and advanced analytics techniques and Thomas Cook & SOTC’s travel expertise, will help climate-conscious clients to comply with regulatory expectations. It will accelerate their net-zero journey through data-driven engineering solutions, cloud computing data analytics, and enable business decisions towards sustainable future.” 

Mr. Sanjay Tugnait, CEO of Fairfax Digital Services said: “Green Carpet is a scalable and powerful tool that will enable the enterprise customers accelerate their journey to Net Zero. This is an exemplary partnership between Thomas Cook, SOTC & LTIMindtree powered by the Global Knowhow of Fairfax Digital to create ESG solutions. To capture, measure, benchmark and report is not only a requirement by SEBI for scope 3 emissions but also a social obligation for us to do our bit and save the planet. In this the year of India’s G20 Presidency, as a member of the G20 Startup 20 Task Force on Sustainability, under the leadership of Dr Chintan Vaishnav, I am delighted we have built this digital solution that India can showcase amongst the G20 nations.”

Bengaluru’s newest - The Kind Roastery and Brew Room is all set to launch, Infusing Kindness into Every Aspect of the Cafe Experience

~  In the heart of Bengaluru ~

Bengaluru, March 2023: The Kind Roastery and Brewroom is pleased to announce its grand opening in Marenahalli, Bengaluru. Spread over two floors, this coffee-inspired space is open daily from 8 am to 11 pm and offers exceptional food and the best of coffee, all under one roof.

The Kind Roastery and Brewroom encapsulate an elevated, homegrown, fuss-free energy that provides exceptional food, the best coffee, and extraordinary experiences in a relaxed and present atmosphere. The brand persona is built on four pillars: The Kind Brews, The Kind People, The Kind Planet, and The Kind Food, which represents the café's commitment to sustainability, authenticity, and providing the best experience for their clients.

Founded by Pallavii Gupta and Arjun Shhetty, who have been in the hospitality industry for over a decade. With a passion for creating unique and memorable experiences, The Kind Roastery and Brewroom is their fourth venture in the hospitality industry. They wanted to build a brand that embodies their energy, a place where people can come and feel welcomed and inspired. Through their commitment to sustainability, authenticity, and exceptional service, they hope to create a kinder world, one cup of coffee and a plate of food at a time.

The commitment to quality and taste is unparalleled at The Kind Roastery and Brewroom. The teas, coffees, and food offerings are meticulously handcrafted and custom blended for each recipe to achieve a delicious and recognizable flavor note that is distinct to the café. The coffee experience is truly unique, aromatic, and flavorful, categorizing the cafe as a specialty coffee and handcrafted Roastery with an elaborate food menu, much like an elevated cafe experience.

The café's mission is to infuse kindness into every aspect of the experience. By making vegetarian and vegan food more approachable and accessible, The Kind Roastery and Brewroom believe that it is taking the first step towards a kinder planet. The Zen Table, designed to stimulate kindness and creativity, offers a space where people can pause, reflect, and find peace amidst the chaos of everyday life. The elevated vegetarian and vegan café menu at The Kind Roastery and Brewroom includes offerings like Giant Ravioli, Sourdough Tartines, Dry Khao Suey Salad, Mushroom Curried Dimsums, and elaborate dishes of such kind that are not often seen at a coffee shop.

The teas and coffees are sourced from estates within the country, with a unique blend crafted specifically for the café's menu. From Coconut Coffee to Cinnamon and Jaggery Coffee, Jackfruit Latte, and loose-leaf fennel teas, the café has worked tirelessly to create flavors and recipes never seen before.

More than just a café, The Kind Roastery and Brewroom is a space where people can come together and experience kindness through food, drink, and ambiance. The overall coffee and food experience is truly unique, aromatic, and flavorful, making it a must-visit destination for coffee and food lovers. Visit The Kind Roastery and Brewroom at JP Nagar, Marenahalli, and experience the best of vegetarian food and coffee.

Other Information:

Address:1316/F, 18 B Main Rd, JP Nagar, Marenahalli, 2nd Phase, J. P. Nagar, Bengaluru, Karnataka 560078

Time: 8 am to 11pm

Cost for two:INR 800/-

Concept Hospitality opens The Beacon Hotel in Visakhapatnam

Concept Hospitality Pvt. Ltd, India’s leading environmentally sensitive hotel chain, has opened The Beacon Hotel, Visakhapatnam in Andhra Pradesh. This is the 21st hotel the company has opened under its Beacon brand. The company currently operates & manages over 90 hotels in 75 locations in India, Nepal and Seychelles.

Commenting on the opening of the hotel, Mr Noshir A Marfatia, Senior Vice President - Sales & Marketing said, “With this new opening, we now operate 8 hotels in South India, in the cities of Belagavi, Bengaluru, Hubballi (Hubli), Kakinada, Shivamogga, Udupi, Vijayapura and Visakhapatnam, under our Fern and Beacon brands.”

Mr Mukesh Elisetty, Operations Manager, The Beacon Hotel, Visakhapatnam added, “With Concept Hospitality entering the port city of Visakhapatnam, travelers to the city now have a new choice of stay, with the Beacon brand’s smart & efficient operation. We look forward to welcoming our guests to the new Beacon hotel in Visakhapatnam.”

 The Beacon Hotel, Visakhapatnam is ideally located in the city, offering 37 well-equipped modern rooms, with 19 Deluxe rooms, 16 Executive rooms, and 2 Suites, to suit all guest requirements. The hotel also offers a multi cuisine restaurant and easy access to the main areas of the city.

 LOCATION: The hotel is 9.5 kms from Visakhapatnam Airport and 4 kms from the Railway Station.

ADDRESS: 45-52-2/1, Abid Nagar, Visakhapatnam 530 016, Andhra Pradesh, India.

Experience Thailand Week Trade Fair & Festival 2023: The best Thai products and cultural show in New Delhi

New Delhi, March, 2023: Thailand’s Ministry of Commerce, Department of International Trade Promotion (DITP), by Thai Trade Center New Delhi, with support from the Royal Thai Embassy and Tourism Authority in New Delhi, launched Thailand Week Trade Fair & Festival 2023, which was held from 16th – 19th March 2023, at Pacific Mall, Tagore Garden, New Delhi.

“India and Thailand have been collaborating with each other on trade and development, the collaboration has been strengthened to the next level after both countries entered the “New Normal” era where we can resume our businesses in the regular manner. One indicator is the bilateral trade volume between two countries, which reached a new high record at 17.70 billion dollars in 2022. This partly contributes to the great effort of India and Thailand, especially the well-developed policy of the Honorable Deputy Prime Minister and Minister of Commerce of Thailand (Mr. Jurin Laksanawisit), and DITP practical changes in strategies, mindsets and working methods.” Mr. Phusit Ratanakul, Director-General Department of International Trade Promotion (DITP), Ministry of Commerce, stated in a video message.

The Thailand Week Trade Fair & Festival 2023 provides Indian consumers with opportunities to indulge themselves with Thailand’s amazing cultures and experience the high quality of Thai products. Meanwhile, local importers and distributors can source profitable Thai products and seek lucrative trade opportunities with Thai exporters, which can lead to sustainable partnerships and strong competitiveness for both sides. The fair took place between 16th – 19th March 2023 at Pacific Mall, Tagore Garden, New Delhi.

“The Thailand Week Trade Fair & Festival 2023” aims to boost trade, business, and people-to-people contact between Thailand and India. We have worked closely with Indian distribution networks and retailers to understand the consumer’s needs and trends. As a result, a wide variety of more than 150 Thai products from 31 exhibitors are showcased at the Thailand Week Trade Fair & Festival 2023, ranging from Food & Beverages, Fashion & Lifestyles, Health & Beauty, and household decorations products, baby products, toys for children, pet products, services like restaurants and spas to meet demands of the growing Indian market.”  Ms Saithong Soiphet, Director of Thai Trade Center New Delhi, said.

Ingredient Ideology | THE WONDERS OF VIETNAMESE CUISINE By: Dr. Kaviraj Khialani - Celebrity Master Chef.

THE WONDERS OF VIETNAMESE CUISINE

It is said that Cuisine is an integral part of a culture. It is passed from one generation to the next. We grow up eating it, and it became a part of who we are. The act of cooking and eating traditional food is a method of preserving our culture. And because no two cultures, though may bear similarities, are the same, diversity in different cuisines from around the world is created.  Now, let’s have a look at what special characteristics of Vietnamese culinary culture make it one of a kind. Food is also very important. Vietnamese food is delicious and stimulating, with many different colors, smells, textures, and flavors. This gastronomy gives great importance to balance, and simple yet colorful and tasty ingredients are combined, creating inviting contrasts. 

Vietnamese foods are rich in vitamins and minerals including vitamins C, B1, B6, B3, folate, biotin, zinc, copper, magnesium and potassium – all of which have been proven to help boost energy levels. Usually gluten-free, no need to worry about steep spikes and drops in blood sugar. Vietnam is famous for its bustling Hanoi and Ho Chi Minh cities and Instagram-worthy tourist destinations like Ha Long Bay, the Mekong Delta, and Da Nang. Vietnam is also famous for the Vietnam War, historical cities, and its French-colonial architecture

Vietnam is said to be an agricultural country with a typical monsoon climate and split into three particular regions: North, Central, South. It is that geographical differences that have form culinary variations between each one, creating diversity in Vietnamese cuisine. Each respected region has its own appetite expressed in different names, ingredients, cooking technique, color, to how to present and eat. A bowl of pho in the south usually have bean sprouts, but not in the north. Yet no matter how different the variation is, you can still taste the quintessential elements within it: light, sweet broth, soft beef and the seducing scent of aromas. It's hard to talk about Vietnamese food without mentioning French colonization, which began with missionaries arriving in the 18th century and not ending until 1954. Clearly it had a lasting effect on the country, the people, the architecture, the land, and the flavors. Most obvious might be the banh mi, with its crusty French baguette as the foundation. But the Vietnamese have taken this sandwich and made it entirely their own with grilled pork, fish patties, sardines, cilantro, chili-spiked pickled carrots and other fillings. Many forces of climate, trade, history and immigration have influenced Vietnamese cuisine. Outside cultures have had a strong influence, from the Chinese and Khmer dynasties and the Indian empire to the (short lived) Japanese occupation and, in particular, the French colonial rulers.

Vietnamese are curious and would value the knowledge they have yet to grasp. They are also fast and flexible learners as well. With the process of globalization, they can easily adapt the unique trait of other cuisines from Korea, Japan, China, and European countries, combining with theirs to create new dishes, various methods of cooking that are purely Vietnamese. Take, for example, a famous Indian dish: the curry. When imported to Vietnam, they were able to make the dish less spicy yet still savoury. 

This is an element that contributes greatly to the diversity and harmony of Vietnamese culinary culture. Most salt intake in the Vietnamese diet is delivered in the form of fish sauce. Salty, funky, fermented fish sauce, or nước mắm in Vietnamese, is used in marinades, soup broths, salad dressings, spring roll dips, and it's really hard to think of any dish where it's not used. The national condiment is nước chấm, made of fish sauce that's diluted slightly with a splash of lime juice, sugar, chilies and garlic.

Vietnamese greatly respect the harmony within their dishes. A dish must have meet two requirements equally: tasty and healthy. In order to do this, they use what Mother Nature has offered. Nutritious, healthy ingredients such as vegetables and fruit are utilized extensively, to compensate the hero of the dish, and sometimes become the main ingredient. This is quite different from western cuisine, where meat is usually used as the center of the dish. Because of that, Vietnamese food has a surprisingly low amount of fat, grease, and oil, unlike western dishes which usually use too much meat or Chinese dishes with a bit excessive use of oil. You can enjoy Vietnamese cuisine to your heart’s, or stomach’s, content without being satiated and feel even better knowing that it’s one of the healthiest cuisine out there.

Vietnamese cuisine at a glance 

It is undeniable that food plays a crucial role in a country’s culture. Traditional cuisine is passed down from generation to generation – keeping the good old flavors to this modern day. Vietnamese food is widely applauded for its balancing flavors as it is a symphony of protein, spices, herbs, vegetables, and even fruits. No wonder people have also known Vietnamese food as one of the healthiest cuisines in the world. 

There is something really tempting about Vietnamese dishes that most people can’t resist – even the celebrity chef Gordon Ramsey, the famous American chef Anthony Bourdain, and the British chef Jamie Oliver. The distinct and oddly satisfying tastes of Vietnamese cuisine have travelled all around the world. Rice (or rice flour) plays the main part in every Vietnamese meal – no matter it is a dish from the North, the Central, or the South. However, the side dishes of each region are what set them apart and make them interesting. 

The food in the north of Vietnam is influenced by neighbouring China. Stir fries and noodle soups are common. Towards the south, food becomes sweeter, and mixes flavours from Cambodia and Thailand. The Mekong Delta in the south, aptly named the “the rice bowl” of Vietnam, is incredibly fertile, with a tropical climate, sustaining more rice paddies and coconut groves. In fact, Vietnam rice production is the second biggest rice exporter in the world (after Thailand). Rice is a central part of the Vietnamese diet, and steamed rice is part of almost every meal. It is also transformed into ingredients such as rice noodles, rice paper for spring rolls, rice vinegar, and rice wine. 

Vietnamese cuisine is fresh, healthy and light, characterised by Pho (pronounced fuh), an aromatic rice noodle soup,  which is the national dish of Vietnam. It is consumed any time of day – breakfast, lunch or dinner, sold throughout the country, and is a big part of the street food culture. Combined with meat in a meat-y broth, aromatics and herbs such as lemongrass, ginger, mint, parsley and coriander are used with fresh, crunchy vegetables such as cucumber, bean sprouts, chilli and plenty of lime juice.

Before eating, Vietnamese usually “invite” others in the same table to eating, somewhat similar to the Japanese “itadakimasu”, but rather to invite others to start eating. This is one of much Vietnamese cultural beauty.

Vietnamese also love to invite guests to have a meal with them, or even invite them to join during a meal. More guests mean more bowls, chopsticks, and everyone eats a bit less to spare some food for the guests. The host of the meal usually pick up food and put them in the guests’ bowl as a polite and generous manner. And keep in mind that the host never finishes before their guests. As a conclusion, a Vietnamese meal not only fun but also represent their hospitality.Let us have a look at few popular recipe concepts and food categories under Vietnamese cuisine:

1. PHO: Putting it across in simple words it is just a rustic, simple, rustic bowl of sweet, savoury broth, some rice noodle, a few slices of beef and some herbs to go along. Yet without a single doubt, it has become the heart and soul, the symbol of Vietnamese cuisine. Business Insider magazine has published a list of 40 most delicious dish in the world that everyone should try at least once. And the first name of the list comes as no surprise: our beloved pho. And it’s not there for no reason. Behind a seemingly plain bowl of pho are the compositions of a number of meticulously selected spices and ingredients, along with time taking a process of preparation and cooking. Pho has a place in every Vietnamese heart. It basically represents the Vietnamese culinary culture. You can find a pho restaurant everywhere you look in Vietnam, from the rural countryside to busy metropolis. You can enjoy this dish at any meal, whether it’s breakfast, lunch or breakfast, and even multiple times a day without feeling satiated.

2. BANH MI: A sandwich concept with goodness of ingredients dressed in between slit open bread. Banh mi is a phenomenon everywhere it reaches. And in Vietnam, all it takes is a minute walk from your hotel to the nearest alley to get a bite of this global food trend. Perhaps banh mi has become such an ordinary item within Vietnamese’s daily life that they have forgotten to make a standard recipe for it. Right in its birthplace, there are already so many different kinds, from pork skin banh mi in the south, to fish stick banh mi in the middle region, every banh mi maker has their own recipe, making a list of hundreds of variations that can only be found in Vietnam. Banh mi has followed Vietnamese footsteps to travel the globe, building famous brand such as Banh Mi Saigon in New York, Banh Mi Boys in Toronto, Banh Mi Ba in Prague, though you can even make your own banh mi at home, it will get nowhere near to taste as good as one from its home country.

3. FRESH VIETNAMESE SPRING ROLLS: In 2011, spring rolls made its appearance in CNN Travel’s “50 best dishes in the world”, becoming the runner-up and came in a close second only after pho for best Vietnamese dishes. Many are convinced that should there be a dish from Southeast Asia that is capable of rivaling Japanese’s finest – sushi, it would be spring rolls, based on the fact that it’s tasty, nutritious without putting you on weight.

Perhaps, spring rolls are one of the most “easy-going” dishes in Vietnamese culinary culture. You can either eat it as a quick, delicious meal to satisfy your rumbling tummy or enjoy as a fancy delicacy. It’s probably because of this attribute, with the fact that it has a signature flavor of North Vietnam or to be more specific, Hanoi, making it one of the most important, indispensable dish within the menus of every Vietnamese restaurant in the far West. The French named it “Rouleau de Printemps” – the rolls of spring. Maybe This is probably because of the combination of colors of spring rolls. Just take a bite, feel the chewiness of those rice papers, the juiciness of the pork and the sweetness of the shrimps, dipped in savoury sauce with a hint of spice, the freshness of raw vegetables, all come together to create a symphony of flavors. Spring rolls without the presence of its dipping sauce would only half as good. The savory fish sauce deepens the flavor of the vegetables and fillings. From spring rolls, you can sense the balance of elements from ancient philosophy. It’s a gathering of the five tastes: the sweetness of the rice noodle, the savouriness of the eggs and meat, the heat of garlic and chili, the acridness of green bananas, the sourness of star fruits or pineapple, yet each of them only has a specific tone that is just right. Should one flavor out powers one another or become absent from the dish, the balance would be destroyed, leaving nothing but unsatisfied gastronomes.

SOME FACTS ABOUT VIETNAMESE FOODS:

A COLORFUL & FLAVORFUL BREAKFAST TO START THE DAY: Breakfast is the most important meal of the day, no doubt. Vietnamese have the same idea. It provides energy for you to make through the day, thus, Vietnamese rarely skips breakfast. Foreign travellers are especially impressed with how Vietnamese have their first meal of the day in moderation and how nutritious it is. Scarcely do travellers find Vietnamese have cereal, salad or sweet food for breakfast. Instead, they take their time to enjoy a big, wholesome meal, with banh mi, pho, rice, congee or a bowl of steaming hot sticky rice with dried pulled or braised pork, eggs to start the day right. Housewives in Vietnam also get up very early to prepare dishes for their family so they can make the most of the time their family are together.

ENJOYING DESSERTS AS SNACKY MEALS: Some humorous travellers take on Vietnam’s climate as “unforgivingly hot”. It’s more than true, but the Vietnamese have learned to adapt to this. They came up with refreshing desserts such as sweet soup or gruel, juice, mixed yogurt travellers coming to Vietnam will get the chance to enjoy these, and some dishes that really struck an impression are sweet bean soup, Thai sweet gruel, douhua, in common sense, these dishes are only used in small portions after the main dish, but the case is different in Vietnam. Vietnamese tend to have these as afternoon snacks, in small shops or vendors. This is why traveling to Vietnam requires a pot belly to experience all of it.

VIETNAMESE COFFEE CULTURE: Coming second only to Brazil in the field of coffee production, it’s not much of a surprise to see foreigners find the culture of this signature drink in Vietnam a bit odd. Being exquisitely flavourful, Vietnamese coffee will utmost certainly be a highlight of travellers’ holiday. Iced coffee with milk is a generally popular Vietnamese drink. In every town or city, foreign travellers can easily find a decent coffee shop on the street. It’s not a tough task to see Vietnamese enjoying their cup of black or brown coffee on every street. No need for big, fancy coffee shop, but only some plastic stools and a couple tables, and you’ll get a decent place to sip some caffeine with a view of the old quarters, or the busy streets in the breezy weather. Also, Vietnamese don’t waste their weekend morning by waking up really early to stop by a coffee shop for a chat with some friends or to read a good book.

FISH SAUCE AS A POPULAR FLAVOURING: It is and has been the key spice and sauce to Vietnamese dishes. You can’t call it a Vietnamese family meal without a small bowl of fish sauce in it. Fish sauce is made by brewing anchovies and salt until fermented. At the right point of time, the base sauce won’t retain such an overpowering flavor, but rather a pleasant taste. The sauce is elevated even more when combined with other ingredients. Fish sauce is the perfect dipping sauce for many Vietnamese dishes such as spring rolls, bun cha, sweet and sour grated salad were fish sauce to not exist, Vietnamese cuisine wouldn’t be able to stand where it is now among others.

• FEW POPULAR INGREDIENTS USED IN VIETNAMESE COOKING:

• Cilantro: In salads, soups, spring rolls, and beyond. Widely used as the finishing touch garnish. Depending on your genetics, might taste soapy.

• Mint: Several varieties grow in Vietnam. Some are fuzzy, some taste lemony, some spearmint, others are spicy.

• Fish Mint or Fish Leaf: Ever tried fish mint? Wow, it's really fishy. Appropriately named, this leafy herb has an awfully pungent smell and taste. You'll think you wrapped actual fish into your spring roll, but really it's just this sneaky leaf.

• Basil: More popular in Thailand but still makes an appearance in pho and on herb plates.

• Lime Leaf: Bright green and shiny. Somewhat bitter oils.

• Lemongrass: Tastes and smells, not surprisingly, like lemon. Used in both sweet and savoury dishes.

• Green Onions and Scallions

• Garlic Chives: Flat leaves with a delicate onion and garlic flavor.

• Perilla Leaf: Green on top, purplish on the underside with a complex flavor that combines liquorice, mint, and lemon all in one leaf.

• Dill: Hardly associated with Southeast Asian cuisine but used in a famous Vietnamese fish dish called Cha Ca, where it's treated more like a veggie than an herb.

• Turmeric: Sometimes called poor man's saffron, it adds a vivid goldenness to fried foods and some peppery flavor.

• Ginger and Galangal: Both knobby rhizomes, both pervasive in Vietnamese cooking.

• Saigon Cinnamon: There are different species of cinnamon in the world, and this one is indigenous to Vietnam. Woody, earthy flavor and aroma. Important in pho.

• Tamarind Pulp: Maybe this doesn't belong on this list, but it needed to go somewhere. The sweet-sour pulp is used in noodle soups and curries.

Vietnamese cuisine also has influences from Champa, Malaysia and Cambodia. The use of coconut milk and various central dishes such as bánh khọt were influenced by Cham cuisine. Spices including curries were also introduced to Vietnam by Malay and Indian traders. Though not common in the north, cà ri is a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry. Chicken curry is an indispensable dish in many social gathering events, such as weddings, funerals, graduations, and the yearly death anniversary of a loved one. Similar to Cambodia, curry in Vietnam is eaten either with bread, steamed rice, or round rice noodles (rice vermicelli). Mắm bồ hóc or prahok, adopted from ethnic Khmer in Southern Vietnam, is used as a central ingredient of a Vietnamese rice noodle soup called bún nước lèo which originated with ethnic Khmers in Vietnam and is not found in Cambodia. Despite the varied landscape of Vietnam, all of the cuisine contains this brilliant balance of aromatics, heat, sweetness, sourness, and fish-sauciness. As with other Asian cuisines, it's all about the yin and yang; the sweet and the salty, the cooling and the warming, the fresh and the fermented. Until now, Vietnam food is also regarded as one of the healthiest cuisines all over the world. As people usually say, "Vietnamese food is not only food, it is Vietnamese culture”. Vietnamese food is a harmonious combination of five basic spices: spicy, sour, sweet, salty, and bitter creating its distinctive flavor.

Overall to describe Vietnamese cuisine in a nutshell the following can be kept in mind:

The mainstream culinary traditions in all three regions of Vietnam share some fundamental features:

• Freshness of food: Most meats are only briefly cooked. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried.

• Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used.

• Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough.

• Broths or soup-based dishes are common in all three regions.

• Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners.

• Vietnamese cuisine is reflective of the Vietnamese lifestyle, from the preparation to how the food is served. Going through long phases of war and political conflict, as well as cultural shifts, the vast majority of the Vietnamese people have been living in poverty. Therefore, the ingredients for Vietnamese food are often very inexpensive but nonetheless, the way they are cooked together to create a yin–yang balance makes the food simple in appearance but rich in flavor.

• Because of economic conditions, maximizing the use of ingredients to save money has become a tradition in Vietnamese cooking. In earlier decades and even nowadays in rural areas, every part of a cow is used, from the muscle meat to the intestines; nothing is wasted. The higher quality cuts from farmed animals (cows, pigs) would be cooked in stir-fry, soup or other dishes, while the secondary cuts would be used in blood sausages or soup. The same goes for vegetables like scallions, the leafy part is diced into small bits which are used to add flavor to the food while the crunchy stalk and roots are replanted.

On a concluding note: the food of Vietnam is vivacious, delectable and a perfect treat for the palate. It is easy to adapt to and blend in its culture, taste, flavors, aromas, category of meats, fish, poultry, veggies and more. We need to promote this cuisine all over and make more and more aware of what’s happening around us and how it can help tourism and culinary gastronomy. Looking forward to the next month’s release with an interesting article and facts about its style of cooking and unique character, featuring the Sojourn of South African Cooking coming up in my next month’s feature in the publication.

Happy Cooking!

Lemon Tree Hotels signs a new hotel in Sri Ganganagar, Rajasthan

New Delhi, March  2023: Lemon Tree Hotels announced its latest signing in Rajasthan – Lemon Tree Hotel, Sri Ganganagar. The property is expected to be operational by July 2026 and shall be managed by Carnation Hotels Private Limited, a wholly-owned subsidiary and the management arm of Lemon Tree Hotels Limited. 

Lemon Tree Hotel, Sri Ganganagar will feature 60 well-appointed rooms, a restaurant, a bar, a fitness center and other public areas. The property is connected by both public and private transport, with Sri Ganganagar Airport about 20 kms from the property and the Railway Station just 9 kms away.

The northernmost city of Rajasthan, Sri Ganganagar is often referred to as ‘the food basket of Rajasthan’ due to its fertile plains, which are similar to those of Punjab. One can visit the historical Buddha Johad Gurudwara, located by the Dabla village in Ganganagar, which houses historical paintings and monuments.

Speaking on the occasion, Mr. Mahesh Aiyer, CEO, Carnation Hotels Private Limited, commented, “We are happy to announce our expansion in Rajasthan with our valued partner, Fort Rajwada Hotels. We already have 6 operational hotels in the state and another 4 upcoming in Jaipur, Kumbhalgarh, Banswara and now in Sri Ganganagar. The state’s warm hospitality, delicious food and rich history are a great draw for tourists. Given Rajasthan’s immense tourism and business potential, we are looking at adding more hotels and resorts in the state to our existing portfolio.” he further added.

Experience Delectable Flavours of North India at Novotel Guwahati GS Road.

India is a land of immense diversity, and this is reflected in its cuisine as well. North India is home to a rich variety of flavours and dishes, and to experience the best of what this part of the country has to offer, Novotel Guwahati has organized a Food Festival Flavours of North India at The Square - Novotel Guwahati GS Road.

The festival showcases the best of North Indian cuisine, with delectable flavours and aromas that will tantalise your taste buds. From succulent kebabs to mouth-watering curries, there's something for everyone to enjoy. Starting from 17th March 2023 (7.00 P.M. Onwards), this festival is a celebration of the rich and diverse culture of India's northern regions.

On this Occasion Chef Negi has Quoted – “We are super excited to host the Food Festival – Flavours of North India. The Food Festival is all about delightful Cuisines from Rajasthan, Uttarakhand, Kashmir, Uttar Pradesh & Many More. It's always a pleasure to meet new people and share our love of food. I'm sure everyone who comes to the festival will have a great time."

STERLING HOLIDAYS ANNOUNCES LAUNCH OF RESORT IN CHAIL, HIMACHAL PRADESH

40th resort in its portfolio, 8th resort in the Himalayan range.

Resort located amidst greenery of Shivalik Valley providing a restful experience away from the crowds.

March 2023: Sterling Holiday Resorts is a leading leisure hospitality brand, with resorts across hills, beaches, jungles, waterfront, heritage, pilgrimage, adventure, and drive-to locations. The company announced the launch of Sterling Shivalik, in the exotic destination of Chail in Himachal Pradesh.

Sterling Shivalik Chail is a charming boutique mountain retreat consisting of 32 rooms, situated 24 kilometers from Shimla. The rooms, which feature contemporary décor, are crafted from Deodar and Pine wood to reflect the local architecture and also features Seesham and Walnut wood for style. Duplex suites, ideal for families of four, have double beds on both levels, and the upper floor features picture windows for an unobstructed view of the night sky. The highlight of each room is the private sit-out that provides guests with a stunning vista of the picturesque Shivalik valley, which is home to a lush array of Deodar and Pine trees. With its beautiful natural scenery, Sterling Shivalik Chail offers the perfect opportunity to immerse oneself in the mountains, relax, and unwind away from the bustling crowds, while experiencing a serene stay in the lap of the Himalayas.

Guests of the resort can indulge in the unique flavours of ‘Pahari’ and Himachali cuisine at “Tibba,” the on-site restaurant. The warm and welcoming staff strive to make each guest's stay at Sterling Shivalik Chail an enchanting and memorable experience.

Chail, once the summer capital of Patiala, is a hill station that is easily accessible and enjoys pleasant weather all year round. Visitors can engage in a variety of exciting experiences, such as a tour of the Chail Palace, a popular location for shooting Indian movies; relaxing by the pristine Sadhupul Lake; exploring the alluring hiking trails in the vicinity; catching a glimpse of flying squirrels at the Chail Wildlife Sanctuary, or marveling at the breathtaking panoramic view of the snow-capped Himalayan ranges at Kali ka Tibba.

Sterling Shivalik Chail also offers unique curated experiences, such as the "Pahari Village Tour," where guests can immerse themselves in Himachali culture by observing traditional village houses, chatting with locals, sampling local cuisine, learning about farming, and even participating in apple harvesting, including the picking of fresh apples with local farmers during the season.

Speaking on the inauguration of the property, Mr. Vikram Lalvani, Managing Director and CEO of Sterling Holiday Resorts said, “We are delighted to announce the launch of Sterling Shivalik Chail. Holiday seekers prefer the mountains to beat the heat – and in line with this demand, Sterling has a strong portfolio of 18 mountain resorts in both popular and new-age destinations. This is our 8th resort in the Himalayan ranges and forms an interesting circuit with our resort in Kufri as well.”

Speaking on the occasion, Mr. Shriram Thakur, owner of the resort said, “I am thrilled to include Shivalik Chail in the Sterling bouquet of resorts. Sterling has the reputation of taking unexplored destinations and making them popular using their strong network and operational resources. I am sure they will make Chail a prominent destination on the tourism map of the country.”

A Japanese Odyssey - Oto Matsuri at Novotel Vijayawada Varun

Experience the vibrant culture and cuisine of Japan at the Oto Matsuri Festival, hosted by Novotel Vijayawada Varun from March 16th onwards at their pan-Asian restaurant, Wugan. Inspired by the traditional Fire Festival of Japan, this festival celebrates the lively atmosphere and delicious local food stalls that surround the World Heritage Site Kamikura Shrine.

The festival features a masterfully crafted menu of authentic Japanese dishes prepared over a teppanyaki grill, including Horsenso Gomaee, Tori Miso Udon, Xo Suzuki, Tomorokoshi Yaki, Yaki Soba, Ebi Gyoza Nabe, Yasai Okonomiyaki, and more. And for dessert, indulge in the Flaming Walnut Brownie and Teppanyaki Burnt Ice Cream.

Join us at the Oto Matsuri Food Festival and savor the tantalizing flavors of Japan while experiencing its rich traditions. We can't wait to welcome you!

HYATT REGENCY DEHRADUN CELEBRATES ITS FIRST ANNIVERSARY IN THE HEART OF THE HILLS

Dehradun, March 2023: Hyatt Regency Dehradun, Uttarakhand’s leading luxury destination is all set to celebrate its first anniversary on 16th March 2023. The hotel has played an instrumental role in changing the hospitality landscape in the city with its unparalleled hospitality and service, picturesque views that stretch across mountains complemented by global standards of F&B along with unique architecture adding a sense of panache to one’s celebrations – big or small.

Perched in the heart of the hills, Hyatt Regency Dehradun offers 263 guest rooms and suites with modern amenities, plush interiors as well as unobstructed views of the magnificent Himalayas over the Malsi Forest. At the hotel, travelers from across the country rejoice in an ultimate getaway with luxurious, immersive experiences tailored to suit the likings of all age-groups. For those seeking adventure, the hotel offers a trail exploring the expansive Malsi forests, for those looking to rejuvenate the hotel offers sensorial spa therapies, and so much more. 

On completing their first successful year, Hyatt Regency Dehradun is celebrating this grand occasion with exciting offers for its guests and patrons which include – 

1. Members Day Offers:  Every Wednesday, HDC Members can avail 50% off on F&B and 20% off on alcohol

2. Farmer’s Market Brunches: Guests/ Patrons can experience a unique Farm to Plate experience at brunch with produce from the in-house farms at the hotel

3. Spa Services: Avail 50% off on spa services 

4. Celebratory Occasions: Any guests celebrating special days (birthdays/anniversaries) at the hotel get a 30% off on their bill

5. Buffet Deals: Dinner Buffet at a discounted rate of Rs 1111+taxes 

6. Gym Launch Offer: First 20 members to sign-up receive 11% off on membership

Commenting upon this joyous occasion, Mr. Sumit Kumar, General Manager, Hyatt Regency Dehradun said, “It’s been a phenomenal year of growth so far. We have witnessed a demand for unique luxury experiences offered by the hotel and are grateful to our guests and patrons for supporting us through our journey. Having won the Best Hotel Award by Travel + Leisure India right in the first year of operations has also added a golden feather to our cap and thus motivated us to keep welcoming our patrons back for even more memorable experiences. As we step into our second year of operations, we are determined to continue creating unrivaled experiences for all our guests in the years to come.”

About Hyatt Regency Dehradun: Nestled amidst picturesque 4.25 acres, adjacent to the serene Malsi Forest and majestic Himalayan range, on the Dehradun-Mussoorie Road in Uttarakhand, Hyatt Regency Dehradun is the first 5-star hotel in Dehradun and the largest luxury hotel in the state of Uttarakhand.  Designed by Giampiero Peia, the Milan-based Italian architect, the hotel offers 263 rooms across 7 floors, 4 distinctive food & beverage venues each with an alfresco seating option, Regency Club, Rooftop Pool, Spa & Salon, Stay Fit Studio, and Camp Hyatt.   The event spaces of the hotel are spread across 3115 sqm (33500 sq ft), incorporating the magnificent Regency Ballroom & Lawns, Vista Lawns, 3 spacious Studios, Pinnacle Lounge, and one Boardroom, making it an ideal destination for celebrations in the heart of the hills.

Woods At Sasan wins LIV Hospitality Design Awards in the Architectural Design Wellness category

The Biophilic wellbeing retreat is honored by this prestigious recognition in the worldwide hospitality industry

March 2023- Woods At Sasan, a modern wellness retreat in  Sasan Gir, Gujarat has been awarded LIV Hospitality Design Awards 2022 in Architectural Design Wellness (Spa, Yoga, Retreat) category.  Nestled in the forest, this modern retreat in the woods is the first of its kind in India – a luxury retreat based on biophilia and grounded in sustainable practices.

Known for recognizing excellence in hospitality architecture, interior design, and guest experiences on a global scale, LIV Hospitality Design Awards celebrates the quality and diversity of architectural ventures and interior design projects shaping the worldwide hospitality industry today. After working towards building one of the finest and ideal luxury well-being retreats, Woods At Sasan, a flagship venture by 1000 Island Hotels & Resorts, is honored by this prestigious recognition for its modern design principles of architecture.

1000 Island Hotels & Resorts are pioneering new approaches to design as they work towards the composition of nature-connected spaces that optimize the use of energy. Their venture, Woods At Sasan is infused with aesthetics of natural stone, local materials, and crafts for a stay immersed in the environment.

This luxury well-being retreat is a way of life, a system of dynamic ideas and sustainable ideals brought together in pursuit of creating biophilic spaces that enrich destinations and offer experiences with a positive influence on people and the planet.

The edifices at Woods At Sasan are an amalgamation of contemporary & biophilic architecture, infused with the essence of the local culture and the craft of the land. Keeping the essence of land as the focus, the stays designed are immersive in nature beyond their seamless facade or structure, carrying details of organic materials, ample light, and textures of the local landscape along with hints of excavated stones placed around with purpose.

Through meaningful design, Woods At Sasan has built a space to experience, observe, understand, and connect with natural surroundings. By incorporating existing physical and systemic natural patterns in the property, the wellbeing retreat helps guests re-align subconsciously while the arts, crafts, and interiors reflect the local lifestyle and landscapes. Hence, the architecture effortlessly celebrates nature and promotes well being of the body, mind, and spirit through seamless connectivity between the built and natural environment.

With a Biophilic Design approach and conscious design decisions to maximize the affiliation of humans with natural processes, Woods At Sasan has attempted to invest in building a property that aligns design thinking with wellbeing.

“We feel privileged for this prestigious recognition as it demonstrates our Design Atelier's commitment to develop a biophilic environment that integrates design principles with a focus on well-being.” says, Maulik Bhagat, Founder & MD, 1000 Island Hotels & Resorts.

DoubleTree by Hilton Agra Celebrates “Women In Taste”

Agra, March 2023: DoubleTree by Hilton Agra presents Women In Taste, a platform to celebrate and empower the women of Agra. It’s a platform for the home cooks of Agra to showcase their culinary skills. 

The hotel’s Executive chef Ameet Rane along with Dr.Renuka Dang, Dietician & President of the Gourmet Club of Agra have together shortlisted 12 home cooks from Agra who will get a chance to cook in the kitchen of the hotel. 

Every day two or three dishes prepared by one Home Cook shall be displayed on the buffet. The 10-day event will start on 15th March and the grand finale will be on 25th March is available for dinner from 7:30 pm onwards. 

Commenting on the occasion, Shyam Kumar, General Manager of the hotel said,“We wanted to do something unique for the women of Agra and came out with the concept of Women in Taste. This is a unique and innovative concept and is a celebration of talent and skills. Here we are giving a chance to the selected ladies to cook their specialties for our guests which shall be served with a buffet at North 27.”

Led by Dr.Renuka Dang and the hotel’s Executive chef Ameet Rane, the names of the selected home cooks are Richa Ralli, Mansi Juneja, Harleen Ahuja, Simran Awtani, Anju Bajaj, Anju Lalwani, Ashima Goyal, Dr. Vatsala Srivastava, Ankita Mehrotra, Sonal Garg, Jyoti Nayyar, and Meenal Gupta. 
Women in Taste promises to be a mélange of flavors, cuisines, and cooking styles and tells a powerful story of diverse backgrounds, experiences, and learnings.

Singapore Changi Airport named World's Best Airport at the Skytrax World Airport Awards 2023

• This is the 12th time Changi Airport has claimed this title

• Passenger traffic between India and Singapore has recovered to 85% of pre-Covid levels.

INDIA, March 2023- Singapore Changi Airport has been voted the World’s Best Airport at the Skytrax World Airport Awards. This is the 12th time Changi Airport has been awarded this prestigious accolade, a record number since the award was first given out in 1999. In addition to the World’s Best Airport award, Singapore Changi Airport also garnered awards for the World’s Best Airport Dining, Best Airport for Leisure Amenities, and Best Airport in Asia. 

Mr Lee Seow Hiang, Chief Executive Officer of Changi Airport Group (CAG), said, “Changi Airport is honoured to be named World’s Best Airport for the 12th time. This recognition is a great encouragement to our airport community, who stood firmly together to battle the challenges of Covid-19 over the past two years. We thank them for their dedication to serving Changi’s passengers and their perseverance to keep Singapore connected to the world. To our passengers, we are deeply grateful for your vote of confidence. Your continued support encourages us to keep pursuing service excellence as we expand our offerings to redefine the Changi Experience. We look forward to welcoming everyone to Changi Airport as we rediscover the magic of travel again.”

At present Changi Airport is linked to 16 Indian cities, including major hubs such as Bangalore, Mumbai, Delhi and Hyderabad, with 7 airlines (Air India, Air India Express, DrukAir, IndiGo, Scoot, Singapore Airlines, and Vistara) providing approximately 241 weekly services. Apart from those visiting Singapore, Changi serves as a major transit airport for Indians travelling to Australia, the USA, Indonesia, and beyond.  With India being a key market for Changi Airport, CAG  has consistently focused on 360-degree marketing efforts to promote Changi through campaigns such as ‘First in Jewel’ in 2019, and ‘Chalo Changi’ in 2022. 

As travel resumed, passenger traffic from India has witnessed a steady recovery with January 2023 seeing the number reaching 85% of pre-covid levels.

The Skytrax World Airport Awards reflect the views of airport customers. Each year, respondents of more than 60 nationalities take part in a global customer satisfaction survey to assess facilities and customer service across more than 550 airports. The World Airport Awards are independent of airport input and fully funded by Skytrax. 

Mr Edward Plaisted, CEO of Skytrax, said, “This recognition for Changi Airport is from the airport customers and serves to underline the airport's popularity with international air travellers. Winning this award as the World’s Best Airport is a very clear recognition of the team effort amongst all staff at the airport who contributed to Changi Airport’s success.” 

Post-pandemic rebound travel from India and beyond

With the roll-back of Covid-19 measures and the return of global travel, passenger traffic at Singapore Changi Airport has recovered to about 80% of pre-Covid levels and is expected to reach 100% by 2024. Changi Airport’s top five passenger markets for 2022 were: Australia, India, Indonesia, Malaysia, and Thailand.

Changi Airport re-opened Terminals 2 and 4 in 2022 due to strong travel demand. Terminal 4 (T4) resumed operations in September after a two-year hiatus due to the pandemic. As part of continuous efforts to enhance the passenger experience, Singapore Changi Airport embarked on expansion and renovation works at Terminal 2 (T2) in 2020. T2’s phased re-opening began in May 2022. 

Enhanced infrastructure and passenger touchpoints for travellers

Upon completion in 2024, T2’s expansion will increase Changi Airport’s total capacity by five million passengers per annum (mppa) to 90 mppa. The project adds 15,500 square metres of space, allowing for larger Departure and Arrival Halls, and consequently, more room for operations including check-in and immigration clearance. 

New leisure, dining, and retail experiences 

At the same time, Changi Airport has been adding to its growing range of offerings that cater to different interests and tastes. Apart from the nature-themed attractions of Jewel, the family-friendly experiences at Changi now also include a rock-climbing attraction and a 16m-tall play structure called Chandelier. Travellers can also catch the latest blockbusters at Changi Airport’s 24-hour movie theatre which offers free movie screenings. 

Dining delights representing culinary influences from around the world include the Flavours of Singapore F&B outlets showcasing local specialities and homegrown brands. Avenues for retail therapy continue to grow with the addition of more international retailers as well as exclusive designer labels. Changi Airport is also ramping up pop-up events to offer travellers exclusive promotions and the world’s first product launches.

ZEE ZEST UNLIMIT AWARDS- The pursuit of excellence from Travel,Hospitality,Culinary

Honouring those who are on a journey to inspire, innovate and lead. 

March, 2023: Zee Zest is a leading multi-platform lifestyle entertainment brand that enables its audiences to discover, engage & broaden their horizons on food, lifestyle, and travel trends. While it creates invigorating content by working with the finest talent in the industry, it is now time to honour the individuals and businesses who have helped this sector grow and prosper. To honour the industry shapers and risk takers, Zee Zest brings to you the first edition of the ZEE ZEST UNLIMIT AWARDS Co-Presented by L’Oreal Paris– New (Hyaluron) Moisture. The awards will recognize and felicitate those who inspire innovation, progress, and challenge the status quo; exemplifying the boundless possibilities in the world of culinary, travel, and hospitality.

The awards have been broadly divided into key pillars of cuisine, beverages & nightlife, travel, and individual achievers operating in this space. The winners will be decided by a combination of jury selection and viewer’s choice via voting process. A distinguished panel known for their limitless contribution to the industry has evaluated and reviewed all entries from each category and the consumers have voted for their favourites to arrive at the winners.

The jury comprises of tastemakers who evaluated the entries based on their deep understanding and expertise of the industry. They have been responsible for carefully reviewing the entries and making a fair and unbiased decision to recognise ‘people and institutions’ for their excellence. The jury has a healthy mix of food and wine experts, writers, influencers, chefs, consultants and more. 

This esteemed jury panel includes industry connoisseurs like chef Ranveer Brar, food expert and chef Vinesh Johny, chef and restaurateur Anahita Dhondy, celebrity chef & TV presenter Kunal Kapur and Shipra Khanna, actor and TV presenter Maria Goretti, chefs and food historians Rakesh Raghunathan and Shri Bala, chefpreneur Ajay Chopra, actor and comedian Jaaved Jaaferi, eminent food columnists Anoothi Vishal, content creators Ashwin Rajagopalan and Indrajit Lahiri, entrepreneur Aneesh Bhasin, author & liquor baron Rocky Mohan, hotelier Diwan Gautam Anand, beverage expert Keshav Prakash. 

The top 5 nominations from each category were open to public voting on www.zeezest.com/unlimitawards from 10th to 24th February following by the jury deliberation at ITC Maratha on 28th February for winner selection of each category. The entries included top luxury hotels & resorts to fine-dining restaurants, best home-grown wines to best nightclubs, and key influential mavericks in food and travel space that are carving the path of this industry with innovation, inventiveness, and consistency.

The award function will be held on March 21st, 2023 at ITC Grand Central, in Mumbai and will be hosted by famed voice over artist and actress Simaran Kaur and actor Harman Singha. It will be an evening to remember with celebrations and felicitations honouring the grit, vision, and hard work of those who have set new benchmarks in their respective field.

Speaking about the event, Mr. Amit Nair, Chief Channel Officer, Zee Zest said, "UNLIMIT represents the pursuit of unbound opportunities, innovation and excellence by breaking constraints and taking risks. It's about being a visionary, leading by example, inspiring others to reach for the stars and to strive for excellence. It is a mindset that encourages individuals to live a life that is limitless in its potential and possibilities. It will be exciting to see the industry influencers come together and celebrate each other’s work and glory at this event.”  

The first edition of the ZEE ZEST UNLIMIT AWARDS Co-Presented by L’Oreal Paris– New (Hyaluron) Moisture will be telecast on 31st March on Zee Zest, Zee Zest HD, Zee Café and will be available to stream on zeezest.com

Four Seasons Resort Maldives at Landaa Giraavaru Ups the Arrival Ante

Introducing the new Flying Boxfish seaplane and The Island Café at Velana International Airport

Guests travelling to Four Seasons Resort Maldives at Landaa Giraavaru this year will benefit from the island nation’s most elevated arrival experience, thanks to two superlative new additions: The Flying Boxfish seaplane and The Island Café – a Landaa haven located in the new Seaplane Terminal at Velana International Airport.

The Flying Boxfish is the second marine-inspired marvel to take to the Maldivian skies as part of Four Seasons private seaplane fleet, following the 2019 launch of its Picasso-inspired predecessor, The Flying Triggerfish.

With a bold yellow and black spotted livery, the new customised premium 10-seater DHC-6-300 Twin Otter Flying Boxfish is a striking option for private seaplane transfers from Velana International Airport to Landaa Giraavaru, a scenic 35-minute flight from Malé in the secluded Baa Atoll UNESCO World Biosphere Reserve.

International arrivals can now experience Four Seasons service in The Island Café: a retreat with wrap-around balcony, revitalising dining options, areas for lounging, dining, resting, and refreshing, as well as a play area, and an observation telescope to watch the seaplanes take off and land.

The Island Café isn’t just an arrivals haven. As seaplanes only fly during daylight hours, late international departers can now take the last flight from Landaa and stay in The Island Café until their international check-in gate opens.

Dr. Vikram Kamat was honored as an "Iconic Personality in Hospitality" by Shri Bhagat Singh Koshiyari, Honorable Governor of the state of Maharashtra

Kamats Restaurants  bags the best highway restaurant chain award by the Food Connoisseurs India Convention (West India Edition)

Mumbai, February 2023: Whether it be a planned road trip or a spontaneous getaway, restaurants on highways plays a crucial role in providing travelers with comfort food and washrooms to freshen up. With there being a plethora of options to choose from, one brand that has stood out for the last 80 years is 'Kamats Restaurant'. With a concept of an open kitchen, a variety of cuisine to hygienic washrooms, they have always been a companion in the pleasant journey experience of commuters traveling especially on either Maharashtra or Gujrat highways. To add a feather to the cap, The founder and chairman of the Vitskamats Group, Dr. Vikram Kamat was honored as an "Iconic Personality in Hospitality" by Shri Bhagat Singh Koshiyari, Honorable Governor of the state of Maharashtra, for his exemplary contribution to the hospitality industry. He has been recognized for his contribution towards the upliftment of social infrastructure and for successfully running the iconic brand Kamats across highways and Vits Hotels and Resorts across the country. This year was also special for Kamats Restaurant as the restaurant chain also bagged the 'Best highway restaurant chain of the year' awarded by the Food Connoisseurs India Convention (West India Edition).

When asked Dr. Vikraam Kamat, about how he feels after being honored by such a prestigious award, he humbly mentioned, "Being born in the F&B industry, I always have had an attachment with food, and since the very beginning I knew I wanted to give my 100 percent to this industry. It is indeed a fulfilling feeling to be honored by such a prestigious honor from the hands of Shri Bhagat Singh Koshiyari, Honorable Governor of the state of Maharashtra, for doing what I love the most. Also, winning the award for Kamats feels surreal. I am truly thankful to my family and also my team for helping me in embarking on this journey towards providing the best hospitality to my country and even abroad."

Ingredient Ideology | SANDWICH FIESTA BY: DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF

SANDWICH FIESTA

Sandwich is one of the concepts which dates back in history where a famous British statesman named John Montagu also known as the 4th earl of sandwich and had a passion for gambling once put across his request to his server at a casino to assist him in putting together the parts of the contents of his platter in the form of assembling them in between two slices of bread which made him concentrate on his cards and was much convenient in enjoying his put together bite. It is since then sandwiches have seen much development happening in its ingredients, bread, spreads, fillings, toppings, and garnishes.

While some sandwiches are hot, some are cold, there are also small bite-sized open sandwiches called canapes which are also known as Zakuskies in Russia. From the veg to the eggs, diary, poultry, meat, seafood, and charcuterie products like ham, sausages, bacon and now even vegan & keto diet varieties of sandwiches are truly a foodie’s delight!

Here are a few interesting ideas for Sandwiches.

Recipe-1] TRIO HERBED TOMATO- SPINACH SANDWICH

Ingredients

4-6 slices of white/brown bread/multi-grain loaf.

2 tsp olive oil.

1 tsp chopped garlic.

1 small onion sliced.

½ bunch spinach cleaned and blanch the leaves & refresh.

Salt and crushed black pepper to taste.

½ tsp mustard paste.

1-2 tbsp. butter.

1- 2 tomatoes sliced and de-seeded.

¼ cup cheese grated- processed/parmesan cheese.

10-12 no fresh basil leaves.

½ tsp chili flakes.

To serve with:

Tossed salad/ chips/ tomato ketchup/ dips.

Method:

Pre-prep all the ingredients for the sandwich, slightly toast the bread slices and then cool, apply a spread of butter and mustard paste on the bread slices. In a separate pan, saute the garlic in olive oil and add in the blanched spinach leaves, add salt and pepper to taste, cook for 2 mins and remove, cool. Place the tomato slices, basil leaves, saute spinach, cheese and chili flakes in between the two slices of bread. Pre-heat the sandwich griller or toaster and once the desired color and texture is achieved, cut into triangles and serve hot with accompaniments.

Recipe-2] COWBOY’S PASSION TANGY CORN SANDWICH

Ingredients

4-6 slices of white bread/ brown bread/ herbed bread. 

2 tsp peanut butter.

1 tsp oil.

1 tsp garlic- chopped.

Salt and pepper to taste.

1 cup American sweetcorn, boiled.

½ cup green/red capsicums, cut into small cubes.

½ tsp mixed herbs.

½ tsp chili flakes.

2 tsp tomato ketchup

2 tbsp. grated cheese

2-3 sliced black/green olives.

1 tsp parsley, chopped.

Method:

Pre-prep all the ingredients for the sandwich. Heat oil in a pan saute the garlic, onion, corn and capsicums for 2-3 mins. Turn off the flame add in the grated cheese, salt, pepper, herbs & chili flakes, olives, parsley and mix well and allow to cool. Separately mix together the peanut butter and tomato ketchup into a smooth spread to apply on the bread slices. To assemble the sandwich, apply butter on one slice and the peanut tomato spread on the other slice, place the corn- capsicum-cheese mixture cover and place the sandwich on the hot griller/toaster or hot plate and cook well on both sides, serve hot.

Recipe-3] THE LAYERED PERSONA SANDWICH

Ingredients

4-6 slices of bread-white/brown/ multi-grain 

2 tsp butter

2 tsp mayonnaise

Salt and pepper to taste

1 cup assorted lettuce leaves.

1 red ripe tomato, sliced

1 ripe avocado- peeled, stones and sliced.

2 tbsp. cream cheese.

2 no chicken breasts, boiled/grilled and sliced.

2 no boiled eggs sliced.

2-3 no jalapenos- sliced.

8-10 no fresh basil leaves.

Method:

Pre-prep all the ingredients for the sandwich. Slightly toast the slices of bread on both sides and apply a spread of butter and mayonnaise. Assemble a few lettuce leaves, few slices of boiled eggs, sliced avocado with a little cream cheese over it, tomato slices, jalapenos, sliced cooked chicken breasts, we can also alternate with slices of ham and salami or bacon as well. Place a few basil leaves as well in between the layers. Once the sandwiches are set lightly brush them with melted butter on the surface and place them on a hot griddle/pan and heat on both sides for a couple of minutes, cut and serve with ketchup and chips.

Recipe-4] CHICKEN MAYO CROISSANT SANDWICH

Ingredients:

3-4 no plain or cheese croissants- slice them open horizontally.

For the filling:

½ cup mayonnaise or hung curd could also be substituted.

½ cup boiled chopped or shredded chicken.

2 no cubes of hard boiled eggs-optional.

Salt and pepper to taste

2-3 cheese slices –optional

¼ cup shredded cabbage- white or purple

Lettuce leaves- as needed to place in the sandwich.

4-5 no slices of cucumber

4-5 no sliced tomatoes.

3-4 no sliced olives- black or green.

Method:

Assemble all the ingredients for the tasty croissant stuffed sandwich. Slit the croissants and keep them aside, in a mixing bowl combine together the mayonnaise with the boiled chicken, add some diced boiled eggs as well if desired, and add in seasonings, cabbage and few olives and mix well. Place the crispy lettuce leaves inside the croissant followed by sliced cucumbers, the mayo chicken filling, cheese slices, and tomato slices and finally close the croissant lightly secure with a toothpick if needed and serve it at room temperature.

Recipe-5] TUNA – POTATO & OLIVE CREAM CHEESE SANDWICH

Ingredients:

4-6 slices brown/multi-grain bread

½ cup mayonnaise

Salt and pepper to taste

½ tsp mustard paste

2-3 tbsp. sliced black/green olives

½ can tuna fish tin, oil, or water to be drained off completely.

1 no boiled peeled cubed potato

2 tsp cream cheese/ feta cheese

½ tsp chili flakes

½ tsp mixed herbs

½ cup lettuce leaves

3-4 no cherry tomatoes or tomato slices

2-3 jalapeno peppers sliced.

4-5 slices of cucumber

1 small onion sliced.

Method:

Assemble and pre-prep all the ingredients for the tuna potato sandwich. Slightly toast the bread slices first, apply a little butter on them, and keep aside. In a mixing bowl combine together the tuna fish with boiled cubes of potato into mayonnaise, mustard paste, seasonings, herbs, and chili flakes to taste and mix well. Place this filling with cucumber, tomato, jalapenos, onions, olives, and cream cheese in between two slices of buttered toasts and secure them in place. Cut the sandwiches into fancy shapes and assemble them on a serving plate or platter and serve with a bowl of tossed salad or a healthy shake to go along.

Recipe-6] PEPPERY COTTAGE CHEESE SANDWICH

Ingredients:

4-6 slices of white/brown bread

For the filling:

2 tsp oil

1 cup paneer grated

1 small onion chopped

½ chopped green capsicum

1 green chili chopped

Salt and pepper to taste

½ tsp chaat masala

1 tsp schezuan sauce

2 tsp tomato ketchup

2 tsp grated cheese

½ cup lettuce leaves

2 tbsp. butter to apply on the bread slices.

Method:

Apply a little butter on the sliced bread and keep aside. Heat oil in a pan and saute the onions add in the chili and capsicums followed by the grated paneer. Add in the seasonings, sauces to taste and give it a nice mix for a couple of mins on a medium flame. Remove from the flame and allow to cool completely and now add cheese and mix. Finally, to assemble the sandwiches place a little lettuce leaves on the buttered bread, place the prepared spicy and tangy paneer filling and secure the sandwiches. Heat a tava/ oven and slightly toast the sandwich on both sides and serve hot with assorted dips and sauces/a bowl of freshly tossed sprout salad goes well too.